Rice ala Paella

I cooked this dish yesterday, I don’t know what should I call it but when it was fully cooked, I noticed that it looks like Paella and moreover…it taste almost like Paella too, lol 🙂 .  When I checked in Wikipedia this morning about Paella, this is what I’ve got:

Paella is generally cooked in a paella pan, which is a large, shallow, flat pan. First the meat, and then the vegetables are stir fried in olive oil; subsequently water is added and brought to a boil, and left boiling for half an hour or so. (This, however, is not the sole method utilized in the preparation. Many chefs add the water, allow it to come to the boil and at that moment add the rice. Otherwise the water may evaporate leaving not enough liquid in which to cook the rice.) Later, after checking the obtained broth flavour and adding salt if required, the rice is added. Real paella rice is never stir-fried in oil, as pilaf. Once the rice is nearly done, the paella is removed from the heat and left to absorb the remaining water. Traditional paella has a crispy, caramelized, toasted bottom (called socarrat in Valencian) that is considered a delicacy. To achieve a socarrat, one needs only to turn up the heat to high and listen to the bottom of the rice toast. Once the aroma of toasted rice comes from the pan, the heat is removed once again. The paella is ready to be served after having cooled for several minutes.

So after reading that, I finally found a name for my dish…and that’s the reason why I called it Rice ala Paella!

2 cups rice, washed ( I used jasmine rice)
2 cloves garlic, minced
1 large onion, minced
2 thumb-sized ginger, crushed and minced
3 large ripe tomatoes, chopped
10 pcs. medium size shrimps, peeled leaving tails on
500 g chicken, sliced into serving portions
3 1/2 cups meat broth/water
2 crabs, boiled and flaked
1 green bell pepper, cut into strips
1/3 tsp. black pepper powder
1/4 tsp. paprika
salt and pepper to taste
2 hard boiled eggs, sliced
3 tbsp. olive oil

1. Heat olive oil in a casserole, saute garlic, onions, ginger and tomatoes until tender.

2. Stir fry  shrimps and chicken, season with salt and pepper, then cook until shrimps are done. Take out shrimps from the casserole, transfer to a plate, then set aside.

3. Add broth or water, let it boil then add rice, stir to mix well. Bring to a boil, lower the heat to medium. Add black pepper powder and paprika, adjust the seasoning and simmer until liquids are absorbed by the rice. (You can adjust the amount of broth depending upon the kind of your rice)

4. Cover the casserole, adjust the heat to very low. Cook for 15  minutes. Stir every 5 minutes to avoid scorching. However, if you want crispy rice on its bottom like me, then don’t stir.

5. After 15 minutes, turn off heat, stir in crab flakes, shrimps and bell pepper strips, mix well. Let it stand for at least 5 minute before transferring to a serving dish.

6. Garnish with hard boiled eggs. Serve with salads.


Seafoods Flavored Rice

This dish had been in my recipe archive since few months ago and I just noticed this morning that I did not able to post it in this blog. I cooked this long time back and it was really good especially for those seafood lovers.

3 cups cold cooked rice
15 pcs. medium shrimps, peeled
1 medium squid, sliced into strips
3 cloves garlic, minced
2 tbsp. fish sauce
½ cup fish broth/water
2 tbsp. cooking oil
ÂĽ tsp. turmeric powder (optional)
1 tbsp. soy sauce
1 stalk green onions, chopped
Boiled eggs for garnish (optional)

1. Heat oil in a wok, sauté garlic for few seconds.
2. Add shrimps and squid, stir fry for 1 minute.
3. Add fish sauce and broth or water. Let it boil, simmer for 2 minutes over low heat.
4. Take out the shrimps and squids from the broth by using a slotted spoon. Transfer to a separate plate. Set aside.
5. Add rice to the wok with broth. Sprinkle with turmeric powder. Stir until the rice completely absorbs the liquid. Transfer to a serving plate.
6. Return the shrimps and squid to the empty wok, add soy sauce and green onions. Stir and cook for 1 minute.
7. Add the shrimp mixture on top of rice. Garnish if desired.

