8 Mind blowing Rice Recipes for your next Party.

foreign [Music] hello there so today we're making rice and lentils together one pot dish inspired by Mediterranean mujatara you'll love it let's start by washing our hands for this recipe you need equal parts lentils and rice I have two and a half cups brown and green lentils same amount jasmine rice or any long grain rice you have on hand will work one large onion half a teaspoon of vegetable bouillon quarter teaspoon of cumin salt to taste one small stick of cinnamon curry powder fenugreek and some oil so I have the water above the rice about two inches all right this is all the water we're going to be using to cook the entire dish including the rice [Music] parboil the lentils for about 15 minutes Next Step we're frying our thinly sliced onion to caramelize and crunchy our oil of choice is cooking olive oil and you may use any other cooking oil you have on hand vegetable oil or any other kind even avocado oil will be great for this recipe and feel free to fry your onions in badges if you're not using a lot of oil to do the frying remember our initial goal is to fry these onions so crunchy crispy and caramelized overcrowding the oil will defeat that purpose and we have been boiling the lentils for 15 minutes and they are now Al Dente so their texture is just right they're not near that stage where they are almost about to become mushy and that's exactly how you want them our onions look great let's take them out of the oil before they burn place your onions on a paper towel lime tray or plate so they can stay crunchy foreign the rice with the lentils and we want to do the very important step of washing the rice until the water we're washing the rice with becomes clear now it's time to end the bouillon followed by the rice it's best practice to hold off on seasoning with your salt until the lentils are par boiled this way the tenderization process of the lentils do not become delayed releasing its flavor and the last batch of our onions are done frying now we're going to store some of the oil we fried the onions with for later use because at this stage of the cooking we only need a fraction of the oil to continue to amplify the flavor and fragrance of your spices toast them first in the oil the fenugreek cumin and the curry you may also finely mince the garlic and the toasting should take under 30 seconds not exceeding friends otherwise everything will burn and become bitter quick swirl is heated up take it off of the Heat and pour into the rice and lentils the rice and lentils have been cooking for 5 minutes with the lid of the pot off and on medium heat following the addition of the rice now stir properly until all the components in the pot are distributed evenly then turn the heat down to low my heat level goes up to 10 like in most traditional stoves alright so I turn it down to two place the lid on cook for 30 minutes undisturbed and now here's what we have notice the fluffiness in this pot fluffy and yet very tender and you'll see what I mean fluffy is the only way you must enjoy your rice and lentils your mujada continue fluffing it up with a fork while looking for the cinnamon stick and there it is remove that because we don't need it anymore thank you cinnamon have a great rest of your life now let's add the fried onions which is everything in this recipe you really just cannot overdo it with the fried onions friends it is the star of the show Friends yes now you want to fold your crisply fried onions into the rice and lentils continue to add some more until you are satisfied friends and you'll see when you replicate this recipe that the fried and caramelized onions are such a brilliant addition friends you'll enjoy it so much time to serve our mujara our rice and lentils are ready and notice again how it pours with so much ease because it is cooked fluffly now we want to just garnish with a little sprinkle of some fresh flat leaf parsley or cilantro or any herb you like to garnish with that will be fine we want our serving platter to look presentable and absolutely gorgeous and that is exactly what I'm talking about looks mouth-watering and you want to dig in on this day I served my husband a whole red snapper fish fried some lime for the fish a green chili sauce and also a fresh salad made with carrots cucumber avocado onions and a light vinaigrette this dish went down so well friends you see how fluffy the rice is yes it's fluffy now let me show you how tender it is by balling it up into a fist friends I hope you all Inspire to try this beautiful recipe I thank you for joining me today I thank you also for your love and support of this channel make it a great day [Music] thank you let's begin with watching which is Ghanaian rice and beans you need a few ingredients for this recipe beginning with two cups of black eye beans or Black Eyed Peas which you will need to soak for at least two hours to soften them to make cooking quicker then you'll wash them thoroughly and add a liter of water and incorporate your sorghum leaves that just went in sorghum leaves are available on Amazon.com or any Ghanaian or African grocery store close by you the Sorghum leaves are loaded with antioxidants because of that deep burgundy color you cook for about 10 minutes and incorporate your bicarbonate of soda half a teaspoon of that and you notice it immediately begins to form up and it does two things for you it imparts this deep meaty flavor to the dish ultimately which is absolutely delicious you will love it and it also helps with extract most of the pigment from the watch Elise so now we've been cooking 20 minutes the beans are nice and Al Dente soft but not too soft it's time to add your salt perfect time you don't want to add your salt too early on in the cooking because it will make the beans seize up and take longer to cook go in and remove your leaves and also add some cold pressed coconut oil I will typically use coconut milk didn't have any on hand today all I really want is that coconut flavor and the oil works just as well I also rinsed the leaves I removed with about half a cup of water and Incorporated it that wasn't captured in this video I just added my rice it's three cups of jasmine rice which I've washed thoroughly until the water turns clear Stir It Up and cover the pot and let it cook for 15 minutes on medium Heat and you go back in you'll notice that the rice is still crunchy it's not cooked yet and it's very moist you still have a lot of moisture in there so Stir It Up take the bottom to the top and vice versa cover it back up and let it continue to cook this time on the lowest heat setting for 15 more minutes and voila the watche is done cooking I go back in and stir it together and I place the lid back on just to keep the steam in so it's nice and warm for serving and you're going to serve this with your watches stew which is cooked in a tomato and onion base very rich stew made with different Meats such as beef lamb goat you always want your egg in there as well as some fried fish it's very delicious you also want your toe your Talia which is noodles your Gary photo all of these recipes are available on this channel and they are linked below for your convenience there you have it the quintessential Ghanaian party rice dish that will make your guests absolutely grateful there's your Talia I have my salad with my avocado to make this dish nice and balanced and I have my watches too I took my eggs some fish and then I also have the shital which is so deep in flavor oh my gosh this is perfect try it and you'll love it we're making beef Biryani using beef short ribs it's going to be so delectable friends let's start foreign part of Biryani is lots of caramelized onions so let's caramelize these thinly sliced red onions and it is imperative that you slice the onions really thinly so they can fry sooner and the oil I'm using is avocado oil because it can take on high Heats without becoming toxic you can also use vegetable oil for this now you fry until they become golden brown and take them out and then proceed to fry the next batch it is a good idea to fry them in batches now when you take them out you want to place it in a bowl or a sheet pan that is lined with a paper towel in order to absorb the excess oil that will help those onions to also become crispy as the air dry which is exactly what we're going for Perfect all done next thing is to prep our short rib now what I'm going to do is sprinkle a generous amount of equal parts salt and crushed black pepper onto it foreign to Pat your salt and pepper into each short rib making sure it's coating all the sides because the next thing we're going to do is sear these meat pieces now I'm going to drizzle some of this oil we fry the onions in to sear the beef just a shallow film of it will go a long way and leave a reasonable amount of space in between each short rib practice social distancing otherwise you're going to end up developing moisture we don't want that when searing you needs to lock in those juices the last thing you want to do is to place them too close to each other because when that happens it means you have overcrowded the pot it will start releasing those juices you're trying to lock in so you don't want to defeat the purpose of searing in the first place searing also improves the overall taste in the end so it's one of those win-win situations that I always aim for now you want to stir it three to four minutes on each side or until you see a lovely golden brown