Chicken with Rice


Ingredients


  • 1/4 cup Achiote Oil, recipe follows
  • 1 (3 to 4-pound) chicken, cut into 10 pieces
  • Fine sea or kosher salt and freshly ground black pepper
  • 1/2 cup Sofrito, recipe follows
  • 1/4 cup alcaparrado or coarsely chopped pimiento-stuffed olives
  • 1 teaspoon ground cumin
  • Pinch ground cloves
  • 4 cups long-grain rice
  • 5 cups homemade or store-bought reduced-sodium chicken broth
  • 2 large bottled roasted red peppers, cut into 1/4-inch strips (about 1 1/2 cups)
  • Achiote Oil:
  • 1 cup olive oil
  • 2 tablespoons achiote (annatto) seeds, see Cook's Note*
  • Sofrito:
  • 2 medium Spanish onions (about 12 ounces), cut into large chunks
  • 3 to 4 Italian frying peppers or Cubanelle peppers, cored, seeded and cut into large chunks
  • 16 to 20 cloves garlic, peeled
  • 1 large bunch cilantro, washed
  • 7 to 10 ajices dulces (see Cook's Note*), optional
  • 4 leaves culantro (see Cook's Note*), optional
  • 3 to 4 ripe plum tomatoes (about 1 pound), cored and cut into chunks
  • 1 large red bell pepper, cored, seeded and cut into large chunks

Directions

  • In a paella pan or wide, shallow pan with a tight-fitting lid, heat the Achiote Oil over medium-high heat until the oil is rippling. Season the chicken with salt and pepper and add as many pieces skin side down to the pan as fit without touching. Cook, turning as necessary, until well browned on all sides, about 10 minutes. Remove the pieces as they are done and set aside. Adjust the heat under the pan, especially after you start removing chicken, so the chicken browns without the oil darkening.
  • When all the chicken is removed from the pan, add the Sofrito and alcaparrado. Season, to taste, with salt and pepper. Raise the heat to high and boil until most of the water is evaporated from the Sofrito. Add the cumin and cloves.
  • Stir in the rice until coated with oil. Return the chicken to the pan, pour in enough broth to cover the rice by the width of 2 fingers (about 1-inch), and bring to a boil. Cook over high heat until the level of liquid reaches the rice. Stir gently and reduce the heat to low. Cover the pan and cook until the liquid is absorbed, the chicken is cooked through, and the rice is tender but firm, about 20 minutes. Fluff the rice with a fork. The arroz con pollo can be brought to the table right in the pan or transferred to a large serving platter. Either way, garnish with the red pepper before serving.
  • Achiote Oil:
  • Heat the oil and annatto seeds in a small skillet over medium heat just until the seeds give off a lively, steady sizzle. Don't overheat the mixture or the seeds will turn black and the oil will turn a nasty green. Once they're sizzling, remove the pan from the heat and let stand until the sizzling stops. Strain and reserve in a jar with a tight-fitting lid at room temperature for up to 4 days.
  • *Cook's Note: Achiote seeds are a deep orange seed with a nutty flavor. They are available in many supermarkets and almost all Latin markets.


  • Sofrito:
  • Chop the onion and Cubanelle or Italian peppers in the work bowl of a food processor until coarsely chopped. With the motor running, add the remaining ingredients 1 at a time and process until smooth. The sofrito will keep in the refrigerator for up to 3 days. It also freezes beautifully.
  • *Cook's Note: Ajices dulces are little sweet peppers that look similar to the fiery hot Scotch bonnet or habanero peppers, only smaller. They have a wonderful fresh herbal flavor, almost like cilantro, but only a tiny bit of heat. Culantro is an herb with broad, round-tipped leaves. Its flavor is similar to cilantro, but much more intense. Both ajices dulces and culantro are available in Latin markets. If you cannot find them, simply increase the amount of cilantro to 1 1/2 bunches.


Rice and Beans


Ingredients

  • 1 red bell pepper
  • EVOO, for drizzling
  • 12 ounces Spanish chorizo, diced into bite-size pieces
  • 2 tablespoons butter
  • 1/2 cup broken spaghetti
  • 1 cup long-grain rice
  • 1 healthy pinch saffron (about 24 threads)
  • 1 quart chicken stock
  • Kosher salt
  • 4 cloves garlic, sliced
  • 1 to 2 red Fresno chile peppers, sliced
  • 1 large onion, chopped
  • 2 tablespoons tomato paste
  • 1/4 cup dry sherry or 1/2 cup white wine
  • One 15-ounce can white beans or chickpeas, drained
  • 1 small bundle black or Tuscan kale, stripped and chopped or shredded
  • Freshly grated nutmeg

