Curry Paste in a Mortar and Assorted Spices
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Taj Mahal Glows at Sunrise, Agra, Uttar Pradesh, India
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cups basmati rice
2 1/2 cups plus 3 tablespoons
2 1/2 tablespoons curry powder
your own if you wish]
1/4 cup peanut oil
1 tablespoon minced fresh ginger
1 garlic clove, minced
2 large onions, chopped
3/4 teaspoon salt
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1/4 cup minced fresh coriander [cilantro]
a large saucepan combine rice and enough water to cover. Rub the rice
between your hands a few times. Drain well in a colander. Repeat
procedure two more times. Return rice to the saucepan and add 2 cups
beef stock; set aside to soak 1 hour.
a small bowl mix curry powder with 2 tablespoons beef stock to form a
thick paste. Set aside.
a small saucepan heat 1 1/2 tablespoons peanut oil over high heat. Add
ginger and garlic. Cook, stirring constantly, until garlic is golden, 2
Stir in reserved curry paste and remaining 5 tablespoons beef
stock. Reduce heat to low. Cover and simmer 15 minutes, stirring
from heat and set aside covered.
medium skillet heat the remaining peanut oil [2 1/2 tablespoons] over
moderate heat. Add onions and cook until soft, about 7 minutes. Increase
heat to moderately high and stir-fry until lightly browned, about 8
Add onions, the reserved curry mixture and salt to soaked rice
and mix well.
Bring to boil over high heat and cooking, stirring often
to prevent sticking, 3
minutes. Reduce heat to moderately low, cover,
and cook until rice is tender
but firm, about 10 minutes. Stir in diced
green and red bell peppers and coriander.
Transfer to a bowl and serve hot.
Serves 8 to 10.
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