Rice Dishes

Easy Stove Top Biryani

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Ingredients:
1 &  1/2kg chicken (2 chickens medium piece)
1 cup yogurt
1/4 tsp tumeric
1tbsp crushed garlic and ginger
1tbsp cumin powder
1tsp coriander powder
2 tbsp red chilli powder
Salt to taste
150g fried onions
1 bunch fresh chopped coriander
1 bunch mint finely chopped
pounded green chillies to taste
1/2 cup oil
2 tbsp lemon juice,
Spice powder: crushed 2 cinnamon sticks; 3 cloves, 3 star anise, 6 cardamon pods, 1 tsp whole cumin, 6 pepper corns OR 2tbsp biryani powder OR whole hard spices

Method:
1. Marinate the meat with all the spices and ingredients till the whole spices on list in fridge overnight.
2. Soak basmati rice in water for minimum one hour.
3. Heat water in a pan, add salt and 1tbsp oil and rice. Cook the rice 3/4 of the way and switch off cooker but leave rice in the water.
4. Layer the marinated chicken in the bottom of another seperate pot. Drain rice and later in top. Sprinkle with fried onions, clarified butter/ghee and saffron (soaked in milk)
5. Cover and seal lid with something heavy on top. Cook on full heat for five mins. Then reduce heat to low and put a flat crepe/roti pan under the pot and cook for 30 mins. After which switch off cooker but don’t open pan for a further 40 mins.

Enjoy x

Love from Foodie Safiya Bangee

Sindhi Biryani Two Ways!

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Ingredients (1):
Oil
Shaan Biryani Mix
Meat/Chicken
Salt
Crushed garlic and ginger
Plain Yogurt
4-5 Fried Onions
2-3 Medium Tomatoes
Eggs (boiled)
Potatoes (fried)
Chopped Coriander
Rice

Method (1):
1. Marinate the meat in yogurt, crushed garlic and ginger and the Biryani masala. 2. Fry onions till brown and add chopped tomatoes. Add salt to taste.
3. When tomatoes go soft add marinated meat. Let it cook.
4. Fry chopped potatoes and boil eggs at this point if you have not already.
5. Cook rice 3/4 of the way. Then spread some rice at the bottom of a pot, then some of the meat mixture, layer with eggs and potatoes and top up with rice. Garnish with chopped coriander.
6. Let it cook on stove till steamed through.

Enjoy x

Love from Foodie Yasmin Amujee

Ingredients (2):
Oil
Shaan Biryani Mix
Meat/Chicken
Salt
Whole cumin
Cardamon
Cinnamon
Whole black pepper
Green chillies
Crushed garlic and ginger
4-5 Fried Onions
1 tin chopped tomatoes
Eggs (boiled)
Potatoes (fried)
Rice

Method (2)
1. Put chicken in a pan with garlic ginger and salt. Cook till water from chicken has burnt off. Leave chicken to one side.
2. Then in another pan put plenty of oil and fry the onions, whole cumin and cinnamon. When brown add the cardamon, whole black pepper, crushed garlic, ginger, green chilies and salt. Fry for a few seconds.
3. Then add a blended tin of chopped tomatoes. Add Shaan shindi masala packet and cook masala till water has burnt out of it and oil is floating on top.
4. Take the onions and Tomatoe mixture off the heat and add chicken. Masala for Biryani is ready.
5. Cook rice 3/4 of the way. Then spread some rice at the bottom of a pot, then some of the meat mixture, layer with eggs and potatoes and top up with rice.
6. Let it cook on stove till steamed through.

Enjoy x

Love from Foodie Aiysha Haji

Pakistani Brown Rice

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Ingredients:
1 & 1/2 lbs meat or 1 whole chicken
2 &1/2 cups rice
3-4 cups water
1/2 cup butter
1 & 1/2 Onions
Crushed ginger and garlic
Red chilli powder
2 whole green chilies,
Whole cumin
Bay leaves
Cardamon pods
1& 1/2 handfuls whole masala mix
Salt

Method:
1. Boil meat with masala mix, ginger and garlic and 1 chopped onion.
2. Soak 1 & 1/2 tsp whole jeeru, 2 fresh green chillies, 2 bay leaves, 2 big cardamon pods and a pinch of whole pepper on the side in some water.
3. Once meat is cooked sieve out the masala mix and leave the water as stock for the rice later. Put the meat aside also.
4. Wash the rice and leave to soak in cold water.
5. Meanwhile slice the rest of the onions thickly and cook in melted butter in a pot until brown.
6. Sieve and add the soaked whole jeera and accompanying spices to the onions (from step 2) discarding of the water. Put the lid on the pot and let it sizzle for two minutes.
7. Then add the meat, red chillies, green chillies, salt and 2tbsp ginger and garlic.
8. Once it is brown add the stock from the meat according to the rice (2:1 ratio in cups) and salt to taste. Stir once and let it cook on low heat till rice is cooked.

Note:
When cooking with chicken cook the chicken with the onions (at step 5). Boil water with the masala mix separately to create the stock for the rice.

Enjoy x

Love from Foodie Hajra Bhayat