Sindhi Rice

Sindhi Rice

Sindhi Rice

Veg Vegan

Plain steamed long-grain basmati cooked by the absorption method — the base of the Sindhi meal over which sindhi kadhi or seyal gosht is poured. The Sindhi rice is cooked with a slightly higher water ratio than North Indian steamed rice, producing a very slightly sticky grain that holds together when the kadhi is poured over rather than becoming waterlogged. A small amount of salt and a spoonful of oil are added during cooking; no whole spices, no tempering. The simplicity is deliberate: the rice is the blank canvas for the boldly flavoured Sindhi curries and kadhi that accompany it.

Cuisines

Sindhi

Best for

Lunch Dinner

Recipe

Prep: 20 min Cook: 40 min Total: 60 min 2-3 servings

Ingredients

1 cup basmati rice
2 tablespoons ghee or vegetable oil
1 teaspoon cumin seeds
1 medium onion, thinly sliced
1 medium tomato, chopped
1 teaspoon ginger-garlic paste
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
1 cup mixed vegetables (peas, carrots, potatoes)
2 cups water
— salt to taste
2 tablespoons fresh coriander leaves, chopped

Instructions

  1. 1 Wash and soak the rice for 20 minutes, then drain.
  2. 2 Heat ghee or oil in a pot over medium heat.
  3. 3 Add cumin seeds and let them splutter.
  4. 4 Add sliced onions and sauté until golden brown.
  5. 5 Stir in the ginger-garlic paste and sauté for a minute until aromatic.
  6. 6 Add chopped tomatoes and cook until they soften.
  7. 7 Mix in turmeric, red chili powder, and coriander powder.
  8. 8 Add the mixed vegetables and sauté for 2-3 minutes.
  9. 9 Add the soaked and drained rice, stirring gently to coat the rice with the spices.
  10. 10 Pour in water and add salt to taste.
  11. 11 Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and water is absorbed.
  12. 12 Fluff the rice with a fork and garnish with fresh coriander leaves before serving.

Tips

For extra flavour, use whole spices like bay leaves, cloves, and cardamom in the oil before adding onions.