Kisuri
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-5
Ingredients
  • ⅔ cup rice (preferably basmati)
  • 1 tsp ginger
  • 2 - 3 bay leaves
  • pinch of fenugreek (methi) seeds
  • ½ - 1 tsp salt (or to your taste)
  • water as needed
  • 2 tbsp ghee (clarified butter)
  • ½ - 1 onion
  • coriander for garnishing (optional)
Method
  1. Measure ⅔ cup of rice, I prefer basmati as this has a much nicer aroma. Wash the basmati rice till the water runs clear and soak for 10 - 15 minutes with hot water; this will break down the rice quickly and enable your Kisuri to cook much faster. Take a pan, place rice in it and wash the rice well till water runs clear. While washing use your hands to 'grind' and break down the rice by rubbing in your palm. Once washed, bring to boil with 2 cups of water.
  2. Add 1 tsp of ginger, 2 - 3 bay leaves, a pinch of fenugreek seeds and ½ - 1 tsp salt (or to your taste). Leave to boil over a medium to high flame, keep an eye on this as it tends to overspill as soon as it hits boiling point!
  3. Once it's boiling, turn down the heat and leave to simmer over a low - medium flame, you want the rice to cook through and thicken. You may find that the liquid evaporates, keep adding water if this happens, this recipe uses a lot of water before the cooked rice becomes the right consistency. Allow to cook until the rice is soft and mushy and of a loose porridge consistency.
  4. While the rice is boiling, peel and chop your onion. Use ½ - 1 onion, I've used 1 onion as we love fried onions in this dish.
  5. The Kisuri is ready when the rice is soft and mushy and is of a loose porridge consistency (top right photo). Taste for salt, add more if necessary.
  6. Take a small pan and add 2 tbsp of ghee (more if you like), fry your sliced onion in the ghee till golden brown.
  7. When the onions are nicely browned (top left photo), add this to the cooked Kisuri. I love adding coriander to most things I cook, I add some to this dish too, not essential but looks and tastes good. Mix onions and coriander through, serve and enjoy!
Recipe by www.afeliaskitchen.com at https://www.afeliaskitchen.com/kisuri/