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Moti Kofta Rice
Pulao |
Ingredients:
Rice (watched) 1kg
For koftas:
Mince meat 1/2 kg
Ginger garlic past 1 tbsp
Salt as per taste
Onions(sliced) 2 medium
Red chilli poder 1 tbsp
Green chillies 4-6
Fresh coriander 1/2 bunch
Roasted gram flour 4 tbsp
Bread slices 2
Egg 1
For Gravy:
Onions (sliced) 2 medium
Ginger garlic past 1 tbsp
Salt as per taste
Red chilli powder 1 tbsp
Cumin seeds 1 tsp
Whole Garam Masala 1 tbsp
Yogurt 1/2 cup
Tomatoes (sliced) 3 medium
Cooking oil 1/2 cup
Garnish:
Green chillies (chopped) 3-4
Fresh coriander (chopped) 1/2 bunch
Directions:
To make the koftas add all the kofta ingredients
(expect egg) in mince meat and grind twice.
Add egg and mix well and refrigerate for 10-15
minutes.
Apply some cooking oil on hand and make small
mince meat balls.
Refrigerate the kofta for 10-15 minutes.
To make the gravy, heat cooking oil in a pot on
medium heat for 3-5 minutes and add whole garam
masala.
When it pops, add onions and stir fry till
golden.
Add all the gravy spices,yougurt and tomatoes
and stir well until oil separates.
Add a cup of water and bring to a boil.
Add the koftas to the gravy and lightly shake te
pot with potholders.
Cook until the water dries completely
Sprinkle green chillies and fresh coriander and
add 4-5 cups of water.
When it comes to boil add rice.
Cover and cook on medium heat till the water
dries.
Simmer on low heat for 5-7 minutes.
Dish out care fully to prevent koftas from
breaking.
Garnish with boiled eggs if you wish and serve
hot.
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Spanish rice |
Ingredients
Rice 3 cup (boiled with salt)
Garlic 6 cloves (chopped)
Mushroom 1 can
Olive 1/2 cup )
Black pepper 1 tbsp (crushed)
Capsicum 2
Tomatoes 3 or 4 ( deseeded)
Olive oil 4 to 5 tbsp
Rosemary 1/4th tsp
Salt according to taste
Direction
Heat oil in pan and sauté garlic.
Add mushroom and sauté for few minutes
Add black pepper and rose mary mix well
Add olives,tomatoes and capsicum fry for few
minutes
Add rice and mix well cover and put on dum for
few minutes
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Sindhi Biryani |
Ingredients
Directions
Slice the onion and fry it in oil until it is
light brown. Take out 1/4 of it and keep aside.
Add
Garlic (Lehsan), Ginger (Adrak), tomatoes,
prunes (Aaloobukharay), salt, chili powder,
cloves, cardamoms, Black Pepper, (Kali Mirch),
Cumin Seeds (Zeera), and cinnamon to the
remaining fried onions.
Fry
this until the tomatoes are tender and the water
is dry.
Then
add meat, yogurt and water (if desired) and cook
on medium heat until the meat is tender and the
water has evaporated.
On
other side boil the potatoes until they're half
cooked.
Now,
add green chillies, mint, coriander leaves, and
the half boiled potatoes to the meat. Simmer for
2, 3 minutes. Your meat curry is done.
Boil
the rice with salt, bay leaves, cinnamon sticks
and black cardamom and drain the water off when
the rice is half done.
Layer the curry with the rice in a pot in one on
one layers. Sprinkle the food color, fried
onions, and chopped mint leaves on top of the
last layer.
Close the lid tightly making sure no steam
passes out of the pot and cook on low heat until
the rice is done.
Gently mix it before serving.
Serve with Raita.
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Kashmiri
Pulao Recipe |
Ingredients:
2
cups long grain rice (basmati)
2
cups milk
1/2
cup cream beaten smooth
1
tsp. sugar
salt
to taste
1/2
tsp. cumin seeds
3
cloves
1"
cinnamon
3
cardamoms
1
bay leaf
2
tbsp. ghee
1
cup canned chopped mixed fruit (drained)
2-3
edible rose petals
Method:
Wash
and soak rice for 15-20 minutes.
Mix
milk, cream, sugar, salt. Drain rice, keep
aside.
Heat
ghee in a heavy pan.
