Bhoona Khitchree
From The new practical cookery guide, 1913
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 101. The excerpt below is the record exactly as published.
Bhoona Khitchree — Cook a sliced onion with a piece of ghee till lightly browned, remove from the pan and add equal quantity of raw rice and clhal (lentils) in the pan ; fry over fire a few min- utes, then add a little salt, green ginger, cloves, cardamom, and peppercorns, and sufficient water
Cook this with the app: pantry check, scaling, and the assistant.