Zereshk Polow - Rice with Barberries

When I was a kid word got out that I loved Zereshk Polow. When information as such gets out all of a sudden it seems as though that’s the one dish that people keep on making for you.  As such,  I have had plenty of it in my life time. PLENTY! As an adult I still love it as I love zereshk,  barberries, and also because it is such a simple polow to make.  Of course, let us not forget that I love all things sour and barberries are indeed sour by nature.

There are a couple of different ways to make Zereshk Polow.  Some folks layer the rice with zereshk and steam them together while others simply make a chelow and add the zereshk on top.  Personally, I am a fan of the first method as I think that the polow as a whole  tastes better. With this said the zereshk changes color in the steaming process and goes from a gorgeous bright ruby red color to a dull brownish color.  So at some point I came up with an idea where I hold on to a little bit of the zereshk and sprinkle it on top of the rice when it’s time to serve it.

Ingredients:

• 2 cups rice
• 1 cup zereshk
• 1 tbsp sugar
• 4 tbsp Saffron water
• 2 tbsp butter*
• Advieh
• canola oil
• salt

Method:

1. First cook rice per Cooking Rice for Polow post. In the mean time prep the zereshk.

Pick over the zereshk and remove any steams or stones you may find.  Then soak in water for about 5-10 minutes. I find the best way to do this is by placing the zereshk in a colander and submerging it in a bowl full of water.  Rinse zereshk after soaking.

2. In a skillet melt 1 tablespoon of  butter then add zereshk. Add sugar and give it a nice stir so that the zereshk is coated with butter and sugar. You will see that it will start to plump up!  Add 2 tablespoon saffron water and let the zereshk absorb the liquid for about one minute. Turn off heat.

3. Begin layering rice. Prep tahdig in any method you prefer. This time I used canola oil, water and 1 tablespoon saffron water.

4. Place one layer of rice.

5. Sprinkle about 1/4 tsp of advieh.  Top with some of the zereshk.

6. Repeat layers until the last layer is rice  reserving about 1/4 of a cup of zereshk for later.

7. Create 4-5 holes in the rice with the back of your spatula.

8. Cover and cook on high for 10 minutes.

9. Melt 1 tbsp of butter and mix with 1 tablespoon of Saffron water and 1 tablespoon of water.  Pour all over rice.

10. Place a kitchen towel over the lid of your pot and steam rice on low for one hour.

11. Serve rice in a platter and top with the reserved zereshk.

Generally, Zereshk Polow is served with chicken. You can either add some cooked chicken as you layer the rice or simply serve it on the side. I think that Mitra’s Sunshine Chicken goes really well with this rice. Alternative,

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Morgh Polo (Chicken Rice)

This dish is practically the same as Zeresk Polo ba Morgh (Barberry Rice with Chicken). When I first decided to make it I kept asking myself what is different about this dish compared to Zereshk Polo…but then I realized the main difference is that the chicken is steamed with the rice in Morgh Polo. Though some do this when making Zereshk Polo, its more common to prepare the chicken separately when cooking Zereshk Polo. In other words chicken is the garnish to Zereshk Polo.

Ingredients:

• 500 grams Chicken –you can lesson the amount of chicken if you wish
• 1 small onion - finely chopped up
• 100 grams barberries (zereshk)
• 3-4 cups rice
• 1-2 teaspoon zireh (cumin)
• 1 teaspoon liquid saffron
• oil
• 2-3 tablespoons sugar
• salt/pepper
• turmeric

Method:

