1) Dice onions, scallions, garlic, ginger, complete seasoning, black pepper in food processor to make seasoning paste 2) In a large pot, add 2 tablespoons of olive oil, and saute bacon until crispy over medium heat. 3) Add seasoning paste and saute until ..

Wash rice and soak for 30 minutes in water to cover. Drain. Melt butter in a saucepan. Add cinnamon. Tie cardamom pods, peppercorns, and cloves in a cloth bag, and add. Saute spices until butter begins to brown. Add drained rice. Stir and cook until rice is ..

Heat oil in a 3-quart heavy-bottomed pot (with tight-fitting lid—to be used later) over medium heat. Add cloves, peppercorns, cinnamon, and cardamom. Stir for about 10 to 20 seconds, until spices begin to expand and change color. Add the rice, peas if using ..

MAKING 1. In a measuring jug spoon the stock powder into boiling water to make 1.2 litres of stock. In a large shallow skillet, heat oil 2. Add and sauté onions until tender. 3. Add the garlic and rice and sauté for a 2 minutes until the rice turns ..

MAKING 1) In a large saucepan, heat oil over moderate-low heat. 2) After the oil gets heated, add 2 of the chopped onions, cinnamon sticks, ginger, chili powder, turmeric, and cumin seeds and cook for about 10 minutes. 3) Gradually, add 5 cups water and allow ..

GETTING READY 1) Slice canned tomatoes, saving 1/4 cup juice. MAKING 2) In a medium saucepan, over high heat, allow broth to come to a boil. 3) Stir in rice and then lower the heat, covering saucepan so that rice bubbles gently. 4) Simmer for 50 minutes ..

Over medium flame, heat the oil in a 3-quart heavy-bottomed pot (with tight-fitting lid—to be used later). When hot, add the mustard seeds and wait until they begin to darken (10 to 20 seconds). Put in the rice, and the peas if you are using fresh ..

Choose a heavy 2-quart saucepan with a tight-fitting lid. Heat the saucepan and then add the oil and 2 tablespoons of the butter. Saute the onion for 5 minutes. Mix in the rice and stir until translucent. Add the sherry; cook over low heat 1 minute. Add the ..

1. Heat olive oil and butter in a large shallow pan, add the shallots, then fry for 5 mins until soft, but not coloured. Stir in the garlic and rice and mix well. Pour in 200ml of stock, mix well, then gently simmer until the liquid has evaporated. Repeat ..

Place wok over medium-high heat. When wok is hot, add butter. When butter has melted, add onion and parsley. Stir-fry until onion is limp (about 1 minute). Turn heat to high and add peas, rice, lemon peel, soy, and hot pepper seasoning. Stir-fry until heated ..

1. Soak black-eyed peas overnight in water to cover, or add water to cover and bring to boiling. Remove from heat; let stand 1 hour. 2. Add salt pork or bacon, pepper pod and additional water to cover black-eyed peas, if necessary. Bring to boil; simmer 35 ..

1. Heat fat. Add sultanas and remove. 2. Add panir cubes and fry to a golden brown. Remove. 3. Add curry leaves, cloves, cinnamon and cardamom. 4. Add rice and fry for 5 minutes. 5. Add shelled peas, slit green chillies, salt, sugar and hot water (double the ..

1. Wash and soak pulao rice. 2. Shell peas. 3. Drain rice, slice on-ions. 4. Heat fat. Fry sliced onions till golden brown. 5. Remove on-ions; drain. Add whole spices. 6. Add rice and fry well. Add peas, continue frying for 2-3 minutes. 7. Add stock or hot ..

1. Wash the peas, soak overnight in cold water. 2. Put into a 2-quart kettle with the ham knuckle and enough water to cover. Cover the kettle and simmer about 2 hours, or until the peas are nearly tender. 3. Add the washed rice and cook, uncovered, half an ..

1. Wash the rice well and place it in a bowl. 2. Heat the olive oil and corn oil together in a large heavy-based saucepan and fry the onion over a moderate heat until golden brown. Add the ginger, garlic, salt to taste, the bay leaf, cloves, cinnamon, black ..