CH39 Rice Dishes

SIMPLE

1. Plain boiled rice and steamed pudding

2. Tomato rice

3. Turmeric rice

4. Yellow rice

COMPOSITE

5. Chicken pulao

6. Egg puloa

7. Kerao pulao

8. Lamb biryani

9. Lamb pulao

10.Meat or chicken yakhni pulao

11. Minced meat pulao

12. Mushroom pulao

13. Plain rice pulao

14. Rice with potatoes, coriander and mint

15. Spiced turmeric rice with lamb

16. Turmeric rice with minced lamb

17. Vegetable pulao

The Art Of the Rice Dish

SIMPLE

1. PLAIN BOILED RICE AND STEAMED RICE

10 PORTIONS

Ingredients

Rice                                                               2 kg

Water                                                            2.5 ltr

Salt

Method

1. Pick and wash the rice.

2. Bring the water to the boil and add the salt. Rain in the rice and stir until the water reboils. Adjust the water level to barely cover rice.

3. Simmer for 10 minutes, cover with a lid, turn off the heat and allow to cook in its own heat for 20 minutes.

4. Put the rice into a serving dish and fluff it up with a fork.

Note: At Stage 3 the water level may need adjusting after simmering for 10 minutes according to the type of rice.

RICE STEAMER METHOD

1. Pick and wash the rice.

2. Put a maximum of 5.5 kg of rice into each steamer tray, cover with boiling water and add salt. Apply heat to reach steaming point and cook for about 20 minutes.

3. Put the rice into a serving dish and fluff up with a fork.

2. TOMATO RICE(GOLBHEDA KO BHAT)

10 PORTIONS

Ingredients

Rice                                                                2 kg

Onions                                                            1 kg

Garam Masala                                               20 g

Oil                                                                  75 ml

Tomato juice                                                250 ml

Garlic                                                            4 cloves

Ginger powder                                               20 g

Chilli powder                                                 20 g

Water                                                              1.5 ltr

Salt                                                                   10 g

Method

1. Pick and wash the rice.

2. Peel and shred the onions.

3. Peel and crush the garlic. Add the ginger and chilli powders and mix to a paste.

4. Heat the oil to a blue haze, add the onion and dry until golden brown.

5. Add the garlic paste and garam masala and fry for 5 minutes.

6. Rain in the rice and stir. Add the tomato juice, salt and water.

7. Bring to the boil and simmer for 10 minutes. Cover with a lid and cook for about 30 minutes until the rice is tender. Put into a serving dish and fluff up with a fork.

3. TURMERIC RICE (PAHENLO BHAT)

10 PORTIONS

Ingredients

Rice                                                                2 kg

Turmeric                                                       10 g

Oil                                                                  75 g

Cinnamon stick                                       1x3 cm

Cloves                                                             8

Onions                                                          600 g

Sugar                                                            100 g

Boiling water                                              2.5 ltr

Cardamon seeds                                         10 g

Salt 10 g

Method

1. Pick and wash the rice.

2. Peel and finely chop the onions.

3. Heat the oil to a blue haze, add the cloves and cinnamon and coat with oil. Add the onions and fry together stirring constantly until the onions are golden brown.

4. Add the rice and turmeric and stir for 5 minutes until all the liquid has evaported.

5. Add the boiling water, sugar, salt and cardamon and return to the boil stirring constantly.

6. Cover and cook for about 30 minutes until the rice is cooked. Put into a serving dish and fluff up with a fork.

4. YELLOW RICE (PAHENLO BHAT)

10 PORTIONS

Ingredients

Rice                                                                 2 kg

Water                                                             2.5 ltr

Turmeric                                                        20 g

Salt                                                                  20 g

Method

1. Pick and wash the rice.

2. Whisk together the turmeric and water, bring to the boil and add the salt. Rain in the rice and stir until the water re-boils. Adjust the water level to barely cover the rice.

3. Simmer for 10 minutes, cover with a lid, turn off the heat and allow to cook in its own heat for about 20 minutes until the rice is tender.

