Asian Recipes

special chicken

2012-08-05T06:51:00.002-07:00

Special SATRANGI CHICKEN

INGREDIENTS
1/2 Kg Boneless Chicken julienned
1 large Capsicum julienned
1 Tbsp or 6 No. Black Olives stoned & sliced thinly
2 Tbsp or 12 No. Green Olives, stoned & sliced thinly
200g Cottage Cheese, cubed
4 Tbsp Oil
1 tbsp cashew nuts
4 Tbsp Butter
1 Tbsp Green Chilies Paste, heaped
1 Tbsp Ginger Garlic Paste, heaped
1 Tsp Salt, leveled
1 Tsp Crushed Black Pepper, heaped
4 Tbsp Yoghurt, whipped
6 Tbsp Cream, whipped (150 ml or 3/4th of a packet)

METHOD
Heat Oil & Butter together, Sauté Ginger Garlic Paste, Add Chicken
Stir fry for 5 minutes till its color changes to white (cooked state), Season with salt, crushed black pepper, green chilies paste, Mix. Add Yoghurt with cashew nuts paste and Mix. Cover & cook for 15 minutes. Add Capsicum, Stir fry then Add Black & Green olives, Cottage Cheese Cubes and Cream Mix and Remove from flame, Dish out.

Potato kachori

2012-08-05T06:50:00.000-07:00

Ingredients:
2 big potatoes
2 tbsp yellow corn meal
Salt to taste
¼ tsp Black pepper powder
1 tbsp lemon juice
Oil for deep-frying

Stuffing:
1 cup green peas
½ tsp cumin seeds
Pinch of asafetida
2 tbsp cilantro leaves chopped fine
1 tbsp ginger grated
2 green chilies chopped fine
1 tbsp lemon juice
Salt to taste
2 tbsp cooking oil

Method:
Heat 2 tbsp of oil in a pan on a medium flame. Add cumin seeds and asafetida. When cumin stops spluttering add peas, grated ginger, chopped green chilies, and salt. Fry till peas are half done. Take out peas in a bowl, add cilantro leaves and lemon juice, keep aside to be used later to stuff kachori.
Boil and mash potatoes. Add cornmeal, black pepper powder, salt and lemon juice and mix well. Knead potato mix in the same way as you knead the wheat flour dough to make the roti (flat bread).
Now apply some oil on your palms and put some of the potato mix in the cupped palm of your hand, and form it into a hollowed cup about size of half a lemon. Add some of the pea mixture in the potato cup, and cover with the potato mix around it to make a ball. Roll the ball between the palms to make a smooth ball.
Heat oil in a deep pan or kadhai on medium heat and fry the potato kachoris until light brown.
Serve with chutney or ketchup of your choice.

Chicken Steaks With Rice

2012-08-03T06:29:00.002-07:00

Ingredients For Chicken Steaks:
Boneless chicken 2 breast pieces
Salt for taste
Tikka powder 2 tsp
Chilli powder 1 tsp
Mustard powder 1 tsp
Wocestershire sauce 1 tsp
Lemon 1 in no
Ginger paste 1/2 tsp
Garlic paste 1/2 tsp
Oil 1 tsp
For salad:
Carrot 1 in no
Cucumber 1 in no
Cabbage in small quantity
Steak sauce 1 tsp
Chilli sauce 1 tsp
Mustard paste 1 tsp
Vinegar half tsp
Stirr all these vegetables in the sauce and then have it steaks
Method:
Put the chicken in a bowl n merinate it with all the ingredients for 1 hour and then grill it at grill pan until it becomes ready. Put it out in a dish containing french fries and put some cheese on steak if u like.Enjoy it with salad and steak sauce and if you like to take it with rice then recipe for rice is below.
Rice:
Take some oil in a pan and fry cumin seeds(zeera) in it. Add some salt in it then add water in it and boil it. Add rice in it and cook it.
If u like steaks with rice then take it otherwise enjoy it separately. I hope u will enjoy it

Chilli beans with rice

2012-04-29T18:24:00.000-07:00

Ingredients:

