Ingredients with Measurements:
- 1 lb ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup long-grain rice
- 2 cups water
- 1 can (13.5 oz) coconut milk
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. In a large pot, cook the ground beef over medium heat until browned, stirring occasionally.
2. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent.
3. Add the ground cumin, paprika, salt, and black pepper to the pot and stir to combine.
4. Add the long-grain rice and water to the pot and stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
6. Simmer the mixture for 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
7. Stir in the coconut milk and chopped cilantro, and cook for an additional 5 minutes, or until heated through.
8. Serve the Sulu Khingal with Coconut Milk hot, garnished with additional cilantro if desired.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for cooking the ground beef and onion
- Low heat for simmering the rice and coconut milk mixture
Serving size:
- This recipe serves 4-6 people
Nutritional information:
- Calories: 450
- Fat: 25g
- Carbohydrates: 30g
- Protein: 25g
Substitutions for ingredients:
- Ground beef can be substituted with ground lamb or ground turkey
- Long-grain rice can be substituted with basmati rice or jasmine rice
- Cilantro can be substituted with parsley or green onions
Variations:
- Add chopped vegetables such as bell peppers or carrots to the pot with the onion and garlic for added flavor and nutrition
- Use vegetable broth instead of water for a vegetarian version of this recipe
- Add a can of drained chickpeas or black beans to the pot with the coconut milk for added protein and fiber
Tips and tricks:
- Be sure to stir the mixture occasionally while cooking to prevent the rice from sticking to the bottom of the pot
- If the mixture seems too dry, add a splash of water or additional coconut milk to the pot
- For a spicier version of this recipe, add a pinch of cayenne pepper or red pepper flakes to the pot with the other spices
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat the leftovers in the microwave or on the stovetop until heated through
Presentation ideas:
- Serve the Sulu Khingal with Coconut Milk in individual bowls, garnished with additional cilantro and a sprinkle of paprika
Garnishes:
- Chopped cilantro
- Paprika
- Green onions
Pairings:
- Serve this dish with a side of naan bread or pita bread for dipping
Suggested side dishes:
- Roasted vegetables such as broccoli or cauliflower
- A simple green salad with a vinaigrette dressing
Troubleshooting advice:
- If the rice is still undercooked after simmering for 25 minutes, add a splash of water or additional coconut milk to the pot and continue cooking until the rice is tender
Food safety advice:
- Be sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat
Food history:
- Sulu Khingal is a traditional Uzbek dish that is typically made with lamb or beef and served with a yogurt sauce
Flavor profiles:
- This dish is savory and slightly spicy, with a creamy coconut milk sauce that adds a hint of sweetness
Serving suggestions:
- Serve this dish as a main course for dinner or lunch
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Region: Thai