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A staple in Maharashtrian homes, this is the classic way to cook fluffy, non-sticky parboiled rice. Each grain remains separate, making it the perfect companion for dal, amti, or any flavorful curry.
For 4 servings
Rinse and Soak the Rice
Pressure Cook the Rice
Rest and Fluff
A staple in Maharashtrian homes, this is the classic way to cook fluffy, non-sticky parboiled rice. Each grain remains separate, making it the perfect companion for dal, amti, or any flavorful curry.
This maharashtrian recipe takes 60 minutes to prepare and yields 4 servings. At 339.22 calories per serving with 6.94g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
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Serve
For extra flavor, heat the ghee in the pressure cooker first. Add 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, and a pinch of asafoetida (hing). Once they splutter, add the rice, water, and salt, then cook as directed.
Add 1/4 tsp of turmeric powder along with the salt for a beautiful yellow color and subtle earthy flavor, similar to what's served in Maharashtrian thalis.
The parboiling process forces nutrients from the bran and germ into the starchy endosperm. This means Ukda Tandul retains more B vitamins, like niacin and thiamine, compared to regular milled white rice.
Parboiling alters the starch structure, making it a source of resistant starch which acts as a prebiotic. This feeds the beneficial bacteria in your gut, promoting a healthy digestive system.
Ukda Tandul typically has a lower glycemic index than standard white rice. This leads to a slower, more gradual increase in blood sugar levels, making it a more suitable option for individuals managing their blood sugar.
Yes, Ukda Tandul (parboiled rice) is generally considered healthier than regular white rice. The parboiling process helps retain more B vitamins and minerals. It also has a lower glycemic index, making it a better choice for blood sugar management.
One serving of this Ukda Tandul recipe (approximately 1.5 cups cooked) contains about 340-360 calories, primarily from carbohydrates.
Absolutely. To cook in an open pot, use a 1:2.5 rice-to-water ratio. Bring the water, salt, and ghee to a rolling boil. Add the soaked and drained rice, reduce the heat to low, cover with a tight-fitting lid, and cook for 15-20 minutes, or until all the water is absorbed and the rice is tender.
Stickiness can be caused by a few factors: not rinsing the rice enough to remove excess starch, adding too much water, or not letting the pressure release naturally. Ensure you follow the soaking and water ratio instructions carefully.
Ukda Tandul is parboiled rice, meaning the paddy is steamed before milling. This makes the grains firmer and less sticky. Basmati is a long-grain aromatic rice that is not parboiled. Ukda Tandul has a more robust, earthy flavor, while Basmati is known for its delicate fragrance and fluffy texture.
This recipe goes great with these complete meals
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