Cook for 5 minutes. Stir in rice. 2. After 2 minutes, add saffron, stock and tomatoes. Season. Bring to a simmer. 3. Add prawns, fish and peas. Cover tightly. Cook on a slow flame until rice is soft.

A good chef knows that time management is one of the most important features of good cooking, so why not use the steam from ...

In a pot, combine rice, edamame, kombu, and 2 1/4 cups water. Bring to a boil, reduce heat, and cover. Cook for 18–20 minutes until water is absorbed. Remove kombu, chop finely, and mix back ...

This is a perfect meal to cook when you want something light, easy and quick. Add gur to the cooked mix and saute well. Now add the tamarind pulp to the mix and saute till it becomes a semi thick ...

Add the rice and cook for 2 minutes. FOR THE MIXED VEG: Heat the other tablespoon of oil in a frying pan, and fry the bell peppers, carrots, mange tout and spring onions for 3 minutes. Mix in the soy ...