Showing posts with label Rice. Show all posts
Showing posts with label Rice. Show all posts

MILK RICE ( KIRI BATH )


INGREDIENTS

  • 500g brown (Kakulu)rice or long grain rice
  • 2 cups thick coconut milk
  • 4 cups water
  • Salt

METHOD

  1. Wash rice two times and place in a pot.
  2. Put water cover and bring to the boil.
  3. Then simmer until rice is cooked.
  4. Add coconut milk and salt mix well with a wooden spoon.
  5. In a low heat simmer until milk is absorbed Mix well again.
  6. Transfer milk rice to a serving dish and flatten to smooth.
  7. Leave it about 5 minutes and cut into diamond shapes.
  8. Serve with spicy onion (Katta sambol)
Labels:

CHINESE FRIED RICE


INGREDIENTS

  • 6 cups cooked rice (long grain rice)
  • 3 bacon strips
  • 1 egg
  • 1 carrot
  • 4 green onions
Read more »
Labels:

MEXICAN RICE






INGREDIENTS

  • 2 cup long grain rice
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 5 tomatoes
  • 4 Tbsp corn oil
  • 3 cups chicken broth
  • 1 cup green peas Salt

METHOD

  1. Sock the rice in a bowl of hot water for about 15 minutesRinse and drain.
  2. Combine onion, garlic and tomatoes in a food processor and process to puree.
  3. Heat 2 Tbsp oil in a large frying pan, add the drain rice and sautuntil rice are golden brown.
  4. Transfer rice to the bowl.
  5. Preheat 2 Tbsp oil in a same pan on medium heat, put tomato puree and cook for 2 minutes.
  6. Combine rice, tomato puree, chicken stock and salt into the sauce pan.
  7. Cover and bring to a boil.
  8. Then reduce heat and cook for about 15 minutes until rice are cooked.
  9. Put green peas and mix well.
Labels:

SRI LANKAN FRIED RICE


INGREDIENTS

  • 6 cups cooked rice (Basmati or Samba)
  • 30g carrots 30g leeks
  • 30g green beans cup cooked green peas
  • 1 clove garlic, chopped
  • 2 cardamoms
  • 2 cloves
  • 1 sprig curry leaves
  • 1 tbsp butter Salt

METHOD

  1. Cut carrots, leeks and green beans to thin strips.
  2. In a large heated pan add butter.
  3. When butter is melted, add chopped garlic, cardamoms, cloves, curry leaves and saute for about 20 seconds.
  4. Add vegetables and salt, cook until vegetables are tender.
  5. Then add cooked rice to a vegetables mixture.
  6. Mix well. Finally add green peas and mix lightly.
Labels:

YELLOW RICE (KAHA BATH)

INGREDIENTS

  • 3 Cups long grain Rice
  • 4 tbs ghee or butter
  • 2 medium Onions, finely sliced
  • 6 Cloves
  • 20 black Pepper Seeds
  • 12 Cardamom pods, bruised
  • 1 1/2 tsp ground Turmeric
  • 3 1/2 tsp Salt
  • 5 Cups Coconut milk
  • 1 Rampe leaf (Pandan Leaves)

METHOD

  1. Wash rice and drain thoroughly.
  2. Heat butter on a saucepan. Add onions and fry until golden brown.
  3. Add cloves, cardamom, peppercorns, salt, turmeric and rampe.
  4. Add rice and fry until rice is well coated with butter and turmeric (stir constantly).
  5. Add coconut milk and bring to a boil.
  6. Reduce heat, cover with lid and cook for another 25 minutes or so (until rice is cooked) without lifting the lid.
  7. When rice is cooked, the spices & leaves used will have surfaced to the top.
  8. Remove them and serve hot with curries.
Labels:

CHICKEN BIRYANI INDIAN STYLE


INGREDIENTS

  • 2 cups Basmati Rice
  • 3/4 kg Chicken Pieces
  • 1/2 cup Milk
  • 1 cup Yogurt (curd)
  • 3 sliced onion
  • 1 tsp Ginger Paste
  • 1/2 tsp Garlic Paste
  • 1 tsp Green Chilli Paste
  • 1/2 cup Tomato Puree
  • 2 tsp Red Chilli Powder
  • 1 tsp Turmeric Powder
  • 1 tsp Roasted cumin powder
  • 2 tsp Garam Masala Powder
  • 1/2 tsp Green Cardamom Powder
  • Saffron a pinch
  • 1 tsp Coriander Powder
  • 2 tbsp Green Coriander Leaves
  • Salt to taste
  • 7 tbsp Oil

METHOD

  1. Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
  2. Marinate the chicken with this mixture and keep aside for 3-4 hours.
  3. Heat oil in a pan. Fry the onions until golden brown.
  4. Add the marinated chicken and cook for 10 minutes.
  5. Add 4 cups of water to the rice. Mix saffron in milk and add to it.
  6. Add cardamom powder. Add the chicken pieces.
  7. Pressure cook the rice. Mix gently.
  8. Garnish with green coriander leaves and serve hot.
Labels:

CHICKEN BIRYANI SRI LANKAN STYLE


INGREDIENTS

  • 3-4 cups Basmati rice
  • 1 Kg chicken pieces
  • 1 cup milk
  • 5-6 curry leaves
  • 1 cup plain yogurt
  • 1 onion, sliced
  • 2 tsp ginger paste
  • 2 tsp garlic paste
  • 2 green chilies, slices
  • 1 small tomato, chopped
  • 2 tsp red chili powder
  • 1 tsp turmeric powder
  • 1 tsp roasted cumin powder
  • 2 tsp gram masala
  • 2 tsp biryani masala
  • 2 cardamoms
  • 1 tsp coriander powder
  • 100 g cashew nuts
  • Salt

METHOD

  1. Mix tomato, yogurt, ginger, garlic, green chilies, red chili powder, turmeric powder, gram masala, biryani masala, coriander powder, cumin powder and salt together.
  2. Coat the chicken pieces with the mixture and marinate for about 30 minutes
  3. Heat oil in a pan and fry onion until golden brown.
  4. Add the marinated chicken and fry about 2 minutes.
  5. Put cup of water and cook about 20 minutes until chickens are cooked.
  6. Wash rice and drain. In a pan mix rice, milk, tsp turmeric powder, salt and water.
  7. Boil the rice until cooked.
  8. Spread the rice over the meat, sprinkle fried cashew nuts.
  9. Mix well before serving.
Labels:
Subscribe to: Posts (Atom)