Kichri Rice (kichri Chaaval) Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
2 tbsp: Butter,
1/4 tsp: Ground turmeric,
1 medium: Onion, peeled and chopped
1/2 cup: Toor dal, picked over
12 Cloves: ,
-- washed and drained well,
1: Cinnamon stick, broken up
1 3/4 cup: Long-grain rice,
1/4 tsp: Ground cumin,
2: Garlic cloves,
5: Black cardamom pods,
-- peeled and chopped,
Directions:
Melt the butter in a large saucepan over medium-low heat. Add the
onion and cook, stirring occasionally, until it begins to brown.
Stir in the cloves, cinnamon, cumin, cardamom and turmeric and cook
for 1 to 2 minutes.
Add the drained dal and continue to cook for another 3 to 4 minutes,
stirring occasionally.
Add 2 1/2 cups water and bring it to a boil. Add the rice and garlic;
cover tightly. Reduce heat and simmer gently for 40 to 45 minutes.
Preparation time: About one hour.
From _Ismail Merchants Indian Cuisine_ by Ismail Merchant. New York:
Simon & Schuster, Inc., 1986. ISBN 0-671-68477-9. Pg. 187. Posted
by Cathy Harned.
Submitted By CATHY HARNED On 10-26-94
Source from luhu.jp
onion and cook, stirring occasionally, until it begins to brown.
Stir in the cloves, cinnamon, cumin, cardamom and turmeric and cook
for 1 to 2 minutes.
Add the drained dal and continue to cook for another 3 to 4 minutes,
stirring occasionally.
Add 2 1/2 cups water and bring it to a boil. Add the rice and garlic;
cover tightly. Reduce heat and simmer gently for 40 to 45 minutes.
Preparation time: About one hour.
From _Ismail Merchants Indian Cuisine_ by Ismail Merchant. New York:
Simon & Schuster, Inc., 1986. ISBN 0-671-68477-9. Pg. 187. Posted
by Cathy Harned.
Submitted By CATHY HARNED On 10-26-94
Source from luhu.jp