Tandoori chicken with rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Tandoori chicken with rice recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Tandoori chicken with rice.

Preparation Time15 minutes
Cooking Time 20 minutes

Ingredients (serves 4)

80g (1/4 cup) tandoori paste
390g (1 1/2 cups) Greek-style yoghurt
12 (about 1.8kg) chicken thigh fillets, halved
50g (1/3 cup) slivered almonds
750ml (3 cups) water
400g (2 cups) basmati rice
1/4 tsp saffron threads
55g (1/3 cup) currants
2 Lebanese cucumbers, chopped
1 tbs chopped fresh dill
1 tbs finely grated lemon rind
Chopped fresh dill, extra, to serve

Method

1.Combine the tandoori paste and 260g (1 cup) yoghurt in a shallow glass or ceramic dish. Add the chicken and turn to coat. Cover and place in the fridge for 4 hours to marinate.
  
2. Cook the almonds in a frying pan over medium heat for 3-4 minutes or until toasted. Transfer to a plate. Add water to the pan and bring to the boil. Add rice and saffron and combine. Reduce heat to low. Cook, covered, for 12 minutes or until the liquid is absorbed. Set aside, covered, for 10 minutes. Stir to separate the grains. Stir in almonds and currants.
  
3. Meanwhile, heat a frying pan over medium-high heat. Add half the chicken and cook for 3-4 minutes each side or until cooked through. Transfer to a plate. Repeat with remaining chicken.
  
4. Combine the cucumber, dill and lemon rind in a bowl. Divide rice among serving plates. Top with chicken and remaining yoghurt. Sprinkle over extra dill and serve with cucumber mixture.

Note: Allow 4 hours marinating time.

Source
Good Taste - October 2006, Page 97
Recipe by Michelle Southan

More Rice Recipes:

Stir-fried chicken with cashew & coriander rice
Paella (spinach, rice, seafood & saffron)
Chicken fried rice
Fried Rice
BBQ Pork Fried Rice
Soy-marinated salmon with fried rice

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Chicken biryani Recipe - Tasty chicken biryani recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Tasty chicken biryani Recipe. Enjoy cooking easy rice dishes and learn how to make Tasty chicken biryani. 

A great one-pot rice dish that can still be served up a few days later, perfect for leftovers

Easy
Serves 4
Preparation time 10 mins
Cook time 30 mins

Ingredients

300g basmati rice
25g butter
1 large onion , finely sliced
1 bay leaf
3 cardamom pods
small cinnamon stick
1 tsp turmeric
4 skinless chicken breasts , cut into large chunks
4 tbsp curry paste (we used Patak's balti paste))
85g raisins
850ml chicken stock
chopped coriander and toasted flaked almonds to serve

Method

1. Soak the rice in warm water, then wash in cold until the water runs clear. Heat butter in a saucepan and cook the onions with the bay leaf and other whole spices for 10 mins. Sprinkle in the turmeric, then add chicken and curry paste and cook until aromatic.

2. Stir the rice into the pan with the raisins, then pour over the stock. Place a tight-fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum and cook the rice for another 5 mins. Turn off the heat and leave for 10 mins. Stir well, mixing through half the coriander. To serve, scatter over the rest of the coriander and the almonds.

Try

Left over rice
The next day, enjoy a Coronation chicken rice salad for lunch. Mix the cold rice with mayonnaise and a squeeze of lemon juice and serve with Baby Gem leaves and sliced cucumber.

Nutrition per serving

617 kcalories, protein 49g, carbohydrate 83g, fat 12 g, saturated fat 4g, fibre 2g, sugar 19g, salt 2.01 g

Recipe from Good Food magazine, September 2007.

Vegetable Biryani Recipe - Fragrant vegetable & cashew biryani  - Spicy Indian rice recipe
 
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Tandoori lamb with rice salad

Enjoy a tasty recipe for Tandoori lamb with rice salad. Learn how to make a delicious dish of Tandoori lamb with rice salad.

