Mumawash Rice
by Tarla Dalal
A Lebanese khichadi flavoured with whole garam masalas. Rose water and milk add richness to the preparation.
Mumawash Rice recipe - How to make Mumawash Rice
Preparation Time: 15 Minutes Cooking Time: 45 Minutes Total Time:
Makes 4 servings
oil for deep-frying
1/4 cup sliced onions
1 1/4 cups long grained rice (basmati)
1/2 cup masoor dal (split red lentil)
2 tbsp ghee
1/2 cup chopped onions
1/2 tsp Baharat
50 mm. (2") cinnamon (dalchini) stick
2 cloves (laung / lavang)
4 whole peppercorns
4 cardamoms (elaichi)
3 tbsp milk
2 tbsp rose water
salt to taste
Method
- Main Procedure
- Heat the oil in a kadhai and deep-fry the onion slices on a medium flame till they are golden brown. Drain on absorbent paper and keep aside for the garnish.
- Clean, wash and soak the rice and masoor dal separately for 10 minutes. Drain and keep aside.
- Put 4 cups of water to boil.
- Heat the ghee in a broad pan, add the onions and garlic and sauté till the onions are translucent.
- Add the rice and masoor dal and sauté for 5 minutes.
- Add the hot water and simmer for 5 minutes.
- Add all the remaining ingredients, except the fried onions, cover with a lid and cook till the rice and dal are done.
- Remove the cinnamon and cloves and discard them.
- Separate each grain of rice lightly with a fork.
- Serve hot garnished with fried onions.
Outbrain
the cloves,peppercorn baharat and cardamom gave it a rich taste and the cinnamon gave it the sweetness it required. the masoor dal in this dish gave it a beautiful colour