Kisuri (this is how I pronounce it in my Sylheti dialect), also known as Kitchdi/Kichuri, is a popular South Indian dish favoured by Bangladeshis, Indians and Pakistanis. A rice based dish which is similar in consistency to porridge that graces most dinner tables during the holy month of Ramadan. Being soft in consistency means it’s good for digestion after a long day of fasting and provides much needed slow release energy. It’s a staple at my dining table during Ramadan, my husband and mother in law insist on having this for Iftar most days. This is also very gentle on the stomach and is the one thing my daughter asks for when she is feeling unwell. She calls it “Ghee Soup” as she loves the buttery taste of the ghee (clarified butter) added to this dish.

This dish is really easy to make and there are many variations. Some have daal (lentils) added to them, some have vegetables added and some dishes are very soupy while others can be quite thick. I’m going to teach you the basic way I have been taught and will leave the experimenting to you. People who cook this with lentils and turmeric added to it call it ‘Bhuna Kisuri’. ‘Bhuna’, usually indicates a much thicker consistency to a dish, you might have heard of a ‘Bhuna Chicken Curry’, or ‘Bhuna Lamb Curry’, which just indicates that the sauce/gravy will be much thicker. I rarely cook my Kisuri as a bhuna, we much prefer it to be of a looser consistency, but it makes a nice change every now and again.

The ingredient which gives this recipe it’s very distinct flavour is ghee, which is incredibly rich in flavour and much to my surprise, is actually good for you in small quantities. I know you’re thinking ‘Meh’, Google it if you don’t believe me! However if you wanted to make this dish vegan, simply use oil instead of ghee. Without ginger this dish is really lost, the ginger provides the base for this recipe and is a MUST. If  you end up cooking more Kisuri than you can eat, freeze this, just defrost and re-heat in a saucepan thoroughly before serving; you may need to add a little more water to bring it back to the right consistency. Do try this recipe out if you haven’t ever before because this is traditional comfort food at it’s best!

Serves 4 – 5

You will need: for Kisuri

2/3 cup of rice (preferably basmati)
1 tsp minced ginger
2 – 3 bay leaves
pinch of fenugreek (methi) seeds
1/2 – 1 tsp salt (or to your taste)
water as needed
2 tbsp ghee (clarified butter)
1/2 – 1 onion
coriander for garnishing (optional)

Method:

Measure 2/3 cup of rice, I prefer basmati as this has a much nicer aroma. Soak for 10 – 15 minutes with hot water, this will break down the rice quickly and enable your Kisuri to cook much faster. Take a pan, place the rice in it and wash well till the water runs clear. While washing use your hands to ‘grind’ and break down the rice by rubbing in your palm. Once washed, bring to boil with 2 cups of water.

Add 1  tsp minced ginger, 2 – 3 bay leaves, a pinch of fenugreek seeds and 1/2 – 1 tsp salt (or to your taste). Leave to boil over a medium to high flame, keep an eye on this as it tends to overspill as soon as it hits boiling point!

Once it’s boiling, turn down the heat and leave to simmer over a low – medium flame, you want the rice to cook through and thicken. You may find that the liquid evaporates, keep adding water if this happens, this recipe uses a lot of water before the cooked rice becomes the right consistency. You may skim off any white froth should you wish to do so (I don’t normally bother), cook until the rice is soft and mushy.

While the rice is boiling, peel and chop your onion. Use 1/2 – 1 onion, I’ve used 1 onion as we love fried onions in this dish.

The Kisuri is ready when the rice is soft and mushy and is of a loose porridge consistency (top right photo). Taste for salt, add more if necessary.

Take a small pan and add 2 tbsp of ghee (more if you like), fry your sliced onion in the ghee till golden brown.

When the onions are nicely browned (top left photo), add this to the cooked Kisuri. I love adding coriander to most things I cook, I add some to this dish too, not essential but looks and tastes good. Mix onions and coriander through, serve and enjoy!

Bon Appétit!

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