Khuni khichri

Name: Khuni khichri
Cuisine: British
Ingredients: 1 heaped tablespoon coriander seeds; 1 3-inch stick of cinnamon; ¼ teaspoon cardamom seeds; 2 red chillies; 1 bay leaf; 1 tablespoon ground turmeric; 1 teaspoon cayenne; ½ teaspoon ground aniseed; 16 tablespoons ghee (clarified butter); 16 tablespoons ghee (clarified butter); 2 large onions, peeled and slivered; 2 medium potatoes, peeled and cut into 1-inch cubes; 1 lb/2 cups long-grain rice; 1 lb/2 cups moong dhal (mung bean lentils); 1 lb/2 cups moong dhal (mung bean lentils); 1 teaspoon salt; 2 tablespoons vegetable oil; ½ oz blanched almonds

Preparation info

Serves
8-10

Difficulty
Easy

Appears in

Curries & Bugles

By Jennifer Brennan

Published 1990

About

Here is a family recipe for a different Indian khichri, spicier and more substantial than the previous dish, for it includes potatoes. The quantity of ingredients make it suitable for a breakfast or brunch buffet for a large group.

Ingredients

1 heaped tablespoon coriander seeds
1 3-inch stick of cinnamon

Asia
Europe
India
United Kingdom
Breakfast
Vegetarian
Gluten-free
Brunch

Method

Pound the coriander, cinnamon stick, cardamom seeds, chillies and bay leaf until they are cracked and broken up. (They will release their essential oils more efficiently.)
Add them, together with the remaining spices, to 3 pints of water in a small saucepan. Bring to a boil and simmer for 10 minutes. Strain the liquid through a muslin and reserve.
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