Category Archives: Rice

Indian Pilau and Roasted Cauliflower

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Everyone has their version on how to make pilau.  Different cultures uses different spices.  The Kenya Pilau   we use cardamom, cumin and cinnamon.  The Indian version uses garam masala and turmeric.  I made the Indian pilau and it’s equally tasty.  I roasted cauliflower as a side dish instead of making a salad.  Added turmeric to the cauliflower and roasted them.

Ingredients

For the Pilau

300g chopped chuck steak

1 tbsp. garam masala

1 brown onion chopped

1 cup basmati rice

1 tsp turmeric

2 cups chicken stock

Salt to season (option)

 

For the roasted cauliflower

600g cauliflower cut in florets

1 tsp turmeric

¼ cup oil

 

 

Method 

To make the roasted cauliflower

Preheat oven to 180ºC

Line baking tray with non-stick baking paper

In a bowl add ¼ cup of olive oil and 1 tsp of turmeric.  Mix to combine.

Add the cauliflower in the bowl and mix.

Place on the tray and bake for 20 minutes or until cauliflower is cooked.

 

To make the Pilau

Mix the garam masala with the meat, season with salt. Place pan on a medium heat and lightly spray with oil.  Cook meat until brown.

Add the chopped onions, cook for five minutes or until soft.

Add turmeric, cook for 30 seconds , add rice and coat with the onions and spices for 1 minute.

Add chicken stock and bring to the boil.  Simmer and cover  until all the liquid has absorbed, and the rice is soft.  Put the heat off and cover the saucepan and let it cool .

 

Note

This dish serves 6

 

Try these Indian dishes

Pea and Potato Curry

Dhal

Lamb Korma

 

 

 

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Pilau

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Pilau is a traditional dish from Mombasa Kenya where I grew up.  It’s a popular dish which consist of spices, potatoes and meat and sultana.

Ingredients

500g chopped chuck steak

1 cup rice

2 cups hot water

4 potatoes quartered

1 tomato chopped

1 onion chopped

3 grated cloves of garlic

1 tsp grated ginger

Handful of sultanas

2 tbsp. olive oil

1 tbsp. cumin

½ tsp. cinnamon

½ tsp black pepper

Pinch of cardamom

Salt for seasoning

 

Method

Add  the chuck steak in a sauce pan on medium heat.  Cook meat until brown and almost tender.  Remove the meat and set aside.

In the same  sauce pan add the olive oil, once oil is hotadd the onions cook until soft.  Add the ginger and garlic and cook for a minute.  Add the spices, cook for 30 seconds or until fragrant.

Add the tomatoes and cook for 2 minutes.  Add the potatoes, mix evenly and cook for 5 minutes.  Add the meat and the rice and mix with the potatoes.  Add the hot water and sprinkle the sultanas over, bring to the boil. Reduce the heat to low to simmer and cover.

Once all the liquid is absorbed, and the rice is soft, put the heat off and cover the saucepan and let it cool.

 

Note

This dish serves 6.

Try these rice dishes

Lamb Tagine with Rice

Spinach Rice and Sambal Salmon

Bombay Chicken and Cauliflower Rice

 

 

 

 

Chili and Honey Barbeque chicken

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A couple of weeks ago I made this dish using steak (Spicy Grilled Steak).  For this recipe I used chicken instead of steak.  I personally loved the chicken version better then the steak.

ingredients

500g  chicken thighs

2 tbsp. barbeque sauce

1 tbsp. Worcestershire sauce

1 tbsp. honey

1 tsp. chilli flakes

1 garlic crushed

 

Method

Add all the ingredients in the bowl.  Mix well.

Add chicken and coat with mixture.  Let the chicken marinate for 2-4 hours or longer.

Preheat oven to 200°C fan force oven.

Bake chicken until it’s cook through.

 

Note

This dish serves 4

I had spinach rice with this delicious chicken. Spinach Rice and Sambal Salmon

Try theses grilled dishes

Chicken Tikka with Steamed Veggies

Roast Chicken

 

 

Bombay Chicken and Cauliflower Rice

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When I read the recipe I was hesitate to use balsamic vinegar but I was glad I used it.  The vinegar gave the chicken a tangy taste and it worked well with the yogurt and spices.

Ingredients

For the Chicken

240g chicken breast or thighs

3 tbsp. natural yogurt

½  lemon

1 tsp curry powder

1 tsp turmeric powder

1 tbsp. balsamic vinegar

1 cloves garlic

1 cm ginger

Salt to taste

 

For the cauliflower rice

½ cauliflower

½ onion

1 tsp. turmeric

1 tsp. curry powder

1 clove garlic

1 tbsp. olive oil

 

Method

For the Chicken

Add all the ingredients in a bowl and mix.  Coat chicken with the marinade and set aside for 30 minutes or longer.

Preheat oven to 220ºC fan force. Line baking tray with greaseproof paper.

Add the chicken and bake until golden brown or to your liking.

 

For the cauliflower rice

Cut up cauliflower and place in the processor. Process until it resembles rice/

Add the olive oil in a pan on medium heat.

