Aromatic basmati rice is cooked with fresh tomatoes and select spices in this traditional Indian side dish from "At Home with Madhur Jaffrey." Serve with Chicken with Vindaloo Spices.
Chicken and vegetable Pullao is an improvisational rice dish with Indian spices, vegetables and rice cooked in chicken broth.
Step 1: 500 Grams Mutton , cubed. 1 Large Onions- ( sliced and fried till golden brown,then drained). 1 Tablespoon Garlic Paste. 1 Teaspo...
Dans la série « cuisine indienne » voici un plat succulent à manger seul, en amoureux, en famille ou entre amis. De quoi inviter l’inde dans son assiette avec ses saveurs chaudes, ses couleurs profondes et ses arômes embaumés. J’avais préparé ce plat...
Yakhni pullao is a hearty rice and meat dish cooked in a rich, spicy meat stock accompanied by caramelised onions and dried fruit and nuts.
800 Grams- 1 Kg Basmati 1.500 Grams Mutton. Whole Spice . 8 Large Onions Sliced. 300 Grams Ginger . 200 Grams Thin Whole Garlic. 10-15 W...
Spiced Shrimp
Prassy waxes eloquent about a kheema and masoor biryani. And I'm too far to partake of her spoils. So I hunt for an adequate substitute. I improvise. No biryani for me, just the semblance of one...a pullao. It starts with a ground paste of ginger, garlic, green chiles, kadhipatta leaves, ground coconut, cloves, cinnamon, coriander seeds....a plethora of spices. I cook whole masoor dal separately in water till soft. Here's where I think and go wrong. I cook them a tad too long.They are mushy and bland. The second time around I will cook them along with the ground meat as masoor dal cooks quickly. Plus they will absorb that meaty flavor as they cook. Saute onions and tomatoes along with the ground masala. Brown ground beef or lamb in the masala. Scatter turmeric and chile powder over meat. Season well. Add washed masoor dal and water and cook covered till dal cooks. Mix hot cooked basmati rice with meat and dal. Garnish with fresh cilantro and fried onions...and enjoy the mock biryani aka pullao. KHEEMA MASOOR PULLAO Serves 4-6 3 tablespoons fresh ground Coconut 2 Green Chiles 10 Kadhipatta leaves 4 Garlic cloves 1/2 inch piece Ginger 2 tablespoons Coriander seeds 1 Cinnamon stick 3 Cloves 2 tablespoons Canola Oil 2 large Onions 2 Tomatoes 1/2 teaspoon Turmeric 1/2 teaspoon Chile Powder 1/2 pound ground Beef or Lamb 1/2 cup whole Masoor Dal Or Puy Lentils 1/2 teaspoon Kosher Salt 1 cup Basmati Rice 1/2 teaspoon Salt 1 tablespoon Ghee Fresh Cilantro Fried Onions Soak rice in plenty of water for 30 minutes. Grind coconut, green chiles, kadhipatta, garlic, ginger, coriander seeds, cinnamon and cloves to a smooth paste using little water. Keep aside. Slice onions and tomatoes finely. Heat oil in large saucepan. When it shimmers, add onions and saute till soft and translucent. Add ground paste and saute, stirring often, for 2-3 minutes. Add tomatoes and saute again till tomatoes are pulpy. The masala should be thick. You should see oil oozing from the edges of the masala. Drop ground meat into masala. Break up the meat as you saute. Brown meat for 5-7 minutes, or till there is no pink remaining. Add turmeric and chile powder to meat. Wash dal and add it to meat. Season with salt. Add enough water to barely cover the meat. Cover and cook for 15 minutes till dal is soft. Drain water from rice and place in a deep saucepan. Add 2 cups of fresh water to rice, along with salt and ghee. Bring to a boil over heat. Cover with a lid and turn the flame to the lowest setting. Cook rice for 14 minutes. Uncover and fluff rice with a fork. Be careful, the rice will be steaming hot. You could serve the pullao two ways. Spoon the rice onto a platter and top with meat and lentils. Top with cilantro and fried onions as I did. The other way is to mix the rice and meat before plating. Heap the pullao into a bowl, top with cilantro and fried onions and serve. I'm not too sure what the pullao should taste like, but whatever my palate samples is downright delicious.We eat this with an onion raita. A simple but satisfying meal. Pin It
Recipe SWAT Team spices up rice this week
Preparation 1 Gently rinse rice 3 to 4 times in cold water; drain well. Set aside. 2 In small skillet, toast saffron threads over medium-high heat 20 to 30
Aromatic basmati rice is cooked with fresh tomatoes and select spices in this traditional Indian side dish from "At Home with Madhur Jaffrey." Serve with Chicken with Vindaloo Spices.
