Sylheti-style Spiced Rice with Rabbit and Snails

Ingredients

In the original Spanish dish, Arroz con conejo y caracoles, rabbit and snails are cooked with Spanish spices and flavors. However, in the Sylheti adaptation, the dish incorporates traditional Sylheti spices and cooking techniques, giving it a distinct flavor profile that reflects the unique culinary heritage of Sylheti cuisine. We alse have the original recipe for Arroz con conejo y caracoles, so you can check it out.

• 1 rabbit, cut into pieces 1 rabbit, cut into pieces
• 500g snails, cleaned and prepared 500g snails, cleaned and prepared
• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 4 tablespoons vegetable oil 4 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 teaspoons ginger paste 2 teaspoons ginger paste
• 2 teaspoons turmeric powder 2 teaspoons turmeric powder
• 2 teaspoons cumin powder 2 teaspoons cumin powder
• 2 teaspoons coriander powder 2 teaspoons coriander powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 60g, 2g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Wash the basmati rice thoroughly and soak it in water for 30 minutes. Drain and set aside.
2. 2.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onions and sauté until golden brown.
3. 3.
   Add the minced garlic and ginger paste to the pot and cook for another minute.
4. 4.
   Add the rabbit pieces to the pot and cook until they are browned on all sides.
5. 5.
   Add the snails to the pot and cook for a few minutes until they are slightly tender.
6. 6.
   In a small bowl, mix together the turmeric powder, cumin powder, coriander powder, chili powder, and salt. Add this spice mixture to the pot and stir well to coat the meat and snails.
7. 7.
   Add the soaked and drained basmati rice to the pot and gently mix it with the meat and snails.
8. 8.
   Pour enough water into the pot to cover the rice by about an inch. Bring the mixture to a boil.
9. 9.
   Reduce the heat to low, cover the pot, and let the rice cook for about 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
10. 10.
    Sprinkle the garam masala over the cooked rice and fluff it up gently with a fork.
11. 11.
    Garnish with fresh cilantro leaves and serve hot.

Treat your ingredients with care...

• Rabbit — Ensure that the rabbit is fresh and properly cleaned before cooking. Marinating the rabbit in a mixture of yogurt, ginger, and garlic paste for a few hours can help tenderize the meat.
• Snails — Clean the snails thoroughly by soaking them in water with a little vinegar or lemon juice. This will help remove any impurities or dirt.

Tips & Tricks

• If you can't find snails, you can substitute them with mussels or clams for a similar seafood flavor.
• Adjust the spice levels according to your preference. Add more chili powder for a spicier dish or reduce it for a milder flavor.
• Serve the dish with a side of raita (yogurt sauce) and pickles to complement the flavors.
• For a richer flavor, you can add a splash of coconut milk to the rice while it's cooking.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve Sylheti-style Spiced Rice with Rabbit and Snails hot, garnished with fresh cilantro leaves. Accompany it with a side of raita (yogurt sauce) and pickles for a refreshing contrast of flavors.

Presentation advice

Present the dish in a large serving platter, with the fragrant rice forming a bed for the tender rabbit meat and snails. Garnish with a sprinkle of garam masala and a few fresh cilantro leaves for an attractive and aromatic presentation.