Jeera Rice Recipe I Cumin Rice Recipe I Flavored rice with cumin seeds
Jeera Rice is a staple food in India. This flavored rice with cumin seeds goes well with Dal Fry or Dal Makhani. One can have this dish with non veg items as well. Very simple and easy to prepare. You can make this rice in no time when guests are coming over. Here are the ingredients:
Cooked Basmati rice - 2 medium bowls
Cumin seeds - 2 teaspoons
Bay leaf - 1 piece
Cardamom - 4 pods
Cinnamon - 2 sticks
Cloves - 3-4 pieces
Curry leaves - 4-5 leaves
Coriander leaves - handful
Green chilies - 1 slit
Cooking oil - 3 tablespoons
Ghee (Clarified butter) - 1 tablespoon
Salt - According to taste
Garam Masala Powder - 1/2 teaspoon
Do try this recipe at home and surprise your guest in no time.
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Thank you
Music credit: iMovie Soundtrack
#jeeraricerecipe #indianstylejeerarice #karmakarskitchenjeerarice
#howtomakejeerarice
One Pot Lentil and Rice Recipe Inspired by Lebanese Mujadara ???????? Easy Plant-Based Recipes for Vegans
This recipe is inspired by Lebanese Mujadara and a combination of a few Mediterranean recipes (however, I have added Ginger because of its various health benefits, especially with digestion).
➡️ When you come back, you’ll have one of the crucial ingredients for a vegan rice recipe that is rich in flavor owing to the inspiration of an old-world favorite dish from the Middle East. Next, you can prepare the sweet and fragrant basmati rice, herbs, and spices!
I hope you enjoy this modern instance of a centuries-old dish!
???? How long have you been on a vegan diet/plant-based? Let me know how it’s going in the comments below
▶️ RECIPE INGREDIENTS: (4 to 5 servings)
1 Cup / 200g BROWN LENTILS ONLY (washed and soaked in water for at least 4 to 6 hours (or overnight) until the lentils are very tender)
1 Cup /200g BASMATI Rice (thoroughly washed/soaked in water for 20 minutes)
3 Cup / 400g Chopped Onions - 2 medium size onions (430g with skin on)
1 Tablespoon ginger (very finely chopped)
1 Tablespoon garlic (very finely chopped)
3/4 Cup Strained Tomatoes / Passata / Tomato Puree
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
1/4 to 1/2 Teaspoon Cayenne Pepper OR to taste (Optional)
Salt to taste (I added total 1+1/2 teaspoon of pink Himalayan salt)
2 Cups / 475ml Water
Garnish:
3/4 cup / 70g Parsley (finely chopped)
Freshly Ground Black Pepper to taste (I added 1/2 teaspoon)
Lemon or Lime juice to taste (I added 1+1/2 tablespoon lemon juice, I like it a bit sour)
Extra Virgin Olive oil (I added 2 tablespoons of organic cold-pressed olive oil)
▶️ METHOD:
✅???? USE A WIDER POT TO COOK THIS DISH (this will cook the rice more evenly and prevent it from getting mushy).
Wash and soak the brown lentils for at least 4 to 6 hours (or overnight) until the lentils are very tender. Thoroughly wash the rice until the water runs clear to get rid of any impurities/gunk (it's an important step so do not skip it). Soak for 20 minutes.
Heat a pan, add cooking oil, onion and 1/2 tsp salt. Adding salt to the onions will help release water and help it cook faster. Fry the onion on medium-high heat until it starts to caramelize. Once caramelized, reduce the heat to medium to medium-low heat (depending on the heat of your stove) and add finely chopped ginger and garlic. Fry until onions are nicely browned (be careful not to burn the onion).
Once the onion is caramelized, add the strained tomatoes/passata and spices. Give it a good mix. Add the soaked lentil and rice, along with salt and water. Cover and bring to a vigorous boil. Once it starts boiling, reduce the heat to low and cook for about 25 to 30 minutes.
Uncover and check to see if the rice and lentils are cooked (it should be cooked by now, if its not, cover and cook it for a bit longer). Now continue to cook UNCOVER for another 1 to 2 minutes on low heat to get rid of any excess moisture. Turn off the heat.