Chicken and vegetable Pullao is an improvisational rice dish with Indian spices, vegetables and rice cooked in chicken broth.
This warming baked beef curry recipe from Madhur Jaffrey is a real crowd-pleaser. Perfect served with chapatis or pullao rice on a cold winter's night.
Wie du deine Yoga-Praxis mit der richtigen Ernährung unterstützt
Yakhni pullao is a hearty rice and meat dish cooked in a rich, spicy meat stock accompanied by caramelised onions and dried fruit and nuts.
A simple recipe for rice with eggplant and peanuts, adapted from an Ismail Merchant cookbook. This is a delicious weeknight recipe.
This sweet and sour rice is offered for thanksgiving at the Kanu Festival in January. On the fourth day, called Kanu Pongal, women prepare small balls of this rice from the new harvest, color them ...
A heavenly Himalayan valley, a beautiful couple, the perfect hour as augured by the horoscopes, mesmerizing mystical music, a sublimely delicious banquet -- and voila! It's a Hindu wedding in Kashmir.Or, rather, it used to be.Sadly, Hindus in Kashmir (called Kashmiri Pandits or Brahmins, for uncertain reasons the only caste of Hindus in the valley) fled their homeland after militant violence in the region; by the 1990s they were scattered all over the globe.For centuries before, the lives of the majority Muslims and the tiny community of Pandits were intertwined in coexistence under an overarching peaceful ethos of Sufism. We were so close -- we spoke the same language, sang the same songs, went on some of the same pilgrimages, and most of all adored our unique cuisine.But Kashmir's history is punctuated by oppression, floods, famines and fires. As a result, though the valley is extremely lush and fertile, life could go from feast to famine overnight. No wonder, then, that food has always been an integral part of all Kashmiri rites of passage and that such great care was taken in its preparation.Pandits fleeing the violence of the '80s may not have been able to carry their incomparable lakes, flowers and mountains with them, but they certainly are still in possession of their delectable recipes. Kashmir's cuisine reflects its lush green paddy fields; golden mustard blossoms; lotus lakes brimming with fish; fruit and nut orchards; and yielding soil. An everyday meal in the valley would include rice, greens (leafy, collard-like haak or kohlrabi) and lamb, fish or chicken in a stew, often with vegetables. Yogurt is indispensable in the region; symbolizing longevity, it is sent as a birthday gift to breadwinners.The combination of rice, greens and yogurt is at the heart of every Kashmiri meal. The Himalayan snow line surrounds Kashmir and this rules out vegetarianism, but even for avid carnivores, meat is never the mainstay of a meal.At a wedding, on the other hand, there would be an endless stream of lamb dishes with different flavorings.Celebrations began when vast shamianas (colorful canopies designed in Mogul times) were put up for the hordes of relatives.A makeshift outdoor kitchen of mud and brick stoves went up in the backyard, leaving the chef and his minions ample space to chop, fry, boil and stir for hundreds of guests. Occasionally the crew settled down for a quiet puff at a hookah or a cup of tea prepared on the magnificent log fires.The beauty of Kashmiri wedding dishes often lies in the tenderness and flavor acquired through slow cooking in heavy ancestral pots and pans over well-regulated fires. Some cooking pots are sealed with putty and placed on hot wood coals to acquire final touches. This sort of cooking did not happen every day, particularly for those who had settled outside Kashmir, as I had. So when my brother got married (before the diaspora) I could not wait to fly back to be part of this rare and lavish event.I was not disappointed.My grandmother supervised the wedding lunch. Walking by on her rounds she stopped and looking me straight in the eye said, "So, how is it? We may not live in America, but we know how to eat!"*Lavishly orchestratedA Kashmiri wedding is a performance and we know the choreography by heart. Wedding feasts have a lengthy and inviolable menu that every self-respecting host adheres to: lamb pullao (lamb and rice, delicately seasoned); kaliya (lamb with turmeric and yogurt); machh (meatballs in spicy red gravy); rogan josh (the classic Kashmiri lamb dish in peppery red curry); chopped lamb liver in a sour sauce; tamarind eggplant or pureed spinach with bits of lotus root; daikon radish raita; and last but never ever the least, a plate of tender haak.The high-protein wedding meal would finish with a sweet counterpoint: phirni, a sublime incarnation of rice pudding, decorated with hand-beaten silver leaf and served in tiny terracotta bowls. It is a strange juxtaposition, silver and terracotta -- but that is Kashmir for you, a valley of extreme contrasts.
