Authentic Himachali Khatta Meetha Mithe Chawal with Pahadi Ghee
Fragrant basmati rice simmered with aromatic spices, dry fruits, and a delightful sweet-and-sour tamarind glaze. A traditional festive delicacy from the hills of Himachal Pradesh.
40min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
Heat pure ghee in a heavy-bottomed pan and lightly fry the cashew nuts, raisins, and coconut slivers until golden; remove and set aside.
2
In the same ghee, add green cardamom pods, cinnamon sticks, and cloves, letting them sizzle and release their aroma.
3
Add the soaked and drained basmati rice to the pan, gently sautéing it for 2 minutes without breaking the grains.
4
Pour in the water, add the yellow food color, bring it to a rolling boil, then cover and cook on low heat until the rice is 80 percent done.
5
Gently stir in the jaggery powder and tamarind pulp, ensuring the sweet-and-sour flavors evenly coat the rice.
6
Cover the pan with a tight lid and let it simmer on the lowest heat for 10 minutes to allow the rice to absorb the sweet glaze.
7
Garnish with the fried dry fruits and serve warm as a festive treat.
Ingredients
1 cup long-grain basmati rice, soaked for 20 minutes
2 tablespoons pure ghee
1/2 cup jaggery powder
2 tablespoons tamarind pulp
4-5 green cardamom pods
2 cinnamon sticks
2 cloves
10-12 cashew nuts
10-12 raisins
2 tablespoons mixed dry coconut slivers
A pinch of edible yellow food color
2.5 cups water
*This AI-generated recipe may contain inaccuracies.