Indian Cooking At Home with Sunil Ghai
Are you ready to learn how to make easy, delicious Indian dishes worthy of any top notch Indian restaurant? Then don’t miss this fabulous new chef recipe series brought to you by I Love Cooking in association with Award Winning Chef Sunil Ghai one Ireland’s most talented Indian Chefs.
We will showcase a series of delicious Indian recipes which you can use our essential spice guide to help you along the way.
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Do you find when you cook rice it can be too mushy or maybe too hard? Then you need to check out this step by step video with Sunil as he showcases how to make the perfect Pulao Rice with onion and cumin.
This fragrant rice is served alongside numerous Indian dishes. This does make a large amount of rice for big families (5-6 people), but you can easily halve the amount for less.
Pulao Rice with Onion & Cumin
- 500g basmati rice
- 2 cinnamon sticks
- 15 cumin seeds, roasted
- 2-3 bay leaves
- 1 piece mace
- 1 tbsp sunflower oil
- 100g sliced onion
- 1 ½ tsp salt
- 1l water
- Gently wash and rinse the rice. Tip: Avoid rubbing the grains together as you don’t want them to break, just gently stir them around a large bowl with your hand, rinsing the water and repeating a couple of times.
- Leave rice to soak in water for 20 minutes.
- Meanwhile, in a large pot over medium high heat, heat the oil. Roughly break the cinnamon sticks into a few smaller pieces, then add to the pot along with the other herbs and spices. Add the sliced onion. Give everything a stir to coat in the oil then cook until the onions are golden brown.
- Drain the soaking rice and add the rice to the pot. Pour in 1l of water. Stir once using a large flat spoon, then bring to a boil. Tip: Only stir once as this helps to not break the rice. Once up to a boil, reduce heat to a simmer, place the lid on the pot and cook until rice is tender, 10-15 minutes.
- Serve with your favourite Indian dish.
About Sunil Ghai:
Renowned for his bold, contemporary cooking style Sunil Ghai was born in India and grew up in the prosperous city of Gwalior in Indeuwklooeia.
Former Corporate Chef of the Jaipur & Ananda Restaurant Group he is considered to be the leading Indian chef in Ireland and the recipient of an impressive array of awards including FOOD&WINE Magazine’s Chef of the Year 2009.
He is currently at the helm of his own Venture at Pickle Restaurant and Eating House on Camden Street , Dublin 2. He has recently just opened Tiffin By Sunil with his wife Leena, a delicatessen with a difference located in Greystones, Co Wicklow.
He believes his success is down to the creative cooking talents of his father. According to Sunil “Many of my influences in the creation of my recipes come from my father He has a fantastic imagination when it comes to cooking and I have yet to taste food quite like it.”
Sunil’s home city of Gwalior was an ideal starting point for his career as an aspiring chef he says. Known as the city of music it boasts over 400 years of royal music patronage, which also brought with it the best cuisine from every corner of the nation. Sunil’s first passion in life was cricket followed by his mother’s first love – cooking. “The wonderful thing about growing up in Gwalior was the eclectic influences all around you. It’s a melting pot of culinary delights from all over the many different regions of India,” says Sunil.
- Best chef 2006 food and wine magazine
- Best chef 2008 food and wine magazine
- Best Indian restaurant 2006
- Best world cuisine 2009 food and wine magazine .
- Best chef in Ireland 2009 food and wine magazine
- Best ethnic restaurant 2010 by restaurant association if Ireland
- Best innovation of seafood award
- Best chef in Dublin award by restaurant association of Ireland 2013
- Best chef in Ireland by Santa Rita restaurant association of Ireland
- Best restaurant in Dublin
- Best restaurant ethnic restaurant 2014 food and wine
- Best world cuisine award 2015 Restaurant association of Ireland