Hi all!
Here are a couple of my favourite rice recipes – Chicken/Lamb Biriyani and Mint Pulau.
Chicken/Lamb Biriyani
This recipe will serve 4 people.
Ingredients
- 1 1/2 lb. meat(lamb, chicken), cut into small pieces
- 3 cups rice
- 1 cup natural yoghurt
- Salt to taste
- 6 green chillies, minced
- 1 tsp fresh garlic paste
- 1 tsp fresh ginger paste
- 2 tsp chopped mint leaves
- 2 tsp chopped coriander leaves
- 2 tomatoes, chopped
- 1 tsp fresh coriander powder
- 1 tsp fresh cumin powder
- 1 tsp red chilli powder
- 1 tsp clove powder
- 1 tsp cinammon powder
- 1 tsp chopped cashewnuts
- 1 stick cinammon, broken into bits
- 2 cloves
- 2 cardammoms
- 2 medium sized onions, sliced finely
- 2 tbsp ghee(clarified butter) or vegetable oil
- A pinch of saffron(orange coloring)
- 1-2 tsp milk
- 1 cup deep fried onion slices for garnish
- 1/2 cup chopped mint and coriander leaves for garnish(Optional)
Method
Combine together ingredients 3 to 15 and mix well. Add the meat to it, mix well and let it marinate for about 2 hrs.
Heat the ghee/oil in a pan and add the cashewnuts, cinnammon, cardammom and cloves. Fry for 15 seconds and add the sliced onion. When the onions turn transparent, add the marinated meat and without adding any water, cook the meat on medium heat till the meat is completely done. The masala will reduce and lose all moisture. Set aside.
Wash the rice and steam cook it such that individual grains can be separated. Dissolve the saffron in the milk. Take about one cup of cooked rice and add the saffron to it. Now mix this colored rice with the rest of the cooked rice, so that you get streaks of orange in the rice.
In a deep oven-safe bowl, pour this rice and spread to cover the entire bottom of the vessel. Pour the meat on top and spread evenly. Cover the dish with foil and bake for about 20 minutes at 300 deg f.
Remove and serve hot, garnished with chopped herbs and fried onions.
Mint Pulao
Ingredients
2 cups basmati rice
2 large potatoes
1 cup shelled peas
1 bunch mint leaves
6 green chillies
1 piece ginger small
3 onions medium
½ tsp turmeric powder
3-4 cloves
2 cardamoms
1 bay leaf
Salt to taste
Vegetable oil to fry
For Garnishing
Mint leaves
Boiled peas
Red cherries
Clean and wash the rice. Place in a container with 2 cups of water and salt to taste. Cook for about 20mins or until rice is done. Drain the rice of all water. Meanwhile wash potatoes and place in another container with 2 cups of water in it. Boil til done.
Grind together coconut, green chilies, and ginger and turmeric powder.
Peel and dice potatoes. Slice onions. Heat oil, add onions and sauté. Add cardamom, bay leaves and cloves. Add the ground masala paste and peas and fry till the raw flavor is lost and the peas get cooked. Add potatoes, rice and salt if necessary. Mix well. Squeeze lime juice and remove from fire. Garnish with mint leaves, boiled peas and red cherries. Serve hot.