recipe

INGREDIENTS

Basmati rice (washed) 75g

Whole milk 1 litre

Cardamom pods (lightly crushed) 8

Almonds (slivered) 50g

Sultanas 75g

Caster sugar 2 tbsp.

Pistachios (chopped) handful

Gold leaf to decorate

DIRECTIONS

• Tip the rice into a large saucepan and toast over a low heat for a few minutes.
• Stir in the milk, cardamom and almonds. Bring to a simmer and cook, uncovered, for 40 minutes.
• Stir in the sultanas and simmer for 15–20 minutes, or until the liquid has reduced by half and the mixture has thickened.
• Stir in the sugar, to taste, remove from the heat and allow to cool.
• Pour into a large bowl, cover with cling film and chill in the fridge for 1–2 hours, or overnight. Pick out the cardamom pods.
• Serve in four bowls decorated with crushed pistachios and gold leaf (if using).

Prep time: 2 hours

Cook time: 30 mins to 1 hour

Serves: 4 Courtesy: BBC Food

ONE-PAN ROAST CHICKEN WITH VEGETABLES

Lay chicken thighs on a bed of seasoned potatoes and vegetables for an easy, oven-roasted meal that’s sure to impress your amma...

INGREDIENTS

6 skin-on, bone-in chicken thighs 6

Salt as needed

Black pepper as needed

1/4 cup olive oil ¼ cup

Yukon Gold (baby) potatoes 1 pound

Garlic 10 cloves

Onions 10

Fresh thyme 7 sprigs

Parsnips (peeled and sliced 1-inch thick) 2

Lemon (thinly sliced) 1

DIRECTIONS

• Preheat the oven to 425 degrees F.
• Season the chicken thighs on both sides with 1 teaspoon salt and 1/2 teaspoon pepper.
• Heat the olive oil in a roasting pan on the stovetop over medium-high heat. Add the chicken, skin-side down, and sear until golden brown, 4 to 5 minutes; remove to a plate.
• Add the potatoes, garlic, onions, thyme, parsnips, 1 teaspoon salt and 1/2 teaspoon pepper to the roasting pan; stir. Cook until the vegetables are warmed and coated in oil, 2 minutes.
• Place the chicken, skin-side up, on top of the vegetables. Scatter with the lemon slices and thyme sprigs.
• Roast until the chicken is cooked through and the potatoes are tender, 35 to 40 minutes.

Prep: 30 minutes Cook time: 1 hour 10 minutes Serves: 4-6

Courtesy: Food Network (Recipe by Tia Mowry)