Kheema Pulao (or Peas Pulao)

Salams and Hello all! Hope all is well in your neck of the woods…over here winter is well and truly on its way…I am so not a winter person at all, I’m one of those who can feel the cold going right through my bones 😭😭 during winter I just want to be wrapped up all cosy and don’t want to leave the house, if only I was a hedgehog hey? (Why isn’t there a hedgehog emoji 🤔) Lol sorry for all the waffling I just needed to let that out. 

So I recently made this kheema pulao after a long time, as I don’t make it too often I tend to forget about this dish. I hadn’t written it down so had to give my mummy a quick call to run me through it again. Mum was like chuck that in and throw that in. So this time I thought I’d better write everything down as I go along. I have used chicken mince in this recipe but have previously made with lamb mince too, if you do like beef you can make it with that too.  Hope you enjoy making and eating it if you do decide to give it a go. Any questions as always just contact me…lots of love 

Let’s begin Bismillah….

INGREDIENTS:

1 KG or 2lb Chicken Mince (washed and drained completely)

1 1/2 Cup Sunflower Oil

5 onions (slice thinly)

2 tsp Ginger/Garlic Paste

3 TBS Green chillies (blended)

3 TBS Coriander cumin powder 

1/2 tsp Turmeric 

2 1/2 tsp Salt (add more or less according to taste) 

1 TBS Whole Cumin

2 TBS Lemon juice 

1/2 Coriander (chopped fine)

4 Tomatoes (small cubes)

use lamb or beef)

5 Potatoes (large chunks)

1 Cup frozen Petit Pois

1/4 Cup Natural Yoghurt (whisk lightly)

3 Mugs Basmati Rice

3 tsp Salt

1 TBS Whole Cumin Seeds

1 Cinnamon Stick 
3 Cardamon Pods

METHOD:

In a large pot heat the oil and add the slice onions, fry till lightly golden, add the washed mince and also to that add the green chillies, the coriander/cumin powder, turmeric, whole cumin, ginger/garlic paste and salt, keep the flame on medium heat stir well, keep breaking up with a wooden spoon so that the mince does not form lumps.

As the mince changes colour add the chopped tomatoes and yoghurt and let this all cook, when the water is mostly burned off add the frozen petit pois and the potatoes, after around 5 minutes add coriander and allow to cook further until all moisture has burned off. Keep stirring every so often to ensure it’s not sticking to bottom of pot. Turn of once you can see that all moisture has burned off and the mince is nicely cooked.

While the mince mixture is cooking boil the rice by boiling a pot of water, when water comes to boil add the drained rice with the salt and 1 TBS whole Cumin . Cook the rice until it’s par boiled. Drain out into a colander. Run some cold water over the rice to remove the starch.

Once the mince has cooked you will need layer it all. So in another separate large pot, line a sheet of foil at the bottom and layer 1/3 of the rice, then layer the mince mix on top and then the remaining 2/3 of rice. Add some blobs of butter on top and sprinkle some more chopped coriander. 
Cover the pot with another sheet of foil and cover with lid.
Put the pot on the stove again on low to medium heat and allow to cook for 15-20 minutes.

Preheat oven to gas Mark 3 or 170 electric…place pot in oven and allow to finish cooking for around 30-40 minutes. 

Check that potatoes are tender. 

Serve with yoghurt gravy, raita and poppadoms! 

