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1.75 cups long grain white rice
1 onion, chopped
2 garlic cloves, chopped
1 lb tomato, peeled, seeded and coarsely
chopped
4 tbsp corn or peanut oil
3.75 cups chicken stock
4-6 small red chilies
1 cup cooked green peas
salt and freshly ground black pepper
fresh coriander sprigs, to garnish |
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Method :
Soak the rice in a bowl of hot water for
15 minutes. Drain, rinse well under cold running water, drain again and
set aside. Combine the onion, garlic and tomatoes in a food processor
and process to a puree. Heat the oil in a large frying pan. Add the
drained rice and sauté until it is golden brown. Using a slotted spoon,
transfer the rice to a saucepan.
Reheat the
oil remaining in the pan and cook the tomato puree for 2-3 minutes. Tip
it into the saucepan and pour in the stock. Season to taste. Bring to
the boil, reduce the heat to the lowest possible setting, cover the pan
and cook for 15-20 minutes until almost all the liquid has been
absorbed. Slice the red chilies from tip to stem end into four or five
sections. Place in a bowl of iced water until they curl back to form
flowers, then drain. Stir the peas into the rice mixture and cook,
without a lid, until all the liquid has been absorbed and the rice is
tender. Stir the mixture from time to time. Transfer the rice to a
serving dish and garnish with the drained chili flowers and sprigs of
coriander. Warn the diners that these elaborate chili "flowers" are hot
and should be approached with caution.
Serves 6
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