Recipe for Curry Rice Salad
Ingredients
- 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)
Cooking Directions
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!) / 829 views