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

Chicken Kabsa

Ingredients

• Chicken - 2.5 - 3 lbs (cut into 6 - 8 pieces)
• Long grain rice - 1 lb (washed and soaked in water for atleast 15 mins)
• Onion(large) - 2 nos (thinly sliced)
• Tomato - 2 nos (finely chopped)
• Carrots(medium) - 2 nos (grated)
• Tomato puree - 1 can
• Garlic pods - 5 nos (crushed)
• Rind of one orange(grated)
• Cinnamon(Karugapatta) - 4 nos
• Cloves(Grambu) - 6 nos
• Cardamom(Elakka) - 6 nos
• Raisins(Onakkamunthiri) - 4 - 5 tbsp
• Almonds(sliced) - 4 - 5 tbsp
• Vegetable Oil/Corn oil/Butter - 1/4 cup
• Salt - As reqd
• Pepper - As reqd
• Coriander leaves - Few
• Hot water or Chicken Broth - 3 cups  

Method

• Heat oil/butter in a pan or a kadai. Add onions and saute till they turn brown.
• Add chicken pieces followed by tomato puree, chopped tomatoes and crushed garlic. Saute for about 4 - 5 mins on a low flame.
• Add around 3 cups of hot water or broth and mix well.
• Add carrot, grated orange rind, cloves, cardamom and cinnamon and mix well again.
• Add salt and pepper and mix well and cook for about 1 minute. Cover and cook on low flame for about 25 - 30 mins.
• When the chicken is done, stir rice into the liquid in between the pieces of chicken.
• :- Or else you can also remove the chicken pieces from the pan, add rice and and then return the chicken pieces back to the pan.
• Cover and simmer for about another 30 - 45 mins or until rice is cooked or the liquid is fully absorbed.  Set aside to keep warm.
• Place it on a serving dish and garnish with coriander leaves, raisins and almonds.

Chicken Badhshahi

 
Ingredients

• Mutton – 500g(washed and drained)
• Almonds(blanched by cooking briefly) – 10 nos
• Rice(parboiled/partially cooked) – 250g
• Lemon juice – 1 1/2 tbsp
• Coriander leaves(chopped) – A handful
• Mint leaves(chopped) – 1/2 tbsp
• Onions(sliced) – 2 nos
• Ginger – A small piece , Garlic – 5 cloves
• Green chillies(chopped) – 1/2 tbsp
• Cumin seeds(Jeerakam) – 1/2 tbsp
• Cinnamon(Karugapatta) – A small piece
• Cloves(Grambu) – 2 nos, Cardamom(Elakka) – 2 nos
• Red chillies(powdered) – 1/2 tbsp
• Curd – 500g, Saffron – 1/2 tbsp
• Butter – 1 cup
• Sweet oil(mild vegetable oil) – 1 tbsp
• Milk – 150ml, Water – 3 cups
• Salt – As reqd

   

  

Preparation Method

• For preparing biriyani badshahi, first wash and soak rice in water.
• Soak saffron in little water.
• Heat oil in a frying pan and fry sliced onions to a golden brown color and keep aside.
• Grind ginger, garlic, red chillies and almonds to a smooth paste.
• Heat butter in a pan and fry the ground ginger mixture. Stir in mutton pieces, required salt and stir fry for 5 minutes.
• Pour water and cook mutton till tender and 1 cup of gravy is remaining.
• Boil rice with some salt in another pan. Put the curd in a muslin cloth and allow water to drain away. Add cloves, cardamom, cumin seeds, mint leaves, chopped chillies and coriander leaves to the drained curd.
• Add drained curd mixture, lemon juice and saffron to the cooked mutton.
• Spread half of the boiled rice over the mutton. Sprinkle fried onions and then add rice again. Pour milk and butter on top and cover the vessel.
• Seal the edges of the vessel with flour paste. Place the vessel on fire in low heat and cook for 1 hour.

