#2 cups Basmati rice

[chaskka]

Vegetarian Biryani

Vegetarian Biryani is a delightful and aromatic rice dish that combines a variety of vegetables, fragrant spices, and basmati rice. Here's a step-by-step recipe to prepare a rich and flavorful Vegetarian Biryani at chaskka.

Ingredients:

For Rice:

2 cups Basmati rice

4 cups water

2 bay leaves

4-5 cloves

2-3 green cardamom pods

1-inch cinnamon stick

1 star anise

1 teaspoon salt

For Vegetables:

2 tablespoons oil or ghee

1 teaspoon cumin seeds

1 large onion, thinly sliced

1 tablespoon ginger-garlic paste

1 cup mixed vegetables (carrots, peas, beans, and potatoes), diced

1 cup cauliflower florets

1 green bell pepper, sliced

1 large tomato, chopped

1/2 cup thick yogurt

Salt to taste

For Biryani Masala:

1 teaspoon turmeric powder

2 teaspoons coriander powder

1 teaspoon cumin powder

1 teaspoon red chili powder (adjust to taste)

1 teaspoon garam masala

1 teaspoon biryani masala (optional, for added flavor)

1/4 teaspoon saffron strands soaked in 2 tablespoons warm milk (optional, for color and aroma)

For Layering and Garnish:

1/4 cup fresh cilantro (coriander) leaves, chopped

1/4 cup fresh mint leaves, chopped

2 tablespoons fried onions (optional, for garnish)

1/4 cup cashew nuts and raisins, fried (optional)

2 tablespoons ghee or oil

1/2 lemon, juiced

[woodenmooseroller]

Rajma Chawal, Red Kidney Beans Curry, from SharMissCooking

Prep Time: 15 minutes

Cook Time: At minimum 30 minutes

Total Time: At minimum 45 minutes

Ingredients

Rajma chawal

Rajma (red kidney beans). 1 cup raw beans or 2 cans

1 large red onion

1 tablespoon ginger garlic paste

2 green chilies for heat (grated or crushed). Adjust to preference

1 cup crushed can tomato or 2 large tomatoes

1 tablespoon of ghee or butter (at the end to drizzle)

Fresh coriander

1 teaspoon cumin seeds

1/2 teaspoon turmeric

2 teaspoon coriander powder

1/2 teaspoon cumin powder

1 teaspoon kashmiri chili powder

1/2 teaspoon garam masala

Salt to taste

Pinch of hing (asafoetida). Optional

1 teaspoon dried fenugreek leaves. Optional

1 tablespoon cream. Optional

Pickled onions

Thin slices of onion

Lemon juice

Chili powder

Instructions

I. If using raw beans, rinse them and soak in water for at least 8 hours or overnight. They will swell up. When they can be easily broken apart they are ready. Rinse again.

2. Boil the rajma. Around 80 minutes on a stovetop or 30-40 minutes in a pressure cooker.

Add soaked rajma to a pot and add four cups of water. Add 1 teaspoon of salt, 2 bay leaves, and 1 black cardamom (all spices optional in this step).

Boil at medium-low, covered, for 80 minutes. Beans should break apart easily when done. Remove the pot from the heat.

3. Dice the onion into small cubes. Save a section of the onion for garnishing later.

4. Chop the coriander into small pieces.

5. Heat a saucepan on medium-high heat. Once hot, add 2 tablespoons of oil. Once the oil is hot, add the cumin seeds. Let the seeds brown, then add the diced onion. Fry the onion until it is golden brown. Add a pinch of salt to remove moisture. Cook for 7-8 minutes.

6. Add ginger garlic paste and fry until raw aroma of garlic disappears. Add the grated chilies.

7. Add the tomato puree. Add the coriander powder, hing, chili powder, cumin powder, and turmeric. Mix well and fry until the liquid evaporates and the oil has separated.

8. Add salt and a splash of water to cook for longer. Around 3-4 minutes later when the oil is separating again, add the rajma.

9. Stir and push on the rajma with a utensil to mash the beans a little. If the gravy is too thick, add some hot water.

10. Cover the pot and cook for 10 minutes. Stir occasionally.

11. Make the pickled onions. Take the saved section from earlier and cut it into long thin pieces. Mix the onions in a bowl with a squeeze of lemon and a pinch chili powder.

12. Take the bay leaves out of the rajma. Adjust salt as needed. Add finishing spices of garam masala, fennugreek leaves, coriander, and cream (if desired). Mix.

13. Cover and let simmer for another 5 minutes. Turn off the heat and add a squeeze of lemon juice. Garnish with coriander.

14. Serve with rice, pickled onions, and plain yogurt. Drizzle with butter or ghee.

Jeera Rice, from SharMissCooking

Prep Time: 30 Minutes

Cook Time: 35 minutes

Total Time: 65 minutes

Ingredients

2 cups basmati rice

1 tablespoon ghee, butter, or oil

1 1/2 teaspoon cumin seeds.

