 |
Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
A dish that evolved after a failed attempt at something else for my OH. It is tasty, filling and easily made with staple ingredients that every fridge or cupboard has lying within it! It has almost the consistency of a risotto with the spicy taste of a biryani. If anyone can suggest a good name for this dish, please let me know! Enjoy. Ingredients:
long grain rice |
1 onion |
1 red pepper |
1 yellow pepper |
1 chicken stock cube |
2 garlic cloves |
1 inch fresh ginger |
1 red chili pepper |
1 teaspoon turmeric |
1/2 teaspoon ground cumin |
1/2 teaspoon ground coriander |
1/2 teaspoon paprika |
1/2 teaspoon chili powder |
1 (8 ounce) can chopped tomatoes |
1/2 cup cream |
salt |
pepper |
Directions:
1. Finely chop the onion, peppers, garlic, chilli and ginger.
2. In a large wok, gently fry the onion, peppers, garlic, chilli and ginger along with the spices in vegetable oil.
3. Stir in the rice (enough for 2 persons or alter the amount and the other ingredients to cater to your needs). Ensure that the rice has been coated in the oil and spices.
4. Add the can of chopped tomatoes and follow with boiling water that has been mixed with a stock cube.
5. Bring the mixture to the boil again and let simmer for 15 mins, or until the rice has cooked.
6. Stir in the cream and season to taste - allow to simmer gently for a further 5-10 minutes.
|
|