Red Lentil Pilaf with Tomato Kasaundi

Ingredients


  • 3 cups Basmati Rice (Dehraduni) washed and drained until water is almost clear
  • 1 cup Red Lentils (washed & drained until water is almost clear)
  • 1 large Brown Onion diced
  • Half a Jar of Tomato Kasaundi
  • 100ml Cooking Oil
  • 6 Cups Boiling Water
  • 1 tsp Salt
  • 4 pce Bay leaves
  • 2 pce Cinnamon sticks

Method


Pre-heat oven to 200 degrees.

Bring kettle to boil with at least 6 cups of water.

In a large heavy based pot (that can be used on the stove top as well as in the oven with a tight fitting lid) heat oil and fry onions  on medium heat until well browned.

Add Tomato Kasaundi , Cinnamon sticks and Bay leaves and stir.

Add rice and lentils and fold through so that the mixture has a glossy shine to it.

Add boiling water: 6 cups exactly and salt and stir ensuring all the rice is distributed evenly through the water and away from the sides of the pot.

As soon as bubbles appear on the surface place aluminium foil (2 pieces cross wise to cover circumference of pot) over pot and cover with lid. Using a pot holder to protect yourself from the heat. Fold edges of foil over edge of pot to ensure there is no loss of moisture.

Place pot in oven and set timer for 30 minutes exactly.

Do not open oven to check rice for the 30 minute duration.

After 30 minutes remove from oven and using pot holder and a fork (to avoid horrid steam burn much worse than your average flame burn) lift off some of foil from edges and remove lid. Check a forkful of rice. It should be cooked through with no dot of white through the centre of the grain.

Replace lid and leave to rest for 15 minutes.

This will allow for easy turning out of rice without losing any sticking to the base and sides of the pot.

Serving Suggestions


Serve with

meat of fish cutlets

spicy eggplant yoghurt ( 1 tablespoon of GC Eggplant Kasaundi blitzed with 1 small tub yoghurt)

GC Tandoori Chicken skewers and Spicy Mango Chutney

Tomato Red Lentil Pilaf

Ingredients


  • 3 cups Basmati Rice washed and drained until water is almost clear
  • 1 cup Red Lentils washed & drained until water is almost clear
  • 1 large Brown Onion diced
  • Half a jar Goan Cuisine Tomato Kasaundi
  • 100m Cooking Oil
  • 6 cups Boiling Water
  • 1 tsp Salt
  • 4 Bay leaves
  • 2 Cinnamon sticks

Method


Pre-heat oven to 200 degrees.

Bring kettle to boil with at least 6 cups of water.

In a large heavy based pot (that can be used on the stove top as well as in the oven with a tight fitting lid) heat oil and fry onions  on medium heat until well browned.

Add Tomato Kasaundi, cinnamon sticks and bay leaves and stir.

Add rice and lentils and fold through so that the mixture has a glossy shine to it.

Add boiling water: 6 cups exactly and salt and stir, ensuring all the rice is distributed evenly through the water and away from the sides of the pot.

As soon as bubbles appear on the surface place aluminium foil (2 pieces cross wise to cover circumference of pot) over pot and cover with lid. Use a pot holder to protect yourself from the heat. Fold edges of foil over edge of pot to ensure there is no loss of moisture.

Place pot in oven and set timer for 30 minutes exactly.

Do not open oven to check rice for the 30 minute duration.

After 30 minutes remove from oven and using pot holder and a fork (to avoid horrid steam burn much worse than your average flame burn) lift off some of foil from edges and remove lid. Check a forkful of rice. It should be cooked through with no dot of white through the centre of the grain.

Replace lid and leave to rest for 15 minutes.

This will allow for easy turning out of rice without losing any sticking to the base and sides of the pot.

Serving Suggestions


Serve with GC Lamb Jeerem Meerem curry or as one bowl meal with yoghurt and GC Lime Pickle on the side

Chicken Xec Xec, Quinoa and Cranberry Pilaf

Ingredients


  • 3 cups (250 ml cups) Basmati Rice
  • 1 cup cooked Quinoa drained (tightly packed)
  • 5 cups boiling water
  • ¾ cup cranberries
  • 3 tablespoons Xec Xec Curry paste
  • 1 kg chicken thighs boneless skinless diced
  • 1 large brown onion finely sliced
  • 4 tablespoons Oil
  • 2 teaspoons salt

Method


Wash rice until water runs clear and drain. Pre-heat oven to 200 degrees. Bring water to boil in kettle. Have 2 sheets of foil large enough to cover circumference of pot ready.

Heat oil in heavy based casserole / stainless steel pot which has a tight fitting lid. Fry onions until brown. Add chicken and cook on medium heat until cooked through stirring often. Fold through Xec Xec curry paste and cranberries and stir. Add drained rice and quinoa and fold through until rice looks translucent and glossy.

Add boiling water and salt and stir making sure to scrape the bottom and sides of the pot so as to dislodge any grains of rice that are stuck. Bring to boil and place foil pieces to cover followed by lid firmly on casserole dish. Fold foil over edges of pot firmly. Place in pre heated oven for 30 minutes.

Resist the temptation to open the oven until 30 minutes are up! It is very important that the rice remains undisturbed for the first 30 minutes.

Check the rice after 30 minutes with fork. It should be just done. If not, just cover and allow another 5 minutes in the oven.

When rice is done remove from oven and leave lid on for at least 20 minutes further. This allows for rice to come away from the sides and base of the pot when turning it out.

A variation on this is substituting cranberries for diced dried apricots.

Serving Suggestions


This pilaf is an excellent main meal served with yoghurt and Goan Cuisine Carrot Mescut.