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Recipes

Zeera Rice

Butter Zeera Rice

Ingredients:

  • Basmati rice 1 cup
  • Salt as required
  • Butter 1-½ tbsp
  • Cinnamon 2 inch piece
  • Bay leaf 1
  • Clove 1
  • Star anise 1
  • Cumin seeds 2 tsp
  • Fried Onion 1-2 tbsp
  • Eggs hardboiled 6
  • Desiccated coconut ½ cup
  • Tomatoes (chopped) ½ cup
  • Dried red chillies 2-3
  • Finely chopped onion 1
  • Garlic 2-3 cloves
  • Black peppercorns 2-3
  • Coriander seeds 1 tsp
  • Cumin seeds ½ tsp
  • Turmeric powder ½ tsp
  • Tamarind pulp ¾ tsp
  • Oil 1 tbsp
  • Salt to taste

Directions:

Method Wash and soak basmati rice in water for 20-30 minutes. Drain and keep it aside. Heat butter or ghee in a pan, add cloves, cinnamon and bay leaf, sauté for a few seconds and then add cumin seeds. When cumin sizzles, add the drained rice and fry on medium heat until the rice is well coated with the ghee/butter. Add 2 cups of water and salt as required. When water starts boiling, lower the heat and cook covered until the rice is soft. Fluff it with a fork and serve hot with any gravy side dish of your choice.Garnish with fried onions. For egg curry, grind together coconut, dried red chillies, half the onion, garlic, peppercorns, coriander seeds, cumin seeds, turmeric powder and tamarind pulp alongwith some water to a fine paste. Heat oil. Add remaining onion, mix and sauté till golden. Make a crisscross on the narrow side of the eggs. Add the prepared paste to the pan, mix and cook for a minute. Add 1 cup water and mix well. Add salt, mix and cook on low heat for 2-3 minutes. Add eggs, mix and cook for 4-5 minutes. Serve hot garnished with a coriander sprig.

Carribean Rice

Carribean Rice

Ingredients:

  • Rice 2 cups
  • Red beans 1 can
  • Tomatoes chopped 1-2
  • Garlic chopped 6 cloves
  • Olive oil 2 tbsp
  • Turmeric powder 2 tsp
  • Thyme 2 tsp
  • Cumin powder 2 tsp
  • Salt 1-½ tsp

Directions:

In a pan heat oil and add the garlic and sauté until fragrant. Add thyme, turmeric, salt, cumin powder, mix in the tomatoes and let cook. Add in the rice and water and once done, fold in the red beans. Fluff up rice and serve immediately.

Chinese Egg Fried Rice

Chinese Egg Fried Rice

Ingredients:

  • Eggs whisked 2
  • Rice cooked 2 cups
  • Spring onions (finely chopped) 2
  • Oil 1 tbsp
  • Garlic 1 tsp
  • Carrot (finely chopped) 1
  • French beans (finely chopped) 4-6
  • Capsicum chopped 1
  • Soya sauce 2 tsp
  • Salt to taste
  • White pepper powder ¼ tsp Vinegar 1 tbsp

Directions:

Heat oil in a wok, add garlic and eggs and scramble. Add carrot, French beans and capsicum and continue to sauté. Add rice and cook on high heat for a minute or until the rice is heated through, tossing continuously. Add soya sauce, salt and white pepper powder and mix in half the spring onions. Transfer into a serving dish. Mix in vinegar and serve hot, garnished with the reserved spring onions.

Coconut Rice

Coconut Rice

Ingredients:

  • BRice 1 cup
  • Water 1-½ cups
  • Coconut milk powder 1 sachet
  • Kaffir lime leaves (crushed) 2-3
  • Salt ½ tsp
  • Sugar ¾ tsp
  • Desiccated coconut (toasted) 1 tbsp

Directions:

Combine all ingredients in a saucepan. When it comes to the boil, turn down the heat to low so it is simmering gently. Leave it to simmer for 12 to 15 minutes until all the liquid has been absorbed. Remove from heat and rest for 5 to 10 minutes. Fluff with fork. Garnish with toasted coconut and then serve.

