|
|
| |
|
| |
Recipes in English
>>
Rice / Biryani / Pulao Recipes >>
Rice Khichri |
| |
|
| |
|
 |
 |
1 1\2 cup rice, Pakistani basmati |
|
|
1\2 cup dal moong |
|
|
5 cloves |
|
|
1 teaspoon black pepper |
|
|
1 inch piece cinnamon stick |
|
|
3 large cardamom |
|
|
1 teaspoon cumin seeds, zeera |
|
|
2 teaspoon salt |
|
|
1 small onion, peeled and thinly sliced |
|
|
1\2 cup ghee or cooking oil |
|
 |
-
Put
the rice and dal in a sieve and wash it thoroughly under
running cold tap until the water runs clear. Soak in plenty
of water for about 2 hours. Drain in a sieve and let it
stand for a minute or two
-
Heat the ghee or oil in the heavy base pan and add the
onions, stirring frequently fry to a pale golden color. Add
the all spices, fry for 1 minute. Add rice, lentil and salt
and level with a spatula
-
Add enough water to cover the rice by about 1 to 2 inches. (
The amount of water depends on, how mushy the rice you
want.)
-
Cover with a tight fitting lid, reduce the heat and allow to
cook for about 20 -25 minutes or until rice is very tender
and mushy. Transfer it to a serving dish and add butter to
it, butter will melt with the heat of the rice
- Garnish
with boiled eggs, salad leaves
-
Serve immediately
Serves 4 people
Preparation Time: 30 minutes
Cooking Time: 30 minutes
|
|
|
|
|
|