Cook the onions for 5 minutes or until  it’s soft.

Add the garlic and  spices and cook for a minute or until fragrance.

Add the cauliflower and cook for 5 minutes.

Season with salt.

Note

This dish serves 2

 

Try these rice dishes

Chick Pea Curry

Moroccan Cauliflower Rice and Lamb Curry

Spinach Rice and Sambal Salmon

 

 

 

 

 

 

 

 

Spinach Rice and Sambal Salmon

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Salmon has so many health benefits and I love cooking salmon. In this recipe the salmon is grilled and topped with sambal sauce. The salmon is served with spinach rice, cooked in garam masala,  steamed spinach and topped with nuts.

Ingredients

For the Spinach Rice

1/3 cup rice

2×1/3 cup water

1 tsp. garam masala

¼ cup almond nuts

½ an onion

1 garlic

150g spinach

Salt and pepper

 

For the Sambal Sauce

1 tbsp. sambal sauce

200g canned tomato

½ onion

1 garlic

1 tbsp. of oil

 

For the Salmon

2 pieces of salmon

salt and peeper

oil spray

 

Method

For the Salmon

Preheat oven to 200ºC

Spray Salmon with oil and add salt and pepper.

Bake for 25 minutes or until cooked.

 

For the spinach rice

Heat one table spoon of oil in a pan. Add the onions, cook until it is soft.

Add the garam masala and garlic cook for 30 seconds or until fragrance.

Add the rice. salt and pepper  and cook with the spices for one minute. Add the water and bring to the boil. Reduce the heat to low and cover the rice with a lid  and let all the water absorb.

Once the water has absorbed and the rice is soft, put the heat off, add the spinach on top of the rice and cover with a lid and the spinach will wilt.

Once ready add the nuts and mix.

For the Sambal Sauce

Heat oil in a pan.  Add the onions and cook until soft.  Add the garlic and cook for 30 seconds.

Add the sambal and cook for a minute, then add the tomatoes and reduce the heat to meduim and cook until the sauces thickens.

 

Try theses fish dishes

Barramundi with Roasted Vegetables

Cajun Spiced Snapper with Broccoli and Green Beans

Prawn Stir Fry

 

Lamb Tagine with Rice

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The two classics flavours of a Moroccan Tagine is lamb and dates.  This dish is served with  rice to soak up the delicious flavours of the tagine.

Ingredients

500g diced lamb

400g canned chickpeas

2 cups chicken stock

1 onion chopped

2 cloves garlic

2 tbsp. olive oil

2 tsp cumin

2 tsp paprika

6-8 dates chapped without seeds

 

Method

Heat one tablespoon of oil in a pan.  Add the lamb and cok until it’s seared. Set aside.

In the same pan heat the remaining  oil, Add the chopped onion and cook for 5 minutes or until soft.

Add the garlic and spices.  Cook for a few seconds or until fragrance.

Add the lamb, dates and chicken stock to the pan and bring it to boil.  Once it’s boiled simmer for 20-30 minutes or until meat is properly cooked.

Serve with rice.

 

Note

This dish serves 4-6.

You can substitute the lamb for chicken.

Don’t forget to drain the canned  chickpeas and rinse it in cold water to remove the salt contents.

Try these dishes

Moroccan Cauliflower Rice and Lamb Curry

Moroccan Eggs

 

 

 

 

 

 

Moroccan Cauliflower Rice and Lamb Curry

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Not only is cauliflower tasty it’s loaded with antioxidants’ and a high source of fiber.  Try this delicious cauliflower rice cooked in Moroccan species served with a simple lamb curry.

Ingredients

For the Cauliflower Rice

I cauliflower head cut in florets

2 tbsp. Olive oil

1 leek thinly sliced

1 clove garlic crushed

1 tbsp. curry powder

I tsp. Moroccan spice

1 tsp. cinnamon

1 tsp. salt

 

For the Lamb curry

500 g diced lamb

1 onion

1 garlic

A small piece of ginner

1 tsp. paprika

1 tsp. garam masala

1 tsp. curry powder

1 canned tomatoes

1 tbsp. olive oil

Salt to taste

 

Method

For the Cauliflower rice

Place the cauliflower florets in a food processor and process until it resembles rice.

Put the olive oil in a pan on medium heat.  Chop the leek and place it in the pan with the crushed garlic  and cook it for  4 minutes.

Add the spices and cook for a few second or until fragrance.

Add the cauliflower and cook for 5 minutes.

 

For the Lamb Curry

Put the olive oil in a medium heat .  Add the onions in a non stick pan and cook until soft.

Add the garlic. ginger and spices cook until fragrance.

Add the canned tomatoes and cook until it boils.

Add the lamb and salt and let it cook on a medium heat until meat is properly cooked.

 

Note

This dish serves 4.

You can use your favourite spice instead of Moroccan.

Try these curries with cauliflower

Bombay Chicken and Cauliflower Rice

Dhal

Lamb Korma