102
Curried Rice (lemmy.world)
submitted 11 hours ago by FauxPseudo@lemmy.world to c/cooking@lemmy.world
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The rice: lightly fry some cinnamon stick, green cardamom pods, cumin seeds, and cloves in olive oil. Add rinsed rice and stir it fast so it doesn't stick. Add the water, some tumeric and salt. Mix it all up and put the lid on. Turn to high or medium high, bring to a boil, reduce to low, check it in 10 minutes to see if it's done.

Once done the cardamom pods, cinnamon stick and cloves should have floated to the top. Fish those out and discard them.

The veg: Julienne some carrots, dice some onions, pull out some frozen peas, grab some shelled sunflower seeds. Pull out your wok and add some oil. On high heat add the carrots, onions and some salt. Stir fry until the onions start to turn translucent. Add maybe half a cup of water the peas and put a lid on it. Once the water has mostly evaporated add some garam masala and the sunflower seeds. Stir fry until done.

Mix the two together.

Accidentally vegan. Cost per person: $1.12

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[-] CapuccinoCoretto@lemmy.world 5 points 10 hours ago

If you can, find the soft thick cinnamon bark, not the thin hard and dried sticks. Much better flavour.

[-] JohnnyEnzyme@piefed.social 4 points 10 hours ago

Good point. The ones I have are from Badia (Latino brand). They're thick and hard, but I'm not sure which of the two type of cinnamon they are. Definitely worth a research.

[-] CapuccinoCoretto@lemmy.world 2 points 7 hours ago

Should look like this:

Not this

[-] JohnnyEnzyme@piefed.social 1 points 6 hours ago* (last edited 6 hours ago)

Nah, I checked, and it turns out I just have the common Chinese variety. ("cassia" I think it was)

You have that delicate Ceylon cinnamon type ..?

You should post about it, dude!!

this post was submitted on 03 Aug 2026
102 points (100.0% liked)

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