Directions

  • Place the red pepper over a gas flame on the stovetop to char it or blacken it under the broiler. Then place in a bowl and cover. Once cool, peel, seed and chop.
  • Heat a drizzle of EVOO in a Dutch oven or deep skillet. Add the chorizo and render for a few minutes.
  • Meanwhile, heat a drizzle of EVOO and the butter in a saucepot over medium heat. Add the pasta to the pot and toast to golden. Add the rice and saffron and about 2 1/2 cups of the chicken stock. Bring to a boil and sprinkle with salt. Cover the pot and cook the rice to tender, 17 to 18 minutes.
  • Add the garlic, chiles and onions to the chorizo and cook to tender, 7 to 8 minutes. Stir in the tomato paste and deglaze the pan with the sherry. Next, add the beans, roasted peppers, kale, 1 cup of the chicken stock and a few grates of nutmeg and cover to wilt the greens.
  • Serve the rice in shallow bowls and top with the sausage and beans.
  • Cook's Note: Use the remaining 1/2 cup stock if the rice cooks too quickly or the chorizo and beans get too dry.

Spanish style Rice with Clams


Ingredients


  • 2 pounds littleneck clams (about 24), scrubbed
  • 1 tablespoon extra-virgin olive oil
  • 1 fully cooked chorizo sausage, sliced 1/2 inch thick
  • 1 leek (white and light green parts), halved lengthwise and sliced
  • 1 red bell pepper, finely chopped
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 1 cup arborio rice
  • 2 cups low-sodium chicken broth
  • 1/2 cup fresh parsley
  • 1 cup frozen baby lima beans, thawed



Directions


  • Put the clams in a large pot or Dutch oven with 1 cup water. Cover and cook over medium-high heat until the clams start opening, about 5 minutes; as the clams open, transfer them to a bowl using tongs. (Discard any unopened clams.) Add the cooking liquid to the bowl with the clams (strain through a paper towel-lined sieve if sandy). Cover to keep warm.
  • Wipe the pot clean and reduce the heat to medium. Add the olive oil and chorizo. Cook, stirring occasionally, until the chorizo is lightly browned, about 3 minutes. Add the leek, bell pepper, garlic and bay leaves. Cook, stirring occasionally, until the vegetables are tender, about 4 minutes. Add the rice; cook, stirring, until lightly toasted, about 2 minutes. Add the chicken broth and 1 cup water; bring to a boil, then reduce the heat to medium. Cover and simmer, stirring once or twice, until the rice is tender, about 15 minutes. Discard the bay leaves.
  • Meanwhile, puree the parsley with 1/3 cup water in a blender until smooth. Stir the lima beans, parsley puree, and the clams and their juices into the rice mixture. Cook until the lima beans are tender, 3 to 4 minutes.

Spanish Beef and Rice



Ingredients

  • 2 cups beef stock
  • 1 3/4 cups water
  • 1 tablespoon butter
  • 2 cups white enriched rice
  • 1 tablespoon extra-virgin olive oil, 1 turn of the pan
  • 1 2/3 pounds ground sirloin
  • Salt and pepper
  • 1 large onion, finely chopped
  • 4 cloves garlic, chopped
  • 1 green bell pepper, seeded and finely chopped
  • 1 tablespoon Worcestershire sauce
  • 2 cups tomato sauce
  • 1/4 teaspoon ground cloves
  • 2 teaspoons ground cumin, 1/3 palmful, twice
  • 1/4 cup chopped flat-leaf parsley, a couple of handfuls
  • Spicy Chopped Salad with Tortillas, recipe follows
  • 4 long, mild to medium chile peppers, such as moderate heat poblano or mild Italian cubanelle
  • 1 tablespoon extra-virgin olive oil, plus some for drizzling
  • 1 clove garlic, cracked
  • 10 ounces triple washed spinach, stems removed and coarsely chopped
  • Salt and pepper
  • 1/2 cup beef broth or chicken broth
  • 3 cups leftover Spanish style beef and rice
  • 1 cup tomato sauce
  • 2 cups shredded Monterey Jack, smoked cheddar or pepper jack cheese
  • 2 hears romaine lettuce, chopped
  • 3 tablespoons canned or jarred sliced jalapenos, drained
  • 3 tablespoons salad olives, Manzanilla with pimento, drained
  • 1 vine ripe tomato, seeded and chopped
  • 1/2 red onion, chopped
  • 1 cup broken tortilla chips, any variety
  • 2 tablespoons taco sauce
  • 1 lime, juiced
  • 2 tablespoons chopped cilantro or flat-leaf parsley
  • 1/4 cup olive oil, eyeball it
  • Salt and pepper

