Flavors & Spices of India: Rice

Recipe Of Persian Chicken And Saffron Rice (Tah Chin)

03:13

Rice is a staple food in Iran,and Iranians love to eat their rice with flavors in every layers.Tah Chin is a divine dish in which the rice is served upside down and look exactly like a cake.The most tasty part of the dish is the bottom of the rice.Tah means 'bottom' and Chin means 'arranging or layering' in Persian language. This style of cooking the rice is an art in itself and is very difficult to get it right in the first attempt.I took a weak to conquer this art and absolutely loved the outcome.

Recipe Of Persian Chicken And Saffron Rice

Ingredients:

2 Cup Basmati Rice,soaked in water with two tablespoon of salt for 2 hours.Drain before using.
1 Egg.
1 Cup Yogurt.
1/2 tbs Saffron dissolved in 3 tbs hot water.
2 Boneless Chicken Breast.
1 Large Onion thinly sliced.
Pinch of turmeric.
Salt and Pepper to taste.
3 tbs Vegetable Oil.
3 tbs Chicken Stock

Method:

Boil the Chicken in a pot with the onions,turmeric,salt and pepper.Boil it on a medium heat and set it aside to cool.Remove the bones from the Chicken and cut them into small pieces.
Boil the rice for 10 mints until it is firm at the ends,drain the rice and rinse it in cold water.The rinse will help the rice to became more fluffy.Set aside.
In a bowl mix the yogurt with eggs and salt with little pepper.
Add two cup of rice in the yogurt mixture and blend well.
In a pan add oil and half of the liquid saffron,move the pan in a circular motion,ladle 2/3 of the rice in yogurt mixture,flatten with a spoon and add the chicken Pisces evenly and cover the entire surface.Add the remaining yogurt and rice mixture over the chicken followed by the remaining rice.Flatten the top once again with a help of a spoon.Pour chicken stock and the remaining liquid saffron.
Place the pot on a medium heat,once you notice the steam,reduce the heat and cook for 40 to 45 mints,until the crust is formed.
To serve this dish,you have to allow it to cool for sometime,place a platter and slowly turn the pot over.
Garnish if you like.

Recipe Of Persian Chicken And Saffron Rice

Bangladesh

Recipe Of Dhaka - E - Biriyani

13:37

We the daughters share a very special bonding with our mother. Since childhood we always look upto her and want to be like her. We always believe she is the most beautiful women in the world and the only person who inspire us the most in our life. I realized more about the depth of this relationship more when I became a mother and highly appreciate her dedication and commitment to the family.

I remember the days when my mother was the first to get up in the morning and the last to get into the bed. During festivals she used to take all responsibilities right from cleaning the house, cooking our favorite dishes, serving the guest to cleaning the utensils.She hardly allowed us to help her. Probably I am getting too emotional today because I really miss our good old days when festivals like 'Poila Baishak' or 'Naba Borsho'( Bengali new year) is around the corner.It is a very special occasion for Bengalis and every family gears up to celebrate this day with new clothes and lip smacking recipes. We always used to celebrate this day together with our grandparents and seek their blessings for the coming year. Years have passed,time and relations have changed but the emotions behind the celebration remained the same.

The recipe that I am going to share today is very close to my heart because we have inherited this recipe for ages. For a very long time this is the only biriyani recipe that we used to prepare at home. This delicious recipe is from a state in Bangladesh called Dhaka , the capital of Bangladesh.

