Ingredients:
Rice ½ cup
Gur ½ cup
Aniseed ( moti saunf) ½ tsp
Cloves 2-3
Ghee 2tbsp
Water 2 cups
Method:
Boil 2 cups of water and add grated gur to it. Stir to dissolve the gur. When done, turn off the gas and sieve this water to remove any impurities.
Heat ghee in a pan, add cloves and aniseeds, stir for 30 sec. lower the flame and add gur water to it. Let this boil and then add rice, mix well and cover it. Cook till done on slow flame.
You may add dry fruits. Serve hot.
In Rajasthan it is served with kadhi, moong dhuli daal and dry potato-cauliflower.
Labels: JAGGERY RICE, MEETHE CHAWAL, RAJASTHANI FOOD, RICE
