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Explore கருப்பு கவுனி அரிசி கஞ்சி / Black Kavuni rice Kanji / How to cook Kavuni arisi with 1,886,317 views, 11,867 likes, and 349 comments. Experience the impact of this video content that has captured audience attention.

https://justcookkitchen.com/en/recipes/black-kavuni-rice-kanji-karuppu-kavuni-arisi-porridge Facebook: https://www.facebook.com/JustCookKitchens ━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━ INGREDIENTS ━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━ • Black Kavuni Rice (Forbidden Rice) — 1 cup • Water — 4 cups • Salt — to taste ━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━ METHOD ━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━ 1. Wash the black kavuni rice thoroughly in running water 2-3 times until the water runs clear. Drain well. 2. In a pressure cooker or heavy-bottomed pot, add the washed kavuni rice and 4 cups of water. 3. Add salt to taste and mix well. 4. If using a pressure cooker, close the lid and cook for 4-5 whistles on medium flame. If using a pot, bring to a boil, then reduce heat and simmer covered for 30-35 minutes until the rice is soft and porridge-like. 5. Once cooked, allow the pressure to release naturally. Open and stir the kanji well. 6. Check the consistency - add more warm water if you prefer a thinner porridge. 7. Serve hot with onion, buttermilk chili, yam fry, or any thogaiyal of your choice. ━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━ TIPS ━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━ ✔ Soak the black kavuni rice for 30 minutes before cooking for softer, quicker cooking porridge ✔ The water ratio can be adjusted based on how thick or thin you prefer your kanji - add more water for a thinner consistency ✔ Black kavuni rice releases a beautiful purple color while cooking, which is completely natural and indicates its high antioxidant content ✔ Store leftover kanji in the refrigerator and reheat with a little water as it thickens when cooled ✔ For enhanced flavor, you can temper the kanji with mustard seeds, curry leaves, and a pinch of asafoetida

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