Meat and fruit Pilaf

From my personal Authentic Recipe Collection

This dish makes a delicious, festive main meal or center meal.  Serve with chutney, kachumber (diced cucumber, tomato and onion salsa) and lentil soup.

This recipe is easy to make, and but can take time to prepare.  

Ingredients    -      Serves  6-9

2 oz.[1/4 cup] butter
2 onions, sliced
1 -inch piece of fresh root ginger peeled and finely chopped
1 garlic clove,crushed
1 teaspoon ground cumin
1 tablespoon coriander seeds crushed
1 teaspoon  cardmom seeds crushed
1 teaspoon peppercorns crushed
1 cinnamon stick, broken in half
1 lb.boned leg of lamb,cut into 3/4-inch cubes
4 oz.[2/3 cup] dried apricots
4 oz.[2/3 cup] sultanas or seedless raisins
2 oz.[1/2 cup] cashew nuts,slit in half
2 oz.[1/2 cup] silvered almonds
2 bay leaves
2 teaspoons salt
15 fl.oz.[1 7/8 cups] chicken stock
3 pints [7 1/2 cups] water
12 0z.[2 cups] basmati rice, washed, soaked in cold water for 30 minutes and drained
1 1/2 oz. [3 tablespoons] butter,melted
1/2 teaspoon saffron threads soaked in 2 tablespoons boiling water for 10 minutes
2 oz.[1/2 cup] pistachio nuts

Preparation

• In a medium -sized  saucepan, melt the butter over moderate heat. When the foam subsides, add the onions,ginger and garlic and fry,stirring occasionally, for 5 to 7 minutes or until the onions are soft and translucent but not brown. Add the cumin, coriander, cardamom, pepper corns and cinnamon and fry, stirring constantly for 2 minutes
• 
  
Add the lamb cubes and fry, turning the cubes over frequently, for 10 to 15 minutes or until they are browned. Add the apricots, sultanas or raisins, cashew nuts, half the almonds, the bay leaves and 1 teaspoon of the salt. Pour in the chicken stock, cover the pan and simmer the mixture for 35 minutes or until the lamb is tender. Taste the mixture and add more salt if necessary. Remove the pan from the heat. Remove and discard the cinnamon stick Set aside and keep warm.
• Preheat the oven to moderate 350' F (Gas Mark 4, 180 C).
• 
  
In a large saucepan, bring the water to the boil over high heat. Add the remaining; salt and the rice and boil for 1 1/2 minutes. Remove the pan from the heat and drain the rice in a strainer.
• 
  
Pour 1 tablespoon of the melted butter into a large ovenproof casserole. Put one third of the rice in the bottom of the casserole. Sprinkle the rice with one third of the saffron water. With a slotted spoon, transfer half of the meat and fruit mixture to the casserole. Put in another one-third of the rice and saffron water. Add the remaining meat and fruit mixture, reserving the pan juices. Finish with a last layer of rice sprinkled with the remaining saffron water. Pour over all the reserved pan juices. Sprinkle the top with the pistachio nuts, the remaining almonds and the remaining melted butter.
• 
  
Cover the casserole and put it in the oven. Bake for 20 to 30 minutes or until the rice has absorbed all the liquid.
• Remove the casserole from the oven and serve the pilaff immediately.

Serve Meat and Fruit Pilaff with lots of yogurt,poppadums and chutney.

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Vegetable Biryani

 

1 cauliflower cut into flowerets or 5 small red potatoes
1 T Garam Masala
Curd (yogurt)
1 T Coriander powder
1 T Turmeric powder
4 T of ghee
1 T Cumin seeds
4 Red chilies
1/3 cup cashew nuts
3 roma tomatoes chopped
1 can drained and rinsed garbanzo beans
2 cups Basmati Rice
½ T cloves
3" cinnamon
1 black cardamon
1 T whole black pepper
½ cup raisins
2 jalepeneo
Salt to taste

2 large red onions (sliced fine and fried till crisp)
1 cup chopped parsley
1 cup fresh mint
1 T ginger / garlic paste
1/2 cup yogurt or 2 key limes
4 T Ghee /Oil
Saffron dissolved in 1 cup milk

Cooking the vegetables

1. Heat oil in a thick bottomed pan. Add 4 tablespoons of ghee. Add cumin seeds. When it begins to crackle, add chopped green chilies.
2. Add coriander powder, turmeric powder, red chili. Saute for 1 minute
3. Add chopped tomatoes and cook on a medium flame till fat leaves the masala.
4. Add cauliflower florets and steam the dish with 4 tablespoons of water.

Cooking the rice

1. Heat a small heavy bottom pan and add 1 T of ghee and fry the whole spices and jalepeneo. Remove.
2. In another deep pot boil 7 cups of water and bring to a rolling boil. When the rice is half cooked usually 7 minutes put off the heat and strain the rice

Fold in the rice the whole spices and jalepeneo. Add salt to taste.

