Home   |  Issues  |  The Daily Star Home | Volume 5, Issue 32, Tuesday August 19, 2008



"This is a delicious Bangladeshi, Indian and Pakistani rice dish which is often reserved for very special occasions such as weddings, parties, holidays or Ramadan. It has a lengthy preparation, but the work is definitely worth it. For biryani, always use Basmati rice with its thin, fine grains, which is the ideal variety to use. Ghee is butter that has been slowly melted so that the milk solids and golden liquid have been separated and can be used in place of vegetable oil to yield a more authentic taste."

1 clove garlic, crushed
1 three inch piece ginger, peeled and finely chopped
2 small to medium chillies, finely chopped
¼ cup cashew
¼ cup blanched almonds
2 tbsp ghee (or clarified butter)
8 boneless chicken thighs
8 scallions (green onions), chopped
1 tbsp ground almonds
5 cloves
1 cinnamon stick
1 cup plain yoghurt
For Coconut rice:
1½ cups long grain rice
1 cup coconut cream
1 cup water.

Blend or process garlic, ginger, chillies, cashews and blanched almonds until finely chopped.
Heat ghee in pan, add chicken and scallions, cook for 3 minutes; add ginger mixture, ground almonds, cloves and cinnamon. Cover and cook for 10 minutes, stirring occasionally.
Add yoghurt, cook, uncovered for 10 minutes or till chicken is tender. Remove cinnamon stick and cloves. Stir in the coconut rice

Coconut rice:
Rinse rice in strainer under cold water till water is clear. Combine rice, coconut cream and water in heavy pan, cover tightly and simmer gently for 15 minutes. Remove from heat, let stand, covered, on a damp towel for 10 minutes. Do not remove lid during cooking and steaming. Fluff rice with fork.

Remove chicken from pan before adding rice. Set aside. Stir rice into mixture. Beat 2 eggs - add 1 tablespoon water and a pinch of corn starch. Beat till frothy. With wok still on medium heat, drizzle egg into rice & sauce mixture, tossing-stirring constantly till egg is cooked. Serve on plate, top with chicken

Pumpkin fritters
"Plump little pumpkin fritters with a hint of curry."
1 cup pumpkin puree
1 egg, lightly beaten
1 cup all-purpose flour
1 tsp baking powder
1 tsp curry powder
1 tsp salt
4 cups vegetable oil for frying

In a medium bowl, combine pumpkin, egg, flour, baking powder, curry powder, and salt. Mix until smooth.
Heat oil in a deep saucepan. Drop batter by spoonfuls into hot oil. Fry until golden brown for about 2 minutes. Remove with a slotted spoon, and serve immediately.

Curried corn fritters
"Delicious corn fritters that can easily be whipped up in an instant. Great with yoghurt-mint sauce, or as 'bread' for a tomato, pepper, and basil sandwich."
2 cups all-purpose flour
1 tsp curry powder, or more to taste
1 egg
½ cup soy milk
salt, to taste
1 (16 ounce) can whole kernel corn
Olive oil for frying, as needed

Sift flour and curry powder into medium mixing bowl. Form a well in the flour, and carefully mix in egg, milk, and salt. Mixture should be fairly thin, and may require more milk. Whisk until smooth if any lumps exist. Set aside, and let rest for 10 minutes.

Coat the bottom of a heavy frying pan with oil, and heat to medium-high. Stir corn into mixture, and drop batter by the spoonful into pan. Fry fritters until golden brown, about 2 minutes per side. Serve hot or cold.



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