Basmati Rice
#COOKING: MAQLUBA RECIPE
Maqluba | Maalouba | Maqlooba | Makloubah. Loved by the likes of DJ Khaled and Dua Lipa. Let’s celebrate friends of Middle Eastern heritage! The dish containing stacked layers of vegetables, meat and rice, is served flipped-over resembling a gorgeous, colourful tower. It’s healthy, clean and comforting! Adapted from LinsFood.
Ingredients:
1 lb ground beef
1 1/2 cups Basmati rice, washed and drained
2 cups chicken stock
1/2 cauliflower, chopped into bite-size pieces
1 eggplant, chopped in half-circles
1 zucchini, chopped in thin strips
1 tomato, cut to 6-8 slices
1 stalk celery, minced
1/2 sweet red pepper, chopped in sections
1/2 white onion, minced
3 cloves garlic, minced
2 tsps allspice
3/4 tsp saffron
3 tbsps olive oil
Sea salt and pepper, to taste
1/4 cup plain yogurt
3 tbsps pine nuts, toasted
Cilantro or parsley, chopped
Instructions:
1. Bake cauliflower and eggplant with 1 tbsp olive oil, in oven at 375°F for 25 minutes. Set aside.
2. Sautée onions for 3 minutes in 2 tbsps olive oil. Add celery. Once onions caramelize, add beef. Season with salt and pepper to taste, with allspice. Cook till browned, medium-high heat.
3. Drain all liquid from pan and pat beef dry with paper towels.
4. Grease a large pot with olive oil. Line bottom with tomato slices. Add salt and pepper.
5. Pat down beef firmly, seasoning with a bit more salt and pepper.
6. Add layer of cauliflower, patting firmly. Add salt and pepper.
7. Add eggplant, patting firmly. Add salt and pepper.
8. Add red pepper, patting firmly. Add salt and pepper.
8. Add zucchini, patting firmly. Add salt and pepper.
9. Add rice, levelling evenly. Prop a small saucer over middle and ladle stock over. This will prevent a hollow from forming in middle. Add salt, pepper and saffron.
10. Cook on high heat 3-5 minutes or till you see some bubbling through the rice.
11. Cover lid, cook low heat 45 minutes. At halfway mark, gently scoop moistened rice to the top. Remove pot from heat once done.
12. Place platter over top of pot. Carefully flip pot over the platter and gently lift pot off, revealing your Maqluba.
13. Garnish with cilantro/parsley and pine nuts. Serve with plain yogurt.
(Photo credit: Mr. Will Wong)
#COOKING: BUTTER CHICKEN RECIPE
Butter Chicken. This Indian institution requires some meticulous treatment, but is well worth the wait. This recipe will leave you with leftovers so no need to stress about lunch or dinner tomorrow also! And it tastes better the second day! You’re welcome.
Marinade:
4 chicken breasts, sectioned
2 tbsp MDH Curry Masala Blend (red chilli, coriander, cumin, turmeric, nutmeg, star anise)
1/2 cup plain yogurt
2 tbsps lemon juice
3 cloves garlic, minced
2 tbsp ginger, minced
1 teaspoon sea salt
Sauce:
1 can crushed tomatoes
1 can tomato paste
1/2 cup cherry tomatoes
2 tbsp MDH Curry Masala Blend
3/4 cup heavy cream
1/2 cup chicken stock
1/4 cup cashews/almonds, ground
3 tbsps Ghee or 2 tbsp butter + 1 tbsp oil
1 white onion, minced
3 chillies, seeded and minced
3 cloves garlic, minced
1 tbsp ginger, minced
Sea salt, to taste
Coriander or green onion, chopped for garnish
Instructions:
1. Place chicken pieces in marinade, mixing well and covering overnight in refrigerator.
2. In large skillet, sautée onions in ghee/butter on medium-high heat. Add chilli, ginger and garlic and fry till caramelized. Add chicken and marinade in batches. Do not overcrowd skillet.
3. Do not cook chicken fully. Remove from skillet once half-cooked.
4. Add tomatoes and paste to skillet, plus Masala. Cook about 10 minutes on medium heat.
5. Add chicken, chicken stock and 1/2 cup water and bring to boil. Reduce to low heat and simmer 30 minutes.
6. Toast almonds/cashews. Place into food processor with a tablespoon of water and blend into a paste.
7. Remove chicken from skillet and separate sauce into a blender. Add cream and blend quickly till smooth.
8. Place sauce back into skillet on medium heat. Once it boils, add-in ground cashews/almonds and salt, stirring evenly.
9. Add chicken and reduce to low heat for 10 minutes.
10. Garnish with chopped coriander or green onion and serve with Basmati Rice and/or Naan. Pickled lime, optional.
(Photo credit: Mr. Will Wong)
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