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. Imagine fluffy rice cooked in rich ghiu (ghee/clarified butter), infused with the golden glow of turmeric powder. The turmeric not only gives a cheerful yellow hue but also adds a subtle, earthy flavor that makes the rice special. The aroma of cumin seeds and fenugreek seeds sizzling in the pan adds an earthy depth, while a pinch of salt ties everything together.
Chamre is traditionally enjoyed during lunch, it's often paired with an array of vegetables and tangy achaar (chutney). However, it also goes wonderfully with any other dish you would eat with rice like a curry or side dish you like.
Table of contents
What is Chamre?
It's important to note that Chamre means different things depending on the region of Nepal. While in the eastern hills, Chamre is savory, in the western region, it's a sweet rice dish. There, it’s made with a local variety of aromatic or sticky rice (anadi), cooked in ghee and sugar or sugarcane molasses. If you’re curious about the sweet version of Chamre, I have a recipe for that too!
How to eat Chamre- Serving suggestions
I suggest pairing your freshly made chamre with the following dishes to create a delicious and well-rounded meal:
Tips and Pearls
- Rinsing the Rice: Rinse the rice thoroughly until the water runs clear. This step is crucial to remove excess starch, which helps prevent the chamre rice from becoming too sticky.
- Soaking Time: Don’t skip the soaking step. Soaking the rice for 30-45 minutes ensures that the rice cooks evenly and absorbs flavors better.
- Right Temperature: When heating the ghee, ensure it's hot but not smoking. The spices should sizzle gently to release their flavors without burning.
- Toasting the Rice: Stir-fry the rice in the spiced ghee for a few minutes before adding water. This step enhances the nutty flavor of the chamre rice and helps it absorb the spices more effectively.
5. Even Heating: Use a heavy-bottomed pan for even heat distribution. This helps to avoid hotspots that can burn the rice or spices.
6. Gentle Cooking: Cook the rice on low heat and keep it covered. This allows the rice to steam gently, resulting in a fluffy texture. Avoid lifting the lid too often, as it releases the steam needed to cook the rice properly.
Ingredients and Recipe to make Chamre
Simple and Easy Chamre (Turmeric fried rice) चाम्रे भात
Ingredients
- 2 cups Rice Basmati for extra softness and fragrance.
- 3 tablespoon Ghiu (Ghee/Clarified butter)
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin seeds
- ½ teaspoon Fenugreek seeds
- 2 teaspoon Garlic minced
- 1 teaspoon Salt
- 2 stalks Fresh coriander
Instructions
Prepare the Rice
- 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.
- 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.
Fry the Rice
- 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.
- 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.
- 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
- 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.
- 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.
Cook the Rice
- 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.
- Repeating the Process: Once the water is absorbed, check the rice for doneness. If it still feels undercooked, add a little more water (about ½ 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.
Serve the Rice
- Serve the chamre hot, directly from the pan to maintain its warmth. Pair it with your favorite Nepali accompaniments as suggested above. Enjoy!
Comments
No Comments