* 2 tbsps Olive oil
* 350 gms Basmati Rice
* 1 tbsp Plain Flour
* 1 tbsp Tomato Juice
* 1 Garlic Pod, crushed
* 1 Large Onion, chopped
* 1 tbsp Hot Chilli Powder
* 150 ml Hot Vegetable Stock
* 400 gms Chopped Tomatoes
* 400 gms Red Kidney Beans, rinsed & drained
* Salt and Freshly Grated Black Pepper
* Fresh Parsely, chopped

Method:
1. Wash the rice several times under cold running water. Drain and cook in a pan of simmering water for 10-12 minutes, until tender. Drain and keep warm.
2. Meanwhile, heat the oil in a frying pan. Add the onion and garlic and cook for 2 minutes.
3.
4. Stir the chilli powder and flour into the onion and garlic mixture. Cook gently for 2 minutes, stirring frequently.
5. Stir in the tomato puree and chopped tomatoes. Add the kidney beans and hot vegetable stock. Cover and cook gently for 12 minutes stirring occasionally.
6. Season the chilli sauce with salt and freshly ground black pepper. Drain the rice and serve at once, with the chilli beans, sprinkled with a little chopped fresh parsley.

Garlic Chicken with Orzo Noodles

2012-04-20T14:10:00.000-07:00

Ingredients :

1 cup uncooked orzo pasta
2 tablespoons olive oil
2 cloves garlic
1/4 teaspoon crushed red pepper
2 skinless, boneless chicken breast halves - cut into bite-size pieces
salt to taste
1 tablespoon chopped fresh parsley
2 cups fresh spinach leaves
grated Parmesan cheese for topping

Directions:

Bring a large pot of lightly salted water to a boil. Add orzo pasta, cook for 8 to 10 minutes, until al dente, and drain.
Heat the oil in a skillet over medium-high heat, and cook the garlic and red pepper 1 minute, until garlic is golden brown. Stir in chicken, season with salt, and cook 2 to 5 minutes, until lightly browned and juices run clear. Reduce heat to medium, and mix in the parsley and cooked orzo. Place spinach in the skillet. Continue cooking 5 minutes, stirring occasionally, until spinach is wilted. Serve topped with Parmesan cheese.

Turkish koftay

2012-04-18T06:11:00.000-07:00

Turkish Kofte

Ingredients:
500 gm lamb-minced
4 pieces bread
1/4 cup milk
3 tbsp chopped onion
2 tsp fresh parsley-chopped
1/2 tsp chopped garlic
2 tbsp olive oil
1 eggplant
1 green zucchini
2 tbsp diced tomatoes
1 tsp tomato paste
1 tsp basil paste
1/2 cup water

Method:
Put bread, milk, pepper, salt, black pepper, onion, parsley, garlic and lamb in a bowl

Mix well. Divide into equal barrel shaped portions. Apply little basil paste on them.

Now shallow fry them in a pan. Add diced tomato, onion, parsley, tomato paste and water to make a gravy. Keep aside

Peel the eggplant and zucchini. Cut into long strips. Sprinkle them with a little salt and sear in a pan till it turns colour.

To serve, wrap the kofte in the eggplant and zucchini. Garnish with remaining gravy, parsley and olive oil.

Garlic naan

2012-04-18T06:10:00.000-07:00

Ingridents

4 tsp. of Dry Yeast
4 tsp. of Caster Sugar
A pinch of Salt
1 tsp. Baking Powder
½ cup Whole Milk
1 pound of All-Purpose Flour (Maida)
1 Egg (beaten)
8 tbsp. of Plain Yogurt
2 tbsp. Vegetable Oil
4 cloves of Garlic (Lehsan) (finely sliced)

Method

Warm the milk until it is just hot to the hand. Stir in the sugar and yeast and leave for 10 minutes. Sift the flour and add the salt and baking powder to it. Slowly stir in the yeast mixture and the rest of the ingredients and mix to a dough.

