arros de marisco

Here's what you need: ground cumin, ground coriander, ground turmeric, ground cardamom, black pepper, ground cloves, nutmeg, vegetable oil, medium yellow onion, garlic, small tomato, cinnamon stick, salt, vegetable stock cube, fresh cilantro, xawaash, basmati rice, hot water, red food coloring, orange food coloring, raisin, large russet potato, orange food coloring, oil, medium yellow onion, red bell pepper

Somali Bariis By Amal Dalmar Recipe by Tasty

cumin

coriander

turmeric

cardamom

black pepper

cloves

nutmeg

vegetable oil

yellow onion, thinly sliced

garlic,

tomato,

cinnamon

salt,

vegetable stock cube

cilantro,

xawaash, xawaash

basmati rice, soaked

water

drop red food coloring,

orange food coloring,

raisin

russet potato,

oil,

red bell pepper, sliced

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Make the xawaash: In a medium bowl, combine the cumin, coriander, turmeric, cardamom, black pepper, cloves, and nutmeg. Set aside.

Heat a medium oven-safe pan over medium-high heat. Add the vegetable oil, onion, tomato, garlic, and cinnamon stick. Cook until the onions have softened slightly, 5-6 minutes.

Season with salt, then add the vegetable stock cube and cilantro. Cook for 1 minute, breaking up the stock cube.

Reduce the heat to medium, then stir in the xawaash and soaked rice. Cook for about 3 minutes so rice grains lightly toast.

Pour in the hot water and increase the heat to high to bring to a boil. Cover the pot, transfer to the oven, and bake for 20 minutes. Check periodically to be sure the rice has enough water.

Remove the cooked rice from the oven and drizzle the red and orange food colorings on top. Gently mix so there are different colored grains.

Sprinkle the raisins over the hot rice, cover, and set aside.

To prepare the topping, mix the potatoes with the orange food coloring in a medium bowl (wear gloves to avoid stained fingers!).

Heat about 1 inch ( 2 cm) of oil in a large heavy-bottomed saucepan. Add the potatoes and cook for 5-6 minutes, then transfer to a baking sheet lined with paper towels to drain the excess oil.

In the same oil, fry the onion slices until browned and crispy, 2-3 minutes. Add the red peppers cooking for an additional minute. Drain on paper towels.

To assemble the rice, transfer the pilaf to a large serving platter. Top with the fried potatoes, crispy onions, and red bell peppers.

https://vid.tasty.co/output/97161/landscape_480/1528148540

Here's what you need: large yellow onions, vegetable oil, diced tomato, tomato paste, habanero pepper, curry powder, garlic powder, ground ginger, mixed dried herbs, chicken bouillon cubes, long grain rice, frozen mixed vegetable, water

Ghanaian Jollof Rice By Tei Hammond Recipe by Tasty

yellow onions, roughly chopped

vegetable oil,

oz diced tomato, 2 cans

tomato

habanero pepper

curry powder

garlic powder

ginger

herbs

chicken bouillon cubes, crushed

½ cups long grain rice, rinsed

vegetable

Add onions and 2 tablespoons of oil to a blender and pulse until smooth. Transfer to a medium bowl.

Add the diced tomatoes, tomato paste, and habanero pepper to the blender, and pulse until smooth. Transfer to a separate medium bowl.

Heat the remaining ⅓ cup (80 ml) of oil in a large, heavy-bottomed pot over medium heat.

Once the oil is shimmering, add the onion puree and cook until the water has cooked out and the puree is starting to brown, about 10 minutes.

Stir in the tomato puree and add the curry powder, garlic powder, ginger, dried herbs,  and crushed bouillon cubes. Cook for 20-30 minutes, stirring occasionally, until the stew has reduced by half and is deep red in color.

Add the rice, mixed vegetables, and water. Bring to a boil, then reduce the heat to low and cover the pot with foil and a lid. Simmer for another 30 minutes, until the rice is cooked through and the liquid is absorbed.

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Top 2 arros de marisco recipes from across the web

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Top Tags

Somali Bariis By Amal Dalmar Recipe...

Ghanaian Jollof Rice By Tei Hammond...

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