{"id":131,"date":"2023-11-27T17:47:01","date_gmt":"2023-11-27T09:47:01","guid":{"rendered":"https:\/\/istanarice.com\/?page_id=131"},"modified":"2023-12-19T11:17:37","modified_gmt":"2023-12-19T03:17:37","slug":"istana-royal-rice-recipes","status":"publish","type":"page","link":"https:\/\/istanarice.com\/?page_id=131","title":{"rendered":"Heritage Recipes"},"content":{"rendered":"
\n
\n
\n
\n
\n
\"\"<\/picture><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n
\n
\n
\n
<\/div>\n<\/div>\n
\n
\n
\n
\n

Chicken Curry Recipe<\/em><\/strong><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

\n
\n
\n
\n
<\/div>\n
\n
\n
<\/div>\n
\n
\n
\"\"<\/picture><\/div>\n<\/div>\n<\/div>\n<\/div>\n
\n
<\/div>\n
\n
\n
\n
\n

Ingredients:<\/strong><\/p>\n

– 450g boneless, skinless chicken breasts or thighs, cut into bite-sized pieces<\/span><\/p>\n

– 2 tablespoons vegetable oil<\/span><\/p>\n

– 1 onion, finely chopped<\/span><\/p>\n

– 3 cloves garlic, minced<\/span><\/p>\n

– 1 tablespoon grated ginger<\/span><\/p>\n

– 2 tomatoes, chopped<\/span><\/p>\n

– 1 teaspoon ground turmeric<\/span><\/p>\n

– 2 teaspoons ground coriander<\/span><\/p>\n

– 1 teaspoon cumin powder<\/span><\/p>\n

– 1 teaspoon chili powder (adjust to your spice preference)<\/span><\/p>\n

– 1 teaspoon garam masala<\/span><\/p>\n

– Salt to taste<\/span><\/p>\n

– 1 cup (240ml) coconut milk or yogurt<\/span><\/p>\n

– Chopped fresh cilantro for garnish (optional)<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

\n
\n
\n
\n
<\/div>\n
\n
\n
<\/div>\n
\n
\n
\"\"<\/picture><\/div>\n<\/div>\n<\/div>\n<\/div>\n
\n
<\/div>\n
\n
\n
\n
\n

Instructions:<\/strong><\/p>\n

1. Heat the vegetable oil in a large skillet or pan over medium heat.<\/span><\/p>\n

2. Add the chopped onion and saut\u00e9 until it turns translucent, about 4-5 minutes.<\/span><\/p>\n

3. Add the minced garlic and grated ginger and cook for another 1-2 minutes until fragrant.<\/span><\/p>\n

4. Add the chopped tomatoes and cook until they soften and break down, about 5-6 minutes.<\/span><\/p>\n

5. Stir in the ground turmeric, ground coriander, cumin powder, chili powder, garam masala, and salt. Cook the spices with the onion-tomato mixture for 2-3 minutes, stirring continuously.<\/span><\/p>\n

6. Add the chicken pieces to the skillet and coat them well with the spice mixture. Cook for about 5-7 minutes or until the chicken is no longer pink on the outside.<\/span><\/p>\n

7. Pour in the coconut milk or yogurt, stirring to combine. Bring the mixture to a simmer.<\/span><\/p>\n

8. Reduce the heat to low, cover the skillet, and let the curry simmer for about 15-20 minutes, or until the chicken is fully cooked and the flavours have melded together.<\/span><\/p>\n

9. Taste and adjust the seasoning if needed. If the curry is too thick, you can add a splash of water or more coconut milk to reach your desired consistency.<\/span><\/p>\n

10. Garnish with chopped cilantro, if desired, and serve hot with rice or naan.<\/span><\/p>\n

<\/p>\n

This recipe is quite adaptable, so feel free to adjust the spices or add vegetables like bell peppers, peas, or potatoes based on your preferences. Enjoy your homemade chicken curry with <\/span>ISTANA Royal Steam Rice!<\/strong><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