Knead the dough for approximately 10 minutes and place it in a covered bowl for an hour and a half in a warm place. It should double in size. Preheat the oven to the highest heat with a heavy baking tray. knead the dough gently and divide into 4 portions and roll into a tear shape. Grease the baking tray, lay out the bread, sprinkle evenly with the garlic and return tray to the oven.

Cook for 10 minutes and then place the nans under a hot grill for another minute or so or until brown. Lightly dust the breads with extra vegetable oil before serving.

crisp roast chicken

2012-04-14T17:05:00.002-07:00

Ingredients:

• 2kg free-range chicken

• 1 lemon, quartered

• 1 bunch thyme

• 50g butter, melted

• 2 tablespoons olive oil

• 675g chat potatoes

• steamed carrots and peas, to serve
Method:
1. Preheat oven to 220°C. Remove excess fat from chicken cavity. Wipe chicken inside and out with paper towels (see tip). Select a roasting pan with sides 4cm high.

2. Place lemon and thyme in chicken cavity. Tie chicken legs together with un waxed string and tuck neck flap and wings underneath. Combine butter and oil in a small bowl. Brush over both sides chicken. Place, breast side down, on a greased roasting rack in pan. Roast for 35 minutes.

3. Meanwhile, place potatoes in a saucepan and cover with cold water. Bring to the boil over high heat. Cook for 10 minutes or until almost tender. Drain. Return potatoes to saucepan. Cover to keep warm. Remove chicken from oven. Turn over and baste with butter mixture. Arrange potatoes around chicken. Brush with butter mixture.

4. Roast both for a further 37 minutes or until juices run clear when chicken thigh pierced with a skewer. Cover and stand for 15 minutes to rest. Carve chicken and serve with potatoes and steamed vegetables.

Chicken and cheese panini

2012-04-07T15:38:00.000-07:00

Ingredients
Whole wheat bread: 2 slices
Chicken: ½ cup boiled or grilled
Mozzarella cheese: 2 thick slice
Iceberg lettuce: 1-2 layers
Hot sauce: to taste
Ketchup: ½ tsp
Black pepper: ¼ tsp
Salt: to taste
Butter: to grill the sandwich

Method
On a slice of bread put mozzarella cheese, layer of chicken, lettuce, hot sauce, ketchup, black pepper, salt and second layer of mozzarella cheese.
Put butter on the outside of the bread.
Place on the Panini grill and grill until the grill marks appear on the bread.

For stove top:
Place the sandwich on non stick pan with butter. Put something heavy on the sandwich so that all the ingredients really mingle. Grill both side for about 4 minutes.

creamy rice

2012-04-07T15:36:00.002-07:00

ingredients

2 cups long-grain rice
Two onions, chopped
Oil for sautéing
1 3/4 cups water
1 tsp. salt
2 cups of soy milk
Additional 3/4 cup of water

Method

Clean and wash the rice until the water runs clear. Drain. Sauté the onions
in oil. Add the salt to the water and bring to a boil. Add the soy milk and
additional water to the boiling water, then add the rice and onions. Boil until
soft and purée-like.

Adobo Spicy Chicken

2012-04-07T15:35:00.000-07:00

Adobo Spicy Chicken

Ingredients

Chicken breast ½ kg
Tomato 1
Bay leaf 1
Chicken cubes 1
Green chilies 3
Dry Kashmiri chilies 3 – 4
Cloves 4 – 5
Garlic 3 – 4 cloves
Whole black pepper 1 tsp
Cinnamon 1 piece
Oregano ½ tsp
Thyme ½ tsp
Vinegar 3 tbsp
Whole cumin seeds ½ tsp
Oil 3 – 4 tbsp
Salt to taste
Aluminum foil as required

Method

• Cut each chicken breast into two, flatten with hammer.
• Boil 3 – 4 dry Kashmiri red chilies, put boiled chilies in blender with 3 green chilies, ½ tsp thyme, ½ tsp oregano, 3 – 4 cloves of garlic, 1 tomato, 1 chicken cube and 3 tbsp vinegar.
• Blend well till smooth paste is formed. Add a little water if required.
• Grind together 1 tsp whole black pepper, 1 cinnamon stick, 4 – 5 cloves, ½ tsp cumin seeds and 1 bay leaf. Grind finely and add to the tomatoes chilies mixture. Also add salt to taste and mix well.
• Marinate chicken with prepared marination very well.

