|Published||Sep 21, 2007||Cooking Time||1 hour|
|Recipe Type||Rices||Preparation Time||30 min|
|Ingredient||Rice||Standing Time||1 hour|
Recipe of Gur Walay Chawal
|Green Cardamom Pods (Choti Ilaichi)||4||Numbers|
|Clarified Butter (Ghee)||1/4||Cup|
In a small pot, bring water to a boil; add the drained rice, cloves and cardamom pods. Bring to a boil, lower heat and simmer 'till rice is cooked. Drain rice well in a colander.
Heat clarified butter in a pan; add rice and mix well. Lower heat; mix in the jaggery. Cover and put pot over a griddle or tawa on low heat for about 15 minutes, stirring a couple of times in between; serve hot.