Ingredients for Dill Rice
• Basmati Rice 2 cups (washed and soaked for 2 hours)
• Large white onion 1 sliced
• 2 bunches of Dill leaves washed and chopped finely.
• Frozen Broad beans 1 Cup (thawed)
• Maggie Chicken stock cube 1
• Salt as needed
• Olive oil 3 to 4 tbspn
• 2 cups boiling water
Method
• In a wok, pour 3 to 4 tablespoons of olive oil. Once heated add the sliced onion and sauté until it turns translucent.
• Next, add the soaked Basmati Rice and mix well.
• Alternatively add the chicken stock cube in 2 cups boiling water and keep it ready
• Pour the chicken stock water to the rice, add salt and mix well.
• You may continue to cook it in the wok or transfer it rice cooker.
• Close and cook for about 5 minutes.
• Add the Broad beans and Dill leaves (either into the rice cooker or the vessel your cooking) and mix well.
• Close allow the rice to cook completely.
• Dill and Broad beans rice is ready to be served with Bamiya.
Ingredients for Bamiya
• Frozen baby okra 1 cup (thaw before use)
• Garlic cloves 7 to 8pcs finely chopped
• Tomato puree 2 cups
• Paprika 2 tspn
• Cardamom pods 2
• Cumin Powder 1 tspn
• Corriander powder 1 tspn
• Olive oil 2 tbspn
• Dry Black Lime or lumy 1
• Salt as needed
• Pepper crushed 1 tspn
• Water as needed.
Method
• In a heavy bottomed wok, add olive oil. Once heated fry garlic. Allow it to turn brown and add Cardamom, thawed okra and sauté for 2 min.
• Next include the tomato puree mix it well and allow to cook for a 2 to 3 minutes.
• Now add the paprika powder, crushed pepper powder, Cumin Powder, Corriander powder, and salt.
• Mix the well and include one dry black lime or lumy.
• Cover and cook in low flame for a good 45 minutes while adding water little by little each time.
• Ensure to add ¼cup water each time the gravy gets too thick. Kindly note that the gravy needs to be thick but not too thick either.
• Your Bamiya is ready to be eaten with dill and Broad beans rice. It’s so yummy you won’t regret the time taken to prepare this dish. Happy Cooking.
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