Showing posts with label RICE. Show all posts
Showing posts with label RICE. Show all posts

Sunday, July 10, 2016

MUTTON BIRYANI RECIPE

Mutton Biryani Recipe @ treatntrick.blogspot.com

Eid-ul-Fitr  is a day of forgiveness and joyous occasion  by strengthen  ties with people around you.   This is not complete without visiting and feasting.

It is a must for every household to offer a feast to their visitors.  The feast offered can be anything either main dish, sweets, flat bread or  even noodles.   It does not need to be elaborate,  any simple meal is most encouraged.   Always think about others who had nothing and avoid wastage.

This year I try this Mutton Biryani for my close relatives.   It involves a lot of work but I managed to do it all by myself.

The step require you to marinade the mutton with spices, yogurt, cilantro and fried onion for at least 12 hours.  The longer the better to allow all the flavor absorbed by the meat.

I have chosen slightly different method by cooking the meat until tender before layering the rice.   The mutton sold here is really tough hence this method is the best option.

Since the meat is already cooked and the rice is  1/2   cooked, need not to cook it much longer.  So glad my visitors enjoyed this Mutton Biryani  and some even asked for the recipe. .

Mutton Biryani Recipe @ treatntrick.blogspot.com


Sunday, September 27, 2015

CHICKEN BIRYANI

Chicken Biryani Recipe @ http://treatntrick.blogspot.com



Festive season is incomplete without gathering to enjoy good food. This is the time to meet and mingle with our immediate family members as well as our close relatives.

One of the most popular choice to serve during special occasion was Chicken Biryani.  An aromatic dish combining rice and chicken in one single pot.

There are so many variety of biryani made with chicken, meat and poultry.  They differ from one another due to special spices used and the way it was made.

This Chicken Biryani requires marinating the chicken with yogurt, ginger, garlic and spices.  It is best if you can marinate it longer so this allows chicken  to absorb all the flavor.

As for chili powder and green chili, adjust to your preference.    Do fry the onion until it turns golden brown, this will take some time so be patient. .

Sunday, August 30, 2015

CHICKEN KORMA WITHOUT COCONUT

Chicken Korma Recipe  @ http://treatntrick.blogspot.com


There are various ways to cook Chicken Korma, it can  be richer with cream / coconut or lighter without those addition.  Make it even lighter by removing the skin and trim all fats from the chicken before cutting into 10-12 pieces..

Chicken Korma Without Coconut was  a family favorite.  We love to serve this dish over Dry Fruit Naan. or  Ghee Rice / Corn Peas Pulao.  Chicken Korma has a strong Persian influence.   Traditionally chicken is braised and the sauce thickened using ground nuts.

In restaurant, it is often full of fat (cream, butter and creamed coconut). Instead I have created  a creamy texture by using low fat evaporated milk and thickening the sauce using ground almonds.

This recipe is versatile, you can use most meat, fish or vegetables instead of chicken.  Have added 2 cups of water but this is entirely up to you, this depends on how thick you want you gravy to be.


Sunday, July 26, 2015

CORN PEAS PULAO

Rice recipes @ treatntrick.blogspot.com

Corn Peas Pulao is a colorful and delicious meal  using basmati rice, whole kernel corn and  peas.  It was mildly spiced and  fragrant.   Best serve with a spicy gravy either vegetarian or non vegetarian for your family and friends..

This Corn Peas Pulao can be prepared  in rice cooker or pressure cooker but mine cooked on stove stop from start to finish. Be caution if you're choosing this method especially after the water has evaporated. you need to  turn your stove to the  lowest setting.  Placing a flat pot lid before putting the rice pot was a safest way to get rid of burnt rice..

Have added   3 cups of water for this recipe ,  on ratio of 1 : 1.5.  Too much water, your rice will turn mushy and less water  your rice would turn chewy.

Sunday, May 25, 2014

EASY TOMATO RICE

Easy Tomato Rice Recipe @ treatntrick.blogspot.com


Easy Tomato Rice Recipe @ treatntrick.blogspot.com

There  are various ways to cook Tomato Rice either using fresh/canned tomatoes or  tomato puree. Even I have shared  another  recipe  that were differ slightly from one another due to the ingredients/spices used. If you want to check the recipe click  here. .

