Showing posts with label rice. Show all posts
Showing posts with label rice. Show all posts

Sunday, March 20, 2016

Spicy Egg Biryani

Spicy egg biryani is the perfect balance of fragrant rice and mellow boiled eggs, great as a vegetarian main dish or as a side to be served with a meat-based curry.

Food Lust People Love: Spicy egg biryani is the perfect balance of fragrant rice and mellow boiled eggs, great as a vegetarian main dish or as a side to be served with a meat-based curry.

Here in the United Arab Emirates, our weekend is Friday and Saturday, with Sunday being a normal working day. Most Fridays will find us out on the water in our Drascombe Longboat, a small single hull sailing vessel. It’s not fancy but is perfectly suited to day trips amongst the islands all around the bigger island of Abu Dhabi with a two-man (one dog) crew.

After a day in the sea, salt air and sun with friends, we return to shore and spend the evening sipping gin and tonic with those same friends and we almost invariably order curry for dinner. I am familiar with most of the dishes, typical Jalfreezis and Kormas and Vindaloos but egg biryani was a new one for me. Spicy rice with whole boiled eggs! Apparently it isn’t even on the menu so one just has to know to order it. And I’m so glad my friends did.

I wish my whole Sunday Supper family could join us out on the water someday but at least you can eat some egg biryani of a Friday evening. It’s got a lot of ingredients but don’t let that discourage you. It doesn’t take long to make and is so worth it.

Make sure you scroll on down to see all of the delicious egg recipes we are sharing today, along with our eggstraordinary host, Wendy of Wholistic Woman.

Recipe adapted from Swasthi's Recipes.

Serves 3-4 as a main course, 5-6 as a side dish
5-6 eggs (We are going to boil these so you could use leftover Easter eggs!)
1 1/2 cups or 300g basmati rice
1 large potato

For the tarka:
3 tablespoons ghee or clarified butter
1 star anise
1/2 teaspoon cumin seeds
4 green cardamom pods
4 to 5 cloves
1 inch or 2.5cm cinnamon stick
1 strand mace

For the spice paste:
1 large onion
2 medium tomatoes
Generous handful mint and cilantro leaves, plus extra for garnish, if desired
1 small knob fresh ginger
2 cloves garlic
1/4 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
3 tablespoons plain thick (Greek style) yogurt
2 green chili peppers
1 1/2 teaspoons biryani masala powder (premixed spices for biryani, any one will do)
2 1/2 cups or 590ml cold water

Rinse your rice until the water runs clear and then soak it in cool water for at least 20 to 30 minutes. Drain water and set the rice aside in a colander or strainer.

Put your eggs to cook in a pot of cool water. When the water comes to the boil, cover the pot, turn the fire off and leave for 10 minutes. Drain and fill with more cool water. Peel the eggs when they are cool enough to handle. Prink them all over with a fork. Set aside.

Peel and cut your potato in small cubes. Thinly slice the onions and chop your tomatoes.

Roughly chop your herbs and reserve some for garnish.

Peel the ginger and garlic cloves and mash them into a paste with a mortar and pestle. Split your green chili peppers down the middle, just up to the stem.

In a pot with a tight fitting lid that will be big enough to hold all the biryani, heat your ghee and then fry the dried spices in it briefly, stirring constantly. Watch out for popping cardamom pods.

Add in the sliced onions and fry till golden brown, stirring frequently. Add in the ginger garlic paste and fry for just a few minutes again, stirring well.

Add in the tomatoes, chopped herbs, turmeric, cayenne, salt, split green chili peppers, yogurt and a good sprinkling of salt. Stir well and cook until the tomatoes turn mushy and you have a good thick paste.

Add the eggs and cubed potatoes. Stir gently to coat them with the seasonings.

Add in the drained rice and the biryani masala powder and stir again to coat the rice with the wet and dry seasonings, being careful not to break the eggs.

Pour in the cold water and one teaspoon of salt. Stir again. Over a medium heat, bring the water to a boil. Reduce the heat to simmer and cover the pot with its tight fitting lid.

