Gur Walay Chawal
| Author | madhumathi78 | Yield | No Value |
|---|---|---|---|
| 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
| Ingredient Name | Quantity | Unit |
|---|---|---|
| Green Cardamom Pods (Choti Ilaichi) | 4 | Numbers |
| Jaggery (Gur) | 300 | Grams |
| Basmati Rice | 1 | Cup |
| (Loung) | 3 | Clove |
| Clarified Butter (Ghee) | 1/4 | Cup |
| Water | 4 | Cup |
Directions
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.
Posted Sep 21, 2007
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