Kedgeree

When it comes to savoury rice it was just the pulao and biryani that I used to prepare. Kedgeree comes as a big difference because it is prepared with eggs and fish and it also gives the option to add whatever you want, like potatoes, raisins and the like.

Kedgeree is eaten as a breakfast in the UK. I would call this an Indo – British dish because it is inspired by the Indian Khitchdi. The protein rich lentil in Khitchdi is replaced by the protein rich fish and egg in Kedgeree.

Though this is officially a breakfast, I prepare this as a quick fix for dinner. As regards seasoning, I have replaced the parsley in the actual recipe with mint leaves and the curry powder with garam masala. 

A vegetarian alternative is of course the khitchdi although the non-veg ingredients can be replaced with paneer or soya chunks (both packed with protein).

More information about the recipe is found here

rice  - 1/2 cup  (i have used short grained basmati jeera rice)
water - 1 cup

oil - 2 tbsp
onion - 1
turmeric - 1/4 tsp
chilly powder - 3/4 tsp (adjust according to taste)
garam masala - 1/2 tsp
salt - to taste
tomato, chopped - 2
potato, cubed - 1
raisins - 2 - 3 tbsp
Mint leaves, chopped - 1 tbsp
Fennel seeds - 1 pinch

Fish - 4 fillets
Egg - 2-3

the method

Marinate the fish fillets with salt and pepper powder. Fry it and flake it. The eggs can be either boiled and chopped or scrambled. I scrambled the egg to save time. 

Heat a pressure cooker and add oil. Stir in the chopped onion and sauté till light brown. Add the turmeric, chilly and garam masala powder and stir for few seconds. Add the tomatoes, salt and sauté for few seconds. Add the mint leaves, potato, fennel, rice, raisins and mix well. Pour the water and close it with the lid. Switch off heat when the first whistle blows. If using a pan, cook till the rice is done.

Add the fish flakes and scrambled egg to the rice mixture and mix well. Serve hot.