The ULTIMATE yellow Middle Eastern Rice - Tangy, Umami and Earthy
This yellow Middle Eastern Rice is the perfect side dish for grilled foods. It's really simple to make and is a fantastic upgrade to regular rice. It's really simple to make and packs a lot of Tangy Earthy and Umami flavors that make the rice pop.
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Ingredients:
2 Cups Basmati or Long Grain rice
200ml Concentrated Chicken Stock
3 Garlic Cloves
2 Brown or Spanish Onions
2 Plum Tomatoes
2-3 Black Limes (Loumi)
2 Bay Leaves
2 Cardamom Pods
2 Cloves
1 Green Chilli
4 Tbsp Lemon Juice
2 Tbsp Butter
2 Tbsp Vegetable Oil
1 1/2 Tsp Salt
3/4 Tsp Ground Turmeric
1/2 Tsp Black Pepper
Directions:
1 - Wash your Basmati rice, 3-4 times until the water runs clear.
2 - Peel and dice your Onions to a medium-small dice
3 - Deseed and dice your tomatoes into small pieces
4 - Slice your chilli into small pieces
5 - Add your Butter and Oil to a pot on medium heat
6 - Once melted, add the diced onion, and mince the garlic cloves and add in
7 - Saute for about 5-7 minutes until the onions have softened and wilted. Do not let the onions brown
8- Add your Green Chilli and diced Tomatoes as well as the Black Limes, Cardamom, Cloves and Bay Leaves. Mix well and saute for 3-5 minutes
9 - Once the tomatoes have softened add the Salt, Black Pepper, and Turmeric. Add the rice in and stir to combine.
10 - Add your lemon juice to the pot, then add enough stock to barely cover the rice. Top up with water if required.
11 - Turn the heat up to high and bring the pot to a boil. As soon as it boils cover with a tight fitting lid and turn the heat down to your second lowest setting. Allow it to steam for about 20 minutes
12 - When 20 minutes are up, remove the lid and fluff your rice up with your fork. Place the lid back on and allow it to simmer for 2 more minutes
13 - When the 2 minutes are up your rice is ready to be served.
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Gennaro’s Zesty Orange Rice Cake
Hi FoodTubers! Gennaro is heading back to his childhood with this sweet Italian Torta Di Riso recipe. Vanilla and lemon infused milk, risotto rice and a dash of orange liquor creates a sweet and creamy dessert - just like mama used to make.
If you love cake and you love rice pudding you’re really going to love this! Enjoy!
Big love and thanks to the Acquerello risotto rice company:
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Risotto Bianco |
Roasted Pepper Salad |
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Aloo Butter Capicum Masala - Custard payasam with Lemon Tamarind Pulihora Rice _ Great Combo Recipes
Live Cooking - 12 am Live with Vahchef in Hindi -
10 am Live with Mani in Tamil -
Lemon rice is a delicious south Indian dish made with steam rice and flavoured with the tanginess of Lemon juice giving an amazing tangy flavor and freshness to the rice.
Ingredients
10 grams cashew nuts
10 grams channa dal
500 grams cooked rice
1 springs curry leaves
1 slice ginger
15 grams gr chilli
1 pinch hing ( asafoetida)
20 ml lemon juice
20 ml Tamarind Juice
5 grams mustard seeds
10 ml oil
1 pinch turmeric
Directions
Pick, wash and soak rice for about thirty minutes. Drain and then boil in plenty of boiling salted water until almost done. Drain and keep aside.
Heat oil/ghee in a shallow pan or a kadai. Add a pinch of asafoetida. mustardsAdd dried red chillies broken into two, urad dal, chana dal and ginger and nuts. Cook until dals change colour to light brown.
then add curry leaves. Mix turmeric powder in this. Stir fry for half a minute. Add cooked rice, salt and lemon juice.
Garnish with coriander .
Aloo Shimla Mirch Sabzi with Rumali Roti - Capsicum Potato Recipe
INGREDIENTS:
Oil /Butter-
Capsicum -
Potato
Onions-
Salt -
Turmeric powder -
Water -
DIRECTIONS:
Heat oil in a pan, fry into the capsicum pieces, potato pieces, transfer into a plate.
Heat oil in another pan, add onions, salt saute it for slightly color in changed.
