Gur Wale Chawal

Ingredients

• 🫙Ginger Garlic Paste1 tbsp
  
• 🧂Saltto taste
  
• 🧅Onion1, thinly sliced
  
• 🌶️Green Chili2, slit
  
• 🧈Ghee3 tbsp
  
• 🌶️Turmeric Powder1/2 tsp
  
• 🌾Basmati Rice2 cups, rinsed and soaked 20 minutes
  
• 🌶️Whole Garam Masala Spices2 tsp
  
• 🍯Jaggery3/4 cup, grated
  
• 🌿Green Cardamom1 tsp
  

Optional extras

• 🌿Fresh Cilantro2 tbsp, chopped
  

Instructions

1. 1

   Rinse the basmati rice in three changes of water and soak 20 minutes; drain well so the grains fry, not steam.

2. 2

   Warm the ghee and drop in the whole spices; the moment they sizzle and perfume the kitchen, add the onions.

3. 3

   Cook the onions down till sweet and bronze, add the paste and spices, and fry till the oil gleams at the edges.

4. 4

   Tumble in the jaggery, let it soften in the masala, then add the rice and toast it for two minutes, stirring.

5. 5

   Add salt and hot water, boil, then cover with a tight lid and a tawa underneath to stop scorching; steam till done and rest before serving.