color form and also a crust that is hard to break into and that crust is that seal that locks in those beautiful juices that is a perfect cut and then we also adds searing must occur on a medium high heat you cannot just use regular medium heat or low heat it won't work those juices will run out what we're going to do is to prepare the sauce because it's a two component dish it's a rice dish and a meat sauce so in the same pot we seared our beef I have these thinly sliced onions I'm going to throw in foreign and I'm going to be introducing my homemade chicken bouillon you can use the store-bought beef will be preferable throw that in there and you know what's also good in here is a fresh chili flavored cake I use Serrano chilies which I finely minced and that just went in here is my homemade curry powder which has turmeric ginger cumin coriander seeds fennel seeds which are all part of those warm spices you must have in your Biryani I also have a pinch of nutmeg we're going to stir all of this in you also need about a quarter teaspoon of crushed black pepper now at this point I'm going to also add some garlic paste followed by Ginger paste some paprika now you're going to stir and also add some freshly chopped tomatoes [Music] we also need the juice of half a lemon or lime squeeze that in there a Sprinkle of fresh coriander leaves also known as cilantro add in [Music] I have one stick of cinnamon two bay leaves two starness and I also have eight green cardamom pots so we are cooking on medium Heat by the way I'm going to add this plain yogurt you want that in there that's going to help create a velvety feel in your mouth it will also help to break the meat down further and make a nice juicy and melt in your mouth there that in now introduce your meat pieces and this time around they can get friendly with each other they can touch each other no problem no social distancing required here because at this point what we're going to do is brace which is gentle cooking and moisten heat over a prolonged period of time which will cause the meat to be tender and melt in your mouth ah just a little bit of water to thin the salsa and the water also becomes your braising liquid and a splash or two is sufficient you don't want your sauce to be too thin like soup and your braising liquid could very well be a broth such as chicken beef or vegetable broth however this pot is already overloaded with a ton of very good flavors so I can safely say water is perfect for this now I also caramelize some onions in the beginning I'm just going to throw a handful of it in here because it will bring a death of flavor we would love I've been appreciate in here submerge your onions and cover the pot to cook gently on low heat for the next 40 minutes the rice of choice for any Biryani dish is Basmati and you want to get the best quality basmati rice you can get your hands on friends we have come to the point where we need to cook our rice for our Biryani dish and for that we will need some water that has come to a boil and we need to season it generously with some salt now this amount of water is about three times the regular amount you would need to cook rice or steam it into a fluffy State what we're doing today though is we're par boiling the rice so you would need more water than usual now here are some of the oil fry The Onion onion just a little bit to flavor the rice up foreign yes beautiful people you can throw flavor even as par boiling your rice you sure can your system right I'm just showed you how there are so many other flavors you can add but you know the sauce is already extremely flavorful so what you're looking for by the way is your rice grains as you parboil them on high heat and all this water that's seasoned well is the rice grains you want them to have a translucency on the coating of them all right so the core is going to be opaque and you'd confirm this by taking one rice grain and breaking it open and once you've confirmed it you're going to drain it immediately and set it aside the sauce has been cooking or braising for 45 minutes so it's perfect the meat is tender almost falling off of the bone and here I have some saffron going into some hot water to Steep and you see how it immediately releases its yellow color so this is going to be our natural way of arriving at that two-tone signature Biryani color so some of the rice greens will be Pure White and then some of them will be yellow now saffron is a spice that comes from the flower of crocus sativus and it has a floral fragrance to it so that's really lovely I have poured the rice onto the beef sauce and also drizzled on the saffron juice now I'm adding the fried crispy fried onions next you want to trap some of the steam but you want to use a barrier that is breathable lint less paper towels work perfectly or a clean kitchen towel will work as well the reason why you need it to be breathable is so that the rice becomes this fluffy all right they don't stick to each other at all and they just kind of fall off the fork with much ease and at this point that opaque core is also cooked perfectly through here is your Biryani being served party style just like in West Africa you will not go to a really lit party and not find your jollof rice well same applies to most East African countries I know for sure Tanzania and Kenya the ones I'm actually referencing here Biryani is representing if that party is going to be lit all right just like so and I sprinkle on some fresh cilantro or coriander leaves chopped and then I also sprinkle some of those crispy fried onions and you can by the way substitute the saffron with a potent carrot juice or turmeric steeped in some hot water and I left some ingredients substitute details in the description box oh my goodness gracious friends another beef recipe done and done oh it's so good you have to give this a shot I gotta go join my family no wonder they couldn't wait it is so delicious friends give it a shot it is tough time make it a great day and have fun especially in that kitchen foreign [Music] I hope you all are having a fantastic day and being kind and loving to each other out there we need that a lot especially nowadays on the menu today is everything which is the national Senegalese dish which is West African and it's translated as red rice with fish we're always saying satisfying oh it is so delicious it's to live for I cannot wait to go over the ingredients with you so let's wash our hands so we can start so beautiful people to bring your bold flavors to let the flavors shine and Pop and to maximize them you want to use the freshest of ingredients I've gathered everything I need and cleaned them so they're ready to be prepped I have four large onions and I'm using white so you can use whatever kind of onions you have I also have some habanero chilies for that chili flavor and the heat but I'm toning the heat down with sweet peppers have some Tomatoes eggplants from quanchawa's garden love you sister love you and I appreciate you I also have some scallions some parsley carrots red bell peppers ginger garlic and of course I have the secret ingredient which is cured king mackerel and Ghana we call this momoni in the akan language or lunch La in the language I also have my fish my favorite fish is grouper and that's what I'm using today but you can use any kind of fish which holds itself together when it's fried and it's delicious so halibut is one you can substitute with red snapper Pompano Whiting Croaker even tilapia just make sure it's not filleted because filet fish is going to fall apart in this recipe also make sure it's not oily kind of fish such as mackerel that won't work here we also need cassava or yoka yes I know we'll talk about that pretty soon another ingredient needed is squash and yams or sweet potatoes now this is the rice of choice used in the original version it has to be broken rice I'm using broken jasmine rice because Jasmine rice is fragrant it's perfumed it cooks really fluffy almost like couscous texture it's beautiful family is to prepare them fresh green relish that's going to be stuck into our fish before we fry it for that we're going to need one onion which you just need to chop up into a rough chop because it's going to go into the food processor with the rest of the ingredients and be crushed into a chunky texture all right now the next ingredient is our scallions all right which is green onions do the same thing with them no fancy shapes here just cut them up these are my sweet green long Peppers all right so they don't have any heat just the sweetness and the chili Flavor now I also have another kind so this is just another kind I found I love the colors so I'm adding it all right it's just sweet bell peppers they're miniature bell peppers these are the Habaneros which bring the chili flavor including the Heat and for sure use less Habaneros if you're bothered by the Heat or you can even omit them you'll still get the chili flavor from the peppers we used I've added the garlic and now I'm cutting up my Ginger which I have peeled now this is my fennel seeds which you can substitute with aniseed or you can even use star anise as well and I have my homemade all-purpose seasoning which has salt in it and I also have some sweetness to really bring the Umami to the Forefront then I also have some salt and of course the amount you use is per your own taste or your own preference all right I always you have to have my black pepper which I have freshly crushed I find that