Combo Anglo Oriental "Rice Kedgeree
It is made with rice, boiled eggs, smoked fish (usually haddock), butter, and various spices, such as turmeric, cumin, and coriander.
It may also include peas, onions, and fresh herbs like parsley or cilantro.
Kedgeree is often served with chutney and bread or toast.
Here I present to you a Combo Anglo Oriental "Rice Kedgeree.
Ingredients:
• 1 cup of Basmati rice
• 2 eggs, hard-boiled
• 1 onion, finely chopped
• 1 tablespoon of butter
• 1 teaspoon of cumin seeds
• 1 teaspoon of turmeric powder
• 1 teaspoon of ground coriander
• 1 teaspoon of ground cinnamon
• 1/2 teaspoon of black pepper
• 1/2 teaspoon of salt
• 1/2 cup of green peas, frozen or fresh
• 1/4 cup of fresh coriander leaves, chopped
• 1 lemon, cut into wedges
Instructions:
1. Rinse and soak the Basmati rice in cold water for 20 minutes. Drain and rinse again.
2. Hard boil the eggs, peel them and chop them into small pieces.
3. In a large pot, melt the butter over medium heat and add the cumin seeds. Cook for about a minute until fragrant.
4. Add the chopped onions and cook for 5-7 minutes until they are soft and translucent.
5. Add the turmeric, coriander, cinnamon, black pepper, and salt to the pot and stir well.
6. Add the rice and stir to coat it in the spices.
7. Pour in 2 cups of water and bring the pot to a boil.
8. Reduce the heat to low, cover the pot and let the rice simmer for about 15-20 minutes, until the water has been absorbed and the rice is cooked.
9. Add the green peas to the pot and stir well.
10. Serve the kedgeree rice hot, topped with the chopped eggs, fresh coriander leaves, and a wedge of lemon on the side. Enjoy!
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