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Calcutta Casserole

  Vegetable oil 2 Tablespoon
  Salt 1 Tablespoon
  Ground coriander 1 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
  Whole cumin seed 4
  Whole cloves 2
  Cinnamon stick 1
  Chopped blanched almonds 2 Tablespoon
  Carrots 2 , sliced
  Onions 2 Small, coarsely chopped
  Water 1⁄2 Cup (8 tbs)
  Rice 2 Cup (32 tbs) (Brand)
  Water 3 1⁄2 Cup (56 tbs)
  Cauliflowerets 2 1⁄2 Cup (40 tbs)
  Frozen peas 1⁄2 Cup (8 tbs), thawed
  Seedless raisins 1⁄4 Cup (4 tbs)

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.

Recipe Summary

Main Dish

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Calcutta Casserole Recipe