• 1 to 1 ½ cup Short Grain Brown Rice (best in organic)
• 1 large Yellow Onion (chopped)
• Red or Yellow Pakistani Curry Paste or Curry Powder
• Olive Oil (Zaitoon Ka Tail)
• Cumin Seeds (Saabut Sufaid Zeera)
• Red Chilli Powder (Pisi Lal Mirch) (to taste)
• Sesame Oil
• A bunch of Fresh Cilantro (Hara Dhania) (chopped)
• 1 cup Raisins (Kishmish)
• 1 Apple (cored and chopped) (no not remove skin)
• Honey (Shehed) (to taste)
• Salt (to taste)
• Celery (chopped)
• Snow Peas (chopped with ends removed)
• Red, Green, or Yellow Bell Pepper (chopped)
• Green Onions (chopped)

Prepare the brown rice by putting rice in a big pot, add 1 ¾ cups of water for every cup of rice, bring to a boil, cover.

Lower the heat on very low, let simmer for 45 minutes, take off heat and keep covered for at least another 10 minutes.

Prepare onions and curry oil.

In a large saucepan put ¼ cup of olive oil on medium high heat.

Add a couple heaping tablespoons of curry paste (if it is mild) or add a couple of tablespoons of mild curry powder.

Add a dash of chili pepper and cumin and a few drops of sesame oil if you have it.

Let the curry simmer for a minute. Add the chopped yellow onion and cook until translucent.

Mix rice and onions. In a large mixing bowl, put in the hot rice and then fold in the onions with the curry infused oil in which they were cooked.

You''ll need to use a strong wooden spoon to mix. Taste test the rice at this point.

If it needs more curry flavor, heat some more curry powder, chili, and cumin in olive oil for a few minutes and add to the rice to desired spiciness.

Add other ingredients to taste - cilantro, raisins, apple, celery, snow peas, bell pepper, green onions.

Add a couple tablespoons of honey. Add a dash of salt to taste.

Chill and serve.

by Pak101.com (few years ago!) / 849 views