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Rice Recipe Recipes
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Total:
18 | Displaying: 1 - 18 |
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Soak 12 skewers in water.
Grind onion, garlic, ginger, lemon juice & spices in mixer grinder.
Coat chicken in ground mixture & marinate preferably
overnight. Thread chicken on skewers & grill
under a hot grill or fry in a large well greased pan till chicken is well
cooked. Serve hot with lemon
slices.
Updated: 06/10/2006
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Sieve the flour, baking
powder and soda bi carbonate. Cream the butter and
sugar. Add the eggs slowly and mix. Add
the flour, milk and make it into a smooth paste. Divide
the batter into three equal parts. To one part, add
1 tsp green color and rose essence. To the second
part, add 1 tsp yellow color and pineapple essence. To
the third part, add 1 tsp red color and strawberry essence. Pour
green color in the bottom, red color in the middle and yellow color in the top.
Bake for 45 minutes and serve after cooling.
Updated: 02/10/2006
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Rinse rice well, soak it in cold water for 30 minutes and drain. Place saffron threads into two tablespoons of boiling water and allow to soak for 10 minutes. Melt butter in a large, heavy skillet. Add onions, ginger and garlic. Sauté, stirring constantly for 5 minutes, or until onions are soft and translucent but not brown. Add cumin, coriander, cardamom, peppercorns, and cinnamon stick. Sauté, stirring constantly for about 2 minutes. Dry lamb cubes with paper towels and add to the spice mixture, taking care not to splatter. Sauté for about 10 minutes, or until they are seared and brown. Add apricots, raisins, cashews, half the almonds, bay leaves, and 1 tsp. salt. Pour into chicken stock, cover pan, and simmer until lamb is tender, about 35 to 40 minutes. Taste the mixture and add more salt if necessary. Remove pan from heat. Remove and discard cinnamon stick and bay leaves. Set aside and keep warm. Preheat oven to 350 degrees F. In a large saucepan, bring 3 pints of water to boil over high heat. Add remaining salt and rice, and boil for 1 to 2 minutes. Remove pan from heat and drain rice in a colander. Pour 1 tablespoon of melted butter into a large, ovenproof casserole dish. Put one-third of the rice in the bottom. Sprinkle with one-third of the saffron water. With a slotted spoon, transfer half of the meat and fruit mixture to the casserole dish. Add another third of the rice and saffron water. Add the remaining meat and fruit mixture, reserving the pan juices. Finish with a last layer of the rice sprinkled with the remaining saffron water. Pour the reserved pan juices over all. Sprinkle with pistachios, remaining almonds, and remaining melted butter. Cover casserole dish and bake until the rice has absorbed all the liquid--approximately one half hour. Remove from oven and serve immediately. • Serves 6 people. • Preparation Time: 15 minutes. • Cooking Time: 30 minutes.
Updated: 26/09/2006
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Cook 2 chopped onions in oil,when they become soft, add ground masala & fry till roasted.In the blender or in a glass bowl,combine 1 cup gram flour or rice flour,chilly powder,chopped tomatoes, 3 beaten
eggs,sugar,vinegar & blend it to a smooth paste.(not thick) Add this to the
onion out onion/masala mixture with 3 cups of water & stir nonstop to a smooth gravy.Do not let it thicken.wash the fish slices & boil them slightly. Add the slices to the saus with
salt to taste.Shake the pan so that fish do not break.If the sauce thickens, add some fish boiled water to the consistrancy you want.Garnish with chopped corriander& fried sliced onions.This sauce is to be eaten with yellow fluffy rice, accompanied with papadams & pickle.
Updated: 23/09/2006
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Put the cooking oil in a medium sized degchee...fry the onion slices till light golden brown. Put in the
chicken pieces and stir fry till they turn white. Put in the the gingerr paste and
garlic paste and all the rest of the spices. Fry for 5 more minutes, adding very little water so that the
chickendoesn't burn. Put in the kewra essence and after putting 1/4 cup water, leave to cook covered, for about 20 minutes or till
chickenis tender. Put in the rice and add enough water to cover the rice completely. Cook on high flame till all the water has evaporated and leave to cook on very low flame for about 15 minutes or till rice is done completely. Pour the food colouring mixture on top of the rice and mix slightly. Serve with yogurt raita, salad and shami kabab for a truely magnificient dinner.