Kerala Chicken Biriyani

Ingredients

• Basmati rice - 1 kg
• Water - For 1 cup of rice, add 1 1/2 cups of water
• Chicken - 1 kg (can also make it with mutton and fish)
• Garam masala powder - 2 tsp
• Ginger paste- 100 gm (3 tsp)
• Garlic paste - 100 gm (3 tsp)
• Curd - 1 cup, Lemon - 1 no
• Tomato - 1/4 kg (sliced)
• Onion - 1/2 kg (sliced)
• Small onions(Kunjulli) - 1/4 kg
• Green chillies - 5 nos
• Coriander leaves - A bunch
• Mint leaves - A bunch
• Ghee - 100 gm, Oil - 1/4 lt
• Nutmeg(Jathikka) powder - 1/4 tsp(optional)

For curd kachambar:

• Curd - 1 cup
• Onion - 1/2 of one , Tomato - 1/4 of one
• Coriander leaves
• Salt - As reqd 

  

  

Method

• Soak the rice in water for about 2 hrs. Mix the cleaned chicken with 1 cup of curd and some salt. Keep it aside.
• Heat some ghee and oil in a large vessel. Saute small onions, onion and green chillies together.
• When the colour of the onion turns brown, add the ginger-garlic paste and saute well.
• Add the tomatoes, coriander leaves and mint leaves and saute well, until all the ingredients mix together and the oil starts to separate.
• Add garam masala and nutmeg powder. Add the chicken pieces mixed with curd. Mix well and cover the pan with a lid. Cook for about 10 mins.
• Stir it once every 10 mins. When the chicken is half cooked, add water and allow it to boil. Drain off the water from the rice and add to the boiling water. Allow it to boil and when the rice gets quarter cooked, add the lime juice and close with the lid.
• Simmer the flame and keep it for approximately 45 min(until cooked). Stir occasionally once every 15 mins. Serve with curd kachambar

  

Prawns Biriyani

Ingredients

• Prawns(or kingfish) - 1 kg
• Turmeric powder - 1/2 tsp
• Pepper powder - 1 tbsp, Chilli powder - 1 tbsp
• Garam masala - half teaspoon
• Lime juice - 1 tsp
• Salt - As reqd,Oil - 1/2 cup
• Ghee - 4 tbsp
• Onion(big) - 4 nos
• Green chillies - 4 nos
• Ginger-garlic paste - 1 tbsp
• Tomato(big) - 1 no
• Mint leaves(chopped) - 1 cup
• Coriander leaves(chopped) - 1 cup
• Garam masala - 4 tsp
• Salt - As reqd
• Basmati rice - 3 cups
• Cardamom(Elakka) - 4 nos
• Cinnamon(Karugapatta) - 1 small piece
• Bay leaf(Vazhana ela) - 1 piece
• Water - 4 1/2 cups
• Cashew - 50 gm, Raisins - 50 gm
• Sliced onion - 3 nos
• Ghee - 4 tbsp
• Pineapple essence - 1/2 tsp (optional)
• Saffron - 2 pinch (soaked in 1/2 cup milk or water)

   

  

Preparation Method

• Marinate prawns with turmeric powder, pepper powder, chilli powder, garam masala powder, lime juice and salt and fry it in oil.
• In the same oil used for frying prawns, add sliced onion and split green chillies and saute it till the onion becomes light brown.
• Add ginger-garlic paste and fry for 2 mins.
• Add sliced tomato, 1/2 cup chopped mint leaves, 1/2 cup chopped coriander leaves, turmeric powder, garam masala and salt.  Saute till the masala get mixed well.
• Add the fried prawns along with little water and cook the curry in a medium flame until the gravy thickens and remove from fire.
• Wash and soak basmati rice for 2 hours and then drain it.
• Heat 4 tbsp of ghee in a heavy bottom pan and fry cashew and raisins and remove it from the ghee.Then fry the sliced onion till it is golden brown and crispy and keep it aside.
• Add drained rice in this ghee, fry for 5 mins and add 4 and half cups of boiled water along with salt, cardamom, cinnamon and bay leaves.
• Cook till the rice is done and the water is evaporated completely.
• In a large heavy bottom vessel, spread the prawn masala first and layer the rice over it.
• Sprinkle the remaining 2 tsp garam masala over the top of the rice layer, sprinkle pineapple essence and saffron mixture.
• Put chopped mint and coriander leaves, fried cashews, raisins and spread it over. Cover it tightly with a lid and keep on low flame for 15 mins.
• Serve hot with salad, pickle and papad. Sprinkle the fried onions over the biryani while serving. 

