<p>What may seem complicated isn’t complicated at all. Here is the recipe of Khichri and Meat, a dish I’ve mastered over the years. </p>.<p><strong>Khichri and Meat</strong></p>.<p>(serves 5)</p>.<p>Cooking time: 1hr</p>.<p>prep time: 45 mins</p>.<p><strong>Ingredients</strong></p>.<p>½ cup Pink lentils</p>.<p>1 ½ cup Basmati Rice</p>.<p>500g of meat cubes</p>.<p>1 cup of meat stock</p>.<p>3 ½ cups water</p>.<p>9 tbsp oil</p>.<p>1 onion sliced</p>.<p>½ cup coriander finely chopped</p>.<p>2 tsp of ginger garlic paste.</p>.<p>2 bay leaves</p>.<p>1 cinnamon stick</p>.<p>2 star anise</p>.<p>1 tsp peppercorns</p>.<p>1 mace flower</p>.<p><strong>Method</strong></p>.<p>Soak lentils in water for 2 to 3 hours</p>.<p>Soak Basmati Rice in water for 30mins</p>.<p>Pressure cook meat without salt till it is well cooked and tender. Once the meat is cooked keep aside one cup of stock.</p>.<p>Heat oil in a vessel. Add spices, onion and ginger-garlic paste. Sauté the mix till fragrant.</p>.<p>Add soaked lentils without water and fry well in the masala.</p>.<p>Add meat along with the drained rice and fry till fragrant.</p>.<p>Add the remaining stock and water and stir the mix.</p>.<p>Add finely chopped coriander and salt. Cover and cook till rice is well done and fluffy</p>.<p>Leave on a very low flame covered for 10 mins.</p>.<p>Take off from heat and serve hot with raita, curry, or sambal.</p>.<p><span class="italic">(Karen runs House of Anglo, a cloud kitchen specialising in Anglo-Indian dishes)</span></p>
<p>What may seem complicated isn’t complicated at all. Here is the recipe of Khichri and Meat, a dish I’ve mastered over the years. </p>.<p><strong>Khichri and Meat</strong></p>.<p>(serves 5)</p>.<p>Cooking time: 1hr</p>.<p>prep time: 45 mins</p>.<p><strong>Ingredients</strong></p>.<p>½ cup Pink lentils</p>.<p>1 ½ cup Basmati Rice</p>.<p>500g of meat cubes</p>.<p>1 cup of meat stock</p>.<p>3 ½ cups water</p>.<p>9 tbsp oil</p>.<p>1 onion sliced</p>.<p>½ cup coriander finely chopped</p>.<p>2 tsp of ginger garlic paste.</p>.<p>2 bay leaves</p>.<p>1 cinnamon stick</p>.<p>2 star anise</p>.<p>1 tsp peppercorns</p>.<p>1 mace flower</p>.<p><strong>Method</strong></p>.<p>Soak lentils in water for 2 to 3 hours</p>.<p>Soak Basmati Rice in water for 30mins</p>.<p>Pressure cook meat without salt till it is well cooked and tender. Once the meat is cooked keep aside one cup of stock.</p>.<p>Heat oil in a vessel. Add spices, onion and ginger-garlic paste. Sauté the mix till fragrant.</p>.<p>Add soaked lentils without water and fry well in the masala.</p>.<p>Add meat along with the drained rice and fry till fragrant.</p>.<p>Add the remaining stock and water and stir the mix.</p>.<p>Add finely chopped coriander and salt. Cover and cook till rice is well done and fluffy</p>.<p>Leave on a very low flame covered for 10 mins.</p>.<p>Take off from heat and serve hot with raita, curry, or sambal.</p>.<p><span class="italic">(Karen runs House of Anglo, a cloud kitchen specialising in Anglo-Indian dishes)</span></p>