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Machli (Fish) Pulao

By admin on April 4, 2008 in Rice

Ingredients:

Pomfret 1 ½ kg, cut into pieces
Rice 1 kg, soak for 15 minutes
Onions 4 medium, finely sliced
Ginger, garlic paste 1 tbsp
Garam masala 1 tsp
Black cumin seeds 1 tsp
Cumin seeds 1 tsp, roasted and powdered
Turmeric 1 tsp
Curry patta 2-3 leaves
Lemons 4
White vinegar ½ cup + 1 tbsp
Oil 1 cup
Salt to taste
Water

Method:

1. Marinate the fish in a quarter cup vinegar and 1 tsp of salt for ten minutes. Wash in cool water. Combine the remaining vinegar with turmeric, salt, and juice of three lemons, pour over the fish and set aside, Heat oil in a large, shallow pan, fry onions till golden brown. Remove half to kitchen paper. To the remaining onions add ginger garlic paste, green chillies, caraway and cumin seeds and garam masala. Stir and cook for a few minutes, add the juice of one lemon and 2 cups of water. Bring to boil. Drain rice and add 1 tbsp of vinegar, salt and enough water to cover the rice and cook till done.
2. While the rice is cooking deep fry the fish in a karahi till brown. Remove and place on top of cooked rice, sprinkle with fried onions and juice of ½ a lemon. Place the pan on a tawa placed on low heat for a few minutes. To serve remove fish pieces, take out the rice in a dish and place fish on top.

Peas (Matar) Pulao

By admin on April 4, 2008 in Rice

Ingredients:

Peas 1 kg
Long grain rice 1 kg
Black cumin seeds ½ tsp
Bay leaf 1
Black cardamoms (bari ilaichi) 3
Aniseed (saunf) ½ tsp
Coriander (whole) 1 tsp
Garlic 1 pod whole
Ginger 1 small piece
Onions 2 medium size, thinly sliced
Yogurt 1 tbsp
Small cardamoms (choti ilaichi) 3
Salt to taste
Dalda or your choice of Banaspati Ghee / Oil ¾ cups

Method:

* Boil 8 cups of water in a large pan. Add garlic, ginger, aniseed, coriander, all the spices and salt. Let it boil for 10 minutes, strain and keep the broth aside. Now heat oil in a pan and fry the onions till pale golden. Take half the onions from the pan and spread on a kitchen paper sheet. Add yogurt, small cardamoms and fresh peas to the remaining onions.
*Stir for 5 minutes. Add broth to the pan. When it begins to boil add rice and salt. Cook on medium heat for 10 minutes, cover and lower the heat. Cook for 10-12 minutes, until the water has been completely absorbed. Now sprinkle-fried onions on the cooked rice, serve hot.

Saada (Plain) Chicken Pulao

By admin on April 4, 2008 in Rice

Ingredients:

Basmati rice, boiled 2 1/2 teacups
Chicken, cut into medium pieces 3/4 kg
Tomatoes, finely chopped 2 large
Green chillies, finely chopped 6
Cumin seeds 3/4 tsp
Coriander seeds 3/4 tsp
Coriander powder 3/4 tsp
Chili powder 1/2 tsp
Oil 3 tbsp
Desi ghee 2 1/2 tbsp
Salt to taste

Method:

* In a shallow saucepan heat oil and ghee together and stir-fry chicken pieces on high heat till the chicken is well fried and there is no liquid in the pan.
* Then turn down the heat and add the cumin seeds, coriander seeds and green chillies. Stir for a few minutes. Add tomatoes and all seasonings and continue to stir-fry on low heat.
* Add 1/4 cup of water for gravy. Simmer until chicken is tender. Mix the boiled rice lightly in chicken. Leave on low heat for 15 to 20 minutes, or till it is ready.
* Serve with raita.

Cholia Pulao

By admin on April 3, 2008 in Rice

Ingredients:

Rice, Basmati 1 cup / 200 gm
Horse gram (cholia) 1 cup
Vegetable oil 1 tbsp / 15 ml
Ginger (adrak), 1” piece, julienned 1
Cloves (laung) 4
Cinnamon (dalchini), 1” stick 1
Black cardamoms (badi elaichi) 2
Bay leaves (tej patta) 2
Water, hot 2 cups / 400 ml

Method:

1. Heat the oil in a pan; add the ginger, cloves, cinnamon stick, black cardamoms, and bay leaves; sauté for 2 minutes. Add the horse gram, sauté for 3 minutes and then add the rice. Stir-fry for 3-4 minutes. Add the water and bring the mixture to the boil.
2. Cover the pan with a heavy lid and cook on low heat for 20 minutes or till the rice is done. Serve hot with any curry or raita.

Moti Pilaf / Pulao

By admin on April 3, 2008 in Rice

Ingredients:

Rice 1 kg
Mince (beef) ½ kg
Fennel (crushed) 1 tbsp
Cumin (crushed) 1 tbsp
Coriander (whole) 1 tbsp
Oil 250 gms
Onion 250 gms
Ginger and garlic paste 1 tbsp each
Cloves 1 tsp
Black pepper 1 tsp
Black cardamom 5 only
Cinnamon (crushed) 4 sticks
Yogurt 250 gms
Bones for yaqni/stock ½ kg
Silver warq as required

Method:

*Heat oil and brown onion in it. Then add to it garlic, ginger and roast them. Now add yogurt and stir-fry for a minute. Now add to this fennel, coriander, cumin, garam masala, cinnamon and yaqni or stock. Mix well. Wash rice, soak in water for 15-20 minutes then add them to yaqni pan and cook on low flame until rice are done.
*Put them on Dum for 20 minutes. In mince mix garam masala, chilies, and turmeric, salt and make small balls (moti type) of this mice and fry in hot oil until these mice balls are golden brown. Take out rice in a dish and mix these mince balls in it. Cover few minute balls with silver warq and place them also in rice. Moti Pilaf is ready.

Vegetable Pulav or Pilaf

By admin on April 3, 2008 in Rice

Ingredients:

Chopped onions ½ cup
Chopped Tomatoes ½ cup
Cauliflower (flowerettes) ½ cup
Carrot Chunks, cut Beans,
Shelled Peas 1/3 cup
Grated Coconut ½ cup
Mint leaves ¼ cup
Ginger, garlic 1 tsp (chopped finely)
Green chili 3 to 4
Cilantro ¼ cup
Garam masala, Red chili powder ½ tsp
Uncooked Rice 2 cups ( for each cup of rice add 1 ¼ cup of water)
Bay leaves 6
Cinnamon Sticks two 1 inch sticks
Cardamom 4

Method:

1. Grind coconut, mint, garlic, ginger, green chili, cilantro, garam masala and red chili powder together with little water. Soak rice in water for 10 minutes and drain. Take a tbsp of oil in a pan and add a tsp of cumin seeds. When the oil is hot, add rice and fry for a while. (it is not necessary to fry the rice if the rice is basmati).
2. Now, add two tbsp of oil to the cooker and heat it. Add little cumin seeds, cinnamon, cardamom and bay leaves. Stir and add the chopped onions. Fry until the onions start turning brown.
3. Mix in the tomatoes and the ground paste, fry for a minute and add the vegetables. Now add the rice and water. Cook in the cooker and allow it to whistle once or twice (it can also be cooked directly in a covered pan).

Mangodi Rice Pulao

By admin on April 3, 2008 in Rice

Ingredients:

Basmati rice 3 cups / 600 gm
Mangodi 1 cup / 200 gm
Oil 1 cup / 200 ml
Green cardamoms (choti elaichi) 5
Black cardamoms (badi elaichi) 1
Cloves (laung) 5
Cinnamon (dalchini) sticks 2
Bayleaves (tej patta) 2
Cumin seeds (jeera) ½ tsp / 3 gm
Salt to taste
Water 7 cups / 1½ lt
Onion, sliced, browned 1

Method:

1.Soak the rice for 10 minutes. Heat 2 tbsp of oil in a wok (kadhai). Shallow fry the mangodis on medium flame for 2-3 minutes. Drain the excess oil and keep aside. Heat the remaining oil in a pan. Add the green cardamoms, black cardamoms, cloves, cinnamon sticks, bayleaves and cumin seeds.
2.Saute over a medium flame till the seeds crackle. Add the rice (drained) and mangodis. Stir gently, add the salt and water. Bring to a boil and then lower the flame.
3.Cook until the liquid dries, stirring only occasionally, very gently. Garnish with browned onion slices and serve.

