2 cups basmati rice (400 g), soaked for at least 1 hour and drained
2 ½ cups hot water (600 mL)
1 drop red food coloring, mixed with 1 teaspoon of water
3 drops orange food coloring, mixed with 1 teaspoon of water
¼ cup raisin (40 g)
Rice Topping
1 large russet potato, cut into 1/4-in (6-mm) thick matchsticks and patted dry
⅛ teaspoon orange food coloring, mixed with 1/2 teaspoon of water
oil, for frying
1 medium yellow onion, thinly sliced
½ red bell pepper, sliced
Nutrition Info
Calories 1091
Fat 49g
Carbs 145g
Fiber 6g
Sugar 21g
Protein 14g
How to Make It
1. Step
Preheat the oven to 350°F (180°C).
2. Step
Make the xawaash: In a medium bowl, combine the cumin, coriander, turmeric, cardamom, black pepper, cloves, and nutmeg. Set aside.
3. Step
Heat a medium oven-safe pan over medium-high heat. Add the vegetable oil, onion, tomato, garlic, and cinnamon stick. Cook until the onions have softened slightly, 5-6 minutes.
4. Step
Season with salt, then add the vegetable stock cube and cilantro. Cook for 1 minute, breaking up the stock cube.
5. Step
Reduce the heat to medium, then stir in the xawaash and soaked rice. Cook for about 3 minutes so rice grains lightly toast.
6. Step
Pour in the hot water and increase the heat to high to bring to a boil. Cover the pot, transfer to the oven, and bake for 20 minutes. Check periodically to be sure the rice has enough water.
7. Step
Remove the cooked rice from the oven and drizzle the red and orange food colorings on top. Gently mix so there are different colored grains.
8. Step
Sprinkle the raisins over the hot rice, cover, and set aside.
9. Step
To prepare the topping, mix the potatoes with the orange food coloring in a medium bowl (wear gloves to avoid stained fingers!).
10. Step
Heat about 1 inch ( 2 cm) of oil in a large heavy-bottomed saucepan. Add the potatoes and cook for 5-6 minutes, then transfer to a baking sheet lined with paper towels to drain the excess oil.
11. Step
In the same oil, fry the onion slices until browned and crispy, 2-3 minutes. Add the red peppers cooking for an additional minute. Drain on paper towels.
12. Step
To assemble the rice, transfer the pilaf to a large serving platter. Top with the fried potatoes, crispy onions, and red bell peppers.