Chicken and vegetable Pullao is an improvisational rice dish with Indian spices, vegetables and rice cooked in chicken broth.
Erlebe den Charme einer abgelegenen Insel auf Chiloé Chile, auf der Traditionen gelebt werden und ein entspanntes Leben den Alltag bestimmt!
This is an awesome curry for those who like their curries very hot indeed. It's from Pat Chapman's excellent "Curry Club" recipe book and is one of my favourites. Serve it with plain or pullao rice (and with a yoghurt raita, in case it is too hot!) Update note re some reviews: Chef #379274 from New Orleans, Indian cooking usually uses birdseye chilies, fresh or dried - I usually use dried as they store really well. Re the salt comment - I'm not sure why you'd think lack of salt in a recipe means it's an oversight? You don't need added salt in most Indian recipes as it's salty enough with the salt that's in most ingredients anyway (ketchup, tinned tomatoes etc). Of course feel free to add salt if you like things salty - and want to harden your arteries and kill the flavour!: ) Chef johnthetrevor, this is an authentic Indian recipe with a beautiful flavour - it's not just about the hotness - if you prefer using commercilly bought vindaloo paste, don't bother with this recipe, just follow the instructions on your jar of paste! :)
"This recipe is based on my mother’s fudge. The flavour of black cardamom becomes intense when heated, so don’t be tempted to add more than a few seeds from the pod – you can use the rest in pullao or to make chai."
A Bohra family recipe, this Masoor Pulao is a rich, aromatic one pot meal, where tender Chicken pieces cooked with Black Masoor dal and later layered with fragrant Basmati Rice and slow cooked further using the Dum Pukht method.
This Rice with Peas and Dill dish reminds me a little of the Persian rice, lima beans, and dill called baghali polo. My first roommate and I used to have occasionally have dinner at her aunt and uncle's house. Her uncle is Iranian, and used to make a delicious baghali polo with big chunks of chicken. He would often send a container-full home with us with plenty of tahdig--the crispy layer of rice that develops at the bottom of the pot while it cooks. I am not ashamed to admit that my roommate didn't get very much of it--I would devour every bite that I could. Although different with the cardamom, cloves and garam masala instead of saffron, and peas instead of lima beans, it was still delicious and brought back some good memories. I served mine with some herb-roasted salmon, and, with plenty of leftovers I see some Indian-flavored fried rice in my future this weekend. Jaffrey says, "This dish is just as good for the family as it is for dinner guests." Rice with Peas and Dill (Matar Aur Sooay Ka Pullao) Madhur Jaffrey's Quick & Easy Indian Kitchen (Serves 5-6) 2 cups basmati rice 3 Tbsp vegetable oil 3 whole cloves 4 cardamom pods 1 small onion (4 oz), peeled and cut into half rings 1 or 2 tsp salt, adjust if using unsalted stock or water 1 tsp garam masala 1/4 cup finely chopped fresh dill or 1 1/2 tablespoons dried dill 2 3/4 cups chicken or veggie broth or water 1 cup shelled fresh or frozen peas, cooked for 2 minutes in boiling water Put the rice in a bowl and wash well in several changes of water. Drain and leave in a strainer set over a bowl. Put the oil in a heavy saucepan and set over medium-high heat. When the oil is hot, put in the cloves and cardamom pods. Stir for a few seconds. Put in the onion. Stir until the onion is brown. Put in the rice, 1 teaspoon salt, garam masala, and dill. Stir for a minute. Now put in the stock and a second teaspoon of salt if needed, and bring to a boil. Cover very tightly, turn the heat to very, very low, and cook for 20 minutes. Put in the peas. Cook for another 5 to 7 minutes. Stir gently before serving. Notes/Results: Simple and really good. I kept the recipe mostly the same, just using veggie broth in place of chicken and reducing the oil by about half. I missed the "cut into half rings" on the onion and ended up chopping them. Whoops. The flavors in this are good and nothing overpowers so it can be served with lots of different dishes. Even with the full 1/4 of dill, I might have liked a bit more, and will add extra next time. There was a nice layer of crispy rice tahdig at the bottom of the cooking pot--the best part in my book. ;-) I would make this again. It's Rice is Nice week at I Heart Cooking Clubs. You can check out the Madhur Jaffrey rice dishes everyone made by going to the post and following the links.
