Serve this Yellow Rice recipe is an alternative to Indian Spiced Basmati Rice.
Serves 2
Time: 75 minutes (including soaking and draining)
Difficulty: ***
Origin: India
Good with: Paneer Masala
Tag Archives: India
Biryani with Roasted Vegetables
Biryani is essentially a celebration main dish from the Indian subcontinent, whose origins are arguably Persian. This recipe for Biryani with Roasted Vegetables is a kind of ‘Biryani-Lite’ as a rice accompaniment for other (curry) recipes. Which I suppose makes it technically a ‘Pulao‘ rather than a Biryani. I will publish a recipe for a full-blooded Royal Biryani at a later date.
Serves 4+
Time: 60 minutes
Difficulty: ***
Good with: Spiced Lentil Soup, Samosas
Gujarati Vegetables
The Gujarati style is a fantastic way to cook green vegetables. I suggest beans, sugar-snaps, broccoli or cauliflower, but you could also add courgette, or maybe some spinach at the last minute. Or even mushrooms.
It is important the vegetables should not be over-cooked, or over-seasoned.
Serves 2
Time: 30 minutes
Difficulty: **
Origin: India
Good with: Paneer Masala
Paneer Masala
I have tried almost every curry imaginable, but in my humble opinion this is simply the best ever: Paneer Masala. It is rich, savoury and deeply satisfying.
Paneer is a fresh cheese common in South Asian cuisine. It is an unaged, acid-set, non-melting cheese or curd cheese made by curdling heated milk with lemon juice, vinegar, or any other food acids.
You can buy it ready made from some supermarkets, or you could use tofu instead. Or you can make your own. It’s easy and fun, just follow this link for Paneer or see under Basic Recipes.
Serves 2
Time: preparation 30 minutes. Add 60 minutes if making the Paneer. The Rice will take 75 minutes including soaking and draining
Difficulty: ****
Origin: India
Good with: Yellow Rice, Gujerati Vegetables.
Indian Spiced Basmati Rice
Indian Spiced Basmati Rice is a rather exacting and time-consuming, but it will enliven any Indian curry recipe. For the best results, make your own Garam Masala and Vegetable Stock.
Serves 2
Time: 75 minutes (including soaking and draining)
Difficulty: ***
Origin: India
Good with: Any Indian Curry, such as Paneer Masala.
Naan Bread
Making your own Naan Bread is not particularly difficult, and the result will be far superior to any vac-packed supermarket version. It still cannot compare with the restaurant version baked in a tandoor.
Naan breads are best eaten freshly baked, although you can freeze them reasonably successfully after baking.
Serves 4-6
Time: 90 minutes, including 1 hour proving.
Difficulty: ***
Origin: India
Good with: Roasted Pumpkin Soup, or as an alternative to rice with almost any Indian recipe
Indian Spiced Lentil Soup
Indian Spiced Lentil Soup is velvet smooth, mild, and very colourful: orange soup with a white spiral of coconut milk, and a green and red garnish.
It is quite substantial , and could be a meal in itself served with Naan bread and maybe a bowl of plain rice. Or you could serve is as an accompaniment to a dry Indian curry.
Serves 2
Time: 60 minutes
Difficulty: **
Origin: India
Good with: Roasted Vegetable Biryani, Samosas. it also makes a great starter for other dishes.
Samosas
Samosas – the traditional ones with a spiced potato and pea filling – were an absolute favourite of my children when they were little (and still are.)
They are somewhat time-consuming to make, but fun and worth the effort.
I find the traditional pastry too heavy, so I substitute a leavened dough that I also use for Empanadas.
Serves 4+
Time:
Pastry: 90 minutes (including resting and rolling)
Samosas: 60 minutes
Difficulty: ***
Good with: Spiced Lentil Soup, Vegetable Biryani