Archive for the ‘Rice Dishes’ Category
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Ingredients :
1/2 Kg chicken on the bone cut into medium sized pieces (about 1 1/2 inches.).
1 1/2 cups basmati rice, soaked .
3 medium onions
2 tsps ginger paste
2 tsps garlic paste
oil for deep frying
1 cup drained yoghurt
1/2 tsp red chilli powder
salt to taste
3 tbsp ghee
1/2 tsp cumin seeds (Jeera)
3 green cardamom
1 inch cinnamon
5 cloves
5 black peppercorn
10-12 cashewnuts
3 medium tomatoes chopped
1/2 tablespoon coriander powder (dhaniya)
3/4 tsp roasted cumin powder (Jeera)
a few saffron threads
1 cup malai (cream)
1 cup milk
10-12 raisins(kishmish)
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Method:
1) Marinate chicken in yoghurt, one teaspoon of ginger paste and one teaspoon garlic paste,half a teaspoon of red chilli powder, salt to taste . Keep aside for half an hour or more.
2)Slice 2 onions thin and chop the other onion small.
3)Heat oil in a kadai n deep fry the sliced onions till a deep brown , drain n keep aside.
4)Heat ghee in a pan, add the Jeera(cumin) seeds to it, when it changes color , add cardamom, cinnamon , cloves,whole peppercorn. Saute till fragrant. To this add the onions and saute till onions turn reddish in color.
Add the remaining ginger paste, garlic paste and saute till slightly reddish. Add cashew nuts and saute till it turns golden brown.
5)Stir in the chopped tomatoes and a little water along with the coriander powder and Jeera powder and the remaining chilli powder and let cook till all the oil seperates.
6) Add the marinated chicken and saute over high flame for about 3-4 minutes. Mix together the cream, milk and saffron and add this mix to the pan along with the chicken.
7) Stir in the rice and check the taste for salt and spice . Stir it well and cover n cook till done . Add the raisins and the deep fried onions , Mix well and serve Hot .
Ingredients
- 1 kilogram of Chicken (cut into pieces)
- 3 large Tomatoes (finely sliced)
- 4 medium Onions (peeled & finely sliced)
- 6 Green Chillies (Hari Mirch) (more or less may be used depending on taste preference.)
- 1 ½ tsp. Fennel Seeds (Sounf)
- 1 ½ tsp. Mustard Seeds (Rai)
- 1 ½ tsp. Cumin Seeds (Sufaid Zeera)
- 1 ½ tsp. Nigella Seeds (Kalonji)
- Red Chilli Powder (Pisi Lal Mirch) (to taste)
- Salt (to taste)
- ¼ tsp. Turmeric Powder (Pisi Haldi)
- 1 tbsp. Ginger Paste (Pisi Adrak)
- 1 tbsp. Garlic Paste (Pisa Lehsan)
- 250 grams of Plain Yogurt
- Lemon Juice (of 1 large lemon)
- 2 tbsp. of Cooking Oil
Method
1. Heat oil in a heavy based pan on medium heat. Add onions and fry (stirring occasionally) until golden brown. Add tomatoes and saute until they are well soft.
2. Add in the chicken pieces, plain yogurt , ginger paste, garlic paste, salt, red chilli powder and turmeric powder. Mix and cover pot and let it cook on low heat until the chicken is half done.
3. Seperately put a frying pan on stove on medium heat and roast the mustard seeds, cumin seeds, fennel seeds and nigella seeds in a dry pan. (Do not use oil.) Roast these seeds until the cumin turns brown.
4. Take 2 teaspoons of this roasted mixture and set it aside. Grind the rest of it in a grinder to a fine powder. Then add the turmeric powder to this grinded powder and make it into a thick paste by adding the lemon juice. Now stuff this paste into the green chillies and set them aside.
5. Add the remaining paste to the chicken and sprinkle the roasted mixture over the chicken and further cook the chicken until it is well done. Then add the stuffed chillies to the chicken and cook on very low heat for another 5 minutes.
Achari Chicken
Ingredients
- Mutton – 1 Kg cubed
- Basmati Rice- 6 cups( Washed and drained)
- Ginger garlic paste-3 tsp
- Onions-5 medium sized sliced fine
- Coriander powder- 4 tsp
- 1 tsp(clove, cardamom and cinnamon powdered together)
- 1 tsp roasted zeera powder
- salt and chili powder to taste
- 1 tsp sugar
- lemon juice
- 9 cups water
- turmeric powder-1/2 tsp
- Oil/ ghee/ vanaspathi-3/4 cup.