2 star anise

1 1/2 teaspoon salt

1 teaspoon sugar

Chopped coriander

Instructions

1. Rinse the basmati rice. Soak it for 30 minutes in a bowl then drain.

2. Heat a pan. Add the ghee. Once hot, add the cumin and star anise, mix lightly. Once the cumin is lightly brown, add the rice to the pan.

3. Fry for 2 minutes until the ghee is incorporated into the rice.

4. Cook the rice in a rice cooker or pan. Add salt and sugar to the water. If using a pan, add 4 cups of water and simmer for 20 minutes. Then switch off the heat and leave it for 10 minutes.

5. Once the rice is done cooking, add some coriander and mix well. Serve.

[to-be-thin26]

All I'm gonna eat today. Made chick pea curry and parsley (I have the gene that makes cilantro taste like soap) lime basmati rice 👌🏽

3/4 cup chick peas ~ 75 cal

3/4 cup basmati rice ~ 173 cal

1/2 cup tikka masala sauce ~ 140 cal

1 tsp lime juice & zest ~ 1 cal

1 tsp parsley ~ 0 cal

Total ~ 389 cal

[petermorwood]

I COULD MURDER A CURRY... Well, at least commit a certain amount of violence on one.

In other words, I wanted something curry-ish the other day without taking much trouble over it, so I threw this together from what was in the cupboard, fridge and freezer.

(There was rather less than I expected. That's been fixed.)

When I discovered we had no lamb or chicken it ended up as unintended vegetarian, and can as easily become vegan; just leave out the ghee. If my result is anything to go by, all variations will taste great.

NB #1, there's no salt; the preserved lemon has plenty.

NB #2, metric measurements are correct, Imperial are approximate, but this whole recipe was pretty vague from start to finish, so wing it.

That's what I did. For instance, preserved lemon is Moroccan not Indian, yet it worked just fine.

Lemon and lime lentil curry

Ingredients

1 tablespoon ghee or coconut oil (I used a 50-50 combination)

2 onions peeled and chopped fine

2 tablespoon hot curry powder

1 tablespoon mild curry powder (or 1 hot / 2 mild if preferred)

6 cloves of garlic peeled and chopped fine

2 400g / 14oz tins chopped tomatoes in juice

1 400g / 14oz tin kidney beans, drained and rinsed

250 g / 1 cup red lentils

250 g / 1 cup each of red, green, and yellow peppers, sliced and coarsely chopped (optional; we had them in the freezer)

2 heaped tablespoons lime pickle, chopped fine (hot or mild as preferred; Patak brand is good. I used home-made hot)

2 heaped tablespoons preserved lemon, chopped fine (again, I used home-made) *

1 tablespoon garam masala

* If you can't source preserved lemons, use the zest and juice of at least one fresh lemon (two might be better). If you've only got bottled lemon juice, add 125ml / 1/2 cup of it when the tomatoes go in.

Method

Heat your preferred cooking fat in a pan (a wok is even better), add the chopped onions, and cook until soft and translucent. If desired, cook until starting to brown (this may take up to 45 minutes).

Push the onions to one side, allow the fat to flow into the centre of the pan, add the dry spices, combine well with the fat and cook for about five minutes.

Add the garlic and cook for a further five minutes.

Add the kidney beans and lentils to this mixture, stir well, add the peppers, lime pickle and preserved lemon, and stir again.

Add the chopped tomatoes, and one tomato-tin full of water. (Also add the lemon juice (and zest), if that's what you're using instead of preserved lemons.)

Stir well, turn the heat right down, cover, and simmer for about 30 to 45 minutes. (This is where I'd have added 2 cubed chicken breasts, if I'd had them).

Check occasionally to ensure nothing is sticking, adding a little water if required. Taste during this process, and adjust the seasoning. (Which means, if you're using fresh lemon or bottled lemon juice, this is when to add some salt.)

When the lentils are done (I like them a little al dente), sprinkle on 1 tablespoon garam masala, stir it in then serve.

Accompany with Basmati rice, or chapatis (flour tortillas / wraps will do just fine), or naan bread, or any combination of these. I did a mix of 1/3 brown Basmati / 2/3 white Basmati.

@dduane pointed out that what with the carbs, protein, dietary fibre etc., this is also quite healthy. That's an unexpected bonus for something I just thought was no trouble to make, tasted good...

And didn't involve committing even a minor felony, though a slice of apple tort to follow would have been nice... :->

[thoughtportal]

My Iraqi grandmothers Tbeet! Safta Neomi was such an incredible cook, i learned many incredible dishes from her including this one. This dish can be baked overnight if preferred. If baking overnight, I suggest to place in the oven at 200°F for about eight hours. I used a 16 inch roaster that I cooked on my stove top for the first part of the recipe. Roaster can be found in my Amazon storefront in the kitchen section. A direct link is in my bio as well❤️

Ingredients: •1/3 cup oil •3 large chopped onions •10 pieces of chicken legs (5 thighs, 5 drumsticks). You can use any chicken pieces you wish. •4 chopped tomatoes •2 tbsp. paprika •2 tbsp. salt •1 tbsp. black pepper •1 tsp. cardamom spice (don’t skip it) •3 cups basmati rice •5 cups water •1/4 cup silan (date molasses) can be substituted for maple syrup.

