Jewelled Rice
Jewelled Rice
Try this quick and easy Indian vegetarian rice recipe by Reza Mahammad from Reza Spice Prince of India.
  • Difficulty Level Moderate
  • Technique Steaming
  • Preparation Time 30 minutes
  • Cooking Time 55 minutes
  • Yield 4 servings
  • For the Spice Mix
  • 2 tablespoons of ground dried Rose petals
  • 2 tablespoons of ground Cardamom
  • 2 tablespoons of ground Cinnamon
  • 1 tablespoon of ground Fennel
  • 400 grams of Basmati rice
  • 2 large Carrots, cut into julienne
  • 3 Oranges, peeled cut into thin slivers and the juice of 1 set aside
  • 2.5cm /1 inch of grated Ginger
  • 200 grams of sugar
  • 6 tablespoons of oil or Ghee plus extra Ghee or butter for layering the rice (approximate)
  • 4 Onions thinly sliced
  • Salt to season
  • 2-3 cloves of Garlic
  • 4 tablespoons of Barberries washed and drained thoroughly
  • 4 tablespoons of dried Cherries
  • 4 tablespoons of raisins
  • 4 tablespoons of slivered Pistachios
  • 240 millilitres of Chicken stock
  • 1 teaspoon of Saffron soaked with 4 tablespoons of hot milk for 15minute
  1. For the Spice Mix
  2. Using a mixing bowl, combine all the spices together and store in an air tight container. You will need approximately 2 teaspoons for the jewelled rice recipe
  1. Preheat the oven to 200C
  2. Wash the rice in hot water, rinse several times in cold water to remove as much starch as possible, then soak in cold water with salt for at least 30 minutes. Rinse and drain
  3. In the meantime, put the slivered orange peel into a saucepan and cover with water, Bring to the boil and drain
  4. Once you have drained the orange peel, use the same saucepan and put the blanched orange peel back into the pan along with the carrots, ginger, sugar and 240ml water
  5. Bring to the boil and continue to do so for 8-10 minutes. Drain and set aside
  6. Fry the onions with either oil or ghee over a medium high heat and add the garlic. Fry until the onions turn golden brown
  7. Now add the barberries, dried cherries, and the raisins. Cook for a minute. Remove and set aside (Reserving a third for garnishing, the rest for layering)
  8. Using a separate large saucepan, bring 1.5 litres of water to the boil. Once the water reaches a rolling boil add the drained rice
  9. Pour along with some salt and a drizzle of ghee or oil to keep the grain separate. Boil briskly for 1-2 minutes, as you only want the rice to par cook, then strain the rice through a colander
  10. Immediately run cold water over the rice to stop the cooking process, leave to stand
  11. Using the same pan, melt 4 tablespoons of butter and cover the base with a layer of the cooked rice
  12. Drizzle a small amount of the saffron milk and a small pinch of the spice mix over the rice. Now place 2 spatulas of rice on top of the seasoned rice with some of the carrot and orange mixture, ½ teaspoons of the spice mix, a sprinkling of saffron milk, and some of the fried onion mixture
  13. Repeat the layering process until you have used up all the rice, the carrot/orange mixture and the onion/berry mixture
  14. Mix together the orange juice with the chicken stock and pour over the rice, along with any leftover saffron milk.
  15. Cover the mouth of the pan with a clean kitchen cloth and close firmly with a fitted lid.
  16. Place the pot into the oven at 200C for10 minutes allowing the steam to build up then reduce the heat to l80C and cook for a further 20 minutes
  17. Remove the pot from the heat and serve the rice on a large platter. Garnish with pistachio nuts and the remainder of the fried onion and berry mixture

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