Rice Archives - freespiritfood

#Balsamic #beetroots, brown rice and #lentil salad

Discovered the concept of using 90 second microwave brown rice as an addition to salads!

It’s a great way to add some healthy carbs for a delicious lunch or as a side.

This combination of balsamic, beetroot, onions, lentils and walnuts with a good dollop or two of lemony yoghurt dressing is very delicious.

Serve it warm or cold.

Ingredients:

Pack of 4 pre-cooked fresh baby beetroots (available in supermarkets in Australia)

1 can brown lentils

250g 90 second microwave brown rice

1/2 red onion sliced thinly

1/2 cup copped continental parsley

1/2 cup walnuts

3 tablespoons balsamic vinegar

2 tablespoons olive oil

1 tablespoon brown sugar

1/2 cup plain Greek yoghurt

Juice of half a lemon

Method:

1. Cut beetroot into wedges, heat oil in non-stick pan, cook beetroot for 2-3 minutes, add vinegar and sugar and cook another 2-3 minutes until vinegar evaporates. Remove from heat.

2. Slice onions, chop parsley, squeeze lemon juice. Drain lentils. Mix yoghurt with pinch of salt and lemon juice.

3. Toast walnuts in a non-stick pan..be careful not to burn.

4. Cook 90 second brown rice

5. Put warm rice into a salad bowl, add drained lentils, onions, beetroot, parsley. Mix gently. Then top with toasted walnuts.

6. Dress salad with yoghurt lemon dressing.

September 16, 2023

ShanthiniLeave a comment

Yummy #Kashmiri #Yakhni #Pulao

I made my yummy version of a Yakhni Pulao tonight, a traditional Kashmiri and Pakistani rice dish in which the spiced meat stock used to flavour the rice is the star of the show. (Yakhni means soup or broth)

Taste Atlas describes Yakhni pulao as a traditional rice-based dish with Persian origins, that over the years made its way from Moghul cuisine to India, where it’s especially popular in regions such as Kashmir and Uttar Pradesh. The yakhni stock can be made with chicken or lamb.

Here are some recipes I found from Tea for Turmeric and Archana’ s Kitchen which I am used as the basis for my version, the recipe for which I will share later this week.

Yakhni Pulao is known for unique flavours created by simmering the chicken or meat in a stock of whole spices such as green and black cardamom, cumin seeds, black peppercorns, fennel seed, cloves and star anise. I used curry leaves instead of bay leaves adding their distinct flavour to the stock, but bay leaves are more traditionally used.

I made it with lamb bone-in lamb chump chops with all the fat cut away and diced into small pieces. I simmered the lamb in water and spices for 35 minutes until the lamb was tender and a rich stock had been created.

Add water to meat and spices and simmer to create Yakhni stock

Whilst the list of spices is long, the actual Yakhni Pulao is easy to make and the delicious aromas which fill the kitchen while the meat is cooking are a great indicator of the tastes to come.

The finished dish is enhanced by spicy sides, pickles and salads. I made Spicy Indian Mint and Coriander Chutney, Indian Carrot Salad and a Cucumber Kachumber salad. Recipes to come too!

Side dishes add a splash of colour and enhance the finished Yakhni Pulao

February 26, 2023February 26, 2023

ShanthiniLeave a comment

Oriental Prawn Rice Pilaf

I’m not sure where this name came from but it has been in the family for many years. It is really a light rice pilaf dish. With mild Indian flavours, only a slight kick of chilli and the sweetness of the prawns, peas, carrots, it is an unusual but delicious combination.

It’s a lovely accompaniment to grilled fish, like Spicy Salmon Fillets, or a meal in itself with a tangy Cucumber and Yoghurt Raita.

Prep time: 30 minutes Cooking time: 45 minutes Resting time: 15 minutes

INGREDIENTS
500g green prawns, shelled and deveined
1.5 cups of basmati rice
1 medium carrot diced into small pieces
1/2 cup frozen peas
5 medium size mushrooms diced into small pieces
2 large onions sliced into thin rings
1/2 teaspoon chilli powder or masala
1 teaspoon cumin powder
1 stick of cinnamon bark
4 green cardamom pods
handful of fresh curry leaves (optional)
2 teaspoons fresh ginger(1/2 a fingers worth) and garlic (3 cloves)crushed
2-4 green chillies chopped in large pieces (thirds)
Salt to taste
3 tablespoons butter for frying prawns
2 tablespoons vegetable oil for frying onions

METHOD:

1. Pre-heat oven to 180 degrees Celsius

2. Shell and devein prawns, I cut them in half if they are too large, then marinate prawns with chilli powder/masala.

3. Parboil rice with 5 cups of water with salt until half cooked about 8-10 minutes (stain par boiled rice and set aside…don’t forget it on the stove, while doing other prep, and overcook the rice!)

