Sikkimese-inspired Ris e Malastre

Ingredients

In this Sikkimese-inspired version of Ris e Malastre, we incorporate traditional Sikkimese spices and herbs to infuse the dish with the flavors of the Himalayas. Additionally, we use locally sourced ingredients such as yak or chicken, as well as fresh vegetables commonly found in Sikkim, to give the dish an authentic touch. We alse have the original recipe for Ris e malastre, so you can check it out.

• 2 cups (470ml) rice 2 cups (470ml) rice
• 4 cups (940ml) water 4 cups (940ml) water
• 1 lb (450g) yak meat or chicken, cut into bite-sized pieces 1 lb (450g) yak meat or chicken, cut into bite-sized pieces
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• Salt to taste Salt to taste
• Fresh vegetables (such as carrots, bell peppers, and peas), diced Fresh vegetables (such as carrots, bell peppers, and peas), diced
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 60g, 2g
• Protein: 25g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Rinse the rice thoroughly and soak it in water for 30 minutes. Drain and set aside.
2. 2.
   In a large pot, heat some oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion turns translucent.
3. 3.
   Add the yak meat or chicken to the pot and cook until it is browned on all sides.
4. 4.
   Stir in the turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Cook for a minute to allow the spices to release their flavors.
5. 5.
   Add the soaked rice to the pot and mix well with the meat and spices.
6. 6.
   Pour in the water and bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes or until the rice is cooked and the liquid is absorbed.
7. 7.
   In a separate pan, sauté the diced vegetables until they are tender yet still retain their crunch.
8. 8.
   Once the rice is cooked, fluff it with a fork and gently fold in the sautéed vegetables.
9. 9.
   Garnish with freshly chopped cilantro and serve hot.

Treat your ingredients with care...

• Yak meat — If yak meat is not available, you can substitute it with chicken or any other lean meat of your choice. Adjust the cooking time accordingly.

Tips & Tricks

• For a spicier version, increase the amount of red chili powder according to your taste preference.
• To enhance the flavors, marinate the yak meat or chicken with the spices for a few hours before cooking.
• Feel free to add other vegetables of your choice to the dish, such as mushrooms or green beans.
• Serve the Sikkimese-inspired Ris e Malastre with a side of traditional Sikkimese pickle for an extra burst of flavor.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Serve the Sikkimese-inspired Ris e Malastre hot as a main course. It pairs well with a side of steamed vegetables or a fresh salad.

Presentation advice

Present the Sikkimese-inspired Ris e Malastre in a large serving dish, allowing the vibrant colors of the vegetables to shine through. Garnish with fresh cilantro for an added touch of green.