Kanika Pulao [ Odia Kanika / Puri Kanika]

Name: Kanika Pulao [ Odia Kanika / Puri Kanika]
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup basmati rice; 2 cups water; 1/4 cup sugar; 6-7 cashews [ or more as per taste]; 6-7 raisins [ or more as per taste]; 2 cloves; 1 cardamom; 1 inch cinnamon; 1 piece star anise; 1 bay leaf; 1/2 tbsp turmeric powder; 1 pinch salt

Drishya Subash [Intimate Stranger] @cook_16762232

#goldenapron2
#week2#orissa #odisha #recipe2 #Goldenapron2

Kanika is a mildly sweet and extremely flavorful, no onion-garlic pulao made with basmati rice, ghee, dry fruits, sugar, turmeric, and whole spices. It is one of the traditional Odia temple-foods. The temple-food [Mahaprasad] recipes developed and used by the temple-cooks have an undeniable influence on Odisha cuisine. Kanika Pulao / Odia kanika/ Puri kanika is infact a part of the Chappan Bhog [mahaprasad] offered to Puri Lord Jagannath every single day.

#goldenapron2
#week2#orissa #odisha #recipe2 #Goldenapron2

Drishya Subash [Intimate Stranger] @cook_16762232

#goldenapron2
#week2#orissa #odisha #recipe2 #Goldenapron2

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Ingredients

2 servings

1 cupbasmati rice
2 cupswater
1/4 cupsugar
6-7cashews [ or more as per taste]
6-7raisins [ or more as per taste]
2cloves
1cardamom
1 inchcinnamon
1 piecestar anise
1bay leaf
1/2 tbspturmeric powder
1 pinchsalt

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Steps

1

Wash basmati rice and soak it for 30 minutes. Then drain the water and spread it on a plate for 10 minutes.
2

Heat ghee in a heavy bottomed pan.
3

Fry cashews, when it starts to change the colour add raisins.
4

When the raisins began to puff add whole spices and fry. (I couldn’t add raisins due to some medical- food restrictions)
5

Now add basmati rice and slightly fry it.
6

Add turmeric, salt and sugar. Mix well and add water.
7

Cover it and cook until the rice is done. [ remember to stir once in a while to make sure that the rice is not burned]
8

Kanika pulao goes well with daalma, saaga or tomato dates chutney