4. Dice carrots and mushrooms while rice is cooking. (check the rice and strain) Then par-cook the carrots covered with water in the microwave for 2 minutes on high.

5. Heat butter and 1/2 oil in a large casserole dish over medium heat , fry prawns in batches for 2-3 minutes until just sealed, do not cook them through as they will cook in the oven. Remove prawns, draining from oil and place aside.

Fry prawns in small batches for a few minutes only.

6. Add additional oil to leftover pot and add cinnamon stick, cardamom pods, curry leaves and heat gently. Add onions and cook gently until transparent.

7. Add cumin powder, turmeric, green chillies, ginger and garlic to opinion mixture and mix through onion mixture, stirring for 2–3 minutes.

8. Remove the pot from heat, then remove the onion mixture from the oil. (This seems illogical as you add them back in later, but it has something to do with the interaction between the parboiled rice and the oil that does make a difference to the finished dish)

9. Add rice, mushrooms, drained carrots, peas and mix evenly, coating mixture in the leftover oil/butter in the pot. Then add prawns and onion mixture and gently mix through again.

10. Drizzle a cup of water over the whole dish and place in oven for 45 minutes. Leave it to sit in the pot to rest for 15 minutes or longer before serving.

Oriental Prawn Rice Pilaf with Grilled Salmon and Tarka Dhal

July 4, 2021June 20, 2022

Shanthini6 Comments

#Loobia #Polow with Indian #meatballs

Loobia or Lubia Polo is a very popular Persian comfort dish.

It is a rice dish traditionally layered with green beans, spiced ground meat, tomatoes, herbs, and infused with saffron.

I discovered recipes for the traditional version when looking for something interesting to do with the Indian meatballs I had in the freezer and the big bag of green beans in the fridge!

A bit like an Iranian version of an Indian Pilaf or Briyani it seemed to me.

So I embarked on developing my version with the Indian Meatballs I had but these could more authentically replaced with lamb or beef mince. Have to say my version works really well but you have to make the meatballs first so is an extra step.

I made this a few months ago and tweeted a pic of the finished version and it has attracted more than 20,000 impressions! My most ever…so I thought I had to share the recipe! Hopefully you’ll like it too!?

Like Briyani it takes quite a few steps but worth it!

Prep time with meatballs: 1 hour including making and cooking meatballs, 25 minutes if using mince.

Cooking time: 1 hour

Ingredients:

10-12 cooked

Indian meatballs

(recipe) or 400g lamb or beef mince

200g green beans cut into thirds

2 tomatoes chopped

2 onions –

finely diced, 1 halved then thinly sliced

3 cloves garlic and 2 red chillies ground to a paste

stick

of curry leaves (optional

1/2 teaspoon cummin seeds

2 dried chillies (optional)

1 teaspoon cummin powder

1/2

turmeric

1.5

rice

1 tspoon Saffron threads soaked in warm water

Salt

oil

Plain

to garnish

Method

1. If using meatballs, Pre-heat oven to 170 degrees Celsius, use recipe to make the meatballs (but don’t make the chutney in that recipe! Just the meatballs) and cook meatballs for only 10 minutes or just until they are browned and sealed on the outside as they will cook fully in step blow.

2. While meatballs are cooking prepare other ingredients. Pound garlic and chillies, slice and chop onions and keep separated, chop tomatoes.

3. Par boil rice in salted water with saffron until half cooked. Drain and set aside.

4. In a heavy based casserole dish or pan, heat vegetable oil then add cinammon stick, diced onions, cummin seeds, dried chilli and curry leaves if using , cook slowly until onions go transparent.

5. Add garlic, chilli paste and cummin and turmeric to onion mixture and mix through over medium heat.

(6. If using mince, add mince to onions now and sauté until mince breaks up and Browns.)

7. Add tomatoes and green beans. Add 1/2 teaspoon salt and 1/2 cup of water. Simmer until tomatoes start to break down about 3-4 minutes. Add another 1/2 cup water if needed.

