Do you know how to make kichrey?!
Ingredients
- 1 1\2 cups rice Pakistani basmati rice
- 1\2 cup moong dal
- 5 cloves
- 1tsp. black pepper
- 1 inch piece cinnamon stick
- 3 large cardamom
- 1tsp. Caraway seeds
- 2 tsp. salt
- 1 small onion sliced thinly
- 1/2 cup ghee or cooking oil
1. 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.
2. 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.
3. 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.)
4. 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. Serve immediately.
Answers: Here is the recipe for kichrey.
Ingredients
- 1 1\2 cups rice Pakistani basmati rice
- 1\2 cup moong dal
- 5 cloves
- 1tsp. black pepper
- 1 inch piece cinnamon stick
- 3 large cardamom
- 1tsp. Caraway seeds
- 2 tsp. salt
- 1 small onion sliced thinly
- 1/2 cup ghee or cooking oil
1. 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.
2. 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.
3. 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.)
4. 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. Serve immediately.
I think you mean kedgeree - a rice, egg and smoked fish-based dish. There is a recipe at http://en.wikibooks.org/wiki/Cookbook:Ke...
Could you possibly mean chickory?
Veggie Kedgeree (rice and lentils)
Here is a spicy rice/lentil dish, great if this is your first lentil experience. (All you do with them is boil them with rice.) I couldn't find many kedgeree recipes on the web, and most of them were fish-based.
This recipe will make enough for a week of lunches. To save time if you make it regularly, mix up enough spices for 12 batches and use 2-3 tsp. each time.
Basics
1 1/2 cups dried lentils (any colour you like)
1 cup rice (I use Basmati)
5 cups water
2 tsp. salt
3 tbsp. butter or margarine
Spice Mix
3/4 tsp. cloves (or 3 whole cloves)
1/2 tsp. cumin
1/4 tsp. black pepper
1/8 tsp. cardamom
1/8 tsp. coriander
1/8 tsp. turmeric
In a large pan, bring the water and salt to a boil.
In the meantime, rinse and drain the lentils. Throw out any stones or other impurities.
Do the same for the rice.
Toss the lentils and rice into the pan, mix well, and simmer for 20 minutes. Leave the heat a little higher than you would for rice alone. It should be dry but not too dry. If still wet, let sit for a few minutes with the cover off. If too dry, add a little hot water.
Heat the butter or margarine in a small skillet. You can leave it on very low heat for 20 minutes while the rest cooks. When the rice and lentils are done, stir the spices into the butter or margarine and blend. Then stir this mixture into the rice and lentils and mix well.
http://www.johnrussell.name/recipes/kedg...