• Now fry in a grill pan with a little oil till golden brown from both sides.
• Now wrap chicken in aluminum foil and bake in a preheated oven on 200 degrees for 8 – 10 minutes.
• Serve with bread or boiled rice.

do paiza

2012-02-18T08:15:00.000-08:00

Ingredients

½ Kg. mutton
(can also be cooked with beef)
6-7 onions chopped
3-4 whole dried red chilies
2 tsp garlic (Lehsan)
2 tsp ginger (Adrak)
1 tsp garam masala powder
3 tbs. yogurt
3-4 tbs. oil
½ tsp. salt (according to taste)

Instructions

Sauté slices of 1 onion in oil till light brown.
Add Garlic (Lehsan), Ginger (Adrak), salt and meat and allow the water to dry on medium heat stirring constantly.
Then add red chilies and rest of the onion and add about 2-3 glasses of water. Cover and leave to soften on low heat.
When the meat is tender and the water has dried (otherwise dry water on high heat), add yogurt (well whipped) and cook till the oil is seen to be separating out. Add the garam masala and mix and remove from heat.
Serve with naan
Serving: 2 to 3 persons

Matar keema

2012-02-18T08:13:00.000-08:00

Ingredients

½ kg. minced beef
250 grm. Matar
2 tomatoes
1 onion (large size)
6 tbs. oil
6 whole black pepper (Kali Mirch)
6 cloves (Laung)
1 black cardamom (Bari Ilaichi)
1/4 tsp. cumin seeds (Zeera)
1 tsp. coriander (Dhaniya) powder
1 tsp. salt (according to taste).
¼ tsp. turmeric (Haldi) powder
¾ tsp. chili (Lal Mirch) powder
1 tsp. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste
½ tsp. garam masala powder

Instructions

Finely chop the onion and sauté in oil until light brown.
Add all the spices and finely chopped tomatoes.
Cook on medium heat till water is almost dried. Add mince meat mix and dry the water again.
Add 2 glasses of water cover and cook till meat is tenderized and the water dries.
Add Matar and cook till it is soft.
Sprinkle garam masala powder. Garnish with fresh green Coriander (Dhaniya) leaves, green chilies and Ginger (Adrak) slices and lemon juice.
Serve with naan
Serving: 4 to 5 persons

Chessy Lasagna

2012-01-08T07:27:00.000-08:00

Ingredients:-

Lasagna sheets 1 pk
Keema 1 lb
Spaghetti sauce 1 jar
Sour cream 1(can use light)
Mozzarella cheese As desired
Ricotta Cheese 2 cups
Parmesan Cheese to taste
Ginger 2 tsp
Garlic 2 tsp
Eggs 2
Salt & pepper to taste

Preparation:-

Boil lasagna sheets according to package.
In separate vessel boil keema with ginger, garlic until water evaporates add spaghetti sauce and heat.
In separate bowl beat eggs, sour cream, ricotta cheese and add salt and pepper to taste take a rectangle baking dish preferably pyrex or corning.
Start layering first lasagna then half of keema then sheets then whole sour cream mixture then another layer or keema finally cover with sheets and sprinkle mozzarella cover with aluminum foil and bake on 350 till the sour cream sets approximately 40 min.
Great for kids

Shaljam Gosht

2011-07-23T08:51:00.000-07:00

Ingredients

1 Kg. mutton
800 grm. Kg. Shaljam-chopped
1½ tsp. salt (according to taste)
2 tbs. coriander (Dhaniya) powder
¼ tsp. turmeric (Haldi) powder
1 tsp. chili (Lal Mirch) powder
2 medium onion-chopped
4-6 tbs. oil
1 tsp. ginger (Adrak) paste
½ tsp. garlic (Lehsan) paste
2 tomato-chopped
6-8 whole black pepper (Kali Mirch)
3-4 cloves (Laung)
2 black cardamom (Bari Ilaichi)
¼ tsp. cumin seeds (Zeera)
1 tsp. garam masala
1 cup fresh coriander (Dhaniya) leaves-chopped
3-4 green chilies
1 small of ginger (Adrak)-sliced

