Ingredients
3 cupsrice (Cooked)
1 bunch coriander
¼ inch ginger
5 or 6 cloves garlic
1 small cup coconut
2-3 tbsp oil
Salt to taste
A pinch turmeric powder
2 tbsp lime juice
5 - 6 Cashewnuts, fried
1 tsp jeera
1 tsp mustard
1 tsp moong daal
Preparation Method
Cut the bunch of coriander leaves into small pieces.
Make a fine paste of the Coriander leaves, Ginger pieces, Garlic cloves and coconut in a blender.
Take oil in a pan.
Season it with mustard, jeera and moong daal.
Then add the green chillies.
Fry a little and then add the paste.
Fry for a while and then add salt along with turmeric powder.
After frying for about ½ a minute, add the cooked rice.
Mix well the mixture till the rice turns into a beautiful green color.
Cover it with a lid and leave it on low flame for few minutes.
Then add lime juice and finally garnish with cashewnuts.
Showing posts with label Rice. Show all posts
Showing posts with label Rice. Show all posts
Navaratna Pulav
Ingredients
2 teacups uncooked rice
1 tbsp cashewnuts
1 tbsp raisins
2 sliced onions
2 tbsp paneer
1 teacup boiled green peas
½ teacup boiled and diced carrots
1 tsp shah-jira
2 sticks cinnamon
2 cloves
3 elaichi
1 tbsp fruit pieces
¼ tsp saffron
4 tbsp ghee
salt to taste
onion roses
To be ground into a paste :
4 cloves garlic
1" piece ginger
4 green chillies
Preparation Method
Boil the rice. Each grain of the cooked rice should be separate. Drain and cool.
Heat the ghee and fry the cashewnuts. Take out and keep aside.
Fry the raisins in the same ghee. Remove and keep aside.
Sauté the onions in the same ghee till it becomes golden in colour.
Remove and keep aside.
Put the shah-jira, cinnamon, cloves and elaichi to the ghee and fry again.
Add the rice, paneer, green peas, carrots, fruit pieces, paste and salt and mix properly.
Warm the saffron a little, rub in a little warm water and add to the rice.
Garnish with the fried cashewnuts, raisins, onions and onion flowers.
Ready to serve.
2 teacups uncooked rice
1 tbsp cashewnuts
1 tbsp raisins
2 sliced onions
2 tbsp paneer
1 teacup boiled green peas
½ teacup boiled and diced carrots
1 tsp shah-jira
2 sticks cinnamon
2 cloves
3 elaichi
1 tbsp fruit pieces
¼ tsp saffron
4 tbsp ghee
salt to taste
onion roses
To be ground into a paste :
4 cloves garlic
1" piece ginger
4 green chillies
Preparation Method
Boil the rice. Each grain of the cooked rice should be separate. Drain and cool.
Heat the ghee and fry the cashewnuts. Take out and keep aside.
Fry the raisins in the same ghee. Remove and keep aside.
Sauté the onions in the same ghee till it becomes golden in colour.
Remove and keep aside.
Put the shah-jira, cinnamon, cloves and elaichi to the ghee and fry again.
Add the rice, paneer, green peas, carrots, fruit pieces, paste and salt and mix properly.
Warm the saffron a little, rub in a little warm water and add to the rice.
Garnish with the fried cashewnuts, raisins, onions and onion flowers.
Ready to serve.
Vegetable Briyani
Vegetable Biriyani for 4 Adult(s)
Ingredients
Basmati rice - 2 cups Beans - 100 gm
Carrots - 100 gm
Turnip - As reqd
Green peas - 1 cup
Onions - 250 gm Garlic - 2 cloves Ginger - 1/4 inch
Green chillies - 2 nos
Cinnamon(Patta) - 2 inch
Cloves(Karayampoo)- 4 nos
Cardamom(Elakkai) - 4 nos
Andhra moggu
Bay leaves(Karuga ela)- 1 no
Salt - 1/2 tsp
Coriander leaves - 1/4 cup
Mint leaves(Pudhina)- 1/4 cup
Salt bread - 1/2 cup
Preparation Method
1)Wash the rice and soak it for a few hours. Leave it to drain.
2)Chop the beans, carrots, turnip into thin long pieces.
3)Chop 1/3 of the onions into thin rings, one third into fine pieces.
4)Grind the remaining onions, ginger, garlic and green chillies into a fine paste.
5)Dry roast andhra moggu. Grind this along with the cinnamon, clove and cardamom coarsely.
6)Heat oil and roast the bay leaf.
7)Add the onion paste and fry.
8)Then add the chopped vegetables and green peas and fry well.
9) Now add the ground cinnamon masala.
10)Add the rice to the cooked vegetables and fry it for a little while.