Directions:

Preheat the oven to 350°F (175°C).

In a large pot or roaster, heat the oil over medium heat. Add the chopped onions and fry until slightly darker than golden brown.

Add the chicken pieces to the pot and brown them on all sides. Once browned, remove the chicken and set aside.

Add the chopped tomatoes to the onions in the pot. Allow them to release their juices.

Season the tomato and onion mixture with your seasonings and mix well.

Add the washed and strained rice to the pot, mixing until combined and smoothing it out.

Return the browned chicken pieces on top of the rice.

Pour the water over the chicken and rice. Drizzle the silan on top.

Bring the mixture to a boil on the stove.

Once boiling, cover the pot with parchment paper and foil.

Bake in the preheated oven for two hours.

Remove the foil and parchment paper for the last 30 minutes of baking.

If the rice is not crispy on the edges, leave it in for an additional 20 minutes.

Once done, serve and enjoy!

{video source} {cook website}

[beautyandlifestyleblog86]

Brown Rice With Sautéed Veggies ——

Ingredients:

* 1 cup brown basmati rice

* 2 cups water

* 1/2 teaspoon salt

* 1 tablespoon olive oil

* 1 onion, chopped

* 2 carrots, sliced

* 1 green bell pepper, diced

* 1/4 cup frozen peas

* 2 cloves garlic, minced

* Salt and pepper to taste

Instructions:

* Rinse the brown rice thoroughly. In a medium saucepan, combine rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 45 minutes or until tender.

* While the rice is cooking, heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add carrots and bell pepper, cook for 5 more minutes. Stir in garlic and cook for 30 seconds.

* Add the cooked peas to the skillet and stir to combine. Season with salt and pepper to taste.

* Fluff the cooked rice with a fork. Serve immediately with the sautéed vegetables on top.

Optional: For added protein, serve with grilled chicken or tofu.

[foodshowxyz]

Tofu Tikka Masala

1 (14-ounce) block extra-firm tofu, pressed and cubed

2 tablespoons olive oil

1 large onion, chopped

3 cloves garlic, minced

1 tablespoon grated ginger

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon garam masala

1/2 teaspoon turmeric powder

1/4 teaspoon cayenne pepper (adjust to your spice preference)

1 (14.5-ounce) can diced tomatoes, undrained

1 (14-ounce) can full-fat coconut milk

1/2 cup vegetable broth

1/4 cup chopped fresh cilantro

Salt and black pepper to taste

For the Coconut Rice

1 cup basmati rice

1 (14-ounce) can full-fat coconut milk

1/2 cup water

1/4 teaspoon salt

Instructions

Prep the Tofu: Drain and press the tofu for at least 15 minutes. Cut into 1-inch cubes.

Marinate the Tofu (Optional): For extra flavor, marinate the tofu in a mixture of 1/4 cup plain yogurt, 1 tablespoon lemon juice, 1 teaspoon garam masala, and a pinch of salt for at least 30 minutes.

Cook the Rice

Rinse rice thoroughly. Combine rice, coconut milk, water, and salt in a medium saucepan.

Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until liquid is absorbed and rice is tender.

Make the Tikka Masala Sauce:

Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.

Add garlic and ginger and cook for an additional minute until fragrant.

Stir in cumin, coriander, garam masala, turmeric, and cayenne pepper, and cook for another 30 seconds.

Add diced tomatoes, coconut milk, and vegetable broth. Bring to a simmer.

Cook the Tofu

If not marinated, toss tofu with a bit of olive oil, garam masala, and salt.

In a separate skillet, heat a bit of oil and cook the tofu until golden brown on all sides.

Assemble the Tikka Masala:

Add the cooked tofu to the simmering sauce.

Season with salt and pepper to taste.

Let simmer for 5-10 minutes to allow flavors to blend.

Serve: Stir in fresh cilantro. Serve the hot Tofu Tikka Masala over a bed of fluffy coconut rice.

Optional Garnishes

Extra cilantro

Lime wedges

Naan bread

Plain yogurt

Tips

Spiciness: Adjust the amount of cayenne pepper for your preferred heat level.

Creamier Sauce: For extra richness, stir in a dollop of heavy cream or vegan cashew cream at the end.

