Name: “Crisp” Kedgeree (Bhoonee Khichree)
Cuisine: India
Ingredients: 1 or 2 bayleaves, a small stick of cinnamon, salt.; 2 ozs. of butter, a few slices of green ginger, peppercorns and cloves (according to taste); ½ lb. of rice; ½ lb. of lentils; 1 or 2 onions

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

Ingredients

½ lb. of rice
½ lb. of lentils
1 or 2

Method

Melt the butter and fry the sliced onion to a golden colour. Remove the onion from the pan and, in the same butter in which the onion was fried, put in the rice and lentils and cook till all the butter has been absorbed. Then add the ginger and other seasoning ingredients, cover with hot water, put the lid on the saucepan and simmer very slowly till the water has been completel

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Ingredients

Method

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