Arabian Pickled Onions Recipes

PICKLED RED ONIONS

Steps:

• Bring water to a boil in a saucepan.
• Stuff onion slices into a pint-size Mason jar. Pour some of the boiling water over the onions. Let rest for 10 seconds. Pour out water through a mesh strainer, keeping onions in the jar. Repeat twice more to cook onions slightly.
• Measure vinegar into a bowl. Stir in salt and sugar until dissolved. Add peppercorns. Pour vinegar solution over onions. Seal and shake well.
• Refrigerate at least 1 hour before serving so that the flavor develops.

EASY PICKLED ONIONS

Steps:

• In a saucepan over medium heat, combine 3/4 cup vinegar, 3/4 cup water, 1 teaspoon salt, and a pinch of sugar (optional). Bring to a light boil or until all of the salt is dissolved.
• Chop up the red onion (you can peel and discard the outer skin). I cut it into quarters and then slice lengthwise.
• Give the slices a quick toss and then stuff them in a pint-sized glass jar. Add the vinegar mixture along with 1 garlic clove chopped in half and some freshly ground pepper (or whole peppercorns).
• Let cool on counter for a few minutes. Then cover and store in the refrigerator.
• The pickled onions will have most of their flavor after a few hours of resting in the brine.

PICKLED RED ONIONS

Steps:

• Put the onions in a medium bowl. Combine the vinegar, sugar, coriander, 2 teaspoons salt and a few grinds of pepper in a small saucepan and bring to a simmer over medium heat. Cook until the sugar dissolves, about 1 minute. Pour the mixture over the onions, cover and set aside until cooled to room temperature.

PICKLED ONIONS

Steps:

• Bring the onion, red wine vinegar, white vinegar, salt, and sugar to a boil in a saucepan over medium-high heat. Remove from heat and allow mixture to steep until the onion is tender, about 20 minutes. Cool completely before serving.

ARABIAN CHICKEN MANDI RECIPE -YEMENI STYLE RICE & CHICKEN

Steps:

• To begin making the Arabian Chicken Mandi recipe, firstly we will prepare the Mandi spice powder.
• To make the Mandi spice powder, dry roast the cardamom pods, cloves, black pepper, nutmeg dry ginger powder and bay leaves in a on on medium heat for 4-6 minutes.
• Turn off the heat, and allow it to cool.
• Transfer the spices in a mixer jar, and grind into a fine powder using a mixer grinder.
• Heat a large saucepan on medium heat and add oil.
• Once the oil is hot, add finely chopped onion and sauté till translucent . This will take about 2-3 minutes.
• To the softened onions, add the ginger paste and garlic paste and sauté till the raw smell goes away.
• Next, add bay leaves, cinnamon, cardamom, cloves and black pepper and mix everything well.
• In a mixer jar combine, tomato and green chillies and grind into a puree and add it to the pan.
• When the oil starts to separate, add the chicken and mix. Add 4 cups of water and the Mandi spice powder according to your taste. Mix, cover and let it cook for about 15 minutes. After 15 minutes, turn off the heat.
• We will furthermore bake the chicken, to get a crispy skin.
• In a small mixing bowl, add soft butter and Mandi spice powder and some salt, mix well and keep aside.
• Preheat the oven to 200 degrees centigrade. Remove the chicken from the stock and place it onto a baking tray and brush with butter and mandi spice powder mixture.
• Bake for 20 to 25 minutes or until the skin of the chicken turns to a nice golden brown colour.
• Wash and soak basmati rice for at least 20 minutes.
• Heat olive oil in a large pan on medium heat, and fry the drained rice, stirring continuously for about 10 to 15 minutes.
• Add this pan roasted rice to the chicken stock. Now slide a large piece of aluminium foil on top of the saucepan and then cover it with the lid. Cook the rice on medium low flame for about 10 minutes.
• Remove the lid and check if there is any trace of water left. If water is left, then cover and cook for another 3 to 5 minutes. Now fluff the rice with a fork .
• Take ghee in a small bowl and place it in the middle of the rice.
• Heat a piece of charcoal on direct flame until it is sred hot, this will take about 5 minutes.
• Once the charcoal is burning hot, place it in the bowl of ghee that is in the rice. Immediately slide back the aluminium foil and secure with lid.
• Open it only at the time of serving, as it gives a nice smokey flavor to the rice. To serve, spread rice onto a large serving tray and place a piece of baked chicken on the top.
• Serve Arabian Chicken Mandi with Raw Mango raita and Pickled onions for a delicious weeknight dinner.

PICKLED ONIONS

Steps:

• Gather the ingredients for the onions.
• Sprinkle the salt over the dry, peeled onions.
• Stir to make sure the salt is distributed. Cover, refrigerated overnight (do not leave longer than overnight if you want your onions to be crisp).
• When ready, rinse the onions and dry with kitchen or paper towels.
• Gather the ingredients for the pickling liquid.
• Place the malt vinegar, sugar, and all the pickling spice ingredients in a large stainless steel pot.
• Heat on medium to dissolve the sugar, but do not boil.
• Pack the onions into clean, sterilized jars (about two wide-mouth, quart-size canning jars, or smaller jars, if desired).
• Pour the vinegar-spice liquid over the onions to fill the jars, making sure each jar has pickling spices and that there are no air pockets.
• Seal the jars and let cool. Store refrigerated. The onions will be ready to eat after about one month.
• Peeling pickling onions is fiddly and time-consuming. To speed up the process, cut off the top and tail of the onions.
• Then place the onions in a large heatproof bowl and pour boiling water over to cover.
• Drain the water after 10 minutes, and presto, the skins will just rub right off.
• Do not leave in the water too long or the onions will start to go mushy when you preserve them. Dry the onions with a kitchen towel or paper towels. Proceed with pickling.

ARABIAN PICKLED ONIONS

Steps:

• Peel onions and slice.
• Sprinkle onions with salt, sugar. Add vinegar and mint leaves.
• Leave for an hour before serving.