Ingredients for rice (double serving):
1 coarsely chopped white onion.
A quarter cup of canola oil.
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A flat teaspoon of salt.
A flat spoon of Bharat.
A pinch of turmeric.
A hint of blush.
A pinch of cinnamon.
Half a kilo of basmati rice (about 2.5 cups).
Two tablespoons of roasted almonds. .
800 ml of water (about four cups).
Preparation method:
Sauté the onion with the oil.
Add the rice and spices and heat the rice while stirring until evenly mixed and boiling.
Add the liquids and almonds and bring to a boil.
Cover and cook over low heat for 18 minutes + 5 minutes without cooking, then open the cover and use a fork to separate the rice.
Ingredients for making ratatouille:
Preheat oven to 250 degrees..
1 red pepper cut into 1.5 cm cubes.
2 zucchini cut into 1.5 cm cubes.
1 medium red onion, cut into 1.5 cm cubes.
1 peeled eggplant cut into 1.5 cm cubes.
1/4 cup of olive oil.
A teaspoon of coarse salt.
A pinch of ground black pepper. .
A tablespoon of chopped thyme. .
Ingredients for the potatoes:
2 potatoes, peeled and thinly sliced.
How to prepare ratatouille:
Mix all the products in a bowl and place on a baking tray. Bake for 15 minutes in the oven. .
How to make potato chips:
Fry the potato strips in a pan until golden brown.
How to assemble the dish:
Wrap a 26 cm bowl with a flat bottom in cling film. Place the fried potato on the bottom in the shape of a snail from the center.
Place rice on top of the potatoes, up to a third of the height of the pan, and place the roasted vegetables on top and spread to an even height.
Add rice to the edge of the pan over the vegetables and press down lightly.
Cover with a flat plate or flat tray and turn over.
Gently remove the mold and cling film.
Serving recommendation: Yogurt seasoned with blush, garlic and lemon juice, and garnished with a few fresh leaves.
Photo: Conceptic
