Ingredients with Measurements:
- 1 cup of rice
- 1 cup of water
- 1 cup of coconut milk
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of ginger, grated
- 1 tablespoon of coriander seeds, crushed
- 1 teaspoon of turmeric powder
- 1 teaspoon of cumin powder
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 cup of fresh coriander leaves, chopped
- 1/2 cup of shredded coconut
Special Equipment Needed:
- Large pot with lid
- Wooden spoon
- Grater
Step-by-Step Instructions:
1. Rinse the rice in cold water until the water runs clear. Drain the rice and set it aside.
2. In a large pot, heat the coconut milk over medium heat. Add the chopped onion, minced garlic, and grated ginger. Cook until the onion is translucent.
3. Add the crushed coriander seeds, turmeric powder, cumin powder, salt, and black pepper to the pot. Stir well.
4. Add the rice to the pot and stir until the rice is coated with the spices.
5. Add the water to the pot and stir well. Bring the mixture to a boil.
6. Reduce the heat to low and cover the pot with a lid. Cook for 15-20 minutes, or until the rice is tender and the liquid has been absorbed.
7. Once the rice is cooked, remove the pot from the heat and let it sit for 5 minutes.
8. Fluff the rice with a fork and add the chopped coriander leaves and shredded coconut. Stir well.
9. Serve hot and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for cooking
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 340
Fat: 15g
Carbohydrates: 47g
Protein: 5g
Sodium: 590mg
Sugar: 2g
Fiber: 2g
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Coconut cream can be used instead of coconut milk.
- Fresh ginger can be substituted with 1 teaspoon of ground ginger.
- Fresh coriander leaves can be substituted with dried coriander leaves.
Variations:
- Add cooked chicken, beef, or shrimp to the dish for a protein boost.
- Add diced tomatoes or bell peppers for extra flavor and nutrition.
- Use different spices such as cinnamon, cardamom, or nutmeg for a different flavor profile.
Tips and Tricks:
- Rinse the rice well before cooking to remove excess starch.
- Use a wooden spoon to stir the rice to prevent it from sticking to the pot.
- Let the rice sit for 5 minutes after cooking to allow it to absorb any remaining liquid.
Storage Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the rice in the microwave or on the stove with a little bit of water or coconut milk.
Presentation Ideas:
Serve the Sulu Khingal in a large bowl and garnish with fresh coriander leaves and shredded coconut.
Garnishes:
Fresh coriander leaves and shredded coconut.
Pairings:
This dish pairs well with grilled chicken or fish.
Suggested Side Dishes:
Serve with a side of steamed vegetables or a fresh salad.
Troubleshooting Advice:
- If the rice is still hard after cooking, add a little bit of water or coconut milk and cook for a few more minutes.
- If the rice is too mushy, reduce the amount of liquid used in the recipe.
Food Safety Advice:
Make sure to cook the rice thoroughly to prevent any foodborne illnesses.
Food History:
Sulu Khingal is a traditional dish from Uzbekistan, which is typically made with lamb or beef.
Flavor Profiles:
This dish has a rich and creamy coconut flavor with a hint of spice from the coriander, turmeric, and cumin.
Serving Suggestions:
Serve this dish as a main course for lunch or dinner.
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Region: Indian