Add
cumin seeds, cinnamon, bay leaf, cardamoms,
cloves.
Allow to splutter. Add rice and fry in ghee for
2 minutes.
Add
milk, cream, mixture.
Add
1/2 cup water. Bring to a boil.
When
boil is reached, cover and simmer till cooked.
Each
grain should be cooked, but separate.
Mix
in drained fruit very gently.
Garnish by sprinkling finely broken rose petals.
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Hyderabadi
Biryani |
Ingredients
- 2 chickens, skinned and cut into small
pieces
- 1 3\4 kg. Basmati rice
- 500 g. Yogurt
- 1 tbsp. Red chili powder
- Salt to taste
- 1/2 tsp. turmeric
- 2 tsp. coriander powder
- 1 tbsp. garam masala
- juice of 1 lemon
- 4 medium onions (thin slices)
- 3tbs. Garlic (crushed)
- 2tsp. Ginger (crushed)
- 10-12 green chilies
- 1 cup fresh coriander leaves
- 1\2 cup fresh mint leaves
- 1\2 cup oil
- 4-6 green chilies
- 2 tbs. Coriander leaves, finely chopped
- few strands of saffron, soaked in two tbsp.
of warm water
- few drops kewra
- 2-3of Yellow food color
Directions
1.Heat the oil or ghee in a heavy based sauce
pan and fry the onions for 8-10 minutes until
light brown. Remove the onions from the oil and
reserve 1\4 onions for later use.
2. Put the fried onions, garlic, ginger,
coriander leaves, mint, green chilies, salt and
pepper in a blender or food processor and blend
to a paste. Mix this paste with yogurt, garam
masala, lemon juice and 2 tbsp. oil. Marinate
the chicken with the yogurt mixture for about 1
hour in a refrigerator.
4.Put the rice in a sieve and wash it
thoroughly under a running cold tap until the
water runs clear. Soak the rice in plenty of
water for half an hour. In a large heavy based
pan put plenty of water and add 1 stick
cinnamon, 6 cloves, 5 big cardamoms, 8 small
cardamoms, 2 bay leaves and salt. Bring it to a
rapid boil and add the washed rice. When the
rice are 1\4 cooked, drain and keep aside.
5. In a large pan place 1\2 cup of oil at the
bottom of a large heavy based pan then place
the chicken and all the marinade.Cook for 20-25
minutes,add little water if gravy it too thick.
Add rice and level it with a spatula. Sprinkle
reserved fried onions, chopped coriander, green
chilies and saffron on the top of the rice. Mix
the food color with a little water and sprinkle
over the rice.
6. Cover with a tight fitting lid or cover with
a large piece of thick aluminum foil and then
place the lid. Allow to cook for 15 minutes on
medium heat then reduce the heat to a very low
and cook for further 20 to 25 minutes, until the
rice and meat are tender.
7. once the dish is cooked, leave it covered
for a few minutes. then remove the lid, fluff
up the rice with a fork.
8. serve with Raita and Baingan Ka Raita.
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Yellow Rice |
Ingredients
1\4 cup oil
- 1 small Onion, sliced
- 1 tsp. Garlic, minced
- 1 cup basmati rice
- 1 1/2 cups water
- 1/2 teaspoon Saffron
- 1 1/2 teaspoons Parsley, chopped
Directions
1. Wash the rice and soak in plenty of water
for about 1\2 hours.
2. Heat the oil in a heavy based saucepan. Add
the onion and garlic and cook until just soft.
3. Toss in the rice and cook for 3 minutes,
stirring frequently. Add the water, saffron,
and parsley.
4. Cover and reduce the heat to low. Cook for
15-18 minutes or until the liquid is absorbed.
5. Serve with Raita.
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KITCHERI |
Ingredients
1 1\2 cups rice Pakistani basmati rice
- 1\2 cup moong dal
- 5 cloves
- 1tsp. black pepper
- 1 inch piece cinnamon stick
- 3 large cardamoms
- 1tsp. Caraway seeds
- 2 tsp. Salt
- 1 small onion sliced thinly
- 1/2 cup cooking oil
Directions
Put the rice and dal in a sieve and wash it
thoroughly under running cold tap until the
water runs clear. Soak rice for 1/2 hour and dal
for 1 hour.
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 golden colour. 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.
Serve immediately.
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