KABULI PULAO

This ethereal mixture of rice and lamb, redolent of sweet and warming spices, is the national dish of Afghanistan. Kabuli pulao takes its name from Kabul, the capital of that land-locked Central Asian nation.

Kabuli pulao is special occasion food in Afghanistan. "Pulao" is a type of rice dish made with a special, two-stepped cooking process for the rice that is unmatched in yielding separate, fluffy grains with excellent texture.

While each step in the recipe is not particularly difficult, the dish does require several steps to complete. First you simmer the meat, then you caramelize the carrots and parcook the rice. These steps can be completed ahead of time. Then you can just layer the three components together and finish the cooking on your stovetop.

Sometimes spelled qabuli palao or palaw.

8 to 10 servings

INGREDIENTS

• Basmati rice -- 3 cups
• Oil -- 1/2 cup
• Stewing lamb or beef, cubed -- 2 pounds
• Onions, thinly sliced -- 2
• Garlic, minced -- 3 or 4
• Cinnamon -- 1 stick
• Cardamom pods -- 8 to 10
• Cumin seeds -- 2 teaspoons
• Whole cloves -- 6 to 8
• Stock or water -- 2 or 3 cups
• Salt and pepper -- to taste
• Carrots, peeled and cut into matchsticks or shredded -- 3
• Sugar -- 1/4 cup
• Raisins, soaked in water and drained -- 1/2 cup
• Ground cardamom -- 1 teaspoon
• Salt -- to taste
• Sliced almonds, toasted -- 1/2 cup
• Garam masala -- 2 teaspoons

METHOD

1. In a large bowl, wash and drain the rice in 2 or 3 changes of water. Add more water to cover and set the rice aside to soak for 1 to 2 hours.
2. Heat 1/4 cup of the oil in a large, heavy-bottomed pot over medium flame and, working in batches, brown the meat on all sides. Remove the meat to a plate and set aside.
3. Add the onions to the hot oil and sauté until cooked through and softened, 4 to 5 minutes. Then add the garlic and whole spices and saute for another minute or so.
4. Return the meat to the pot and pour in the stock or water along with salt and pepper to taste. Bring to a boil, then reduce heat to low, cover and simmer for about 1 1/2 hours, or until the meat is fork tender.
5. Strain the meat, onions and spices from the simmering broth and set aside, reserving the broth.
6. Heat the remaining 1/4 cup of oil in a saute pan or large pot over medium flame. Add the carrots and saute for 1 to 2 minutes to soften. Stir in the sugar and continue to cook for 1 or 2 more minutes to lightly caramelize the sugar, taking care not to let it burn.
7. Remove from heat and carefully stir in 1 cup of the reserved broth. (Be careful. It may splatter a bit). Then stir in the raisins, cardamom and salt to taste and set aside.
8. Bring a large pot of salted water to a boil. Drain the soaked rice and stir it into the boiling water. Return to a boil and cook the rice for 3 or 4 minutes. Then drain the rice, discarding the water, and place it into a large bowl.
9. Lightly oil or grease the inside of an large ovenproof pot with a lid. Mix the remaining broth with the reserved rice. Spread half the rice smoothly over the bottom of the greased pot. Spread the reserved meat and onions evenly over the rice. Top the meat with the carrots and raisins. Finally, layer the remaining rice smoothly over the other ingredients in the pot.
10. Use the handle of a wooden spoon to poke four or five holes through to the bottom of the pot. These holes allow excess liquid to boil out of the rice so that it doesn't get soggy. Cover the top of the pot with a clean kitchen towel. This keeps condensed steam from dripping back onto the rice. Finally top the pot with a tight-fitting lid and fold the overhanging towel over the lid.
11. Set the pot over medium-high flame for 3 to 5 minutes. Next reduce heat to low and simmer gently for 15 to 20 minutes. Remove the pot from the heat and let it rest, covered, for another 10 minutes.
12. Gently stir the rice and meat together with a large fork. Mound the pulao on a large serving dish and garnish with the toasted almonds and a sprinkling of garam masala. Serve warm.

KABULI PULAO VARIATIONS

• Meats: Feel free to substitute stewing beef for the lamb. Or for a lighter dish, use cubed chicken breast or thigh meat. Chicken won't have to simmer as long to become tender.
• Dried Fruit: Use golden raisins (sultanas), a mix of golden and black raisins or some dried apricots.
• Nuts: Use pistachios or a mix of pistachios and almonds.
• Toasting the Nuts: Heat an ungreased saute pan or skillet over medium flame. Add the nuts, stirring occasionally until they are lightly browned and release their aroma. Remove immediately to a plate to avoid overbrowning and set aside to cool. You can also spread the nuts on a baking sheet and toast in a 400° oven.

