I got this recipe from the Somali kitchen blog. I have made one minor embellishment. It is called bullion. Maggi, Knorr or even Vegtea all purpose seasoning can be used. I used I knorr cube tonight when I made this. I am going to cut to the chase because the other blogs was kind of long. Ok here are the rest of the ingredients: 1 pat of butter, 1/4 cup of olive oil, 4 handfuls of rice of your choice it can be basmati the Somali kitchen blog says only basmati. You can use white or brown basmati, white or brown short grain rice, long grain rice, or jasmine rice, I chose white basmati rice. 3 dashes of Maggi or Knorr aroma, 1 Maggi Knorr cube or 2 tbs of Vegtea seasoning, 1 tsp turmeric powder, a pinch each of coriander and cumin seeds and grind them in either a spice grinder or mortar and pestle , two generous pinches of mint and cilantro, 3 glasses of water.
Method: Rinse your choice of rice several times. This helps remove the excess starch in the rice. Add olive oil to a Dutch oven, add a pat of butter, let it melt in to the oil and stir to mix it up. Add your choice of bullion. (It can be chicken beef vegetable or even shrimp). Add mint and cilantro, Add cumin and coriander powder, (As you see I prefer making my own it tastes a lot better when I grind my own spices). Add the rice and stir. It should be fragrant. Add the water and let it come to a rapid boil. When it is boiling turn it down to a low flame cover and let it simmer for 20 minutes or until you don’t see anymore water and the rice is soft. If you are using brown rice expect it to cook about 10 minutes longer.
When the rice had absorbed all of the water the rice is soft and there is no more water, cover the pot and turn off the stove and let it sit for at least 15 minutes. This is what is called in Indian and Pakistani cooking is putting it on the dum .
I hope you will love this recipe. So far hubby enjoyed it.
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