Preparing the fresh seasonings

1 Mix together the chopped parsley, mint with the fried onion. Set aside.

Layering the rice

1. Take a deep baking dish with a tight lid (the pottery pots are the best) line it with ghee.
2. Spread a layer of rice and cover it with half of the vegetables and beans. Sprinkle half of the fresh seasonings and yogurt or juice of one key lime.
3. Cover with rice, followed by rest of the vegetable and beans layer, then fresh seasonings. Finish with a rice layer. .Sprinkle the rice with saffron milk and dot with ghee.
4. Cover tightly and place in oven at 350 degrees for 20 minutes. Serve hot.

Accompaniment

1. Serve with yogurt salad or raita.

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Chicken or Mutton Biryani

1 lbs Goat Meat or Chicken cut into small pieces
2 t Garam Masala
1 t ginger / garlic paste
1 cup smooth plain yogurt
4 Red chilies
1/3 cup cashew nuts
2 cups Basmati Rice
½ t cloves
3" cinnamon
1 black cardamon
1 t whole black pepper
2 jalepeneo
Salt to taste
2 large red onions (sliced fine and fried till crisps)
1 cup chopped parsley
1 cup fresh mint
1/2 cup yogurt or 2 key limes
4 T Ghee /Oil
Saffron dissolved in 1 cup milk
1 T Ginger julienne's

yogurt and cucumber raita

Cooking the meat

1. Marinate the meat with yogurt, garam masala and ginger/garlic paste and set aside

2. Heat 4 tablespoons ghee and saute the red chili and cashew nuts. Add the mutton or chicken and cook until the fat separates from the meat and the meat is tender. Then add 1 cup water and cook until meat is tender.

Cooking the rice

1. Heat a small heavy bottom pan and add 1 T of ghee and fry the whole spices and jalepeneo. Remove.
2. In another deep pot boil 7 cups of water and bring to a rolling boil. When the rice is half cooked usually 7 minutes put off the heat and strain the rice
3. Fold in the rice the whole spices and jalepeneo. Add salt to taste.

Preparing the fresh seasonings

1 Mix together the chopped parsley, mint with the fried onion. Set aside.

Layering the rice

1. Take a deep baking dish with a tight lid (the pottery pots are the best) line it with ghee.
2. Spread a layer of rice and cover it with half of the meat. Sprinkle half of the fresh seasonings and yogurt or juice of one key lime.
3. Cover with rice, followed by a mutton layer, then fresh seasonings. Finish with a rice layer. .Sprinkle the rice with saffron milk and dot with ghee.
4. Cover tightly and place in oven at 350 degrees for 20 minutes.

Garnish with ginger julienne's. Serve hot

Accompaniment

1. Serve with yogurt salad or raita

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Peas Pulao

From my Simple Rice Recipe Collection

T his dish is made instead of plain rice for variety.  It is used as the anchor dish for Indian curries and vegetables. 

This recipe is easy to make, and quick to prepare.  

2 cups (400 g) basmati rice
2 t (30 g) ghee or butter
2.5 cm cinnamon
1 cup green peas fresh or frozen
1 (80 g) onion, sliced
a handful of cashew nuts
a handful of raisins
1 bay leaf
3 peppercorns

Serves: Four

Preparation

• Wash the rice two or three times in fresh water. Then soak for 30 minutes. (optional)
• Bring water equal to 1 ¼ times the volume of rice to the boil in a pot. When boiling add the rice, turmeric powder and ¼ teaspoon salt. The rice should be cooked in 8 minutes, when all the liquid should be absorbed. Turn off the heat, remove the rice and spread in a flat dish or pan to cool and dry. Leave for 30 minutes.
• Meanwhile, fry onion until brown. Add cashew nuts and raisins bay leaves and peppercorns and fry for a minute.
• Put the rice on a platter and garnish with the fried seasonings

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Dill Rice

From my Simple Rice Authentic Recipe Collection

This dish makes a delicious main meal or center meal.  Serve with kachumber (diced cucumber, tomato and onion salsa) and lentil soup.

This recipe is easy to make, and quick to prepare.

1 cup (7oz/200) rice
3 t oil
4 cloves
½-1 green chilli, finely chopped (optional)  
1/3 cup fresh dill, finely chopped
1 cup of frozen green peas
salt

Mango pickle is a popular accompaniment to rice in India

Preparation

• Soak the rice for 15 minutes. Wash well and drain.
• Heat the oil in a pot and fry the cloves and chilli.  Add the peas, dill and rice and saute for 1 minute
• Add salt to taste (about 1 teaspoon) and 13/4 cups boiling water, and cook for 9-10 minutes until the rice is perfectly cooked.

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Rice Recipes from India

Lemon Rice

From my Simple Rice Authentic Recipe Collection
This dish makes a delicious main meal or center meal.  Serve with sauteed vegetables and onion-tomato salad and lentil soup.
This recipe is easy to make, and quick to prepare.