Kashmiri Mutton Pulao

Kashmiri Mutton Pulao

Ingredients:

  • Cinnamon stick ½ inch piece
  • Cloves 5
  • Green cardamoms 5
  • Black cardamoms 5
  • Caraway seeds ½ tbsp
  • Ginger ½ inch piece
  • Turmeric powder ¼ tbsp
  • Yogurt ½ cup
  • Kashmiri red chilli powder 1 tbsp
  • Mutton ½ kg
  • Rice 2 cups
  • Onions 2 (sliced)
  • Sugar ½ tbsp
  • Salt 1 tsp
  • Oil 2 tbsp

Directions:

Grind cinnamon, cloves, black and green cardamoms, caraway seeds, ginger and turmeric, till fine and mix it with the yoghurt and set aside. Heat oil in a pan and sauté the ground masala. Set aside. In another pan heat oil and fry the sliced onion till golden brown. Take out half of the fried onions and keep aside. Add the mutton pieces and fry. Add the masala and mix. Now add salt and let the mutton cook with enough water till done. Take out the mutton pieces and measure the gravy. It should be almost double the quantity of rice. If needed you can add boiling water. Put the soaked rice in the mutton gravy along with the mutton and sugar and cook till the rice is done. Garnish with fried onions and serve hot.

Malaysian Biryani

Malaysian Biryani

Ingredients:

  • Rice 150gm
  • Chicken stock 400ml
  • Turmeric powder ½ teaspoon
  • Butter 1 tbsp
  • Garlic, chopped 2 cloves
  • Onion, sliced 1
  • Ginger 1 inch
  • Curry powder 1 heaped tbsp
  • Cloves 2
  • Cinnamon stick 1
  • Chicken drumsticks 2
  • Salt ½ teaspoon
  • Chopped coriander handful

Directions:

Cook the rice with the chicken stock and turmeric powder. Heat the butter in a pan. Add the garlic, onion, ginger, curry powder, cloves and cinnamon. Fry until fragrant. Add the salt and chicken drumsticks. Stir well and cover. Let the chicken cook over low heat for 30 minutes. Serve the rice with the chicken legs on top and garnish with coriander.

Murgh Kofta Biryani

Murgh Kofta Biryani

Ingredients:

  • chicken boneless 1½ kg
  • green chilli, chopped 2 tsp
  • onions, chopped 3
  • ginger, chopped 1 tbsp
  • coriander, chopped 4 tbsp
  • eggs 2-3
  • nutmeg powder ½ tsp
  • mace powder ½ tsp
  • Salt to taste
  • chicken stock 1 litre
  • green cardamoms 4
  • black cardamoms 3
  • bay leaves 3
  • cinnamon sticks 2
  • strands of mace 4
  • cumin seeds 1 tsp
  • brown onion 1 cup
  • mint, chopped 3 Tbsp
  • green chillies, slit / julienne 10
  • yogurt ½ kg
  • saffron ½ tsp
  • fennel seeds 2 tsp
  • rice, soaked ½ kg
  • ghee 2 tbsp
  • cream 2 tbsp
  • milk 1 cup

Directions:

In a pan cook chicken boneless with chopped green chilli, onion, ginger, coriander, nutmeg powder, mace powder and mix well. When chicken is cooked, cool down and finely mince. Add eggs and salt. In a pan, add half the stock along with the whole spices, brown onion, mint, slit green chillies and salt. Simmer. Make small balls of the chicken mince and add in the stock. Let cook till done. In the remaining stock, in another pan add yogurt, half the saffron, fennel seeds and salt. Simmer and add the soaked rice. Add ghee, cream, milk, mint, brown onion and remaining saffron. Cook rice on simmer and serve with chicken koftas.

Nasi Goreng

Nasi Goreng

Ingredients:

  • Cooked Rice 3 cups
  • Eggs 3
  • Oil 2 tbsp
  • Chopped Onion 1
  • Chopped Green Chillies 2
  • Chopped Garlic 2 cloves
  • Chopped Leak 1
  • Coriander Seeds 1 tsp
  • Cumin Powder 1 tsp
  • Boneless Chicken 250 gm
  • Prawns 250 gm
  • Soy Sauce 3 tsp
  • Salt to taste

Directions:

Break eggs in a bowl, add salt and whisk well. Heat a non-stick pan and make omelettes. Slice boneless chicken into thin strips and set aside. Heat oil in a wok, add onions, green chillies, garlic, and leeks. Sauté till soft. Add coriander seeds and cumin powder. Sauté for 2 minutes. Add chicken strips and toss for 5 minutes. Add prawns add cook for 3 minutes. Add cooked rice, omelette pieces, soya sauce and salt. Toss well and cook further for 5 minutes with little water. Serve hot.

