NOT-SOPLAIN RICE
1
cup basmati rice
1
tbsp vegetable oil
1/2
tsp salt
1 1/2 cups
water
optional
2
cloves
2
pods cardamom
1
bayleaf
1 medium
onion, sliced
• Wash the rice
in several changes of water and leave to soak in water for 30 minutes to an hour.
Drain the rice
well.
• On a medium
stove setting, heat the oil in a heavy pan or pot. If you are not using the
optional
ingredients,
skip to the next step. Add the cloves, broken cardamom pods, and bay leaf and
fry
for a minute.
Add the sliced onions and fry until the onions start to turn translucent. (4-5
mins).
• Add the rice
and stir for 2 to 3 minutes. Try to coat as much of the rice in the oil as
possible.
• Add the water and salt and cover.
Lower heat to low and cook for 25-30 minutes.
NUKED RICE
2
cups basmati rise
1
tsp cumin seeds
1
tsp coriander powder
1/2
tsp salt
3
3/4 cups of water
• Wash the rice
in several changes of water. Drain. Put the rice in a microwave safe dish and
add
the water.
• Cook the rice
in the microwave on high for 10 minutes without a cover.
• Add the rest
of the ingredients and stir. Cook for another 6-8 minutes, until the water has
evaporated.
SABZI PULLAO
2
cups rice
3
tbsps vegetable oil
1
tsp salt
1/4
tsp garam masala
3
cups water
1
small onion thinly sliced
1/2
tsp peeled and grated ginger
6
oz. mushrooms or frozen vegetables
• Wash the rice
in several changes of water and leave to soak in water for 30 minutes. Drain
the
rice well.
• Chop the
mushrooms into 1/8 inch slices. If using frozen vegetables, rinse in cold water
and
drain well.
• On a medium
stove setting, heat the oil in a heavy pan or pot. When the oil is hot put in
the
onions and stir
fry for about 2 minutes or until the edges begin to turn brown.
• Put in the
mushrooms or frozen vegetables and stir for 2 minutes.
• Add the rice,
ginger, garam masala. Saute the rice for 2 minutes.
• Add the water
and salt and cover. Lower heat to a low setting and cook for 25 minutes.
• Turn off the
heat and let the pot sit, covered for 5 minutes before serving.
BIRYANI
1
lb boneless meat (chicken/lamb),
cut
in 1 inch strips
2
cups rice, washed and drained
5
cloves garlic
1
inch piece of ginger
5
dried red chillies
2
medium onions, sliced into rings
2
medium tomatoes, diced
5
mint leaves
pinch
of saffron (optional)
3
large potatoes, peeled and diced
1/2
tsp turmeric powder
3
tbsp butter
3
pods cardamoms
3
cloves
2
inch stick of cinnamon
salt
to taste
• Make a paste
of the garlic, ginger and chillies in a food processor.
• Saute the
onions in the butter until golden brown, about 5-7 minutes. Remove the onions,
and
put them aside.
• Put the
ginger-garlic-chili paste into the same pan used above and saute for 3-4
minutes. Add the
meat and saute.
Lamb should be sauted for about 7-8 minutes, while the chicken will take about
4-5 minutes. The
meat should be about half cooked at the end of this step
• Add chopped
tomatoes, cloves, cinnamon, cardamoms, turmeric, mint leaves and salt and saute
for 2 minutes.
Add a little water and cook until the meat is almost cooked.
• Now add the
rice and potatoes. Add the rest of the water and simmer covered, on a very low
flame for 15-20
minutes, until the rice is cooked.
• Serve hot,
garnished with the fried onions.
1/4
cup peanut oil
4
large shallots, finely chopped (or 1
medium
onion finely chopped)
2
medium onions, thinly sliced
1
tsp paprika
1/2
tsp cayenne pepper
2
tbsp soy sauce
1
tbsp ketchup
1
tbsp brown sugar
1/2
tsp salt
6
cups cooked long grain rice, cooled
1
tbsp grated fresh ginger
1
tsp minced garlic
1/2
tsp shrimp paste (optional, but
worth
it)
2
dry red chiles (soaked in a cup of
water)
1/2
tsp ground coriander
1/2
tsp ground cumin
1
pound small to medium shrimp,
shelled
10
small white mushrooms, halved
through
cap and stem
1
cucumber, peeled and thinly sliced,
crosswise.
• Preheat the
oven to 250 degrees and place a large ovenproof platter inside to warm.
• In a wok, heat
2 tbsp of the oil over moderately high heat until hot. Add the shallots,
paprika and
cayenne and stir
fry for 1 minute.
