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Junglee Palao




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


Junglee Pulao
original recipe by Solvieg Thornton


List of Ingredients




* 250 gms (about 1 cup) leftover meat (lamb or beef) curry
* 1 cup Basmati rice
* 1 large onion
* 2 large tomatoes
* 2 tbsps garlic paste
* 1 tbsp ginger paste
* 2 tsps coriander powder
* 1 tsp cumin powder
* 1/2 tsp turmeric powder
* 2 green chillies slit lengthwise
* 1 tbsp garam masala powder
* 1 cup mixed vegetable (beans, peas, carrots, cauliflower, potato, etc)
* 2 1/2 cups hot water
* 3 tbsps vegetable/ canola/sunflower cooking oil

Recipe



BL says Junglee is the Punjabi word for wild or crazy, mixed-up. This dish is a throw it together kind of thing but is very popular in Indian homes. It's economical, allows one to use the last little bits of all kinds of veg, or to plan ahead and buy what the recipe calls for. You can adjust the seasonings and chilis to your own tastes.

* Wash the Basmati rice well and soak in a bowl of water for 15-20 minutes.

* Heat the oil in a deep, heavy-bottomed pan and add the onions. Fry till golden but be careful not to burn. Add the garlic and ginger pastes and fry till light brown.

* Add all the powdered spices, tomatoes and green chillies. Fry till the oil begins to separate from the masala.

* Add the rice, leftover meat curry, veggies and water and mix well. Add salt to taste.

* Bring the rice to a boil, simmer, cover and cook till all the water dries up. If the rice is still slightly uncooked add half a cup of water to it and continue to cook.

* Serve piping hot.