Easy Tomato Rice  is one of my favorite weekend meal. It uses tomato puree instead of fresh tomatoes. Please take note. different brands  of tomato puree produce extra  sour  to this dish. So  use your own  judgement as to how tangy  you want the rice to be.  Am using a concentrated tomato puree of Italian origin  but for other brand, highly recommended to add more than 2 tablespoon.

A blend of tomato puree, onion, garlic and spices are used to create a bed of delicious fluffy rice. Easy Tomato Rice goes well with spicy chicken, lamb or vegetable gravy if you're a  vegetarian.

Easy Tomato Rice Recipe  @ treatntrick.blogspot.com

Sunday, December 2, 2012

CHANA/GARBANZO PULAO

Chana/Garbanzo Pulao Recipe @ treatntrick.blogspot.com



Chana/Garbanzo Pulao

Once in a while, I love to cook up a one pot meal that  does not need any elaborate side dishes yet was filling.

This is one of my favorite rice using garbanzo beans.  I had used  dried chickpeas  but if you are pressed for time just pick a can of garbanzo beans from your supermarket shelf.

Adding those spices make this dish  extra delicious with exotic flavor. Although one can find the recipe under the same name over the net but it varies from one household with another, so choose one that suits your palate.

Sunday, September 2, 2012

PINEAPPLE RICE

Pineapple Rice

This recipe originates from one of cookery shows aired every morning. Though there are  various method to cook this pineapple rice but this one suits a vegetarian.

You can easily adapt  this recipe to be one pot meal by adding chicken, egg or seafood. The pineapple chunks  give this dish a unique taste that everyone will love. Was pleasantly surprised how good it was!

Monday, March 26, 2012

MOONG DAL RICE

Moong Dal Rice Recipe @ http://treatntrick.blogspot.com

A fantastic  dish  that offers almost a complete meal using moong dal and rice. There are various ways to cook them. some added ground pepper or other spices as well.

This recipe was perfect. My family raved about how good it was. Perfect blend of seasonings comprise of mustard seeds, whole cumin, ginger and chili powder makes this rice so appetizing that you can eat them without any gravy. I honestly didn't expect them to like it so it was a great surprise! Even the color made it fun for them to eat.

Moong Dal Rice Recipe @ http://treatntrick.blogspot.com



Thursday, December 8, 2011

FRIED VEGETARIAN RICE


Fried rice is an easy one pot meal by stir frying the main ingredient,  cooked rice.  It is so versatile that you can add almost any vegetables and meat or seafood to it, either vegetarian or non vegetarian style. It tastes great as a meal on its own. .

For best result, make sure the rice is cooked and cooled beforehand so the grain will separate when frying. This instantly create a delicious and satisfying  meal with amazing flavor and texture.

FRIED VEGETARIAN RICE
Servings    :     3-4

300g  cooked rice
2 TB  sesame oil
1 TB  cooking oil
1 tsp chili powder (optional)
2 green chili sliced
1 medium onion sliced
2 cloves garlic minced
1/4 C  water
1  TB  light soy sauce
100g carrot cubed
100g french bean/capsicum
1/2 C  frozen corn
black pepper to taste
salt to taste
2 stalks spring onion
2 stalks coriander leaves


METHOD

Heat the sesame and cooking oil, fry onion and garlic until fragrant.

Add in red and green chili, salt, pepper, soy sauce, water and salt, stir for a minute.

Now add the carrot and bean, cook until carrot turns soft but still crunchy.

Pour in the rice, stir until it heated through and add more salt if required.

Garnish with spring onion and coriander leaves. Serve hot.

Monday, November 7, 2011

PUMPKIN PULAO

Pulao Recipe @ http://treatntrick.blogspot.com

You  might have eaten  pumpkin pie, pumpkin soup, pumpkin bread or pumpkin pancake but have you tried Pumpkin Pulao?  It  is an easy and irresistible recipe with  pumpkin and basmati rice. This nourishing pulao has a lot of flavors and very satisfying meal. It goes very well with raita and meat dishes but far simpler and quicker to prepare..

