Kangri Dham Rice (Chawal)
Plain steamed local rice, the base of the Himachali dham thali, cooked in bulk and served with ghee alongside madra, khatta and dal.
- Prep
- 5 min
- Cook
- 20 min
- Total
- 25 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 200 kcal
Equipment
- •Large pot
Nutrition
Per serving, approximate
- Calories
- 200 kcal
- fat
- 3 g
- carbs
- 42 g
- fibre
- 1 g
- protein
- 4 g
- calories
- 200 kcal
Instructions
- 1
Wash the rice thoroughly until the water runs clear.
- 2
Bring water to a boil in a large pot with a pinch of salt.
- 3
Add the washed rice and stir once.
- 4
Cook uncovered on medium heat until the rice grains are tender.
- 5
Drain any excess water if needed.
- 6
Fluff gently and serve hot with a spoon of ghee (clarified butter) on top.
- 7
Fluff the rice gently with a fork before serving so the grains stay separate.
Chef's tips
Use a rice variety that stays separate and fluffy rather than sticky, to suit the dham (traditional festive feast) style of serving.
Ingredient substitutions
- local rice → basmati rice
Storage
Refrigerate for up to 2 days.
Reheating
Reheat with a sprinkle of water, covered, on low heat.
Common mistakes to avoid
- •Overcooking the rice into a sticky mass.
Serving suggestions
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