Fried Khichry

Ingredients

• I lb. of Rice
• £ oz. of Onions
• *15 Cardamoms
• Ilb. of Pulse
• *15 Cloves
• *15 Aniseed Grains
• J lb. of Butter
• oz. of Salt
• *15 Black Pepper Grains

Method

1. 1

   Pick and wash the rice and pulse separately in three or four waters.

2. 2

   Slice the onions.

3. 3

   Put half a pound of butter into the stewpan and fry it until it leaves off spitting.

4. 4

   Put in the slices of onions and fry until brown, then take them out.

5. 5

   Now put in the other ingredients, stir and mix well.

6. 6

   When brown, add gradually half a pint of water.

7. 7

   Let them stew until the rice and pulse become soft.

8. 8

   Take the various ingredients out and put them on a dish, strew the onions over the top.

9. 9

   Serve with curry or omelette.

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 108. The excerpt below is the record exactly as published.

FRIED KHICHRY. Ingredients. I lb. of Rice. £ oz. of Onions. *15 Cardamoms. Ilb. of Pulse. *15 Cloves. *15 Aniseed Grains. J lb. of Butter. oz. of Salt. *15 Black Pepper Grains

Cook this with the app: pantry check, scaling, and the assistant.