Rice Recipe | Mahmood and Sons

Bombay Chicken Biryani Recipe

By admin May 25, 2019 0

Ingredients For Rice 1 kg Mahmood 500 basmati rice 1 inch cinnamon stick 4 green cardamom 1 black cardamom 2 bay leaves 1 star anise 1 tsp cumin seeds 4 cloves salt- to taste food color- of your choice water- to boil the rice For Chicken 1 kg chicken, cleaned and washed 2 large onion 2 large tomato 250 g curd/yogurt 1 cup ginger-garlic paste 2 tsp red chili powder 1/2 tsp turmeric powder 2 tbsp coriander powder salt- to taste 2 tsp garam masala powder 1 tsp cumin powder 1 tsp black pepper powder 4 tbsp oil For Layering 2 tsp garam masala powder 2 tbsp ghee/clarified butter biryani essence (optional) Method Boil the water. Add all the spices mentioned in Rice section. Add rice and cook on high flame till one-third partly cooked. Rinse and keep aside. In another pan, heat the oil. Slice the onion julienne and fry till golden brown. Add tomatoes cut into julienne shapes or you can also make its paste while grinding ginger-garlic Now, add ginger-garlic paste and saute on high flame. Add little water if sticking to the pan. Then,add all the powdered spices mentioned in Chicken section. Cook on low flame till the raw smell goes. Add yogurt and chicken. Cook on low flame till chicken is half done. When partially done, remove from the flame. In a deep and large vessel, Add a little oil and spread evenly. Add half the chicken. Now add half the rice on top of it and sprinkle some garam masala powder over it. Then again spread a layer of all the remaining chicken. Again layer it with rice and sprinkle some garam masala over it and add ghee on top of it. Sprinkle few drops of biryani essence. And seal the lid very tightly so that no aroma goes away. Put a pan or tawa on the gas on low flame, Put the biryani vessel onto the tawa or pan and cook for 30-40 min. Serve hot with coriander chutney, salad or raita.

Mussel Pulao Recipe

By admin May 21, 2019 0

Ingredients: 1 cinnamon stick 4 cloves 4 cardamom pods 3 red chilies 1 tsp peppercorns 1 onion, finely chopped 1 tomato, chopped 1/4 tsp turmeric 12 green-lipped mussels, or 24 regular mussels, shelled 230g of Mahmood 500 Basmati Rice 490ml of water salt, to taste coriander 1 tbsp of oil Method: 1. To begin, heat oil in a pan. Add the cinnamon, cloves, cardamom pods, chilies, and peppercorns and fry for 1 minute. Add the onion and fry until golden-brown 1 tbsp of oil 1 cinnamon stick 4 cloves 4 cardamom pods 3 red chilies 1 tsp peppercorns 1 onion, finely chopped 2. Stir in the tomatoes, a generous pinch of salt and the turmeric. Cook for a further 7–10 minutes. Add the mussels and allow to cook through 12 green-lipped mussels, or 24 regular mussels 1/4 tsp turmeric salt, to taste 1 tomato, chopped 3. Add the rice and water to the pan and leave to cook with a lid on until the rice is tender. Serve immediately with some fresh coriander 490ml of water 230g of Mahmood 500 Basmati Rice coriander

Mahmood 500-Basmati Rice- Curry Fried Rice

Curry Fried Rice – Recipe

By admin May 20, 2019 0

Ingredients: 2 cups (316 g) cooked cooled Mahmood 500 Basmati rice , Or 3/4 cup uncooked Mahmood 500 Basmati rice, see notes for cooking instructions. 2 tsp oil 1/2 (0.5 ) medium onion chopped 1 serrano or jalapeno pepper chopped 1 tbsp minced garlic 2 tsp minced ginger optional 1/2 (0.5 ) green pepper chopped 1/2 (0.5 ) red bell pepper chopped 1 zucchini chopped 1/2 cup (64 g) carrots sliced 1/3 cup (48.33 g) or more peas 1 tbsp or more curry powder or 1 tsp turmeric + 1 tsp coriander powder+ 1 tsp garam masala, or use berbere or jamaican curry blend 1/2 tsp (0.5 tsp) salt or to taste lime or lemon juice to taste Instructions: Heat oil in a skillet over medium heat. Add onion, serrano pepper and a dash of salt. Cook until translucent. 2 mins. Add the ginger, garlic and mix well.Cook for a minute. Add the peppers, zuzzhini and carrots and a dash of salt. Cook for 2 minutes. Then mix, cover and cook for another 2 mins or until al dente. Add the peas and curry powder or other spices and mix in. (At this point you can also add in yellow or red curry paste for variation and cook for a minute. You can also add in some chickpeas or baked/crisped tofu at this point to make it into a meal. ) Add the rice and salt and toss well. Taste and adjust salt and spice. Add more spices as needed. Add a dash of cayenne and some lime/lemon juice and mix in. (Variation: add in some roasted nuts and mix in) Cover and cook for 2 mins. Then let sit covered for another 2-3 mins for the flavors to develop. Garnish with cilantro and lemon juice. Serve with chutneys or dips or as a side with curries or stir fries. Notes: Cook the rice: Rinse 3/4 cup long grain rice really well. Then soak for 20 mins. Drain and add to a saucepan with 2 cups of water. Cover and cook over medium-low heat for 18 to 19 mins. Let it sit covered for another 5 mins, then fluff well. Cool completely and refrigerate or use. (this cooking time is for long grain white rice).

Sweet Zarda Recipe

By admin May 19, 2019 0

Ingredients: to cook rice for zarda recipe: 2 CupsMahmood 500 Premium Basmati Rice 1 bay leaf 4-5 green cardamom 5-6 cloves 2 inch cinnamon stick enough water to cook rice pinch of yellow colour i have not used it remaining ingredients for zarda rice pulao: 1 and 1/2 cup Sugar A generous pinch of saffron soaked in 1/4 cup of water atleast for 2-3 hours to develop best colour 1 and 1/2 tbsp Charoli nuts (chironji) Charoli nuts (chiraunji) 1/4 cup Cashew nuts broken 4 tbsp Raisins 3 tbsp Dried Coconut sliced or chopped 4-5 tbsp Ghee or unsalted butter 100 g khowa or mawa or Kova ( grated) or crumbled cottage cheese/malai paneer 1 and 1/2 tsp teaspoon orange zest ( a must, cannot be skipped) Juice of half lemon Instructions: To cook rice for zarda To start with, first, clean wash and soak rice in enough water for atleast one hour. Also, soak the saffron in 1/4 of water for atleast 2-3 hours. Then, in a heavy bottom pan, add enough water, cinnamon sticks, bay leaf, green cardamom and cloves. Bring it to a boil. Once the water starts boiling, add strained rice Cook the rice until 90% done. Then, carefully strain the cooked rice and set it aside. Do not discard the whole spices how to make zarda recipe In another heavy bottom pan, heat ghee or butter. Then, add sliced coconut, cashews, charoli nuts and raisins, fry for few minutes until they are golden. Do not burn them. After that, add sugar and mix Then add saffron water and bring it to a boil. Cook until sugar melts. Now, add lemon juice, orange zest allow it to boil for another minute. Then, add rice and gently mix and make sure that all the rice coats well with sugar-saffron mixture, cook for a minute. Finally, sprinkle crumbled khoya all over the rice After that, cover the pan with tight lid and simmer (Dum) on very low flame for 15 minutes. This is how the meethe chawal looks after 15 minutes. Allow it to sit for 5 minutes. Then, gently fluff up the rice with fork and mix everything. Delicious rich sweet rice is ready to serve.

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Category: Rice Recipe