Pilaf for a Curry Banquet

Pilaf for a Curry Banquet

recipe from foodnetwork.com, courtesy of Nigella Lawson, Nigella Feasts

Ingredients:
2 tablespoons vegetable oil
1 large onion, finely chopped
2 cloves
3 cardamom pods, bruised
1 cinnamon stick, broken into 3
1/2 teaspoon cumin
2 1/2 cups basmati rice
4 cups chicken stock
1/2 cup sliced almonds, toasted, for garnish
2 to 3 tablespoons chopped fresh cilantro leaves, for garnish

Directions:
Cook the onion in the oil, in a deep saucepan with the cloves, cardamom pods, cinnamon stick, and cumin, until the onion is slightly browned and soft. Keep the heat medium to low and stir frequently; this should take about 10 minutes.

Add the rice and move it about in the oily spiced onion until it is slicked and glossy, then pour in the stock and bring the pan to the boil. Cover the pan with a lid and cook over the lowest heat possible for 20 minutes.

Turn off the heat, take the lid off, cover with a tea towel and clamp the lid back on the saucepan. You can leave the rice to rest like this for at least 10 minutes, and up to about 1 hour. Fork the rice through when you are ready to serve it, scattering the toasted sliced almonds and cilantro on top.

Mughlai Chicken

Mughlai Chicken

recipe from foodnetwork.com, courtesy of Nigella Lawson, Nigella Feasts

Ingredients:
1 (1-inch) piece ginger, peeled
4 cloves garlic, peeled
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried chili flakes
4 tablespoons ground almonds
1/2 cup water
5 cardamom pods, bruised
1 cinnamon stick, broken in half
2 bay leaves
4 cloves
1/4 cup vegetable oil
3 pounds boned chicken thighs, each cut into 2
2 onions, finely chopped
1 cup Greek yogurt
1 cup chicken stock
1/2 cup heavy cream
1/2 cup sultanas (golden raisins)
1 teaspoon garam masala
1 tablespoon sugar
1 teaspoon salt
3/4 cup flaked almonds, toasted, to garnish

Directions:
Put the ginger, garlic, cumin, coriander, and chili into a food processor, or into a mortar and pestle, and blend to a paste. Add the ground almonds and water and then blend again, set aside.

Heat the oil in a large pan and add the chicken pieces – in batches so they fry rather than stew – and cook them just long enough to seal on both sides, then remove to a dish.

Add the spices and turn them in the oil. Add the onions and cook them until softened and lightly browned, but keep the heat gentle and stir frequently, to avoid sticking. Pour in the blended paste, and cook everything until it begins to colour. Add the yogurt, half a cup at a time stirring it in to make a sauce, then stir in the stock, cream, and sultanas.

Put the browned chicken back into the pan, along with any juices that have collected under them, and sprinkle over the garam masala, sugar, and salt. Cover and cook on a gentle heat for 20 minutes, testing to make sure the meat is cooked through.

It’s at this stage, that I like to take the pan off the heat and leave it to cool before reheating the next day.

So either now, or when you’ve reheated it, pour into a serving dish and scatter with the toasted flaked almonds.

Paprika Shrimp

Paprika Shrimp

We halved this recipe!

recipe from The New York Times, December 29, 2004

Ingredients:
1/2 cup extra virgin olive oil
1 tablespoon mild Spanish paprika
1 1/2 teaspoons ground cumin
2 teaspoons salt, or to taste
Pinch cayenne
3 cloves garlic, sliced
3 pounds large shrimp, peeled and deveined
Juice of 2 lemons.

Directions:
1. Place oil in a small saucepan. Add paprika, cumin, salt, cayenne and garlic. Bring to a simmer, and cook just until garlic starts to brown. Remove from heat, and remove garlic.

2. Place shrimp in a bowl. Toss with oil and spice mixture. Arrange shrimp in a single layer in a baking dish.

3. Heat broiler. Place shrimp under broiler until lightly browned. Douse with lemon juice. Skewer on toothpicks and serve.

Yield: About 60 shrimp.