Sweet Peshwari Rice Recipes

PERFECT SUSHI RICE

Steps:

• Rinse the rice in a strainer or colander until the water runs clear. Combine with water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover and cook for 20 minutes. Rice should be tender and water should be absorbed. Cool until cool enough to handle.
• In a small saucepan, combine the rice vinegar, oil, sugar and salt. Cook over medium heat until the sugar dissolves. Cool, then stir into the cooked rice. When you pour this in to the rice it will seem very wet. Keep stirring and the rice will dry as it cools.

SWEET PESHWARI RICE

Steps:

• Cook the rice in the water with the cloves according to the packet instructions.
• Once cooked, drain the rice thoroughly and carefully take out the cloves.
• In a separate saucepan heat the ghee and the sugar on a low heat so that it caramelizes.
• Add the cinnamon stick, bay leaves, cumin seeds and stir.
• Add the drained rice and some sultanas and chopped almonds and stir thoroughly.
• Cover and cook gently on a low heat for 5-10 mins stirring occasionally to make sure the bottom does not burn.
• Serve hot.

PESHWARI NAAN

Steps:

• Mix flour, baking powder, bicarbonate of soda and salt together in a large bowl.
• Add the milk, yoghurt, water, egg, butter and sugar one at a time and stir until the mixture becomes a smooth dough. Tip dough onto a floured board and need in the almonds and sultanas.
• Divide the dough into 8 balls and place on a floured baking. Press the balls into flat shapes roughly 1cm thick. Leave to rest for 15 minutes.
• Heat a frying pan over medium heat with a tablespoon of clarified butter (you may add more as needed). Cook naans, one at a time, for 1 minute on each side, until golden and puffy.

PESHWARI NAANS

Steps:

• Put 125ml warm water into a bowl and sprinkle over the yeast and 1 tsp of the sugar. Leave for 10-15 mins or until frothy. In a larger bowl put the flour, remaining sugar, ½ tsp salt and baking powder. Mix together then make a well in the centre in which to pour the melted butter, yogurt, nigella seeds and yeast mixture. Stir well, then start to bring the mixture together with your hands. If it's very wet add a spoonful of flour but if it's dry add a splash more warm water. It should be a very soft dough but not so wet that it won't come together into a ball of dough. When you're happy with the consistency, start kneading, first in the bowl then transfer the mixture onto a well floured surface and continue to knead for 10 minutes or until smooth and elastic but still soft. Grease a large bowl with extra melted butter or ghee then shape the dough into a ball and place in the prepared bowl. Cover and leave in a warm place for about 1 hr or until doubled in size.
• For the Peshwari paste, in a food processor, blend the almond flakes, cream, desiccated coconut, sugar and sultanas until they form a thick paste. You may need to adjust the recipe by adding more cream to form the paste if it is too crumbly or more almond flakes if too wet.
• Kneed the peshwari paste into a pliable dough.
• Now take a tennis ball sized ball of the naan dough and make a shallow hole in it with your thumb.
• Place the peshwari paste dough into it and then fold the naan dough around the peshwari paste.
• Heat a large non-stick frying pan over a high heat. Take one of the balls of dough and roll it out to form a teardrop shape that's approximately 21cm long and around 13cm at the widest part. When the pan is very hot, carefully lay the naan bread into it. Let it dry fry and puff up for about 3 mins, then turn over and cook on the other side for another 3-4 mins or until cooked through and charred in patches. Heat oven to its lowest setting and put the cooked naan bread on a baking sheet. Brush with a little melted butter and put it on the baking sheet and cover with foil. Keep warm in the oven and layer up the cooked naans one on top of each other as you make them, brushing each one with melted butter or ghee as you go.