Ingredients with Measurements:
- 1 cup basmati rice
- 2 cups water
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- 2 cups vegetable broth
- 1 cup frozen peas
- 1/2 cup chopped fresh cilantro
- 4 hard-boiled eggs, peeled and chopped
- 1/2 cup chopped scallions
- Salt and pepper to taste
Special Equipment Needed:
- Large pot with lid
- Wooden spoon
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Mixing bowl
Step-by-Step Instructions:
1. Rinse the rice in a fine mesh strainer and place it in a large pot with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the water has been absorbed.
2. While the rice is cooking, heat the vegetable oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the curry powder, cumin, coriander, turmeric, and cayenne pepper to the skillet and stir to combine.
4. Add the vegetable broth and bring to a simmer. Add the frozen peas and cilantro and cook for 5-7 minutes, or until the peas are tender.
5. Add the cooked rice to the skillet and stir to combine. Add the chopped eggs and scallions and stir again.
6. Season with salt and pepper to taste.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for skillet
Serving size:
- Serves 4
Nutritional information:
- Calories: 350
- Fat: 9g
- Carbohydrates: 57g
- Protein: 12g
- Fiber: 4g
Substitutions for ingredients:
- White rice can be substituted for basmati rice.
- Chicken broth can be substituted for vegetable broth.
- Fresh peas can be substituted for frozen peas.
- Chopped parsley can be substituted for cilantro.
Variations:
- Add cooked shrimp or smoked salmon for a seafood twist.
- Use leftover cooked chicken or turkey instead of eggs.
- Add diced tomatoes for a fresh burst of flavor.
Tips and Tricks:
- Make sure to rinse the rice before cooking to remove excess starch.
- Use a wooden spoon to stir the rice to prevent it from sticking to the bottom of the pot.
- Hard-boil the eggs ahead of time to save time.
Storage Instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation Ideas:
- Serve in individual bowls with a sprinkle of chopped cilantro on top.
Garnishes:
- Chopped scallions or cilantro.
Pairings:
- Serve with a side of naan bread or pita chips.
Suggested Side Dishes:
- Roasted vegetables or a side salad.
Troubleshooting Advice:
- If the rice is too dry, add a splash of vegetable broth or water to moisten it.
Food Safety Advice:
- Make sure to cook the eggs thoroughly to prevent foodborne illness.
Food History:
- Kedgeree is a dish that originated in India and was brought to the UK during the colonial era. It is traditionally made with rice, smoked fish, and eggs.
Flavor Profiles:
- Spicy, savory, and slightly sweet.
Serving Suggestions:
- Serve for breakfast, lunch, or dinner.
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Region: Indian