Water
2 cups basmati rice
Salt
1 pinch saffron + ¼ tsp saffron powder (imitation)
1 tbsp oil
2 potatoes, cut into medium-thick rounds, used as the base of the pan
¼ cup salted butter, cut into cubes
1 pomegranate
¼ cup raisins
¼ cup whole almonds, roasted
1. Rinse and drain the rice, and make sure to repeat this several times until the water runs clear. Transfer this to a large pot and cover with water, add salt and bring to a boil.
2. In a small bowl, mix one tablespoon water with saffron and saffron powder and set this mixture aside.
3. Once the rice is half cooked (you can measure this by seeing if half the water has been absorbed), drain and rinse the rice under running water.
4. Add oil to a separate large pot, and layer the bottom with potatoes. Add the rice on top and turn the heat to medium, making sure the pot is steaming. Cover the pot with a kitchen towel placed under the lid - this will help seal in the steam. Keep an eye on the rice and potatoes, ensuring they don't burn.
5. When the rice is cooking, add a chunk of butter and evenly distribute it around the rice. Once the rice is nice and fluffy, it is cooked. Add the saffron water as desired.
6. To finish, top off with pomegranate, raisins and the roasted almonds.
Tip: This is delicious served with yoghurt and beef kofta.
Serves 4
20ml vegetable oil
6 garlic cloves, finely chopped
2cm ginger piece, finely sliced
2 shallots, finely chopped
3 cups jasmine rice
4 ½ cups chicken broth
Chicken broth
2 tbsp vegetable oil
2cm ginger piece, grated
3 garlic cloves, diced
2 brown onions, sliced
1 kg chicken bones (necks are good to use)
2 carrots, cut into chunks
1 bunch celery roots, cut into large chunks
2 litres water
Salt and pepper
1. To make the broth for the rice, heat oil in a large pot over medium heat and fry the ginger, garlic and brown onion until fragrant and the onion starts to caramelise. Add the chicken bones and brown. Add the vegetables and cold water to the pot. Bring the water to the boil, skim, and reduce the heat and simmer for two to three hours. Season with salt and pepper. Pass the liquid through a sieve to remove solids and let liquid cool. Set broth aside to use for the rice.
2. To cook the rice, heat oil in a large pan over medium heat. Add garlic, ginger and shallots until fragrant.
3. Transfer the washed rice into the pan and make sure to coat evenly with ingredients.
4. If using a rice cooker, place this rice mixture, add 4 ½ cups of chicken broth and cook according to manufacturer's instructions.
5. To cook the rice in the pan, add the cooled broth to the rice and cook over medium heat, covered, and bring to a boil. Once the liquid has completely absorbed, reduce the heat to a low and let this steam for eight minutes.
6. Fluff the rice gently using a fork.
7. Serve the chicken rice with roast or steamed chicken and a side of garlic and chili oil.
Serves 4
2 tbsp ghee
5 cloves
1 cinnamon stick
2 cups basmati rice, rinsed and washed
1 brown onion, chopped
1 tsp cardamom powder
Chicken stock
2 tbsp ghee
1 ½ tbsp Sri Lankan curry powder
1 cinnamon stick
3 big green chillies, sliced
500g chicken pieces (bones on)
1 pandan leaf
Biryani paste
2 lemongrass talk
2 big green chillies
2cm turmeric, grated
¼ brown onion
1 sprig of curry leaves (5-10 leaves)
1cm ginger
1 bulb of garlic
1. To make the biryani paste, place all ingredients in a food processor and blitz to form a smooth paste. Set aside.
2. Meanwhile, to make the chicken stock, place two tablespoons of ghee in a large pan over medium heat and add Sri Lankan curry powder, cinnamon, green chillies, and saute until fragrant. Add the chicken pieces and cover with water (about 2 cups). Add the pandan leaf and bring to the boil. Cook the chicken under medium heat until half cooked. Reserve the stock and set chicken aside.
3. In a separate pan, place the ghee over medium heat and add cloves, cinnamon stick and cook until fragrant. Transfer the biryani paste into the pan and cook off the paste for about five minutes. Add basmati rice and make sure to stir until well combined. Place the chicken pieces and the stock from the chicken (about 3 cups) along with cardamom powder.
4. Cover pan on medium heat and bring rice to the boil, until all the water has been absorbed. Reduce the heat and cook for a further eight minutes or until rice is cooked.
Serves 4
2 cups red, black and brown rice (mixed)
4 cups water
2 tbsp olive oil
1 red onion, chopped finely
2 garlic cloves, chopped finely
1 lemon, juiced
½ cup of green beans, halved into 5cm-long pieces and boiled
Salt and pepper
¼ cup mint leaves
¼ cup basil
Coriander dressing
10 coriander roots
4 red chillies
5 bird's eye chillies
2 garlic cloves
¼ cup fish sauce
½ cup water
¼ cup lemon juice
3 tbsp palm sugar
1. For the mixed rice, rinse the rice several times, until the water runs clear. Transfer the washed rice into a pot and add water. Cook over a medium heat, covered, and bring to a boil. Once the liquid has completely absorbed, reduce the heat to low and let this steam for eight minutes. Set rice aside.
2. In a large pan or wok, add olive oil over a medium-high heat and brown garlic and red onion until fragrant. Add the rice, lemon juice, boiled green beans and season with salt and pepper. Mix in the mint and basil and set aside.
3. To make the coriander dressing, blitz coriander, chillies, garlic, fish sauce, water, lemon juice and palm sugar in a food processor. For balance, add more palm sugar or lemon juice if needed. Season with salt.
4. To finish, drizzle the coriander dressing over the cooked mixed rice.
5. Serve with grilled spiced chicken, your favorite meats or vegetables.
Serves 4
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