Buttered steamed rice (Sada chaval) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 8) by Yamuna Devi

  • basmati rice
  • ghee

  • EYB Comments

    Can substitute long-grain white rice for basmati rice, and butter for ghee.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Mung dal purée with sliced white radishes (Mooli moong dal); Nutritious whole grain, split pea and vegetable soup (Sabji matar dal); Sweet 'n' sour dal soup with mixed vegetables (Sambar); Spiced green beans (Masala barbatti sabji); Baby potatoes with seasoned tomato sauce (Aloo tamatar sabji); Julienne potatoes and whole okra in seasoned cream sauce (Masala aloo bhaji); Sautéed spinach and dal noodles with herbed tomato sauce (Tamatar sak); Steamed split pea dumplings in mild karhi sauce (Toovar kofta karhi)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute long-grain white rice for basmati rice, and butter for ghee.

  • Ganga108 on February 24, 2022

    This technique uses the double-steamed approach. Rice and water sit in a closed pan which rests in a larger closed steamer pan. Steam surrounds the closed rice pan, producing very soft, evenly cooked rice with fluffy, well separated, unsplit grains. It is far superior to any other method that I have tried, although it takes some time and effort. I like to make it for special occasions.

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