[forkfulofflavor]

CAVA Honey Harissa Chicken Bowls Ingredients: Honey Harissa Chicken Thighs: 1 1/2 lbs boneless skinless chicken thighs 4 Tablespoons olive oil, divided 2 Tablespoons Harissa paste (adjust to your spice preference) 1 Tablespoon honey Juice from 1/2 a lemon 2 cloves garlic, minced 1 teaspoon kosher salt 1/4 teaspoon black pepper Hot Harissa Vinaigrette: 1/4 cup extra virgin olive oil 2 Tablespoons Harissa paste (adjust spice level to taste) 2 Tablespoons lemon juice (1/2 lemon) 1/2 teaspoon onion powder 2 garlic cloves, minced (or 1/2 teaspoon garlic powder) 1 teaspoon kosher salt Bowl and Toppings: 2 cups cooked Basmati rice (from 1 cup uncooked) Mixed salad greens + olive oil to taste 1 ripe avocado, sliced Pickled red onions to taste (homemade or store-bought) Crumbled feta or Crazy feta, to taste Marinated cucumbers and tomatoes (store-bought or homemade) Hummus to taste Pita chips, pita bread, or naan for serving Directions: Marinate the chicken: In a medium bowl or large plastic bag, toss the chicken thighs with 2 Tablespoons olive oil, Harissa paste, honey, lemon juice, garlic, salt, and pepper. Cover and marinate in the refrigerator for at least 30 minutes or overnight for best results. Prep the toppings: While the chicken is marinating, cook the rice according to package directions and prepare your desired toppings. Toss the salad greens with a drizzle of olive oil and set aside. Make the vinaigrette: In a medium jar, combine all vinaigrette ingredients—olive oil, Harissa paste, lemon juice, onion powder, garlic, and salt. Whisk well or close the lid and shake to combine. Store in the refrigerator until ready to use. Cook the chicken: Heat 2 Tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken thighs, smooth side down, and sear without moving for 5-6 minutes until golden brown. Flip and cook for another 4-5 minutes, until the internal temperature reaches 165°F. Transfer to a cutting board and let rest. Assemble the bowls: Slice the cooked chicken into bite-sized pieces. In serving bowls, add a base of salad greens and rice. Top with the sliced chicken, avocado, pickled red onions, crumbled feta, marinated cucumbers and tomatoes, and a dollop of hummus. Drizzle with the Hot Harissa Vinaigrette and serve with pita chips, pita bread, or naan. Prep Time: 20 minutes (plus marinating time) | Cooking Time: 15 minutes | Total Time: 35 minutes Kcal: 500 kcal per serving | Servings: 4 servings These CAVA-inspired Honey Harissa Chicken Bowls bring together the perfect blend of Mediterranean flavors. Tender chicken thighs are marinated in a sweet and spicy honey Harissa sauce, then seared to golden perfection. Fresh toppings like creamy avocado, pickled red onions, marinated cucumbers, and tomatoes, combined with crumbled feta, add layers of texture and taste to each bowl. With a base of fluffy Basmati rice and mixed greens, these bowls are finished with a spicy Hot Harissa Vinaigrette, offering just the right amount of heat. Serve with warm pita bread or crunchy pita chips for a complete and satisfying meal. Whether you’re meal prepping or serving them fresh, these bowls are sure to impress with their vibrant flavors and easy preparation.

[jetstargenderfuckery]

ok while cleaning out my backpack i found a recipe that a church teacher gave me for butter chicken. he supposedly makes the second best butter chicken in utah county (and it is very good) but he was also kind of transphobic and an asshole so heres his secret recipe if anyone wants to steal it and make delicious chicken out of spite:

seminary butter chicken

chicken:

1 lb boneless skinless chicken (thigh is best)

1/2 cup plain yogurt

2 tbsp lemon juice

1 tbsp ginger (paste or minced)

1 tbsp garlic (paste or minced)

1 tbsp red chili powder

1 tbsp salt

oil to pan fry

gravy:

2-3 tbsp oil

1 medium-large onion, roughly cut

2-3 medium tomatoes, roughly cut (or 1 28 oz can stewed tomatoes)

1/3 cup cashew nuts

1 tbsp garlic (paste or minced)

1 tbsp garam masala powder

4 tbsp granulated sugar

2 tbsp white vinegar

2 tsp chili powder (optional)

5 tbsp butter

3 tbsp heavy cream

salt to taste

2 tsp kasoori methi or fenugreek leaves (optional)

* if cooking on cast iron or skillet - cut chicken into bite size pieces. if cooking on bbq grill, leave chicken in large breast or thigh

* marinate chicken with yogurt, lemon juice, ginger paste, garlic paste, red chili powder and salt. set aside, overnight if possible.

* pan fry onions on high heat until caramelized, add tomatoes and cashews

* add garlic, garam masala powder, sugar, vinegar, and chili powder. mix evenly and let it simmer on medium-low heat for 10-15 minutes, stirring every few minutes until cashews are soft.

