Chinese Food Recipes and Cooking
Asian food need never be a once-a-week-restaurant treat again!
Free mouth watering Asian recipes, easy to follow & cook, Asian cooking is simply rewarding!

Home
Chinese Recipes
Chinese Salad
Tasty Soup
Noodles Delight
Fluffy Rice


Savory Chicken
Succulent Pork
Beef & Lamb
Fresh Fish
Delicious Eggs
Nutritious Tofu
Seafood Platter
Crunchy Vegetables
Assorted Dim Sum
Soothing Chinese Tea
Sauces & Seasoning
Desserts & Appetizers

Glossary of Ingredients
Glossary of Cooking Terms
Kitchen Guide & Tips
Measurement Conversion
Food Articles & Fun Stuff
Cooking Methods


Chinese Restaurants
Learn to Speak Chinese
Asian Cooking Recipes
Chinese Cookbooks
Chinese Kitchen
Chinese Cooking Videos
Malaysian Recipes
Indonesian Recipes
Thai Recipes
Indian Recipes
Japanese Recipes
   
 
New Recipes
+ Crispy Five Spice Spring Roll
+ Deep Fried Taro Paste with Minced Duck Meat
+ Braised Stuffed Whole Cabbage with Abalone and Broccoli
+ Pan Fried Freshwater Prawns in Special Sauce
+ Double-Boiled Spring Chicken Soup with Snow Fungus and Quail Eggs
+ Fried Glutinous Rice with Assorted Waxed Meats
+ Chilled Almond-Flavor Soybean Jelly with Longan
+ Spring Blossom Cold Dish Combination
+ Ginger Curry Mussel Stew
+ Tuna-filled Quinoa Croquette
 
 

Indian Recipe : Kobbari Annamu

Serves : 4

Preparation Time : 30 minutes

Notes : *You might have noticed that in this recipe we have used only 2 cups of basmati rice for four servings while in the other rice recipes we have used 2 1/2 cups for the same four servings. The reason for this is that coconut rice is richer and feels heavier than the other rice dishes. Hence 2 cups will do for 4 servings.

Cuisine : Indian

Ingredients:

  • 2 cups basmati rice
  • 5 tablespoons butter
  • 1 medium coconut
  • Salt, to taste
  • 15 cashew nuts
  • 1 medium onion, finely chopped
  • 3 1/2 cups water
  • 1 stick cinnamon stick (1 inch)
  • 3 cardamom
  • 4 whole clove
  • 1 pinch turmeric

Directions:

  1. Wash basmati rice, drain and keep aside. Meanwhile remove meat from the coconut, cut it into 1-inch cubes, add 3 cups water to it and grind it thoroughly. Filter this mixture and retain the liquid. Keep it aside.
  2. In a deep skillet, heat butter on low. Then add cardamom, cinnamon, turmeric, cloves, cashew nuts. Fry until cashew nuts are pale brown.
  3. Add finely chopped onion and add the basmati rice when onions are brown. Stir for five minutes. Then add salt and coconut milk, which was extracted above and raise the heat to high. *(see notes)
  4. When the liquid starts boiling, lower heat, cover with a lid and simmer. Stir occasionally and simmer till all the liquid is absorbed.
  5. Meanwhile, in a large skillet, heat butter and sugar. When sugar melts and turns brown, add rice and fry for 5 minutes on high heat. Then add water and salt and let it come to a boil.
  6. Lower heat and let it cook until the water content decreases to less than half. Then add milk (in which the saffron is soaking) and simmer on low heat. Simmer until all liquid is absorbed.


Asian Recipes
Indian Recipes
Japanese Recipes
Thai Recipes
Indonesian Recipes
Vietnamese Recipes
Malaysian Recipes
Singaporean Recipes
Cambodian Recipes
Burmese Recipes
Brunei Recipes
Laos Recipes
Phillipines Recipes
Sri Lankan Recipes

GO TO TOP


 

Custom Search
Bookmark and Share
Measurement
Converter
 

Key in value & click anywhere outside the box to convert!

Temperature Converter
°F
°C

Weight Converter
Pounds
Ounces
Grams
*1 KG = 1000 grams.

Liquid Converter
fl.oz.
ml.
cups
*1 liter = 1000 ml.

New Articles
+ How to Make Chili Oil
+ All About Wontons
+ How to Make Chicken Stock
+ All About Wontons
+ How to make chicken broth...
 
 
cheap China products on DHgate.com
Cheap China products on DHgate.com  
 

Home :: Links Exchange :: Contact Us :: Privacy Policy :: Terms of Use :: Sitemap
Asian Recipes

Copyright © 2018 Chinese Food Recipes.com. All Rights Reserved. Your ultimate Chinese food and Asian food recipes site.
Last Modified: 11/27/11.