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Sieve basmati rice, with papaya and coconut
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
30 min(s)
4 servings
Renata Octaviani
@favascozinha- Ingredients
- Recipe
- Papaya papaya "for good"1 unit(s)
- Small onion (or 1/2 medium)1 unit(s)
- Garlic (tooth)1 unit(s)
- Ginger1 teaspoon
- Lemon zest1 coffee spoon
- Paprika (or ground and sieved annatto, 1/4 of the amount)1 tablespoon
- Dry Coconut, small, cut into slivers (or 1/2 medium)1 unit(s)
- Fresh Chili Pepper1 unit(s)
- Fresh coriander3 tablespoon
- Oil (1 and 1/2 spoon)40 ml
- Salt to taste
- Black pepper to taste
- Water1 l
- Basmati Rice (or needle, if you can't find it) (1 and 1/2 cup)375 ml
- Boil the water. Add the rice, cooking until al dente. Drain and reserve (save the water to reuse a little in the recipe itself)
- Peel the papaya and cut into strips. It should be firm, with a greenish skin, but the flesh starting to turn orange. Reserve.
- Sauté the coconut, onion, ginger, garlic and lemon zest in a pan with heated oil.
- Place the paprika, add a little of the rice cooking water and leave it on medium heat and stir until you get a sauce, seasoning with salt and pepper.
- Add half of the papaya strips to the stew when the onion is golden
- Place the paprika (or annatto), add a little of the rice cooking water and leave it on medium heat and stir until you get a sauce, seasoning with salt and pepper.
- Add remaining papaya, cilantro and rice. Serve it hot
- Recipe of my authorship, originally published in Revista Vegetarianos, November 2014 edition, under the title "Banquete Vegetariano". Publication photos.
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