“Crisp” Kedgeree

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

Bhoonee Khichree

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

Asia
India
Main course
Gluten-free
Vegetarian

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