crushing your black peppercorns just prior to use helps to maximize its flavors and I'm also adding some parsley including its stems always use the stems of your parsley most of the flavor is stored there this is the curled leaf parsley but you can use the flat leaf The Parsley is not optional you have to have parsley in your green relish for cooking your fish even in the original recipe so what we're going to do now is just crush it up into a chunky texture and you can also use your mortar and pestle for this or you can even use your mokajete so if you speak Spanish you know what mokajetes is Spanish morte and pesto made from Stone and it works well I've seen meat use many times you relish and let it sit for a little while to take on all those flavors all right just soak them all in to do that I'm going to need some pockets using a fillet knife a very sharp fillet knife and be careful with this all right I'm just going to go in at a 180 degree angle parallel to the Bone and just make my incision that way all right and for your steak cut pieces the fish just make small incisions that way about half an inch is what I needed to do because these fish are cut into very thick thick Cuts all right so depending on the size of fish you have all right so just use your discretion there and stuff your fish up look at this pocket you know this fish is going to be deliciously cooked to the Bone it's going to be just perfect now stuff as much as you can of the relish into the fish pockets and with this little incisions you made in the state cut you're going to use your index finger to kind of open it up all right so you have it more like a hole than incision and stuff it that way this relish is fragrant it's delicious it was seasoned well all the ingredients are working well with your flavors there is no Discord here 's nerdy for about maybe 30 minutes the rest of the relish will be incorporated into the rice dish so we'll set that aside as well Next Step friends while our fish is marinating I will need to prepare a quick tomato sauce I have six Roma tomatoes which are very ripened and two red bell peppers for sweetness I just cut them up into two just make them into halves like that and throw them into the pot I'm going to be cooking it in and for the red bell pepper I just remove the seeds all right so I cut around the seeds so they fit into the pot and throw the seeds away and it's going to bring us that kneaded sweetness all right this dish is going to be very rich in the end so you want those bright flavors those bright notes to help really kind of tone down the richness a little bit so set it on the stove with medium heat cover it up and let it cook for about five minutes and then you'll see that some juices will be released go back and remove the lid and let it continue to cook on low heat for the next 20 minutes or so it is now time to fry the fish all right friends and family our fish have been marinating for about 30 minutes our tomatoes and red bell peppers are still reducing on the stove and we've prepped all of our fresh produce so we are ready to now fry our fish one thing we didn't do when we marinated the fish is actually season the fish all right we seasoned the marinade or the relish but not the fish it is important that you season the fish before you fry it all right now this is avocado oil and it's healthy for frying we're going to be shallow frying this fish and I'm going to be needing a substantial amount of oil to do that so shallow frying is somewhere between pan frying and deep frying so somewhere in the middle there all right so what I'm doing right now is heating up my oil and I'm also seasoning the actual fish you want to season out your fish just before it goes into your hot oil if you season it while you're marinating it it's going to pull out a lot of moisture which we don't want the fish to lose its moisture we want it to be juicy when it's done cooking so just season it before you go in I'm using just salt and some of my homemade all-purpose seasoning and I'm going to flip the fish pieces and then season the other side as well and you want to Pat the seasoning in to the the Flesh of the fish all right now it is time to fry the oil is on medium heat and it's well heated so there goes the first fish piece so you see that the fish is not all the way immersed that shallow frying okay if it's completely immersed then we're doing deep frying you really don't want to do deep frying for this kind of fish because it can dry out to fish we want it to remain juicy and have moisture delicious moisture inside the actual flesh of the fish so at some point you will need to go in and flip the fish and look at that color and that relish is peeking through slightly there oh that Relish in this fish what a genius idea this recipe is a must try you have to try this recipe get your favorite fish and throw it down it's gonna be so good you're gonna fall in love now our tomatoes and bell peppers have reduced it took about 25 minutes to do that so that's ready to go off turn the heat off and it's just going to cool down my next step is to blend it up and checking on the fish both sides are cooked we have caramelize it perfectly so we're just going to remove the fish pieces and cook the next batch and then we'll be done and move on to the next step now this oil here is very well flavored with the fish flavor and the relish as well as all the seasonings on it so we are going to use the same oil in cooking up our stew all right to make the red rice or the actual table so this oil is going to be reserved for that purpose you don't want to use a different kind of oil now to do that I'm going to strain it because a lot of the relish that fell out of the pockets have kind of burned and we don't need that in here so just take those out and discard them and then use the oil for the actual cooking now we're blending up our bread bell pepper and the tomatoes into our tomato sauce that is the thickness I am going for is reduced perfectly now the rest of the three onions I just slice them up into very thin slices and that goes into the oil and we're going to cook this up so stir it in to combine it with the oil we're cooking on medium heat I have added my curry powder my black pepper and the rest of my homemade all-purpose seasoning which you can substitute with your bouillons if you absolutely need that Umami taste in this dish all right really wants those flavors to be in your face so you need your Booyah or your all-purpose seasoning okay so stir that in you're going to cook this for about 10 minutes until the oil the onions begin to caramelize and then we're going to introduce Our tomato paste I have one and a half cup of tomato paste that goes in here and the tomato paste came out of a can so we need to cook the canned flavor out I always say that and not only is the canned flavor going to be cooked out but it's sweetness as well as its color is going to be fortified it's going to become enriched okay so you're going to cook that for the next 10 to 15 minutes stirring periodically until the color goes from dark red to almost like a burgundy color and then you're going to add the rest of your relish all of that goes in here and there is a lot of moisture in the relish because we use fresh produce so some of that moisture is going to start lifting off all of the caramelized the bits of ingredients that are sticking to the bottom of the pot and that's called the glazing so now I add the cured fish and that is really going to bring the fish flavor in this dish to the Forefront like I stated before now I also add the tomato sauce now this is already cooked so we don't need to cook it too much just Stir It Up to incorporate it evenly and continue to deglaze as you do that and then now we're going to also add some water you cook it for maybe about five minutes after you add the tomato sauce and then add a liter and a half of water which will in actuality complete the deglazing okay off the pot all those delicious bits on the bottom will be deglazed with the water as well it will complete it for us now we did use a lot of oil in frying up our ingredients why because that's going to complete that task a lot sooner than later we needed to caramelize our ingredients because as I always say caramelization of these fresh ingredients is equal to loads and loads and loads of flavor so we did that but now we need to just go in and skim the oil this is avocado oil is a healthy oil so save it so all right on your fridge you can make some more tea ingredient later or you can use it to make jollof rice or whatever stew you have in mind now we're going to prep the rest of our ingredients so beginning with the cassava you want to whack it with your knife being careful to not cut yourself that skin comes right off using your knife to manipulate it off once you've made that made that incision now there is a thin layer of film that covers the actual flesh of the cassava and for some reason that kind of prevents it from absorbing moisture or flavor we were taught back in Ghana to prep our cassava this way once you've peeled it you want to use your knife either the blunt or the shop inside to scrape that film off and there is also a core it's Woody and it's inedible so that also needs to come out so you remove that you scrape it up really good so this is more absorbent when it's put into the stew I know this is not a very traditional way of cooking up rice like this background from in Ghana we don't put cassava in a rice dish like