• Stir in the
soy sauce, ketchup, brown sugar and salt and cook until the shallots are
completed
softened, about
4 minutes.
• Stir in the
cooked rice and toss until the rice is well coated and hot. Remove platter from
the
over and spoon
the fried rice into the platter. Return the platter to the oven to keep warm.
• In a large
skillet, heat the remaining oil over moderate heat until shimmering. Add the
onions
and cook for 2
minutes, stirring occasionally. Add the ginger and garlic and cook until the
onions are
translucent, about 3 minutes longer.
• Stir in the
shrimp paste and red chiles. Spread the shrimp paste against the bottom of the
pan
with a spatula
and cook, stirring until the pungent aroma of the shrimp paste mellows, about 1
minute. Stir in
the coriander and cumin.
• Add the shrimp
and stir fry until they start to turn pink about 3 minutes.Stir in the
mushrooms
and cook for 2
minutes longer. Remove the platter from the oven and spoon the shrimp and
mushroom mixture
on top of the rice.
• Garnish with
the cucumber slices and serve at once.
2
1/2 tbsp butter or margarine.
1
1/2 cups chopped onions
1
cup chopped celery
3/4
cup chopped green bell peppers
2
bay leaves
2
tbsp plus 1 1/2 teaspoons Cajun Magic Seafood Magic (do not substitute)
1
1/2 tsp minced garlic
4
cups peeled and chopped tomatoes(about 4 medium size)3/4 cup tomato sauce
2
cups chicken stock or bottled clam Juice
1/2
cup chopped green onions
2
cups uncooked rice (preferably converted)
1
pound peeled crabmeat, crawfish or firm-fleshed fish fillets (cut into
bite-sized pieces), or any combination of these that equals one pound
1
1/2 dozen oysters in their liquor(medium size oysters)
1
1/2 dozen peeled medium shrimp (about 1/2 pound) OR substitute 1 1/2 lbs.
Deboned chicken for all the seafood.
• Melt the chicken fat in a two
quart saucepan over medium heat. Add the onions, celery, and Bell
peppers; saute until tender but
still firm, about five minutes, stirring occasionally and scraping
the pan bottom well.
• Add the bay leaves, Cajun Magic
Seafood Magic and garlic; cook about three minutes, stirring
constantly and scraping the pan
bottom as needed. Add the tomatoes and cook about seven minutes,
stirring frequently.
• Add the tomato sauce; cook
about seven minutes more, stirring fairly often. Stir in the stock and
bring to a boil.
• Stir in the green onions and
cook about two minutes, stirring once or twice. Add the rice, crabmeat,
crawfish, and/or fish and the
oysters and shrimp; stir well and remove from heat.
• Transfer mixture to an
ungreased 13 X 9 inch baking dish/pan. Cover dish/pan snugly with aluminum
foil and bake at 350 degrees F
until rice is tender but still crunchy, about twenty or thirty
minutes.
• Remove from oven. If you still
have liquid in the dish/pan bottom, let sit for a few minutes, still
covered, to allow rice to absorb
the liquid. Remove bay leaves and serve immediately. To serve,
mold rice in an eight ounce cup
and place two cups on each serving plate as main course or one
cup as an appetizer.
PAELLA
3
cups rice, washed
5
cups chicken broth
3
medium onions, sliced finely
6
tbsp olive oil
3
large ripe tomatoes, chopped
10
cloves of garlic, minced
1
tsp paprika
1/2
tsp saffron
1
lb. chicken breast, cut up in 1 inch strips
1lb.
firm fish (e.g. catfish, scrod, haddock)cut up into 1-2 inch pieces.
1
lb. medium shrimp peeked
1/2
lb. scallops
1
cup sliced mushrooms
2
red bell peppers, cubed.
1/2
cup white wine
1
tbsp tobasco sauce
• Simmer the rice in the chicken
broth under a cover until it is just tender, about 20 minutes.
Remove from heat and let sit.
• Saute the onion in 3 tbsp of
oil 2-3 minutes. Add tomatoes, garlic, saffron and paprika and simmer
for 20 minutes.
• In a separate skillet, heat the
rest of the oil and saute the chicken for a minute. Add the fish,
shrimp, mushrooms and peppers and
saute for 3-4 minutes. Make sure the fish doesn’t break up
too much.
• Pour the rice, the tomato
sauce, sauteed fish and vegetables into a large pot. Add the scallops on
the top and stir them in gently.
• Add the white wine and tobasco
sauce.
• Cook covered in the pot on very
low heat for 20-30 minutes or put the pot in the oven and bake
for 30 minutes at 400 F.
