01 Jun One pot wonders for Ramadan in collaboration with Asda
One Pot Wonders – Wholesome meals for family Iftars
Hello readers, I know how difficult it is to balance work and home simultaneously during Ramadan. This is where my second menu in collaboration with Asda is the perfect meal and aptly called One Pot Wonders. These three dishes have an array of flavours with the variety of ingredients (all from Asda) – all you need is an hours’ time and one pot to cook in, cutting down on the prep time and washing up time. If you are looking for something traditional you could go for the Hara Masala Biryani or if you are in a mood for something more adventurous, you should try the Spicy Coconut milk and beef broth with crispy egg noodles.
Quick hara masala chicken biryani
Cooking time: 30-40 minutes
For the hara masala:
1 large bunch of Asda Grower’s Selection Coriander leaves
10–12 mint leaves
1 small green chilli, deseeded
½ tbsp brown sugar or jaggery
½ tsp ground turmeric
1 tsp dry-roasted cumin seeds
1 tsp salt
2 tbsp unsweetened desiccated (dry) coconut
juice of ½ lime
4 tbsp water
½ -inch Asda Grower’s Selection Ginger, peeled
2 Asda Grower’s Selection Garlic cloves, peeled
200 grams full fat Greek yoghurt
For the Biryani:
150 grams basmati rice, washed and soaked 1 hour before cooking
2 tbsp KTC Vegetable Oil
1 tbsp KTC Ghee
1 star anise
1 black cardamom
4 green cardamoms
1 tsp coriander seeds
1 large red onion, sliced finely
200g chicken thighs or breast, cut into small chunks
1 tomato chopped
200g Natural Bio Yoghurt
2 pinches of saffron (soaked in hot milk/water for 15 minutes minimum to release colour/fragrance)
1 tbsp rosewater
- In a large saucepan over medium heat, add a mix of 2 tbsp ghee and ¼ cup of vegetable oil. Fry the chicken pieces until brown but not cooked through. Take chicken out but keep the pan with juices to cook the curry.
- In a separate medium saucepan boil water with one of the cinnamon quills and 4 bruised cardamom pods and boil the drained rice until half done.
- In the large saucepan (on medium heat), add ¼ cup of oil and 2 tbsp of ghee and fry the remaining whole garam masalas until they are fragrant but not burnt. Now add onions, brown. Add chopped tomatoes and fry until a bit cooked through and oil rises to the top. Next, add the green masala and cook until the oil rises on top as well. Add chicken and cook until done. Turn heat to low.
- Once the curry is ready, take it off the heat and pour over the half-cooked rice and shove lemon slices and mint leaves here and there, pour the saffron milk and a tbsp of melted ghee and sprinkle the rosewater over the rice.
- Cover the pan with a tight-fitting lid (we used a dough to seal the lid, you could place some foil and then the lid to create a seal). Place on a low heat on stove for 7-10 minutes.
- To serve, give the rice a gentle stir to mix the curry with the rice, careful not to break the rice and dish out into a serving bowl with a sprinkling of coriander and mint leaves. Tuck in with an accompaniment of a cucumber and tomato raita.
Chana daal and black cardamom spiced pullao
Cooking time: 30-45 minutes
2-3 tbsp ghee or oil
1 black cardamom
1 bay leaf
1 tsp black cumin seeds
1 tsp coriander seeds
1 tsp peppercorns
1-inch cinnamon stick
1 large red onion (thinly sliced)
1 tsp each grated Asda Grower’s Selection Ginger and crushed Asda Grower’s Selection Garlic
1 tsp red chilli powder
3 tbsp tomato puree
Salt to taste
6 ounces Suraj chana daal
400 grams basmati rice, washed and soaked, then drained
- Soak the lentils in a bowl of water for at least 15 minutes. Then wash the lentils with a few changes of water and drain. Boil them in fresh salted water until the lentils are tender and cooked well. Put in a strainer to drain any excess water. Set aside.
- In a pot add the ghee or oil, when the oil is heated, add the spices and let them splutter. Then add the onion, ginger and garlic; cook for 3-4 minutes until raw smell goes, stirring constantly. Lightly brown the onions.
- Add the red chilli and salt, and tomato puree. Add the cooked lentils.
- Turn heat low, cover with drained rice, mix. Top with enough water to lightly cover the rice, but not too much to over wet the rice. Cover pan with a lid, cook on low heat for 7-8 minutes or until rice is cooked and all the moisture is gone. Stir and serve immediately with a raita.
Spicy Coconut milk and beef broth, with crispy egg noodles and roasted peanuts
Cooking time: 25-30 minutes
2 tbsp groundnut oil or vegetable oil
2 tbsp red Thai curry paste
1 Asda Grower’s Selection Garlic clove, peeled and finely chopped or crushed
250g stir- fry vegetables, any seasonal
400g quick minute beef steak, cut into strips
2tbsp fish sauce
250g coconut milk
300ml hot vegetable stock
2 tsp sugar
Grated zest of 1 lime
1 lime, in quarters, to garnish
1 pack egg noodles, fried in oil until crispy, for garnish
1 red chilli, finely chopped, to garnish
Half bunch fresh Asda Grower’s Selection Coriander, finely chopped, to garnish
2 tbsp peanuts, dry roasted, crushed, for garnish
½ inch Asda Grower’s Ginger, cut into julienne, for garnish
- Heat the oil in a large non-stick pot (with lid) and cook the beef with the curry paste, and garlic for 1-2 minutes until the strips are golden. Add the stir-fry vegetables and cook for 1-2 minutes.
- Add the coconut milk and stock. Stir gently. Bring to the boil, reduce the heat, cover and cook for 2-3 minutes. Add the fish sauce, sugar and lime zest.
- Divide the broth between four bowls, and top with all the garnishes equally. Serve at once, hot.
T’s & C’s: selected stores, Subject to availability