Hyderabadi Biryani

Ingredients:

350 gms Basmati Rice
200 gms Potatoes
200 gms Carrots
100 gms Onions
4 Green Chilies
30 gms Ginger
20 gms Garlic
1/2 tsp Turmeric Powder
1 tsp Red Chili Powder
1 cup Curd
1 tsp Saffron
2 tbsp Milk
1/3 cup Mint ( Pudina leaves )
1/3 cup Coriander Leaves
4 tsp Rose Water
50 gms Cashewnuts
50 gms Almonds
25 gms Raisins
120 gms Ghee
Salt To taste

How to make hyderabad biryani

• Wash and soak the basmati rice for half an hour. Drain the water. Put the rice, some more water and add half the whole garam masala and salt in a pan.
• Bring the rice to a boil and cook until the rice is done. Drain and keep aside.
• Dice the peeled potatoes and carrots and wash them. Slice the onions and green chilies.
• Peel ginger and garlic and chop finely. Chop the coriander and mint leaves.
• Soak the almonds in water for half an hour and keep aside.
• Beat the curd in a bowl and divide into two equal portions.
• Dissolve saffron in warm milk and add it to one portion of the curd mixture.
• Heat ghee, add the remaining garam masala and sauté over medium heat until it begins to crackle.
• Add onions until golden brown. Then add green chilies, ginger, garlic and stir for a minute.
• Add turmeric and chili powder, saute for half a minute add the chopped vegetables and stir for a minute.
• Add the portion of plain curd, stir, add 2/3 cup water, and bring to a boil, then simmer until the vegetables are cooked.
• Add the dry fruits and nuts when the vegetables are done.
• In the handi with the cooked vegetables, sprinkle little saffron curd, mint and coriander.
• Then spread half the rice and again sprinkle the remaining saffron-curd, mint and coriander and top it with the remaining rice.
• Place a moist cloth on top, cover the lid tightly so that it gets sealed.
• Put the handi on dum in a pre-heated oven for 15-20 minutes.
• Serve the hyderabadi biryani hot with mint chutney and other vegtables.

Chicken picnic roll

Ingredients (serves 6)

• 300g flat mild pancetta or streaky bacon, rind removed
• 4 (about 180g each) corn-fed chicken breast fillets
• 500g chicken sausages (we used AC Butchery chicken and porcini)
• 1 cup large basil leaves
• 300g sliced ham
• 5 x 60g eggs, hardboiled, shelled
• 2 tbs honey

Method

1. Preheat the oven to 180°C.
2. Lay a large sheet of lightly greased foil on the workbench. Lay pancetta, slightly overlapping, to completely cover foil.
3. Place the chicken breasts in between 2 pieces of plastic wrap, then use a rolling pin or meat mallet to flatten. Lay the chicken over the pancetta. Remove the meat from the sausage casing and spread over the chicken breasts to completely cover. Place basil leaves over the sausage filling, then cover with slices of ham. Lay the hardboiled eggs just off-centre in a long line on top of the ham.
4. Fold in the long edge of the roll that's closest to the eggs, then, using the foil, roll up to enclose eggs. Make sure roll is covered tightly (if necessary, use another sheet of foil to cover), then twist ends to seal. Place in a baking tray and bake for 1 1/2 hours. Unwrap the top of the foil, drizzle with honey and return to oven for 15-20 minutes or until pancetta is golden. Cool, then rewrap and refrigerate overnight. To serve, bring to room temperature, then cut into thick slices.

Chicken noodle soup

Ingredients (serves 6)

• 1 barbecued chicken
• 1 tablespoon olive oil
• 4 green onions, finely sliced
• 2 cups chicken consomme
• 2 cups salt-reduced chicken stock
• 175g fresh Singapore noodles, chopped
• 420g can sweet corn kernels, drained
• 2 tablespoons soy sauce

Method

1. Remove skin and meat from chicken carcass. Discard skin and bones. Finely slice or shred meat and place in the fridge until required.
2. Heat oil in a large saucepan over medium heat. Add green onions and cook for 1 to 2 minutes or until tender. Add consomme and stock. Bring to the boil.
3. Reduce heat to medium-low and add noodles. Cook for 2 to 3 minutes or until tender.
4. Add corn kernels, chicken and soy sauce. Stir until well combined and cook for 2 minutes or until chicken and corn is heated through. Serve with dinner rolls.

Notes & tips

• Hint: Chopping the noodles will make it easier for the kids to eat them.
• Note: Consomme is a light, full-flavoured stock available in supermarkets. You can use a different chicken stock or water if you don't have any chicken consomme on hand.

Chicken and potato provencale

This hearty winter meal can be made in one pot. Just prepare the ingredients and take it easy while your stove or oven does the work.

