If you thought mango can only be associated with all things sweet, take a beat. It’s a staple for cooking up many savoury main course varieties too ...

Friday evenings have this wonderful ability to transport you to different culinary worlds through the magic of aromatic ...

Raise the heat to medium-high and add the chicken to the saute pan, sauteing for 3 to 4 minutes to sear the chicken. Meanwhile, rinse the rice until the water runs clear, then drain well. Add to ...

Place oil in a pot set over medium heat; add onions and cook until golden brown, about 5 minutes. Add jalapeño, garlic, coriander, cumin, peppercorns, bay leaves and ginger-garlic paste; sauté ...

Place the chicken and broccoli on top of the rice. Bring to a boil, lower the heat, and cover the pan. Simmer for 12 to 15 minutes, or until the rice is tender and has absorbed the liquid.

Chicken and rice is a comfort food anywhere you'll find both chicken and rice, which is most places a ... 1 1/2 cups basmati rice. 1 1/2 cups chicken stock. 1 cup water. 1 teaspoon salt.

Note: Adapted from "660 Curries," by Raghavan Iyer. While this version is fairly simple, adding toasted cashews and raisins to the rice would be both traditional and delicious. Although you should ...

Put the basmati rice in a lidded saucepan then cover with 400ml/¾ pint cold water. Add half of the butter, then cover the pan, place it over a high heat and bring just to the boil.

2 eggs, beaten and seasoned with salt and pepper. 6 cups cooked basmati brown rice (1 1/2 cups uncooked) 1 to 2 tablespoons Thai or Vietnamese fish sauce (to taste) ...