KEDGEREE (Hindostani, khichri)
This article appears in Volume V15, Page 712 of the Encyclopedia Britannica.
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KEDGEREE (Hindostani, khichri) , an Indian dish, composed of boiled rice and various highly-flavoured ingredients. Kedgeree is of two kinds, white See Also: - WHITE
- WHITE, ANDREW DICKSON (1832– )
- WHITE, GILBERT (1720–1793)
- WHITE, HENRY KIRKE (1785-1806)
- WHITE, HUGH LAWSON (1773-1840)
- WHITE, JOSEPH BLANCO (1775-1841)
- WHITE, RICHARD GRANT (1822-1885)
- WHITE, ROBERT (1645-1704)
- WHITE, SIR GEORGE STUART (1835– )
- WHITE, SIR THOMAS (1492-1567)
- WHITE, SIR WILLIAM ARTHUR (1824--1891)
- WHITE, SIR WILLIAM HENRY (1845– )
- WHITE, THOMAS (1628-1698)
- WHITE, THOMAS (c. 1550-1624)
and yellow. The white See Also: - WHITE
- WHITE, ANDREW DICKSON (1832– )
- WHITE, GILBERT (1720–1793)
- WHITE, HENRY KIRKE (1785-1806)
- WHITE, HUGH LAWSON (1773-1840)
- WHITE, JOSEPH BLANCO (1775-1841)
- WHITE, RICHARD GRANT (1822-1885)
- WHITE, ROBERT (1645-1704)
- WHITE, SIR GEORGE STUART (1835– )
- WHITE, SIR THOMAS (1492-1567)
- WHITE, SIR WILLIAM ARTHUR (1824--1891)
- WHITE, SIR WILLIAM HENRY (1845– )
- WHITE, THOMAS (1628-1698)
- WHITE, THOMAS (c. 1550-1624)
is made with grain , onions, ghee (clarified butter), cloves , pepper and salt . Yellow kedgeree includes eggs, and is coloured by turmeric. Kedgeree is a favourite and universal dish in India; among the poorer classes it is frequently made of rice and pulse only, or rice and beans. In European cookery kedgeree is a similar dish
usually made with fish.
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