PUNJABI YAKHNI PULAO
Can you tell? it’s my weakness. For this recipe I made stock using goat meat, I’ve used chicken in the past and it JUST isn’t the same. The juices from the goat meat and bones is like no other! Taste for yourself and you’ll see.
Literally when this rice comes off of dhum, it’s the peak time to devour it...I’m drooling as we speak, enjoy it by itself with a spoon of yogurt on the side 🤤!!!! Okay back to the recipe: (btw this is my moms recipe, you can use Shan masala Punjabi Yakhni Pulao to make things easier for beginners)
1/2 or more of goat meat with bones (the more the better and richer)
2 bay leaves
3 chili balls
1 tsp cumin seeds
3 green cardamoms
1 tbsp of coriander seeds or powder
1 tsp of black peppercorns
4 garlic cloves
1 knob of ginger (I didn’t have any so I add ginger paste to the rice instead)
1 onion cut into 1/4
1 cinnamon stick
Add all whole spices, onion & meat to a pot of water about 8 cups or so.
Let boil on medium heat for about 1-1 1/2 hours, the longer the better.
Once complete, strain all liquid stock using a MESH strainer, and take out meat pieces and set aside for rice. Toss out spices from strainer.
Fry 1 onion until golden brown, add 1 tbsp cumin seeds, 1 cinnamon stick, 3 black cloves.
Add in goat pieces we set aside and sauté.
Add in 3 cups rice that were soaked, rinsed, strained.
Add 3 1/2 cups stock. (freeze any extra stock remaining for future in a ziplock bag)
Let boil on high heat with lid until flat bubbles appear.
Then turn to low heat for dhum 15-20 min.
Fluff rice from bottom and edges gently.
Serve alone or with aloo gosht shorba my absolute fave combo!
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Ground Turkey cabbage rolls! It is popular in my country Brasil and it is called “charuto de repolho”. It’s leaves rolled around a filling usually based on rice and meat. It is found in the cuisines of the former Ottoman Empire from the Middle East to Eastern Europe. It is very light and delicious!
Step by step to doing this dish:
First, you bring a big round pot out fill with boiling water and add 1 tsp of salt.. take out each cabbage leaf gently one by one make sure you don’t break it.. wash it and put it in the boiling water for 5 mins (do not go longer for it not to be so soft) the filling I used ground turkey, half a cup of rice, lots of cilantro & parsley, onions and salt & pepper. Mix it all well and start to build your cabbage rolls.. yes you are going to fill in your cabbage rolls with raw meat (it will cook in the tomato sauce by steaming) take out each cabbage leaf gently and put a little handful in the middle and roll to the middle and tuck in the 2 sides.. do it for all until your done.. set aside and start on your sauce.. 2 big tomatoes, sauté it with salt & 1 tsp of coconut sugar until tomato start to create a sauce.. you can add a little bit of water if you have too.. in the middle start putting the cabbage rolls in the pan tucking them very tightly together. Put the sauce a little bit on top of them and close the lid for 30 mins on medium low until the meat is cooked.. and done! 😊
Oven Roasted Chicken & Potatoes Portuguese🇵🇹Style!!! Haven’t made this in so long and tonight the family requested chicken and potatoes so I thought I would put my moms recipe to good use today.
Chicken thighs and legs (any kind you like)
Chorizo (optional mom made a fresh batch so i added for extra flavor)
Garlic or minced garlic
Spices: 1 tbsp cayenne pepper, 2 tbsp paprika, 1 tbsp pimento, some pepper and salt(you can judge the spices if you want more or less) you aiming for the nice red / orange coloring in the water.
Water - about a good four cups you want to almost cover the chicken and potatoes.
Preheat oven to 425
Pour water, spices, onion and garlic in your pan.
Add the chicken with top part facing down and then surround it with potatoes.
Place it in the oven for 30 minutes.
Pull it out and flip the chicken so the top part is now facing up. That way it will brown the top. Place back into the oven another 30ish minutes and bump it up to 450. Keep an eye on it.
So this is one of the easiest and most delicious recipes my mom made for us growing up, it is a Polish stew but we never got the name of it right so we just called it red gravy meat. This one I made in a dutch oven but typically we make it in the @crockpot or slow-cooker. My mom's version is just chuck roast, garlic, and tomato pasta sauce. I remixed it here with sliced red bell pepper and onion, a pinch of paprika and red chili flake.
In a slow-cooker, combine all ingredients and cook on low for 6-8 hours until the roast is easily shredded. Too Easy!!!! In my ceramic coated @lodgecastiron dutch oven, I saute the veggies first only for a few minutes and add in minced garlic. Season the chuck roast with salt, pepper and paprika, then give it a quick sear. Cover with lid and place in the oven at 375°F for 1.5 hours. Turning half way and stirring the sauce.