Kanika
fragrant sweet ghee rice from the Jagannath temple kitchen, studded with cashew and raisin
Allergens in Kanika: milk, tree nuts.
Ingredients
Quantities for 4.
- 300g (about 1.5 cups) Basmati Ricetemple kanika uses fine short-grain local rice; basmati works
- 4 tbsp Ghee
- 80g Sugarkanika is mildly sweet, not a dessert
- 500ml, hot Water
- 15, halved Cashew
- 2 tbsp Raisins
- 2 Bay Leaf
- 1 piece, 3cm Cinnamon
- 4 Cloves
- 4, lightly bruised Cardamom
- 6 whole peppercorns Black Pepperoptional
- 1/4 tsp Turmericfor the pale gold colour
- a scant pinch, freshly grated Nutmegfinish onlyoptional
- 1/2 tsp Salt
Cookware
stovetop
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Rinse the rice in three changes of water until it runs clear, then drain in a colander for 20 minutes so the grains dry off.
- Boil the 500ml of water and keep it hot. Cold water added to toasted rice makes it gummy.
- Measure the sugar out before you start; it goes in at a moment when you cannot leave the pan.
Method
- Heat 3 tbsp of the ghee in a heavy pan over medium and add the bay leaf, cinnamon, cloves, cardamom and peppercorns; they should swell and smell sweet in about 30 seconds.Keep the heat at medium. Scorched whole spices turn the whole pot bitter and there is no rescuing it.
- Add the cashew halves and raisins and fry for 1 minute, until the cashews are pale gold and the raisins puff up.
- Lift the cashews and raisins out with a slotted spoon onto a plate, leaving the whole spices behind.
- Tip in the drained rice and the turmeric and toast gently for 3 to 4 minutes, until every grain looks glassy and slicked with ghee.Fold with the back of a spoon rather than stirring. Soaked-and-drained rice snaps easily at this stage.
- Pour in the hot water, add the salt, and bring to a rolling boil.
- Cover, drop to the lowest heat and cook undisturbed for 12 minutes, until the water is gone and the top grains are just tender.
- Scatter the sugar evenly over the surface without stirring, put the lid back on and leave for 3 minutes so it melts into the steam.Stirring sugar into hot rice directly makes it clump and catch on the base. Let the steam do it.
- Fold the sugar through with a fork along with the fried cashews and raisins, the remaining 1 tbsp ghee and the grated nutmeg.
- Rest covered off the heat for 5 minutes, then fluff and serve warm.
Storage
Keeps 2 days refrigerated in a covered box. Reheat by steaming for 5 minutes or microwaving with a teaspoon of water; do not reheat in a dry pan, the sugar catches.
Nutrition Low estimate
One serving of Kanika (241 g) is about 487 calories, or 202 calories per 100 g.
Low protein: 6 g a serving, 5% of the calories
| Per serving241 g | Per 100 g | |
|---|---|---|
| Calories | 487 kcal | 202 kcal |
| Protein | 5.7 g | 2 g |
| Carbohydrate | 86.2 g | 36 g |
| of which sugars | 25.0 g | 10 g |
| Fibre | 1.3 g | 0 g |
| Fat | 13.3 g | 6 g |
| of which saturated | 8.1 g | 3 g |
| of which unsaturated | 4.4 g | 2 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegetarian Indian recipes · Gluten-free Indian recipes · No onion no garlic recipes · Odia recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.