First time I had this rice was years ago at an
aunt’s (not biological but I call her aunt anyway) house. Her chef made it with smoked chicken, it was unforgettable. I quickly asked the chef for the ingredients but the only thing I remember thereafter was tumeric and ginger. I forgot all about that rice until I saw it today on So you think you can cook -my favourite Facebook food group-. I knew immediately I had to make it for dinner.
2 1/2 cups Rice
2 tbsp Tumeric powder
1 tbsp Curry powder
3 medium sized fresh ginger
4 cloves garlic
1/8 cup olive oil
*Bouillon cubes ( not really necessary)
Green peas and parsley leaves for garnish.
Peel ginger and garlic and blend to a paste.
Place a pot with some water on heat, and add the paste, tumeric, olive oil, curry, salt, let it boil.
Wash rice and pour into pot once water starts to boil.
Cover and let cook till rice is done. Remember the plastic bag tip if the rice still seems hard and the water is almost dry. Add green peas when the water on top of the rice has reduced and you can only see bubbles from the underneath the top surface. This is so as not to over cook the fresh peas.
This rice is packed with a lot of heat, I served with chicken in tomato sauce. Recipe for Tomato can be found here