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Curried Rice Salad Recipe from Tusker House


1 pound Basmati Rice
24 ounces Water
¼ ounce Kosher Salt
2 each Cinnamon Sticks
½ ounce Curry Powder
1 ounce Olive Oil
½ each Lemon
4 seeds Cardamom
8 ounces Onions diced ¾ inch and Roasted
2 grams Ground Black Pepper
4 ounce Golden Raisins
4 ounce Curry Chermoula Vinaigrette (ingredients below)


Rinse rice under cold water until water runs clear, approximately 20 minutes. 

Put drained rice in rice cooker, cover with water, and add salt, cinnamon, lemon, curry powder and oil; turn on.

Stir every 10 minutes until done. 

Remove from heat and chill. 

Add onions, raisins, vinaigrette and salt & pepper if needed.

Chermoula Vinaigrette

8 ounces Safflower Oil
4 ounces Lemon Juice
4 ounces Chermoula (ingredients below)
¼ ounce Curry Powder
¼ ounce Minced Garlic
½ ounce Red Curry Paste


1 cup  Fresh Cilantro
4 clove Garlic -- peeled
2 tablespoons Vinegar
1 x Juice of 1 Lemon or Lime
1 tablespoon Paprika
1 tablespoon Ground Cumin
1/2 teaspoon Crushed Red Pepper
2 tablespoon Olive Oil (more if needed)
Salt  (to taste)
Cayenne Pepper (to taste)

In food processor or blender, combine cilantro, garlic, vinegar, lemon juice, paprika, cumin, crushed red pepper, olive oil, salt, and cayenne to a fine paste. Adjust the consistency by adding more olive oil.  The marinade should be fairly thick.



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