this we would call this dish jollof rice but I tell you what I was skeptical also but when I first tried I felt right knee deep in love it is amazing what this cassava is going to do there's going to become an exchange of flavors in the sauce you'll see let me just talk talking about that for now so I've prepped my cassava as well as my yum and which is the same as sweet potatoes my carrots have been peeled and cut up into big chunks I've just added my okra as well this is my obagen as well as my sweet peppers and I just kind of trimmed the head off because I don't want to really open it up it's going to cook too soggy and I don't want that I want the shape to be retained because it's also um perfect for garnishing later on and you'll see what I mean so all of our ingredients are not prepped okay squash is cut up into big chunks and you do not want to cut up your ingredients into small chunks because it'll be harder to retrieve so the first ingredients that go in are those ones that uh take longer to cook so your carrots your yam your Yucca or cassava those go in first we still have our pot of medium heat and then you add your delicate produce which will be your peppers and your obagen or eggplant as well as your cabbage now you notice that the eggplant I didn't cut up just yet because I don't want it to oxidize okay so I cut them up and throw them right away into the pot of stew okay and you'll want them to be immersed so once you put them in there you know get them immersed so they can start absorbing flavor so here's our okra and okra is also like one of those ingredients you'll be like what okra in a rice dish like this believe me it absorbs all those flavors and it cooks really crunchy and when you bite into it oh wow the juices that fill your mouth is to live for as I stated earlier it's great so now I've cut up my uh aubergine or eggplant put that in there as well immersion and now the fish goes in there we are loading all these ingredients into the pot so now the pot is really full I cover it up leave it to cook on medium heat for the next 10 minutes then I go back and retrieve the fish fish is already cooked we just wanted that exchange of flavors okay so the fish has sort of left its flavor in the pot of stew and then in exchange take on the flavors of that beautiful sauce okay now we've taken the fish out and to keep the fish warm while we wait for the finale you want to cover it up with a lid or foil and you can set it in your oven to keep it warm okay so now after about 15 minutes you go back and retrieve the most delicate fresh produce that you added to the pot which would be your peppers your cabbage the aubergine or eggplant should have been cooked by now the okra and followed by the the more the hard the harder ones okay which would be your carrots and your Yucca as well as your yams or sweet potatoes you want them to be fork tender before you remove them so that's important take a little bit of the stew and just kind of drizzle it onto the fresh produce that's cooked but still has some texture to it and cover it up and also set that in your oven do not turn your oven on you just wanted them to stay warm now the rice has been washed the water turned really nice and clear and now we're adding it to the pot of stew now just take another moment and think about how flavorful this stew has become now all those big chunks of vegetables we put in there we all know that vegetables have a lot of flavor that's how we make broths right we have our carrots our celeries and peppers those all have lots of flavor they are like Flavor enhancers you cannot make broth from a meat without adding fresh produce to it is the fresh produce that really makes the flavor of the meat stand out so just imagine what has just happened so yeah you add your rice I'm just so passionate about this stare it in to combine cover the pot and let it cook for 20 minutes and at that time the all the moisture would have been on most of the moisture would have been evaporated or absorbed into the rice and then go in and stir you want to stare because this is a big pot of rice so stir it to turn the bottom to the top and vice versa cover it back up and trap the steam with your foil or parchment paper in the lid continue to cook now on lowest setting of heat okay for the next 25 to 30 minutes and when you open it back up oh my gosh yes the rice is Fluffy it is done cooking and we are ready to serve this masterpiece so our Picasso is done we're done painting this beautiful picture okay so now let's serve okay we're done we're just putting finishing touches by way of garnishing so where we've dished most of the rice onto this platter we're going to now add the fish to it this is how it's served and most times family members loved ones will join together at the table and eat with your hands okay picking up each deliciousness on this platter lay your fish and all your ingredients here as though you are making those final uh important Strokes to finish painting your Picasso yes Wendell B Smith who is one of our YouTube family members stated that he does not need smell-o-vision all he needs is his imaginal happened yes so please y'all do what what fee or Wendell V Smith will do imagine and it'll happen yes look at that right there what a masterpiece perfection hello there beautiful people welcome to Nana best kitchen friends I am excited absolutely thrilled to present my spicy Rich beautiful beef fried rice perfect for your parties it packs a punch of flavor a ton of crunch and color it is also loaded with a variety of nourishing satisfying ingredients let's Jump Right In friends so this is part of our beef Series today I am using beef brisket and I have trimmed a lot of that fat off I'm also cutting them into long strips along the Grain and then turn right around and cut them against the grain into very small bite-sized pieces we are essentially dicing the meat then I transfer the meat into the pot and then I start layering my flavors beginning with some onion paste followed by some chopped Thai chilies and also I have my garlic paste my Ginger paste and it is time to season so here comes some crushed black pepper and some salt you want to season generously so that this Meats flavor will really stand out I also added some of my homemade all-purpose seasoning very very similar to your chicken bouillon so you can use that and I've also added a pinch of curry powder which is a One-Stop shop for all the warm inviting spices you would want in your Savory dishes fennel seed cumin coriander seed turmeric ginger powder just name it all in there so all right so it's on the silver medium Heats and I've covered it and I'm going to let it cook for the next 10 minutes and 10 minutes later some juices have been released from the meat it is starting to tenderize it has absorbed all of those flavors we layered onto it now we need to let it tenderize even further so we're going to need to Stir It Up and add a splash of water that will go a long way to help this meat to tenderize so cover it back up and allow it to cook still on medium heat for the next 20 to 25 minutes we are cooking beef brisket so we need to give it time and patience to tenderize so that when we eat it we actually enjoy the juiciness of it Not only would it be tender enough but it will also have a slight chew to it which is enjoyable now that it's cooked we're going to separate the meat pieces from that flavorful broth we're also going to strain that flavorful broth and not because this is a mandatory step but just it's a matter of preference I prefer to do this so that my rice which is going to cook in this broth can cook without all of that I would like to call it meat residue and the meat residue will not be discarded it will be reintroduced and I think you'll enjoy the way we reintroduce it so keep on watching so in this pan in which I'm going to cook the rice I have poured in some oil this is avocado oil I have added just about a handful of onions red onions chopped as well as some Thai chilies then I also add my all-purpose seasoning some curry powder garlic that has been minced and also some salt stir all that in and cook for about in minutes and the aroma should be popping right now what's your rice friends I'm using basmati rice today long slender Elegance grains of rice I've washed until the water was completely clear pour that into your pan and toast it until the rice is dry from the moisture you washed it with all right now that is also going to ensure that it Cooks beautifully fluffy now you're going to add the beef broth follow up with some water we're going to need to cook this rice like it's been fried before we even fry it and we're going to need the moisture to cook the rice because the moisture is what's going to help build the steam that will essentially cook this rice fluffy you're going to stir everything together to combine and then you're going to cover it with a kitchen towel or a paper towel that's lindless and the lid and turn the heat down to the lowest setting and cook for the next 15 minutes go back and retrieve their chilies because they have released their fragrance you only need the fragrance and that's why I left the heads on we don't really need much of the heat in the rice so remove those stir the rice and it should be about 50 cooked right now cover it back up again with the paper towel as well as the lid and continue to cook on low heat for the next 20 to 25 minutes undisturbed and your rice should be fluffyly cooked see how I'm