Kanika is a fragrantly sweet pulao which is traditionally prepared in Odisha. This is one dish among ‘chappan bhog’ (56 dishes) which is cooked every day for Lord Jagannath, Puri. It is a perfect for spice and sweet taste. Usually it is prepared with plain raw rice / aromatic rice like basmati rice. The presence of spices gives the recipe a special strong fragrance. The aroma of ghee makes this a very exceptionally delicious pulao.
So here is my version of making sweet pulao / kanika pulao.
Preparation Time : 10 mins | Cooking Time : 20 mins
|Rice (Basmati)||1 cup|
|Ghee||1 & 1/2 tbsp|
|Green cardamon||2 no.|
|Bay leaf||1 no.|
|Turmeric powder||1/4 tsp|
|Water||2 & 1/4 cup|
- Wash and soak rice for 1 hour. Drain all water and spread on a plate.
- Heat the ghee in a deep and thick bottomed pan. Add the raisins and cashews. Roast them till they turn golden brown color and then remove from the pan and keep aside.
- Add bay leaf and 1 green cardamom into the pan. Sauté for few minutes.
- Add the dried rice, salt, sugar and turmeric powder and fry it gently for 2-3 minutes.
- Meanwhile boil 2 & 1/2 cup of water, add to the rice. Mix well and cover with a lid. Allow to cook on a low to medium flame.
- When rice is half done, add fried raisins and cashews. Mix gently and cover again.
- Allow all the water to dry up & then switch off the flame. Gently crush 1 green cardamom & sprinkle over rice. Cover for 1-2 minutes more & then serve !
- After adding dry rice, gently fry / toss instead of stirring as it might end up with broken rice grains.
- It can be cooked in a pressure cooker too.