Almond Chicken with Butter Sauce

You will need

8 tablespoons butter
3 tablespoons flour
2 cups chicken stock
1 cup milk
3 cups cooked rice
3 cups chicken
2 cups mushrooms, sliced and sautéed
½ cup almonds
½ teaspoon black pepper
Salt to taste

To cook

Melt butter over low heat, stir in flour, and blend well. Addchicken stock, milk, salt and pepper. Add the chicken and let it cook, keep stirring until the mixture thickens.
Put in the sliced mushrooms and whole almonds. Let the meat cook.
Serve on a bed of plain rice and garnish with coriander.

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Amish Chicken Casserole

You will need

8 oz Zebra Basmati Rice, cooked
2 cups chicken, cubed and cooked
1 cup milk
1 can mushrooms
2 teaspoons salt
½ teaspoon black pepper
½ teaspoon white pepper
½ cup margarine
1/3 cup flour
2 carrots, chopped and boiled
1 capsicum, chopped and boiled
Black olives, sliced
Grated cheddar and mozzarella cheese

To cook

Melt the margarine in a pot, add flour and stir until smooth. Gradually add milk and the chicken stock. Let it boil. Add the seasonings and then the sliced mushrooms. Let it cook. Take a greased 9 x 13 inch baking dish, spread a layer of cooked rice then cover with a layer of the chicken mixture. Pour the white sauce on top and sprinkle vegetables over it. Spread thickly with grated cheese and sprinkle the black olives all....

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Chicken in Garden Rice

You will need

2 tablespoons butter
2 cups Zebra Basmati Rice
2 cups chicken stock
1 lb. cooked chicken, cubed
2 small green capsicum, seeds removed and cut into julienne strips
2 carrots, julienne
2 medium sized tomatoes, blanched, peeled and chopped
1 teaspoon salt
½ teaspoon black pepper

To cook

Add the butter to the pan, melt it and fry the capsicum in it. Stir and add the tomatoes, salt and pepper and keep aside. Pour in the stock and bring it to a boil. Add the rice, reduce the heat to low and simmer stirring occasionally, stir in the cooked chicken and simmer for 5 minutes or until the rice is cooked and tender and has absorbed the liquid. Spoon the rice in a dish and mix....

Serve hot.

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Chili Shashlik in Garlic Sauce

You will need

500gms boneless chicken, cubed
3 capsicums, medium-sized, cubed
3 tomatoes, medium-sized, cubed
3 onions, medium-sized, cubed
3 cups Zebra Basmati Rice, cooked

To cook

Melt butter in a pan and fry the chopped garlic until golden; add the chicken stock and bring it to a boil. Add all the seasoning and last of all, add the corn flour mixture and let thicken till it reaches desired consistency.
Melt butter in a pan and fry the chopped garlic until golden; add the chicken stock and bring it to a boil. Add all the seasoning and last of all, add the corn flour mixture and let thicken till it reaches desired consistency.....

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Masala Khichdi

You will need

1 cup Zebra Basmati Rice
1 cup green (moong) dal
2 large onions
2 small potatoes
1 (2 inch) piece coconut
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon cumin seeds
1 teaspoon garam masala
6 garlic cloves
1 piece ginger
5-6 green chilies
Oil or ghee, as required
Salt to taste
Coriander leaves, for garnish

To cook

Wash and soak the dal and the rice, chop onion and green chilies finely. Mince the coriander leaves with garlic and ginger. Peel the potatoes and cut it into small cubes. Grind the coconut piece into a fine paste. Fry the onions in 1 tablespoon ghee or oil. When the onions are light brown add the minced garlic, ginger and green chilies. Then add the garam masala....

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Plain Zebra Basmati

You will need

2 cups Zebra Basmati Rice
4 cups water
Salt to taste
2 teaspoons salt
½ a lemon

To cook

Soak 2 cups Zebra Basmati Rice in water for 20 minutes. Drain the water and rinse thi rice in fresh water

Boil the water and add the soaked rice, then add oil and salt after 3-4 minutes. When the rice is almost done strain and squeeze in half a lemon. Then cover and keep on very low flame for 10 minutes to simmer. Your rice is ready.