Add parsley, lemon juice, black pepper and drizzle of olive oil. Mix very gently, the rice is delicate at this point and we don't want to break it. Cover and let it sit for 5 minutes before serving (for flavors to blend).
Stores well in the fridge for 3 to 4 days. It's perfect for meal planning.
▶️ IMPORTANT TIPS:
???? Soak lentils until they are very tender. The soaking time depends on the quality of the lentils. Some brown lentils are drier than the others and therefore need more soaking time
???? How to know if the lentils are soaked well? You should be able to cut a lentil piece with your nails, effortlessly. If not, then soak longer
???? It's really important that the lentils soak well. The reason is to match the cooking time of lentils with the rice
???? USE A WIDER POT TO COOK THIS DISH (this will cook the rice more evenly and prevent it from getting mushy)
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Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from both classics, traditional recipes, and modern dishes from around the world and have spared no expense when it comes to having the best equipment to create a sensory experience that is as near to being in my own kitchen as possible.
So, subscribe to my channel to stay up to date on the latest vegan recipes! Hit the bell to never miss a video!????
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Senza frittura! ???? Melanzane che fanno impazzire tutti, le più deliziose che abbia mai fatto! ????
Senza frittura! ???? Melanzane che fanno impazzire tutti, le più deliziose che abbia mai fatto! ????
✔INGREDIENTI:
2 melanzane
Olio d'oliva
Sale e pepe
paprika dolce
Origano
????
1 cipolla
olio d'oliva
2 peperoni
2 spicchi d'aglio
sale, pepe
Carne macinata 300g
Paprika dolce
Cumino
Zenzero
coriandolo
Passata di pomodoro 250g
150ml acqua
????
Mozzarella 150g
Parmigiano 60g
Origano Secco
Olio d'oliva
1^ Cottura: Infornare a 180°C per 20 minuti circa
2^ Cottura: Rimettere inforno a 180°C per 15 minuti circa.
Buon appetito amici!
Non dimenticarti di lasciarci un ''mi piace'' sotto al video questo mi rende molto felice, grazie! ????
???? PUOI ATTIVARE I SOTTOTITOLI cliccando sulla scritta [cc] in alto a destra, e LA TRADUZIONE cliccando sui tre puntini in alto a destra del video.
Condividi i video con i tuoi amici sui social network per far sapere a loro quale sarà la vostra prossima ricetta.
⚠️Iscriviti al canale e attiva la campanella ???? per non perdere le nostre nuove ricette
SCRIVETE UN COMMENTO o fatemi una domanda sulla ricetta. Sarò contenta di rispondervi.
_______________________________________________________________________________
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Arabic Recipe of Eggplant| Eggplant Recipe |
Eggplant Recipe |Arabic Eggplant Recipe | Eggplant for dinner | baked Eggplant | Turkish Eggplant Recipe | Eggplant and meat recipe | Eggplant and minced meat | Eggplant for lunch | Eggplant for dinner | Eggplant | Brinjal | Brinjal recipe | Brinjal Arabic Recipe | Easy Eggplant recipe | Easy Brinjal recipe | Easy lunch recipe | Easy dinner recipe | Simple dinner recipes | Simple lunch recipe | Quick dinner recipe | Quick lunch recipe | Baked Eggplant Recipe | Eggplant Arabic Style | How to cook Eggplant | Arabic food Recipe | aubergine recipe | Eggplant Recipe in oven
Lamb Roast Arabic style
Full recipe
Ingredients for sauce-
Onion 1 big finely chopped
Tomato 1 big pureed
Garlic 6-8 cloves chopped
Red chilli powder 1 1/2 tsp
Coriander powder 1 1/2 tsp
All spice powder 1 tsp
Turmeric powder 1/4 tsp
Cumin powder 1/2 tsp
Black pepper powder 1/2 tsp
Green coriander and chilli chopped
Salt as per taste
Oil 2 tbsp
Mint leaves 3-4
Ingredients for Patties
Meat Minced 250g
