Mumawash Rice
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Tarla Dalal
• 06 December, 2024
Table of Content
A Lebanese khichadi flavoured with whole garam masalas. Rose water and milk add richness to the preparation.
Tags
Soaking Time
0
Preparation Time
15 Mins
Cooking Time
45 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
60 Mins
Makes
4 servings
Ingredients
Main Recipe
- oil for deep-frying
- 1/4 cup sliced onions
- 1 1/4 cups long grain rice (basmati chawal)
- 1/2 cup masoor (split red lentil) dal
- 2 tbsp ghee
- 1/2 cup chopped onion
- Baharat
- 50 mm. (2") cinnamon (dalchini)
- 2 clove (laung / lavang)
- 4 peppercorns (kalimirch)
- 4 cardamom (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.
Mumawash Rice recipe with step by step photos
Aman Kulkarni
March 2, 2021, 3:23 p.m.
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
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