Chambray

Chambray

Fried rice cooked in parts of Sikkim and often served as part of Sikkim thali

Ingredients

  • 1 cup rice
  • 1/2 inch piece cinnamon
  • 3 bay leaves
  • 1 tablespoon ghee
  • 1 teaspoon cumin seeds
  • 1/4 teaspoon turmeric powder
  • salt to taste

Instructions

  1. Soak rice along with cinnamon and bay leaves for 20 minutes. Drain and keep aside.
  2. Heat ghee. Splutter cumin seeds. Fry drained rice along with cinnamon and bay leaves. Saute for 2 minutes.
  3. Add salt, turmeric and 2 cups water. Bring to boil. Cover and cook till rice is done for about 20 minutes.
  4. Serve Chambray hot along with teel ko alu

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