If you grew up with rice as a staple food like me you most probably do not look forward to having plain white rice for every single meal. Apart from the occasional Saffron rice or a fried rice on Sundays, every gravy, sauce, bouillon etc is served with white rice in Seychelles.
Whilst living in India, it was a Ugandan friend who introduced me to a "Tomato Rice" which consisted of lightly fried onions and tomatoes cooked with the rice. Not to mention my addiction to biriyani and pulao, which was adequately suited to the Indian subcontinent!
This is the recipe which can be varied to match your personal taste but in essence is using spices, nuts and raisins to spruce up a culinary staple.
Bear in mind that my quantities are for 2-4 persons depending on serving sizes. I mostly cook for my husband and I and it usually lasts for 2 different meals.
1/4 cup of nuts (Almonds, Cashews etc...)
1/4 cup of raisins
2 tbs Oil
2-4 Cloves
2 Cardamom pods
1/4 tsp Cumin powder
1 tbs Coriander powder
1/2 tsp Cinnamon powder ( or a cinnamon quill can also be used)
1/2 tsp Chili powder ( or a fresh chili or 2 chopped) *Optional
1 cup of rice (preferably Basmati or Jasmine)
1 1/2 cup of water
Salt and Pepper to taste
*Alternative if you have a curry powder mix (masala ) that you like you can just use 2-3 tbs of it.
Lightly fry the Spices in the hot oil to make a paste.
Add the rice and water.
Add the nuts and raisins.
Cook on a medium heat, covered for 3-5 minutes ( I usually tip the pan to the side to check if the water is all used up to know if ready).
Allow to cool for at least 5 minutes covered.
* Some people prefer using a rice cooker, in which case you can make the paste on the fire before adding to the rice in the rice cooker.
Whilst living in India, it was a Ugandan friend who introduced me to a "Tomato Rice" which consisted of lightly fried onions and tomatoes cooked with the rice. Not to mention my addiction to biriyani and pulao, which was adequately suited to the Indian subcontinent!
This is the recipe which can be varied to match your personal taste but in essence is using spices, nuts and raisins to spruce up a culinary staple.
Bear in mind that my quantities are for 2-4 persons depending on serving sizes. I mostly cook for my husband and I and it usually lasts for 2 different meals.
Ingredients
1/4 cup of nuts (Almonds, Cashews etc...)
1/4 cup of raisins
2 tbs Oil
2-4 Cloves
2 Cardamom pods
1/4 tsp Cumin powder
1 tbs Coriander powder
1/2 tsp Cinnamon powder ( or a cinnamon quill can also be used)
1/2 tsp Chili powder ( or a fresh chili or 2 chopped) *Optional
1 cup of rice (preferably Basmati or Jasmine)
1 1/2 cup of water
Salt and Pepper to taste
*Alternative if you have a curry powder mix (masala ) that you like you can just use 2-3 tbs of it.
Method
Lightly fry the Spices in the hot oil to make a paste.
Add the rice and water.
Add the nuts and raisins.
Cook on a medium heat, covered for 3-5 minutes ( I usually tip the pan to the side to check if the water is all used up to know if ready).
Allow to cool for at least 5 minutes covered.
 |
| Spicy Almond Rice with raisins |
 |
| Spicy Lemon Rice using a mild curry powder mix and Lemon Juice |
No comments:
Post a Comment