Urban75 Home About Offline BrixtonBuzz Contact

Curried Chickpea, Lentil and Swiss Chard Stew

winterinmoscow said:
thanks for the recipe firky, I;'m having it tomorrow
:)

It is lovely, it was so lovely I had my tea at 4pm :D

May have some more for my supper!
 
Herbsman. said:
If you want pilau rice* you need to fry some onions til translucent, then add spices (cardamom pods, cloves, a cinnamon stick, bay leaves and some saffron), fry them for a few seconds, then fry 1 part rice in that mixture. You then add 2 parts boiling water (not cold), bring to the boil, and simmer as usual. It might help if you seal your pan with kitchen foil before you leave the rice to simmer - it'll keep the moisture in.

My pulao recipe is similar to this, except we don't use bay or saffron. We use cumin and tumeric. The cinnamon we use is some thick bark stuff. It's not like the really fine aromatic stuff used in desserts, it looks more like the outer bark of a tree. And instead of plain water we use chicken stock.

Pulao and chicken curry - it's like the indian version of chicken soup when you're ill.
 
I was going to say use chicken stock but firky is a fake vegetarian aint he :D I suppose he could use vegetable stock.
 
Aahh a plastic rasta Jamaican is telling me how to cook that famous Jamaican side dish: pilau rice :p
 
Detroit City said:
basmati is a type of long-grain rice :p

You're right :o

But usually in the UK, long grain rice refers to standard rice mostly imported from the US and China (along with it's GM fears) where as Basmati is specifically the aromatic variety mostly grown in India :p
 
Back
Top Bottom