2020-08-13 / test@t

Cedgers

Many, including the Indians themselves, consider kejeri their dish. In fact, it got to India thanks to the Scottish sodates. The servicemen missed their usual food and taught the locals one of their national dishes. once kejeri was eaten exclusively for breakfast - now it is very popular at any time of the day.

Ingredients

350 g long grain rice
500 g hot smoked fish
4 eggs
1 small onion
50 g butter
750 ml chicken stock
300 ml of milk
1 bay leaf
a pinch of ground cayenne pepper
salt

STEP-BY-STEP COOKING RECIPE

Step 1

Put the rice in a bowl and rinse thoroughly in several waters. Pour cold water over the rice and leave for 30 minutes. Then fold on a sieve and leave for another 30 minutes.

Step 2

Chop the onion. Melt the butter in a saucepan, sauté the onion, 4 minutes. put rice, mix well. Add chicken stock and bay leaf, bring to a boil and cook for 8 minutes. Crack the eggs immediately with a spoon, place them under running cold water for 5 minutes, peel and cut into quarters.

Step 3

Meanwhile, take the fish apart into small pieces and soak in milk for 10 minutes. Then discard in a colander. Add fish, eggs, cayenne pepper and salt to the rice. Stir gently and serve.

Preparation time

1h 10m

Cooking time

35m

Servings

Catalog