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Recipes with Basmati rice

31Jul 12

Peas Pulao

Peas PulaoThis tasty vegetarian Peas Pulao can be served for lunch or dinner, as the main meal, or even as a side dish. The rice and peas make it quite substantial, so I usually serve it as the main course. (Also try this chicken risotto with green peas.)

According to my mother, who taught me how to cook this dish, the secret to preparing an unforgettable Peas Pulao is getting the right balance of spices. Not everyone puts garlic in their Peas Pulao, but my mother insists on it. She says it balances out the rice nicely. My personal favourite spice to go with basmati rice is ginger. To me there is just nothing like the aroma that ginger can add to an Indian rice dish.

If you have time to let it sit for about 30 minutes, covered, before serving, the flavours will blend together even better and it will taste even stronger. It is one of those dishes that in fact tastes better the next day.

You can prepare this lovely recipe with regular butter, but I use ghee because it provides a unique flavour.

Peas Pulao
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
This tasty vegetarian Peas Pulao can be served for lunch or dinner, as the main meal, or even as a side dish.
Ingredients
  • 2tbsp Ghee
  • 3cm of Ginger, crushed finely
  • 3 Garlic Cloves, crushed finely
  • 1 medium Onion
  • 1tsp Cumin Powder
  • 3 Cardamoms
  • 3cm Cinnamon stick, broken into pieces
  • 200g Green Peas
  • 2tbsp Cashew Nuts, chopped
  • 1,000g White Basmati Rice
  • 1,500ml Water
  • Pinch of Salt to taste
  • 2tsp Coriander leaves, chopped finely, to garnish
Instructions
  1. Melt the ghee in a large pan and stir in the crushed ginger and garlic.
  2. Slice onion finely.
  3. Stir in the onion, cumin, cardamoms, and cinnamon.
  4. Stir and fry all ingredients until the onions turn transparent. You do not need to brown the onions for this recipe.
  5. Stir in the peas and cashew nuts.
  6. Lower the heat and let simmer until peas are cooked.
  7. Add in uncooked rice and stir a bit.
  8. Add in the water.
  9. Cover and cook on a high flame for 5 minutes.
  10. Lower heat to the lowest setting and let simmer for 20-25 minutes more.
  11. Serve hot, garnished with coriander leaves.

 

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26Jun 12

Chicken Biryani

Chicken BiryaniChicken Biryani is a tasty Indian dish made with a layer of marinated chicken and a layer of basmati rice. Some people alternate and do four or even six different layers, but in my house we always prepared it with just one layer of chicken and one layer of rice.

I have always made this with ghee, which is Indian butter. Ghee can be bought at many speciality Indian grocery stores, or you can try my ghee recipe.

Ingredients:

  • 1kg Chicken
  • 100ml Yoghurt
  • 1 Green Chilli Pepper
  • 8 Cloves Garlic
  • 5tsp Ginger Powder
  • 1/2tsp Red Chilli Powder
  • 1/2tsp Coriander Powder
  • 1/2tsp Turmeric Powder
  • 500g Basmati Rice
  • 1l Water
  • 300g Ghee
  • 2tbsp Whole Garam Masala
  • 2 Large Onions
  • 4 Medium Tomatoes, Chopped
  • 30ml Milk
  • 1/2tsp Saffron
  • Pinch of Salt to taste

Preparation Method:

  1. Chop the raw chicken into medium-sized cubes.
  2. Mix the yoghurt, finely chopped green chilli pepper, ginger powder, 4 cloves of chopped garlic, red chilli powder, coriander powder, and turmeric powder in a big bowl.
  3. Add the chopped chicken.
  4. Let this mixture marinate in the fridge for 4-6 hours, or overnight.
  5. In a bowl, cover the basmati rice with water. Let it soak for 20 minutes.
  6. Remove the rice from this water and rinse it in a strainer.
  7. Fill a pot with 1 litre of water. Add the rice. Bring it to the boil. Once it is boiling, let it cook for 2-3 minutes. You should only cook the rice halfway at this point. You are going to finish cooking it later. Take it off the stove and set it aside.
  8. Melt the ghee in a pot.
  9. Add the garam masala and gently roast it. It will pop in the pot, so be careful not to get burnt.
  10. Chop the onion and 4 cloves of garlic finely and add them to the pot. Fry the onions until they are golden brown.
  11. Add the finely chopped tomatoes to the pot and cook for 3 more minutes.
  12. Add the marinated chicken to the pot and stir all these ingredients.
  13. Make sure all the ingredients in the pot are level and flat by patting them with a wooden spoon. Now add the layer of basmati rice by putting all the half-cooked rice on top.
  14. In a separate pan, heat up the milk and add the saffron. Let them cook together for one minute.
  15. Sprinkle this milk and saffron mixture on top of the rice.
  16. Cover the pot with a very tight lid. Let this simmer on a low flame for 30 minutes, or until the chicken is cooked.

Makes: Enough for 8 servings

Takes: 2 hours (plus 4-6 hours to marinate the chicken)

Note: Although not Indian, I recommend this hot and spicy chicken with almonds recipe. It´s another tasty chicken and rice option!

