Savoury Rice

 

INGREDIENT
2 cups Basmati Rice
1 cube vegetable stock
200 gms spring onion
3" inch piece of lemon grass
some olive oil

 

METHOD

Vegetarian Fried Rice

 

INGREDIENT
4 cups of cooked rice
1-2 tbsp ground chilli paste
1 Onion, chopped
4 tbsp garlic paste
1 cup frozen vegetable
1 Potato boiled and cut in to cubes (optional)
4 tbsp Soya sauce
Salt and pepper to taste

METHOD

Brinjal Rice

INGRDIENTSRice 1/2cup
Brinjal 200 gms
Red chillies 4
Cashewnut 2
Salt 2tsp
Coriander seeds 1tsp
Blackgram dhall 1/2 tsp
Bengalgram dhall 1/2 tsp
Asafoetida 1/4 tsp
Mustard 1/2 tsp

 

METHOD

Moroccan Couscous

 

INGREDIENT

1 cup orange or other juice
1 cup instant couscous
1/4 cup pitted dates, finely chopped
1/4 cup raisins
1/4 cup slivered almonds
1 tsp cinnamon
1 tsp butter

 

METHOD

String hopper biriyani

 

INGREDIENT

25 string hoppers
¼ cup coconut milk
1 medium-sized carrot, cut into thin strips
½ leek, cut fine
½ medium-sized onion, cut fine
2 tbsp ghee or margarine
6 garlic cloves (peeled)
1cm piece of fresh ginger
4 cardamom pods (bruised)
1cm piece of cinnamon
3 cloves
5cm piece of rampe (pandan leaves)
1 sprig of curry leaf
salt to taste
6 king prawns (cleaned)
omelette made with 2 eggs, cut into strips

Garnishing

30g cashew nuts
20g sultanas
1 tbsp ghee

Heat the ghee and fry the cashews and sultanas.

METHOD

Fried Rice

INGREDIENT

3 cups rice
2 carrots grated
chopped green onions
chopped ginger and garlic
2 tbsn green peas
2 tbsn yellow corn
1 egg
soy sauce and oyster sauce
Margarine
1 soup cube

 

METHOD

Udon Kottu

 

INGREDIENT

1 packet of Udon (Udon is a very famous Japanese noodle)
2 carrots
1 small cabbage
2 leeks
2 eggs
1 tsp chopped ginger
1 tsp chopped garlic
1/2 -1 tsp of chillie powder
1/2 -1 tsp of curry powder
salt and pepper
1 tbsp oil or butter

METHOD

Mutton Biriyani

INGREDIENT

1 lb Mutton or Lamb
3 or 4 Potatoes
1 large onion chopped
2 cloves garlic chopped
4 cups rice (basmati)
Cumin powder
1 stick cinnamon
few black pepper seeds
Salt to taste

 

METHOD

Beetroot Rice

INGREDIENT
300gm basmati rice, soaked for 1/2 hour and drained
200gm beetroot, cut in to small cubes
200gm chicken meat, cut into small pieces
500ml or more water or coconut milk
1 cube chicken stock (optional)
Salt to taste
1 big onion, finely sliced
2 green chilies, cut lengthwise
1 inch piece cinnamon
3 cardamoms
3 cloves
1 star anise
2-3 tablespoon oil
1 teaspoon ginger paste
1 teaspoon garlic paste

METHOD

Kabsa (Arabic Rice)

 

 

Known also as Kabbsa or Kabseh, is a staple rice dish from the Middle East. This recipe serves for 4 persons

 

INGREDIENT

2 cups of aromatic long grain Indian basmati rice
150g packet of knor chicken stock powder
1 medium size Bombay onions finely chopped
1 medium size tomato finely chopped
1 table spoon of vegetable gee
1/2 tea spoon of finely chopped garlic
1/2 tea spoon of finely chopped fresh ginger
2 pieces of 1-inch long panda leaves (rampe) (optional)
5 whole cardamoms
5 Cloves
50g raisins
Salt to taste

