Sunday, February 26, 2017

Khichri Rice

Long grain rice (1 cup) and 1/2 cup Split Moong Dal (beans) soaked together for 6 hours
Red peppercorn, 1
Red chili powder, according to taste
Salt, according to taste
Cumin seeds, 1 tablespoon
Cumin powder, 1/4 teaspoon
Black peppercorns, 4-5
Cloves, 4-5
Coriander (cilantro) powder, 1/4 teaspoon
All spice powder, 1/4 teaspoon
Curry leaf, 1-2 (optional)
Fried onions, 1/4 cup, crushed
Cooking oil (Canola used), 5-6 tablespoons
Ginger and garlic paste, 1 tablespoon
Cinnamon stick, 1" piece
  1. In a large, deep (about 5" at least) skillet add ginger and garlic paste, cumin seeds, cloves, black peppercorns, red peppercorns, cinnamon stick, and cooking oil and set on medium heat. Spices burn at the slightest overheating.
  2. When spices begin to give off aroma, ginger and garlic paste is browned and sizzling, and cumin seeds have browned, remove from heat and add red chili powder, all spice powder, cumin powder, and coriander powder, a few drops of waters (to avoid burning of spices) and continue frying for about 30 seconds.
  3. Add fried onions, rice and moong dal (washed and strained of course) and fry for about a minute on high heat.
  4. Fill water in the skillet all the way until the rice have 2 1/2 cm water level rise on top of them. You can check this depth by sliding your cooking spoon all the way to the base of the skillet, scooping the contents (rice and dal) and raising them to the surface ever so slowly as to to calculate mentally how much the depth is.
  5. Bring the rice to boil and conduct a salt taste test. Salt Taste Test: I conduct a salt taste test by tasting the water in which the rice (pilaf/pulao style) are being boiled. If the water tastes perfect, the rice will taste perfect. For this recipe, add 2 teaspoons of salt, mix well, and taste the water. If it tastes less salty then what the cooked rice should be, add another 1/2 teaspoon and repeat the test. Adjust salt until the water tastes perfectly salty for your taste.
  6. Once boiling, reduce the heat to medium and cook with covered lid until the water dries up.
  7. Open the lid and mix the rice, frying them well until they are perfectly dry and ready to serve. Serve with a side of diced tomato-onion-cucumber salad (kachumbar), pickle, papadum (paapar), and yogurt dip (raita). 

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