HOW TO MAKE CANNABIS TEA: BEST RECIPES | ORGANIC FACTS
Release your stress with this relaxing and soothing brew!
Provided by Vanya Sharma
Categories Beverage
Total Time 25 minutes
Prep Time 5 minutes
Cook Time 20 minutes
Number Of Ingredients 13
Steps:
- Weed Bud Tisane (Medium Strength)
- Weed Leaf/Stem Tisane (Mild)
- Marijuana-infused Tea (Chai)
NADIYA HUSSAIN'S PRAWN SAFFRON BIRYANI RECIPE | FAMILY ...
Switch the classic chicken for prawn with Nadiya Hussain's delicious biryani recipe, as seen on her BBC series, Nadiya's Family Favourites. Made using Indian five-spice, it is an easy one-pot dish with plenty of flavour.
Provided by Nadiya Hussain
Total Time 1 hours 5 minutes
Prep Time 15 minutes
Cook Time 50 minutes
Yield Serves 4
Number Of Ingredients 1
Steps:
Put the rice into a large saucepan with the water, saffron, cinnamon and salt. Place on a high heat and boil for 8 minutes, stirring occasionally to stop the rice sticking to the base. Drain through a sieve and set aside.
To make the sauce, put the same saucepan back on the hob and turn the heat up to high. Add the butter, then, as soon as the butter is hot, add the garlic and let it brown for about 4–5 minutes. Add the onions and salt and cook until the onions are soft – this can take 15 minutes.
Squeeze in the juice of the half lemon, then cut the lemon rind into thin slices and add to the pan.
Add the chillies, turmeric and five-spice, and stir for 5 minutes to cook the spices. Take off the heat and add the parsley and prawns. Stir well, so the prawns are coated. The prawns don’t need cooking in the sauce – they will steam and cook in the biryani (otherwise they run the risk of becoming dry and rubbery).
Take a large pan, something you would be happy to serve up in, and pour the oil into the base. Swirl it around so some of the oil goes up the sides.
Pop in half the rice and spread it evenly across the bottom of the pan. Put all the prawn mixture on top of the rice.
Put the rest of the rice on top of the prawns. Put the lid on firmly and place on a high heat for 5 minutes, then turn the heat down completely.
Leave to cook for 20 minutes, then serve.
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AïOLI RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 5 minutes
Category Canapes, Condiment, Snack, Starter
Cuisine Mediterranean
Calories 661 calories per serving
- In a small bowl pour 1 tbsp of boiling water over the saffron and set aside. Put the garlic, egg yolks and mustard into a food processor or blender. Blitz into a paste and very slowly dribble in the olive oil to make a thick mayonnaise-style sauce. When everything's come together add the saffron, saffron water and lemon juice, then season to taste. The aïoli will keep covered in the fridge for up to 2 days.
AMAZING TOMATO CURRY | JAMIE OLIVER VEGETABLE CURRY RECIPES
Total Time 40 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/VeganDiet, https://schema.org/GlutenFreeDiet, https://schema.org/LowLactoseDiet
Calories 208 calories per serving
- With the tip of a knife, prick the tomatoes, removing the cores from any larger ones. Carefully plunge them into fast-boiling water for 45 seconds, then drain and peel away the skin.
- Cover the saffron with 100ml of boiling water and leave to infuse.
- Toast the almonds in a large non-stick frying pan over a medium heat until golden, then tip into a small bowl and place the pan back on the heat.
- Peel and very finely chop the garlic, ginger and chillies.
- Drizzle 1 tablespoon of oil into the pan, then add the curry leaves, followed by all the spices. Peel and quarter the onion, click apart into petals, then add to the pan with the garlic, ginger and chilli and fry for 3 minutes, stirring constantly.
- Add the tomatoes, coconut milk and saffron water, then cover and simmer for 20 minutes, removing the lid and adding the mango chutney halfway.
- Season to taste with sea salt and black pepper, then scatter over the almonds. Serve with fluffy rice.
AUTHENTIC SEAFOOD PAELLA RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.5
Total Time 55 minutes
Category Spanish Recipes
Calories 784.1 calories per serving
- Stir peas into the paella; simmer, uncovered, until rice is tender and has absorbed the liquid, 20 to 25 minutes. Stir in squid, and return clams, mussels, and shrimp to the pan. Cook until squid is opaque and cooked through, 2 to 3 more minutes. Serve with lemon wedges and chopped parsley.
OSSO BUCO MILANESE RECIPE | TYLER FLORENCE | FOOD NETWORK
Reviews 4.9
Total Time 2 hours 10 minutes
Category main-dish
Cuisine italian
- Yield: 4 servings
OSSO BUCO MILANESE RECIPE | TYLER FLORENCE | FOOD NETWORK
Reviews 4.9
Total Time 2 hours 10 minutes
Category main-dish
Cuisine italian
- Yield: 4 servings
AMAZING TOMATO CURRY | JAMIE OLIVER VEGETABLE CURRY RECIPES
Total Time 40 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/VeganDiet, https://schema.org/GlutenFreeDiet, https://schema.org/LowLactoseDiet
Calories 208 calories per serving
- With the tip of a knife, prick the tomatoes, removing the cores from any larger ones. Carefully plunge them into fast-boiling water for 45 seconds, then drain and peel away the skin.
- Cover the saffron with 100ml of boiling water and leave to infuse.
- Toast the almonds in a large non-stick frying pan over a medium heat until golden, then tip into a small bowl and place the pan back on the heat.
- Peel and very finely chop the garlic, ginger and chillies.
- Drizzle 1 tablespoon of oil into the pan, then add the curry leaves, followed by all the spices. Peel and quarter the onion, click apart into petals, then add to the pan with the garlic, ginger and chilli and fry for 3 minutes, stirring constantly.
- Add the tomatoes, coconut milk and saffron water, then cover and simmer for 20 minutes, removing the lid and adding the mango chutney halfway.
- Season to taste with sea salt and black pepper, then scatter over the almonds. Serve with fluffy rice.
OSSO BUCO MILANESE RECIPE | TYLER FLORENCE | FOOD NETWORK
Reviews 4.9
Total Time 2 hours 10 minutes
Category main-dish
Cuisine italian
- Yield: 4 servings
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