Category Archives: Rice
Chicken Breyani
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Salwaa’s Simple Chicken Breyani
No mess, no fuss, cooked in one pot from raw ingredients, no pre-cooking required. As you probably know there are hundreds of different breyani recipes out there. Each culture or country has at least one version of how to cook breyani. Alternative names: Biriyani, Biriani, Beriani, Briyani, Briani, Birani, Buriyani, Bariania, Beriani.
Biryani is a mixed rice dish originating from the Indian subcontinent. It is made with aromatic spices, rice, brown lentils and usually some type of meat, chicken or in some cases without any protein (meat). Usually fried potatoes and sometimes boiled eggs are added.
Salwaa’s Cape Malay Cooking
From My Kitchen To Yours – keeping our heritage alive since 2011!
Ingredients:
1 chicken, cut into pieces
1 teaspoon salt or to taste
1 teaspoon whole pepper corns
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon whole cumin seeds
1 teaspoon whole coriander seeds
2 teaspoons roasted masala or leaf masala
1 teaspoon chilli powder
½ teaspoon turmeric
1 teaspoon whole fennel seeds
2 teaspoons garam masala
2 teaspoons freshly grated garlic
2 teaspoons freshly grated ginger
5 cardamom pods
5 allspice, pimentos
5 cloves
3 pieces stick cinnamon
3 bay leaves
3 green chillies, halved
½ cup of fresh mint leaves
½ cup fresh coriander leaves
3 medium onions braised very dark, almost burnt, in a little oil. ( keep about a tablespoon onions aside)
1 cup of plain yoghurt or buttermilk
A few strands of saffron (optional)
Method:
In a heavy based pot mix all the ingredients. Marinate for a few hours the longer the better preferably overnight.
1 cup of cooked brown lentils, optional
3-4, semi soft deep fried potatoes
4 cups of long grain or basmati rice
Cover the 4 cups of rice with boiled water.
Add 1 teaspoon of salt and tablespoon of oil, stir well and keep in boiling water for 30 minutes.
After meat is well marinated in pot, put stove on high.
Add potatoes then lentils if you using it (optional)
Strain rice and layer over meat.
Add 2 cups of boiling water.
Cover with remaining braised onions and some fresh coriander.
Dot with butter
Cover pot.
After 5 minutes turn stove down to medium heat for 10 minutes then turn on low heat for a further 20 minutes.
Dish from the bottom upwards.
Enjoy!
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Afghani / Kabuli Pilau
We had Afghan Pilau for the first time a couple of years ago at a local Afghan restaurants. My husband loved it so much we had it on a number of occasions at a restaurant but never attempted to cook it myself. It was only when I researched the recipe that I found it was actually very easy to make. A lot of pots and pans were used in the process but very easy to assemble! When I saw the lamb shanks in our butcher I had to buy it (was £14.50 each and we bought two) and I knew already what I was going to make with it. So, this will definitely a dish that we will only make it a couple of times in the future, unless we get lamb shanks on special!
Kabuli pilau is considered a festive and important dish due to the price (of the meat) and quality of the ingredients as well as its tradition of being Afghanistan’s national cuisine. It’s usually served on special occasions. The dish is traditionally placed in the centre of the table surrounded by other foods. Top tips, don’t let your rice get sticky, it should be fluffy and the grains of rice should be “loose”. This is a very rich and tasty dish, don’t skimp on the oil!
For the meat:
- 2 – 3 large lamb shanks, you can use large lamb or mutton pieces as well
- 8 cloves garlic
- 1 black cardamom pod
- 8 green cardamom pods
- 1 tablespoon coriander seeds
- 1 tablespoon whole black pepper corns
- 1 tablespoon jeera seeds
- 5 cloves
- 3 bay leaves
- 1 large cinnamon stick
- 1 tablespoon salt or to taste
For the carrot topping:
- 4 tablespoon oil for frying
- 2 medium sized carrots, peeled and julienne cut
- 1 large handful raisins or sultanas
- 1 large handful almond slivers
- 1 tablespoon sugar
For the rice:
- 4-5 tablespoon oil
- 3 cloves garlic, finely chopped or grated
- 1 tablespoon cumin seeds
- 2 medium onions, thinly sliced
- 3 cups basmati rice, ideally you want to use a long grain basmati rice.
