How do you make your rice

Gibiin-Udug

Supporter of PuntExit, P.I.M, Queen of Pettyville
Staff Member
Moderator
I learned baris from Xawash.com


  • ½ cup(s) (118 mL) Canola oil
  • 1 Onion(s) (chopped)
  • 3 Garlic clove(s) (minced)
  • 2 Cinnamon stick(s)
  • 1 tsp (5 mL) Xawaash
  • ½ tsp (2.5 mL) Cardamom (ground)
  • 10 Cloves
  • 2 litre(s) Stock (hot)
  • 2 Tbsp (30 mL) Vegetable seasoning salt
  • 4 cup(s) (840 g) Sella basmati rice (parboiled rice)
  • ¼ tsp (1.25 mL) Food colouring (red) – Add 1 tsp water
  • ¼ tsp (1.25 mL) Food colouring (orange) – Add 1 tsp water


Stock:
  • 1 Onion(s) (sliced)
  • 7 Garlic clove(s)
  • 2 Carrot(s)
  • 1 Tomato(es)
  • ½ Green pepper
  • ½ bunch (50 g) Fresh parsley
  • ½ bunch (50 g) Fresh cilantro – UK: coriander
  • 1 lb Bones (chicken) – Or beef, fish, etc. (optional)
  • 3 litre(s) Water (cold)
  • 1 Tbsp (15 mL) Coriander seeds
  • 1 Tbsp (15 mL) Cumin seeds
  • 1 tsp (5 mL) Black pepper
  • 1 Tbsp (15 mL) Vegetable seasoning salt
  1. In a 6 litre pot, place the onion, garlic, carrots, tomato and the green pepper.
  2. Add the parsley, cilantro (coriander), and the chicken bones if using.
  3. Add the cold water.
  4. Add the spices and the seasoning salt.
  5. Cover and simmer for 3 hours.
  6. Strain the stock


  • Saute the onion in the oil until soft.
  • Add the garlic and stir well. Add the cinnamon sticks, Xawaash seasoning mix, ground cardamom and the cloves. Stir well after each addition.
  • Add the stock.
  • Add the vegetable seasoning salt. Stir.
  • Add the soaked rice. Stir well and bring to a boil.
  • Cover and cook on low heat for 10 minutes.
  • After the 10 minutes, stir well, then cover and cook for another 10 minutes.
  • Add the food colouring.
  • Cover and cook on very low heat for 5 minutes.

 

Jiron

Somalia Hanoolaato
VIP
Thank you for reminding me, I just recently followed a farax on youtube who cooks, I wanted to try his indian style rice :)
 
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