Ladakhi Losar Festival Rice Pulao (Ngamphe)
A festive rice dish studded with dried fruits and nuts, prepared in Ladakhi homes and monasteries to mark the Losar new year celebrations.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 320 kcal
Equipment
- •Heavy pot with lid
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 11 g
- carbs
- 52 g
- fibre
- 3 g
- protein
- 6 g
- calories
- 320 kcal
Instructions
- 1
Heat ghee (clarified butter) in a heavy pot. Add the crushed cardamom pods and cinnamon stick.
- 2
Add the chopped walnuts and dried apricots. Stir for 2 minutes until they smell fragrant.
- 3
Add the soaked and drained rice. Stir gently to coat every grain with the ghee.
- 4
Pour in the water. Add the sugar and a pinch of salt.
- 5
Bring the pot to a boil. Turn the heat down to low and cover tightly with a lid.
- 6
Simmer for 15–18 minutes. Cook until the rice is tender and all water is absorbed.
- 7
Gently stir in the raisins. Fluff the rice lightly using a fork.
- 8
Cover the pot again. Let it rest for 5 minutes before serving.
- 9
Serve warm as part of your festive Losar (New Year) meal.
Chef's tips
Do not lift the lid while the rice cooks. Opening it lets out the steam needed for even cooking.
Ingredient substitutions
- ghee → clarified butter or plain butter
Storage
Refrigerate leftovers for up to 2 days in an airtight container.
Reheating
Reheat in a covered pan with a splash of water, or steam briefly.
Common mistakes to avoid
- •Adding too much water, which makes the rice mushy instead of fluffy.
Serving suggestions
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