Kanika By Ankit Parida

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Kanika

Kanika is an authentic odia dish which also a part of the mahaprasad of the puri jagannath temple. It's a perfect combination of sweetness of the rice and spiciness of whole garam masalas like cardamom, clove and cinnamon. In our recipe, we tried to give this traditional dish a modern touch.
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Serves

3 Servings

Cooking Time

70-75 minutes

Meal Type

MAIN COURSE

Rate This Recipe7

INGREDIENTS

  • 2 tbsp Ghee
  • 2 Bay leaves
  • 1 Cinnamon
  • 5 Cloves
  • 1 tbsp Salt
  • 1 tsp Turmeric Powder
  • 1/2 tsp Rose water
  • 1/2 tsp Kewra water
  • 3 & 1/2 cup Water
  • 1 tsp Black pepper
  • 4 Green Cardamom
  • 3 Black Cardamom
  • 2 Cups Basmati Rice
  • 2 tbsp Milk
  • 1/2 tsp Saffron
  • Cashews
  • Black Raisins
  • Sliced Almonds
  • Dry Coconut Slices
  • 2 tbsp Raw Canned Sugar
  • 2 tbsp Powdered White Sugar

PREPARATION

  1. 1

    Wash basmati rice and soak it for 30minutes.Then drain the water with a strainer.
  2. 2

    Pour hot milk in a small container and add saffron in it.
  3. 3

    Heat oil in a pan and saute cashews, black raisins, sliced Almonds.
  4. 4

    for 1-2 minutes.
  5. 5

    Heat ghee in a heavy bottom pan and add bay leaves, cinnamon, cloves, black pepper, green cardamom, black cardamom and saute for a minute.
  6. 6

    Add basmati rice and slightly fry it, then add turmeric and fry it till the raw smell of turmeric goes away.
  7. 7

    Add sugar and mix it well, add salt and all the dry fruits along with dry coconut slices and mix everything.
  8. 8

    Pour 3 and half cup of water in it and mix, add saffron soaked milk, rose water and kewra water in it. Mix everything and add 1tbs of ghee at last.
  9. 9

    Cover it and cook until the rice is done and stir once in a while to make sure the rice is not burned.
  10. 10

    Once the rice is fully done, switch off the flame and keep the pan aside with cover for 30-40 minutes.
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