Ingredients (serves 4)
1/3 cup medium tandoori paste
1/4 cup plain yogurt
1 tablespoon lemon juice
8 (880g) lamb midloin chops
canola oil cooking spray
mini naan breads, to serve

Rice salad
1 cup basmati rice
1/4 teaspoon ground turmeric
1 small red capsicum, finely chopped
1/3 cup roughly chopped fresh mint leaves
1/4 cup flaked almonds, toasted
1/4 cup raisins, chopped
2 tablespoons olive oil
2 tablespoons lemon juice

Method
1. Combine tandoori paste, yoghurt and lemon juice in a bowl. Add lamb. Turn to coat. Cover and refrigerate for 30 minutes.
2. Make rice salad: Bring 6 cups of cold water to the boil in a saucepan over high heat. Add rice and turmeric. Cook, covered, for 10 to 12 minutes or until tender. Drain. Combine rice, capsicum, mint, almonds and raisins in a bowl. Combine oil and lemon juice in a jug. Pour over rice mixture. Toss to combine.
3. Spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Remove lamb from tandoori mixture. Cook for 4 to 5 minutes each side for medium or until cooked to your liking. Serve with rice salad and naan.

Tip: To heat naan breads, wrap in foil and cook for 5 minutes, turning halfway, or until heated through.

Source
Super Food Ideas - February 2008, Page 77
Recipe by Cathie Lonnie

Tandoori chicken with coconut and coriander rice - Middle Eastern Rice & lamb salad - indian rice capsicums with mint yoghurt

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Vegetarian Korma Recipe - How to Make Vegetarian Korma

Easy recipe for Indian Vegetarian Korma. Learn how to make ahealthy Vegetarian Korma dish. This is an easy and exotic Indian dish. It's rich, creamy, mildly spiced, and extremely flavorful. Serve with naan and rice. This recipe consists of onion, ginger, garlic, potatoes, carrots, jalapeno pepper, cashews, tomato sauce, curry powder, green peas, bell pepper and cilantro.

Preparation Time: 25 Min
Cooking Time: 30 Min
Ready In: 55 Min

Ingredients
1 1/2 tablespoons vegetable oil
1 small onion, diced
1 teaspoon minced fresh ginger root
4 cloves garlic, minced
2 potatoes, cubed
4 carrots, cubed
1 fresh jalapeno pepper, seeded and sliced
3 tablespoons ground unsalted cashews
1 (4 ounce) can tomato sauce
2 teaspoons salt
1 1/2 tablespoons curry powder
1 cup frozen green peas
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 cup heavy cream
1 bunch fresh cilantro for garnish

Preparation
1. Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender.
2. Stir peas, green bell pepper, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro to serve.

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Indian Baked Rice - Recipe for Indian Baked Rice

Enjoy Indian Cooking - Easy recipe for Indian Baked Rice. Learn how to make best Indian Baked Rice. This recipe consists of basmati rice, onion, garlic fresh jalapeno chile, masala, ginger, and chicken broth.

yield: Makes 8 servings
active time: 35 min
total time: 1 1/4 hr

Ingredients
basmati rice (19 oz)
5 tablespoons vegetable oil
1/4 cup slivered almonds
1 large onion, halved lengthwise and thinly sliced crosswise
1 large garlic clove, minced
1 small fresh jalapeno chile, seeded and thinly sliced crosswise
1 teaspoon garam masala
1 teaspoon finely grated peeled fresh ginger
1/2 teaspoon salt
4 cups chicken broth, heated

Preparation

1. Wash rice in 6 or 7 changes of cold water in a large bowl until water is almost clear. Drain in a large sieve 10 minutes.
2. Preheat oven to 325°F.
3. Heat oil in a 4- to 5-quart heavy ovenproof pot over moderate heat until hot but not smoking, then cook almonds, stirring frequently, until golden, 3 to 4 minutes. Transfer with a slotted spoon to paper towels to drain, then add onion to pot and cook over moderately high heat, stirring frequently, until pale golden, 6 to 8 minutes. Add garlic, jalapeño, garam masala, ginger, and salt and cook, stirring frequently, 1 minute. Add rice and cook over moderately low heat, stirring frequently, 6 minutes. Add broth and simmer briskly, uncovered, until top of rice appears dry, about 8 minutes.
4. Cover pot and bake rice in middle of oven until tender and liquid is absorbed, about 20 minutes. Remove from oven and let stand, covered, 15 minutes. Serve sprinkled with almonds.