4. Put the rice into a serving dish and fluff up with a fork.

COMPOSITE

5. CHICKEN PULAO (KUKHRA KO PULAO)

10 PORTIONS

Ingredients

Rice                                                                 1.6 kg

Chicken                                                          1.1 kg

Onions                                                            600 g

Milk                                                               250 ml

Yoghurt                                                         250 ml

Ginger                                                             10 g

Coriander powder                                       20 g

Poppy seeds                                                  20 g

Cloves                                                              8

Oil                                                                 250 ml

Cardamons                                                      8

Turmric                                                        pinch

Salt                                                                  10 g

Method

1. Pick and wash the rice. Peel and shred the onions.

2. Grind the ginger, poppyseeds and half each of the onions, the cloves, and the cardamons. Then mix together in a bowl with the yoghurt and coriander powder.

3. Rub the inside and the outside of the chicken with the yoghurt mix and allow it to stand in the remainder for 1 hour.

4.. Heat the oil to a blue haze and dry the remaining onions to a golden brown.

5. Add the chicken and yogurt mixture. Fry the chicken all over then cover and simmer gently until the chicken is tender. Adjust the seasoning.

6. Plain boil the rice adding the remaining cardamon and cloves to the water.

7. Place the chicken and sauce in a fireproof dish and cover with the cooked rice. Sprinkle with milk and turmeric and bake in a hot oven 230°C for 10 minutes. Serve immediately.

6. EGG PULAO (ANDA KO PULAO)

10 PORTIONS

Ingredients

Eggs                                                                         10

Rice                                                                       1.6 kg

Oil                                                                        100 ml

Chillies                                                                  25 g

Turmeric                                                               25 g

Method

1. Make an omelette and cut it into thin strips.

2. Pick and wash the rice.

3. Plain boil the rice.

4. Wash and finely chop the coriander. Shred the chillies.

5. Heat the oil to a blue haze and fry together the rice, salt, turmeric and eggs stirring frequently, until thoroughly heated.

6. Put into a serving dish, fluff up with a fork, garnish with chopped coriander and shredded chillies.

Note: This is a suitable dish for using left over rice and cooked eggs of any kind.

7. KERAO PULAO (MATAR PULAO)

10 PORTIONS

Ingredients

Rice                                                              1.25 kg

Oil                                                                 75 ml

Cloves                                                              8

Cinnamon stick                                         2x5 cm

Cardamon seed                                              5 g

Cumin seeds                                                   5 g

Turmeric                                                         5 g

Peas                                                               600 g

Water                                                              2 ltr

Salt

Method

1. Wash the rice, soak in cold water for 30 minutes and drain.

2. Heat the oil to a blue haze and fry together the cloves, cinnamon, cardamon and cumin for ½ a minute.

3. Add the turmeric and rice and cook over medium heat for about 3 minutes. Add the peas and salted boiling water and boil until the water has almost completely evaporated, cover with a lid and simmer for 30 minutes without lifting the lid or stirring.

4. Fork the rice grains lightly and serve hot with curries.

8. LAMB BIRYANI (DUMBA BIRYANI)

10 PORTIONS

Ingredients

Rice (Basmati)                                                  1.25 kg

Lamb (lean and boneless)                               800 g

Curry sauce                                                     500 ml

Chicken stock                                                    1 ltr

Eggs                                                                       3

Tomatoes                                                          400 g

Green peppers                                                    2

Salt                                                                        2

Method

1. Pick and wash the rice.

2. Bring the stock to the boil and add the salt. Rain in the rice and stir until the stock reboils. Adjust the stock level to barely cover the rice.

3. Simmer for 10 minutes, cover with a lid, turn off the heat and allow to cook in its own heat for another 20 minutes.

4. Boil the curry sauce. Cut the lamb into 15 mm dice and add to the sauce. Cook for 30 minutes turning frequently to prevent sticking.

5. Mix the rice and lamb curry together.

6. Garnish with the sliced hard boiled egg, tomatoes and finely sliced green pepper.

9. LAMB PULAO (BHERA KO PULALO)

10 PORTIONS

Ingredients

Lamb                                                            800 g

Yoghurt                                                        125 ml

Rice                                                              800 g

Garlic                                                           4 cloves

Oil                                                                 75 ml

Lemon                                                             1

Garam Masala                                              25 g

Sugar                                                              50 g

Turmeric                                                        20 g

Onions                                                           600 g

Ginger powder                                              10 g

Salt

Method

1. Pick and wash the rice. Cut the lamb into 15 mm dice. Peel the onions and grind the flesh to a paste.

2. Peel and crush the garlic. Add the ginger and mix to form a paste.

3. Heat the oil to a blue haze, add half of the onions and fry to a golden brown.

4. Mix half of the turmeric and three quarters of the garam masala with the garlic and ginger powder. Coat the lamb with this mixture then pour on the yoghurt, add the fried onions and salt. Allow to stand for 1 hour.