Directions

  • Heat beef stock, water and butter to a full boil. Add rice, reduce heat and cover pot. Cook 20
  • minutes, until tender and liquids are absorbed.
  • Heat a large, deep skillet over medium high heat. Add oil and beef and season with salt and pepper. Brown meat, 2 or 3 minutes. Add onion, garlic, bell pepper, Worcestershire. Cook together 5 to 7 minutes, until veggies are just tender. Add tomato sauce, cloves, cumin and parsley. Bring mixture up to a bubble and reduce heat to low.
  • Combine cooked rice with meat mixture and serve with Spicy Chopped Salad wit and Taco Dressing, recipe follows. Reserve 1/2 of the beef and rice and freeze for stuffed peppers for another meal. Recipe follows.
  • * Please note: You can also choose to make the stuffed peppers in their entirety, then freeze and microwave when ready to serve for 12 to 15 minutes on high. Reheat with loose plastic over the dish to keep the peppers from splattering. If you do not have a carousel microwave, rotate peppers once during the reheating of your peppers.
  • Stuffed Peppers with Beef, Rice, Spinach and Cheese
  • Preheat a griddle or grill pan. Seed chile peppers. Drizzle peppers with a little oil and grill over medium high to high heat 3 or 4 minutes on each side, until tender. Transfer peppers to a broiler pan or baking sheet, hollow side up.
  • Place a small skillet on the stove top and add 1 tablespoon, 1 turn of the pan, olive oil and a crushed clove of garlic. Heat over medium flame and add spinach in bunches until it is all wilted and is giving off liquid. Season greens with salt and pepper. Remove spinach and drain. Set aside.
  • Preheat broiler to high.
  • Defrost beef and rice in microwave oven. Combine 1/2 cup broth and defrosted rice in the skillet you cooked the spinach in and reheat over medium flame. Add 1 cup tomato sauce and heat through.
  • Pile spinach and hot beef and tomato rice into peppers, mounding them up in the center of each pepper. Top liberally with grated cheese and melt cheese under broiler 3 to 5 minutes, then serve.
  • Spicy Chopped Salad with Tortillas
  • Combine salad ingredients in a bowl, toss with tortilla chip pieces. In a second bowl, combine taco sauce, lime juice, cilantro or parsley. Whisk in olive oil in a slow stream until dressing is combined. Toss salad with dressing to combine and coat ingredients evenly, then serve.


Shrimp and Rice


Ingredients


  • 3 tablespoons vegetable oil
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 1/2 teaspoon turmeric
  • 1 medium tomato, chopped
  • 1 small carrot, diced
  • 1/2 red bell pepper, diced
  • Kosher salt and freshly ground pepper
  • 1 pound large shrimp, peeled and deveined
  • 1 1/2 cups converted white rice
  • 1 tablespoon chopped fresh parsley
  • 1/2 cup frozen peas, thawed
  • Hot sauce, for serving (optional)


Directions


  • Heat the vegetable oil in a large, deep skillet over medium heat. Add the onion, garlic and turmeric and cook until the onion is slightly softened, about 3 minutes. Add the tomato, carrot and bell pepper and cook, stirring occasionally, until tender, about 5 minutes. Sprinkle with 3/4 teaspoon salt, and pepper to taste.
  • Add the shrimp and cook, stirring occasionally, until they begin to turn pink, about 1 minute. Add the rice, 2 cups water and 1/2 tablespoon parsley; bring to a boil. Reduce the heat to medium low, cover and simmer until the rice is tender, 15 to 20 minutes. Remove from the heat and sprinkle in the peas and the remaining 1/2 tablespoon parsley. Cover and let stand 5 minutes.
  • Fluff the rice mixture with a fork and incorporate the peas and parsley. Season with salt and pepper. Serve with hot sauce.


Smoky Spanish Rice


Ingredients

  • 1 1/2 cups converted long-grain rice (recommended: Uncle Ben's)
  • 1 (15-ounce) can diced tomatoes (recommended: Hunt's)
  • 1 (4-ounce) can diced green chiles (recommended: Ortega)
  • 2 tablespoons chipotle taco seasoning (recommended: Ortega)
  • 3 1/3 cups water


Directions

  • Combine all ingredients in a saucepan and bring to boil. Reduce heat to medium-low and simmer, covered, for 20 minutes. Remove from heat. Let stand covered for 5 minutes. Fluff with a fork and serve

Spanish Rice


Ingredients


  • 2 tablespoons butter
  • 1 1/2 cups long-grain white rice
  • 1 onion, chopped
  • 1 green pepper, chopped
  • One 28-ounce can diced tomatoes
  • One 4-ounce jar diced pimiento
  • Pinch salt
  • Pinch cayenne
  • Several dashes hot sauce


Directions


  • Melt the butter in a medium, heavy-bottomed saucepan over medium-low heat. Add the rice, onion and green pepper, and saute until the rice is slightly browned and the vegetables are softened, 8 to 10 minutes. Stir in the tomatoes, pimiento, salt, cayenne and hot sauce. Bring to a boil, cover and reduce the heat to low. Simmer for 20 minutes, then fluff with a fork. If the rice is tender but too soupy, cook uncovered for another 5 minutes. If the rice is dry but not yet tender, add 1/2 cup water, cover and continue cooking for another 5 minutes, or until the rice is done.


