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Jareesh:

  • Basmati rice 200 g
  • Jareesh Crushed wheat 700 g
  • Onions chopped 170 g
  • Cinnamon, sticks 4 g
  • Water 3 l
  • Yogurt 1100 g

Garnish:

  • Basmati Ghee 200 ml
  • Onions sliced 310 g
  • Cumin seeds 6 g
  • Coriander powder 4 g
  • Chilli flakes 2 g

Plate:

  1. Jareesh:

    • Wash the rice and Jareesh till water is clear. Heat oil in a large pot, cook the onions till soft, add the rice and Jareesh and coat in the hot oil. Add the cinnamon and water then dissolve in the Knorr Chicken Cubes.
    • Cover with a lid and let it cook till all water is absorbed about 2 hours it will give you time to work on the all-important garnishwhich is essential to this recipe.
    • Once the Jareesh has cooked stir in the yogurt, this is no easy task, you could use a cake mixer with a whisk attachment to make it easy, just don’t overdo it a few seconds is enough.
  2. Garnish:

    • Heat the ghee over a low flame add the onion and stir every few minutes cook till caramelized. Be patient and don’t turn up the heat, the onions will burn.
    • Add the spices and toast for a few minutes, turn of the heat and stir in the Knorr Lime Seasoning Powder.
  3. Plate:

    • Plate the Jareesh and pour over the caramelized onions. Serve with a hot cup of Lipton Yellow Label Tea.
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