Leek and Orange Rice

We are primary are rice eaters. In our local folklore it is said... Rice has to be replanted, just like a young girl- to be married  to progress to her husband's place- to grow. Rice is just not plain rice, which one can eat thousands at a time. Rice in every part of country and outside is so different in its size, colour, aroma and texture. The Egyptian rice is so different than the famous Basmati or even the long grain rice. With a baby around, eating out, I would go to a place where they would serve rice. It is safe to consume a cup of rice every day when you are travelling and not eating right. I would compare rice with a comforting friend. Be it exotic Asian curry or your grandma's fish gravy or your mother in law's spicy sauce, a cup of rice by the side- balances it all.

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Ingredients: 

• 1 cup rice soaked for half an hour
• 2 red chillies 
• 1 table spoon of soya sauce
• I big leek chopped ( Leeks are like those huge green onion kind)
• 1 big orange peeled.( you can avoid using the naval oranges, use the mausambi kind)
• 1 black cardamom
• 1 spoon of pepper powder
• 1/2 spoon of garam masala powder
•  2 cloves
• 2 teaspoon of oil
• 2 1/2 cups water
• Salt to taste
• 1/2 spoon of chilli powder
• chopped cilantro/coriander leavesor parsley( which ever is readily available)
• 1 spoon of brown sugar ( you can replace it with normal sugar/ jaggery)

 Method:

• In a heated pan add oil
• Add red chillies and let it darken
• Add black cardamom, cloves, when it sputters add the chopped leek and cilantro
•  Add salt, chilli powder, sugar, pepper powder and orange saute along with soya sauce for 2- 3 mins
• Add rice and water
• Cover the pan and let it steam for for 5 mins
•  Add garam masala and cook till the remaining water evaporates.
• Serve hot.

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Made a new friend yesterday, feels good! 
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