Thursday, August 11, 2011
Ju'hori palov (Pilaf with corn)
I love to cook "Ju'hori palov", as I am a big fan of corn:) I love it steamed, I love it baked, I love it in pilaf, I love corn fried in salt-I love corn in anyways:)besides it is very useful and healthy, low in calorie and provides with fiber.
Vegetarians can cook without any meat. Just mention that for pilaf, it is better to use baby corns or soft types of corn.
150 grams of vegetable oil
400 grams of meat (lamb, beef or chicken)cut in big chunks
2 big onions, peeled
3-4 medium sized carrots (300 grams of peeled and striped carrot)
1 big capsicum or 2 small
4-5 soft corns
Salt to taste
1 tbsp of crushed coriander seeds
1 tsp of cumin seeds
350 grams of rice
Prepare your vegetables, thickly slice onions, cut carrots in strips or flake them. Clean capsicum from seeds and just cut in half. Clean corns and wash well, to get rid of that "hair".
Heat up oil and brown meat(I used 2 chicken legs)on a high heat. Set the heat on low and put in all the vegetables on top of the fried meat.
Cover the lid and cook for about 1.5-2 hours. Stir every 20 min. Vegetables must give enough juice, that you won't need any water, but if vegetables are not so juicy and tend to stick to the bottom of the pan, you can add in a little water.
At the end, add in spices and salt.
Wash rice carefully and layer evenly on top of vegetables and meat. Pour enough water to cover rice, for about an inch and set the heat on high. Bring to boil and check for saltiness. Let all the water evaporate and then mix only the top of the pilaf (just rice) and set the heat on low. Cover the lid and cook for about 10-15 min. Open up the lid, again mix only the top of the pilaf. Cover the lid and cook for another 10-15 min or until rice is finely cooked. Take from heat and finely mix the entire pilaf. Serve on a big flat plate placing meat and corn on top. Enjoy!