Apricot and Rice Muffins

Apricot and Rice Muffins
Yield: 18 Servings
1 1/2 c Flour
2/3 c Whole Wheat Flour
1/3 c Rice Bran
1 T Baking powder
1 t Cinnamon
1 c Cooked, brown Rice
1 1/2 c Dried Apricots, diced
1/2 c Raisins
1/2 c Dried Prunes
1/4 c Walnuts, chopped
1 c No Fat Yogurth
2/3 c Maple Syrup
1/4 c Oil
1/4 c Eggsubstitute or
1 Egg, lightly beaten
In large bowl combine flours, rice bran, baking powder and cinnamon. 2.
Stir in rice, apricots, raisins, prunes and walnuts. 3. In a small
bowl, whisk together the yogurth, syrup, oil and egg. 4. Pour over dry
ingridients and fold together until just moistened. Do not overmix. 5.
Line 18 muffin cups with paper liners. Divide the batter amoung cups.
6. Bake at 350 F until edges and tops begin to brown, about 45 minutes.

Jollof Rice

Probably the most popular dish in West Africa, jollof rice is a one-pot dish to relish, offering something to tickle everyone’s taste buds. No one knows its origins but it gets its name from the Wolof language where it is known as ‘benachin’, meaning ‘one pot’. Jollof rice is bursting with different flavours which work together to produce the unique taste associated with this dish. Each region has its variation on this dish but the results are always the same – tasty!! Children will love the vibrant reddish-orange colour and with assistance, younger kids can make a ‘plate face’ using brightly coloured vegetables on a bed of jollof rice.
Serves:
8
500g rice (basmati or long grain)
400g plum tomatoes (fresh or tinned)
100g tomato puree
3 tablespoons vegetable oil
700ml stock or water
½ a sweet pepper
1 medium onion
1 bay leaf
2 cloves
¼ teaspoon crushed or finely chopped garlic or garlic paste
¼ teaspoon curry powder
¼ teaspoon dried thyme
White or black pepper to taste
Liquidize the tomatoes, onion and sweet pepper in a blender or food processor. Set aside.
Make a tomato-based sauce by gently heating a small amount of oil in a large saucepan. Add the tomato, sweet pepper and onion mix, cover and cook over a high heat for about 8 minutes. Add tomato puree as well as curry powder and all other spices/ seasoning (bay leaf, cloves, thyme etc). Cover and cook for a further 2 minutes stirring occasionally.
Add stock/water and bring to boil.
Add rice, cover and turn down heat. Allow to simmer over a low heat for about 15-20 minutes or until rice is cooked and tender. During cooking, check and stir occasionally ensuring there is enough liquid to cook the rice. This is to ensure that the rice does not burn. If there is not enough, make a small well in the middle of the rice and sprinkle a bit of water. Cover and cook till rice is done.
Serve with grilled chicken/fish or meat and brightly coloured steamed vegetables or a side salad. To save on time, fresh or frozen vegetables can be added to the pan towards the end of cooking and allowed to steam.
*Use water instead of stock if preparing this for children less than 12 months old and omit salt completely.

Chicken Tikka Biryani Barbeque Chicken Rice

Chicken Tikka Biryani Barbeque Chicken Rice

Ingredients: ½ kilogram Boneless Chicken (cut into 4 cm cubes) 1 tbsp. Heavy Cream A pinch of Saffron (Zaafran) 1 Onion (sliced) 1 tsp. Garlic Paste (Pisa Lehsan) 2 tbsp. Lemon Juice (Nimbu Arakh) 1 tsp. Salt ½ tsp. Black Peppers (Pisi Kaali Mirch) (grounded) 2 cups Basmati Rice 1 tsp. Salt 2 to 3 tbsp. Butter (Makhan) 2 Egg Yolks (beaten) ½ tsp. Black Pepper (Pisi Kaali Mirch) (Grounded) 1 tsp. Salt ½ tsp. Whole Black Peppercorns (Saabut Kaali Mirch) Cherry Tomatoes Method: Mix the marinade ingredients with the chicken. And set aside for 4 hours. Mix the saffron with the cream. Thread the chicken pieces onto a skewer. Brush the pieces with some of the saffron-cream mixture. Wash the rice and let it soak for 1 hour. Then cook the rice with salt in 5 cups of boiling water then drain. Mix the butter and beaten egg yolk and black pepper powder gently into the rice with a fork. Then the rice back on low heat. And let it cook for 4 to 5 minutes. Grill the chicken in a medium-hot oven for 8 to 9 minutes, or until tender, basting with the rest of the saffron-cream mixture. Then place rice on a platter And arrange chicken on skewers on top of the rice. Then garnish with the peppercorns and whole cherry tomatoes and serve.

