Mutton Yakhni pulao

 

It's been a busy summer, not in a relaxing, I'm-not-doing-anything sort of summer, but a working summer with Chaiparty gaining full on momentum. We did our 4th themed supper club last Sunday and must say we have slowly gotten the hang of cooking and hosting without too much wastage, mismanagement, and goof ups. Of course there is still loads more to learn, but we are really thrilled at how we have pulled through so far. Do check out our Facebook Chaiparty page for pictures and updates.

We also went off to Spain for a week and stayed in the quaintest, rural-est of places and I loved it. Of course the insect bites and the unbearable heat meant half of the time was spent in the pool or at the beach, but it was a good break and we had a blast.

Cooking wise, not a lot of experimenting has been happening, but I'm still cooking! This yakhni pulao was the after effect of a week long no-cooking scenario and after being sick of eating out, i decided to get into the kitchen and cook, and no less a rich pulao. I have tried this with beef and thought it was somehow much more flavourful then. It wasn't bad this time, very flavourful and such, but i remember the beef being a favourite at that time. Its a recipe that is supposed to be slow cooked, but me being me, decided to cook the mutton in a pressure cooker and then continue with the rest of the process. That cant have been the reason why the beef prep was better, because i did that the same way- in the pressure cooker.

Anyways, this is definitely one of those indulgent pulao's, but one definitely worth trying.

Recipe adapted from here (serves 4)

Mutton- 500 gms

Yoghurt- 1 tbsp

Cardamom- 5

Cloves- 5

Cumin seeds- 1/2 tsp

Coriander seeds- 1/2 tsp

Cinnamon- 2 ,1 inch sticks

Bay leaf- 1

Black peppercorns- 1 tsp

Onion- 1, roughly chopped

Ginger- 1 tbsp, crushed

Garlic- 6 cloves, crushed

Salt- to taste

Ghee- 1 tbsp

Onions- 1 medium, thinly sliced

Basmati rice- 2 cups, washed and soaked in water for about half an hour

Water- as needed to make 

Into a pressure cooker add the mutton and all the ingredients listed up to salt and marinate for about an hour or so. 

Add 3 1/2 cups of water to the marinated meat and pressure cook for about 20 minutes, or till the meat is completely cooked. 

Remove the mutton pieces from the mix using a slotted spoon. It doesn't matter if the onions have disintegrated and the garlic and ginger sticks to it. Don't bother removing them, it only adds to the flavour.

Drain the stock using a sieve and discard the spices. You should have around 3 cups of stock. Add quarter cup water to the stock to make it 3 3/4 and keep aside.

Pour the ghee into a heavy bottomed pan and add the onions.

Fry on medium heat till they turn brown, around 15 to 20 minutes. They don't need to be crisp, just caramelised.

Into that add the meat (along with the onions, ginger garlic and whatever is clinging to it) and the drained rice and saute for a minute or so. Don't over do this, or else the rice would break.

Reduce heat to low and add the stock to the rice and meat and give a good stir. Check for salt and add more if needed.

Close the pan with a tight fitting lid, covering all sides with a wet cloth if you think steam would escape.

Cook for around 15 to 20 minutes, resisting the urge to open the lid.

Once the time is up, turn off the heat and leave the rice to rest for about 10 minutes without taking off the lid.

Fluff the rice, garnish wtith some fried onions and serve with raita and poppadom.

Notes: You know your rice cooking times, usually its around 15 minutes for me, but 20 is safe.

My ratio of rice to meat was not that right, I'd probably use 1 1/2 cups of rice next time.

Of course if you want to do it the right way, slow cook the meat till tender, in a heavy bottomed pan. Keep checking in between to see that water levels are not too low and that the meat is not getting over cooked.

If you don't want the onions disintegrating, keep it whole with and x slit at the base. Same with the spices if you dont want to keep biting into them tie them all together in a muslin cloth and use

Coconut milk pulao

 

We had some friends staying over last weekend and it was a hell of a lot of fun. On Monday, after a day out shopping, we got back home exhausted. With the plan of ordering food from outside, we sat down and relaxed with a cup of tea for more gossip sessions. At around 5pm this sudden enthusiasm to cook came over me (and let me warn you, that's not something that happens often, or let me say ever). So I got up and said I was gonna make dinner.

