Biro biro rice
Traditionally in Brazil, biro biro rice contains matchstick-shaped pieces of potato. This recipe from Latin-American London-based restaurant Cabana uses crisp shallots instead
- Serves: 4 persons
- 400g basmati rice
- 4tbsp olive oil
- 1red onion, diced
- 4tbsp parsley, chopped
- 4spring onions, chopped
- for deep frying oil
- 1large or 2 small shallot, halved and finely sliced
- 50g plain flour
- 200ml milk
Step 1To cook the shallots, heat a deep fryer to 190C or heat oil in a saucepan no more than a third full until a piece of bread browns in 30 seconds. Dip the shallots in the flour, then the milk, drain and dip in the flour again. Shake off any excess, then deep fry until golden brown. Drain on kitchen paper.
Step 2Wash the rice under cold running water until the water runs clear. Put it in a pan with 700ml water and 2 tsp salt. Bring to the boil then turn down, cover and simmer until all the liquid is absorbed.
Step 3In a separate pan, heat the olive oil and cook the red onions until soft. Add the rice, stirring gently, followed by the parsley and spring onion. Check the seasoning, then spoon into bowls and top with the shallots.