Recipe OF Dhaka E Biriyani

Ingredients :

700 gms Mutton or Chicken
Basmati Rice 2 cup
2 Tbs Ginger Paste
1 Tbs Garlic Paste
Milk 1/2 cup
2 Tbs Paste of Poppy Seeds
2 Tbs Lemon Juice
1 Tbs Garam masala
1 Tbs Cumin Powder
1 Tbs Coriander Powder
1/2 Tbs Red Chili Powder
2 Big Onion
3 Bay Leaves
Whole Garam Masala
1/2 Tbs Rose Syrup
2 Pinch Nutmeg Powder
2 Pinch Cardamom Powder
Salt to taste

Recipe Of Dhaka E Biriyani

Method :

Marinate the meat with ginger & garlic paste,Onion paste and Garam Masala Powder. Marinate for at least an hour before cooking the Biriyani. Meanwhile in a bowl take the milk(which should be cold) and add 1tbs of lemon juice,pinch of nutmeg powder and cardamom powder.
Wash the Basmati rice and let is soak for 30 mints.
Heat a large cooking pot and add 2 tbs ghee on a medium heat,add the whole garam masala and stir for a mint in low flame.
Now add 5 to 6 cups of water,2 tbs salt and cook the rice until it is half cooked. Drain the water and keep the half cooked rice aside.
Put a large cooking pot on medium heat,add some ghee and the marinated meat,stir for a while then add the milk and stir again for some time.
Add the onion paste,coriander and cumin powder,red chilli powder,poppy seeds(paste) and garam masala powder and mix well. Once the chicken is tender,start adding the rice,mix it gently and make holes in the rice to sprinkle the rose water, cover the pan so that the steam does not escape.Keep a heavy object on top of the cover.
Let it cook on high flame for 5 mints,lower the flame to medium and cook for 20 to 25 mints.
Your Biriyani is ready to be served. Gently remove the cover and serve.

Recipe Of Dhaka E Biriyani

Indian

Recipe Of Mango Rice In Rice Paper

12:49

Childhood days are so special,when I look back to my childhood days,all I remember is affection and cares of my parents,grand-parents and other dear relations.Today,I am on a nostalgic trip to my school days , where weekends inevitably meant a visit to my maternal uncle's house and spending the entire day with cousin brothers and grandparents amidst fun and frolic.And,to top it all were the lip smacking cuisines made by my mami (maternal aunt). I was very close to my aunt and I remember how I used to sit by her side in the evening and she would tell me fairy tales-tales of prince and princesses ,and stories of ghost. She was also a pioneer in our family in broadening our palates from the traditional bengali dishes to gastronomic delights from all across the globe. I especially enjoyed the flavored rices like lemon and Mango Rice and the sweets and savouries cooked by her with great care and precision. Immensely nutritious and equally tasty we would always ask for more helpings.

So,here I am today sharing this recipe of Mango Rice as a tribute to my aunt exemplary culinary skills and of course to the memories of the fun filled and carefree days of childhood.

Mango Rice is a south Indian Recipe and I have been making this for the last 2 years and the original notes have undergone changes with every time I made these. If you love south Indian Lemon rice,then you will love this too.

Recipe Of Mango Rice In Rice Paper

Ingredients:

Basmati Rice 500 gms
Mustard Seed 1 tbs
Grated Coconut 4 tbs
Dried Red Chilli 1-2
Green Chilli 2
Turmeric 1/4 tbs
Grated Raw Mango 1cup
Channa dal 3 tbs
Curry leaves
Rice Paper (optional)

Recipe Of Mango Rice In Rice Paper

Method :

Peel the raw mango and grate it to get the required amount. Meanwhile soak the channa dal in warm water for 30 mints.
For the masala,make a paste of mustard seeds,dried red chilli,turmeric,grated coconut along with grated mango.
In a pan add some oil and some mustard seeds along with red chilli and curry leaves.Add the channa dal and stir for a while.Then add salt and turmeric and give a good toss,and last add the masala made of grated coconut and raw mango along with the other ingredients.Give it a good mix until well combined.
Add the rice and gently mix to until combine.keep it in a bowl.
Rice paper comes out of the package hard and inedible.they must be soaked in water before using.
Fill a plate or bowl with warm water,soak the rice paper in it for 30 sec,take it out gently and put them on a kitchen towel for another few seconds.
Now fill the sheets with the rice filling and fold them to give a desired shape.