Hazaragi Nasi Ulam

Ingredients

In adapting Nasi Ulam to Hazaragi cuisine, we incorporate traditional Hazaragi herbs and spices to infuse the rice with unique flavors. We also add toasted nuts and dried fruits to enhance the texture and provide a touch of sweetness to the dish. We alse have the original recipe for Nasi ulam, so you can check it out.

• 2 cups (400g) Basmati rice 2 cups (400g) Basmati rice
• 4 cups (950ml) water 4 cups (950ml) water
• 1 cup mixed fresh herbs (mint, coriander, dill), finely chopped 1 cup mixed fresh herbs (mint, coriander, dill), finely chopped
• 1/2 cup toasted nuts (almonds, pistachios), chopped 1/2 cup toasted nuts (almonds, pistachios), chopped
• 1/4 cup dried fruits (raisins, apricots), chopped 1/4 cup dried fruits (raisins, apricots), chopped
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 60g, 8g
• Protein: 7g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Rinse the Basmati rice under cold water until the water runs clear.
2. 2.
   In a large pot, bring the water to a boil. Add the rinsed rice and cook until it is tender but still slightly firm. Drain the rice and set aside.
3. 3.
   In a separate pan, heat the olive oil over medium heat. Add the ground cumin, ground coriander, and turmeric powder. Cook for a minute until fragrant.
4. 4.
   Add the cooked rice to the pan and mix well to coat the rice with the spices. Cook for an additional 2-3 minutes.
5. 5.
   Remove the pan from heat and let the rice cool slightly.
6. 6.
   Once the rice has cooled, add the chopped fresh herbs, toasted nuts, and dried fruits. Mix gently to combine all the ingredients.
7. 7.
   Season with salt to taste.
8. 8.
   Serve the Hazaragi Nasi Ulam warm as a main course or as a side dish.

Treat your ingredients with care...

• Fresh herbs — Ensure the herbs are finely chopped to evenly distribute their flavors throughout the rice.
• Toasted nuts — Toast the nuts in a dry pan over medium heat until they turn golden brown for enhanced flavor and crunch.
• Dried fruits — Soak the dried fruits in warm water for a few minutes before chopping to soften them slightly.

Tips & Tricks

• For added flavor, you can sauté some finely chopped onions and garlic before adding the spices.
• Experiment with different combinations of fresh herbs to suit your taste preferences.
• Serve Hazaragi Nasi Ulam with a squeeze of lemon juice for a tangy twist.
• If you prefer a spicier version, add a pinch of chili flakes or finely chopped fresh chili peppers.
• Leftover Hazaragi Nasi Ulam can be refrigerated and enjoyed the next day. Simply reheat it gently in a pan or microwave.

Serving advice

Serve Hazaragi Nasi Ulam as a main course accompanied by grilled meats or kebabs. It can also be served as a side dish alongside a variety of Hazaragi dishes.

Presentation advice

Garnish the Hazaragi Nasi Ulam with a sprinkle of fresh herbs and a few toasted nuts on top to enhance its visual appeal. Serve it in a colorful dish to showcase the vibrant colors of the herbs.