3 bunches Spinach
1 Onion
1 tsp Ginger/Garlic paste
3 nos. Green Chilies
All spice powder (whole masala preferred)
1 cup Cottage Cheese (fried cubes)

2 tbsp Vegetable Oil
2 cups Rice (basmati)
1 no. Lemon
1 tsp. Cumin Seeds

Preparation:

Cook rice in regular way. Boil spinach, drain and make its puree. Heat oil in a pan and temper some cumin seeds with whole garam masala. Add and fry onions till it is light brown. Add ginger, garlic and chili paste in it and fry for another minute. Add spinach puree prepared earlier and cook till the oil separates. Season with salt and lime juice and cook for 2 to 3 minutes. Finally, fold this mixture nicely into the cooked rice. Add fried paneer cubes into the mixture and let it stand for 10 minutes before serving.

1 1/2 cups rice Pakistani basmati rice
1/2 cup moong daal
5 cloves
1 tsp black pepper
1 inch piece cinnamon stick
3 large cardamom
1 tsp caraway seeds
2 tsp salt
1 small onion sliced thinly
1/2 cup ghee or cooking oil

Preparation:

Put the rice and daal in a sieve and wash it thoroughly under running cold tap until the water runs clear. Soak in plenty of water for about 2 hours. Drain in a sieve and let it stand for a minute or two. Heat the ghee or oil in the heavy base pan and add the onions, stirring frequently fry to a pale golden color. Add the all spices, fry for 1 minute. Add rice, lentil and salt and level with a spatula. Add enough water to cover the rice by about 1 to 2 inches. (The amount of water depends on, how mushy the rice you want.) Cover with a tight fitting lid, reduce the heat and allow to cook for about 20 -25 minutes or until rice is very tender and mushy. Transfer it to a serving dish and add butter to it, butter will melt with the heat of the rice. Serve immediately.

1/2 cup rice
2 Cups of cold minced mutton
Mayonnaise dressing
1 head of lettuce
Whites of 3 hard boiled eggs

Preparation:

Cook the rice rapidly in boiling salted water about twenty minutes, drain and dry carefully in the oven; mix while hot with the meat which has
been moistened with a little of the dressing.Turn into small moulds and set away until chilled. Arrange nests of lettuce leaves on a salad dish,
turn each mould into one. Garnish with the whites of eggs cut in rings, and just before serving fill the centers with mayonnaise dressing,
the remainder being served in a separate dish.

Prawns 1/2 kilo
Oil 1 cup
Onion 1 medim size
Red chili 1 tab spoon
Turmeric 1/2 tea spoon
Salt to taste
Rice 1 kilo
Garlic + Ginger 2 tbsp
1 Egg
Tomato ketchup
Carrot
Capsicum
Peas
Cauliflower
Baby corn
Chili sauce
Soya sauce

Preparation:

First fry the onion in oil then add garlic and ginger fry for few minutes. Add chili, salt, turmeric cook 5 minutes till prawns get tender after that add all cut vegetables fry for 5 minutes. Add scrambled egg, chili sauce and soya sauce in last. Now add boiled rice in it and mix well and leave for stream 5 min its ready to eat with ketchup.

1 cup long-grain rice
4 boneless chicken breast halves, without skin
4 tablespoons butter
1/4 cup chopped red or green bell pepper, or combination green and red
1 clove garlic, minced
1 cup chopped onion
1/2 cup chopped sliced celery
1 can (14.5 ounces) tomatoes
1/4 cup raisins
3 tablespoons blanched sliced or slivered almonds
1/2 to 3/4 teaspoon curry powder
1/2 teaspoon dried leaf thyme, crumbled
salt and pepper
sliced or slivered almonds for garnish

Preparation:

Heat oven to 375°.
Cook rice with water as package directs, just until tender. Wash chicken and pat dry. Heat the butter in a large skillet; brown chicken on both sides; remove to a 2-quart casserole.

Pour off excess butter and add the bell pepper, garlic, onions, celery, tomatoes, raisins, almonds, and seasonings. Simmer the mixture for 10 minutes. Spoon the rice over the chicken then pour the sauce over all. Cover with foil and bake for about 25 minutes, or until chicken is tender. Garnish with almonds, if desired.