Dan Chao Fan

Fried rice (蛋炒飯, dàn chǎofàn) is a great way to use up leftover rice from a Chinese or other Asian meal. Here is a basic recipe for fried rice, Taiwanese style, with a bit of egg. Feel free to vary it to your taste and to use up leftovers in the fridge. Suggestions for meats and vegetables are in the variations at the bottom of the recipe.

Note: It's important to use rice that has fully cooled to make fried rice. Cold rice breaks into individual grains much more easily and won't get sticky and clump together like hot rice would.

4 to 6 servings

INGREDIENTS

• Cooked white rice, cooled -- 4 cups
• Oil -- 3 or 4 tablespoons
• Onion, sliced thinly, or scallions, chopped -- 1 cup
• Chicken or vegetable stock -- 1/2 cup
• Soy sauce -- 3 tablespoons
• Salt and pepper -- to taste
• Eggs, beaten -- 3

METHOD

1. Add the rice to a large bowl. Wet your hands with fresh water and use them to break up the clumps of cold rice into individual grains.
2. Heat the oil in a wok or large pot over high heat. Add the onions or scallions and stir fry until the onions are translucent, 1 to 2 minutes, or until the scallions are cooked down, about 30 seconds.
3. Add the rice and toss to heat through, scraping the bottom of the wok or pot to keep the rice from sticking.
4. Reduce heat to medium-low and pour in the stock and soy sauce. Toss the rice to moisten evenly and cook until the rice soaks up all the liquid, 2 to 3 minutes. Season to taste with salt and pepper.
5. Pour the beaten eggs over the rice, and then cover the wok or pot with a lid and simmer until the egg is cooked through, 2 to 3 minutes.
6. Remove the lid and gently stir the eggs into the rice. Adjust seasoning to taste. Serve with a simple soup to make a full meal of it.

DAN CHAOFAN VARIATIONS

• Meats: Use cooked and diced chicken, ham, shrimp, beef, pork or Chinese sausages cut into rounds. Add the cooked meat or seafood to the wok or pot when you stir in the rice in step 3.
• Vegetables: Try adding peppers, peas, green beans, cabbage, sprouts, carrots, etc. Firmer vegetables should be cooked or parcooked before adding to the rice. Stir fry more tender, raw vegetables along with the onions or scallions. Add cooked or parcooked vegetables when you stir in the rice in step 3.
• Other Seasonings: Add minced ginger and/or garlic along with the onions or scallions. Substitute oyster sauce or hoisin sauce for the soy sauce. Add a splash of Chinese rice wine or sherry or sesame oil for extra flavor.

Risi e bisi

Risi e bisi (rice and peas) is a classic Venetian dish. In the past it was prepared only on the feast days decreed by the Doge (Venice's ruler), and though one can now prepare risi e bisi at any time, the dish really shines only when freshly harvested baby peas are available.

To make risi e bisi, begin by finely slicing an onion and sautéing it in oil and butter with finely minced lean pancetta or diced prosciutto. As soon as the onion turns golden add the rice (four handfuls for four people) and continue cooking, stirring constantly, until the rice turns translucent (3-5 minutes). Then add green pea broth a ladle at a time; make the broth before hand by cooking the shells of the peas in lightly salted water and then straining the liquid. When the rice is half done, add the peas (you'll want to shell 3 1/2 pounds (1.5 k) peas to have sufficient quantity), together with a handful of minced parsley. When the rice reaches the al dente stage, turn off the flame, stir in a chunk of unsalted butter the size of a walnut, and a couple of tablespoons of grated Parmigiano. If you like it, freshly ground white pepper too.
Mr. Coltro notes that risi e fasoi, rise made with freshly shelled beans by the farmers and mountain dwellers of the Treviso region, is equally tasty.
What he doesn't say is how much pancetta to use, nor how much onion, nor how much oil & butter to begin with. This is quite typical of Italian recipes even now -- the author expects one to have a sense of Italian proportions.
I'd figure:

• A medium onion
• About 2 ounces (50 g) pancetta
• A scant pound (400 g, or 2 cups) short-grained rice
• 1/3 cup each olive oil and unsalted butter
• 3 1/2 pounds (1.5 k) unshelled peas (if you must, use half the weight frozen peas, and vegetable broth)
• A small bunch parsley, minced
• 1/2 cup fresly grated Parmigiano and more at table

If you want a richer risi, boil the pea pods in chicken broth rather than water. The risi should be all'onda, in other words moist and creamy, rather than firm
Risi e bisi is geen risotto eerder een hele dikke soep.

