Yummy Traditional : Main Course

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Plain Yellow Rice Recipe

yellow-rice-recipe-with-step-by-step-photos

Yellow Rice |Plain Rice || How to Make Yellow Rice with step-by-step photos and Video

I added a new version of the yellow rice video in which I included chicken. Hopefully all my beloved readers enjoy as well the way you like this yellow rice as well. Also, I prepared this rice version in a cooker, which would be more convenient for every busy woman.

Yellow rice is a super easy and simple, mildly spiced yellow rice recipe. This is quite aromatic and flavorful rice. To enhance the taste of rice, can be added chicken cubes if you don't have prepared stock in your fridge. Quick and easy recipe, best for lunch or dinner.

This rice is usually served with meat and veggie curries, raita, and salad. This flavorful and generously spiced Dominican-style yellow rice recipe

I cooked yellow rice with ponia rice by adding homemade chicken stock; you can prepare it with long grain basmati rice as well

My Latest Video: Chicken Yellow Rice:

In this recipe, you can even make variations by adding peas, beans, and carrots, or if you are non-vegetarian, the boiled egg or boiled chicken may be added. A very tasty and simple rice that can be prepared within 30 minutes

Rice, tomato, and seasonings are the main ingredients in this recipe, so let's begin

Tips:

To prepare this yellow rice, can be added vegetables, chicken, and eggs to enhance the taste.
Slightly fry or blanch veggies before adding them to the rice
Basmati rice is ideal for making this recipe
Always use a large-capacity pot for cooking rice
Adding white vinegar during cooking rice is the best tip to prevent sticking or broken rice from sticking to each other.

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Firstly, thoroughly rinse the rice under running water, then

Soak in the water for at least 2 hours. Set aside. Take all ingredients and prepare all veggies.

Pour oil into the large pot and heat it, then put onion slices and saute the onion slices for 4-5 minutes on medium flame.e

Put tomatoes and garam masala into the fried onions, and cook the masala for 5 minutes on medium heat till it turns soft.

put-tomatoes-and-whole-spices-to-the-rice

Reduce the heat to low, then start adding spices to the fried onions, splash some water into the masala, and keep on stirring by adding masala on low heat.

Add food color, then roast the masala by splashing water on low-medium heat. At this stage, you can add vegetables and boiled chicken as desired. Now pour half the stock (yak, hni); half the reserve for later.

Then put green chilies along with coriander leaves into the onion masala, bring it to a boil, turn the flame to low, and add soaked and drained rice to the masala, and stir to combine well for 2-3 minutes.

add-soaked-and-drained-rice-to-the-masala

Now add the remaining chicken stock to the rice and bring it to a boil, and then cover the lid.

Cook the rice for around 4-5 minutes on the high-medium flame until the water is evaporated, reduce the heat to low, and allow it to simmer for another 5 minutes on very low heat.

Transfer to the serving plate/dish. No, wow, simple yellow rice is ready to serve...

Yellow rice is served with kabob, veggie raita, and another gravy-based meat curry.

Chicken korma Recipe

Sana Rasheed Add Comment

Chicken Korma | Korma Recipe || How to Make Chicken Korma with step-by-step photos

Chicken Korma is a gravy dish typically made with yogurt, nuts, and spices. A Mughal-era original, Chicken Korma is the perfect dinner party dish that is easy, quick, and a no-fuss recipe- one of the most popular Pakistani chicken korma dishes to create a mouthwatering dish. You can serve it with boiled/brown rice, naan, and roti.

This Pakistani chicken korma recipe does not call for many ingredients. You need to use only some common ingredients, and a delicious Pakistani food recipe will be ready.
I always prefer this delicious korma with matar pulao and flavored basmati white rice along with raita and salad. I love to have this also with sheermal and tandoori naan.

So let's begin

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Wash the chicken pieces under running water.

Cut the thin onion slices.

Make almond paste

Place a wok on the stove, add enough oil, then heat it. Now add onion slices into the hot oil. Fry on high heat until it turns translucent.

Constantly keep stirring; otherwise, the onion slices may burn dark. Now reduce the heat to low-medium, then keep stirring over medium heat until you get a nice golden brown color.

Now fry the onion, transfer it to the plate, and spread it; set aside.

Add ghee/desi ghee to the pot/pan; heat, then put green cardamom and crackle for a second. Right after, add ginger-garlic paste to the oil. Sauté it for a minute or until the aroma arises. Now put chicken pieces in the pot. Fry the chicken pieces with ginger-garlic until they change color; add spices along with a little warm water.

Stir to mix well until the oil separates from the chicken.

Now add beaten yogurt, fried crumbled onions, and almond paste; stir to combine well.

