All posts filed under: Rice

Durban Style Chicken Briyani

Briyani-Breyani-Biryani…, however you want to spell it, is a traditional feast dish in the homes of Indian families. The accompaniments of Grapes Apple Mint Raita, Indian Spicy Mint and Coriander Chutney, Roasted eggplant with cummin and yoghurt and Red Lentil Tarka Dhal with turmeric and ginger make the serving of biryani a true foodie experience. This family recipe includes lentils, boiled eggs, spicy potatoes along with the marinated chicken and golden fried onions which combine for a protein and carbohydrate packed pot of deliciousness. Definitely best kept for special occasions! The chicken can be replaced with lamb for an equally wonderful result. This recipe should be started the day before or early in the morning to allow the chicken to marinate in the yoghurt-tomato based marinade which tenderises and flavours the chicken. The time and effort required to prepare this delicious layered rice dish is definitely worth the effort and the leftovers are especially delicious the day after I have organised this recipe with the ingredients and method for each different steps to make it …

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Spicy Prawn Rice with carrots, peas and mushrooms

This is a delicious combination of ingredients that is lovely as a dish on its own with a yoghurt raita and salad, or served alongside  grilled chicken or lamb. It’s like an Indian risotto but you don’t have to stand over it stirring!  Perfect for entertaining as it can be made ahead of time – it’s even better the day after! It’s also great for a shared spread or picnic as it can be served at room temperature. You just need to allow prep time as there a few steps prior to assembling the dish and cooking in the oven. You can also leave out or reduce the chilli powder and green chillies to make it less spicy. Prep time: 30 minutes  Cooking time: 1 hour Ingredients: 500g green prawns shelled and deveined 1.5-2 cups basmati rice 2 medium carrots roughly diced 350 grams of button mushrooms roughly diced 1/2 cup of peas 2 large onions sliced in rings 150 grams of butter for frying prawns 3 tablespoons vegetable or olive oil for frying prawns …

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Fish Briyani with Tomato Chutney & Turmeric Rice

This Fish Briyani is based on a recipe from my Aunty Vimala who inspired my interest in cooking when I was young. I can still vividly recall the enticing smells of spices cooking and the delicious flavour combinations that came from her kitchen. I wrote this recipe down, taking notes as she made it, when I last visited South Africa in 1997. The spicy tomato chutney, fresh herbs, sweet caramelised onions and lightly fried fish combine to create a more-ish, layered fish dish that is delicious on its own or with youghurt, mango or mint chutney and pickles to the side. This is a lovely dish to serve as part of a buffet lunch or dinner as it is actually nicer warm, rather than piping hot, and even better the next day. Don’t put off by the number of steps and spices, it really is a matter of making each of the components seperately and then combining into the completed layered dish. Once you’ve done the prep it’s just a matter of putting it in …

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Singapore-style Poached Chicken and Chicken Rice

This recipe is inspired by the delicious chicken rice we had at Loy Kee Restaurant in Singapore recently. It seemed to me that it couldn’t be that difficult to replicate the tender and delicious poached chicken at home so I did a bit of reading and compared a number of recipes to come up with this easy to make version. Whist there are few different components involved if you want to have an authentic chicken rice meal with sauces and bok choy, none of it is difficult or complicated. I also found that the leftover chicken was delicious for a shredded spicy chicken salad like the one we made at Spirit House Cooking School when we visited Yandina, Queensland about  a year ago. You can find my version here Simple shredded chicken salad In fact, I would now use this method to make delicious poached chicken just on it’s own to use in chicken salads and/or sandwiches. You could vary the poaching ingredients, if you didn’t want the Asian ginger, garlic and spring onion flavour, but …

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