Rice

Fried Quinoa

~ 1CupOfJoy ~ 3 Comments

Nasi Goreng, Chaufa, Khao Pad, Sinangag, Buteko bhaath, Htamin Gyaw, Arroz Fritto… all different names and variations of the most cooked dish in the world, Fried Rice. While the dish originates from China, it has become popular across the world for its versatility and ease of cooking. A classic way of whipping something delicious from left over rice and in my case all those half used vegetables sitting in the fridge.

Like every household in the world, fried rice is a favorite in our household too and is a regular on our dinner table. But every now and then I feel it’s time for some clean eating, so I make a simple swap – high protein quinoa instead of the carb heavy rice.

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I love fried rice and fried quinoa with loads and loads of vegetables cooked just enough so that it doesn’t feel raw but still remain crunchy. This does a few things – (a) adds a whole lot of color to the dish making it look so pretty when served, (b) the flavor they add to the dish, (c) the texture of crunchy vegetables with soft quinoa (or rice) and (d) then there is also the thing called nutrition.

I get my vegetables from the local farmers market and mostly cook with fresh produce but on occasions after long (12-16 hour) workdays I have reached inside my freezer and cooked this with frozen vegetables as well. It tastes just as good, just lacks crunchiness.

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Time for Prep: 10 mins     Time to Cook: 15 mins     Yield: 4-5 Servings     Level: Easy

Ingredients:

  • 2 cups quinoa, uncooked.
  • 2 tbsp butter
  • 2 tsp oil
  • 1/2 inch ginger, grated
  • 1/4 cup red bell pepper, chopped
  • 1/4 cup yellow bell pepper, chopped
  • 1/4 cup orange bell pepper, chopped
  • 1/4 cup green bell pepper, chopped
  • 1/2 cup carrots, chopped
  • 1 onion, thick slices
  • 1/2 cup green peas
  • 1/4 cup cauliflower, chopped
  • 1/2 cup scallions, chopped
  • 2 tbsp soy sauce
  • 2 tbsp black pepper, ground
  • salt to taste
  • 1 tbsp cilantro, chopped

Process: 

  1. Cooking the Quinoa:
    1. Rinse the quinoa first always, this helps wash away the bitter coating. Make sure to use a fine mesh strainer.
    2. Heat a sauce pan, melt 1/2 tbsp of butter, add the quinoa and sauté for a couple mins. This really brings out a slight nutty flavor.
    3. Add salt and 1/2 tbsp ground black pepper, 4 cups water. Bring to a boil, cover and cook for 10- 15 mins in low heat or till all of the water is absorbed by the quinoa.
    4. Turn of the heat and let it sit for 5-10 mins before fluffing it with a fork.
  2. Cooking the Vegetables:
    1. Heat oil in a wok, add the vegetables (except scallions), ginger and sauté in high heat for 4-5 mins, just so that the rawness goes but they still retain the crunchiness.
  3. Add the cooked quinoa, chopped scallions and the remaining butter, stir it in and cook for another minute or so.
  4. Pour the soy sauce, around the edges of the wok and gently fold it in.
  5. Remove from heat, garnish with cilantro and serve.

Notes:

  • Cook the Quinoa like how you would cook Risotto. Add some chopped garlic and onions to some butter along with (rinsed and drained) quinoa. Mix and coat with oil and dry roast for a few mins before adding the liquid little at a time, stirring every batch of liquid, until its cooked through.
  • You can also use Broth to cook quinoa for extra flavor.
  • Spread cooked quinoa in a baking sheet and chill it in the refrigerator for 15-20 mins. This takes care of any residual moisture and gives the dish a more fried texture. The same holds true if you are using rice as well.

Qabooli Biryani (Lentil Biryani)

~ 1CupOfJoy ~ 1 Comment

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I grew up in Hyderabad, a city famous world over for its delectable Biryanis. In my opinion mutton (goats meat) Biryani is the best, but since I am married to a vegetarian, I have made a few vegetarian versions of it as well. This is one of them. The nutty flavor of channa dal adds a special touch to the dish. Don’t be misguided by its simplicity, it looks unassuming but, in one bite the blend of spices, ghee and caramelized onions will definately take you to the land of nawabs.