This wonder vegetable is loaded with Vitamin A and anti-oxidant, good source of Vitamin C. K. E and lots of minerals including magnesium, potassium and iron.

Monday, October 24, 2011

2C PULAO



Instead of plain white rice, try adding colorful vegetables to them, not only it improves the flavor but colorful and healthy as well.

Corn  is rich in fiber, contains Vitamin B1. B5, Vitamin C and helpful for detoxifying your colon while carrots are an excellent source of  beta-carotene.

If using basmati rice, soak it for 30 minutes then drain. Add in the rice after the water has reached boiling point. It is best eaten with spicy gravy of your choice..

2C PULAO
Serves  2

1 c uncooked rice washed and drained
1/2 C carrot cubed
1/2  C corn kernel
2 green chili slit
1 tsp ginger garlic paste
1 stick cinnamon
2 TB oil/ghee
1/2 tsp cumin seed
1/2 tsp mustard seed
1  onion chopped
a sprig of curry leaves
2 C water
salt to taste
fried onion for garnish

DIRECTION

Heat the oil in a deep pot, fry mustard seed, let it crackles. Add cumin seed, cloves, cinnamon and curry leaves, fry until fragrant.

Add in onion, ginger garlic and green chili, fry until onion turns soft.

Now add the carrot, salt and corn, fry for a minute. Pour in 2 cups of water and the drained rice.

Bring to boil and cook until water evaporates. Using the lowest heat, cover the pot and cook for another 5 minutes.

Fluff with a fork and place onto a serving plate.  Garnish with fried onion if desired.


Monday, July 25, 2011

HOW TO COOK RICE IN A MICROWAVE

How to cook rice in a microwave Recipe  @ treatntrick.blogspot.com


Sometimes you need to cook rice only for yourselves and the best way to do it is in the microwave. It is simple, time saving and comes out perfect every time.  This way the rice is microwaved to perfection, fluffy and no constant checking to see if the rice is done.

Best to use deep microwave safe dish  since the rice will expand  and  to avoid  any over flowing when cooking.

Monday, July 18, 2011

CAULIFLOWER RICE


Rice is a staple in every Asian home, Instead of preparing the usual white rice, I have added cauliflower and spices to the rice. This combo turns out perfect for a quick fix meal. Adding chili powder is optional, you can omit this altogether but it gives really a nice flavor and color to this dish.

CAULIFLOWER RICE
Yield   :    8 servings

2 C  rice rinsed
4 C water
2  green chili slit
1 Onion chopped
1 tsp ginger minced
1 tsp garlic mince
1 C cauliflower cut into small pieces
2 tsp chili powder
1/4 tsp turmeric powder
3  TB ghee/oil
Coriander leaves
salt to taste
toasted cashew nuts (optional)

METHOD

Heat the oil, add in onion and fry until light brown. Now add ginger, garlic and green chili, fry until fragrant.

Add in chili powder, turmeric and salt, fry for a minute. Add little water. Pour the cauliflower, stir until well coated with spice.

Add the rice and water, cook until the water evaporates. Reduce the heat to the lowest, cover pot and continue cooking until rice is fully cooked about 10 minutes.

Remove from heat, serve garnished  with coriander leaves.and cashew nut.

Thursday, June 16, 2011

GHEE RICE

ghee rice recipe @ http://treatntrick.blogspot.com

Most common rice dish during a festive occasion or just a normal family gathering. There are so many ways to prepare this delectable and aromatic rice. Some done without adding the evaporated milk but I have tried both, preferred the ones with milk, gives an extra flavor to the rice.

If using basmati rice, soak them for 15  minutes before proceeding. You can cook this rice using stove top, rice cooker or pressure cooker. For cooking on stove top, do use lowest heat after the water has been absorbed by the rice to avoid getting burnt. Best eaten with spicy gravy.

