This is a popular dish in my country home, and is usually served on big occasions like naming, wedding party, etc. It’s also popular staple food in every home on Sundays.
Serving size: 4-6 people
Ingredients:
- 2 cups long-grain parboiled rice
- 1/4 cup vegetable oil
- 1 large onion, chopped
- 1 red bell pepper
- 2 large tomatoes
- 2 tbsp tomato paste
- 2 cloves garlic
- 1 tsp thyme
- 1 tsp curry powder
- 2-3 cups chicken or vegetable broth
- Salt and pepper to taste
- Optional: grilled chicken or fried fish
Instructions:
Below are the steps to prepare for about 4- 6 people:
- Blend red bell pepper, tomatoes, and garlic into a smooth paste.
- Heat oil in a large pan, sauté onions until translucent. Add tomato paste and fry 2-3 minutes.
- Pour in blended tomato mixture. Cook for 10 minutes until it thickens.
- Add rice, thyme, curry powder, and season with salt and pepper. Stir well.
- Pour in broth (just enough to cover rice). Cover pan, simmer on low for 25–30 minutes until rice is cooked.
- Serve with grilled chicken or fried fish. Garnish with sliced onions or fresh parsley.
Tips: Keep the lid slightly open while cooking to prevent rice from getting too soggy.