Lamb Yakhni Pulao

By admin on April 3, 2008 in Rice

Ingredients:

Rice, Basmati soaked for 30 minutes 1 cup / 200 gm
Lamb, cut into big pieces 500 gm
Nutmeg (jaiphal) ½
Mace (javitri) 4 blades
Ginger (adrak), 1” piece, chopped 1
Cinnamon (dalchini), 1” stick 1
Cloves (laung) 6
Coriander (dhaniya) seeds 1 tbsp / 6 gm
Ghee 4 tbsp / 60 gm
Onions, finely sliced 2
Cumin (jeera) seeds 1 tsp / 2 gm
Cinnamon (dalchini), 1” stick 1
Cloves (laung) 3
Green cardamoms (choti elaichi) 4
Garlic (lasan) paste ½ tsp / 3 gm
Ginger (adrak) paste ½ tsp / 3 gm
Salt to taste
Yoghurt (dahi) 1 cup / 180 gm
Onion, sliced, fried 1 tbsp / 12 gm
Mint (pudina) leaves 10

Method:

1. In a muslin cloth tie the nutmeg mace, ginger, cinnamon stick, cloves, and coriander seeds together. This is called bouquet garni. Heat 4 cups water in a wok (kadhai); add the lamb, salt, and the bouquet garni; cook on low heat till the lamb is tender.
2. Then squeeze the bouquet garni and discard it. Remove the lamb pieces, strain the liquid and keep both aside. Heat the ghee in a thick–bottomed pan; add the onion and sauté till brown. Add all the spices, garlic and ginger pastes. Sauté for a few seconds. Add the lamb, salt, and yogurt; cook till the lamb turns brown.
3. Add the drained rice and mix till the rice is well coated. Pour in the strained liquid, mix well, and cover with a heavy lid. Cook for 15 minutes on dum or bake for 20 minutes in a moderate oven.
4. Garnish with fried onion and mint leaves, and serve hot accompanied with cucumber or mint raita.

Mutton and Masoor Rice Pulao

By admin on April 3, 2008 in Rice

Ingredients:

1 kg mutton, pieces
150-175 g black masoor lentils
½ kg onion, sliced
2 tsp chili powder
¼ tsp turmeric
¼ kg yogurt, whipped
2½ tsp ginger paste
2½ tsp garlic paste
1 tsp garam masala
1-2 lime
3 tsp green chilli paste
3 tomatoes, skinned and chopped
10-12 dried aloo bukhara
Salt
Oil

Rice:
2 tsp cumin seed
12 black peppercorns
12 cloves
3 large black cardamoms
5 tsp salt
1 tbsp vinegar
2 ltrs water
½ tsp saffron (optional)
1 kg rice

Method:

* Fry onions, when brown remove and spread on absorbent kitchen paper for a few minutes. Crush onion and mix in yogurt along with red chilli powder, turmeric, aloo bukhara and lime juice and keep aside.
* Marinate meat with ginger, garlic, green chili paste and salt for an hour. Soak the lentils for 20 minutes then boil till half cooked. Heat oil, fry meat with a little water, till all water evaporates. Add 2 cups water and cook till meat is almost tender, approximately 30 minutes. Add yogurt mixture and tomatoes to the meat. Fry on medium heat for approximately 10 minutes, then add masoor daal and fry for few more minutes, keeping dall whole.
* Soak rice for 15 minutes. Boil water add all ingredients except saffron then add rice. When the rice is almost done and water is reduced, strain the rice. Layer the rice and meat in a large pan, starting and finishing with rice. Roast saffron, crush and mix with milk with the handle of a spoon make three or four holes in the rice and pan in the saffron milk.
* Place the pan on an iron girdle and let it cook on low heat for 10-12 minutes.

Chickpeas Pulao

By admin on April 3, 2008 in Rice

Ingredients:

Chickpeas ½ kg
Rice basmati 1 kg (soak for 20 mins)
Black cumin seeds 1 tsp
Bay leaves 2
Raisins 1 cup (soak in hot water)
Vinegar 2 tbsp
Garlic and ginger paste 2 tbsp
Cinnamon 1 piece (roast and grind fine)
Salt to taste
Onions 2 large (cut and slice fine)
Dalda or your choice of banaspati Ghee / Oil ½ cup

Method:

Soak lentils overnight with soda, clean and boil till tender, remove water and wash again. Boil separately in pan till tender and keep aside. In a pan add banaspati and brown onions. When brown remove half and keep on kitchen paper for garnishing. In the same pan add garlic and ginger paste and garam masala, stir for some time, and then add in the raisins and chickpeas. Stir and add rice and 5 cups of water and vinegar (to prevent rice from sticking). When water evaporates, simmer till steam comes out. Garnish with brown onions.

Kesari (Saffron) Pulao

By admin on April 3, 2008 in Rice

Ingredients:

Rice 1 cup / 200 gm
Ghee 2 tbsp / 30 gm
Sugar 3 tbsp / 60 gm
Almonds (badam), blanched 10
Raisins (kishmish), washed, lightly fried 30
Dry coconut (copra), cut in ½ cm cubes, lightly fried 1 tbsp / 4 gm
Green cardamoms (choti elaichi), skinned, seeds crushed coarsely 6
Saffron (kesar), soaked in 3 tbsp hot milk a few strands

Method:

Cook the rice in a pan till half done. Drain and keep aside to cool. Heat 1 tbsp ghee in another pan; add the rice and mix well. Add the sugar, almonds, raisins, coconut, and green cardamom powder; mix well. Pour the saffron mixture over the rice. Heat the remaining ghee and mix with the rice. Cover the pan with a heavy lid; keep some hot ashes on it and a few live embers under the pan for 10-15 minutes till the rice is completely done and the grains are separated. Alternately, bake in a moderate oven for 10 minutes.

Pilaf Rampuri

By admin on April 3, 2008 in Rice

Ingredients:

Ingredients of Pilaf:
Mutton (dasti/ chest meat) 1 kg
Basmati rice (wash and soak in water) 4 cups
Salt to taste
Ginger 1 inch piece (1 only)
Fennel 1 tsp
Onion (whole) 2 only
Bay leaf 3 only
White cumin 1 tsp
Whole coriander 1 tbsp
Garlic 8 cloves for yaqni

Ingredients ‘Baghar of Pilaf’:
Onion 4 only (thinly sliced)
White vinegar ½ tsp
Green cardamom 8 only
Ginger/ garlic paste 1 tbsp
Green chilies 6 only
Salt to taste
Oil 1 cup

Method:

*Pilaf: In a pan place mutton and all ingredients of pilaf along with 5 glass of water and cook on medium heat. When meat is tender and masalas give good smell then ’yaqni’ is ready.
*Baghar of Pilaf: In pot heat oil then fry onion in it until golden brown. Spread onion on a newspaper to absorb its oil and to make it crispy. Remove meat from ‘yaqni’. Press onion, and garlic until their juice come out. Now divide fry onion in two halves and in one half of fried onion, add garlic, green chilies, black pepper, small cardamom and yogurt. Mix these and stir-fry for few minutes. Then to this mixture add meat. Fry for few minutes and add yaqni to this. Now cook on low heat. When yaqni starts boiling then add in it rice (draining out their water) along with salt and vinegar. Mix with wooden spoon ‘doi’, gently, so that rice is not broken. Cover the pot and cook until rice is done. Now put the pot on ‘Dum’. When steam comes out, remove pot from heat, as pilaf is ready. In a serving platter take out pilaf, topping it with fry onion. Serve with raita.

Meat Dry Fruits Pulauo

By admin on April 3, 2008 in Rice

Ingredients:

Mutton (boneless) 2 kg
Pepper (powder) 1 tsp
Salt to taste
Ginger (powder) 1 tbsp
Sugar 1 tsp
Lemon 2
Corn flour 1 tbsp
Raisins 2 tsp
Sweet corn 1 (tinned) can
Ground-nuts 2 tsp (thinly cut)
Almond 3 tsp (thinly cut)
Oil ½ cup
Margarine 2 tsp
Rice 1 ½ tsp (boiled with cloves and bay leaf)

Method:

* Cut mutton into small pieces and marinate with salt, pepper, ginger, vinegar, sugar, Soya sauce, and lemon. Make cuts on mutton pieces with a fork so that spices penetrate them. Marinate for 3-4 hours. Place these mutton pieces in a pot add enough water to make mutton tender. Cook on medium heat, until water is dried.
* Now add oil in this pot along with corn flour solution (corn flour dissolved in water) so as to thicken the gravy. Fry the meat for a while. In another pan add margarine, corn, and dry fruits and fry them. Add this content in the mutton pot. Keep little amount of dry fruits for garnish.
* In the boiled rice add food color and simmer for few minutes on low heat. Take out rice in the serving plate and mix in them mutton with dry fruits.
* Garnish with dry fruits. Serve with tomato salad.

