Easy Pilau Rice

A really easy Pilau Rice Recipe that cooks

the rice to perfection! 

Ingredients: 
30g Butter

1 Small Red Onion (Finely Chopped)

1 Garlic Clove (Sliced)
1/4 tsp Cinnamon

1 tsp Cumin Seeds

4 Cardomon Pods (Split)
5 Cloves
1/2 tsp Tumeric
2 Bay Leaves
Small handful of Sultanas (Optional)
250g Basmati Rice 

Method: 
Wash the rice until the water runs clear & then drain in a colander. Heat a large saucepan & dry fry the Cumin Seeds for 1 minute then remove a crush in a Motar & Pestal. Put the pan back on the heat & add the butter, when melted add the Red onion & Garlic a fry until soft. Now add all the other ingredients (except Sultanas) to the pan & stir in the rice. Now add Cold water to the pan so it just covers the rice. Bring to the boil (uncovered), once boiled, cover with the lid & simmer for 4 minutes then take off the heat and leave to stand (Covered) for 15 minutes. Remove Bay Leaves, throw in the Sultanas & serve with your favorite Curry. Enjoy!
Serves 4

Chicken Dhansak

Chicken Dhansak. This looks tricky, but I assure you
it's really easy! A little prepration is required. 
Step 1 

Ingredients:

150g Yellow Split Peas

50g Red Lentils

1 Red Onion (Chopped)

2 Tbsp Oil

1/2 Tsp Tumeric

2 Garlic Cloves (Crushed)

1 Tbsp Butter

Place all Ingredients except the Garlic & Butter into a saucepan with 1Ltr Boiling Water & 1 Tsp Salt, boil gently for 40 mins then drain off any excess water. Fry the Garlic in butter for 2 mins then add the drained lentils, mix & fry for 2 extra mins. Set Aside. 

Step 2

Ingredients:

1 Onion

2 Medium Tomatoes

1/2 Green Pepper

15-20g Fresh Ginger
1 Garlic Clove

2 Green Finger Chillies

Small Handful of Fresh Coriander
4 Tbsp Oil

1/2 Tsp Tumeric

1/2 Tsp Salt

200ml Water

Add all ingredients (chopped Roughly) to a saucepan, cover & genlty boil for 20 mins or until soft. When cooked place into a blender & whizz to a puree. Set Aside.

Final Stage

Ingredients:

2 Tbsp Oil 
1 Garlic Clove (Crushed)

1 Onion (Finely Sliced)

4 Green Cardomom Pods

2 Bay Leaves
400g Chicken Breast (Cubed)

4 Heaped Tsp Curry Paste 

4 Tsp Sugar

2 Tbsp Lemon Juice

1 Tbsp Tomato Puree 
Fresh Coriander (Chopped)

Heat The Oil in a pan or wok & add the Garlic, Cardomoms & Bay leaves and slowly fry until the garlic is golden. Add the Onion and fry gently until soft. Add the Curry Paste, Sugar, Lemon Juice & cook for 1 min (Stirring Continuously) then add then Vegetable Puree that you set aside, also add the Tomato Puree & cook for 3-4 mins. Add the Chicken Breast & cook for 2 mins until the Chicken has colour, add 100ml water & cook for a further 2 minutes, then turn down the heat, cover & simmer for 20 minutes. Add the cooked Lentils that you set aside earlier, stir and leave to cook for a further 5 minutes, then add the chopped coriander, stir once again (add a little water if nessasary) & serve with Basmati rice or Naan Bread. Enjoy!

Serves 4

My Own Curry Paste

Instead of buying a paste like 'Pataks' Make your own!

Ingredients:

2 Fresh Chillies (1x red, 1x Green)

35g Fresh Ginger (Grated)

10 Garlic Cloves (Crushed)

10g Fresh Coriander (Chopped)
250ml Oil

5 Tbsp Ground Coriander

7 Tbsp Ground Cumin

1 Tbsp Paprika

1 Tbsp Tumeric

1 Tbsp Chilli Powder

Method:

Fry Chillies,Ginger,Garlic & Fresh Coriander in oil for 2 minutes, add the spices and fry for further 2 minutes. Fill into an air tight jar and store in the refrigerator. Done!

Beef & Butternut Squash Curry

Ingredients:500g Beef (Rump, Sirlion) Cubed
400g Butternut Squash or Pumpkin, Peeled and Cubed
2 Tbsp Oil
1 Tbsp Soy Sauce
1 Tbsp Honey
2 Tsp Curry Powder
1 tsp Cumin Seeds
1 tsp Chlli Powder
3 Cardamom Pods
1 tsp Coriander Seeds
1 Onion, Sliced
3 Garlic cloves, Crushed
2" Fresh Ginger, Peeled & Grated
1 Red Pepper, Deseeded and Sliced
1 Can of Coconut Milk
150ml Double Cream
1 Tbsp Chopped Fresh Coriander
1 Tsp Chopped Fresh Mint
Fresh Coriander & Lemon Wedges to Garnish
Fresh Green Chilli
Garam Masala

Method:
1. In a small bowl, mix together the soy sauce, honey and 1 tsp of the curry powder. Add the cubed Beef, cover and set aside to marinate for at least 2 hours, over night is best.
2. In a Pan or Wok, heat the oil & add the Butternut Squash. Fry for 4-5 Mins
3. In a Motar & Pestle, crush the Cumin & Coriander Seeds and add the Chilli Powder,Cardamoms & add this to the frying Butternut Squash.
4. Add the Onion, Garlic, Ginger and Red Pepper and cook for a further 2-3 minutes.
5.Then, add the Beef & any marinade. Cook for a further few mins until the beef is coloured.
6. Now add Coconut Milk, bring to a boil a reduce by simmering until the sauce thickens & the Squash is cooked.
7. Add the Cream, simmer again for a minute. Then add the Freshly Chopped Coriander & Mint.
8. When Ready to serve sprinkle with Garam Masala & garnish with the fresh Coriander, Green Chillies & Lemon Wedges, serve with Rice or Naan bread.

Serves 4