Kabsa Chicken

Kabsa Chicken

Kabsa Chicken is a traditional Arabic rice dish with chicken. Some people add vegetables and nut also. It has so many variations to make. I tried many recipes then combine two different recipes to get an ultimate taste. Must try this tasty recipe.

Ingredients:

Chicken 8 pieces (or whatever you want)

Rice 3 cup (soaked)

Water 2 liter

Salt to taste

Pure butter 4 tbsp

Potato 2 medium (medium cubed)

Onion 250 gm (sliced)

Cinnamon 2 sticks

Whole black pepper 5

Cloves 5

Coriander powder 1 tsp

Black pepper powder 1 tsp

Red chili powder ½ tsp

All spice powder ½ tsp

Tomato 2 (sliced)

Tomato paste 3 tbsp

For Garnishing:

Almonds 10 (blanched & peeled)

Cashews 10

Raisins 20 (fry all in 1tbsp butter)

Method:

1.      Add water, chicken pieces and salt in a pot and allow boiling and remove froth as it appears.

2.      Cover pot and cook about 20 minutes or until chicken cooked.

3.      Remove chicken from stock and set aside. Reserve stock.

4.      In another pot melt pure butter and fry chicken pieces from all sides until get a brownish color. Remove chicken and set aside again.

5.      In same butter fry potato for 3 minutes then add sliced onion and fry until onion golden brown.

6.      Add spices, tomatoes and tomato puree; mix well.

7.      Pour stock, it should be around 6 cups.

8.      Add rice, cover and cook until rice 80% done.

9.      Now place chicken pieces on top of rice and simmer about 10 minutes.

10.  Dish out rice, garnish with nuts and serve.

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Hyderabadi Biryani

Hyderabadi Biryani

Hyderabadi biryani is one of the most popular biryani recipe. Create it at home to make a mark at your dinner party! Half boiled rice layered with fried onions, mint, cooked mutton, sealed with dough and slow cooked 'dum' style..

Ingredients:

1 kg meat

1 Tbsp salt

1 Tbsp ginger garlic paste

1 Tbsp red chilli paste

1 Tbsp green chilli paste sauteed brown onions to taste

1/2 Tbsp cardamom powder

3-4 sticks cinnamon

1 Tbsp cumin seeds

4 cloves pinch of mace mint leaves to taste

2 Tbsp lemon juice

250 gm curd

4 Tbsp clarified butter

750 gm semi cooked rice

1 tsp saffron

1/2 cup water

1/2 cup of oil

Method:

1.   Clean the meat. Then in a pan add meat, salt, ginger garlic paste, red chilli powder, green chilli paste, sautéed brown onions, cardamom powder, cinnamon, cumin seeds, cloves, mace, mint leaves and lemon juice. Mix it well.

2.   Add curd, clarified butter, semi cooked rice, saffron, water and oil and mix it well.

3.   Now apply sticky dough on the sides of the pan.

4.   Cover with lid to seal it and cook for about 25 minutes.

5.   Hyderabadi Biryani is ready to eat. Garnish it with boiled eggs, sliced carrots, cucumbers and serve hot.

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Nasi Lemak

Nasi Lemak

As a self-proclaimed Malaysian home cook, it’s a shame that it took me so long to prepare nasi lemak, the de facto national dish of Malaysia. In my opinion, a truly remarkable nasi lemak is not to be taken lightly; it should fulfil a few requisites: quality, texture, flavours, and, of course, the right ingredients. This past weekend, I finally found the time and dedication to make this legendary dish.

Ingredients:

Coconut Milk Steamed Rice

2 cups of rice

3 screwpine leaves (tie them into a knot as shown above)

Salt to taste

1 small can of coconut milk (5.6 oz size)

Some water

Tamarind Juice

1 cup of water

Tamarind pulp (size of a small ping pong ball)

Sambal Ikan Bilis (Dried anchovies sambal)

1/2 red onion

1 cup ikan bilis (dried anchovies)

1 clove garlic

4 shallots

10 dried chillies

1 teaspoon of belacan (prawn paste)

1/4 teaspoon of salt

1 tablespoon of sugar

Other ingredients

2 hard boiled eggs (cut into half)

3 small fish (sardines or smelt fish)

1 small cucumber (cut into slices and then quartered)

Method:

Just like making steamed rice, rinse your rice and drain. Add the coconut milk, a pinch of salt, and some water. Add the pandan leaves into the rice and cook your rice.

Rinse the dried anchovies and drain the water. Fry the anchovies until they turn light brown and put aside.

Pound the prawn paste together with shallots, garlic, and deseeded dried chilies with a mortar and pestle. You can also grind them with a food processor.

Slice the red onion into rings.

Soak the tamarind pulp in water for 15 minutes. Squeeze the tamarind constantly to extract the flavor into the water. Drain the pulp and save the tamarind juice.

Heat some oil in a pan and fry the spice paste until fragrant.

Add in the onion rings.

Add in the ikan bilis and stir well.

Add tamarind juice, salt, and sugar.

Simmer on low heat until the gravy thickens. Set aside.

Clean the small fish, cut them into half and season with salt. Deep fry.

Cut the cucumber into slices and then quartered into four small pieces.

Dish up the steamed coconut milk rice and pour some sambal ikan bilis on top of the rice.

Serve with fried fish, cucumber slices, and hard-boiled eggs.

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Chicken Curry in a Hurry

Chicken Curry in a Hurry

Chicken curry is a common delicacy in South Asia, Southeast Asia, as well as in the Caribbean (where it is usually referred to as "curry chicken"). A typical South Asian curry consists of chicken stewed in an onion and tomato-based sauce, flavoured with ginger, garlic, chili peppers and a variety of spices, often including turmeric, cumin, coriander, cinnamon, cardamom and so on. Outside South Asia, chicken curry is often made with a pre-made spice mixture known as curry powder.

Ingredients:

2 tablespoons flour

1 teaspoon salt

1/2 teaspoon cayenne pepper

1 lb boneless skinless chicken breast, cut into 1 1/2-inch pieces

2 tablespoons canola oil

1 tablespoon curry powder

1 medium onion, sliced

2 garlic cloves, minced

1 cup chicken broth

1/3 cup golden raisin

1 1/2 tablespoons tomato paste

1/4 cup chopped fresh cilantro

1/4 cup plain nonfat yogurt

Method:

Mix together flour, salt and cayenne pepper in a plastic bag; add chicken in small batches, shaking to coat. Rinse the dried anchovies and drain the water. Fry the anchovies until they turn light brown and put aside.

Heat oil in a large skillet over medium-high heat.

Add chicken and cook until lightly browned; then add curry powder and toss to coat.

Remove from pan.

Add onion and garlic to pan, adding a little more oil if necessary, and cook for 2 minutes, then add broth, raisins, and tomato paste.

Return chicken to pan and simmer uncovered for 8 minutes or until chicken is cooked through and sauce has thickened.

Garnish with cilantro and a dollop of yogurt.

Serve with quick cooking minute rice, if desired.

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