Hunza rice My dad was visiting a few days back, which meant the head chef was male in my kitchen (for a change)! :) Other than being an amazing father whose love is unconditional, hes an amazing cook. 3 cups basmati rice, washed and soaked for 30 min 3 tbsp garlic paste 1 bunch chopped coriander 4-5 turkish green chili (can be substituted with regular ones) 1 tsp white cumin Salt to taste Oil Method Heat up oil in a deep pan, and add the cumin. Once it starts crackling lower heat and add garlic paste, cook until golden. Now add the chilies and fry them 2-3 min. At this stage you put in the coriander. Gently cook and stir for 5 min. Measures 6 glasses of water and pour into pan. Add salt. Bring to the boil, stir in the rice then cover and turn the heat to ‘medium’. Cooking time depends on the grain. At the end of the cooking time, remove the pan from the heat, still covered, and stand for 5 minutes. The surface of the rice will have small holes in it, this is quite normal and it should be fluffed with a fork before serving, a knob of butter can be added if desired. Sides; Steamed corn yogurt finely chopped onion tossed in lemon juice or vinegar and a pinch of chili powder.
Posted on: Thu, 04 Sep 2014 13:21:09 +0000
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