Tag: indian

Pilau Rice

  • 300g Bismati rice
  • 30g butter, ghee or sunflower oil
  • 1 large onion finely chopped
  • 1 cinnamon stick
  • 1 tsp cumin seeds
  • 6 cardamom pods, bashed (green)
  • 4 cloves
  • 2 bay leaves
  • 1/2 tsp ground curriander
  • 1/2 tsp ground turmeric
  • 500ml stock (chicken/veg)
  • pinch of salt to taste

chop and fry the onion. Add the spices and fry for a couple of minutes.

wash the rice, and add. fry for a couple of minutes and add the stock. boil for 10 minutes, add the butter and leave for 10 mins to rest.

add a knob of butter to finish, and fliff with a fork.

Chana Dahl

200g green lentils
2 onions, fine dice
1’thumb’ ginger fine dice or grated
2 cloves garlic paste
3 tomatoes, chopped
1tsp cumin
1tsp turmeric
1tsp garam masala
1tsp red chilli powder
salt to taste + green chillis (dealers choice)
handful of rough chopped coriander leaf

sweat the onions, add ginger, garlic, tomatoes, cumin & turmeric. Add the lentils and enough water to just cover them. cook for c30 minutes until the lentils are cooked (timing depends on the type of lentil).  You will need to add some water as you go, making sure the dahl doesn’t stick or burn.

when cooked, add salt to taste, maybe a splash of lemon/lime juice if needed. Once off the heat, stir in garam masala, coriander and green chillis – split length-wise.

Lamb Quorma

750g Lamb, trimmed and cubed
125g sliced onions
3 cloves garlic
2tsp ginger root, bruised and finely chopped
3 black cardamon pods
5 cloves
4cm stick of cinnamon
1/2tsp turmeric
2tsp ground cummin
2tsp ground coriander
2tsp red chilli powder
1 tsp garam masala
300ml water
150ml plain yoghurt
1 1/2 tsp salt
185g cream of coconut
125g canned chopped tomatoes
2tbls coriander leaves, chopped

Fry the onion, garlic and ginger, until the onion is soft, add the spices (except Garam masala).

Cook gently for about 20 minutes. 

Add the meat, increase the heat a little to cook off until the meat has a little colour. 

Add the water, and simmer for at least 40 minutes, longer for tough meat.

Add the coconut, tomatoes, salt and garam masala. 

Simmer until the sauce has reduced. Add the yoghurt and coriander leaves and serve!