- Soak the rice in boiling water to cover whilst the meat is cooking.
- 1-2 teaspoons salt, to taste
Method:
- Add all the ingredients for the meat into a large pot and cover with enough water to cover all the meat. Bring to a boil and then cover, simmering for 1.5-2hrs, till the meat is tender but not falling off the bone. Top up with water if needed. Check after 1.5 hours to see if the meat is soft.
- Meanwhile, heat 3-4 tablespoon of oil in a pan, add your julienne-cut carrots. Sauté the carrots on medium heat for 5 minutes, till they are tender, don’t overcook you still want the crunch of the carrots. Add the raisins, stir fry for an additional 5 minutes, till the raisins begin to swell up. Finally, add 1 tablespoon sugar and the almond slivers, stir fry a further minute. Turn off the heat, cover with foil, set aside and keep the carrot mixture warm until needed.
- When the meat is tender, strain out the liquid stock using a colander and discard the whole spices. Reserve the stock.
- In a heavy based pot, heat 4-5 tablespoon of oil, add the cumin seeds, garlic and the onions. Sauté this on medium-high till the onions become lightly brown. You can sauté them more if you prefer a darker shade. How dark or light your onions are will affect the colour of the end result for your rice.
- Once the onions are to your desired colour, add the meat without the stock. Sauté the meat and onions for 10 minutes.
- Add the reserved stock. Bring to a boil.
- In a colander, rinse your rice until the water runs clear. Add the basmati rice and salt onto of the meat. Add more water if necessary, the water should just cover the rice.
- Cook on high heat till the water begins to boil, and then reduces, until there is very little water left in the pot. Stir once or twice using a fork, being careful not to break any rice pieces.
- At this point, reduce the heat to the lowest possible, allow it to steam like this for 10-15 minutes.
- To serve, plate the rice on a large platter topped with the meat. Scatter the raisins, nuts and carrots mixture on top.
- Serve on its own, like we did, or with a garlic yoghurt sauce.
Savoury Carrot Rice
Savoury Carrot Rice
From My Kitchen To Yours – keeping our heritage alive since 2011!
Here is a lovely savoury alternative to plain or yellow rice. Serve this aromatic carrot rice with roast chicken or meat, it doesn’t only taste divine, it’s quick and easy to make. You may even use leftover plain rice to give it a new lease of life! Any type of rice is suitable for this dish.
Ingredients:
2 cups rice
50g butter
1 large onion, peeled and finely chopped
1 tsp black mustard seeds
5 cardamoms
1 large stick cinnamon
4 cloves
1 garlic clove, peeled and grated
1 – 2 green chillies, chopped
5 curry leaves
2 bay leaves
1 cup grated carrots
Method:
Cook the rice as you normally would for plain rice. Keep the rice warm.
Heat a large saucepan over high heat.
Add the butter and wait until its melted.
Add the mustard seeds, cardamoms, stick cinnamon and cloves.
Stir fry for 30 seconds.
Turn the heat to medium, add onions and sauté the onions until light golden in colour.
Stir in the grated garlic. Then add the chopped chillies, curry, bay leaves as well as the carrots.
Pour in a ¼ cup of water and cook for 5 minutes over low to medium heat.
Add the warm spices to the cooked rice, stir thoroughly using a large fork. Make sure the rice and the spices are completely mixed before serving.
And there you have your delicious savoury carrot rice.
Serve with your Sunday roast or as a side dish when braaing / BBQ
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Spicy Rice
Spicy Rice Served With Crispy Chicken Strips
Spicy Rice
Spicy Rice Served With Kebabs
Spicy Rice
Spicy Rice Served With Crispy Chicken Strips
Spicy Rice
Spicy Rice Served With Kebabs
Breyani
Cape Malay Breyani – Cape Malay Cooking & Other Delights – Salwaa Smith
Cape Malay Breyani
Arabian Breyani
Arabian Breyani
Ingredients
2 tablespoons butter
4 tablespoons onion, choppel
1 tablespoon ginger, minced
4 garlic cloves, peeled and minced
1 teaspoon ground cinnamon
Pinch saffron or turmeric
Pinch cayenne pepper, optional
½ cup low-fat plain yogurt
1½ pounds boneless lamb, cubed
salt and pepper to taste
2 cups cooked basmati rice, stirred with a pinch of saffron or turmeric
Garnish
2 tablespoons shredded or whole almonds
1 tablespoon golden raisins
1 hard-boiled egg, quartered
1 teaspoon chopped parsley
Method
Heat 1 tablespoon of the butter in a saucepan. Add the onion, ginger, garlic, cinnamon, turmeric, and cayenne pepper and sauté over medium heat for about 3 minutes.
