Lamb Machbous

Lamb Machbous

Lamb Machbous

Machbous is UAE’s one of the most traditional dishes. It is a festive dish although people of UAE prefer to have it quite frequently for its delicious taste and nutritional quality. It is mostly made with lamb, but this preparation can be tried with Pomfret fish as well as with chicken. The taste is wholesome and the effort it needs to cook the dish is worth trying.

The entire cooking process is divided in three portions:

  • Preparing the meat
  • Cooking the gravy
  • Cooking the rice.

Ingredients (Serves 8 -10 people approximately)

For the lamb:

Lamb meat, well rinsed, dried, marinated overnight with

  • Salt,
  • Bezar spice,
  • Lemon juice,
  • Turmeric,
  • Saffron

Instruction for preparing the gravy:

  • Milkio’s Ghee for cooking
  • Onions: 6 finely sliced
  • Green chilies, garlic and ginger: 50g each, finely chopped
  • Bezar spice: 3-1/2 Tablespoon
  • Ground turmeric: 1/2 Tablespoon
  • Ground cinnamon: 1 teaspoon.
  • Cinnamon sticks and cardamom: 10 each
  • Cloves: 8 cloves
  • Dry Fruits(Sultanas, whole blanched almonds, and whole unsalted raw cashew nuts): 1 cup each,
  • Fresh tomatoes: 6 chopped
  • tomato paste: 1 cup,
  • Curry leaves: a handful.

For cooking of the rice:

Ingredients

Rice: 2.5kg
Salt:  as per need
Milkio’s Ghee a dollop

For Garnishing:

  • 6 cups yellow split peas, boiled with salt and turmeric and sautéed with 3 finely sliced onions until the peas get brown
  • 1 tablespoon bezar spice
  • 2 teaspoon saffron, soaked in lemon juice
  • 1 tablespoon rose water

Instruction for Cooking

Cooking the lamb

Take a deep sauce pan and add water into it. When water will start boiling add the lamb into it and boil lamb with salt, turmeric and a pinch of little bezar spice for next 45 minutes. Remove lamb from the stock and keep apart. Reserve the stock for preparing the rice.

In order to prepare gravy, heat milkio’s ghee in a large saucepan, and start sautéing onions until the onions become golden brown.  Now add garlic, ginger, and green chilies and sauté them until the ingredients get tender and a little brown in color.  Now add bezar spice, turmeric, crushed cinnamon, cardamom, and cloves and continue sautéing the mix on low heat for 3-4 minutes. Add tomato paste, curry leaves and half of the chopped fresh coriander. Now continue cooking on low heat for further a minute. Add lamb to it and season with salt.

To prepare rice, boil rice in large saucepan with 2.5 liters of water until all the water is absorbed. Then add the already prepared lamb stock and cook until all the stock gets absorbed in the rice. Spoon Milkio’s ghee over and keep aside.

Now spoon lamb and gravy on top of the rice and garnish with the remaining coriander. Cover the lid and cook for 10 minutes on low heat. Remove from heat and set rice aside. Garnish with sautéed split peas and bezar spice. Remove from heat, sprinkle with rose water and saffron. Serve hot and enjoy the delicacy.

AL Harees Using Oatmeal and Ghee

AL Harees Using Oatmeal and Ghee

Al Harees Using Oatmeal and Milkio’s Ghee

“HAREES” is a delicious meat based non-veg dish, highly popular in UAE during Ramadan. However, this Ramadan staple can be cooked anytime. It’s healthy, tasty, and extremely easy to cook, a porridge, which also works as a filler food. By adding oatmeal in it, you can increase its health benefits in a natural savory way. One of the great advantages of cooking Harees is your liberty to choose the meat: you can cook Harees with lamb, mutton, beef, as well as with chicken.

Ingredients

  • Oatmeal: 3 cups
  • 1 small onion: finely chopped
  • Cinnamon: 1 small stick
  • Water: 1.5 liters (6 cups approximately)
  • Salt: as needed
  • Black pepper: 1/4th teaspoon
  • Cinnamon powder: 1/2nd teaspoons
  • Milkio’s Traditional Ghee: 4 tablespoons.
  • Meat: chicken/lamb/beef (as opted)

Instructions for cooking

In a large pot, add the meat of your choice, and then add sliced onion, cinnamon stick, and water.  Bring the mix to boil and cook continuously until it becomes tender. This is the stock you have prepared, and once prepared, keep it aside.

Remove meat/chicken from the broth and finely chop the meat/chicken.

Now using a strainer, you need to drain the prepared stock into a large pot.  Add some ghee in the pot, let it be heated till it becomes completely translucent. It’s time to add shredded meat/chicken, the 3 cups of Quaker oats, salt, pepper, and cinnamon in the melted ghee.  Keep on stirring using a whisk.  Add more water if necessary but in slow process, not at a time.  Bring the broth to boil and keep on stirring in every 5 to 10 minutes.  You may add more boiling water if necessary.  You need to cook for about 40-45 minutes.  Now you can add 1-2 spoonful Milkio’s Ghee, stir, and then serve the dish.

