I used to think that sauteing and other quick methods for cooking were the best, most flavorful ways to eat. And if you're eating expensive foods like shrimp and chicken breast, that may be true. But if you are holding a kid or are too cranky when you get home or are on a budget, slow, hands-free preparations may be the way to go. Thanks, Rachel, for the following recipe. For more rice-cooker recipes, click on the "Food for thought" heading.
October 1, 2008, New York Times
Rice Cooker Chicken Biriyani With Saffron Cream
1 pound boneless, skinless chicken thighs
1 cup plain yogurt, preferably whole milk
1 1/2 teaspoons coriander powder
1 teaspoon turmeric powder
1 teaspoon mild chili powder
1/2 teaspoon cumin powder
1 onion cut into chunks
1 2-inch chunk fresh ginger, peeled
3 garlic cloves, peeled
1 fresh green chili pepper such as jalapeño or serrano, stemmed
3 tablespoons canola oil or ghee (clarified butter)
1 1/2 cups basmati rice, rinsed
6 cloves
6 cardamom pods
1 cinnamon stick
3 cups chicken broth (use low-sodium if canned) mixed with 1/4 teaspoon garam masala
1 teaspoon salt
Pinch saffron threads mixed with 2 tablespoons heavy cream
3 tablespoons chopped cilantro, more for garnish
3 tablespoons chopped mint
1 lime.
FOR OPTIONAL GARNISHES:
Oil for frying
1 onion, thinly sliced
Big handful cashews
Big handful raisins.
1. Cut chicken into bite-size chunks: 6 to 8 pieces from each thigh. In a bowl, mix yogurt and powdered spices. Add chicken, mix well to coat, and set aside.
2. In a food processor, purée onion, ginger, garlic and chili pepper together. Set aside.
3. In a rice cooker, heat oil in cooking bowl on “cook.” When hot, add onion paste and cook, uncovered, until some liquid has evaporated and paste begins to brown, about 15 minutes. Stir occasionally.
4. Add rice and whole spices and stir well. Smooth top and arrange marinated chicken pieces over surface.
5. Gently pour in broth and salt. Cover and let cook until rice is tender and chicken is cooked through, about 25 minutes depending on cooker.
6. When done (or when cooker switches to “warm” function), add saffron cream and mix, making sure to scrape and scoop up bottom layer of rice. Sprinkle chopped cilantro and mint on top and re-cover. Let steam 5 minutes more.
7. If making garnishes, heat 1 inch oil in a pot until rippling. Add onion and cook, separating rings, until golden brown. Lift out and drain. Add cashews and raisins to same oil and cook until cashews are golden brown. Lift out and drain.
8. Just before serving, squeeze lime over biriyani and mix very well, fluffing lightly. Scoop onto serving platter and garnish with chopped cilantro and fried onions, cashews and raisins.
Yield: 4 to 6 servings.
Note: Lacking a rice cooker, biriyani can also be made in a heavy round pot with at least a 3-quart capacity. After adding broth in Step 5, raise heat to bring mixture to a simmer, then immediately reduce heat to very low. For Step 6, turn heat off.
One thing bettycrocker.com is good for: hundreds of slow cooker recipes. I weeded out some scary ones, like pizza fondue. Four that I will probably make before Spring are below. If you want Americana Kozy Kitchen full-on, check out these recipes.
Slow Cooker Garlic-Spiked Turkey Breast with Fresh Basil Mayonnaise
Prep Time:30 min
Start to Finish:8 hr 30 min
Makes:12 servings
1 bone-in turkey breast (6 1/2 lb), thawed if frozen
6 cloves garlic, thinly sliced
1/4 cup grated lemon peel (from 3 medium or 2 large lemons)
2 tablespoons chopped fresh parsley
1 1/2 teaspoons lemon-pepper seasoning salt
1 tablespoon olive or vegetable oil
1 cup loosely packed fresh basil leaves
3 tablespoons olive or vegetable oil
1 cup mayonnaise or salad dressing
1. Remove gravy packet or extra parts from turkey breast. Remove skin from turkey. Using small paring knife, make cuts, 1/4 to 1/2 inch deep and 1/4 to 1/2 inch wide, in top of turkey. Insert garlic slices into cuts.
2. In small bowl, mix lemon peel, parsley and lemon-pepper seasoning salt; rub onto turkey. In 12-inch skillet, heat 1 tablespoon oil over medium-high heat. Add turkey; cook in oil until brown on all sides.
3. In 5- to 6-quart slow cooker, place turkey and any drippings. Cover; cook on Low heat setting 8 to 9 hours.
4. In food processor, place basil and 3 tablespoons oil. Cover; process until basil is chopped. Add mayonnaise. Cover; process until smooth. Serve sliced turkey with mayonnaise mixture.
Here's a vegan side dish that would be great for Thanksgiving. Plus, it wouldn't take up space on the stove!
Slow Cooker Wild Rice with Cranberries
Prep Time:15 min
Start to Finish:5 hr 30 min
Makes:6 servings
1 1/2 cups uncooked wild rice
1 tablespoon butter or margarine, melted
1/2 teaspoon salt
1/4 teaspoon pepper
4 medium green onions, sliced (1/4 cup)
2 cans (14 ounces each) vegetable broth
1 can (4 ounces) sliced mushrooms, undrained
1/2 cup slivered almonds
1/3 cup dried cranberries
1. In 2- to 3 1/2-quart slow cooker, mix all ingredients except almonds and cranberries.
2. Cover and cook on low heat setting 4 to 5 hours or until wild rice is tender.
3. In ungreased heavy skillet, cook almonds over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown and fragrant; set aside. Stir almonds and cranberries into rice mixture. Cover and cook on low heat setting 15 minutes.
Slow Cooker Caramel Rice Pudding
Prep Time:5 min
Start to Finish:4 hr 5 min
Makes:8 servings
3 cups cooked white rice
1/2 cup raisins
1 teaspoon vanilla
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
1 tablespoon sugar
1 teaspoon ground cinnamon
1. Spray inside of 2- to 3 1/2-quart slow cooker with cooking spray.
2. Mix all ingredients except sugar and cinnamon in cooker.
3. Cover and cook on low heat setting 3 to 4 hours or until liquid is absorbed. Stir pudding.
4. Sprinkle pudding with sugar and cinnamon. Serve warm.
Slow Cooker Maple-Sauced Pears
Prep Time:10 min
Start to Finish:2 hr 50 min
Makes:6 servings
6 pears
1/2 cup packed brown sugar
1/3 cup maple-flavored syrup
1 tablespoon butter or margarine, melted
1 teaspoon orange peel
1/8 teaspoon ground ginger
1 tablespoon cornstarch
2 tablespoons orange juice
1. Peel pears. Core pears from bottom, leaving stems attached. Place pears upright in 3 1/2- to 5-quart slow cooker.
2. Mix remaining ingredients except cornstarch and orange juice; pour over pears.
3. Cover and cook on high heat setting 2 to 2 1/2 hours or until tender.
4. Remove pears from cooker; place upright in serving dish or individual dessert dishes.
5. Mix cornstarch and orange juice; stir into sauce in cooker. Cover and cook on high heat setting about 10 minutes or until sauce is thickened. Spoon sauce over pears.
Note: These four Betty Crocker recipes were tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
(Total time will vary with appliance and setting.)
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