Ingredients   -      Serves  2-3 1 cup (7oz/200g) rice 8  cashew nuts or peanuts 1/8 t turmeric powder 3 t oil 1 green chilli, finely chopped  ¼ t mustard seeds ½ t Fenugreek seeds 1 t. Channa dal 10 curry leaves 1 t. Fresh grated coconut salt to taste juice of 1 lime

Preparation

• Wash the rice two or three times in fresh water. Then soak for 30 minutes.
• Meanwhile, soak the cashew nuts in 1 cup water for just 15 minutes.
• Bring water equal to 1 ¼ times the volume of rice to the boil in a pot. When boiling add the rice, turmeric powder and ¼ teaspoon salt. The rice should be cooked in 8-8 minutes, when all the liquid should be absorbed. Turn off the heat, remove the rice and spread in a flat dish or pan to cool and dry. Leave for 30 minutes.
• In a wok or frying pan, heat the oil. Fry the chilies for 1 minute, then add the mustard seeds and fenugreek seeds and channa dal, drained cashew nuts and curry leaves and fry for 30 seconds. Add the lemon or lime juice. Add the cooked rice and stir well but carefully with a flat spatula so as not to mash the rice.
• Garnish with coconut. The rice is now ready to serve

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Top 10 Greatest Food Combinations

America's Greatest Food

10

Eggs and Bacon

Nothing starts the day off better than a couple of eggs and fatty bacon. The protein of the eggs and the grease of the bacon form a great mixture that powers you through the day. It should also be mentioned that bacon generally is great combined with all kinds of other foods as well – even sweet things such as Bacon and Maple Cookies.

9

Butter and Popcorn

Popcorn was originally discovered by the Native Americans. Popcorn became increasingly popular during the Great Depression because it was relatively cheap, it’s use was especially popular in movie theaters. Now when you go to the movies the spell of popcorn almost seems irresistible, despite its now horrendously expensive price. Butter and popcorn was bound to be a match made in heaven, after all, what is better than fresh corn smeared with butter?

8

Pizza and Beer

Let’s all face it, what is better than a nice pepperoni pizza and an ice cold beer? The hot grease of the pizza is nicely washed down by the refreshing beer. And to further enhance an already great evening, when dining on this lovely combination, throw in a movie, some buttered popcorn, and make a night of it! Just watch out for the calories – as delicious as this mix is, it was clearly designed by Satan himself to get us all to hell faster.

7

Salt and Pepper

The combination of salt and pepper dates back to seventeenth century French cuisine, as it was thought that pepper was the only spice which did not overpower the natural taste of the food. All foods can be better with a little bit of salt and pepper. On their own both pepper and salt can be used in savory and sweet cooking – and in combination they can convert something bland into something wonderful. Every chef worth his weight will use these two together on almost everything he cooks.

6

Burger and Fries

Although french fries may date back to the 1600s-1700s, their popularity sky-rocketed when they began to be sold worldwide through fast food chains, especially McDonald’s. Most fast food chains quickly paired the fries with burgers, creating one delicious meal. Did you know that it was American Soldiers who coined the term “French Fries”, when they tasted them for the first time in Belgium during World War I? In most other English speaking parts of the world they are referred to simply as “chips” and French Fries is considered an Americanism.

5

Spaghetti and Meatballs

Some claim the combination began in the early 20th century, where Italian immigrants were making them in New York City. However, others claim that the pairing dates back to Old World Italy. Regardless of the origin, the two compliment each other and make for a great, filling meal – and an especially good one for the poor college student.

4

Cheese and Crackers

The classic combination of cheese and crackers became increasingly popular with the development of the Ritz cracker in 1934, by Nobisco. The combo serves as a great snack, especially for small get togethers. Unlike most of the other entries on this list, this is a food combination loved by both rich and poor – whether you put cheap old cheese on store-bought crackers or the finest truffle laced mature brie on handmade crackers – the combination is simple, tasty, and unbeatable for parties.

3

Tortilla Chips and Salsa

Although the combination of chips and salsa is typically considered to be Mexican food, the combo really boomed when tortilla chips began being mass produced in Los Angeles. Now the combination serves as one of the most popular appetizers and snacks. This is also a combination that can be as unique as it’s maker – as long as your salsa contains tomatoes, you can add virtually anything else and it will still taste great with tortilla chips.

2

Mashed Potatoes and Gravy

One of the ultimate combinations, the gravy moistens the potatoes and adds the little extra flavor to create the perfect combination. Letting the gravy poor all over the potatoes, seemingly completes the mashed potatoes. This is obviously such a popular combination that it is a signature dish of Kentucky Fried Chicken. Oh – and if you want the secret KFC recipe for potato and gravy, you can find it here. Listverse has also published a top 10 list of secret recipes from other fast food outlets.

1

Oreos and Milk

The Oreo was created in February 1912 by Nabisco in New York City. Oreos immediate popularity resulted in it being the best selling cookie of the 20th century. It has since been dubbed “Milk’s Favorite Cookie”. The milk seems to be the perfect match to the chocolate of the oreo, making the duo one of the best. But, despite the popularity of the oreo and milk combination, milk and any type of cookie is great – maybe you should try it with the maple bacon cookies listed above.

 

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