Swordfish Kebabs, Steamed Basmati Rice and Grilled Peppers and Onions

Ingredients

• 1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
• 2.25 cup Water (For the absorption cooking method)
• 0.75 tsp Salt (Adjust to taste)
• 1 tsp Ghee (Optional, for flavor and to prevent sticking)

Instructions

1. 1

   Rinse and Soak the Rice (35 minutes)

   • Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
   • Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
   • After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2. 2

   Cook the Rice (15 minutes)

   • In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
   • Bring the mixture to a rolling boil over medium-high heat, uncovered.
   • As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
   • Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3. 3

   Rest and Fluff (10 minutes)

   • Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
   • After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
   • Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.

Ingredients

• 1 large Red Bell Pepper (cored and seeded)
• 1 large Yellow Bell Pepper (cored and seeded)
• 1 large Green Bell Pepper (cored and seeded)
• 2 large Sweet Onion (peeled)
• 3 tbsp Olive Oil
• 1 tsp Kosher Salt
• 0.5 tsp Black Pepper (freshly ground)
• 0.5 tsp Garlic Powder (optional)
• 2 tbsp Fresh Parsley (chopped, for garnish)

Instructions

1. 1

   Preheat your grill to medium-high heat, approximately 400-450°F (200-230°C). Clean the grill grates thoroughly. If using a grill basket, place it on the grill to preheat as well.

2. 2

   While the grill heats, prepare the vegetables. Slice the bell peppers into thick, 1/2-inch strips. Cut the onions into 1/2-inch thick wedges, keeping the root end intact to help them hold together.

3. 3

   In a large bowl, combine the sliced peppers and onions. Drizzle with olive oil, then sprinkle with kosher salt, black pepper, and garlic powder (if using). Toss well until all the vegetables are evenly coated.

4. 4

   Carefully transfer the seasoned vegetables to the hot grill basket. Grill for 12-15 minutes, tossing or stirring every 3-4 minutes, until the vegetables are tender-crisp and have developed a nice char. If not using a basket, you can use a sheet of heavy-duty foil with small holes poked in it.

5. 5

   Once cooked to your liking, remove the grill basket from the heat. Transfer the grilled peppers and onions to a serving platter, garnish with fresh chopped parsley, and serve immediately.