Jaggery Rice Recipe (Gur Wale Chawal)

Ingredients

Main ingredients

• ¾ cup rice preferably basmati rice
• 1 to 1.5 tablespoon oil
• ¾ cups water
• 4 green cardamoms
• 4 cloves
• 15 to 20 raisins
• 1 tej patta (Indian bay leaf) – optional
• 1 tablespoon roasted peanuts – optional

For soaking jaggery

• 120 grams jaggery
• ¾ cup water

Steps

1. Leave the jaggery soaking in ¾ cup water for 30 to 45 minutes.
2. Pick over the rice, clean and wash it, then soak for 15 to 20 minutes.
3. Put the rice with ¾ cup water in a stovetop pressure cooker.
4. Cook under pressure for 2 to 3 minutes over medium to medium-high heat, leaving the rice half cooked. Open the lid only after the pressure has settled on its own.
5. Use a fork to fluff the rice without taking it out of the cooker.
6. Add the water with the jaggery dissolved in it, together with the oil, and stir gently into the half-cooked rice.
7. Put in the cardamom, cloves, bay leaf, raisins and peanuts.
8. Gently stir these into the rice mixture too.
9. Close the cooker with its lid and pressure cook once more for 2 to 3 minutes over medium heat.
10. Only open the lid after the cooker's pressure falls on its own.
11. Use dry fruits and nuts of your choice to garnish the cooked jaggery rice.
12. Serve hot or warm, either on its own or with some milk.