5. Place the meat mixture into a saucepan together with the sugar, lemon juice and the remaining onions, turmeric and garam masala. Bring to the boil then simmer until the lamp is tender. Adjust the seasoning. Plain boil the rice.

6. Place half the rice in a greased fire proof dish, pour on the meat mixture, add the rest of the rice, cover and cook in an oven at 200°C for 15 minutes then serve immediately.

10. MEAT OR CHICKEN YAKHNI PULAO

10 PORTIONS

Ingredients

Meat or chicken                                       800 g

Rice                                                            1.6 kg

Onions                                                      400 g

Oil                                                            200 ml

Raisins                                                      100 g

Turmeric                                                   10 g

Bay leaves                                                   2

Cloves                                                          5

Cinnamon stick                                      1x5 cm

Almonds                                                    100 g

Salt 10 g

Method

1. Pick and wash the rice. Peel and shred the onions.

2. Remove the excess fat and bone from the meat or chicken. Cut into 25 mm dice.

3. Tie the bay leaves, peppercorns, cloves and cinnamon in a muslin cloth.

4. Put half of the onions, the spice bag and meat into a saucepan, cover with water and bring to the boil. Reduce the heat and simmer until tender.

5. Adjust the seasoning. Remove the meat from the liquid and set aside. Add water to the liquid to make up to 2 litres.

6. Heat the oil to a blue haze, fry the remaining onions until golden brown, remove from the oil and allow to drain with the almonds.

7. Fry the meat until dry then remove from oil.

8. Fry the rice for five minutes, add the raisins and turmeric and continue to fry for a further minute. Add the stock and bring to the boil, reduce the heat, cover and simmer for 20 minutes.

9. Put into suitable dishes and cook in an oven at 200°C for 15 minutes.

10. Garnish with the fried almonds and fried onions.

11. MINCED MEAT PULAO (KIMAKO PULAO)

10 PORTIONS

Ingredients

Rice                                                                  1.6 kg

Lamb (lean and boneless)                             800 g

Onions                                                              400 g

Ginger powder                                                 20 g

Garlic                                                             4 cloves

Oil                                                                    125 ml

Cloves                                                                  8

Peas                                                                  800 g

Garam Masala                                                 50 g

Yoghurt                                                          125 ml

Cumin seed                                                     20 g

Salt

Method

1. Coarsely mince the lamb. Pick and wash the rice.

2. Peel and grind together the onion, garlic and ginger powder.

3. Heat the oil to a blue haze, add the cumin seed and cloves, fry until the cloves rise to the surface.

4. Add the onion mixture and fry for 2 minutes.

5. Add the minced meat, fry for 3 minutes then add the yoghurt and cook until the meat is a rich brown.

6. Add the peas and simmer until they are cooked.

7. Add the rich and salt to the mixture, add sufficient boiling water to cover the surface of the rice by 25 mm. Return to the boil, cover and simmer until the water has almost evaporated.

8. Put into serving dishes, sprinkle the surface with masala, cover and cook in an oven at 200°C for 20 minutes.

12. MUSHROOM PULAO (CHYAU KO PULAO)

10 PORTIONS

Ingredients

Rice                                                               1.5 kg

Onions                                                          400 g

Cardamons                                                    20

Cloves                                                             20

Cumin seed                                                  20 g

Black peppercorns                                      20 g

Mushrooms                                                800 ml

Water                                                             1 ltr

Method

1. Pick and wash the rice. Dice the mushrooms.

2. Heat the oil to a blue haze, slice and fry the onion. Add the cardamons, cloves, cumin seeds, and black peppercorns and fry, stirring frequently, for 2 minutes.

