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
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.
Wash the rice 3-4 times to get rid of the excess of starch. Soak the rice in water for 4-6 hours then Drain the water and add the rice in a pan along with 1 cup water, 1/2 cup coconut milk salt and 2 tbsp sugar.
Add Rice in a pan along with water, coconut milk, salt and sugar. Cover and cook on low heat until all the water is absorbed and the rice is cooked. then Add the remaining 1/2 cup coconut milk and 2 tbsp sugar in a pan. and Cook on low heat until sugar melts. Remove the pan from heat. and Transfer the cooked rice in serving bowls.
Top with ripe mango slices and drizzle the coconut milk and sugar mixture on top. Sprinkle sesame seeds, mung beans and peanuts and serve.
Heat a large cast iron skillet over high heat until very hot, about 2 minutes. Add 1 tablespoon oil.
Beat egg with 2 teaspoons water and a large pinch salt and add to skillet. Cook, stirring to form large soft curds, about 30 seconds. Transfer to a plate.
Return skillet to high heat and add 2 tablespoons oil, the carrots, and whites of the green onions. Cook until lightly golden, about 2 minutes. Add garlic and ginger and cook, stirring, until fragrant, 1 minute.
Add rice, peas, and cooked eggs to skillet. Pour in soy sauce and cook, stirring until heated through, 1 minute. Season with salt and pepper and stir in the remaining green onions.
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.
Heat oil in a pan, add mustard seeds and let it splutter.
Now add asafoetida, curry leaves, ginger, red chilli, chana dal and urad dal. Saute them well.
When the seeds begin to splutter, add peanuts, turmeric powder followed by rice. Turn around a few times so the rice is completely mixed.
Add salt and lemon juice to the rice and mix well.
Place the rice in a bowl with water to cover and soak one hour.
Bring a large pot of water to boil with food color and half the cardamom pods. Stir in the rice, reduce heat, cover and simmer until tender, 20 minutes.
In a large skillet over low heat, cook remaining cardamom pods in oil 2 minutes. Stir in cooked, drained rice, and sugar. Cover and cook 5 minutes. Remove from heat and stir in cream, raisins, walnuts, almonds and orange zest. Serve warm.
Amar Singh chawal Wala unit II, Village chabba, Tarn Taran Road Amritsar, Punjab (INDIA)
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