Caramelised Brown Rice

This type of basmati rice is typically served with dhansak, rus chawal, and dodhi chawal (dodhi ni buryani). Its brown colour comes from the caramelisation process with jaggery or sugar. This is not to be confused with whole grain brown rice, which is completely different. Rinsing the raw rice at least ten times before cooking ensures the grains to be almost starch-free and will give you wonderful individual grains of cooked rice—khula dana, a term often u