 

METHOD

Issan Bath (Shrimp Fried Rice)

 

INGREDIENT

• 4 cups long grain rice, cooked
• 1 onion, chopped
• 3 tbsp oil
• 3 eggs, beaten
• 1 lb raw shrimp, peeled
• 1/2 cup sliced mushrooms
• 1/2 cup carrots, cubed
• 3 green onions, chopped
• 1 tsp chillie powder
• 3 tbsp soy sauce
• 1/2 tsp sugar
• Salt to taste

METHOD

Ghee rice

 

INGREDIENT

• 1 kg basmathi rice
• 4 table spoons of gee
• 2 leave of rumpe
• few curry leans
• 8-10 pepper cons
• 2 big bomby onions, sliced
• 2 pnt of chicken or vegitable stock
• pinch of saffran
• salt to taste
• 1 brinjaul cut in the strips

METHOD

Dun-thel-bath(Ghee Rice with Green Peas)

 

INGREDIENT

• 5 cups of long grain rice(Basmathi, Jasmine or Samba)
• 5 cardamons
• 5 cloves
• 1 tsp cummin seed
• 4 tbsp ghee
• 2 cups green peas
• 1 cup raisins
• salt to taste

METHOD

Caramelized Basmati Rice

 

 

INGREDIENT

• 225g/ 8 oz /generous 1 cup basmati rice, washed and soaked for 20-30 minutes
• 45ml /3 tbsp vegetable oil
• 20ml /4 tbsp granulated sugar
• 4-5 green cardamom pods, bruised
• 2.5cm /1 in piece cinnamon stick
• 4 cloves
• 1 bay leaf, crumpled
• 1/2 tsp salt
• 475ml / 2 cups hot water

METHOD

Carrot and Egg rice

 

 INGREDIENT

• 2 measures samba rice
• 1 large carrot chopped finely
• 1 large onion chopped
• 2 eggs
• 2 tbs margarine
• rampe
• salt

METHOD

Wash and drain the rice. Heat margarine in a pan and fry the onions until just done. Add the rice and stir well until all grains are coated with oil. Add salt, and rampe leaves. Add enough water and cook. When rice is done take off fire and set aside.

Heat a little margarine in a pan and fry the carrots until cooked. Beat the eggs with salt and pepper and add to the carrots. Stir well to break up the eggs. Add the cooked rice and mix well. Take off fire and serve hot.
 

 

 

 

 

Philippine Fried Rice

INGREDIENT

• 4 tablespoons vegetable or corn oil
• 2 tablespoons minced garlic
• 1/4 cup minced shallots
• 4 cups cold cooked rice (refrigerated leftover rice), mashed lightly with 1 cup water
• 1 tablespoon soy sauce
• 1 teaspoon salt
• 1/4 teaspoon freshly ground
• pepper

METHOD

In a 10-inch frying pan, heat oil and fry garlic till light brown. Add shallots, rice, soy sauce, salt and pepper. Stir the mixture constantly to prevent it from sticking to the pan and to ensure even cooking. Cook and continue stirring for 10 minutes. Serve hot.

Caramelized Basmati Rice

INGREDIENT

• 225g/ 8 oz /generous 1 cup basmati rice, washed and soaked for 20-30 minutes
• 45ml /3 tbsp vegetable oil
• 20ml /4 tbsp granulated sugar
• 4-5 green cardamom pods, bruised
• 2.5cm /1 in piece cinnamon stick
• 4 cloves
• 1 bay leaf, crumpled
• 1/2 tsp salt
• 475ml / 2 cups hot water

METHOD
Put the basmati rice in a colander and leave to drain.In a large pan, heat the vegetable oil over a medium heat. When the oil is hot, add the granulated sugar and wait until it is caramelized.Reduce the heat to low and add the spices and bay leaf. Let sizzle for about 15-20 seconds then add the rice and salt. Saute gently, stirring, for 2-3 minutes.Pour in the water and bring to the boil. Let it boil steadily for 2 minutes; reduce the heat to very low. Cover the pan and cook for 8 minutes.Remove the rice from the heat and let it stand for 6-8 minutes. Gently fluff up the rice with a fork and transfer to a warmed dish and serve.

