Tag Archives: Rice

Fish Biryani

Fish biryani is not a delicacy but just another version of Biryani. After combining 4 recipes; 2 from my family, 1 from YouTube and 1 from a friend, and adding some of my own ingredients, I came up with my very own recipe which I am sharing with my Ayesha’s Kitchen family. This recipe is extremely easy, quick and yum if you follow whatever is written below…..

Ayesha’s Kitchen

Ingredients:

FOR FISH KORMA

  • 500 gms boneless fish cut into 3 finger sized chunks (I used gummy in Australia, you can use any fish which is not flaky) I like using gummy for my curries, soups & gravies as it does not have any strong odor and it does not break while cooking. My second favorite for this kind of cooking is Barramundi. Barramundi does not break as well but has a good fishy odor which I like.
  • 2 tbspns yogurt
  • ¼ cup lemon juice
  • 2 tbspns chopped coriander & mint
  • 1 tspn freshly crushed ginger, garlic & green chilli
  • A generous pinch of salt (to taste)
  • 1 tspn red chilli powder
  • A generous pinch of carom seeds (ajwain)
  • A generous pinch of caraway seeds (shahi zeera)
  • 1 tspn cumin seeds
  • ½ tspn paprika
  • ½ tspn turmeric
  • 1 tspn coriander powder
  • A generous pinch of amchur powder
  • A pinch of sugar
  • 1 tson garam masala (1 big cardamom, 2 green cardamoms, ½ tspn fenugreek leaves, a piece of cinnamon, 3 cloves, 4 peppercorns, a piece of mace and a dash of nutmeg)

FOR BIRYANI

  • ½ cup oil
  • 1 medium sized onion (sliced)
  • ½ cup fried onions
  • 4 – 5 lemon slices
  • 2 tbspns chopped mint & coriander
  • 2 sprigs of dill
  • 1 tomato
  • Water + 1 tbspn salt + 1 star aniseed + 3 cloves + cinnamon + 1 big cardamom + 2 small cardamom to boil rice
  • 2.5 cups basmati rice
  • Few curry leaves
  • 1 tspn ghee
  • Few drops yellow food colour
  • 1 tspn freshly crushed ginger, garlic & green chilli

Method:

  1. Combine all the spices given for fish in a bowl and add ginger, garlic and chilli paste along with lemon juice.
  2. Apply this paste to fish chunks and keep aside to marinate for 15 minutes.
  3. Meanwhile cut the veggies, soak the rice and put a pot on stove with water, salt, spices& dill sprigs to boil.
  4. Once the water starts boiling, add soaked rice and cook until the rice are 90% done.
  5. Add 2 tbspns of yogurt to the marinated fish and mix. (We add yogurt to fish 10 minutes before cooking so the fish does not break in the curry)
  6. Drain the water and keep the rice aside.
  7. In another pan, heat some oil and fry onion. Add crushed ginger, garlic & chilli to it and saute’ until the onions are golden. Add tomatoes & curry leaves and cook on medium heat until the tomatoes are done. Add a splash of hot water if needed.
  8. Reduce the flame to low and add fish chunks to masala in a single layer and cook covered for 10 minutes. Flip the side and cook for further 5 minutes.
  9. In the rice boiling pot, lay a layer of par boiled rice, then lemon slices, chopped coriander and mint and half of the fried onions, then fish masala, then rice and then another layer of lemon slices, chopped coriander and mint and the remaining fried onions. Splash some yellow food colour, add some ghee on top and cook for 10 minutes on low heat.
  10. Take off the lid and gently mix the biryani with a straight spoon or a spatula. Let it rest for 5 minutes with lid open and then take it out onto your serving dish and serve hot.

Ayesha’s Kitchen

White Mutton Pulao

White mutton pulao is my recipe for my twin nephews. They love the boti in it ❤

Ayesha’s Kitchen

Ingredients:

  • 3 cups Basmati rice (soaked 30 mins before use)
  • 1 kilo mutton with bone (ideal is chops)
  • 1.5 large brown onion (sliced thinly)
  • 2 cloves of garlic (smashed roughly)
  • 1 tspn ginger paste
  • 1 tspn garlic paste
  • 2 green chillies
  • 4 cloves
  • 1 tspn coriander seeds
  • 2 large cinnamon sticks
  • 2 small cardamoms (lightly smashed)
  • 5 to 6 peppercorns
  • A small piece of mace and nutmeg
  • Salt to taste
  • 1 tbspn cumin seeds
  • ¼ cup oil & 2 tbspns full of ghee

Method:

  1. In a pot put mutton, 1 litre water, half of the onion, green chillies, smashed garlic, cinnamon, cloves, peppercorns, coriander, mace, nutmeg and cardamom and cook until mutton is 100% done. Strain the mutton and take out all the whole spices from it and keep the stock aside.
  2. In a separate thick bottomed pot, heat oil and ghee and add rest of the onions and fry until they are golden. Now add ginger and garlic paste and fry for further 1 minute.
  3. Add mutton and fry for 5 minutes on medium heat. Add 6 cups of stock and bring it to a boil. Now add soaked rice in the stock and cook until very less water remains. Cook on low heat with the lid on for 10 mins or until all the water evaporates.
  4. Take off the lid and move the rice a bit. Keep it open for sometime and the serve hot.

