Theyo Mirus Baiy

Theyo Mirus Baiy is a simple yet flavourful twist on classic rice dishes, made with ingredients you may easily find in your kitchen pantry. While the recipe itself is quick to cook, most of the time goes into preparing the ingredients. The result is a hearty, comforting rice dish that is both easy and satisfying.

For our recipe, we have used Saji Cooking Oil provided to us by one of our partners Day Food. This cooking oil is refined palm olein which is the liquid fraction of palm oil. This is widely used as a cooking and frying oil due to its stability at high temperatures. If you are unable to find this cooking oil in a shop near you, contact 9981326 on Viber.

Serving size: 2-3

Ingredients:

To cook the rice

• ¾ cup uncooked rice (haru handoo)
• 2 cups water
• ½ tsp salt
• 1 ½ tsp Saji Cooking Oil

For the frying

• 1 ½ cup Saji Cooking Oil
• 10 chopped dry chillies
• 1 ½ thinly sliced large onion (make sure to cut as evenly as possible)
• 8 thinly sliced garlic cloves
• 30 curry leaves
• 50 g thinly sliced smoked tuna

For the Theyo Mirus Baiy

• 2 tbsp Saji Cooking Oil
• 1 thinly sliced small onion
• 2 finely chopped garlic cloves
• ¼ largely cut scotch bonnet
• 2 tbsp tomato paste
• ¾ tbsp rihaakuru
• 1 tsp dark soy sauce
• ¼ cup water
• 1/8 tsp salt

Instructions:

1. Firstly, wash the rice thoroughly and drain. Add the rice to a medium pot along with 2 cups water, ½ tsp salt and 1 ½ tsp cooking oil.
2. Cook on high heat uncovered for 13 minutes (the water will be a little over rice level) and then cover the pot with a lid, bring the heat down to medium low and cook for another 10-12 minutes (until all the water is reduced and the rice is soft and fluffy). Set it aside.
3. To a pot, add 1 ½ cups Saji Cooking Oil and heat for 3-4 minutes on high heat until it’s ready to fry.
4. Add 10 chopped dry chilies, fry for 40 seconds to 1 minute or until they turn to a dark brown, almost a black colour. Take the chillies out, place in an oil draining basket and then transfer to a plate. While frying, you can lower the heat every time before adding a new ingredient to the oil to avoid splashing.
5. Then add 1 ½ thinly sliced large onion and fry for around 6 to 7 minutes or until they become crispy and most of the onion become golden brown in colour. Remove from the pot, drain oil, and transfer to the plate with chillies.
6. Then add 8 thinly sliced garlic cloves into the oil and fry for around 1 minute and 30 seconds or until they become golden in colour. Take them out and set aside as well.
7. Now add 30 curry leaves and fry for 1 minute on low heat or until the curry leaves become crispy.
8. Lastly, add 50g smoked tuna and fry for 1-2 minutes or until they become a bit crunchy. Take them out and set aside.
9. To a large pot, add 2 tbsp Saji Cooking Oil and heat for 30 seconds on medium low heat, add 1 thinly sliced small onion, 2 finely chopped garlic cloves, ¼ largely cut scotch bonnet and sauté with a wooden spatula for around 5-6 minutes or until the onions are soft and golden.
10. Add 2 tbsp tomato paste, ¾ tbsp rihaakuru, 1 tsp dark soy sauce and stir until well mixed. Cook for 1-2 minutes.
11. Add ¼ cup water and 1/8 tsp salt and mix again. Then add the rice and mix, add the crisped onion, garlic, chili, curry leaves, tuna chips in and mix well again for 1 minute. Serve and enjoy.