Meetha Bhat – Uttrakand Sweet Rice Recipe

We are on the final week of the month long blogging marathon. This month, I have been blogging about biryani and pulao recipes from different states of India and today it is the turn of Uttrakand. When I searched for recipes from Uttrakand, I saw so many famous recipes, but not a single rice recipe except for a sweet rice, meetha bhaat from Vaishali’s blog. She did a Uttrakand thali and this meetha bhaat was one among the so many dishes she made for the thali. And the best thing is that she got the recipe from Chef Virendar from Uttrakand. This recipe is a traditional one made with a special rice available in the hills. The ingredients list is really simple and the flavour comes from the particular rice used. The rice is broken and has a dusky complexion like the brown rice.

But as I can’t source the rice, I used basmati to make the meetha bhaat. This is the only rice I sent to hubby’s office. As I mentioned earlier, Sruti is not very keen on sweet rices and as I am off sugar and jaggery, I couldn’t taste it as well. So I made a small portion and gave it to hubby. And he came back saying the rice was so good. The preparation is quite simple and pistachios are added as garnish. I added jaggery only after the rice was 90% cooked. Amma always said that adding sugar or jaggery at earlier stages would make rice stiff and not soft. So I never add it while cooking rice. And another important point to be noted is that, once you add jaggery, it will melt and form liquid. So do not wait until all the liquid is absorbed. Again that would make the rice hard. Remove the rice from flame when there is little moisture left. Once it cools, it would be perfect.

Ingredients:

Basmati Rice – 1 cup

Ghee – 2 tbs

Cardamom Powder – 1/4 tsp

Water – 1 1/2 cups

Jaggery – 1/2 cup

Pistachios For Garnish

Procedure:

Wash and soak rice for 20 minutes.

Drain and keep it aside.

Heat ghee in a pan and add the rice.

Fry for two minutes and add cardamom powder and water.

Once it boils, cover, reduce flame and cook until 90% done.

Add the powdered jaggery and mix well.

Cover and cook on low flame for 10 minutes.

Garnish with pistachios and serve.

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 from Sikkim

Kuska From Tamilnadu

Bhagara Annam from Telengana

Paneer Biryani in Bamboo from Tripura

Aloo Matar ki Tehri from Uttar Pradesh

Meetha Bhat - Uttrakand Sweet Rice Recipe

Print Recipe Pin Recipe

Course Rice Varieties, Sweets

Cuisine Indian, Uttrakand

Servings 2 Servings

Ingredients

  

• Basmati Rice - 1 cup
• Ghee - 2 tbs
• Cardamom Powder - 1/4 tsp
• Water - 1 1/2 cups
• Jaggery - 1/2 cup
• Pistachios For Garnish

Instructions

 

• Wash and soak rice for 20 minutes.
• Drain and keep it aside.
• Heat ghee in a pan and add the rice.
• Fry for two minutes and add cardamom powder and water.
• Once it boils, cover, reduce flame and cook until 90% done.
• Add the powdered jaggery and mix well.
• Cover and cook on low flame for 10 minutes.
• Garnish with pistachios and serve.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99

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