Friday, January 7, 2022

Easy Masbaiy ( quick and easy rice pilaf)


I have posted a few masbaiy versions, this one is my go-to recipe when in a hurry.  This used to be the method when cooking this during university days in Karachi Pakistan and once I made this and my flatmate discovered I forgot to add the tuna! LOL.

Anyway,  I have my easy masbaiy recipe for you to try. In this recipe, I used basmati instead of my usual long-grain raw rice or haru handoo, and no soaking of rice. I don't know about now but in the old days when we head on picnics on the beach or to an island, this is one of the go-to recipes. 

You just have to dump everything into a pot, add coconut milk and oil and then cook. If you have a rice cooker that's even easier. But always fluff the rice when it goes into warm settings otherwise you will get be like a rice cake. 


The ingredients are easily available ones and you most probably have them at home. 


Yield: 3
Author: Nammi

Easy Masbaiy

Prep time: 15 Min  Cook time: 20 Min  Total time: 35 Min

Ingredients

  • 1 1/4 cup basmati rice
  • 1 small onion, or shallot, thinly sliced
  • 2-3 cloves of garlic, thinly sliced
  • 1/2 inch ginger, grated
  • 3-4 green chillies cut into large pieces or slit in half
  • 4 cardamon ponds, ends snipped
  • 1 inch piece of cinnamon
  • 1/4 tsp coarse ground or cracked black peppercorns
  • 1/2 tsp turmeric
  • 10 curry leaves
  • 6-8 inch pandan leaf, cut into large pieces
  • 1 can of tuna, oil drained
  • 2 1/4 cup water ( see note)
  • 1 heaped tablespoon of coconut milk powder ( see note)
  • 2 tbsp vegetable oil
  • 1 tsp salt
  • a little lime juice
Kulhi kuri rihaakuru ( spicy fish paste)
  • 2-3 hot green chillies, thinly sliced
  • 1 tsp thinly sliced onion
  • Juice of 1 lime
  • a tiny pinch of salt
  • 2 tbsp rihaakuru ( maldivian fish paste)

Instructions

  1. Wash the rice well  under the tap water until the water runs clear. 
  2. In a medium cooking pot, add a layer of oil, about 2-3 tablespoons. ( or the rice cooker)
  3. Add the rice, then add the onions, garlic, ginger, chillies , curry leaves, pandan leaves, turmeric, peppercorns, cinnamon, cardamon and salt and a little  lime juice.  Of course must not forget the can of tuna,   mix gently with  a spoon.
  4. Mix the coconut milk powder into the water ( see note) and pour this into the rice mixture.
  5. Place on stove top over medium heat and cook until the water evaporates from the top, then lower heat and let it cook and absorbs the water completely. Fluff it up with a spoon and switch off. Let it rest for about 5 minutes and then serve. Enjoy with some spicy rihaakuru ( recipe below) and  theluli faiy ( fried moringa leaves)
Kulhi kuri rihaakuru ( spicy rihaakuru)
  1. Add the onions into a small bowl along with the chillies, add a  tiny pinch of salt and the lime juice and squeeze the onions to release their juices and the spicy flavor of the chillies, wear gloves to protect your fingers!
  2. Add rihaakuru and mix well. 
  3. Serve with mas baiy

Notes:

You need thin coconut milk to make this so if you are squeezing fresh coconut milk use 2 1/4 cups of coconut milk ( thin milk).

If using canned or packet liquid coconut milk dilute 1/4 cup of milk with 2 cups of water and use.

Did you make this recipe?
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