Indian Meatballs with Rice Pilaf
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FROM - Uji and Garry Vroegh INGREDIENTS
1 pound ground lamb
2 green chilies, seeded
10 sprigs cilantro, leaves removed
2 teaspoons garlic, minced
20 mint leaves
1/2 teaspoon freshly ground black pepper
1 teaspoon cinnamon
1 teaspoon salt, or to taste
1 egg, lightly beaten
1/4 cup dried bread crumbs
3 tablespoons oilBASMATI RICE PILAF
6 tablespoons vegetable oil
2 cups Basmati rice
5 cups boiling water
1 teaspoon salt
4 medium onions, chopped
1 piece ginger root, 1-inch, peeled and minced
2 bay leaves
1 green chili, seeded and finely chopped
1/4 teaspoon tumeric
1/2 teaspoon cayenne pepper, more or less to taste
Salt, to taste
1/4 teaspoon sugar
2 tablespoons butter, or Ghee
1 tablespoon slivered almonds, toasted*
3 tablespoons raisins, optionalRAITA
1 cup plain yogurt
2 sprigs cilantro, chopped, plus 1 sprig for garnish
1 serrano chile, seeded and minced
1/8 teaspoon ginger root, peeled and grated
1/4 teaspoon sugar
1/8 teaspoon salt
1 cucumber, peeled, seeded, and dicedFOR THE MEATBALLS - In a food processor with the metal blade, process all the ingredients except the oil until well chopped and combined. Shape the mixture into balls the size of marbles.
In a skillet over medium-high heat, heat the oil. Brown the meatballs in batches. Remove from the pan to paper towels to drain. Set aside.
FOR THE RICE - In a saucepan over medium-high heat, heat the 1/4 cup oil. Add the rice and sauté about 1 minute or until the rice is shiny, stirring constantly.
Add boiling water and salt. Bring to a boil, then reduce heat to low. Cover and cook 20 minutes or until the rice is al dente and the water is absorbed. (Check periodically to make sure the rice does not stick to the pan. If it is sticking, stir it or add a little more water or both.)
Remove from the heat and let cool until the steam subsides. (Uji says that cooling "keeps the rice from getting gloppy when you put it in the casserole later.")
Heat 2 tablespoons oil in a large skillet over low heat. Add the onions, ginger root, bay leaves, green chilies, tumeric, cayenne, salt and sugar. Sauté for 1 to 2 minutes over the low heat. Add the cooled-down rice and toss to combine. Remove the bay leaves.
ASSEMBLY AND SERVING - In a 4-quart casserole dish, layer half of the meatballs and top with half of the rice. Repeat the layers. Dot the rice with butter. Bake in a pre-heated 350 degree oven 10 minutes or until heated through. Garnish with the almonds and optional raisins and serve with Raita.
Makes 10 servings
FOR THE RAITA - In a non-reactive bowl, whisk the yogurt until smooth. Add the remaining ingredients except the cilantro sprig for the garnish. Mix thoroughly, and serve garnished with the sprig.
Makes about 2 cups
NOTE - Texamati or other American-grown rice can be used. If Basmati rice is not available, substitute a long-grain rice, cooked to minimize stickiness.
To toast almonds, place them in a single layer on a baking sheet. Toast them, in a 350 degree oven about 10 minutes, shaking the pan occasionally to turn the nuts, until they are golden and fragrant.