SPICY PILAU RICE
Ingredients
500gms Rice
1 medium size Onion, 1 tbsp Ghee
1/2 tea cup garden peas, 2tsp chopped ginger, 1 tsp curshed garlic
1 tsp salt( OR to Taste), 1 tsp Black cumin seeds(KALA JEERA)
4 -5 Cloves, 2-3 Cardamoms,1-2 Cinnamon sticks
4-5 pepper Corns, 700 ml water
Method
1. Wash and soak the rice for an hour.
2. Cut the Onion into thin slices
3. Heat the Ghee in a saucepan, add the Onion and fry in medium heat, stirring ocasionally until golden brown.
4. Add ginger , Garlic, Salt in the pan , stirring it with onion.
5.Remove half the spiced onions from the saucepan and keep it aside.
6. Add the rice ,peas, Black cumin seeds, Cloves, Cardamoms, cinnamon sticks and pepper corns to the pan and stir fry for 5-6 mins
7. Add the water to the pan and bring it to boil on a medium heat.Reduce the heat, cover and simmer until steam comes out through the lid. Check the rice for cooked and water has been absorbed.
8. Transfer the fried spicy rice to a serving dish and serve immediately garnished with the remaining fried onions.
Excellent with any curry, curru sauce OR on its own.
NUTS PILAU
SERVES 4 -6
Ingredients
4 tsp of olive oil or ghee, 2 small onions chopped
2 crushed garlic cloves, 1 tsp chopped ginger
1 tsp chilli powder,1 tsp cumin seeds
1 tbsp Garam masala (Mixed spice),400 gms basmati rice
900ml vegetable stock,1 large can of chopped tomatoes( 400gms)
175 gms ready -soaked dried apricots( cut into Slivers)
1 fresh red pepper diced.,100 gms frozen peas.
1-2 small slightly green bananas.,100 gms Roasted mixed nuts, Salt and pepper to taste.
Method:
1.heat the ghee or olive oil in large sauce pan, fry the onion gently for 3-4 mins.
2.Stir in the Garlic, ginger, shilli powder, Cumin seeds, Garam Masala and fry for two more mins.add rice and fry for further two mins.Stirring frequently until the rice is coated with the spiced oil.
3.pour the boiling stock stirring into the mix. Add tomatoes and season with salt and pepper. Bring the mixture to boil, then reduce the heat, cover the pan and leave to simmer gently for 35 -40 mins.OR until the rice is almost cooked and most of the liquid is absorbed.
4. Add the apricots , Red pepper and peas to the rice mixture in the pan. Cover and cok for 10 mins.
5. Remove the pan from the heat and leave it to stand for 5 mins, without removing the cover.
6. Add the roasted nuts and toss slightly.
7. Transfer the Pilau in to a serving dish and SERVE HOT!!!!!!!!
Delicious on its own or with a curry sauce.
CHANA PILAU
SERVES 6
Ingredients:
100 gms Chana dall, 4 tbsp Ghee, 500 gms basmati rice
2 Midiam Onion sliced, 2 tsp chopped ginger
1tsp crushed Garlic, 1/2 tsp turmeric
2 tsp salt ( To Taste), 1/2 tsp chilli powder.
1tsp Garam Masala, 5 tsp plain yogurt.
1 1/4 to 1 1/2 lit Water, 150 ml milk.
2 tbsp lemon juice., 2-3 green chillis( chopped)
2 tsp fresh coriander leaves, 3 black cardamoms., 2 tsp cumin seeds
Method:
1.Rinse and soak chana for 4 hours
2.Heat the ghee in a frying pan , add the onion and fry until golden brown. Remove half the onions with a little bit of ghee and set aside in a bowl.
3. Add ginger,turmeric powder, Garlic, salt (1 tsp), chilli powder and Garam Masala to the remaining mixture in the pan and stir fry for 5 mins.Stir in the yogurt and add the chana dal and 150 ml water, Cook covered for 15 mins. Set aside.