Persian Chicken Pilaf

By admin on April 3, 2008 in Rice

Ingredients:

Extra virgin olive oil 3 tbsp
Boneless, skinless chicken breast in ½” pieces 1 lb
Paprika 1 tsp
Cinnamon ½ tsp
Cardamom ½ pn
Onion, chopped 1 large
Chicken rice pilaf mix 61/4 oz pkg
Reduced sodium chicken broth 2 cup
Dried apricots ½ cup
Grated orange zest 2 tbsp
Slivered almonds, toasted till fragrant ½ cup

Method:

Toss chicken with paprika, cinnamon and cardamom. In large nonstick skillet, heat 2 tbsp olive oil over medium heat. Add the chicken; cook 5 minutes, stirring occasionally. Remove from skillet, set aside. In same skillet, heat remaining 1 tbsp olive oil over medium heat. Add onion; cook 8 minutes, stirring occasionally. Stir in rice pilaf mix, contents of spice Sack, broth, apricots, and orange zest; bring to a boil. Cover; reduce heat to low. Simmer 15 minutes. Stir in reserved chicken and almonds. Cover; continue to simmer 5 to 10 minutes or until liquid is absorbed.

Ahmedabadi Mutton Pulao

By admin on April 3, 2008 in Rice

Ingredients:

1½ kg mutton, cubed
25 g ginger paste
25 g garlic paste
25-50 g green chillies paste
whole garam masala (consisting of 2 large cardamoms, 2 sticks cinnamon 2 inch each, 3-4 cloves, 3-4 whole black peppercorns)
½ tsp black cumin seed
½ ltr water
½ kg sliced onions
350 g yogurt
1 kg rice
250 g potatoes, quartered
Pinch of saffron (crushed and mixed in milk) or food colouring
Salt
Oil

Method:

Boil the meat along with ginger, garlic, salt and green chillies. When the meat is half cooked add potatoes. Remove from heat when nearly cooked and the liquid has evaporated. In a separate pan heat the oil, add whole garam masala, cumin seeds and sliced onions. When brown, drain and crush the onions. Mix the whipped yogurt with the onion into the meat mixture and keep this aside.
Rice: Soak rice for 30 minutes, boil in a large pan till partially done and drain. In another large pan place a layer of mutton and rice. With the handle of a spoon make three or four holes in the rice and pour in the food color or saffron. Place the pan on an iron griddle and let it cook on low heat for 10-20 minutes or until rice is done.

Chicken Fried Rice

By admin on April 3, 2008 in Rice

Ingredients:

Long grain rice 1 kg (soaked for about 20 min)
Chicken small pieces 1 cup finely chopped
Carrots 2 finely chopped
Green pepper (capsicum) 1 thinly sliced
Fresh green peas (optional) ½ cup
Garlic water 2 tbsp
Soya sauce 1 tbsp
Vinegar 1 tbsp
Ajinomoto (Chinese salt) ½ tsp
Salt to taste
Cinnamon 1 inch piece (roasted and powdered)
Cooking oil ½ cup

Method:

Heat oil in a large, heavy based pan. Add chicken pieces, Soya sauce, garlic water, salt and vinegar, fry for 5 to 7 minutes. Then add chopped shallots, carrots, green pepper and fresh peas, stir for a few minutes. Now add the drained rice carefully, stir for 10 minutes (do not stir too hard otherwise the rice will break). Add 6 cups of water to the rice, cover the rice and lower the heat. Cook for 12-15 minutes until the water has dried and the grains are separated. Mix in the cinnamon and Ajinomoto. Serve hot.

Egg Fried Rice

By admin on April 3, 2008 in Rice

Ingredients:

Long grain rice 1 kg (soaked in water for 20 minutes)
Eggs 4 whipped
Spring onion leaves 1 cup finely chopped
Garlic water 2 tbsp
Carrots 3 finely chopped
Soya sauce 2 tbsp
Black pepper ½ tsp
Ajinomoto ½ tsp
Cinnamon 1 inch piece (roasted and powdered)
Salt to taste
Dalda or your choice of cooking oil 1 cups

Method:

*Heat oil in a large pan. Add garlic water and immediately pour in the whipped eggs, stir for 2-3 minutes. Add chopped spring onion leaves, carrots, salt, black pepper, Soya sauce and vinegar. Stir again for two minutes.
*Meanwhile drain all the water from the rice. Add rice to the pan and carefully stir for 3-4 minutes until rice begins to change in color. Add 4 measured cups of water and powdered cinnamon. Cover the rice with a tight fitting lid. Lower the heat and cook for about 15-20 minutes, until the water has been completely absorbed and the grains are separate. Gently fork the rice, gradually working down to the bottom. Serve hot.

Coconut Curry Chaawal

By admin on April 3, 2008 in Rice

Ingredients:

(Peanuts, gram, sesame seed (til), poppy seeds (khus-khus), almonds, a few cashew nuts (grind also) 1 cup
Hara masala (garlic, ginger paste) 1 tbsp
Salt 1 tsp
Chilly powder 1 tsp
Dhanya powder ½ tsp
Zeera powder ½ tsp
Cloves 2-3
Coconut powder 1 cup
Coriander leaves
Curry patta (leaves)
Chicken or meat ½ kg
Rice ½ kg
Boil meat or chicken in hara masala

Method:

Fry masalas in oil. Do not let them burn. Add dahi then meat or chicken dissolve coconut powder in water and add in masalas, bring it to boil and cook till a thin layer of oil appears on top. Top with coriander leaves and curry patta. Boil rice separately. Serve both together.

Masala Egg Rice

By admin on April 3, 2008 in Rice

Ingredients:

Rice, boiled 3 cups
Tomatoes, finely chopped 2 medium
Turmeric powder 1/4 tsp
Chili powder 1/2 tsp
Oil 3 tbsp

Masala omelet:
Eggs, beaten 3
Green chillies, finely chopped 2
Mint and coriander leaves, 3 tbsp, finely chopped
Onion, finely chopped 1 large
Oil 4 tbsp
Salt to taste

Method:

* Mix all the ingredients of omelet except oil and beat well. Heat oil in a pan, pour in the egg mixture and make an omelet. Fry both sides of omelet. Roll up the omelet and cut into small pieces.
* Heat oil in a large saucepan. Add tomatoes and fry on medium heat till tomatoes are cooked. Add masala omelet, salt, chili powder and turmeric powder. Mix well. Add boiled rice.
* Stir and cover the pan and leave on low heat for 3 – 5 minutes.

Spicy Chicken Lemon Rice

By admin on April 3, 2008 in Rice

Ingredients:

Chicken, boneless cut into small cubes 1/2 kg
Egg white, beaten 1
Lemon juice 4 tbsp
Green chillies, coarsely ground 4
White pepper powder 1/2 tsp
Garlic paste 1 1/2 tsp
Chinese salt 1/4 tsp, optional
Salt to taste

Rice:
Basmati rice, boiled 3 cups
Capsicums, finely chopped 3 large
Spring onion, finely chopped 4
Cabbage, finely chopped 2 cups
Chili garlic sauce 2 tbsp
Soya sauce 2 tbsp
Hot chili sauce 2 tbsp
Chinese salt 1/4 tsp, optional
Oil 4 tbsp
Salt to taste

Method:

* Combine the beaten egg white, lemon juice, green chillies, garlic, white pepper powder and the 2 salts. Marinate the chicken in it, set it in refrigerator for 30 minutes.
* Heat oil in a shallow pan and fry chicken on high heat till done. Reduce heat and add all sauces and seasonings and stir. Add vegetables and fry on high heat for a few minutes. Add boiled rice, stir all together, cover pan and leave on very low heat for 2-3 minutes.
* Serve hot.

Seafood Rice Paella

By admin on April 3, 2008 in Rice

Ingredients:

4-6 pieces chicken
3 onions, sliced
2 tomatoes, skinned and chopped
4-6 cloves of garlic, crushed
60 ml olive oil
400 g basmati rice
1 tbsp vinegar
600 ml chicken stock
225 g shrimps or prawns
8 prawns, peeled deveined with tails intact
2 pimentos preferably or 1-2 red capsicum, sliced lengthwise into 6-8 pieces
15-18 olives
½ tsp saffron
2 tsp paprika, freshly ground
1 tsp chili sauce, optional
225 g sausages cut into 1-2 inch pieces
Salt and pepper

Method:

* Soak rice in water and vinegar for 15 minutes. Fry shrimps or prawns for 5 minutes. Heat oil in a large frying pan, brown chicken pieces for 7 minutes, add sausages, fry for 3 minutes, take out all on absorbent paper. In the same frying pan add chili sauce, garlic and onions, fry for 5 minutes. Add strained rice, fry for 1-2 minutes or until rice is coated with oil. Add tomatoes, chicken, sausages, and capsicum, reduce heat and cook for 5 minutes.
* Add saffron to 1 cup of stock and bring to a boil, pour it over the rice, add the rest of the stock and simmer on low heat for 10 minutes. Stir in olives, partially fried prawns and other ingredients and cook for 10 minutes uncovered or until all liquid is absorbed and rice is cooked. Do not stir at this stage if you want it to form a thin crust on the base and serve immediately in the frying pan in which it is cooked.

