Yakhni Pulao

Alot is happening in my life right now. I'm trying to find a place where I actually belong. I thought Oman was it, but as it dawns on me now, this country is a career suicide. As much as I love Oman (Things to-do when in Oman, coming up on the blog soon), I'm already thinking about moving. Not sure where, not sure when, but it will happen InshAllah (hopefully). *fingers crossed*

Any type of aromatic rice used to be a comfort food for me when I was young. I remember my mother making this (she is one of the best cook in the world!) with shaami kababs and raita. This is totally her recipe and how she makes it. Rough estimate of ingredients, no hard and fast rule and no limitations, that how I cook. Whats the fun in everything thats been set on stone, right?

For this recipe you'll need:

(For the Stock):

500 grams of Beef or Mutton with bone (I used beef)

1 medium Onion

1/2 inch piece of Ginger

5-6 cloves of Garlic

5-6 Cloves

5-6 Black peppercorn

2-3 Black Cardamom

1 Star Anise

2 sticks of Cinnamon

1-2 Bay leaves

1/2 tsp of Cumin

1 tsp of coarsely crushed Coriander Seeds

Some dried chilies (optional)

Other Ingredients:

1.5-2 cups (regular measuring cup) or approx 350-400 grams of Basmati Rice

1 Medium Onion, sliced

250 grams of Yogurt

1 tsp of Ginger Garlic paste

1/2 tsp Cumin

1/2 tsp of Garam Masala Powder

Salt to taste

1/2 tsp of Ground Black pepper

4-5 Green Chilies, roughly chopped

Fried Onion (optional)

Start by adding Onion, Garlic, Ginger, Cinnamon, Peppercorns, Black Cardamom, Green Cardamom, Cloves, Cumin, Coriander seeds, Bay leaves and some dried Chilies in a deep pot.

Add beef/mutton

Add water so that the meat is fully covered.

Cook on low till the meat is cooked through, about 1.5-2 hours.

Take out the meat and strain and reserve the stock to use later.

Whip yogurt with Cumin, Ginger Garlic paste and Garam Masala powder. Keep aside.

Brown onion in 4-5 tbsp of oil than add cloves, peppercorn, cinnamon and cardamom.

Add beef/mutton..

yogurt mix, salt, ground black pepper and roughly crushed green chilies

Cook till all the water from the yogurt evaporates and oil is released. 

Add reserved stock (double the amount of rice used, I used 1.5 cups of rice, so 3 cups of stock). If you have less stock, just add water to compensate. Bring to the boil.

Add Rice and cook covered on medium flame till the water is almost dried. Than cook on low with a flat 'tawa' underneath the pateeli for 20 minutes.

Uncover and marvel at the aroma that would hit you in the face.

Sprinkle with fried onion and coriander.

I had this yummy pulao with Potato cutlets (recipe here), salad and raita.

Chickpea Pilaf {Channa Pulao}

I love simple, flavorful food and this is exactly what this is. 

Simple, sada, ghar ka khana. 

You'll need

1 tin of pre-boiled Chickpeas / 200-250 grams of boiled Chickpea

1 1/4 cup of Rice

1 small Onion

1 tsp Ginger Garlic paste

2 Green Chilies

a few Mint leaves

250 grams of Yogurt

Salt to taste

1/2 tsp of Red Chili Powder

1/4 tsp of Garam Masala

Fry onion till golden brown.

Add ginger garlic paste. Fry till fragrant. 

Add mint leaves, green chilies and all the spices.

Now quickly add yogurt.

Saute till it gets saucy.

Add chickpeas and fry for 5 minutes.

Add water, almost double the amount of rice. I used 2 and 1/4th cup of water.

Add rice when the water starts to boil.

Cook on medium flame till the water almost evaporates but still just a little bit left. Put on dam for 10 minutes (with tawa at the bottom)

Serve

Enjoy

Potato Pilaf {Aloo Waley Chawal)

Hey everyone!

I know its been a long time since I've posted anything here. We were busy moving to a different house. the last month and a half has been pretty hectic to say the least!

