Ingredients

CupsMetric

Boil and Drain:

• 1 cup brown rice – medium grain, long grain or basmati
• 8 cups water (Note 1)

Baked Rice:

• 1 1/2 cups short grain brown rice (medium grain ok too)
• 2 1/2 cups BOILING water (Note 2)

Will NOT work for / not yet tested:

• Quick cooking rice (ie par boiled) – will not work
• Brown jasmine – not yet tested

Instructions

• Rinsing rice: only required if you purchased from bulk bins. If you rinse, reduce water by 1/4 cup for baked version.

Boil and Drain:

• Boil water: Bring water to a boil in a small pot or large saucepan over high heat.
• Boil rice: Add rice, then boil rice until just cooked, a tiny bit firmer than you want (it gets softer during Rest step). Use these times as a guide (Note 3):– Medium and long grain rice: 30 minutes– Basmati rice: 12 minutes (1st check) to 14 minutes
• Drain VERY well (key tip! Note 4): Drain rice in a colander, shaking the pot well to remove as much water as you can, and shaking the colander to remove excess water from the rice. Pot should steam dry from residual heat.
• Rest: Return rice to now-dry pot. Put lid on and put it back on the turned off stove. Leave for 10 minutes.
• Fluff and serce: Fluff rice with fork and serve.

Baked Rice:

• Preheat oven to 180°C/350°F (all oven types).
• Combine rice and water: Pour rice and boiling water into a 20cm/8″ square pan or round casserole pot. Cover with lid or foil.
• Bake 1 hour 15 minutes.
• Rest, fluff & serve: Remove from oven, stand 10 minutes then fluff with fork and serve.

Ingredients

CupsMetric

• 1 cup uncooked basmati rice (Note 1)
• 1 1/2 cups water (just cold tap water)

Cook Mode

Instructions

• Place rice and water in a medium size saucepan over medium high heat, no lid.
• Bring to a simmer – the edges should be bubbling, the middle should be rippling, the surface will be foaming.
• Place a tight fitting lid on, then turn heat down to medium low (low for strong stoves).
• Cook for 12 minutes – DO NOT LIFT LID.
• Tilt saucepan, then take a QUICK peek to ensure all water is absorbed – be super quick, then clamp lid back on.
• Remove from heat, leave for 5 to 10 minutes with lid on, then fluff with fork and marvel at fluffy rice!
• Note – Large batches will take slightly longer – about 13 minutes for 2 cups, about 15 minutes for 4 cups (use a pot).

Ingredients

CupsMetric

• 2 – 3 tbsp olive oil , separated
• 30g / 2 tbsp butter
• 750g / 1.5 lb mushrooms , sliced 3 – 5 mm / 1/8 – 1/5″ thick (Note 1)
• 2 garlic cloves , minced
• 1 small onion , finely diced
• 1 1/2 cups long grain rice, uncooked (Note 2)
• 2 1/4 cups vegetable stock / broth (or chicken) (Note 3)
• 1 1/2 – 2 cups green onions , sliced
• Optional: More butter to stir through

Instructions

• Heat 2 tbsp oil in a large pot over high heat. Add half the mushrooms, and cook for 5 minutes until golden. Season with salt and pepper then remove and set aside (we put these in at the end, mushrooms cooked in rice don’t stay as golden).
• If the pot is dry, another 1/2 – 1 tbsp oil, and add butter. When melted, add onions and garlic.
• Cook for 30 seconds, then add remaining mushrooms. Cook for 5 minutes or until mushrooms are lightly browned (they won’t caramelise as well as the first batch) and the base of the pot is brown.
• Add rice and a splash of broth. Mix so the brown stuff on the bottom of the pot mixes into the liquid. (Video below helpful here)
• Once the base of the pot is clean, add remaining liquid. Place lid on, bring to a simmer then turn down to medium low.
• Cook for 15 minutes or until there is no residual liquid (tilt pot to check).
• Remove from stove, remove lid, QUICKLY toss in reserved mushrooms and scallions, put lid back on. Leave for 10 minutes (do not skip this step!).
• Fluff rice using a fork or wooden spoon. OPTIONAL: Stir through more butter.  Serve!

Ingredients

• 1 tbsp olive oil
• 1 large garlic clove , minced
• 1 onion , diced (white or brown)
• 1/2 red bell pepper / capsicum , diced (about 1 cup)
• 1 cup tinned black beans (drained)
• 1 cup tinned corn kernels (drained) (or frozen corn)
• 4 cups cooked rice (see notes)
• Optional: 1 1/2 cups protein (chicken, pork, beef), shredded or diced

Sauce

• 6 tbsp enchilada sauce (see notes)
• 2 tbsp water
• 1/2 tsp cumin
• 1/4 tsp chilli powder (or to taste)
• 1/2 tsp paprika
• 1 tsp salt
• Black pepper

Instructions

• Combine the Sauce ingredients in a small bowl and mix.
• Heat the oil in a pan over high heat. Add garlic and cook for 10 seconds until fragrant.
• Add the onion and bell pepper and cook until the onion becomes translucent – about 2 minutes.
• If you are using uncooked protein, add it and sauté until just cooked through.
• Add the black beans and corn. If you are using cooked proteins (like shredded cooked chicken) add it at the same time. Cook for 1 minute just to heat through.
• Add the rice and Sauce and stir quickly to coat the rice evenly.
• Check seasoning and add more salt if you require it. Amount of salt required depends on the saltiness of the enchilada sauce you are using.
• Season with black pepper and serve immediately.

