Friday, September 19, 2014

Zafrani chicken pulao yellow rice.

Zafrani chicken  pulao 
yellow rice.
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This simple rice goes wonderful with dal or vegetable curry.
The beautiful yellow color is pleasing and eye catching .my kids love this rice because its taste yummy with too much spices and they call it yellow rice.
So here you go next time you want to make something easy and want to please elders and kids at the same time make this yummy yellow rice.


1-1/2 cup basmati rice
3-cup water
1/2 tsp saffron strands, soaked in 3tbsp hot water
Salt to taste
1/4-cup canola oil
1 large onion chopped
1 medium size chicken cut in 16 pieces
1 medium size tomato chipped
1tsp cumin seeds
2 whole cardamoms
7 whole black pepper corns
3 cloves
1 stick  cinnamon, broken
1tbsp ginger and garlic paste 


Start by washing and soaking rice for 5 minutes. Drain and add to cooking pot or rice cooker. Add 3 cups of tap water and the saffron mixture and salt. And start cooking them on medium heat.
Meanwhile in large frying pan or pot add oil and onion and stir fry on high heat just until light golden add chicken and cook until there is no pick color on the chicken add tomato and the rest of ingredients and cook for 7 minute.

After 7 minute pour this mixture on the rice and cover until the water dries and the rice become fully cooked .fluff the rice and serve it with any spicy  curry and Mint Raita


Wednesday, September 10, 2014

Sweet Vermicelli Sevaiya

Sweet Vermicelli Sevaiya
Sweet vermicelli  is my kids favorite ,and its way easy to make and much healthier then a cake or candy. my daughter ruqayyah always wants these yummy sweet vermicelli as we call them manchi.
Hope you will try it .the vermicelli that I use in this recipe is available at any Indian ire Pakistani store the best are from national, or Shan. there are many way to cook but this is the lighter version .

This is the way my mother in low cook vermicelli, yummy out of this world.
4 TBS canola oil
3 cardamoms, crushed
1 whole pack of vermicelli[break them in half ]
3 TBS sugar
1/2 C. water

In a large saucepan heat oil and add cardamom. Add vermicelli and roast for 1minute on low.
Stir in sugar, and then add water and mix well until the vermicelli becomes soft.
Cover and cook on low, stirring until the sevaiya cooks and water evaporates. Serve with tea (can also be served for breakfast). 

Preparation time: 5
Cooking time: 15to20minutes.
Serves: 4