* blend onion/tomato/cashew into a fine puree

* cook the marinated chicken pieces until no pink appears. if using a skillet, cook in batches so meat does not boil in its own juices. otherwise, cook on bbq grill, let rest 5 minutes, then cut to small pieces

* add blended puree back into pan (strain to remove tomato seeds)

* combine puree, cooked chicken, butter, cream, and kasoori methi in large pan and let simmer for 8-12 minutes

* garnish with cilantro if desired

* serve with basmati rice and/or naan bread

[kwitras-kitchen]

Chicken Tika Masala with yellow rice and cheesy naan bread

This is without a doubt one of my favorite dishes to make for friends and family, it’s super easy and enjoyabe to make and I guarantee that the plates wil be licked clean ;)

INGREDIENTS

Chicken Tikka Masala:

500g chicken breast, diced

1 cup Greek yogurt

2 tbsp Tikka Masala spice mix

1 onion, chopped

3 garlic cloves, minced

1 can diced tomatoes

1 cup coconut milk/cream

1 tbsp tomato paste

1 tsp turmeric

1 tsp garam masala

1 cup cashew nuts

Salt and pepper to taste

Fresh cilantro, for garnish\

For the Yellow Rice:

2 cups basmati rice

1 tsp turmeric

1 tbsp butter/oil

4 cups water

Salt to taste

For the Homemade Cheese Naan:

2 cups plain yogurt

2 cups all-purpose flour

1 tsp baking powder

1/2 tsp salt

1 cup grated cheese (cheddar or mozzarella)

Butter and cilantro for brushing

LET’S START COOKING

Marinate the Chicken:

In a bowl, combine the chicken pieces with Greek yogurt and Tikka Masala spice mix. Marinate for at least 30 minutes or overnight in the refrigerator.

Cook the Chicken Tikka Masala:

Heat oil in a large pan over medium heat. Add chopped onion and cook until translucent. Add garlic and sauté until fragrant.

Stir in the marinated chicken and cook until browned on all sides.

Set cooked chicken aside

Add diced tomatoes, tomato paste, cashew nuts, turmeric, and garam masala into the same pan you’ve cooked the chicken and stir well.

Pour in the coconut milk/cream, reduce heat, and let simmer for 15 minutes until the sauce thickens. Season with salt and pepper to taste.

Blend everything in a blender for a smooth texture.

Add the chicken back to the sauce

Garnish with cream and fresh cilantro before serving.

Prepare the Yellow Rice:

Rinse the basmati rice under cold water until the water runs clear.

In a medium saucepan, heat butter or oil over medium heat. Add turmeric and stir until fragrant.

Add the rice and water, and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and fluffy. Season with salt.

Make the Cheese Naan:

In a large mixing bowl, combine yogurt, flour, baking powder, and salt. Knead until a soft dough forms.

Divide the dough into small balls, roll each ball flat, and place some grated cheese in the center. Fold the dough over the cheese and roll it out again to seal the cheese inside.

Cook the naan on a hot skillet brushed with melted butter for 2-3 minutes on each side until golden brown and bubbly.

Serve the Chicken Tikka Masala over the yellow rice or separate (whichever way you prefer) , accompanied by the cheese naan. Enjoy your flavorful and homemade meal! 

If you’d like to see me make this dish, don’t hesitate to follow my TikTok where i share all my recipes <3

[ourrecipebook]

Thai Green Curry with Spring Vegetables

Serving: 2-4

Ingredients

1 cup brown basmati rice, rinsed

2 teaspoons coconut oil or olive oil

1 small white onion, diced

1 tablespoon finely chopped fresh ginger (about a 1-inch nub of ginger, peeled and chopped)

2 cloves garlic, finely chopped

Pinch of salt

½ bunch asparagus, tough ends removed and sliced into 2-inch long pieces (to yield about 2 cups prepared asparagus)

3 carrots, peeled and sliced on the diagonal into ¼-inch wide rounds (to yield about 1 cup sliced carrots)

2 tablespoons Thai green curry paste*

1 can (14 ounces) coconut milk (I used full-fat coconut milk for a richer curry)

½ cup water

1 ½ teaspoons coconut sugar or turbinado (raw) sugar or brown sugar

2 cups packed baby spinach, roughly chopped

1 ½ teaspoons rice vinegar or fresh lime juice

1 ½ teaspoons soy sauce** (I used reduced-sodium tamari)

Garnishes: handful of chopped fresh cilantro and red pepper flakes, to taste

Directions

To cook the rice, bring a large pot of water to boil. Add the rinsed rice and continue boiling for 30 minutes, reducing heat as necessary to prevent overflow. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes or longer, until you’re ready to serve.

Warm a large skillet with deep sides over medium heat. Once it’s hot, add a couple teaspoons of oil. Cook the onion, ginger and garlic with a sprinkle of salt for about 5 minutes, stirring often. Add the asparagus and carrots and cook for 3 more minutes, stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes.

Pour the coconut milk into the pan, along with ½ cup water and 1 ½ teaspoons sugar. Bring the mixture to a simmer. Reduce heat as necessary to maintain a gentle simmer and cook until the carrots and asparagus are tender and cooked through, about 5 to 10 minutes.

Once the vegetables are done cooking, stir the spinach into the mixture and cook until the spinach has wilted, about 30 seconds. Remove the curry from heat and season with rice vinegar and soy sauce. Add salt and red pepper flakes (optional), to taste. Divide rice and curry into bowls and garnish with chopped cilantro and a sprinkle of red pepper flakes, if you’d like.

Notes

GREEN CURRY PASTE: Look for it in the Asian section of the grocery store. I like Thai Kitchen brand. Not all Thai curry pastes are vegetarian, but this one is.

