Chappan Bhog’s

Kanika Pulao

Recipe For Puri Rath Yatra

Known as zarda pulao or meethe chawal in other parts of India, especially the north, Kanika bhaat or Kanika pulao is a sweet rice preparation that’s popularly made during the Rath Yatra festival. The word ‘Kanika’ literally means ‘gold’ in Sanskrit, which refers to the golden hue of the ghee-scented rice. To those who don’t know, meethe chawal uses saffron to dye the rice yellow; Kanika pulao, on the other hand, uses turmeric instead for the same effect, but with a different aroma. It is tied to the Puri Rath Yatra celebrations because it is served among the numerous rice preparations featured in the massive Chappan Bhog (56-dish) feast. This pulao recipe is mildly sweet, has origins in Odisha and is traditionally made with basmati rice, ghee, whole spices, sugar (or jaggery), and dry fruits, without onion or garlic (sattvic temple cooking). Some of the other rice dishes served as part of the Chappan Bhog include Sadha Anna (plain rice), Ghia Anna (ghee rice), Dahi Pakhala (fermented rice with curd), Kanji (sour rice), and Khiri (milk rice). In the list, Kanika simply refers to rice that is cooked in ghee and sugar. Kanika bhaat is finished with fried cashews and raisins, served alongside dishes like Dalma (lentil dish), Saaga (leafy greens), Chenna Bara Tarkari (fried chenna dumpling cooked in a gravy), and Tomato Khajur Khatta. If you are missing out on the Mahaprasad and want a taste of the Rath Yatra celebrations, then you should try this pulao recipe.