By Nandini Bhushan
Odiya cuisine, hailing from the eastern state of Odisha, is a delightful blend of flavour and tradition that reflects the cultural tapestry of the region. The food culture is a beautiful combination of influences of various dynasties and communities that offer a wide variety of vegetarian as well as non-vegetarian delight. Lesser on spices and high on flavours, it is known for its emphasis on satwik as well as seafood delicacies. Due to similar geographic conditions, the food is to an extent similar to the neighbouring states of Bihar and Bengal.
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Kanika Pulao
Kanika Pulao is a mildly sweet fragrant rice from the state of Odisha that is prepared especially during festivals. The dish holds a special place since it is served in Jagannath temple as a part of the chappan bhog.
Ingredients
(Serving for 3 to 4 person)
Basmati rice: 2 cups
Ghee: ½ cup
Sugar: 1 cup
Clove: 4
Green cardamom: 4
Cinnamon stick: 1
Bay leaf: 2
Cashewnut: ½ cup
Raisin: ½ cup
Cinnamon powder: a pinch
Nutmeg powder: a pinch
Step 1
Rinse the rice under cold water. Soak for about half an hour and then drain.
Step 2
Heat a tsp of oil and fry cashews and raisins. Once golden brown, take it out on an absorbent paper.
Step 3
Heat the remaining ghee in a heavy bottom deep pan. Add bay leaf, cardamom, clove and cinnamon. Saute until fragrant.
Step 4
Add the drained rice and gently saute so that the rice grain does not break. Once rice is translucent add a pinch of turmeric powder and salt. Finally, add water. Cover and cook until rice is ¾ done.
Step 5
Open the lid and put the sugar along with fried nuts, cinnamon powder, nutmeg powder and gently mix them. Cover and cook on low heat until the water dries out.
Step 6
Once the rice is cooked, serve with dalma, saaga or tomato dates chutney.
