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Rice Pilau / Rice Pulao & Kebab Curry

Posted Aug 19 2009 4:52pm


RicePilau/ RicePulao

Serves : 6

Ingredients

500 g ( 1 lb ) long - grain rice
1 tablespoon each cooking oil and ghee
1 large onion , thinly sliced
1 small stick cinnamon
5 cardamom pods , bruised
5 whole cloves
1 teaspoon turmeric powder
2 1/2 cup water or chicken stock ( if using chicken stock , you won’t need to season with salt )
Salt to taste
Cooked peas , toasted or fried almonds and sultanas to serve

Method

Wash rice and drain in a colander at least 1 hour.

In a large , heavy saucepan , heat oil and ghee over low heat; add onion , cinnamon , cardamom and cloves . Cook gently and stir until onions is deep golden - brown. Stir in turmeric.

Add rice. Cook and stir until coated with spice and oil mixture , 3 to 4 minutes. Add water or chicken stock ; heat quickly until boiling.

Reduce heat to very low, cover tightly and cook gently ( without lifting lid or stirring ) for 20 minutes.

Uncover ; let steam to escape for a few minutes . Fluff rice with fork. Serve sprinkled with peas / almonds and sultanas.




Kebab Curry

Serves : 4 to 6

Ingredients

500 g to 750 g ( 1 - 1/2 lb ) boneless lamb
3 - inch piece of fresh ginger
Bamboo skewers, 12 cm ( 5 - inch ) long ( or a better fit in the saucepan )
2 onions , finely chopped
3 tablespoon cooking oil
1 teaspoon finely chopped garlic
1 tablespoon coriander powder
2 teaspoon cumin powder
1/2 teaspoon turmeric powder
1/2 teaspoon fennel powder
1 teaspoon salt, or to taste
About 1/2 cup water
1 teaspoon garammasala powder
Cooked rice and accompaniments for serving

Method

Trim and cut meat into small cubes. Thread 4 or 5 cubes alternately with ginger slices on to each bamboo skewer.

In a large , heavy saucepan , gently cook onions in oil until soft. Add garlic. Cook gently, stirring , until golden brown.

Add coriander , cumin , turmeric and fennel. Cook and stir for 1 minute. Add salt. Add the skewers of meat and ginger and fry over moderate heat until meat is browned.

Add 1/2 cup water ; reduce heat. Cover ; cook until meat is tender. Add water , if needed , to prevent scorching.

Stir in garammasala powder and cook for 1 minute more. Remove from heat. Serve with rice and accompaniments.
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