Simmer for 20 minutes or until the water has been fully absorbed and the rice is cooked. Leave the lid on the pot until you are ready to serve as the rice will continue to steam inside.

To serve, fluff the rice with a fork. Sprinkle on some chopped herbs and make sure that everyone gets at least one egg.

Food Lust People Love: Spicy egg biryani is the perfect balance of fragrant rice and mellow boiled eggs, great as a vegetarian main dish or as a side to be served with a meat-based curry.


Food Lust People Love: Spicy egg biryani is the perfect balance of fragrant rice and mellow boiled eggs, great as a vegetarian main dish or as a side to be served with a meat-based curry.

Looking for eggspirational recipes? We've got 'em for you today!

Appetizers & Sides
Main Dishes (Breakfast, Brunch, Lunch, Brinner and Dinner!)

Jade - our Drascombe Longboat. 

Our salty dog, Beso. He loves sailing! 

Sunday, March 13, 2016

Persian Lamb Meatballs

Tart barberries give these lamb meatballs or koofteh berenji a subtle edge, mellowed by the addition of lentils and rice. This is a tasty one-pot meal to feed a hungry family.

This week Sunday Supper is celebrating National Meatball Day, albeit just a little late. My attitude is that anytime is a good time for meatballs, and I’m sure our host this week, Sue of Palatable Pastime, would agree. Almost 50 Sunday Supper tastemakers certainly do! Make sure scroll down to check out the link list below for an amazing array of meatball recipes.

A couple of years ago, when my sister and a friend were visiting me here in Dubai, we went on a foodie tour with Frying Pan Adventures, something I would highly recommend to anyone who travels here and has an interest in foods of the world. One of the stops was a lovely little shop that sold all manner of Persian and Arabic ingredients, including barberries. I had never heard of barberries so, of course, I had to buy some. They are used in many traditional Iranian dishes, especially rice pilaf and lend both a tart flavor and a beautiful ruby highlights.

This meatball recipe is adapted from one in Delicious. magazine’s March 2015 edition.

For the meatballs:
3/4 cup or 150g basmati rice
1 teaspoon sea salt, plus more for seasoning
Scant 1/2 cup or 100g green lentils
1 lb 1 1/2 oz or 495g ground lamb
Small bunch parsley
Small bunch cilantro
3 tablespoons flour
2 teaspoons ground turmeric
1 large onion
2 handfuls dried barberries, stems picked out and discarded, if any are present
3 eggs
Black pepper

For the sauce:
Olive oil for frying
1 large onion
1 teaspoon ground turmeric
3 cloves garlic
2 tablespoons tomato purée
14 oz or 400g can chopped tomatoes

To serve:
Chopped green onions or more cilantro and parsley
Plain yogurt

Finely chop your parsley and cilantro. Chop one onion finely and slice the other as thinly as you can manage. Finely mince the garlic or put it through a garlic press.

Bring one liter or 4 1/4 cups water to the boil in a large pot. Season with 1/2 teaspoon salt and add in the rice. Boil for seven minutes then drain the rice and set aside to cool.

Repeat the process with the lentils but reduce the heat to medium after you add them to the boiling, salted water and cook for 20-25 minutes, or until the lentils are just cooked. Drain, rinse and set aside to cool.

In a large mixing bowl, combine the cooled rice, lentils, ground lamb, herbs, flour, turmeric, and a generous sprinkling of sea salt and freshly ground black pepper.

Shape the mixture into 12 large meatballs. Traditionally, they should be rugby ball-shaped but I made mine round.

Drizzle a few tablespoons of olive oil into a large deep saucepan with a lid and gently fry the sliced onions until they soften and start to color slightly.

Add in the teaspoon of ground turmeric and the garlic and fry for a few more minutes.

Pour 1 liter or 4 1/4 cups water into the saucepan then add in the tomato purée and stir well. Sprinkle on some more fine sea salt and freshly ground black pepper.

Add the can of chopped tomatoes and bring to the boil, then turn the fire down to a medium heat. Carefully add the meatballs to the pan, one by one.

Partially cover the pan with the lid, leaving it slightly ajar, and cook the meatballs for 1 1/4-1 1/2 hours.

