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RICE

Pilau rice Khichri

A SIMPLE VARIANT OF BOILED RICE WITH MORE FLAVOURS AND COLOUR THE ULTIMATE COMFORT FOOD. THE COMBINATION OF RICE AND SPLIT
MOONG DAHL IS AN EXCELLENT REMEDY FOR FLU AND UPSET STOMACHS

Preparation time: 5 minutes A pinch each of cumin seeds and cinnamon
Cooking time: 15 minutes 1-2 cloves Preparation time: 5 minutes 3 cups water
Serves 4 2-3 cardamom pods Cooking time: 15-20 minutes ½ tsp cumin seeds
1 carrot diced Serves 3-4 ½ tsp tumeric
You will need: ½ cup peas 1 tsp salt
1 onion chopped
A pinch of fenugreek seeds (methi)
1 cup rice 1 tsp salt You will need: ¼ tsp fresh chopped garlic
2 tbsp cooking oil 1-2 cups water ½ cup split moong dahl 1 tbsp butter
1 cup rice

Method
1 Wash the rice and drain. Method
1 Mix the dahl and rice together and wash well. Boil the water and add the rice/dahl mixture and the
2 Heat the oil in a medium pan. Add cumin seeds, cinnamon, cloves and cardamom. rest of the ingredients, except butter.

3 When the seeds start to pop add the carrots, peas and onion and stir. Fry for 1-2 minutes. 2 Let it boil and cook.

4 Add the washed rice and salt. Stir and add about a cup of water and lower the heat. 3 When the rice is cooked, put the lid on and let it steam on low heat. If you prefer the mushy and
soft version of khichri, add more water.
5 Cover the pan with a lid and simmer until the rice is cooked. You may need to add more water if
the rice is not cooked. 4 Just before serving, add the butter and mix. Serve with plain yoghurt.

6 Serve with plain yoghurt. Khichri can also be cooked with toor dahl. Just replace the split moong dahl with the toor dahl and
use the same method of cooking.

100 chilli blooms 101