Sunday 4 October 2015

"Mitty" Chawal

Made this to go with Kashmiri Batak. Might try grinding spices next time rather than just bruising.

"Mitty" Chawal
From 660 Curries
2 c. basmati rice
1 tsp. black peppercorns
8 green cardamom pods
12 whole cloves
4 cinnamon sticks (3" each)
1/4 c. ghee
2 onions, chopped
2 tsp. granulated sugar
1 1/2 tsp. coarse sea salt

1. Rinse the rice three or four times in cold water. Cover with fresh water and let stand 20-30 minutes.
2. Bruise spices in mortar and pestle.
3. Heat ghee over medium heat. Add onion, sugar, and spices. Stir-fry 10-15 minutes.
4. Drain rice. Stir rice and onion mixture together in rice cooker. Add salt and 3 c. water. Turn on rice cooker.
5. Allow rice to steam on "warm" setting (without lifting lid) for 10 minutes after cook cycle completes.
6. Fluff with rice paddle and serve.

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