Keelaani Kushka 格拉妮酥油饭🔗

Thick Curd 稠凝乳

Big Lemon 顆大檸檬

Good Quality Ghee 優質酥油

squeeze out the juice of the lemon and add the juice to the rice. Subsequently add curd and ghee one after the other to the boiling rice and stir. After a few minutes, when the rice is completely cooked, Spread the rice on a clean cloth and squeeze out all the water and keep the rice aside.

RICE kushka

香

擠出檸檬汁,將汁加入米飯中,隨後將凝乳和酥油逐樣加 入沸騰的米中,攪拌︒幾分鐘後,當米飯熟透,將其攤在 乾淨的布上,擠出所有水份,放置一邊︒

New Mud Pot 個新的泥瓦鍋 Milk 牛奶

Take a new mud pot, wash it well inside and outside and keep it on the stove. Then sprinkle the milk on all sides of the pot inside . When the milk has condensed, When the milk has condensed, put the rice which was previously drained and kept. 取一新泥瓦鍋,裡外都清洗乾淨,置於柴火爐上︒將牛奶 灑在鍋內四壁︒當牛奶濃稠,加入一旁先前瀝乾的米飯︒

Milk 牛奶

Sprinkle or pour the milk on the rice and stir it well. Keep it covered such that vapours don't escape out. During this process the flame should be kept low. After a few minutes when the rice is cooked completely and becomes like a flower, take it out and use.

灑或澆牛奶在米飯上,拌勻︒蓋好蓋子,以免蒸氣逸出︒ 整個過程保持中小火︒數分鐘後,當米飯煮透並柔軟如花 時,取出並用之︒

RICE kushka

香

Rice 大米

Wash and clean the rice with water. Drain the water completely and let the rice soak for some time.

用水將米淘洗乾淨︒瀝乾水份後讓米浸潤一段時間︒

Ghee 酥油

Pour this in a frying pan and heat it. When the ghee is heated, put the soaked rice in it and roast it until it turns slightly reddish. 將酥油放入煎鍋中加熱︒倒入浸潤過的米,翻炒至泛紅︒

Water 淨水 Pour this in a 2 padi water capacity vessel and heat it. After it boils, add the roasted rice and stir. Lower the flame of the stove, check for the right

consistency and remove from the stove. Place the vessel for 5 minutes on the heat of live coal (from burnt firewood). Transfer the rice on a Kalaya Tambaalam (Lead-coated plate). 將¾ padi水倒入2 padi容量的容器中燒,煮開後加入炒好 的米飯並攪拌︒把爐子的火關小,察看稠度是否合適並 從爐子上拿走︒將容器置於(燃木而成的)活熱炭上5分 鐘︒將飯盛到Kalaya Tambaalam(塗鉛盤)上︒ Kalaya Tambaalam 塗鉛盤