MAKE IT GLUTEN FREE: Be sure to use gluten-free tamari instead of regular soy sauce.

We added chicken because of our nutrition needs.

(Source)

[catboygirljoker]

wheres that post about cooking rice in liquids other than water. i owe u my life. only half remembered the recipe and completely eyeballed most of the spice amounts but heres what i put in my cheap mechanical rice cooker:

1 can of coconut milk

enough liquid to get it up to 2 cups total (i used chicken stock. you could use water)

1 cup basmati rice (i think the original post said jasmine? you could also use generic medium grain rice)

a whole onion, diced (i think the original post said to sautee it with the garlic and ginger but i didnt do that and it still turned out amazing. so i say sauteeing it is optional. itd probably taste good as hell though)

garlic and ginger (i used ~1 tablespoon of garlic and ~1-2 teaspoons ginger, both from tubes. you could use fresh or powdered.)

spices (salt and pepper, at least, ~1 teaspoon each. i had garam masala, turmeric, and bay leaves on hand so i also used those)

i turned it on. left it completely alone for an hour. when i came back i tasted it and added:

butter (i used a quarter cup but that ended up being way too much lmao its kind of rich. probably just use a couple tablespoons)

a few raisins (optional but IMO delicious)

salt (to taste, my teaspoon estimate might not have been enough but its better to be conservative and have to add more than to oversalt from the beginning)

it smelled but didnt taste "coconutty", ive found some other food made with coconut milk to have an objectional "coconutty" flavor before

no protein but i could probably brown (and not fully cook) a couple of chicken thighs, cube them, and add them at the beginning.

YUMMMYYYYYYYYYYYYYYYYYYY

[shitposthalf]

Hey, here's a little one pot rice cooker recipe that is really tasty and makes for an easy meal.

I'll show you the version I make first, then put explanations and variations under the cut.

Serves 1-2, depending on portion size

Ingredients:

-1/2 Cup Jasmine Rice -About 1 cup vegetable stock (I used homemade) -Approx 1 tablespoon soy sauce -Approx 2 teaspoons mirin seasoning -1 diced carrot (about a 1/2 cup) -Diced celery (about a 1/2 cup) -Frozen Peas (about a 1/2 cup) -Frozen Corn (about a 1/2 cup) -Diced bacon (add to hearts desire) -Shredded dried seaweed (add to hearts desire, mind amount based on how salty the stock, bacon, and soy sauce are) -Minced garlic (use to hearts desire, I used jarred)

Method:

Put 1/2 cup rice in rice cooker, rinse or not idc

Add in rest of ingredients. I like to add the liquids first then the dry ingredients

Cook in rice cooker with lid on (except for stirring occasionally to prevent sticking/burning) until rice has absorbed the stock, the carrots are soft, and the bacon is hot.

Enjoy. Explanation and variations under the cut.

Explanations/FAQ/Variations I guess?

Q. Why use so much stock? A. The general ratio of cooking jasmine rice with water is 1:1.5. Meaning 1 cup of rice cooks with 1.5 cups of water. Ergo, half a cup rice needs 3/4 of a cup of water. The additional quarter cup of water is used to cook the rest of the ingredients. If I was using fresh peas/corn, I would probably add a bit more water.

Q. What can I use instead of these vegetables? A. Literally add whatever vegetables you want. You'll just have to adjust water content depending on what they are/how many vegetables you add. I recommend frozen veg, as non-frozen veg requires cutting up into small pieces so they cook through properly. But most frozen veg is pre-cut/already the right size.

This recipe uses about 2 cups of vegetables in it. That's about 4 serves of vegetables. So like, generally 2 cups veg total should be good. I dunno.

As for recommended vegetables? I dunno, I like broccoli so I'm planning on making it with broccoli in the future. Maybe cut up tomato?

Q. Its too salty? Why!? A. I used fresh stock, which has less salt in it than stock powders and bottles of stock. Either water your stock down, use less powder, or adjust your salty ingredients (such as soy sauce, seaweed, and bacon)

Q. What other meats/proteins can I use? A. I would recommend pre-cooked meat, as I don't believe the time in the cooker is long enough to cook through most meat unless cut very small. So I recommend meats such as ham, salami, bacon (although err on the side of caution with bacon!), pre-cooked chicken, etc.

If using pre-cooked meats (instead of cured), maybe add them in near the end so they don't dry out as much. Idk though, experiment with it!

Also, tofu would be tasty in it. Using firm: cut into cubes. Using silken, maybe stir in near the end.

Q. Do I have to use vegetable stock? A. No, you don't. Use whatever stock you want, just know different stocks will have different levels of salt, so you might have to adjust the recipe based on that.

Q. Do I have to use soy sauce + mirin? A. I mean, no. But I would recommend seasoning it in some other way, otherwise it'll probably be boring. At that point it won't be this recipe any more though.

Q. Do I have to use jasmine rice? A. No, could use any other rice. Again, will have to adjust water content depending on the type though. If you used basmati you could probably get away with using the same amount of water.

