There are numerous blogs that has posts for this yummy dish and here is my take on it. I hope you like it because a lot of people has seen this in instagram and wants my recipe so hear it goes.
First boil 5 chestnuts in water for 15 minutes then drain. When they are cool enough to touch you can cut in to them and peel them. This makes the shell easy to come off.
In a coldero I added 3 tbs of olive oil. I added 5 chestnuts after I cut them on the round side to peal them. this makes the shell come off very easily and 1 pinch of pine nuts. I stirred them until they became brown. I added one chopped green chili and 5 chopped green onions. I added 3 tiny pieces of orange rind and 1 pinch of cinnamon and stirred. I added 1 pat of butter, 3 cloves of garlic, 4 pinches of raisins either light, dark or mixed, 1 pinch of white pepper, 3 allspice berries ground with mortar and pestle, 1 stock cube crumbled and stir, 3 drops of either knorr or maggi aroma and mix well.
8 handfuls of either brown or white basmati rice that has been washed. Wash the rice until it is clear. Add 1 1/2 quarts or 1 1/2 liters of water. On high burner bring the rice to a boil then turn it down to low and take aluminum foil or a banana leaf and cover the pot.
Set the timer for 20 minutes. Oh come on we have been through this before, lol. It isn’t that hard. When time is up, peek to see if the rice is done. If it a little hard this is not a problem put the foil or banana leaf along with the lid and let it sit for 20 minutes.
The rice should be perfect and not mushy and not hard either.
Now taste it and let me know how it is working out for you.