Chicken Buriyani Masala

INGREDIENT

• 3 cup Basmati rice 
• 4 x chicken breasts** 
• 1/2 lrg onion 
• minced 
• 2 clv garlic 
• minced 
• 3 tbl vegetable oil or ghee 
• 8 oz plain yogurt 
• 1 pch saffron threads 
• 1/4 cup milk 

SPICE MIXTURE

• 1 tsp red chile powder* medium heat 
• 1/4 tsp black peppercorns 
• 1 tsp ginger, powdered 
• 1 tbl turmeric 
• 1/2 tsp nutmeg 
• 1/4 tsp mace 
• 1/2 x salt (or to taste) 
• 6 x cardamom seeds peeled 
• 4 x bay leaves dried, crushed 
• 1 x lump tamarind pulp, marble-sized 
• 1/2 tsp cinnamon 
• 1/2 tsp cloves 

METHOD

CHICKEN BURIYANI

INGREDIENT

• 2 1/2 lb. chicken
• 1 measure fine samba
• 3 large pieces ginger
• 2 tsps. chilly powder
• 1 tbsp. salt
• 1 large piece rampe
• 4 ozs. ground coconut
• 2 lb. onions
• 1/2 cup curd 
• 1/2 tbsp. ground suduru
• 3 tbsp. ghee
• 1/2 bottle coconut oil or corn oil
• 20 cardamons
• 1/2 tbsp. coriander
• 1 lb. tomatoes
• 6 cloves
• 6 green chillies
• yellow colouring
• garlic, saffron

METHOD

COOK THE RICE WITH THE SALT AND TWO LARGE PIECES OF RAMPE AND CARDAMONS.CUT CHICKEN INTO NEAT PIECES, RUB WELL WITH GROUND GARLIC AND GINGER. LEAVE HALF AN HOUR LIKE THIS.CUT TOMATOES AND OINONS INTO SMALL PIECES. PLACE PAN ON FIRE AND ADD ONE TBLSP. GHEE INTO IT. WHEN HOT FRY
ONIONS. ADD TOMATOES, CHICKEN, CURRY POWDER, SUDURU,ONE AND A HALF CUPS WATER AND COOK UNTIL TENDER.NOW CUT THE REMAINING OF ONIONS AND FRY IN OIL UNTIL NICE AND BROWN. GRIND THE WHOLE AMOUNT OF FRIED ONIONS TO A PASTE.MIX CURD, BROWN ONIONS PASTE AND HALF CUP WATER AND 
POUR INTO THE CHICKEN CURRY.NOW PLACE ONE THIRD OF THE COOKED RICE AT THE BOTTOM 
OF A LARGE POT. FIRST APPLY A LITTLE GHEE TO THE BOTTOM OF THE POT. NOT PUT IN ALL THE MEAT. THE GRAVY SHOULD BE ALL ABSORBED. NOT PUT IN THE BALANCE RICE AND SPRINKLE THE BURIYANI, YELLOW IN A LITTLE WATER OVER THE RICE. COVER LID AND SEAL DOWN WITH 1 LB. FLOUR AS SHOWN. COOK ON A VERY SLOW FIRE UNTIL DONE (20 MINUTES). STIR ONCE AND SERVE HOT. 

Arabic Lamb Buryahani

INGREDIENT

• 01-kg lamb
• 04-tea cups rice
• 02-large tomatoes
• 03-onions
• 05-cloves garlic
• 03-red peppers
• salt/pepper
• tomato paste
• 01-spoon curry powder
• half cup corn oil

METHOD