Paella rijst

Bomba rice cooks differently than other types of rice in that the grains widen significantly instead of only becoming longer. The key feature of what makes Bomba the best is that the grain is much harder than any other variety in the world, thus allowing it to absorb more liquid (and thus flavor!) This rice maintains it’s consistency even under extended cooking; it never becomes sticky, fluffy, or mushy. Even though it absorbs more liquid than ordinary rice varieties, the grains remain separate and individually loose from one another; a desired feature for paella cooking. The texture itself leans toward an appealing, moist firmness. It has a nice mild flavor, very present yet not too sweet or nutty, nor will it interfere with even the subtlest of sauces.
The best feature: It’s very difficult to overcook. Although it’s the ultimate for paella, it’s incredible for all types of rice dishes giving them its distinct, very appealing characteristics.

zie www.hotpaelle.com

risotto rijst

Riso Superfino Carnaroli - Cascina Veneria
villafattoria.nl

Arborio rijst is een rijstsoort die met name in Italië verbouwd wordt, de bekendste soorten komen van de Italiaanse Po-vlakte. Het is, in tegenstelling tot wat veel mensen denken, geen rondkorrellige rijst, maar een rijstsoort tussen langgraan- en rondkorrelige rijst in. De korrels van Arborio rijst geven zetmeel af tijdens het koken waardoor ze kleven. De korrel neemt veel vocht op maar blijft van binnen stevig waardoor het gerecht niet plakkerig wordt. De rijst is hierdoor erg geschikt voor risotto.

De bereiding van risotto vindt in vier verschillende stappen plaats. De eerste stap is het maken van een soffrito. Hierbij wordt een gesnipperde ui, eventueel samen met een teentje knoflook, gesmoord in wat boter. Ook kan men in plaats van boter olijfolie gebruiken. Soms wordt ook een deel boter en een deel olijfolie gebruikt.
De tweede stap is de tostatura, hierbij wordt de rijst in de soffrito in twee tot drie minuten aangebakken. De rijst verandert dan van wit ondoorzichtig naar een beetje glazig.
De derde stap is het toevoegen van vocht, zoals witte wijn, water en/of bouillon. Dit toevoegen van vocht gebeurt geleidelijk zodat de rijst het water langzaam op kan nemen. Het is belangrijk om de rijst om te blijven roeren. Door de voortdurende frictie, kan het zetmeel uit de korrels naar de oppervlakte van de korrels komen en opgelost worden in het kookvocht. Dit vrijkomen van zetmeel bindt de rijst en zorgt voor de kleverigheid ervan.
De vierde stap is het toevoegen van de overige ingrediënten. Deze verschillen per gerecht. In het hoofdstuk hieronder wordt een overzicht gegeven van enkele klassieke risotto's en hun typische ingrediënten.
De laatste stap is de mantecatura. Dit is een korte rustpauze van circa één minuut, gevolgd door het toevoegen van (grana) (korrelige kaas) en boter. Hierna wordt de risotto direct opgediend, het liefst zo heet mogelijk. Door het toevoegen van deze romige bestanddelen, wordt de structuur van de risotto ook wat losser.

zie: cucinone.com


Vialone Nano rijst

Rijst met champignons (Song-I Bahb)

Kleine kastanjechampignons
Fijn gesneden uien
1 knoflookteen
Fijn gesneden vlees (varkens of rund)
rijst
zout
zwarte peper
2 rode pepers
geroosterde sesamzaadjes

Bak de champignons, de uien, rode pepers,knoflook en het vlees in olie. Voeg de rijst toe en laat de rijst glazig worden. Voeg water toe en laat in 20 minuten gaar koken met deksel op de pan. Voeg soja en sesam toe en serveer heet.

Nasi goreng Djawa

Gekookte rijst
knoflook, uien
1 theelepel ketoembar
laos
trassi
rode lombok
dunne omelet in reepjes
restjes vlees of vis
De kruiden fijn wrijven en in olie bakken met het vlees, da rijst erbij en goed mengen. Opdienen met de reepje omelet, gebakken uitjes en zoetzure komkommer.