February 19, 2024 / Lyn Jones / 0 Comments
This is a fuss-free biryani – could be the best you’ve ever had. It’ll be the easiest you’ll ever make!
Serves 8?
1 cup whole-milk greek yogurt
2 tablespoons lemon juice
1 onion diced
3 tablespoons minced garlic
1 tablespoon minced ginger
1-2 green chilis minced, to taste
4 teaspoons coriander powder
4 teaspoons paprika
4 teaspoons salt
2 teaspoons garam masala
½ teaspoon black pepper
½ teaspoon cayenne to taste
½ teaspoon ground cumin
½ teaspoon turmeric
½ teaspoon cardamom
¼ teaspoon cinnamon
¼ teaspoon ground fennel
¼ teaspoon ground cloves
2 cups long-grain basmati rice rinsed (we’re cooking longer, no need to soak)
2 cups water
¼ cup cilantro chopped, to test
¼ cup mint chopped, to taste
Ghee-Coated Cashews and Raisins:
2 tablespoons ghee
⅓ cup of halved cashews
2 tablespoons golden raisins
1. Add the lamb and all marinade ingredients together in the bottom of the instant pot: mix well. Let sit on the counter for 20 minutes. (also allows the meat to come to room temperature).
2. Spread the rinsed rice so that it is in a thin layer overtop the marinated meat. Pour the water into the pot, pushing down the rice if needed so that it is submerged. Do not mix.
3. Secure the lid, close the pressure valve, and cook for 6 minutes at high pressure.
Naturally release pressure (this will take approx. 30-35 minutes).
4. Mix well then sprinkle mint, cilantro, and ghee-coated cashews and raisins before serving.
GHEE MIX:
1. Melt 2 tablespoons ghee in a small pot over medium heat, add ⅓ cup of halved cashews
2. Stir-fry one minute til lightly golden, then add 2 Tab raisins. Stir-fry until they plump up.
(from https://myheartbeets.com/instant-pot-lamb-biryani/ – lots of Indian food using pc.)
February 5, 2024 / Lyn Jones / 0 Comments
Filled with a luscious cranberry lemon filling. This recipe is perfect for breakfast, snack or dessert!
INGREDIENTS
Cranberry Sauce:
▢⅔ cup granulated sugar
▢⅓ cup water
▢1 cinnamon stick
▢2 cups cranberries
▢2 tablespoons cornstarch
▢2½ tablespoons lemon juice
▢3 teaspoons lemon zest
Crust And Topping:
▢¾ cup all purpose flour
▢1⅓ cups old fashioned oats or quick-cooking oats (not instant)
▢½ teaspoon cinnamon
▢¼ teaspoon ground ginger optional
▢¼ teaspoon salt
▢½ teaspoon baking powder
▢⅔ cup light brown sugar packed
▢10 tablespoons unsalted butter room temperature, cut into pieces, plus more for greasing pan
Cranberry Sauce
Place the water, lemon juice, cinnamon stick and sugar in a medium saucepan over medium heat. Bring to a boil and reduce to a simmer. Stir until the sugar has dissolved.
Add the cranberries and cornstarch and simmer for 5-7 minutes. Stir constantly until thickened and most of the cranberries have burst. Remove from heat.
Stir in the zest. Remove the cinnamon stick. Set aside to cool slightly.
Crust And Topping
Preheat oven to 350 Fahrenheit. Butter an 8-inch square pan. Line the pan with a large strip of parchment paper. Leave an overhang on both sides of the parchment paper.
In a large mixing bowl, stir to combine the flour, oats, brown sugar, salt and baking powder.
Add the cubed butter. Stir or mix together with your hands.
Spoon half of the mixture into the pan. Press it firmly in the bottom of the pan.
Spread the cranberry sauce over the crisp layer. Sprinkle the remainder of the crisp topping over the cranberry layer. Press lightly to make sure it’s in place.
Bake 30-35 minutes or until the top is golden brown.
Place the pan on a wire rack. Allow to cool completely, for at least 4 hours or overnight.
Cut into squares and enjoy!
NOTES
Icing: Use the lemon icing from my Blueberry Blondies recipe if you’d like to top them with icing.
Powdered sugar: Dust bars with powdered sugar before serving if you like.
Storage: Store these cranberry lemon bars in an airtight container at room temperature for up to 4 days or in the refrigerator for 5-6 days. Freeze leftover bars in an airtight for up to 2 months. Defrost in the refrigerator or at room temperature.