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20Jun 12

Lamb Biryani

Lamb BiryaniLamb Biryani is a dish consisting of a layer of marinated lamb and a layer of basmati rice. It is quite tricky to cook both the marinated lamb and the rice to perfection. When you first cook the rice, it must only be half-cooked. When you add it to the pot later with the marinated lamb, it will finish cooking. If you want to get the flavour just right, you must use basmati rice.

Once you get the hang of making sure the lamb and the rice are both cooked perfectly, you might want to try my Chicken Biryani recipe. But just love lamb? Give this lamb roast with garlic and rosemary a go.

Ingredients:

  • 1kg Lamb
  • 100ml Yoghurt
  • 2 Red Chilli Peppers, 1 chopped and 1 left whole
  • 1/4tsp Garam Masala
  • 2tsp Ginger Paste
  • 2tsp Garlic Paste
  • 1tsp Chopped Mint
  • 1/4tsp Turmeric Powder
  • 3 Large Onions
  • 500g Basmati Rice
  • 1l Water
  • 1/2tsp Lemon Juice
  • Pinch of Salt to taste
  • 200g Ghee

Preparation Method:

  1. Chop the raw lamb into medium-sized cubes.
  2. In a large bowl, mix the yoghurt, red chilli peppers, garam masala, ginger paste, garlic paste and mint.
  3. Now slowly stir in the cubes of raw lamb.
  4. Add the turmeric powder and stir.
  5. Peel and chop the onions.
  6. Heat the ghee in a pan on a medium flame and add the chopped onions. Fry the onions until they are crispy and light brown. Do not fry them for so long that they get caramelised.
  7. Remove the onions and place them on a plate with a kitchen towel or paper towel below them. You want the ghee to drain away so that the onions are crispy.
  8. Let the crispy onions cool. Then, add them to the marinade.
  9. Put the bowl in the fridge and let the lamb marinate for at least 6 hours, or overnight.
  10. Soak the rice for 20 minutes in cold water.
  11. Wash the rice and put it in a pot with 1 litre of water. Bring the water to the boil, then lower the flame and cook for 2-3 minutes. Remove the rice from the heat and set it aside.
  12. Heat the ghee in the pot on a medium flame.
  13. Add the marinated lamb—with all the marinade—to the pot.
  14. Add the basmati rice on top of this.
  15. Squeeze a little lemon juice onto the rice.
  16. Add a pinch of salt to taste.
  17. Cover the pot. Allow it to cook on a high flame for about 15 minutes. Then lower the flame and let is simmer for about 1 to 2 hours, or until the lamb is tender and fully cooked.

Makes: Enough for 6 servings
Takes: 2 hours (plus 6 hours to marinate the lamb)

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14Feb 12

Sweetheart Chicken Curry with Fragrant Rice

Sweetheart chicken curry with fragrant riceThis is one of my all-time favourite chicken curry recipes that grew out of experimenting with the combination of spices and fruit. You can make sweetheart chicken curry mild or give it a real kick by varying the type and quantity of curry paste that you use. However, I would always recommend a paste rather than a sauce, which in my opinion gives a nicer texture and a better flavour.

The turmeric powder in the fragrant rice turns it a beautiful warm yellow, and the spices give a wonderful fragrance which complements the sweetness and zest of the curry. If there’s any left over, it’s really tasty eaten cold the next day as a coronation chicken alternative, or try it cold in a sandwich.

Ingredients for the sweet chicken curry
• 2 large chicken breasts, skinned and cut into chunks
• 1 tbsp extra virgin olive oil
• 4 shallots or 1 small onion, peeled and finely chopped
• ¼ tsp cumin seeds
• 2-3 tsp Pataks Madras curry paste
• ½ small tin of breakfast apricots in juice, roughly chopped or torn, plus the juice
• 3 tbsp light crème fraiche
• Bunch of fresh coriander, roughly chopped
• Mango chutney to serve

Ingredients for the fragrant rice
• 1 mug of dried Basmati rice
• 5 cloves
• Pinch of turmeric powder
• 3 cardamon pods, shells removed and discarded
• ½ tsp cumin seeds
• Salt, pinch

Preparation Method
1. Dry fry the fragrant rice spices in a deep-based pan for a minute until you smell the scent released.
2. Add the rice and cover well with water, freshly boiled from the kettle. Bring the water to the boil, add the salt, stir the contents very lightly just once, cover the pan with a lid, turn down the heat and simmer for 10-12 minutes, or until the rice is cooked.
3. Whilst the rice is simmering, heat the oil in a shallow-based frying pan, add the cumin and shallots, and fry on a medium heat until soft.
4. Stir in the curry paste – you can play with how much you add depending on the kick you’re looking for – and fry for a minute.
5. Add the chicken and cook for 10 minutes, or until the chicken is cooked.
6. Add the apricot pieces and about half to three quarters of the juice from the tin, depending on how much sauce you want to make.
7. Add the crème fraiche and the coriander and stir in lightly so that the curry takes on a slightly marbled look with the white of the crème fraiche against the colour of the curry sauce.
8. Serve the rice and the curry onto plates along with a generous portion of mango chutney, and enjoy with a nicely chilled oaked chardonnay.

Takes: 15 minutes to prepare and 20 minutes to cook
Makes: A generous portion for 2

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