Compared to my last post, this pressure cooker biryani is an even faster version of this full-flavored Indian dish- very tasty but possibly a little less authentic.
There are a couple points to note in order for this dish to be a success. It is very important to use the largest shrimp available to prevent over-cooking. Secondly, when adding the water to the pot, it must be boiling in order for the rice to cook in the allotted time frame.
This recipe was adapted from The Complete Indian Instant Pot Cookbook by Chandra Ram via The New York Times, contributed by Melissa Clark. I increased the amount of garlic, omitted the curry leaves, and used a stove-top pressure cooker instead of an Instant Pot. Nice.
Yield: Serves 6
- 2 cups Basmati rice
- 2 teaspoons vegetable oil
- 1 yellow onion, chopped
- 1 Serrano chile, minced
- 2 tablespoons minced fresh ginger
- 1 tablespoon minced garlic (I used 4 large cloves)
- 2 teaspoons kosher salt
- 1 teaspoon Chile powder, preferably Kashmiri (I used Ancho)
- 1 teaspoon ground turmeric
- 1 teaspoon smoked paprika
- 10 fresh curry leaves, torn into pieces, optional (if available)(can substitute curry powder, to taste)
- 1 ½ cups boiling water
- 1 ½ pounds jumbo shrimp (16 to 20 or fewer per pound, see note), peeled and deveined
- 1 (15-ounce) can diced tomatoes, with juice
- 2 teaspoons freshly squeezed lime juice, plus more wedges for serving
- ½ cup chopped fresh cilantro
- Place the rice in a bowl and cover with 2 cups water. Let stand for 20 minutes, then drain and rinse.
- Heat oil in the pot of a pressure cooker (set to the sauté function set on high in an electric pot), until oil is shimmering.
- Add onion; cook for about 4 minutes, until softened.
- Stir in Serrano chile, ginger, garlic, salt, chile powder, turmeric, paprika and curry leaves (if using); cook for about 1 minute, until fragrant.
- Stir in boiling water; using a wooden spoon, stir, scraping up any browned bits on the bottom of the pot.
- Stir in soaked rice, shrimp and tomatoes (with juice).
- Secure the lid and cook on high pressure for 3 minutes. Quick-release the pressure (on my pot, I rotate the release valve 90 degrees), stir lime juice into the rice, then cover the pressure cooker with a kitchen towel and the lid; let it sit for 5 minutes.
- Give rice another stir, then taste and add more salt, if needed.
- Transfer to a platter, garnish with cilantro and serve with lime wedges on the side.
Note: Make sure to use jumbo shrimp or larger for this recipe. Look for “16/20” or “U/15” on the package; this indicates how many shrimp there are per pound.
Posted in Pressure Cooker, Quick, Recipes, Seafood, Shrimp
Tags: Basmati rice, biryani, cilantro, curry leaves, dinner, ginger, grains, Indian, Instant Pot, jumbo shrimp, paprika, pressure cooker, serrano, shrimp, turmeric
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I have two hearty soups to share. Perfect to serve for dinner on a chilly night. This red lentil soup is healthy, delicious, and quick to prepare.
This recipe was adapted from The New York Times, contributed by Melissa Clark. I doubled the recipe, modified the proportions, and puréed the finished soup to create a uniform texture. I served it with warm naan and green salad.
Yield: 8 servings
- 6 tablespoons olive oil, more for drizzling
- 2 large yellow onions, chopped
- 8 garlic cloves, minced
- 2 T tomato paste
- 2 tsp ground cumin
- 1/2 tsp kosher salt, more to taste
- 1/2 tsp freshly ground black pepper
- 1/4 tsp ground Chile powder, more to taste
- 1/4 tsp cayenne, more to taste
- 2 quarts chicken or vegetable stock (I used 1 quart of homemade turkey stock & 1 quart of chicken stock)
- 4 cups water
- 2 cups red lentils
- 3 large carrots, peeled and diced
- juice and zest of 1 lemon, more to taste
- 6 T chopped fresh cilantro, more for garnish
- In a large pot, heat oil over high heat until hot and shimmering.
- Add onion and garlic, and sauté until golden, about 4 minutes.
- Stir in tomato paste, cumin, salt, black pepper, chili powder, and cayenne, and sauté for 2 minutes longer.
- Add stock, water, lentils and carrots. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes.
- Taste and add salt if necessary.
- Using an immersion or regular blender or a food processor, purée the soup then add it back to pot.
- Reheat soup if necessary, then stir in lemon juice and cilantro.
- Serve soup drizzled with good olive oil and dusted lightly with chili powder, if desired. Garnish with additional minced cilantro as well, if desired.
Posted in Quick, Recipes, Soups, Stews, & Chowders, Vegetarian
Tags: cilantro, dinner, legumes, lemon, lemon zest, lentil, Melissa Clark, Middle Eastern, red lentils, soup, Thanksgiving, vegan
This is my fourth attempt to replicate my husband’s favorite Thai restaurant dish. This version may have been the closest so far! Apparently, he is not alone… Pad See Ew is one of the most popular noodle dishes at Thai restaurants in Western countries.