Cover with the lid for 10 minutes or until the meat is tender. Remove the lid and sprinkle 1/2 tsp mace and nutmeg powder, and kewra essence. Simmer it for 10 minutes.

Now turn off the flame.

Ready to serve with naan, rice,sheermal, tandoori roti

Cheese Omelette Recipe

Sana Rasheed Add Comment

Cheese Omelette | Cheesy Omelette | How to Make Cheesy Omelette Recipe with step-by-step photos

Cheese Omelette is the quickest and most healthy breakfast, This is a great meal to take at any time of the day, even make this breakfast in a few minutes I make omelette when I am quite in a hurry or make it often at home as a side for our dinner sometimes even for lunch, This simple cheese omelette is good to have for breakfast and can be prepared just within 5 minutes.

Eggs are a fantastic and affordable source of Protein. helping our muscles to grow and repair and helping us to feel fuller for longer. Serve your omelette with wholemeal bread and a simple tomato salad for a healthy, balanced meal.

Sometimes we also want a change in our regular breakfast. To make this recipe, I have used onion, mushroom, black olives, green chillies, mixed herbs, and green chillies with mozzarella cheese. You can use cheddar cheese as well.

It can also be served with a slice of bread or roti, or rolled up into a wrap with some fresh veggies like lettuce, cabbage, and onion

So let's begin

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Take all the ingredients and prepare them.

Take a large-sized mixing bowl and crack eggs in it, then whisk them.

Add spices and keep beating till everything is incorporated.

Place the non-stick frying pan on the stove; heat the oil/butter/ghee.

Pour the beaten egg mixture onto the pan. Roll the frying pan to spread the egg evenly. Sprinkle onions, tomatoes, mushrooms, black olives, and cheese. Cook it on low flame until the sides are firm.

Use a rubber spatula to fold over one edge to about half and press down lightly for 1 minute so that both edges are properly. Repeat with the remaining egg mixture.

fold-the-omelette-with-the-help-of-sptualla

Once the omelette turns to a nice golden brown colour, transfer it to the serving plate.

Cheese omelette is ready to serve with bread slices and paratha.

Homemade Boondi Recipe

Sana Rasheed Add Comment

Homemade Boondi | Gram Boondi || How to Make Homemade Boondi with step-by-step photos....

Boondi is quite an easy and crispy, crunchy snack that is made with just 4 ingredients. Boondi is actually a water droplet-sized deep-fried Pakistani snack prepared from gram flour.

Typically, this boondi is available at nimko shops; people use it with dahi boondi, masala boondi chaat, chana chaat, and dahi baray. My mother used to buy from the market to make boondi chaat; they were larger than this boondi, and I personally prefer to make these boondi at home. You can store them in an airtight jar or ziplock bag for a month easily.

An additional ingredient can be added: rice flour, which makes it extra crispy and gives the delights a bright yellow color. I didn’t have it available at the time, but it’s best to add it for the best result. Follow my detailed step-by-step photo instructions and tips above the recipe card.

Recipe notes:

To achieve fluffy and light gram flour batter, it is essential for the consistency to be pourable.

To prepare a lump-free batter, start by making a thick paste with gram flour and a small amount of water, mixing it vigorously until well combined. Once you have a smooth paste, gradually add more water while stirring continuously until the batter reaches the desired smooth consistency.

For crispy boondi, properly heated oil is crucial. You can check if the oil is hot enough for deep frying by dropping in a few drops of batter; if they rise to the surface immediately, the oil is ready.

Use a deep, large pan or wok to ensure that when you drop the boondi using a slotted spoon, they do not stick together.

You can also create variations of boondi by adding ingredients like red chili powder, crushed cumin seeds, or rice flour.

For more Snack recipes:

Prepare the batter by mixing gram flour with water in a medium-sized bowl. Gradually add water as required until medium-thick

Make sure there are no lumps in the batter, and it is not very thin or thick.

Next, start whisking the batter using an electric beater until the batter turns light and fluffy. It will take almost 10-15 minutes.

When you see a long thread in the batter

It means the batter is ready.

Next, add oil, salt, and baking soda.

Stir to combine very well.

Cover it with a lid and let it sit at room temperature for 10 minutes.

Heat oil in a pan for deep frying

Drop a little boondi in the oil to check the temperature; if it quickly comes back on top, this means the oil is ready for frying boondi

Here, before frying boondi, check the consistency of the batter; it should be like a pancake or dosa batter.

Once the oil gets hot, hold a perforated spoon ( a big round spoon with multiple small holes in it). A little above the pan

And pour 2-3 tbsp batter on it. Tap its edges so that droplets of batter fall into the oil.

Stir them using a spatula and fry over medium flame until they become crisp and attain a bright yellow color. Don’t over-fry them. Browning is a sign of over-frying