Afghani Biryani

Ingredients:
3 cups Basmati rice, rinsed and soaked
3 medium onions, sliced
1/4 cup oil
2 medium tomatoes, chopped
6-7 cloves of garlic, chopped fine
2 green chilli pepper, chopped fine
2 inch piece of ginger, chopped fine
1 packet Shan Bombay Biryani Masala
1 medium chicken,  skinless and cut
1/2 lemon, squeezed
1 can of chickpeas/garbanzo beans
1 cup sour cream
3 green cardamoms
2 black cardamoms
4-5 whole black peppers
4-5 cloves
1/3 cup fresh chopped corriander
5-7 fresh mint leaves
1/4 cup raisins, soaked
1/4 cup almonds, peeled and halved
1 medium carrot, peeled and shredded fine
2 tbsp butter

Method:
1. Fry the onions until golden brown, drain from the oil and set aside.
2. In the same oil, add the garlic, ginger, and green chillies and fry for 2 minutes.
3. Add the tomatoes and shan masala, cover and cook on low for 5 minutes.
4. Add the chicken and lemon, mix. Cover and cook until chicken is tender.
5. Add the chickpeas and cook on low for another 10 minutes.
6. Add the sour cream and simmer for 15 minutes. Remove from heat and set aside.
7. In another pot, boil water for rice adding to it, salt to taste, green and black cardamoms, black peppers, and cloves. Add rice and boil until partially cooked. Drain.
8. Make layers in an oven safe pot as follows,half of the rice, chicken masala, fried onions,corriander, mint and remaining rice. Bake in oven for 20 minutes at 350C.
9. Melt butter and fry the almonds for 3 minutes, add the drained raisins and cook for another 2 minutes. Add the carrot and cook for 5 minutes. Remove from heat.
10. Take out rice and pour almond, raising and carrot mixture on top. Mix throughly so the rice hardly any white of the rice remains. Serve hot with some chilled yogurt and mint chutney. Enjoy!

Luv, Umm Ibraheem

Raishmi Kabab- Kababs with Onion and Tomatoes

Ingredients:
For the Kababs:
800 grams Ground Chicken
1 medium onion, chopped fine
1/2 of a medium tomato, chopped fine
3 cloves of garlic, chopped fine
1 inch peice of ginger, chopped fine
2 green chilli peppers, chopped fine
1 tsp curry powder
1/2 tsp of turmeric
1/4 tsp garam masala
1/2 tsp of curshed chilli peppers (optional)
2 tbsp of Shan's Tikka Boti Masala
1 egg
3 tbsp of bread crumbs (add more if neccessary)

For the Masala:
1 medium onion, finely sliced
1 medium tomato, chopped
1 inch peice of ginger, finely sliced
1 small  green chilli, finely sliced
2 tbsp of chopped corriander
a squeeze of fresh lemon
3 tbsp of oil
Method:

1. Mix all of the ingredients for the kababs and make little sausage rolls. Bake them in the oven for 20 minutes (lightly browned) at 350F.
2.  Saute the onions in the oil on high heat for five minutes. Add the tomatoes and cook for another three mintues. Add the kababs and turn to low heat for 10 minutes. Add the sliced ginger an cover for another 2 minutes. Turn off the heat, add the corriander, green chillies and squeeze of lemon. Mix and serve with naan bread. Enjoy!

Luv, Umm Ibraheem

Bharay Baigain- Spiced Eggplants

Ingredients:

8 small Indian eggplants (wash and make four slits in each)

1 medium onion, finely sliced

1 medium tomato, chopped

1 tsp curry powder

1/2 tsp turmeric

1 tsp paprika

1/2 tsp red chilli powder

1 tsp cumin powder

1/2 tsp of cumin seeds

4 tbsp of fresh lemon juice

3 tbsp of oil

Method:

1. Mix all the spices together with the lemon juice. With a spoon, fill all of the eggplant slits with the spice mixture. Allow to marinate for about 20 minutes.

