Tag-Archive for » Rice «
This is another zaar members recipe another one made for this months recipe swap I made this go with my Sesame Chili and Parsley Crusted Lamb fillets and it was the perfect side dish. The saffron gives it a wonderful colour, the flavour is really nice without being overpowering and I love cardamom pods. It is lovely side dish and would pair well with most types of stews, casseroles, curries & tagines.
If you have been keeping up with the
progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
3 Cups basmati rice, rinsed
3 Cups water, to the rice cooker level
1 Pinch powdered saffron or 1 saffron strand
2 Tablespoons fruit chutney
2-4 Cardamom pod, split & use seeds
Salt
Pepper
1 Ounce butter
2-4 Sprigs fresh coriander (optional)
Method
Important Note: This is a recipe for a standard Rice Cooker – please adjust the fluids if cooking in a pan the conventional way.
2. Put 3 cups 0f rinsed Basmati rice into your rice cooker – using the cup provided.
3. Fill up with water to the 3 cup level in the rice cooker.
4. Add the saffron, cardamom seeds, salt, pepper & chutney to the rice & water.
5. Using the special non-stick spatula or spoon, gently mix it all together.
6. Turn the rice cooker on to the Cook cycle.(This can be kept warm when the cooking cycle has finished for up to 2 hours.).
7. When ready to serve, add the butter & gently mix through.
8. Then put into a serving dish or straight onto the plates & garnish with chopped fresh coriander/cilantro.
9. You can also sprinkle some toasted flaked almonds on top if you wish.
I served this topped with my sesame chili and parsley crusted lamb fillet and it was wonderful.
All photos taken by me unless otherwise stated.
This is a very simple recipe which tastes great and smells wonderful while cooking as you get the spicy smell from the tandoori and the sweet smell from the coconut rice. It does not take long to prepare you can either toss chicken in yogurt and tandoori paste and get cooking or if you want to infuse marinate for a few hours. So it is a great after work fast meal or throw it all in zip lock bag in the morning before you leave and just pop it in the oven when you get in.
rafted camphor laurel chopping and cheese boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
8-12 Drumsticks (depending on whether you want to serve 2 or 3 per person.)
1/2 Cup tandoori paste
1/2 Cup yogurt
1 3/4 Cups white long grain rice
1 1/4 Cups water
400ml coconut cream
2 Tablespoons fresh coriander, chopped roughly
3 Green onions, sliced thinly
Method
1. Preheat oven to 200c
2. Either combine tandoori paste and yogurt in a large bowl, add chicken toss to coat or remove bag from fridge if you chose to marinate.
3. Place chicken in a large baking dish, cook uncovered, about 25-30 Min’s or until cooked through, baste occasionally.
4. While chicken is cooking, combine rice, water and coconut cream in a saucepan, bring to the boil, stirring occasionally, reduce heat, simmer covered, about 20 Min’s or until rice is tender, stir occasionally to prevent sticking.
5. Remove from heat add chopped onion stir gently to combine, cover and stand for 5 Min’s.
To Serve: Place spoonfuls of rice on plate top with chicken, sprinkle coriander over. Serve mint yogurt raita on the side if you desire.
All photos taken by me unless otherwise stated.
