Now are you ready for my recipe?

Ingredients

  • 2/3 cup oil
  • small onion (chopped)
  • 4 cups rice
  • 4 cups broth (stock, omi­eran)
  • 2 cup parboiled blended stew base*
  • 3 tablespoons tomato paste
  • teaspoon each (curry, thyme, white pepper)
  • 2 bay leaves
  • salt ­ to taste
  • Seasoning cube ­ 2­-3 cubes
  • Sliced tomato and onion (to taste)
  • 2 tablespoons butter

Direction

  • Place a pot on medium heat, heat up oil
  • Add in sliced onion. Fry until slightly browned. Add in spices and bay leaf. Stir
  • Add in tomato paste. Stir fry. Cover and cook for 2­-3 mins
  • Add in pepper mixture. Stir-Fry. Cover and cook 5 mins
  • Add in stock, seasoning cube and salt. Stir. Cover and simmer for 15 mins. Taste and adjust for seasoning.
  • Stir in drained washed rice. Reduce heat to medium low (2-3 on marked cooker). Seal pot with foil then cover with lead.
  • Leave to cook for 30 mins. No need to stir or open. LET IT GO
  • Stir in butter, sliced tomatoes and onions. Increase heat to high (This is where the smokiness happen). Leave for 5-8 minutes or just until you can smell the burn. Turn off heat. Leave to rest covered for 10 minutes before serving.