Vaangi Bhaat
(serves 3-4; prep and cooking time: approximately 1 hour)
Vaangi Bhaat
Ingredients:
1 cup long-grained rice such as Kitchen King Basmati
8 small eggplants
For tempering
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tbsp oil
1 medium onion, finely sliced
1 bayleaf
1/2 tsp turmeric powder
salt to taste
For masala paste
1/2 cup onion, coarsely chopped
1/2 cup fresh/frozen grated coconut
1/2 tsp peppercorns
1/2 tsp ginger-garlic paste
3-4 cloves
1 small piece of cinnamom stick
2 cardamom pods
salt to taste
2-3 dried red chillies
1 tbsp oil
Garnish
4 tbsp minced cilantro
Method:
1. Wash the eggplants, trim away the stems, slit part-way into quarters.
2. To make the masala paste, heat the oil, saute all the masala ingredients and grind into a fine paste.
3. Stuff the masala paste into the eggplants and set aside.
4. Heat 1 tbsp oil, saute the bayleaf and onions. Add the salt and turmeric and then the rice. Add 2 1/4 cups of water and let it come to a boil.
5. Simmer the rice for 2 minutes, then add the eggplants, placing them in the pot gently. Simmer the mixture till the rice is tender. By then, the eggplants should also be tender to the fork.
6. Garnish with cilantro and serve hot.
Notes:
1. The eggplants do not cook by the time the rice is tender. Usually make this rice in the pressure cooker and have no problem with the eggplants getting cooked. If making it on the stove-top, you might want to partially cook the stuffed eggplants either in a pan or in the microwave before proceeding to cook them with the rice.
2. To make this dish with eggplant cubes, simply saute the masala paste and the cubes with the rice and proceed.
3. To make "masale bhaat", substitute mixed veggies (cauliflower, green pepper, green peas, carrot, potato, eggplant) for the eggplants.
4. Make sure the heat is low and that you watch it often so as not to overcook the eggplants (they fall apart).
5. Serve with a generous dollop of ghee, some papads and yogurt for a complete meal.
Showing posts with label Recipe of Basmati Rice. Show all posts
Showing posts with label Recipe of Basmati Rice. Show all posts
Saturday, May 12, 2007
Friday, May 11, 2007
Basmati rice - Indian Recipe
Creamy Chicken Curry With Lemon Basmati Rice
Kitchen King Pure Basmati absorbs the zesty lemon in this recipe to complement the rich sweetness of the coconut chicken
Preparation Time: 15 minutes | Cooking Time: 30-35 minutes | Serves 4
Preperation:
1. For the curry, heat the oil in a large saucepan over a low
heat, add the onion and fry for 10 minutes until golden. Turn up the heat to medium, add the curry paste, chicken and turmeric and stir-fry for 6-8 minutes, until chicken is lightly browned.
2. Heat the chicken stock over a low heat until simmering,
add the creamed coconut, roughly chopped, and stir until
melted. Pour the stock mixture over the chicken and onions
and bring to the boil. Reduce heat, cover, and cook gently for 20-25 minutes, until the chicken is tender and cooked through.
3. Meanwhile, for the lemon basmati, bring a large pan
of water to the boil and add the turmeric and lemon zest.
Add the rice and cook following pack instructions. Drain,
then gently stir through the butter, lemon juice and coriander.
Cover and keep warm until ready to serve.
4. Just before serving the curry, stir in the lemon juice and coriander and season to taste.
Serve immediately with the lemon basmati rice, scattered with the diced tomato, cucumber and red onion.
Ingredients:
for the curry:
2 tbsp vegetable oil
1 onion, finely chopped
3 tbsp mild or medium curry paste
600g Chicken breast, cut into
bite-sized pieces
11⁄2 tsp turmeric
250ml chicken stock
(made with 1⁄2 stock cube)
1⁄2 x 200g block creamed coconut
juice 1⁄2 lemon
1 tbsp fresh coriander, chopped
salt and freshly ground black pepper
For the lemon basmati rice:
250g Kitchen King Pure Basmati Rice
1 tsp turmeric
Grated zest 1 lemon
1 tbsp butter
Juice 1⁄2 lemon
1 tbsp fresh coriander, chopped
Diced tomato, cucumber and red
onion to serve
Kitchen King Pure Basmati absorbs the zesty lemon in this recipe to complement the rich sweetness of the coconut chicken
Preparation Time: 15 minutes | Cooking Time: 30-35 minutes | Serves 4
Preperation:
1. For the curry, heat the oil in a large saucepan over a low
heat, add the onion and fry for 10 minutes until golden. Turn up the heat to medium, add the curry paste, chicken and turmeric and stir-fry for 6-8 minutes, until chicken is lightly browned.
2. Heat the chicken stock over a low heat until simmering,
add the creamed coconut, roughly chopped, and stir until
melted. Pour the stock mixture over the chicken and onions
and bring to the boil. Reduce heat, cover, and cook gently for 20-25 minutes, until the chicken is tender and cooked through.
3. Meanwhile, for the lemon basmati, bring a large pan
of water to the boil and add the turmeric and lemon zest.
