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Sunday, October 27, 2013

Spices & Saffron Rice with Goan Pork & Potatoes

If you are looking for a flavorful and delicious Indian food, look no further.  These recipes will just blow you away into spice heaven!

Since we are now facing the monsoon season, this sure satisfy the hungry tummy and warm up the spirit.

 Basmati Rice with Spices & Saffron
1 tsp saffron threads
2 tbsp warm milk (alternatively, I used hot water)
3 cups basmati rice or any long grain rice
pinch of salt
2 tbsp vegetable oil
5 cardamon pods
2 (3-inch) cinnamon sticks

1. Dry roast the saffron threads in a frying pan and cool slightly then crumble into warm milk and leave to soak for 30 mins
2. Wash the rice, drain, add salt and soak in water for 30 mins. Drain.
3. Heat oil in frying pan, add cardamon and cinnamon sticks.  Fry for a minute, add the rice and stir for a couple of minutes.
4. Transfer rice to a rice cooker and cover with water as you normally would when cooking rice and add a pinch of salt.  Leave to cook.  Once done, use a fork to fluff the rice.  Keep warm until serving time.


Goan Pork with Potatoes
Handful of shallots
5 garlic cloves
1 in fresh ginger
2 tsp brown mustard seeds
1 tsp whole cumin seeds
2 tsp whole coriander seeds
3 whole cloves
2 tbsp cider vinegar
1 tsp cayenne pepper
2 tsp red paprika
salt and freshly ground black pepper
1/2 tsp ground tumeric
550 g boneless pork shoulder cut into cubes
vegetable oil
250 g red potatoes, peeled and cut into chunks
1/2 tsp sugar

1. Peel and chop the onion, garlic and ginger.  Put half the mustard seeds and all the cumin seeds, coriander seeds and cloves in a coffee grinder and grind as finely as possible.  Put the spice mixture and the onion, garlic and ginger, vinegar, cayenne pepper, paprika and 3 tbsp of water into a blender.  Blend until smooth.
2. Rub 1 1/4 tsp sal, 1/2 tsp black pepper, tumeric and 2 tbsp of the spice paste all over the pork. Place in a plastic bag and refrigerate for at least 30 mins.
3. Pour vegetable oil in a heavy non-stick lidded pan and over med-high heat, add the remaining mustard seeds.  As soon as they pop, add the remaining spice paste, stir and fry for 5-6 mins or until paste is slightly browned.  Add the pork, together with its marinade.  Stir for a minute, cover ad reduce the heat to medium.  Let the meat cook for about 10 mins, lifting the lid now and then to stir.  Meat should get slightly browned.
4. Add 700 ml water, the potatoes, 1/2 tsp salt and sugar. Stir and bring to boil. Cover and reduce heat to low. Cook gently for 50-60 mins until  meat is tender.

7 comments:

  1. I love this saffron rice, I love spices, look so good!

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  2. Sedaplicious! LOVE this mouthwatering meal ! ;)

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  3. Your saffron rice and curry dish looks amazing!

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  4. love indian food but hv never tried saffron rice before but your goan pork makes my mouth water!

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  5. Wonderful recipes, I'm sure the curry would be equally good with other meat too.

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  6. I love rice :) nice dish :)

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  7. We love saffron spices rice! This is a brilliant recipe.

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