Cooks' note: •Long-grain white rice can be used instead of basmati rice, but the flavor will not be as nutty.

From www.epicurious.com

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Curd Rice - Yogurt Rice Recipe

Learn how to make Curd Rice / Yogurt Rice - one of the best curd rice recipes.

Curd Rice / Yogurt Rice

submitted by Sarita Bhandarkar at ifood.tv

Ingredients

• 4 cups cooked rice
• 1 cup yogurt
• 1 tsp grated ginger
• 3 finely chopped green chillies
• 2 tbsp chopped cilantro
• 2 tbsp pomegranate seeds
• Few curry leaves, finely chopped
• 1 tsp urad dal
• 1/2 tsp chana dal
• 1/2 tsp mustard seeds
• 1 tbsp chopped cashew nuts
• 2 tbsp oil

Preparation

• Take rice in a bowl. Add salt, ginger, green chillies and yogurt. Mix well.(The rice should not be hot or warm when mixing the yogurt).
• Heat oil in a pan. Adfd mustard, When they splutter, add cashew and chana dal. Saute for a while.
• Add urad dal and saute till they turn golden brown.
• Add curry leaves and saute for few more seconds.
• Pour this over rice and mix well.
• Serve garnished with cilantro and pomegranate seeds along with lime pickle.

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Fragrant vegetable & cashew biryani

Moderately easy
Serves 8
Prep 40 mins
Cook 1 hr
Vegetarian, Super healthy

Ingredients

500g basmati rice
2 large onions , halved and thinly sliced
4 tbsp sunflower oil
thumb-size piece fresh root ginger , shredded
65g sachet korma curry paste (we used Sharwood's)
2 cinnamon sticks
6 green cardamom pods
3 star anise
250g diced potatoes
1 small cauliflower , cut into small florets
250g Greek yogurt
225g frozen peas
2 good pinches saffron
½ tsp rosewater
butter , for greasing
100g roasted, salted cashews nuts

FOR THE GARNISH

2 onions , halved and very thinly sliced
3 tbsp sunflower oil
good handful coriander

Method

Rinse the rice in several changes of water to remove excess starch, then put in a bowl of cold water and leave to soak for 30 mins.

Meanwhile, fry the onions in the oil for 8 mins until soft and starting to colour. Add the ginger, then cook for 2 mins more. Stir in the curry paste followed by the whole spices, cook for 1 min more, then tip in the potatoes and cauliflower. Pour in 300ml water, cover and boil for about 5-7 mins until the veg are just tender, but still have a little resistance. Stir in the yogurt and peas with 1 tsp salt.

Mix the saffron, rosewater and 3 tbsp boiling water together and stir well. Drain the rice, tip into a pan of boiling salted water, then cook for 5 mins until almost tender. Drain again. Get out a large ovenproof dish with a lid and butter the base. Tip the curry sauce into the base, scatter over the nuts, then spoon over the rice. Drizzle over the rosewater mixture, then cover with foil followed by the lid. Can be chilled overnight until ready to cook.

Heat oven to 180C/fan 160C/gas 4. Put the biryani in the oven for 45 mins-1 hr until thoroughly heated through. To check it's ready, try a spoonful from the centre of the rice. For the garnish, slowly fry the onions in the oil until really golden and crisp (this can be done in advance). When the biryani is hot and ready to serve, gently toss through the onions and coriander.

Try
Good source of vitamin C, counts as 1 of 5-a-day
Don't walk away from the rice as it boils - the pre-soaked grains cook quicker than you'd expect, so you need to ensure that it doesn't overcook.

Nutrition Per serving:

469 kcalories, protein 14g, carbohydrate 67g, fat 18 g, saturated fat 4g, fibre 4g, salt 1.11 g

Recipe from Good Food magazine, January 2008.

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Vegetable Biryani Recipe

Vegetable Biryani is a rice recipe that is cooked on special occasions such as festivals, parties, celebrations. Biryani is also spelled and pronounced as biriyani. It is a special rich rice and vegetables dish.

