What a great accompaniment for many delicious pakistani food recipes!
I’ve been experimenting a lot lately with Pakistani food recipes. I didn’t have many until recently when I was sent an email from Pakistan with loads of great ideas. Many I’d seen before but this one is quite unique: unlike anything I’ve seen in my collection of Indian cookbooks.
The rice is first fried and then cooked in water and coconut milk. The end result is delicious.
I like serving this rice dish with many different dishes but I have to say it goes fantastically well with fish. As I’m just finishing up my new fish cookbook, I decided to post it here first. I’d love to hear what you think of it.
- 400ml Basmati rice, soaked in three changes of water for 40 minutes
- 250ml coconut milk
- 1 teaspoon nigella seeds
- The rind of one lemon
- Juice of the same lemon
- 1 two inch cinnamon stick
- A pinch of saffron soaked in a little warm milk
- Salt to taste
- Heat the oil in a large saucepan that has a tight lid.
- Add the cinnamon stick and allow the oil to take on it's flavour for about 30 seconds.
- Drain the rice and dump it - ever so carefully - into the oil and fry it ensuring the grains of rice are nicely coated with the cinnamon oil.
- Add just enough water to cover the rice and then pour in the coconut milk.
- Cover the saucepan with the lid and bring to a boil.
- When the water comes to a nice bubble, turn off the heat and let stand for 30 minutes. Don't be tempted to lift the lid.
- After 30 minutes, very carefully lift the lid and stir the rice with a fork. Do this to roughly and the rice grains will split and your rice will be a mushy mess.
- Just before serving, add the saffron milk, lemon juice, lemon rind and salt to taste.
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