2. Heat the oil and stir fry the onions until they are slightly brown, add in the tomato and cook on low heat for five minutes.

3. Turn the heat to a minimum and lay the eggplants over the onion and tomato. Cover and cook for about 15 minutes. Stir the mixture and cover until the eggplants are thoroughly cooked.

4. Serve with chilled yogurt and naan bread. Enjoy!

Luv, Umm Ibraheem

Aloo Methi- Fenugreek with Potatoes

 Ingredients:

3 bunches of Fenugreek, the leaves only (wash thoroughly)

1 large potato, diced

1 medium onion, finely sliced

1 medium tomato, diced

1 tsp curry powder

½ tsp red chilli powder

½ tsp turmeric

1 tsp cumin powder

1 tsp salt

3 tbsp oil

1.      1.  Heat the oil and stir fry the onions, until slightly pink.

2.      2.  Add the tomato and the spices. Allow to cook for 5-7 minutes on low heat.

3.      3. Add the fenugreek leaves. Allow to cook for another  10 minutes on low heat.

4.      4. Add the potato and cook on low heat until potatoes are tender.

5.      5. Serve warm with roti. Enjoy!

Luv, Umm Ibraheem

Southern Style Beef Stew

This dish can be made in the slow cooker or on the stove. Great comfort food on chilly days!

1/2 kilo of lean beef cubes
2-3 cloves of garlic, finely grate
2 tbsp of oil
1 tsp oregano
1 tsp basil
1 tsp curry powder
1 tsp crushed chillies
2-3 bay leafs
salt according to taste
2 medium carrots, sliced
1 sweet potato, cubed
1 medium red onion, cubed
1 cup of corn
1/2 cup of frozen peas
1 can of diced tomato with juice
2 cups of water
2 tsp of corn starch (made into slurry with water)

1.  In a separate pan, lightly fry the garlic in oil and then add all of the spices. Allow to cook for 2 mintues.
2. Add beef and stir fry until meat is browned. Put in pot big enough to hold the stew.
3. In the same pan, light stir fry one by one the onion, carrots and sweet potato. Pour into the pot.
4. Add the corn, peas, tomatoes and water to the pot. Allow to simmer on low heat for atleast 2 hours.
5. For the last 10 minutes, stir in the corn starch slurry and allow to cook for remaining time.
6. Serve as is or with bread. Enjoy!

Luv, Umm Ibraheem

Firecracker Shrimp Biryani

500g of small shrimps

½ c tamarind water

½ lemon

2tbsp of grated ginger and garlic

½ tsp of garam masala

½ tsp of cumin powder

½ tsp of paprika

½ tsp of crushed chillies

½ cup yogurt

¼ packet of Shan’s Bombay Biryani Masala

2 medium onions, sliced

¼ cup oil

1 medium tomato, chopped

1 cup of coarsely chopped mint and coriander leaves

2 cups of rice

1.     1.  Marinate the shrimp in tamarind water, lemon, ginger, garlic, garam masala, cumin powder, paprika, crushed chillies, yogurt and Biryani Masala. Set aside for atleast 20 minutes.

2.       2. Fry the onions until golden brown, drain from oil and set aside.

3.       3. In the same oil, cook the shrimp marinade. Cook the shrimp on high heat for no more than 7 minutes, until it’s pink. Take out the shrimp from the masala and set aside.

4.       4. Continue to cook the masala on medium heat, add the tomato. Cook until a paste like mixture is formed.

5.       5. Meanwhile, boil the rice until it’s almost cooked. Drain and divide in 2 parts.

6.       6. Layer as follows: rice, Masala mixture, fried onions, mint and coriander, and rice again. You can add orange food colouring on top if you like.

7.       7. Bake in oven or on the stove on low heat for 15 minutes.

8.       8. Uncover, and add the shrimp. Mix thoroughly.

