Can Someone Give Me An Indian Or Pakistani Rice Recipe?

Question

Hello,
I really like Indian and Pakistani rice, could someone please give me a recipe?

Answer 1

Traditional Chicken Biryani recipe

Serve 4

Ingredients:

2 tablespoons warm milk
1/8 teaspoon saffron threads, crumbled
3 tablespoons vegetable oil
6 white or green cardamom pods
1 cinnamon stick, broken
1 bay leaf
1 teaspoon whole black peppercorns
2 cups basmati rice (3/4 pound)
3 cups water
Salt
2 medium onions, 1 finely chopped and 1 thinly sliced
1 large tomato, coarsely chopped
2 tablespoons Garlic Paste
2 tablespoons Ginger Paste
2 teaspoons garam masala
1/2 teaspoon cayenne pepper
1/2 teaspoon ground turmeric
1/4 teaspoon ground cloves
1/4 teaspoon ground mace
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1 1/2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
1/2 cup coarsely chopped cilantro leaves
Freshly ground pepper
1 tablespoon unsalted butter, melted
2 tablespoons coarsely chopped mint leaves
1 tablespoon finely julienned fresh ginger

DIRECTIONS:

Preheat the oven to 350°. In a small bowl, combine the warm milk with the saffron; let steep for at least 10 minutes.

Heat 1 tablespoon of the oil in a medium saucepan. Add the cardamom pods, cinnamon stick, bay leaf and black peppercorns and cook over moderate heat until sizzling, about 3 minutes. Add the rice and stir to coat with the oil, about 1 minute. Add the water and 1 teaspoon of salt and bring to a boil.

Cover and cook over low heat until the rice is tender and the water has been absorbed, about 12 minutes. Let stand, covered, for 5 minutes, then fluff the rice with a fork. Season with salt.

Meanwhile, heat 1 tablespoon of the oil in a large skillet. Add the chopped onion and cook over moderate heat until browned, about 5 minutes. Add the tomato and cook for 1 minute. Add the Garlic Paste, Ginger Paste, garam masala, cayenne, turmeric, cloves, mace, cardamom and cinnamon and cook, stirring, until fragrant, about 2 minutes. Stir in the chicken, cover and cook over low heat, stirring occasionally, until the chicken is white throughout, about 12 minutes. Stir in the cilantro and season with salt and pepper.

Spread half of the rice in a medium enameled cast-iron casserole. Top with the chicken mixture, then cover with the remaining rice. Drizzle the saffron milk over the rice, followed by the melted butter. Cover and bake for 30 minutes.

Meanwhile, heat the remaining 1 tablespoon of oil in a large skillet. Add the sliced onion and cook over moderate heat, stirring once or twice, until browned, about 6 minutes. Using a slotted spoon, transfer the onion to paper towels to drain. Sprinkle the biryani with the mint, julienned ginger and fried onions and serve.

MAKE AHEAD:

The chicken can be cooked and refrigerated for up to 2 days. Reheat gently before assembling the dish.

NOTES:

Garam masala is a spice blend that's available at Indian markets.

Answer 2

im from pakistan and its great that someone likes the food from there.but the exact amounts in recipes is hard.i do it by taste and kind of "eyeball" amounts.ill try to give you the basic recipes.as long as youre exact on the rice/.water ratio,you should be okay.well,here goes.
TAHIRI
2 cups BASMATI rice
4 cups water
2 LARGE potatoes (peeled and cut into eight)
1 1/2 cup frozen peas
1 LARGE onion (sliced real thin,or chopped,doesnt really matter)
good pinc of SAFFRON (this is an expensive spice...i personally substitute 2 teaspoons of TURMERIC.
1 JALAPENO (seeded and chopped fine)
1/2 teaspoon red chillies(totally optional,depending on how hot you want your rice to be)
cooking oil

METHOD OF COOKING (okay,here goes.)

Heat up afrying pan,add oil(enough to coat the bottom).
Very lighly brown the potatoes.
set aside

In a heavy cooking pot,heat some oil(about 3 tablespooPut in onions,jalapeno and red chillies
lighltly brown .
Add the rice.
Fry for a couple minutes
Add the potatoes.
Add the 4 cups of water.
Let it come to a boil and leave it alone till most of the water is gone(when all you see is a little water just bubbling out of the rice)turn your heat down to low,low,low)
add the peas.
Take your lid and wrap it in a clean dishtowel.
Cover the pot and leave it alone.
every once in a while,check it but dont stir it.you might have to add water...just sprinkle like a couple tablespoons at a time.

Okay,this is the part where you have to go on touch and taste.as soon as the rice feels done,the water is evaporated,take a big spoon and gently turn it .Bottom on the top.leave a little longer.garnish with chopped cilantro.
serve this with yougurt and salad and some kind of fried meat.
i hope it works.let me know.

