Plain Yellow Rice

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Plain Yellow Rice

Khichri
0 0 2209

Was in the mood for khichri kheemo as we hadn't had khichri for a long time so yesterday made khicri and had it with kheemo.

  • To prep

    10 min

  • To cook

    10 min

  • Level

    Easy

  • Servings

    4
  • 1 cup long grain basmati rice
  • 2 cups water
  • 1 teaspoon butter or ghee
  • 1 teaspoon turmeric
  • 1/4 teaspoon salt or as required

Method

    Place all ingredients into a non-stick saucepan and bring to a boil.
    Cover the lid and reduce the gas to simmer for 15 minutes or till the rice is fully cooked.
    Shut off the gas, keep the lid closed and let rice be in the saucepan for 5 more minutes before serving.
    Serve hot with mincemeat, which sauce, or black lentils.
Recipe By

Mohnaz BalsaraMember of ZFC

Own a travel company called DeiaMo Paradiso. Have extensive deals in over 100+ countries. Love to travel and take tons of photograhs.

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Parsi Chicken Bafat

A sumptuous home cooked meal
0 0 95836

Theres just no reason that you should miss out on this tasty Parsi Bafat

  • To prep

    15 min

  • To cook

    60 min

  • Level

    Easy

  • Servings

    3
  • 1 lb boneless chicken thighs, cut in 2 inch pieces (bone-in chicken or mutton can be used)
  • ½ lb potatoes, cut in 2 inches pieces
  • 1 tablespoon canola oil or Ghee (Indian-style clarified butter)
  • 1½ teaspoon cumin seeds
  • 1½ cups chopped red onion
  • 1 tablespoon ginger garlic paste (4-5 gloves garlic & ½ inch ginger, grated)
  • ½ cup shredded fresh coconut (desiccated coconut works too)
  • 1 teaspoon ground red chili or Cayenne pepper
  • 1 teaspoon Garam Masala OR substitute with ¼ teaspoon each ground: cinnamon, cardamom, cloves, black pepper)
  • 1½ teaspoon salt, or to taste
  • 1 cup (about 2 medium) chopped tomatoes
  • 1 tablespoon jaggery OR 1 teaspoon sugar
  • 1 teaspoon tamarind concentrate OR 1 tablespoon lime juice
  • 2 tablespoon cider vinegar
  • 2 tablespoons chopped cilantro leaves

Method

  • Step 1
    10 mins
    • This dish can be made in a deep pot with a tight-fitting lid, or in a pressure cooker (especially recommended for mutton.)
    Heat canola oil or ghee; add cumin seeds and chopped onion. Cook the onion for about 5 minutes on a high flame, stirring occasionally till it gets a dark brown color.
  • Step 2
    15 mins
    • Add the ginger and garlic, shredded coconut, chicken, potatoes, ground spices and salt. Cook on a high flame, stirring intermittently for 5-7 minutes, till you smell the aroma of the spices. Feel free to add a tablespoon of water at a time, as required to cook the spices and coconut.
  • Step 3
    15 mins
    • Now stir in the tomatoes, jaggery or sugar, tamarind paste or lime juice, and cider vinegar. Add a cup of water or chicken stock.
    Cook covered with a tight fitting lid for 10-15 minutes on a medium flame, till the meat and potatoes are done, adding more liquid if required.
  • Step 4
    20 mins
    • If you’re using the pressure cooker, let the liquid come to a boil, close the lid and reduce to a low simmer after 2 whistles. Turn off the flame in 10-12 minutes for chicken and 12-15 minutes for mutton.
    The consistency of this curry will be thick. Sprinkle chopped cilantro and taste for salt, adding more as desired.
    You can serve Parsi Chicken Bafat with bread, roti or rice.
Recipe By

MafrinFounder, Zoroastrian Connection

IT Expert, Globe Trotter,
Founder, Zoroastrian Connection,
www.zoroastrianconnection.com.
Profession - Software Developer

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