Kalingana Polo

Name: Kalingana Polo
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: odia
Ingredients: 1.5 cup gobindobhog rice (washed, soaked for 15 minutes, drained); 4 cup watermelon (ripe, red flesh, juice extracted and chunks reserved); 1 tbsp ghee; 1 pcs bay leaf; 0.5 tsp cumin seeds; 1 pcs green chili (slit lengthwise); 1 inch ginger (grated); 0.25 tsp salt; 0.5 tsp sugar (optional, only if watermelon is not sweet enough); 0.5 cup water (as needed for adjusting cooking liquid)

RATING

4.3/5(28)

TASTE SCORE

7/10

A fragrant, mildly sweet rice dish from Odisha where ripe watermelon juice is the cooking liquid. Fresh watermelon chunks and a gentle tempering of bay leaf, cumin, and green chili create a delicate summer meal that's light, beautiful, and surprisingly savory.

PREP

15m

COOK

20m

SERVES

1 KATORI

349 cal

SERVINGS

METHOD · 7 STEPS

prep · ~5 min
Extract watermelon juice and reserve chunks.
Blend 3.5 cups of watermelon cubes into a smooth juice. Strain if you want a smoother texture. Keep the remaining 0.5 cup of small watermelon chunks aside for garnish.
prep · ~15 min
Wash and soak the rice.
Wash the gobindobhog rice gently in 2-3 changes of water until the water runs almost clear. Soak in fresh water for 15 minutes, then drain completely.
TIPSoaking helps the grains cook evenly and stay separate.
temper · ~2 min
Make the tempering.
1.Heat ghee in a heavy-bottomed pan over medium heat.
2.Add bay leaf and cumin seeds; let them sizzle and crackle for 15-20 seconds.
3.Add slit green chili and grated ginger; sauté until fragrant, about 20 seconds.
TIPDon't let the cumin seeds burn — they turn bitter quickly.
boil · ~4 min
Add the watermelon juice and bring to a boil.
Pour the watermelon juice and salt into the pan. If the juice measures less than 2.5 cups total liquid needed, add water to make up the difference. Stir and bring to a rolling boil over medium-high heat.
simmer · ~14 min
Cook the rice.
1.Add the soaked, drained rice to the boiling watermelon juice.
2.Stir gently once, then cover with a tight-fitting lid.
3.Reduce heat to the lowest setting and simmer for 12-14 minutes, until all liquid is absorbed and rice is tender.
4.Turn off the heat and let the rice rest, covered, for 5 minutes.
TIPResist opening the lid during cooking — the steam is what finishes the rice.
mix · ~1 min
Fluff and fold in the watermelon chunks.
Remove the bay leaf. Gently fluff the rice with a fork. Fold in the reserved fresh watermelon chunks and the optional sugar very gently so the pieces don't break.
TIPFold the watermelon in just before serving to keep the chunks fresh and juicy.
serve
Serve warm or at room temperature.
Transfer to a serving bowl. Kalingana Polo is traditionally enjoyed warm, not piping hot, to let the watermelon's sweetness shine.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use ripe, sweet watermelon for the best natural sweetness and vibrant color.
2
Soaking the rice for 15 minutes ensures even cooking and prevents the grains from breaking.
3
Do not skip straining the watermelon juice for a smoother, more elegant texture.
4
Keep the heat low once the lid is on — gentle steaming gives perfectly tender rice.
5
Fold in fresh watermelon chunks only at the end to keep them juicy and intact.
6
Serve warm (not hot) to let the delicate watermelon flavor shine through.
7
Gobindobhog rice is ideal; if unavailable, use any short-grain aromatic rice like ponni or jeerakasala.