'Premium quality always guaranteed'
'Premium quality always guaranteed'

                                         ELMAS RECIPES

Lamb Pilau rice

 

Ingredients

500g of Lamb - Cubed

¼ Onion – Finely chopped

¼ onion – Roughly chopped

2 Cloves garlic – Crushed

2 Cloves of garlic - whole

Cinnamon Bark

Cloves

   Black Cardamons

   Cumin Seeds

   Pinch of Garam masala

   1 cup of Basmati Rice (Elmas Basmati Rice)

   2 cups of water

 

 Method

Place the lamb in a pot

Add enough water to cover the meat

Pop in  the cloves

Add the 1/4  of roughly chopped onion, 2 whole cloves of garlic & 3 Black Cardamoms

Put a teaspoon of cumin seeds

Add salt to taste

Bring to the Boil and then simmer on low heat for 30 minutes (or until meat is nice + tender)

 

In a separate pan add ¼ onion (finally chopped)

Add 2 cloves of crushed garlic

Pop in a tablespoon of olive oil

Add 3 cloves, 3 black cardamoms and 1 small stick of cinnamon bark

Fry under a medium heat until onions turn golden brown

Take out the lamb which has been boiling and add to the mixture

Add a pinch of garam masala

Fry the lamb with the onions and garlic on a gentle heat until lamb is browned

Now add 2 mugs of water (include the water in which the lamb was boiled in) to the lamb and bring to the boil.

When the water is boiling add 1 mug of Elmas basmati rice

Now add 3 generous pinches of cumin seed

Add salt to taste

Cover and simmer over a medium heat until water has all been absorbed

Stir the rice gently & take off the heat

Place a damp dish cloth over the rice and place the lid firmly on the pot (ensuring none of the dish cloth is exposed out of the pot)

Place the pot in a pre-heated oven (120ºC-150ºC) for 20 minutes

Carefully remove the lid and dish cloth using oven gloves

Gently fluff the rice & serve

 

    ~Enjoy~

 

Coconut Cashew Basmati Rice

 

Ingredients

 

  • 3 Tablespoons peanut oil, plus 1 tablespoon for the cashews
  • 1 medium yellow onion, halved and thinly sliced
  • 1 clove garlic, chopped
  • 1 tablespoon grated fresh ginger
  • 2 cups of Elmas basmati rice
  • Salt and freshly ground pepper
  • ¼ cup raw cashews, halved
  • 2 cups unsweetened coconut milk
  • 2 cups water
  • ½ cup thinly sliced green onion
  • ½ cup grated fresh coconut

 

Directions

 

Heat oil in a medium saucepan. Add onion, garlic and ginger and cook until soft. Add the drained rice, salt and pepper and cook for 2-4 minutes.

While the rice is cooking, heat the remaining tablespoon of oil in a small sauté pan over medium heat. Add the cashews and cook until lightly golden brown. Drain on paper towels.

Place coconut milk and water in a medium saucepan and bring to a simmer. Add the hot liquid to the rice and bring to the boil. Reduce the heat, cover and cook for about 15 to 20 minutes. When the rice is cooked, remove from the oven and fold in the green onion, and coconut. Spoon the rice onto a platter and garnish with the toasted cashews.

~Enjoy~

 

Crispy chilli beef with basmati rice

 

 

Ingredients 

  • 350g thin-cut minute steak, very thinly sliced into strips

  • 3 tbsp cornflour

  • 2 tsp Chinese five-spice powder

  • 100ml vegetable oil

  • 1 red pepper, thinly sliced

  • 1 red chilli, thinly sliced

  • 4 spring onions, sliced, green and white parts separated

  • 2 garlic cloves, crushed

  • thumb-sized piece ginger, cut into matchsticks

  • 4 tbsp rice wine vinegar or white wine vinegar

  • 1 tbsp soy sauce

  • 2 tbsp sweet chilli sauce

  • 2 tbsp tomato ketchup

  • Elmas Basmati rice

  • prawn crackers, to serve (optional)

 

Method 

 

Put the beef in a bowl and toss in the corn flour and five-spice. Heat the oil in a wok or large frying pan until hot, then ass the beef and fry until golden and crisp. Scoop out the beef and drain on kitchen paper. Pour away all but 1 tbsp oil.

 

Add the pepper, half the chilli, the white ends of the spring onions, garlic and ginger to the pan. Stir-fry for 3 mins to soften, but don’t let the garlic and ginger burn. Mix the vinegar, soy, chilli sauce and ketchup in a jug with 2 tbsp water, then pour over the veg. Bubble for 2 mins, then add the beef back to the pan and toss well to coat. Serve the beef on Elmas Basmati rice, if you like, scatter on the remaining chilli and the green parts of the spring onions.

 

~Enjoy~

We are located at:


The Mansley Business Centre, Timothy's Bridge Road

Stratford-upon-Avon

CV37 9NQ

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If you have any queries please contact us:

 

01789 614 300

 

admin@elmasfood.co.uk

 

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