Namkin chawal

Namkin chawal

Plain savoury rice

By
From
The Complete Asian Cookbook
Serves
2-4
Photographer
Alan Benson

Rice is the staple food in southern, central and eastern parts of India and forms the major part of an Indian meal. Served Indian-style, this quantity will serve two.

Ingredients

Quantity Ingredient
50g long-grain rice
2 teaspoons ghee
1 teaspoon salt

Method

  1. Wash the rice well and drain in colander for 30 minutes.
  2. Heat the ghee in a heavy-based saucepan. Add the rice and stir for about 2 minutes, then add the salt and 625 ml hot water and bring to the boil. Reduce the heat to low, cover, and cook without lifting the lid or stirring, for 20–25 minutes. Lift the lid to allow the steam to escape for a minute or two, then use a fork to lightly fluff up the rice, taking care not to mash the grains, which should be firm and separate and perfectly cooked.
  3. Serve the rice using a slotted spoon rather than a wooden spoon, which will crush the grains. Serve with curries or other spiced dishes.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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