Instructions

Fry the onion in the oil till brown. Mix all the ingredients together and add to the pot and stir till the tomato has become soft and the water has dried.
Add the meat and cook again to let the water dry. Add 3-4 glasses of water cover and leave to tenderize. When meat is almost done add Shaljam. Cook till Shaljam is done and the water dries.
Garnish with fresh Dhaniya leaves, sliced ginger and sprinkle garam masala powder.
Serve with chapatti preferably makai or bajra roti.
Serving: 6 to 8 persons

Ras Mlai

2011-07-10T11:03:00.000-07:00

Vegetable Biryani

2011-06-27T05:46:00.000-07:00

INGREDIANTS:-

3 cups Basmati Rice (pre-soaked for atleast 30 minutes and washed well with a few changes of water)

Vegetables (any of your preferance - chopped in 1" pieces)

2 medium to large Onions (thinly sliced)

5 Green Chillies (more or less may be used depending on spice preferance)

Fried Cashewnuts (Kaaju) (optional)

A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)

A bunch of Fresh Mint Leaves (Podina)

5 Cloves (Loung)

2 Cinnamon Sticks (Dal Cheeni)

4 Bay Leaves (Tezz Pattay)

5 Small Cardamoms (Choti Sufaid Ilaichi)

5 strands Saffron (Zafran)

2 tsp. Garlic Paste (Pisa Lehsan)

2 tsp. Ginger Paste (Pisi Adrak)

1 tsp. Red Chilli Powder (Pisi Lal Mirch) (more or less may be used depending on spice preferance)

Salt (to taste)

2 tsp. Tomato Ketchup

1 cup of Coconut Milk

1 cup of Thick Curd

4 tbsp. Clarified Butter (Ghee) or Cooking Oil

INSTRUCTIONS:-

1) Take the coriander/cilantro leaves, fresh mint and green chillies and grind in a grinder to a paste (add a little water if necessary). Heat the clarified butter or oil in a pressure cooker. Add in all of the whole spices and mix well. Add in the sliced onions and fry until translucent and slightly golden brown. Add in the ginger paste and garlic paste and saute well. Add in the vegetables and stir for about 5 minutes.

2) Add in the paste of fresh coriander, fresh mint and green chilles. Saute for about 3 minutes. Add the coconut milk and water (the quantity of the coconut milk and water should be 4 and half cups for 3 cups of basmati rice). Then add the tomato ketchup and curd and mix well. Add in the red chilli powder and salt and mix well.

3) Reduce the heat to medium. When the mixture comes to a boil, add the soaked rice and pressure cook until 2 whistles. Finally add the saffron strands and fried cashew nuts before serving.

Vegetable Pulao

2011-06-27T05:42:00.000-07:00

INGREDIANTS:-

1 1/4 cup Basmati Rice (pre-soaked for atleast 30 minutes and washed with a few changes of water)

½ cup Green Peas (Mattar)

1 large Tomato (chopped)

1 large Onion (chopped)

1 ½ tsp. Cooking Oil

1 tsp. Cumin Seeds (Zeera)

½ tsp. Turmeric Powder (Haldi)

1 tsp. Ginger Paste (Pisi Adrak)

1 tsp. Garlic Paste (Pisa Lasan)

1 tbsp. Lemon Juice

3 Green Chillies (slit into 2) (more or less may be used depending on taste preferance)

2 Big Black Cardamoms (Bari Kaali Ilaichi)

3 Bay Leaves (Tezz Pattay)

6 Cloves (Loung)

2 Cinnamon Sticks (Dal Cheeni)

Salt (to taste)

INSTRUCTIONS:-

1) Wash rice with a few changes of water or until the water runs clear. Set aside and let soak in a dish with water for atleast 30 minutes.

