I created this recipe from many internet searches. There was a local refugee dinner in December, and all the other countries were being represented food-wise EXCEPT Burma... and I felt like... ok. I can try! It turned out SO TASTY. I have no idea if it is authentic, but- it tastes incredible nonetheless.
Ingredients:
3 cups extra fine basmati rice (I get mine from the International Market on Jefferson)
10 shallots
corn or peanut oil
6 cardamom pods
6 cloves
2 teaspoons cumin seeds
1 teaspoon cinnamon
1 teaspoon coriander powder
1 pinch saffron threads
6 bay leaves
1/2 cup peas (I used frozen)
1/2 cup cashews (I used raw)
1/2 cup raisons
Directions:
Soak the rice in a large bowl for 2-3 hours, draining and rinsing every 20ish minutes. The water should run clear by the end. This step is very important!
Thanks for "helping," Keller!
(those are crackers he smashed in a second mortal and pestle)
(don't ask why we have two identical mortal and pestles, it's
a long story involving our dog)
At about the 2 or 2.5 hour mark, prepare everything else! The shallots- slice very thin. Warm a frying pan with several tablespoons of oil (coat the entire pan). Fry the shallots (refill oil as necessary) in batches (I think I needed 4 batches, and used a total of not quite a 1/2 cup oil). Place fried shallots on a slotted cutting board, or, any old plate. Reserve leftover oil in a measuring cup for later!
In the same frying pan (wipe with a paper towel to get rid of excess oil), toast the cardamom, cloves, and cumin seeds for about 3-5 minutes, until toasted, but not burned. When the cumin starts popping, you are done. Use a mortal and pestle to grind the spices fairly finely. Add the cinnamon and coriander powder to the mix, and incorporate. Set aside.
In a very large pot, place the drained rice, 6 cups of water, the saffron, and bay leaves. Simmer until the water is mostly absorbed (it will not take too long! 15 minutes maybe), and then add the spices, peas, cashews, raisons, shallots, and reserved shallot oil. Stir and simmer until the water is totally absorbed and the peas are cooked, about 5 more minutes.
Remove the 6 bay leaves before serving!!!! Enjoy!
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