16 November 2006

Indian curry rice

This dish is Indian cuisine made quick and easy! And if you do the
prep part before the guest arrive, all you have to do is cook it, and
once is all in the pan, you can chitchat and go back in the kitchen
just a the ring of the bell!
And as you can do it with any vegetables or adding any piece of meat
you like, is one of the most versatile dishes of all times!

Serves 4

1 medium potato, diced 1 head of broccoli cut in small heads 2 carrots, diced 2 onions, thinly sliced 200 g of meat, anyone you prefer, diced 2 tablespoons of ghee or olive oil 1 teaspoon of cumin 2 teaspoon of curcuma 1 teaspoon of mild paprika 2 pinches of grounded chilli pepper 250 g of basmati rice
1/2 tablespoon of garam masala to serve

First of all, prepare all the vegetables and the meat, and store it
in individual jars, keeping onions and meat separated from the rest.

Heat the ghee in a large and heavy saucepan. Fry the onions until
tender. Add the spices and fry for another minute. Add the meat, let
it coat with the spices. Add the vegetables and the rice. Turn it
several times. Cover everything with 600 ml of water.
Bring it to the boil, lower the fire, cover the pan and let it simmer
for 20 minutes.

Serve immediately, sprinkle with the garam masala.