Matta Rice/ Chemba Rice Pressure Cooker Method
Kerala Palakkadan Matta red rice cooked plain. Staple base for Kerala sadya with sambar, avial and curries.
People also search this as chemba rice, kerala red rice, rosematta rice, kuthari.
Ingredients
- Matta Rice (Palakkadan Matta) — 1 cup (ground)
- Water — 1.5 cup (whole)
- salt (optional) (whole)
Method
- To begin making the Matta Rice first wash the rice in a saucepan three times and soak the rice in water for half an hour.Drain the soaked rice and transfer it to a pressure cooker.
- Add 3 cups of water in the pan of the pressure cooker, cover and place the weight on.Cook the matta rice in the pressure cooker on medium high heat for 3 to 4 whistles; after the 3 to 4 whistles turn the heat to low.
- Pressure cook the rice for another 5 to 8 minutes and turn off the heat.Allow the pressure to release naturally.
- Wait for the pressure to release completely and then open the cooker.The Matta rice takes a little longer to cook than the traditional rice and hence the cooking time is much longer.
- Serve Matta rice with Mixed Vegetable Sambar, Cabbage Thoran/Poriyal and Spicy Lime Pickle for a vegetarian option or you can serve it with Kerala style Fish Curry for a non vegetarian option.
Common questions
- How many calories in one plate of Matta Rice/ Chemba Rice Pressure Cooker Method?
- 131 kcal per plate.
- How much cooking time?
- 70 min — 30 min prep, 40 min cooking.