Tag: Rice

Start by soaking the rice in a pot in the water together with the whole star anise and the whole cinnamon pieces.

After ten minutes, you can place the pot onto your stove and bring the water to a boil. Once it is boiling, turn the heat down and put a lid onto the pot. Let it boil on low heat now for approximately fifteen minutes. You don’t need to even check much on it – and please don’t stir!

As soon as your rice is cooked – which you will know is the fact when you don’t hear any water boiling at the bottom anymore and the tips of the rice are pointing towards the ceiling – you can take it off the stove.

Take a pan and heat it up. Once hot, add the ghee and heat that up as well. When the ghee is hot, you can add the rice into the pan. Add cinnamon and star anise powder on top. Mix it all well in the pan and once it is mixed, switch off the stove. Keeping the mixture in the warm pan, sprinkle sugar powder on top of it and then mix the whole thing again.

There you go – a delicious rice with winter spices!

Enjoy!

Take the mint leaves and the coriander leaves and put them into a grinder. Sprinkle a little bit of water on top and make a paste out of them. Break the cashew nuts into small pieces. Wash the rice well and soak it in the water in a separate bowl.

Heat up the oil in a pot. Once hot, add the mustard seeds, the split chickpeas, the black gram and the cashew pieces as well as the bay leaf. Stir so that they get roasted and once the cashew nuts are golden, add the mint-coriander paste into the pot. Now stir on medium heat so that the paste gets cooked as well.

After about two minutes, when the paste has turned dark green, you add the rice, the water and the salt into the pot. Bring it to a boil and then reduce the heat, so that the rice can cook for the next twenty minutes. Let it cook on low heat without stirring!

The exact timing will depend on the water you are using but you can check whether it is ready: the tips of the rice should be pointing towards the ceiling and there should be no noise of water boiling at the bottom. Once this is the case, take the pot off the stove.

Enjoy!

After washing the rice thoroughly, take a pot and put rice and water into it. Put it on the stove and bring the water to a boil. Once it is boiling, turn the heat low and let it simmer on. Don’t stir but let it get done, which will take approximately 20 minutes. Once the water has vaporized and the tips of the rice are pointing to the top, your rice is ready.

Heat up the oil in a pan and add the fenugreek seeds, the mustard seeds and the washed curry leaves. The mixture will start popping and sizzling and you can turn the heat down a bit. Let the spices get roasted and then add the rice into the pan. Mix the seeds well under the rice. Add the yoghurt, stir again and finally turn off the stove. Add salt on top, mix again and your Dahi Chawal is ready!

Enjoy!

There is not a lot of preparation necessary for this dish. Depending on where you buy your rice, you may have to search through it before whether there are any hard seeds or stones. But if you are confident that there aren’t, you just need to wash the rice.

Put rice, water and fenugreek in a pot, sprinkle some salt over it, stir once and then place a lid on it. Place the pot on the stove at high heat and wait for it to boil. Once it boils, turn the heat down and let the rice get cooked while you prepare the remaining dishes of your meal. Do not ever stir boiling rice!

After about ten to fifteen minutes, your rice will be ready. The signs are that there is no water vaporizing anymore, there is no boiling sound at the bottom of the pot and the tips of the rice grains are pointing upwards. Take the pot off the stove and serve it warm.

With this version of the dish, the fenugreek is mixed in the rice and you will eat the seeds as well. In case you don’t like having fenugreek seeds in your rice, there is an alternative method of preparation: instead of adding the fenugreek into the water, wrap it into a thin cotton sheet, make a knot and hang it into the rice water. Simply take it out before serving – you will have a slight taste of fenugreek and all its benefits!

Enjoy your meal!

Ayurvedic Benefits

While rice is a dish that is known to be rich on vata, thus increasing the possibility of gas creation in the belly, the fenugreek works actively against this! Ayurveda tells that fenugreek reduces vata – and that’s how you can balance vata within this dish, doing a favour to your belly and your joints!

Athletes, elderly people and those who have join pain or problems with flatulence but who like to eat rice should try this version – you will feel the difference!