FRUITY SPICY RICE (BIRIYANI RICE)

FRUITY SPICY RICE

(BIRIYANI RICE)

As the name of this rice indicates, the aroma and taste is wonderfully fruity, spicy but not hot. This is my own creation after some experimentation of course! It goes well with fried/grilled chicken or fish. Kebabs (grilled meat on skewers) is also a good accompaniment . Or it can be eaten as it is since it has a unique flavour of its own.

INGREDIENTS

2 Cups Good Quality Basmati Rice

1 Medium Sized Carrot - cut into julienne strips

Orange Peel of Half an Orange- cut into julienne strips (When you peel the orange, ensure that you peel thinly to avoid peeling off the pith as well. The pith will give a bitter taste if added to any recipe that requires orange peel. That goes for all citrus fruits)

A few Raisins

2 One inch Cinnamon Sticks

4 Cloves

1 tsp Cumin Seeds

1 tsp Fennel Seeds

2 Cardamom Pods

1/2 tsp Black Peppercorn

3 Tbsp Sugar

1 Cup Water 

1/4 Cup Oil

Some Salt

A little Liquid Yellow Food Colour

PREPARATION

Rinse the rice well with water. Soak in water for about 15 - 20 minutes

Meanwhile, place a saucepan on heat, add oil and toss in the cardamom, black pepper, cinnamon and cardamom.

As soon as the spices start sizzling, toss in the cumin and fennel.

Give a quick stir for a few seconds and immediately tip in the carrots, orange peel and raisins. Keep stirring on high heat for about 3 minutes. The raisins should have plumped up by then.

Add the water and then tip in the sugar. Reduce heat once it starts boiling. Simmer until the water has reduced to approximately half a cup. Take pan off the heat and set aside.

In a large heavy based pot or saucepan, pour water to at least half the level and place on high heat to boil. Drain the water off from the soaking rice. Add rice to the boiling water. Add salt to your taste (2 or 3 tsps). Monitor closely as the rice is not to be fully cooked. As soon as the rice is 3/4 of the way to being fully cooked (check by taking a grain and pressing between finger and thumb. There should be a bit of hard grain in the centre). Strain the water away by pouring the rice into a colander. Once strained, place half the quantity of the rice back in the same pot.

With a spoon, drizzle over half the quantity of the syrup prepared earlier.

Add the rest of the rice over this layer. Drizzle over the rest of the syrup evenly over the surface. Drop the food colour (2 drops in each area) in 3 separate areas, well apart. Cover with lid. Switch on the heat to high for 30 seconds. Reduce heat to extremely low to let rice steam and fully cook through. This should take about 10 to 12 minutes. Uncover and check. If fully done take pan off heat. If not, let steam for a few more minutes.

Let rice stand for 15 minutes after taking off the heat. With a spatula, gently ease the rice from the edge inwards. 

Fluff rice well to mix contents evenly. Serve hot.