Mum's spicy rice
Member recipe by kairey
a versatile spicy rice, which can be vegetarian or non-vegetarian, delicious on a cold winter night, and soooo easy to make!
- 2 cups long-grained basmati rice, washed and drained
- 2 large onions, sliced thinly and fried slowly in oil till brown and slightly burned, drained on paper towels
- 1 tsp turmeric powder
- 1 tsp cardamom powder
- 1 tsp cinnamon powder
- 1 tsp cumin powder
- 1/2 tsp clove powder
- 2 garlic cloves, chopped
- 3 tbsp chopped coriander leaves
- 2 tbsp chopped mint leaves
- 2 cups of any mixture of peas, diced carrots, corn, diced potatoes, cauliflower florets, cooked diced beef or lamb, cooked diced chicken, chopped french beans, soaked soya chunks, cleaned prawns
- 1 tbsp butter or ghee
- 1 tbsp oil
- a pinch saffron threads (optional)
- salt to taste
- Heat the oil in a pan. Add the vegetables/meat and heat through for 5 min. Add the garlic and powdered spices and mix well. Salt.
- Mix the rice in a cooker or large pot with the fried onions, vegetables, coriander, mint and saffron threads.
- Add 5-6 cups of water (until everything is covered and the water has risen to 2 cm above the surface; this will depend on the mixture you are using). You can taste this water for salt.
- Add the butter or ghee in knobs on top. Cover and let cook till all the water has evaporated and the rice is done (about 15-20min). If rice is still uncooked after the water has evaporated, add warm/hot water and let it cook for some more time.
- When done, fluff up the rice with a fork. Enjoy hot with pickle, tomato chilli salsa, or spiced yogurt.
- Hard boiled egg, fried in some oil until a crisp skin has formed, or baked fish can also be added to the rice when it is done.