Thai Fried Rice!


Ingredients

  • 4 cups cooked cold jasmine rice (cold rice is essential so the grains will not stick together when stir frying)
  • 3 tablespoons peanut oil
  • 4 cloves freshly minced garlic
  • 1 1⁄2 cups boneless skinless chicken breasts (its easiest to get thin slices if the meat is still partially frozen) or 1 1⁄2 cups lean pork (its easiest to get thin slices if the meat is still partially frozen) or 1 1⁄2 cups beef, thinly sliced (its easiest to get thin slices if the meat is still partially frozen)
  • 2 eggs
  • 4 green onions, sliced thin
  • 2 teaspoons palm sugar (table sugar is fine if you can't find palm sugar)
  • 3 tablespoons Thai fish sauce (no substitutes)
  • 1 tablespoon oyster sauce
  • 1 cucumber, sliced
  • 2 limes, cut into wedges

Directions

  • Heat peanut oil in a wok or large skillet over medium high heat.
  • While pan is warming, toss the cold rice with your hands, making sure to separate the grains from any clumps.
  • Add the garlic to the heated wok, and toss until fragrant and slightly golden.
  • Add chicken, beef, or pork and stir fry for about 1 minute.
  • Push the meat and garlic up the sides making a well in the middle and add eggs.
  • Scramble eggs for 1 minute in middle of pan then, add green onions and peas and incorporate all ingredients together, stir frying for another minute.
  • Add rice, turning over rice with pan ingredients several times to coat and stir frying for 2-3 minutes. You want the rice to begin to have a toasted smell, making sure that all the ingredients are constantly being moved around the pan for even cooking.
  • If your pan seems to have cooled down to the point where the ingredients are no longer sizzling, you may need to turn the heat up slightly.
  • Sprinkle in the sugar and add the fish sauce and oyster sauce.
  • Stir fry all ingredients together for one minute more or until sauces are absorbed and mixture is completely combined. Transfer to serving platter.
  • Garnish plate edge with sliced cucumber, lime wedges, and additional whole green onions if desired.



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Kerala Mutton Curry


Ingredients

  • Mutton - 1 kg
  • Dry red chillies(Kollamulaku) - 8 nos
  • Corianderseeds - 3 tsp
  • Black Pepper - 1 tsp
  • Cinnamon(Karugapatta)(small) - 2 pieces
  • Cloves (Grambu) - 4 nos
  • Cuminseeds (Jeerakam) - 1 tsp
  • Pearl onions(Kunjulli) - 1 cup
  • Onions(big) - 2 nos
  • Garlic pods(small) - 10 nos
  • Ginger - 1 big piece
  • Greenchillies - 2 nos
  • Tomatoes - 2 nos
  • Turmericpowder - 1/2 tsp
  • Coconutoil - As reqd
  • Salt - As reqd
  • Curryleaves - 1 stem
  • Corianderleaves - 2 stem



Directions
  • Mutton - 1 kg
  • Dry red Chilly - 8 nos
  • Heat oil in a frying pan.
  • Fry the dry red chillies and keep aside
  • Fry coriander seeds, till its aroma comes out and keep aside.
  • Fry black pepper, cinnamon sticks, cloves and cumin seeds together and set aside.
  • Stir fry pearl onions, till they turn brown.
  • lend all these fried ingredients in a mixer grinder.
  • Pressure cook chopped mutton with turmeric powder, salt and the blended mixture.
  • Stir fry onions in a pan, till brown in color, followed by green chillies, crushed garlic and ginger and chopped tomatoes.
  • Add these to the cooked mutton and boil well.
  • When the Kerala Nadan Mutton curry turns brown, turn off the flame.
  • Garnish Kerala Nadan Mutton curry with curry leaves, coriander leaves and a spoon of coconut oil. :- 
  • Kerala Nadan Mutton curry is ready.









