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Colourful rice dish
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| Marinate
300 g of white fish fillets cut in small pieces in marinade of some tamarind
extract diluted in water and mixed with chili powder and salt. |
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| Saute
half onion and two cloves of garlic, finely chopped, in vegetable oil,
add
one cup each of small pieces of differently coloured bell peppers and sliced
champignons and two cups of previously washed Basmati rice. Saute another
three minutes, add a dash each of curcuma, cinnamon and cloves. |
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| Add
sufficient hot vegetable or chicken stock and a bit of saffron, salt to
taste, bring to boil, stir once, cover and let simmer until rice is nearly
done. |
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| Drain
fish pieces and very carefully mix with rice, close pot and simmer a few
more minutes, than turn off heat and let stand at least another 5 min. |
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| Garnish
with lightly roasted cashew kernels and chopped parsley. |
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| Variations: |
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| Instead
of fish add more vegetables |
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| Instead
of fish add leftover cooked poultry or meat pieces |
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| Instead
of bell peppers use frozen peas. |
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| Further
optional garnish: Pomegranate seeds. |
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