Pan Fried Butter Chicken Kebabs With Yellow Rice

Video: https://youtu.be/FXJA3s2-yIA

For full recipe visit: http://www.nadiyaskitchen.com/rice/pan-fried-butter-chicken-kebabs-with-yellow-rice/

Kashmiri Chicken Pulao (Eid Special)

Did you notice the gap? the gap which went without posting any recipe, well my readers should because since Ramadan started I was posting recipes more regularly than before. The reason is I made a quick trip to Hong Kong with my mum and daughter. I will be posting more about the trip in my next post. Back to recipe.

Just for Ramadan some restaurants introduced iftar packages.One of the package had a Kashmiri pulao which took my total attention, so I brought this option for a busy day iftar, because the name sounds kind of special which made me want to taste it but when I saw this rice I knew it was just plain vegetable fried rice. I thought to my self is Kashmiri Pulao just this simple? I started my research and came up with a little bit Maldivian style of Kashmiri Pulao.  Since Eid is just few days away, I wanted to post special dishes for Eid. I did prepare this dish some days back, tasted more like a special biryani. This dish will be great for Eid lunch or any other special occasion.

Ingredients

2 cups basmati rice

1 900 grms chicken (cleaned, skin removed and chopped curry style)

3 teaspoon cumin powder

4 teaspoon coriander powder

1 teaspoon black pepper powder

1 tsp allspice powder

1 teaspoon red chilli powder

1 tsp turmeric powder

4 pods of green cardamom

2 sticks of cinnamon

4 cloves

3 cloves of chopped garlic

1 inch ginger chopped

1 fresh chilly (githeyomirus) chopped

170 grms yoghurt

2 medium onions (sliced)

3 springs curry leaves

4 piece pandan leaf

¾ cup vegetable oil

3 cups water

2 1/3 tsp salt

1/4 cup dried raisins

1/4 cup dried fruits

Directions

1. Wash rice properly and soak it in water for 20 minutes.

2.  Put yogurt into a bowl and add salt, red chilli powder, turmeric powder, coriander powder, all spice powder and black pepper powder, Whisk the yogurt nicely and keep it aside.

3. Heat 1/3 cup oil in a pan, add onion, curry leaves, pandan leaves, chilly, cinnamon, cardamom, cloves, chopped garlic, ginger and saute until slightly brown.

4. Add the whisked yogurt mixture and saute, cook for 2 minutes and once you see oil floating up.

5. Add the chicken pieces, 3 cups water close pan with lid and cook for 20 minutes on medium heat.

6. When the chicken is cooked, add rice, dried raisins and fruits into the chicken and give a stir, at this stage if you think the chicken stock is not enough to cook rice add enough water and allow it to cook on low heat covered with lid.

7. When cooked fluff with a fork and serve hot.

Serves: 5

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Tomato Paste Fried Rice with Dried Tuna Chips

This is a very simple recipe that requires only a few ingredients from the pantry. It's a blend of tomato paste and dried tuna chips with cooked rice and a few other typical Maldivian spices. I used normal big grain rice, but really any rice would do. So next time you’re in the mood for a “hikimas” (dried tuna) dish, whip up some of this! It is quick, easy to make and tastes absolutely delicious!

Ingredients:

1 big onion (sliced)

1 tsp ginger garlic paste

12 curry leafs

4 dry chilly (cut into pieces)

200 grms dried tuna chips

4 tbs tomato paste

1 tbs dark soy sauce

½ tsp pepper powder

1 tsp lonumirus curry powder

4 cups cooked rice

Salt

¼ cup vegetable oil

Method:

1_ In a sauce pan or wok heat oil and add onion, ginger garlic paste, curry leafs, dry chilly and sauté until light brown.

2_ Now add dry tuna chips sauté for few minutes, add tomato paste, dark soy, lonumirus curry powder and sauté again until everything is mixed.

3_ Add rice, pepper powder mix well, season with salt and serve…………….. enjoy! 

Canned Tuna Mas Bai ( Picnic Rice)

Here is another picnic rice recipe for your next picnic or pair it with some spicy dry vegetable curry and you have a satisfying meal for lunch or dinner.  My son & daughter are huge fans of Maldivian flavors so I served this canned tuna mas bai with teluli rihaakuru (fried fish paste) they loved it. My kids eat rice well when I serve rice with Maldivian foods like theluli rihaakuru (fried fish paste), mas fen (combination of smoked tuna, thick coconut milk, chilly, onion, curry leafs), rihaakuru with thick coconut milk or rihaakuru dhiya(combination of rihaakuru, thick coconut milk, onion, chilly lime). They like to munch cucumbers & tomatoes too when they eat rice with these Maldivian combinations. So I try to make these foods when they both are home.

