Steam cooked with Basmati Rice
Irresistibly fluffy and deliciously yummieliciouz! Perfect for parties and festive seasons.
Serves 10 Cooks in 45 mins (+ prep) Difficulty: super easy with this video
2 cups basmati rice (Asli golden)
2 cups of liquid stock (chicken & beef liquid stock), seasoned
1 stock cube
For mixed veg
1 cooking spoon of cooking oil (coconut oil)1 small sized red onion
Carrot, green beans, garden peas, asparagus, spring Onions, sweet corn
Bell peppers (red, green & yellow)
1 red scotch bonnet
1 bay leaf
1 tsp of mixed herbs
1 stock cube
1 tsp of curry powder
(watch the video above from start to finish for step-by-step preparation)
Add 2 cup liquid stock - broth, 1 bay leaf, and bring to a boil on medium heat.
Put 2 cups basmati rice in a bowl or sieve, rinse thoroughly to remove the starch, repeat the same process until the water is clear, and set aside.
Add rinsed rice and 1 stock cube to the boiling liquid stock. Stir until well incorporated. Cover with a lid and cook on low heat for 15-20 minutes until tender. Cooking time and water absorption will depend on the type of rice, so keep checking it and add water if needed.
Heat 1 cooking spoon of coconut oil in a wok or deep pan on medium heat. Add 1 diced red onion, finely chopped scotch bonnet. Fry for 2 minutes.
Add diced cooked kidney (or any uncooked meat or seafood of your choice - optional). Stir gently and fry for 4 minutes until browned.
Add diced fresh carrots, frozen garden peas, fresh chopped garden beans, chopped fresh asparagus, 1 tsp mixed herbs, 1 tsp curry powder, 1 stock cube and half tsp sea salt. Stir fry for 2 minutes. Stir in diced fresh mixed (red, green & yellow) bell peppers and chopped fresh spring onions. Mix until well incorporated.
Add cooked rice and stir until they are well combined.
Garnish with yellow sweet corn (optional) and simmer for 5 minutes on very low heat.