Combine the onion mixture with the yogurt in the blender and puree until smooth. Set this mixture aside.
Heat the remaining butter and sauté the meat, a few pieces at a time, until golden on all sides. Season with the salt and pepper then add the yogurt mixture, cover the saucepan, and simmer over low heat for 20 minutes. Remove lid and simmer for another 15 minutes, stirring occasionally.
Combine the meat with the rice and smooth the mixture into a large baking dish. You may cover the mixture with foil and refrigerate until ready to serve or bake the mixture in a preheated oven for 25 minutes at 170C. Garnish before serving.
Chops Sosatie
Chops Sosatie
Chops Sosatie
1kg lamb chops
500g thinly slices onions
Marinade:
15ml crushed garlic
5 bay leaves
5 whole cloves
2ml dried thyme
5ml dried sage
20ml curry powder
60ml lemon juice or vinegar
45ml sugar
5ml salt (or too taste)
Marinated Chops Sosatie
Combine the marinade ingredients and marinade chops for at least 1 hour or longer if you have time. Transfer into a oven proof dish cover with sliced onions and cook, covered, with aluminium foil in a preheated oven (200C) for 50 – 60 minutes.
Ready For The Oven
Serve with mashed potatoes and steamed mixed vegetables.
Savoury / Dhanya Rice
Dhanya Rice
Serves 4
Ingredients:
2 cups uncooked long grain rice or basmati rice
1 onion, finely chopped
3 cardamom pods
2 stick cinnamons
100g butter
1 teaspoon salt
Handful chopped dhanya
Method:
Parboil the rice until half cooked.
Pour into a colander, rinse, leave the rice in the colander whilst preparing the onions.
Heat your saucepan over medium heat, add the butter, melt, add the cardamom and stick cinnamon. Add the onions. Braise the onions until golden brown. Add the half cooked rice, salt and a cup of water. Heat the rice until warmed through. Add the dhanya, stir with a fork to loosen the grains and turn the heat off. Leave the sealed saucepan on the stove, the retained heat will complete the cooking process and any water left will be absorbed leaving you with fluffy and tender.
VARIATION:
Add a cup of mixed vegetables with the rice before steaming.
Add a tin of drained chick peas with the rice before steaming.
CHICK PEA RICE
CHICK PEA RICE
Having canned chick peas on hand is quite useful for a quick and easy meal. When using canned chick peas, you don’t even have to cook for long. To make rice using chick peas doesn’t take much time at all. I like to add chopped pieces of boneless chicken for a filing meal for the kids. I don’t use much chili powder but to make an adult version, go ahead and increase the amount of chili powder and add some chopped green chilies to spice it up.
Chick Pea Rice
Ingredients:
2 cups of cooked rice
1 tin of canned chick peas
1 onion, chopped
1 tomato, chopped
2 sticks cinnamon
3 cardamom pods
Salt to taste
½ teaspoon ginger and garlic paste
½ teaspoon chili powder
Pinch of turmeric
½ teaspoon garam masala
½ teaspoon jeera powder
2 teaspoons oil
Small pieces of boneless chicken
Chopped dhanya leaves for garnish
Method:
- Heat oil in a saucepan.
- Add onions and sauté till translucent.
- Add stick cinnamon and cardamoms.
- Add the chicken now if using.
- Stir and cook approximately 10 minutes or until chicken are cooked.
- Then add the ginger garlic paste and sauté for 30 sec before adding the tomatoes.
- Add the chick peas and some salt.
- Cover and cook for about 5 minutes till the chick peas are cooked.
- Add the turmeric, chili powder and garam masala and sauté for another couple of minutes.
- Add in the cooked rice and mix it up well the cooked chick peas.
- Garnish with chopped coriander leaves.
- Serve warm.
Cape Malay Cooking & Other Delights - Salwaa Smith 
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