Ingredients

For the Beef Curry / Masala

• 3 tablespoons oil
• 1 large onion thinly sliced
• 600 grams beef cubes
• 1 tablespoon ginger garlic paste
• 2 medium tomatoes roughly chopped
• 1/2 cup yogurt
• 1 inch stick of cinnamon
• 2-3 pieces of cardamom
• 4-5 black peppercorn
• 1-2 cloves lavang
• Salt as per taste
• 4 tablespoons Shan Biryani Masala
• 2 cups water
• 1 large potato cut into 2 inch cubes

For the Rice

• 2.5 cups basmati rice soaked in water for 30 minutes
• 1 teaspoon cumin seeds
• Few slices of lemon
• 2 to 3 leaves of fresh mint
• Salt
• 2 tablespoons oil
• 6-8 cups of water

For the topping / dum

• 1/4 cup milk
• Few drops yellow food color dissolved in a little bit of water
• Handful of chopped coriander
• 1-2 tablespoons of ghee butter or oil

Instructions

For the Beef Curry / Masala

• In a pressure cooker pot, heat oil and add the thinly sliced onion. Saute until the onion is golden brown.
• Once the onion is golden, add the beef cubes along with the ginger garlic paste. Saute on high heat until the beef changes color.
• Now add the tomatoes, yogurt and the whole spices (cardamom, peppercorn, cloves, and salt).
• Also add the Shan Biryani Masala.
• Cook on high heat, while constantly stirring for about 5-7 minutes. Add 2 cups of water, the beef should be submerged in liquid.
• Now cover the pressure cooker pot with its lid and bring to pressure. The cooking time will vary from 5-10 minutes depending on the cut of the beef and also the size of the beef pieces. The beef I used took about 10 minutes to cook through.
• Now add the cubed potato.
• Cook the beef on high heat, stirring frequently until excess liquid has evaporated and the oil has separated from the curry. Also the cubed potato should be almost cooked through too.

For the Rice

• Now in another large pot, bring water to a boil and add the rice, cumin seeds, lemon, chopped mint, oil and salt. Cook the rice until it is parboiled (3/4 cooked). Drain the rice in a colander.

For Assembling:

• In a separate large pot, layer half of the rice. Then add the beef curry, and top with sliced lemon and chopped coriander.
• Cover with the remaining rice.
• Drizzle over the milk, and some yellow food colouring mixed with water.
• Drizzle with melted ghee or butter.
• Sprinkle more chopped coriander and lemon slices if desired.
• Cover and steam cook on low flame for 8-10 minutes until the rice is fully cooked.
• Mix the biryani carefully and serve with raita.

Ingredients

• 750g (1.5 lb) chicken thighs , skin on, bone in, halved along bone (Note 1)

Marinade:

• 2/3 cup (150 ml) yoghurt , plain
• 1/2 cup (125 ml) water
• 2 tbsp vegetable oil (or other plain oil)
• 6 garlic cloves , minced
• 2 tsp finely grated fresh ginger
• 1/8 tsp ground turmeric
• 1/4 tsp cinnamon
• 1/2 tsp cayenne (adjust spiciness to taste)
• 1/2 tsp ground cardamom
• 2 tsp garam marsala (Note 2)
• 2 tsp coriander
• 1 tbsp cumin
• 2 tbsp paprika , sweet / ordinary (not smoked)
• 1 3/4 tsp salt

Par Boiled Rice:

• 2 tbsp salt
• 10 cloves
• 5 dried bay leaves
• 1 star anise
• 6 green cardamon pods
• 2 1/4 cups (450g) uncooked basmati rice (Note 3)

Crispy Onions (Note 4):

• 2 medium onions (yellow, brown) , halved and finely sliced
• 1 cup (250 ml) oil , for frying

Saffron:

• 1 tsp saffron threads (loosely packed) (Note 5)
• 2 tbsp warm water

Biryani:

• 1 cup coriander / cilantro , chopped
• 1/4 cup (60g) ghee or unsalted butter , melted (Note 6)

Garnish:

• Crispy onions (above)
• Chopped coriander / cilantro
• Yoghurt (Note 7)

Instructions

• Mix Marinade in a large pot (about 26cm / 11″ diameter). Add chicken and coat well. Marinade 20 minutes to overnight.

Par Boiled Rice:

• Bring 3 litres / 3 quarts water to the boil, add salt and spices.
• Add rice, bring back up to the boil then cook for 4 minutes, or until rice is just cooked still a bit firm in the middle. Rice will taste salty at this stage, disappears in next stage of cooking.
• Drain immediately. Set aside. (Note 10 re: leaving whole spices in)

Crispy Onions:

• Heat oil in a large saucepan over medium high heat. Cook onion, in batches, for 3 to 4 minutes, until golden brown. Don’t burn – they become bitter.
• Remove onto paper towel lined plate. Repeat with remaining onion.

Saffron:

• Place in a bowl, leave for 10 minutes+.

Biryani:

• Place pot with chicken in it onto a stove over medium heat. Cover and cook for 5 minutes.
• Remove lid. Cook for 5 minutes, turning chicken twice.
• Remove from heat.
• Turn chicken so skin side is down – it should cover most of the base of the pot.
• Scatter over half the onion then half the coriander.
• Top with all the rice. Gently pat down and flatten surface.
• Drizzle saffron across rice surface in random pattern, then drizzle over ghee.
• Place lid on. Return to stove over medium heat.
• As soon as you see steam, turn down to low then cook for 25 minutes.
• Remove from stove, rest with lid on for 10 minutes.