Calcutta Casserole Recipe
Ingredients
| Vegetable oil | 2 Tablespoon | |
| Salt | 1 Tablespoon | |
| Ground coriander | 1/2 Teaspoon | |
| Whole black peppercorns | 1 Teaspoon | |
| Ground allspice | 1/2 Teaspoon | |
| Mustard seed | 1/2 Teaspoon | |
| Oregano | 1/2 Teaspoon | |
| Sugar | 1/2 Teaspoon | |
| Turmeric | 1/2 Teaspoon | |
| 3 or 4 whole cumin seeds | ||
| Whole Cloves | 2 | |
| Cinnamon stick | 1 | |
| Blanched almonds | 2 Tablespoon | |
| Carrots | 2 , sliced | |
| 2 small onions, coarsely chopped | ||
| Water | 1 /2 Cup (16 tbs) | |
| 2 cups Brand Rice | ||
| Water | 1/2 Cup (16 tbs) | |
| Cauliflowerets | 1/2 Cup (16 tbs) | |
| Frozen peas | 1/2 Cup (16 tbs), thawed | |
| Seedless raisins | 1/4 Cup (16 tbs) | |
Directions
Heat oil in a 3-quart saucepan.
Add salt, coriander, peppercorns, allspice, mustard seed, oregano, sugar, turmeric, cumin seeds, cloves and cinnamon.
Mix well.
Add almonds, carrots and onions; stir to coat vegetables with spices.
Add 1/2 cup water and cover.
Simmer gently 5 minutes.
Add rice, 3-1/2 cups water, cauliflowerets, peas and raisins.
Mix and cover.
Simmer until water is absorbed, about 20 minutes.
Remove cinnamon stick.
Add salt, coriander, peppercorns, allspice, mustard seed, oregano, sugar, turmeric, cumin seeds, cloves and cinnamon.
Mix well.
Add almonds, carrots and onions; stir to coat vegetables with spices.
Add 1/2 cup water and cover.
Simmer gently 5 minutes.
Add rice, 3-1/2 cups water, cauliflowerets, peas and raisins.
Mix and cover.
Simmer until water is absorbed, about 20 minutes.
Remove cinnamon stick.
Chef