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Mangalorean biryani


Ingredients
  • 1 kg beef or mutton on the bone
  • Juice of 1/2 lime (optional - use while cooking the meat)
  • 1/2 tsp turmeric powder (haldi) (optional - use while cooking the meat)
  • Fistful of chopped coriander leaves (optional - use while cooking the meat)
  • 5 big onions sliced
  • 6 juicy tomatoes thinly sliced
  • 1/2 cup of coriander leaves chopped
  • 1 inch cinnamon
  • 3 cardamoms
  • 3 cloves
  • Salt to taste
  • Ghee for frying
  • For the rice 
  • 600gm / 3 cups basmati rice * see notes
  • 2 inch cinnamon
  • 3 cloves
  • 2 cardamoms
  • Salt to taste
  • For the masala (to be ground)
  • 8-10 green chilies *see notes
  • 1 tbsp fennel seeds (badashep/saunf) * see notes
  • 2 tbsp coriander seeds
  • 2 whole pods garlic peeled (Indian variety)
  • 2 inch piece of ginger
  • 1 tsp mace (javithri) flakes
  • 3-4 star anise (chakri phool)
  • 1/2 nutmeg (zaiphal)
  • 1 packed cup of mint leaves
  •  To be ground separately
  • 2 tsp poppy seeds (khus khus) (substitute with 1 tsp grated coconut if khus khus is not available)
  • 5 almonds (badam) soaked in hot water and skinned
  • For the layering
  • 3 onions finely sliced
  • 1/2 cup of mint leaves roughly chopped
  • 1-1/2 packed cups of coriander leaves roughly chopped
  • 2 pinches saffron strands soaked in 3 tsp rose water or milk
  • 2 tsp Garam masala (optional)
  • 15-20 whole cashewnuts
  • 20-25 raisins/kishmish
  • 2 tsp ghee (to grease the pan)

 Method:

A) Cooking the meat
1. Cut the meat into medium size pieces, wash and allow to drain on a colander for 10 minutes.
2. Transfer into a pressure cooker and sprinkle water up to the level of the meat. Add salt to       
     taste. Add lime juice, turmeric powder & fistful of coriander leaves
3. Cover & cook on a full flame until the first whistle goes off (takes about 8-10mins). 
4. Reduce the flame to sim and continue to cook for 20-25mins in the case of beef. If you are 
    using mutton, follow the same procedure till step#3 and then cook for about 13-15 mins if the
    mutton is tender. 
5. Allow the pressure cooker to cool down completely before removing the weight (whistle). Mix     contents once and keep aside.

B) Preparing the garnish
1. Heat 4 tbsp ghee in a wide heavy bottomed pan and fry the onions till golden brown, drain           & keep aside. 
2. To the same ghee add cashewnuts and fry till golden brown n drain n keep aside. 
3. Turn off the flame and add the raisins n take it immediatly or else it will burn.

C) Preparing the masala
1. In a large pan (or use the same pan that was used to fry the garnish) heat 2 tsp ghee.  Toss       in the whole spices (garam masala) and fry for a minute. 
2. Add onions and fry till golden brown. This will take about 4-5 minutes. 
3. Add the sliced tomato and fry for 2 mins on a medium high heat and reduce the flame a bit         and continue to fry until the oil separates from the masala.
4. Add the ground green chilli masala, fry for about 4-5mins
5. Add the pre-cooked beef/mutton, adjust salt to taste and add the meat stock in parts. Allow       to boil till meat is tender. Don’t make a watery gravy but use up stock to make a thick gravy.
6. Add the almond paste to it n boil again 4-5 mins. Add chopped coriander leaves on top of it. 
    Turn off the flame after a couple of minutes 

D) Preparing the rice 
     Using the draining technique (where rice is partially cooked, layered with meat and then    
     placed on 'dum' till it is fully cooked)
1. Wash & soak the basmati rice in water for 15mins. 
2. Boil rice in plenty of water along with the whole garam masala. Cool al-dente (3/4th done). 
3. Drain and keep aside until required

OR  

You can prepare the rice using the absorption technique (where rice is fully cooked and then layered along with meat)
1. Wash & soak the basmati rice in water for 15mins
2. For 600gms (3 cups) rice use a little less than double the quantity of water. ie 3x2 = 6 cups of     water minus 1/2 cup = total of 5-1/2 cups of boiling water. 
3. Heat 2 tsp of ghee in a large enough pan to accommodate cooked rice, add the washed &         drained rice and fry for a couple of minutes. Add the freshly boiled water. Adjust salt to taste       and add juice of 1/2 a lime. You may add 2 bullion (stock) cubes for an additional flavour. 
4. Bring the water to a rolling boil, stir and cover the pan with a tight lid. Reduce flame 
    completely and continue to cook for 6 minutes. Turn off the flame and let the rice cook in the 
    steam. Open the lid after 3-4 minutes and fluff up with a fork. Cover & keep aside till required.