8. If using meatballs, add them now.

9. Simmer mixture for 10 minutes to allow meatballs to absorb flavours and sauce to thicken. If using mince, then simmer for an extra 5 minutes.

10. While mixture is simmering fry thinly sliced onions in butter or oil until golden brown and slightly caramelised.

11. Preheat oven to 180 degrees Celsius.

12. In a ovenproof dish, preferably a deep dish with a lid, smear bottom and sides with some oil then add a layer of rice, then sprinkle with some onions, then add a layer of the meat and beat mixture, repeat until mixture and rice is finished. Reserve some onions for the top.

13. Pour 1/2 cup of water evenly across the dish. Cover dish with foil not touching onions, and place lid on top to seal.

14. Place in oven to cook rice and allow flavours to permeate through rice for about 20 minutes. Check to see that rice is cooked but still fluffy.

15. Garnish with fresh coriander and serve with yoghurt, pickles and salad.

This version doesn’t give you the burnt crispy bottom that is traditional of Loobia Polow but this could be achieved by finishing the dish off by cooking in a pot on the stove for last step instead of in oven.

April 20, 2019June 20, 2022

ShanthiniLeave a comment

Vegetarian Rice Pilau

This is a quick and easy rice dish that is delicious just with Tarka Dhal, raita and pickles, or as a side dish served with Indian Hunter’s style roast lamb or curries. It is even better the day after and can be eaten cold like a rice salad.

Prep time: 20 minutes Cooking time:10-15 minutes
Ingredients:

1 cup basmati rice
4-5 cups water
1 brown onion finely diced
1 carrot diced
1 cup cooked corn kernels (canned is fine)
1 cup of frozen peas
1 tspoon cummin seeds
Handful of curry leaves (optional)
1 clove garlic and piece of ginger crushed to a paste
1/2 tspoon chilli powder
1 teaspoon turmeric
1 teaspoon cummin powder
Handful of coriander leaves chopped for garnish (optional)
2 teaspoons butter
2 tablespoons vegetable oil
2 teaspoons salt

Method

1. Bring 4.5 cups of water to a boil, add 1 tspoon of turmeric, 1 teaspoon salt and 1 cup of basmati rice. Par-boil rice for 10 minutes until rice is half-cooked, strain and set aside.

2. Heat oil in non-stick pot that has a lid, add cummin seeds and curry leaves and heat until fragrant, add onions and cook over low heat until transparent.

3. Add ginger and garlic, chilli powder and cummin powder and mix through onion mixture until heated through.

4. Add carrots and half a cup of water and 1/2 teaspoon salt, simmer for 3-4 minutes until carrots soften, add corn and frozen peas and simmer for a minute or so, then add rice and another half a cup of water. Mix rice and vegetables, then cover with lid and simmer for 4-5 minutes, checking once or twice to ensure rice isn’t sticking or burning, add a small amount of water if necessary. Check that rice is just cooked and turn off heat.

5. Mix through 2 teaspoons of butter, check to see if additional salt is needed, cover with lid and allow to steam in own heat for 10 minutes or so before serving. Rice should be fluffy and full of flavour. Garnish with coriander and serve.

Ps. You can add other diced vegetables of your choice when cooking the carrots. potatoes and green beans work well, but might need slightly longer to cook, before adding corn and peas.

January 27, 2018June 20, 2022

Shanthini4 Comments

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 easier to follow, as well as providing a shopping list at the end to help you get all the ingredients you’ll need.

Chicken and Marinade

1 large onion sliced
50g butter and 1 tablespoon of vegetable oil
2 stalks of curry leaves stripped from stalk
4 tablespoons of plain yoghurt
1 can of chopped tomatoes
5 cloves of garlic and equivalent amount of fresh ginger
1.5 teaspoons chilli powder
1.5 teaspoons of cummin powder
1 teaspoon turmeric powder
1 teaspoon salt
About 1.5 kg of chicken with or without bones – I use a mix e.g 3 chicken thigh cutlets with bone or 3 chicken drumsticks as well as 4 chicken thigh fillets cut into large chunks

Step 1: Marinate Chicken
Heat oil and butter in a non-stick frying pan, add curry leaves and fry until fragrant, then add onion and cook gently until brown and caramelised. Remove from heat and allow to cool, then pound the onions and curry leaves in a mortar and pestle to break up onion and create a rough paste.