 

Keema Biryani

Keema Biryani Recipe

Ingredients :
350 gm basmati rice
400 gm keema
3 tbsp dahi
1 large-sized onion (chopped)
1 tbsp ginger-garlic paste
100 gm ghee
½ cup milk
a few strands of saffron
1" piece of cinnamon
3-4 cardamoms
4-5 cloves
1 tsp red chilli powder
1 cup chicken stock
2 tbsp lime juice




Method :
Cook the rice in salted water till it is just half done.
Drain out the water and keep aside. Mix the saffron in milk and keep aside.
Mix the saffron in milk and keep aside.
Heat the ghee in a kadhai and add the chopped onion. Fry till it is translucent.
Add the whole spices and allow to splutter.
Mix in the minced meat and the ginger-garlic paste and fry for 6-7 minutes over a medium heat.
Once the keema is nicely fried and a fine aroma rises, mix in the curd and the red chilli powder and continue to cook over a low heat for another 3-4 minutes.
Put off the flame and keep aside.
Take an oven-proof dish with a lid and place a portion of the half-cooked rice at the bottom of the half-cooked rice at the bottom of the baking dish.
Cover with a portion of the prepared keema and sprinkle half of the saffron milk and half the quantity of the lime juice.
Cover with another portion of rice and repeat the layers for the keema, lime juice and saffron.
Top with the remaining rice.
Pour the chicken stock over the layered biryani.
Seal the top with the lid or with foil, and bake in an oven at low temperature for 15 minutes.
Ready to serve.

Anokhi Biryani

Ingredients:

chawal- kilo (namak dal kar boil kar len half dan)
gosht-1.1/2 kilo
lal mirch -1.1/2 tbsp
adrak+lehsan-2 tbsp
haldi-1/2 tsp
dahi-1.1/2 cup
oil-2cup
piyaaz-1
garam masala-1tsp
jawetri+jaifal-1tsp
aalu-1cup (boil kar k qube bana len)
shimla mirch-4
timatar-4
matar-1cup (boil kiye hue)
makai(corn)-1/2 cup (boil kiye hue)
hara dhaniya + podina-1 gathi
hari mirch-8(bareek kaat len)
choti elaichi pisi hui-1tsp

(3 tbsp m alag alag kar k tamaam sabziyan fry kar len.)

method:
oil garam kar k piyaaz braon kar k aadhi nikal len,phr us m gosht,lehsan+adrak,lal mirch,haldi dalkar bhon len phr us m pani dal kar ghost gala len,phr dahi dal kar bhon len,phr garam masala,jawetri+jaifal,choti elaichi dalen or tamam masala bhon len or us m se tamam oil nikaal len.
deegchi m pehly gosht masaly k sath dalen gy phr us p tamaam chawal phr us p braon hui piyaaz phr us p timatar,matar,makai(corn),aalu,shimla mirch,hara dhanya,podeena,hari mirch or jo oil nikala tha wo upar se dal den,zardy ka rang dalen or opar se cover kar k 1o min ka dam den.
lo g taiyar ho gai

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Kashmiri Pulao Recipe

Ingredients:
500gms Long Grain (Basmati) Rice
100gms Onion sliced vertically
5gms Cinnamon (dalchini)
5gms cardamom (Elaichi)
5gms cloves
a pinch of turmeric powder
1gm saffron (kesar)
10 ml Milk
20gms walnut
20gms cashew nut
1litre water
50gms oil
salt to taste


How to make kashmiri pulao:
Wash and soak rice.
Heat oil and fry onions till golden brown and remove.
Fry whole spices, turmeric powder, add rice and sauté.
Add half-saffron dissolved in little warm milk.
Add hot water and mix well.
Cook a little. Finish with remaining saffron and cook till grains are separated and done.
Garnish kashmiri pulao with fried onions, walnuts & cashew nuts.