#tumeric rice

Saffron Rice🍚 Macaroni Pie🥧 Stew Chicken🍗 Dry Pigeon Peas Bake Chicken🍗 Potato🥔 Salad 🥗 😋😋😋

I've never made Indian food before. The rice is a little dry (I have a lot of problems cooking rice correctly lol), but not crispy or anything. Meanwhile, the chicken FUCKS. Very juicy, cooked well, nice texture. It tastes great; I'm really happy with it! Maybe one of my most successful dishes so far regarding technical skill.

Main criticisms are the roasted red pepper flakes I used in place of cayenne pepper, and the onions I put in the rice--they didn't cook down enough and burnt. The red pepper flakes are too big and I didn't dice the onions finely enough. I thought I dumped them all, but a few stragglers were left behind and just sat burning I guess :/ So my rice missed out on the onion flavoring part too. (Tried onion powder. Surprise! It burnt lol) I also had to substitute chicken broth for chicken bouillon cube broth.

Overall, I think it could stand to have a more diverse flavor profile. These dishes probably shouldn't go together as a meal. Tumeric rice is more of a side dish. They're not bad together--they actually taste better eaten together--it's just a lot of tumeric lol.

But I'm happy with it! Would love to hear any thoughts or anything (. ❛ ᴗ ❛.)

Here are the recipes I used:

Chitra Agrawal's Coconut Dal with Turmeric Rice

Ingredients

Coconut Dal

1 cup red lentils

2 tablespoons ghee, or sunflower oil

1 teaspoon cumin seeds

1 pinch asafetida

1/2 onion, diced

1/4 teaspoon turmeric powder

2 tablespoons cloves of garlic, minced

1 tablespoon tomato paste

3 cups water

1 teaspoon coriander powder

1/2 teaspoon paprika

2 carrots, peeled and cut into ¼ inch half discs

3/4 teaspoon salt

1 teaspoon tamarind paste

1 can of coconut milk

Tumeric Rice

1 cup basmati rice

1 3/4 cups water

1/8 teaspoon turmeric powder

Instructions

Coconut Dal

Wash the lentils thoroughly, using a fine-mesh colander.

Heat the ghee or oil in a saucepan over medium heat. When melted, add one cumin seed. When the seed sizzles, add the rest of the cumin seeds and asafetida.

Fry the onions until they are golden brown and fragrant. Stir in the turmeric powder. Next add in the garlic and sauté until fragrant.

Next add in the tomato paste and a few tablespoons of water, mixing it in so it’s incorporated into the rest of the ingredients in the pan.

Add in the coriander powder and paprika and give the pan a good stir. Fry for a few seconds.

Add the carrots to the saucepan and sprinkle them with salt. Give them a good stir.

Next add in the washed and drained lentils with the water. Bring to a boil. Stay by the stove and monitor the foaming, as your pot could quickly boil over if you are not watching. Skim off the foam. Turn the heat down to medium-low, partially cover, and simmer until cooked through, about 25 minutes.

Add in the tamarind and boil for a few minutes. Next add in the coconut milk and heat through. Add salt to taste.

Garnish with cilantro if desired. Serve with turmeric rice and a dollop of yoghurt.

Tumeric Rice

Wash the rice in several changes of water until the water runs clear. Soak the rice in water, generously covered, for at least 30 minutes. This is optional but results in softer, more evenly cooked rice. Drain thoroughly, using a fine-mesh sieve.

Place the rice, water and turmeric in a medium saucepan. Place the saucepan over high heat and bring to a boil. Once the water is boiling, cover the saucepan and turn the heat to the lowest setting on your stove.