Ingredients:

2 cups basmati rice (washed)

1 tin canned tuna (oil or water drained)

1 big onion (sliced)

1 spring curry leaf

5 2inch pandan leaves

1 fresh chilly (giteyomirus)

5 cardamom pods

3 inch cinnamon stick

1 tbsp. whole pepper

¾ tsps. turmeric

1/3 cup vegetable oil

Water

Method:

1 – In a sauce pan big enough to cook rice add oil, onion, curry leafs, pandan leafs, chilly, cardamom, cinnamon, and pepper.  Sauté until onions get soft.

2 – When onions get soft add rice and sauté until rice color changes to a very very light brown or until the rice particles separates.

3 – Add water enough to cook rice into the rice & onion mixture, add turmeric. Cook just until big bubbles are forming on the rice now adds salt, fluff the canned tuna on to rice. Give a good stir and cook until all water is absorbed in to rice.

4 – Serve with Theluli rihaakuru (fried fish paste) or some dry vegetable curry …….. Enjoy!

Queen of Island Rice

I love to try different variations with rice dishes with varieties of flavors which come to our big stores from around the globe. This rice dish has its own unique flavor with the combinations of all spice, paprika and Maldivian flavor chicken curry powder. By looking at the ingredients one may think this will be a very difficult dish, but what I believe is if all ingredients are capt ready any dish becomes a piece of cake.

 Ingredients

21/2 cup rice

900 grms chicken legs or 1 chicken cut in to pieces

2 large onions (sliced)

2 springs of curry leaves

8 pcs pandan leaf

4 garlic chopped

1 tsp garlic paste

1 tsp ginger paste

6 cardamom pods

2 inch 4 piece cinnamon sticks

Fresh chillies  ( giteyomirus)

1 chicken stock cube

2 tsp paprika

3 tsp all spice

2 tbs chicken curry powder ( kukulhu havaadu )

21/2 tbs tomato paste

1/2 tsp ajinamoto

Oil

Water

Method:

1-    Put chicken in a pan, pour water just the amount until chicken is covered, add about half tsp of salt and cook until chicken is cooked.  Take out the chicken on to a plate. Add chicken stock into the soup and cook for another 10 min. Set aside.

2-    In another pan put onion, curry leaves, pandan leafs, chopped garlic, cardamom, cinnamon, fresh chillies and pour about ¼ cup of oil. Fry until onions are soft, take half of the onion mixture into a plate.

3-   Wash rice and put rice into the pan with soften onions. On medium flame roast the rice with onion. Stir constantly don’t take your eyes off because the rice will burn easily, keep on stirring until the rice granules separates from each other (Roasting rice with soften onion is very important in this recipe, it brings a very unique and delicious flavor to this dish). Set aside.

4-    In a big enough pan or wok which the rice can be cooked put rest of the onion mixture, 4 tbs vegetable oil, cooked chicken, paprika, all spice, chicken curry powder, garlic paste, ginger paste  and tomato paste. Roast chicken in this spice mixture stirring constantly. 

      Keep flame on low, when the chicken gets a nice brownish color pour soup, give a good scrub using a wooden spoon in the bottom of the chicken fried pan because the spices stuck in bottom of pan will contain lot of flavor, put roasted rice and if soup does not reach 2 inches above the rice & chicken mixture, pour enough water to reach 2 inches above. Put ajinamoto & salt give a stir, cook rice until soft but not mushy. Serve rice by itself or with dry potato or Eggplant curry .... enjoy! 

      Note : I used old big grain rice, basmati rice will taste good too. The spices I bought from                      Fantasy.

                 If the water gets less add extra water to cook rice, instead of water more chicken soup will be fine.

Vegetable Biryani

May the light that we celebrate at Ramadan
show us the way & lead us together on
the path of peace & social harmony.
WISH YOU A VERY HAPPY RAMADAN..

Ingredients:

2cups rice

2big potatoes (chopped in to bite size cubes)

1big carrot (chopped in to bite size cubes)

8beans (chopped in to bite size pieces)

3 big onions (sliced)

Curry leaves

Pandan leaves (raanbaa fai)

Maldivian chilly (githeyo mirus) (chopped)

1tsp ginger garlic paste

2inch 3piece cinnamon sticks

5 cardamom pods

4 cloves

11/2tbs garam masala powder

1/2tsp turmeric powder

1tsp roasted curry powder

Your choice of nuts about a handful

Raisins

Salt

4cups of water

1/2cup vegetable oil

Method:

In a big pan boil water cinnamon sticks, cloves, cardamom and rice until half cooked. In another deep sauce pan heat oil & fry half of the onions until golden brown, take out the crispy onions on to a kitchen towel leave to drain oil, in the same oil roast the nuts until slightly light brown take from oil & leave to dry on paper towels, Just the same way roast the raisins until it pops, take on to paper towels, mix fried & roasted, onions, nuts & raisins leave aside, In the same sauce pan add rest of the onions, potatoes, carrots, beans, curry leaves, pandan leaves, ginger garlic paste and Maldivian chilly mix all ingredients if you think oil is less add extra oil. On low heat stir fry these vegetables until vegetables are half cooked.