E) Assembling
1. Brush the base and sides of a large wide vessel with 2tsp ghee. Place one third of the meat        as the first layer.  Add a one third of the of the rice over the meat. This is the second layer
2. Sprinkle one third of the fried onions, cashewnuts, raisins, a few coriander leaves, a few mint      leaves, part of the saffron mixed in rose water. This is the third layer.
3. Repeat the process till all the meat, rice and garnish has been layered. 
4. Make a few holes through the biryani and drizzle some ghee through them.

     If you have cooked the rice as per the absorption technique proceed to step# 6, else 
     proceed to step#4

4. Seal the vessel with dough or aluminium foil. Place a tight lid over it to ensure there is no 
     loss of steam.
5. Place on the vessel on a cast iron tawa/skillet and let the biryani to cook on dum for 20-     
    25mins. Turn off the flame and allow the flavours and aromas to blend well before serving.
6. Serve hot with the raitha of your choice

Notes
Rice: The original recipe asks for a 1:1 ration between the meat & the rice. However I have scaled it down to 600gm of rice to a kilogram of meat since I have a small family. 
Chillies: The original recipe calls for 20 green chillies since there is no other source of basic spice (peppercorns or such), however, I used 10 medium sized green chillies as I was using just 600gm rice. This resulted in a moderately spicy biryani. Adjust the quantity of chillies according to your taste and as per the quantity of rice used.
Fennel seeds: Reduce the quantity by half only if you don't like the intense fragrance of fennel seeds, however, the aroma does get masked by other ingredients when the gravy is done.
Although this is a dum style biryani, you may choose to hasten the process by cooking the rice fully, layering it & then serving it immediately. However, the dum technique increases the flavour quotient of this biryani. 

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Parsi Biryani Recipe

Ingredients of Parsi Biryani

  • Lamb or Chicken – 1 kg, cut into pieces
  • Basmati Rice – 3 1/4 cups
  • Vegetable Oil – 1/2 cup
  • Onions – 4, large, chopped lengthwise
  • Ginger Garlic Paste – 1 tbsp
  • Red Chilli Powder – 1 tsp
  • Black Peppercorns – 1/2 tsp
  • Cloves – 1/2 tsp
  • Cinnamon – 1/2 inch stick
  • Green Cardamoms – 1/2 tsp
  • Mace – 1/2 tsp
  • Yogurt – 1 cup, sour
  • Salt to Taste
  • Yellow Food Colour – a few drops, dissolved in 1/4 cup milk
  • Saffron – a few strands


Method:
  1. Heat the oil in a kadai. 
  2. Fry only half the onions till brown.
  3. Remove with a slotted spoon and drain the excess oil on absorbent paper towels. Keep aside.
  4. In the same oil, fry the remaining onions till transparent.
  5. Add the ginger garlic paste and saute.
  6. Add the red chilli powder and the whole spices. 
  7. Saute slightly.
  8. Now add the lamb/chicken and cook on medium heat.
  9. When the water evaporates, add the yogurt gradually till all is used up.
  10. Add just enough water to cook the lamb/chicken till tender.
  11. There should be no gravy left.
  12. Boil the rice in plenty of water with salt. When almost done drain it.
  13. In a large vessel, spread a layer of rice, then a layer of cooked lamb/chicken, and some fried onions.
  14. Continue the layering till all the rice and lamb/chicken are used up.
  15. Top with fried onions.
  16. Mix the saffron with the yellow food colour mixture and pour it over the rice mixture.
  17. Do not mix the rice at this point.
  18. Bake in the oven for 30 minutes.
  19. Remove from the oven and immediately cover the rice with a wet cloth.
  20. Then place a lid on the vessel.
  21. Before serving, remove the cloth and lid.
  22. Serve the Parsi biryani.

Punjabi Biryani

Ingredients


  • 3/4 kilogram Mutton
  • 1/2 kilogram Rice Bamati (soaked in water)
  • 1 cup Oil
  • 3 Onion chopped
  • 3 Tomatoes chopped
  • 1 cup Yoghurt
  • 2 teaspoons Ginger crushed
  • 2 teaspoons Garlic crushed
  • 1 tablespoon Garnish: ¼ chopped onion and oil
  • 1 teaspoon Red Chilli powder
  • 2 teaspoons Salt
  • 25 Black pepper whole
  • 2 Cardamom brown whole
  • 12 Cardamom green whole
  • 4 Cinnamon sticks
  • 2 Tez Patta (Bay leaves)
  • 1 teaspoon Kashmiri Caraway whole
  • 1 Coriander whole teasppon
  • 4 Badiani phool (star aniseed) whole


Preparation


  1. Fry onion in oil till golden brown.
  2. Now add ginger, garlic, Mutton, tomatoes, Yoghurt and all spices and fry for 5-10 minutes.
  3. Then add 2 cup water and cook on medium flame till mutton is tender.
  4. Now add 2 cup water and drained and soaked rice and cook till Rice is nearly cooked (Aek Kanni rehnay tak).
  5. Lower the flame, take 1 table spoon oil in a frying pan and saute 1/4 onion in it and pour over the prepared dish.
  6. Simmer for 10-15 minutes.
  7. Delicious Punjabi Biryani is ready
  8. Serve with Salad and Raita.