3. Add the mushrooms. Fry for a further 2 minutes then remove the mushrooms using a perforated spoon leaving the spices.

4. Add the washed rice. Pour on boiling water and re-boil until the water has almost completely evaporated.

5. Stir in the mushrooms, cover with a lid and cook until the rice is tender.

13. PLAIN RICE PULAO (SADA PULAO)

10 PORTIONS

Ingredients

Rich (Basmati)                                              2 kg

Oil                                                                  75 ml

Onions                                                          200 g

Ginger                                                            25 g

Garlic                                                            3 cloves

Cinnamon                                                  5 cm piece

Cardamon pods                                              5

Bay leaves                                                        3

Cumin seeds                                                  10 g

Water                                                              2 ltr

Fresh coriander                                            10 g

Salt                                                                  10 g

Method

1. Pick and wash the rice.

2. Soak the rice in water for 10 minutes. Chop the coriander.

3. Peel and roughly chop the onions and fry half with the garlic in the oil until golden brown.

4. Add the remaining ingredients and cook for 2 minutes.

5. Add the rice and cook for a further 2 minutes. Add boiling water re-boil until all the water is absorbed, cover with a lid, turn off the heat and allow to cook in its own heat. Fry the remaining onion to a golden brown and use it with the chopped coriander to garnish the rice for service.

14. RICE WITH POTATOES, CORIANDER AND MINT (ALU, DHANIYA RA PADINAKO BHAT)

10 PORTIONS

Ingredients

Spiced potatoes                                                400 g

Rice                                                                     800 g

Water                                                                   1 ltr

Oil                                                                      150 ml

Onions                                                                150 g

Yoghurt                                                             300 ml

Turmeric                                                             10 g

Cloves                                                                    8

Cinnamon stick                                                1 cm

Mint                                                                      25 g

Ginger powder                                                   20 g

Coriander                                                            25 g

Water (for casserole)                                          1 ltr

Salt

Method

1. Peel and finely chop the onions. Wash and finely chop the coriander.

2. Pick and wash the rice and cook in boiling water for 5 minutes. Drain and put aside.

3. Heat half the oil over a moderate heat in a fire proof dish. Add the cloves and cinnamon and cook for ½ a minute.

4. Add the spiced potatoes and cook for 5 minutes until golden brown. Remove from the heat and add the mint and half of the ginger.

5. Cover the mixture with half the rice, smoothing the surface.

6. Mix together the yoghurt, salt and turmeric then pour half over the rice in the dish.

7. Sprinkle on the chopped onions, the coriander and the remaining ginger.

8. Cover with the remaining rice and then pour on the rest of the yoghurt mixture.

9. Pour on the remaining oil add boiling water, cover and cook over a high heat for 15 minutes.

10. Run a knife around the edge of the dish and turn out onto a serving dish. Serve immediately.

15. SPICED TURMERIC RICE WITH LAMB

(DUMBA KO MASU SANGA MASALDAR BHAT)

10 PORTIONS

Ingredients

Rice                                                                        1.6 kg

Lamb (lean and boneless)                                   800 g

Onions                                                                   200 g

Oil                                                                         200 ml

Yoghurt                                                                 125 ml

Tinned milk or Single cream                            125 ml

Cashew nuts                                                        100 g

Almonds                                                                50 g

Pistachio nuts                                                     100 g

Ginger                                                                   25 g

Garlic                                                                4 cloves

Cayenne pepper                                                  3 g

Turmeric                                                              10 g

Cumin seed                                                           5 g

Cinnamon stick                                                1x3 cm

Cloves                                                                      8

Peppercorns                                                         3 g

Cardamon                                                             3 g

Mace pinch

Nutmeg pinch

Chicken stock                                                     1 ltr

Water                                                                    1 ltr

Salt

Method

1. Pick and wash the rice.

2. Peel and shred the onions.

3. Peel and finely chop the garlic and ginger.

4. Blanch the almonds then cut them into slivers.

5. Cut the lamb into 15 mm dice.

6. Bring the water to the boil, rain in the rice, add salt and cook for 10 minutes. Drain and put the rice aside.

7. Mix the yoghurt and cream together.

8. Whisk the turmeric with ¾ of the stock.

9. Heat half of the oil to a blue haze, add the onions and fry to a golden brown. Remove the onions from the oil and allow to drain.

