Spicy crumbly rice, oriental style
4 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
1
Heat vegetable oil in a deep pan, add rice and quickly fry.
- Brown basmati rice: 1 glass
- Vegetable oil: 1 tablespoon
2
Add curry to the pan with rice and mix well, then pour in 2 cups of boiling water, add salt, and cook covered on low heat for 30-35 minutes.
- Curry powder: 1 teaspoon
- Salt: to taste
3
Peel the carrot, wash it, and cut it into large circles.
- Carrot: 1 piece
4
Peel, wash, and dice the onion.
- Red onion: 1 head
5
Wash the celery and cut it into pieces 1.5–2 cm long.
- Celery: 2 pieces
6
In a separate pan, heat sesame oil, add cumin, carrot, and onion, sauté for 3 minutes while stirring constantly, then add celery and cook for another 2 minutes.
- Sesame oil: 1 tablespoon
- Cumin: 1 teaspoon
- Carrot: 1 piece
- Red onion: 1 head
- Celery: 2 pieces
7
Add rice to the pan with vegetables and mix thoroughly.
- Brown basmati rice: 1 glass
8
Arrange the cooked vegetables and rice on plates, drizzle with soy sauce, and sprinkle with sesame.
- Soy sauce: to taste
- Sesame seeds: 1 teaspoon
