Ambe Mohar Rice Recipe

Rinse and soak rice

Rinse 2 cups of Ambe Mohar rice under cold water until the water runs clear (3–4 rinses). Soak the rinsed rice in cold water for 20–30 minutes, then drain thoroughly.

Boil water

In a heavy-bottomed saucepan, bring 3.5 cups of water to a boil. Add 1 tsp salt and 1 tbsp ghee to the boiling water.

Cook rice

Add the drained rice to the boiling water. Stir once to prevent sticking. Reduce heat to maintain a gentle simmer, cover with a tight-fitting lid, and cook for 12–14 minutes until the rice grains are tender but not mushy and water is absorbed. Alternatively, cook until there is a small steam hole and no free water remains.

Rest

Remove the pan from heat and let the rice rest, covered, for 8–10 minutes so the steam finishes cooking the rice and grains firm up.

Prepare whole spices

Crush the green cardamom pods lightly with the side of a knife to expose the seeds. Break the cinnamon stick into a 1-inch piece if not already. Keep cloves, peppercorns, bay leaf, and cumin ready.

Temper spices

While the rice soaks (or before boiling), heat 1 tbsp ghee in a small skillet over medium heat. Add 1 tsp cumin seeds and let them sizzle for 10–15 seconds. Add crushed cardamom, 4 cloves, 6 black peppercorns, 1 cinnamon stick piece, and 1 bay leaf. Fry for 30–45 seconds until fragrant, taking care not to burn the spices.

Add curry leaves and mango element

Add 8 fresh curry leaves to the spiced ghee and fry for another 10–15 seconds until crisp. If using the optional raw mango or mango blossom substitute, stir in 1/2 cup finely chopped raw mango or 1–2 small pieces of edible mango blossom now and sauté for 30–45 seconds to release a subtle fruity aroma. Remove from heat.

Combine with rice

Once rice has rested, gently fluff the rice with a fork. Pour the tempered spice and mango mixture evenly over the rice. Gently fold through 6–8 times to distribute spices and aromatics without breaking the grains.

Fry cashews and raisins

In a small pan, heat 1 tsp ghee over medium heat. Add 10 cashews and fry until golden brown, about 1–2 minutes. If using, add 2 tbsp raisins and fry for another 30 seconds until they plump. Remove and drain on paper towel.

Finish rice

Sprinkle the fried cashews and raisins atop the spiced rice. Add 2 tbsp chopped fresh cilantro and 2 tbsp grated coconut if using. Drizzle 1 tsp lemon juice over the rice to brighten flavors. Lightly mix once or twice to combine.

Serve

Serve Ambe Mohar Rice warm as a fragrant side or light main with a curry, dal, or plain yogurt. Leftovers can be refrigerated for up to 2 days and reheated gently with a splash of water.