Difference between revisions of "Kaliyaa Birinjee"
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* [[salt]] to season | * [[salt]] to season | ||
| − | == | + | == Procedures == |
# Crush the [[onion]]s with [[ginger]] and half of the [[garlic]]. | # Crush the [[onion]]s with [[ginger]] and half of the [[garlic]]. | ||
# Put some [[water]] into it, cover and keep. | # Put some [[water]] into it, cover and keep. | ||
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==References== | ==References== | ||
<references/> | <references/> | ||
| − | [[Category:Maldivian Vegetarian]] | + | [[Category:Maldivian cuisine]] |
| − | + | [[Category:Vegetarian Recipes]] | |
| − | + | [[Category:Curry Recipes]] | |
| − | [[Category:Curry Recipes]] | + | [[Category:Coconut milk Recipes]] |
| − | + | [[Category:Ginger Recipes]] | |
| − | + | [[Category:Curry leaf Recipes]] | |
| − | [[Category:Coconut milk Recipes]] | + | [[Category:Fennel seed Recipes]] |
| − | + | [[Category:Patna rice Recipes]] | |
| − | + | [[Category:Cardamom Recipes]] | |
| − | [[Category:Ginger Recipes]] | + | [[Category:Garlic Recipes]] |
| − | + | [[Category:Clarified butter Recipes]] | |
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| − | [[Category:Curry leaf Recipes]] | ||
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| − | [[Category:Fennel seed Recipes]] | ||
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| − | [[Category:Patna rice Recipes]] | ||
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| − | [[Category:Cardamom Recipes]] | ||
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| − | [[Category:Garlic Recipes]] | ||
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| − | [[Category:Clarified butter Recipes]] | ||
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[[Category:Onion Recipes]] | [[Category:Onion Recipes]] | ||
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Latest revision as of 13:54, 15 July 2012
Ingredients
- 450 g patna rice (excess starch washed off)
- 4 onions (large, sliced thinly)
- 3 garlic clove (sliced)
- 2 pieces cinnamon (soaked in hot water)
- 5 cardamoms (soaked in hot water)
- 50 g ginger (grated)
- 1 tsp fennel seed (soaked in hot water)
- 100 g ghee
- 2 litre coconut milk
- 2 curry leaves
- salt to season
Procedures
- Crush the onions with ginger and half of the garlic.
- Put some water into it, cover and keep.
- Melt the ghee in a pot.
- Add in the water from soaked cinnamon, cardamom, and fennel seed into the pot and stir until all the water has evaporated.
- Add in the onions mix, garlic, cinnamon, cardamom into the ghee and fry until the onions are transparent.
- Add in the rice and fry until rice is slightly dried up.
- Add in the stock and seasoning.
- Stir once and bring to boil.
- When the water has boiled down to the top of the rice reduce the heat, cover the top of the pot.
- Stir.
- Simmer until all the water has evaporated.
- Remove from heat.
- Stir the rice after 10 minutes from removal from heat to separate the grains.
