Coconut Rice Pilaf

Just when you think you have your favorite version of a staple, there will be a recipe in there that surprises you. Like this one! I have my favorite versions of Indian-influenced rice. But then I made this one, and it may change everything. Very very tasty!

It does require some somewhat specialty ingredients that do not have easy substitutes. If you like cooking Indian food, however, these ingredients will be staples and you should go ahead and get them.

Do take note of the rice preparation steps. You can skip these steps, but, it will make the rice stickier and less "Indian." If you haven't soaked your rice before, I recommend you try it at least once to notice the difference in texture that this step creates.

Coconut Rice Pilaf

Betty Crocker's Indian Home Cooking

1 c basmati rice

1 1/2 c cold water

1 T vegetable oil

1 tsp mustard seeds (yellow or black)

1/4 c split black lentils (urad dal) or yellow split peas (chana dal)

1/4 c cashew nuts, whole, raw

8 medium shallots, thinly sliced (or, 2 small mild onion)

2-3 dried peppers, Thai or serrano preferred

10-12 fresh curry leaves

1/4 c unsweetened coconut flakes

1 tsp salt

Place rice in a 1 1/2 quart saucepan. Add enough cold water to cover. Rub rice gently with your fingers. Drain and repeat 4-5 times, until water runs clear. Drain. Cover rice with cold water and soak 30 minutes. Drain again and return rice to pan.

Heat rice and 1 1/2 c cold water to boiling, stirring once. Reduce heat to medium and cook, uncovered, 5-6 minutes, stirring occasionally, until almost all the water has evaporated.

Reduce heat to low. Cover and cook 5 minutes. Then, remove from heat and let stand, covered, 10-15 minutes.

Meanwhile, heat oil and mustard seed in a 10" skillet over medium heat. Once seeds begin to pop, cover skillet and wait until popping stops.

Add black lentils and cashews. Stir-fry 1 minute, or until lentils are cashews are golden brown. Add onions and chilies and cook 1-2 minutes, until partially brown.

Mix in curry leaves and coconut. Cook 1-2 minutes, stirring constantly, until coconut has toasted. Add coconut mixture and salt to the cooked rice. Toss well and serve.

Farm Box Ingredients used: onions

Comments

Mayocoba Beans with Green Chiles

I love this dish so much that I can barely stand it. Delicious the night it was made, and fantastic as leftovers throughout the week. Mayocoba beans are easily replaced -- try pintos, if you can't find mayocobas. Mayocoba Beans with Green Chiles Baptism of Fire 3-4 green chiles, roasted and chopped 1 onion, chopped 1 clove garlic, minced 1 T lard or olive oil 1/2 tsp oregano 1 tsp cumin pepper 1 c mayocoba beans, dry 3 c water 1 tsp salt Cook the green chiles, onion, garlic, oregano, cumin, and black pepper in the fat until the onions begin to caramelize. Add the water and bring to a boil. Turn off the heat and let the beans sit, uncovered, for an hour. You may drain the water to remove some of the slightly indigestible sugars that cause gassiness. If you decide to drain them, add enough water back into the pot to cover the beans with about 2" of water above the beans for cooking. Bring the beans back to a boil and cook, until tender. This will take...

Curried Chicken Soup

I made this soup so often in the 1990s, but frankly had forgotten about it. Flipping through this cookbook, I found this recipe and was flooded with memories. When I was in grad school, this soup was my "feeling decadent" food and reminded me of something people might eat after hitting the slopes -- a thing I have never done. A few decades long, and with a lot more experience with cooking, I realize that this is basically a chicken curry with a thin sauce and the rice already in the meal -- but don't let that in any way discourage you! It's delicious as is and is a wonderful take on what is otherwise chicken and rice soup. I have become a fan of using rotisserie chickens, especially during the pandemic. They are so cheap, and I can use the meat in a soup like this on the day-of grocery shopping, and, crunch the bones down for the freezer for making stock in the future. Of course, this soup can be made with a fresh chicken, but I have modified the recipe bel...

Garlicky Spiced Chicken and Potato Traybake with Pomegranate Molasses

This was delightful. Particularly the potatoes. While I had used pomegranate molasses before, I hadn't anticipated liking this as much as I did. I think the difference is in the quality of the molasses. Previously, I had used an economical version, which was much to sweet, much too sticky. I highly recommend splurging on a higher quality ingredient. Garlicky Spiced Chicken and Potato Traybake with Pomegranate Molasses Milk Street 1/4 olive oil 2 tsp pomegranate molasses 1 T allspice 1 tsp coriander 3/4 tsp cinnamon 1/8 tsp cardamon salt and pepper 3 lb chicken , bone-in, skin on, trimmed and patted dry 1 1/2 lb potatoes , unpeeled, in 1 1/2" wedges 8 cloves garlic , peeled parsley , to serve In a large bowl, stir together the oil, molasses, allspice, coriander, cinnamon, cardamom, 4 teaspoons salt and ¼ teaspoon pepper. Put chicken and potatoes on a large tray. Toss with the sauce. Add garlic cloves. Heat the oven to 450°F. Roast until the thi...

Donut Army

Search This Blog