This recipe is shared by Nilufer C. She says:
The traditional Indian khitchri is a combination of rice and moong daal cooked together. The following version is a Parsi style khitchri (yellow rice) made without the daal and eaten at least once a week with different curries, sauces and accompaniments.
1 small onion
1 tablespoon cooking oil
1/2 teaspoon cumin seeds
2 whole cardamoms
1 stick cinnamon
1 cup rice
2 cups water
salt to taste
1 teaspoon turmeric
Sauté onion in a 4 quart pot till golden brown. Add cumin seeds, pepper corns, cloves, cardamom seeds and cinnamon. Sauté for about 1 minute.
Add rice, water, salt and turmeric. Stir and bring to a boil. Remove from stove and place covered in preheated 300 degree oven for about 20 minutes.
If desired remove pepper, cloves, cardamom, and cinnamon stick from ice before serving. (Serves 4)
Gf-Zing! notes: If you don’t have turmeric, you can try using a couple of gluten free bouillion cubes in place of the salt. The dish cooks nicely in a Corningware casserole with a glass lid. When you lift off the lid, the delicious aroma of the rice will bring everyone to the kitchen asking what is for dinner! Also, this dish can take longer than 20 minutes to cook, depending on the type of rice you use (basmati for example,) and the temperature of the water.
We have served this rice with a French-style pot-roasted chicken, a braised cabbage in a German style, and an Italian Chianti – the mulit-culti combination was outstanding.