Yes! Kanji has been put to good use in my kitchen *grinning*
Another recipe using Kanji, is the spicy and popular North Indian street food Kanji Vada.
The ingredients for Kanji Pulao are the same as any regular pulao, with the addition of Kanji. Here, Kanji is used as a replacement for half the quantity of water. So, for 1 cup of long grain basmati rice you will need 1 cup of Kanji and 1 cup of water, instead of 2 cups of water.
I prefer to limit the use of spices in Kanji pulao, to hero the flavour of Kanji. You could, ofcourse, add whole spices to your preference.
Time taken: 30 minutes
Ingredients to make Kanji Pulao
1 cup long grain basmati rice
1 tbsp ghee
1 tsp jeera / cumin seeds
2 bay leaves
1 cup cauliflower florets
½ cup diced carrots (can use pickled carrots from the Kanji itself)
½ green peas
1 medium sized onion, sliced
1 inch piece of ginger, julienned
1 cup Kanji
1 cup water
Salt to taste
Method of making Kanji Pulao
Wash and soak the long grain basmati rice for 30 minutes.
Heat ghee in a heavy bottom pan and cumin seeds and bay leaves. Once the cumin seeds crackle, add cauliflower florets and cook for 2-3 minutes. Add carrots and green peas and cook for a further 2-3 minutes. Next, add onions and ginger juliennes and cook till the onions turn translucent.
Drain and add long grain basmati rice to the vegetables and fry it for a minute or so. Once the rice starts releasing its nutty flavour, add 1 cup of Kanji and mix well. Cook the pulao in Kanji for about a minute and then add 1 cup of water. Add salt to taste, remember that the Kanji will also add salt to the recipe.
Cover and cook Kanji pulao, until the rice and vegetables are cooked through.
Serve Kanji Pulao with raita or condiments of choice or just on its own. Goes well with dal tadka too.
Take a look at the other mains recipes / Indian meal ideas.
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