Updated: 23/09/2006
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Soak Rice in water.
Grind Mince beef &onion and mix well with salt,red chillies,half cup coriander
leaves,1green chiily and 1 egg white and make kofta balls and set a side.
Heat oil and put cloves and paste of garlic&givger in it and fry for a minute.then put 3chopped onionsand fry untill they get brown.Drain excess oil from onions and take them out and cool them.Now grind onions,tomatoes togather to form a smooth paste .Heat oil again and put the
onion onion&tomatoes paste in hot oil and fry till all excess water dry.now put
saltt&red chillies, and rest of green chiilies ,dried pruns and continue frying.then add Kofta and put the heat on low level and pour Yougurt on Koftas and mix with care and cover the lid on.Cook on low heat for 5 to 10 minutes and in the mean time half boil rice in Salty water by puting 1/2 tsp of vinaigre and all whole masalaas(darchinny, Ilaichis etc)and drain them and put a side.Now uncovered Koftas and fry them well.Remove from heat.
Now layer rice and Kotas with masala and don't forget to make a layer of fresh coriander
leaves and then rice on the top.Mix Kewra water with yellow food color and pour on the top and cover with lid tightly and cook on very low heat for 15 mintues or more till rice looks to be tender.
Serve hot with Raita.
Updated: 23/09/2006
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Cut the chicken in small pieces.Heat Oil in a Karahi and put cloves in it.then put paste of Ginger&garlic and stir fry for few second then put in the ChickenClick to find more about Chicken and fry for 2 minutes.Cut tomatoes in small cube and put in chickenClick to find more about chicken and then mix well with a spoon.When Tomatoes are melt,put green chillies and all rest of ingridients in and fry till Oil becomes on the top .ChickenClick to find more about Chicken Karahi is raedy for eat.Serve with nan.
Updated: 23/09/2006
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In a pan, coat with oil and add onion with all spices. Fry for a few minutes until very aromatic. If it dries, add a tsp. of water. Add the meat and add enough water to cover. Boil for 5 minutes and reduce heat to simmer and simmer until meat is cooked.(I use a pressure cooker and pressure cook it for about 10 minutes). Meanwhile soak rice for 15 minutes and drain. Strain the broth from the meat and keep separate. In same pan as meat, add the rice and pour enough broth over to come just above the rice. The water shold not exceed 1/4th of an inch over the rice. Add more water if there is not enough of the broth. Bring to boil, turn very low (as low as possible)and cover with heavy lid and steam for 15 or 20 min. Do not lift lid to check. When done,fluff with fork. Also, if using pressure cooker for meat, don't stir too much because meat will break apart.
Updated: 23/09/2006
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put the rice into the water.boil it for half an hour until the rice is soft.
add the sugar and stir until the sugar has dissolved.add the food coloring and leave it to boil on a very low heat.
for about 10 minutes. put the rice into a bowl. add the rest of the ingrediants. and serve.
