Rice on Arshad Siddiqui

Yakhni Biryani

Wed, 04 Jun 2014 00:00:00 +0100

Wednesday, 4 June 2014
Yakhni Biryani

“Yakhni” means broth or stock. The meat is cooked with whole spices and the broth is used to cook the biryani.

Ingredients #

For the mutton: #

1 kg mutton, cut into pieces
2 Tbsp coriander seeds
1 onion, roughly chopped
12 cloves of garlic
2 bay leaves
4–5 green cardamoms
2 cinnamon sticks
6–7 cloves
Salt, to taste
Water

For the pulao: #

3–4 Tbsp oil
2 bay leaves
6–7 cloves
4–5 cinnamon sticks
4–5 green cardamoms
7–8 onions, thinly sliced lengthwise
4 heaped Tbsp ground garlic
1 grated nutmeg
1 tsp cinnamon powder
2 cups of basmati rice
4 cups of mutton stock
Salt, to taste

Recipe #

Preparing the “Yakhni” #

Add enough water to a pan.
Tie up the onion and all the spices into a small muslin cloth (potli), and drop it in the pan.
Add meat.
Add salt.
Cook until the meat gets tender.
Discard the whole spices from the potli.

Preparing the “Biryani” #

Heat the oil in a heavy-bottomed vessel.
Add the whole spices to it.
Once they start spluttering, add onions.
Fry till they turn golden brown in colour.
Add garlic paste and stir for some time.
Add nutmeg and cinnamon powder and mix well.
Mix in the cooked mutton and the rice.
Sprinkle salt over it and continue to stir.
Add the mutton stock and mix well.
Cover it with a heavy lid to prevent the steam from escaping.
Cook on low heat for about 15–20 minutes.
Serve hot with raita or chutney.

Home | Rice

Meatball Biryani (Kofta Biryani)

Sun, 03 May 2015 10:54:00 +0000

Meatball Biryani, also known as Kofta Biryani, is a delicious layered rice dish featuring tender meatballs cooked in a fragrant and spiced curry. This rich and aromatic biryani combines succulent koftas with perfectly cooked basmati rice, enhanced by saffron and crispy fried onions, making it a true feast for the senses.

Ingredients #

Basmati Rice #

500 g

For the Kofta #

1 kg lamb or chicken mince
3 large onions (very finely chopped)
2 tbsp garlic paste
1 tbsp ginger paste
2 tbsp garam masala
3 tbsp tomato ketchup
½ cup coriander leaves (finely chopped)
Salt to taste

For the Kofta Curry #

4 large tomatoes (diced)
2 tsp coriander powder
1 tsp cumin powder
½ tsp turmeric powder
1 tbsp garam masala
1 tsp chilli powder
5 tbsp vegetable/canola/sunflower oil
2 tbsp garlic paste
1 tbsp ginger paste
Salt to taste

For Garnish #

1 large onion (finely sliced)
1 tbsp saffron strands
3 tbsp warm milk
3-4 tbsp coriander leaves (chopped)

Recipe #

Wash the rice and soak in warm water for 20 minutes.
Cook the rice till almost done, then drain and keep aside.

Maqluba (Upside-Down Rice Casserole)

Fri, 18 Jul 2025 12:00:00 +0100

Maqluba (مَقْلُوبَة literally “upside-down” in Arabic) is a stunning, layered rice dish with chicken, vegetables, and fragrant spices.

Maqluba is distinct from Kabsa and Mandi — while Kabsa is spiced rice often cooked with tomato and dried lime, and Mandi is traditionally cooked in a tandoor-style oven for a smoky flavour, Maqluba is layered and flipped upside down for a beautiful, structured presentation.

Ingredients #

Main Ingredients #

2 cups Basmati rice
2 large potatoes (optional – peel and slice into ½-inch rounds)
1 tablespoon maqluba ground spice (cloves, nutmeg, cinnamon, pepper)
1½ teaspoons salt
1 tomato (sliced – helps prevent sticking)
1 tablespoon ghee

For the Broth #

4–5 chicken legs with thighs
2 chicken stock cubes in 4 cups water OR 4 cups reserved chicken broth
3 tablespoons oil
1 medium onion, halved
3 cloves garlic
3 tablespoons maqluba spices
2 tablespoons 7-spice blend
1 stick cinnamon
4 cardamom pods
2 teaspoons salt
½ teaspoon black pepper

Instructions #

1. Prepare the Rice #

Wash rice several times to remove starch.
Soak in cold water for 30 minutes.
After soaking, drain and mix rice with:
- 7-spice blend
- Maqluba spices
- Salt
Set aside.