1 lb. Green Peas
1 lb. Rice Pakistani Basmati
8 oz Onion (Red)
8 oz Tomato
1 tsp Cumin Seed
1 tsp Cloves
3 Cinnamon Sticks
1 tsp Red Chili Powder
1 tsp Salt
8 oz Butter (or vegetable oil)
1 Tbsp Chicken base/or 1 knor chicken cube
3 cup Water

Preparation:

Gather ingredients. Coarsely cut onions lengthwise. Melt butter solids in a stockpot and put onions in and mix. When onions turn dark brown, add 3 cups water. Bring water to boil. Simmer for 5 minutes until water turns brown. Strain mixture through cheesecloth and remove all onions. Put water back in stockpot and bring to boil. Add peas, tomatoes, cumin seed, cloves, red chilies, salt & cinnamon sticks and simmer for 3 minutes. Make chicken stock from base/cube. Add Chicken stock and bring mixture to boil. Add rice. Water level should be 1 inch above rice. Add water if needed. Turn the heat to full. When the water is absorbed by rice, cover the pot and turn heat to low. Cook until el dente. (rice grains should be long and separable)

1 kg Mutton
1 kg Basmati rice
1 cup plain yogurt
1 tbsp red chili powder
2 tbsp Coriander powder
1/2 tbsp Garlic paste
1/2 Ginger paste
1 tbsp Mixed spices
Salt to taste
1/4 kg of dried apricots (soaked in water)
A bunch of fresh mint leaves (chopped)
6 green chilies
Lemon juice of 4 lemons
1 bay leaf
4 medium onions (chopped)
1/2 kg potatoes
4 Tomatoes
1/4 tsp yellow food color (soaked in 1/2 cup milk)
1 1/2 cup Dalda oil or any other cooking oil

Preparation:

Heat oil in a pan, fry onions till golden brown. Remove half of the onions and place on absorbent paper. Add meat, all of the spices, and the plain yogurt to the rest of the onion. Cook until water evaporates and meat is tender. Add potatoes, tomatoes, pulp of dried apricots, and green chilies. Cook on high heat for 5 minutes; stirring continuously, when done set aside. In a large pot add 12 cups water with salt, 3 green chilies, whole spices, and mint leaves. When water boils, add rice, parboil and strain. Put layers of rice and meat one by one with a last layer of rice on top. Add food color. Place pot on a griddle or tava and cook on high heat. When steam appears, lower heat for 10 to 15 minutes.

1 Teaspoon Granulated Sugar
1/4 Cup Fresh Chilled Coconut
1 Dash Of Salt
1 1/2 Cup Uncooked Jasmine Rice
15 oz Fresh Coconut Milk
1 1/4 Cup Cold Water
1 Teaspoon Cocoa [optional]
1 Teaspoon Nutmeg [optional]
1 Teaspoon Cinnamon [optional]
1 Teaspoon Vanilla Extract [optional]

Preparation:

The first step to this authentic Asian coconut dish is to combine the coconut milk, cold water, granulated sugar and course table salt in a large saucepan or skillet, stir until the sugar is dissolved. Slowly stir in the beautifully scented Jasmine rice. Bring that combination to a boil on medium-high heat. Reduce the heat to a very-low simmer. Cover the saucepan or skillet and cook an additional 20 minutes or until the liquid is absorbed and the rice is tender and fluffy. Serve with Coconut Shrimp. This dish is best eaten with new chopsticks.

Information:

Serving Size 6
355 Calories Per Serving
11 Grams Of Fat

2-1/2 cups basmati or jasmine rice
5 cups water
1/2 teaspoon salt or to taste
1/2 teaspoon pepper
1/3 teaspoon turmeric

Preparation:

In a large pan, combine all ingredients and bring to a boil. cover and reduce heat to low. cook until all liquid is absorbed, about 10-12 minutes. Remove from heat and fluff. Let stand about 10 minutes before serving.
Makes about 5 cups.

]]> http://www.heritage.com.pk/beyond-heritage/cuisines/rice/yellow-rice/feed/ 0 http://www.heritage.com.pk/beyond-heritage/cuisines/rice/singaporean-fried-rice/ http://www.heritage.com.pk/beyond-heritage/cuisines/rice/singaporean-fried-rice/#comments Fri, 13 Feb 2009 07:10:04 +0000 admin http://www.heritage.com.pk/?page_id=1211

2 cups Cooked rice, cooled
2 tbsp Carrots, finely chopped
2 tbsp Spring onions, chopped
2 eggs lightly beaten
1 tbsp Cooking oil
1 tsp Light soy sauce
2 tbsp Butter
2 tbsp Ready fried crispy garlic chips
Salt and sugar to taste
A dash of ground black pepper

Preparation:

Heat the oil and butter in a wok and fry the chopped carrots for 1-2 minutes.Push aside in the wok and add in the beaten egg, scramble until cooked. Stir in rice and add salt and sugar to taste. Combine in the fried chopped carrots. Fry until all the ingredients are well combined. Add in the fried garlic crisps and add a dash of ground black pepper to taste. Serve immediately while hot.

Note : If possible, cook the rice a day ahead and refrigerate it overnight. This makes the grains separate and the fried rice will not be so soggy.