Showing posts with label Biryani Set. Show all posts
Showing posts with label Biryani Set. Show all posts

Wednesday, November 17, 2010

Eidul Adha Mubarak...

Weather for Te Awamutu today,
Season :
Spring
Forecast :
Clear

Temp : 25°C | 15°C
Current :
Sunny with extreme UV(11) warning!!!!!

Temp : 21°C



Salam, Kia Ora......

I prepared a few simple dishes last nite for Eidul Adha's celebration.  We haven't got anything planned for today, might just relax.  There are still some left over, enough, for tonight's dinner......that means I don't have to cook tonight.  Yippppiiieee!!!!  Public holiday for family & friends in SG & MY, but not in NZ....hehehez.  Hope everyone will be having a great time today and enjoying, savouring, eating the yummilicous Eid food......drrrooolllzzz :p

Anyway, gonna keep my rambling short today as I've a long list of recipe to share.....hehehez



Biryani Rice
Ingredients :
  • 2 cups basmathi rice washed and drained
  • 2 cups water or measure the water accordingly to the rice needs
  • 3/4 cup fresh milk or evaporated milk
  • 2 tbsp ghee or butter
  • 2 cloves garlic chopped finely
  • 1 inch of ginger bruised
  • 1 medium onion thinly sliced
  • 1 stalk lemon grass bruised
  • 2 pieces of pandan leaves tie to a knot
  • 2 fresh tomatoes chopped to small pieces
  • 1 packet of Shan Biryani Masala Mix or substitute with abt 3 tbsp any biryani mix
  • 1 stick cinnamon, 3 cloves, 1 star aniseed & 3 cardamons (not required if you are using Shan's mix as its included in the mix)
  • Salt if required.
  • Abt 1/4 tsp of tandoori red food colouring diluted in 2 tsp of water.
Garnishing :
  • Roasted cashews
  • Sultanas
  • Fried shallots
  • Coriander leaves

Directions
  • Heat ghee/butter in a pot or rice cooker (I did mine in a rice cooker)
  • Add garlic, ginger, onion, lemon grass, pandan leaves and saute till soft & fragrant.
  • Add chopped tomatoes and cook till all the ingredients turned into a paste.
  • Add biryani mix and stir till well incorporated.
  • Add rice, water,  milk and salt (if required) stir well.  FYI Shan's mix contains salt.
  • When rice is 3/4 done, gently 'dig a hole' in 2 different spots and pour in half of the tandoori colouring in each hole.
  • Cover the holes with rice but do not stir the rice.
  • When rice is done, gently fluff rice with a fork to avoid breaking the morsels.
  • Garnish and serve.





Masala Fried Chicken
Ingredients
  • 10 chicken drumsticks or approx 1.5kg of chicken
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1/4 tsp chilli powder
  • 1/4 tsp tandoori red food colouring
  • 1/2 cup white rice flour
  • salt & pepper to taste
  • Enough canola oil for deep frying
Directions :
  • Clean chicken and drain excess water.
  • Place chicken in a container and add all the ingredients above.
  • Mix well and leave chicken marinated for at least half an hour.
  • Heat oil in a wok and deep fry chicken till cook.
  • Place cooked chicken on paper towels to drain excess oil.



Spiced Pineapple
Ingredients :
  • 1 whole pineapple skin and middle core removed and cut into pieces.
  • Or use the sliced/rings canned pineapples and cut into fours.  Just make sure you use the good quality brand like Dole or Golden Circle as the cuts are thicker.  Do not drain away the juices.
  • 1/4 cup water if using fresh pineapple or use all the canned pineapple juice.
  • 1 stick cinnamon
  • 1 star anise
  • 2 cardamons
  • 3 cloves
  • 2 cloves garlic
  • 2 shallots or half medium onion
  • 3 green chillies or red or u can add any amount u desired
  • 1/2 tsp turmeric powder
  • 1/4 tsp chilli powder
  • Enough canola oil for sauteing
  • Sugar and salt to taste
Directions
  • In a pot, heat canola oil.
  • Add cinnamon, star anise, cardamon, cloves, garlic and onion and fry till fragrant.
  • Add turmeric & chilli powder and give it a quick stir.
  • Add the juice of the canned pineapples or water.
  • Once juice or water boiled, add pineapple.
  • Cook pineapples until it absorbs the turmeric colour.
  • Add chillies, sugar and salt.
  • Simmer for abt 3 - 5 more mins and turn fire off.
  • Enjoyzzzz.......
    Me Te Aroha...With Love,
    Anie ;)