My secret to this classic recipe:

  1. I don’t deep fry the onions, instead I patiently caramelize them in low heat. The end result is both delicious (you can really taste the sweetness of the onions) and heart healthy (Which I am becoming increasingly conscious of as I get older).
  2. Since I use very little oil, I choose good old fashioned Ghee.
  3. I use fresh whole spices and make Biryani Masala as part of my preperations (Will post my recipe shortly)

This is not a dish for the weeknight when you want a quick fix, this is more for those weekend lunches when you want to indulge but not too much. I prefer this with just a side of raita.

Time for Prep: 20 mins     Time to Cook: 1 hour      Yield: 4 Servings     Level: Medium

Ingredients:

  • 1 large onion, thinly sliced
  • 1 tbsp oil
  • pinch of sugar
  • 1/2 cup cilantro, chopped
  • 1/2 cup mint leaves, chopped
  • 3-4 green chili pepper, chopped
  • 1 tsp garam masala or biryani masala
  • 2 tbsp milk, warmed
  • 1/4 tsp (a generous pinch) saffron
  • 1/2 lemon, thinly sliced
  • 2 tbsp cashew nuts
  • 2 tbsp raisins

For Rice Layer:

  • 1.5 cups basmati rice
  • 1 tsp caraway seeds
  • 1 bay leaf
  • 4 cups water
  • 1/2 tsp ghee or oil
  • 1 tsp salt

For Channa Dal Layer:

  • 1/2 cup channa dal (split yellow peas)
  • 1.5 cups water
  • 1/2 inch ginger, grated
  • 3-4 garlic cloves, minced
  • 1 tsp garam masala or biryani masala
  • 1/4 tsp turmeric
  • 1/2 tsp chilli powder
  • 1 tbsp ghee
  • 1/2 cup yogurt
  • salt to taste

Process:

  1. Cooking the Rice:
    1. Soak rice in cold water for 30 mins, drain
    2. In a pan bring 4 cups of water to a boil, add the caraway seeds, bay leaf, rice and oil.
    3. Cook the rice till its about 1/2 way cooked (the grains become opaque but not mushy)
    4. Drain, rinse with cold water (so that they don’t continue cooking in remnant heat) and set aside.
  2. Caramelizing Onions:
    1. In a heavy bottom pan heat 1 tbsp oil, add the sliced onions and caramelize till they are brown. Add a pinch of sugar to get a rich brown color.
    2. Remove from heat, add a pinch of salt and set aside.
  3. In the same pan add the cashew nuts and raisins and sauté for 1-2 mins, remove from heat and set aside.
  4. Cooking the Channa Dal:
    1. Soak the dal in water for 1 hour, drain
    2. In a pan (you can use the same pan that was used to caramelize the onions) heat 1 tbsp of ghee, add the channa dal and sauté for 1-2 mins.
    3. Add the ginger and garlic, sauté for 2 mins, mix in the turmeric, chill powder and garam masala.
    4. Add in the water and salt.
    5. Cover and cook till the dal is cooked but not soft or mushy.
    6. Remove half of it out and set aside.
    7. To the other half add some of the caramelized onions, yogurt and mix well.
  5. Assembly/Layering:
    1. First layer is the channa dal with the yogurt.
    2. Sprinkle 1/3 of the chopped cilantro, mint leaves, green chili pepper, sautéed cashews and raisins and garam masala.
    3. Put a couple slices of lemon
    4. Add a layer of 1/2 the rice
    5. Add a layer of the second half of the channa dal (without the yogurt)
    6. Sprinkle 1/3 of the chopped cilantro, mint leaves, green chili pepper, sautéed cashews and raisins and garam masala
    7. Put a couple slices of lemon
    8. Add a layer of the rest of the rice
    9. Top this layer with remaining chopped cilantro, mint leaves, green chili pepper, sautéed cashews and raisins and garam masala
    10. Add the saffron in warmed milk and pour it over the top most layer.
    11. Close the lid and cool in low heat for 25-30 mins.

Notes:

  • For best results for the Dum style cooking, if cooking in a pan seal the lid so that the steam doesn’t escape. This can be done with a basic flour dough.
  • You can bake it in the oven as well. Assemble in a oven proof casserole, cover with foil and cook for 20-25 mins at 350F/180C.
  • If cooking in a pressure cooker, layer and cook for 20 mins without the weight.
  • If cooking in rice cooker, layer and follow manufacture instruction for cooking white rice.