BHUNI KHICHURI
Ingredients:
basmati rice – 250 cm
mung dal – 125 gm
coconut, a pinch of saffron – 1
lime – 1
prawns – 400 gm
ghee – 100 gm
whole garam masala – 1 tbsp
large onions finely sliced – 2
ginger paste – 1 tsp
chilli powder – 1/2 tsp
nutmeg grated – 1/4
turmeric – 1/2 tsp
salt – to taste
Grind together:
coriander leaves – 1/2 cup
cloves of garlic – 3
green chillies – 2
Method:
?Cook rice with three fourths done. Strain and keep aside. Roast the dal in a karahi. As soon as it starts to pick up brown spots, add hot water, a little turmeric and salt. Cook till done but the dal should retain its shape. Strain and keep aside.
?Grate the coconut and extract 1 cup milk. Soak the saffron in the lime juice. Shell and devein the prawns.
?Heat the ghee in a frying pan. Season with the whole garam masala. Add the onion and fry till brown. Add the ginger paste, turmeric, chilli powder, nutmeg powder, ground paste and stir fry for a minute. Add the prawns and salt. Stir and add 1/2 cup of water. Cook till the prawns are done.
?Grease a heavy bottomed degchi. Layer half the rice, half the prawns and half the dal, one on top of the other. Repeat with the remaining halves. Sprinkle the coconut milk and saffron lime juice mix. Cover tightly and seal with atta dough and put on dum for 15 minutes.
?Shake well before breaking the seal. Mix well. It should have a pulao like consistency, but its okay if a few grains break. The khichdi should be well mixed.
?Variation: Bite sized pieces of chicken or mutton or minced meat may be used the same way.
