Difference between revisions of "Hagriyani"
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|Description=A mixed rice dish popular across all of Mugroba and the Muluku Isles, hagriyani is known for its variations. Some enthusiasts are known to make desert pilgrimages across the desert in order to taste various special flavors of this dish from tiny little villages. It is made with rice, meat (hingle, garmon, seafood, beef, or chicken), vegetables or eggs. | |Description=A mixed rice dish popular across all of Mugroba and the Muluku Isles, hagriyani is known for its variations. Some enthusiasts are known to make desert pilgrimages across the desert in order to taste various special flavors of this dish from tiny little villages. It is made with rice, meat (hingle, garmon, seafood, beef, or chicken), vegetables or eggs. | ||
|Notes=500g cubed hingle (use meat of your choice if hingle is not available) | |Notes=500g cubed hingle (use meat of your choice if hingle is not available) | ||
| − | oil | + | <br/>oil |
| − | 2 large onions, diced | + | <br/>2 large onions, diced |
| − | 2 garlics (which is about 18 cloves), peeled and minced | + | <br/>2 garlics (which is about 18 cloves), peeled and minced |
| − | 2 tsp cumin | + | <br/>2 tsp cumin |
| − | 2 tsp fennel or aniseed | + | <br/>2 tsp fennel or aniseed |
| − | 1 tsp ginger powder or 1 tsp minced ginger | + | <br/>1 tsp ginger powder or 1 tsp minced ginger |
| − | 2 tsp ground coriander | + | <br/>2 tsp ground coriander |
| − | 3 one inch cinnamon sticks | + | <br/>3 one inch cinnamon sticks |
| − | 12 cloves | + | <br/>12 cloves |
| − | 8 cardamon | + | <br/>8 cardamon |
| − | 1 tin of coconut cream | + | <br/>1 tin of coconut cream |
| − | 2 hingle or chicken stock cubes | + | <br/>2 hingle or chicken stock cubes |
| − | 2 cups of rice | + | <br/>2 cups of rice |
| − | 2 tsp turmeric (optional) | + | <br/>2 tsp turmeric (optional) |
Heat oil in a frypan on medium/high heat and put in onion. Cook gently till it becomes translucent, add about half a cup of water and cook till it evaporates. You want the onion to become really really soft. Make a paste of the garlic, cumin, fennel, ginger and coriander and put that into the pan, add the hingle/chicken and fry till browned. Crumble the stock cubes into the coconut cream and pour all that into the pan. Reduce heat and let simmer for 25 mins. | Heat oil in a frypan on medium/high heat and put in onion. Cook gently till it becomes translucent, add about half a cup of water and cook till it evaporates. You want the onion to become really really soft. Make a paste of the garlic, cumin, fennel, ginger and coriander and put that into the pan, add the hingle/chicken and fry till browned. Crumble the stock cubes into the coconut cream and pour all that into the pan. Reduce heat and let simmer for 25 mins. | ||
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Cover either with a lid or tightly with foil. Place in oven and cook for 30 minutes or until rice is cooked. If it's still not cooked, stick it back in for another 15 mins. | Cover either with a lid or tightly with foil. Place in oven and cook for 30 minutes or until rice is cooked. If it's still not cooked, stick it back in for another 15 mins. | ||
| − | Serve. Remember than cloves, cinnamon and | + | Serve. Remember than cloves, cinnamon and cardamon are in there and they can be awful if you're not used to them, so pick them out if you want! |
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