Rice Recepies..

Chicken Kabsa Chicken Badhshahi Kerala Chicken Biriyani Prawns Biriyani Hyderabadi Mutton Biriyani Palak Rice Coconut Milk Rice

Kashmiri Pulao       Green Rice Namkin Chawal Lemon Rice Masala Bhath Curd Rice Peas Pulao

Tapioca Biriyani Ahmedi Murg Biriyani Mushroom Pulao Pullisseri Veg Fried Rice Mint Pilaf Ghee Rice

Tapioca Biriyani

Ingredients

• Tapioca 1 Kg
• Green chilli 4
• Curry leaves 2 leaflets
• Coconut oil 100 g
• Mustard seeds a little
• Meat( beef) 500 gm
• Garlic 25 g, Ginger 25 g
• Small onion 100 g
• Coriander powder 2tsp, Turmeric powder 1tsp
• Red chilli powder 1 tsp, Pepper Powder 1/2tsp
• Garam Masala 1/2tsp
• Salt To taste

Method

• Clean and cut the tapioca into small pieces.Cook the tapioca in water with some salt and turmeric powder.Strain it and keep aside.
• Add all spices to the meat and cook.
• Heat the oil in a kadai and add mustard seeds , add curry leaf, green chilli, small onion and ginger garlic paste.
• Put the cooked meat to it.Add the tapioca and mix well.Close the pan with a lid add cook for one minute.
• Mix it thoroughly and remove from heat.Garnish with curry leaves and serve.

Ahmedi Murg Biriyani

Ingredients

• 8  medium pieces (about 800  grams) of chicken
• 2  cup(s) flavored rice(basmati)
• 6  cups water
• 2" cinnamon stick broken
• 2  each of bay leaves, cloves and green cardamoms
• 6  black peppercorns
• 2  tablespoon(s) yoghurt
• 1  teaspoon(s) each of red chilli, and coriander powders 
• 1  tablespoon(s) each of chopped ginger and garlic
• 2  green chilli(es) slit
• 1  tablespoon(s) chopped coriander
• 2  medium sized onions chopped
• 1  cup(s) hot water
• 2  teaspoon(s) sugar
• 2  tablespoons clarified butter (ghee) / butter

Method

• In a large vessel combine the rice, water, half the whole spices, salt and cook till the rice is half-done. 
• Heat the clarified butter (ghee) / butter in a heavy-bottomed pan till hot and fry the remaining whole spices for a few seconds.
• Add the chopped onions and fry till they are browned.
• Add the chicken pieces, spice powders, slit green chillies, chopped coriander, ginger-garlic, salt, sugar and fry on medium  for about 2 mn.  Add the hot water and cook uncovered on a low level for about 20  min or till the chicken is tender and well cooked.
• Add the yoghurt and cook till the gravy thickens.
• In a large heavy- bottomed pan add some hot melted clarified butter , arrange a layer of chicken with gravy topped with a layer of rice.  In this way arrange alternate layers of melted clarified butter (ghee)/ butter, chicken and rice till they are all used up.
• Make sure the topmost layer is of rice topped with melted clarified butter (ghee)/ butter. Spread the aluminum foil on the top of the pan and cover it with a tight fitting lid.
• Cook on very low level (a griddle should be kept under the pan to cook on indirect flame) for another 25  minutes. Alternatively cook for the same amount of time in a pre-heated oven.

Mushroom Pulao

Ingredients:

• 2 cup rice (chawal)
• 3 onion (pyaj)
• 200 gm mushroom
• 200 gm cottage cheese (paneer)
• 2 capsicum (shimla mirch)
• 5-6 cauliflower (phool gobi) pieces
• 4 cloves (laung) , 2 cinnamon pieces (dalchini)
• 2 bay leaf (tej patta)
• 6 tbsp clarified butter (ghee)
• 2 tsp salt (namak)

How to make mushroom pulao :

• Soak rice for half an hour or so.  Boil rice in a container until it gets cooked properly and water dries up.
• Finely chop onion.  Cut paneer cubes.
• Cut cabbage into fine long pieces.  Cut mushroom into slices.
• Heat ghee in a pan and fry paneer until light brown.  Take them out and keep aside.
• Now fry onion in the pan until it turns pink.
• Then add laung, dalchini, tej patta and mushroom. Fry for few minutes.
• Then add shimla mirch, phool gobi, namak and paneer cubes along with little water. Cook at low flame.
• When vegetables are cooked properly, remove it from the flame.
• Serve them hot.

