From   Mummy Ka Magic

Prep: 25 minutes

Cook: 15 minutes

Method: Easy

Course: Rice

Type: Fusion

The ever popular Indian khichdi goes international cooked this way


  • Cooked rice 3 cups
  • Canned tuna fish 1 cup
  • Green peas, blanched 1 cup
  • Oil 1 tsp + to grease
  • Butter 1 tbsp
  • Medium onion, finely chopped 1
  • Curry powder 1 tsp
  • Deep fried sliced onion 2 tbsps
  • Seeded black olive, halved 1
  • Small red tomato 1


  • Heat oil and butter in a non-stick pan, add onion and saute till the onion becomes a light golden.
  • Add curry powder and mix well. Add ¼ cup water and mix. Add green peas, tuna and a little salt and mix.
  • Add rice and mix. Add ½ cup water and mix with a wooden spatula mashing the rice slightly. Cook for 2-3 minutes.
  • Switch off the heat and let the dish cool slightly.
  • Grease a spring bottom aluminium mould with a little oil. Arrange a little fried onions only on one side of the base – this will look like hair, place the olive halves in such a way that they look eyes. Cut a thin vertical slice off one side of the tomato and cut it into strips. Place one strip to look like the nose and two strips to look like smiley mouth.
  • Now fill up the mould with the kedgeree carefully so that when it is demoulded the face we made is not disturbed. Press the kedgeree lightly.
  • Upturn the mould on a serving plate carefully and carefully remove the mould. Serve immediately.