Tuesday, 11 March 2014
Ingredients
4
cup rice
2
lbs chicken or mutton
2
chopped onions
vegetable
oil
1tsp
pepper
3
medium carrots, cut in 3" sticks
1/2
cups raisins
1/2
tsp cardmom
1/2
tsp cumin
4
cups water
salt
Method
Fry
onion in the oil until brown.
Add
meat and stir well cook for ten minutes.
Add
water, salt and pepper. Cover and cook until meat is tender.
Bring
6 cups of water to boil. Then put rice in it and cook for 5 minutes.
Remove
rice from heater.
Combine
the meat sauce, raisins, carrots, cardamom, cumin and rice.
Put
the mixture in the oven at 350 degrees for 45 minutes and Kabli Pulao is ready.
Tuesday, 11 March 2014 0
Ingredients
250
gms rice cooked in salt water
50
gms pistachio paste
1
cup chicken, boiled and shredded
2-3
tbsp butter
2
cups spring onion chopped
1
tbsp flour
1
cup milk
1/2
cup chicken stock
3-4
chillies, chopped
Salt
and pepper to taste
1/2
tsp ajinomoto
Carrots
for garnishing
Few
pistachios chopped
Method
Heat
butter and saute 1 cup onion.
Add
chicken and cook for 2 minutes.
Add
flour, saute till light brown.
Add
the pistachio paste, saute for 1 minute.
Gradually
add milk, stock, chillies and 1/2 cup spring onion. Cook for 2-3 minutes
season with salt, pepper and ajinomoto and remove from fire.
Fry
remaining spring onions in oil, add rice and remove from fire.
Grease
an oven proof dish, spread half the rice, spread the sauce over it and cover with
remaining rice.
Sprinkle
some chopped pistachio on the rice and knobs of butter. Bake for 10 minutes.
Decorate
with carrot petals.
Ingredients
6
cups Rice (basmati)
1
kg Chicken
3
tbsps. Vegetable Oil
3
tbsps. Clarified Butter
5
nos. Onion (red, thin sliced)
3
nos. Potato (peeled and cut)
30
gms. Ginger (paste)
30
gms. Garlic (paste)
5
nos. Green Chillies (paste)
10
gms. Coriander leaves (paste)
2 tsps. Curry Powder
4 tbsps. Yoghurt
4 tbsps. Tomato (Puree/paste)
3 tbsps. Red Chilli Powder
2 tsps. Turmeric Powder
1 pinch Saffron
Salt to taste
3 tsps. Milk
2-3 drops Color (orange recommended)
Method
Marinate
the chicken with garlic, ginger, coriander, green chilli, tomato paste, red chilli
powder, turmeric powder, dry garam masala powder, salt and yoghurt and keep it
aside for half an hour.
Cook
rice separately (Keep it semi-cooked), add salt, sprinkle it with colour and keep
aside.
Heat
milk, put pinch of kesar and keep aside.
Heat
2 tbsp of oil in pan. Deep fry half the quantity of onions and all the potatoes
till onion
is golden brown. Remove both from the pan and keep aside.
Fry
the remaining onion in the same oil till slight golden brown and put the marinated
chicken cook for 10 minutes.
Take
a separate utensil, put ghee and 1 tbsp of oil, half quantity of semi-cooked
rice, all
fried potatoes and half quantity of fried onions and milk of kesar. Put the
cooked
chicken
on top of it and then cover it with the remaining semi-cooked rice.
Garnish
with coriander leaves and rest of the fried onions.
Tightly
cover the utensil and cook for another 10 minutes.
Ingredients
1/4
kg Chicken
1
cup Basmati rice
11/2
Water
1
cup Onion (thinly chopped)
3/4
cup Tomato (finely chopped)
2
inch Ginger
8
Garlic cloves
2
Green chillies
1/2
tsp Turmeric powder
2
tsp Oil
2
tsp Ghee or dalda
2 tbsp Curd
1 tsp Red chilli powder
1 tsp Anise seeds
1 Cinnamon stick (small)
3 Cloves
Kesari powder a pinch
1/4 tsp Garam masala powder
1/4 cup Mint leaves
4 tbsp Coriander leaves(finely chopped)
Salt to taste
Method
Clean
the chicken and cut into medium-sized pieces.
