Tag: cardamom

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Masala-Chia Chai

masala-chia chai

In this recipe, the well-loved Masala Chai – India’s famous spiced tea, comes together with superfood chia seeds to produce an aromatic and nutrient-dense drink – a superb immunity and energy booster.

Combining the rich flavour of Masala Chai and the gelatin texture of chia seeds, the Masala-Chia Chai is your perfect healthy alternative when you need it.

Packed with a ton of health benefits, chia seeds are native to Mexico’s ancient Mayan civilisation and among the healthiest food on the planet. They are an excellent source of omega-3 fatty acids, antioxidants, fibre, iron and calcium.

This rejuvenating tea is delicious enough to be enjoyed on its own or with your favourite choice of (dairy or dairy-free) milk.

What you’ll need

Ingredients for two

  • 10-14 cardamom pods
  • 6-8 cloves
  • 1 star anise
  • 10 peppercorns
  • 2 cups water
  • 3 slices ginger
  • 1 cinnamon stick
  • 1 heaped tablespoon loose leaf black tea
  • Optional: milk of your choice (we used soy milk)
  • Optional: 2–3 teaspoons sweetener – honey, maple syrup or agave syrup
  • 2 tbsps chia seeds
  • Ice

How to make it

  1. Lightly crush cardamom, cloves, star anise, peppercorns and star anise using a pestle, and place in a small pot with 2 cups water.
  2. Add ginger, cinnamon and black tea.  
  3. Bring to a boil. Turn off heat, cover, and let steep for 10 minutes.
  4. Remove cover and leave to cool completely. Alternatively, if you’re in a hurry, pour into a bottle filled with ice and leave in the fridge for 10-15 minutes.
  5. Portion tea into two glasses, then add 1 tbsp of chia seeds into each glass.
  6. Leave to stand for 20 minutes for chia seeds to fully bloom.
  7. Add milk if desired.
  8. Sweeten, and add ice.

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Easy Lamb Biryani

Lamb Biryani

An endearing Indian classic, Biryani (also known as biriyani, biriani, birani or briyani) is well loved not just in India but across the world. 

There are countless versions of the dish to suit every regional and local palatte, just Hyderabad (South India) alone is said to have at least 40 variations.

Interestingly, Biryani originated from Persia and not India. Biryani is derived from the Persian word Birian, which means ‘fried before cooking’ and  Birinj, the Persian word for rice.

Traditionally made over low heat in a vessel sealed with flour, modern-day technology and tools have helped to shorten the cooking time for this quintessential dish. This Lamb Biryani recipe is customised for the busy cook and can be easily prepared with the aid of a pressure cooker and rice cooker.

What you’ll need

Lamb & Marinade

  • 2.2lbs/1kg lamb shoulder
  • 1 tsp garam masala powder
  • 2 Tbsp ginger garlic paste
  • 1 tsp turmeric powder
  • 1 tsp chili powder (optional)
  • 1 cup yogurt
  • 2 Tbsps oil
  • Salt

Dry Spices

  • 2 small bay leaves
  • 1 small nutmeg, crushed
  • 1 tsp cumin
  • 6 cardamom pods, crushed
  • 1 star anise
  • 6 black peppercorns, slightly crushed
  • 1 cinnamon stick
  • 6 cloves
  • 1 cup onions, sliced thinly
  • 1/2 cup tomatoes – finely chopped
  • 1/2 cup mint leaves
  • 1/2 cup coriander leaves
  • 4 Tbsps cooking oil
  • 8 strands of saffron, soaked in ½ cup milk
  • 2 cups basmati rice (washed, soaked for 20 mins and drained)
  • 2.5 cups chicken stock
  • 1/4 cup raisins/sultanas

How to make it

  1. Marinate lamb overnight.
  2. Heat a pressure cooker or a wide non-stick pan with oil, add the dry spices and sauté on a medium heat for 2-3 minutes until the aromas are released. Keep a close watch as spices can burn easily.
  3. Add half the onions and fry on low to medium heat for approx. 5 – 7 minutes until they are almost caramelised.
  4. Add tomatoes and ½ tsp salt. Cook on a low to medium flame for 10 – 15 minutes until the tomatoes become mushy.
  5. Add half of the coriander and mint leaves, sauté for a minute.
  6. Add marinated lamb and brown the meat.
  7. Cook covered on a low flame for 45 minutes to an hour until the lamb is tender and you’re left with a thick gravy. If you’re in a hurry, this can be done with a pressure cooker.
  8. Add salt to taste.
  9. Mix cooked lamb mixture with saffron milk, basmati rice, chicken stock, and raisins, and cook in a rice cooker until the rice is cooked.
  10. Plate the rice using a short glass, with the meat and raisins/sultanas arranged at the bottom of the glass. Garnish with cashews, and serve with your favourite side dishes!