Sindhis are famous for their rich food. And undoubtedly so this recipe is rich too. Usually this rice is made alongside a savoury dish more like a gravy to go with it . It could be Paalak ki subzi i.e Sindhi Sai bhaji which is Spinach with some Chana daal tempered with garlic And simple deep fried spiced up potatoes i.e Aaloo Took.
Different people have different versions for this rice. My recipe comes from my mumma. She has been my first and always there Guru. I still believe that nothing can beat Maa ke haath ka khana.
Lot of my friends love sindhi food. But they are mostly aware of Daal Pakwan or Koki or Kadhi Chawal. Thats the reason i decided to this recipe. So that People come to know of more and more sindhi delicacies.
Its a total crowd pleaser with my family.
Hope u guys will like it too.
1 cup Basmati rice, soaked for atleast 2 hours
50 gms Fresh coconut, sliced
50 gms Jaggery
1 tbsp Ghee
50 gms Sugar
3-4 Cardamom pods
5-8 Cashewnuts , whole, sautéd in a little ghee.
20 gms Black currants, sautéd in a little ghee.
½ tsp of Fennel seeds
5-8 Black peppercorns
Salt to taste
2 tbsp Milk
Water to cook rice.
In a large pan, filled with boiling water and some salt , steam cook the rice until half done.
In another pan, heat some water along with the sugar and the jaggery. Add in the cardamoms too. Add in the coconut slices along with the cashewnuts , black currants, fennel seeds and peppercorns.
Once the rice is done , put it into this pan and let it cook on slow. Pour the milk and cover the pan till all the water is absorbed and rice is cooked through.
Drizzle the ghee amd garnish with a few coconut slices. Serve hot.
The reason why we half cook the rice before adding the sugar and jaggery to it is that sugar stops the rice from cooking fully. It can make it harden if added raw.
If you are not too fond of Jaggery, you can make it only with suagr too. But , the taste will vary a lot.