Sweet-tasting traditional Punjabi rice dish made using jaggery, rice and spices.
Prep Time45 mins
Cook Time5 mins
Total Time50 mins
Servings: 2 to 3
- ¾ cup rice, preferably basmati rice
- 1 to 1.5 tablespoon oil
- ¾ cups water
- 4 small 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
First, take the jaggery and soak it in 3/4 cup water for 30 to 45 minutes.
Pick, clean and wash the rice. Soak the rice for 15 to 20 minutes.
In a pressure cooker add the rice and 3/4 cup water.
Pressure cook for 2 to 3 minutes. The rice should be half cooked. Once the pressure settles down, open the cooker lid.
Fluff the rice in the cooker itself.
Add the jaggery dissolved in water plus the oil. Stir it gently with the half cooked rice.
Now add the cardamom, cloves, bay leaf, raisins and peanuts.
Stir this too gently with the rice mixture.
Now close the cooker with the lid and pressure cook again for 2 to 3 minutes.
Garnish the cooked jaggery rice with dry fruits of your choice.
Serve hot or warm, plain or with some milk.
Calories: 606kcal | Carbohydrates: 116g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Sodium: 36mg | Potassium: 204mg | Fiber: 2g | Sugar: 56g | Vitamin C: 0.4mg | Calcium: 44mg | Iron: 1.6mg