1. Rinse the rice and soak it (add salt to the water) for at least 1-2 hours prior to preparing the Morgh Polo.
2. Begin by preparing your chicken. Cut the chicken into smaller pieces. In a pan you want to fry the onions in oil until they begin turning a golden color. Once the onions are turning a golden color add the chicken pieces.  Fry the chicken and add salt, pepper, and turmeric. Add about 1 cup of water to the chicken and cover the pan with a lid and allow the chicken to cook for 30- 40 minutes on medium heat.
3. Once the chicken is prepared set the chicken pieces aside. If you want to keep a bit of the chicken stock to pour onto the rice you may do so at this time.
4. In a large pot bring water to a boil. When the water is boiling add the rice to the pot and allow it to cook until the water comes to a boil again (stove top should be on high temperature). Drain the rice and add a little water and oil to the pot and return it to the stove. Pour half the rice into the pot and then add the chicken pieces and cumin, and cover the chicken/cumin with the remaining rice. Should you like you can add a bit of the chicken stock to the rice at this time. Place a cloth or towel on the lid of the pot and cover the pot. Once the steam begins escaping from the pot you want to turn the temperature down to low and allow the Morgh Polo to cook at least an additional 40 minutes.
5. Clean the zereshk (barberries) and soak for a bit in water then rinse. Approximately 10- 15 minutes before serving the Morgh Polo you want to begin cooking the zereshk. In a pan pour a little bit of oil and add the rinsed zereshk to the pan. Fry the barberries a bit and add a desired amount of sugar to them. Add a little bit of saffron as well. Once the barberries are cooked set them aside and prepare the Morgh Polo.
6. In a serving platter you want to use a large spoon to place half the Morgh Polo on the platter. Then mix another half of the remaining Morgh Polo with most of the zereshk (leave a small amount of the zereshk). Pour the mixed zereshk and Morgh Polo over the rice in the serving platter. Finally, add a bit of liquid saffron to remaining amount of Morgh Polo and mix with the remaining zereshk. Add this to the top of the Morgh Polo in the serving platter (you can decorate it on top of the rice).
7. Serve with torshi, mast-o khiar, mast-o moosir, plain mast (yogurt), sabzi jat, or any other type of desired garnish.

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Lamb Biriyani

Another dish for Rice lovers, Lamb Biriyani, you must seen the chicken biryani recipe in our cook book. but now this recipe is for Lamb Biryani . The guys who do not like chicken very much can try biryani with Lamb . it is really awesome.

Prep Time: 35 minutes

Baking Time: 40 minutes

Ingredient:

• (2 Ib 3 oz)1 kg lamb
• 1 cup basmati rice, washed and soaked in water for 2 hours
• 2 tbsp grated coconut
• ¼ cup cashew nuts
• 1 tbsp chopped mint leaves
• 1 tbsp fresh ginger, thinly sliced
• 4 cloves garlic, finely chopped
• 2 green chilies, sliced
• 1 onion, thinly sliced
• ½ cup yogurt
• 1 tbsp lemon juice
• 2 tsp biriyani masala
• 1 tsp ground coriander
• salt to taste
• leaves from 2 spring coriander
• 2 tbsp butter
• 2 tbsp milk
• cashew nuts, almonds, sultan raisins to decorate

Method:

1. In a liquidizer, blend the coconut, cashews, mint and coriander leaves to make a smooth paste.
2. Stir in the ginger, garlic, green chili, onion, yogurt, lemon juice, biriyani masala, ground coriander and salt.
3. Turn the lamb in this mixture to coat and leave to marinate for about 10 minutes.
4. Put the lamb in a heavy-bottom pan, pour 2 cups boiling water, cover and cook over a low heat for about an hour, or until tender.
5. Meanwhile, drain the rice and put into in 3 cups boiling water for 10 minutes , until half-cooked. Drain.
6. In a large oven proof casserole, heat the butter, then add the meat and rice and mix thoroughly. Cook, covered with foil or lid, in the oven at 150 C/300 F for 10 min.
7. Divide the stuffing into the same number of portions as discs and spoon into the middle of each disc.
8. Sprinkle on the milk and decorate with coriander leaves, cashew, almonds and raisins

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Chicken Sindhi Biryani

Ingredients:

•  1/2 kg mutton
• 1 kg basmati rice (soaked in water for atleast 1/2 an hour)
• 1/2 kg potato (cut into large chunks)
• 1/2 kg tomato (chopped)
• 250 g yogurt
• 1 teaspoon red chili powder
• 4 teaspoons salt
• 3 medium onions
• 2 teaspoons garlic paste (Lehsan)
• 2 teaspoons ginger (Adrak)
• 8 green cardamoms (Chhoti Ilaichi)
• 4 black cardamom pods (Bari Ilaichi)
• 10 cloves (Laung)
• 10 pieces black pepper (Kali Mirch)
• 1 teaspoon cumin seed (Zeera)
• 1 cinnamon stick (Dalchini)
• 2 bay leaves (Tez Patta)
• 250 g oil
• 6 green chilies
• 2 tablespoons coriander leaves (Dhaniya)
• 2 tablespoons mint leaves (Podina)
• 2 pinches yellow food coloring
• 10-15 prunes (Aaloobukharay)
• 3 teaspoons salt
• 3 bay leaves
• 3 cinnamon sticks
• 2 black cardamom pods

