Chak Hao Amubi | How to make Chak Hao Amubi

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ByShaheen Ali
Created on 3rd Jul 2017
  • Chak Hao Amubi, How to make Chak Hao Amubi
Chak Hao Amubiby Shaheen Ali
  • Chak Hao Amubi | How to make Chak Hao Amubi (5 likes)

  • 0 reviews
    Rate It!
  • By Shaheen Ali
    Created on 3rd Jul 2017

About Chak Hao Amubi

Chak Hao Amubi or Black Rice Kheer/Pudding is a delicacy that comes from the North East of India, particularly Manipur. Assam & Manipur produces a large scale of Black rice, which is drought resistant and also rich in minerals. Hence there are various regional recipes made with black rice, and the most delicious among all is Chak Hao Kheer. The preparation is pretty much easy and is similar to our humble white rice kheer. The only difference stopped here in this recipe is time of the soaking time of black rice which extends to 3-4 hrs.

Chak Hao Amubi, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Shaheen Ali. Chak Hao Amubi is a dish which demands no explanations, it's a whole world of flavour in itself. Chak Hao Amubi is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Chak Hao Amubi by Shaheen Ali is perfect to serve 4 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Chak Hao Amubi.

  • Prep Time4Hours
  • Cook Time35mins
  • Serves4People
Chak Hao Amubi

Ingredients to make Chak Hao Amubi

  • 3/4 cup black rice
  • 2 lit full fat milk
  • 1/2 cup Sugar
  • 1 tsp cardamom powder
  • 1 cup chopped cashews and raisins

How to make Chak Hao Amubi

  1. Wash and soak rice in fresh water for 3-4 hours before cooking.
  2. In a thick bottomed pan, heat milk and boil till it starts reducing and look light cream in color.
  3. Add soaked black rice and cook in medium to low flames till rice is 90% cooked. Keep stirring in regular intervals and also scrap the cream from sides and add into the kheer, this will make it more creamy.
  4. The kheer will start turning purple in color, that is because of the rice.
  5. Once the milk is thick and creamy and the rice is almost done, add sugar and cardamom powder and stir well.
  6. After adding sugar, the milk will slightly look diluted, but it will thicken again in few minutes.
  7. Cook till the kheer is creamy in texture. Turn off the gas, remove from stove and add fried or ghee roasted cashew pieces on top. Give a quick mix. Serve hot/ warm or chilled!

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