Our Recipes
Ideas and inspiration for a world full of flavour
Tasty recipes made with tradition
VEG BIRYANI
1 cup boiled basmati rice,1/2 teaspoon mint leaves,salt as required,2 tablespoon refined oil,3 green cardamom,2 clove,2 onion,1 teaspoon turmeric,1 tablespoon garlic paste,1 cup hung curd,2 tablespoon coriander leaves,water as required,1 tablespoon ghee,600 gm chicken,1 tablespoon garam masala powder,1 dash saffron,1 tablespoon bay leaf,1 black cardamom,1 teaspoon cumin seeds,4 green chillies,1 tablespoon ginger paste,1 teaspoon red chilli powder,1/2 tablespoon ginger,2 drops kewra.
PLAIN RICE
Rice is normally prepared by boiling or steaming (or some combination of these) and it absorbs water during this process. Long-grain rice tends to remain separate or 'fluffy' after cooking while short- and medium-grain rice will tend to stick together more.
CHICKEN FRIED RICE
In a medium skillet over medium heat, heat olive oil. Season chicken with salt and pepper on both sides, then add to skillet, and cook until golden and no longer pink, 8 minutes per side. Remove from skillet and let rest 5 minutes, then cut into bite-sized pieces. To the same skillet, heat 1 tablespoon sesame oil. Add onion and carrots and cook until soft, 5 minutes, Add garlic and ginger and cook until fragrant, 1 minute more. Stir in rice and peas and cook until warmed through, 2 minutes. Push rice to one side of skillet and add remaining tablespoon sesame oil to other side. Add egg and stir until almost fully cooked, then fold eggs into rice. Add chicken back to skillet with soy sauce and green onions and stir to combine.
One Pan Shrimp & Rice
Rinse the rice with water to remove excess starch, set aside.Heat a large deep pan over medium heat. Add two tablespoons olive oil, onions, peppers and mushrooms and cook until the vegetables soften and the onions become lightly golden, about 5 minutes.Add the garlic and cook until it becomes fragrant, about 1 more minute.Transfer the rinsed rice on top of the vegetables. Season with oregano, 1⁄2 teaspoon salt and 1⁄2 teaspoon pepper and cook with the vegetables for 2-3 minutes, stirring frequently. Add the chicken broth on top, bring to a boil, then simmer and cook for 15 minutes covered with a tight-fitting lid. Remove rice from heat and keep covered for 5 minutes before adding the shrimp.Combine the shrimp with the remaining olive oil, salt and pepper in a small bowl. Nestle the shrimp into the rice when done cooking, cover and allow it to steam with the rice until pink and opaque, about 5-7 minutes.Fluff the rice with the shrimp and garnish with cilantro, if desired.
