Spicy Ricey Very Nicey

If you’re anything like me and don’t mind spicy food, (and it doesn’t seem to affect you in your pregnant state,) here’s one you gotta try. Good for when you have a lot of mouths to feed.

Note: I take no responsibility for your potentially unusual toilet business tomorrow. 

So, I chucked in pretty much the entire contents of my spice collection..

– ground cloves
– green cardamom pods
– peppercorns
– cumin
– garam masala
– salt
– cinnamon
– ground coriander
– bay leaves
– curry powder (Optional)

Plus a few other random ingredients:
(There’s a lot to remember, so my apologies for it all being so jumbled.)

-500g of lamb or chicken
– sultanas
– cashewnuts
– basmati rice
– fresh coriander
– a green chili
– oil
– garlic
– ginger
– 6 big tomatoes (or 2 cans)
– plain yogurt

Alrighty so once you have all 4841687 ingredients, we are finally ready to begin.

Wash tomatoes and cover them in water in a pot to boil til their skins split. Alternatively, you can skip this stage and just use two cans of tomatoes instead.

Add just under a cup of washed basmati rice per person into another pot, cover completely with water, add two Tbsp of salt and stir occasionally til cooked.

While that’s bubbling away you can chop 3 onions into large chunks and chuck into a large hot pan or wok with some oil. Chop up three cloves of garlic and a lil chunk of ginger too and chuck them in as well. That’s bound to make your eyes sting. Toss them around a bit as they gradually brown.

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Now turn down the heat and add your sliced green chili, a tsp of ground cloves, a small scoop of cardamom pods, about the same amount of peppercorns, a tsp of cumin, 2 tsp of garam masala, 2 tsp of ground coriander, 3 Tbsp salt, 2 tsp of cinnamon, a few bay leaves and, if you like it real hot, a teaspoon or two of curry powder. (Good luck with that.)

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Phew. So now we got all that in, tip in half a cup or so of plain yogurt and start mixing. Once it’s all stirred up add your tomatoes and keep on mixing! Leave that to simmer at a medium temperature. Add a handful of fresh coriander leaves and a handful of cashew nuts. (I was kicking myself at this point for forgetting to buy cashews!)

Don’t forget to check on that rice! Add more water to it if needed. And preheat oven to 180°C

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Chop your meat into bite size pieces and fry in a separate pan with some oil. Once brown, add to the pan of spices and keep stirring. Your rice should be done by now.

Mix together EVERYTHING. Now spread the whole lot over a deep baking tray. Into the oven for fifteen minutes.

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Once that’s out, garnish with a lil more coriander and serve. (In case you haven’t noticed, coriander is definitely my craving of the week. You can never have too much of it.) This can also be served with naan bread, or if it needs cooling down, a bowl of plain yogurt mixed with finely chopped cucumber and mint. Although that may also be just my pregnant taste buds talking. Oh well, gotta try everything at least once.

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