This friend of mine said she would help and we got around to chopping and peeling. Pulao and a beef curry was on the cards and we started prepping. Half way through, the conversation went on to Thai and jasmine rice and coconut milk and my friend said she makes a pulao with coconut milk. She was explaining the procedure and it sounded too good to pass. Turned the whole thing around and decided to make that pilaf instead. 

It was so easy to make and absolutely delish. The whole credit for this dish goes to her and it would be one of those rice preps that will make its way through to my table more often. As I have said before, making rice in the microwave is a revelation to me and again its proved satisfactory. The recipe is quite versatile and you can add whatever veggies you please- it was my first time using potato in a pilaf but it was worth it, its a pretty nice addition. It serves 4 generously and I paired it with a side of beef and spinach curry, pickle and raita.

 

Rice- 1 1/2 cups (washed and soaked for at least 15 minutes)

Water- 3 cups

Ghee- 1 tbsp

Onion- 1 small, finely chopped

Green chilli- 1, finely chopped

Garlic paste- 1 tsp

Carrots- 1/2 cup, finely chopped

Beans- 1/2 cup, finely chopped

Potato- 1/4 cup, cut into small cubes
Turmeric powder- 1/2 tsp

Thick coconut milk- 1/3rd cup 

Salt- to taste

Lemon juice- 1/2 tbsp

Coriander leaves- to garnish (optional)

 

Melt the ghee in a frying pan and add sauté the onions and chilli till glossy, about 3 to 4 minutes. No need to brown it.

Add the garlic paste and sauté till the raw smell disappears.

In goes the diced carrots, beans and potato. Add salt and turmeric powder, stir well, close the pan with a lid and let it cook for about 5 to 6 minutes on medium heat. Make sure it doesn't char.

Open the lid and add the coconut milk, making sure the veggies are all coated well. Continue cooking with the lid open for a few more minutes, till the veggies are cooked.

Drain the rice and add it to the coconut milk mix. Stir continuously for about 2 to 3 minutes, coating the rice with the mix.

Meanwhile, boil 3 cups of water in the kettle.

Transfer the rice mix to a microwave safe bowl, add the boiling water, lemon juice and more salt and place in the microwave, uncovered.

Cook on high (mine was a 750 wts) for 20 minutes.

Once time is up, take the bowl out to see if all the water has been absorbed. If not, put it back into the microwave and cook for another 3 minutes or so.

Leave the bowl covered for about 10 minutes (this is completely optional) and then fluff well using a fork. The grains would all be separate if cooked perfectly.

Garnish with coriander leaves and serve warm

Notes: Do different versions with frozen peas, corn kernels, mushrooms and so on to make it more interesting.

The coconut milk taste is very distinct, think it out with water if you are not a big fan and reduce the water used accordingly. For example if using 1/2 cup think coconut milk, then use only 2 3/4 cups of boiling water. 

You can also stir in the coconut milk along with the boiling water and add to the rice so the rice gets cooked in the coconut milk. Shall try that method next time and update with results.

Turkey and chickpea pilaf

There are some things in life you need to do once. Roasting a turkey is definitely one of them :)

And that's exactly what we did. 

I have never cooked a whole chicken (poussin exempted), leave alone a 5kg turkey. So when Asda asked if I would like to review a Turkey from their Butchers selection, I was a bit sceptical, but the husband was 100 percent confident he could handle it and so I said yes, why not! I decided to give him full responsibility of handling and cooking the turkey and I must say he did a really good job.

We did some research and decided to do a turkey roast- Indian style and boy are we glad we did so. Most of the turkey roasts I've had are bland, but doing an Indian prep took care of that. The marinade was a basic chilli powder, lime juice, salt, pepper, ginger-garlic paste one and Ro made sure he got the marinade under the skin all throughout the turkey. He also put some onions, lemon wedges, bay leaves, garlic pods and carrots into the cavity for the flavours to catch on. He then nicely doused olive oil over the bird and rubbed it in, followed by seasoning generously with salt and pepper. The cooking method we followed was from here and we managed to get a golden, crispy roast turkey, but the last 10 minutes of cooking on high heat somehow burnt it a wee bit, but no complaints there as we loved the flavours.

