Authentic Himachali Dham Mithe Chawal with Pahadi Ghee
Fragrant basmati rice slow-cooked in pure desi ghee with aromatic spices, dry fruits, and a touch of natural sweetness, traditionally served in festive Himachali feasts.
40min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
Rinse the soaked basmati rice thoroughly and drain all excess water.
2
Heat pure desi ghee in a heavy-bottomed pan on medium heat. Add the cashews and almonds, fry until golden brown, then remove and set aside. In the same ghee, fry the raisins until they plump up, then remove them.
3
In the remaining ghee, add the green cardamom pods, cloves, and cinnamon stick, letting them crackle for a few seconds to release their aroma.
4
Add the drained basmati rice to the pan and gently sauté it in the ghee for 2 to 3 minutes without breaking the grains.
5
Pour in the 2 cups of water, followed by the saffron milk and food color if using. Bring the mixture to a rolling boil.
6
Once boiling, reduce the heat to low, cover the pan tightly with a lid, and let it simmer for about 12 to 15 minutes until the rice is almost cooked and the water is absorbed.
7
Gently stir in the sugar or jaggery powder and half of the fried dry fruits into the warm rice, taking care not to mash the grains.
8
Cover and let it cook on very low heat (dum) for another 5 minutes so the rice absorbs the sweetness completely.
9
Garnish with the remaining fried cashews, almonds, and raisins before serving warm as part of a traditional feast.
Ingredients
1 cup long-grain basmati rice, soaked for 30 minutes
3 tablespoons pure desi ghee
1/2 cup sugar or organic jaggery powder
2 cups water
3-4 green cardamom pods
2 cloves
1-inch cinnamon stick
10-12 almonds, blanched and sliced
10-12 cashews
1 tablespoon golden raisins
A few strands of saffron dissolved in 1 tablespoon warm milk
A pinch of edible yellow or orange food color (optional)
*This AI-generated recipe may contain inaccuracies.