Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, sweet rice from khiching, odisha. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Sweet Rice from Khiching, Odisha is one of the most well liked of recent trending meals in the world. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Sweet Rice from Khiching, Odisha is something that I’ve loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can cook sweet rice from khiching, odisha using 15 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make Sweet Rice from Khiching, Odisha:
- Prepare 1 cup sona masoori/Basmati rice
- Get 1/3 cup whole green moong (green lentil)
- Prepare 1/3 cup desiccated/fresh grated coconut
- Prepare 1 tsp grated ginger
- Make ready 1/2 tsp dried ginger powder
- Prepare 1 tbsp ghee ( clarified butter
- Prepare 1/2 tsp Shahjeera
- Take 3 laung/ cloves
- Make ready 4 black peppers
- Make ready 1 black cardamon seeds
- Get 1 bay leaf
- Make ready 1/4 tsp salt
- Get 1/6 tsp turmeric powder
- Prepare 2 tbsp sugar
- Make ready 1 tbsp dry fruits
Instructions to make Sweet Rice from Khiching, Odisha:
- Clean and soak the green moong in lukewarm water for 2 hours. Soak the raw rice for 25 minutes after watching. - - In a pressure cooker heat ghee. Add and fry Sahzeera, dry fruits, tez patta and whole garam masala from the ingredients section. - - Now add a cup of warm water. Slow down the flame. - - Mix other ingredients like grated and dried ginger powder, coconut powder, turmeric powder,salt and sugar.
- Mix well. Bring to boil. Add raw Rice and green Moong dal. Mix and adjust the water level just 1 inch above the ingredients inside the pressure cooker. - - Pressure cook in high flame for 2 whistles. Switch off and allow the cooker to cool. Serve with curry / dal /chutney you like. - Thanks
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