9.       9. Enjoy with plain yogurt and/or salad!

Luv, Umm Ibraheem

Malai Kofta (Creamy Meatballs in Curry)

I made this dish using the left over ground chicken mixture from the Home Burgers recipe. Instead of patties, I formed little meatballs and made a brand new dish!

Ingredients:
For the Meatballs-

2 kg ground chicken ( I like chicken, but you can use beef or lamb as well)

1 medium onion

1 small tomato

Half a clove of garlic

2 inch piece of ginger

2 green chillies

1/2 c of  coriander, finely chopped

10-12 sprigs of mint, finely chopped

1 tsp salt (more or less according to taste)                 

1/2 tsp crushed red chillies

1/2 tsp red chilli powder

1/2 tsp cumin

1/2 tsp curry powder

1/2 tsp paprika

1/4 tsp turmeric

1 egg

1/2 c of bread crumbs

( I used about 1/4 of this mixture to make this dish)

For the curry-

1 medium onion, sliced

1 small tomato, chopped

2 segments of garlic clove, sliced

1/2 inch piece of ginger, sliced

4 tbsp of cooking oil

2 tbsp tomato paste

1/2 tsp salt

1/4 tsp red chilli powder

1/2 tsp of cumin powder

1/2 tsp of turmeric

1 tsp curry powder

dash of paprika

2tbsp of whipping cream

Boiled Water (for desired curry consistency)

1. Form little meatballs of the ground chicken mixture and set aside.

2. Fry the onions in the oil until translucent, add the garlic and ginger, stir until light brown. Remove and blend into a fine paste in the food processor with the tomatoes.

3. Pour back in to the pot and stir in the spices and tomato paste. Let cook for 3-4 minutes, then add the meatballs, cover and cook on low heat for 15 minutes. Give the meatballs a stir, so they are totally covered in the sauce, and cook for another 20 minutes on low heat. 

4. Stir in whipping cream and let cook for about 10 minutes on low heat. You can add water for your desired level of consistency. 

Enjoy with rice or naan.

Luv, Umm Ibraheem

Plain ol' Daal Chaawal (Rice and Lentils)

Nothing like good ol' comfort food. Rice and lentils  is a great dish that can be prepared in a very short amount of time. This dish is good anytime, lunch or dinner.

Ingredients:

1/2 cup red Indian lentils
1/2 cup yellow Indian lentils
1 tsp salt (more or less according to taste)
1/2 tsp red chilli powder
1/2 tsp turmeric
1tsp curry powder
1/2 tsp cumin powder
dash of paprika
4 1/2 cups water
2-3 segments of garlic, shredded finely
3 tbs of oil

1. Take all the ingredients except for the garlic and oil and set to cook on medium heat. When the mixture boils, turn down the heat to a low simmer and cook for 20-25 minutes.

2. In a separate pan, brown the garlic in oil and mix it with the lentils.

3. Top off with some chopped corriander and serve over rice (recipe below).


Onion flavoured Basmati Rice

1 cup of basmati rice, soaked in luke warm water
2 cups of water
1/2 tsp salt
2 tbs of oil
1 small onion, finely sliced
1 tsp cumin seeds

1.  Saute the onion until golden brown and add the cumin seeds, stir for 2 minutes. Add water and salt, let the water heat up.

2. Drain the rice and add to the water, allow the rice to cook uncovered.

3. When about 95% of the water is dry, turn the heat to a minimum and cover and let cook for about 15- 20 minutes.

4. Mix and serve.

Home Burgers

We had some buns in the refrigerator. Everytime S. buys something from Al-Baik ( a very popular fast food restaurant found in most cities in Saudi Arabia), they include a packaged bun in the meal. So we'd accumulated quite a few. I decided to make chicken 'kabab' (ground chicken patties) and use the buns to make burgers. S. wasn't too keen on the 'kabab' idea, I asked him to at least give them a try. When all was said and done, I presented him with a fresh 'off the grill' (oven) burger, topped with some tomato chutney. He really enjoyed it and asked me to teach him how to make the patties from scratch. (He has come to understand the benefits of knowing how to cook, it saves you a lot of money and gains you plus points with wife!).

