Recipe: Indian Rice
Categories: None
Yield: 1 Servings
1 1/2 lb Pork tenderloin
4 ts Oil
2 Onions
Ground ginger
1 Red chili pepper
1 ts Curry
1 lb Rice
3 1/4 c Clear broth
3/4 lb Sweet and sour pumpkin or
-- pineapple
4 ts Coconut flakes
- Cur meat into thin strips. Heat oil in large skillet and fry up meat
a little at a time.
- Peel and finely chop onions. Cut chili pepper open lengthwise and
remove seeds. Wash chili and chop finely.
- Put all the meat in large skillet. Add onions and fry. Add chilly,
ginger, curry and let cook for a while. Add rice and broth and bring to
a boil. Cook at low heat till rice is approx. five minutes before done.
(i.e. if you use 10 minute rice, cook for 5 minutes. Using 20 minutes
rice, cook 15 minutes, etc)
- Drain pumpkin (or pineapple) and keep the juice. Finely chop and add
to the rice. Add juice to taste and let cook for another five minutes.
- Arrange on plates and top with coconut flakes.
Posted to MM-Recipes Digest by "Kendig - von Fehrn"
<TikalMe@PowerOnline.net> on Nov 5, 1998, converted by MM_Buster v2.0l.
Just when you thought it was safe to ignore God . . .
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