Arroz Basmati Coconut Style con Cebolla y Berenjena al Curry

Hey everyone, it's Brad, welcome to our recipe page. Today, we're going to prepare a special dish, Arroz Basmati Coconut Style con Cebolla y Berenjena al Curry. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Arroz Basmati Coconut Style con Cebolla y Berenjena al Curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Arroz Basmati Coconut Style con Cebolla y Berenjena al Curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Arroz Basmati Coconut Style con Cebolla y Berenjena al Curry is 2 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Arroz Basmati Coconut Style con Cebolla y Berenjena al Curry estimated approx 45 minutos.

To begin with this particular recipe, we must prepare a few ingredients. You can cook Arroz Basmati Coconut Style con Cebolla y Berenjena al Curry using 8 ingredients and 8 steps. Here is how you cook that.

Un arroz ligero hervido con agua de coco y después frito con verduras y curry, coronado con un topping de falsa hamburguesa de huevo berenjena y cebolla.
#platounico

Ingredients and spices that need to be Make ready to make Arroz Basmati Coconut Style con Cebolla y Berenjena al Curry:

1. 200 gramos arroz basmati (150 gramos por persona)
2. 350 ml agua de coco
3. 2 cebollas
4. 1 berenjena
5. 1/2 vaso Mirin (vino dulce japonés) sino brandy
6. Aceite de oliva
7. Sal
8. 1 huevo por persona

Instructions to make to make Arroz Basmati Coconut Style con Cebolla y Berenjena al Curry

1. Ponemos a calentar el aceite de oliva en una sartén. Mientras se calienta el aceite cortamos la cebolla en juliana y quitamos la piel a la berenjena y con la ayuda de un pelador la cortamos en finas lascas para freírla junto a la cebolla
2. Cuando ya tengamos la cebolla y la berenjena ablandadas añadiremos el Mirin y dejaremos que reduzca el alcohol, después añadimos un chorreón de agua de coco
3. Mientras se van cocinando las verduras con el Mirin y el agua de coco, añadiremos curry al gusto, yo pongo una cucharada de postre bien colmada con curry y dejaremos que se vaya reduciendo el agua de coco
4. Pasamos a preparar el arroz, para ello pondremos la misma cantidad de arroz que de agua de coco.
5. En primer lugar lavamos el arroz y lo pasamos a cocinar añadiendo la misma cantidad de agua de coco que de arroz
6. Yo utilizo una práctica arrocera, donde el tiempo de cocinado lo marca propia arrocera
7. Una vez que ya esté listo el arroz lo pasamos a freír junto a las verduras. Mezclamos bien todos los ingredientes y rectificamos de sal sí es necesario. Cuando el arroz comience a "saltar" en la sartén lo dejamos un minuto y ya lo tendremos listo para emplatar
8. Yo suelo coronar el arroz con una falsa hamburguesa de huevo, cebolla y berenjena. Vendría a ser una tortilla con apariencia de hamburguesa

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So that is going to wrap it up with this special food Easiest Way to Make Award-winning Arroz Basmati Coconut Style con Cebolla y Berenjena al Curry. Thanks so much for reading. I'm sure you will make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!