Answer 3

There are many kinds of Pakistani rices, but I only know how to make Green Pulao, which is one of them. This is an easy way to make rice more exciting. Typically, Basmati rice would be the best, the aroma is unbeatable, but use whatever white rice is available.
Heat oil in a deep pan and fry onions till slightly brown. Add cloves, cinnamon, bay leaves and garlic and stir. Add rice and stir for 2 to 3 mins. The rice should be coated with the oil. Add 2 cups water and allow thw pot to come to a boil.
Add peas.Stir, lower heat and simmer covered until the rice is cooked. Let it stand uncovered until extra water evaporates. Serve with Raita.

Answer 4

Chelow. This is a cooking style common to the Arab Levant region. Par-boil your rice like it's a pasta, don't worry about your water ratio, just cook it half way through. From one pound of par-boiled rice, remove 1 cup and mix it with plain yogurt. Spread this on the bottom of a oiled pot and put on a medium heat. Pile the rest of your rice into a cone shape on the bed of yogurt rice. Using the back end of a wooden spoon, or something comparable, make holes in the cone to the bottom. Pour your water, about four ounces into the holes. (saffron water is optimal). Cover and let cook slowly. The rice "cone" will steam, while the yogurt layer will brown. Traditionally, the browned yogurt layer is a specialty being served to guests or good children.

Answer 5

try allrecipes.com
here a recipe:
INGREDIENTS
1/4 teaspoon saffron threads or ground turmeric
6 cups boiling water
1/2 cup vegetable shortening
2 medium onions, chopped
2 (1 inch) pieces cinnamon stick
4 whole cloves
1 teaspoon ground ginger
2 tablespoons ground cumin
1 teaspoon garlic powder
10 cardamom seeds
4 1/2 cups long-grain white rice
1 cup plain yogurt
2 teaspoons salt
DIRECTIONS
Place saffron threads into boiling water, set aside to steep.
Melt the vegetable shortening in a large pot over medium-high heat. Stir in the onions, and cook until golden, about 5 minutes. Season with cinnamon sticks, cloves, ginger, cumin, garlic powder, and cardamom seeds. Cook for 3 to 4 minutes to release the flavor, stirring constantly.
Pour in the rice and cook for 10 minutes, stirring constantly. Add the yogurt, saffron water, and salt. Bring to a simmer, then reduce heat to low. Cover pot with a cloth folded into 4 layers. Place a lid over the cloth and cook until the rice is done, about 20 minutes. Remove the cinnamon sticks, cloves, and cardamom seeds before serving.

Answer 6

Pakistani Rice with Lentils and Nut Sauce:

2¼ hours 45 min prep
10 servings

2 cups dark, round, small lentils
1/2 cup white poppy seeds
1 cup cashews
1 cup sliced almonds
1 seeded jalapeno pepper
4 cloves garlic (or as much as you can handle)
salt
4 chopped green onions
1 bunch chopped cilantro
1 large yellow onion, chopped
vegetable oil
basmati rice

1. Rinse and cook lentils in plenty of water.
2. Let reduce until there is about 4 cups of liquid leftover.
3. Drain lentils, reserving liquid.
4. Set liquid aside.
5. In the meantime, in a skillet, lightly toast, one by one (just until you can smell them): poppy seeds, cashews and almonds.
6. Put in blender.
7. Add jalapeno pepper, garlic, and salt.
8. Gradually add leftover lentil liquid (should be dark brown after reducing for at least an hour) and puree this mixture.
9. Puree until smooth and pour into bowl.
10. Add to this the green onions and cilantro.
11. Next, sauté the onions in vegetable oil until golden.
12. Add lentils and sauté for another 15 minutes.
13. Cover over very low heat and let marinate.
14. Cook basmati rice.
15. Then, in a large pot, layer rice and lentil mixture.
16. Let marinate and simmer over very low heat for about 1 hour (I usually put a dishtowel under lid to trap steam).
17. Serve, topping with liquid mixture, and adding liquid mixture as you go.

Answer 7

here is one

1 c Lentils
2 c Long grain rice
1 c Chopped onions
5 c Chicken stock
1/3 c Melted butter
2 ts Salt
1 ts Tumeric

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Pakistani Rice And Lentils Instructions:

Soak the lentils in cold water to cover for 2 hours.
Drain well.
Combine the lentils, rice and onions in a large casserole.
Stir in remaining ingredients, then cover.
Bake in a preheated 425 F.
oven for twenty-five minutes.
Stir rice and lentils gently to mix well, then bake for 20 minutes longer or till the rice is tender and the liquid absorbed.
One tsp curry powder may be added if you like.

Answer 8

i can't give u a recipe but bein married to a pakistani man and being white i am gonna say just do wat i do, go to the yaho website and searrch sum byriani recipes online it will hopefully go down a treat.

Answer 9

How's this ... I think it is Indian.

http://www.ichef.com/recipe.cfm/recipe/Biryani%20Rice%20Recipe/task/display/itemid/77783/recipeid/77445

Answer 10

there u go there are so many just see if you find what u like