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Recipes

Biryani
Ingredients:
2 cups India Crown Basmati Rice
1 cup Mixed Vgetable (cauliflower, potato, carrot, french beans)
150 gms Green Peas
3 Finely Sliced Onion
2 Finely Sliced Green Chillies
Salt to taste
1 tsp Red Chilli Powder
2 tsp Cinnamon(dalchini), Caraway Seeds(zeera)
4 Cloves (laung)
1/2 tsp Black Pepper Powder
4 Tomato
1/2 cup Yogurt (curd)
4 tbsp Vegetable Oil
1/2 tsp Mustard Seeds
3 tbsp Dry Fruits (cashew nuts, raisin)

How to make biryani :
Wash the basmati rice well before cooking. Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits. Cook it in pressure cooker or in a pan or microwave.

Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Fry the green peas also

Take 1 tblsp oil in a pan and add mustard seeds, green chili, cinnamon and caraway seeds powder, cloves, black pepper powder and stir for about half minute. Then add onions and sauté them for a minute till they get pink in color.

Add salt and red chili powder and stir.

Add fine chopped tomatoes and fry till they are properly cooked.

Take the yogurt and make it fine by putting in a blender for just 2 rotations. Add this fine yogurt and stir well.Heat it for about 10 seconds.

Add all the fried vegetables.

Add the cooked rice and mix well with very light hands so that the rice grain doesn't break. Cook for about 3 minutes.

Take this vegetable biryani out in a rice serving dish.

Garnish with dry fruits and green coriander leaves.

Serve the vegetable (veg ) biryani hot with raita(curd/yoghurt) and pickle.
Variations

For Non-Veg add Chicken and Mutton.

 
Risotto
Ingredients

approx 1.1 litres/2 pints stock (chicken, fish or vegetable as appropriate)
1 knob of butter
2 tablespoons olive oil
1 large onion, finely chopped
2 cloves of garlic, finely chopped
½ a head of celery, finely chopped
400g India Crown rice
2 wine glasses of dry white vermouth (dry Martini or Noilly Prat) or dry white wine
Sea salt and freshly ground black pepper according to taste
70g butter
115g freshly grated Parmesan cheese

How to Make Risotto:
Heat the stock. In a separate pan, heat the olive oil and butter, add the onions, garlic and celery, and fry very slowly for about 15 minutes without colouring. When the vegetables have softened, add the India Crown rice and turn up the heat.

Keep stirring the rice. After a minute it will look slightly translucent. Add the vermouth or wine and keep stirring.

Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch Of salt.

Turn down the heat to a simmer so the rice doesn’t cook too quickly on the outside. Keep adding ladlefuls of stock, stirring and allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes. Carry on adding stock until the rice is soft but with a slight bite.

Remove from the heat and add the butter and Parmesan. Stir well. Place a lid on the pan and allow to sit for 2 minutes. This is the most important part of making the perfect risotto, as this is when it becomes outrageously creamy and oozy like it should be. Eat it as soon as possible, while the risotto retains its beautiful texture.

 
 

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