Caribbean Madras Rice Food

FRUITY CARIBBEAN CURRY

Steps:

• Heat the oil in a large frying pan. Add the chicken and brown well on all sides, then transfer to a plate. Add the onions and peppers to the pan, and cook for 5 mins until the veg starts to soften. Return the chicken to the pan and sprinkle in the curry powder, then add the pineapple with its juice, and the coconut milk. Season and simmer, uncovered, for 40 mins until the chicken is tender and the sauce has reduced and thickened a little.
• Add the beans and pepper sauce to the pan. Simmer for another 2-3 mins until the beans are warmed through, then scatter with coriander and serve with cooked rice.

AUTHENTIC CHICKEN MADRAS

Steps:

• Heat oil in a large nonstick pan over medium heat. Add cloves and cardamom pods and wait until they sizzle, about 1 minute. Add onions and fry until dark brown, 7 to 10 minutes. Add chile peppers, ginger, and garlic; cook until fragrant, about 30 seconds. Add ground chile pepper, turmeric, cumin, coriander, and salt. Cook, stirring frequently, until blended in, about 1 minute more.
• Stir chicken and water into the pan with the spice mixture. Cook, while stirring, until water is incorporated, 2 to 3 minutes. Add tomato puree and nutmeg and cover the pan with a lid. Cook until chicken is tender over medium heat, about 20 minutes. When ready to serve, sprinkle with garam masala and cilantro.

CHICKEN BIRYANI

Steps:

• In a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.
• When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy.
• Wash rice well and drain in colander for at least 30 minutes.
• In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices.
• In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well. Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish.

CARIBBEAN MADRAS RICE RECIPE

Steps:

• Heat the vegetable oil in a pot large enough to accommodate the cooked rice (3 quarts). Over medium heat, sauté the onions until softened, about 10 minutes.
• Add the rice and stir to coat with oil for 2 minutes. Pour in the hot chicken stock, then the remaining ingredients. Bring to a boil, cover tightly, and lower heat to a simmer.
• Simmer for 20 minutes, or until the liquid is absorbed. Allow the rice to rest, covered, for 5 to 10 minutes. Uncover, fluff with a fork, and serve.

CARIBBEAN MADRAS RICE

Steps:

• Heat the vegetable oil in a pot large enough to accomodate the cooked rice (3 quarts). Over medium heat, sauté the onions until soft, about 10 minutes.
• Add the rice and stir to coat with for 2 minutes. Pour in the hot chicken stock, then the remaining ingredients. Bring to a boil, cover tightly, and lower heat to simmer.
• Simmer for 20 minutes, or until the liquid is absorbed. Allow the rice tp rest, covered, for 5 - 10 minutes. Uncover, fluff with a fork, and serve.