Zeera pulao recipe

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  How to make zeera pulao recipe  Ingredients A pinch - saffron strands soaked in in 3 tbsps of water 1 cup - basmati rice 1 tbsp - vegetable oil or ghee 1.5 cups - water 2 - large bay leaves 2 tsp - cumin seeds 1/3 cup - frozen peas 1/4 cup - sliced almonds or salted cashews 1/4 cup - golden raisins How to Make zeera Pulao Soak the saffron strands for about an hour. Wash the basmati rice and soak for about half an hour. Then drain. Heat oil on medium-high heat and saute the drained rice for about 3 minutes. Transfer rice to a rice cooker and add 1.5 cups of water with the bay leaves and saffron water, then cook. Once the rice starts cooking, heat a small pan and toast cumin seeds and nuts. Remove from heat and mix with the raisins and the frozen peas. When rice is about 1/2 to 3/4 cooked, mix the toasted cumin seeds, nuts, raisins and peas. Allow cooker to complete cooking cycle. To serve, remove rice to serving dish and fluff with large fork and spoon. Garnish with chopped c...
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Chicken Chinese Soup

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 Easy Chicken Chinese Soup



Ingredients

  • 1 tbsp vegetable oil
  • 2 garlic cloves, finely sliced
  • 2cm piece ginger, peeled and finely chopped
  • 4 spring onions, sliced
  • 325g tin sweetcorn, drained
  • 1 reduced-salt chicken stock cube, made up to 1.2ltr
  • 1 tbsp reduced-salt soy sauce
  • 2 roast chicken breast fillets, skin removed, meat shredded
  • 2 eggs, beaten
  • 15g fresh coriander, finely chopped
  • sesame oil, to serve (optional)


  • Method

    1. Heat the oil in a large saucepan over a low heat and add the garlic, ginger and most of the spring onions. Cook for 2-3 mins until softened.
    2. Meanwhile, put three-quarters of the sweetcorn in a bowl and blitz with a stick blender to a smooth paste. Set aside.
    3. Add the stock and soy sauce to the saucepan. Bring to the boil, then reduce to a simmer. Whisk in the sweetcorn purée until smooth, then add the remaining sweetcorn kernels and the shredded chicken. Simmer for 4-5 mins to heat through.
    4. Remove the pan from the heat and pour in the egg, stirring continuously to create little threads. Season with black pepper and scatter in the coriander. Serve in bowls topped with the reserved spring onion and a drizzle of sesame oil and extra soy sauce, if you like.

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