Pulao
Indian spices with coconut and raisins in brown rice. A blend of many flavors served with a hot parsley chutney.
Equipment
- 1 large soup pot (8 quarts)
- measuring cups
- 1 heat resistant spatula
- 1 knife and cutting board
- 1 grater to shred the carrots
- 1 food processor for the chutney (and to shred the carrots)
Ingredients
- 1/4 cup (4 TBLS) margarine
- 2 cups brown rice brown basmati rice would be good
- 1 TBLS tumeric
- 1.5 teas. salt
- 1.5 teas. ground coriander
- 3/4 cup shredded unsweetened coconut
- 6 cups water
- 1 cinnamon stick
- 1 fresh green pepper, small dice
- 1 1/4 cups raisins
- 1/2 lb. shredded carrots
- 1 or 2 TBLS soy sauce (to taste)
- 2 teas. garlic
- 1 TBLS fresh ginger, sliced
- 2 TBLS mint leaves
- 1 cup parsley (packed)
- 1/2 teas. salt
- 1 TBLS lemon juice (bottled is fine)
- 1/4 teas. cayenne pepper
- 3/4 cup plain yogurt (use non-dairy yogurt for vegan version)
Instructions
- Melt 1/4 cup of margarine on medium high heat in your big soup pot.
- Add the 2 cups of brown rice. Stir it around to get it hot. Add the turmeric, coriander and salt. Add the coconut and continue stirring (the coconut should start to brown--don't let it scorch).
- When all ingredients are hot, slowly add 6 cups of water. Add the cinnamon stick.Bring to a boil. Cover, and simmer for 45 minutes. While the rice is cooking make the chutney. (See in Notes below).Check to see if the rice is done. you may have to cook another 5 or 10 minutes until most of the water is absorbed.
- Turn off the heat and add the green peppers, raisins and carrots. Add the soy sauce.
- Serve hot, with the parsley chutney on the side.
Notes
Parsley Chutney
In the food processor put:
- 2 teas. of garlic
- 1 TBLS. of fresh ginger, sliced across the grain
- A handful of fresh mint leaves (2 TBLS.)
- Pulse a few times to chop them up
- Add 1 cup (packed) parsley
- 1/2 teas. salt
- 1 TBLS. lemon juice (bottled is fine)
- 1/4 teas. cayenne pepper