| Hyderabadi Biryani | Vegetable Biryani | Peas Pulav |
| Mutton Biryani | Pulihora | Coconut Rice |
| Tomato Rice | Jeera Rice | Curd Rice |
 Pongal |
| INGREDIENTS For Marinate:-
Chicken – 2 lbs. (Whole chicken made into medium size pieces) Mint Leaves – 1 small bunch (Separate leaves from stem and wash properly before use) Curd/Yogurt -- 1 cup Onion -- 1 small grated Ginger Paste -- 1 tbsp. Garlic Paste -- 1 tbsp. Green Chili paste – 2 tbsp. (About 15 – 20 depending on your own spice preference) Turmeric Powder -- ¼ tsp.Cinnamon powder – ¼ tsp. Cardamom powder – ¼ tsp. Clove powder – ¼ tsp. Dry Grinding:-Black Pepper -- 5 Aniseed -- ¼ tsp.Saffron -- pinch Nutmeg -- small piece Khus-khus (poppy seeds) -- 1 tbsp. For Rice :-Butter – 1 Stick Salt to Taste Basmati Rice -- 3 cups Cinnamon -- 1 inch stick Cardamom -- 2 no Coconut Milk (Thai Lite Coconut Milk) – 1 ½ cups Water – 3 ½ cups Cashew Nuts -- 10 no Bay Leaves -- 2 Onion -- 1/2 cup finely chopped Green Chilies -- 1 tbsp. chopped Method:-In a bowl mix all ingredients listed under Marinate and keep it aside for ½ hr. Then in a shallow pan add some butter and add the marinated chicken along with it’s juices and spices and cook . Alternate heat to high and low every five minutes. The whole process make take 15-20 minutes. Cook until all the liquid evaporates. Remove and keep aside when done Lightly wash Basmati Rice & drain any excess water and keep aside. In a shallow skillet heat butter and add cashew nuts, bay leaves, cinnamon and cardamom. When cashew nuts turn light brown add chopped onion and green chili and fry until onion turns golden in color. Now add rice and fry for two minutes on medium heat. Next add dry ground powders & chicken fry for a minute then add coconut milk and water. Stir well, Taste the liquid in the container for salt the liquid should taste saltier than the required salt . If not add some more also check for spice at the same time if needed add required amount of slit green chilies then cover and cook on high heat until the rice begins bubbling up for the first time. Reduce heat and cook on medium flame . Stir periodically and use a good lid to cover skillet so that aroma does not escape. When done serve hot with Raita
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| Ingredients Rice :- 2 cups (Wash drain & keep aside ) Green Chilies :- 6 cut lengthwise Onion :- 1 big cut lengthwise Mixed vegetables - ¾ cup (Carrots, Potato, Beans, Cauliflower, Peas) Biryani Leaf :-3 Shahjeera;- small pinch Salt :- 2 ½ tsp. Laung:-3 Elaichi:-3 Method:-Heat 4 tbsp. of oil in a pressure pan when the oil is hot & add shahjeera , Biryani /Bay leaf , Laung , Elaichi to it and fry for a minute then add sliced onions & Green chilies & fry till onions turn light golden .Then add vegetables and fry for 3 min. Then add into it 4 cups of water Bring it to a boil then add check for salt and spice .Water should be salty and a bit spicy if not add some more chilies and salt. Finally add washed rice to it and cover and pressure cook till 1 or 2 whistles. When done switch off and cool. Serve with Raita. |
| Ingredients Rice :- 2 cups (Wash drain & keep aside ) Green Chilies :- 6 cut lengthwise Onion :- 1 big cut lengthwise Peas:- ¼ cup Biryani Leaf :-3 Shahjeera;- small pinch Salt :- 2 ½ tsp. Laung:-3 Elaichi:-3 Method:-Heat 4 tbsp. of oil in a pressure pan when the oil is hot & add shahjeera , Biryani /Bay leaf , Laung , Elaichi to it and fry for a minute then add sliced onions & Green chilies & fry till onions turn light golden .Then add Peas and fry for 2 min. Then add into it 4 cups of water Bring it to a boil then add check for salt and spice .Water should be salty and a bit spicy if not add some more chilies and salt. Finally add washed rice to it and cover and pressure cook till 1 or 2 whistles. When done switch off and cool. Serve with Raita.