Monday, May 2, 2011

SZECHUAN FRIED RICE


If you enjoy Chinese food, you have definitely eaten Chinese fried rice. There are so many recipes out there with different ingredients. This simple dish is very  popular in many parts of the world. It can be cooked according to your taste and availability of items from your pantry.

For non spicy version,  you can reduce the chili paste used. Have added cauliflower and peas but carrot, french bean, capsicum  or mushroom are best alternative. You could  add  more vegetables or may be throw in some chicken or prawn if you want.  Even without those it is so tasty,  fulfilling  and a great meal on the go..

SZECHUAN FRIED RICE
Serves    :     4-5

2   C  cooked rice (leftover rice is perfect)
1/2 C peas
1/2 C carrot finely chopped
1/2 C  cauliflower/ french bean sliced
4 spring onion chopped
3 T cooking oil
3  cloves garlic minced
1 tsp ginger minced
2  T  chili paste
1/2  tsp ground pepper
1-2 T vinegar
salt to taste
extra spring onion for garnish

METHOD

Heat the oil, fry garlic, ginger and spring onion for a minute. Add chili paste, fry until fragrant.

Add in vegetables, salt, pepper  and sprinkle with water, cook until vegetable is cooked.

Now add the cooked rice, stir until well coated with the spices. Add the vinegar and more salt if required.

Remove from heat. Garnish with chopped spring onion, serve hot.

Monday, March 28, 2011

MUSHROOM RICE

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This is a simple and healthy one pot meal using mushroom. I used canned button mushroom but if you're using fresh mushroom cook it longer until it is cooked.. For basmati rice, soak for 30 minutes before cooking.

Adjust the spice level to your requirement. My family love this mildly spice and yummy rice.


MUSHROOM RICE
Serving  :    4-6

2  C  uncooked rice
2  Onion chopped
1  C   mushroom sliced
1  Tomato chopped
2 green chili slit
2  tsp  chili powder
1/4  tsp turmeric powder
1  tsp fresh ginger paste
1  tsp garam masala
3 garlic chopped
1 in cinnamon
salt to taste
2 cloves
2  T oil/ ghee
coriander leaves
4  C water

METHOD

*  Heat the oil, fry cinnamon, cloves, add the sliced onion, fry until light brown.

*  Add the ginger, garlic, green chili and tomato, cook until tomato turns soft.

*  Now add the chili powder, turmeric, garam masala and salt, cook until oil separates.

*  Add the mushroom, stir until well coated and cooked.

*  Pour the cleaned rice and 4 cups of water, cook until water evaporates.

*  Using low heat simmer and covered for 10 minutes until rice is almost done. Sprinkle with coriander leaves

*  Serve hot.


Linking to Ginger Galore


Friday, December 10, 2010

LONTONG GORENG

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A popular South East Asian dish, made of lontong (compressed rice cake) either home made or store bought. The preparation is pretty similar to mee goreng (fried noodle). They are cubed and fried together with blended dry chili, onion and sauces. Prawn, chicken or mince meat are added together with eggs to further enhance its taste.

This dish is almost a complete meal by itself. The key to make this really fast is to get ready all the ingredients before your turn on the heat for cooking. The following merely a guide, you can substitute or add according to your preference..

LONTONG GORENG

500g lontong (rice cake) cubed
2-3 T chili paste
1 onion chopped
3 cloves garlic
1/2 tsp ginger paste
250g prawns shell removed
2 tomato chopped
2 T tomato sauce
1 T sweet soy sauce
2 T oyster sauce
2-4 eggs beat lightly
3 T cooking oil
Scallion for garnish

METHOD

* Heat oil, fry onion, garlic and ginger until fragrant. Add blended chili, tomato, salt and the sauces, stir for 2 minutes.

* Add the prawn and fry until prawn is cooked. Add the cubed rice cake.

* Push ingredients to the side of pan, add more oil if needed, pour the eggs into the middle and let eggs cook.

* Mix with the other ingredients, stir well. Remove from heat.

* Garnish with scallion at the time of service.

Friday, June 11, 2010

TOMATO RICE II

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There are so many ways to cook tomato rice but my choice goes to this recipe, simply fantastic.