able to move it around with just the fork and it just moves so easily and elegantly like it's not being forced to move it's just moving with you know a feathery touch yes that's what we want now we're going to cook our fried rice but prior to that I need to trim off my corn this is sweet corn from the cob all right and the best way to do this is by placing a small bowl in a bigger bowl and putting the cob onto the smaller bowl and trimming it all right off into the bigger bowl so you don't make much of a mess with corn kernels running all over the place who's gonna clean that mess up not I no so I have in my Wok some oil I've heated it up and now I have added my beef pieces and this time around we're actually cooking on medium high heat so I cook it until the meat starts to Brown and then I'm going to add some Maggi sauce to this now this is homemade Maggie sauce with dawadawa and you may substitute with store-bought muggy sauce even soy sauce as well as some fish sauce will go a long way to introduce Umami here and I like to add my Maggie sauce later on when I'm actually Browning the meats because it creates this very lovely enjoyable coating around the meats it gives it a nice color too and because I've chosen to cook the beef fried rice this way this time that's why I added it when it's Browning now this is the meat debris that has gone into this flavorful oil I'm going to cook that until it's toasty and dry and then I'll proceed to add my Ginger my garlic all finely minced I've turned the heat down to the medium setting now so I don't burn any of these ingredients because I do not want to develop a better taste I've also added some all-purpose seasoning which is very similar to your bouillons so you can use chicken bouillon or vegetable bouillon here or even beef bouillon I've also added My Thai chilies which I chopped up because this is essentially a spicy Rich beef fried rice follow up with my chopped onions so I am cooking these ingredients as I add them about 15 to 30 seconds increments okay now still on medium heat we haven't cranked the heat up yet I add my sweet corn now that is raw so we need to cook it but we don't want it to release moisture we want to just cook it through and let it retain its crunch its sweetness and its freshness so at this point I have kicked my heat bath up to the highest setting we're going to cook on high heat going forward friends and when I add the sweet corn I cook for a minute and add my carrots I cook for another minute after adding the carrots so the sweet corn will bring the sweetness clearly as well as the carrots we'll bring some more sweetness and some color as well as carotene which is great for your eyesight and for that glow on your skin now we also added some black beans it's an optional ingredient but I really love it in here I've also just added some red bell peppers for that sweetness and that pop of color and crunch now that I only cook an extra 30 seconds after I add it and then of course I taste because at this point we've added so many ingredients and we want to make sure that we have not diluted or compromised the amount of seasoning we'll have in there and when I tasted it it was just perfect because my all-purpose seasoning does have salt in it all right now if you taste yours and you need to add more seasoning please don't hesitate to do it because the last thing you want to do is eat anything that's Bland no fun all right so that's good to go now I am adding some of the rice at first I actually splitted the vegetables in two and I'm doing the same with that browned beef because we're cooking the fried rice in two batches as my Wok cannot accommodate all of the fried rice I'm cooking today now after adding the rice and the browned beef since both of those are cooked to Perfection we only cook an extra two minutes then I follow up with some crunch some freshness and also some green with some scallions or green onions which I have chopped now after I add that I turn the heat off and I serve okay I transfer the first batch into my serving platter and do the same with the second and final batch do you love these colors or what I love them the Crunch and freshness from these vegetables the color alone they are giving me life vegetables are good for you and they are also so so kind to you you just have to treat them well give them a good treat man and they'll be even kinder to your friends look at the color the crunch perfect I did have to add a little more rice because the rice to vegetable and meat ratio was kind of off on the second batch so just eyeball it add your scallions and voila it is time to dig in and tear it up it is tough time friends and family thank laughs [Music] hello there my beautiful YouTube family and friends I hope you all doing well and having a fantastic day today we are making jollof rice party style I'm excited I can even smell the aroma of all the spices and all the other ingredients I have meticulously selected to prepare the special dish so I can't wait let's wash our hands so we can begin here are the ingredients needed for the recipe half a tablespoon of thyme one tablespoon of dry Rosemary two tablespoons of all-purpose seasoning same as your bouillon so use two chicken bouillons one teaspoon of coriander seeds two star anise I have a tablespoon and a half of my homemade curry powder I will link the recipe below half a teaspoon of fennel seeds and you can substitute this with the same amount and a seed cardamom pots which comes about 18 small cardamom pods and this is going to give us a really special Piney flavor you will love it our secret ingredient today and for the jollof steel preparation friends we're going to be needing three large onions and I also have one Fresno chili you can use Scotch bonnet in place of that I have these Serrano chilies now you can substitute with papuchita or petibelle chilies and I have one tablespoon of garlic paste now for the protein I'm going to be needing to marinate it with one large onion repeating the Serrano chilies also one tablespoon of garlic paste I also have some ginger it's about a thumb size cut into small pieces also repeating the Fresno chili and then I have three bay leaves and the following fresh three herbs in combination work well with poultry so I have fresh rosemary sage and Thyme preparation will need a cup and a half of tomato paste this is my homemade tomato paste with beets so it'll give us a background hint of sweetness which will be special in this dish we also need our protein today we're using turkey wings cleaned thoroughly with vinegar and water we have a quarter cup of clarified butter which is ghee you can substitute with the same amount of just regular butter we will be needing that for more flavor and then we have six large red bell peppers we need our salt and crushed black pepper for seasoning as appropriate we also have 12 cups of jasmine rice the non-sticky kind I say the non-sticky kind because I learned the hard way they have two kinds they look alike and it doesn't say sticky or non-sticky on the bag so when you go to buy please be sure that you're getting the right kind nice brand and the bags look alike the sticky and non-sticky so just be sure you're asking now into the blender I'm pouring in the ingredients to marinate the turkey wings so I have the onion the ginger Fresno chili serrano chili the garlic paste Sage now tearing the leaves of the Rosemary in and I will also add now the thyme what we're going to do is blend everything together to get a smooth marinade just adding the starness cardamom pods adding the fennel seeds now similar to aniseed so you can use that in place of the fennel seeds just added the coriander seeds followed by one-fifth a cup of water to blend these so smooth absolutely happy with the fragrance of this marinade because it's loaded with a ton of aromatics what you're going to do is just pour it onto your clean turkey wings add your all-purpose seasoning similar to your bouillons I recommend using one cube of chicken bouillon add your Baileys and also your salt to taste and of course you need your crushed black pepper you need about 1 4 teaspoon of it and then also rinse your blender because we're trying to eliminate waste all right and we also want broth a good and tasty broth from cooking this turkey wings think of the broth as an important derivative all right from cooking the turkey wings because we will eventually incorporate the broth into the actual preparation of the jollof rice I massage the marinade into the the turkey wings it took about 10 minutes you know I was just enjoying the texture is there and then that also gives it a chance to marinate nicely and then set it on the stove these turkey wings are super tender so they don't take that long to cook so you're going to cook on medium heat for 20 minutes you go back and give it a stir and it should be ready next step is to separate the turkey wings from the broth because we are going to fry these till golden brown what is flavor it is loaded rich with flavor we're going to continue the cooking outside because it was a lovely day so why not I pour in some vegetable oil the amount of oil is solely dependent on the pot size okay so I poured in enough to fry the turkey wings okay this wasn't even deep frying it was between deep and shallow frying because I had to go back and flip them thank you foreign gorgeous they are stunning to say the very least crispy skin juicy inside perfect they're done they're going to be set aside in the