2) Heat oil in a pot, when oil is hot, add cumin seeds and when they start to change color, add in turmeric powder, bay leaves, cloves, cardamoms, and cinnamon sticks. Add ginger, garlic and green chillies. Saute on medium heat for about one minute. Add in onion, tomato and green peas and saute for 3 minutes.

3) Drain the water from rice and add rice to spice mixture. Stir gently and add 2 1/2 cups of hot water. Add salt to taste; mix. Cook on high heat, stirring gently but continuously. When the water is almost absorbed, add lemon juice. Lower the heat to low. Cover the pan and continue cooking for about 5 to 7 minutes or until the rice is completely cooked and water is completely dry.

Balai Ki Sawaiyan

2011-06-11T00:26:00.000-07:00

Ingrediants:-

Vermicelli___ 1 kg
Sugar___ 1 kg
Cream___ 1 kg
Raisin___ 250 grams
Ghee__ 50 grams
Milk___ 1 liter
Almond and pistachio___ 150 grams

Method

First of all fry the cloves into the ghee and add into the vermicelli, when the vermicwelli
becomes golden add milk in it.
When the vermicelli is tender then add cream in it and cook for
15 mintues, after that clean the raisin and add the flakes of pistachio and almonds in it.
When the milk is dired add sugar and astirr well for 10 minutes.
When all get dissolve then add
almond color and fragrant water for aroma and saffaron. After 2 or 3 boils draw it.

Plain savory rice

2011-06-05T10:28:00.001-07:00

Ingredients :

1 1/4 cups long grain rice

2 teaspoons ghee

2 1/2 cups hot water

1 teaspoon salt

Method :

Wash the rice in a colander and drain. Set aside for 30 minutes. Heat a saucepan with ghee and fry the rice, stirring for about 2 minutes. Add hot water and salt, stir and quickly bring to the boil. Turn the heat very low, cover with a tight fitting cover for 20-25 minutes. Lift the lid to allow steam to escape for a minute. Then lightly fluff up the rice with fork. Dish up using a slotted metal spoon rather than a wooden spoon, which will crush the grains. Serve with curries or other spiced dishes.

Rice cooked in stock with spice

2011-06-05T10:24:00.000-07:00

Ingredients :

1 kg chicken

4 cardamom pods

10 whole black peppercorns

1 onion

3 whole cloves

4 1/2 teaspoons salt

2 1/2 cups long grain rice

5 tablespoons ghee

3 cloves garlic, crushed

1 large onion, sliced finely

1/4 teaspoon saffron strands

1/2 teaspoon fresh ginger, grated finely

1/2 teaspoon garam masala

1/2 teaspoon ground cardamom

3 tablespoons rose flavored water

1/4 cup sultanas

1/4 cup fried almonds

1 cup hot cooked green peas

3 hard-boiled eggs, halved

Method :

Boil and simmer the chicken, cardamom pods, peppercorns, 2 teaspoons salt, onion and cloves in a pot of water to make a strong and well flavored stock. Simmer for about 2 hours. Then cool slightly, strain and measure the stock to 4 cups. Remove meat from bones, cut into bite-size pieces and set aside. Wash rice thoroughly in water, drain in a colander and allow to dry for at least 1 hour. Heat ghee in a large saucepan and fry sliced onion until golden. Add saffron, garlic and ginger and fry for 1 minute, stirring constantly. Add rice and fry 5 minutes longer over a moderate heat, stirring with a slotted metal spoon. Add hot stock, garam masala, cardamom, remaining salt, rose flavored water, sultanas and reserved chicken pieces, stir well. Cover pan with a tightly fitting lid and cook over a very low heat for 20 minutes. Do not uncover saucepan or stir rice during cooking time. When rice is cooked, remove from heat and stand, uncovered for 5 minutes. Fluff up rice gently with a fork and place in a dish, again using a slotted metal spoon.Garnish with almonds, peas and eggs and serve hot accompanied by pickles, cucumbers in sour cream or yoghurt and crisp fried papadams. A curried dish can also be served if liked.