When using tomato puree make sure you taste first before adding since certain brands are fully concentrated and adding too much will make the rice overly sour and spoil the taste of this yummy rice..

You could use basmati rice but that requires soaking  for about 30 minutes before hand. The water level should be 1 inch above the rice. Let's cook...

INGREDIENTS

2 cups long grain rice/basmati
2 green chili slit
1 onion chopped
1/2  cup  tomato puree
1/2  tablespoon  ginger garlic paste
1/2  tablespoon  chili powder
4   tablespoon  butter or oil
1/4 teaspoon turmeric powder
2 T chopped coriander leaves
1 stick cinnamon
2 cardamoms
salt to taste
4  cup  water

METHOD

* Heat the oil, fry cinnamon, cardamom and onion until light brown. Add ginger garlic paste, green chili and coriander leaves, cook until fragrant.

* Now add the tomato puree, chili powder, turmeric and salt, stir until well blended.

* Transfer this onto rice cooker, add rice and required water to cook the rice, on the switch.

* Rice is ready to eat with your favorite curry. Enjoy!

Linking to 100% Original Recipe Contest
                March's Iron Chef Challenge


Tomato Rice on Foodista

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Thursday, April 22, 2010

SAMBAR RICE AND A CARD

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Today my sons are not eating at home since they have an outdoor assignment. It would be great to cook what I loved most. Sambar (tangy lentil and vegetable curry) is my all time favorite food. The same thing I'm going to prepare, it is a marriage of two different dishes, tomato rice and sambar and this is how it is created and done in my style, you could use other vegetables too. The result? Truly amazing taste, wonderful one pot meal. Fantastic!!! Give a try and you would know what I mean.


INGREDIENTS

1 and 1/2 cup basmati rice (soak for 30 minutes then drain)
1/2 cup cooked garbanzo bean
1 carrot cubed
1 potato cubed
1/4 cup green peas
1/4 cup whole kernel corn
2 onions chopped
2 tomatoes chopped
1 and 1/2 tablespoons sambar powder
2 teaspoons chili powder
1/4 teaspoon turmeric powder
1 teaspoon mustard seeds
1 sprig curry leaves
1 tablespoon tamarind mix with 1/2 cup water
pinch of asafoetida
3 cloves garlic minced
salt to taste
3 tablespoons ghee or oil
water


METHOD


* Heat the oil, splutter the mustard seeds, add onion and curry leaves, fry until light brown. Add garlic, stir for a few minutes, add tomato and salt. Cook until tomato turns soft.

* Now add chili powder, sambar powder, turmeric, asafoetida and some water, fry until fragrant.

* Add the vegetables and tamarind juice, cover the pot, cook until vegetable turns soft.

* Pour in the rice and sufficient water to cook the rice, add salt.

* Once the water is evaporated, cover pot and continue to cook for 10 minutes using slow heat.

* Dish out onto serving plate and enjoy your delicious sambar rice.


CARD

My blogger pal, E-na Zarina, Nagoya has sent the following beautiful card which is snapped by her. Thanks for your kind thought hope our friendship will  last forever.

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Sunday, April 4, 2010

SPICY FRIED RICE

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This is one of popular breakfast dishes, it is so versatile that any vegetable, meat or seafood could be added and the spice level is up to individual taste. Normally leftover rice is being used for making fried rice the following day if not freshly cooked one could be used. Added bird's eye chili for extra hot flavor and sprinkled fried anchovies on top. For vegetarian version kindly omit the prawn and fish ball.

INGREDIENTS

5 cups cooked rice
1 carrot cut into small
1/2 cup green peas
1/2 cup whole kernel corn
salt to taste
15 prawn shell removed
3 tablespoons oil
10 fish balls cut into halves

BLEND
12 red bird's eye chili
5 red chili
8 shallots
4 cloves garlic

METHOD

1. Heat the oil, fry the blended ingredients and salt until fragrant.

2. Add in carrot, peas and corn, sprinkle some water and stir for a few minutes.

3. Now pour in prawn and fish ball, stir until the color changes.

4. Add rice, stir until well mixed. Add more salt if required.

5. Serve hot.