CORN RICE

Ingredients


• Cooked rice 2 cups
• Butter 1 tablespoon
• Frozen corn kernels 1 cup, thawed
• Red chilli flakes ½ teaspoon
• Salt to taste
• Black pepper to taste
• Tabasco to taste


Method


In a large non-stick skillet heat the butter. Add the corn and red chilli flakes, and sauté over medium heat for 4-5 minutes. Add the cooked rice and stir gently to evenly coat the rice with butter. Season with salt, pepper and a dash of Tabasco and serve hot.

FRIED RICE

Ingredients


• Cooked rice 2 cups
• Sesame/ pea nut oil 2 tablespoons
• Eggs 2 medium, lightly beaten
• Onion 1 small
• Garlic 4 cloves, finely chopped
• Ginger 1 inch, finely chopped
• Carrots ½ cup, diced
• Green Beans ¼ cup, diced
• Green bell pepper 1 small, diced
• Spring onions ½ cup, chopped
• Soy sauce 1 tablespoon
• Rice vinegar 1 tablespoon
• Salt to taste
• Black pepper to taste


Method

Heat a large heavy-bottomed non-stick skillet over high heat. When hot add 1 tablespoon of oil. Add the eggs and season with salt and pepper. Stir the eggs constantly till done. Break the eggs up with a wooden spoon or spatula and transfer to a bowl. Add the remaining oil to the pan. Now add ginger, garlic, onions and sauté on high heat for 2 minutes. Add the rest of the vegetables, soy sauce and vinegar and sauté for 4-5 minutes. Add the rice and use a spoon to break up any lumps. Season with salt and pepper and stir-fry the rice to coat evenly with oil. Garnish with spring onions and serve hot.

PEAS PULAO

(Serves 2-3)


Ingredients

• Basmati rice: 2 cups, washed and soaked for 15 minutes
• Water: 4 cups
• Salt: 2 tablespoon
• Sugar: 4 tablespoon
• Green chillies: 1, finely chopped
• Garam Masala powder: 1 teaspoon
• Clarified butter: 2 tablespoons
• Frozen peas: ½ cup
• Raisins: ¼ cup
• Cashew nuts/almonds: ¼ cup, broken

Method

Mix all the ingredients together and cook in a microwave for 15-20 minutes.


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MUTTON BIRIYANI

(Serves 4-5)


Ingredients

• Mutton: 800 grams on bones
• Meat tenderizer: 1 teaspoon
• Basmati rice: 2 cups
• Yogurt: 1 cup
• Fried onions: 1 cup
• Green chillies: 2 chopped
• Garlic paste: 1 tablespoon
• Ginger paste: 1 tablespoon
• Green cardamom: 4
• Black cardamom: 1
• Nutmeg powder: ½ teaspoon
• Mace: a few blades
• Cloves: 1
• Cinnamon stick: 1 inch
• Black pepper corns: 8-10
• Black cumin seeds: ½ teaspoon
• Bay leaves: 1
• Coriander leaves: a handful
• Mint leaves: a handful
• Oil: 2 tablespoon
• Coriander powder: 1 tablespoon
• Cumin powder: 1 tablespoon
• Turmeric: ½ teaspoon
• Red chilli powder: ½ teaspoon
• Salt: to taste
• Kesar (saffron): a few strands
• Rose water: 1 tablespoon
• Kewra water: 1 tablespoon

Method

Soak the rice in four cups of water for thirty minutes.

Bring a pot of water to a boil and season with salt. Add the soaked rice, half the black cumin seeds and a dash of oil and cook till the rice is half done. Remove from heat, drain the rice and let it cool under a fan.

Soak the kesar in two tablespoons of water.

Wash the mutton pieces thoroughly and dab with a piece of cloth to absorb excess moisture. Sprinkle the meat tenderizer and mix well. Let it marinate for thirty minutes.

For the second marinade take yogurt in a glass bowl and add coriander leaves, mint leaves, half the fried onions, cumin powder, coriander powder, turmeric powder, red chilli powder, oil, chopped green chillies and all the whole spices. Season with salt.

When the meat has marinated in the tenderizer for thirty minutes drop the pieces into the second marinade and refrigerate for two hours.

Method

In a deep, thick bottomed pan add the mutton with the marinade and smooth out the surface. Cover with the boiled rice and sprinkle some fried onions on top.  You may add some coriander leaves and mint leaves if you like. Sprinkle the Saffron water and a tablespoon each of rose water and kewra water on the top. Seal the pot and cook over high heat for four to five minutes. Reduce heat and cook over medium-low heat for forty to forty five minutes. When done carefully stir so that the meat and the rice are properly incorporated. Serve hot. 


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Mutton Biriyani

MOTI PULAO/PEARL PILAF

(Serves 2-3)


Ingredients

• Basmati rice: 2 cups
• Minced chicken: 200 grams
• Onions: 1 medium, sliced
• Green chillies: 2, finely chopped
• Garlic paste: 1 teaspoon
• Ginger paste: 1 teaspoon
• Coriander leaves: a handful, chopped
• Gram flour: 2 teaspoon
• Egg: 1 beaten
• Cinnamon powder: ½ teaspoon
• Salt: to taste
• Green cardamoms: 3
• Cumin seeds: ½ teaspoon
• Cloves: 3
• Cinnamon: 1 inch stick
• Black peppercorns: 5-6
• Black cardamoms: 1
• Bay leaves: 2
• Oil: 1 tablespoon plus extra for frying

 Preparation

Soak the rice in four cups of water and let it sit for half an hour. After that time drain out the excess water.

Put the minced chicken in a glass bowl and dab with a kitchen towel to absorb as much moisture as possible. Add to it half the garlic paste and ginger paste, coriander leaves, green chillies, cinnamon powder, salt, gram flour and beaten egg. Mix well and shape into ten to twelve balls.

Method

In a thick bottomed skillet heat sufficient oil and deep fry the minced chicken balls till golden. Remove and drain on absorbent paper. Heat oil in another pan and temper with green cardamoms, cumin seeds, cloves, cinnamon stick, black peppercorns, bay leaves and black cardamoms. When the whole spices start spluttering add the rest of the ginger paste and garlic paste and sauté for about thirty seconds. Toss in the onions and fry till golden. Add the soaked rice and season with salt. Pour in four cups of water and cook over medium heat till the rice is done. Add the fried chicken balls and stir. Sprinkle some ghee (clarified butter) on top and serve hot. 

CHANAR PULAO/PANEER PULAO/COTTAGE CHEESE PILAF

(Serves 2-3)


Ingredients

• Basmati rice: 2 cups
• Sugar: 4 tablespoons
• Ghee: 4 tablespoons
• Paneer: 100 grams cut into small squares
• Fried onions: ½ cup
• Green chillies: 1 chopped
• Cloves: 3
• Green cardamoms: 4
• Cinnamon: 1 inch stick
• Ginger paste: ½ teaspoon
• Bay leaves: 2
• Raisins: a handful
• Salt: to taste

Preparation

Soak the rice in four cups of water for thirty minutes. After thirty minutes, drain the excess water and add sugar and half the ghee.

Soak the raisins in one cup of water for ten minutes. Drain excess water and set aside.

Method

Heat the remaining ghee in a pan and fry the paneer pieces till golden. Remove and drain on absorbent paper. Add cloves, green cardamoms, cinnamon, bay leaves and ginger and sauté for thirty seconds. Add raisins and green chillies and stir. Immediately add the rice and stir. After about three minutes add four cups of water and season with salt. When the rice is done add the fried onions and paneer pieces. Serve hot.