Ingredients with Measurements:
- 1 cup basmati rice
- 2 cups water
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 cup frozen peas
- 1/2 cup heavy cream
- 2 hard-boiled eggs, chopped
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1 lemon, cut into wedges
Special Equipment Needed:
- Large pot with lid
- Strainer
- Large skillet
- Wooden spoon
- Cutting board
- Knife
Step-by-Step Instructions:
1. Rinse the rice in a strainer under cold running water until the water runs clear. In a large pot, bring the rice and water to a boil. Reduce the heat to low, cover, and simmer for 18-20 minutes or until the rice is tender and the water is absorbed.
2. In a large skillet, heat the vegetable oil over medium heat. Add the onion and cook until softened, about 5 minutes.
3. Add the turmeric, cumin, coriander, smoked paprika, salt, and black pepper to the skillet. Stir to combine and cook for 1 minute.
4. Add the garlic and ginger to the skillet and cook for 1 minute.
5. Add the cooked rice, peas, and heavy cream to the skillet. Stir to combine and cook for 5 minutes or until heated through.
6. Stir in the chopped hard-boiled eggs, cilantro, parsley, and mint.
7. Serve the kedgeree hot with lemon wedges on the side.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Cook rice on low heat and cook the skillet on medium heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 425
Fat: 19g
Saturated Fat: 8g
Cholesterol: 140mg
Sodium: 400mg
Carbohydrates: 51g
Fiber: 4g
Sugar: 4g
Protein: 12g
Substitutions for ingredients:
- You can use brown rice instead of basmati rice.
- You can use olive oil instead of vegetable oil.
- You can use fresh peas instead of frozen peas.
- You can use half-and-half instead of heavy cream.
Variations:
- Add cooked shrimp or smoked salmon to the kedgeree.
- Use different herbs such as dill or tarragon.
- Add chopped nuts such as almonds or cashews.
Tips and Tricks:
- Rinse the rice well to remove excess starch.
- Use a wooden spoon to stir the rice to prevent it from sticking to the pot.
- Use leftover rice to save time.
Storage Instructions:
Store leftover kedgeree in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the kedgeree in the microwave or on the stovetop until heated through.
Presentation Ideas:
Serve the kedgeree in a large bowl or on individual plates. Garnish with fresh herbs and lemon wedges.
Garnishes:
- Fresh herbs such as cilantro, parsley, or mint.
- Lemon wedges.
Pairings:
- Naan bread or pita bread.
- Chutney or raita.
Suggested Side Dishes:
- Roasted vegetables such as carrots or cauliflower.
- Salad with a vinaigrette dressing.
Troubleshooting Advice:
- If the rice is too dry, add a splash of water or broth to the skillet.
- If the rice is too wet, cook it uncovered for a few minutes to evaporate the excess liquid.
Food Safety Advice:
- Make sure the rice is cooked to an internal temperature of 165°F to kill any harmful bacteria.
- Store leftover kedgeree in the refrigerator within 2 hours of cooking.
Food History:
Kedgeree is a dish that originated in India and was brought to the United Kingdom during the British colonial period. It is typically made with rice, smoked fish, and spices.
Flavor Profiles:
The flavors of this dish are warm and spicy with a hint of smokiness from the paprika. The fresh herbs and lemon add a bright and fresh flavor.
Serving Suggestions:
Serve this dish for breakfast, lunch, or dinner. It is a versatile dish that can be enjoyed any time of day.
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Region: British Indian