Ver (Kashmiri Rice Porridge)
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Ver (Kashmiri Rice Porridge)

Ver (Kashmiri Rice Porridge)

Ingredients:

½ cup rice
¼ tsp Shahjeera
¼ tsp Kashmiri Red Chili Powder
Pinch of asaphoetida
½ tsp Wandering Foodie Ver Masala
Chunks of deep fried paneer or soya or walnuts or goat intestine
Mustard oil
Salt

Procedure:

  1. Boil the rice with salt and little excess water (preferably in a vessel and not in a pressure cooker). Churn the rice after boiling to break the grains. Churn only enough to break the grains; do not allow it to turn mushy. Keep aside
  2. Heat some mustard oil in a vessel until white smoke emerges. Add shahjeera, asaphoetida and red chili powder. Stir so as to avoid scorching.
  3. Add the boiled rice along with water and chunks of deep fried paneer or soya or walnuts or goat intestine (traditionally Ver is made using goat intestines but in the vegetarian version, walnuts may be used. If neither are available, you may use paneer or soya chunks)
  4. Sprinkle Wandering Foodie Ver Masala on top. Mix well
  5. Bring to boil until the chunks blend with the rice