Bombay Pork With Basmati Rice Recipes

SIMPLE BASMATI RICE

Steps:

• This is the most important part: Wash the rice! Place the rice in a large bowl and fill with fresh, room temperature water. Swirl your hand through the water and the rice; the water will go cloudy. That's all the starch that we're trying to remove in order to have individual grains of rice, not the sticky kind that's popular in Chinese and Japanese cuisine. (According to traditional Indian wisdom, this also makes the rice easier to digest because so much of the starch has been removed). Once you've swirled your hand around for a minute or so, pour off the water, taking care not to lose any rice. Repeat this washing process until the water runs clear. Usually, this takes 3 or 4 changes of water.
• Fill up the bowl 1 more time and let the rice soak for 30 minutes.
• At the end of 30 minutes, drain the rice. Fill a medium saucepan with 1 3/4 cups water, add a pinch of salt, and bring to a boil.
• Add the rice, stir, and wait until the water comes back to a full boil. When it does, turn the heat down as low as it can go, and then cover. Cook for 15 minutes.
• At the end of 15 minutes, cut the heat. Let the rice sit for 5 minutes. Fluff with a fork; you should see that every grain of rice has grown a little longer and is separate from its brothers and sisters. Well done!

BASMATI RICE

Steps:

• In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• When rice is cooked, stir in peas and cumin. Cover and let stand for 5 minutes.

PORK BIRYANI

Steps:

• Mix the pork in a bowl with the ginger, garlic, garam masala, chili powder, tumeric, chillies, mint and coriander. Cover and refrigerate overnight.
• The next day, put the sliced onion in a colander, sprinkle with salt to draw liquid out of the onions. Discard liquid, rinse onions and pat dry.
• Heat oil and butter in a dutch oven, then fry onions until golden brown (about 10 minutes). Remove onions and drain. Pour off and reserve all but about 2 tbsp of the butter and oil.
• Fry the pork in the dutch oven until well browned. Add cooked onions and yogurt and cook on low for 40 minutes.
• In a large saucepan, boil enough water to cover rice. Add rice, return to the boil, and cook 5 minutes.
• Drain rice, spread on top of onions and pork in dutch oven. Drizzle with lemon juice, saffron/milk mixture, and the leftover butter and oil.
• Preheat the oven to 425 Fahrenheit.
• Make a dough by adding a little water to the flour and 1 tsp salt. Roll dough into a long, thin sausage shape, and press along the top rim of the dutch oven. When the lid is placed on this dough, it will form a seal between the lid and base of the dutch oven.
• Cook sealed dutch oven on high heat for 5 minutes before transferring to oven. Bake in oven for 40 minutes.
• Remove from oven, break dough seal and enjoy.

MALAYSIAN PORK VINDALOO

Steps:

• Combine marinade with vinegar and a little water (I do not add water- I use the marinade as a rub).
• Rub well into meat and marinate preferably overnight.
• Fry onion in margarine for 2-3 minutes (at this stage I add in tomatoes).
• Stir in meat and bring to a boil.
• Add bay leaf.
• Simmer 40- 45 minutes until the liquid becomes a thick and rich sauce.
• Add salt to taste.
• (You can add a little water if you want more gravy- I normally add between 1- 2 tablespoons depending on how juicy are the tomatoes I add in).

BOMBAY CHICKEN AND RICE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a 9x13 inch baking pan, mix rice, fruit, onion, sugar and salt. Pour in water. Arrange chicken parts over the rice mixture. In a small bowl, mix butter, curry powder and paprika. Brush butter mixture over chicken pieces. Cover pan tightly with aluminum foil.
• Bake 1 hour in the preheated oven, until chicken juices run clear and rice is tender.

HOW TO COOK BASMATI RICE

Steps:

• Add the rice and cold water to a medium-sized pot over high heat. Bring the pot to a boil then immediately cover the pot and reduce the heat to low.
• Simmer the rice (no peeking!) for 12 minutes.
• Remove the rice from the heat and let it rest, covered, for 10 minutes.
• Use a fork or spoon to gently fluff the rice before serving.

BOMBAY PORK WITH BASMATI RICE

Steps:

• heat wok or large deep nonstick skillet over high heat until a drop of water sizzles in pan. Add oil and swirl to coat wok. Sprinkle pork with 1/4 tsp of salt; add to wok and stir-fry until browned and cooked through, about 4 min. Transfer to plate. Add onions to wok and stir-fry 2 min. Add potato and stir-fry until crisp-tender, about 4 min. Add mustard seeds, curry, and remaining 1/4 tsp salt; stir-fry 2 min. Return pork to skillet along with tomatoes and cilantro; stir-fry until heated through, about 2 min longer. Serve with rice

PORK AND RICE BOMBAY

Steps:

• Preheat oven to 325°. In a large skillet over medium heat, sauté onion, green pepper and garlic in 1 tablespoon of the oil for 3 minutes. Add rice. Cook and stir for 5 minutes or until rice is clear and golden. Add mushrooms, broth, tomato sauce, water, curry powder and salt. Bring to a boil and boil for 5 minutes. Pour into a 2 1/2 -quart oblong baking dish set aside.In the skillet over medium-high heat, brown chops on both sides in remaining 1 tablespoon oil. Arrange on top of rice.Cover tightly and bake for 1 1/4 to 1 1/2 hours or until rice and chops are tender.Garnish with tomatoes and parsley.