Once the cooking time is done, taste and add more salt and pepper, if necessary. Sprinkle on some chopped green onions. Serve with yogurt and flatbread.


You might also like my Sopa de Albondigas, Easy Meatballs á la Jamie Oliver, Porcupine Balls or my grandmother's favorite spaghetti sauce with meatballs.

And here are all the wonderful Sunday Supper recipes:

Meatball Appetizers and Soup
Main Dish Meatballs
Meatball Desserts

Sunday, September 13, 2015

Gram’s Cajun Rice Dressing

Rice dressing with pork, beef, chicken livers and gizzards, seasoned with onion, bell pepper and garlic, just like my grandmother used to make it, hence the title, Gram's Cajun Rice Dressing! Some Cajun cookbooks call this “dirty rice” but in my family, we just call it dressing.

Many years ago my cousin, Simone, put together a family cookbook of favorites and kindly made copies to share with the rest of us. When the Sunday Supper theme for today was announced – National Grandparents Day – I knew that would be the best place to start looking for one of my grandmother’s recipe that I haven’t already shared. I’ve posted quite a few because those are ones I still cook all the time but I needed fresh inspiration. I’ll be honest, I hadn’t thought about my grandmother’s dressing in quite a while but as soon as I turned to that page, I knew I couldn’t make anything else.

Rice dressing was always a favorite on both of my grandmother’s dinner tables, making an appearance quite regularly not just for Thanksgiving or Christmas but often also on Sundays.

In the old days, they would grind the liver and gizzards at home in a meat grinder or asked the butcher to do it, but nowadays we use a food processor. In fact, to make it even easier, folks living in Louisiana can buy the “dressing mix” pre-made in every grocery store and my mom informs me that it’s even available in Houston.

If you aren’t a liver lover, you can leave it out, but I’d like to reassure you that with only four whole livers in all that rice and ground meat, the flavor is very, very subtle. I think they are essential to get the right flavor.

Gram’s Cajun Rice Dressing

This rice dressing makes me miss my grandmothers but it also brings back wonderful memories of them. This is the taste of home.

For the rice:
2 cups or 400g uncooked long-grained rice
1 1/2 teaspoon fine salt

For the roux:
1/4 cup + 1 tablespoon or 42g flour
1/4 cup or 60ml canola or other light oil

For the dressing:
8 chicken gizzards (about 4 oz or 115g)
4 whole chicken livers (about 4 oz or 115g)
3/4 lb or 340g ground pork
1/2 lb or 227g ground beef
1 large onion
1 small green bell pepper (capsicum)
1 small bunch green onions (plus more to garnish, if desired)
2 cloves garlic
Salt, black pepper, cayenne to taste
8 cups cooked rice

Cook your rice with the salt by your favorite method. I’m not giving water amounts or cooking times since rice varies so widely. My grandmothers would have used a local Louisiana rice that was relatively short-grained but since I can’t get that in Dubai, I’ve used long-grained Indian Basmati. Long-grained rice fluffs up more so my two cups raw made eight cups of cooked rice.

While the rice is cooking, you can make the roux. Using the amount of flour and oil in the ingredients list, follow the instructions here: How to Make Roux. Set the roux pot aside to cool in a sink filled with a little cool water. You don't want it to continue to darken once it's done. Don't get any water in the pot though!

Put your gizzards in the food processor and chop them up finely. Add in the liver and give it another few pulses to chop the liver as well.

Add the oil to a large pot or pan and then tip in the ground pork, ground beef and your chopped liver and gizzards.

Cook over a medium heat, stirring occasionally, breaking the meat into small pieces with your spoon as it cooks.

While the meat is cooking, finely chop your onion, bell pepper, green onions and garlic.

Once the meat is well browned and even a little crispy, add in the chopped vegetables. Stir well.

Cook the mixture over a medium heat, stirring often, until the vegetables are soft and just about disappear.

Add in your roux and a cup or two of water and stir well. Season the mixture with salt, fresh ground black pepper and cayenne to taste. We like ours pretty spicy.

Lower the fire and simmer for a couple of hours, adding water occasionally when the mixture gets a little too dry. You want to end up with a thick meat-filled gravy.