Shahi Khoya Firni/ Shahi Mawa Firni

Shahi Khoya Firni/ Shahi Mawa Firni is my favourite dessert. If you know me, I dont drink milk but I can definitely eat milk in this form 😀

Ayesha’s Kitchen

Ingredients:

  • 2 litre full cream milk
  • 1 cup rice flour (mixed with 2 cups lukewarm milk)
  • 1 tbspn cardamom powder
  • 1.5 cups raw sugar
  • Few drops of kewra
  • 1 cup crumbled khoya (2 cups full fat powder milk, 1 cup full cream, 1 tbspn sugar and a pinch of cardamom powder mixed and microwaved for 4 minutes. Cool down for 10 minutes and crumble with hands)
  • Almonds and pistachios for garnishing
  • 1 chandi ka warq (silver edible foil)

Method:

  1. Make khoya according to the instructions given above.
  2. Mix rice flour, cardamom powder and kewra with milk. Avoid lumps and keep aside until needed.
  3. Boil milk in a thick bottomed, non-stick pot and add sugar. Stir well.
  4. Give milk and rice flour mixture a stir before adding in the milk and then add to the milk with constant stirring.
  5. Cook on low medium heat with frequent stirring until the milk gets to a thick paste consistency. Add half of the khoya, give a gentle last stir and remove from flame.
  6. Let it cool for 30 minutes in the pot.
  7. Transfer into the serving dish, cover it with a cling wrap with wrap touching the firni to avoid the film that comes of the milk dishes. Refrigerate for atleast 4 hours.
  8. Take off the wrap, tidy up the dish and garnish with the left over khoya, nuts and chandi ka warq.
  9. Serve.

 

Shrimp Fried Rice (Thai Style)

If you have got everything prepared, this recipe takes less than 7 minutes to cook perfect Shrimp Fried Rice, of course Thai style. What makes Thai fried rice different from other Asian fried rice is the onions we put in the beginning, Thai sweet chilli sauce to give it a bit of sweetness and the chilli paste which is made in a special way. In Bangkok, I like Shrimp fried rice from 2 places,

1. Mango Tree Restaurant at Suvarnabhumi International Airport and
2. Took Lae Dee food KIOSK at food town near Sukhmvit Road. Now the best things about this KIOSK are it is 24/7, always full, cheap, have all day breakfast and they cook live in front of you using quality fresh ingredients. So the cooking and cutting station is in the middle and it is surrounded by an oval shaped common table with hi chairs for customers. everything is cooked live and served directly from the wok. So I saw the lady making my order and from there I got this recipe which I am sharing with you.

Ayesha’s Kitchen

Ingredients:

  • 2 cups Boiled thai jasmine rice (refrigerated for 1 hr atleast)
  • 1 carrot cut into mini dices
  • 3 spring onions (green part, chopped)
  • ½ onion (sliced)
  • 2 eggs, whisked
  • ¾ cup boiled peas
  • 200 gms raw, peeled shrimps
  • 1 tbspn vinegar
  • 3 tbspns soy sauce
  • Chilli paste (1tbspn red chilli flakes, 1 tbspn oil, 1 tbspn vinegar – mixed together for 1 hr)
  • 1 tbspn thai sweet chilli sauce
  • 4 tbspns cooking oil, 1 tbspn sesame oil
  • Salt and pepper to season

Method:

  • Heat oil in a wok and add prawns and onion, cook until they are translucent and add whisked eggs and cook until they are scrambled and 80% cooked.
  • Now add all the veggies (except spring onion) and stir fry. Add rice, salt, pepper and all the sauces and stir fry on high flame until the rice gets caramelized. Throw in some spring onion and serve.

Mutton Yakhni Pulao

There are many ways of making Mutton Pulao but this is my very own recipe and whenever i make it everyone loves it. The tender pieces of mutton and aromatic basmati rice cooked in mutton stock and spices gives a very mild and royal taste to this dish.