Between all the shifting, unpacking and organizing; I have started making cakes too. Check them out!!

So back to today's recipe.

Potato Pilaf ; or 'Alo waley Chawal' as we call it; was something that we used to have quite often when we were kids. I remember my mother making this for us and serving this with yogurt or pickles. So good!

But as we got older, this pilaf sort of went on the back burner, we stopped having it as often as we used to.

But this is an ultimate comfort food for me. 

Its really easy and so quick to make too!!

There are a lot of different ways to make it, I'm sure every Pakistani home has their own version, I'm sharing how I make it ! (a little twist to my mother's recipe)

This recipe is for 1 serving only (as I made it for myself only), you can multiply the recipe as per your requirement.

You'll need:

1/2 cup of Basmati Rice

1 Potato peeled and cut in cubes

1 small Onion, chopped

1-2 Green chilies

3-4 Curry Leaves

1/2 tsp of Red Chili Powder

Salt to taste

a pinch of Turmeric

1/4 tsp Cumin (Zeera)

1 small Tomato, chopped

Heat oil in a deep pan, Add onions, green chilies, curry leaves and cumin.
Cook till the onions are golden brown.

Add the spices with a little water to prevent burning. Stir for 10-12 seconds.

Add tomatoes and cook covered on low flame till the oil is released and the tomatoes are tender.

Add potatoes. Cook till the potatoes are half done.

now pour in water (double the amount of rice. I used 1/2 cup of rice, so I added 1 cup of water)

Check and adjust seasoning at this stage.

When the stock comes to a boil add your rice.

Cook on medium heat till almost all the water evaporates and the rice gets puffed up.

Then put on dam at very low flame for 10 minutes.

Take out and serve with Salad and Mint raita!

Roast Chicken with Arabic Rice

I love nice juicy chicken, which i think is hard to do (i've messed up a few times as well). No one is a fan of dry rubbery chicken.

This recipe lets you enjoy super juicy chicken and its really easy to make.

The secret to this is to leave the skin on, it prevents the chicken from drying out in the oven.

Ingredients:

(For Marination)

1 whole Chicken (mine was about 1 kg)

3 tbsp of Yogurt

Salt to taste

1/2 a bunch of Coriander

1/2 a bunch on Mint

3-4 Green Chilies

1 tsp Cumin

2 tsp Red Chili Powder (adjust according to taste)

1 tsp Chaat Masala

1 tsp Garam Masala Powder

1 tbsp Ginger Garlic Paste

Juice of 2 lemons.

(For Arabic Rice)

2 cups of Rice (soak in water for 30 minutes)

1 chopped Onion

1/2 tsp Ginger Garlic Paste

1 chopped Tomato

2 tbsp Tomato Paste

2-3 Cloves

3-4 Black Peppercorns

1 stick Cinnamon

1 Bay Leaf

Salt to taste

1/2 tsp Red Chili Powder

a few drops of Yellow Food Color

Clean the chicken from inside and out. You can remove the skin but i recommend against it. The skin will keep the chicken moist and juicy.

Blend the ingredients for the marinade together.

Marinade chicken for at least 2 hours. (For best results leave overnight)

Fill the cavity of the chicken with the peel of the lemon you juiced and a few cloves of garlic.

Place the chicken on a bed of sliced onions on a baking sheet.

Cover the pan with aluminium foil and bake at 200 degree centigrade for 40 minutes. 

Remove the foil and bake uncovered at 220 degree centigrade for another 25-30 minutes.

Check the thigh portion, take out if the juices run clear.

For The Rice:

Add chopped onion to a tablespoon of oil. When transparent add gingergarlic paste, clove, black peppercorn, bay leaf and cinnamon. When fragrant, add tomatoes...

..tomato puree, salt and red chili powder. Mix and cook for a minute.

Add Rice. Mix. and cook for a minute.

Than add water (double the amount of rice) cook on medium heat till the water evaporates. Than put on dam on very low flame for 10 minutes.

Serve with roast chicken.

Enjoy!