dazzling rice
| Component Processing Time | ten minutes |
| cooking time | 30 minutes |
| enough for | Six persons |
Ingredients
- Two cups of long grain rice.
- Crushed garlic cloves.
- Onion, medium size, finely chopped.
- A century of hot green chili, cut into thin slices.
- A chicken stock cube.
- Five tablespoons of vegetable oil.
- A teaspoon of tomato paste.
- Quarter teaspoon of ground turmeric.
- A quarter of a teaspoon of ground cumin.
- A quarter of a teaspoon of ground curry.
- Small spoon of salt.
- A quarter teaspoon of paprika.
- ¼ teaspoon of black pepper.
- Three cups of hot water.
how to prepare
- Wash the rice well, then soak it in lukewarm water for a quarter of an hour.
- Put a frying pan on the fire and pour the oil in it, leave it until it heats up, then add the chopped onions, garlic and green pepper, and leave them on the fire until until the vegetables become tender.
- Add the rice after having filtered it from the water, with the stock cube and the tomato paste and stir, then add the salt, the spices, the hot water and stir.
- Leave the rice on high until the water boils, then reduce the heat and leave until cooked.
- Serve spiced rice with roast chicken and yogurt.
Indian spiced rice
| Component Processing Time | ten minutes |
| cooking time | twenty minutes |
| enough for | five persons |
Ingredients
- Three cups of long-grain rice.
- Two crushed garlic cloves.
- Two onions cut into slices.
- Two hot red pepper pods, sliced.
- Three tablespoons of ghee.
- A tablespoon of saffron.
- A tablespoon of powdered ginger.
- Half a teaspoon of cumin love.
- A tablespoon of black pepper love.
- Cinnamon sticks.
- A pinch of anise.
- Four cardamom seeds.
- Four cloves.
- Two teaspoons of salt.
- Two tablespoons of rose water.
- Adequate amount of chicken stock or meat stock.
how to prepare
- Wash the rice well, then soak it for a quarter of an hour and drain well.
- Put the ghee on the fire, then add the onions and leave until it wilts, then add the garlic, anise, cumin, powdered ginger, cardamom, cloves, chilli, cinnamon, saffron, black pepper and stir until the aroma of the spices evaporates.
- Add the rice, rose water, salt, mix well, then add a sufficient amount of broth.
- Leave the rice on high heat until it absorbs the broth, then reduce the heat and leave for a quarter of an hour or until cooked.
vegetable rice platter
Ingredients
- Two cups of long grain rice.
- Three potatoes, cut into long strips and fried.
- Three medium carrots, cut into long strips and fried.
- 2 medium aubergines, cut into long strips and fried.
- Three medium-sized courgettes, cut into long strips and fried.
Sauce ingredients:
- Three tomatoes, cut into small cubes.
- Two green peppers, cut into small cubes.
- A crate of corn.
- Two large finely chopped onions.
- Six minced garlic cloves.
- A tablespoon of tomato paste.
- Two tablespoons of ketchup.
- A pinch of mixed spices.
- A quarter cup of vegetable oil.
- salt.
how to prepare
- Boil the rice in a large quantity of water in a saucepan with a little salt and oil.
- Brown the onions with a little oil in a large pan, then add the garlic, pepper and corn.
- Stir the vegetables well, then add the tomatoes and leave the mixture on a low heat to obtain a thick sauce and the vegetables are cooked.
- Dissolve a tablespoon of tomato paste in half a cup of water with ketchup and add the mixture to the sauce.
- Season the sauce with salt and spices, leave the mixture on the heat for another five minutes, until the water reduces, then remove the pan from the heat.
- Put a layer of sauce on the baking sheet, then put the fried vegetables, and a layer of rice.
- Dissolve a teaspoon of tomato paste in a cup of water, pour the mixture onto the tray and cover it with foil.
- Put the plate in the oven over high heat for twenty to twenty-five minutes.