Oriental Chicken Veg Rice

Oriental Chicken Rice

Ingredients:

  • boneless skinless chicken breasts (about 140g/5oz each) 2
  • reduced-salt soy sauce 1 tbsp
  • sunflower oil 1 tbsp
  • small knob of fresh root ginger, grated
  • spring onions sliced 3
  • basmati rice 175g
  • pack prepared veg, broccoli, carrotts and green beans 250g
  • vegetable stock 425ml

Directions:

Cut the chicken into chunks and mix with the soy, then set aside. Heat the oil in a pan with a well-fitting lid, then add the ginger and onions and fry briefly. Stir in the rice. Add the veg, pour in the stock, then bring to the boil. Reduce the heat, cover and cook for 5 mins, then put the chicken on top of the rice and pour over the soy. Re-cover the pan and cook for a further 12-14 mins until everything is tender.

Parsi Chicken Curry Rice

Parsi Chicken Curry Rice

Ingredients:

  • Chicken 1 kg
  • Desiccated coconut ½ cup
  • Onion 1
  • Tomatoes 5
  • Garlic 5 - 6 cloves
  • Curry leaves 6- 7
  • Red chilli powder 1 tsp
  • Turmeric powder ½ tsp
  • Green chillies 1 tsp
  • Ginger paste 1 tsp
  • Tamarind paste 1 tsp
  • Oil 1 tbsp
  • Salt to taste
  • Ingredients for the Curry Powder:
  • Kashmiri red chillies 3 - 4
  • Coriander seeds 2 tbsp
  • Cumin seeds 1 tsp
  • Sesame seeds ½ tsp
  • Poppy seeds ½ tsp
  • Cashew nuts 2-4
  • Roasted grams 2 tsp
  • Peanuts 2 tsp

Directions:

Dry roast all the ingredients listed under Curry Powder on a low flame, allow to cool and grind into a fine powder and keep aside. Next grind the coconut, onions, tomatoes, garlic cloves, green chilies and ginger paste and curry leaves into a fine paste. Heat oil, add in the prepared paste, cook till the oil in the mixture separates. Now add in water and the chicken and salt to taste, cook till the chicken is cooked. Just before serving add in the tamarind paste and give it one last boil. Serve with boiled rice and Kachumbar on the side.

Persian Pilaf

Persian Pilaf

Ingredients:

  • Rice 2- ½ cups
  • Onion (thinly sliced) 1
  • Pistachios sliced ½ cup
  • Almonds ½ cup
  • Raisins ½ cup
  • Carrots (julienne-cut) ½ cup
  • Orange skin (julienne-cut) ½ cup
  • Sugar ½ cup
  • Saffron ½ tsp
  • Cardamom powder ⅓ tsp
  • Cumin powder ⅓ tsp
  • Crushed rose petals ½ tsp
  • Turmeric powder ⅓ tsp
  • Salt to taste
  • Butter/Oil as required

Directions:

Boil rice with water and set aside. Combine ½ cup sugar with 1 cup of water in a pan, boil until the sugar dissolves completely and thickens slightly. Add the orange skin cut in strips and carrots and cook for 15-20 minutes on low heat. Melt 2 tablespoons butter, add a tablespoon of oil, when hot sauté the onions until golden brown, add turmeric and stir well. Add raisins, sprinkle a tablespoon of sugar on top and mix well. Mix in the carrots and orange peel. Sprinkle the spices, taste and adjust the seasoning. Add pistachios and almonds, mix well. In a large pan, heat 3-4 tablespoons of oil. Gently layer the rice with the nuts and carrot mixture. Sprinkle saffron mixed with water. Cover and simmer.

Prawn Biryani

Prawn Biryani

Ingredients:

  • Prawns ½ kg
  • Rice 1 cup
  • Chopped Onion 1
  • Grated Ginger 1" piece
  • Crushed Garlic 2 cloves
  • Green Chilies 2
  • Grated Coconut ⅔ cup
  • All Spice Powder 2 tsp
  • Lemon Juice 1 tbsp
  • Cashew nuts and Raisins 1 tbsp
  • Bay Leaves 2
  • Clarified Butter or Butter ¼ cup
  • Salt 1 tsp

Directions:

Make a fine paste of green chilies, garam masala, ginger, garlic, cashew nuts & coconut. In a pan heat 3 tablespoons butter or ghee and add half of the onions and fry until golden brown. Add the paste to the onions and stir for about 5 minutes. Add the prawns and ½ tsp salt. Mix well cook few minutes and then remove from heat and set aside. In a separate pan heat 2 tablespoons of butter or ghee and fry the bay leaves and add the remaining onions and fry until the onions are golden brown. Add the rice and stir fry for about 10 minutes. Add the prawns, ½ tsp salt and 2 cups water. Cover and cook until the rice is almost done on a low flame. When done add the lemon juice and garnish the biryani with fried cashew nuts and raisins.

