Spicy Rice

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Salwaa’s Spicy Rice
Nando style rice served with crispy chicken strips and toss salad or kebabs
Spicy Rice Served With Crispy Chicken Strips
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
Ingredients:
2 cups basmati rice
3 tbsp spoons olive oil
1 medium onion
1/2 red bell pepper
1/2 tsp turmeric
1 tsp cumin
1 tsp chili powder
1 tsp paprika
1 tsp salt (or too taste)
1 cube chicken stock dissolved in one cup boiling water
1/2 cup frozen peas
Spicy Rice
Method:
Parboiled the basmati rice, rinse in a colander and set aside
Sauté 1 medium size chopped onion and 1/2 chopped red pepper in the olive oil
Add the turmeric, cumin, chilli powder, salt as well as the paprika
Add the chicken stock with the cup of boiling water
Mix all the above together with 1/2 cup of frozen peas and steam rice until done
Spicy Rice Served With Kebabs
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Breyani

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Cape Malay Breyani – Cape Malay Cooking & Other Delights – Salwaa Smith

Traditional Cape Malay breyani served on Eid/labarang, weddings and special occasions. Serve with slices of boiled egg (optional) and atchars, dhai or tomato & onion sambal. Well worth the effort 🙂
Cape Malay Breyani
Cape Malay Breyani
Serves at least 6
750 g lamb, mutton or chicken pieces
For the marinade:
3 stick cinnamons
5 cardamom pods
2 bay leaves
5 cloves
5 allspices
1 Tbsp grated ginger
1 Tbsp grated garlic
2 – 4 green chillies, deseeded and chopped
2 tsp koljana / coriander
½ tsp coarsely crushed black pepper
3 tsp jeera / cumin
2 tsp leave masala / roasted masala
1 – 2 tsp chilli powder
2 tsp garam masala
2 medium tomatoes
½ cup plain yoghurt
½ bunch fresh dhanya, chopped
2 tsp salt
½ – 1 cup brown lentils
4 large potatoes
1 cup vegetable oil
3 large onions
3 – 4 cups long grain or basmati rice
2 bay leaves
2 stick cinnamons
2 tsp salt
2 Tbsp butter
Wash and drain the meat or chicken. Using a large dish or bowl add the meat and spices.
Liquidise ginger, garlic, tomato and yoghurt together. Pour this mixture on top of the meat. Add the ¾ of the chopped dhanya. Mix well and cover with cling film. Leave to marinade for at least two hours in the fridge or better still overnight. This will allow all the flavour to develop and the meat to be really flavourful.
Meanwhile boil the lentils, the amount of lentils depends on your taste, my family doesn’t like a lot of lentils in breyani, so I only use half a cup.
Peel, wash and cut the potatoes into round slices. Heat the oil in a saucepan. Fry the potatoes in the oil until lightly browned. Remove and set aside.
Peel and cut the onions into thin slices. Fry the onions in the same oil as you fried the potatoes until brown and crispy. Remove and set aside, reserving the oil.
Add the marinated meat into a large pot and cook until the meat is soft and tender about 35 – 45 minutes, depending on what cut or type of meat you using.
Parboil the rice with the salt, cinnamons and bay leaves. As soon as the water start bubbling remove from the heat our into a colander, rinse and leave to drain.
Mix the parboiled rice and cooked lentils into a bowl.
Now start the layers. Add a layer of potatoes in a large, deep and lightly greased ovenproof dish.
Then a layer of rice and lentils mixture. Add a layer of the cooked meat, including the sauce, followed by some of the fried onions. Continue layering the potatoes, rice, onions (reserve some onions for garnishing) until all the ingredients have been used and finishing with a layer of rice. Garnish with the braised onions, reserved dhanya and the butter, cut in pieces. Add 1 cup of hot water. Cover tightly with foil or the lid of the ovenproof dish. Cook in a preheated oven at 180C for 45 – 60 minutes.
Ensure you dish from all the layers by inserting your dishing up spoon right down and lifting it up. This way you can be sure to get from all the elements of the dish.
Serve with dhai (yoghurt sauce), tomato & onion salad or atchar.
© Cape Malay Cooking

Arabian Breyani

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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

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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
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
Ready For The Oven

 

Serve with mashed potatoes and steamed mixed vegetables.

 

Savoury / Dhanya Rice

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

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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.