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| Ingredients:- Goat Meat/Lamb Meat :- 3 pounds Onions - 2 big slit lengthwise Green Chilies (Indian) :- 25 (Ground to a fine paste) Ginger Garlic Paste :- 2 ½ tbsp. Shahjeera :- ¼ tsp. Bay leaf:- 3 Cardamom - 2 Cloves :- 4 Coriander Powder :- 2 tsp. (Dhaniya Powder) Coconut Milk :- 1 ½ cups (Light Thai coconut Milk preferably) Mint Leaves :- 30 to 40 (Or I small bunch, separate leaves from stems and wash them well before using) Clarified Butter (Ghee) :- ½ cup Vegetable Oil :- ¼ cup Rice :- 4 cups soak in water 5 min before use. (Make sure you use same measuring cup to measure water, rice and coconut milk) Method:-Clean and keep meat aside In a pressure pan heat oil and Ghee together. Once oil is hot add cloves , cardamom, Bay leaves and Shahjeera .After a minute add onions to it and fry till light golden. Then add chilly and ginger garlic paste to the above and fry well if needed add ¼ cup water and fry till oil seeps through the masala mixture. Then to it add cleaned meat and mix well fry for 2 minutes before adding coconut milk to it. Add 2 tsp. Of Dhaniya Powder and fry well Then add ½ cup water. Mix everything well and pressure cook until 3 or 5 whistles and then switch it off and let it cool. Once the above curry is cooled separate meat pieces from the liquid into a big/Shallow bowl and measure the liquid . Make sure there are 7 ½ cups of liquid ( 1 ¾ cup liquid for every cup of uncooked rice) Water + above liquid , finally should be in the bowl . If needed add water to bring the measure to the required proportion do not add any further coconut milk.) Add the meat pieces back to the measured liquid and boil till it starts bubbling check for salt and spice. Then add soaked drained rice and sprinkle mint leaves on top and cook it on medium heat stirring occasionally until the rice is done.Serve with Raita.
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| Ingredients:- Cooked Rice (Cook 3 cups raw rice with 5 ¼ cups of water, ¼ tsp. Turmeric, 2tspn. Of Oil, in a rice cooker and let it cool ) Tamarind Extract. (Soak 2 lime size balls of Tamarind In ½ cup or less water for 15 min and extract thick juice of it by squeezing. If needed add extra water to extract some more juice ) Split Bengal Gram -- 2 tbsp. Peanuts – ½ cup (Fried and unsalted) Mustard Seeds – ½ tsp. Dry Red Chilies -- 5 Green Chilies --5 (finely chopped) Ginger – ¼ inch piece finely chopped Turmeric – ¼ tsp.(powder) Oil – ½ Cup Coriander Leaves -- 1 bunch Curry Leaves – 15 Asafetida – ¼ tsp. Sugar – 1tsp. Salt to taste Method:-In a wide skillet, heat oil on low heat. Then add black mustard seeds, split bengal gram, red chili, Curry leaves, green chilies, Asafetida, ginger & peanuts. When the gram turns light golden add tamarind extract. Stir well. Cover and cook on low heat until water evaporates totally and oil should seep through the extract. Now add sugar and salt remove from heat. In a wide container spread the pre-cooked rice. Add 3 Tbsp. Of above mixture to the rice and mix well. Check for salt and taste. If needed add couple of more tablespoons of the extract & Mix thoroughly. Serve with yogurt or homemade pickle/chutney. Note: Tamarind Rice tastes better if you let it rest for couple of hours before use. However re-check for salt before you serve. Also if there is any additional extract left out you can refrigerate it and mix in Plain cooked rice the next day.
