Category: Rice dishes

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Comfort in Food

So this past week the L&M had been down with a viral bug, aka, don’t know what’s going on. Cough, cold, fever, the works. The dutiful wife , aka me, has been at it, slogging it out in the kitchen, trying to please with delectable soups and stews. Must say I am very kicked by how good I am at said job. L&M is definitely on the mend, thanks for asking. Yesterday my clues to ‘ What’s for Dinner ‘ were something semi-mushy, meat based and tasty and specifically, NO SOUP! I set my cooking brain to work and came up with a combination of Turkey mince and rice and called it… drumroll please …..Kheema (mince meat) Rice!!. What ? Not fancy enough. Sorry I can either cook a mean meal or come up with fancy names, not both.

The L&M loved it, said it hit the spot so here I am sharing the recipe with you. Simple , comforting food. Even though cooked rice and mince meat are both soft , the difference in texture makes it a very interesting composition. The south has their Nawlins dirty rice which is very similar and this is my version of it.

I have also included a Veggie and a Keto option for you, my friends.

Kheema ( mince) Rice

1 lb Turkey or any mince of your choice (sitting in water)

1 cup rice soaked

1 large onion chopped fine

1 tsp minced garlic

1 tsp grated ginger

1 cup plain yogurt

3 tbsp oil

2 bay leaves

4 cloves

2 tsp coriander powder

1 tsp red chili powder

1 tbsp amchoor ( dry mango) powder

1/2 tsp turmeric powder

1 tsp Garam masala

Chopped cilantro

Salt as needed

In a non-stick Dutch oven take oil, add the bay leaves and cloves. When they get aromatic, add the onions and 1/2 tsp salt and sauté. When they turn light brown add the ginger and garlic. Continue cooking on a medium flame, stirring continuously.

Drain the meat and add to the onions all the while stirring to make sure no lumps are formed. When brown add the coriander , red chili, amchoor and turmeric powders. Sauté for a few minutes. Drain the rice and add to the pan, saute for a few more minutes, add the yogurt and Garam masala, continuing to sauté for about 5-6 minutes. Now add about 1 cup of water and bring to a boil. On a low flame cover and let the rice cook till it is nice and fluffy and all the water has evaporated.

Sprinkle chopped coriander and serve hot.

TIP – once the rice starts cooking stir using a fork so it doesn’t break.

Cooking options:

For a Veggie option substitute meat with Soy granules – 1 cup dry soy granules to 3/4 cup rice. Follow the recipe above but a couple things ; do not soak the soy, use 1/2 cup yogurt and start with 3/4 cup of water, add more if needed.

Keto option : cook the meat all the way without adding rice. When about 1/2 the liquid is absorbed take off the stove, add 1cup of Riced Cauliflower, mix gently, cover and let stay for 10 minutes.

Serving Suggestions:

Serve hot with a cucumber and yogurt raita or Dahii Wada (lentil dumplings in yogurt) with some papadums on the side.

Use it in a burrito. Line a wrap with lettuce leaves , put in the rice, add a little hot sauce (or not), fold tight and you have a meal in one.

Use left overs to make delicious Arancini. Add an egg, mozzarella and Parmesan cheese, bread crumbs to the rice. Shape into balls and fry or bake.

Waiting for your comments.

Happy Cooking!

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A match made in heaven

After a hectic festivity laden week of gluttony and gastronomy (in that order) my brain feels the need to go easy on my body. Must eat healthy I say to myself, of course still thinking of food as always.  There has been a lot of talk lately of the health benefits of the simple “KHICHDI” the quintessential comfort food , with every region in India having it’s own version of it.  Ayurveda (a system of medicine with historical roots in the Indian subcontinent)  describes khichdi as the perfect food  which resets the body with it’s ability to balance all the forces – air, heat and water- that exist in the human  body.

 

I have a hankering for something sour, spicy , hot and meaty, all in a one pot dish. So I decide to combine my southern roots together with the “Khichda”, a Bohri  Muslim version of the khichdi. Their version uses Barley and Rice and most important chicken or goat meat. Yummm!  What a perfect way to end 5 days of eating vegetarian foods (Diwali) by gorging on some hot non-vegetarian  comfort food . In the south the very popular Bisi Bele Huli Anna that literally means Hot  Dal (legume) Sour Rice, is one form of khichdi, though not the simple  kind that Ayurveda talks about,  delicious nonetheless.  I started with wanting to have a  simple and “sattvic” meal,  but let us save that for another day.  Today I will serve my concoction with a nice piquant Pico de Gallo, bringing  some Latin influence onto the table. Try it at your next party and I guarantee some very satisfied guests.

 

Friends, I present to you my version of a ‘ Perfect Sunday afternoon meal’ with family and friends, on a  cool Fall Day, with suggested accompaniments.

BISI BELE CHICKEN KHICHDA served with a PICO DE GALLO

1 cup any short grained rice

1/2 cup pearl barley

1/2 cup  pigeon peas (tur dal)

6 boneless skinless chicken thighs

6 pods garlic

6 jalapenos

1 tsp grated ginger

1/2 cup chopped cilantro

3 tbsps lemon juice

4 tbsps oil

1 tsp mustard seeds

1 tsp cumin seeds

4 dry red chillies

1/2 tsp turmeric

1 tsp urad dal (split black lentils)

pinch of asafoetida

few curry leaves

1 onion cubed

1 potato cubed

2 tbsps tamarind paste

1 tbsp garam masala (all spice)

SALT AS NEEDED

PICO DE GALLO – Chop onions, tomatoes, cilantro and a jalapeno and mix in lemon juice and Salt as Needed

Wash and soak the rice, barley and dal for 2 hours.

Grind or pound the garlic, ginger, cilantro and jalapenos along with the lemon juice and marinate the chicken in this paste  with 1 tbsp oil for 2 hours in a non-stick pan. Add Salt as Needed.  

Cube the onions and potatoes.

Cook the rice mixture in  a pressure cooker  with turmeric and Salt as Needed for about 2-3 whistles.

Place the pan with the chicken on the stove on a high flame and brown the chicken well on both sides. Cook for a few minutes more till the meat is nice and crisp on the outside and soft but cooked on the inside. Shred with a fork.

In a shallow bottom pan take  3 tbsp oil , keep flame at medium. When the oil is hot add the mustard and when it starts to sputter lower the flame and add cumin seeds, red chillis, curry leaves, turmeric, urad dal and asafoetida.

Now add the onions and saute for a couple minutes.  Next the potatoes and cook till they are soft.  Mix the tamarind paste in a couple tbsps of water and add to the  mix along with garam masala and Salt as Needed. When it comes to a boil add the rice mixture and mix well.  Cook covered on a low flame for 10 minutes. Taste to make sure all tastes are nicely balanced (secret of a good cook).

Serving Suggestion:

In a shallow platter place the rice in the center and cover with the shredded chicken and all the drippings from the pan.  Distribute the pico de gallo all along the side of the platter. Sprinkle chopped cilantro over the khichda and serve hot.

HAPPY COOKING FROM KAVITA ATUL!

Wine Suggestions :

This dish has strong spicy flavors with the dal and barley giving it a hearty robust texture and taste. I would serve it with a chilled  Rosé. The rosés of Provence  go very well with tangy bouillabaisse type stews which are hearty  and tangy  which make them a perfect match for our Khichda too. 

Another wine I like with this dish is an Australian Semillon which is a sweet , dry white with not too much acidity, that balances the robust flavors in this dish.

Side Bar:

  1. If you want to make this a vegetarian dish you could use Paneer(cottage cheese) or baby corn instead of chicken.