What is a quick spicy rice european indian dish I can make for a diversity luncheon???

Question

What is a quick spicy rice european indian dish I can make for a diversity luncheon???

Answer 1

North Indian (Mughlai)

8  medium pieces (about 800  grams) of chicken

2  cup(s) flavored rice(basmati)

4  cups water

1  cup(s) yoghurt

1  teaspoon(s) each of red chilli, turmeric and hot spice mix (garam masala) powders

1  tablespoon(s) each of ginger and garlic pastes

2  tablespoons clarified butter (ghee) / butter

salt to taste

2  medium sized onions cut into fine rings

browned onion rings and finely chopped coriander leaves for garnishing

Make cuts on the chicken pieces. In a bowl combine the yoghurt, red chilli powder, garam masala, half the ginger-garlic pastes and turmeric powder with the salt. Rub this paste onto the chicken pieces. Keep aside for about an hour. Brown the onion rings in a little hot clarified butter (ghee) / butter and keep aside.

Heat the clarified butter (ghee) / butter in a heavy-bottomed pan. Add the remaining ginger-garlic pastes, turmeric powder and saute for a few seconds. Drop in the chicken pieces and saute on a medium level for about 2  minute(s).

Cover and cook on low level for another 12  minutes or till the chicken pieces are half done.

Add the rice,water and salt to taste. Bring to a boil. Cover and cook on low level for another 15  minutes or till the rice is done and all water is evaporated.

Garnish with crunchy brown onions and finely chopped coriander leaves.

TIPS:

Traditionally flavored rice or Basmati rice is used for this recipe. If it is difficult to obtain Basmati rice, (it may be available in Indian stores) any other long-grained rice is fine.

If one likes the rice grains to be firm but fully cooked, then the water content can be reduced a little.

To get crunchy brown onion rings, just add a little salt while frying. Salt takes away the moisture from the onion rings leaving them crunchy.

Traditionally this is a very lengthy recipe and is cooked in an earthen pot for many hours on very low fire. Comparatively the above version is short, quick and as tasty.

Serve hot with: Fried Okra in Yoghurt (Bhindi Dahi) or any other yoghurt dish of your choice.

Answer 2

how about chicken curry with rice, what you basically need is those spice packets that you can get at indian grocery stores, and onions, tomatoes, olive oil, turmeric, spices, a pressure cooker, and chicken, basically you just cut the chicken up into pieces, while you are doing that, put olive oil in the pressure cooker, when it gets warm, add the chopped onions, and spices and turmeric, then add the chicken and mix it, and add a tiny bit of water, after the chicken starts to release its own water, you close the lid and let it whistle for 10 minutes, and then its done, let it cool down and open it

Answer 3

This dish is quick, easy & delicious!

MEE GORENG (SPicy Indian Wok Fried Noodles)

Ingredients:

2 large boneless, skinless chicken b*****s (cut into thin strips)

1/2 lb medium size shrimp, peeled and deveined

2 shallots, thinly sliced

2 cloves garlic, finely minced

1 inch piece of ginger, peeled and minced

3 tbsp of fresh chili paste, to taste (see recipe below)

1 lb Malay yellow noodles (mee) or thin long Chinese egg noodles

1 cup of extra firm tofu, completely drained and cubed into small 1" pieces

1 medium potato

2 eggs

juice of 1 lime

salt to taste

2 cups of your favorite vegetable (sliced, chopped or diced into equal size pieces)

1 cup of fresh mung bean sprouts

10-12 dried red chilies

1/4 c oil, vegetable or canola

Garnish:

freshly chopped cilantro leaves

1 lime, cut into wedges

1 stalk of spring onion, green only, finely chopped

2 small Thai red chilies, thinly sliced

Mee Goreng Sauce: mix together and set aside until needed

4 tbsp of dark soy sauce

4 tbsp kecap manis (or use tamari)

6 tbsp of tomato ketchup

salt to taste

sugar to taste

Mee Goreng Chili Paste:

Blend the dried red chilies in a food processor. Add 2-3 tbsp of oil and then water as needed. Blend well into a thick paste (similar to a thick pesto). Heat a large wok on medium high heat, stir fry the chili paste until the oil begins to separate from paste. Remove from the heat, transfer to a small bown and set aside until needed.

METHOD:

Boil the potato until fork tender. Let cool slightly, carefully peel and dice into 1 inch pieces. Set aside until needed.

If you are using dried noodles, cook according to the package directions (slightly "al dente" is fine), drain well and set aside until needed.

Heat the same wok on medium high heat, and add 1-2 tbsp of oil. When hot, quickly stir fry the tofu pieces until browned on all sides. Remove and set aside until needed. Then to the same wok (add more oil if needed), add the shrimp and stir fry quickly until just barely pink or opaque. Quickly remove from the heat and set aside until needed. Then to the same wok (add more oil if needed), add the chicken pieces and stir fry quickly until just cooked.

Remove and set aside until needed.

Heat the same wok on medium high heat, and add 1-2 tbsp of oil. When hot, add the shallots, garlic and ginger. Stir fry quickly until just sligthly browned and then add the chili paste. Stir fry for 2-3 minutes and then add the vegetables and the potatoes. Stir fry for 3-4 minutes until fragrant. Now add the noodles and the sauce and continue to stir fry for a few minutes. Add the shrimp, chicken and tofu to the wok and stir fry for 2-3 more minutes. Mix well to combine all of the ingredients thoroughly. Then push all of the vegetables, tofu, chicken, shrimp and noodles up along the the side of the wok, creating a small well in the center.

Add a little oil and then crack the eggs. Quickly scramble the eggs and mix with the other ingredients. Lastly, add the mung bean sprouts, lime juice and salt (if needed), toss until all of the ingredients are well combined. Garnish with freshly chopped cilantro, spring onions, red chilies and serve hot. Squeeze some extra lime juice over the noodles just before eating.

Answer 4

Bombay Chicken and Rice :

INGREDIENTS

1 cup uncooked long-grain white rice

6 ounces diced dried mixed fruit

1/2 cup chopped onion

1 1/2 teaspoons sugar

1 teaspoon salt

2 cups water

1 (3 pound) chicken, cut into pieces

2 tablespoons butter, melted

4 teaspoons curry powder, divided

1/2 teaspoon paprika

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C).

In a 9x13 inch baking pan, mix rice, fruit, onion, sugar and salt. Pour in water. Arrange chicken parts over the rice mixture. In a small bowl, mix butter, curry powder and paprika. Brush butter mixture over chicken pieces. Cover pan tightly with aluminum foil.

Bake 1 hour in the preheated oven, until chicken juices run clear and rice is tender.