Pullisseri

Ingredients:

• 2 cups basmathi rice
• 1/2 cup tamarind juice
• 1/2 tsp turmeric powder
• 1/2 tsp jaggery powder
• 1 tsp fenugreek
• a pinch of asafoetida
• 1 tsp mustard,1 tsp channa dhal
• 6 red chilly
• 100 gms sesame oil(as needed)
• a bunch of curry leaves
• 1 tsp peanuts

How to make tamarind rice:

• Pressure Cook the rice and spread on a plate. keep aside.
• Heat the non-stick skillet add fenugreek and asafoetida dry fry (without oil) for a minute.  Grind this into a fine powder. Set aside.
• To the tamarind juice add salt, turmeric powder, jaggery, ground powder of fenugreek and asafoetida.
• Fry mustard, red chillies, channa dhal, peanuts and curry leaves in sesame oil.  Pour into the tamarind juice mixture.
• Boil tamarind juice till it reaches thick gravy form and until oil comes out with good flavour.
• Add cooked tamarind gravy to the rice.
• Pour in 1 tsp. of oil, if needed. Mix well and serve.

 

Veg Fried Rice

Ingredients

• Rice Basmati or long 1 kg,
• Raisins: 20 gm,, Apricots dried: 2,
• Walnut: 2 made in small pieces, Almond: 20 gm,
• Cinnamon sticks 2, finely powdered,, Cloe: 10-12,
• Turmeric powder: 1/4 tsp,
• Onion: 250 gm, cut vertically,
• Green peper: 100 gm finely chopped, seedless,
• Carot: 200 gm finely chopped,
• French beans: 250 gm finely chopped,
• Garlic petals: 10 finely copped,
• Black pepper: 7-8 powdered,
• Salt: 1 tbsp,
• Bay leaf: 1, , Fresh coriander leaves: 50 gms,
• Oil: 250 gm,
• Sugar: 20 gm. 

Preparation

• Roast rice with little amount of oil and cook it for 10 minutes, decant  remained water. Do not cook rice to complete. Keep aside.
• In another large bottom vessel, pour oil add garlic, bay leaf, cloe and onion, let onion fry on low fire until it become light pink to orange tint, add black pepper powder.
• Add finely chopped vegetables, french beans, carrot, and green pepper continue heating on medium for another 5-7 minutes. Add the turmeric powder, salt and mix it well. Add the cooked rice to above mixture and keep mixing well on the  low fire for a minute.
• Cover the vessel and let it cook for another 5 minutes.  Add approx. 20 gm sugar and mix it once.
• Take it out from the vessel and garnish the rice with chopped walnut, almond, raisins, cinnamon powder, dry apricot finely diced and fresh coriander leaves.

Mint Pilaf
 
 

 

Ingredients

• 2 cups basmati rice
• 2 large potatoe
• 1 cup shelled peas
• 1 bunch mint leaves
• 6 green chillies
• 1 piece ginger small
• 3 onions medium
• ½ tsp turmeric powder
• 3-4 cloves, 2 cardamoms, 1 bay leaf
• Ghee to fry

For Garnishing

• Mint leaves, Boiled peas, Red cherries

Preperation

• Clean and wash the rice. Place in a container with 2 cups of water and salt to taste.
• Wash potatoes and place in another container with 2 cups of water in it.
• Pour 2 cups of water and place the container with rice and potatoes in a pressure cooker and cook for 10 minutes. Remove and keep aside.
• Grind together coconut, green chilies, and ginger and turmeric powder.  Peel and dice potatoes. Slice onions.
• Heat oil, add onions and sauté. Add cardamom, bay leaves and cloves.
• Add the ground masala paste and peas and fry till the raw flavor is lost and the peas get cooked.
• Add potatoes, rice and salt if necessary .Mix well. Squeeze lime juice and remove from fire. Garnish and serve hot

Ghee Rice

Ingredients

• 2  cup(s) Basmati rice
• 4  cups warm water
• 1"  cinnamon stick broken
• 2  each of bay leaves and cloves
• 1  teaspoon(s) black peppercorns
• 6  medium sized onions finely sliced
• 4  tablespoons clarified butter (ghee) / butter
• salt to taste

  

Preperation

• Heat the clarified butter (ghee) / butter in a heavy-bottomed pan till hot. Add the whole spices and fry for a few seconds.
• Add the onion slices and saute for a few sec on high level. Lower the heat and saute on medium / low level till the onions are  soft.
• Add the rice and saute for a few seconds. Pour in the warm water and add the salt. Bring to a boil, cover and cook on a low level for about 15  minutes or till the rice is done and all the water has evaporated. Separate the grains of rice with a fork.