NORTH INDIAN DELICACIES - RECIPES - RICE VARIETIES

Chambray Recipe – Simple Sikkim Pulao

When it comes to the states of North Eastern India, searching for recipes with easily available ingredients is tough. But still we manage to dish out recipes using various substitutes. Most of the recipes are mild when compared to the south Indian states and the ingredients are so unique. I somehow managed to cook from almost all the north eastern states this month. Today, it is a really simple pulao from Sikkim. This is usually served with a flavourful potato dish Til ko aloo.

 

 

As it is mild and served with potato, I didn’t have even a slight doubt about serving it for Sruti. I made a separate post for Til Ko Aloo, but you need to wait until next month. I will post it then. The rice is tempered with basic pulao spices and the addition of turmeric adds a lovely colour to the final dish. You can also add a spicy curry at the side if serving for adults. But for kids, the aloo and a simple raitha would work.

 

 

Recipe Source : Only Travel Guide

Ingredients:

Basmati Rice – 1 cup

Ghee – 2 tbs

Cinnamon – 1 small piece

Clove – 2

Bay Leaf – 1

Turmeric Powder – 1/2 tsp

Black Jeera – 1 tsp

Onion – 1

Salt – to taste

Water – 2 cups

 

Procedure:

Wash and soak rice for 15 minutes.

Drain and set aside.

Heat ghee and add all the spice.

Fry for a minute.

Add onions and saute until transparent.

Add in the rice and stir for two minutes on low flame.

Add salt, turmeric powder and water.

Cover and cook on low flame once the water starts boiling.

Once all the water is absorbed, remove from flame and set aside for 5 minutes.

Serve it hot with Till Ko Aloo.

 

 

Recipes so far in this festival

Kaju Pulao from Andhra Pradesh

Kharzi Pulao from Arunachal Pradesh

Meetha Pulao from Assam

Bihari Veg Boti Biryani

Chole Chawal From Delhi

Masala Bhath from Goa

Khari Bhat from Gujarat

Aloo Chutney Pulao from Haryana

Meetha Chawal from Himachal Pradesh

Modur Pulao from Jammu and Kashmir

Mangalore Veg Biryani from Karnataka

Thalassery Biryani from Kerala

Vatane Bhat From Maharashtra

Chak Angouba from Manipur

Jadoh/ Khasi Pulao from Meghalaya

Paneer Sawchiar From Mizoram

Brinj Rice from Puducherry

Kofta Pulao from Punjab

 

 

Chambray Recipe

Course Main Dish, Rice Varieties
Cuisine Indian, Sikkim
Servings 2 Servings

Ingredients
  

  • Basmati Rice - 1 cup
  • Ghee - 2 tbs
  • Cinnamon -1 small piece
  • Clove-2
  • Bay Leaf - 1
  • Turmeric Powder - 1/2 tsp
  • Black Jeera - 1 tsp
  • Onion - 1
  • Salt - to taste
  • Water-2 cups

Instructions
 

  • Wash and soak rice for 15 minutes.Drain and set aside.
  • Heat ghee and add all the spice.Fry for a minute.
  • Add onions and saute until transparent.
  • Add in the rice and stir for two minutes on low flame.
  • Add salt, turmeric powder and water.
  • Cover and cook on low flame once the water starts boiling.
  • Once all the water is absorbed, remove from flame and set aside for 5 minutes.
  • Serve it hot with Till Ko Aloo.

 

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I love painting, dress designing and of course cooking. This blog which started as an online cookery book has given me a great insight into baking and has transformed me into a home baker who is now thriving to learn a lot about cakes and decorating techniques. This blog has thousands of tried and tasted vegetarian recipes around the world and eggless bakes.

7 Comments on “Chambray Recipe – Simple Sikkim Pulao

  1. I had made a mini platter from Sikkim earlier and had included both the dishes. I somehow enjoy mildly flavored rices and chambray is a lovely pick for all ages.

  2. The Rice has simple flavours , but I am sure tastes awesome with those Aaloo – or even otherwise . I remember cooking from Sikkim and a elaborate Thali but didn’t cook any of these dishes .

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