चाम्रे (Chamre )

About This Recipe

Ingredients

• 1
  2 cups (≈380 g)Rice (basmati or Nepali medium-grain), rinsed & soaked 20–30 min

  Base grain; soak for even, fluffy texture

• 2
  3 TbspGhee

  Fries spices and coats grains with aroma

• 3
  1 tspCumin seeds

  Earthy spice that perfumes the rice

• 4
  ½ tspFenugreek seeds

  Nutty, bittersweet crackle (classic to Chamre)

• 5
  1 tspTurmeric powder

  Gives golden hue and mild warmth

• 6
  2 tspGarlic, minced

  Soft savory note in the base

• 7
  1 tsp (to taste)Salt

  Seasons rice evenly

• 8
  ≈2½ cups total (add in splashes)Water

  Slow add for steam-cooking the rice

• 9
  2 TbspFresh coriander leaves, chopped

  Herbal finish

• 10
  1Green chili (optional), slit

  Adds gentle heat

Instructions

1. 1
   Rinse rice until water runs clearer; soak 20–30 min, then drain well.
2. 2
   Heat ghee in a heavy pot over medium. Sizzle cumin and fenugreek until aromatic and slightly browned (20–40 sec).
3. 3
   Stir in garlic and turmeric for 15–30 sec (do not brown). Add drained rice; fry 3–4 min so every grain is coated and glossy.
4. 4
   Season with salt. Pour in ~2 cups water; bring to a gentle boil. Cover, reduce heat to low and cook until water is absorbed (5–10 min).
5. 5
   Check doneness; if rice is still firm, add ¼–½ cup hot water, cover and continue steaming. Repeat small additions until tender and fluffy.
6. 6
   Rest 5 minutes off-heat. Fluff with a fork; fold in coriander (and slit green chili if using). Serve hot with achar, saag or a simple curry.