Garam Masala Duck With Peas And Fragrant Rice Recipes

Steps:

• Score criss-crossed lines into the duck skin, then rub in the garam masala and ginger. Chill for 30 mins if you have time.
• Heat oven to 200C/fan 180C/gas 6. Heat a heavy, non-stick pan, then gently fry the duck, skin-side down, for 10 mins until the fat runs out. Pour off the excess fat halfway through. Transfer to a baking dish, roast, skinside up, for 10 mins, then leave to rest.
• While the duck is cooking, melt the butter in a pan. Add cumin seeds, fry for 2-3 mins, then stir in the rice for another few mins. Pour over the stock, cover partly with a lid, then simmer for 10-12 mins, adding the peas for the final 4 mins. When the rice is cooked and all the liquid has been absorbed, fork through the spring onions and some seasoning to taste. Slice the duck and serve with the rice and a spoonful of chutney.

Steps:

• Pour the oil into a medium saucepan and place over medium-high heat. When it shimmers, add the onion and garum masala and saute until the onion is translucent but not browned, about 5 minutes.
• Pour in the peas and cook, stirring, until the peas are warmed through. Remove from heat, fold in the yogurt and season with salt.

Steps:

• In a pot, bring 2 1/2 cups broth to a boil. Mix in green onions and peas. Season with salt, 1 pinch garam masala, 1 pinch turmeric, and cayenne pepper to taste. Stir the basmati rice into the pot. Reduce heat to low, cover, and simmer 20 minutes.
• Melt the butter in a wok over medium-high heat. Cook and stir the mushrooms and garlic in the melted butter until lightly browned. Mix in green bell pepper and red bell pepper. Season with 1 teaspoon garam masala, 1 pinch turmeric, and cayenne pepper to taste. Stir in the lentils and 3/4 cup broth. Reduce heat to low. Cook 20 minutes, stirring occasionally, until lentils are tender.
• In a skillet over medium heat, cook the almonds, stirring frequently, until lightly browned. Remove from heat, and set aside.
• Increase wok heat to medium. Mix the rice into the wok with the vegetables and lentils. Cook and stir until all liquid has evaporated. Garnish with toasted almonds and cilantro sprigs to serve.

Steps:

• Preheat oven to 350°F.
• In a medium stove-to-oven pot melt butter over medium heat.
• Add chopped onions, garlic and garam masala and cook 3 to 5 minutes, stirring until onions are softened.
• Add rice and stir until well coated.
• Add vegetable stock, salt and pepper to taste.
• Bring to a boil.
• Cover and bake in the oven until the rice is tender and the stock is absorbed, about 20 to 25 minutes.
• Let stand, covered for 5 minutes before serving.