Add the rice and cook following pack instructions. Drain,
then gently stir through the butter, lemon juice and coriander.
Cover and keep warm until ready to serve.
4. Just before serving the curry, stir in the lemon juice and coriander and season to taste.
Serve immediately with the lemon basmati rice, scattered with the diced tomato, cucumber and red onion.
Ingredients:
for the curry:
2 tbsp vegetable oil
1 onion, finely chopped
3 tbsp mild or medium curry paste
600g Chicken breast, cut into
bite-sized pieces
11⁄2 tsp turmeric
250ml chicken stock
(made with 1⁄2 stock cube)
1⁄2 x 200g block creamed coconut
juice 1⁄2 lemon
1 tbsp fresh coriander, chopped
salt and freshly ground black pepper
For the lemon basmati rice:
250g Kitchen King Pure Basmati Rice
1 tsp turmeric
Grated zest 1 lemon
1 tbsp butter
Juice 1⁄2 lemon
1 tbsp fresh coriander, chopped
Diced tomato, cucumber and red
onion to serve
Thursday, May 10, 2007
Persian recipe -SAFFRON BASMATI WITH LENTILS
Persian-Style Basmati Rice with Saffron and Lentils
This recipe elevates rice to a new level, yet it’s simple to make. In Persian households, this is a dish that each cook personalizes to make his or her own. The best part is that the rice, potatoes, and yogurt form a crust, called tadeeg in Farsi, that is so good you’ll be fighting over the last forkfuls. This version is layered with lentils and onions for an understated twist.
Special equipment: A heavy-bottomed pot, such as this cast-iron Dutch oven by Le Creuset, helps the tadeeg develop well.
Game plan: Once you have all the ingredients layered in the pot, you can’t see the crust, so use your nose to discern the smell of the rice as it cooks. If you smell something that resembles burning, turn down the heat!
Time/Servings
Total Time: 1 hr
Active Time: 25 mins
Makes: 8 to 10 servings
Ingredients
* 4 tablespoons salt
* 1 cup green lentils (lentilles du Puy)
* 1/2 medium white onion, fine dice
* 4 cups Kitchen King basmati RICE
* 5 tablespoons vegetable oil
* 1 medium russet potato
* 1 cup plain whole milk yogurt
* 1/4 teaspoon ground saffron (optional)
Instructions
1. Fill a large pot with water, add the salt, and bring to a boil over high heat.
2. Rinse lentils in a colander and set aside. Combine 2 cups water with lentils and onion in a medium saucepan, and bring to a boil over high heat. Once it’s boiling, lower heat to medium-low, cover, and let until simmer 10 minutes. Drain, season well with salt and freshly ground black pepper, and set aside.
3. Place the rice in a large bowl and fill it with water. Rub the rice between your hands until the water is clear. Drain the rice into a colander and set aside.
4. Once the water boils, add the rice and let boil until it is half cooked, about 5–7 minutes (the grain will be translucent yet still starchy). Remove from heat and drain the rice.
5. Slice the potato into 1/4-inch rounds and set aside. Mix together the yogurt and half of the saffron. Add 3 cups drained rice and mix. Mix the remaining rice with 2 tablespoons oil and the remaining saffron, and reserve.
6. Return the pot to the stove over medium-high heat and add 3 tablespoons oil. Spread the potato rounds evenly to cover the bottom of the pot (overlap if necessary) and cook until just beginning to color, about 5 minutes. Top the potatoes with the rice and yogurt mixture, and spread it evenly over the bottom of the pot. Let it cook until the rice begins to form a crust, about 7 to 10 minutes.
7. Lower heat to medium and add 1/3 of the reserved rice. Top the rice with half of the lentil mixture, and alternately layer the rice and lentils (ending with the rice).
8. Place the lid on the pot and continue steaming the rice until it is just cooked, about 7–10 minutes. It is done once the rice is al dente but fully cooked when you bite into it (there is no starchy taste). Remove the rice from the heat and flip it onto the serving dish, so that the crunchy part (the tadeeg) is on top
This recipe elevates rice to a new level, yet it’s simple to make. In Persian households, this is a dish that each cook personalizes to make his or her own. The best part is that the rice, potatoes, and yogurt form a crust, called tadeeg in Farsi, that is so good you’ll be fighting over the last forkfuls. This version is layered with lentils and onions for an understated twist.
Special equipment: A heavy-bottomed pot, such as this cast-iron Dutch oven by Le Creuset, helps the tadeeg develop well.
Game plan: Once you have all the ingredients layered in the pot, you can’t see the crust, so use your nose to discern the smell of the rice as it cooks. If you smell something that resembles burning, turn down the heat!
Time/Servings
Total Time: 1 hr
Active Time: 25 mins
Makes: 8 to 10 servings
Ingredients
* 4 tablespoons salt
* 1 cup green lentils (lentilles du Puy)
* 1/2 medium white onion, fine dice
* 4 cups Kitchen King basmati RICE
* 5 tablespoons vegetable oil
* 1 medium russet potato
* 1 cup plain whole milk yogurt
* 1/4 teaspoon ground saffron (optional)
Instructions
1. Fill a large pot with water, add the salt, and bring to a boil over high heat.
2. Rinse lentils in a colander and set aside. Combine 2 cups water with lentils and onion in a medium saucepan, and bring to a boil over high heat. Once it’s boiling, lower heat to medium-low, cover, and let until simmer 10 minutes. Drain, season well with salt and freshly ground black pepper, and set aside.
