Chak Hao Amubi | How to make Chak Hao Amubi

By Shaheen Ali  |  3rd Jul 2017  |  
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  • Chak Hao Amubi, How to make Chak Hao Amubi
Chak Hao Amubiby Shaheen Ali
  • Prep Time

    4

    Hours
  • Cook Time

    35

    mins
  • Serves

    4

    People

52

0





About Chak Hao Amubi Recipe

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 marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Chak Hao Amubi is just mouth-watering. This amazing recipe is provided by Shaheen Ali. Be it kids or adults, no one can resist this delicious dish. How to make Chak Hao Amubi is a question which arises in people's mind quite often. So, this simple step by step Chak Hao Amubi recipe by Shaheen Ali. Chak Hao Amubi can even be tried by beginners. A few secret ingredients in Chak Hao Amubi just makes it the way it is served in restaurants. Chak Hao Amubi can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Chak Hao Amubi.

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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