Balochi-style Si Htamin

Ingredients

In this adaptation of Si Htamin to Balochi cuisine, we incorporate the flavors and ingredients commonly found in Balochi dishes. The original Burmese Si Htamin typically uses fish or chicken as the protein, but in the Balochi version, we use lamb or beef for a heartier flavor. Additionally, we infuse the rice with saffron, a spice commonly used in Balochi cuisine, to add a distinct aroma and color to the dish. We alse have the original recipe for Si htamin, so you can check it out.

• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 3 cups (710ml) water 3 cups (710ml) water
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• 1 pound (450g) lamb or beef, cut into bite-sized pieces 1 pound (450g) lamb or beef, cut into bite-sized pieces
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 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
• Vegetable oil, for cooking Vegetable oil, for cooking

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 60g, 2g
• Protein: 25g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Rinse the rice under cold water until the water runs clear. Drain well.
2. 2.
   In a small bowl, soak the saffron threads in 2 tablespoons of warm water for 10 minutes.
3. 3.
   In a large pot, heat some vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
4. 4.
   Add the lamb or beef to the pot and cook until browned on all sides.
5. 5.
   Stir in the ground cumin, ground coriander, turmeric powder, and salt. Cook for another 2 minutes to allow the spices to release their flavors.
6. 6.
   Add the drained rice to the pot and stir well to coat the grains with the spices.
7. 7.
   Pour in the water and the saffron mixture, including the soaked saffron threads. Bring to a boil.
8. 8.
   Reduce the heat to low, cover the pot, and simmer for about 20 minutes, or until the rice is cooked and the liquid has been absorbed.
9. 9.
   Remove the pot from the heat and let it sit, covered, for 5 minutes.
10. 10.
    Fluff the rice with a fork before serving.

Treat your ingredients with care...

• Saffron — To enhance the flavor and color of saffron, soak it in warm water for at least 10 minutes before using. Crushing the saffron threads slightly before soaking can help release more of its aroma and color.

Tips & Tricks

• For a richer flavor, marinate the meat with spices and yogurt for a few hours before cooking.
• You can add a handful of raisins or chopped dried apricots to the rice for a touch of sweetness and texture.
• Serve Balochi-style Si Htamin with a side of yogurt or raita to balance the flavors.
• If you prefer a spicier dish, add a pinch of chili powder or chopped green chilies to the rice.
• Leftover Balochi-style Si Htamin can be transformed into delicious rice patties by shaping the rice into small cakes and pan-frying them until crispy.

Serving advice

Balochi-style Si Htamin is best served hot, garnished with fresh cilantro or mint leaves. It pairs well with a side of cucumber and tomato salad or pickled vegetables.

Presentation advice

To elevate the presentation of Balochi-style Si Htamin, mold the rice into a dome shape using a small bowl or ramekin. Carefully invert the bowl onto a serving plate and remove it to reveal a beautiful rice dome. Garnish with saffron threads and sprinkle some toasted almonds or pistachios on top for an added touch of elegance.