Himachali Dham Mithe Chawal
Sweet, fragrant rice cooked with aromatic ghee, dry fruits, and a hint of saffron, traditionally served during festive community feasts in the mountains.
40min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
Drain the soaked Basmati rice completely and set aside.
2
Heat desi ghee in a heavy-bottomed pan or kadhai over medium heat.
3
Add the cashew nuts, sliced almonds, and raisins, sautéing until golden brown and aromatic. Remove and set aside for garnishing.
4
In the remaining ghee, add the green cardamom pods, cloves, and cinnamon stick, letting them crackle for a few seconds.
5
Add the drained rice to the pan and gently sauté for 2 minutes without breaking the grains.
6
Pour in the water and the saffron-infused milk, bringing the mixture to a gentle boil.
7
Reduce the heat to low, cover with a tight-fitting lid, and let it simmer for about 12 to 15 minutes until the rice is 80% cooked.
8
Add the sugar and optional food color evenly over the rice, gently folding it in to avoid breaking the grains.
9
Cover again and cook on the lowest heat setting for another 5 minutes until the sugar melts completely and the rice absorbs all the sweet moisture.
10
Turn off the heat and let it rest covered for 10 minutes before fluffing with a fork.
11
Garnish with the reserved fried dry fruits and serve warm as part of a festive meal.
Ingredients
1 cup long-grain Basmati rice, soaked for 30 minutes
3/4 cup sugar
3 tablespoons pure desi ghee
4-5 green cardamom pods
2-3 cloves
1 small cinnamon stick
10-12 cashew nuts
10-12 almonds, blanched and sliced
2 tablespoons golden raisins
A generous pinch of saffron strands dissolved in 2 tablespoons warm milk
1.5 cups water
A pinch of edible yellow or orange food color (optional)
*This AI-generated recipe may contain inaccuracies.