4. boil the milk and set aside with the reserved .fried Onions,Lemon juice, Green chillis and coriander leaves.
5. Boil the rest of the water add salt, Black cardamoms, Black cumin seeds and the rice , and cook stirring until the rice is half cooked. Drain, and place half of the fried Onions , lemon juice, green chillis and coriander and top of the chana dal mixture.Place the remaining rice on top of this and rst of the fried onion , lemon juice, chillis and coriander on top of the rice.Cover tightly with a lid and cookfor 20 mins over a very low heat.
Mix with a slotted spoon before transfering to a warmed serving dish.
Serve HOT!!!!
LEMON RICE PILAU SERVES 4
Ingredients
3tbsp olive oil, 500 gms Basmati rice.
800ml water, 2tsp salt(or to taste), 1 bay leaf.
2 tsp chopped coriander, 1tsp chopped mint
3tbsp lemon juice, 2 green chillis( finely chopped)
1/2 tsp Mustard seeds, 1/2 tsp turmeric powder, 6-8 pcs of Cashews
Method:
1.Wash and cook the rice ( don't cook it too soft), drain and set aside.
2.Put the oil into the pan when heated add the Mustard seeds and pop it.
3.Add the chillis, Mint,Cashew nuts,salt and turmeric powder and stir it well. Now add lemon juice, stir it again and then add the rice immediately and mix it gently until the spices are blended with the rice.
4. Empty it into a serving dish and garnish with coriander leaves.
Excellent on its own as a snack or a meal.
Approx cooking time 35 mins.
MANGO RICE PILAU SERVES 4
Ingredients
3tbsp olive oil, 500 gms Basmati rice.
2 Medium sized raw Mangoes(Finely Grated)
800ml water, 2tsp salt(or to taste), 1 bay leaf.
2 tsp chopped coriander, 2 green chilli( finely chopped)
1/2 tsp Mustard seeds, 1/2 tsp turmeric powder, 6-8 pcs of Cashews
Method:
1.Wash and cook the rice ( don't cook it too soft), drain and set aside.
2.Put the oil into the pan when heated add the Mustard seeds and pop it.
3.Add the chillis, Cashew nuts,salt and turmeric powder and stir it well. Now add grated Mango, stir it until it is blended with the spices , then add the rice and mix it gently for 1 to 2 mins.
4. Empty it into a serving dish and garnish with coriander leaves and grated coconut( Coconut optional)
Excellent on its own as a snack or a meal.
Approx cooking time 35 mins.
PEAS and CARROT PILAU
SERVES 4 to 6
INGREDIENTS:
300 gms basmati rice( washed and soaked for 30 mins)
550 ml water, 1tsp salt(or to taste)
2 tsps butter, Olive Oil, 2 tbsps Ghess, 1 tsp Cumin Seeds
1 Medium Sized Onion ( Finely sliced)
2 Ciannamon sticks( about 2 inches long broken up)
4 Cardamoms ( split open o the top)
1 1/2 tsp Garam Masala, 150 gms Grated Carrots
100 gms Garden Peas, 1tbsp Coriander
METHOD:
1.Drain the rice thoroughly and put into a saucepan with water.
2. Bring to boil, add salt and butter.
3. Boil for 1 min
4. Place the lid on the saucepan and simmer for 15 mins., Do not lift the lid during this time.
5. Remove the pan and( Drain if there is any excess water)keep it covered for 10 mins.
6.Melt the Ghee on medium heat and fry cumin until they crackle.
7. Add the onions , cinnamon, and Cardamoms.
8. fry until the Onions are lightly brown( 4 to 5 mins), stirring frequently..
9.Add GARAM masala stir and cook for 30 SECS( 1/2 min).
10. Add the Carrots, Peas and the salt. Stir and Cook for 2 to 3 mins.
11. Now add the rice stir and mix gently using a metal spoon.
12. Remove the pan from the cooker., Garnish with coriander
Serve with any curry , curry sauce or Delicious on its own