Method:

1. Slice the onion and fry it in oil until it is light brown. Take out 1/4 of it and keep aside.
2. Add Garlic (Lehsan), Ginger (Adrak), tomatoes, prunes (Aaloobukharay), salt, chili powder, cloves, cardamoms, Black Pepper, (Kali Mirch), Cumin Seeds (Zeera), and cinnamon to the remaining fried onions.
3. Fry this until the tomatoes are tender and the water is dry.
4. Then add meat, yogurt and water (if desired) and cook on medium heat until the meat is tender and the water has evaporated.
5. On other side boil the potatoes until they’re half cooked.
6. Now, add green chillies, mint, coriander leaves, and the half boiled potatoes to the meat.
7. Simmer for 2, 3 minutes. Your meat curry is done.
8. Boil the rice with salt, bay leaves, cinnamon sticks and black cardamom and drain the water off when the rice is half done.
9. Layer the curry with the rice in a pot in one on one layers. Sprinkle the food color, fried onions, and chopped mint leaves on top of the last layer.
10. Close the lid tightly making sure no steam passes out of the pot and cook on low heat until the rice is done.
11. Gently mix it before serving.
12. Serve with Raita.
13. (source: Evernewrecipes)

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Special Hyderabadi Biryani

This is a traditional biryani recipe in which Chicken marinated with all spices overnight and then cooked with rice.

Occasion: Any		Total servings: 6
Cuisine: Pakistani		Calories:
Effort: Easy		Pre-Prep time:
Best for: All		Preperation time: 15 minutes
How to serve: Hot

Ingredients:

• 2 whole chickens skinned 
• 1 1/2 kilograms rice basmati 
• 500 grams yogurt 
• 1 tablespoon red chili powder 
• As per taste salt 
• 12 teaspoon turmeric 
• 2 teaspoon coriander powder 
• 1 tablespoon garam masala 
• 1 lemons' (large) juice 
• 4 medium onion skinned & thinly sliced 
• 3 tablespoon garlic (crushed) 
• 2 teaspoon ginger (crushed) 
• 10 green chillies 
• 1 cup coriander fresh chopped 
• 1-2 cup mint leaves 
• 1-2 cup oil 
• 6 green chillies chopped 
• 2 tablespoon coriander leaves chopped 
• some saffron soaked in two tbsp water drops kewra 
• few drops of yellow food color

Method:

1. Heat the oil or ghee in a heavy based sauce pan and fry the onions for 810 minutes until light brown. Remove the onions from the oil and reserve 14 onions for later use. 
2. Put the fried onions, garlic, ginger, coriander leaves, mint, green chilies, salt and pepper in a blender or food processor and blend to a paste. Mix this paste with yogurt, garam masala, lemon juice and 2 tbsp. oil. Cut each chicken into eight pieces and then marinate with the yogurt mixture for about 6 hours or overnight in a refrigerator. 
3. Put the rice in a sieve and wash it thoroughly under a running cold tap until the water runs clear. Soak the rice in plenty of water for half an hour. In a large heavy based pan put plenty of water and add 1 stick cinnamon, 6 cloves, 5 big cardamoms, 8 small cardamoms, 2 bay leaves and salt. Bring it to a rapid boil and add the washed rice. When the rice are 14 cooked, drain and keep aside. 
4. In a large pan place 1-2 cup of oil at the bottom of a large heavy based pan then place the chicken and all the marinade. Cover the meat with the rice and level it with a spatula. Sprinkle reserved fried onions, chopped coriander, green chilies and saffron on the top of the rice. Mix the food color with a little water and sprinkle over the rice. 
5. Cover with a tight fitting lid or cover with a large piece of thick aluminum foil and then place the lid. Cook for 15 minutes on medium heat then reduce the heat to a very low and cook for further 20 to 25 minutes, until the rice and meat are tender. 
6. Once the dish is cooked, leave it covered for a few minutes. Then remove the lid, fluff up the rice with a fork. 
7. Serve with Raita and Baingan Ka Raita. 

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