Enjoy 😇

PS: sorry for the pic quality 🙈

Thinly slice onions 

Heat the oil and add the sliced onions 

Fry until lightly golden

Add the mince with all the spices 

Give it all a stir and cook

Add the chopped tomatoes 

Also add the yogurt 

Next goes in the petit pois and potatoes 

And the Coriander 

Give it all a stir slowly

Parboil the rice and layer 1/3 on bottom of a large pot 


Layer the mince mix on top and then another layer of the remaining rice 

Add blobs of butter and Coriander on top of the final layer of rice

Serve the Kheema Pulao with a yoghurt gravy (chaas) and cucumber raita 

Advertisements
2

Chicken Akhni 

Salams lovely sisters & brothers…hope you are all good and enjoying the lovely summer we have been having so far (including the typical British unpredictable random showers) Well the last day of Ramadhan my family and I jetted off to the amazing Istanbul…and we had a brilliant time..if you have never visited definitely do try and visit, a truly beautiful city..full of Islamic history, beautiful architecture and of course great food (mmmm baklava 😍)I’ll try and add some pics at the end of this recipe post. This post is for a rice dish called Chicken Akhni…rice can be such a filling dish and can be used to make so many different conbinations. This particular dish is made with a chicken curry base, it’s very flavoursome, the rice is actually cooked into the curry rather than it being layered like biryani. Lamb meat can also be used for this. I have tried both chicken and lamb using the same method and ingredients but just allow more cooking time for the lamb. With a side of cucumber raita and spicy yoghurt lassi you won’t want to stop till u finish the pot (that kinda rhymes 😁) So here goes….Bismillah 

INGREDIENTS:
1 Chicken (cut into medium pieces, cleaned and drained)

1/4 cup oil

3 Tbs Ghee

2 onions (sliced thinly)

2 tsp ginger garlic paste

3 cinnamon sticks 

1 Tbs whole jeera (cumin seeds)

3 elaichi (cardamon pods)

3 Bay leaves

2 tinned tomatoes (blended)

1 and half tsp Red chili powder

1/4 tsp haldi (turmeric)

1 and 1/2 tsp Salt

3 tsp Dhana Jeeru powder (coriander/cumin powder)

3 Tbs Tomato Puree

3 tsp Paprika

3 potatoes (cut into large cubes)

Handful of chopped fresh coriander 

2 Mugs of Basmati Rice ( washed thrice and left to soak in warm water for around 45 minutes)

METHOD:

Heat a large pot and pour in the oil and add the ghee, once oil has heated up and the ghee has melted, add the sliced onions, the cumin seeds, cardamon, cinnamon sticks and bay leaves and fry until lightly golden, stir every so often to ensure they are evenly browned.

Once onions are golden, add the blended tomatoes and all the dry spices including the ginger garlic paste. Stir well and cook with lid on for around 10 minutes on low to medium heat. Now add the tomato Puree and paprika, stir and cook further for around 5-8 minutes until the oil has separated.

Now add the chicken and stir and cook covered on low heat. After around another 10 minutes stir and add the potatoes and the chopped coriander. Cook further and check again to see the oil has separated and the masala is a rich colour and thickness.

Boil some water in a kettle and add 3 mugs of the boiled water to the chicken and add 2 and 1/2 tsp of salt. Bring the chicken to the boil and add the drained rice and bring to the boil again. Taste for salt and lower the heat slightly. Let the rice absorb the water and as the water gets more absorbed keep lowering heat. 

Stir gently to check the rice is not sticking to the bottom of the pot. When most of the water is absorbed, cover and lower heat completely and cook for 5-7 minutes. Check the rice and if needs be add a little bit more boiled water.

Heat the oven at gas mark 4 and place the pot in oven. Keep in oven for around half and hour and check the potatoes are cooked through.

Make a raita with cubed cucumber, chopped red onions and cubed peppers, add salt, cumin powder, a bit of crushed red chillies, chopped coriander, salt to taste and Greek yoghurt.

Heat the oil and ghee and add the sliced onions plus whole spices

Fry the onions until lightly golden 

Add the dry spices, salt and ginger garlic

Cook for a while until oil starts to separate

Now add the tomato Puree and paprika 

Cook further on low heat until the masala is rich and thick and oil has separated completely 

Add the cleaned and drained chicken 

Mix well, cover and cook further 

It should now look like this 

Now add the cubed potatoes and fresh coriander, mix gently and cook further on low to medium heat

Allow to cook until the potatoes start to soften 

Add 3 to 3 1/2 mugs  of boiled water and add the drained rice 

Let the rice absorb the water, lower the heat as the water reduces, then cover and leave to cook on low heat
When it looks like this you can put in the oven to allow to cook completely

Make up the raita and get ready to enjoy!! 

