Nafaka Pishori Rice
Captivating aroma. Superfine slender grains. Impeccably soft texture.
It has everything to give you a pure imperial treat that exhilarates your senses and soul.
1 1/2 cups white rice, washed and drained
3 cups water – I used cold
2 medium sized red onions, chopped
4 cloves of garlic, minced
2 tablespoons tomato paste
1 stir fry pack
1/3 cup peas
1/2 cup diced carrots
1/2 cup french beans cut into about one inch lengths
2 tablespoons vegetable oil
Salt to taste
1 tablespoon ground cinnamon
1 tablespoon ground cumin
1 teaspoon ground cloves
1/4 teaspoon ground black pepper
5 – 7 cardamon pods
PREPARATIONS / STEPS
1.In your sufuria, heat the oil and add the onions and garlic
2.Let the onions cook down until they are lightly browned. DO NOT burn the onions.
3.Next, add in the pilau masala and the salt.
4.Stir the spices and then add the tomato paste.
5.Now add in your veggies.
NOTE: For the veggies, you can use the ones you most prefer.
6.Stir to coat with the spiced up onions.
7.Cover and let the veggies cook down for about three to five minutes. Note the veggies will cook further as the rice is cooking.
Now add in your rice.
8.Stir the rice and finally add the water. At this point, you can taste for seasoning and adjust accordingly.
9.Partially cover your sufuria and over medium high heat bring the water to a boil.
10.Once the water has started to boil, reduce the heat and cover the sufuria and let the rice cook until the water reduces.
Once the water is reduced, turn off the heat and you are just about ready to serve.
11.Serve with some kachumbari or some tomato wedges