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Kashmiri Biryani


Ingredients

  • 600 gms. Basmati Rice. 
  • 100 gms. each of peas, potatoes, carrots, spinach, french beans and cauliflower. 
  • 25 gms. each of peeled almonds and cashewnuts (powdered or small pieces).
  • 1 tbspn each of green chili, garlic and ginger paste. 
  • salt & garam masala or punjabi masala according to taste. 
  • 2 - 2.5 tspn. red chilli powder. 
  • 1 tspn. turmeric powder. 
  • 1/2 cup curd, about 2 tspn. lemon juice. 
  • 1 tspn. powder yellow colour (optional). 
  • cloves, tej patta, dalchini according to taste. 
  • 2 medium sized tomatoes' puree , 3 large onions. 
  • 1/2 cup each of milk and melted ghee or oil.


Directions

  1. Prepare rice & cut the vegetables into small cubes & boil them till sufficiently soft.
  2. Fry the pieces of alomond & cashewnut till little brown.
  3. Heat ghee in a handi, & fry the onions till golden brown.
  4. Make a mixture of curd, garlic, ginger, salt, garam masala, turmeric, red chilli powder & fry with onions for 2-3 mins. Add the nuts & tomato puree & fry for 4-5 mins. on medium flame.
  5. Add peas & stir for some time. Add rest of the vegetable & little water & cook on low flame till the gravy is thick enough.
  6. Optional Add color to the rice & toss the rice a little.
  7. Line a handi with foil & arrange 2/3rd rice on it. Add the vegetable gravy then spread the remaining rice on top.
  8. Sprinkle milk & lemon juice on top evenly & garnish with coriander leaves & grated carrot.
  9. Keep it covered for appox. 5-6 mins. so that the aroma stays.
  10. Serve hot with mint-curd.

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Paal Kanj


Ingredients:
  • Rice - 1 cup
  • Water - 4 cups
  • Milk - 750 ml to 1 liter
  • Cumin Seeds / Jeerakam - 1 tblspn
  • Ghee - 1 tblspn

Method:

Start by cooking the rice. Take rice and water in a pressure cooker and cook for 7 to 8 whistle. Then simmer for 10 mins. Now switch off the flame and let the pressure release all by itself. Open the pressure cooker and give a good stir. Now add in milk to this and mix well. Keep this on a low flame.Now make tempering. Heat ghee in a small pan. Add in cumin seeds and let them crackle till they turn golden. Pour this over the rice mixture and mix well. Paal kanji is done.

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Couscous Moroccan Rice

INGREDIENTS


1     -  Teaspoon olive oil
1⁄2  - Cup onion, chopped
2     - Garlic cloves, minced
1⁄4  - Teaspoon ground ginger
1 1⁄2 - Cups vegetable stock or 1 1⁄2 cups chicken stock
1     - Cup butternut squash, cubed
1     -Cup carrot, sliced
1⁄2  -Teaspoon ground pepper
1⁄2  -Teaspoon ground coriander
1⁄4  -1⁄2 Teaspoon dried chili pepper flakes
1     - Medium zucchini, cut into bite sized pieces
19 - Ounces chickpeas, undrained
1    - Medium tomato, cut in large chunks
1⁄4 - Cup fresh parsley, chopped
1 Cup couscous or 1 cup brown rice


DIRECTIONS

  1. Vegetable Mixture:.
  1. In stirfry pan, heat oil, add onion, garlic, and ginger; saute 1-2 minutes.
  1. Add vegetable broth, squash, carrots, pepper, coriander and chili pepper; cover and bring to a boil.
  1. Reduce heat, simmer 5-7 minutes or until vegetables are tender crisp.
  1. Add zucchini and undrained chick peas; cook until zucchini is tender crisp, about 2-3 minutes.
  1. Stir in tomato and parsley.
  1. Couscous:.
  1. In separate bowl pour 1 cup boiling water over couscous.
  1. Cover and let stand 5 minutes; fluff with a fork.
  1. If you are having rice, cook according to directions.
  1. NOTE: This is best served in a bowl with a spoon. Put some couscous in your bowl and than put the vegetable mixture on top. The vegetables are very soupy/watery but the broth is soaked up by the couscous/rice.