Related Post:
Seafoods Fried Rice

Fish Majboos

Here’s my another cooking experiment, it’s been a long time that I wanted cook this dish but since it takes too much time to prepare, I found the lazy side of me dominates my cooking adventure so I did not able to cook it until the other day. Few months ago, I made for the first time my own version of Chicken Majboos and I was very glad that I cooked it according to my taste buds satisfaction since as I always mentioned that I really hate some strong arabic spices, so that’s why whenever I tried to cook arabic dish, I always make sure that no strong spices will be included. In this dish, I used pomfret fish since I like its taste when it is being fried.

3 cup long grain rice
5 pcs. whole pomfret fish
1 medium carrot, diced
1 green bell pepper, diced
3 cloves garlic, crushed
1 large onion, thinly sliced
1 thumb-sized ginger, minced
1 tsp. (or more) black pepper powder
1 tbsp. lemon juice
3 tbsp. tomato paste
1 tsp. turmeric powder
1 tsp/ salt
cooking oil, enough to fry the fish

1. Clean the fish, remove the intestine, wash thorougly then slit each of the fish side with a knife lenghtwise to make a small opening. Sprinkle the fishes with 1/2 tsp. of the turmeric powder then fill the slits with few amount of salt and black pepper powder. Let it stand for 10 minutes.

2. Meanwhile, wash the rice, then soak in water for 10 minutes. Drain. Fill a medium pot with enough water, add 1 tbsp. oil and 1 tsp. salt, bring to a boil. Add rice and cook for 5-6 minutes. Drain and set aside.

3. Heat the cooking oil in a pan and fry the carrots for few minutes, remove from oil and set aside. Then fry the fishes until golden brown. Transfer to paper towels. Set aside.

4. Take 3 tbsp. from the used oil, heat in a medium pot then saute garlic, onion and ginger until tender. Add carrots, bell pepper, tomato paste, lemon juice, 1/2 tsp. turmeric powder, black pepper and salt, stir. Add rice to the mixture and stir to mix well. Reduce heat to very low and cook for 15 minutes.

5. Transfer to a platter and put all the fried fishes on top of rice. Serve with Dakkous.

Related Post:
Chicken Majboos

Fish Biryani

I always checked this blog’s stats regularly and I found out that some of the terms used from search engines to find this blog are “Fish biryani recipe” or “Arabic fish biryani” and they always landed on my chicken biryani post. Because of that I decided to make a Fish biryani and post it here.

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4 pcs. medium fish, scaled and intestine removed
3 cups basmati rice (long grain rice)
3 cloves garlic, minced
2 medium onions, thinly sliced
3 ripe tomatoes, chopped
2 thumb-sized ginger, crushed then minced
1 green bell pepper, chopped
2/3 cup mixed vegetables (carrots, green peas and beans)
½ cup tomato ketchup
3 tbsp. soy sauce
1 tbsp. curry powder
½ tsp. black pepper powder
Salt and pepper to taste
Cooking oil, enough to fry the fish
Cooking spray

1. Soak rice in cold water for 10 minutes.
2. Boil 1 liter water with 1 tsp. salt and 1 tbsp. cooking oil. Add rice and cook for 5-7 minutes. Drain. Set aside.
3. Heat enough oil in a non-stick frying pan, fry the fishes until golden brown. Drain on paper towels.
3. Used half of the oil to saute the garlc, onions, ginger and tomatoes. Saute until tomatoes are tender. Add the rest of the ingredients and cook for 2-3 minutes.
4. Add the fried fish to the cooked sauce, turn off heat and cover the fishes with the sauce.
5. In a separate pan or casserole, spray the bottom with cooking spray, place the 1/3 part of the cooked rice, then add the half of fish mixture, then another 1/3 of the rice, add the remaining half of the fish, then the remaining rice. Cover and cook in a very low heat for 15 minutes.
6. Transfer to a platter and serve.

