This recipe creates enough Spicy Rice for up to eight people. So either reduce the proportions correspondingly, or batch cook and freeze.
The less oil used, the darker the onions become. As is illustrated here, the full 100ml of oil was used to maintain an overall lighter colour.
Ingredients
Tomatoes 1 tin
Bay leaves 2
Cinnamon sticks 3
Black Cardamoms 3
Onions 3
Chick Peas 1 tin
Rice 500g
Ginger 2cm piece / 1tbs paste
Oil 100ml
Water 675ml
Garlic 3 cloves / 2tsp paste
Green Chillies 2 plus
Salt 3 tsp
Cumin seeds ½/tsp
Cloves (whole) ½/tsp
Black Peppercorns ½tsp
Method
1) Rinse the rice to remove starch, leave to sit in warm water for ten minutes.
2) Heat the oil in a large pot, finely chop the onions and add.
3) Fry the onions until they turn brown, then add the garlic, ginger, salt, cardamom, cinnamon, black peppercorns, cloves, bay leaves and tomatoes.
(oops, I added the tomatoes a bit later as illustrated)
4) Stirring continuously, cook on a high heat for the onions to turn dark brown.
5) Add the chickpeas and the sliced green chillies, cook for another five minutes then add the cumin seeds and the water and bring to the boil.
6) Drain the water from the rice and stir in to the mash.
7) Cook for two minutes, then reduce to heat to simmer with the lid of the pot securely on.
8) When the rice has absorbed all of the water, place a damp cloth on top of the rice.
*
9) Leave on a low heat for five minutes then check if rice is soft, else leave for a few more minutes.
10) Serve.
