Posts Tagged rice
This is my first post of 2012. I know you were wondering that this blog is dead or I stopped cooking, but here it is still alive. No way I would stop cooking, just that I have not been posting.
This dish deserves a post, as this is the first time I am making biriyani in this method, which is restaurant style, the meat and rice are partially cooked separately and then mixed together and cooked fully. Initially I thought this would be a lengthy process, but it wasn’t that bad. The last time I made biriyani in a pressure cooker, I ended up not liking it much, and I had to force myself to eat it without wasting it.
Marination of the chicken:
In a wide bowl, add the following:
1) 1 lb of chicken pieces (I used a mix of boneless thighs + chicken breast)
2) 2 tbsp of plain yogurt
3) 2 tbsp of ginger + garlic paste
4) 10 slit green chillies (according to the desired spice-ness)
5) 1 tbsp of red chilli powder or 2 tbsp of ‘chicken biriyani’ masala (spice powder that is available in indian groceries)
6) 1 tbsp of salt
7) 2 tbsp of oil
Mix everything together until the chicken pieces are coated well and refrigerate for overnight or at least 3 hours
A) Preparation of the rice:
1) Rinse and wash about 2 cups of basmati rice
2) In a wide bowl, bring 4 cups of water to a boil (5 mins) + 1 tsp of oil, add the rice and turn it on high, let the rice to roll over or boil (takes about 6-7 mins) and switch of the rice, and drain the water in the rice and let it cool
B) Chop 1 medium red onion and fry it for 7-8 mins until golden brown in a pan with 2 tbsp of oil and set it aside
C) Cook the chicken and layer the biriyani:
1) In a wide pan, add 2 tbsp of oil, add the marinated chicken and keep it closed, stirring for every 7 mins for about 30 mins until the meat is cooked
2) Remove the cooked chicken to a bowl
3) In a wide stockpot, start with a layer of half-cooked rice + sprinkle fried onions + 1 layer of chicken alternatively and once all the rice and chicken has been layered, cover it and either put it in the oven at 350C for about 25 minutes, or on the stove top for 25 – 35 mins on low flame. Close the lid tightly by lining with an aluminium foil so that the steam does not escape.
4) After 25 mins, open the pot, check whether the rice is cooked, add 2 tbsp of ghee(melted butter) + 1/2 cup of chopped cilantro, mix everything together and serve hot.
* The rice in biriyani should get cooked by the moisture from the meat and the steam, but sometimes it might not get cooked fully, so you might want to sprinkle about 4-5 tbps of water and keep it closed and cook it for 8-10 mins on low flame
There are times when you just want to eat rice, spiced well, and loaded with veggies. There are tons of one pot meal solutions you can go for. One such dish is Vegetable Biriyani. Biriyani is a popular indian rice dish, in which the rice is heavily or mildlly flavored with indian spices and important part is that it is cooked together with either vegetable or meat which adds more flavour to simple rice. So it can either be a vegetable biriyani or a meat biriyani, and it is one of the dish that can be cooked with a simple recipe that you hear from a friend or rather increase the richness for a get together. There are tons of ways to make a biriyani. But the best thing about biriyani is that even the simplest version is still very tasty. I would call this version a neutral one; I’ve used butter to add flavor, but tried to stick with just the basic ingredients. Sometimes, using more ingredients takes the fun out of simple cooking… do you agree?
I had a fresh load of veggies, carrot, beans, peas and some potatoes to make this tasty vegetable biriyani.
You will need:
1) 1/2 cup of green peas
2) 2 medium sized potatoes, skin peeled and cut into 1″ cubes
3) 1 cup of beans, strings out
4) 2 carrots pealed and cut diagonally
5) 10 green chillies vertically slit
6) 1 onion vertically sliced
7) 2 tbps of fresh grated ginger
8) 2 tbps of fresh grated garlic
9) 3 – 4 cloves, 1″ cinnamon, 2 bay leaves
10) 1.5 cups of basmati rice soaked for 20 minutes and washed three times
11) 3/4 tsp of red chilli powder
12) 1 tomato finely chopped
In a wide nonstick pan on a medium flame, add 1/4 stick of butter and 3 tsps of oil. Add the cloves + cinnamon and bay leaves, and let it brown for 1 minute or so, add the green chillies and onions and fry for 4 minutes.
Add the ginger and garlic fry for a minute, now add the tomatoes, all veggies (1 to 4), 1 tsp of salt, mix everything and cover with a lid and let it steam for 8-10 minutes. When you open it, you will see the tomatoes are almost cooked and juice is blended together with the vegetables.
Now add the chilli powder, fry for 30 seconds, and add the washed rice and fry for a good 2 minutes.
Add about 1:2.25 ratio of water, mix everything well, taste the water for salt and put the lid on, reduce the flame to low, and let it cook for another 20- 25 minutes without any further stirring.
