Diri Na Njar (Chadian Spiced Rice with Vegetables)
Diri na njar is a flavorful Chadian rice dish cooked with tomatoes, onions, and various seasonings. It is a popular and comforting meal in Chad, enjoyed by many. The combination of aromatic spices and the rich tomato base creates a delicious and satisfying dish that can be enjoyed on its own or as a side with meat or vegetables.
Source and licence
"Diri Na Njar (Chadian Spiced Rice with Vegetables)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Diri_Na_Njar_(Chadian_Spiced_Rice_with_Vegetables), revision 4511936), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Diri_Na_Njar_(Chadian_Spiced_Rice_with_Vegetables)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4511936
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 2 cups long-grain white rice
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tomatoes, chopped
- 1 teaspoon tomato paste
- 1 teaspoon ground paprika
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt, or to taste
- ¼ teaspoon ground black pepper
- 4 cups water or chicken broth
- Fresh cilantro or parsley, for garnish (optional)
Method
- Rinse the rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky.
- Heat the vegetable oil in a large saucepan over medium heat. Add the chopped onion and sauté until it becomes translucent and slightly golden, stirring occasionally.
- Add the minced garlic to the saucepan and cook for another minute until fragrant.
- Stir in the chopped tomatoes and tomato paste, combining them with the onions and garlic. Cook for a few minutes until the tomatoes start to soften and release their juices.
- Add the ground paprika, ginger, cumin, coriander, salt, and black pepper to the saucepan. Stir well to coat the tomatoes and onions with the spices.
- Add the rinsed rice to the saucepan and stir gently to combine it with the tomato mixture, ensuring that each grain of rice is coated with the flavors.
- Pour in the water or chicken broth, ensuring that the liquid covers the rice by about an inch.
- Bring the mixture to a boil, then reduce the heat to low. Cover the saucepan with a tight-fitting lid and let it simmer for about 15–20 minutes, or until the rice is cooked and the liquid has been absorbed. Avoid lifting the lid during cooking to maintain steam and ensure even cooking.
- Once the rice is done, remove the saucepan from the heat and let it sit, covered, for an additional 5 minutes. This allows the rice to steam and fluff up.
- Fluff the rice gently with a fork to separate the grains. Taste and adjust the seasoning if needed.
- Serve hot, garnished with fresh cilantro or parsley if desired.