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    Saturday, November 11, 2006

    An Indian Savoury Pudding

    I don’t cook a lot of Indian Food the restaurants do it so well. But I do love it and I was inspired to make this Pilaf/Biriani Layered Pudding by watching the mad Indian Chef Reza Mohammad.
    There are 4 steps for the 4 layers but for multi-taskers…No probs.
    He suggested that you soak your rice for 2 hours and then rinse it well.
    He said it lengthens the grain!!! I don’t know about that but it did cook more quickly than normal

    Step 1:
    Soak wash and cook 2 cups basmati rice in plenty of boiling water till rice just cooked.
    Mine took about 7 minutes
    Don’t over cook as it will become gluggy.
    Step 2:
    Fried onions

    2 tablespoons Vege oil (I like rice bran)
    3 large onions sliced
    1 cinnamon stick
    6 cardamom pods
    2 tablespoons garlic chopped
    2 tablespoons grated ginger
    1 teaspoon ground cumin
    2 tablespoons garam masala

    Gently fry onions in oil with cinnamon & cardamom about 20 minutes till brown
    Add garlic ginger cumin and garam masala stir around 2-3 minutes
    Put to one side.

    Step 3:
    ½ cup Puy lentils
    Cook lentils in unsalted water for about 20 minutes till lentils just cooked.

    Step 4:

    500 gms lamb mince
    2 tomatoes chopped
    2 chilies chopped
    2 tablespoons ginger grated
    2 tablespoons finely chopped garlic
    1 cup chicken stock
    2 tablespoons yoghurtR>3 tablespoons chopped mint
    3 tablespoons chopped coriander

    Pinch saffron in ¼ cup warm water

    Into a hot pan throw in the lamb…no fat there is plenty of fat in the lamb
    Don’t overcrowd the pan, do it in 2 lots if it doesn’t fit.
    Brown the lamb...I also drained the excess fat off and then put the lamb to one side.
    In the oil remaining in the pan
    Add the tomatoes chilies, ginger and garlic stir around then return lamb to pan.
    Add enough stock and simmer 15-20 minutes
    Add yoghurt, and chopped herbs
    You are now ready to layer

    Grease a pudding basin very well with butter.

    Now here we go
    A little rice on the bottom
    Scatter some Puy lentils
    Sprinkle saffron water over just a little
    Little bit more rice then a good layer meat mixture
    Fried onions,
    Good layer of rice, Puy lentils, little rice saffron water, onions, meat etc
    Finish with rice.
    Sprinkle with the remainder if the saffron water.
    Dot with butter.
    Cover with foil
    Cook 170C for 50 minutes.
    Hold your breath and turn out

    Voila a wonderful savoury rice pudding
    It was delicious we ate far too much.
    Long walk next day

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