- Garlic- 6 sliced
- clove – 10
- Cardamom-10
- Cinnamon- 1 inch
To grind together
- coconut- 1/2
- onions-6 medium sized
- zeera- 2 tbsp roasted
- Tamarind- a small marble size (can use tamarind extract )
- Coriander leaves -1 large bunch
- Green chillies- 6-8 a couple more if you like it spicier
Instructions:
- Wash and clean mutton, add 2 tsp ginger garlic paste, turmeric powder, 1 tsp chili powder, salt and pressure cook the meat.
- In a frying pan , to a little oil, add a few of the cut onions, fry a bit, add the ground masala, coriander powder,zeera powder,the clove Cinnamon cardamom powder,chili powder and a little salt.Let it fry a little bit till the masala changes color and the coconut loses its fresh smell.Add the cooked meat, the rest of the ginger garlic paste. Don’t add extra water but cook it the same water as the one you cooked the meat in.taste the curry made, add salt and chili if necessary and allow the curry to get dry.
- In a vessel, pour 9 cups of water and bring to boil. add salt and let boil.
- Use a pressure cooker, or a big vessel, put ghee/oil.Add the remaining sliced onions, sliced garlic, cinamon, clove and cardamom. Fry till onions turn brow. Add the rice.Fry a little bit .Add the curry and the boiling water, sugar and juice of the lemon. Check the taste for salt . Pressure cook as for rice or cook it the traditional way till water evaporates.
- Best served with Raitha We generally have it with mango raita.
Coorg Mutton Pulao
A staple in Coorg Rice rotis or akki otti as we call it can be had for breakfast or dinner.It goes well with a variety of chutneys , butter n ghee or can be served with any curry. You could try it with jams and honey as well. We have it with mushroom curry or bamboo shoot curry too.
Ingredients:
2 cups cooked rice
1 & 1/2 cups rice flour
salt to taste.
Method:
* Mix rice , flour and salt together in a thali or use a mixie … adding a lil water at a time and knead the dough of medium consistency
* Take a lime sized portion of the dough and roll out a roti as you normally would . The edges will not be as smooth as a regular wheat roti so flatten it with your hand or use a sharp round steel lid to smoothen the edges and cut the rough edge.
* Heat a tave or pan and cook the roti on it… both sides for 2-3 minutes each.
* Roast the roti on direct flame till it puffs out taking care to see that it does not burn too much.
* Make the rest of the rotis in a similar way.
For crisper rotis you can add a little more rice flour while kneading.
Ingredients
450g rohu or any other firm white fish fillets
1/2 cup vegetable oil
1 level tsp cumin seeds
1/2 level tsp mustard seeds
1 garlic clove,skinned
1 inch piece fresh ginger, peeled
1 tsp ajowan (carum)
3-4 green chilli
1/2 level tsp ground turmeric
1 tsp. Red chili powder
Salt to taste
8-10 green -cardamoms
4 black cardamoms (bari Iliachi)
6 cloves
10 pieces of black pepper
1 inch cinnamon stick
2 bay leaves
8-10 dried plumb (allo bahara)
Oil or ghee
6 pieces green chillies
2 tbs. Coriander leave
2-3 tbs of Yellow food color
Instructions
1.Wash the fish and pat dry. Cut into 1 inch pieces. In a blender grind the garlic ginger and chillies to a fine paste. Mix the paste with salt, chilli powder and ajowan. Smear the fish pieces with spice paste. Set aside for at least 2 hours
2. In the meantime heat the oil in a shallow frying pan, add the cumin and mustard seeds;they should pop and splutter at once. Add the chopped onions and , stirring frequently, fry them to a rich golden colour.Add the chopped tomatoes, still stirring frequently, fry the onions for about 10 minutes until the tomatoes are reduced to a pulp. Add a little water, if necessary, to prevent the mixture from sticking to the bottomof the pan. Keep frying until the oil begins to separate.
3. Add the fish and stir well to coat it with the tomato mixture.Reduec the heat to low, cover with a tight fitting lid and cook for 15 minutes until the fish is tender.
Sprinkle with finely chopped coriander.Keep warm. 4.Soak the rice in water for half an hour.In another pan boil the rice with 2-3 tsp. of salt and plenty of water .when the rice are 3\4 cooked drain the water. Add 1/4 cup oil or butter and fluf with a fork to prevent the rice to stick each other. Keep rice to one side.
5. In a large pan place 2 inch layer of rice at the bottom, then a layer of fish mixture and dried plums on top,repeating this until the fish and rice have been used up. sprinkle the coriander and mint leaves over the top layer of the rice Pour 1/2 cup water and seeds of cardamom over the rice. Do not stir. Mix the food colour with a little water and sprinkle over the rice.
6. cover with a tight fitting lid and allow to cook for 20 minutes until the rice are cooked.
7. once the dish is cooked, leave it covered for a few minutes. then remove the lid, fluff up the rice with a fork.
8. Serve hot with Raita.