oven so they keep warm now I'm going to give these bell peppers A Char we are making party jollof rice so we need that smokiness so if you have oven flame you can do this or you can throw them in your oven and use your broil option make sure they're very close to the top of the oven so they can Char quickly for you done now I'm going to prep my onions I like to give them a thin slice there are three large onions onions are everything in your jollof rice the more onions you have the more sweetness the more flavor you get now my Serrano chilies I give them the same treatment slice them thinly done now I'm also going to blend these charred red bell peppers so I'm going to trim the flesh off of the seeds and that white membrane in there and into the blender they will go and they will be Blended till smooth red bell peppers are super sweet and when they are charred like this they become even sweeter and that smokiness is to die for I've added one Fresno chili to it for that flavor and also that spiciness I love I'm gonna blend so really smooth and that will also be ready everything is not prepped we are ready to cook our jollof rice so the oil I have taken about half the amount of from when I fried the turkey wings and that's what I'm going to use to cook the jollof stew requires frying if you want to optimize your flavors so you need enough oil to do so so I've poured in the sliced onions and Serranos now adding some salt and crushed black pepper that's going to help it to caramelize sooner and oh the aroma of these onions I love that Aroma I I live for it all right so keep on stirring you want it to caramelize you want to see some brown actually happening we're going to now add our curry powder followed by the dry Rosemary and Thyme I find that the dry Rosemary and Thyme at this stage of cooking your Jello stew really help to develop the flavor sooner but if you have the fresh you can absolutely use that now we're adding our charred Blended red bell peppers and continue to cook an additional five minutes so that the bell peppers lose a little bit of its moisture we're trying to fry that moisture out that also helps to really Elevate the flavors I have just added the one tablespoon of garlic paste it's good to add it now not sooner because then this mixture will be better by now if you had added it a lot sooner okay and we really don't want bitterness here all right so it is now time to add our homemade tomato paste what a lifesaver this has been for me I have the recipe linked Below in the description box so if you want to check it out like I said it does have beets in it so it's a lot sweeter and it doesn't have the canned flavor which I absolutely dislike and have to keep frying to eliminate that flavor so we add it and we cook an additional five minutes and then we add the broth from cooking the turkey which is loaded with Aroma yes because it has all those aromatics in there as well as lots of sweetness it's just absolutely packed and Rich with flavor so we add that stir that and covered the pot and cook for 10 more minutes stew is done cooking yes that's what I love about using my homemade tomato paste it does not require much frying now I am skimming off the oil from frying the jello stew and I'm passing it through a strainer to catch the Rosemary which was floating on the oil all right and then I threw those back into the pot now that it's still done cooking I reserve about one third of the pot of stew I will add that as part of my serving some people like their jollof rice a lot Saucier than others so I did have a lot of jello stew and I didn't want to use all that to cook that you love I've added the washed rice you saw that we washed it and the water was clear before we added it there was a little bit of water in the rice when we added it so we're not going to add any more water to this at all you see that there's just a small layer of moisture on the rice that's exactly what we want we want to be really careful adding too much water to this mixture at this point can possibly make the rice cook rather mushy than fly coffee and we are going for fluffy now we're adding the the ghee and the ghee is equal to even more flavor it gives it a special touch butter will do the same thing and your cold pressed coconut oil will do the same thing as well so depends on which flavor you're going for the ghee does give it a nuttier butter flavor so it is just special I love it so stir that in cover it and cook on the lowest heat setting for the next 15 minutes and there it is not cooked at all it is still moist and the rice greens are definitely very crunchy so it's not cooked but you want to stir it because you saw it was compact it was really packed together you want to loosen the grains all right so that steam can go through the the pot and cook the grains till fluffy now you also want to poke some holes in there that helps the steam to come through and cook the rice evenly and cover with your parchment paper or foil throw the lid on and continue to cook on the lowest heat setting for the next 25 minutes now we take the lid off and you notice the rice is still crunchy yes I'm being extra careful I do not want to overwhelm this pot with too much water what we want is Fluffy and not mushy rice okay so we want to play it safe now I have some vegetables I have some onions red bell peppers and green bell peppers I'm going to bury those I've cut them into really big chunks I'm going to bury those inside the rice and what that will do is they will release their moisture so instead of sprinkling water onto the rice to cook it so that the grains that are crunchy cooked through use vegetables because what do you get from vegetables you get lots of moisture it's full of water but then it's also full of flavor it's a flavor enhancer chicken doesn't taste as good unless you add vegetables to it all Meats taste even better when you add vegetables same applies to any kind of food Savory Foods that you're cooking or even some sweet Foods so yeah add that bury them and then cover the pot again with the parchment paper and the lid and cook again for the next 10 to 15 minutes and you will be excited as to what you find when you open that lid but for this technique goes to yemi C of cceme TV a brilliant hard-working Nigerian YouTuber whom I personally respect highly and admire she used this technique and I thought I had to try she used it in her most recent party jollof rice I tried it in friends and family you ought to try to go and watch that video I have linked it below for your convenience thank you so much yemi so I made some Ghanaian salad so here is the potato salad part of it the children really love this salad I was surprised they devoured it it was unbelievable I was pleasantly surprised to say the least so I made the potato salad and this pasta salad yesterday they just taste better the next day and store it in the fridge so I have a detailed Ghanaian salad recipe minus the pasta salad linked below if you want to check it out now look just take a good look at this rice cooked fluffy it is moist and yet it isn't mushy everything about this party jollof rice is stunning oh friends you have to try this recipe so what I'm doing now is removing the big chunks of vegetables they have done their job so we can take them out but don't discard them put them in a Ziploc bag and freeze them when you make some soup later on you can use them to thicken the soup look at how fluffy this rice turned out and it tastes so good friends it tastes so good you have to try this recipe if you're enjoying yourself friends the rice is done it is almost chopped time you have to give me a thumbs up make sure you're sharing this video and telling your friends and family your loved ones about this channel look at that flavor Galore yes let's serve friends and family I am so happy right now just too happy yes it's just beautiful look at how fluffy it is serve a healthy amount of jollof rice and throw some of that turkey meat on there just look at it oh my goodness just too elegant and it was tasty too add some salads I have my lettuce some carrot as well and the treatment I gave these was I just used a cheese shaver to shave them into the spaghetti form and it's just pretty and I added some of the cucumber and cherry tomatoes some eggs onion sliced thinly yes oh yes indeed and this is my homemade baked beans that recipe is also linked below and some of that stew for those who love the angel of rice a lot sauce yeah so I have the high-end salad dressing this stuff is some good stuff yeah I appreciate each and every single one of you thank you all so so much for joining us today I hope you enjoyed yourself show me that by the thumbs up share the video [Music] foreign [Music] greetings my beautiful YouTube family and friends I hope you all are well and doing fantastic today we are doing a throw back to my very first video which is a lamb pillar rice dish from East Africa very flavorful we are today 300 000 plus family members strong and I would like us to celebrate This Moment by going back to our humble beginnings sometimes it's good to do that so remind you of where you started to keep you in check and grounded let's do it together friends and family is going to be amazing let's start by washing our hands first and foremost we need to prepare our pilau Masala which is a combination of half a teaspoon of cardamom pots half a teaspoon of cumin three star anise one teaspoon of coriander seeds half a teaspoon of aniseeds and there will be