Gently fluff your rice with a fork to separate the grains and then mix the rice in with the meat.

Garnish with some chopped green onions or parsley.


What special recipes have your grandparents handed down to you? Here’s a list of favorites from my Sunday Supper family.

Sweets that are the Sweetest
Savory Meals with Special Memories


Sunday, April 13, 2014

Stuffed Whole Baby Savoy Cabbages

Savoy cabbage is milder tasting than its green or red counterparts and baby ones are milder still, compared to their grownups. If you are serving folks who aren’t crazy about cabbage, but do like greens, give Savoy cabbage a try. The baby ones are also adorable. 

Our elder daughter is dating a delightful young man that is not only a talented type designer but, bonus, he cooks and bakes beautifully. Every weekday he creates lunch for his office mates as part of his contribution to the team. It’s a brilliant arrangement, by which, as I understand it, he gets a discount on his share of the office rent and everyone gets a healthy, freshly prepared, delicious meal every day. So smart, these young people! I’ve been wanting to try one of his specialties (from an original recipe by Jacques Pépin) a whole stuffed cabbage that is cooked then cut into wedges for serving. But when I came across baby Savoy cabbages in my local grocery store and I couldn’t resist them. Some day I'll make the big guy.

The week’s Sunday Supper theme is Stuffed, Rolled and Wrapped so the individual stuffed cabbages are perfect! They may seem a little fiddly to make but I assure you that the baby Savoys are fairly hearty little cabbages and you can stuff your filling in with confidence. The stuffing and the simple tomato sauce they cook in is what my mother made whenever she made cabbage rolls as I was growing up.

4 small Savoy cabbages – about 2+ oz or 55-60g each

For the filling:
12 oz or 340g ground beef
4 oz or 115g ground pork
1 medium onion (about 2 1/2 oz or 70g
1 egg
1/4 cup milk
1/4 cup or 45g raw rice
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper

For the sauce:
1 teaspoon sugar
1/2 teaspoon fine sea salt
1 can ( oz or 400g) whole tomatoes – buy the best quality you can afford. I like the Italian ones for best flavor.
2 cloves garlic
2-3 sprigs fresh thyme plus extra for garnish, if desired

Mince your onion very finely and then mix it together thoroughly with the rest of the filling ingredients.

Divide your filling into reasonably equal portions.

Gently open your little cabbages and start filling from the middle, closing up the leaves over the filling until you have used all the filling allotted to that baby cabbage. Repeat until all four are filled.

Separate all the leaves and start stuffing in the middle.

When the area is full, close the leaves around the filling.

Keep adding stuffing and closing the leaves.

When you get to the outer leaves, put some stuffing on them and squeeze them up against the inside.

Finally, put the last of the stuffing right in the top and close up.

So cute, right?! 

Cut four pieces of foil and wrap them around the cabbages so that they hold their shape, leaving a hole at the top of the foil.

Puree your canned tomatoes with a hand or regular blender, along with the garlic, salt and sugar. Use the tomato can as a measuring device and add a full can of water to the mixture and stir to combine.

Put the four stuffed cabbages in a pan that has a tight fitting lid, hole side down and pour the tomato garlic sauce in the pan with the foil-wrapped cabbages.

Bring the sauce to a boil and then put your lid on the pan and simmer for about an hour or until the internal temperature of the stuffed cabbages reaches 160°F or 71°C.  (While the “safely cooked” temperatures have been reduced for cuts of pork, they haven’t changed for ground meats.)

Meanwhile, pull the leaves off of your fresh thyme sprigs and mince them.

When the cabbages are cooked, remove them from the pan, unwrap your little foil bundles and arrange them on your serving dish.

Add the minced thyme to the sauce and check seasoning, adding more salt and pepper, if necessary. Cook the sauce down until it thickens slightly.

Pour the sauce on and around your stuffed baby cabbages. Garnish with some extra thyme, if desired.


How they look on the inside.

Do you like your food stuffed, wrapped and rolled? Check out the 54 links below to everything from appetizers to desserts!

Starters and Snacks
Entrees and Mains
All Things Sweet