As promised here’s a few pics from our trip to Istanbul ❤️🇹🇷
The beautiful Sultanahmet mosque, better known as ‘The Blue Mosque’

Sulemaniye Mosque

Beautiful calligraphy in the Hagia Sophia 

Inside the Blue Mosque 

Fabulous Turkish cuisine 

0

Spicy Rice Flour dough balls aka Papri noh loth/atto/khichi 

Salams lovely people, pray u are all well..I guess for some of you the holidays have started. Lucky you!! I’m sadly working throughout. My girls during their holiday tend to give me a list of their fave foods so that they can indulge during their time off and they can enjoy it a bit more than usual..the one thing at the top of their list was something that I really enjoy eating too, and it brings back great childhood memories. This is a traditional Guji thing, the dough is actually used to make rice flour poppadoms which we call Papri, they are rolled out very thin, there’s a special technique and a special steel rolling pan is used to roll them, it’s a long procedure to actually make the papri itself.  Once rolled out they are laid out on some thin fabric and left to dry out in the sun all day..I have fond memories of myself and my cousins helping our mums and aunts lay them out in the garden and also trying to hide or eat the ones that got all crumpled and messed up (oh well, now they know) I, later was promoted to rolling them out once I had mastered it. Once completely dry, they can be stored in air tight containers and you can either fry, grill or microwave them. Well the dough itself, once boiled is yummy scrummy to eat on its own, drizzled with oil or butter it’s just something very enjoyable…and the fragrance while it’s boiling is just amazing. I do hope you try it out. Please let me know if you do make it and how you liked it.

INGREDIENTS:

6 Cups Rice Flour

2 Tbs Sesame Seeds

6 Cups of Cold Water

4 Tbs Green Chillies (Ground)

1 Tbs Cumin Seeds

2 Tbs Carom Seeds

3 Tbs Salt

3 Tbs Papad Kharo (available in Asian grocery stores)

Oil or butter to drizzle on top (optional)

METHOD:

Measure the Rice flour into a large mixing bowl or if u have a stand mixer then into the mixer bowl and add the Sesame seeds.

In a large Saucepan bring to the boil the 6 Cups of water, once it comes to the boil, add the green chillies, cumin seeds, carom seeds, salt and the Papad Kharo and give it a stir, turn the gas to medium and let this simmer for 10 minutes.

After the water and spices have simmered for 10 minutes slowly pour this into the bowl with the Rice flour and sesame seeds. If using a stand mixer then using the dough hook attachment mix on medium speed until the dough has all come together. If doing by hand first mix with a wooden a spoon as it will be very hot, once it starts to come together use your hands to knead it. The dough will be quite soft and sticky. Take the dough out onto the work top or into a large try and knead for a while until it has all come together.

Take a bowl of lukewarm tap water and wet your hands and take small tennis ball sized pieces of dough and roll into a smooth ball and then flatten, poke a hole into the middle of the flattened dough ball making sure the hole goes right through. Lay them in a large tray and cover with a clean tea towel or cling film to stop then drying out.

Now to cook the dough balls, boil water in a kettle and pour into a large saucepan, fill it to around 3/4 full. Turn on cooker to high to make sure the water is boiling, slowly lower around 3 or 4 of the flattened dough balls into the water and turn the gas medium to high, let it boil for around 20 to 30 minutes making sure they are cooked throughout. You can test it by breaking the dough with a fork and checking it’s not raw inside. Remove the cooked dough balls With a slotted spoon and put in a colander to strain for a few minutes.

TIP: Enjoy these spicy dough balls at its best, drizzle some olive oil or sunflower oil on top or you can always have it with a few blobs of butter. Yummy!!!

