Simple and Easy Chamre (Turmeric fried rice) चाम्रे भात
Chamre is a delicious turmeric fried rice from Nepal. This dish is all about simple, wholesome ingredients coming together in a burst of flavor and color. In the eastern region of Nepal, where my family is from, Chamre is a savory dish.
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups Rice (Basmati for extra softness and fragrance. )
- 3 tablespoon Ghiu (Ghee/Clarified butter)
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin seeds
- 1/2 teaspoon Fenugreek seeds
- 2 teaspoon Garlic minced
- 1 teaspoon Salt
- 2 stalks Fresh coriander
Instructions
- 1
Prepare the Rice
- 2
Place the rice in a large bowl and rinse it under cold water. Swirl the rice around with your hand to remove excess starch. Repeat this process 3-4 times until the water becomes clearer. This helps prevent the rice from becoming too sticky when cooked.
- 3
Soaking the Rice: Fill the bowl with water and let the rice soak for 20-30 minutes. This step ensures the rice cooks evenly and becomes fluffy.
- 4
Fry the Rice
- 5
Heat the Ghee: In a large pan, preferably with a heavy bottom to prevent sticking, melt the ghee over medium heat. Wait until the ghee is hot and fragrant, but be careful not to let it smoke.
- 6
Add the cumin seeds and fenugreek seeds to the pan. Let them sizzle and pop for about a 30 seconds to 1 minute, until they are browned and release their aromatic oils.
- 7
Add the minced garlic and turmeric powder and stir it in, cooking only briefly for 15-30 seconds. The turmeric will infuse the ghee with its vibrant color and earthy flavor
- 8
Fry the Rice: Drain the rice thoroughly and carefully add it to the pan. Be cautious, as it will sizzle and the hot oil may splatter. Stir-fry the rice for 3-4 minutes, ensuring each grain is evenly coated with the ghee and spices.
- 9
Season the rice with salt to taste. Pour in about 2 cups of water, making sure it covers the rice evenly. Stir gently to combine.
- 10
Cook the Rice
- 11
Initial Cooking: Cover the pan with a lid and reduce the heat to low. Allow the rice to cook undisturbed until all the water is absorbed, which should take about 5-10 minutes. This gentle cooking method helps the rice absorb the flavors evenly.
- 12
Repeating the Process: Once the water is absorbed, check the rice for doneness. If it still feels undercooked, add a little more water (about 1/2 cup), stir gently, and cover the pan again. Continue this process 2-3 more times, adding water as needed, until the rice is fully cooked and tender. Be patient, as this slow cooking ensures perfectly cooked, fluffy rice.
- 13
Serve the Rice
- 14
Serve the chamre hot, directly from the pan to maintain its warmth. Pair it with your favorite Nepali accompaniments as suggested above. Enjoy!