This warming baked beef curry recipe from Madhur Jaffrey is a real crowd-pleaser. Perfect served with chapatis or pullao rice on a cold winter's night.
These simple chicken recipes are good for lunch or dinner. Explore chicken parmesan, roast chicken, chicken wings, healthy chicken dishes, and more.
Today’s recipe is Peas Pulao which makes a perfect lunch box recipe both for kids and adults alike. The rice is mildly spiced and flavored with whole spices that makes it more aromatic. It is
This classic Latin dish, which means "rice with chicken" is like a simplified version of paella. Saffron-infused rice is simmered with onions, peppers,
vegetable biryani recipe | desi veg biryani recipe | 3 layers biryani | with 44 amazing images. vegetable biryani recipe is a desi veg biryani recipe which is a 3 layers biryani. vegetable biryani is a rice based one-pot meal dish, which is inherited from India, traces and origin of Biryani are from Hyderabad. This mixed vegetable biryani is popular throughout India now and is one of the most loved dish among Indians and popular street food. The word biryani is derived from a Persian word birian which means fried before cooking. There are a lot many varieties of biryani and the names differentiate according to the region. Ours is a vegetarian vegetable biryani recipe. Traditionally, biryani is used making the dum pukht method which is method of cooking in steam and not letting the steam to pass. The earthen clay pots with biryani assembled are sealed tight with whole wheat flour dough, which doesn't allow the steam to pass. All the ingredients are cooked in its own steam and juices. Our vegetable biryani is made as 3 layers biryani. First layer is to prepare flavoured rice. We have prepared and cooked rice with whole spices and put aside. Second layer is making the luscious gravy for desi veg biryani. The last and third step is assembling everything together and cooking it together on slow flame. Just before serving desi veg biryani, turn upside down on a serving plate, garnish with fried onions, cashew nuts and raisins and serve hot. vegetable biryani is a traditional Mughlai main course item loaded with chopped vegetables, spices, saffron and dry fruits. On normal days, you can make it as a one-dish meal . Even as ingredients like capsicum and coriander spread their aroma, whiffs of saffron and other spices rise above all and pamper your senses. Enjoy vegetable biryani recipe | desi veg biryani recipe | 3 layers biryani | with detailed step by step recipe photos and video below
Iran's ancient cuisine is as complex and captivating as ever.
Comforting and aromatic, this is a great dish for autumnal evenings Madhur Jaffrey Rice cooked with chicken in an aromatic chicke...
About Kitchari Kitchari (also called Kichadi) is a simple stew based on basmati rice and split mung dal. It is at the center of healing in Ayurveda and is suitable for almost every constitution. Kitchari… More
Call me Scheherazade, but I'm in my turquoise gauze veil and jewelled slippers for this one. The cinnamon and lemony yoghurt marinade gives the chicken a soft, perfumed tenderness; the saffron in the rice, itself studded with nuts and the musky breath of cardamom, is almost lit up with gold. Cook this and people will want gratefully to strew your path with rose petals for evermore. And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.
White Chicken Pulao | pilaf, chicken meat
Yakhni Pulao from Lucknow and Awadh area is a one pot dish of mutton and rice cooked together and delicately spiced true to its nawabi origin.
shahi pulao | shahi veg pulao | mughlai shahi pulao | how to make shahi pulao | with 30 amazing images. The presence of the word Shahi always hints at the richness of a recipe. Indeed, the Shahi Pulao is a rice dish that is loaded with spices, veggies and a horde of other ingredients, which give it a memorable flavour and texture. While an assortment of spices including saffron and caraway seeds gives this shahi veg pulao preparation a rich aroma, taste and hue, veggies, pineapple and paneer give it a wonderful range of textures. Pineapple also gives the mughlai shahi pulao a juicy tanginess, which you are sure to enjoy. Self-contained with myriad flavours, this shahi veg pulao is a one-dish meal can be served with just a bowl of curd or raita. We have cooked the rice for mughlai shahi pulao on a stove top but you can cook it in a pressure cooker also. Aside from shahi pulao check out our collection of pulao recipes like pressure cooker veg pulao and matar pulao. Enjoy shahi pulao | shahi veg pulao | mughlai shahi pulao | how to make shahi pulao with detailed step by step photos.
Yakhni pulao finds a mention in Ain e Akbari. It is of Persian origins but honed to perfection in the kitchens of the Awadh Nawabs. Method For #Yakhni stock 1 p Ginger 5 cloves garlic chopped 2 On…
