Fauzia's Pakistani Recipes - The Extraordinary Taste of Pakistan
Gur Walay Chawal (Jaggery Rice) Recipe
Ingredients:
1 cup of Basmati Rice (washed and soaked for half hour.)
300 grams of Jaggery (Gur) (pounded to a coarse powder)
4 Green Cardamom Pods (Choti Ilaichi) (powdered)
3 Cloves (Loung)
¼ cup of Clarified Butter (Ghee)
4 cups Water
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.
Serving Suggestions: Serve Hot Degree of Difficulty: Medium Recipe Category: Main Course Rice and Dessert Recipe Ethnic Group: Pakistani
