Kanika | How to make Kanika

By Saswati Hota  |  27th Nov 2017  |  
5 from 1 review Rate It!
  • Photo of Kanika by Saswati Hota at BetterButter
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About Kanika Recipe

Odia speciality Kanika or fragrant, yellow, spiced, sweet, rice which is also offered as Mahaprasad in Puri’s Jagannath temple, infact a part of the Chappan bhog served for Lord Jagannath every single day and cooked in most Odia Kitchens during auspicious occasions.

Kanika is a delicious dish which is liked by the people of every age group. Kanika by Saswati Hota is a step by step process by which you can learn how to make Kanika at your home. It is an easy recipe which is best to understand for the beginners. Kanika is a dish which comes from Orissa cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 3 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Kanika takes 5 minute for the preparation and 15 minute for cooking. The aroma of this Kanika make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Kanika will be the best option for you. The flavor of Kanika is unforgettable and you will enjoy each and every bite of this. Try this Kanika at your weekends and impress your family and friends.


Ingredients to make Kanika

  • 1 Cup Gobindobhog rice ,small grained and fragrant
  • 3 tbsps Pure Ghee /clarified butter
  • 1/2 tsp turmeric powder
  • 2 cups Hot water
  • 3-4 cloves
  • 1 inch cinnamon stick
  • 2-3 Green cardamoms
  • 2 Black cardamoms
  • 4-5 Black peppercorns
  • 8-10 cashewnuts, Broken
  • 10 -12 raisins
  • 3 tbsp sugar
  • To taste salt
  • 2 Bayleaves

How to make Kanika

  1. Wash and soak the rice in water for 30 mins .
  2. Drain and spread it on a sieve and let it dry for 5-10 minutes.
  3. Add 1 tbsp Ghee and the turmeric to the soaked and dried rice and mix well. Leave it for 30 more minutes.
  4. Heat a pan with the remaining ghee and fry the cashewnuts and raisins and fry till light brown, drain and keep aside.
  5. Add the bayleaves, cloves, cinnamon, peppercorns and cardamoms in the remaining ghee and saute for a minute till fragrant.
  6. Add the rice to the pan and saute with the spices and ghee on low flame for 2-3 minutes gently making sure the rice grains do not break.
  7. Add the hot water and salt to the rice and cover and cook it on medium flame for nearly 10 minutes or till its three fourth cooked.
  8. Finally add the sugar and half of the fried cashews and raisins, give it a gentle stir,the rice will be mushy at this point. Cover it and keep it for 2-3 minutes more on low flame.
  9. Switch off the gas and serve the fragrant rice garnished with the remaining cashews and raisins.

My Tip:

Sugar can be added to the pulao according to your taste .I have added 3 tbsp sugar which gives a medium sweet taste to the pulao.

Reviews for Kanika (1)

Geetanjali Khanna2 years ago

I really want to have this.
Saswati Hota
2 years ago
thanks so much ❤