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INGREDIENTS>>
Basmati Rice 200g.
Apples cored and chopped 2 large.
Luncheon
meat cut in cubes200gms
Cauliflower boiled1/2
small Peas boiled 100gms Oil 1
tbsp.
Vinegar/ Lemon1tbsp.
Salt and Pepper to taste
Water 400ml Cabbage for garnishing.
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METHOD>>
Wash, soak and drain rice.
Bring the water to a boil and add the rice.
Cook till
done,
Drain and keep aside to cool.
When cool add the diced apples,
cubed
luncheon meat, floretted cauliflower,
and peas. Also add the vinegar oil
and seasoning.
Toss the salad well and turn on to a serving dish lined with
cabbage or salad
leaves. Serve cold.
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INGREDIENTS>>
Basmati Rice 500gms
Onions115gms.
Cinnamon 5gms.
Cardamom 5gms
Cloves 5gms.
Turmeric a pinch.
Saffron 1gm.
Milk 10ml.
Cashewnut 20g
Walnut 20gms
Oil 50gm Salt to taste.
Water 1lit.
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METHOD>>
Wash & Soak rice.
Slice onions.
Heat oil,
fry onion till golden brown & remove.
Fry whole spices, turmeric,
add rice, sauté. Add half saffron dissolved in a little warm
milk.
Add hot water & mix gently.
Cook a little.
Finish with remaining saffron & cook till grains are separated.
Serve garnished with fried onions,
cashewnut & walnuts. Traditionally,
it goes with Mutton Rogan Josh.
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INGREDIENTS>>
Basmati
Rice 500 gms,
Fish 500 gms.
Coconut 20 gms.
Cummin
seeds 1 tbs.
Green Chilies 5 medium size.
Onion
50 gms, Garlic 10 gms.
Turmeric 1 tsp.
Ghee 100
gms.
Salt 4 tsp to taste,
Cloves 4 medium size.
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METHOD>>
Cut
and wash the fish and boil in a cup of water with salt.
Remove and bone
it (leaving one small fish), keep aside.
Wash, soak and drain rice.
Grind
turmeric, cumin seeds, chillies, garlic and half the onion to a paste.
Extract 3 cups of coconut milk.
Heat ghee in a saucepan slice and fry remaining
onion,
add rice stir well.
Pour coconut milk and little water if required
when rice is almost cooked add the ground paste, boned fish and salt.
Mix
gently and reduce heat or bake in a moderate oven till the rice is sufficiently
dry.
Serve garnished with the remaining complete, boiled fish.
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Tandoori
Chicken and Rice
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INGREDIENTS>>
2 cups (400g) Basmati Rice
4 chicken breast fillets
2 tblspns tandoori paste
1 cup low fat yoghurt
4 cups (1 litre) chicken stock or water
1/2 cup unsalted roasted peanuts
2 tblspns chopped fresh parsley
1fresh tomato, seeded and finely diced
2 tblspns chopped fresh mint leaves
1 Lebanese cucumber, thinly sliced lengthwise
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METHOD>>
Combine chicken, paste and 1/4 cup of yoghurt in a medium bowl
to marinate.
Combine rice and stock in a saucepan and bring to the boil,
stirring occasionally.
Reduce heat and simmer 25 minutes.
Remove from heat, stir in peanuts, parsley
and tomato and stand, covered, while cooking
meat.
Cook chicken in a pan over moderate heat until browned all
over, 3-4 minutes each
side. Remove and keep warm.
Mix remaining yoghurt and mint in a bowl until smooth. Drizzle
over chicken and rice
with cucumber slices. Serve.
Tips:
Marinate meat for 2 hours or overnight, for added flavour.
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CARROT
RICE |
INGREDIENTS>>
1 cup Double
Basmati Rice,
1 cup water,
1 large
onion chopped,
2 tbsp vegetable oil,
1 bay leaf,
1/2 tsp cumin seeds,
2 cloves,
1 cardamom pod,
1/2 inch cinnamon stick,
1/2 tsp peppercorns,
2 cups carrots,
grated Salt to taste
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METHOD>>
Clean
and soak the rice in 1 cup of water.
Slice the onion into thin half
rounds.
In a large, heavy bottom saucepan over medium heat, warm the oil.
Add the bay leaf, cumin, cloves, cardamom pod, cinnamon and peppercorns.
Cook until the spices puff up and darken (1 to 2 seconds), then
add the sliced onion, grated carrots and sauté until browned
(8 to 10 minutes).
Add the rice, soaked water and the salt. Stir gently, cover,
increase
the heat to high and bring to a boil.
Then reduce the heat to very low and cook for 25 minutes without
uncovering the pan.
Turn off the heat and let the pan stand covered on the burner for
5 minutes. Then uncover, fluff up the rice gently and serve.
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FESTIVE
RICE INGREDIENTS
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INGREDIENTS>>
Serves 8
450g/1lb/generous 2¼ cups Basmati rice
60ml/4tbsp oil
2 garlic cloves,
crushed
2 onions, finely sliced
5cm/2in fresh turmeric, peeled and crushed
750ml/1¼ pints /3 cups water
400ml/14fl oz can coconut milk
1-2 lemon grass stems, bruised
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METHOD>>
For the accompaniments
Omelette strips
2 fresh red chillies, shredded
cucumber chunks
tomato wedges
deep-fried onions
prawn crackers
Wash the rice in several changes
of water. Drain well.
Heat the oil in a wok and gently fry
the garlic, onions and turmeric for
a few minutes,
until they are softened but not browned.
Add the rice and stir well so that
each grain is thoroughly coated. Pour
in the water
and coconut milk and add the lemon
grass.
Bring to the boil, stirring well. Cover
the pan and cook gently for 15-20 minutes, or
until all of the liquid has been completely
absorbed.
Remove the pan from the heat. Cover
with a clean dish towel, put on the
lid and leave
to stand in w warm place for 15 minutes.
Remove the lemon grass, turn out on
to a serving platter and garnish the
dish with the
accompaniments
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Chicken/Mutton
Biryani |
INGREDIENTS>>
1 kg Mutton/chicken,
1 kg Basmati rice
100 grm Yogurt Salt to taste
1 medium onion
6 garlic clove
1 tbs ginger paste
8 small illaichi
1 tbs gralic paste
10 cloves Oil or ghee Kewra
Few drops Yellow food color
Two pinch Sugar
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METHOD>>
Add
mutton, salt and garlic cloves in a pot with two glasses of water.
If you're using chicken, you can do with only one glass of water.
Cook on a low flame till the meat is tender and the water dries.
Take one medium onion.
Slice it and fry it in about 4-5 tablespoons
of oil till its light brown.
Add the rest of the spices, yogurt and
fry it a little.
Simultaneously soak the rice in water for half an hour.
Boil the
rice till they're half cooked, drain the water and keep them aside.
Add the cooked meat to the sauted onions to make the masala and cook
uncovered for a few minutes to evaporate excess water.
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