Updated: 23/09/2006
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NEEM GARAM pani ley kar un mein khamir aur cheeni dal kar 15 minute key li(covered)rakh dain.15 minute jab kahmir phool jaye to us mein
maida +tail(oil)+egg dal ker goondh lain zara sa sakht rakahain us key bad 23 hrs key liay rakh dain.us key bad us ki roti (zara moti)bana ker un per ketchup+mutar+gajor+shmila
mirch+chicken laga nay bad sub sey akhar mein zada si cheese laga dain.is ko 250c oven per 15 minute key liay oven mein rahk bake ker lain. jab loweer surface light brown ho gaye to nikal lain.aap ka best pizza tayar hai
Updated: 23/09/2006
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put chicken pressure cooker with 2 cups water and pressure cook for 10 minutes.In a fry pan, add onions and oil to coat and all spices and fry till very aromatic and until the oil separates. Add tomatoes and cook until oil separates again. When
chicken is done, remove and save the broth. Fry the chicken in the tomatoe mixture for 5 minutes until it is very dry. Meanwhile, rinse rice and grease a crock pot with butter. Add the drained rice to the crock pot and put the
chicken mixture on top of the rice. Measure the broth and add enough water to egual 28 oz of fluid. add to rice and cook on low for 68 hours. If you do not have a crock pot, par boil the rice for 5 minutes, drain. Grease with butter a casserole dish and layer the rice and
chicken chicken mixture and end with the chicken mixture on top. Add 4oz water and cover and bake for 40 minutes. check for doneness
Updated: 23/09/2006
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take a bowl and add the cream in it and beat it until soft peaks form for about 15 20 mins,gradually adding the sugar in it. Then take a medium size dish and layer the bottom of the dish with sliced bananas.Then sprinkle some of the candi biscuits mixture on the bananas,follow that by a light coating of condensed milk.At last cover this mixture wiht cream and repeat this layering two times more.serve chilled
Updated: 23/09/2006
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fry chicken and add onionand ginger .then add salt aginomotto soyasaucead mix them .now add rice and garam masala.then put them on dham for 2 minute.
Updated: 23/09/2006
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Fry the sloced onion in oil until transparent.
Add all spices including green chilis and chopped tomato along with 1/2 cup water and cook on medium flame until the spices are well mixed and the
tomato has softened.
Then add the potato and 1 glass of water, cover and cook till the potatos are almost soft.
Add in the presoaked rice and water so much so that it reaches 1 1/2 cm. above the surface of the rice.
Cover and cook on high heat until the rice is soft.
Then lower the heat to the minimum and remove from heat after 5 minutes.
Updated: 23/09/2006
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Blend chillies & corrieander then fry in 2 table spoon oil along with the
ginger garlic paste.
Boil the rice in water when they are 95% cooked add the above green paste to it. Then cook it on very low heat for 10 minutes.
We have used basmati rice in this recipe.
Updated: 23/09/2006
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In a medium pan put peeled garlic, ginger and one o onion. Add meat, garam
masala, s salt and water. let cook for 1 hour or until meat is tender. Drain and save the soup. Seperate meat from rest of the ingredients. In a seperate pot take the other
onion and fry in oil until onion is medium brown. Add meat, cumin seeds,
salt and the chillie peppers . Let everything cook for five minutes. Then add 31/2 cup of drained soup and let it come to boil. Add rice and let cook on medium heat until the water is no longer visible. Turn heat to low and let simmer for about ten minutes. mix well and enjoy.
Updated: 23/09/2006
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Gather ingredients
Coarsely cut onions lengthwise.
Melt butter solids in a stockpot and put onions in and mix.
When onions turn dark brown, add 3 cups water.
Bring water to boil. Simmer for 5 minutes until water turns brown.
Strain mixture through cheesecloth and remove all onions.
Put water back in stockpot and bring to boil.
Add peas, tomatoes, cumin seed, cloves, red chilies, salt cinnamon sticks and simmer for 3 minutes. Make
chicken stock from base/cube.
Add Chicken stock and bring mixture to boil
Add rice. Water level should be 1 inch above rice. Add water if needed.
Turn the heat to full.
When the water is absorbed by rice, cover the pot and turn heat to low.
Cook until el dente. (rice grains should be long and separable
Updated: 23/09/2006
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Firstly mix yoghurt , paste, garam masala, chilli powder, papaya paste, salt and tomatoes and mix well. Then fry the onions in half cup oil and leave the rest half cup for the end. Put the fried onions in the
chicken and leave it for 4 to 5 hours. Boil rice with salt till half boiled. Then spread the
chicken in a big pan and put the half cooked rice over it and level it. Now put half cup oil on top. Mix kewra essence with a pinch of yellow colour or saffron in the milk and spread on top. Sprinkle fried onions on top and the crushed green chillies, corriander and mintClick to find more about mint leaves. For 10 minutes cook on high flame. Then cook on low flame for 20 minutes. Serve hot and enjoy
Updated: 23/09/2006
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