Enjoy 😇
 Spices needed for the spicy dough balls

 Rice Flour & Papad Kharo (available from Indian grocery stores)
 Bring the 6 cups of water to the boil and firstly add the cumin seeds (whole jeera)
 Add the green Chillies
 Then the Carom seeds (Ajwain)
 Then goes in the Salt
 Lastly the Papad Kharo (looks like salt)
 Give it a stir and simmer for 10 minutes
 It will look like this after its simmered for 10 minutes

 Place the rice flour in your stand mixer bowl  with the sesame seeds (use dough hook attachment)
 Pour the spiced boiled water into the bowl with rice flour and mix


It will all start to come together

 Take out the dough onto the work top and knead with your hands until it all comes together properly
 Dough should look like this, nice and smooth, then make flattened dough balls (wet your hands as dough may be sticky)
 The flattened dough balls all ready
 Carefully place 3 or 4 dough balls in a large saucepan of boiling water and cook for approx 20-30 minutes

 Just check it’s cooked through and not raw in the centre
  Drizzle oil (olive or sunflower) or even some butter and enjoy mmmm

0

The beautiful Month of Ramadhan…

Salams all…I pray that all my sisters and brothers are well..The beautiful month of Ramadhan is not far away now…Ramadhan is the month I crave and need.  This month, I feel for myself is a spiritual cleanse..and I’m sure others feel the same.  As humans we become so weak spiritually and we need that boost back. It’s a time to reflect too and I feel it also brings the family closer to each other.

I live in a predominantly Muslim area and the sense of community spirit feels so much more alive in Ramadhan.  Everyone is doing the same…everyone is fasting, everyone praying together, everyone turning towards Allah SWT and repenting.  Although Fasting is the main part of Ramadhan it is also a means of getting closer to Allah SWT.

In the UK the fasts will be longer, but Allah SWT gives sabr (patience) to his servants.  It’s just a month out of twelve months that we need to make a few sacrifices and our reward will be very great Insha’allah.

We all need to try and make the most of this blessed month as only Allah SWT knows if we will get to see it again.

I pray you all have a beautiful Ramadhan and also humbly request you all to remember this servant of Allah and also my family in your precious Duas during this blessed month and you all are in mine Insha’allah.

  

1

‘You’d think they would’ve cancelled Monday by now’ 

Salams my fellow cooks…hope you’re all well and ready to tackle this week head on..Monday’s *pffft* *sighs* *huffs and puffs* who even loves Monday’s ??!! I guess I’m not the only one who has a Moany Monday…one of my Twitter followers tweeted ‘You’d think they would’ve cancelled Monday by now’ which I wish would really happen and then got me thinking about this blog post.  Anyways first things first though, deciding on what to cook for the family.  My family Alhumdulillah are easygoing and they do enjoy most foods, it’s just certain ingredients they don’t like.  The hubster doesn’t eat cheese 😱 yes that’s right you did read that correctly ‘who doesn’t like/love cheese?’ I hear u all shout…I, on the other hand adore cheese, I eat it raw, chop a huge chunk from the block and munch on it….mmmmm…this makes it difficult sometimes as I love making and eating pies, pastas, lasagnes and casseroles etc loaded with cheese, there’s so many combinations you can have with cheese.  The girls are usually ok , although they do prefer veggie dishes to the meat ones although I don’t mind either.  I try to vary dishes from week to week, we don’t have a set menu which I know some families do have.  I guess this makes life easier.  I’m pretty spontaneous though, I’ll have an idea pop in my head and then I need to give it a go even if it’s on the same day with not enough time or the right ingredients.  I tend to adapt or use alternatives, yes sometimes things do go wrong but a dash of this or a dash of that soon sorts it out.  Gosh this post has started to sound like my CV, anyways what I’ve decided is that over the next couple of weeks I’m going to post some random recipes for dishes from my Instagram page which I’ve made over the last few weeks.  I’ve had requests for them and it’s been a bit hard for me to get round to sending them individually, hence one of the main reasons I decided to start this blog. I’ll try my best to post them quickly but please be patient with me but in the meantime you can always request them on instagram and Insha’Allah I will send them.

Have a great Monday and rest of the week regardless and Happy cooking 😊