Ghiya Ke Chawal is a very simple and light pulao, which can be eaten even when you are sick. But don’t think that it’s for sick only. It is so delicious that you would want to make it again and again. Ghiya is also known as lauki, dudhi, kaddu, bottle gourd and opo.
|Preparation Time:||60 minutes|
|Lauki (Bottle Gourd)||1 small (250 gm)|
|Basmati Rice||1 cup|
|Butter or ghee (clarified butter)||1 tbsp|
|Cumin seeds (jeera)||1/2 tsp|
|Cinnamon stick (dalchini)||1 inch piece|
|Red chilli powder (lal mirch)||1/4 tsp|
|Turmeric powder (haldi)||1/4 tsp|
|Coriander (dhania) powder||1/2 tsp|
|Garam Masala||1/2 tsp|
- Wash rice thoroughly and soak it in 2 cups of water for 1/2 hour.
- Wash, peel and grate ghiya/bottle-gourd coarsely.
- Heat ghee in a pan. Add cumin seeds, cloves and cinnamon stick. Wait for cumin seeds to puff up. Add turmeric powder, red chili powder, coriander powder, garam masala and mix.
- Then add grated ghiya/bottle-gourd and stir.
- Now add rice and salt and mix thoroughly. Once the rice is properly coated with spices, add the rice water also.
- Cook it till it starts boiling.
- Reduce the heat and cover it. Stir occasionally very gently. Wait till all the water dries up (about 10-15 minutes).
- Turn off the heat. Ghiya Ke Chawal is ready. Serve it hot with pickle and Raita.
- Don’t stir the rice too vigorously. That may break the rice grains.