Preparation Time

10 minutes

Cooking Time

60 minutes

Ingredients (serves 4)

• 8 chicken thigh fillets, trimmed and halved
• flour, for dusting
• salt and cracked black pepper
• 1 onion, sliced
• 3 garlic cloves, crushed
• 2 1/2 cups (625ml) chicken stock
• 3/4 cup (180ml) white wine
• 4 thyme sprigs
• 8 slices (120g) pancetta, cut into strips
• 6 chat potatoes, halved
• 1/2 cup whole green olives

Method

1. Toss the chicken in a little flour, salt and pepper, and shake off excess.
2. Heat a little olive oil in a large deep saucepan over medium-high heat. Cook the chicken, in batches for 2-3 minutes or until browned. Return all the chicken to the pan. Add the onion and cook for 3-4 minutes or until softened. Add the garlic and cook for another minute.
3. Combine the stock and wine and pour over chicken. Add the thyme and cover the pan with a lid. Bring to a simmer, reduce heat to low and cook for 15 minutes or until chicken is tender.
4. Uncover, add pancetta and potatoes, and cook for a further 25 minutes or until the potatoes are soft. Stir through the olives and cook for another 5 minutes. Serve immediately.

Notes & tips

• This dish freezes well (in an airtight container) for up to 3 months. To thaw, place in the fridge overnight.

Chilli beef hotpot

Ingredients (serves 4)

• 2 tablespoons olive oil
• 800g beef chuck steak, cut into 3cm cubes
• 2 teaspoons smoked paprika (see note)
• 35g packet Mexican chilli seasoning mix
• 1/2 cup dry red wine
• 700g bottle Italian tomato passata sauce
• 400g can red kidney beans, drained, rinsed
• steamed rice and coriander sprigs, to serve

Method

1. Heat 1 tablespoon of oil in a large saucepan over medium-high heat. Cook steak, in batches, for 4 minutes or until browned, adding more oil to pan if necessary. Remove beef to a bowl.
2. Add paprika and seasoning mix to pan. Cook, stirring, for 30 seconds. Return beef and any juices to pan. Stir in wine. Cook, stirring, for 2 minutes or until wine is reduced by half.
3. Add passata sauce and 1 1/2 cups cold water. Reduce heat to low. Cover and cook for 2 hours or until meat is tender.
4. Stir in beans. Cook, uncovered, for a further 5 minutes or until beans are heated through. Spoon hotpot over steamed rice. Top with coriander. Serve.

Notes & tips

• Smoked paprika comes from mild peppers which are wood-smoked before grinding, giving them a full-bodied aroma and taste. Use it to add a robust flavour to stews, casseroles, pasta dishes and pizzas

Bouillabaisse

Preparation Time

10 minutes

Cooking Time

20 minutes

Ingredients (serves 4)

• pinch of saffron threads
• 1 tablespoon olive oil
• 1 leek, pale part only, washed, thinly sliced
• 750ml fish stock
• 3/4 cup (180ml) white wine
• 500g tomato passata
• 400g canned tomatoes
• 300g firm white fish fillets (such as ling), cut into 3cm cubes
• 12 green king prawns, peeled, deveined, tails intact
• salt and cracked black pepper
• 1/4 cup chopped flat-leaf parsley

• Capsicum Rouille (sauce)

• 4 slices white bread, crusts removed
• 100g roasted capsicum, drained
• 1 birdseye chilli, deseeded
• 2 large garlic cloves, crushed
• 1 tablespoon extra virgin olive oil
• salt & cracked black pepper
• crusty bread, to serve

Method

1. Place the saffron in a small bowl. Add 1 tablespoon hot water and set aside for 5 minutes.
2. Heat the oil in a large saucepan over medium heat. Add the leek and cook for 2-3 minutes or until softened. Add the fish stock, wine, tomato passata and canned tomatoes and bring to the boil. Reduce the heat to medium-low and cook, uncovered, for 10 minutes.
3. Meanwhile, to make the capsicum rouille, place the bread in a large bowl. Cover with cold water and set aside for 2 minutes. Using your hands, squeeze the excess water from the bread. Place in the bowl of a food processor or blender. Add the capsicum, chilli, garlic, oil, salt and pepper, and blend until smooth. Transfer to a serving bowl.
4. Add saffron mixture to the tomato broth and cook for 5 minutes. Add fish and prawns and cook for a further 3 minutes or until seafood is just cooked. Add the parsley and gently stir to combine.
5. To serve, divide the bouillabaisse among serving bowls and top with a dollop of capsicum rouille. Serve with sliced crusty bread.

Notes & tips

• To spice it up, add a few drops of Tabasco sauce.

Cauliflower soup with brioche crumbs

Ingredients (serves 6)

• 50g unsalted butter
• 1 onion, chopped
• 1 cauliflower, cut into florets
• 2 cups (500ml) chicken or vegetable stock
• 300ml milk
• 300ml pure (thin) cream
• 1 small brioche, torn
• 1 garlic clove, roughly chopped
• 1 tbs finely chopped flat-leaf parsley

Method

1. Melt butter in a large saucepan over medium-low heat. Cook the onion for 3-4 minutes until soft but not coloured. Add cauliflower and cook, stirring, for 1 minute. Add stock and milk, then bring to the boil. Reduce the heat to low and cook for 5-6 minutes until cauliflower is tender. Cool slightly, then blend soup until smooth. Return to pan with cream and heat through. Season with sea salt and white pepper.
2. Meanwhile, preheat the oven to 180°C. Process brioche and garlic in a food processor to form crumbs. Spread on a baking tray and toast for 5-6 minutes until golden, then toss with parsley. Serve soup sprinkled with the crumbs.

Notes & tips

• You can warm the soup over medium heat for 5 minutes. Keep the toasted crumb mixture separate in an airtight container.