Pilav or Pulao is originally the feed of Mughal emperors so it has to be royal. My trick of making the perfect rice is adding 1 cup less stock than required, this keeps the rice in shape and dont overcook them. The meat is cooked 90% in yakhni and 10% in the process of making pulao. This prevents the meat from getting mixed in the pulao.  If you have chosen the best kind of meat (20% fat and 80% lean), the best of Basmati rice and spices, and cooked everything to perfection, and added everything at the right time, then there is nothing better than this. ❤

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

FOR YAKHNI

  • 2 kilo mutton (goat meat with bone) (cut into curry pieces) (leg or chop)
  • 1 large onion (cut into 6 pieces)
  • 1 whole garlic (cut into two parts)
  • 6 green chillies
  • 1 tbspn freshly crushed ginger
  • 1 tspn pepper corns
  • 1 tspn cloves
  • 4 large cardamom
  • 4 green cardamom
  • 1 large piece of cinnamon
  • 1 tbspn cumin seeds
  • 1 tbspn coriander seeds
  • 1 tbspn fennel seeds
  • 1 piece of mace
  • 1 nutmeg (cracked)
  • 1 Bay leaf
  • 9 cups of water
  • Salt

FOR PULAO

  • 4 cups basmati rice soaked in water
  • 1 cup oil
  • 1 large onion (sliced)
  • 2 tbspns crushed ginger garlic
  • 2 tomatoes chopped or 3 tbspns yogurt
  • 1 tspn red chilli powder
  • 1 tspn coriander powder
  • 1 tspn garam masala
  • 1 tspn cumin seeds
  • 2 big cardamoms
  • 2 pieces of cinnamon
  • 4 cloves

Method:

  • In a cooking pot combine all the ingredients for stock/ yakhni and cook covered. If using pressure cooker cook for 1 hr, if using normal cook pot cook for 2 hours.
  • Remove the lid carefully and check if the meat is 90 percent cooked.
  • Heat oil in a separate pan and fry onions until they are brown. Add ginger and garlic and fry further for a minute. Take out the meat pieces from the stock and add them to the onions and fry. Add all the whole spices and other spices and mix. Add yogurt or tomatoes and let it cook covered for 15 minutes. Add a splash of stock whenever needed and let it simmer.
  • When the masala is cooked add 7.5 cups of stock (strained) and bring it to a boil.
  • Add soaked rice and cook on medium high heat. When rice starts soaking yakhni and very little yakhni remains, place a griddle (tawa) under the cooking pot, cover the cooking pot and cook for 15 minutes on low heat.
  • Open the lid and gently stir the pulao and serve hot with raita and salad.

Chicken Saver Pulao

A delicacy of Islamabad, Pakistan, famous among all Pakistani around the globe, Saver Pulao has a unique Spicy flavour and aroma but its very mild and extremely flavorful. Apart from deep frying the chicken and some spices, it is as simple as normal pulao.

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 1.5 kg chicken cut into Pulao cut
  • 3 standard cups rice
  • 7 cups water
  • 2 tbspns fresh ginger juliennes
  • 1 large onion (sliced)
  • 2 large tomatoes
  • Some chopped green chillies
  • Some green chillies
  • Salt to taste
  • 1 cup oil (for pulao)
  • Some oil for deep frying the chicken

GARAM MASALA FOR STOCK

  • 2 tbspns saunf (fennel seeds)
  • 2 tbspns coriander seeds
  • 1 bay leaf

GARAM MASALA FOR PULAO

  • 1 tspn zeera (cumin seeds)
  • 2 -4 cloves
  • A piece of cinnamon
  • 2 black cardamoms
  • 2 green cardamoms

Procedure:

-Soak the rice for 30 minutes.

-Meanwhile, In a thick bottomed pan, put chicken pieces, garam masala for stock, salt and water and boil until the chicken is 75% cooked (changes the colour and remains in shape) and smells like spicy stock.

-Take out the chicken pieces from the stock and deep fry until they are light golden. Then keep aside till needed.

-Strain the stock and discard the residue. We will need 6.5 cups of this stock for 3 cups of soaked rice.

-Now in a separate pan (deep and good for cooking rice), heat oil and fry onion. When they start getting the colour, add ginger juliennes and Garam masala for pulao and fry until the onion gets golden brown.

-Now add tomatoes and cook on medium high flame until they are soft. Now add fried chicken and mix. Cook uncovered until the tomatoes are mashed up.

-Add the stock and bring it to a boil. Then add the soaked rice (after taking out the water they are soaked in already) and give it a gentle stir. When the rice starts to absorb water cover it with the lid and cook on low heat until the rice is done and no water remains.

-Serve hot with mint raita and salad.