Preparation time 35 minutes
Cooking time 35 minutes

Ingredients serves (5)

For the rice:
2½ cups water or 625 ml
2 cubes MAGGI® Seasoning for White Rice
2 cups basmati rice or 400 g
For the vegetables:
2 tablespoons vegetable oil
1 teaspoon caraway seeds
2 medium onions or 250 g, sliced
1 tablespoon garlic, finely chopped
1 tablespoon fresh ginger, finely chopped
1 large carrot or 200 g, cut into medium cubes
½ cup frozen green peas or 80 g, thawed
1 cup frozen green beans or 160 g, thawed and cut
¾ cup water or 185 ml
1 medium green bell pepper or 150 g, cut into medium cubes
1 teaspoon chili powder
1 teaspoon ground turmeric
2 medium tomatoes or 300 g, diced
3 tablespoons fresh mint, chopped
2 tablespoons coriander leaves, chopped

Preparation

In a medium saucepan, place water, MAGGI® Seasoning for White Rice cubes and rice. Stir occasionally to boil then cover and simmer over low heat for 15 minutes or until rice is almost cooked. Remove from pot and spread the cooked rice in a large platter and set aside.

Meanwhile, heat the oil in another medium saucepan. Add caraway seeds and stir for seconds until caraway starts spluttering then add onion and stir until golden in color.

Add garlic and ginger and stir for seconds then add carrot, green peas and green beans; stir for 3 minutes then add water. Cover and simmer until vegetables are almost cooked and water is evaporated.

Add bell pepper, red chili powder, turmeric and tomato and stir occasionally for 10 minutes. Add mint and coriander and fold with the vegetable mix.

Combine the cooked rice and the vegetable mix gently and place the mixture in a clean pot. Cover with aluminum foil and with a tight fitting lid and place in a very low heat for 30 minutes then serve.

Cooking tips : Sprinkle 1 tablespoon of rose water over the rice and the vegetable mix at the last cooking step.
Serving tips : Serve with low fat yogurt salad (Raita).

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Indian rice capsicums with mint yoghurt

Juicy currants and crunchy pistachios are the hidden secrets in these cute capsicums.

Preparation Time 20 - 30 minutes
Cooking Time 35 minutes
Makes 12

Ingredients

2 tbs olive oil
1 small brown onion, finely chopped
1 tbs Sharwood's Tikka Masala Curry Paste
150g (3/4 cup) basmati rice
500ml (2 cups) water
45g (1/4 cup) currants
2 tbs chopped pistachio kernels
2 tbs chopped fresh coriander
12 (3 x 250g pkts) baby red capsicums (see note)
260g (1 cup) Greek-style natural yoghurt
1/4 cup shredded fresh mint

Method

Preheat oven to 200°C. Heat half the oil in a large frying pan over medium-high heat. Add the onion and cook, stirring, for 3 minutes or until the onion softens. Add the curry paste and cook, stirring, for 1 minute or until aromatic. Stir in the rice. Add the water and bring to the boil. Reduce heat to low and cook, covered, for 10 minutes or until the liquid is absorbed. Set aside, covered, for 10 minutes. Use a fork to separatethe grains. Stir in the currants, pistachio and coriander.

Meanwhile, cut the tops from the capsicums and reserve. Use a small sharp knife to cut around the membrane and seeds. Discard. Combine the yoghurt and mint in a small bowl. Cover with plastic wrap and place in the fridge.

Divide the rice mixture among the capsicums. Place in a roasting pan and drizzle over remaining oil. Replace tops.

Bake the capsicums in oven for 20 minutes or until tender. Arrange on a serving platter and serve with the minted yoghurt.

Notes & tips

* You can prepare this recipe to the end of step 3 up to 6 hours ahead. Cover the capsicums with plastic wrap and store in the fridge. Continue from step 4, 20 minutes before serving.
* Rich in vitamin C and beta-carotene, sweet baby red capsicums taste great when filled with Indian-style rice.

Source

Good Taste - June 2008, Page 21
Recipe by Michelle Southan

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Cardamom & coconut pulau recipe

Plump raisins and pistachio kernels add sweet and nutty flavours to this spiced Indian rice dish that's a classic accompaniment to curries.

