Basmati rice is an extra long grain rice type that becomes even longer when cooked. Although it is a type of rice that contains 12 times more aroma, we like to cook it with spices and how and when you add spices is quite crucial for the taste. In connection with the launch of my new products, I want to share recipes that show how easy it can be to use them.
Now I'm going to give you a quick tip for making curry-rice which is not curry and rice. It's a strong variation since my curry paste is one of my strongest products. For a medium variation, use less paste but then you get less flavor. This casserole becomes a dish in itself and chickpeas contribute protein so you don't actually need meat or fish to cover the proteins. Instead of chickpeas you can use red salad beans or other vegetables such as mushrooms, broccoli etc. With raita, papadam, for example mango & lime chutney it becomes a delicious lunch in 1-2-3. Try it and tell me what you think!
Nirus Curry Rice (4 servings)
2 tablespoons oil (can be omitted)
2 tbsp Nirus curry paste
2 dl Nirus basmati rice
1 can chickpeas
4 dl water
1 teaspoon salt
Procedure:
- Start by rinsing the rice in water a couple of times. Then soak the rice in double the amount of water. This water is used to cook the rice. If you drop oil, boil water with paste and continue to the next step without oil.
- Heat oil and paste, add the water from the rice. Bring to a boil and add salt, a can of chickpeas (without water) + rice.
- Cook with the lid on until almost all the water is gone, turn down to the next lowest heat and let everything simmer for 5-6 minutes.
- Can be eaten as is or served with regular roasted meat or fish with raita etc as above.
PS! Remember to check our Facebook page, where you can win both products.
