Sunday, April 27, 2008



  • 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.


  • 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.


  • 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.


Praveen Ratna Deepak said...

You are actually making my mouth watery and drooping! I miss home food now! Been away for college for about 6 months now and ur blog just reminded me to get back home.


Sophie said...

So many delicious recipes :)!

We would like to feature your lemon olive chicken on our blog. Please email if interested. Thanks :)

You can view our blog here:

Dmobile said...

Very good foods, tasty looking.