Tip: The lemon juice makes the rice whiter and prevents the grains from sticking together. If lemon isn’t available, you can use half a teaspoon of vinegar instead.

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Polo Meigoo

You will need

2 cups Zebra Basmati Rice, soaked
200 gm coriander, chopped
25 gm butter
150gm walnuts
100gm raisins
100gm cooking oil
1 cup chicken stock
1 medium onion, finely chopped
1 teaspoon black pepper
1 teaspoon saffron
1 lemon
1 teaspoon red chili powder
1 teaspoon salt

To cook

Wash the shrimps, dry them and fry in butter for 5 minutes. Finely chop up the coriander and fry it separately in butter for a while, chop the walnuts into small pieces and add them to the coriander. Add the raisins and let cook for a few minutes. Take a separate pan, heat oil and fry the chopped onions on medium heat until golden. Add the shrimp, black pepper, red chili powder, lemon and saffron. Sprinkle the salt.....

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Seafood Paella

You will need

4 tablespoons olive oil
2 medium/300g onions, diced
1 tablespoon garlic paste
1 tsp red chili powder
2 tablespoons paprika powder
2 medium/300g tomatoes, peeled and chopped
2 cups or 400g Zebra Basmati Rice
2 ½ cups of water
750g fish fillets, skinless
½ kg shrimps, peeled and divided
2 cups chicken stock
1 capsicum, diced
Salt to taste
A pinch of yellow color

To cook

Warm the olive oil in a large pan, add onions, garlic, red chili powder and capsicum. Cook over medium heat while stirring for 3-4 minutes or until the onions become tender. Add the yellow color and the paprika, stir for a minute. Then add tomatoes and rice and cook while stirring for 2 minutes.....

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Shahi Mutton Pulao

You will need

½ kg mutton
1 onion, chopped
1 teaspoon salt
Cashew nuts, fried
½ kg Zebra Basmati Rice
1 cup curd, beaten
1-2 sticks cinnamon
½ cup oil
1 teaspoon chili powder
1 teaspoon all-spice
4-6 cloves
1-2 boiled eggs
1 teaspoon ginger and garlic paste
8-10 black peppercorns

To cook

Wash and soak the rice for ½ hour. Boil the mutton with salt, ginger, garlic, cinnamon, cloves and peppercorns until tender. Do not drain the stock. Heat oil and fry onions until light golden, add in boiled mutton, chili powder, all....

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Spicy Lamb Navarin

You will need

2 tablespoons oil
5 medium onions, peeled
1 kg boneless lamb, cut into small cubes
2 garlic cloves, crushed
1 tablespoon plain flour
1 tablespoon tomato paste
4 cups/1 liter water
2 medium carrots, peeled and cubed
1 medium potato, peeled and cubed
1 cup peas
¾ teaspoon black pepper
¾ teaspoon white pepper
1 ½ teaspoon red chilies, crushed
Salt to taste

To cook

Heat oil in a large pan, add onions and cook over medium heat until lightly brown, remove the pan from the flame. Add the meat and cook over medium heat for 5 minutes or until lightly browned, add the garlic, flour and tomato paste and cook, stirring for 2 minutes....

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Sweet Saffaron Rice

You will need

1 cup Zebra Basmati Rice, soaked for one hour
1 cup sugar
½ cup ghee or butter
4 cloves
½ teaspoon cardamom powder
1 tablespoon almonds, blanched and shredded
1 tablespoon raisins
½ teaspoon saffron
1 tablespoon pistachio
Khopra, as required

To cook

Boil the rice in plenty of water, do not add salt. When the rice is about semi/half cooked, drain and cool. Add sugar, saffron, cardamom and a pinch of yellow color. Heat ghee in a heavy sauce pan; add cloves, cinnamon, raisins and rice.
Cook and stir occasionally without breaking the grain, when the water dries up, sprinkle the dry fruits on top and khopra as you like.

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