Indiandirtyrice Recipes

TURMERIC RICE RECIPE

Steps:

• Rinse rice well a few times. Soak it for at least 15 to 30 mins. Drain the rice and set aside.
• Heat butter in a pot and melt it.
• Add all the whole spices and saute on a low flame until fragrant.
• Then add ginger garlic and saute again for 30 to 60 seconds without burning or browning the garlic.
• Next stir in pepper and turmeric.
• Then add drained rice and regulate the flame to high.
• Fry the rice for about 2 mins stirring occasionally. Avoid stirring often as the rice grains will break.
• Pour the stock or coconut milk & add salt. Check the salt and add more if desired.
• Simmer and cover the pot. Cook on a low heat until the rice is fully cooked.
• When done fluff up the turmeric rice with a fork and garnish with coriander leaves. Serve with a curry, dal or a raita.

DIRTY RICE

Steps:

• Sear the meat: Season the block of sirloin -- no fancy shaping needed, just use it how it comes out of the tray from the grocery store -- with 1 teaspoon of salt on each side.
• In a large skillet, heat the oil over medium-high heat until it starts to smoke. Place the sirloin block in the skillet in one piece and let it sear until it really browns and caramelizes, 3 to 5 minutes. Then flip it and repeat, 3 to 5 minutes longer. Let it do its thing.
• Once the block of sirloin is well seared, chop it up in the pan with a metal spatula to sear the inside bits. Add the black pepper, cumin, and cayenne and stir well. Cook for a minute. Add the beer to deglaze the pan, and cook 1 minute longer, scraping up any browned bits. Remove from the heat and set aside. At this point, you could freeze the meat.
• Make the gravy: In a heavy Dutch oven over medium heat, make a dark roux using the oil and flour, about 45 minutes. Once it's the color of milk chocolate, add the onion, bell pepper, and celery and stir together. Cook for a minute. Stir in the garlic and cook for 1 minute longer. Add the beer and mix well. In 1/3-cup increments, add the stock, stirring well between each addition. Stir frequently, but not continuously, until you have a well emulsified gravy, thick enough to coat the back of a spoon.
• Once the gravy is done, add the cooked beef. Add a splash of stock to the meat pan to deglaze to get the remaining "junk" out -- the delicious extra bits that stick to the pan -- and add to the gravy and meat. Bring the meat and gravy mixture back to a bare simmer. Cover and cook for 1 1/2 hours, or until the raw flour has all cooked out and the sauce has no chalky or floury flavor.
• To serve: Add the cooked rice, butter, and green onions to the meat gravy in the pot. Stir it all together over low heat, just to warm it all through. Add salt to taste and serve.

DIRTY, DIRTY RICE

Steps:

• Heat oil in a high-sided pan over medium-high heat. Cook and stir pork until well browned and fat is rendered, 5 to 7 minutes. Add onion, celery, and bell pepper; saute until translucent, about 5 minutes. Stir in paprika, cumin, black pepper, cayenne, garlic powder, oregano, and thyme. Cook, stirring occasionally, until vegetables continue to soften, about 5 minutes.
• Reduce heat to medium and add andouille sausage. Cook and stir to release some flavor, 2 to 3 minutes. Stir in chicken livers and rice until well coated. Season with salt, pour in broth, and bring to a simmer over medium-high heat. Add bay leaf and Worcestershire sauce. Cover tightly; reduce heat to medium-low. Cook, without stirring, until most of the liquid is absorbed and rice is starting to get tender, about 25 minutes.
• Add green onions and parsley; mix well. Continue cooking over low to medium-low heat until rice is tender, about 10 minutes more. Taste for seasoning and remove bay leaf before serving.

INDIAN DIRTY RICE

Steps:

• Rinse basmati rice.
• Melt butter over a medium heat.
• Saute shallots, until they start to soften.
• Add the golden raisins, chopped cashews, and frozen peas.
• Saute until raisins start to plump.
• Add the basmati rice.
• Saute until rice begins to turn white.
• Add the cinnamon stick, pepper corns, cardamom pods, and bay leaf, giving it one last stir.
• Transfer rice mixture to your rice maker and add as much chicken stock as the rice maker recommends for 1 cup of rice. (Mine recommends 1 1/2 cup).
• Start your rice cooker on the white rice setting.
• Remove the hard seasonings, they are not edible.
• Fluff rice and serve.