Rice for a Crowd

Index Cards

3 recipes, as written. Print double sided: each back carries the method and a code to the full recipe.

Paella Valenciana

6 servings · 4 × 6 in

100 ml extra virgin olive oil

450 g chicken, chopped into small pieces on the bone

300 g rabbit, chopped into small pieces on the bone

salt, to taste

black pepper, to taste

200 g flat green beans (ferraúra)

2 ripe tomatoes

1 tsp sweet paprika (pimentón dulce)

1.4 l water, three times the volume of the rice

200 g garrofó beans, fresh or frozen

300 g snails, well cleaned

saffron threads, lightly toasted, to taste

400 g round paella rice, such as bomba

2 to 3 sprigs rosemary

forklet.co/r/agwQgpN2 · v1

Wash and dry 200 g flat green beans (ferraúra), top and tail them and cut them into short lengths.
Wash 2 ripe tomatoes, scald them in boiling water for a few seconds and peel, then grate the flesh on a box grater.
Season 450 g chicken, chopped into small pieces on the bone and 300 g rabbit, chopped into small pieces on the bone with salt and black pepper. Heat 100 ml extra virgin olive oil in the paella pan and brown the meat well on every side. 15 min to 20 min
Push the meat to the edges, add the green beans to the centre and fry them in the oil. Add 1 tsp sweet paprika (pimentón dulce), lower the heat and stir for a few seconds so it does not burn. 3 min to 5 min
Quickly add the grated tomato before the paprika catches and fry it with everything else until it darkens and thickens. 3 min to 5 min
Pour in 1.4 l water, three times the volume of the rice, then add a little salt, 200 g garrofó beans, fresh or frozen and 300 g snails, well cleaned, if using.
Boil hard over high heat for 15 min to 20 min so the broth takes the flavour of the meat. Taste: it should be well seasoned, slightly salty.
Crumble in saffron threads, lightly toasted and scatter 400 g round paella rice, such as bomba evenly across the pan. Nudge the meat and beans so they sit evenly, then leave it alone: no more stirring from here on.
Cook over high heat for 5 min, then over medium heat for 5 min, then over very low heat for 5 min to 8 min, until the water has been absorbed.
In the final minutes on low heat, listen to the pan: a gentle crackle means the bottom layer is toasting into socarrat. Take it off the heat as soon as it smells toasty, before it smells burnt. 1 min to 3 min
Lay 2 to 3 sprigs rosemary on top, turn off the heat and let the paella rest for 5 min before serving from the pan. Remove the rosemary at the table.

Safety: Never eat garrofó or other lima beans raw or undercooked; they must boil through with the broth. (The author)
Safety: Chicken and rabbit pieces should be cooked through to 74 °C at the bone. (The author)
Safety: Poultry should reach 74 °C (165 °F) at the centre. (USDA FSIS)

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Hyderabadi Chicken Dum Biryani

4 servings · 4 × 6 in

Fried Onions (Birista)

1 large onion, very thinly sliced, layers separated

4 tbsp neutral oil or ghee

Marinated Chicken

500 g skinless bone-in chicken thighs and drumsticks

⅔ cup plain yogurt, not sour

¾ tsp salt

¼ tsp ground turmeric

1 to 1 ½ tsp red chili powder

1 to 1 ½ tsp biryani masala or garam masala

¼ to ½ tsp ground green cardamom

1 to 2 green chilies, slit

1 ¼ tbsp ginger garlic paste

1 tbsp lemon juice

Par-Cooked Rice

1 ½ cups aged basmati rice

1 tsp oil

1 leaf bay leaf

1 stick cinnamon stick (7 cm piece)

6 whole cloves

4 pods green cardamom pods

1 star anise

1 pod black cardamom pod

2 mace blades

½ tsp shahi jeera (caraway seeds)

