PILAU RICE WITH BEEF STEW RECIPE
1. The very best utensil for cooking fluffy, separate rice is a frying pan with a lid. Over the years I have found that the shallower the rice is spread out during cooking, the better. Buying a 10 inch (25.5 cm) pan with a lid would be a good lifetime investment for Pilau rice cooking. Failing that, try to find a large saucepan lid that will fit your normal frying pan.
The following quantities will make enough pilau rice to serve four to six people. For an aromatic, almost scented flavour, crush 2 cardamom pods, level teaspoon cumin and level teaspoon coriander seeds using a pestle and mortar. Add the spices (the pods as well as the seeds of the cardamom) to a warmed frying pan and turn the heat up high to dry roast them. This will take about 1 minute and will draw the flavour out of the spices.
2. Add 1 tablespoon of groundnut oil and 1 small finely chopped onion and fry for about 3 minutes, until the onion is lightly tinged brown.
3. The best quality rice is basmati, which has long, thin pointed grains and the best flavour. It is more expensive than others but, since cooking is about flavour, it is the one to buy, as it does have a far superior taste. Always measure rice by volume and not by weight in a measuring jug and use 10 fl oz (275 ml) that's 2 fl oz (65 ml) per person.
4. Add the rice to the pan. The rice doesn't need to be washed because it is thoroughly cleaned at the milling stage and washing it removes some of the nutrients (anyway the high temperature of the cooking will purify it). Turn the grains over until they are nicely coated and glistening with oil. This helps to keep the grains separate.
5. Then add the boiling water to the pan the quantity of liquid you will need is exactly double the volume of rice, so 10 fl oz (275 ml) needs 1 pint (570 ml) of boiling water or stock. Stock is an excellent alternative, particularly if the rice is to be served with chicken (use chicken stock) or beef (use beef stock), and for fish a fish stock is particularly good. I don't recommend stock cubes, as I find them too strong, masking the delicate flavour of the rice. You also need to add a 1 inch (2.5 cm) piece of cinnamon stick, a bay leaf and a good seasoning of salt (about 1 level teaspoon to every 5 fl oz/150 ml of rice). Once the hot liquid has been added, stir only once as you don't want to break the delicate grains this releases the starch and gives sticky rice, spoiling it utterly. Because people get nervous and anxious, or because they just have a habit of stirring things, this causes the fatal flaw.
6. Put the lid on and turn the heat down to its lowest setting. Then leave it alone once the lid is on, set the timer and go away! If you lift the lid and let the steam out you can slow down the cooking process, and rice should always be cooked as briefly as possible. Give white rice 15 minutes and brown rice 40 minutes and use a timer overcooking will spoil it. The best way to test if it is cooked is simply to bite a grain. Another way is to tilt the pan and, if liquid collects at the edge, it will need a couple more minutes.
7. When the rice is cooked, remove the lid, turn the heat off and place a clean tea cloth over the pan for 5-10 minutes. This will absorb the steam and help keep the grains dry and separate. Just before serving, use the tip of a skewer or a fork to lightly fluff up the grains
BEEF STEW INGREDIENTS :
1 lb. beef [not ground] i.e. Cut meat
2 carrots
2 green peppers
4 tomatoes
4 onions
Coriander
Curry powder
Black pepper
Seasoning salt, Crisco cooking oil, salt
METHOD
Fry the onions that have been chopped until they turn brown. Add tomatoes and chopped green pepper. Add carrots, black pepper and coriander. Wash the cut meat and sprinkle it with seasoning salt.
When the carrots have become slightly soft add the cut meat. When meat is almost cooking add some curry powder and salt to taste
PILAU RICE INGREDIENTS :
1.5 LB rice (water according to rice)'
0.5 LB green peas
2 cans pilau masala (type of spice)
3 onions
3 tomatoes
Crisco oil
Salt
METHOD
Wash the rice with cold water. Boil the peas until cooked. Chop onions and then fry them until they turn slightly brown.
Then add tomatoes that have been peeled and cut. Boil some of the rice water with the pilau masala until it boils. Add some salt to taste.
Add the rest of the water to the fried onions and tomatoes. Then add the green peas when the water starts boiling and the rice. Then let it cook.
ENJOY YOU MEAL!!!!!
Comments