Meat Pulao (rice casserole) with leftovers and a Raita

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A couple of weeks ago I made a beef curry which was wonderfully delicious.

https://indianculinarycenternyc.wordpress.com/2017/07/10/sunday-beef-curry-with-potatoes/

What was leftover was not enough to feed 3 people – the number of people in my household and so I repurposed it into a pulao (rice casserole). This was enough to happily feed 3 people and it was also a new dish from leftovers.

I like to cook this way and following are the instructions to make the rice.

I have several recipes for rice on the blog and as most of my recipes, these are suggestions and feel free to use what you have.

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Saute an onion and a tsp. of cumin in a tsp of oil.  Cook for about five minutes and then add the leftover beef curry (or any curry you may have on hand).  Heat through and add frozen peas if you like.  Now add a cup of basmati rice (more if you have a lot of leftovers).  Stir well and brown the rice a little.  Next add 2 cups of water (a little less if there is a lot of sauce in the curry) and bring to a boil uncovered. Taste the water for seasoning – add some salt if you need it.

When the water comes to a boil, lower the heat to a simmer and cover for about 15-20 or until all the water has been soaked up.

Let stand for a few minutes.

In the meantime I made a raita (a yogurt dish with various ingredients like cucumber, onions, tomatoes or herbs).

I had a boiled potato that I diced, a tomato and sliced a red onion. Mixed in plain yogurt. Seasoned with salt, cumin powder and dried mint.

Now serve the rice with the raita.

You have a new and delicious dinner.

Until I cook again!

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