Q. Why share this recipe? A. It's the only hot meal I've had the energy to make the past 2 days. It has a good flavour, good amount of protein, carbs, nutrients, and veg. So like. It works. And it's quick + low on washing up (especially if you don't have to cut anything)

[ijustlikebnhaandbakugou]

Katsuki's Healthy Habit Reminders

(Special edition 2)

Day Twelve.

(Warning: Cussing)

Oi! Dumbass!

When's the last fucking time you had a decent homecooked meal!?

If your answer is not some fucking point within the last week, then...

GET UP! CAUSE WE'RE COOKING SOMETHING FOR YA' TODAY, IDIOT!!!

*Just fucking drags you into the kitchen and makes you stand in front of the counter next to him*

Alright, dumbass! We're gonna be cooking some curried chicken thighs today! Its a fucking simple recipe that even an idiot like you should be able to follow without fucking it up too much!

*begins pulling out the ingredients for the "fucking simple" recipe*

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Ingredients needed for this recipe:

vegetable oil

butter

6 chicken thighs

Salt and pepper

onions

curry powder

cayenne

cinnamon

cumin

carrots, peeled and sliced on diagonal

low sodium chicken stock

broccoli florets

heavy cream

frozen peas

Cooked basmati rice for serving

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Okay, dumbass, first thing we're gonna do is season the fucking chicken thighs with salt and pepper. I usually put more pepper than salt to give 'em more of a kick, but do whatever the fuck you want! (a.k.a. season to taste)

Now we're gonna pour about 2 tablespoons (tbsp) of the vegetable oil in a fucking large skillet (or large pan) and we're gonna heat it up over the stove and stir in 1 tablespoon of butter.

Place the fucking chicken thighs in the oil and butter mix, the skin side of the damn bird should be facing down in the skillet. Cook until the chicken turns fucking golden in color! Then flip the chicken and continue until it looks almost fucking identical to the other side in color! Now remove the chicken from then fucking skillet and set it aside on a damn plate for later.

Now, we're gonna chop up an onion and measure out about one cup and place them in the damn skillet then fucking stir them around, and cook the onion until it becomes fucking tender. Then, we're gonna add in 3 teaspoons (Tsp) of curry powder, ½ a teaspoon of cayenne seasoning, 1 teaspoon of cinnamon, and 1 fucking teaspoon of cumin. Cook the spices and onion together until their aromas are released into the fucking kitchen air.

Then, toss in 2 carrots, peeled and sliced diagonally, so that the damn thing coats the top of the mix. Then add in 1½ cups of the fucking chicken stock, remember to fucking stir the food!!! And bring up the heat to a damn simmer!

Once that's done, you can add the chicken thighs into the skillet and sauce-like mixture. Then add in 1 cup of broccoli florets and cover the food and let it simmer for 15 minutes. This ensures that everything, especially the fucking chicken, is thoroughly cooked!

After the 15 minutes are over, uncover the damn food and stir in ¼ cup of heavy cream and ¾ cup of the peas, let cook until the peas are fucking cooked thoroughly!

(You can tell if the peas are cooked thoroughly by grabbing a fork and picking out one of the peas and trying it. The peas should be soft if they're done. If they aren't, they probably need a few more minutes [like maybe 5 minutes at most] of cook time)

Add in whatever other fucking seasonings you want and serve (aka season to taste) with the damn basmati rice for the best fucking results!

I suggest putting it in a bowl of some fucking sort, so the sauce doesn't get all over the damn place!

○○

And that's the fucking recipe! If you don't like it, than don't fucking try it! But you better fucking eat something thats decent and fucking homemade, you idiot! And to ensure you eat something at least somewhat fucking decent, I've left some fucking links to other recipes below, including some spicy and non-spicy ramen recipes!

Now go enjoy your meal dumbass!!!

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The fucking links to other damn recipes! ⬇️

[goldenhourindhaka]

Beef Tehari: A Taste of Dhaka’s Heritage on Every Plate

As a Dhaka native, my love for Beef Tehari isn’t just about the taste—it’s about the cultural memories and deep connection to the city where I was born and raised. For many Bangladeshis, and especially for those from Dhaka, Tehari is more than food; it’s a treasured part of our heritage. This fragrant, spiced rice dish, with its unmistakable aroma of tender beef and spices, transports me to the vibrant streets of Puran Dhaka (Old Dhaka), where Tehari recipes have been passed down through generations, each plate telling its own story of tradition and family.

A Flavor Rooted in History

Puran Dhaka is iconic for its culinary treasures, with Tehari at the heart of it all. The small Tehari stalls lining these old streets carry with them recipes that date back hundreds of years, kept alive through family legacies and shared with a love for good food. Walking through Puran Dhaka, you can smell the Tehari cooking from blocks away—its rich spices perfuming the air. Tehari here isn’t just made; it’s crafted, with each vendor carefully preserving the recipe techniques that have been passed down through generations. It’s the kind of food that draws people in, locals and tourists alike, all eager to get a taste of authentic Dhaka flavors.

