Reza Mahammad is back in the This Morning kitchen to tantalize taste buds for the new year with a few pointers on some possible food trends in 2014. Along with his recipe for a delicious layered lamb pillau, he'll be sharing news of a new craze that is so new that it isn't even available in the country yet... the savoury yogurt.
Heat pan till oil is hit add onions and salt and fry for about 10 minutes until caramelised. Remove with slotted spoon and drain on kitchen paper
350g washed and soaked basmati rice
1 tsp black peppercorns
1 cinnamon stick
3 cardamom pods
Bring large pan if water to boil add soaked rice while preparing the other ingredients.
Bring a large pan of water to the boil; use at least 1½ litres (2½ pints). Once the water has reached a rolling boil, add the washed and strained rice. Add 3 teaspoons of salt and a drizzle of oil to keep the rice strands separate and cook until the rice becomes just tender but not completely cooked, approximately 3-5 minutes. Now strain the rice and leave it to stand.
Cook the washed lentils in 400 ml (14 fl oz) water and simmer for about 30-45 minutes, until they are nice and tender. If necessary add more hot water.
In another pan add oil and heat until it smokes. Add half the sliced onions and fry until they are golden brown and crisp. Remove the onions with a slotted spoon and drain them on kitchen paper. In the same pot, put the rest of the onions and cook them until they are caramelised and golden.
Lightly toast half a tsp of saffron and then infuse in 2 tbsp milkMix 125g cooked puy lentils with 200 ml chicken stock and juice of 1 orangeFry the koftas in 2 - 3 tbsp oil until browned about 3 minutes. Remove with a slotted spoon and place on kitchen roll.
Take rice and add lentil mixture. Melt 2 oz of butter in pan add rice mixture with half the fried onions. Add kofte gently mix in drizzle with saffron milk cover with a clean cloth, put lid on. Medium high heat for 5 mins and then low heat 10 minutes. Then eat with Beetroot Raita.
4 ready-cooked beetroots
1 tsp ground cardamom
2-3 tbsp fresh mint – keep 1 tbsp for garnish
450 ml(16 fl oz) Greek yoghurt
1 tsp sugar
salt to taste
1. Dice or grate the beetroot.
Add the cardamom and two tablespoons of the chopped mint.
In a bowl, whisk the yoghurt with the sugar, a squeeze of lemon juice and salt to taste.
Layer the beetroot and the yoghurt in a serving dish (a glass one would look pretty).
Garnish with a little more chopped mint and a sprinkling of ground cardamom.