Category Archives: Rice

Chicken Pullao

2 large Onions cut lengthwise
2 large Chilies cut lengthwise
2 c Basmathi rice (about 1
2 kg. (1 kilogram=2.2lbs)
1 large Tomato (cut into small pieces)
10-15 Coriander leaves
5 Mint leaves
1 clove Garlic
1″ piece Ginger
12 cup Coconut powder
3 teaspoons Salt
3-4 Cloves
2 Cardamom
1 Bay leaf
1″ Cinnamon stick
1 c Yogurt
2 tablespoons Butter
1 lb. Boneless chicken
1. Heat vessel with butter,  Fry bay leaves, cloves, cardamom and cinnamon,  Put onions and chilies in vessel and fry on low heat until onions turn brown,  Add ginger + garlic paste and fry until oil separates,  Add tomato and fry for 1 minute,  Add chicken + salt + yogurt and fry for one minute,  Add mint + coriander leaves,  Cover and cook until the gravy becomes semi-solid,

Cook rice in a separate vessel,  Put rice into chicken and mix (It is advisable to cook rice about ¾ ths and then let it cook with the chicken),  Remove and serve (Will serve about 4 hungry grad. students.)

Cucumber Raita

This is a delicious, cooling yoghurt dish excellent served with spicy curries together with rice and/or Indian breads.
Serves four.
Preparation time: 5 minutes.Cucumber Raita

  • 1 pt (570ml) plain yoghurt
  • 1 teaspoon salt
  • 4 inch (10cm) piece of cucumber
  • ½ teaspoon garam masala
  • Freshly ground black pepper

Put the yoghurt and salt into a bowl and beat with a fork until smooth.
Thinly slice the cucumber, place slices on top of each other and cut into strips. Now cut the strips into dice. Scatter over yoghurt.
Cover and refrigerate until required. Sprinkle on the garam masala and black pepper just before serving.cucumber-raita9
NB. Allow the yoghurt to reach room temperature before serving.




(Picture shows here not original)

Chicken Biryani

Chicken BiryaniServes four.
Preparation and cooking time: 10 minutes approx.

  • 1 lb (450g) cooked chicken
  • 2 tablespoon vegetable oil
  • 1 tablespoon cashew nuts finely chopped
  • 1 tablespoon sultanas
  • 4 cups pillau rice
  • 4 cups curry sauce
  • 1 teaspoon garam masala
  • 1 teaspoon chilli powder (or to taste)
  • ½ teaspoon salt

Divide each chicken piece into two smaller pieces and set them aside.
Heat the oil in a pan. When hot, put the nuts into it and stir around until they turn light golden in colour. Remove with a slotted spoon and spread them out on a plate lined with kitchen paper.
Drop the sultanas into the same hot oil. They will plump up in a second or two. Remove immediately and put them on the same plate as the nuts.
Now put the chicken pieces into the pan and stir. Turn down the heat to very low.
Warm the rice for about two minutes in a microwave oven. Add to the chicken.
Stir very gently to avoid breaking the grains. Heat for two or three minutes tossing the rice and chicken rather than stirring.
Put the rice and chicken in a serving dish and keep warm.
Pour the curry sauce into a clean pan and bring to a simmer. Stir in the garam masala, chilli powder, and salt.
Pour the sauce into serving dishes, sprinkle the biryani with the nuts and sultanas and serve.


(Picture shows here are not original)

Fried Rice

This is a tasty variation of a simple rice dish. Use half of the boiled rice from page 101 to create two different rice dishes in moments.
Serves two.
Preparation and cooking time: 5-10 minutes.Fried Rice

  • 2 tablespoon vegetable ghee
  • ½ small onion finely chopped
  • 1 cup basmati rice

Heat the ghee in a pan and fry the onion until just beginning to brown.
Warm the rice and add to the pan. Toss around in the pan for a minute or two. Serve immediately.


(Picture shows here are not original)