Lamb and Carrot Pilau – Midweek Supper

I’m sure I’ve done something similar here before but I wanted to share this simple supper that I made last week.  It’s full of flavour, economical and easy to pimp up with some extra sides and sauces.

lamb pilau x

Serves 2/3

Ingredients:

  • 1 onion, chopped
  • 200g white basmati rice
  • 125g lamb mince
  • 2 carrots, sliced into batons
  • A tablespoon of oil
  • A heaped teaspoon of cumin seeds
  • a heaped teaspoon of medium curry powder
  • Half a veggie stock pot
  • 400ml of boiling water
  • Salt

Method:

Soften the onions until translucent then put to one side.   Fry lamb mince in heavy bottomed pot until browned and crispy, add softened onions, spices and fry for a minute.  Then add rice and carrots and stir well so that the rice is coated in the oil.   Add the water stock  and cover with lid.  Cook for about 14 min, turn the heat off and let it stand for five minutes.  Open the pot and you should be engulfed in a steamy, lightly spiced cloud, mmmm, fluff gently and season to taste.  Serve on its own, with yoghurt, chilli sauce, chutney or as part of a feast.

What are you having for dinner tonight?

 

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Tomato and Chorizo Rice

Oh Hi!

Me? Well I was getting a bit sick of this poor lonesome blog giving me guilt trips so after spending most of my recent spare time watching YouTube constantly (oh my Sprinkle of Glitter
you are truly addictive!) I decided to just jump in and do a vlog, eek, please be gentle, here it is…

I’m attempting to post this from my iPad so not sure how to embed the video from here, I’ll have a tinker on the pooter later.

Anyways, please comment on the video, like (if you like it), and subscribe to my channel and then I’ll have some idea whether you hate it or not.

Be nice x

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Kheer – Indian Rice Pudding

I used Madhur Jaffrey’s recipe for this from http://www.bbc.co.uk/food/recipes/indianricepuddingkhe_90219.  I slimmed it down slightly by adding half skimmed milk as well as whole but for a really full on creamy result I think all whole milk does the trick.  I’ve been snacking on this intermittently since I made it yesterday lunchtime but I had it this morning for breakfast (!) with blueberries, which made a delicious  start to my day.

Spiced Chicken Pilaf

I’m not sure if this is a pilaf or a byriani, what I do know is its probably not very authentic either way but it worked and was tasty so that’ll do for now.  This is something I’ve steered clear of in the past as I have never been able to cook rice that well and after a miserable attempt at something like this earlier in the year I nearly gave up.  But, after taking on the sound advice of my father in terms of what ratio of rice to water I needed, I had another go and actually this is pretty easy and has very delicious results ( the secret is 2-1 water to rice).  I’ve also burnt my tongue and three fingers, which is also a good sign, as I literally couldn’t wait to tuck in and kept forgetting the lid of the pan was hot and that the contents that were steaming away were actually lava like in their temperature.  Anyways have a look and have a go, this is going on as a regular in my flat from now on as it was dead easy, even after a long day at work and any left overs are easily transported to work the next day for lunch.

This makes enough for about 4 people…

Ingredients:

Half a pint of basmati rice, washed well

1 large onion, chopped

1 large carrot, chopped up into little bits

3 heaped teaspoons of mild curry powder

2 teaspoons of veg boullion

500g of  chicken thighs, skinned, boned and chopped up in to bitesize pieces

1 pint of hot (just boiled water)

A thumb sized piece of ginger, chopped finely

2/3 garlic cloves, chopped finely

Method:

Pre heat oven to 200 degrees.  Soften onions and carrots in a pan with oil.  Cook until translucent and soft. Add ginger and garlic.   Add curry powder.  Stir and fry for a min.  Add chicken, stir and fry until lightly sealed.  Add washed rice and stir to coat in oil, onion and chicken mix.  Fry for a min.  Add hot boiled water and bouillon (or stock cube or better still stock!).  Stir.  Put on lid.  Put in oven.  Relax for 15 to 20 min.  Take out. Voila! One pot perfection.  Season if necessary.  I had a little sweet chilli with mine as I’m a bit of a condiment fiend but it’s fine without.  If you wanted to make this into a bigger meal you could make the curry sauce I have listed in previous posts and serve some of that with it, or maybe a veg curry and maybe some onion bhajis to make a full on feast.

P.s. I apologise about the crappy pictures, I only seem to get good ones when I have some natural light and with these dark evenings there’s not alot about.  I promise to try harder…