After 20 – 25 minutes, you will see all the water will be gone and the rice is fully cooked, garnish with fresh coriander leaves and mint leaves and serve hot.
If you often love to eat spicy stuff, south indian food is definitely the one..and ever wonder how they make these yellow colored spiced rice in indian restaurants…. yeah? i have a quick recipe. The yellow colored flavored rice we’re talking about is called ‘lemon rice’ especially made in south-india famous to last through some hot temperatures due the sourness in lemon.
I love my lemon rice either with egg fry or potato fry, but today its time to use up the left over eggs.
To make this spicy egg fry, chop finely 1 white onion + 1/2 red bell pepper. In a wide pan, add 2 tbps of oil, fry the onion and bell pepper for 3 minutes, add the eggs + salt + black pepper and scramble the eggs into 1″ inch pieces for 5 mins approximately to get the eggs fully cooked.
Lemon rice is pretty quick thing… if you have a day old rice that is good, if not, make some fresh white rice with 1:2 rice:water ratio, which will yield not too sticky rice. Let it cool on a plate for 10 minutes.
Now to prepare for the rice, split about 4 red chillies + mustard + jeera seeds + 1 tsp of pepper corns, + 1/5 cup of lemon juice.
In a wide mouthed pan, add the mustard and jeera seeds to the 2 tbps of heated oil, once the mustard seeds splutter, split and add the red chillies and let it brown for 10 secs, now add the lemon juice + 1/4 tsp of turmeric powder, switch off the heat and add the lemon juice + salt to taste and mix in the cooked rice into the lemon juice mixture.
If you want to pack your veggies with some carb, and at same time make it tasty and spicy for a cold winter thursday evening, this will be my first choice. I love thursdays…
* 1cup Jasmine Rice
* 1/5 cups of fresh veggies like beans, cabbage, corn, green/red bell peppers, sprouts
* About 10-15 1″inch sliced pieces of extra firm tofu
* 1tsp garlic salt
* 1/2 tsp red chilli powder
* 1 tsp fresh grated ginger
In a saucepan, wash 1 cup of Jasmine rice, add 1:2 ratio water, cover with a lid and cook on a medium flame for about 15-20 minutes without stirring. Once the rice is done, spread it out on a plate and separate the grains using a fork.
While the rice cools, add 2 tsp of oil in a wok, add the tofu and shallow fry them for 4-6 mins in medium flame, sprinkling few dashes of garlic salt and 1/4 tsp of chilli powder.
Set aside the tofu, add more oil, add the grated ginger and saute for 30 secs, add the fresh veggies (if you have sprouts, add them last for crunchy flavor) and fry them with 1/4 tsp of salt + 1/2 of crushed red chilli (according to your spice level) for 3-4 minutes in med-high flame.
Add the rice to the veggies and mix it well on high flame and fry for 2-4 minutes. Add the fried tofu and serve hot.
Though I can call myself a quick cook who can cook up a decent biriyani under 50 minutes given there are 4 guests at home, but i still love to try all the variations that you can do the preparation process that can alter the taste of the outcome with simple changes in the process of making/mixing the ingredients.. this is a version adapted from a friend, i will save my version for another post.
Grind 2 cardamom + 3 cloves + 1 tbsp fennel seeds + 12 green chillies + 3 tomatoes + 5 garlic pods + 2 inch piece of ginger + coconut (1/4 cup – optional) into a fine paste – takes about 7 mins.
Wash and marinate 1 lb of chicken thighs with 1/4 tsp of turmeric + 1 tbsp of chilli powder + 1 tbsp coriander powder + ground spice paste + salt + 1 /2 cup of yogurt for 40 minutes.
Wash 1.5 cups of basmati rice and cook for 7 minutes in a wide vessel with about 4 cups of water and 1 tsp of oil. Once the rice grains are 1/2 cooked, drain the excess water and fork it to prevent the grains from sticking together – 8 minutes
In a pressure cooker, add 2 tbps of oil, add 1 tsp of jeera seeds, saute 1 onion vertically sliced, add the marinated chicken mixture and cover it and cook for 12 minutes or so. Dont add water, the chicken and the tomatoes in the paste will secrete enough water. Check the salt, and pressure cook the chicken for 1 whistle only in medium heat. Takes about 10 minutes and switch off the stove – 12 minutes
Once the pressure in the cooker is release, assemble for biriyani in a non-stick wide mouthed vessel, place a layer of chicken gravy, alternating with a layer of rice and a layer of mints (pudhina + coriander leaves) – 5 minutes
Cover the vessel with a lid and place it in the oven for 25 minutes at 300C. If you dont have a conventional oven, then use the stove top and keep it for 20 minutes in the lowest flame.
Switch off after 25 minutes and fork the mixture gently to mix the rice and the gravy.