Makes 5-6 servings
1 and a half cups rice –> washed and soaked for 30 minutes.
On a small plate, keep these spices ready:
2 sticks of cinnamon
1 level tablespoon whole cumin seeds
Also, you will need
half a cup of raw minced beef or lamb
1/2 to 1/2 half cup peas broccoli or (half boiled)
2 potatoes, peeled and cut into bite-sized pieces
1 to 2 carrots, diced (half boiled)
1 tbsp chopped capsicum red or yellow or green (optional)
2 tablespoons sweet corn
1/2 tsp chili powder or to taste1 teaspoon turmeric powder
1/2 teaspoon coriander powder
1/4 teaspoon black pepper powder
1/2 teaspoon freshly ground roasted cumin powder
water or stock, warm (for every cup of rice, you will need 1 and quarter cups of water)
2 onions, chopped
4 – 5 tablespoon oil
1/2 teaspoon garlic paste
1/2 teaspoon ginger paste
A bit of chopped coriander
A} Take a pan and put it on your stove. Remember that the rice will double after cooking, plus the veggies and potatoes that will go in there; you will need to have enough space in the pan. Turn on the heat and once the pan is hot, add the oil
B} Add the whole spices you had placed on the small plate —> Cumin, cardamon, cinnamon, pepper, cloves.
C} Once they splutter in the oil, add your chopped onions
D} Fry them until they are translucent, stirring with a wooden spoon.
E} Add the mince
F} Add the turmeric, salt cumin powder, chili powder, garlic, ginger and black pepper powder
G} Cook until the mince is brown and excess water has dried off
H} Add the potatoes and stir fry for a minute, then add the carrots, peas, sweet corn, and a bit of chopped coriander.
I} Stir together for a few minutes, then add the stock/water and a bit of salt to taste. Let the stock simmer and taste for the salt. You should be able to tasty the saltiness. If it feels just right, it means you have too little. Remember that the rice will need some salt too, let the salt be enough that you can taste it to be a bit more than you would want, but not too much
J} Once the water starts boiling, drain your rice which should have been pre-soaked for about 30 minutes and add this rice to the stock.
K} Sprinkle a bit of coriander and stir a little.
L} Let this cook on high heat for 2-3 minutes, stirring now and then, then reduce the heat to medium and keep cooking it whilst covered until the water diminishes, giving it a stir every now and then to make sure all the rice is cooked evenly and perfectly.
M} Once you find there is very little water left in the rice, reduce the heat to the lowest point possible
N} Seal your pan by using a tight lid
O} Leave the rice to continue steaming on very low heat for a good 10 minutes
P} Switch off, open the pan and fluff the rice a little bit. Allow it to cool completely in preparation for the next step.
You will need:
Puff pastry squares.
Q} Roll out the pastry as thin as you can get it without tearing
R} Cut into squares or take a medium sized bowl. Place the rolled out pastry over the bowl (make sure the pastry is larger than the bowl) and push the centre into the bowl to form the ‘pocket’ dome-shape, leaving some inches of pastry hanging all around the outside of the bowl to be used for closing / sealing the pocket.
S} Add your rice filling in the bowl, then close up the pocket by folding over the extra pastry and sealing with some egg white.
T} Turn the bowl over and gently lift it away, the pocket will fall out easily.
U} Continue forming the pockets by repeating the process until all are done.
V} Place the pockets on a greased or lined up baking tray.
W} Pre-heat the oven at 180 C
X} Brush the pockets with some egg yolk
Y} Bake for about 25-30 minutes or until the pastry is turned golden brown and crispy.
Z} Serve hot with some salad and dip of your choice.