Daily Archives: April 30, 2009

Chawaran

Beginners Cooking
 
 

PLAIN RICE

CHAWAL

Level: Easy

Cooking time: 20 mins

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Chawaran
 
Just as I am new to Blogging, there are many that are new to the world of cooking Sindhi food the Sindhi way; I mean the bachelors, youngsters and others. The staple food for most of us is rice. Rice is available in a lot of varieties. They all look and cook differently. But surely everyone has their own favorites. My favorite is Basmati, because of its aroma, long grain and texture. Rice can be served just plain white, with any gravy dish or lentils/dals, even as biryani or pullaos. Rice can also be served by itself, as a comfort food as well as a dessert. As a child I loved eating rice sprinkled with sugar. A lot of sindhis love to eat rice with papad. Each small bowl (35gms) of rice without added fat is equivalent to about 110 calories. Enough said. Let’s get going with cooking rice.
 
 
P.S. The next blog coming up is related to Plain Rice.
 
 
 
 

Ingredients:

  • 1 cup Rice Basmati or any long grain rice
  • 2 cups Water
  • ½ to ¾ tsp Salt
  • 1 tbsp fat (Ghee)

 

Method:

  • Wash and soak rice for about 5-10mins in a bowl.
  • In a container take 2 cups of water, add rice and salt. Let it cook.
  • When almost ¾ of the water is evaporated, lower the flame. Cover and let it simmer for another 8-10 mins.
  • Heat the fat in a small container and pour this fat over the rice.
  • Serve hot with ………..

 

Tip for Fluffy Rice:

If you want fluffy rice (churiya chawaran in Sindhi), cook it in a lot of water (6-8cups), till tender. Strain out the water using a strainer. Run cold water over it to stop the cooking process. Lay the rice on a flat container to cool further. Add a dab of butter when serving. This rice can be reheated in an oven and will not stick at all. Add some Saffron and you have fluffy rice as served in restaurants.

 

Rice is cooked straining out the excess water. When you use exact measurements there is no need to remove any water. By removing the water one does get the excess starch out, which is the traditional Sindhi way of cooking rice.

 

Keep it simple, keep it Sindhi.