\n
\n
\n
<\/div>\n<\/div>\n
\n
\n
\n
\n

Hainanese Chicken Rice<\/em><\/strong><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

\n
\n
\n
\n
<\/div>\n
\n
\n
<\/div>\n
\n
\n
\"\"<\/picture><\/div>\n<\/div>\n<\/div>\n<\/div>\n
\n
<\/div>\n
\n
\n
\n
\n

Ingredients:<\/strong><\/p>\n

For the Chicken:<\/em><\/p>\n

\u2013 1 whole chicken<\/span><\/p>\n

\u2013 5 slices of ginger<\/span><\/p>\n

\u2013 5 stalks of spring onions<\/span><\/p>\n

\u2013 Salt<\/span><\/p>\n

<\/span><\/p>\n

For the Rice:<\/em><\/p>\n

\u2013 2 cups <\/span>ISTANA Royal Jasmine Hom Mali<\/strong> rice<\/span><\/p>\n

\u2013 3 cups chicken stock (from poaching the chicken)<\/span><\/p>\n

\u2013 3 cloves garlic, minced<\/span><\/p>\n

\u2013 2 slices ginger<\/span><\/p>\n

\u2013 1 pandan leaf (optional)<\/span><\/p>\n

\u2013 Salt<\/span><\/p>\n

<\/span><\/p>\n

For the Sauces:<\/em><\/p>\n

\u2013 Soy sauce<\/span><\/p>\n

\u2013 Sesame oil<\/span><\/p>\n

\u2013 Chilli sauce or freshly chopped red chillies<\/span><\/p>\n

\u2013 Ginger paste<\/span><\/p>\n

\u2013 Garlic paste<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

\n
\n
\n
\n
<\/div>\n
\n
\n
<\/div>\n
\n
\n
\"\"<\/picture><\/div>\n<\/div>\n<\/div>\n<\/div>\n
\n
<\/div>\n
\n
\n
\n
\n

Preparing the Chicken:<\/em><\/p>\n

1. Rinse the chicken inside and out. Season the cavity with salt.<\/span><\/p>\n

2. In a large pot, bring water to a boil. Add the chicken, ginger slices, and spring onions.<\/span><\/p>\n

3. Reduce heat to low and simmer for about 30-40 minutes until the chicken is cooked through. You can test doneness by piercing the thigh and ensuring the juices run clear.<\/span><\/p>\n

4. Once cooked, remove the chicken and plunge it into a bowl of ice water to stop the cooking process. This helps to keep the chicken skin firm.<\/span><\/p>\n

5. Let the chicken cool, then chop it into serving pieces.<\/span><\/p>\n

<\/p>\n

Making the Rice:<\/em><\/p>\n

1. Rinse the rice until the water runs clear. Drain well.<\/span><\/p>\n

2. In a pot or rice cooker, heat a bit of oil and saut\u00e9 the minced garlic and ginger until fragrant.<\/span><\/p>\n

3. Add the drained rice and stir-fry for a couple of minutes.<\/span><\/p>\n

4. Pour in the chicken stock (from poaching the chicken) and add the pandan leaf if using. Season with salt.<\/span><\/p>\n

5. Cook the rice as you normally would in your rice cooker or pot.<\/span><\/p>\n

<\/p>\n

Preparing the Sauces:<\/span><\/p>\n

1. Mix soy sauce and sesame oil together for one sauce.<\/span><\/p>\n

2. For the other sauce, mix chili sauce or chopped red chilies with ginger and garlic paste. Adjust quantities based on your taste preference.<\/span><\/p>\n

<\/p>\n

Serving:<\/span><\/p>\n

1. Serve the chicken pieces on a plate with cucumber slices as garnish.<\/span><\/p>\n

2. Serve the fragrant rice alongside.<\/span><\/p>\n

3. Present the sauces in separate small bowls.<\/span><\/p>\n

<\/p>\n

Enjoy:<\/span><\/p>\n

To eat, dip the chicken pieces into the sauces and enjoy them with spoonfuls of the fragrant rice. Don\u2019t forget to sip the soup from poaching the chicken \u2013 it\u2019s flavourful!<\/span><\/p>\n

