One note on both these dishes is that the quantity of spices can be changed according to your taste. The quantities I have specified make a medium curry so decrease if you would prefer it mild and increase if you are in the mood for a hottie!
200 grams of brown rice
1 teaspoon of salt
I tin of coconut milk
2 tablespoons of oil
2 onions
2 garlic cloves
2 teaspoons of chopped fresh ginger
300 grams of beef, sliced into strips
3 handfuls of frozen green peas
1 teaspoon of chilli powder
1 teaspoon of ground cumin
2 teaspoons of ground coriander
Half a teaspoon of turmeric
Half a teaspoon of ground nutmeg
3 tablespoons of creme fraiche
4 handfuls of raisins
A handful of chopped coriander
Place the rice in a pan with the salt and pour the coconut milk over the rice.
Bring to the boil then reduce to simmer, cover and cook for about 10 minutes.
Heat the oil in a pan, add the chopped onions, crushed garlic and ginger and fry for a couple of minutes until golden brown.
Add the beef and stir fry until cooked to your preference.
Add the peas and all the spices, cook for one minute, then add the cream fraiche, raisins and rice.
Cover the pan with a clean tea towel and cover with a lid (this will hold in all the steam).
Cook over a very low heat for 10 minutes.
Serve with the chopped coriander sprinkled over, wedges of lemon and chickpea dahl.
Chickpea Dahl
1 tablespoon of oil
1 red chilli
1 tablespoon of chopped fresh ginger
1 onion
1 clove of garlic
1 medium potato, chopped into small cubes
1 tin of chopped tomatoes
4 tablespoons of creme fraiche
2 tablespoons of curry powder
1 tablespoon of ground cumin
1 tablespoon of ground coriander
1 tin of chickpeas
Heat the oil in a pan then add the chopped chilli, ginger, onion, garlic and potato.
Cook for a few minutes then add the tin of chopped tomatoes and all the spices.
Bring to the boil then turn down to a simmer and add the creme fraiche and the drained chickpeas.
Cook for about 10 minutes until everything is soft and piping hot.
As with most food, this is actually better if left over night and then re-heated so that that the flavours have a chance to develop.
Chickpea Dahl is a great side for a biryani!
ReplyDeleteI agree Freddie - I hope you enjoy this dish. Thanks for your comment!
DeleteThis sounds delicious! Never sure on biryani because I always find it a little dry! Love the idea of serving dahl with it. Got addicted to dahl in India last year, not made it at home yet so will have to give this a try!
ReplyDeleteHi - thanks for your comment, hope you are well. I am sure the dahl in India will be far superior to mine so if you have any tips, I would love to hear them. Let me know how you get on with this one. Also just so you know, I had forgotten to include a potato in the dahl recipe - it has been updated though. All the best, have a fab weekend.
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