How to cook khicguri
Answers
Answer:
Ingredients:
1 cup gobindobhog/basmati rice (or any scented rice)
Half cup dry roasted moong dal
Handful of fried cashew nuts and raisins
1 bay leaf
2 whole dry red chillies
1-2 cinnamon stick
2-3 green cardamoms
3-4 cloves
1 teaspoon cumin seeds
2 teaspoons ginger paste
1 tablespoon roasted jeera powder
1 cup chopped onion
2 green chillies, slited
1 teaspoon turmeric powder
Salt and sugar to taste
4 tablespoons of ghee, or more
Birista (or fried onion) to garnish
Method:
Take the rice and roasted dal in a container and clean them well in running water. Keep them aside to drain the excess water.
Heat ghee in a kadhai and add bay leaf, red chilli cinnamon sticks, cloves, cardamom, cumin seeds one by one and let them temper.
Now, add the onion to it and fry till turns golden in colour. Add the ginger paste to it and fry well.
Add the dal-rice mix and green chillies and fry everything together. Also add turmeric powder, salt and sugar to it. Fry the whole mix for 4-5 minutes.
Now, put the gas on medium flame and add 2 cups of water to it and close the lid. Let it take its time to cook.
One the water is soaked and the dal and rice turn fluffy and soft, add the roasted jeera powder, cashews, raisins and mix all together.
Garnish it will a spoonful of ghee and birista and serve.
Answer:
Ingredients
1/2 cup Small grain Rice
1/4 cup Arhar Dal Toor dal/ Split Pigeon Peas
1/4 cup Dhuli Moong Dal skinless Petite Yellow Lentils
2 tablespoons Ghee
1 teaspoon Cumin Seeds
6-8 Whole Peppercorns
2 Bayleaves
4-5 Cloves
2 Cardamoms whole
1 teaspoon Ginger grated
1 Green Chilli / Serrano Chilli split lengthwise
6-8 Cauliflower Florets
1 Potato quartered
1 Carrot peeled and cut into 1 inch pieces (large )
8-10 French Beans cut into 1 inch pieces
1/2 cup Green Peas frozen or fresh
1 teaspoon Turmeric
1/2 teaspoon Red Chilli Powder / Paprika Powder
1.5 teaspoons Salt
5 cups Water
Instructions
Traditional Pressure Cooker:
Wash the rice and both the dals (lentils) well, and soak them in enough water to cover them for at least 30 minutes or up to two hours. This helps them cook faster.
Heat ghee in the pressure cooker and add cumin seeds, peppercorns, bayleaves, cloves, cardamoms, ginger and green chilli. Saute for two minutes on medium flame.
Drain all the water from the rice and lentils and add them to the cooker. Dry roast them for 4-5 minutes, till you can smell a nutty aroma. Don't worry if some of the rice and lentils stick to the bottom of the pan, but be careful not to burn them.
Add all the veggies, turmeric, chilli powder, salt and water to the cooker and pressure cook for 6-7 whistles. Let the pressure release naturally. Once all the pressure has released, open the pressure cooker and mix well. After mixing, the rice and dal should have broken down and should look slightly creamy. Check for salt, and serve hot with ghee, fried potatoes, tomato chutney or just yogurt
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