Crab Rice

1 cup (8 ounces) unsalted butter

4 cups water

2 fresh bay leaves

Pinch of kosher salt plus 1 1/2 teaspoons, divided, plus more to taste

1 1/4 cups Carolina Gold rice

1 1/2 teaspoons smoked paprika

1 1/2 teaspoons black pepper

1/4 teaspoon dry ground ginger

1/4 teaspoon ground allspice

1/4 teaspoon mustard powder

1 1/2 pounds jumbo lump crab, picked (about 4 cups) 

Juice of ½ lemon

1 tablespoon thinly sliced chives

Heat butter in a large nonstick skillet over medium heat until melted. Reduce heat to medium-low to maintain a gentle simmer and cook the butter until you see foamy bubbles. As the butter cooks, take a spoon and skim as much foam into a small bowl as you can; discard. Continue cooking the butter, stirring occasionally, until the color darkens and you smell a nutty aroma, 6 to 8 minutes. Remove the pan from the heat and strain the butter into a heatproof measuring cup or bowl; discard solids. Set aside. Save the buttered skillet pan for later use.

Bring water, bay leaves, and a pinch of salt to a boil over high heat in a medium saucepan. Reduce heat to medium-high and stir in the rice. Simmer, uncovered and stirring often to prevent sticking, for 10 minutes. Strain the rice into a colander and then transfer to the back to the saucepan and stir in 3 tablespoons brown butter. Cover the pan and let sit for at least 10 minutes to finish steaming the rice.

Stir smoked paprika, pepper, allspice, ginger, mustard powder, and 1/2 teaspoon salt together in a small bowl. Place next to the stove.

Heat 1 tablespoon brown butter in the reserved buttered skillet pan over medium-high. Add crab and season crab with all but a pinch of the dry spice mixture. Stir the crab gently until the spice mixture coats the crab, trying not to break up in any clumps. Reduce the heat to medium-low and cook, stirring once halfway through, until crab browns and forms a crust, about 5 minutes. Transfer 2 cups crab to a small bowl and set aside for serving.

Fold in rice and 2 tablespoons brown butter into the remaining crab mixture in skillet. Season with remaining 1 teaspoon salt plus more to taste. Cook over medium-low until hot, about 3 minutes.

Serve the crab rice topped with reserved crab, pinch of the seasoning, chives, lemon juice, and more brown butter, if desired.

Peas Pulao

A simple Rice dish delicious enough to be served everyday with it healthy dose of Veggie and easy enough to dress your Food platter in Parties. A crowd pleaser with its mild flavor and aroma.

Butter - 1 tbsp.

Oil - 2 tbsp.

Cumin Seeds - 1 tsp

Whole Garam Masala - Cinnamon - 1, Clove - 3, Cardamom - 2, Bay Leaf - 1

Onion - 1, sliced

Green Chilli - 2, slit

Ginger Garlic Paste - 1 tsp

Peas- 1 cup

Rice - 2 cup, washed and soaked in Water for about 30 min

Salt

Cilantro

Heat Butter and Oil in a pressure cooker. Temper Cumin seeds and Whole Garam Masala.

Sauté Onion and Green Chilli until translucent.

Add Ginger Garlic Paste and cook until the raw smell goes away.

Add Peas and sauté for 2 min.

Add Rice along with required Salt and stir well until Oil coats all the Rice. Add 4 cups Water and pressure cook for 1 whistle followed by 7 min in simmer.

Garnish with Cilantro.

Musakhan Chicken

4 chicken legs, split into drumsticks and thighs (about 3 pounds; 1.3 kg total)

2 pounds (907 g) small yellow medium-starch potatoes such as Yukon Gold, peeled, halved lengthwise, and cut crosswise into 1/2-inch slices

6 tablespoons (90 ml) extra-virgin olive oil

2 tablespoons sumac, plus more for serving (see notes)

2 1/4 teaspoons ground allspice

2 teaspoons ground coriander

1 1/2 teaspoons ground cinnamon

1 teaspoon ground ginger

1 teaspoon cardamom

1 teaspoon freshly ground black pepper

4 teaspoons (12 g) Diamond Crystal kosher salt, for table salt, use half as much by volume or the same. weight

2 medium yellow onions (about 16 ounces total), cut into 1/2-inch slices

1/4 cup (6 g) finely chopped fresh oregano leaves, plus more for serving

Lemon wedges, for serving

Plain whole-milk yogurt, for serving

Adjust oven rack to upper-middle position. Heat oven to 425°F (220°C). On a rimmed baking sheet, combine chicken and potatoes. Drizzle with oil and sprinkle evenly with sumac, allspice, coriander, cinnamon, ginger, cardamom, pepper, and salt. Rub all over and toss to ensure chicken and potatoes are evenly coated. Transfer chicken to a bowl or plate and spread potatoes in an even layer on baking sheet. For better salt penetration, let chicken sit at room temperature for 30 minutes or uncovered in the refrigerator for up to 8 hours, if desired.

Bake potatoes for 10 minutes. Remove rimmed baking sheet from oven, add onions, and toss gently with potatoes to combine. Return chicken to rimmed baking sheet, placing pieces along the edges of the pan, on top of potato and onion mixture for better browning. Return baking sheet to oven and cook until potatoes are almost tender and chicken is beginning to crisp. Remove pan from oven, scatter oregano on top of chicken and potatoes, return to oven, and continue to cook until potatoes are tender and chicken is golden brown and crisp, 10 to 15 minutes. Sprinkle with additional sumac and serve with lemon wedges and yogurt.