11)Add salt and 4 cups of water to this and keep it covered in low flame until the rice is fully cooked.
12)Add finely chopped coriander and mint leaves and mix well.
13)Cut the salt bread into fine pieces and deep fry in oil until they become crisp and brown.
14)Add these pieces to the rice a few minutes before serving.
15)Deep fry the onions cut into rings in oil and garnish the dish with these.
Ingredients
Basmati rice - 2 cups Beans - 100 gm
Carrots - 100 gm
Turnip - As reqd
Green peas - 1 cup
Onions - 250 gm Garlic - 2 cloves Ginger - 1/4 inch
Green chillies - 2 nos
Cinnamon(Patta) - 2 inch
Cloves(Karayampoo)- 4 nos
Cardamom(Elakkai) - 4 nos
Andhra moggu
Bay leaves(Karuga ela)- 1 no
Salt - 1/2 tsp
Coriander leaves - 1/4 cup
Mint leaves(Pudhina)- 1/4 cup
Salt bread - 1/2 cup
Preparation Method
1)Wash the rice and soak it for a few hours. Leave it to drain.
2)Chop the beans, carrots, turnip into thin long pieces.
3)Chop 1/3 of the onions into thin rings, one third into fine pieces.
4)Grind the remaining onions, ginger, garlic and green chillies into a fine paste.
5)Dry roast andhra moggu. Grind this along with the cinnamon, clove and cardamom coarsely.
6)Heat oil and roast the bay leaf.
7)Add the onion paste and fry.
8)Then add the chopped vegetables and green peas and fry well.
9) Now add the ground cinnamon masala.
10)Add the rice to the cooked vegetables and fry it for a little while.
11)Add salt and 4 cups of water to this and keep it covered in low flame until the rice is fully cooked.
12)Add finely chopped coriander and mint leaves and mix well.
13)Cut the salt bread into fine pieces and deep fry in oil until they become crisp and brown.
14)Add these pieces to the rice a few minutes before serving.
15)Deep fry the onions cut into rings in oil and garnish the dish with these.
Lemon Rice
Ingredients
Chana dal
Urad dal
Mustard seeds
Red chillies
Preparation Method
Heat some oil in a pan and sauté the mustard seeds, chana dal, urad dal and the red chillies
Put onions in the oil and sauté them properly.
Put chilli powder, haldi powder, peanuts and coriander powder to the oil and let them blend with the mixture
put some salt to taste and lastly put the coriander leaves .
Boil the rice separately and keep them in a plate and allow the rice to cool down.
Put the lemon juice to the rice and then the mixture to the white rice.
Chana dal
Urad dal
Mustard seeds
Red chillies
Preparation Method
Heat some oil in a pan and sauté the mustard seeds, chana dal, urad dal and the red chillies
Put onions in the oil and sauté them properly.
Put chilli powder, haldi powder, peanuts and coriander powder to the oil and let them blend with the mixture
put some salt to taste and lastly put the coriander leaves .
Boil the rice separately and keep them in a plate and allow the rice to cool down.
Put the lemon juice to the rice and then the mixture to the white rice.
Bengali Pulav
Ingredients
500 gms basmati Rice
2 bayleaf
30 gms raisin
12 to 14 cashew nut
6 cloves
6 cardamom
1" piece cinnamon.
1 onion, sliced
1 tsp ginger paste
½ tsp sugar
1 pinch saffron dissolved in 1 tbsp of milk
200 gms ghee
Preparation Method
Clean and wash the rice. Spread the rice out to dry.
Heat the ghee and put bayleaf and onion slices in the ghee.
Sauté till it turns golden brown.
Put the cloves, cinnamon, cardamom, cashew and ginger paste and continue to
stir till the mixture becomes light brown.
Now put the rice, salt, sugar and stir fry for a few minutes.
Put raisin, saffron milk mixture and stir properly.
Finally, put 4 cups of hot water and mix well.
Cover and cook by continuing to stir regularly.
Once the rice is ready, garnished with nuts & fried onions.
500 gms basmati Rice
2 bayleaf
30 gms raisin
12 to 14 cashew nut
6 cloves
6 cardamom
1" piece cinnamon.
1 onion, sliced
1 tsp ginger paste
½ tsp sugar
1 pinch saffron dissolved in 1 tbsp of milk
200 gms ghee
Preparation Method
Clean and wash the rice. Spread the rice out to dry.
Heat the ghee and put bayleaf and onion slices in the ghee.
Sauté till it turns golden brown.
Put the cloves, cinnamon, cardamom, cashew and ginger paste and continue to
stir till the mixture becomes light brown.
Now put the rice, salt, sugar and stir fry for a few minutes.
Put raisin, saffron milk mixture and stir properly.
Finally, put 4 cups of hot water and mix well.
