INGREDIENTS
- Local Non-Basmati Fine Rice – 500GMs
- Lime / lemon – Two of medium size
- Ghee from cow milk – 150GMs
- Salt – 3 tsp
- Cashew Nuts(split) – 50gms
- Raisins – 25gms
PROCESS
- Clean rice with water and drain water altogether.
- Dry up rice in the sun on a dish for about 10 minutes.
- Put a rice cooker on high flames and bring water to boil.
- Transfer the dried-up rice to the boiling water and cook till 75% done.
- On another burner, fry the split cashew nuts a little not allowing to turn
- golden brown. Also, fry raisins a little and keep both the items on a plate for a while.
- Squeeze lime in a container separating seeds, Please do not squeeze strongly which will give you a bitter taste.
Now, put all salt in the lime extract and allow it to dissolve.
- Melt ghee and keep aside.
- Drain water altogether from the cooked rice (75% cooked)
- Transfer the cooked rice to a dish.
- Now, put a layer of 1/4th of cooked rice in the rice cooker and sprinkle one- fourth each of lime juice-salt mixed, ghee, cashew nuts and raisins.
- Repeat the process until the fourth layer is completed.
- Keep it covered for 10 minutes.
- Mix well while serving, Care should be ensured to distribute ghee to all content as it has the nature of finding the bottom.
This is a very popular item among Puri Brahmins and this figures in their dish at least once a week. It is very tasty when served with items like mutton or fish masala.