Gur Walay Chawal

By admin on April 3, 2008 in Rice

Ingredients:

225 grams rice, basmati
400 ml water
200 grams gur, break into small pieces
1\4 cup ghee
1 teaspoon aniseed (saunf)
8 green cardamom seeds, crushed
4 cloves
100 grams almonds blanched
50 grams unsalted pistachios, sliced
25 grams raisins green
1 teaspoon lemon juice

Method:

* Rinse the rice in a sieve under the running water and then soak it in cold water for 30 minutes. Drain
* Put water and gur in a pan and bring to boil. Boil for two minutes and then remove from heat and strain
* Heat ghee in another heavy based pan; add cardamom, aniseed and clove. Stirring all the time, fry these for few seconds. Stand well back, in case of spluttering, and add the rice along with syrup. Bring to boil, and then reduce the heat to low
* Add almonds, pistachio nuts, green raisins and lemon juice. Stir just once, cover with a tight fitting lid and cook for 20 minutes until the syrup is completely absorbed
* Variations : Add 1\2 cup grated carrots or boiled yellow lentils (channa dal) along with nuts
* Serve Immediately
* Serve Hot

Green Chili Chicken Spicy Rice

By admin on April 3, 2008 in Rice

Ingredients:

Chicken, boneless cubes 1/2 kg
Tomatoes, pureed 4 medium
Ginger / garlic paste 3 tsp
Chili powder 1 tsp
Garam masala powder 1/2 tsp
Green chillies, finely chopped 6
Green chillies, sliced and fried 8
Onion rings, golden fried 4 medium
Mint and coriander leaves, 3 tbsp,
finely chopped
Basmati rice, boiled 3 1/2 cups
Ghee or oil 6 tbsp
Salt to taste

Method:

* Heat oil / ghee in a pan and fry ginger / garlic paste and green chillies together on medium heat. Add tomato puree and all the seasonings.
* Mix well and cook till the tomatoes are cooked. Turn up the heat, add chicken and fried green chillies, and stir. Cover the pan and simmer on low heat till chicken is tender.
* Add half the onion slices and mint and coriander leaves. Stir well. Add the boiled rice, mix well with the gravy and leave on low heat for a few minutes.
* Garnish with remaining golden onion rings and mint and coriander leaves.

Sweet Yellow Rice

By admin on April 3, 2008 in Rice

Ingredients:

Long grain rice ½ kg (soaked in water for 20 minutes)
Sugar 2 cups
Yellow food color ½ tsp
Almonds 10 (blanched and slivered)
Pistachio nuts 10 (blanched and slivered)
Cloves 6
Small cardamoms 4
Banaspati Ghee or Cooking Oil 1 cup

Method:

Boil 8 cups of water in a pan and add rice, cloves and cardamoms. Cook till the rice is boiled. Strain and drain all the water. Leave to cool. Spread rice on a large dish, sprinkle sugar, food color and slivered nuts on it. Carefully mix so that the color spreads evenly. Now heat the banaspati in a pan, add rice and cook on low heat until all the syrup of sugar dries up. Place the pan on a heavy griddle (tava) and cook for 20-30 minutes. Remove from heat. Fluff it up with a fork and serve.

Green Spice Rice

By admin on April 3, 2008 in Rice

Ingredients:

Basmati rice 1 kg
Green coriander leaves 2 bunches
Ginger 1 small piece
Garlic with peel 1 pod
Salt to taste
Lemons 2
Green chilies 6
Black pepper corns 8
Margarine 1 tsp
Dalda or your choice of cooking oil ½ cup

Method:

Grind the coriander leaves, garlic, green chilies and black pepper corns together. Heat oil in a saucepan and lightly fry this mixture (chutney) in it. Then put in all the rice and squeeze lemon juice on it. Pour 11 cups of water into it; when the water dries up keep on low heat. Add margarine on top for flavor; serve hot.

Cabbage Rice

By admin on April 3, 2008 in Rice

Ingredients:

Basmati rice 1 kg (washed and soaked for 20 min)
Cabbage 1 whole (medium size, finely chopped)
Mustard seeds ½ tsp
Onions seeds (kalonji) ½ tsp
Black pepper corns 8 whole
Green chilies 4 whole
Mint leaves 1 bunch (finely chopped)
Ginger 1 small piece (finely sliced)
Salt to taste
Dalda or your choice of cooking oil 6 tbsp

Method:

Heat the oil in a saucepan, put in the sliced cabbage and fry a little before adding the ground onion seeds, black pepper and mustard seeds. Once the cabbage is slightly tender add the soaked rice and stir-fry. Now mix in the green chilies, mint leaves and sliced ginger. Add four cups of water. When the water dries lower the heat and steam it. Serve hot.

Kabuli Rice

By admin on April 3, 2008 in Rice

Ingredients:

Rice 3 cups
Meat 10 pieces
Onion 2 small
Tomatoes 4
Red chili 2 tbsp
Dahnia 1 tbsp
Salt 2 tbsp
Haldi 2 tbsp
Garam masala 1 tbsp
Carrot 1 cup
Almonds 1 cup
Pista ¼ cup
Mava 1 cup

Method:

1. Make soup for meat. Add onion, tomato, and red chili, salt, dahnia, haldhi and garam masala to the meat and mix well. Add water to soften meat. Set aside 2 cups of soup to boil rice in. to dry rice in this soup cover it with cloth. Finely cut carrots.
2. Put oil in a pan and put carrots in it. Add red chili, dahnia, haldhi, garam masala and salt to it. After a few minutes add Mava to it and mix well. Oil the almonds and peel them. Add them to the pan and mix well. Add pista and mix well. Check to see if the rise is prepared. Put all the ingredients in the rice and cover it.

Vegetable Egg Rice

By admin on April 3, 2008 in Rice

Ingredients:

Eggs, beaten 2
Hot garlic sauce 1 1/2 tbsp
Worcestershire sauce 2 tbsp
Green chillies, finely chopped 6
Chinese salt 1/2 tsp (optional)
Capsicums, finely chopped 3 large, remove seeds and pith
Spring onions, finely chopped 5, use green part only
Cabbage, finely chopped 1 1/2 teacups
Basmati rice, boiled 3 teacups, spread out in a tray
Oil 3 tbsp
Salt to taste

Method:

* In a small bowl, beat eggs with the two sauces, seasonings and green chillies. In a saucepan, heat oil. Add egg mixture and mix well on medium heat for a while. Add all vegetables, fry on high heat for a minute.
* Add boiled rice, mix well and cover with lid. Leave on low heat for 2 minutes.
Serve hot.

Rice Parcels

By admin on April 3, 2008 in Rice

Ingredients:

8 pancakes
1 egg white, lightly beaten
Soya sauce, for dipping
For pancakes
4 oz flour
½ tsp salt
1 beaten egg
8 oz water
Yellow food color
For rice
2 tbps oil
1 tsp cumin seeds
225 gms cooked rice
1 tbsp rice vinegar
1 tsp Soya sauce
1 tsp chili sauce
2 spring onions, chopped
1-1/2 cup frozen peas
1 cup chicken pieces, cooked
Handful of coriander, chopped
1 tsp salt
1/2 tsp white pepper

Method:

* To prepare rice, heat oil in a wok and fry cumin seeds.
* Add vinegar, Soya sauce and chili sauce.
* Toss in rice, spring onion, peas, coriander, chicken, salt and pepper.

* To prepare pancakes, sift the flour and salt into a bowl.
* Whisk the egg. Make a well in the centre of the flour and pour in the beaten egg and half the amount of water and beat well to make a smooth paste.
* Add the remaining water and stir. Add color.
* Leave the batter to rest for about one hour before using. Heat a non-stick frying pan and add a few drops of oil.

* Pour in a little batter and tilt the frying pan quickly so that the batter covers the base of the pan. Fry for two minutes. Invert the frying pan on a greased plate.
* Turn the pancake upside down. Place a heaped tablespoon of the rice filling on each pancake and join the edges together.
* Tie with a string and brush with egg white.
* Place on a greased baking tray and bake in a pre-heated oven at 200°c for 20 minutes or until the pancakes are golden.

Red Chili Capsicum Rice

By admin on April 3, 2008 in Rice

Ingredients:

Chicken, boneless cut into small pieces, 1/2 kg

Marinade:
Chili garlic sauce 2 tbsp
Hot chili sauce 1 1/2 tbsp
Chili powder 1/2 tsp
Salt to taste

Rice:
Basmati rice, boiled 3 cups
Capsicums, finely chopped 3 large
Cabbage, finely chopped 2 cups
Spring onions, finely chopped 3
Paprika powder 1 tsp
Oil 4 tbsp
Salt to taste

Method:

* Combine marinade ingredients in a bowl, marinate the chicken for 30 minutes.
* In a large shallow saucepan, heat oil and fry marinated chicken on high heat till chicken is cooked. Add all the vegetables and seasonings.
* Mix well and fry on high heat. Add boiled rice and mix with chicken, stir gently till heated through.
* Cover the pan and leave on low heat for 2 to 3 minutes.