Now add garam masala powder, turmeric powder, roasted curry powder and salt mix with the vegetables and roast the vegetables with the spices for 2 to 3 minutes, add the half cooked rice with the remaining water in the rice or if no water add 1cup of water and mix everything slowly, put the lid on the sauce pan and cook for 5minutes or until all water is absorbed. Fluff the biryani with a fork to separate the rice grains. Put biryani into a serving dish and sprinkle a generous amount of roasted onions, nuts & raisin mixture on top, Serve hot ..............................enjoy!!

Note: I did not sprinkle nuts, raisins on top of this recipe that's because my kids does not like it....

Stir Fried Sausage Rice

Yesterday I did not know what to make for lunch. I have run out of meat. Without some kind of meat our lunch or dinner cannot be complete and these days my son has become a fussy eater, he was little chubby until last year November. He started changing he said he wants to look thin and he stopped eating like before and started going to play football & swimming almost every day with his friends. I and his dad have to keep our eyes on him always and now he has lost all the fat, he has become thin. Now if I make a cake or something sweet and give him he will say I am trying to make him fat, heheh… well I am the mother I do not like him to be too thin so now every day I am trying to make something which he will like to eat, it is not that I am avoiding my daughter she is like me she loves all kinds of food that is why I do not have any worries about her. About my son… may be his age has brought these changes he is going to be 15 this march so I guess this is the time boys like to start looking good & don’t like them to be treated as the baby boy.

I had a sausage packet and two days back my mum has made fried fish paste(theluli rihaakuru) , so I thought why not make a sausage rice, my son and daughter loves sausages and I cooked this rice praying to god that my son will likes it. And so to my surprise he ate his lunch without fish paste until his stomach cannot take any more………am happy..happy…happy, below is this delicious rice recipe.

 

Ingredients:

2cups cooked rice

5sausages (chopped)

1leeks (cut thinly)

1carrot (chopped)

6curry leaves

Maldivian chilly (Githeyo mirus)

1/2tsp ginger garlic paste

6tbs vegetable oil or olive oil

Salt

Method:

In a wok or a sauce pan heat oil and add leeks, chilly(you can add as much you want) carrot & curry leaves fry for five minutes, now add sausage and ginger garlic paste again fry until sausages turns light brown color.

 Add rice mix everything very well. Season with salt and serve with fried fish paste(theluli rihaakuru) or with a vegetable curry……………………………..enjoy!

Biryani My Version one

Since my childhood I have been eating so many kinds of biriyani. But only in special occasions until the restaurants and food cafes started in Male'. Now we can order any kind of biriyani we want except Maldivian biriyani. I have tasted Maldivian style biriyani few times, but I don't know what the real ingredients they add. I have tried to find out, but no luck yet. My mum cooks Biriyani by using biriyani powder and the chicken she fries crispy before adding to briyani. The way she cooks it is so delicious. But she has left to Huraa (One of the near by island) with her best friend family for Eid. So I have tried my way & it tasted yum yum. 

I did not add resins or sultanas to briyani because when my mum cooks she never adds and we like it that way. But if you want you can add sultanas (hiki meybiskaduru) by frying handful just the way Sea Almond and onion was fried until it pops. 

      Ingredients:

      11/2cup normal rice
4cups of water

1/2cup vegetable oil

4big onions (sliced)

12curry leaves

1/2tsp cumin(Diri) 

1 Maldivian chilly(Tholhi mirus noonee Githeyo mirus)

1/2cup Sea Almond(Kanamadu)

1tsp Garam Masala powder 

1tsp whole pepper

 4cardomom
 3inch cinnamon

 4cloves (Karanfoo)

 Salt

 2boiled eggs(sliced)

 Marinate 
700g chicken(Cut in to pieces)

      1/2tsp turmeric powder

11/2tbs lonumirus curry powder or chilly powder

1/2tbs cumin (diri) powder

1tbs ginger garlic paste
1/3cup yogurt or thick coconut milk

Method:

Merinate the chicken adding and mixing all the marinate ingredients. Set aside for 30 minutes covered with plastic wrap. Wash and soak rice in water for about 20 minutes. Fry 3/4th of onion to golden brown and crispy. In the same oil fry Sea Almond (Kanamadu) for few minutes. Set aside on paper towel.

Heat oil in the pan you want to cook rice, add cardamom, cinnamon, cloves, whole pepper corns, when these ingredients crackles add rice and fluff on low flame for 5 minutes.

