Name: Sweet jaggery rice (With cloves and cardamom)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 4–5
Cuisine: Pakistani
Ingredients: 2 tsp aniseed; about 250 ml/9 fl oz/1 cup water; 200 g/7 oz/1 cup jaggery or muscovado sugar; 1 tbsp ghee; 100 g/3½ oz/scant ½ cup double (heavy) cream, to serve; 1 tbsp coconut slivers; 1 tbsp raisins; 3–4 cardamom pods, seeds removed; 10 cloves; 1 tbsp shelled pistachios; 100 g/3½ oz/½ cup basmati rice, washed, soaked and drained

Preparation info

Serves
4–5

Difficulty
Easy
Ready in
45 min

Appears in

Summers Under the Tamarind Tree

By Sumayya Usmani

Published 2016

About

This recipe for jaggery-infused rice came from Anwar Khala, my mother’s sister, and was an everyday indulgence for my uncle. The nutty sweetness of jaggery (sugarcane molasses), together with the warmth of cloves and cardamom, makes a great finish to a spicy meal – though it’s equally good eaten with a cup of tea.

Ingredients

200 g/7 oz/1 cup jaggery or muscovado sugar
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Method

Break the jaggery into small pieces and place in a large saucepan with the water, aniseed, cloves and cardamom seeds. Bring to the boil and boil for 5–7 minutes, or until the jaggery has dissolved.

In another saucepan with a lid, add the ghee and drained basmati rice. Fry for a few seconds over a medium heat then strain the sugar syrup over the rice to just cover the rice. Cover the sau

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Ingredients

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