[RECIPE] Matar Kheema with Persian Rice
Posted: Thu Mar 04, 2004 6:59 pm
Naturally, your first question is, "Hey Curry Expert, isn't Kheema a traditional Indian dish? Why are you serving it with 'Persian' rice?"
Because I like it, that's why. Feel free to substitute "Annoying Little Twerp Rice" if you'd like.
MATAR KHEEMA (ground beef with peas)
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4 tbsp vegetable oil
5 cloves
2 bay leaves
1 stick cinnamon
1 medium onion, halved and sliced paper thin. Seriously.
1 medium onion, chopped fine (whether you "like the texture" or not)
4 cloves garlic, minced
1 inch piece ginger, minced
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
2 tbsp yogurt
2 tbsp tomato sauce/tomato puree
1 lb lean ground beef
1/2 tsp cayenne
1 tbsp salt
1/2 cup frozen/shelled fresh peas
In small skillet, heat 2 tbsp oil over medium-high. Throw in paper-thin onions and fry for about 10 minutes until dark and crispy. Set onions aside to drain on paper towels.
In larger skillet (or any big pot with a cover), heat remaining oil.
Throw in cinammon stick, bay leaves, cloves, and fry for a couple minutes.
Throw in chopped onion, garlic and ginger, fry until onions get medium-dark.
Turn heat down a little, throw in cumin, coriander, turmeric, and fry for a couple minutes, stirring like a maniac to prevent burning.
Throw in yogurt and tomato sauce, fry for a minute or two.
Turn heat up to high, throw in beef, and fry for 7-8 minutes until brown, breaking up pieces as you go.
Throw in cayenne, salt, and 1/2 cup of water.
Turn heat to low, cover, simmer for an hour, stirring occasionally.
Throw in peas, simmer for another 10 minutes.
Throw in crispy onions, stir, and serve. Garnish with chopped cilantro, finely sliced green chiles, or both. Or neither. What do I care?
Serves 2-3. Double recipe for double the folks.
PERSIAN RICE
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1 nonstick saucepan with tight-fitting cover.
2 cups basmati rice, well rinsed. Don't screw around.
3 cups water (the proper ratio is 1.5-1, not 2-1, as you people insist.)
1 tsp veg oil
1 tsp salt
1 flour tortilla large enough to just cover the bottom of the pan.
Extra veg oil/water
Bring rice, water, salt, and 1 tsp veg oil to boil in pan.
Reduce to low, cover, simmer for 10 minutes, or until water is absorbed.
Empty rice into bowl.
Clean out saucepan, and place a tbsp of oil and water in the bottom, enough to just cover the surface.
Heat over medium.
Place tortilla flat on the bottom, and cover with the pre-cooked rice.
Wrap lid with a dry paper towel, and cover pan.
Cook over medium for 5 minutes or so, then reduce heat to low and cook for another hour, until water flicked against side of saucepan sizzles and evaporates.
Drop pot into a bowl (or bottom of a sink) filled with cold water, to loosen everything up.
Invert pot onto a flat dish. Rice should come out in a cake shape, with the tortilla browned and crispy on top. This layer is called tahdeeg, and is the best fucking thing you will ever shove in your face.
EAT, goddamn you. EAT.
Because I like it, that's why. Feel free to substitute "Annoying Little Twerp Rice" if you'd like.
MATAR KHEEMA (ground beef with peas)
------------------------------------------
4 tbsp vegetable oil
5 cloves
2 bay leaves
1 stick cinnamon
1 medium onion, halved and sliced paper thin. Seriously.
1 medium onion, chopped fine (whether you "like the texture" or not)
4 cloves garlic, minced
1 inch piece ginger, minced
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
2 tbsp yogurt
2 tbsp tomato sauce/tomato puree
1 lb lean ground beef
1/2 tsp cayenne
1 tbsp salt
1/2 cup frozen/shelled fresh peas
In small skillet, heat 2 tbsp oil over medium-high. Throw in paper-thin onions and fry for about 10 minutes until dark and crispy. Set onions aside to drain on paper towels.
In larger skillet (or any big pot with a cover), heat remaining oil.
Throw in cinammon stick, bay leaves, cloves, and fry for a couple minutes.
Throw in chopped onion, garlic and ginger, fry until onions get medium-dark.
Turn heat down a little, throw in cumin, coriander, turmeric, and fry for a couple minutes, stirring like a maniac to prevent burning.
Throw in yogurt and tomato sauce, fry for a minute or two.
Turn heat up to high, throw in beef, and fry for 7-8 minutes until brown, breaking up pieces as you go.
Throw in cayenne, salt, and 1/2 cup of water.
Turn heat to low, cover, simmer for an hour, stirring occasionally.
Throw in peas, simmer for another 10 minutes.
Throw in crispy onions, stir, and serve. Garnish with chopped cilantro, finely sliced green chiles, or both. Or neither. What do I care?
Serves 2-3. Double recipe for double the folks.
PERSIAN RICE
--------------
1 nonstick saucepan with tight-fitting cover.
2 cups basmati rice, well rinsed. Don't screw around.
3 cups water (the proper ratio is 1.5-1, not 2-1, as you people insist.)
1 tsp veg oil
1 tsp salt
1 flour tortilla large enough to just cover the bottom of the pan.
Extra veg oil/water
Bring rice, water, salt, and 1 tsp veg oil to boil in pan.
Reduce to low, cover, simmer for 10 minutes, or until water is absorbed.
Empty rice into bowl.
Clean out saucepan, and place a tbsp of oil and water in the bottom, enough to just cover the surface.
Heat over medium.
Place tortilla flat on the bottom, and cover with the pre-cooked rice.
Wrap lid with a dry paper towel, and cover pan.
Cook over medium for 5 minutes or so, then reduce heat to low and cook for another hour, until water flicked against side of saucepan sizzles and evaporates.
Drop pot into a bowl (or bottom of a sink) filled with cold water, to loosen everything up.
Invert pot onto a flat dish. Rice should come out in a cake shape, with the tortilla browned and crispy on top. This layer is called tahdeeg, and is the best fucking thing you will ever shove in your face.
EAT, goddamn you. EAT.