Hi lovely guppies,
Does anyone have a way of measuring out your rice for chavval dishes? I’ve always found doubling the cups of rice and taking half away helps (eg. 2 cups rice, 3.5 cups water) but recently my rice are still quite hard. Any tips appreciated.
Also, how much rice should there be for 1kg meat?
Aaaargh. Hate making rice 
Re: Chavval/Rice and Water Measurements
750 grams of rice for 1 kg meat.
One cup of rice : one and half cup of water
soak rice in luke warm water for half an hour and then throw away the soaking water.
Re: Chavval/Rice and Water Measurements
^ She is asking for simple boiled rice, yeah meat kahaan se aa gaya?
Re: Chavval/Rice and Water Measurements
Pls read full text!
Re: Chavval/Rice and Water Measurements
For simple boiling, add 4 times water.
Re: Chavval/Rice and Water Measurements
^ She is asking for simple boiled rice, yeah meat kahaan se aa gaya?
Same thing for both, no? Water quantities stay the same for all kinds of rice. I think...
Re: Chavval/Rice and Water Measurements
750 grams of rice for 1 kg meat.
One cup of rice : one and half cup of water soak rice in luke warm water for half an hour and then throw away the soaking water.
For simple boiling, add 4 times water.
Hain? So one cup rice and 4 cups water? Won't that make the rice mushy?
Re: Chavval/Rice and Water Measurements
'andaaz' is the best guide...and, that comes with experience and confidence, i've got both, masha Allah, aur, kabhii Ghauroor bhii nahiiN kiyaa. whenever i cook rice, it always comes out 'perfectly'.
use this as an universal guide:
1 daanaa rice + 2 boond paanii :)
Re: Chavval/Rice and Water Measurements
No they won't as you have to drain all the excess water.
Re: Chavval/Rice and Water Measurements
Use rice cooker. Problem solved
There ware two methods to make rice; one where the rice is boiled and then drained, and then put on dumm to finish cooking. In this method, use as much water as u want and let it come to a boil before adding the rice + salt. I add vinegar or lemon juice as well cos i find it keeps my rice nice and fluffy and separated. Boil for approx. 7.5 mins and then drain and dumm in the same pot for 10ish mins on very low heat. This is also how i make my rice for biryani.
The second method is where u do not drain the rice and it cooks in the water and fluffs up. This method requires more precise measuring. Whatever measurement tool i've used for the rice, i just use that and double the water - ie) 1 mug rice, 2 mugs water. It has been successful so far. This method is a little more finicky and the only thing u can do is practice until u have it down perfect.
I think the key to the second method isn't measurement (always keep it 1:2 rice to water), but rather heat. If the flame is on high, the water evaporates faster and the rice may still be left uncooked/hard. And if the heat is too low then u have halwa instead of rice.
Re: Chavval/Rice and Water Measurements
I think the key to the second method isn't measurement (always keep it 1:2 rice to water), but rather heat. If the flame is on high, the water evaporates faster and the rice may still be left uncooked/hard. And if the heat is too low then u have halwa instead of rice.
first you cook on High till it starts boiling, then reduce heat to medium high till most water is evaporated after which cover the pot and let it simmer medium low heat till the rice is completely cooked 1.e. soft!
^ That's the prorper method. If left on high or low for too long the rice are ruined.
Re: Chavval/Rice and Water Measurements
the method which works every single time for me is 1 cup of rice to 1.5 cups of cold water. Cover and place on medium head for 12 minutes, if still a little hard after 12 mins foe whatever reason - for example if I am cooking at someone elses house on a different stove then I cover with a dish cloth with the heat off and the steam finishes it off
Re: Chavval/Rice and Water Measurements
I think the key to the second method isn't measurement (always keep it 1:2 rice to water), but rather heat. If the flame is on high, the water evaporates faster and the rice may still be left uncooked/hard. And if the heat is too low then u have halwa instead of rice.
I put a moist cloth on top and sometimes weigh the lid down, when you take the pot of the heat don't open it right away let it sit for 10 minutes. I like expensive pots that are thick at the bottom. I confiscated some pots from my renter, they are so awesome. If water level is two fingers above rice level then you should be fine. I haven't messed rice in a long time.
PS you seem like an expert, I like experts.
Re: Chavval/Rice and Water Measurements
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Re: Chavval/Rice and Water Measurements
I always use 1:2 rice to water ratio.
Agree with spunk
Re: Chavval/Rice and Water Measurements
I put a moist cloth on top and sometimes weigh the lid down, when you take the pot of the heat don't open it right away let it sit for 10 minutes. I like expensive pots that are thick at the bottom. I confiscated some pots from my renter, they are so awesome. If water level is two fingers above rice level then you should be fine. I haven't messed rice in a long time.
PS you seem like an expert, I like experts.
When i make pulao, i always cover the pot with a cloth or paper towels doubled up. Another excellent tip.
Re: Chavval/Rice and Water Measurements
haven't made rice for a really long time but i usually soak them for a long time and use 1.5 cups of water for 1 cup of rice. I add a little bit of oil, zeera, salt, and laung and let the water come to a boil then I add the rice and let it come to a bit one more time. Then I reduce the heat to medium and cook it uncovered until the water is pretty much all gone. The rice should be soft but still not fully cooked. Then I cover it with a tight lid and put the heat on low.
If I am just boiling for another dish like pulao or I want plain rice, I just boil in lots of water and drain it once the rice is done.