Saturday, January 17, 2009

Curried Rice

Servings: 3 -4

  • Rice* - 2.5 cups
  • Ground Beef - 1 lb (450 gm) (you can also use ground chicken/ turkey)
  • Onion - 1 med, finely chopped
  • Garlic paste - 1 tsp
  • Ginger paste - 1/2 tsp
  • Green Chili - 2, sliced lengthwise (seeds removed if you don't like the heat)
  • Nutmeg powder - 1/2 tsp
  • Cumin powder - 1/2 tsp
  • Coriander powder - 1 tsp
  • Hot spice powder - 1/2 tsp
  • Salt - 1.5 tsp (or to taste)
  • Black pepper - 1 tsp
  • Bay leaf - 1 lrg
  • Clarified Butter - 4 tbsp (you can use oil in stead)
  • 1. Wash the rice, drain and set aside.
  • 2. In a non-stick pot, heat the butter, add the bay leaf. Add the onions and saute till they turn translucent.
  • 3. Add the salt, ginger and garlic paste, saute for 2-3 min. Add the ground meat, saute till they turn brown.
  • 4. Add the dry spices (cumin, coriander, hot spice, nutmeg, black pepper), saute for about 3-4 min.
  • 5. Add the rice and keep sauteing for 4-5 more min. Add 5 cups (using the same cup you used for measuring the rice) of hot water** to the pot, stir to combine. Bring the water to boil, stir the rice once, add the green chilies, then reduce the heat to medium and let it simmer for 15 min, covered.
  • 6. After 15 min, gently stir the rice (do NOT over stir it, as it will make the rice soggy), turn the heat off. Let it rest for at least 10 min. With a fork, carefully loosen/fluff the rice, before serving. You can serve it as it is, or as a side to some grilled meat/veg.
*I used Sona Masoori rice, however any fragrant rice can be used. However, adjust the measurement of the cooking water to the specific rice you use.
** You can also use beef/chicken/veg broth in stead of water. In that case, make sure to adjust the salt you add at the start since broths usually tend to be salty.


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