An Invitation to Indian Cooking - Madhur Jaffrey [86]
Cook for 5 minutes, then put in 3 tablespoons of broth or water and the salt. Stir again, cover, lower heat, and cook for 5 minutes. Lift cover, and if rice seems to be sticking at the bottom of the skillet, add another tablespoon of broth or water. Allow the rice to heat through, covered, for another 5 minutes or so.
To serve: If serving this with a Western meal, you could omit the coriander and green chili. The dish goes very well with ham, pork roasts, and roast beef. Try it with bacon and eggs for breakfast or brunch. It is unusual and very good. If you are cooking this as part of an Indian meal, serve it with a simple meat like Khare Masale Ka Gosht. You could also serve it with Sweetbreads with Chinese Parsley. Serve some yogurt dish as well.
Shrimp pullao
SERVES 6
This pullao can be cooked with shrimp or with any firm-fleshed fish like cod or halibut (see following recipe).
¾ pound fresh shrimp
3 tablespoons finely chopped Chinese parsley (coriander greens or cilantro)
1 teaspoon ground turmeric
1 teaspoon garam masala
1½ teaspoons salt
1 tablespoon lemon juice
½–1 fresh hot green chili, finely sliced (optional)
4 tablespoons vegetable oil
1 medium-sized onion
2 cups long-grain rice
Peel and devein shrimp.
In a tea cup, mix 1 tablespoon warm water, the chopped parsley, turmeric, garam masala, ½ teaspoon salt, the lemon juice, and green chili.
Heat 2 tablespoons of oil in a 10-inch skillet over medium-low heat. Pour in the contents of the cup and fry, stirring, for 2 to 3 minutes. Add the shrimp, and on a medium flame fry them with the spices for about 4 minutes.
With a slotted spoon, remove the shrimp to a covered dish, leaving the sauce behind. Pour I cup warm water into the skillet and scrape up all the spices stuck to the bottom and sides, turning up the heat if necessary. Then turn heat off.
Peel the onion and cut it into fine rounds. Cut the rounds in half.
In a heavy-bottomed 3–4-quart pot, heat remaining 2 tablespoons oil over medium heat. Put in the sliced onions, and fry them 3 to 4 minutes until the edges begin to turn brown. Now add the rice, 2 cups water, 1 teaspoon salt, and the liquid from the frying pan. Stir and bring to a boil, then cover and reduce heat to very low. Cook for 25 minutes.
Lift the cover off the saucepan and add the shrimp. Mix quickly with a fork and cover again. Cook another 10 minutes.
To serve: Serve with Cabbage with Onions and any yogurt side dish—Yogurt with Roasted Eggplant would be especially good.
Halibut or cod pullao
SERVES 6
Follow the preceding recipe, only substitute halibut or cod for the shrimp. Buy ¾ pound cod or halibut steaks or fillets. Make sure they are at least ½ to ¼ inch thick. Cut the steaks or fillets into strips, each at least 1½ to 2 inches long and about 1 inch wide.
To serve: Lift rice and fish gently out of pan and place on warm platter. You could serve it with Moong Dal, yogurt, and Chicken with Tomato Sauce and Butter.
Chicken biryani
SERVES 6–8
Biryani is perhaps one of our most elaborate rice dishes. Of Moghul origin, it is cooked with lamb or chicken, streaked with saffron, and garnished with raisins and nuts. The chicken is first marinated for at least 2 hours in a delicious paste of ginger, garlic, onions, yogurt, lemon juice, and spices. It is then cooked briefly. Partially cooked rice is placed over it, and the chicken and rice are allowed to steam for about an hour.
6 medium-sized onions
4 cloves garlic, peeled and coarsely chopped
A piece of fresh ginger, about 2 inches long and 1 inch wide, peeled and coarsely chopped
10 whole cloves
20 whole black peppercorns
Seeds from 8 whole cardamom pods
¼ teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon whole poppy seeds
¼ teaspoon ground mace
4½ teaspoons salt
3 tablespoons lemon juice
8 ounces (1 container) plain yogurt
8 tablespoons vegetable oil
2 bay leaves
4 large black cardamoms, if available
2 pounds chicken legs and breasts
2 teaspoons leaf saffron, loosely