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Haveeg Polo (Carrot Rice)
Method
- For best results, soak the rice for a few hours in hot water and salt befor cooking.
- In a medium size pot, half-way filled with water, bring the water to a boil.
- Add the rice (and the water it was soaking in), and let it cook for a few minutes until it starts boiling.
- Occasionally pick a few rice grains with a spoon and chew on them to see if they have softened.
- When the rice is half-crunchy half-soft, take it out and drain it in a kitchen stringer.
- Run the tab water on it to wash out some of the excess salt.
- In a medium size pot, over medium heat, pour 4 table spoons of oil, add the chopped onions and stir fry until they turn a golden brown color.
- Add the meat, turmeric and pepper and continue to stir fry until the meat is brown.
- Add the tomato sauce and salt and continue to stir fry for a few more minutes.
- Add the grated carrots and stir fry for another 5-10 minutes.
- The meat sauce is done when it starts to thicken (most of the water evaporates).
- Pour the remainder of the cooking oil in a separate medium size pot, add 4 Oz of water, then loosely spread a thin layer of rice and a thin layer of meat sauce.
- Continue in this fashion until all the rice and meat sauce have been exhausted.
- With the back of a spoon, make five holes one in the center and four around it, so that the rice can breath in the cooking process.
- Spread a little water on top and close the lid.
- Let it cook for a couple of minutes on high heat.
- When the rice starts to steam, change the setting to medium heat and let it cook for about 15 minutes.
- Then turn the heat to medium-low, sprinkle some cooking oil to stop it from drying.
- Let it cook for about another 10 minutes.
Ingredients:
4 to 6 - large carrots, peeled and grated (using the large teeth)
1 lb - ground beef
4 cups - white long grain rice
8 tbsp - cooking oil
1 - medium onion, chopped
1/2 tsp - turmeric
2 cups (16 oz) - tomato sauce
4 oz - water
pepper to taste
salt to taste
4 to 6 - large carrots, peeled and grated (using the large teeth)
1 lb - ground beef
4 cups - white long grain rice
8 tbsp - cooking oil
1 - medium onion, chopped
1/2 tsp - turmeric
2 cups (16 oz) - tomato sauce
4 oz - water
pepper to taste
salt to taste
RECIPES BY REHANA KHAMBATY
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