3. Place the rice in a large bowl and fill it with water. Rub the rice between your hands until the water is clear. Drain the rice into a colander and set aside.
4. Once the water boils, add the rice and let boil until it is half cooked, about 5–7 minutes (the grain will be translucent yet still starchy). Remove from heat and drain the rice.
5. Slice the potato into 1/4-inch rounds and set aside. Mix together the yogurt and half of the saffron. Add 3 cups drained rice and mix. Mix the remaining rice with 2 tablespoons oil and the remaining saffron, and reserve.
6. Return the pot to the stove over medium-high heat and add 3 tablespoons oil. Spread the potato rounds evenly to cover the bottom of the pot (overlap if necessary) and cook until just beginning to color, about 5 minutes. Top the potatoes with the rice and yogurt mixture, and spread it evenly over the bottom of the pot. Let it cook until the rice begins to form a crust, about 7 to 10 minutes.
7. Lower heat to medium and add 1/3 of the reserved rice. Top the rice with half of the lentil mixture, and alternately layer the rice and lentils (ending with the rice).
8. Place the lid on the pot and continue steaming the rice until it is just cooked, about 7–10 minutes. It is done once the rice is al dente but fully cooked when you bite into it (there is no starchy taste). Remove the rice from the heat and flip it onto the serving dish, so that the crunchy part (the tadeeg) is on top
Tuesday, May 8, 2007
Vegetable Biryani Basmati Rice -Indian Style
Perfect Veggie Biryani
300 Gms Kitchen King Pure Basmati rice
1 Cinnamon Stick
5 Cardamon Pods
4 Cloves
1 Tbsp Turmeric Powder
50 Gms Butter
1 Onion Halved thin sliced
3 Garlic Cloves , Crushed
2 Cm Piece of root ginger , Finely Grated
2 tbsp Ground Coriander
1 tbsp Ground Cumin
2 tbsp Chilli Powder
2 Medium carrots , peeled and Sliced into thin matchsticks
150 Gms Green beans , Topped , tailed and cut in half
salt and Freshly ground black peper
Fried onion :
25 gms Butter
1/2 Onion thin sliced
mango chutney to serve
Method.
1. For the Biryani rice ,rinse the rice in coldwater and drain well . bring 600 Ml water to the boil and add cinnamon stick, cardamom pods,cloves , turmeric . Add the rice,cover and cook over the low heat for 20 minutes , stirring occasionally, unitl all the stock has been absorbed and the rice is cooked. Remove the cinnamom , cloves
2. meanwhile ,for the vegetables , melt the butter in a larger non stick pan over low heat . Add onion , garlic ,ginger and ground spices and fry for 4-5 minutes . turn up the heat to moderate , add the carrots and beans and fry for 10-12 minutes
3. For the crispy fried onion, melt the butter in a frying pan over a low heat . Add the onion and fry unitl crisp and golden brown. Drain on Kitchen paper and reserve
4. add the vegetables to the cooled rice and stir gently tocobine . season generously
5. serve the biryani on Indivual Plates , garnished with the crispy fried Onion and with some mango chutney on the side .
300 Gms Kitchen King Pure Basmati rice
1 Cinnamon Stick
5 Cardamon Pods
4 Cloves
1 Tbsp Turmeric Powder
50 Gms Butter
1 Onion Halved thin sliced
3 Garlic Cloves , Crushed
2 Cm Piece of root ginger , Finely Grated
2 tbsp Ground Coriander
1 tbsp Ground Cumin
2 tbsp Chilli Powder
2 Medium carrots , peeled and Sliced into thin matchsticks
150 Gms Green beans , Topped , tailed and cut in half
salt and Freshly ground black peper
Fried onion :
25 gms Butter
1/2 Onion thin sliced
mango chutney to serve
Method.
1. For the Biryani rice ,rinse the rice in coldwater and drain well . bring 600 Ml water to the boil and add cinnamon stick, cardamom pods,cloves , turmeric . Add the rice,cover and cook over the low heat for 20 minutes , stirring occasionally, unitl all the stock has been absorbed and the rice is cooked. Remove the cinnamom , cloves
2. meanwhile ,for the vegetables , melt the butter in a larger non stick pan over low heat . Add onion , garlic ,ginger and ground spices and fry for 4-5 minutes . turn up the heat to moderate , add the carrots and beans and fry for 10-12 minutes
3. For the crispy fried onion, melt the butter in a frying pan over a low heat . Add the onion and fry unitl crisp and golden brown. Drain on Kitchen paper and reserve
4. add the vegetables to the cooled rice and stir gently tocobine . season generously
5. serve the biryani on Indivual Plates , garnished with the crispy fried Onion and with some mango chutney on the side .
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