RICE

1. Arabian Pillau with Dahi

1 Kg. mutton or chicken (cut into pieces)
2 tblsp. ghee or butter
1/2 kg. rice (soaked in water)
3 onions (cut finely) )
3 cloves garlic (chop) )
1″ piece ginger (grind) ) fry in 2 tblsp. ghee
2 tblsp. dhanajeera powder )
2 tblsp. red chilly powder )
1 tblsp. curry powder )
1 tblsp. sambhar powder )
1 tblsp. khuskhus )
1 cup dahi or curd
1 tsp. saffron
1 tblsp. salt
10 green chillies
20 green curry leaves
Juice of 4 lemons

Dahi or Curd:

1/2 kg. unsweetened dahi
2 tblsp. chopped corriander leaves
1 tsp. chopped mint leaves
2 tsp. chopped green chillies
Red chilly powder

Parboil mutton or chicken, leaving a good quantity of stock. Fry rice in 2 tblsp. ghee or 10 mins. Fry onions, ginger and garlic and all the bracketed spices for 10 mins. Add dahi and saffron and mix. Add mutton or chicken, salt, green chillies, curry leaves and cook till meat is half done. Add rice and stock. Cook on a slow fire till rice is soft and meat is tender. Do not allow to dry. Serve with dahi.
Dahi: Mix corriander leaves, mint leaves, green chillies and a large pinch of chilly powder to the dahi and serve with pillau.

2. Chinese Fried Rice

2 cups rice
3 1/2 cups cold water
2 tsp. salt
2 tbsp. olive oil
4 eggs (beat well)
1 tbsp. soya sauce

Wash rice thoroughly. Add water and salt and put on the fire to boil till tender. Cook on a very hot fire for 10 mins. and then simmer. Heat olive oil in a pan, pour in eggs and scramble till firm. Gradually mix in the boiled rice and stir thoroughly. Add the soya sauce and mix well so that the rice becomes brown. Serve hot with any chinese food.

3. Chelo Kabab

1/2 kg. mutton (mince)
1 small pod garlic
1, 1″ piece cinnamon
1″ piece ginger
1 tsp. cumin seeds
6 cloves
2 cups long grain rice
Salt to taste
2 tsp. vinegar
6 yolks of eggs
3/4 cup butter

Grind or mash the mince to make into a paste. Grind ginger, garlic, cinnamon cumin and cloves. Add the spices to the minced meat. Add salt and vinegar. Cover and keep for 2 hours. Roll into long kababs or rissoles about 6” long and 1 1/2 ” in diameter. Grill the kababs on an open charcoal fire for about 10 mins. turning frequently. Wash the rice and boil in water. Remove water and whilst rice is very hot add yolks of eggs and very hot melted butter and serve immediately. In Iran the yolk of an egg and 50 gms hot melted butter are served individually to each person to be mixed with the chelo. Each one mixes the egg yollk and butter with the rice. The kababs are placed on the rice just before eating.

4. Autumn Risotto

1 oz. butter
1 onion peeled and chopped
2 rashers streaky bacon chopped
1 green or red pepper sliced
12 oz. long grain rice
¼ tsp. saffron powder or strands
½ ltr chicken stock or water
1 chicken stock cube
8 oz. pork luncheon meat cubed
2 oz. sultanas
1 eating apple cored and sliced
salt and pepper
parsley to garnish

Heat the butter in a large frying pan and cook the onion, bacon and red pepper until tender. Stir in the rice and mix with the onion mixture. Blend the saffron powder with the stock. If using saffron strands infuse in the stock for 30 mins., strain and discard the saffron. Pour the stock into the pan with the rice and vegetables, bring to boil, stir well, cover and cook for 15 mins. Add the luncheon meat, sultanas and apple. Mix well together and leave on low heat for 5-10 mins., until hot. Season to taste. Transfer into serving dish, garnish with parsley and serve.

From Cookery In Colour by Marguerite Patten

5. Prawn and Rice Ring

¼ pint tomato sauce
4 oz. mushrooms sliced
little sherry
1-2 tomtoes chopped
1 pint shelled prawns or shrimps
8 oz. long grain rice
1 oz. butter
1 tsp. lemon juice
lettuce
few pear slices and an orange slice to garnish

Make the sauce and add the mushrooms, sherry, tomatoes and cook gently until tender. Then add most of he shelled prawns. Meanwhile cook the rice; drain, toss in butter and add to the sauce with the lemon juice. Spoon the mixture into a rinsed mould and leave to set. Turn on to a lettuce lined plate and garnish with reserved prawns, sliced pears and a twist of orange.

Tomato Sauce

1 oz. butter
l small onion, chopped
1 carrot, chopped
1 rasher bacon, chopped
8 oz. canned tomatoes or 5 large fresh tomatoes
bay leaf
½ oz. flour
½ pint liquid from can or stock
salt and pepper
good pinch sugar

Heat the butter and toss the onion, carrot and bacon in this; do not brown. Add tomatoes and bay leaf and simmer for a few minutes. Blend the flour with the stock, add to the ingredients and simmer gently for about 30 minutes. Stir from time to time. Rub through a sieve, add seasoning and sugar and reheat.