<\/p>\n

Feel free to adjust the seasoning and sauces according to your taste preferences. Traditional Hainanese Chicken Rice has a delicate balance of flavours that vary slightly from one cook to another.<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

\n
\n
\n
<\/div>\n<\/div>\n
\n
\n
\n
\n

Thai Basil Chicken Recipe<\/em><\/strong><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

\n
\n
\n
\n
<\/div>\n
\n
\n
<\/div>\n
\n
\n
\"\"<\/picture><\/div>\n<\/div>\n<\/div>\n<\/div>\n
\n
<\/div>\n
\n
\n
\n
\n

Ingredients:<\/strong><\/p>\n

– 450g chicken breast or thigh, thinly sliced<\/span><\/p>\n

– 2 tablespoons oil (sesame or vegetable)<\/span><\/p>\n

– 4 cloves garlic, minced<\/span><\/p>\n

– 1-2 red chilli peppers, sliced (adjust to taste)<\/span><\/p>\n

– 1 bell pepper, sliced<\/span><\/p>\n

– 1 onion, sliced<\/span><\/p>\n

– 1 cup fresh basil leaves<\/span><\/p>\n

– 2 tablespoons soy sauce<\/span><\/p>\n

– 1 tablespoon oyster sauce<\/span><\/p>\n

– 1 tablespoon fish sauce<\/span><\/p>\n

– 1 teaspoon sugar<\/span><\/p>\n

– Serve with <\/span>ISTANA Royal Hom Mali Jasmine Rice<\/strong><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

\n
\n
\n
\n
<\/div>\n
\n
\n
<\/div>\n
\n
\n
\"\"<\/picture><\/div>\n<\/div>\n<\/div>\n<\/div>\n
\n
<\/div>\n
\n
\n
\n
\n

Instructions:<\/strong><\/p>\n

1. Heat oil in a large pan or wok over medium-high heat.<\/span><\/p>\n

2. Add minced garlic and sliced chilli peppers. Stir-fry for 30 seconds until fragrant.<\/span><\/p>\n

3. Add the sliced chicken to the pan and cook until it’s no longer pink.<\/span><\/p>\n

4. Toss in the sliced bell pepper and onion. Cook for a few minutes until they start to soften.<\/span><\/p>\n

5. In a small bowl, mix soy sauce, oyster sauce, fish sauce, and sugar. Pour this sauce mixture over the chicken and vegetables. Stir well to combine.<\/span><\/p>\n

6. Add fresh basil leaves to the pan and toss everything together until the basil wilts and is mixed evenly throughout.<\/span><\/p>\n

7. Taste and adjust seasoning if needed.<\/span><\/p>\n

8. Remove from heat and serve the Thai Basil Chicken over jasmine rice.<\/span><\/p>\n

<\/p>\n

This dish is quick to make and pairs wonderfully with fragrant <\/span>ISTANA Royal Hom Mali Jasmine Rice<\/strong>, soaking up all those delicious flavours. Enjoy!<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

\n
\n
\n
<\/div>\n<\/div>\n
\n
\n
\n
\n

Chicken or Mutton Biryani Recipe<\/em><\/strong><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

\n
\n
\n
\n
<\/div>\n
\n
\n
<\/div>\n
\n
\n
\"\"<\/picture><\/div>\n<\/div>\n<\/div>\n<\/div>\n
\n
<\/div>\n
\n
\n
\n
\n

Ingredients:<\/strong><\/p>\n

– 2 cups ISTANA Royal Basmati rice<\/span><\/p>\n

– 500g chicken or mutton, cut into pieces<\/span><\/p>\n

– 1 cup plain yogurt<\/span><\/p>\n

– 2 onions, thinly sliced<\/span><\/p>\n

– 2 tomatoes, chopped<\/span><\/p>\n

– 2-3 green chilies, cut lengthwise (adjust to your spice preference)<\/span><\/p>\n

