Oriya-style Shalgham Challaw

Ingredients

In the Oriya adaptation of Shalgham Challaw, we incorporate the distinct flavors and spices of Oriya cuisine. While the Afghan version focuses on the natural sweetness of turnips, the Oriya version adds a touch of spiciness and complexity with the use of cumin, coriander, turmeric, and garam masala. This adaptation aims to highlight the unique flavors and culinary traditions of Oriya cuisine. We alse have the original recipe for Shalgham challaw, so you can check it out.

• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 2 medium-sized turnips, peeled and diced 2 medium-sized turnips, peeled and diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 60g, 3g
• Protein: 6g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. 2.
   Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
3. 3.
   Add the chopped onion, minced garlic, and grated ginger to the pan. Sauté until the onion turns golden brown.
4. 4.
   Add the diced turnips to the pan and cook for 5 minutes, stirring occasionally.
5. 5.
   Stir in the coriander powder, turmeric powder, and garam masala. Cook for another minute to allow the spices to release their flavors.
6. 6.
   Add the soaked and drained basmati rice to the pan. Stir gently to combine the rice with the spices and vegetables.
7. 7.
   Pour 4 cups (950ml) of water into the pan and season with salt to taste. Bring the mixture to a boil.
8. 8.
   Reduce the heat to low, cover the pan, and let the rice simmer for 15-20 minutes, or until the rice is cooked and the water is absorbed.
9. 9.
   Remove the pan from heat and let it sit, covered, for 5 minutes.
10. 10.
    Fluff the rice with a fork and garnish with fresh cilantro leaves before serving.

Treat your ingredients with care...

• Turnips — Choose small to medium-sized turnips that are firm and have a smooth skin. Peel the turnips before dicing them for this recipe to ensure a tender texture.

Tips & Tricks

• For added flavor, you can toast the cumin seeds before adding them to the dish.
• If you prefer a spicier version, you can add a finely chopped green chili along with the spices.
• Serve the Shalgham Challaw with a side of raita (yogurt sauce) or pickles for a refreshing contrast of flavors.
• Leftover Shalgham Challaw can be transformed into delicious fried rice by sautéing it with some vegetables and soy sauce.
• Experiment with different types of rice, such as brown rice or jasmine rice, for a unique twist on this traditional dish.

Serving advice

Serve the Oriya-style Shalgham Challaw as a main course accompanied by a side of raita (yogurt sauce) and a fresh salad. It can also be enjoyed on its own as a light and flavorful meal.

Presentation advice

Garnish the Shalgham Challaw with a sprinkle of fresh cilantro leaves to add a pop of color. Serve it in a traditional Oriya-style thali (plate) for an authentic presentation.