Red chilli powder 1/2 tsp
Cumin powder 1/2 tsp
All Spice Powder 1/2 tsp
Onion Chopped 1/4
Green Chilli and Coriander Chopped
Black pepper Powder 1/2 tsp
Ginger and garlic paste 1 tbsp
Salt as per taste
Assembling Ingredients
Eggplant 1 big Sliced
Potato 1 Sliced
Salt to taste
Oil 1 tbsp
Rice Ingredients
Onion Chopped 1 medium sized
Whole spices
Ginger and garlic paste 1 tbsp
Turmeric powder 1/2 tsp
All spice powder 1 tsp
Cumin powder 1/2 tsp
Lemon slice 1
Oil 3 tbsp
Rice 1 1/2 Cup Presoaked for 1 hour
Chicken Stock 650 ml
Water 350 ml
Salt
Method
Follow Video
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#brinjal recipe
#lunch recipe
#dinner recipe
#deliciousss
#bakedeggplantrecipe #bakedeggplant #parmesaneggplant #saucybakedeggplant #tomatosauce #sabihaabuzar
Try Rice the Turkish Way - BUTTERY Turkish Rice Pilaf with Orzo
Pilaf (pilav) is a staple of Turkish cuisine and has hundreds of different varieties in all regions made with rice, bulgur and other grains. Rice pilaf with orzo is probably the most common and is served almost in every home and restaurant in Turkey. This humble and simple dish is one of the most versatile meals that can pair with just anything.
This version is with orzo, takes the already delicious rice pilaf to another level with it's nutty and roasted flavors. Try this once and you will not want to go back again to plain rice anymore!
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Ingredients:
• 2 cups of rice (baldo or arborio), 450 g
• ½ cup of orzo, 100 g
• 50 g butter + 1 tbsp oil (olive, sunflower or canola) or 60 g clarified butter
• 3 cups of beef stock (boiling), 650 ml
• 3 tsp salt
Instructions:
1. Soak the rice in water with 1 tsp salt, stir and let it wait for 10 - 15 minutes, to get rid of the starch
2. Wash and rinse the rice thoroughly 3 – 4 times until the water comes out clear.
3. Drain in a strainer until the rice is almost dry
4. Bring the stock to boil and let it simmer to keep it hot
5. Using a rather wide pan with a tight lid, melt 60 g clarified butter at medium heat or alternatively 50 g butter + 1 tbsp oil.
Oil will prevent the butter from burning. Clarified butter does not burn easily as it does not contain milk particles unlike butter.
6. Once the butter is melted, add 1/2 cup of orzo and stir until it’s evenly golden brown and the butter is bubbly
7. Once the orzo is golden brown, add the rice and gently stir
8. Add 2 tsp salt (adjust depending on the saltiness of the stock)
9. Fry the rice for 5 mins until the rice is almost transparent and pearlescent. Constantly stir gently to fry evenly and do not to break the rice grains.
10. Now add the hot stock into the pot, give it a quick stir
11. Once it’s boiling, bring to lowest heat
12. Close the lid and let it cook for about 10 mins until no liquid remains in the bottom.
13. Open the lid and very gently stir with a spatula or large spoon to fluff and mix the bottom with the top part. This will help to an evenly cooked and fluffy pilaf.
14. Place a clean cloth or paper towel on top and close the lid. This will absorb excess moisture from the condensation and will keep the rice fluffy.
15. Let it rest for about 10 - 15 minutes lid closed, before serving it.
16. Serve with meat dishes such as beef kavurma and side dishes like yogurt or Turkish cacik.
Music:
Laid Back Guitars by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 licence.
Source:
Artist:
#pilafrecipe #turkishcuisine #orzorecipe
طبخ الأرز والدجاج بهذه الطريقة يجعلها لذيذة للغاية! can't stop making this chicken and rice recipe
طبخ الأرز والدجاج بهذه الطريقة يجعلها لذيذة للغاية
إن طبخ الدجاج مع الأرز بهذه الطريقة يجعله لذيذًا جدًا
لا أستطيع التوقف عن صنع وصفة الدجاج والأرز هذه.