Preparation Time 10 - 70 minutes
Cooking Time 35 minutes

Ingredients (serves 6)

500g basmati rice
80ml (1/3 cup) sunflower oil
1 large onion, halved, thinly sliced
1 cinnamon stick, bruised
6 green cardamom pods, bruised
1 tsp cumin seeds
75g (1/2 cup) pistachio kernels
65g (1/3 cup) raisins
1L (4 cups) water
1 tsp salt
25g (1/3 cup) shredded coconut

Method

Rinse rice in a sieve until the water runs clear. Place in a bowl and cover with cold water. Set aside for 1 hour to soak. Drain.

Heat half the oil in a saucepan over high heat. Add onion and cook, stirring, for 5-10 minutes or until crisp. Use a slotted spoon to transfer to a plate lined with paper towel.

Heat remaining oil in the pan over low heat. Add the cinnamon stick, cardamom pods and cumin seeds and cook, stirring, for 30 seconds or until aromatic. Add the rice, pistachios and raisins and cook, stirring, for 30 seconds or until coated in oil.

Add water and salt. Bring to the boil over high heat. Reduce heat to medium and cook for 8-10 minutes. Reduce heat to low. Cover with 2 sheets of foil, then cover tightly with lid. Cook for 10-12 minutes or until tender. Use a fork to separate the grains.

Meanwhile, place the coconut in a small frying pan over medium heat. Cook, stirring, for 1-2 minutes or until toasted.

Place the rice mixture in a serving bowl. Top with the onion and coconut. Serve.

Notes & tips

You can prepare this recipe to the end of step 2 up to 1 1/2 hours ahead. Continue from step 3, 30 minutes before serving.
Source
Good Taste - May 2006, Page 72
Recipe by Louise Pickford

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Caramelised Indian rice pudding

Ingredients (serves 6)

10 green cardamom pods
1 cinnamon quill
1 tsp vanilla extract
1 tsp finely grated lemon rind
50g unsalted butter
200g arborio rice
1.2L milk
1/2 cup (80g) sultanas
150g golden caster sugar*

Method

Crush cardamom in a mortar and pestle, then sieve to remove husks. Place ground cardamom, cinnamon, vanilla, lemon, butter, rice, milk, sultanas and 50g sugar in a 8cm-deep, 20cm-round microwave-safe dish. Microwave for 35 minutes on high, stirring every 5 minutes, until rice is tender and most of the liquid has been absorbed. Sprinkle with remaining sugar, place on the raised rack and cook on the grill setting for 10 minutes until golden.

Notes & tips

* * From selected supermarkets, or use regular caster sugar.

Source delicious. - September 2007, Page 119
Recipe by Valli Little

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Spicy Indian rice recipe

Very simple, delicious and spicy Indian rice recipe, you should try.

Sara Buenfeld’s delicious spicy rice is perfect served with your favourite curry.

Easy - Serves 4 - Prep 20 30 mins

Ingredients

a mugful of American long grain rice
2 onions , sliced
2 tbsp sunflower oil
½ tsp tumeric
1 cinnamon stick
6 cardamom pods
1 tsp cumin seeds
large handful of sultanas and roasted cashew nuts

Method

Fry the onions in the sunflower oil in a large frying pan for 10-12 minutes until golden.

Fill a roomy saucepan with water, bring to the boil and tip in a heaped teaspoon of salt - the water will bubble furiously. Add turmeric and the cinnamon stick to the water. Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously. Boil uncovered, without stirring (this makes for sticky rice) for 10 minutes. Lift some out with a slotted spoon and nibble a grain or two. If they're too crunchy, cook for another minute and taste again. They should be tender but with a little bite. Drain the rice into a large sieve and rinse by pouring over a kettle of very hot water.

Stir the crushed seeds of the cardamom pods into the onions with the cumin seeds and fry briefly.

Toss in a large handful of sultanas and roasted cashew nuts, then the hot drained rice. This is great with curry and will also give an exotic edge to grilled meat or fish.

Recipe from Good Food magazine, May 2002.

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