- 250 gms. basmati rice
- 1 red pepper, halved and cored
- 4 tbsp. extra virgin olive oil
- 3 cloves garlic crushed
- juice of 1 small lemon
- leaves from 2 sprigs fresh thyme
- 350 gms. skinned, boneless chicken breasts
- 600 ml. stock or water
- 3 spring onions, sliced thinly
- 3 tbsp. fresh chopped coriander or parsley
- handful black olives stoned
- slices of avocado to garnish
- salt and ground black pepper.
- Heat a grill until very hot, then grill the pepper halves, skin side up, until blackened.
- Cool, then peel off the skin. Slice the peppers in thin strips and toss in one tablespoon of oil.
- Mix two teaspoons of oil with the garlic, lemon juice and thyme then spoon into a large polythene bag.
- Cut the chicken into strips and pop into the food bag, rubbing the marinade in well. Chill for an hour.
- Simmer the rice mix with the stock and salt to taste in a medium saucepan, covered for 20 mins.
- Allow to stand for 3 mins. before uncovering and forking through the remaining oil.
- Mix in the pepper strips, spring onions and the chopped herbs.
- Mound on to a platter and cook the chicken strips about 3 mins. each side until well browned and cooked.
- Serve with the rice garnished with fresh herbs, olives and avocado.
QUICK CHICKEN BIRYANI:
- Chicken pieces (4 chicken legs)
- Rice (Soak the rice before hand) 2 cups
- Coriander leaves
- Ginger/garlic paste
- Powdered masalas
- 1/2 tsp haldi (turmeric powder)
- 1/2 tsp Chilli powder
- 1/2 tsp Dhaniya powder
- Salt to taste
- Cloves 2-3
- Badi elaichi (Big cardamom) 1/2
- Pepper corns 7-10
- Jeera (Cumin seeds)
- Boil the chicken. When boiling, add 1/4 tsp of haldi, cloves, badi elaichi, peppercorns,a green chilli cut in two, etc.
- Once boiled, de-bone the chicken.
- In a pressure cooker, heat some oil, throw in the whole masalas.
- Once they start spluttering, add some ginger/garlic paste.
- Almost immediately, add the powdered masalas and a little water for the masala to cook.
- Keep stirring every couple of minutes.
- Add the boneless chicken once the water in the masala has evaporated.
- Add the rice and mix well with the chicken.
- Add some water, and close the cooker.
- Take off the heat after 3 whistles.
- Garnish with chopped coriander leaves.
- 250 gms rice cooked in salt watee
- 50 gms pistachio paste
- 1 cup chicken, boiled and shredded
- 2-3 tbsp butter
- 2 cups spring onion chopped
- 1 tbsp flour
- 1 cup milk
- 1/2 cup chicken stock
- 3-4 chillies, chopped
- Salt and pepper to taste
- 1/2 tsp ajinomoto
- Carrots for garnishing
- Few pistachios chopped
- Heat butter and saute 1 cup onion.
- Add chicken and cook for 2 minutes.
- Add flour, saute till light brown.
- Add the pistachio paste, saute for 1 minute.
- Gradually add milk, stock, chillies and 1/2 cup spring onion.
- Cook for 2-3 minutes season with salt, pepper and ajinomoto and remove from fire.
- Fry remaining spring onions in oil, add rice and remove from fire.
- Grease an oven proof dish, spread half the rice, spread the sauce over it and cover with remaining rice.
- Sprinkle some chopped pistachio on the rice and knobs of butter.
- Bake for 10 minutes.
- Decorate with carrot petals.
GINGER PRAWN FRIED RICE:
- 4 cups cooked rice, refrigerated for 2-3 hours. For best results, overnight.
- 2 tbsp. ginger, grated
- 2 eggs, whisked
- 1 cup prawns, shelled and cleaned
- ½ cup spring onion leaves
- 1 tsp. red chilli paste (optional)
- 1 tbsp. soya sauce (optional)
- 3 tbsp. oil
- salt to taste.
- Heat 2 tbsp. oil in a wok and saute ginger for 20 seconds.
- Add prawns and saute for 2 mins.
- Add egg and stir vigorously to scramble. Remove from wok.
- Heat 1 tbsp. of oil in the wok and add the red chilli paste, soya sauce and salt.
- Stir in the rice and saute for a minute.
- Add the prawn egg mixture and the spring onion leaves. Saute for 30 seconds.
- 2 cups basmati rice, soaked in water for 30 mins
For Bouquet Garni :
- 10 black pepper corns
- 2" stick cinnamon
- 3 brown cardamoms
- 10 cloves
- 4 bay leaves, mace, a generous pinch
- 1 tsp. caraway seeds (shahi jeera)
- 1 tbsp. lemon juice
- 1 tsp salt
Powdered together :
- ½ tsp carum seeds
- 4 green cardamoms
- 6 clove
- 400 gms yoghurt
- 4 tbsp. coriander leaves, chopped
- ¾ cup clarified butter (ghee)
For the fish:
- 1 kg. fish pieces
- make a paste with a little water: 2 tbsp. gram flour (besan), 1 tsp. salt, 2 tbsp. lemon juice.
- (Smear the fish with the paste and keep aside for 30 mins. Wash fish and pat dry).
- 2 large onions, sliced
- 2 bay leaves
- 3 tbsp. green chillies
- 2 green chillies, chopped
- 1 ½ tsp. red chilli powder
- 1 tbsp. coriander powder
- Boil the rice in water along with salt, bouquet garni and lemon juice. Cook till 90% done and drain.
- Discard the bouquet garni. Heat ½ cup clarified butter in a pan.
- Saute bay leaves and fry onions till pink.
- Now add the ginger, garlic paste and green chillies. Saute till brown.
- Add the coriander and red chilli powder and saute for 15 seconds.
- Add the whisked yoghurt and caraway seeds, cardamom and clove powder and cook for 5 mins.
- Now slide in the fish pieces and cook for about 5 mins.
- Remove from heat. Sprinkle the coriander leaves and 1 tbsp lemon juice on the fish.
- Layer the fish on the rice.
- Pour the balance melted clarified butter evenly over the rice.
- Close with a tight lid and seal with dough.
- Place the pan on top of a griddle on very low heat and cook for 6-8 mins.