CaLDRON February 2014 - Valentine's Day Special | Page 50

RECIPES - WINTER SPECIAL

Gurh Wale Chawal
This jaggery-sweetened basmati flavored with black cardamom, fennel and coconut chips is the best way to enjoy a
home-cooked meal. Complement it with some homemade vanilla ice cream to really savor its simple taste.
Servings: 4
Ingredients:
• 1 cup parboiled basmati rice; cleaned, washed
and soaked for a hour
• 300 gm jaggery
• 4 cups water
• ½ tsp cinnamon powder
• 3 black cardamom seeds
• 4 green cardamom seeds
• ¼ cup desi ghee

Method:
1. Pour the water in a deep, thick bottomed pan and
bring it to a boil. Add the drained rice.
2. When it comes to a boil, lower the heat and simmer
until the rice is cooked.
3. Drain the rice in a colander and let it rest there.
4. In another pan, heat the ghee and add green and black
cardamom seeds.
5. Lower the heat, mix in the jiggery and add 50 ml water.
Bring the mix to a boil.
6. Add the rice and cook it dum style for 10-15 minutes.

Chef’s Tip: Adding a pinch of salt to the jaggery syrup will work wonders on the dish. Enhance this dessert by
adding chopped dates, dry fruits and dried coconut slivers while finishing the dish.

Chef Gurpreet Singh commenced his professional journey at 19 years, assisting some well-known chefs in New
Delhi. Having worked with hotel chains such as Radisson
Hotels, The Park Hotel and Raffles, Dubai, he grasped the
finer nuances of Indian and international cuisine within a
decade of his professional life.
After taking over as Brand Chef of Punjab Grill, he utilised
his experience to interpret Indian cuisine with a keen focus
on molecular gastronomy. He has been responsible for
maintaining the culinary standards across all Punjab Grill
restaurants in conjunction with his team of specialty chefs.

Chef Gurpreet Singh
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CaLDRON February 2014