Ingredients:

2 kg ground chicken ( I like chicken, but you can use beef or lamb as well)

1 medium onion

1 small tomato

Half a clove of garlic

2 inch piece of ginger

2 green chillies

1/2 c of  coriander, finely chopped

10-12 sprigs of mint, finely chopped

1 tsp salt (more or less according to taste)                  

1/2 tsp crushed red chillies

1/2 tsp red chilli powder

1/2 tsp cumin

1/2 tsp curry powder

1/2 tsp paprika

1/4 tsp turmeric

1 egg

1/2 c of bread crumbs

2-4 tbsp of oil (for frying)

1.       Finely chop the onion, tomaoto, garlic, ginger and chillies in the food processor. Mix with the ground chicken. Add all of the remaining ingredients, make sure to mix well.

2.       Heat oil in a frying pan that has a lid.

3.       Make patties of the mixture and  gently lay it in the frying pan.

4.       Cover with lid and let cook for 3-4 minutes on medium heat.

5.       Put the patties in an oven safe tray and bake at 350F for 15 minutes.

6.       Enjoy it in your choice of bread or just on it's own with some tomato chutney or ketchup!

 You can save the leftover mixture to make something else. I'll be posting another dish that uses round, hot dog type kababs (seekh kabab) using the same mixture. 

Luv, Umm Ibraheem

Fish Biryani

Getting tired of the classic chicken briyani, I started making this variation during my pregnancy. It was a big hit with my in-laws. It's a great way to enjoy fish and not have to worry about picking bones.

Ingredients:

3-4 fish fillets, fresh or frozen (you can used any firm fish such as tilapia, basa, or the Yanbu specialty, white fish)

1 large lemon

2 tbsp of ginger and garlic paste

1 packet of  Shan's Fish Biryani Masala

1 tsp of crushed red chillies (optional)

1 clove of fresh garlic

2 inch piece of ginger

1-2 green chillies (use more if desired)

3-4 large onions

1/4 cup vegetable oil

1/4 cup tamarind water (take about a 2 inch piece of tamarind and soak it in 1/4 cup water for 20 minutes)

1 tsp cumin

3 medium tomatoes, chopped

1 cup yogurt

3cups basmati rice (soak in luke warm water)

2 tbsp salt

Sprigs of mint (handful)

Chopped coriander (handful)

1.       Cute the fish in to 2 inch cubes and marinate with half a lemon, 1/3 of the Fish Biryani Masala, ginger and garlic paste and crushed chillies. Marinate for 20-30 minutes, then bake at 350F for 20 minutes.

2.       Slice the onions and fry in the oil until golden brown. Thinly slice the rest of the lemon and mix with frying onions for 2-3 minutes. Drain the onions and lemon from the oil. Set aside.

3.       Chop the ginger, garlic and chillies together in a food processor and add to the oil with cumin. Let brown for 2-3 minutes.

4.       Add the chopped tomatoes and the remaining biryani masala. Allow to cook for five minutes.

5.       Add in the tamrind water. Simmer on slow heat for 10 minutes.

6.       Stir in the yogurt. And cook for another 5 mintues.

7.       Add in the baked fish and any water that's in the dish.

8.       Stir light to mix all the ingredients. Let simmer for 10 minutes on slow heat. Turn off the stove and set aside.

9.       Boil the rice until they're almost cooked. Drain the water.

10.   Make three layers. Pour half of the rice at the bottom, then pour the fish mixture on top and garnish with mint, coriander and fried onions, cover with remaining rice. Bake for about 30 minutes at 350F.

11.   Mix thoroughly and serve with plain yogurt and salad. Enjoy!

Luv, Umm Ibraheem