Cover and cook by continuing to stir regularly.
Once the rice is ready, garnished with nuts & fried onions.
Chicken Briyani
A popular rice dish served duirng special occasions, holidays and parties. Traditional preparation involves use of meat/vegetables marinated with yogurt, spice powders and cooked along with layered rice by following a challenging baking process called Dum. But the process can be made simple by using a pressure cooker or rice cooker. (CHICKEN BIRYANI / KOZHI BRIYANI / CHICKEN BRIYANI)
To Server 4 Adult(s)
Ingredients
Basmati rice 500 gms.
Chicken pieces 1kg.
Garam masala powder 4 tsp.
Milk ½ cup
Whole garam masala 4 tbsp.
Butter 50 gms.
Sliced onions 1 cup
Golden fried sliced onions ¾ cup
Chopped garlic 4 tbsps.
Rose Water 2 tbsps.
Chopped ginger 4 tbsps.
Oil 5 tbsps
Red chili powder 3 tsps.
Salt To taste
Coriander powder 1 tbsp.
Saffron ½ gm.
Turmeric powder 2 tsps.
Curd (yogurt) 2 cup
Bay leaf 4 nos.
Chopped tomato ¾ cup
Preparation Method
1. Marinate chicken pieces .Mix salt, ½ of the red chili powder, ½ of the chopped ginger, ½ of the chopped garlic, 1 tsp. Garam Masala Powder, ½ of the turmeric powder and Curd/Yogurt. Mix well and put chicken pieces in this for an hour.
2. Wash and soak rice in water for about 30 minutes.
3. Boil water, add ½ of the Whole Garam Masala , bay leaf and salt and boil rice till ¾th done. Drain rice and keep aside.
4. Heat oil in a thick bottomed pan. Add remaining Whole Garam masala .Let it crackle. Add Sliced onions and sauté’ until light golden brown.
5. Then add remaining chopped ginger, chopped garlic, coriander powder, turmeric powder, red chili powder, 1 tsp. Garam Masala powder and chopped tomatoes. Cook for about 5 minutes. Add marinated chicken and cook till chicken is tender.
6. Dissolve saffron in warm milk and keep aside.
7. Arrange alternate layers of chicken and rice. Sprinkle saffron dissolved in milk, remaining Garam Masala powder, mint leaves, golden fried sliced onions and butter in between the layers and on top. Make sure that you end with the rice layer topped with saffron , rose water and spices.
8. Cover and seal with aluminum foil . Cook in a preheated oven, for 10-12 minutes. Alternatively cook on an indirect slow flame for 10 to 12 minutes.
To Server 4 Adult(s)
Ingredients
Basmati rice 500 gms.
Chicken pieces 1kg.
Garam masala powder 4 tsp.
Milk ½ cup
Whole garam masala 4 tbsp.
Butter 50 gms.
Sliced onions 1 cup
Golden fried sliced onions ¾ cup
Chopped garlic 4 tbsps.
Rose Water 2 tbsps.
Chopped ginger 4 tbsps.
Oil 5 tbsps
Red chili powder 3 tsps.
Salt To taste
Coriander powder 1 tbsp.
Saffron ½ gm.
Turmeric powder 2 tsps.
Curd (yogurt) 2 cup
Bay leaf 4 nos.
Chopped tomato ¾ cup
Preparation Method
1. Marinate chicken pieces .Mix salt, ½ of the red chili powder, ½ of the chopped ginger, ½ of the chopped garlic, 1 tsp. Garam Masala Powder, ½ of the turmeric powder and Curd/Yogurt. Mix well and put chicken pieces in this for an hour.
2. Wash and soak rice in water for about 30 minutes.
3. Boil water, add ½ of the Whole Garam Masala , bay leaf and salt and boil rice till ¾th done. Drain rice and keep aside.
4. Heat oil in a thick bottomed pan. Add remaining Whole Garam masala .Let it crackle. Add Sliced onions and sauté’ until light golden brown.
5. Then add remaining chopped ginger, chopped garlic, coriander powder, turmeric powder, red chili powder, 1 tsp. Garam Masala powder and chopped tomatoes. Cook for about 5 minutes. Add marinated chicken and cook till chicken is tender.
6. Dissolve saffron in warm milk and keep aside.
7. Arrange alternate layers of chicken and rice. Sprinkle saffron dissolved in milk, remaining Garam Masala powder, mint leaves, golden fried sliced onions and butter in between the layers and on top. Make sure that you end with the rice layer topped with saffron , rose water and spices.
8. Cover and seal with aluminum foil . Cook in a preheated oven, for 10-12 minutes. Alternatively cook on an indirect slow flame for 10 to 12 minutes.
Subscribe to:
Posts (Atom)