Rice Curry

As I mentioned in my previous posts that being married to curry lover made me cooked chicken curry at least 3 times a month. So this time, I want to replace the chicken curry into rice curry so that I can cook another recipe for the chicken. Lol 🙂

3 cups basmati rice
3 cloves garlic, crushed
1 large onion, sliced thinly
1 ripe tomato minced
1 thumb-sized ginger, crushed
1 tbsp. curry paste
3 ½ cup chicken broth
1 cup thick coconut milk
½ cup mixed vegetables (carrots, green peas and beans)
1 tsp. salt
3 tbsp. cooking oil

1. Wash and rinse rice with cold water, drain and set aside.
2. Heat oil in a pot, sauté garlic until slightly brown. Add onions, ginger and tomatoes, sauté until onions are transparent.
3. Stir in the drained rice and mix well, add the curry paste. Stir fry for 3 minutes.
4. Add chicken broth and salt, let it boil, when the liquid is reduced add the coconut milk. Cook over medium heat and wait until all the liquids are absorbed.
5. Add the mixed vegetables on top of rice, don’t mix. Cover the pot and cook over very low heat for 20-30 minutes.
5. Turn off heat and stir the rice to mix with the vegetables, transfer to a serving dish and serve.

Related Post:
Green Chicken Curry
Chicken Curry with Shrimps
Crab Curry

Chicken Biryani 2

 This is my another way of cooking Chicken Biryani.

3 cups basmati rice (long grain rice)
700 g whole chiken, sliced into serving portions
1 medium carrot, sliced thinly
1 medium head of broccoli, cut into florets
1 large onion, minced
2 medium ripe tomatoes, minced
2 tbsp. crushed ginger
3 cloves garlic, minced
2 tbsp. tomato paste
3 pcs. chicken franks, sliced
1/2 tsp. turmeric powder
3 tbsp. soy sauce
Salt and pepper to taste
1/3 cup cooking oil

1. Boil 1 liter water with 1 tsp. salt and 1 tbsp. cooking oil. Add rice and cook for 5-7 minutes. Drain. Set aside.

2. Heat oil in pan, stir fry the chicken franks for 1 minute. Remove from pan and set aside.  In the same oil, stir fry the carrots and broccolli until tender. Remove from oil and set aside.

3. In the same oil, fry the chicken slices until brown, then add garlic, ginger, onion and tomatoes. Stir to mix well.

4. Add tomato paste, turmeric powder, soy sauce, salt and pepper.  Reduce the heat and cook for 5 minutes. Turn off heat. 

5. In a separate pan or casserole, place the 1/3 part of the ccoked rice, then add the half of chicken mixture, then another 1/3 of the rice, add the remaining half of the chicken, then the remaining rice. Cover and cook in a very low heat for 15 minutes.

6. Stir in the carrots, broccoli and chicken franks. Mix and cook for 1 minute. Turn of heat. Serve.

See also:
Chicken Biryani
Chicken Majboos
Mushroom and Raisin Pilav

Rice with Olives (Mexican Style)

Until now I’m still experimenting the different methods to cook long grain rice and still want to know more.  My hubby likes to eat rice with some ingredients that’s why I’m really eager to know the different variations of cooking rice.  The photo below was one of my experiments, I regret it was blurred but it taste yummy.

2 cups basmati rice (long grain rice)
4 cups chicken broth
2 onions, minced
3 cloves garlic, minced
4 ripe tomatoes, chopped
1/3 cup melted butter
1 tsp. salt
2 tbsp. chopped fresh corriander
1/2 cup green olives

1. Heat butter in a pot, add the rice stir until lightly browned.

2. Add onion, garlic and tomatoes, stir and cook for 3 minutes then add the broth and salt.

3. Simmer the rice over medium heat until the liquids are absorbed and the rice grains are tender.

4. Cover the pot and reduce the heat to very low, cook for 15-20 minutes. 

5. Turn off heat, add the chopped corriander and garnish with green olives.

See also:
Arabic Style White Rice
Mushroom and Raisins Pilav