Forbidden Foods in house culinary guru, Benjamin Conroy has prepared a Meethe Chawal using our green rice.
"Meethe Chawal is a popular Punjabi rice dish which is usually served at weddings and special occasions. The inspiration came from a family member who has recently been living and studying in India, along with my time living in West Footscray which boasts some of the best Indian food in Melbourne. Bringing Forbidden green rice into this recipe has with it brought the nutrients and sustenance which wouldn’t otherwise be present if traditional white rice was used." - Bejamin Conroy, Forbidden Foods Chef
Serves: 2 | Prep Time: 5m | Cook Time: 20m
- 1/2 cup of Forbidden Green Rice cooked and strained
- 2 tablespoons ghee (butter is also fine)
- 1/2 cinnamon quill
- 2 cloves of garlic
- 2 cardamom pods (green)
- 1/3 cup demerara sugar (Raw Sugar is fine)
- 1/4 cup water
- Pinch of saffron strands (10-15) soaked in 1 Tbsp warm milk or water
- Half a dozen toasted pistachios, roughly chopped
- Half a dozen toasted almonds, roughly chopped
- Half a dozen toasted hazelnuts, roughly chopped
- Handful of fresh (or dried) currants
- 2 cups of water
- In a heavy based saucepan with a lid, melt the butter and add the cinnamon, cardamom pods and cloves. Sauté these for a minute or so.
- Add the sugar and ¼ cup of water and bring up to a simmer.
- Add the saffron and its liquid as well as the 2 cups of water and bring to a simmer. By this stage all the sugar should be dissolved.
- Add the Forbidden Green Rice to the pan and stir to coat all the grains.
- Turn the heat to medium and place the lid allowing the remaining liquid to dissolve, it takes around 5 minutes.
- Turn the pan off and let it sit with the lid on for 5-7 minutes.
- To finish, mix through the currants and nuts, and serve with a cup of chai masala.
Credit: Chef - Benjamin Conroy, Photography - Bianca Milani.