Meethe Chawal is a sweet rice, a traditional dish produced in India during the seasons of the Basant Basant Festival. Also known as Tsarda or Tsarda Pulao, it is generally prepared with basmati rice, color (turmeric, Safforn), whole spices for flavor, clarified butter, walnuts, raisins and sugar or jaggery to sweeten. Let’s see how to make a perfect chawal with soft results, not watery in this post, he guides you even if you are a little beginer.
Typically made during the festival as Basant Benchami or also as a rich dessert on special occasions.
Take a look at mine Kashmir Pulao recipe and mine Kashmir Naan recipe Which also has a sweet note.
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Ingredients
Methe Chawal is typically made during the Basant Benchami Festival, where yellow food symbolizes prosperity and happiness. I only used natural food colors, no artificial color hidden!
- Basmati rice : Aromatic and long grain rice perfect for sweet dishes.
- Sugar : It adds sweetness to the dish, regulates according to taste.
- Turmeric : Provides a vibrant yellow color in a natural way. It has a very thin earthy flavor, combines the aromatic profile of the dish.
- Ghi: He adds wealth and aroma.
- Slices of coconut: For a delicate flavor and consistency.
- Saffron: It affects a luxurious flavor and a golden shade.
- Andrachi : Crunchy, adds a hazel flavor.
- Almonds: Thinly cut for the consistency.
- Raisins : It adds a sweet and spicy flavor.
- Cardamom: For a sweet aroma.
- Cloves, cinnamon: for flavor
- Kewra Water : Improves the fragrance of basmati rice.
- Salt : Librase sweetness, making it not flat.
See the recipe card for exact quantities.
Passo step images
Let’s see how to prepare a pot in a pot with a pressure cooker.
- Start by washing the rice and immerse it for at least 30 minutes. This step is very important for easy cooking and a soft consistency. I used hot water, but you can also immerse yourself in simple.
- Once done, drain the water. Then heat a pressure cooker with GHI. Add the temperate objects to it.
- Subsequently, add the sliced coconut and roast, followed by walnuts and raisins.
- Once the raisins swells, add the rice downloaded from the water. Give a roast to cover the clarified butter and there is no more humidity.
5. So, add water, salt, saffron, kewra water, turmeric and mix well. Bring to a boil.
6. Let it boil for 2 minutes or until the rice is seen on the surface.
7. Add the sugar and mix without breaking the rice.
8. Cook in the lowest possible flame for 14 minutes first.
9. After that, open it and give a mix. For me at this point he was still watery at the bottom.
10. So he gave another 5 minutes of low flame cooking.
11. Once done, let the pressure drop by naturally (if present). Come on a mix, you may still have some wet syrup at the bottom. But there is no need to worry.
12. Mix and keep it closed for 15 minutes.
13. After 15 minutes, all the syrup will be absorbed by the rice and will become soft.
14. If you want you can heat again, garnish with a thread of gi and serve hot!
Have fun with a delicate sauce like Paneer Pasanda or something like Dum Aloo. I can have it as the Coconut + Nuts consistency, the rice is delicious and fragrant.
Replacements and variations
- You can use any raw rice or fragrant rice of your region. For example, Jearaga Sambba Rice is a fragrant rice in the southern part of India.
- Use any nut of your choice, Chironji, pistachios also work well.
- Replace ¾ cup of white sugar with 1 cup of powdered jaggery. I like to use organic Jaggery powder if Jaggery is used as it has less/no chemical.
Warehouse
You can refrigerate the rice for a couple of days and heat again.
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My notes
- Immersing the rice really well is important, especially in this recipe in which together with sugar, rice takes a lot of time to cook.
- Depending on the brand and the stove model, the cooking time can vary. Make sure not to let it burn at the bottom.
- When you open the stove, if there is a lot of sugar syrup in the lower part, this is dripping with syrup, also cook. But if it is only humid and not very watery, you can simply mix and give it the rest time. As it cools, it is absorbed, there is no need for panic.
- I immersed the rice in measured quantity of water and used the same water to cook the rice.
Faq
Since we add many whole spices and perfumed Kewra water, there would be no turmeric smell.
It is normal that the rice becomes rigid while cooking with sugar, but it shouldn’t be difficult. It will be slightly rubbery. To take problems, you can add 2 tablespoons of milk and heat.
Make sure you dive minimum 30 minutes before cooking. Boil 2 minutes before adding sugar. Cook at a long time at low flame as mentioned and from 15 minutes standing.
Since we add sugar, it becomes a little rubbery. But increase the cooking time and add sugar after 2 minutes of boiling helps.
Recipe card
Meethe Chawal recipe
Meethe Chawal is a sweet rice, a traditional dish produced in India during the seasons of the Basant Basant Festival. Also known as Tsarda or Tsarda Pulao, it is generally prepared with basmati rice, color (turmeric, Safforn), whole spices for flavor, clarified butter, walnuts, raisins and sugar or jaggery to sweeten.
Equipment (Amazon affiliate connections)
Measurements of the cup
Ingredients
- 1 cup Basmati rice
- ¾ cup Sugar
- 10-20 Strands saffron
- ¼ teaspoon Turmeric
- ½ teaspoon Kewra Water
- A pinch salt
Lean
- 2 – 3 spoons of ghi
- 2-3 cardamom
- 3 cloves
- 1 thumb Cinnamon of the piece
- ⅛ cup Sliced coconut fresh
- 10 Andrachi
- 5 Almonds
- 20 Raisins
Prevent the screen from becoming dark
Instructions
-
Start by washing the rice and immerse it for at least 30 minutes. This step is very important for easy cooking and a soft consistency. I used hot water, but you can also immerse yourself in simple.
-
Once done, drain the water. Then heat a pressure cooker with GHI. Add the temperate objects to it.
-
Subsequently, add the sliced coconut and roast, followed by walnuts and raisins.
-
Once the raisins swells, add the rice downloaded from the water. Give a roast to cover the clarified butter and there is no more humidity.
-
So, add water, salt, saffron, kewra water, turmeric and mix well. Bring to a boil.
-
Let it boil for 2 minutes or until the rice is seen on the surface.
-
Add the sugar and mix without breaking the rice.
-
Cook the lowest possible flame for 14 minutes before.
-
After that, open and give a mix. For me at this point it was still watery at the bottom, so again it gave another cooking over low heat of 5 minutes.
-
Once done, let the pressure drop by naturally (if present). Come on a mix, you may still have some wet syrup at the bottom. But there is no need to worry. Mix and keep it closed for 15 minutes.
-
After 15 minutes, all the syrup will be absorbed by the rice and become soft.
-
If you want you can heat again, garnish with a clarified thread of butter and serve hot!
Video
Notes
- Immersing the rice really well is important, especially in this recipe in which together with sugar, rice takes a lot of time to cook.
- Depending on the brand and the stove model, the cooking time can vary. Make sure not to let it burn at the bottom.
- When you open the stove, if there is a lot of sugar syrup in the lower part, this is dripping with syrup, also cook. But if it is only wet and not very watery, you can simply mix and give it a rest time. As it cools, it is absorbed, there is no need for panic.
