Savoury Rice with Madras Curry Recipe

Savoury Rice with Madras Curry Recipes

Ingredients :

1 cup basmati rice

1 tbsp sunflower oil

2 tbsp ghee or butter

1 onion, finely chopped

1 garlic clove, crushed

1 tsp ground cumin

1/2 tsp ground coriander

4 green cardamom pods

1 cinnamon stick

1 small red pepper, seeded and diced

1 small green pepper, seeded and diced

1.25 cups chicken stock

salt and freshly ground black pepper


For the curry -

2 tbsp vegetable oil

2 tbsp ghee or butter

1.5 lb stewing beef, cut into bite-size cubes

1 onion, chopped

3 green cardamom pods

2 fresh green chilies, seeded and finely chopped

1 inch piece of fresh root ginger, grated

2 garlic cloves, crushed

1 tbsp Madras curry paste

1 tsp ground cumin

1 tsp ground coriander

2/3 cup beef stock

Method :

Start by making the curry. Heat half the oil and ghee or butter in a frying pan and fry the meat, in batches if necessary, until browned on all sides. Transfer to a plate and set aside.

Heat the remaining oil and ghee or butter and fry the onion for about 3-4 minutes until softened. Add the cardamom pods and fry for 1 minute, then add the chilies, ginger and garlic and fry for 2 minutes more.

Stir in the curry paste, ground cumin and coriander, then add the meat and stock. Season with salt, bring to the boil, then lower the heat and simmer very gently for 60-90 minutes, until the meat is tender.

When the curry is almost ready, prepare the rice. Put it in a bowl and pour over boiling water to cover. Set aside for 10 minutes, then drain, rinse under cold water and drain again. The rice will still be uncooked but should have lost its brittleness.

Heat the oil and ghee or butter in a flameproof casserole and fry the onion and garlic gently for 3-4 minutes until softened and lightly browned.

Stir in the cumin and ground coriander, cardamom pods and cinnamon stick. Fry for 1 minute, then add the diced peppers.

Add the rice, stirring to coat the grains in the spice mixture, and pour in the stock. Bring to the boil, then lower the heat, cover the pan tightly and simmer for about 8-10 minutes, or until the rice is tender and the stock has been absorbed. Spoon into a bowl and serve with the curry. Offer a little mango chutney, if you like.

Serves 4

Cook's Tip - The curry should be fairly dry, but take care that it does not catch on the bottom of the pan. If you want to leave it unattended, cook it in a heavy-based pan or flameproof casserole, either on the hob or in an oven preheated to 180C / 350F / Gas 4.

Note - Bite-size cubes of stewing beef simmer gently with spices until they are tender enough to melt in the mouth. They are served with basmati rice, cooked until light and fluffy.

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