Then add turmeric powder, ginger garlic paste, water, cumin powder, coriander powder, green chillies, garam masala powder,coriander leaves saute it until all the raw flavour is gone.
Now, add some water, crushed pepper powder, seasoning salt and add fried potatoes toss it well and add green peas, tomatoes, coriander powder, fried capsicum, chaat masala powder, kasuri methi powder, butter mix it and close the lid toss it well.
ngredients
1/2 bag vernicelli roasted
Custar pdr
Sugar
ghee
nuts/raisin
Directions
• Roasted Vermicelli / Vermicelli - 1 packet Cashews, Raisins, Almond - 1 cup Cardomom - some crushed Milk - Half a Gallon Sugar- One cup. Add desi ghee/ Claried butter in the hot pan, and add the nuts and saute them till slightly colored. ( tip ; when the raisins ballons) If using roasted vermicelli Add milk, when the nuts are slightly roasted, add sugar, Stir. Add safforn Color. when its hot add vermicelli and boil the vermicelli until it is cooked. When you see the milk is boiled and the vermicelli is soft. Switch of the heat immediately. If you add dates and shironji and other dry fruits it becomes sheer kuruma. If using plain vermicelli. Add vermicelli, and when color changes to light golden brown,Add milk, when the nuts are slightly roasted, add sugar, Stir. Add safforn Color. when its hot add vermicelli and boil the vermicelli until it is cooked. When you see the milk is boiled and the vermicelli is soft. Switch of the heat immediately. If you add dates and shironji and other dry fruits it becomes sheer kuruma
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Vegan Laksa | विगन लक्सा | Vegan Recipes | Malaysian Noodle Soup | Sanjeev Kapoor Khazana
A vegan version of the popular noodle soup from Southeast Asia! Full of flavours and spices that would lure you into having it again and again!
VEGAN LAKSA
Ingredients
6-8 dried red chillies, soaked for 1 hour and drained
8-10 cashew nuts, soaked for 1 hour and drained
6-8 garlic cloves
1 inch ginger, roughly chopped
1 inch lemongrass stalk, chopped
2 tbsps coriander seeds
2 fresh red chillies
1 medium onion, roughly chopped
½ tsp turmeric powder
Salt to taste
3 cups vegetable stock
3 tbsps oil
1 cup coconut milk
100 grams firm tofu, cut into 1 inch cubes
200 grams boiled noodles
25-30 small broccoli florets, blanched and drained
1 medium carrot, peeled, cut into thin roundels, blanched and drained
10-12 snow peas, diagonally halved, blanched and drained
½ cup sautéed mushrooms
Diagonally sliced red chillies for garnish
Method
1. Put the soaked red chillies, cashew nuts, garlic, ginger, lemongrass stalk, coriander seeds, fresh red chillies, onion, turmeric powder and salt into a blender jar and blend to a coarse paste. Add ½ cup water and blend to a fine paste.
2. Heat 2 tbsps oil in a deep pan. Add the blended paste and sauté for 3-4 minutes.
3. Add 1 cup water and mix well. Cover and cook for 3-4 minutes or till the oil separates.
4. Add vegetable stock, mix and cook till it comes to a boil.
5. Add coconut milk, mix and cook for 5 minutes. This is the laksa soup.
6. Heat remaining oil in a non-stick shallow pan. Place the tofu cubes and cook on high heat for 1 minute. Flip each tofu cube and cook the other side for 1 minute as well.
7. To serve, place a portion of the noodles in a serving bowl. Add 4-5 blanched broccoli florets, a few carrot roundels, a few snow peas halves and a portion of the sautéed mushrooms. Arrange a few tofu pieces, pour a portion of the soup and garnish with red chillies. Serve hot.
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How to Cook - Sauce Piquant
#cooking #venison #foodie
In this Video, we'll walk through how to prepare and cook the creole dish, sauce piquant. The meat portion is up to the preference of the cook, but in this case, we use venison and chicken.
Ingredients
4lbs meat
28oz crushed tomatoes
6oz tomato paste
1 cup green pepper
1 cup celery
2 cups onion
6 cups hot water
green onion for garnish
cajun seasoning to taste
hot sauce to taste
Serve with rice.
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Piquant Post | January 2019
Welcome to my channel!
These recipes look so fun to cook! I am excited to try something different.
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