Chicken Anardana Biryani

By admin on April 3, 2008 in Rice

Ingredients:

Chicken 2 (1 kg each). Keep one chicken whole and make cuts on it
Rice 2 cup (boiled with yellow food color)
Onion 1 (sliced)
Pepper (powder) 1 tbsp ground nut (finely cut) ½ cup
Anardana 1 small (pomegranate Anar)
Pomegranate juice 2 cup
Brown sugar 4 tbsp
Cinnamon 2 (half inch) sticks
Salt to taste
Lemon juice 1 tsp
Oil 1 cup

Method:

* Wash and clean the chicken. Dry it and marinate with salt for 5 minutes. In a deep pan heat oil. Place chicken in the oil and fry until brown. In the same pan add onion and fry it until golden brown. In a separate pan add cinnamon.
* Pomegranate juice, groundnut, brown sugar and cook. When the mixture thickens and to it chicken and a cup of water. Cook on low heat for 20 minutes until chicken is tender. Keep stirring when water is finished stir and fry the chicken with ingredients. In a serving dish take out rice and pour on top Anardana then place chicken.
* Sprinkle lemon and groundnuts as garnish and serve hot.

Chicken Tikka Biryani Rice

By admin on April 3, 2008 in Rice

Ingredients:

½ kilogram Boneless Chicken (cut into 4 cm cubes)
1 tbsp. Heavy Cream
A pinch of Saffron (Zaafran)
1 Onion (sliced)
1 tsp. Garlic Paste (Pisa Lehsan)
2 tbsp. Lemon Juice (Nimbu Arakh)
1 tsp. Salt
½ tsp. Black Peppers (Pisi Kaali Mirch) (grounded)
2 cups Basmati Rice
1 tsp. Salt
2 to 3 tbsp. Butter (Makhan)
2 Egg Yolks (beaten)
½ tsp. Black Pepper (Pisi Kaali Mirch) (Grounded)
1 tsp. Salt
½ tsp. Whole Black Peppercorns (Saabut Kaali Mirch)
Cherry Tomatoes

Method:

* Mix the marinade ingredients with the chicken. And set aside for 4 hours
* Mix the saffron with the cream. Thread the chicken pieces onto a skewer. Brush the pieces with some of the saffron-cream mixture
* Wash the rice and let it soak for 1 hour. Then cook the rice with salt in 5 cups of boiling water then drain
* Mix the butter and beaten egg yolk and black pepper powder gently into the rice with a fork. Then the rice back on low heat. And let it cook for 4 to 5 minutes
* Grill the chicken in a medium-hot oven for 8 to 9 minutes, or until tender, basting with the rest of the saffron-cream mixture
* Then place rice on a platter And arrange chicken on skewers on top of the rice
* Then garnish with the peppercorns and whole cherry tomatoes and serve

Lamb Biryani

By admin on April 3, 2008 in Rice

Ingredients:

Lamb 1 kg / cut in 1” cubes
Basmati rice 500 gm/2 cups
Butter, melted 45 gm/3 tbs
Cardamoms 5
Cinnamon 1” stick
Cloves 2
Cooking oil 105 ml/7 tbs
Cream 120 ml/ ½ cup
Dough to seal dish
Ginger, chopped 30 gm/2 tbs
Ginger juliennes 5 gm/1 tsp
Mace (javitri) powder a pinch
Mint leaves, chopped 5 gm/1 tsp
Onions, chopped 120 gm/ ½ cup
Saffron a pinch
Salt to taste
Stock 480 ml/2 cups
Vetivier (kewda) a few drops
Yellow chili powder 5 gm/1 tsp
Yogurt 120 gm/ ½ cup

Method:

1. Heat oil in a pan and sauté chopped onions. Crackle cardamoms, cloves and cinnamon in the oil then add lamb pieces and sauté. Add yogurt , yellow chili powder and salt. Stir till dry. Add stock and cook till meat is almost done. In a separate pan boil rice in plenty of water, till the grains lengthen but are not fully cooked.
2. Drain off the water. Remove meat pieces from curry and spread in a heat-proof casserole. Strain curry. Reserve half and pour the remainder onto the meat. Sprinkle mace, mint, chopped ginger, vetivier and half the cream over the meat.
3. Place half the rice on the meat pieces. Sprinkle the reserved cream, the reserved liquid, melted butter and saffron, crushed in a spoonful of water over it. Place rest of the rice on top. Cover and seal lid with dough. Cook over gentle heat for about 10-15 minutes.

Afghani Mutton or Lamb Biryani

By admin on April 3, 2008 in Rice

Ingredients:

1 kilogram lamb meat on the bone
11 cloves
1 large cinnamon sticks
2 teaspoon salt
1 tablespoon ginger paste
1 tablespoon garlic paste
8 cups water
3 cups basmati rice good quality
3/4 cup cooking oil
1 large onion skinned & thinly sliced
8 green cardamoms
1 teaspoon cumin seeds zeera
4 carrots, peeled and grated
1/2 cup green raisins
1/2 cup pine nuts.

Method:

*Cut meat into large pieces and wash thoroughly under cold tap water. Place meat, cinnamon, cloves, salt, water, garlic and ginger in a large heavy based sauce pan. Bring to boil and skim off any scum that rises to the top. Reduce heat, cover and allow to boil gently for 40 to 45 minutes until the meat is tender.
* Meanwhile, put rice in a sieve and wash it thoroughly under running cold tap until water runs clear. Soak in plenty of water for 11\2 hours. Drain in a sieve and let it stand for a minute or two.
* Fry nuts, raisins and carrots separately in 2 tablespoons of oil in a small frying pan. keep aside. Heat oil in a large heavy based pan, add onion and while stirring frequently fry for 3-5 minutes. Add cinnamon stick, cloves, green cardamoms, cumin, meat and 6 cups of stock, add water if necessary to make 6 cups.
* Bring to boil and add rice to it. Carefully stir once. Cover and reduce heat to medium and cook for 7-10 minutes. Gently stir rice. (Do not stir to hard otherwise the rice will break.)
* Put a layer of carrot, raisins and pine nuts on the top of rice. Cover with a tight fitting lid, reduce heat to very low and allow to cook for another 7 – 10 minutes until rice is tender.
* Fluff up rice with a fork, then transfer it into to a heated serving dish.

Chicken Mughlai Biryani

By admin on April 3, 2008 in Rice

Ingredients:

1 1/2 kg chicken cut into small pieces
2 medium onions sliced
6 garlic cloves, crushed
2 tbsp ginger, ground
1/2 cup yogurt
1/4 kg tomatoes
10 green whole cardamom
4 black whole cardamom
2 tbsp black cumin seeds
10 cloves
2 tbsp black pepper
2-4 bay leaves
2 cinnamon stick
2 tsp coriander powder
3 tsp salt
1/2 tsp white pepper
1 tsp ground nutmeg
1 tsp ground mace
2 green chilies chopped
1 tbsp lemon juice
1/2 cup oil
1 tbsp of saffron, dissolved in a cup of hot milk
5 cups rice

Method:

* Heat oil in a pan and add onions. Cook on medium-low heat until golden brown
* Remove onions and add chicken to the pan, stirring until brown. Meanwhile, in a blender, add yogurt and half of the cooked onion and garlic/ginger. Blend and add to chicken
* Also add tomatoes, cloves, black pepper, black cumin, bay leaf, cardamoms and a stick of cinnamon
* Add coriander powder, salt and white pepper
* Cook for half an hour on medium heat
* Stir frequently
* When the water has dried up and the chicken is done, add nutmeg and mace

* Boil rice in eight cups of water with salt and the remaining spices
* Cook approximately for 10 minutes
* Drain the water leaving the whole spices with the rice
* In a pan, make alternate layers of rice and chicken
* Add half of the lemon juice, remaining onions and the chilies
* Pour 1/4-cup oil on the top along with the saffron/milk mixture
* Place in pre-heated oven (350 degrees) for one hour

Dum Pukht Lamb Biryani

By admin on April 3, 2008 in Rice

Ingredients:

Lamb 1 kg

For the Rice:
Rice, Basmati 2½ cups / 500 gm
Green cardamoms (choti elaichi) 6
Cloves (laung) 10
Cinnamon (dalchini), 1” sticks 2
Cumin (jeera) seeds 1 tsp / 2 gm
Nutmeg (jaiphal) ½
Mace (javitri) 3-4 blades
Water 10 cups / 2 lt
Bay leaves (tej patta) 5
Saffron (kesar), mixed with 1 tbsp
water or milk a few strands
Garlic (lasan) 50 gm
Ginger (adrak), 1” piece 1
Ghee 1¼ cups / 250 gm
Onions, sliced 2 tbsp / 25 gm
Cloves (laung), powdered 1 tsp / 2 gm
Mace (javitri) 3 gm
Cinnamon (dalchini) sticks, powdered 1 tsp / 2 gm
Green cardamoms (choti elaichi), powdered 5
Salt to taste
Yogurt (dahi) ¾ cup / 135 gm
Yellow chili powder 2 tsp / 5 gm
Saffron (kesar) a few strands
Mint (pudina) leaves 1 sprig
Vetiver (kewda) essence 1 tsp / 5 ml
Onions, medium, sliced, browned 2
Black cumin (shah jeera) seeds 1 tsp / 2 gm
Lemon (nimbu) juice 1
Cream 1¼ cups / 250 ml

Method:

1. For the rice, tie all the spices except bay leaves, in a muslin cloth. Immerse in water and bring to the boil. Add the rice and bay leaves. Cook till the rice is half done; drain out the water and spread the rice on a tray. color half the rice with the saffron mixture. Mix the white and the saffron-colored rice together. Keep aside. Grind the ginger and garlic and squeeze the extract. Heat the ghee in a pan; brown the onions and keep aside to cool.
2. Then grind and mix with the lamb. Add the ginger-garlic extract. Mix in the powdered cloves, mace, cinnamon, green cardamom, and salt. Cook the lamb in a wok (kadhai) till brown. Add the yogurt and yellow chili powder. Mix well. Once the gravy thickens, add a little water. When the lamb is tender, remove the lamb pieces, and strain the gravy. Grind the saffron and blend into the cooked lamb. Mix the strained gravy with the lamb.
3. Line the bottom of the pan with ghee, add one layer of rice, then a layer of lamb curry. Repeat till all the rice and curry are used up. The last layer should be of rice. Sprinkle the mint leaves, vetiver essence, fried onions and black cumin seeds on top of the rice.
4. Add the lemon juice and cream, close the lid tightly and seal with dough. Keep the pan on a slow charcoal fire with a few live charcoals on the lid for about 45 minutes.
5. This is the traditional way of making biryani.

Dum-Pukht Biryani

By admin on April 3, 2008 in Rice

Ingredients:

Chicken, cut into pieces 1/2 kg
Basmati rice, boiled 3 teacups
Onions, finely chopped 3 medium
Ginger / garlic paste 3 tsp
Tomatoes, pureed 6 medium
Green chillies, finely chopped 6
Mint and coriander leaves, 3 tbsp
finely chopped
Chili powder 1 1/2 tsp
Coriander powder 1/2 tsp
Turmeric powder 1/4 tsp
Desi ghee or oil 4 tbsp
Salt to taste

Baghar
Butter / oil 4 tbsp
Coconut powder 2 tsp
Sesame seeds 1 1/2 tsp
Cumin seeds 1 tsp

Garnish:
Onions rings, golden fried 3 medium
Green chillies, sliced and fried 4
Mint and coriander leaves, 2 tbsp, finely choped
Garam masala powder pinch
Oil / desi ghee 4 tbsp

Method:

* In a shallow saucepan heat ghee I oil and fry onions till golden brown. Add 3 tsp ginger I garlic paste. Fry and then add tomato puree and seasonings. Stir till tomatoes become soft and oil separates from the gravy. Turn up the heat, add chicken and mix well. Cover the pan and simmer on low heat till chicken is cooked and tender.
* Baghar: In another saucepan, heat butter or oil and fry cumin seeds, coconut powder and sesame seeds on low heat till light brown. Pour over the chicken gravy and stir to mix.
Grease a large pan with ghee / oil. Put a thin layer of chicken topped with a thick layer of rice and sprinkle onion rings, green chillies, mint and coriander leaves and garam masala powder. Repeat with a thick layer of chicken and a layer of remaining rice. Sprinkle with onion rings, green chillies, garam masala powder, coriander and mint leaves. Heat 4 tbsp of oil! desi ghee and pour over the rice. Cover and leave on very low heat for 10 – 14 minutes.
* Serve with raita.

Rice Pakoras

By admin on April 1, 2008 in Rice

Ingredients:

Basin ½ cup
Rice (boiled) 2 cups
Green chilies (cut into pieces) 1 tbsp
Onions (thinly sliced) ½ cup
Green coriander (finely cut) 1 tbsp
Ginger (thinly cut) 1 tsp
Chat masala 1 tsp
Salt to taste
Oil for deep frying

Method:

*Mix all the ingredients except oil to make a thick paste in ¼ cup of water. In a wok heat oil and add the paste in it with a spoon in the form of pakoras. Cook until pakoras turn golden. Serve with your favorite chatni.

Saffron Chicken Pilau

By admin on April 1, 2008 in Chicken, Rice

Ingredients :

2 cups Long-grain rice
4 tablespoons Ghee
1/2 teaspoon Powdered saffron
1 stick Cinnamon, broken
3 Cloves
2 Cardamom pods, lightly crushed
3 cups Water
2 tablespoons Sultanas
2 tablespoons Blanched almonds
300 g Skinless chicken breast fillet, diced

Method :

*Place the rice and half the ghee in a large, heavy-based pan and stir until the rice grains are well coated with ghee.
*Add the saffron, cinnamon, cloves, cardamom pods and water.
*Cover and bring to the boil, then reduce the heat to as low as possible and cook without removing the lid for 20 minutes.
*Heat the remaining ghee in a frying pan, add the sultanas, almonds and chicken and cook over medium heat for about 5 minutes, or until the chicken is cooked through.
*Season with salt to taste.
*Stir the chicken mixture into the rice and leave to stand for 5 minutes before serving.

Saffron and Lemon Sweet Pilau

By admin on April 1, 2008 in Rice

Ingredients :

1 tablespoon Ghee
6 Cardamom pods, bruised
4 Whole cloves
1 Small stick cinnamon
1 1/4 cups Long grain rice
2 cups Hot water
1/4 cup Lemon juice
1 tablespoon Sugar
1 teaspoon Salt
1/4 teaspoon Saffron strands
2 tablespoons Boiling water

Method :

*Heat ghee in a heavy saucepan and fry cardamom pods, cloves and cinnamon for 3 minutes.
*Add rice and fry, stirring for 4-5 minutes over low heat.
*Add water, lemon juice, sugar and salt, stir well and bring to the boil over high heat.
*Turn heat low, cover and cook 10 minutes.
*Meanwhile pour hot water over saffron strands and allow to soak for 5 minutes.
*Press the strands between your fingers to extract as much color as possible.
*At the end of the 10 minutes, lift lid of pan and sprinkle saffron water and strands over the rice.
*Do not stir.
*Replace lid and cook for a further 10 minutes.
*Uncover, allow steam to escape for a few minutes and remove whole spices.
*Fluff rice gently with fork before serving.

Thosai

By admin on April 1, 2008 in Rice

Ingredients :

1 cup Uncooked rice
1/2 cup Blackgram dhal (urad dhal)
1 1/2 teaspoons dried yeast
1/2 cup warm water
1 teaspoon sugar
1 1/2 teaspoons salt
2 teaspoons Ghee or oil
1/4 teaspoon Mustard seed
1 Small onion, finely chopped
1 Fresh green chili, finely chopped

Method :

1. Wash rice and dhal.
2.Soak each separately in cold water overnight or at least 8 hours.
3.Drain and grind rice in a blender, adding just enough water to facilitate blending.
4.Strain through a fine sieve.
5.Remove black skins if you are using un-husked dhal, and drain.
6.Grind in blender, adding fresh water.
7.When dhal has been ground to a very smooth batter, add it to the rice and mix well.
8.Sprinkle yeast over warm water and leave for 5 minutes to soften.
9.Stir to dissolve, add sugar and salt, then stir into ground rice and dhal.
10.Leave for 1 hour in a warm place, and mixture will rise and double in bulk.
11.Heat ghee or oil in a small saucepan and fry the mustard seeds until they pop.
12.Add chopped onion and chili and continue frying, stirring occasionally, until onions are golden brown.
13.Allow to cool, then stir into batter.
14.Batter should be of a thick pouring consistency.
15.If too thick, add a little water or coconut milk.
16.Heat a pancake pan or heavy frying pan and grease base with very little ghee or oil.
17.Pour in just enough batter to cover base of pan.
18.Pancakes should be about the size of a small plate.
19.Cook until golden brown on underside, turn and cook other side.
20.Serve with fresh chutneys and potato bhaji.

