A Pilau made with Leftover Curry – #WastelessJourney

I was recently asked to enter a competition and all I needed to do was create a recipe from leftovers. Now this is my favourite bit – not because we have a lot of leftovers but because I don’t like to see waste especially when it concerns food.

A lot of the time we throw away food (I’m guilty of this too) simply because it’s not appealing any more. If it’s gone off yes that’s understandable. But there are times when we just don’t feel like eating what’s in the fridge. It may be because it’s been forgotten (well not too long I hope) or it just has not come out the way it was intended to.

Don’t despair – I’m here to help…I hope.

Here’s a recipe made with leftover curry. Now we all know that a curry actually tastes better the next day – for some strange reason. Here’s a way to make that taste go further only to use it to make something entirely new and just as delicious.

This is what is called a Junglee Pilau in India. Quite a popular Anglo-Indian dish, it comes from the term ‘Junglee’ which means wild in Hindi. It also refers to a person that may be a little less refined. I’m not saying I fall into this category but the pilau is quite delicious.

It is perfect for using left over meat or vegetable curries.

The great thing about this recipe is that every dish comes out unique because it depends on the curry and the vegetable combinations you use. It is perfect for a cold day and needs to be served warm and spicy.

Ingredients –

  • 2 cups of rice
  • Left over curry (about 500 gms of meat should be in it)
  • Leftover vegetable curry
  • 1/4 cauliflower
  • 1/2 cup peas
  • 1 onion sliced
  • 2 tablespoons oil
  • Chopped coriander
  • 1 tomato
  • 2 bay leaves
  • salt to taste
  • 1 teaspoon garlic paste
  • 3 potatoes cut into 4 pieces each
  • 2 chillies (finger chillies or bird’s eye)

Method –

Heat oil in a utensil. Fry the onions till lightly browned.

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Add the potatoes and and fry for about 2 minutes. Add the garlic and saute for a little longer.

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Stir in the rice and fry for about 2 minutes.

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Then add the curry with the gravy too. The curry I’ve used for this particular recipe is Chicken Masala. Add the raw vegetables (cauliflower and peas). If you are using frozen peas you can add them later. If you like it spicy and the curry you’ve used is not too spicy you can add two finger chillies.

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Add about 3 glasses of water and cover the vessel and cook on low flame for about 20 minutes.

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Add the frozen peas and the cooked vegetable curry and cook for another 5 minutes until rice is done.

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Garnish with coriander.

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Serve with Pappadum and Pickle. Yum!!

The Waste-less Journey has been created by AO.com

For more tips on less waster visit A Waste-less journey

Disclaimer: This is an entry for a competition to win a fridge freezer that was posted on Best British Bloggers All ideas and opinions are my own.

 

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