– 2 tablespoons ginger-garlic paste<\/span><\/p>\n

– Whole spices (2-3 bay leaves, 4-5 cloves, 4-5 cardamom pods, 1-inch cinnamon stick)<\/span><\/p>\n

– 1 teaspoon turmeric powder<\/span><\/p>\n

– 1 teaspoon red chili powder (adjust to taste)<\/span><\/p>\n

– 1 teaspoon biryani masala powder (optional)<\/span><\/p>\n

– A handful of fresh coriander leaves and mint leaves, chopped<\/span><\/p>\n

– 4 cups water<\/span><\/p>\n

– 4 tablespoons ghee or oil<\/span><\/p>\n

– Salt to taste<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

\n
\n
\n
\n
<\/div>\n
\n
\n
<\/div>\n
\n
\n
\"\"<\/picture><\/div>\n<\/div>\n<\/div>\n<\/div>\n
\n
<\/div>\n
\n
\n
\n
\n

Instructions:<\/strong><\/p>\n

1. Wash and soak the basmati rice in water for about 10 minutes. Drain and set aside.<\/span><\/p>\n

2. Marinate the chicken or mutton with yogurt, half of the sliced onions, ginger-garlic paste, turmeric powder, red chili powder, biryani masala powder (if using), half of the chopped tomatoes, half of the chopped coriander leaves, half of the chopped mint leaves, and salt. Let it marinate for at least 30 minutes.<\/span><\/p>\n

3. Heat ghee or oil in a large pot or pressure cooker. Add the remaining sliced onions and saut\u00e9 until golden brown.<\/span><\/p>\n

4. Add the whole spices and green chilies. Saut\u00e9 for a minute until aromatic.<\/span><\/p>\n

5. Add the marinated chicken or mutton mixture to the pot. Cook for about 5-7 minutes on medium heat, stirring occasionally.<\/span><\/p>\n

6. Add the remaining chopped tomatoes and cook for another 3-4 minutes until they soften.<\/span><\/p>\n

7. Add the soaked and drained rice to the pot. Mix gently with the chicken or mutton mixture.<\/span><\/p>\n

8. Pour water over the rice and meat mixture. Check for salt and adjust if needed.<\/span><\/p>\n

9. Cover the pot with a lid. If using a pressure cooker, cover with the lid and place the whistle on.<\/span><\/p>\n

10. Cook on medium-low heat for about 15-20 minutes until the rice and meat are fully cooked. If using a pressure cooker, cook for 1 whistle on high heat, then reduce to low and cook for another 10 minutes.<\/span><\/p>\n

11. Once done, let the biryani rest for a few minutes. Gently fluff the biryani with a fork.<\/span><\/p>\n

12. Garnish with the remaining chopped coriander leaves and mint leaves before serving.<\/span><\/p>\n

<\/p>\n

Serve the chicken or mutton biryani hot with raita (yogurt-based side dish) or any preferred curry. Enjoy your homemade biryani!<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

\n
\n
\n
<\/div>\n<\/div>\n
\n
\n
\n
\n

Indonesian Nasi Goreng Recipe<\/em><\/strong><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

\n
\n
\n
\n
<\/div>\n
\n
\n
<\/div>\n
\n
\n
\"\"<\/picture><\/div>\n<\/div>\n<\/div>\n<\/div>\n
\n
<\/div>\n
\n
\n
\n
\n

Ingredients:<\/strong><\/p>\n

– 3 cups cooked ISTANA Royal Hom Mali Jasmine rice (best if it’s a day old and cooled)<\/span><\/p>\n

– 2 tablespoons vegetable oil<\/span><\/p>\n

– 3 cloves garlic, minced<\/span><\/p>\n

– 1 small onion, finely chopped<\/span><\/p>\n

– 2-3 red chilies, finely chopped (adjust according to your spice preference)<\/span><\/p>\n

– 200g chicken, shrimp, or tofu, diced (or a combination)<\/span><\/p>\n

– 2 eggs<\/span><\/p>\n

– 2 tablespoons sweet soy sauce (kecap manis)<\/span><\/p>\n

– 1 tablespoon regular soy sauce<\/span><\/p>\n

– 1 tablespoon fish sauce<\/span><\/p>\n

– 1 teaspoon shrimp paste (optional but recommended for authenticity)<\/span><\/p>\n

