Directions
- 1Wash and drain three cups of Basmati rice or long grain rice.
- 2Add 2 teaspoons of salt to the rice.
- 3Add butter to the rice.
- 4Add 2 tablespoons of oil to the rice and cook it in a rice cooker.
- 5Add 1 red bell pepper, 1 scotch bonnet, 5 garlic cloves, 3 spring onions, 1 red onion bulb, and 1/2 cup of peeled plum tomatoes (or 3 fresh tomatoes) into a blender.
- 6Blend all the vegetables until smooth and set aside.
- 7Chop and dice half an onion bulb.
- 8Pour 1/3 cup of oil into a hot pot.
- 9Add the diced onions into the oil and fry on medium to low heat until soft.
- 10Once the onions have softened, add 3 tablespoons of tomato puree and cook for 5 to 10 minutes.
- 11Add the pepper mix to the pot and stir well.
- 12Add 1 teaspoon of ground white pepper, 2 teaspoons of ground nutmeg, 1 tablespoon of paprika, 3 tablespoons of Aromat seasoning, 1 teaspoon of mixed herbs, 1 teaspoon of all-purpose seasoning, and 1 chicken stock cube.
- 13Taste the sauce and adjust it to your liking.
- 14Cover the pot and allow the sauce to cook for 15 to 20 minutes on medium heat.
- 15Once the rice has finished cooking, empty it out from the rice pot to allow it to get some air and break apart.
- 16After 15 to 20 minutes, the water should be reduced in your sauce. Gradually add in your cooked rice into the sauce, mixing gently to ensure it's evenly coated.
- 17Cover the rice with foil and let it simmer on the lowest heat for 15 minutes.
- 18After 15 minutes, your Loso Ya Bulayi is ready to serve.
Ingredients
- 3 cups Basmati or long grain rice
- 0.33 cup oil
- 1 red bell pepper
- 1 red onion bulb
- 1 teaspoon mixed herbs
- 3 tablespoons Aromat seasoning
- 2 teaspoons ground nutmeg
- 0.5 cup chopped tomatoes or fresh tomatoes
- 0.5 chopped onion bulb
- 3 spring onions
- 5 garlic cloves
- 1 scotch bonnet
- 1 chicken stock cube
- 3 tablespoons tomato puree
- 2 teaspoons salt
- 1 teaspoon ground white pepper
- 1 teaspoon all purpose seasoning
- 1 tablespoon paprika
Equipment
rice cookerpotblenderwooden spoonknife
Tips
- Taste the sauce and adjust it to your liking.
- Gradually add the cooked rice into the sauce to ensure even coating.
- Simmer the rice on the lowest heat.
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