2. Cook the Chicken #

Heat oil in a large pot.
Add onion halves and sauté.
Add chicken pieces.
Add maqluba spices, whole garlic, black pepper, cinnamon stick, coriander (if using), and cardamom.
Add enough water to cover the chicken.
Simmer for 20–30 minutes until fully cooked.
Remove chicken and strain the broth.
Optionally: crisp up the chicken in the oven or air fryer.

Assembly #

Cut parchment paper to fit the bottom of your pot.
Lay tomato slices over the paper.
Layer in this order:
- Chicken
- Potato slices (if using)
- Rice
Pour hot broth over the rice (not warm or cold).
Add:
- Fried pine nuts and almonds
- A spoonful of ghee
Cover with a lid and boil on medium-high.
Once boiling, reduce heat and cook until rice is fluffy (15–25 minutes).

To Flip Maqluba #

Let it rest for at least 10 minutes before flipping.
Place a large plate over the pot.
Flip confidently and serve!

Notes #

Parchment paper prevents sticking and makes flipping easier.
Taste your broth before adding to rice — if salty, replace 2 cups with plain water.
Presentation matters — the layered effect is part of the magic of Maqluba!

Enjoy your perfectly layered, fragrant Maqluba!

Peas Pulao

Wed, 13 May 2020 15:08:00 +0100

Peas Pulao is a fragrant, simple, and comforting rice dish that brings together aromatic whole spices and fresh green peas for a perfect everyday meal. Sharing my mum’s simple but favourite recipe.

Ingredients #

Oil – as needed
Red onion – 2, sliced
Cumin seeds – ½ tsp
Big cardamom – 1
Cloves – 3
Black peppercorns – 5
Bay leaves – 2
Green peas – ⅓ cup
Ginger garlic paste – 1 tsp
Rice – 1 cup
Salt – to taste
Water – 2 cups

Method #

Heat oil in a pan.
Add sliced onions and sauté until golden.
Add the whole spices — cumin seeds, big cardamom, cloves, black pepper, and bay leaves — and fry for a minute until fragrant.
Stir in green peas and ginger garlic paste; cook for 2-3 minutes.
Add salt to taste.
Add rice and fry for 3-4 minutes, ensuring each grain is coated in the oil and spices.
Pour in hot water and cook either in a rice cooker or pressure cooker until the rice is tender and fluffy.

Serve warm as a delightful side or a light main course.

Vegetable Pilau

Fri, 10 Feb 2017 11:46:00 +0100

Vegetable Pilau #

A popular vegetable rice dish that makes a tasty and satisfying light supper. Fragrant with spices and enriched with vegetables and nuts, it’s a balanced and comforting meal.

Ingredients #

225g / 8 oz / 1 cup basmati rice
30 ml / 2 tbsp oil
½ tsp cumin seeds
2 bay leaves
4 green cardamom pods
4 cloves
1 onion, finely chopped
1 carrot, finely diced
50g / 2 oz / ⅓ cup frozen peas, thawed
50g / 2 oz / ⅓ cup frozen sweetcorn, thawed
25g / 1 oz / ¼ cup cashew nuts, lightly fried
¼ tsp ground cumin
Salt to taste

Method #

Wash the basmati rice in several changes of cold water. Soak it in a bowl of fresh water for about 30 minutes.
Heat the oil in a large frying pan and fry the cumin seeds for 2 minutes.
Add bay leaves, cardamom pods, and cloves. Fry for another 2 minutes until aromatic.
Stir in the chopped onion and sauté for about 3 minutes, until soft and lightly browned.
Add the diced carrot and cook for 3–4 minutes.
Drain the rice and add it to the pan along with peas, sweetcorn, and fried cashew nuts. Fry gently for 4–5 minutes.
Pour in 475 ml / 16 fl oz / 2 cups water. Add ground cumin and salt. Bring to a boil.
Cover and simmer over low heat for 15 minutes, or until the water is absorbed.
Turn off the heat and leave to stand, covered, for 10 minutes before serving.

Serves: 4–6

Tehri

Sat, 23 Nov 2013 09:55:00 +0000

Tehri was a Sunday lunch in childhood. ‘Tehri’ is yellow rice with potato and peas.
I had a different version with meat once at a friend’s place and have not forgotten the taste yet.
So a while back when my taste buds asked for it, I was on the phone with my friend and asked his mum for the recipe — thanks to her for sharing it.

Ingredients #

Lamb, cut into pieces – ½ kg

Rice

Sat, 19 Jun 2010 00:00:00 +0000

Rice #

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