Trini Bhagi Rice Recipe by Chef Jeremy Lovell | Foodie Nation
12.7 هزار بار بازدید -
2 سال پیش
-
Yield: Serves 6 PersonsCook Time:
Yield: Serves 6 Persons
Cook Time: Approx. 45mins
Prep Time: 45mins
Ingredients:
Pimento Peppers - 3 tbsp (finely chopped)
Garlic - 3 tbsp (finely chopped)
Chadon Beni - 3 tbsp (finely chopped)
Onion - 3 tbsp (finely chopped)
Whole Hot Pepper – 1
Vegetable Oil - 2 tbsp
Thyme - 2 tbsp (finely chopped)
Chive - 3 tbsp
Black Pepper - 1 tbsp
Salt – to taste
Bay Leaf – 1
Pumpkin – 4oz (small dice)
Bhagi – 20oz (leaves only, washed no stems)
Parboiled Rice – 4 cups (washed)
Ingredients to Chunkay/Sauté:
Vegetable Oil - 3 tbsp
Garlic – 4 whole cloves
Onion - 3 tbsp (finely chopped)
Pimento Peppers -3 tbsp (finely chopped)
Water - 3 tbsp
Whole Geera/Cumin Seeds - 1 tbsp
Method:
Chunkay/Sauté:
Using a medium sized bowl, add all ingredients for Chunkay except oil and mix.
Place heavy metal pot or skillet on stove
Add oil for Chunkay and allow to heat up.
When pot and oil is very hot, add Chunkay ingredients and stir, allow to cook for 5mins.
Cooking of rice and bhagi:
Add washed bhagi to chunkayed/sautéed ingredients, stir thoroughly, add water just enough to cover bhagi and cover.
Let bhagi cook for 5 minutes.
Add washed rice and stir, add water to cover mixture.
Cook for a further 30 minutes then check for tenderness of rice and bhagi, season salt and pepper to taste cover and cook until rice and bhagi is tender.
Add water if needed.
NOTE:
Chunkay Meaning:
The process of sautéing by added ingredients such as garlic, onions,
pimento, and other spices to very hot oil to enhance their flavors.
Help us to continue making these videos by shopping our merch: https://foodie-nation-merch.creator-s...
Connect with Chef Jeremy Lovell: @jl_restaurantconsultant
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For business enquiries only: [email protected]
#BhagiRice #TriniRice #SpinachRice
Cook Time: Approx. 45mins
Prep Time: 45mins
Ingredients:
Pimento Peppers - 3 tbsp (finely chopped)
Garlic - 3 tbsp (finely chopped)
Chadon Beni - 3 tbsp (finely chopped)
Onion - 3 tbsp (finely chopped)
Whole Hot Pepper – 1
Vegetable Oil - 2 tbsp
Thyme - 2 tbsp (finely chopped)
Chive - 3 tbsp
Black Pepper - 1 tbsp
Salt – to taste
Bay Leaf – 1
Pumpkin – 4oz (small dice)
Bhagi – 20oz (leaves only, washed no stems)
Parboiled Rice – 4 cups (washed)
Ingredients to Chunkay/Sauté:
Vegetable Oil - 3 tbsp
Garlic – 4 whole cloves
Onion - 3 tbsp (finely chopped)
Pimento Peppers -3 tbsp (finely chopped)
Water - 3 tbsp
Whole Geera/Cumin Seeds - 1 tbsp
Method:
Chunkay/Sauté:
Using a medium sized bowl, add all ingredients for Chunkay except oil and mix.
Place heavy metal pot or skillet on stove
Add oil for Chunkay and allow to heat up.
When pot and oil is very hot, add Chunkay ingredients and stir, allow to cook for 5mins.
Cooking of rice and bhagi:
Add washed bhagi to chunkayed/sautéed ingredients, stir thoroughly, add water just enough to cover bhagi and cover.
Let bhagi cook for 5 minutes.
Add washed rice and stir, add water to cover mixture.
Cook for a further 30 minutes then check for tenderness of rice and bhagi, season salt and pepper to taste cover and cook until rice and bhagi is tender.
Add water if needed.
NOTE:
Chunkay Meaning:
The process of sautéing by added ingredients such as garlic, onions,
pimento, and other spices to very hot oil to enhance their flavors.
Help us to continue making these videos by shopping our merch: https://foodie-nation-merch.creator-s...
Connect with Chef Jeremy Lovell: @jl_restaurantconsultant
——————
Subscribe to Foodie Nation: https://goo.gl/wg373X
Connect with Foodie Nation on:
Instagram: Instagram: foodienationtt
Pinterest: Pinterest: foodienationtt
Twitter: Twitter: foodienationtt
Facebook: Facebook: foodienationtt
Website: https://www.foodienationtt.com/
For business enquiries only: [email protected]
#BhagiRice #TriniRice #SpinachRice
2 سال پیش
در تاریخ 1401/03/11 منتشر شده
است.
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بـار بازدید شده