Khichry
From Buckmaster's cookery, 1887
Careful selection of ingredients is important.
Presented as published in 1887. 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 Buckmaster's cookery (1887) by J. C. Buckmaster, page 108. The excerpt below is the record exactly as published.
I lb. of Pulse (Dried Peas, Lentils, or small Haricot Beans). I lb. of Rice) lb. of Butter. pint of Milk, oz. of Salt. *5 Whole Cloves. *15 Whole Cardamoms. 1. Wash your peas (lentils or small haricot beans) in three or four waters. 2. Remove all the bad ones. 3. W ash your rice in three or four waters. 4. Put one pint of water in a stewpan, and place it over the fire. 5. When the water is warm put in your peas. 6. When the peas become soft without being broken, add the rest of the ingredients.* 7. Let the whole stew for half an hour over a slow 'fire. 8. Put it in a tureen, and serve with a curry or omelette. In India meat or fish is rarely served without khichry
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