Fish Biryani

By admin on April 1, 2008 in Rice

Ingredients:

450 grams rohu (any white fish fillets)
1/2 cup vegetable oil
1 level teaspoon cumin seeds, zeera
1/2 level teaspoon mustard seeds
1 clove garlic cloves, chopped
1 inch piece ginger fresh, peeled
1 teaspoon ajowan (carum)
4 green chillies
1/2 teaspoon red chili powder
As per taste salt
10 green cardamoms
4 black cardamoms
6 cloves
10 pieces black pepper
1 inch piece cinnamon stick
2 bay leaves (taze patta)
10 dried plums (aaloo bukharay)
Some ghee or cooking oil
6 pieces green chili, finely chopped
2 tablespoon coriander leaves, fresh
3 Pinch yellow food color

Method:

Wash the fish and pat dry. Cut into 1 inch pieces. In a blender grind the garlic ginger and chilies to a fine paste. Mix the paste with salt, chili powder and ajowan. Smear the fish pieces with spice paste. Set aside for at least 2 hours In the meantime heat the oil in a shallow frying pan, add the cumin and mustard seeds; they should pop and splutter at once.
Add the chopped onions and , stirring frequently, fry them to a rich golden color. Add the chopped tomatoes, still stirring frequently, fry the onions for about 10 minutes until the tomatoes are reduced to a pulp. Add a little water, if necessary, to prevent the mixture from sticking to the bottom of the pan. Keep frying until the oil begins to separate.
Add the fish and stir well to coat it with the tomato mixture. Reduce the heat to low, cover with a tight fitting lid and cook for 15 minutes until the fish is tender. Sprinkle with finely chopped coriander. Keep warm Soak the rice in water for half an hour. In another pan boil the rice with 2-3 tsp. of salt and plenty of water .when the rice are 3\4 cooked drain the water. Add 1\4 cup oil or butter and fluff with a fork to prevent the rice to stick each other. Keep rice to one side
In a large pan place 2 inch layer of rice at the bottom, then a layer of fish mixture and dried plums on top, repeating this until the fish and rice have been used up. sprinkle the coriander and mint leaves over the top layer of the rice Pour 1\2 cup water and seeds of cardamom over the rice. Do not stir. Mix the food color with a little water and sprinkle over the rice Cover with a tight fitting lid and allow to cook for 20 minutes until the rice are cooked
Once the dish is cooked, leave it covered for a few minutes then remove the lid, fluff up the rice with a fork Serve with Raita
Serve Immediately

Prawns Rice Pulao

By admin on April 1, 2008 in Rice

Ingredients:

Prawns 2 kg (medium size, washed in salt and garlic water)
Long grain rice 1 kg (soaked in water for 20 minutes)
Ginger and garlic paste 1 tbsp
Shallots (spring onion leaves) 1 cup chopped
Cinnamon 1 inch (roasted and powdered)
Onions 2 medium size, thinly sliced
Lemons 4
Cooking oil 1 ½ cups
Salt to taste
Ajinomoto 1 tsp

Method:

Heat oil in a heavy based pan. Fry the onions until golden brown. Add prawns and ginger and garlic paste to it. When water begins to evaporate, add powdered cinnamon and shallots to it and stir on medium heat for about 3-4 minutes.
Then add rice and Ajinomoto to the prawns. Again stir for 2 minutes. Pour in 5 cups of water and salt. Mix well, but carefully so that rice does not break. Tightly cover with a lid. Cook for 15 minutes, until all the moisture has been absorbed.
Lower the heat and cook for another 10 minutes. Removes from heat once the dish is cooked; leave it covered for a few minutes. Then remove the lid, fluff up the rice with a fork and serve hot.

Hyderabadi Chicken Biryani

By admin on April 1, 2008 in Rice

Ingredients:

Chicken 1 ½ kg (cut into 12 pieces)
Yogurt 1 cup
Long grain rice 1 kg
Red chili powder 1 tsp
Ginger and garlic paste 1 tsp
Juice of lemons 4
Fresh mint leaves 1 bunch
Whole black peppercorns 6
Green chilies 4 finely chopped
Small cardamoms 6
Onions 2 medium size, thinly sliced
Banaspati Ghee or Cooking Oil 2 cups
Yellow food color ½ tsp (soaked in ½ cup milk)
Salt to taste

Method:
Wash chicken pieces with cold water, drain well. In a separate bowl mix ginger and garlic paste and red chili powder with yogurt. Mix well to a smooth paste. Add chicken pieces to it. Leave for 30 minutes. Now cook on low heat without adding any water to the chicken. Remove from heat when the water dries up.
In a separate pan heat banaspati, fry the onions in it until golden brown; add mint leaves, 3-4 cardamoms and lemon juice.
Remove from heat. Then boil the rice in a large pan until the rice is parboiled. Grease pan add half the rice and then the chicken mixture, cover with the rest of the rice. Sprinkle with food color. Place the pan on a hot griddle (tava) and cook on low heat for 15 minutes. Remove from heat, fluff it and serve.

Chicken Biryani Masala

By admin on April 1, 2008 in Rice

Ingredients:

1/2 kilogram chicken
2 cup rice, basmati
3 tablespoon yogurt
1 teaspoon red chili powder
1/2 teaspoon turmeric (haldi)
1 teaspoon coriander powder
1/2 teaspoon black pepper powder
1 teaspoon garam masala powder
4 medium Onions
3 tomato
1/2 tablespoon ginger paste
1/2 tablespoon garlic paste
1/2 teaspoon zeera
1 cinnamon stick
7 whole black pepper
2 black cardamoms (bari Iliachi)
4 cloves
3 dried plums (aaloo bukharay)
1/2 cup coriander, fresh chopped
2 drops kewra
1 pinch of saffron (zaffran)
As per taste salt

Method:

Wash & soak rice for few hours Heat the pot, fry finely chopped onion till golden brown
Add ginger ,garlic paste & zeera Add chicken and fry it constantly for 5 min
Add dhania, haldi, salt, black pepper & red chilli powder
Add dahi and fry for 5 min
Now add tomatoes
Add enough water till chicken is cooked & tender
Now boil the rice with cinnamon stick, cloves, whole black pepper & black zeera
When chicken is cooked, add aloo bukhara , mint, corriander, green chilli & garam masala
Stir the chicken for 5- 7 mins
Finally add kewra
Soak the zafran in 2 tbsp of milk
Now take a pot , place 1layer of rice than 1 layer of chicken
Repeat till done
Finally add zafran and fried onion
Cover the vessel & cook 10 -15 on low flame
Serves 6 people

Shahi Pilaf

By admin on March 30, 2008 in Rice

Ingredients:

2 cups uncooked rice
1 tablespoon cashew nuts
1 tablespoon raisins
2 tablespoons paneer (cut into small cubes)
1 cup boiled green peas
2 finely chopped green chillies
1 teaspoon black-zira
2 sticks cinnamon
2 cloves
3 cardamoms
1 tablespoon fruit pieces (any stewed fruit)
1/2 teaspoon saffron
4 tablespoons ghee
salt to taste

Preparation:

Boil the rice. Each grain of the cooked rice should be separate. Drain and cool.
Heat the ghee and fry the cashew nuts. Remove and keep aside.
Fry the raisins in the same ghee. Remove and keep aside.
Add the blackzira, cinnamon, cloves, cardamoms and green chillies to the ghee and fry again.
Add the rice, paneer, green peas, fruit pieces, paste and salt and mix well.
Warm the saffron a little, rub in a little warm water and add to the rice.
Decorate with the fried cashew nuts and raisins.
Serve hot with curds or curry.

Fried Rice With Beef Chilli

By admin on March 30, 2008 in Rice

Ingredients:

FOR BEEF CHILLI:
1/2 kg fillet beef(cut into strips or cubs)
2 tbsp soya sauce
1 tbsp sugar
1/2 tsp salt
2 tbsp corn flour
2 green chili
1 onion sliced
1 tbsp garlic & ginger
1/2 cup cabbage

FOR FRIED RICE:
1/2 kg rice
1 litter water
1/4 cup of oil
1/2 tsp salt
i/4cup spring onion
1 tsp sugar

Preparation:

FOR BEEF CHILLI:
Frist of all cook the beef with garlic,ginger & salt in 1/2 litter of water.Remove from heat when it cooked & 1 cup of meat yakni is left.Now take pan fry green chili,onion& beef in 3 tbsp of oil.After that make sauce ,boil yakni make the paste of cornflour in 3 tbsp of water add it in the boiled yakni with sugar & soy sauce.Then mix yakni with green chili,onion & beef together. Cook them all for 2 min.

FOR FRIED RICE:
Boiled rice in water for 5 to 10 min.After that drain through then put salt, spring onion,sugar. FRIED RICE is ready. Now put beef chili on the FRIED RICE. This is ready for serve.

Rice And Veggies Stir Fry

By admin on March 30, 2008 in Rice

Ingredients:

1 Red Pepper
1 Green Pepper
1 Yellow Pepper
1 green onion
1 cucumber
3 gloves of garlic(minced)

2 tablespoon Soy Sauce
1 teaspoon Honey
1/4 teaspoon ginger
2 cup of cooked rice (any kind
brown
white
basitmi)

Preparation:

Saute all veggies together in skillet (water, or 2 teaspoon of olive oil) until tender. Add soy sauce, honey and ginger then add rice. I eat seafood so I sauted my shrimp (about 15 medium) with the veggies.