7 cups water

1 to 1 ¼ tsp salt

Layering and Dum

¼ tsp saffron threads

3 tbsp hot milk

4 tbsp mint leaves, finely chopped, divided

3 tbsp coriander leaves, finely chopped, divided

¼ to ½ tsp biryani masala or garam masala

2 tbsp ghee

1 tbsp coriander leaves, to garnish, finely chopped

forklet.co/r/CV4Qj7EY · v1

Fried Onions (Birista) Heat 4 tbsp neutral oil or ghee in a deep pan over medium heat. Fry 1 large onion, stirring often, until evenly browned. 15 min to 20 min
Lift the onions out onto a plate; they crisp as they cool. Let the flavoured oil cool and keep it for the pot.
Marinated Chicken In a large bowl, mix ⅔ cup plain yogurt, not sour, ¾ tsp salt, ¼ tsp ground turmeric, 1 to 1 ½ tsp red chili powder, 1 to 1 ½ tsp biryani masala or garam masala, ¼ to ½ tsp ground green cardamom, 1 to 2 green chilies, 1 ¼ tbsp ginger garlic paste and 1 tbsp lemon juice. Taste and add more salt or spice if needed. 5 min
Add 500 g skinless bone-in chicken thighs and drumsticks, turn to coat, cover and refrigerate for at least 2 h, ideally overnight. 4 °C
Par-Cooked Rice Wash 1 ½ cups aged basmati rice in several changes of water until it runs clear, then soak it for 30 min. Drain.
Bring 7 cups water to a boil in a large pot with 1 tsp oil, 1 to 1 ¼ tsp salt, 1 leaf bay leaf, 1 stick cinnamon stick (7 cm piece), 6 whole cloves, 4 pods green cardamom pods, 1 star anise, 1 pod black cardamom pod, 2 mace blades and ½ tsp shahi jeera (caraway seeds). Taste it, then boil hard for 5 min to release the aroma. 100 °C
Start this while the chicken goes into the pot. Add the drained rice and boil until it is three-quarters cooked, then drain at once in a colander. 4 min to 6 min
Layering and Dum Soak ¼ tsp saffron threads in 3 tbsp hot milk while you prepare everything else. 15 min
Tip the chicken and all its marinade into the heavy pot. Pour over the reserved onion oil and add half the fried onions, half of 4 tbsp mint leaves and two thirds of 3 tbsp coriander leaves. Mix and spread the chicken in a single, even layer. 5 min
Spread the drained rice evenly over the chicken without pressing it down. Scatter over the remaining fried onions, mint and coriander, then sprinkle with ¼ to ½ tsp biryani masala or garam masala. Drizzle the saffron milk and 2 tbsp ghee over the top. 3 min
Cover the pot tightly with foil, then press on a heavy lid so no steam can escape.
Set the pot on a hot, heavy griddle over medium-high heat, with the flame spread across the whole base. Cook for exactly 20 min.
Turn the heat down to the lowest setting and cook for exactly 15 min more.
Turn off the heat and leave the pot sealed for 20 min to 30 min. Open, scatter with 1 tbsp coriander leaves, to garnish and serve by scooping down to the bottom so every plate gets rice and chicken.

Safety: mint leaves and coriander leaves and coriander leaves, to garnish in oil can grow botulism at room temperature. Keep it in the fridge and use within 4 days. (USDA FSIS)
Safety: Poultry should reach 74 °C (165 °F) at the centre. (USDA FSIS)
Safety: The chicken goes in raw and cooks only in the sealed steam. Before serving, check that the thickest piece is cooked through to 74 C at the bone; if not, reseal and cook longer on low heat. (The author)

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Nigerian Party Jollof Rice

8 servings · 4 × 6 in

Pepper Base

3 red bell peppers (tatashe), seeded and roughly chopped

½ can canned plum tomatoes (or 2 medium fresh tomatoes)

1 ½ scotch bonnet peppers (ata rodo)

1 onion, roughly chopped

Jollof Stew

100 ml vegetable oil

½ onion, sliced

120 g tomato paste

3 Knorr chicken stock cubes, crumbled

½ tsp curry powder

½ tsp dried thyme

½ tsp any all-purpose seasoning you like

1 tsp ground white pepper

3 leaves bay leaves

2 cups beef or chicken stock

Jollof Rice

4 cups easy-cook (parboiled) long grain rice, washed

2 tbsp butter

1 tbsp fresh ginger, minced

1 tsp ground white pepper

½ onion, sliced into rings

1 medium tomato, sliced

salt, to taste

forklet.co/r/frE5zXik · v1

Pepper Base Blend 3 red bell peppers (tatashe), ½ can canned plum tomatoes (or 2 medium fresh tomatoes), 1 ½ scotch bonnet peppers (ata rodo) and 1 onion to a smooth purée.
Jollof Stew Heat 100 ml vegetable oil in a large pot over medium heat, add ½ onions and fry until fragrant. 2 min to 3 min
Add the blended pepper base with 120 g tomato paste, 3 Knorr chicken stock cubes, ½ tsp curry powder, ½ tsp dried thyme, ½ tsp any all-purpose seasoning you like, 1 tsp ground white pepper and 3 leaves bay leaves. Cover and fry, stirring now and then, until the oil floats to the top. 15 min to 20 min
While the base fries, wash the rice for the next stage several times until the water runs almost clear, to rinse off the starch.
Once the oil has risen, add 2 cups beef or chicken stock, cover and fry for 8 min to 10 min more.
Jollof Rice Put 4 cups easy-cook (parboiled) long grain rice, washed in a second large pot and add the stew a ladle at a time, mixing, until the stew sits only about 1 cm (⅜ in) above the rice. Keep any leftover stew for topping up.
Stir in 2 tbsp butter, 1 tbsp fresh ginger and 1 tsp ground white pepper.
Cover tightly and cook over low heat until the rice softens, stirring every so often with a wooden spoon. Add small splashes of stock, water or reserved stew only when the pot looks dry. A little catching on the bottom is what gives the smoky party flavour. 30 min to 45 min
When the rice is almost done, add ½ onions and 1 medium tomato, stir them through and season with salt. 2 min
Turn off the heat and leave covered to steam in its own heat for a minute or two before serving. 1 min to 2 min

Safety: Cooked rice left warm can grow Bacillus cereus: cool leftovers within an hour or two, refrigerate, and reheat only once until piping hot. (The author)
Safety: Wear gloves or wash your hands well after handling scotch bonnets, and keep your hands away from your eyes. (The author)

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