– Salt and pepper to taste<\/span><\/p>\n

– 1 cup mixed vegetables (carrots, peas, bell peppers, etc.)<\/span><\/p>\n

– Cucumber slices and tomato wedges for garnish<\/span><\/p>\n

– Fried shallots (optional) for garnish<\/span><\/p>\n

– Lime wedges for serving<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

\n
\n
\n
\n
<\/div>\n
\n
\n
<\/div>\n
\n
\n
\"\"<\/picture><\/div>\n<\/div>\n<\/div>\n<\/div>\n
\n
<\/div>\n
\n
\n
\n
\n

Instructions:<\/strong><\/p>\n

1. Prepare Ingredients: Have all your ingredients chopped and ready before starting. Ensure the rice is cooled and separated, as using freshly cooked rice can make the dish too sticky.<\/span><\/p>\n

2. Heat Oil: Heat the vegetable oil in a large wok or skillet over medium-high heat.<\/span><\/p>\n

3. Saut\u00e9 Aromatics: Add the minced garlic, chopped onion, and red chilies to the hot oil. Saut\u00e9 until fragrant, for about 2 minutes.<\/span><\/p>\n

4. Add Protein: Push the aromatics to the side of the wok and add the diced chicken, shrimp, or tofu. Cook until the protein is fully cooked through.<\/span><\/p>\n

5. Scramble Eggs: Push the protein to the side as well and crack the eggs into the empty space. Scramble them until just set.<\/span><\/p>\n

6. Combine Ingredients: Mix everything together in the wok, including the rice. Stir-fry for a few minutes to combine all the flavours.<\/span><\/p>\n

7. Seasoning: Add the sweet soy sauce, regular soy sauce, fish sauce, and shrimp paste (if using). Toss well to evenly coat the rice and other ingredients. Season with salt and pepper according to taste.<\/span><\/p>\n

8. Add Vegetables: Add the mixed vegetables and continue stir-frying for another 2-3 minutes until they are cooked but still slightly crisp.<\/span><\/p>\n

9. Serve: Once everything is well combined and heated through, remove from heat. Serve the Nasi Goreng hot, garnished with cucumber slices, tomato wedges, fried shallots (if using), and lime wedges on the side.<\/span><\/p>\n

<\/span><\/p>\n

Enjoy your delicious homemade Nasi Goreng! Feel free to adjust the spice level and ingredients according to your preference.<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

\n
\n
\n
\n
\n
\n

\u00a9 Copyright 2023 by Sandhu ImpEx Private Limited <\/span><\/p>\n

All Rights Reserved <\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n<\/div>\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Chicken Curry Recipe Ingredients: – 450g boneless, skinless chicken breasts or thighs, cut into bite-sized pieces – 2 tablespoons vegetable oil – 1 onion, finely chopped – 3 cloves garlic, minced – 1 tablespoon grated ginger – 2 tomatoes, chopped – 1 teaspoon ground turmeric – 2 teaspoons ground coriander – 1 teaspoon cumin powder […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":2,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"brizy-blank-template.php","meta":{"om_disable_all_campaigns":false,"_mi_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/istanarice.com\/index.php?rest_route=\/wp\/v2\/pages\/131"}],"collection":[{"href":"https:\/\/istanarice.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/istanarice.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/istanarice.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/istanarice.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=131"}],"version-history":[{"count":30,"href":"https:\/\/istanarice.com\/index.php?rest_route=\/wp\/v2\/pages\/131\/revisions"}],"predecessor-version":[{"id":815,"href":"https:\/\/istanarice.com\/index.php?rest_route=\/wp\/v2\/pages\/131\/revisions\/815"}],"up":[{"embeddable":true,"href":"https:\/\/istanarice.com\/index.php?rest_route=\/wp\/v2\/pages\/2"}],"wp:attachment":[{"href":"https:\/\/istanarice.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=131"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}