We were only a few of us for lunch when we did the roast turkey and so had tonnes left over. After packing off some to friends and relatives, the remaining batch was divided into two. One went into the freezer for future use, and I made this turkey and chickpea pilaf with the remaining. This is a very quick lunch preparation if you have all the ingredients at home and can actually be a one pot meal if you are not obsessed with precooking the onions before hand. Either ways, we loved it. I am hooked on to cooking rice in the microwave now and cant think of doing it any other way. Try this easy peacy pilaf with your left over Chritstmas turkey, and you wont be disappointed..seriously!!!

Recipe adapted from here

> Olive oil- 2 tbsp

Onion- 1 small, finely chopped

Garlic- 1 tbsp, finely chopped

Ginger- 1 tbsp, finely chopped

Green chilli- 1, slit

Curry paste- 1 heaped tbsp (I used Sharwoods korma paste)

Chickpeas- 150gms (from a 400gm can. Drain and use 150 gms)

Turkey- 150 gms, shredded

Basmati rice- 1 cup, washed and soaked in cold water for 15 minutes

Stock*- 2 1/4 cups (I used chicken stock, feel free to use vegetable stock as well) 

Lime juice- from half a line

Coriander leaves- to garnish

Salt- to taste

Heat the oil in a large frying pan and saute the onions till they turn light brown.

Add the garlic, ginger and green chilli and continue frying for 2 to 3 minutes till their raw smell disappears.

Add the curry paste and cook for a further 1 minute.

In goes the chickpeas and shredded turkey. Saute till all the masala gets coated well.

Drain the rice and add to the pan, fry for 2 to 3 minutes, stirring continuously. 

Add salt (remember, the stock will have enough salt, so add accordingly), give a final stir and transfer the mix into a microwave safe bowl.

Pour in the stock and lemon juice, give a stir and place in the microwave.

Cook on high (700W) for 15 minutes.

Once done, check if all the water has been absorbed and then cover and leave aside for 10 minutes.

Fluff well using a fork and garnish with coriander leaves just before serving.

Make a meal of it with a side of yoghurt, pickle and poppadoms.

Notes: Replace the turkey with shredded chicken

I use a stock cube. I dilute it in the required amount of boiling water and use that.

If you don't have curry paste, then use a meat masala or curry powder in its place.

With thanks to Asda for the turkey and gift voucher.

Keralan prawn biryani

As I have said numerous time before, I am a sucker for biryani, good or bad. I can thoroughly enjoy it without an issue. That said, I completely suck at making biryani the proper way and so cant flaunt it when I have guests over. I do experiment with different types of biryani when its just us at home and sometimes it comes out ok, but most of the time, not good.

When the lovely people over at Flora asked me if I wanted to try making the Keralan Prawn Biryani recipe from their new cookbook called 'Let's Get Cooking,' I jumped at it. With around 30 odd recipes contributed by mums (and dads), the cookbook was put together by Jean-Christophe Novelli and has an array of easy recipes you can whip up in no time. You can view all the recipes in the cookbook here. It was also my first time using Flora Cuisine, and I must say I'm pretty impressed with it. Its a much healthier cooking oil which can be used in place of any oil or butter and used for baking, frying, greasing, sauteing and what not. I have been regularly using it for my cooking now and I love it.

Coming to the recipe. One look at it and you will instantly realise its an easy peacy one, with no complications of a biryani. That said, its not the traditional biryani. So scoot if its what you are looking for. The rice here is cooked in a microwave, the prawn masala made separately and then both mixed together and served. Not the authentic biryani flavour you would get with this, but would suffice for one of those days you don't want to slog it out in the kitchen, but want something fancy and tasty. I had never cooked rice in a microwave and was wary about doing so, especially because it involved a huge quantity of ingredients and you definitely don't want to waste it by screwing it up. So I did a couple of Google searches, asked the contributor of the recipe (who btw has her own food blog) and some other friends and they all assured me it would turn out well as they regularly did it. 