تتوفر ترجمات لجميع اللغات لهذا الفيديو. لا تتردد في تفعيله. إذا كنت قد استمتعت بهذا الفيديو ، فيرجى الاشتراك في القناة وتشغيل الإخطار ???? لمشاهدة أحدث مقاطع الفيديو الخاصة بنا. أخبرنا برأيك في هذه الوصفة في قسم التعليقات ، حتى باستخدام رمز تعبيري ????. نحن نحب ملاحظاتك.
المكونات والتعليمات خطوة بخطوة
دجاجة كاملة مقطعة ومنزوعة الجلد
نتبل الدجاج بالمكونات التالية:
ملعقة كبيرة عصير ليمون
ملعقة كبيرة خل
ثلاث ملاعق كبيرة زيت زيتون
ملح حسب الرغبة ، وملعقة كبيرة من الكمون ، والفلفل الحلو ، ونصف ملعقة صغيرة من كل من الفلفل الأسود والكركم
زعتر
في قدر آمن للفرن ، أضف المكونات التالية
بصل 200 جرام
فلفل حلو (150 جرام)
الطماطم (250 جرام)
جزر (150 جرام)
ملعقة كبيرة ثوم
ربع كوب بقدونس
هيل وقرنفل
عيدان القرفة
نضيف الدجاج فوق الخضار
أضف كوبين من الماء
غطي المقلاة بورق زبدة وورق ألمنيوم
ضعها في فرن مسخن
نطبخها في الفرن لمدة 40 دقيقة في درجة حرارة 200 درجة مئوية.
بعد 40 دقيقة ، نخرج الصينية من الفرن ونخرجي الدجاج منها
أضف المكونات التالية إلى المقلاة
ثلاثة أكواب من أرز بسمتي مغسول ومنقوع
فلفل حار
ملعقة صغيرة من الملح ومرق الخضار والكمون والفلفل الأسود والفلفل الأسود
نصف كوب بازلاء حلوة
غطيها بالماء
لكل كوب أرز ، أضف كوب ونصف من الماء
ضع الدجاج في المقلاة مرة أخرى
ضع المقلاة في الفرن مرة أخرى بنفس درجة الحرارة
تُحمر في فرن بدرجة حرارة 400 درجة فهرنهايت ، 200 درجة مئوية لمدة 30 دقيقة.
يُزين بالبقدونس
Cooking the rice and chicken in the method makes it very flavorful
Cooking the chicken with the rice in this way makes it very delicious
Can't stop making this chicken and rice recipe.
Subtitles for all languages are available for this video. Feel free to activate it. If you enjoyed this video, please subscribe to the channel and turn on the ???? notification to watch our latest videos. Tell us what you think about this recipe in the comments section, even with an emoji ????. We love your feedback.
Ingredients and step by step instructions
One whole chicken cut up and the skin removed
Marinate the chicken with the following ingredients:
One tbsp of lemon juice
One tbsp of vinegar
Three tbsps of olive oil
Salt to taste, and one tbsp each of cumin, paprika, and a half a tsp each of black pepper and turmeric
Thyme
In an oven safe pan, add the following ingredients
Onions (200 grams)
Bell peppers (150 grams)
Tomatoes (250 grams)
Carrots (150 grams)
One tbsp of garlic
One fourth of a cup of parsley
Cardamom and cloves
Cinnamon sticks
Add the chicken on top of the vegetables
Add two cups of water
Cover the pan with parchment paper and aluminum foil
Place in a preheated oven
Bake for 40 minutes at an oven temperature of 400°f, 200°C.
After 40 minutes, remove the pan from the oven and take out the chicken
Add the following ingredients to the pan
Three cups of washed and soaked basmati rice
Hot peppers
One tsp each of salt, vegetable bouillon, cumin, paprika, and black pepper
Half a cup of sweet peas
Cover with water
For every cup of rice, add one and a half cups of water
Put the chicken back in the pan
Put the pan back in the oven using the same temperature
Bake at an oven temperature of 400°f, 200°c for 30 minutes.
Garnish with parsley
#delicious
#tasty
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#chicken
#rice
#طبخ
#دجاج
#رز