Add three cups of water and salt cook until soft. When cooked with a fork separate in to individual grains. In another big pan add oil and cumin seeds wait until crackles than add onion, curry leaves fry to light golden. Add marinated chicken and garam masala powder mix well and stir fry until oil separates. Now add one cup of water and cover the pan. Cook until chicken gets tender. Remove from flame. In a big pan add half of the cooked rice, Half of the chicken gravy mixture, half of the previous fried onion and Sea Almond (Kanamadu), again repeat the second layer.

Mas Bai (Fish Rice)

Mas Bai reminds me of Picnics. We go picnics to some of the small uninhabited islands in Maldives which have beautiful sandy beaches and clear blue seas. One of our favorite picnic lunch is Masbai. Some times at homes just to make the day special Masbai is cooked. Everyone loves it.

Ingredients
3cups of glutinous rice (washed)
41/2cups of water or Coconut Milk
1medium half of a smoked tuna (Mas falhiey)(sliced)
3big onions (chopped)
3springs of curry leaves
5piece of 2inch pandan leaves
4 cardamom
1tbs whole pepper corns
1 chilly (githeyomirus)
3inch of cinnamon
11/2 tsp ginger garlic paste
1tsp turmeric powder
1/3cup Vegetable oil
Salt


Method:
In a big sauce pan add oil, onion, curry leaves, pandan leaves and chilly fry until soft. Add ginger garlic paste and washed rice, fry for about 10 minutes.

Add water or Coconut Milk, salt, smoked tuna, peppercorns, cinnamon, cardamom and turmeric powder. Mix well and cook until rice is soft and all the water is absorbed.

If you feel rice is still hard add little bit of water and cook until all water is absorbed. Serve hot with fried "Rihaakuru"(fried fish paste) or you can eat with some vegetable curry too..............................enjoy! 

Tomato Rice

Ingredients:

21/2 cup cooked rice

4big Tomatoes (chopped)

2medium onion

1tsp ginger garlic paste

7curry leaves

3green chilies (split in two)

2tsp Lonumirus curry powder or chilly powder

salt

5tsp oil 

Method:

In a sauce pan or wok heat oil and saute onion, curry leaves until transparent. Add tomato, chilies saute until tomatoes become tender. Add garlic paste, chilies powder mix well.

Nasi Goreng

Ingredients:

2cups basmati rice

250g beef (cut in to small cubes)

250g boneless chicken (cut in to small cubes)

250g prawns

1 big onion

8 curry leaves

2inch 4 ramp leaf

6 dried chilies

3tsp dark soy sauce

1/2cup vegetable oil

For the paste:

21/2tsp coriander seeds

2 garlic bulb

1 onion (small)

1 Maldivian chilly (tholhi miruhe)

2cm ginger

1/2tsp black pepper

Garnish:

Omelet

Cucumber

Method:

Cook rice. Crush and make a paste of all paste ingredients in a food processor (some people add 1/2tsp sugar when they make this paste if you like you can add). Set aside.

In a wok heat half of the oil stir fry chicken, beef and prawns with 1/2tsp of salt put lid on the wok and leave the meet to cook for about 5 minutes. When you see some stock formed inside the wok switch off flame.

In another wok heat rest of the oil add onion, curry leaves, ramp leaves, dried chilies and the paste mixture fry until fragrant. Add meat mixture with stock cook 2minuts.

Add dark soy sauce mix in cooked rice. Season with salt.

Tuna fried rice (1)

Ingredients:

2cups cooked basmati rice

1big carrot (cut)

12 beans (cut)

1big tomato (cut in to small cubes)

1medium onion (sliced)

Maldivian chilly

1180g can tuna

1tsp ginger garlic paste

8curry leaves

3cm 4ramp leaf

3tsp tomato paste

11/2tbs lonumirus curry powder

2tsp chilly and garlic sauce

3tsp chilly sauce

Salt

1/3cup vegetable oil 

Method:

In a wok fry onion, carrot, beans, tomato, chilly, curry leaves and ramp leaves until vegetables are soft.

Maldivian Chilli Chicken Rice

Ingredients

1 cup basmati rice

450g chicken breast cut into cubes or 450g chicken

21/2cup water

10 curry leaves

2cm 4 ramp leaf

1tsp ginger garlic paste

5 Maldivian chillies (Tholhi mirus)

1 medium onion sliced

4 tablespoons oyster sauce

4 tablespoons light soy sauce

1tsp pepper powder

2 eggs ( beaten with pinch of salt)

salt to taste 

Method:

Cook chicken in water add 1/2tsp salt. When chicken is cooked take chicken out. Marinate with soy sauce and one crushed Maldivian chillie. Set aside. Drain chicken stock (water which the chicken was cooked). Pour chicken stock in a sauce pan, add washed rice, Cook until rice is tender. If the stock is less add some water. Set aside.