(Note:  Be attentive while cooking Harees. You need to stir the item in every few minutes so that it cannot get stuck to the pot and get overcooked. The oatmeal content in Harees is prone to get overcooked easily, so you have to be extra careful.

 Video Source : Titlis Busy Kitchen

Enjoy your Harees with oatmeal. It is good for patients suffering from chronic cholesterol and cardio issues.

Smoke Chicken with Pure Milkio Ghee

Smoke Chicken with Pure Milkio Ghee

Smoke Chicken with Pure Milkio Ghee

Smoke chicken in a globally famous delicious chicken recipe: the exclusiveness of the recipe is it’s awesome flavor and tongue tingling taste with minimum ingredients. One of the best advantages of this chicken recipe is there is no fixed rule for ingredient measurement; you can add your personal taste by tweaking and twisting the ingredients and its proportion according to your discretion.

Ingredients for chicken marinade:

Chicken: 750 grams

  • Red Chili Powder
  • Coriander Powder
  • Cumin (Jeera) Powder
  • Turmeric Powder
  • Pepper powder
  • Salt
  • Garam Masala
  • Ginger- garlic- onion paste
  • Curd
  • Coconut milk
  • Milkio’s Pure Ghee –50g for the entire chicken
  • Coriander Leaves-chopped
  • Kasuri Methi
  • Cream
  • Green Chili-chopped

 Instructions:

  • You need to marinate the chicken first: add all ingredients and keep the marinade chicken in refrigerator for at least 1 hour.
  • Take 2-3 tablespoonful ghee and add the marinated chicken in the heated ghee. Cover the chicken with adequate water in a way so that the chicken gets covered by water. Add some coconut milk in it: it will add an extra richness in the gravy. Once the chicken gravy starts boiling, reduce the flame and slow the cooking process.
  • Cook until the chicken becomes soft and tender. When chicken will get ready, open the lid, and add in it chopped coriander leaves, green chilies, and kasuri Methi.
  • Now, an awesome cooking twist! Keep a small piece of charcoal on flame and hold it with any kitchen tool. Allow the charcoal to be hot.
  • Once the gravy is prepared, now take a small bowl and place the hot charcoal in it. Pour 1 teaspoon of Milkio’s pure ghee on it.
  • It will help you to flush the flame out of the charcoal: now place it in the middle of gravy in the cooking pan and close the lid tightly so that the smoke cannot come out of the lid. Allow it to sit tight for next 5-7 minutes.
  • Now remove the lid, remove the charcoal, and add cream in it. You can add grated cheese on the top. Your prepared smoke chicken is ready to serve.

Now enjoy Smoke Chicken either with rice or with paratha or roti. It is really lip smacking when your culinary expertise will be blended with Milkio’s pure ghee pure quality and aroma!

Chicken Rendang with Milkio Pure Ghee

Chicken Rendang with Milkio Pure Ghee

Chicken Rendang with Milkio Pure Ghee

One of the most popular Indonesian Chicken dishes in Thailand and throughout Asia is Chicken Rendang. It is a “dry” curry dish, which means the sauce is smoldered down to a minimum. The preparation is so distilled that the sauce sticks to the meat and it makes this dish flavorful. Wide varieties of spices are used and that makes thee dish yummy and healthy. Here goes the recipe detail for your try in kitchen:

Ingredients for chicken marinating

  • Chicken: 1.5 kg: cut into 12 pieces and washed with salt, rinsed well,
  • Coconut milk: 250ml
  • Water: 100ml
  • Salt: at par taste.

Ingredient for preparing ground:

  • Shallots: 4 cloves
  • Garlic: 4 cloves
  • Dry Chilies: 15 stalks
  • Meat curry powder: 2 tablespoons
  • Ginger: 1 thumb-size piece
  • Tamarind paste: 3/4 ttablespoon
  • Brown sugar: 1 tablespoon
  • Dark soy sauce: 2 Teaspoon
  • Fish sauce: 4 Tbsp.
  • Turmeric: 1/2 tsp.
  • Ground coriander: 1 heaping tablespoon.
  • Ground cumin: 1 tablespoon.
  • Cinnamon: 1 1/2 teaspoon.
  • Nutmeg: 1/4 Teaspoon.
  • Cloves: 1/4 Teaspoon.
  • Lemongrass: 2 tablespoon fresh finely chopped
  • Milkio’s Pure Cow Ghee: 3 tablespoons.

Instructions for the cooking

  • Heat Milkio’s Pure Cow Ghee in the cooking pot.
  • Once the ghee is heated, add all ground making ingredients in the ghee; slow down the flame and keep on sautéing.
  • Once the ground becomes tender and seems half cooked, add chicken pieces, start stirring gently so that the mix gets blended evenly with low flame for 5-7 minutes. Then add meat curry powder, water and milk.
  • Keep on stirring the rendang until the gravy gets slightly thickened.
  • Add salt according to taste.
  • Sprinkle with chopped turmeric leaves before serving your cooked Chicken Rendang. Sprinkle Milkio’s pure ghee 2 teaspoon as garnishing.

The quantity suggested here is sufficient for 4-6 people, and it takes 35-40 minutes to prepare the chicken recipe. Enjoy yummy Chicken rendang with Milkio’s pure Ghee: take care of your taste bud and digestive health at one go.