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Srilankan Mutton Mixed Rice


Ingredients

Mutton or Lamb              -500g
Potato                             -3
Onion Large chopped  - 1
Garlic Chopped            - 2 cloves
Basmati Rice                - 4 Cups
Cumin Powder              - 1 pinch  
Cinnamon Stick            - 1
Black pepper seeds    - as required
Salt                                - as required

Method

Wash the mutton well cut into small cubes. Add water, salt, black pepper powder, vinegar or tamarind juice and cook well. Seperate the meat and the stock and set aside.
Peel the potatoes and cut into regular size pieces and deep fry.
In a food processor or a grinder chop together onions and garlic. Then add 1 stick cinnimon, black pepper seeds, salt, cumin powder, maduru powder or you can add unroasted curry powder and grind well. Heat a pan with a little cooking oil and add the grinded paste. Then add the washed rice and fry for a while. Now add the mutton stock and cook well. You can use a rice cooker to cook the rice. When the rice is half done add the mutton and fried potatoes and let the rice cook well. Garnish with some fried onions and serve hot.

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Bibimbap -Korean Mixed Rice

INGREDIENTS

  • 2 eggs
  • a few pine nuts for garnishing
  • 2 servings (bowls) cooked short-grain rice
  • cooking oil

(A) Bibimbap Sauce

  • 2 level tbsp gochujang (chilli pepper paste)
  • 1 tbsp sesame oil
  • 1 tsp sugar
  • 1 tbsp water
  • 1 tbsp roasted sesame seeds
  • 1 tsp vinegar
  • 1 garlic clove grated (may substitute with 1/2 tsp garlic powder)
(B) Seasoned Spinach Salad (Sigeumchi Namul)
Note: Quantity here is for two, just enough to top two bowls of Bibimbap; but you can make more to serve the excess as a side dish (banchan).
  • 75 grams baby spinach washed and drained
  • water + 1 tsp salt

Seasonings (b)

  • 1/2 tbsp chopped spring onions
  • 1 tsp sesame oil
  • 1 tsp toasted sesame seeds
  • half clove garlic grated (may substitute with 1/2 garlic powder)
  • a tiny pinch of salt to taste (may also use light soy sauce)
(C) Soya Bean Sprout Salad (Kongnamul Muchim)
Note: Quantity here is for two, just enough to top two bowls of Bibimbap; but you can make more to serve the excess as a side dish (banchan).

Seasonings (c)

  • 1/2 tbsp chopped spring onions
  • 1/2 tbsp sesame oil
  • 1 tsp toasted sesame seeds
  • half clove garlic grated (may substitute with 1/2 tsp garlic powder)
  • a small pinch of salt to taste (may also use light soy sauce)

(D) Zucchini, Carrot and Mushrooms

  • 1oo grams zucchini cut to quarter thin slices
  • half carrot peeled and cut to thin matchsticks
  • 100 grams hon shimeji mushrooms ends trimmed
  • 3 tsp cooking oil divided
  • salt and black pepper to taste

(E) Beef

  • 60 grams minced beef

Seasonings (e)

  • 1 tsp light soy sauce
  • 1/2 tbsp sesame oil
  • 1/2 tsp sugar
  • 2 dashes white pepper powder
  • half clove garlic grated (may substitute with 1/2 tsp garlic powder)


DIRECTIONS

  1. To make sunny side up eggs, heat and grease a cooking pan. Crack two eggs into the pan, taking care not to break the yolk. Cook until the yolk is just set, about 1-2 minutes. Set aside.
  2. To make bibimbap sauce, whisk to combine (A) in a small bowl. Set aside.
  3. To make seasoned spinach, bring a pot of water with 1 tsp salt added to a boil. Blanch spinach for 30 seconds and plunge the cooked spinach in an ice water bath until cooled. Squeeze out excess liquids from the spinach. In a bowl, add prepared spinach and seasonings (b). Mix well and season to taste. Set aside.
  4. To make soya bean sprouts salad, bring a pot of water with 1 tsp salt added to a boil. Blanch bean sprouts for 1 minute and plunge the cooked sprouts in cold water until cooled. In a bowl, add prepared bean sprouts and seasonings (c). Mix well and season to taste. Set aside.
  5. Heat pan with 1 tsp oil. Add zucchini and stir fry until cooked, about 2-3 minutes. Season with salt and pepper. Set aside the zucchini. Cook carrot using the same method (3 minutes), followed by mushrooms (3 minutes). Set aside.
  6. Marinade beef with seasonings (e) for 10 minutes. Heat pan with 1 tsp oil and stir fry the beef until just cooked, about 2 minutes.
  7. To serve, divide rice to two serving bowls. Divide and top each bowl with cooked egg, sauce, spinach, soya bean sprouts, zucchini, carrots, mushrooms and beef, arranging them in a nice platter. Garnish with pine nuts.
  8. Mix the rice thoroughly with the sauce and toppings before eating.

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