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Wednesday, January 27, 2016

Thai Pineapple Rice









Ingredients:

  • 2 cups of Basmati Rice (wash & soak for 15 minutes)
  • 1 ripe pineapple (peeled and cut into cubes)
  • 1 small onion sliced
  • 1 red bell pepper (capsicum)
  • 1 green bell pepper
  • 1 cup chopped mushrooms
  • 1 small carrot sliced
  • 1/2 cup chopped white spring onion
  • 1 cup chopped green spring onion
  • 1 tbsp chopped ginger
  • 1 tbsp chopped garlic
  • 1 fresh red chili / green chili
  • 4 lime leaves
  • 1/2 cup cashewnuts
  • 1 & 1/2 tbsp dark soy sauce
  • 1 tbsp Thai sweet chili sauce
  • 1 tsp red chili powder
  • 1 tbsp pepper
  • 1 tsp sugar
  • 1 tbsp vinegar
  • 1/2 cup coconut milk
  • Salt 
  • 5 tbsp vegetable oil 

 Method:

1) Heat a large sauce pan with 3 liters of water and salt. Bring to a boil and add the soaked rice. Cook till rice is 90% cooked. Drain the rice in a colander and pour cold water over the rice. Drain all the water and keep the rice covered in a refrigerator.
2) Heat 5 tbsp of oil in a large non stick vessel. Add 1 tbsp each ginger & garlic chopped. Fry till light golden and then add 1 small onion sliced, 4 lime leaves and 1 fresh red chili chopped. Fry till onion is soft.




3) Now add cashew nuts and fry till light golden. Also add chopped carrots and chopped mushrooms. Fry for 2 minutes and add chopped red and green capsicum, 1 & 1/2 tbsp dark soy sauce, 1 tbsp thai sweet chili sauce, 1 tsp red chili powder, 1 tbsp black pepper powder, 1 tsp sugar, 1 tbsp vinegar and salt.




4) Add the cooked and chilled rice to the vegetables and stir gently till everything is mixed well. 



5) Now add chopped fresh pineapple pieces, half cup white spring onion and 1 cup green spring onion, coconut milk and salt if needed.



6) Stir gently and cook with the lid on, for 5 minutes on low flame. 

7) Serve Hot.



Recipe Summary


Ingredients:

  • 2 cups of Basmati Rice (wash & soak for 15 minutes)
  • 1 ripe pineapple (peeled and cut into cubes)
  • 1 small onion sliced
  • 1 red bell pepper (capsicum)
  • 1 green bell pepper
  • 1 cup chopped mushrooms
  • 1 small carrot sliced
  • 1/2 cup chopped white spring onion
  • 1 cup chopped green spring onion
  • 1 tbsp chopped ginger
  • 1 tbsp chopped garlic
  • 1 fresh red chili / green chili
  • 4 lime leaves
  • 1/2 cup cashewnuts
  • 1 & 1/2 tbsp dark soy sauce
  • 1 tbsp Thai sweet chili sauce
  • 1 tsp red chili powder
  • 1 tbsp pepper
  • 1 tsp sugar
  • 1 tbsp vinegar
  • 1/2 cup coconut milk
  • Salt 
  • 5 tbsp vegetable oil 

Method:

  1. Heat a large sauce pan with 3 liters of water and salt. Bring to a boil and add the soaked rice. Cook till rice is 90% cooked. Drain the rice in a colander and pour cold water over the rice. Drain all the water and keep the rice covered in a refrigerator.
  2. Heat 5 tbsp of oil in a large non stick vessel. Add 1 tbsp each ginger & garlic chopped. Fry till light golden and then add 1 small onion sliced, 4 lime leaves and 1 fresh red chili chopped. Fry till onion is soft.
  3. Now add cashew nuts and fry till light golden. Also add chopped carrots and chopped mushrooms. Fry for 2 minutes and add chopped red and green capsicum, 1 & 1/2 tbsp dark soy sauce, 1 tbsp thai sweet chili sauce, 1 tsp red chili powder, 1 tbsp black pepper powder, 1 tsp sugar, 1 tbsp vinegar and salt.
  4. Add the cooked and chilled rice to the vegetables and stir gently till everything is mixed well. 
  5. Now add chopped fresh pineapple pieces, half cup white spring onion and 1 cup green spring onion, coconut milk and salt if needed.
  6. Stir gently and cook with the lid on, for 5 minutes on low flame. 
  7. Serve Hot.

4 comments:

  1. amazing, tried this, came out very tasty, full of flavours and colourful.thanks for sharing :-)

    ReplyDelete
  2. had this for dinner tonight , my hubby loved it the most , it was different with lovely fragrance of lime leaves.. jazakallah khair

    ReplyDelete
  3. Does it have to be fresh pineapple or can I used canned one ? Will there be a difference in taste?

    ReplyDelete