Ingredients:
- 5 Tbs ghee (butter melted with the scum skimmed off)
- 3 Tbs paste made up of equal parts ginger garlic and onion
- 2 Tbs garam masala (mixed spices powder)
- 3 Tbs paste equal parts fresh green chili and fresh coriander leaves
- 2 cups of basmati rice
- 3 cups of vegetables (carrots, potatos, green beans diced about an inch thick)
- Oil
- Water
- Salt to test
Steps
- Bearing in mind that you're going to fry the ginger paste, coat the bottom of the pressure cooker with enough ghee and oil. Bring this to a sizzle and stir fry the ginger paste and the garam masala. It should turn a lovely rose-red color.
- When fragrant, add the vegetables, stirring so that they absorb the flavors evenly, add the rice and stir fry until the grains become evenly coated too.
- Add four and a third cups water. Stir in the chili paste and add salt to taste.
- Put the lid on the pressure cooker and bring to the boil. Reduce to a simmer and cook for 20 minutes (three whistles). Check your manufacturer's instructions (compare it to a pilaf).
Tips:
- Use less ginger paste rather than more at your first attempt.
- Unless you're on a diet be generous with the oil and ghee.
- Traditionally ,the dish is served with curd (plain yoghurt).
- If you can get hold of Indian Mango pickle, that's a good accompaniment too.
- To soothe a burning mouth, eat a starch, the chili lingers on in the oils and a slice of bread will get that out of your mouth much quicker than a drink would.
- A Chardonnay would go well with this or a Riesling if you can stand a sweet wine.
- Serve rich vanilla or toffee ice cream for dessert.
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