I was still too chicken to do it and so tried it out with a small quantity of plain rice the previous day. All I have to say is, I'm hooked. I'm kicking myself for not discovering microwave cooking earlier. Its so easy and convenient and the best part, individual grains of rice which are perfectly cooked and fluffy. I now make different types of pulao and stuff in the microwave, which I shall blog about later. So anyways, the whole thing doesn't take any time to put together especially if you make the prawn masala a day or two ahead. Which is what I did and all I had to do was make the rice, garnish and assemble it on THE day. Taste-wise, I thought it was more like a prawn pulao than a biryani, but who cares, it tasted good nonetheless. 

Recipe adapted from Flora's Let's Get Cooking

To marinate

Tiger prawns- 500 gms, peeled and cleaned

Chilli powder- 1 tsp

Turmeric powder- 1/2 tsp

Salt- to taste

For the masala

Flora Cuisine- 2 tbsp

Onion- 1 large, thinly sliced

Ginger paste- 2 tbsp

Garlic paste- 2 tbsp

Green chillies- 2, slit

Coriander powder- 2 tsp

Mint leaves- 1/4 cup, cleaned and roughly chopped

Coriander leaves- 1/3rd cup, cleaned and roughly chopped

Garam masala- 1 1/2 tsp

Salt- to taste

Water- 1/2 to 3/4th cup

Lemon juice- 1 tbsp

For the rice

Basmati rice- 2 cups, cleaned and soaked in water for around 15 to 20 minutes and then drained.

Flora Cuisine- 1 tbsp

Onion- 1 large, thinly sliced

Boiling water- 4 1/4 cups

Salt- to taste

Garnish (optional)

Cashewnuts- 3 tbsp

Onion- 1 half, julienned

Raisins- 1 tbsp

 

Marinate the cleaned prawns with all the ingredients under the marinate section and keep aside for about 15 to 20 minutes. This is purely optional. Skip the step if time constrained.

Once the marinating time is over, you can start with the masala.

Place a large pan over medium heat and add the Flora Cuisine. Once hot, saute the onions till they turn soft and a light brown in colour.

Add the ginger, garlic pastes and green chilli and continue sauteing till the raw smell disappears, around 2 to 3 minutes.

Throw in the coriander powder, chopped mint and coriander leaves', garam masala and salt and mix it all in, stirring for about a minute or so.

Add the marinated prawns, water and lemon juice and simmer on medium heat till the prawns are cooked through and the masala is in semi-gravy form. Keep aside.

This can be made the previous day or 2 days in advance and refrigerated.

 

Add the boiling water into a large (big enough to comfortably hold the rice once it expands) microwave safe bowl and add the drained rice.

Season with enough salt, give a stir and cook without a lid in the microwave for about 10 minutes.

Simultaneously, heat 1 tbsp of the Flora Cuisine in a frying pan and sauté the onions for the rice till soft and light brown. 

After 10 minutes, remove the rice from the microwave (carefully, bowl might be hot) and add the sauteed onions to it. Give a thorough mix and continue cooking for about 12 minutes.

Once the time is up, check to see if all the water has been absorbed and if not, microwave for a further 2 to 3 minutes.

Take the bowl out, cover with a lid and leave aside for 10 minutes. You will then notice that the rice is perfectly cooked, and no water remains.

To assemble, fluff the rice gently using a fork and mix it with with the prawn masala. Make sure you don't over do the mixing and break the rice.

If using garnish, then heat 2 tbsp of Flora cuisine in a frying pan and fry the cashew nuts, onions and raisins separately till lightly crisp, drain on paper towels and when ready to serve garnish with the same.

Serve with pappad, pickle and raita.

 

Notes: The original recipe calls for frying the marinated prawns for around 4 minutes on each side and adding that to the masala. I omitted this step because I used pre-cooked prawns and doing so would have made it tough when cooked again in the masala. If using fresh prawns, then this step is highly recommended.

Quantities have been altered a bit to suit our taste.

I cooked the rice on full power (700Watts) for 22 minutes. Times vary according to your microwave power.

You can of course layer the biryani the traditional way and cook in the oven or on the hob top to get the 'dum' effect. But the whole point of this biryani is the simplicity and so I followed the above mentioned procedure

I froze the remaining biryani in an air tight container. Just take it out and let it thaw at room temperature before using and finally warm in a microwave before serving.

With thanks to Flora Cuisine for sending me all the ingredients to make this tasty Prawn Biryani.