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Hand-Pounded Kanakchur
Hand-Pounded Kanakchur
Hand-Pounded Kanakchur
Hand-Pounded Kanakchur
Hand-Pounded Kanakchur
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Hand-Pounded Kanakchur

Regular price Rs. 120.00

Unit price per 

Weight

Rash Behari Bose showed us the way in developing this dish with hand-pounded Kanakchur. His Indo Karii in Nakamuraya told us that when it comes to food, crossovers are always a success. The nice caramel nuttiness of Hand Pounded Kanakchur complements the bold meatiness of this koji marinated beef, deep-fried kobiraji style: an allusion to Katsu donburi. The flavourful broth is a blend of Japanese and Bengali culinary traditions.
Dish name: Shio Koji Kobiraji Karii

about
As with any traditional technique, hand pounding is a labour of love. Hand-pounding rice is clearly one of the age-old techniques to remove the outer husks, while retaining the flavour, micronutrients and some of the bran. Our hand-pounded Kanakchur is a revelation; it sets the ball rolling for a delicious meal, right when you open the packet. The deep caramel aroma intensifies as the rice cooks, giving you a sweet-tasting, nutty bowl of steamed rice.

 

flavour caramel, popcorn
aroma

●●●●○

appearance

uncooked grains are short, stubby and fine in texture

storage

store this rice in air-tight containers with lids in a cool place away from moisture

cooking

absorption method or steaming 
time 10 - 15 minutes, 35 - 40 minutes

 

what you can cook with it

 
With rice this flavourful, you do not have to do much: just drizzle a couple of tablespoons of our ghee and you are all set. Pair it with fried vegetables or meat and fish to have a simple, wholesome meal.

 

 

botanical name Oryza sativa
origin Sundarbans, West Bengal
processing atap (raw), hand-pounded

 

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