10. Add the various nuts and raisins to the oil and fry to a golden brown. Remove from the oil and allow to drain.

11. Add the ginger, garlic, cumin and cayenne to the oil (add more oil if required), fry for 1 minute stirring constantly.

12. Add the lamb and salt and cook over a fierce heat until the meat is lightly browned on all sides.

13. Add the cinnamon stick, cloves, peppercorns, cardamon seeds, mace, nutmeg, the stock and the yoghurt and cream mixture stirring constantly.

14. Reduce the heat, cover with a lid and cook for 15 minutes. Remove from the heat and allow to rest for 5 minutes. Transfer the lamb and cinnamon stick to a clean bowl and retain the cooking juices.

15. Preheat the oven to 190°C.

16. Oil the bottoms of deep baking dishes then spread half of the rice between the dishes ensuring the bottoms are covered. Pour on half of the stock and turmeric mixture.

17. Spread half of the meat on the rice laying the cinnamon in the centre of meat. Add the rest of the rice, level off then spread the remaining meat on top.

18. Mix the remaining stock and turmeric mixture with the cooking juices from Stage 14.

19. Pour over the meat and rice then cover with foil crimping the edges firmly. Cover with a lid bake in an oven at 200°C for 30 minutes until the lamb is tender and most of the liquid has been absorbed.

20. Turn out onto a serving dish and garnish with the fried onions, cashew nuts, almonds, pistachio nuts and raisins.

16. TURMERIC RICE WITH MINCED LAMB (K1,A

SANGA BESAR KO BHAT)

10 PORTIONS

Ingredients

Rice                                                                 1.6 kg

Lamb (lean and boneless)                            800 g

Onions                                                            400 g

Oil                                                                    25 ml

Cumin seed                                                     10 g

Turmeric                                                          20 g

Coriander                                                         25 g

Fennel seed                                                      20 g

Chicken stock                                                  2 ltr

Salt

Method

1. Whisk together half of the turmeric and the chicken stock.

2. Peel and finely chop the onions, wash and finely chop the coriander.

3. Mince the lamb through a coarse plate.

4. Pick and wash the rice and cook it in boiling salted water for 10 minutes; drain and put aside.

5. Heat half of the oil to a blue haze, add the onions, cumin seed and salt and fry until the onions are cooked but not coloured. Add the remaining turmeric and cumin powder and fry for a further 1 minute.

6. Add the lamb and fry until all traces of blood have disappeared. Remove the pan from the heat and stir in the coriander.

7. Heat the remaining oil in a fire proof dish. Add the fennel seeds and rice and stir until evenly coated with oil. Remove the dish from the heat.

8. Put two thirds of the rice on one side and spread the remainder evenly over the base of dish. Add half of the meat then half of the remaining rice. The remaining meat is now added followed by the remaining rice.

9. Pour the chicken stock down the sides of the dish, bring to the boil. Cover with a tight fitting lid and bake in an oven at 200°C for 30 minutes.

10. Remove from the oven and serve immediately.

17. VEGETABLE PULAO (SABJI KO PULAO)

10 PORTIONS

Ingredients

Rice                                                              1.6 kg

Oil                                                                 75 ml

Green pepper                                                75 g

Potatoes                                                        100 g

Peas                                                                 75 g

Carrots                                                           75 g

French beans                                                 75 g

Onions                                                           200 g

Turmeric                                                         25 g

Bay leaves                                                         3

Cardamon seeds                                             5 g

Water                                                               2 ltr

Cloves                                                                 5

Salt

Method

1. Pick and wash the rice.

2. Wash the green peppers, remove the seeds and pith and cut into 15 mm dice.

3. Wash and peel the carrots and potatoes. Cut the potatoes into 15 mm dice and slice the carrots 5 mm thick.

4. Wash and trim the beans, cut them into 25 mm lengths.

5. Peel and finely chop the onions and fry in the oil until golden brown. Remove from the oil and keep warm. Repeat for each vegetable.

6. Add the spices to the oil and cook until the cloves rise to the surface.

7. Add the rice and cook for 3 minutes. Pour on boiling salted water and boil until the water has almost completely evaporated. Mix in all the fried vegetables except the onions.

8. Cover with a lid, turn off the heat and allow to cook in its own heat.

9. Garnish the surface of the rice with the fried onions for service.