Polo Europaei (پلو اروپایی) — Continental Fusion Pilaf with Curry Ragout

• 450 gBasmati rice, rinsed
• 1200 mlWater (for soaking rice) (Enough to cover by 3 cm)
• 12 gSalt (for soaking rice) (About 2 tsp fine salt)
• 2500 mlWater (for boiling rice)
• 60 mlVegetable oil (4 tbsp)
• 60 mlWater (For steaming (about 4 tbsp))
• 400 gChicken breast, cut into 2 cm cubes
• 300 gShrimp, peeled and deveined (Medium shrimp (31–40 count))
• 250 gWhite onion, finely diced (About 2 medium onions)
• 180 gGreen bell pepper, cut into 1.5 cm squares (About 1 large pepper)
• 180 gRed bell pepper, cut into 1.5 cm squares (About 1 large pepper)
• 60 gTomato paste (4 tbsp)
• 8 gCurry powder (About 3 tsp)
• 6 gSalt (About 1 tsp fine salt)

Instructions

1. 1

   Rinse the basmati rice under cool running water until the water runs mostly clear, then drain well. Cover it with 1200 ml water and dissolve 12 g salt into the bowl, then soak for 20 minutes to help the grains cook long and separate.

2. 2

   Bring 2500 ml water to a rolling boil in a large pot, then add the soaked rice (discard the soaking water). Boil for 6–8 minutes until the grains are tender on the outside but still slightly firm in the center, then drain in a colander and rinse briefly with 250 ml cool water to stop carryover cooking.

3. 3

   Return the pot to medium heat and add 60 ml vegetable oil and 60 ml water, swirling to coat the bottom. Add half the rice back to the pot, then mound the remaining rice on top to create a gentle dome that steams evenly.

4. 4

   Use the handle of a wooden spoon to poke 5–6 holes down through the rice to the bottom of the pot so steam can circulate. Cover the lid with a clean towel and place it tightly on the pot, then steam on low heat for 35–40 minutes until the rice is fluffy and aromatic.

5. 5

   While the rice steams, heat 45 ml vegetable oil in a wide skillet over medium heat and add the diced onion. Cook for 8–10 minutes, stirring frequently, until the onion turns soft and lightly golden, which builds the ragout’s sweet base.

6. 6

   Add the chicken cubes to the onions and cook for 6–7 minutes, stirring, until the surfaces turn opaque and lightly browned. Stir in the curry powder and cook for 30 seconds so the spice blooms in the oil and perfumes the pan.

7. 7

   Add the tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly and looks glossy. Pour in 300 ml water and add 6 g salt, then bring to a gentle simmer and cook for 10 minutes to thicken into a light ragout.

8. 8

   Stir in the green and red bell peppers and simmer for 5 minutes so they soften but keep a crisp edge. Add the shrimp and cook for 2–3 minutes, just until pink and curled, then remove from heat immediately to prevent rubbery texture.

9. 9

   Fluff the steamed rice gently with a fork, lifting from the sides to keep the grains intact. Spoon the warm curry ragout over the rice on a serving platter, or serve Persian-style with the rice and ragout side-by-side so guests can combine to their liking.