Garam Masala Duck With Peas And Fragrant Rice Recipes

BASMATI RICE SEASONED WITH GARAM MASALA

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.

PEAS WITH GARAM MASALA

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.

EASY GARAM MASALA

Steps:

• Mix cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg in a bowl. Place mix in an airtight container, and store in a cool, dry place.

GARAM MASALA DUCK WITH PEAS AND FRAGRANT RICE

Steps:

• Melt butter in a large saucepan over medium heat; add rice, cloves and cinnamon and cook, stirring, 1 minute.
• Stir in 1 1/3 C.
• of the coconut milk and water, heat to boiling; reduce heat.
• Cover; simmer until just tender, about 15 minutes.
• Meanwhile, heat oil in a skillet over high heat.
• Season all sides of the duck with garam masala, salt and pepper.
• Cook duck breast, skin side down, until browned, about 4 minutes.
• Turn; cook almost to desired doneness, about 3 minutes for medium-rare, and remove to a carving board; let rest for 5 minutes.
• Stir remaining coconut milk and peas into hot skillet, scraping up browned portions.
• Cook over low heat until peas are crisp-tender, about 2 minutes, and remove from heat; stir in yogurt and add salt if needed.
• Slice duck thinly on the diagonal.
• Remove cinnamon and cloves from rice and spoon rice onto serving plates; top with sliced duck.
• Pour sauce over the top and garnish with sprigs of cilantro.

GARAM MASALA

Steps:

• Dry roast the spices, except mace, stirring constantly for 2 minutes or until it extrudes a spicy aroma and turns several shades darker. Let cool completely and then grind with mace to a fine powder. Store in an air tight container up to 3 months.;

FRAGRANT DUCK BREASTS WITH WILD RICE PILAF

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.

GARAM MASALA

Steps:

• Combine ingredients in small saucepan, stir over medium heat for about 2 minutes or until fragant.
• Cool.
• Blend or process mixture until fine, use coffee grinder to ensure fine mixture.