How to incorporate rich flavors in rice out of waste? It is not as that simple as it appears, but it needs guts to prepare it. You need to collect onion peel, ginger peel, garlic peel, such that it weighs a Kilogram.
Boil the peel with bay leaves, cloves, cinnamon, cardamom and a litre of water. Boil the peels until the concoction is reduced to half litre. Cook rice with this concoction intead of water. This is called as “Abjus water” and is the secret behind rice cooked in Mughlai cuisine.
The challenge is to use the peels while cooking