Grind
the ginger, garlic and anise seeds into a fine paste.
Add
oil in the pressure cooker and heat it.
Add
cinnamon stick, cloves and fry it for a few seconds.
Add
ginger-garlic paste, mint leaves, coriander leaves, onion and tomato and fry it well.
Add
the chicken and fry it for a minute.
Then
add turmeric powder, chilli powder, 11/2 cups of water, curd, salt and rice and stir
it well.
Close
the cooker with the lid and turn the flame to medium high.
Once
you get the pressure, put the weight on the cooker and turn the flame to medium
low and keep it for 8 minutes.
After
8 minutes remove the cooker from the stove and keep it aside.
After
10 minutes remove the lid and stir the rice well and serve it with onion raita.
Ingredients
1/4
kg basmati rice
1/2
chicken
2
onion chopped finely
3
cloves
1"
cinnamon
2
black cardamoms
4
bay leaves
4
tbsp ghee
Chopped
corriander leaves
Make
a paste of:
2
tsp cummin seeds
5
black pepper
7
green chillies
3
garlic flakes
1/2"
ginger
1
tbsp corriander seeds
1
tsp red chilli powder
1/2
tsp turmeric powder
Salt
as per taste
Method
Wash
the rice and soak it for 1/2 hour. Cut chicken into small pieces. Heat oil in a kadai.
Fry
the onions till golden brown. Add the grounded masala and simmer for 2 minutes.
Add
cloves, cinnamon, cardamoms, and bay leaves. Fry chicken pieces for 5 minutes.
Add
rice to it and add water required to cook the rice. Stir well. Let the chicken
and rice
cook.
Once
done garnish with corriander leaves. Serve hot.
Ingredients
3
kg Chukander [beetroot] to make yakhni [stock] to give
flavour
and dark pink colour to pulao
1-1/2
kg Chicken
2
cups Rice
1
big Onion
8
Cloves
6
Cinnamon sticks - 4 cm lenght each
8
blades Javitri [mace]
3
tbsp Oil
2-1/2
tsp Salt
Method
Peel
and wash beetroots, slice them and quarter each slice. Put into pot, pour just enough
water to cover the beats, cook under cover 20 min.
Remove
beets from the dark pink water and use them in another dish for example;
mithe samose stuffed with sweet beetroot halva, or paratha stuffed with beetroot
masala, or beetroot curry.
Remove
bones from chicken, cut chicken into small pieces, put them into dark pink water,
boil under cover 15 min. In another pot fry sliced onion on oil.
Before
making pulao of course rice sould be washed and soaked 2 hr in cold water and
drained just before using.
Remove
chicken from pink water add to onion add masala, salt, measure 3 1/2 cups of
the pink water, add and bring to boil. Throw in rice, wait till boils,cover,
lower the heat,
simmer 20 min. If you dont have 3 1/2 cups pink stock add normal
water to the required amount.
Ingredients
6
cups boiled Basmati rice
1
cup chicken (boiled and shredded)
1/2
cup prawns cooked (if desired, for additional flavour)
1
egg
1/4
cup capsicum cut into fine strips
1
cup regular onion, chopped fine
1
cup spring onions, chopped fine
2
tablespoons of ginger-garlic paste(or to taste)
1
cup of mixed vegetables, i.e. carrots, french beans, cabbage - chopped fine
soya
sauce & chilli sauce
Method
Make
sure the rice isn't overcooked or mushy.
Add
a little oil when boiling so that it doesn't stick together.
Fry
the regular onions till light brown.
Add
ginger-garlic paste and fry.
Add
the rice and fry with soya sauce to taste.
You
can add a little chilli sauce if you want.
Separately,
lightly fry the pre-cooked meats (chicken and prawns) with a little soya sauce.
Beat
the egg thoroughly and fry separately, stirring constantly. Add to the rice.
Separately,
lightly fry each vegetable (except the regular onions) and keep aside. Do not
over fry or the vegetables will become soggy. They should remain slightly
crisp.
Add
the meats and vegetables to the rice and mix thoroughly.
Your
delicious meal is ready.
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