Rice Cooker Pilau Rice

Start making this in the frying pan/wok before you make the curry


I can't be arsed making or buying ghee, so I used a mix of butter and canola oil.


This made about 4-5 portions of rice


Ingredients

1 chopped onion

butter/oil


Spices

- 1tbsp turmeric

- 1 clove

- 3 cardamon pods


1 cup Brown Rice Mix (mainly brown rice with red/black rice mixed in and quinoa)

2.5 cups Water


1. Fry onion in butter/oil for 10 mins on low, get it brown on edges, transparent the rest

2. Add the dry spices, stir through for 2 mins

3. Add rice and water to the pan, stir through.

4. Transfer the mix to the rice cooker

5. Allow rice cooker to do its thing - cook the curry in the meantime

6. Leave the seeds and clove in to see who wins







Comments

Post a Comment

Popular posts from this blog

Pre-Marinaded Butter Chicken

Make the chicken / marinade the night before Ingredients Bowl 0 - Chicken and marinade, mix together in a lidded container, keep in fridge Diced chicken (800g) 1/2 cup of sour cream (125g) - keep the other half for later. 1.5 tablespoon minced jar garlic 1 tablespoon minced jar ginger 2 teaspoons garam masala 1 teaspoon turmeric 1 teaspoon ground cumin 1 teaspoon salt tiny spoon tip of chilli powder Bowl 1 - Onion Sliced onion Bowl 2 - Spices 1.5 tablespoons garlic jar minced 1 tablespoon miced jar ginger 1.5 teaspoons ground cumin 1.5 teaspoons garam masala 1 teaspoon ground coriander 1 spoon tip of chilli powder Tin 3 - Tomato and Puree 400g tin chopped tomatoes 1 tablespoon tomato puree 1/2 teaspoon salt Bowl 4 - Remainder of the sour cream Sour cream (125g) 1. Make the marinade and chicken night before or morning before 2. Go out and have fun At dinner time, continue: 3. Heat butter/oil in wok, once sizzling, add onions from bowl 1 4. Sizzle onions until browning/translucent 5. Add...
Read more

Samosa Filling, Instant Pot

2 tablespoons oil Seeds: 1 teaspoon cumin seed 1/2 teaspoon fennel seed 2 teaspoons ground coriander 1/4 teaspoon garlic powder 1/4 teaspoon celery seed 1 green chili, finely chopped 1 cup green peas/veg, frozen 1 teaspoon garam masala 1/2 teaspoon red chili powder 4 medium potatoes, chopped into 2cm pieces 1 tablespoon coriander leaf Salt to taste Method 1. Instant Pot on, saute mode 2. Add oil, when hot, add seeds to sizzle 3. Add remaining spices and frozen peas/veg, mix 4. Add spuds, mix 5. Pressure cook, 3 minutes, high pressure, closed vent 6. Do the quick pressure release, use a wooden spoon to do it safely 7. Once release, restart saute mode with lid off 8. Stir in coriander leaf, let heat dry off the filling Use with pastry to make samosas
Read more