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1 – 1 ½ ltr water
1 cup oil dholl
2 cups rice
2 Tbsp coarse salt
2 cardamoms sticks
¼ tsp tumeric powder
Few slices of onions
3 Tbsp ghee
Allow dholl to soak for an hour
Wash throwing off loose skins
Bring water to boil
Add salt and spices then add the dholl and washed rice and bring to boil 15 / 20 min it must not be mushy. Drain and steam for 15 min in moderate oven. Before serving, brown onion slices in ghee and pour over kitchree, tossing rice lightly.
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