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 13, 2024 / Lyn Jones / 0 Comments
Serves 6
INGREDIENTS:
750g ground chicken
1/2 medium or 1 small yellow onion
4 cloves garlic, divided
1/2 medium bunch fresh parsley
1.25 cups low-sodium chicken broth
1 tablespoon plus 1 teaspoon lemon pepper seasoning with salt, divided
2 tablespoons all-purpose flour
1/2 cup unseasoned fine dried or panko breadcrumbs
1 cup whole or 2% milk, divided
2 tablespoons unsalted butter
1 large egg
1/2 teaspoon kosher salt, plus more as needed
Cooked egg noodles, mashed potatoes, steamed rice, or crusty bread, for serving (optional)
- Make the meatball base. Stir together grated onion, 1/2 milk, breadcrumbs, egg, 1/2 garlic, parsley, and lemon pepper seasoning together first to form a paste.
- Add the ground chicken. Add the ground chicken to the paste and mix to combine. Adding the meat last keeps it colder and prevents it from getting overworked, which can lead to tough meatballs.
- Bake the meatballs. Shape into meatballs and bake on a sheet pan until cooked through. (or MW 5 mins each plateful (3).
- Start the sauce. While the meatballs are baking, saute garlic then make a roux with butter and flour, then add in milk, more lemon pepper seasoning, and chicken broth. Simmer until slightly thickened.
- Finish baking the meatballs in sauce. Add the meatballs to the sauce and bake until they start to brown and the sauce is very bubbly and thickens some more.NOTES: Derryn loved it. It didn’t have much lemon pepper taste though and no parsley. He liked having the sauce.
- The recipe is for creamy lemon pepper chicken meatballs.
- The meatballs are made with ground chicken seasoned with lemon pepper.
- Key ingredients include ground chicken, lemon pepper seasoning, parsley, milk, and chicken broth.
- The meatball base is made by mixing onion, milk, breadcrumbs, egg, garlic, parsley and lemon pepper seasoning.
- The ground chicken is added last to prevent overworking.
- The meatballs are baked on a sheet pan until cooked through.
- A roux-based sauce is made with butter, flour, milk and more lemon pepper seasoning and chicken broth.
- The cooked meatballs are added to the sauce and baked further to brown and thicken the sauce.
- The sauce coated meatballs are suggested to be served with buttered noodles, mashed potatoes, steamed rice or bread to absorb the sauce.
- Vegetables or a salad are also suggested to make it a complete meal.
- Source: thekitchn.com