Cook up Rice - CurryAnything

Ingredients

• 1 lb fresh beef
• 1/2 lb corn beef (salt beef)
• 1/2 lb beef tripe (optional)
• 1 lb dry pigeon peas or 2 tins
• Black eye can also be used
• 1 pint rice (parboil or basmattie parboil takes a little longer to cook)
• 2 tins coconut milk
• 1/2 head garlic(chopped)
• 1 medium onion (chopped)
• 2 stalk celery (chopped)
• 4 head scallion/shallot(chopped)
• 6 sprigs fresh thyme or 1 tablespoon dry
• 1 medium hot pepper
• 1 bunch fresh basil (chopped)or 1 tablespoon spoon dry
• 4 beef bullion
• 1 pot spoon oil
• 1/2 tbs sugar
• salt if needed
• Soak dry peas overnight if not using peas in tin
• Wash all meat and cut it into small pieces
• Heat oil in a pot/pressure cooker
• add all meats and fry allowing all juices to evaporate
• Add all other ingredients EXCEPT RICE, MILK, AND PEAS IN TIN
• Add 3 cups of water boil or pressure until meat is 3/4 tender you may need to pressure for 7 minutes on high, if boiling you will need to add water as needed
• Add soaked peas and allow it to boil until peas are tender-Ish. NOTE: black eye boils before pigeon peas, if you are using tin peas then you will add that with the rice
• Add rice and milk
• Stir and taste – add salt if needed
• Cover and allow to simmer for a few minutes
• Add 2 cups water, cover, and simmer on low heat for 10 minutes
• Check rice for tenderness – add little a water if needed
• When the rice is 3/4 done remove the cover and allow the liquid to evaporate
• Cover and remove from heat
• Allow it to sit for 10 minutes
• NOTE: okra and/or spinach can be added when rice is 1/2 done. The okra head and tip must be removed if the tips can cut easily discard them, as they will not cook
• How to make vegetable rice with garlic
• how to curry rice with vegetables