My theme for this week in blogging marathon is ‘Rice Dishes’. On the first day, I had posted Shahi Khichdi. Since most of the people run away at the mention of khichdi, so for the second day I wanted to make something different. Now what to make was the biggest question in front of me. I started googling for rice dishes when I stumbled upon this Nigerian rice dish – Jollof rice.
Jollof rice is a one pot rice dish and is one of the most popular dishes of West Africa. It is quite a versatile dish, but the basic ingredients always remain the same i.e. rice, tomato, tomato paste, onion and some spices like nutmeg, cumin, ginger, chilis. Variation in this dish can be brought by the addition of different types of vegetables, fish, meat and spices. Since it is cooked in tomato gravy, it is reddish in color.
When I first made it, everyone liked it except my son, who was just ok with it. But my daughter just loved it. Note the difference in nature of the kids…according to my son it was on the sweeter side. He was true about it as too much tomato puree and tomatoes in the rice impart it a sweet taste. In a way, 5 votes in my family were in the favour of the dish. So I decided to post the recipe. I hadn’t clicked the pics at that time. So I made it again for the pics. This time, I increased the spice level and added lemon juice. When I kept Jollof rice in front of my son, then his response was…mamma not again!!! I served it with potato chips and boondi raita. Reluctantly he started eating it, but to my surprise, he finished the whole plate. He liked it, wow!!
Wash and soak rice for 30 min.
In the meanwhile, prepare paneer triangles. For that cut paneer into triangle shape. Apply salt, red chili powder, chat masala and garam masala on the paneer pieces to coat them well. Let it marinate for 10 minutes.
In a pan, heat 1 tsp of oil add pinch of red chili powder, salt, and 1 tbsp of tomato puree to it. Add marinated paneer pieces and them them cook in tomato gravy till it dries.
Paneer will absorb the flavor of tomato and the spices. Remove them in a plate.
In a wide pan, heat oil. When the oil becomes hot, add cumin seed. Let them splutter. Add chopped onion along with ginger and garlic. Saute them on medium heat till onions turn translucent.
Add all the veggies and tomatoes and saute till veggies get cooked.
Add tomato puree, red chili powder, nutmeg powder, coriander powder, maggi cube, thyme and salt. Saute for another 1-2 minutes.
Add rice, 2 cups of water and 1 tablespoon of lemon juice. Mix everything well and let the rice cook on medium heat.
When water dries up, switch off the flame and let them cook in their steam.
I served it with raita, potato chips and paneer
I am sending this recipe for Blogging Marathon #65 Week 4 Day 2