Wednesday, 13 June 2018

Pilchard Ahkni made with Bimrie Rice

Pilchard Ahkni made with Bimrie Rice
3 tablespoons of oil
1 onion, chopped finely
3 garlic cloves, finely chopped
3 cardamom pods
3 cinnamon sticks
2 teaspoons cumin seeds
1 teaspoon turmeric
1 tablespoon masala
Salt to taste
2 tins of hot Pilchards
5 potatoes, cubed and deep fried until golden brown
2 cups of Bimrie rice cooked with salt and a little turmeric for 8 minutes only and strain with cold water.
Fresh coriander
In a large pot heat the oil and add the whole spices and onions and fry until golden brown. Next add the salt, ground spices and garlic with a little water and braise for 15 minutes, stirring when required. Next, add the Pilchards with sauce and all, the rice, fried potatoes and fresh coriander, pour over a cup of warm water, close with lid and simmer for 20 to 30 minutes on medium to low heat, or when you see the rice is tender and all water has simmered away . Halfway through cooking, give one good stir. Serve with sambal.

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