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home > recipes > appetizers > bhratti
...a reasonably close imitation of BHRATTI Long long ago I came upon this delicious dish in a remote area of southern India. Owing to language difficulties I could not quite make out the recipe, but after some trials and errors, I finally managed to concoct something close to the original: 2 cups Basmati rice (Carolina will do) 2 medium onions bunch of fresh basil leaves (about half cup when chopped) 1 tbsp curry powder (mild or hot, according to preference) 1 tsp salt 4 tbsp good grade cooking oil 500 grams (just over 1 lb) ground chicken or lean pork Chop onions and fry in 2 tbsp oil until just starting to brown. Add meat and curry powder, stir until brown. Scoop out onions and meat, leaving oil in pan. Add dry rice and stir until transparent. Add 4 cups water and salt, bring to boil, cover and cook over LOW flame for 15 mins or until all water is absorbed. Add meat, onions, finely chopped basil and the rest of the oil, stir and cook for another 3 mins. (You could eat it now, but here comes the trick): Put everything in shallow glass dish, cover with paper towel and microwave on full power for another 10 to 15 mins. (YES, that long!) The final ordeal in the microwave oven will turn the individual grains of rice crispy on the outside, leaving their cores soft - a heavenly crunchy sensation.

Bhratti


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keyword: bhratti
ethnicity: indian
recipes for appetizers
recipes by pary
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(posted September 29, 1996)

...a reasonably close imitation of BHRATTI

Long long ago I came upon this delicious dish in a remote area of southern India. Owing to language difficulties I could not quite make out the recipe, but after some trials and errors, I finally managed to concoct something close to the original:

2 cups
Basmati rice (Carolina will do)
2 medium onions
bunch of fresh
basil leaves (about half cup when chopped)
1 tbsp
curry powder (mild or hot, according to preference)
1 tsp
salt
4 tbsp good grade cooking oil
500 grams (just over 1 lb) ground
chicken or lean pork

Chop onions and fry in 2 tbsp oil until just starting to brown.
Add meat and
curry powder, stir until brown.
Scoop out onions and meat, leaving oil in
pan.
Add
dry rice and stir until transparent.
Add 4 cups water and
salt, bring to boil, cover and cook over LOW flame for 15 mins or until all water is absorbed.
Add meat, onions, finely chopped
basil and the rest of the oil, stir and cook for another 3 mins.

(You could eat it now, but here comes the trick):

Put everything in
shallow glass dish, cover with paper towel and microwave on full power for another 10 to 15 mins. (YES, that long!)

The final ordeal in the
microwave oven will turn the individual grains of rice crispy on the outside, leaving their cores soft - a heavenly crunchy sensation.


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