From Cookery In Colour by Marguerite Patten

6. Shrimp Rice Cups

1 pint water
6 ozs. Long grain rice
1 level tsp. salt
1 small greed pepper
7 oz. can shrimps
6 level tsp. mayonnaise
1 tblsp. lemon juice
seasoning
oil

Choose a pan with a well fitting lid, bring water to boil, add rice and salt, stir. Return to the boil, cover, reduce heat and simmer for about 5 mins. Until rice tender but not oversoft. If you wish to cool rice quickly, turn into a sieve and run under cold water. Remove seeds from pepper, reserve a few thinly cut strips and chop remaining flesh. Drain shrimps. Reserve a few for garnish, chop remainder. Blend mayonnaise with the lemon juice and fold through the rice with green pepper and shrimps. Adjust seasoning. Press into lightly oiled cups or other similar shapes such as dariole moulds or individual patty tins. Invert onto individual plates or a large serving dish and remove containers. Garnish with reserved shrimps and strips of green pepper and if liked add curled slices of lemon and parsley.

From Cookery In Colour by Marguerite Patten

7. Ginger Lamb With Rice

1 lb lamb minced
1 egg beaten
1 tsp. garlic salt
a pinch of pepper
6 oz. ginger biscuit crumbs
1 small can pineapple pieces
1 large green pepper, cut into squares
4-6 tblsps. Tomato sauce or ketchup
2 tblsp. brown sugar
1 tsp. dry mustard
1 tblsp. lemon juice
pinch ground ginger

Combine lamb, egg, garlic, salt, pepper and ginger biscuit crumbs. Mix well, form into small balls. Alternate met balls, pineapple and green pepper on metal skewers. Brush with a mixture of tomato sauce, brown sugar, mustard, lemon juice and ginger. Grill 7-8 minutes on each side, basting occasionally. Serve on a bed of hot long grain rice.
From Cookery In Colour by Marguerite Patten

8. Jambalaya

4 oz. long grain rice
12 oz. can pork luncheon meat or cooked meat finely chopped
2 oz. quick cooking rolled oats
4 tblsp. milk
2 tblsp. tomato ketchup
1tsp. made mustard
fat for frying
few green peas
lettuce to garnish

Cook rice in boiled salted water for 10-15 mins. Until tender. Drain, rinse under cold water and dry off for a short time in a cool oven. Mix luncheon meat with quick cooking oats, milk, tomato ketchup and mustard. Shape into a large patty, cut in cubes, fry quickly in hot fat, drain and cool. Fold the cubes into the rice with the peas. Serve on bed of lettuce.

From Cookery In Colour by Marguerite Patten

9. Turkey Pilaff

2 oz. butter
1 large onion, finely chopped
8 oz. long grain rice
1 pint stock or water
salt and pepper
6 oz. Cold cooked turkey chopped
2 oz. seedless raisins
1 lb. pork sausages
little fat for frying
grilled mushrooms
chopped parsley to garnish

Melt 1 oz. butter and gently fry the onion until soft but not browned. Add rice, stir and fry for several minutes, add stock and seasoning, bring to the boil then cover and cook gently for about 15 minutes; by this time the rice should be just cooked and all the liquid absorbed. Add the turkey, raisins and the remaining butter, stir well and keep hot. While the pilaff is cooking, prick the sausages and fry slowly in little hot fat until cooked, about 15 minutes. Pile the pilaff in the centre of a hot dish, arrange the sausages around it and garnish with grilled mushrooms and chopped parsley. If preferred garnish with fried chopped almonds.

From Cookery In Colour by Marguerite Patten

10. Paella

4 pieces cooked or raw chicken
1 onion
1 clove garlic
2 tblsp. olive oil
2 pints water
2 medium size tomatoes
4 oz. long grain rice
1 chicken stock cube
little saffron, if possible
1 small cooked lobster or can lobster
4 Dublin Bay prawns or 8-10 large prawns
6-8 mussels
few canned pimentos or red peppers
8 oz. frozen peas
asparagus spears, optional
slices of lemon to garnish

Cut up chicken, onion and garlic and fry in the oil until golden. Add half the water and simmer for 15 minutes. Add tomatoes, skinned and diced, rice and remaining water and stock cube. Simmer 5 minutes, stir in saffron. Add the lobster pieces, prawns, mussels, pimentos and peas. Continue cooking until rice has absorbed most of the liquid, 15-20 minutes. Garnish with asparagus spears, if liked and slices of lemon. The above is a true paella. Many of the ingredients can be omitted, but to keep the interest of the dish you MUST mix some shellfish with the chicken.

From Cookery In Colour by Marguerite Patten