three whole cinnamon sticks that I will add to this Masala pretty soon but I will leave them in their whole form because my grinder will grind them too coarse if you have cinnamon powder I recommend using half a teaspoon of that and now we have our pilau Masala which is going to give us that signature welcoming warm Aroma taste and character of the pillow and here are the cinnamon sticks and the rest of the ingredients are half a cup of pine nuts and also have half a cup of homemade raisins the golden and the brown I will share that recipe with you pretty soon we also have some Serrano chilies which is optional but you know I love the cake he brings and you need your garlic for sure lots of them then we also need four large onions that caramelize sweet flavor of the onions is a necessary flavor profile in your pillow there are 12 cups of Jasmine Rise by using jasmine rice today but you can use any long grain rice I also have a combination of chicken and beef broth homemade and I also have my homemade all-purpose seasoning of course we need our salt crushed black pepper to season with and we cannot proceed without the lamb I have lamb chops just like in the very first video I shared with you on YouTube and the lamb chops I love because they have less fat on them more meat and they are very juicy and flavorful so I am sprinkling half of my pilau Masala onto the lamb because we are going to marinate it let it sit and soak in all those flavors I'm also adding half of the homemade all-purpose seasoning use two bouillon cubes chicken will be great even beef as well even vegetable bouillon will work as well in place of that of course I'm adding some salt crushed black pepper and today we're going to be using three different kinds of fat I'm going to be using olive oil and that is going on right now as part of my marinade so that the dry rub that I just added onto the meat will cling to the meat and start penetrating the muscle of the meat all right we're also going to be introducing some vegetable oil to sear the meat eventually and then of course we're going to add more flavor by adding ghee store-bought I will share with you how I make my homemade ghee pretty soon so keep on watching so I begin by prepping the ingredients the onions I'm going to slice really thinly because I am going to be caramelizing them and I'll take some and put them aside for the end when we're done cooking the pilau so I I like to slice them thinly but you can also chop them I do the same thing with the Serrano chilies as well as the garlic and here we go it is time to cook my favorite part all right so the pot goes onto the fire we're cooking outside today what a beautiful day boss the weather was so lovely and the birds were chirping and singing and I just wanted to be out there so here goes the vegetable oil just enough to coat the bottom of the pan let's begin searing and France you know I love to sear my meat especially when we're cooking a dish like this now what you want to do is to place the meat inside the hot oil and leave them alone do not Flip or turn leave them alone for about three to four minutes and when you go to flip what you want to see is that seared color golden brown the Searing helps to lock in those important juices and flavors do the same when you flip them three to four minutes on the next side the cooking must continue dear beautiful people so we're going to now add our thinly sliced one large onion I'm using the red one to begin with as well as the Serrano chilies the garlic and I'm also going to add the cinnamon right now so those go in and then you're going to stir it in what you want is to have those flavors also become part of the meat so they will caramelize so you want to stir them so they also have contact with the oil and the heat in there and then we're going to cover all right the covering will keep and trap those beautiful flavors fresh Aromas that we just added in there and become part of the meat as well so cover and cook for the next three to four more minutes our fresh aromatics should now be caramelized sweetened and there should also now be a complexity in the flavors that are being transformed the onions have caramelized and so the sugars in them have become released also from the garlic as well as the Serranos so there is now the need to go in and deglaze so that we can start forming the sauce that becomes the broth in which the pilau cooks now to do that I have added some of the beef broth just to go in and loosen those caramelized bits on the bottom and then Stir It Around cover it a little bit and let it cook braising is what we're trying to do now to actually tenderize the meat a little more so we covered it for about seven minutes and we went back in and took the lid off and look at that sauce the meat is now beautiful it's tender and it is Juicy so I take the meat pieces out as I am doing right now I can't wait to show you how tender the meat has become and you saw that sauce now too that's loads of flavor now this sauce here I'm going to deglaze a little more because again the sugars are causing the flavors to stick to the pan so I went in with one of my chicken broth and you see now we're able to loosen all those caramelized bits now let me show you how tender and juicy the lamb pieces are oh can't wait to cook This Not because I have deglazed a little more I'm going to take a little more of the sauce and add it to the meat to keep it nice and moist and I'm going to set it in the oven I'm just going to put a foil over it and continue cooking just to keep it warm in the oven I'm not going to turn the oven on at all now I've added the ghee more flavor yes don't skimp now I've also added the rest of the onion so these will be the three white onions I started with the red just because that creates more color and we need that brown Rich color in our pillow so stir that in we're cooking until these onions also become caramelized now I'm adding the rest of the seasoning and I'm also now adding the rest of the pilau Masala the cinnamon sticks are still in here because there's still a lot of flavor in here that we want to extract all right stir it in to combine let it continue to cook until caramelized that should take about five to seven minutes you want to be stirring constantly do not worry about the brown that's going on on the base of the pan that's lots of flavor and we will be loosening those pretty soon so I've taken a little bit of the onions that are caramelized and place them on the meat and they're going back into the oven to keep warm you see that we need to deglaze some more so I've added the rest of my broth I'm going to stir until all those caramelized bits are released and become part of the sauce that becomes the broth in which the pillar Cooks there is the broth we will be adding the rice pretty soon now if you know good Palau you can look at this broth and no this pillow is going to be top-notch and it's flavors in taste so here goes the rice which we have washed thoroughly so it is devoid of loosened starches it's going to cook nice and fluffy that is important now when you add your rice you want the water to just be enough to cover the rice we wanted to cook fluffy so we do not want too much water in there and that is just enough moisture to cook this rice so stir it in to combine and now you want to cover it now I'm also going to taste because we want to make sure that it is well seasoned seasoning your food it's important y'all you want your food to taste like what it is all right and seasoning helps for you to achieve that it's so basic it's kind of standard but seasoning is important so we covered the pot and we cooked it on low Heats for 15 minutes now it's almost dehydrated but still crunchy so not cooked through you want to go in and stir it to loosen it all right so it's not compact it's rather filled in the pot all right now we're going to trap this theme with our parchment paper so throw the lid back on still on low heat you're going to continue to cook for about 25 minutes in the meantime we're going to make our kachumbari kachumbari is Tanzanian language Swahili for uh really salsa the chunky salsa that's all it is so you need some Tomatoes some onions I also added some red bell pepper for sweetness and you want some acid in there why I said you all know the pillow if you didn't know you can even tell that it's going to be rich so in order for us to cut through all that richness we need that acid and all this freshness I added some distilled vinegar to the onions and let it sit for about 10 minutes that helps keep it crunchy and sweeten it even more and also kind of pickles it which gives it a really interesting flavor try that you would love it now in the meantime I'm also going to toast my pine nuts and when you're toasting your pine nuts you want to stay with it don't walk away it will quickly burn so toast it until you have some golden brownness that has formed and you're done if we go back in and stir the rice after 25 minutes and it's almost cooked still has a little moisture in it which is perfect because I'm going to be adding the raisins pretty soon the reasons I keep in the freezer after I make them at home and so they are super dry and needing to be rehydrated so the moisture in there is going to do a great job of that so stir that in the raisins give you a pop of sweetness as you enjoy this Rich dish with every bites it is optional but if you love the sweetness it'll get if you throw those in there you will not regret it I'm