1911 Encyclopædia Britannica/Kedgeree

KEDGEREE (Hindostani, khichri), an Indian dish, composed of boiled rice and various highly-flavoured ingredients. Kedgeree is of two kinds, white and yellow. The white 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.