Culinary Influences from Across Continents

Bangladeshi cuisine is a beautiful blend of indigenous spices and cooking styles enriched by influences from Persia, the Middle East, and the Indian subcontinent. Tehari embodies this fusion, merging Mughal cooking techniques with local ingredients like mustard oil, green chilies, and our beloved spices. While similar to biryani, Tehari stands apart in that it doesn’t involve marinated meat; instead, the beef is cooked directly with the spices, allowing the rice to soak in the rich oils and flavor from the beef. The result? A dish with an irresistible depth of flavor, distinctly Bangladeshi in every way.

A Symbol of Togetherness in Bangladeshi Culture

In Dhaka, sharing a plate of Tehari is like sharing a piece of our culture. It’s a meal that brings people together for every kind of celebration, whether it’s Eid, a family gathering, or even an everyday meal with friends. As a Dhaka native, this dish has been part of nearly every special occasion in my life, connecting me to my heritage with each fragrant, flavorful bite. The process of preparing Tehari can be almost ritualistic, with every family adding its own touch. For me, Tehari is a taste of home, a reminder of all the times I’ve shared it with family and friends.

Here’s My Recipe for Authentic Dhaka-Style Beef Tehari

If you want to experience Tehari the Dhaka way, here’s an authentic recipe that captures the flavors of Old Dhaka. Cooking Tehari might seem complex, but trust me, it’s worth the effort. Each bite will bring you closer to the heart of Bangladeshi cuisine. I am also going to include a video that shows the cooking process in detail so that it is easier for you to recreate this at home!

Ingredients:

1teaspoon cumin 1 teaspoon coriander 2-3 stick of cinnamon, 2 inches each 3-4 green cardamom 5-6 black pepper ½ teaspoon nutmeg ½ teaspoon mace ¾ cup Mustard oil 1 cup Onion, sliced 2 lb Beef, small pieces 2 tablespoon ginger paste 2 tablespoon garlic paste ½ cup yogurt 2 bay leaves 6 cups water 1 cup milk 3 cups basmati or kalijeera rice 8-10 green chilies Salt, according to taste

Instructions 1)Take cumin, coriander, cinnamon, cardamom, black pepper, nutmeg, mace and grind. 2)Wash the meat and drain all water. 3)Take the pot where tehari will be cooked. Heat oil on medium flame. 4)Add thinly sliced onion and sauté until fragrant and golden brown. 5)Add meat, ginger and garlic paste, yogurt, 1-teaspoon salt, bayleaves and the ground spice. 6)Cook in medium heat for about 25-30 minutes until beef is cooked and tender. 7)Add a cup of water little by little and stir the meat occasionally. 8)Separate meat keeping the gravy and spices in the pan. Set aside meat. 9)Add remaining water and milk to the pan and bring to boil. Add salt. 10)Add washed and drained rice and cover. Once the water boils again, add the whole green chilies and cook in medium heat. 11)When rice is about 50% done, add the meat. Mix carefully so that rice does not become smashed and cook covered in medium-low heat. 12)Turn off stove but keep lid on for 15-20 minutes before serving. 13)Serve with salad, kabab and chutney.

The Dhaka Experience on a Plate

Serve your Tehari with a simple side of fresh yogurt based salad (raita), or chopped onion bits for an authentic Bangladeshi touch. There’s something deeply comforting and nostalgic about this dish. Every time I take a bite, I’m transported back to the bustling streets of Puran Dhaka, where Tehari has been perfected over centuries.

Beef Tehari isn’t just food—it’s a taste of my heritage, my memories, and the stories of generations before me. It’s a reminder that I’m part of something bigger, a rich cultural tapestry woven with flavors and shared meals that make us who we are.

[beautyandlifestyleblog86]

Healthy Halal rice with chicken and white sauce -

Ingredients:

For the chicken:

- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces

- 2 cloves garlic, minced

- 1 teaspoon ground cumin

- 1 teaspoon ground coriander

- 1 teaspoon paprika

- Salt and pepper to taste

- 2 tablespoons olive oil

For the rice:

- 1 cup basmati rice

- 1 1/2 cups chicken broth

- Salt to taste

- 1 tablespoon butter

For the white sauce:

- 1 cup Greek yogurt

- 1 tablespoon lemon juice

- 1 clove garlic, minced

- Salt and pepper to taste

Instructions:

1. In a bowl, mix the minced garlic, cumin, coriander, paprika, salt, and pepper. Add the chicken pieces and toss to coat. Let marinate for at least 30 minutes.

2. In a large skillet, heat the olive oil over medium-high heat. Add the marinated chicken pieces and cook until they are browned and cooked through, about 5-7 minutes. Remove from heat and set aside.

3. In a medium saucepan, combine the basmati rice, chicken broth, salt, and butter. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and all the liquid is absorbed.

4. In a small bowl, mix together the Greek yogurt, lemon juice, minced garlic, salt, and pepper to make the white sauce.

5. To serve, place a portion of the cooked rice on a plate, top with the cooked chicken pieces, and drizzle with the white sauce. Garnish with fresh herbs or sliced vegetables, if desired.