also going to throw in the meat pieces I took them out of the oven and now they're going in including the caramelized onions we reserved those who layer in and among the rice grains they are quite satisfying to dive into with every single bite here goes the last piece of Lamb Chop and the pine nuts which are now roasted to Perfection go in as well and I'm also going to add the rest of the juices to keep everything nice and moist whatever needs to be rehydrated will get the opportunity to do exactly that now we're going to stare to combine everything they have few crunchy bits here and there among the rice so we're going to cover it trap the heat again with a parchment paper and cook for about 10 more minutes and voila it will be done at this moment in time the air should be blooming with the Aromas from the warm spices and the Masala we used you should be having a pleasant experience with the Piney fruity almost Menthol light flavor you get from the cardamom arm and earthy Aroma of the cumin the sweet licorice flavor from the starringess and the aniseed as well as the warmth from that cinnamon and also that lemony almost lime flavor you get that's so refreshing from the coriander they all work together and they are so bold Perfection after 15 more minutes of of trapping the steam to cook the rice through it is cooked now to Perfection there should be no crunchy areas except where it should be in the bottom the council we call those crunchy cooked rice on the bottom console in Ghana East Africans call it cocoa in paella it is called sakurat it's beautiful now we are adding the last few finishing touches to our cachumbari which is our chunky salsa so I've added some red wine vinegar salt and crushed black pepper and also to brighten the flavors I have also now added the juice of half a lime stir it in and we're serving what an upgrade even in the recipe as well as my confidence level comparing this video with the very first video I ever shared on YouTube it is linked below if you want to watch it it is the same recipe as this one with a few upgrades here and there I couldn't have ever come this far without the support and the love I have received from each and every one of you I thank God for bringing you all my way I appreciate you all thank you so much I hope you enjoyed this video please leave me some feedback let me know what you think also don't forget to give me a thumbs up share this video tell your friends about it your family thank you what's up my beautiful family greetings blessings to you all hey welcome to nanava's Kitchen today we're making fried rice party style with three different proteins it's gonna be so rich I once made this two thanksgivings ago and it was definitely a hit absolutely in my family the host of the party said if they were as rich as this fried rice their world will be made that's how rich it is so I have already prepped my chicken thighs I have six of them cut into bite-sized pieces just added some salt crushed black pepper then chili powder followed by paprika this is smoked paprika and I have just a pinch of cayenne pepper followed by some onion powder then I add my all-purpose seasoning now we'll be adding an unusual ingredient yes curry powder curry powder works here because it's full of aromatic spices and it has a rich color which will add to the rice the fried rice in the end it's a win-win situation I just grated in some ginger paste followed by garlic paste that is also going in right now so you see this chicken is going to be very well flavored before it is seared before we do that we need to make sure that the ingredients cling to the chicken so I have drizzled in some oil to make that happen make sure you rub it in really well and then set it aside for 10 to 15 minutes in that time it will marinate very well the chicken will become more flavored penetrated with all of the seasonings and spices we added to it in the meantime I have prepped some sausage this is actually beef sausage you can use kielbasa or any sausage you like we want to make this Rich take it up a few notches so we put a fry on these sausages absolutely helps to intensify its flavors and in the same Oil we're going to now stir fry our chicken and we are cooking on medium to high heat and so when you spread the chicken out in the oil you want it to sit for about four minutes before you start stirring now because this is chicken and it is chicken thigh takes a lot longer to cook than chicken breasts so we're going to cover the pot and cook an extra two minutes because we want to make sure our chicken is cooked through which is very important yeah so now that is done we're going to remove it from the oil and then cook our third and final protein which is some prawns yes shrimp the tails are on but they've been deveined I add a little salt and crushed black pepper the salt is just a pinch because prawns come from the ocean and as I always say they're already Briny so you don't need to add too much salt to it and it is flavored because the oil is spiced from all the protein we cooked before now the prawns only take about two minutes to cook you just want them to get translucent and pink now I have some vegetables and for the vegetables I have red bell peppers because I just love red bell peppers so much I also have one red onion or purple onion and some green beans which I've chopped all of these vegetables up added some salt crushed black pepper and my all-purpose seasoning and now I'm just going to give it a quick stir fry it is now on high heat to keep the crunchiness and the freshness in now I'm also adding some cabbage which I have chopped up and cabbage is actually brilliant here because it UPS the Crunch and fresh factor I love it you can use any vegetable you like though okay so tweak it to your preference so I stir fry these vegetables under two minutes and they're perfect I've taken them out of the oil and I have now added some thinly sliced shallots now I'm going to add my homemade garlic and ginger paste followed by my green seasoning blend now they go in and I'm going to stir them in so this is a one pot party style fried rice so everything is happening in this one pot now I'm incorporating four of my homemade chicken bouillon or stock Cube this is less in sodium because I use kosher salt which has less sodium it has no MSG but it has that Umami you love and it also is rich in collagen so hey you cannot lose this only when now when I made the chicken bouillon I did also derive uh extra stock from it so I just pour that in and now I'm going to actually fry this until it becomes syrup like just like so now I'm going to wash my jasmine rice and add that now look at the sauce on the bottom we haven't even added any soy sauce and it already looks like it has that in there it is so flavorful so aromatic just absolutely rich so I have toasted my rice until all the moisture from washing the rice evaporated and then I added some more stock chicken stock which I derived from making my chicken bouillon cubes and then I stir those in and then I added some water and only a small amount of water very thin film of water on the rice because our goal is to cook this rice fluffy and have that fried rice fluffy feel to it so the key is to use very little moisture we're going to rather use theme to cook the rice and you need a little moisture to generate that steam in order to cook the rice fluffy so I covered it after adding the water and the stock to it I covered it for 10 minutes cooking on low heat then I went back to trap the steam with parchment paper you can use foil you can use banana leaves if you have access to that and then trap this theme placing the lid on and cook 35 minutes on the very lowest heat setting and when you go back there should be no crunchy rice bits done and see how fluffy the rice was too now I'm adding my protein team one part so easy so quick so flavorful will blow your mind your family will love you and give you that round of applause and your guest at your next party will think you're too much so this is done y'all I'm just gonna stir everything in we have our one part party style Rich fried rice ready to serve look at the fluffiness of the rice ah this was good and it was really really really delicious very very very delicious you would love this you must try it everything every ingredient I used that was homemade has been linked Below in the description box it is our favorite moment here in the neighbor's kitchen what time is it friends and family you got it chop time yes I hope you're inspired to try this recipe pretty soon for your friends your loved ones and your guests who will be thrilled make it a great day friends and family and have fun especially in that kitchen thank you beautiful for watching the video all the way to the end kindly leave me a comment and subscribe down below and don't forget to share the video as well also watch more videos it is tough time and here in another's kitchen shop time is always yes friend so pull up a chair we are all friends and family here

Channel: Nanaaba's Kitchen

Views: 850,404

Keywords: 8 mind blowing Party Rice Recipe -, Lentil nd rice, Waakye Rice, Ghanaian beans and rice, Biryan, Thiebudienne, Senegalese Red Rice, Beef and Vegetables fried, rice, Jollof Rice, Pilau, Party fried rice, party jollof rice, east african rice pilau, wali, ghana party rice, authentic jollof rice, asian fried rice, party fried rice, street fried rice

Id: U3M6r06A6QM

Length: 103min 15sec (6195 seconds)

Published: Sun Mar 12 2023