Prep 10 mins
Cook 30 mins
- 1 cup basmati rice
- 1 cup cauliflower, chopped
- 8 ounces mushrooms, diced
- 2 green chili peppers, diced
- 1 cup pineapple, diced
- 2 medium onions, chopped
- 1 medium green bell pepper
- 1 tomatoes
- 1 cup tomato paste
- 3 tablespoons curry powder
- 1 bouillon cube
- 2 cups boiling water
- 2 teaspoons marmalade
- 2 teaspoons tomato sauce
- 2 teaspoons olive oil
- salt and pepper
- Put two cups of water into a saucepan.
- Add one cup of basmati rice.
- Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until water is absorbed.
- Chop one medium onion, one medium green bell.
- pepper, chile peppers, and fry them in a little olive oil for 5-10 minutes until soft.
- Add mushrooms.
- Add 3 tablespoons curry powder (or varied to taste) to a cup of boiling water.
- Add curry mix to skillet and simmer 5 minutes.
- Add one cup tomato paste, 2 tsps marmalade, and 2 tsps tomato sauce (or to taste) to the skillet and stir well.
- Crumble boullion cube in a cup of boiling water and add to skillet.
- Adding more water or more tomato paste depending on desired level of thickness.
- Add a cup of chopped cauliflower and a cup of pineapple chunks to the mixture, cover and simmer for 15 minutes.
- Chop remaining onion and tomato, tossing both into a separate bowl with the paprika.
- Serve as a garnish.
Except for the pineapple, this was a wonderful curry. The combination of flavors was very good, tomato, marmalade, curry powder, everything we like in a curry. I was a little sceptic about adding the pineapple, it just didn't do it for us. I will make this again, it's bound to become a standard vegetable side dish in my house, but next time I will leave out the pineapple.
This was nice and we all loved it, even my brother who is a picky eater had a bowl full of it! I omitted the pineapples completely. Also, I didn't have marmalade, so I substituted that with mixed fruit jam and the green bell pepper with a red bell pepper as I didn't have the green bell pepper at hand. I used 1 can(425gm) of mushrooms. I did not add additional salt as I'd used 1 cube of Maggi Vegetable Stock with onion and it contains salt already, so why add more? Also, I did not add even a pinch of paprika/black pepper. We found it to be spicy as it was(I used only 1 green chilli), so next time, I plan to totally omit the green chilli from this recipe. Now here's the interesting part: While making the recipe in the kitchen, I realised that this was a curry and not a pulao actually, as I'd assumed blindly. So, after step no. 12 in the recipe, I added in the washed and drained rice and an additional cup of water. I brought the curry- rice mixture to a boil. Then, I lowered the flame, partially covered the skillet and allowed this to cook into a "truly magnificent pulao"! It was just great with low-fat plain yogurt. It was my meal for tonight, infact and I really loved it except for it being a little more spicy than I can have. But, its definitely a wonderful recipe and I hope many more people try it. (Please note: I did not do the 1st three steps in the order mentioned in the recipe,but did that after step number 12 like I just said).Good luck in the contest! Hope you emerge a winner!