Binni rice is customarily used for making pithas and sweet, milk-based Bangladeshi dessert items due to its high-starch content. But cooking goes hand in hand with imagination and although certain ingredients are popularly known as staples in some local delicacies, it can always be given a twist and prepared into a fusion dish.
Here is a recipe for one such dish that might just tingle your taste buds.
1 1/2 cups short-grain Dheki Chata Chal or Binni rice
3 tablespoons oil/butter
3 cups vegetable stock
Salt to taste
Freshly ground pepper
1 tablespoon garlic, minced
1 cup boiled and chopped chicken
1/2 teaspoon green chili
2 tablespoons fresh lemon juice
Zest of one lemon
In a large sauce pan add oil.
Add the Chicken, salt and pepper and cook over moderate heat while stirring occasionally until softened. This may take around five to seven minutes.
Add the rice and stir. Cook for three minutes. Add the stock, salt, and pepper and bring to a boil.
Cover and simmer over low heat for about 45 minutes until the stock has been absorbed and the rice has cooked.
If you want the rice to be less starchy, pre-boil the rice and strain it to get rid of the starchy liquid.
In a pan, heat oil, add garlic and chilies over moderate to low heat. Cook for about three minutes until the garlic starts to brown. Remove from heat.
Add the garlic and chili saute with the rice. Add the lemon zest and lemon juice.
Season with salt and pepper. Toss with cooked rice and serve.
Serve it with a grilled slice of orange on the side for that extra citrusy kick.