By Tan Can Cook
Modified and Adapted from Debaish Patanaik and Ritu Pattanaik
Modified and Adapted from Debaish Patanaik and Ritu Pattanaik
Ingredients
200 g aged, extra-long grain basmati rice, washed and drained
37.5 g (3⅔ tbsp) brown sugar
25 g California raisins
12 g pistachios
50 g ghee
2 cloves
5 black peppercorns
2 black cardamom pods
2 green cardamom pods
2″ cinnamon sticks
375 g (1½ cups + 1½ tbsp) water
Salt, adjust to taste
37.5 g (3⅔ tbsp) brown sugar
25 g California raisins
12 g pistachios
50 g ghee
2 cloves
5 black peppercorns
2 black cardamom pods
2 green cardamom pods
2″ cinnamon sticks
375 g (1½ cups + 1½ tbsp) water
Salt, adjust to taste
Method
Place pot over low-medium heat. Add ghee, whole spices, raisins, and washed rice; sauté until rice grains turn translucent and aromatics bloom. Season with salt.
Add water, cover, and cook over low heat until rice is cooked al dente. Stir in brown sugar (or jaggery) and simmer until all liquid is fully absorbed and Kanika is glistening.