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| Ingredients:- 1 cup cooked rice (Basmati/Jasmine) ½ cup freshly grated coconut 2 finely chopped green chilies Curry leaves - 5 Dry red chili - 2 black gram ½ tsp. Bengal gram ½ tsp. Mustard seeds ½ tsp. Asafetida a pinch 1 tbsp. oil Salt to taste Fried peanuts (unsalted) – 10no Cashew Nuts :- 10no (Unsalted) Method :-Heat oil in a pan add mustard seeds, Black and bengal gram, curry leaves, green chilies and asafetida. When mustard seeds start to splutter add grated coconut and fry on medium heat till coconut turns light golden in color. Then remove from heat and keep aside. In a wide container spread the pre-cooked rice and add the fried coconut mix thoroughly add required amount of salt and serve.
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| Ingredients:- 1 cup cooked rice 3 medium sized tomatoes (finely chopped) 1 large onion (finely chopped) 2 green chilies (sliced) A half inch piece of ginger (finely chopped) ½ a sprig of coriander leaves ½ tsp. red chili powder Few curry leaves ¼ tsp. turmeric powder ¼ tsp. mustard seeds ¼tsp. cumin seeds 1 tbsp. oil Salt to taste Method:-Heat oil in a wok and add mustard and cumin seeds. When the seeds begin to splutter, add curry leaves, chopped ginger, green chilies and onion and fry till golden. Then add sliced tomatoes and cook till tomatoes become soft like a paste . Add turmeric powder, red chili powder and salt and cook for another fives minutes. Spread rice in a broad-based vessel and cool. Add the cooked tomato mixture to it and mix well. Garnish with finely chopped coriander leaves . Serve hot.
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| Ingredients:- 5 cups of cooked white rice 1 onion finely sliced Cumin seeds – ½ tsp. Cumin powder – ¾ tsp. 4 tsp. ghee/clarified butter Salt to taste Method:-Heat oil in a pan to it add cumin seeds. When they splutter, add the sliced onion and fry till the onions become transparent. Then add cumin powder and fry for a minute. Then add the cooked rice and salt & mix well. Fry for couple of minutes on medium heat and serve. Goes well with any curry .
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| Ingredients:- 6 cups of cooked white rice 1tsp. mustard seeds 3 cups of plain yogurt ¼ Cup Sour Cream curry leaves – 10 no 2 green chilies, chopped finely 2 tsp. coriander leaves, chopped finely ginger – ¼ inch Piece chopped finely 1 dry red chili A pinch of asafetida Salt to taste 1 tablespoon cooking oil Method:-In A wide pan spread cooked rice and add Sour Cream and yogurt to it and mix well. In another skillet heat oil and put asafetida, curry leaves, green chilies, Ginger ,Red Chili, mustard seeds. When mustard seeds start to splutter turn off the heat and transfer the contents of the pan into the yogurt mixed rice. Mix well if required add little water. Add required amount of Salt and serve with Pickle.
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| Ingredients:- Raw white rice - 1 cup Moong dal / pesarapappu - ½ cup Ghee ¼ Cup 1tsp. mustard seeds Black pepper corns - 1 tbsp. 2 green chilies, chopped finely ginger – ¼ inch Piece chopped finely A pinch of asafetida Salt to taste Method:-In a pressure cooker add ½ the quantity of ghee and fry washed drained dal in it for 2 min then add into it 3 cups of water & salt and bring to a quick boil and then add to it washed and drained rice & black pepper corns and cover and cook until one whistle switch off and let it cool slightly. When done transfer into a serving dish . In another skillet bring the rest of the ghee to heat add asafetida, mustard seeds , green chilies & curry leaves when the mustard seeds start to pop transfer them onto the rice mix well and serve hot. Tastes good with coconut chutney.
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Last Updated:-Wednesday, April 14, 2004 03:43:18 PM
