Mitty chawal: Difference between revisions
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{{#seo: | |||
|title=Mitty chawal, Indian recipe | |||
|titlemode=replace | |||
|keywords=#rice #mittychawal #ghee #spices #onions #cinnamonsticks #coffeegrinder #onion #ground #grains #blackpeppercorns | |||
|hashtagrev=032020 | |||
|description='Dirty' rice with caramelised onions | |||
}} | |||
<!-- /seo -->'Dirty' [[Rice|rice]] with caramelised [[Onions|onions]]. | |||
{{recipesummary | {{recipesummary | ||
|TotalCalories = 607 | |||
|PortionCalories = 101 | |||
|DatePublished=24th October 2012 | |||
|Author=Chef | |||
|ImageComment = Blackened tuna steak with dirty rice | |||
|Servings = Serves 6 | |Servings = Serves 6 | ||
|Difficulty = 2 | |Difficulty = 2 | ||
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|PrepTime = 40 minutes | |PrepTime = 40 minutes | ||
|CookTime = 30 minutes | |CookTime = 30 minutes | ||
|Image = [[Image:Mitty chawal recipe.jpg| | |Image = [[Image:Mitty chawal recipe.jpg|thumb|middle|none|alt=Electus]] | ||
}} | }} | ||
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px"> | |||
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7"> | |||
<span class="review"> <span class="reviewHeader"> | |||
====Best recipe review==== | |||
</span> | |||
''<span class="reviewTitle">Very fragrant</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5</span> | |||
<span class="reviewDesc">There were a bit too many cloves for my liming though</span> | |||
<span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span> | |||
</tr></td> | |||
</table> | |||
{{RecipeIngredients | {{RecipeIngredients | ||
| 225 g [[Basmati rice|basmati rice]] | | 225 g [[Basmati rice|basmati rice]] | ||
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| 360 ml cold water | | 360 ml cold water | ||
| 1½ teaspoons [[Sea Salt|sea salt]] | | 1½ teaspoons [[Sea Salt|sea salt]] | ||
}} | }} | ||
===Method=== | ===Method=== | ||
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===Chef's notes=== | ===Chef's notes=== | ||
I think you may need to be very careful to ensure that the [[Rice|rice]] does not stick to the bottom of the pan! | I think you may need to be very careful to ensure that the [[Rice|rice]] does not stick to the bottom of the pan! | ||
{{RecipeLine}} | |||
[[Category:Recipes|Mitty chawal]] | [[Category:Recipes|Mitty chawal]] | ||
[[Category:Accompaniments|Mitty chawal]] | [[Category:Accompaniments|Mitty chawal]] | ||
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[[Category:Boiled or simmered]] | [[Category:Boiled or simmered]] | ||
<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/rice|#rice]] [[Special:Search/mittychawal|#mittychawal]] [[Special:Search/ghee|#ghee]] [[Special:Search/spices|#spices]] [[Special:Search/onions|#onions]] [[Special:Search/cinnamonsticks|#cinnamonsticks]] [[Special:Search/coffeegrinder|#coffeegrinder]] [[Special:Search/onion|#onion]] [[Special:Search/ground|#ground]] [[Special:Search/grains|#grains]] [[Special:Search/blackpeppercorns|#blackpeppercorns]] | |||
</code><!-- /footer hashtags --> | |||
Latest revision as of 14:07, 31 December 2021
'Dirty' rice with caramelised onions.
| Mitty chawal | |
|---|---|
 |
| Blackened tuna steak with dirty rice | |
| Servings: | Serves 6 |
| Calories per serving: | 101 |
| Ready in: | 1 hour 10 minutes |
| Prep. time: | 40 minutes |
| Cook time: | 30 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 24th October 2012 |
|
Best recipe reviewVery fragrant 4/5 There were a bit too many cloves for my liming though |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 225 g basmati rice
- ½ teaspoon black peppercorns
- 10 green caradmom pods
- 6 cloves
- 2 cinnamon sticks, 7 cm long, broken in half
- 2 tablespoons ghee or rapeseed oil
- 1 large red onion, finely chopped
- 1 teaspoon sugar
- 360 ml cold water
- 1½ teaspoons sea salt
Method
- Place the rice in a bowl and cover with cold water.
- Rub the grains of rice through your fingers to wash off any dust.
- Drain the water and repeat the process until the water stays almost clear.
- Drain, and return the rice to the bowl with some fresh water to cover.
- Leave the bowl at room temperature for 30 minutes.
- Meanwhile, coarsely grind the 4 spices in a coffee grinder.
- Heat the ghee or oil in a saucepan over a medium heat.
- Add the onion, sugar and ground spices, and sauté until the onion is soft and turns purple brown (about 10-15 minutes).
- Drain the rice and mix into the onions.
- Add the water and the salt and stir once.
- Increase the heat to medium-high and cook until the water has evaporated and craters are beginning to form on the surface.
- Stir once to bring the rice at the bottom of the pan to the surface.
- Cover and immediately reduce the heat to the lowest setting and cook for 8-10 minutes.
- Turn off the heat and allow the pan to stand, on the hob ring for a further 10 minutes.
- Remove the lid, fluff the rice using a fork, and serve.
Chef's notes
I think you may need to be very careful to ensure that the rice does not stick to the bottom of the pan!
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#rice #mittychawal #ghee #spices #onions #cinnamonsticks #coffeegrinder #onion #ground #grains #blackpeppercorns