Rice with fresh Green Peas

2011-06-05T10:23:00.000-07:00

Ingredients :

1 tablespoon ghee

4 whole cloves

2 cardamom pods

1 teaspoon cumin seeds

1 small cinnamon stick

1/2 teaspoon ground turmeric

1 1/4 cups long grain rice

1 1/4 cups shelled green peas

Salt to taste

2 1/2 cups hot water

Method :

Heat a heavy saucepan with ghee and fry the cinnamon, cloves, cardamom and cumin over moderate heat for about a minute. Add the rice and turmeric. Fry for another 2 minutes, stirring. Add salt to taste, peas, water and bring to the boil over high heat. Turn the heat to very low, cover tightly with a lid and cook for 25 minutes without opening the lid or stirring. Fluff up the rice with a fork and remove the whole cloves, cinnamon and cardamom. Serve hot with vegetable or meat dishes.

Rice with Vegetable

2011-06-05T10:22:00.000-07:00

Ingredients :

2 cups long grain rice

2 tablespoons cooking oil

2 tablespoons ghee

2 medium onions, finely slcied

2 clove garlic, chopped finely

4 cups hot water

1 teaspoon garam masala

2 carrots, cut into matchstick pieces

12 green beans, sliced thinly

1/2 cup diced red or green pepper

1 small potato, peeled and cubed

1/2 cup fresh green peas

Salt to taste

Method :

Heat a heavy saucepan with the ghee and cooking oil and cook the onion over low heat for 10 minutes until soft and golden brown. Add garlic and cook for another 2 minutes. Add rice, raise the heat to moderate and fry for 2 minutes more. Add hot water, salt and garam masala. Bring to the boil over high heat and when bubbling, turn heat to very low. Cover the pan with a tight lid and cook for 10 minutes. Add vegetables and sprinkle with extra teaspoon of salt if required. Replace the lid and cook for a further 10-15 minutes until the vegetables are tender but not over overcooked. Leave pan uncovered for a few minutes then fluff up with a fork, mixing the vegetables through the rice. Use a slotted metal spoon to pile rice on serving dish. If preferred, garnish with fried almonds and sultanas. Serve with curries.

Saffron and lemon sweet pilau

2011-06-05T10:20:00.000-07:00

Ingredients :

1 1/4 cups long grain rice

1 tablespoon ghee

4 whole cloves

6 cardamom pods, bruised

1 small stick cinnamon

2 cups hot water

1/4 cup lemon juice

1 tablespoon sugar

1 teaspoon salt

1/4 teaspoon saffron strands

2 tablespoons boiling water

Method :

Heat a heavy saucepan with the ghee and fry the cardamom pods, cinnamon and cloves for 3 minutes. Add the rice and fry, stirring for 5 minutes over low heat. Add lemon juice, water, salt and sugar. Stir well and bring to the boil over high heat. Turn the heat low, cover and cook for 10 minutes. Meanwhile soak the saffron strands in hot water for 5 minutes. PRess the strands between your fingers to extract as much color as possible. At the end of the 10 minutes, lift lid of pan and sprinkle saffron water and strands over the rice. Do not stir. Replace lid and cook for a further 10 minutes. Uncover, allow steam to escape for a few minutes and remove whole spices. Fluff rice gently with fork before serving.

Saffron Chicken Rice

2011-06-05T10:02:00.000-07:00

Ingredients :

2 cups long grain rice

4 tablespoons ghee

1 stick cinnamon, broken

2 tablespoons sultanas

3 cloves

1/2 teaspoon powdered saffron

2 cardamom pods, lightly crushed

3 cups water

2 tablespoons blanched almonds

300 g skinless chicken breast fillet, diced

Method :

Fill a heavy-based pan with the rice. Add in half the ghee and stir until the rice grains are well coated with ghee. Add the cinnamon, cloves, saffron, cardamom pods and water. Cover and bring to the boil. Reduce the heat to very low and cook without removing the lid for 20 minutes. Heat the remaining ghee in a frying pan, add the almonds, sultanas and chicken. Cook over moderate heat for about 5 minutes, or until the chicken is cooked through. Season with salt to taste. Stir the chicken mixture into the rice and leave to stand for 5 minutes before serving.