Rice Bake

Rice Bake

Ingredients:

  • Butter 2 tbsp
  • Onion finely chopped 1
  • Cayenne pepper a pinch
  • Spinach chopped 1 cup
  • Milk 1 cup
  • Eggs 2
  • Cheddar cheese shredded 1 cup
  • Cooked rice 4 cups
  • Chopped parsley 1 tsp
  • Thyme 1 tsp
  • Chopped basil leaves 1 tsp
  • Salt to taste
  • Black pepper powder to taste

Directions:

Saute onion with 2 tablespoons butter and cayenne until translucent. Add the spinach and cook for 3 minutes. Set aside. In a bowl, whisk together milk and eggs. Add the cheese, rice, parsley, thyme, basil and spinach mixture and combine well. Season with salt and pepper. Pour into greased dish and top with extra shredded cheese. Bake for 30 minutes and serve piping hot.

Smoked Pea Pulao

Smoked Pea Pulao

Ingredients:

  • Basmati rice 2 cups
  • salt to taste
  • onion, chopped 1
  • cloves garlic, chopped 2
  • ginger, chopped 1 inch piece
  • cinnamon 2 pieces
  • bay leaves 2-3
  • black cardamoms 2
  • green cardamoms 4
  • dried red chillies 2-3
  • cumin seeds 1 tsp
  • turmeric ¼ tsp
  • peas ½ cup
  • chopped carrot 1
  • oil 2 tbsp
  • charcoal 1 piece

Directions:

Heat oil in a pan. Add the whole spices. Once they splutter, add the onions, garlic, and ginger. Once the onions are translucent, add the turmeric, stir in the rice with salt and once done add in peas and carrots. Cook until vegetables are done. Give dum of charcoal and simmer the rice.

Tawa Pulao

Tawa Pulao

Ingredients:

  • rice (cooked) 2 cups
  • Cumin seeds ½ tsp
  • Onion (finely chopped) 1
  • Ginger garlic paste 1 tsp
  • Green chilli (finely chopped) 1
  • Carrot (finely chopped) 1
  • Tomato (finely chopped) 1
  • Green peas ⅓ cup
  • Pavbhaji masala 1 tbsp
  • Turmeric powder ¼ tsp
  • Red chilli powder ½ tsp
  • Coriander leaves (finely chopped ) 2 tbsp
  • Salt to taste
  • Oil 1-½ tbsp
  • Lemon Slices for garnish

Directions:

Heat oil on a tawa, add cumin seeds and allow them to crackle. Add onion and sauté until it turns light brown. Add ginger-garlic paste and green chilli. Add chopped tomato and cook until it turns soft. Add boiled green peas and carrot. Add pavbhaji masala, turmeric powder, red chilli powder and salt. Add already cooked rice. Mix gently until all ingredients are well mixed and rice is evenly coated with masala. Serve garnished with chopped coriander leaves and serve with curd, papad and salad.

Thai Fried Rice

Thai Fried Rice

Ingredients:

  • Oil 2 -3 tablespoons
  • Cooked Rice 3- 4 cups
  • Soya or Fish Sauce 3 tablespoons
  • Curry Powder 2 teaspoons
  • Onions (finely chopped) 2
  • Garlic (finely chopped) 3 cloves
  • Red Chili (thinly sliced) 1
  • Chicken Stock ¼ cup
  • Egg 1
  • Carrot (grated) 1
  • Peas ½ cup
  • Pineapple Chunks 1 can
  • Raisins ¼ cup
  • Roasted Unsalted Cashews ½ cup
  • Lemon Juice as required
  • Spring Onions (finely sliced) 3
  • Fresh Coriander Leaves ⅓ cup

Directions:

In a cup, stir the soya sauce or fish sauce together with the curry powder. Heat 2 tbsp oil in a wok. Add onions, garlic and chili, stir-frying until fragrant. Whenever the pan becomes dry, add a little stock, 1 tablespoon at a time, to keep ingredients sizzling. Add egg into wok and stir quickly to cook. Add the carrot and peas. Stir-fry 1 to 2 minutes, adding more stock if needed. Now add the rice, pineapple chunks, raisins and cashews. Drizzle the fish or soya sauce mixture over and gently stir-fry to combine until the rice makes popping sounds, about 5 to 8 minutes. Add very little oil at this stage. Remove from heat. Add lemon juice. Serve topped with spring onions and coriander.