 
 
 

Hyderabadi Mutton Biriyani
 
 
 
Ingredients

• Basmati rice - 500 gm
• Mutton - 1 kg (cut into small pieces)
• Garam masala - 2 tsp
• Red chilles - 6 nos
• Cashewnuts - A handful
• Onion(big) - 5 nos (sliced and fried crisp)
• Cloves(Grambu) - 2 nos
• Cinnamon(Karugapatta) - 2 pieces
• Cardamom(Elakka) - 3 nos
• Green chillies - 6 nos
• Coriander leaves(chopped) - A small bunch
• Mint(Pudhina) leaves(chopped) - A small bunch
• Ginger-garlic paste - 3 tsp
• Beaten curds - 1 cup
• Juice of 2 limes
• Saffron - 2 pinch (dissolved in 3/4 cup milk)
• Ghee or Refined oil - 5 tsp
• Boiled eggs for garnishing - 4 nos
• Salt - As reqd 

  

  

Preparation Method

• Grind together red chilles and cashewnuts to a fine paste.
• Marinate the mutton with ginger-garlic paste and the beaten curd. Set aside.
• Heat 4 tbsp of ghee in a pan. Fry the red chilly masala.
• Add the marinated mutton, 1/4 of the fried onion, 1 tsp of garam masala and salt to taste. Keep frying till the ghee separates.
• Add 1 1/2 cups of warm water and pressure cook till tender.
• Heat 1 tsp of ghee in a vessel. Fry the spices.  Add the rice and fry a little.  Add the green chilles and salt.  Add enough warm water.
• Cook till rice is half done. Remove and spread on a thali, discarding the masala.
• Mix together the chopped coriander, mint leaves, garam masala and fried onions. Set aside.

To assemble:-

• Take a heavy bottomed vessel and line it with ghee.
• Spread a layer of rice followed by a layer of mutton.
• Sprinlke half of pudina mixture and juice of 1 lime.
• Again spread a layer of rice followed by mutton and finish with rice layer.
• Sprinkle the rice with safron milk and dot with ghee.
• Cover Mutton Biryani tightly and place over a griddle for dum for 20 mins.
• Garnish Mutton Biryani with eggs cut in halves.

Palak Rice

  

Ingredients:

• 1/2 bunch (cut into small pieces) palak
• a pod garlic,small piece of ginger
• 1 chopped onion, 1 tomato
• a few sprigs of curry leaves
• 1 mashed potato
• 1 cup basamathi rice
• 1/2 tblsp garam masala powder (optional)
• For Seasoning
• 1 tblsp mustard
• 1/2 tblsp urud and channa dal
• 1/2 tblsp green chillies and red chillies (cut into pieces)

How to make palak rice:

• First wash and cut the palak into small pieces and keep aside.  Then cook the basmathi rice and set aside.
• Now take a wok, pour some oil and when the oil is hot, add all the seasoning ingredients and fry till done.
• Now add the onions, tomatoes and cut palak and nicely mix and close with a lid. Let the whole thing cook very well.
• When it is done, add garam masala powder if you want and saute for a min. Take it wok from fire and add the rice and mix it well.
• Take a wok, pour some oil and put the mashed potatoes and roast it slightly and when done add the curry leaves and put into palak rice and mix well. Serve with raita.

Coconut Milk Rice

Ingredients

• 2 1/2 cups long grain rice
• 2 tablespoons ghee
• 2 medium onions, finely sliced
• 10 curry leaves
• 10 whole black peppercorns , 1 small stick cinnamon
• 6 cardamom pods, bruised , 6 whole cloves
• a few cashew nuts
• 3/4 teaspoon ground turmeric
• 4 cups coconut milk 
• 2 1/2 teaspoons salt
• 1/2 cup fried cashew nuts

Method:

• Wash rice and drain for at least 30 minutes.
• Heat the ghee in a heavy saucepan and fry the onions, curry leaves and whole spices, cashew nuts, stir until the onions are golden.
• Add the turmeric and the rice and fry, stirring, until the rice is coated with the ghee, about 3 or 4 minutes.
• Add the coconut milk and salt, stir and bring to the boil, then cover with a well-fitting lid, turn heat very low and cook for 25 min or until the coconut milk is absorbed.
• Serve the rice hot, garnished with fried cashews and accompanied by curries and sambals.