Spicy Moroccan Rice with Tomatoes and Peppers
1 cup uncooked medium or long grain rice
2 tablespoons olive oil, or a little more if desired
1 onion, coarsely chopped
1 green pepper, coarsely chopped
1/2 yellow pepper, coarsely chopped
1/2 red pepper, coarsely chopped
3 or more cloves of garlic, pressed or very finely chopped
1 large tomato, peeled, seeded and chopped
1 large tomato, grated
2 1/3 cups chicken, beef or vegetable broth
1 to 2 tablespoons tomato paste
2 to 3 tablespoons chopped cilantro or parsley
1/2 teaspoon salt, or to taste
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper and/or black pepper
1/4 teaspoon turmeric
pinch of saffron threads (optional)
1 small cinnamon stick (optional)
How to make it:
Gather the ingredients. Heat the broth to nearly boiling, then keep it warm over low heat. In a deep skillet or heavy bottomed pot placed over medium heat, saute the rice, onions and peppers in the oil. When the rice begins to brown, add the garlic and tomatoes. Cook for several minutes, stirring frequently.
Add the broth, tomato paste, cilantro and spices. Bring the liquids to a boil then reduce the heat, cover the pan, and simmer gently for 25 to 30 minutes without stirring, until the rice is tender and has absorbed most of the liquids.
Remove the rice from the heat and lightly stir with a fork to fluff the rice and mix the vegetables throughout. It should still be a little saucy; if not, gently mix in a few tablespoons of hot water. Cover and leave the rice to sit for at least five minutes before serving.
1 tbsp ghee / clarified butter
10 cashews / kaju (halved)
3 tbsp raisins / dry grapes
1 tsp jeera / cumin seeds
1 medium sized bay leaf / tej patta
2 pods cardamom / elachi
1 inch cinnamon stick / dalchini
½ tsp pepper
½ tsp fennel seeds / saunf
1 medium sized onions (thinly sliced)
1 green chilli (slit lengthwise)
Salt to taste
1 tsp ginger-garlic paste
½ tsp kashmiri red chili powder / lal mirch powder
1 cup basmati rice (soaked for 30 minutes)
1½ cups water
2 tbsp saffron milk
2 tbsp coriander leaves (chopped)
How to make it:
Firstly, in a pressure cooker add ghee and allow it to melt. Further add cashews, raisins and pistas. Saute on low flame till they turn aromatic. keep aside.
Then add all spices and saute till the spices turn aromatic. Additionally add onions, green chilli and ginger-garlic paste. Saute till the onions turn slightly golden brown.
Furthermore, add chili powder and salt. Saute on low flame till the spices are cooked well.
Now add soaked basmati rice for 30 minutes.
add 1.5 cups of water and give a good stir.
Also add saffron milk and fried dry fruits and mix gently. Pressure cook for 2 whistles on medium flame. Then once the pressure is released, gently fluff the rice.
Finally, serve kashmiri pulao with onion tomato raita.