Gunpowder: Explosive Flavours From Modern India by Devina Seth

Author:Devina Seth [Seth, Devina]
Language: eng
Format: epub
Amazon: B07CKYFNDR
Publisher: Kyle Books
Published: 2018-06-13T23:00:00+00:00

WILD RABBIT PULAO

We call this Aunty Sulu’s pulao. It comes from Nirmal’s mother. She made this for me after Nirmal and his wife had their first child. I brought a gift to the house and in exchange she asked me what I’d like her to cook for me. I’d tried her famous rabbit pulao before, so this was the dish I requested.

SERVES 4–6

1 whole wild rabbit (approx. 800g), prepared and cut into 5–6 pieces

300g basmati rice

100g dried cranberries or sour cherries

3 tablespoons olive or rapeseed oil

2 tablespoons ghee

2 onions, thinly sliced

250ml vegetable stock

6 green cardamom pods

8 cloves

1 cinnamon stick

1 bay leaf

12 strands of saffron, soaked in 2 tablespoons warm water for 10 minutes to release the colour and aroma

2 tablespoons freshly squeezed lemon juice

30g freshly chopped mint leaves, to garnish

30g freshly chopped coriander, to garnish

sea salt

FOR THE MARINADE

2 tablespoons grated fresh ginger

4 garlic cloves, very finely chopped

4 tablespoons natural yogurt

1 green chilli, finely chopped

a pinch of chilli powder

1 tablespoon ground turmeric

5 tablespoons finely chopped mint leaves

5 tablespoons freshly chopped coriander

2 tablespoons garam masala (shop-bought, or see here)

1 Check over the rabbit and remove any shot remnants you might find (they’ll be little lead dots the size of a coriander seed or smaller).

2 In a large bowl, mix together all the marinade ingredients and then use your hands to rub the mixture into the meat. Cover and marinate in the fridge for 6 hours, or overnight. Bring up to room temperature before using.

3 Place the rice in a dish, cover with water and soak for 30 minutes. Place the cranberries or cherries in a separate dish and cover with water. Add a pinch of salt.

4 Heat 2 tablespoons of the oil and the ghee in a sauté pan with a lid over a medium heat. Stir in the onion with a large pinch of salt, as this will help draw the moisture from the onion and speed up the cooking. Sauté for 5 minutes until dark brown.

5 Add the rabbit with all the marinade and cook until nicely coloured all over. Pour in the vegetable stock and stir well, then cover with the lid. Reduce the heat and simmer gently for 1 hour.

6 In the meantime, pour 600ml water into a large saucepan. Add the cardamom, cloves, cinnamon and bay and bring to the boil over a medium heat. Reduce the heat, cover with a lid and simmer for 15 minutes or so until all the flavours from the whole spices infuse the water. Add the remaining oil and ½ teaspoon salt, then drain your soaking rice and add to the boiling water. Cook for 12 minutes or until all the water has been absorbed. Take off the heat but keep the lid on to let it steam through for a further 5 minutes.

7 Check that the rabbit is tender, then take off the heat and mix with the rice. Strain the cranberries or cherries and stir through the dish together with the saffron, soaking water and all. Season with salt, to taste, and finish with the lemon juice and freshly chopped mint and coriander.

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