Nasasta
Veg
Contains dairy
A sweet dish usually prepared during festivals, made with a mix of rice, jaggery, and coconut, offering a delightful end to the meal.
Cuisines
Himachali
Best for
Dessert
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
|
1 cup | Basmati rice |
|
2 cups | Water |
|
1 tablespoon | Ghee |
|
1 teaspoon | Cumin , seeds |
|
1 pinch | Asafoetida |
|
1 | Bay Leaf |
|
1 | Clove |
|
1 inch | Cinnamon stick |
|
1 teaspoon | Salt |
|
1/4 teaspoon | Turmeric powder |
|
1 cup | Yogurt |
|
1 tablespoon | Cilantro , chopped fresh |
Instructions
- 1 Wash and soak the basmati rice in water for 20 minutes, then drain.
- 2 Heat ghee in a pan over medium heat.
- 3 Add cumin seeds, asafoetida, bay leaf, clove, and cinnamon stick. Sauté until fragrant.
- 4 Add the drained rice and sauté for 2-3 minutes until the rice is coated with ghee and spices.
- 5 Add water, salt, and turmeric powder. Stir well.
- 6 Bring to a boil, then reduce the heat to low and cover the pan with a lid.
- 7 Cook for 15-20 minutes, or until the rice is fully cooked and the water is absorbed.
- 8 Remove from heat and let it sit covered for 5 minutes.
- 9 Fluff the rice with a fork and gently mix in the yogurt.
- 10 Garnish with chopped fresh coriander before serving.
Tips
For extra flavour, you can add a few strands of saffron soaked in warm milk to the rice before serving.