Thai Rice Bowl

Thai Rice Bowl

Ingredients:

  • Cooked rice 3 cups
  • Thai red curry paste 2 tbsp
  • Boneless chicken cut into strips 250 grams
  • Soya sauce 1 tsp
  • Salt to taste
  • Garlic chopped 1 tbsp
  • Oil 3 tbsp
  • Fresh red chilli chopped 1
  • Onion chopped 1
  • Crushed black peppercorns as required
  • Coconut milk 1 cup
  • Coriander for garnish

Directions:

To chicken add 1 tablespoon red curry paste, soya sauce, salt and ½ tablespoon garlic and mix well. Set aside to marinate. Heat 1 tablespoon oil. Add remaining garlic and sauté for 30 seconds. Add ½ red chilli and onion, mix and sauté till onion turns translucent. Add rice and toss. Add salt and crushed peppercorns and mix. To prepare curry, heat 1 tablespoon oil in another pan. Add remaining red chilli and remaining Thai red curry paste and sauté. Add coconut milk gradually, next add the salt. Skewer marinated chicken strips onto earlier soaked satay sticks. Heat remaining oil in a pan. Place the chicken skewers in it and cook, rotating the sticks, till fully done and golden from all sides. Transfer rice mixture into a serving bowl. Place skewers over it and pour the curry on top. Serve hot garnished with a coriander sprig.

Tuna Rice Pie

Tuna Rice Pie

Ingredients:

  • cooked rice (see note) 1 cup
  • can tuna in springwater, drained well 425g
  • grilled capsicum, roughly chopped (see note) ½ cup
  • broccoli, cut into small florets 250g
  • grated pizza cheese ½ cup
  • chopped fresh basil leaves ¼ cup
  • finely chopped fresh chives 2 tablespoons
  • eggs 8
  • milk ⅓ cup

Directions:

Preheat oven to 180C/160C fan-forced. Grease a 6cm-deep, 24cm round (top) pie dish. Place rice, tuna, capsicum, broccoli, cheese, basil and chives in a bowl. Stir to combine. Spoon mixture into pie dish. Whisk eggs and milk together in a bowl. Season with salt and pepper. Pour over rice mixture. Tap dish on bench to remove air bubbles. Bake for 1 hour 10 minutes or until firm, covering with foil if over browning during cooking. Stand for 5 minutes. Cut into wedges. Serve.

Zarda

White Zarda

Ingredients:

  • Sela rice (soaked) ½ kg
  • Yellow color as required
  • Green cardamoms 6
  • Salt ¼ tsp
  • Cloves 6
  • Orange peel 1 tbsp
  • Sugar ½ kg
  • Clarified butter ¼ cup
  • Kewra essence 1 tbsp
  • Almonds and pistachios sliced 1/ 4 cup
  • Chopped cherries or ashrafi ½ cup
  • Khoya 250gm
  • Gulab jamuns (tiny) 125 gm
  • Cham chams (tiny) 125 gm
  • Silver warq to decorate

Directions:

Soak sela rice for 4 to 5 hours. In a pan boil water with yellow color, salt, cloves, green cardamom crushed and orange peel, add soaked rice and cook till fully done, drain and set aside. In another pan heat ghee add sugar with ½ cup water, cook stirring till boiling and sugar dissolves completely, add in the boiled rice, mix well, cook on high flame uncovered for 10 minutes till water dries then lower flame and leave it on simmer over a tawa for few minutes. Lastly add kewra water, serve in a large platter garnished with almonds and pistachios, ashrafis or cherries, khoya, gulab jamuns and cham chams. Decorate with silver warq.

Vegetable Pulao

Vegetable Pulao

Ingredients:

  • Boiled rice 2 cups
  • Red capsicum ½ medium
  • Button mushrooms 5-6
  • Boiled corn kernels ¼ cup
  • Shelled green peas 2 tablespoons
  • Onions 2 medium
  • Red chilli powder 1 teaspoon
  • Salt to taste
  • Oil 2 tbsp
  • Green chillies finely chopped 1 tablespoon
  • Ginger-garlic paste 1 teaspoon
  • Gram flour 1 tablespoon
  • Refined flour 1 tablespoon
  • Chaat masala for sprinkling
  • Oil for deep frying

Directions:

Slice onions and put into a bowl, add red chilli powder and salt and mix well. Set aside for 10-15 minutes. Roughly chop capsicum. Slice mushrooms. Heat oil in a non-stick pan, add mushrooms and sauté for half a minute. Heat sufficient oil in a wok. Add corn kernels, green peas, capsicum and salt to the pan and mix well. Add rice and green chillies and mix well. Cook for 3-4 minutes. Add ginger-garlic paste to the onions, add gram flour and refined flour and mix well. Drop small portions of onion mixture into hot oil and deep-fry till crisp and brown on all the sides. Drain on absorbent paper. Transfer the pilao on a serving plate, top with onion bhajia, sprinkle chaat masala over it and serve hot.