Ingredients:
Chicken only legs, thighs, breast and wings, 1 lb
Tomatoes 3 large peeled, seeded and chopped
Onions 2 finely chopped
Garlic 2 cloves minced
Coriander seed 1 tbsp ground
Saffron ½ tbsp
Olive oil 4 tbsp
Bay leaf 1 crushed
Bell Peppers 2 finely diced
Kalamata olives pitted and dices 1 cup
Chicken broth 2 cups preferably homemade
White raisins 2 tsp soaked in boiling water 30 minutes.
Long grain with rice 1 lb
Salt and pepper to taste
Ground cumin ½ tsp
Method:
Remove the skin from chicken pieces. Season chicken with salt and pepper. Cook in oil. Remove pieces as they brown. They should be almost cooked at this point. If they are not, turn down heat and continue cooking. Add onions to the oil left in the pan and cook until soft. Add garlic, bay leaf and ground coriander. Stir in rice until well coated with the oil. Add bell peppers and cook a few minutes. Stir in tomatoes, cumin and saffron. Add raisins. Return chicken pieces to pan. Pour 2 cups boiling chicken stock. Cover pan. Turn down heat and simmer 10 minutes. Add olives and continue simmering 10 to 15 minutes until rice is cooked. Add some drops of Tabasco. Serve hot.
Ingredients:
Eggs, beaten 2
Hot garlic sauce 1 1/2 tbsp
Worcestershire sauce 2 tbsp
Green chillies, finely chopped 6
Chinese salt 1/2 tsp (optional)
Capsicums, finely chopped 3 large, remove seeds and pith
Spring onions, finely chopped 5, use green part only
Cabbage, finely chopped 1 1/2 teacups
Basmati rice, boiled 3 teacups, spread out in a tray
Oil 3 tbsp
Salt to taste
Method:
In a small bowl, beat eggs with the two sauces, seasonings and green chillies. In a saucepan, heat oil. Add egg mixture and mix well on medium heat for a while. Add all vegetables, fry on high heat for a minute.
Add boiled rice, mix well and cover with lid. Leave on low heat for 2 minutes.
Serve hot.
Serves 6
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Ingredients:
450 g rice
250 g yellow moong / lentil
2 tsp turmeric
1 large onion
1 clove garlic
3-4 tbsp oil
salt to taste
Method:
Soak rice and lentil separately in water for 10 minutes. Heat oil, fry sliced onion until brown. Remove and keep aside. In the same oil fry chopped garlic for a few seconds until pale brown, add turmeric and strained rice and moong.
Fry for a few minutes. Add water, (it should be 1 inch above the rice), salt and the fried onion. Stir gently when the water boils. When all water has been absorbed, lower heat and cover pan with a tight fitting lid.
Place an iron griddle/tava underneath the pan and leave khichri on very low heat for 10-15 minutes.
Serve with fish curry.
Serves 8
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Ingredients:
1 1\2 cup rice, Pakistani basmati
1\2 cup dal moong
5 cloves
1 teaspoon black pepper
1 inch piece cinnamon stick
3 large cardamom
1 teaspoon cumin seeds, zeera
2 teaspoon salt
1 small onion, peeled and thinly sliced
1\2 cup ghee or cooking oil
Method:
Put the rice and dal in a sieve and wash it thoroughly under running cold tap until the water runs clear. Soak in plenty of water for about 2 hours. Drain in a sieve and let it stand for a minute or two
Heat the ghee or oil in the heavy base pan and add the onions, stirring frequently fry to a pale golden color. Add the all spices, fry for 1 minute. Add rice, lentil and salt and level with a spatula
Add enough water to cover the rice by about 1 to 2 inches. ( The amount of water depends on, how mushy the rice you want.)
Cover with a tight fitting lid, reduce the heat and allow to cook for about 20 -25 minutes or until rice is very tender and mushy. Transfer it to a serving dish and add butter to it, butter will melt with the heat of the rice
Garnish with boiled eggs, salad leaves
Serve immediately
Serves 4 people
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Ingredients:
1 half coconut grated
2 cups water
2 cups rice, basmati
4 cloves
1 whole cinnamon sticks
4 cardamom
Salt as per taste
5 tablespoon ghee
1 Pinch turmeric & coconut milk
Method:
Grind the grated coconut and a little hot water and squeeze through a muslin clothes to extract milk. Repeat the process two more times until you have 2 cups of coconut milk Keep it aside
In a deep pressure cooker, fry the whole spices and rice in ghee until the rice begins to stick to the pan
Add water and coconut milk and stir well. Add salt to taste and the diluted turmeric (a pinch of turmeric in a tablespoon coconut milk)
Cook under pressure for 5 minutes
Note: Serve hot garnished with deep-fried onion slices
Serve Immediately
Serves 6 people
Preparation Time: 30 minutes
Cooking Time: 30 minutes
