Ingredients
- 50 g butter or ghee
- 400 g basmati rice
- 2 tsp turmeric powder
- 1 cinnamon stick
- 2 cloves
- 1 tsp cardamom seeds - or 5 cardamom pods bruised
- 1/2 tsp black mustard seeds - optional
- 2 tbsp vegetable stock concentrate
Vegetables:-
- 100 g green beans - sliced diagonally in 1 inch pieces
- 100 g small cauliflower florets
- 2 carrots - small dice
- 100 g raw cashews
- 70 g sultanas
Gravy:-
- 100 g greek yoghurt
- 100 g reserved stock liquid
- 1 tsp curry powder
- 1 tsp garam masala
- 1/2 tsp salt
Garnish:-
- Small handful of chopped coriander
- Decent squeeze of fresh lemon juice
Instructions
- Add butter or ghee to mixer bowl with rice, cinnamon, cloves, cardamom seeds and mustard seeds.
- Cook 5 min/100°C or 212°F/speed soft/reverse/MC on.
- Pour butter, spices and rice into internal steaming basket and rinse mixer bowl roughly.
- Add 900 g or 31.7 oz water, turmeric and stock to mixer bowl.
- Put internal steaming basket in place.
- Put steaming trays in place with vegetables, cashews and sultanas.
- Cook for 18 min/steaming temp/speed 3/MC on or speed 4 for TM5. Stir the rice occasionally.
- After cooking time, remove the vegetables to a thermal server pot. Check rice and keep cooking if needed.
- Remove the cinnamon and cloves and discard.
- Pour rice into thermal server pot with vegetables and gently combine.
- Don't drain the liquid stock completely, retain around 100 g or 3.5 oz.
- Add yoghurt, curry powder, garam masala and salt.
- Mix on 10 sec/speed 5.
- Pour over rice in thermal server pot.
- Garnish with coriander and lemon juice and let it sit, covered for 5 min before serving.
Notes
You can get malaysian meat curry powder from an indian or asian grocer. While you can use other curry powder, I highly recommend you source traditional meat curry powder (its so worth it!).
Reduce the quantities if you are using a western style curry powder like keens. I use the Babas brand curry powder.
Bellini Users
Use your blunt blade for this recipe.
At step 2 use speed 1 in place of the 'soft' function.
At step 7 use ST temp and speed 3 if using an Intelli, popping a tea towel over the steaming attachment. If using a Supercook you'll need to use 130°C or 270°F and speed 4.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!