A variety of vegetables and spices make this rice dish tasty, colourful and a delight to the eyes. It is easy to prepare and is bound to impress family and friends.
Ingredients (Serves 6)
1 kg long grain rice
300g fresh peas, boiled
300g sweet corn
2 large carrots
2 large red bell pepper
½ a handful French beans
3 medium-size onions
5 large cloves garlic
2 tbsp cumin seeds
4 dried bay leaves
8 green cardamon pods
8 cloves
1½ tsp ground cinnamon
2 litres hot water
Oil for frying
1 tsp salt
Method
1. Sort the rice if necessary and wash and rinse it at least four times. Drain and spread it out on a large tray to dry. Boil the peas. These two steps can be done the day before. Meanwhile, dice the carrots, French beans and bell peppers into pieces the same size as the peas or sweet corn. Chop the onions, mince the garlic and set aside.
2. Heat 2 tbsp oil in a large, heavy pan over medium heat and fry the cumin seeds for a few seconds. Reduce the heat and add the cardamom pods, cloves, cinnamon and bay leaves. Cook stirring for a few minutes, being careful not to burn the spices. Add the onions and continue frying until golden. Add the garlic and cook stirring for a few minutes. Add the rice, carrots and salt and cook stirring for a further 2 minutes.
3. Add the peas, corn, bell peppers and French beans and stir for a few seconds. Pour in the hot water, increase the heat to medium, give everything in the pan a good stir and bring to the boil.
5. As soon as the water begins to boil, reduce the heat to very low, cover the pan and leave the rice to cook undisturbed. Turn off the heat after all the water has been absorbed.
6. Leave the rice covered in the pan for 10 minutes, then remove the whole spices before turning it out on to a serving platter.
By Mary Murore
