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vahchef@vahrehvah.com
| Author | Vahchef | Servings | 0 persons |
|---|---|---|---|
| Published | September 21, 2007 | Cooking Time | 1 hour |
| Main Ingredient | Rice | Preparation Time | mins |
| Description |
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 #39;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. |
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