The genius part of this recipe is that the noodles are sautéed in the sauce in the absence of the other ingredients. This way, they absorb more of the sauce and caramelize on the edges. This difference in the finished dish seemed more similar to a restaurant version. Genius.
This recipe was adapted from RecipeTinEats.com. According to the site, the original source of the recipe may be David Thompson, an Australian chef dedicated to mastering Thai cooking. I doubled the recipe and used fresh wide rice noodles and my CSA bok choy. I incorporated the water but may consider reducing the amount next time.
Yield: Serves 4 to 6
- 24 oz fresh wide rice noodles or 14 oz dried wide rice stick noodles
For the Sauce:
- 1/4 cup dark soy sauce
- 1/4 cup oyster sauce
- 4 tsp light soy sauce
- 2 tsp white vinegar
- 4 tsp granulated sugar
- 1/4 cup water
For the Stir Fry:
- 6 T peanut or vegetable oil, divided
- 5 cloves garlic cloves, thinly sliced
- 4 to 5 cooked boneless, skinless chicken thighs, sliced or shredded
- 2 large eggs
- 3 to 4 baby bok choy or 8 stems Chinese broccoli
- If using baby bok choy, cut the tender leaves into 2″ thick ribbons and cut the stems crosswise into 1/2″ pieces. (If using Chinese broccoli, trim ends, cut into 3″ pieces. Separate leaves from stems. Cut thick stems in half vertically so they’re no wider than 1/4″ thick.)
- If using fresh wide rice noodles, rinse in cool water and separate into large pieces. (If using dry rice noodles, prepare according tot he package directions and drain immediately before incorporating into the dish.)
- To make the sauce, combine the ingredients in a measuring cup and stir until the sugar dissolves.
- Shred or slice the cooked chicken.
- Thinly slice the garlic.
To Cook the Stir Fry:
Heat 2 T oil in a very large heavy based skillet or wok over high heat. (I used a 14″ stainless steel skillet.)
Add garlic, cook 15 seconds.
Add chicken, stir.
Add bok choy or Chinese broccoli stems.
Add bok choy or Chinese broccoli leaves, cook until just wilted.
Push everything to one side, crack eggs in and scramble.
Remove everything onto a plate (scrape the pan clean).
Return pan to stove, heat remaining 4 T oil over high heat.
Add noodles and sauce. Toss as few times as possible (to minimize breakage), dispersing the sauce and caramelizing the edges of the noodles.
Quickly add chicken and vegetable mixture back in, and toss to disperse. Serve immediately.
Posted in Chicken (Poultry), Pasta, Quick, Recipes
Tags: Asian, baby bok choy, bok choy, broccoli, broccolini, chicken, Chinese bok choy, dark soy sauce, dinner, eggs, oyster sauce, rice noodles, soy sauce, stir fry, Thai, white vinegar, wide rice noodles
This is an incredibly full-flavored one-pan dish. I made it when my mom was visiting because she is such a fan of shrimp. She loved it! 🙂
This recipe was adapted from The New York Times, contributed by Ali Slagle. Fast and fabulous.
- 1 pound large shrimp, peeled and deveined, patted dry
- 3 tablespoons extra-virgin olive oil, divided
- 1 tablespoon fresh lemon zest plus 1 tablespoon juice (from 1 lemon)
- 1/4 to 1/2 teaspoon red-pepper flakes
- Kosher salt and freshly ground black pepper
- 4 garlic cloves, minced, divided
- 2 tablespoons unsalted butter
- 1 cup orzo
- ⅓ cup dry white wine
- 2 cups boiling water, seafood stock, or chicken stock
- 3 tablespoons finely chopped parsley
- In a medium bowl, stir together the shrimp, 1 tablespoon olive oil, the lemon zest, red-pepper flakes, 1/2 teaspoon salt, 1/4 teaspoon pepper and half the garlic. Set aside to marinate (this step can be done up to 1 hour in advance).
- To a medium skillet, add the butter, the remaining 2 tablespoons olive oil and remaining minced garlic; heat over medium.
- When the butter starts to bubble, add the orzo and 1/2 teaspoon salt and cook, stirring often, until the orzo is toasted, about 2 minutes, adjusting the heat as necessary to prevent the garlic from burning.
- Carefully add the wine (it will bubble) and stir until absorbed, about 1 minute.
- Stir in the water or stock, reduce heat to low, cover, and cook until the orzo is al dente, about 12 to 16 minutes.
- Add the shrimp in a snug, even layer on top of the orzo, cover, and cook until all the shrimp is pink and cooked through, 2 to 4 minutes.
- Remove from heat and let sit, covered, 2 minutes.
- Sprinkle with parsley and lemon juice, season to taste with salt and pepper and serve immediately.
Posted in Quick, Recipes, Seafood, Shrimp
Tags: dinner, fast, Italian, lemon, one pan, orzo, pasta, quick, seafood, shrimp, wine