Look at what's cookin

My adventure's in feeding my family

Savory Rice with Madras Curry April 26, 2013

Filed under: Uncategorized — kariryerson @ 12:00 am

Another from my beloved Rice and Risotto cook book. Something about making Indian curry in a dutch oven makes the house smell great.  I have tried many crock pot recipes but they just do not come out as good. This was tasty and tender and yummy.

Ingredients:

  • 1 cup basmati rice
  • 1 tbsp oil
  • 1 onion, finely chopped
  • 1 garlic glove, chopped
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • 4 cardamom pods
  • 1 cinnamon stick
  • 1 red pepper, seeded and diced
  • 1 green pepper, seeded and diced
  • 1 ¼ cups chicken stock
  • Salt and pepper

Curry:

  • 2 tbsp veg oil
  • 2 tbsp butter
  • 1 ½ lb stewing beef, cut into bite-sized cubes
  • 1 onion, chopped
  • 3 cardamom pods
  • 2 fresh green chillies, chopped
  • 1 in piece ginger, grated
  • 2 garlic cloves, crushed
  • 1 tbsp Madras curry paste
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2/3 cup beef stock

Picture 045

Directions:

Start by making the curry. Heat half the butter and oil in a pan and fry the meat, in batches if necessary, until browned on all sides. Transfer to a plate and set aside.

Heat the remaining oil and butter and fry the onion for about 3-4 minutes until soft.

Picture 046

Add the cardamom and fry for 1 minute, then add the chilies, ginger and garlic and fry for 2 minutes more.

Stir in the curry paste, cumin and coriander. Then add the meat and stock.

Picture 047

Season with salt, bring to a boil, then lover the heat and simmer very gently for 1-1.5 hrs until the meat is tender.

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When the curry is almost ready, prepare the rice. Put it in a bowl and pour boiling water to cover. Set aside for 10 minutes, then drain, rinse under cold water and drain again. The rice will still be uncooked but should have lost its brittleness.

Heat the oil and butter in a casserole and fry the onion and garlic gently for 3-4 minutes until softened and lightly browned.

Stir in the cumin and coriander, cardamom and cinnamon stick. Fry for 1 minute, then add the diced peppers.

Add the rice, stirring to coast the grains in the spice mixture and pour in the stock.

Picture 048

Bring to the boil, then lower the heat, cover the pan tightly and simmer for about 8-10 minutes or until the rice is tender and the stock has been absorbed.

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Spoon into a bowl and serve with the curry.

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