Well, actually the whole process of attempting it started a few days back when I was driving all over town to find the ingredients for it. I guess this was a good reason to finally buy coriander. I found most of the components at my regular grocery (plain yogurt, anyone?), but the Garam Masala spice mix eluded me. I was already out in town, so I dialed up Goog-411 (yes I live in the dark ages and am quite content without an iPhone and its accompanying invoice) and found a place called Taj Bazar on the Boulevard (what isn't on the Boulevard in this area??). Score! I even found some naan, so we could get the full experience here.
My carbo-holic self could eat this stuff all day!
I decided to use a recipe featured on The Pioneer Woman's cooking blog. I love the pictures of each step -- so great for an amateur chef like me. I obviously did not need 6 servings, so luckily for me, this recipe was also posted at the PW's recipe-sharing community Tasty Kitchen. And Tasty Kitchen has a nifty converter feature, so you don't even have to do any math!
Or so I thought, anyway. The water for the rice isn’t listed on the ingredients so I had to do the math for that, along with the Garam Masala spice and some other items. Check out my hasty fractions to figure out the water for 4 servings of rice:
I took AP Calc for this?
Also, I would like to say that this recipe's difficulty was grossly underestimated -- it was by no means "easy"! I haven’t been cooking for very long, and this is probably one of the most ambitious recipes I’ve tried. Since you have 3 things going on – broiler, rice, and stovetop, I really wouldn’t call it easy. I will say that this was my first time ever using B's rice cooker, and I'm completely SOLD. Throwing all the ingredients in this puppy and flipping a switch? Now that's easy! The rest of it . . . well, notsomuch.
In the past year or so, I've discovered that I have a pretty nasty intolerance to garlic (it makes me nauseous), so I had to skip that step. That was probably a giant mistake, due to the moisture that garlic can add. Maybe I should've just added more butter or something in its absence. But again, amateur chef over here. Basically what happened was that my pan was too dry when I put in the spice mix and it kicked back at me and my sinuses, sending me into a wicked coughing fit and smoking up my little apartment. I had invited a friend over to be part of my cooking adventure, and she was on the phone discussing wedding plans with her future mother-in-law during all this culinary commotion. I was pretty concerned my smoke alarm would go off, but I was able to curb it by immediately grabbing the tomatoes and throwing them in (thank God I’d already opened the can, time was of the essence here!). Next time I make it, I’ll do tomatoes first, then spice and let it simmer. Garlic problem = solved. (I hope.)
My finished product didn’t come out in that nice orange color from the picture – it was more like a sludgy toilet brown. It might’ve had to do with how dark my Garam Masala was to begin with? It’s sort of a deep red/brown.
You don't even know how happy my apartment is that this does not contain curry.
Overall, it tasted decent, but a bit too spicy for my friend and I, so we chopped up a fresh tomato and threw it in and that helped a bit. And thanks to the fabulous naan, we ate this with our fingers like real Indians! Well, for about three minutes anyway, then we switched to forks.
I will be making this again, but with a few tweaks. Hopefully next time I’ll get it right and not burn the place down in the process. B and I had discussed having this for his "first night back" homecoming meal, but I think I'll be breaking it to him gently that he's getting tortellini instead.