In a separate bowl add the chicken, yoghurt, tomato, pounded onions, ginger and garlic, and rest of spices. Mix well and allow to marinate overnight or for at least 6 hours.

Step 2: Boil Eggs

3-4 eggs
Hard boil eggs, shell and halve
Set aside

Step 3: Par-boil Rice

2.5 cups of basmati rice
1 teaspoon turmeric powder
½ teaspoon salt
5-6 cups water

Add water to large pot and bring to boil with turmeric and salt
Add rice and cook for 8-10 minutes until par-boiled only – do not overcook at this stage or rice will go mushy when cooked in oven.
Drain rice in colander and set aside

Step 4: Par-cook Potatoes

2 large potatoes peeled and cut into medium size chunks
½ tspn chilli powder
½ tspn cummin powder
½ tspn turmeric powder
½ tspn salt
3 tablespoons vegetable oil

Add potatoes to bowl with spices and 1/2 tablespoon of vegetable oil to help coat potatoes evenly in spices

Heat rest of oil in a non-stick frying pan, add potatoes in small batches if necessary, frying potatoes until the outside of the potatoes are fried and an outer “skin” is created. Potatoes will not be cooked through but remove from oil and drain on paper towel.

Set aside

Step 5: Lentils

2 cans of brown lentils, drained
Set aside

Step 6: Onions for topping

1 large onion cut into thin slices
50 g butter and 1 tablespoon oil

Fry onions gently in butter and oil until golden but not brown
Set aside

Step 6: Cook Chicken

2 tablespoons oil
1.5 teaspoons of cummin seeds
5 green cardamon pods
2 sticks of cinnamon (preferably cinnamon bark)
1.5 cups of water/chicken stock
Marinated chicken

Heat oil in casserole dish or large heavy based pot, add cummin, cinnamon and cardarmom pods and fry for 1 minute until fragrant taking care not to burn spices

Add chicken mixture to pot and simmer, stirring so it does not stick to bottom until chicken is sealed

Add 1 cup of water, cover pot with lid and simmer slowly for 25 minutes checking that the mixture isn’t sticking – add a bit more water if necessary. You want a fairly dry resulting mixture as the base for the briyani.

Skim the excess oil off as you go.

After 25 minutes, remove chicken from heat and set aside.

Step 7: Assembly

Handful of Fresh torn Mint leaves
50 g butter
Handful of chopped Coriander
1 cup of water

Prepared Ingredients:
Cooked chicken
Partially cooked potatoes
Hard boiled eggs
Lentils
Par-boiled eggs
Fried Onions

Heat oven to 150 degrees Celsius

In a large casserole or crock pot begin to assemble the layered briyani:

Place 1 tablespoon of vegetable oil on the bottom of the casserole pan

Sprinkle bottom with 1-2 handfuls of lentils

Add the chicken mixture over the lentils using a slotted spoon to minimise the amount of liquid from the cooked chicken that this transferred to the briyani

Add a layer of lentils on top of the chicken, then a layer of rice (3/4 cup), sprinkle a few mint leaves over the rice

Place potatoes and eggs over this layer and sprinkle a few mint leaves over the potatoes and eggs

Place rest of rice over the potatoes and eggs and sprinkle with some water.

Cover the pot with foil to “to seal” the mixture then place lid on top of foil

Place in oven for 30 minutes, then push small knobs of butter into the rice at intervals, sprinkle with more water if rice on the top is drying out. You can check the progress of the cooking of the potatoes by inserting a long spoon vertically into mixture and carefully removing a sample of the dish. The rice and potatoes are the best to sample to determine how much longer you need to cook the briyani – I generally find it will require another 30 minutes at least.

After a total of one hour, check on the briyani again and add the reserved fried onions over the top of the rice and place back in oven for 10-15 minutes. Then remove the briyani from the oven and allow to rest for at least half and hour before serving.

To serve, dish out onto a platter ensuring there is a representation of all the different ingredients, sprinkle with chopped mint or coriander leaves.

Serve with accompaniments such as Indian Pickles, Grapes Apple Mint Raita, Indian Spicy Mint and Coriander Chutney, Roasted eggplant with cummin and yoghurt and Red Lentil Tarka Dhal .

Shopping List

Here’s the list of ingredients to use for the Durban Style Chicken Briyani recipe: