Aromatic Nepali Gundruk Rice with Turmeric Butter
A traditional Nepali dish combining the unique taste of gundruk with the warmth of turmeric-infused buttered rice.
Preparation
Get these tasks done before you start cooking.
Marinating the Gundruk
- 1
Soak Gundruk
Soak gundruk in warm water for 15 minutes to remove excess salt.
- 2
Drain Gundruk
Drain and lightly squeeze out excess water.
- 3
Set Aside
Set aside.
Preparing the Rice
- 1
Heat Oil
In a large pot, heat olive oil over medium heat.
- 2
Toast Rice
Stir in basmati rice and toast until slightly opaque.
Tip: 💡 Sauté the rice in oil until it becomes slightly golden for an aromatic base.
- 3
Cook Rice
Add water and salt, bring to a boil, then reduce to a simmer.
Tip: ⚠ Do not over-salt the rice as gundruk contains natural salt.
How to Make Aromatic Nepali Gundruk Rice with Turmeric Butter
Total time: 2 h · Yields 4 servings
- 1
Cook the Rice
Cook covered over low heat for 12-15 minutes, until water is absorbed.
- 2
Infuse Turmeric Butter
Melt butter in a small pan, add turmeric and black pepper, stirring until fragrant.
- 3
Combine Gundruk and Rice
Fluff rice with a fork, stir in gundruk and drizzle with turmeric butter.
Chef's Tips
Frequently asked questions
How long can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I make this ahead?
Yes, prepare the rice and gundruk ahead, but infuse the turmeric butter fresh for best flavor.
Is there a substitute for gundruk?
Sauerkraut can be used as an alternative, but adjust the seasoning as it has a different flavor profile.
Can I use another type of rice?
Jasmine or long-grain rice can be used as substitutes.
Is there a vegan alternative for the turmeric butter?
Substitute the butter with a plant-based option like coconut oil or vegan butter.
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