Sofiyani Biryani

By admin on March 30, 2008 in Rice

Ingredients:

1/2 cup Oil
Whole Spices
2 Onions chopped
4 Green Cardamoms
2 tsp Ginger / Garlic
2 black Cardamoms
2 tsp Red Chilly powder
6 Cloves
1 Chicken cut into approximately 16 pieces
2 pieces of Cinnamon
1 Bay leaf

1 + 1 cups of Yogurt
1 tsp Black Cumin seeds
2 tbsp Lemon juice
750 gms Rice cleaned
1 & 1/2 tsp Sal
2 tbsp of Milk mixed in the saffron 1/2 tsp & curd
1/2 cup Coriander and Mint leaves chopped

Preparation:

Heat the oil. Divide the whole spices into 2 portions, and put 1 portion into the oil. Stir. Add the onions and fry till they are light golden. Add the ginger/ garlic, red chilly powder and chicken pieces. Stir and fry till the oil separates. Add 1 cup of yogurt and stir. Cover the pot and let it simmer till the chicken is tender. Check the contents occasionally, if it is drying out and the chicken is still not tender add 1/2 a cup of water. Add the lemon juice. Meanwhile, wash and soak the rice and put to boil with the salt and the remaining whole spices in another pot. When the rice is almost cooked, drain it. Mix the saffron with the balance yogurt and divide into 2 portions. Sprinkle 1 portion of this, along with 1/2 of the mint and coriander leaves, over the chicken. Spread 1/2 of the rice over the chicken over this sprinkle the remaining saffron / yogurt mixture followed by the remaining coriander and mint leaves. Place a moist cloth on top and cover the pot with the lid.

Tomatoes Rice

By admin on March 30, 2008 in Rice

Ingredients:

Rice (1/2) Kg
Tomato ( 4 big red one)
Red chili powder (1 tsp)
Green chili (4 or 6 whole fat one)
Garlic paste (1tsp)
Ginger Paste (1tsp)

Ghee (1/2 cup)
Elachi (4)
long (4)
Salt to taste
Onion (2 small one) golden brown slices

Preparation:

1. Put rice in water one hour before to cook. then drain the water.
2. Heat ghee in a pot. Add 3 big cardamoms and 4 cloves till golden brown.
3. Add whole green chili, garlic, red chili powder, ginger paste, after 5 min add tomatoes slices. Stir till it become thick paste.
4. Add rice, salt, and 4 cups of water.
5. Allow it to cook. When water is completely absorbed, put the pot on tawa for dum.
6. When rice is tender, add golden brown onion and green leaves of coriander on rice.
7. Now it’s ready to serve.

Nawabi Biryani

By admin on March 30, 2008 in Rice

Ingredients:

325 gms basmati rice
1/2 kg mutton, cut in pieces
3 onions, sliced
1/2 tbsp ginger garlic paste
1 tsp garam masala
3 red chilies
1″ piece cinnamon
1/2 cup curd (yogurt), beaten
3 green cardamom
5 pepper corns
5 cloves
1/2 tsp shah zeera (black cumin seeds)
1/2 tsp turmeric powder
1 pinch saffron, dissolved in 1/4cup milk
5 jardalu (apricots)
Dry fruits, as required
Coriander leaves & pudina (mint) leaves, as required)
Ghee, as required

Preparation:

1. Fry the dry fruits & apricots in 2 1/2 tbsp ghee with a little salt to taste. Grind the fried onions and red chilies to a fine paste.
2. Marinate the mutton pieces with curd, ginger garlic paste, onion paste, turmeric powder and salt. In a pressure cooker heat ghee, add the marinated mutton and pressure cook till done.
3. Heat ghee again in another vessel, add the whole spices, fry for a while and then add the washed rice. Add salt, warm water so that comes 1 1/2 inch above the rice and cook till the rice is done.
4. Remove, spread out to cool and remove the whole spices. Now to assemble, apply ghee to a heavy bottomed vessel, add the cooked mutton and sprinkle little garam masala.
5. Cover with a layer of rice, followed by a melted ghee and then the saffron milk. Finally, add the fried nuts, cover tightly and keep on dum for 1520 minutes.
6. Mix and serve hot garnished with chopped coriander & pudina.

Hyderabadi Biryani

By admin on March 30, 2008 in Rice

Ingredients:

For Rice:
2 cups basmati rice
3 1/2 cups water
1 1/2 tsp salt
3 tsp ghee or butter
3 each of cloves, cardamoms, and cinnamon
1 bay leaf
1 tsp black cumin seeds

For Mutton:
1/2 kg mutton
3 green chilies
3 large onions
3 tomatoes
3 each of cloves, cardamom and cinnamon
4 tsp ghee
1 bunch coriander leaves
1/2 bunch mint

Masala 1:
1 large pod garlic
1 large piece ginger
Grind together to a fine paste.

Masala 2:
12 red chilies
2 tbsp coriander seeds
2 tsp fennel seeds
2 tsp khus khus seeds
Grind together to a smooth paste

Masala 3:
1/2 cup grated coconut
3 tsp chopped cashew nuts
1/2 cup yogurt
Grind together to a smooth paste
Hard boiled eggs for decoration

Preparation:

For Rice:
1. Soak the rice in water for 20 minutes, drain and keep aside.

2. Heat ghee, add the remaining spices for rice preparation and fry for 1 minute.

3. Add rice and fry for further 2 to 3 minutes.

4. Add water, salt and cook till the water is absorbed. Allow rice to cool.

For Mutton:
1. Clean the meat, cut into pieces and soak in the yogurt.
2. Heat ghee, add spices, chopped green chilies and onions and fry till mixture turns brown. Also add masala 1 and 2 and stir well.
3. Now add the tomatoes and fry for 2 minutes.
4. Then add mutton pieces, coriander and mint leaves and simmer for 5 minutes. Add 1/2 cup of water and salt to taste.
5. Cook for 15 minutes and add masala 3. Cook till the gravy becomes thick.

Arranging the Biryani:
1. Divide rice into 3 parts and mutton into 2 parts.
2. Grease a dish and arrange alternate layers of meat and rice and meat, beginning and ending with rice.
3. Dissolve a little saffron or yellow coloring in 1/4 cup of milk.
4. Pour over rice, cover and bake for 20 to 30 minutes.
5. Transfer to a serving dish and garnish with fried onions, cashew nuts, raisins and hardboiled eggs.

Shahi Chicken Biryani

By admin on March 30, 2008 in Rice

Ingredients:

6 cups Rice (basmati)
1 kg Chicken
3 tbsp. Vegetable Oil
3 tbsp. Clarified Butter
5 nos. Onion (red, thin sliced)
3 nos. Potato(peeled and cut)
30 gms. Ginger (paste)
30 gms. Garlic (paste)
5 nos. Green Chilies (paste)
10 gms. Coriander leaves (paste)
2 tsp. All spice powder

4 tbsp. Yogurt
4 tbsp. Tomato(Puree/paste)
3 tbsp. Red Chili Powder
2 tsp. Turmeric Powder
1 pinch Saffron
Salt to taste
3 tsp. Milk
23 drops color (orange recommended)

Preparation:

1. Marinate the chicken with garlic, ginger, coriander, green chillies, tomatoes paste, red chili powder, turmeric powder, dry garam masala powder,salt and yogurt and keep it aside for half an hour.
2. Cook rice separately (do not cook fully. keep it semi cooked), add salt, sprinkle it with color and keep aside.
3. Heat milk, put pinch of zafran and keep aside.
4. Heat 2 tbsp of oil in pan. Deep fry half the quantity of onions and all the potatoes till onion is golden brown.
5. Remove both from the pan and keep aside.
6. Fry the remaining onion in the same oil till slight golden brown and put the marinated chicken. Cook for 10 minutes.
7. Take a separate utensil, put ghee and 1 tbsp of oil, half quantity of semi cooked rice, all fried potatoes and half quantity of fried onions and milk of zafran.
8. Put the cooked chicken on top of it and then cover it with the remaining semi cooked rice.
9. Garnish with coriander leaves and rest of the fried onions.
10. Tightly cover the utensil and cook for another 10 minutes.
11. Serve hot with salad and lemon.

Lemon And Chili Rice

By admin on March 30, 2008 in Rice

Ingredients:

1 tbsp of cooking oil
1 tsp of mustard seeds
5 to 7 curry leaves
Fresh red chilies cut into slices
Half an onion diced
The juice of one big lemon

1 tsp of lemon grass
Salt to taste
4 cups of cooked rice
1 tbsp of (amchur, coriander, clove and cinnamon) powder

Preparation:

1. Heat oil in a wok. Add mustard seeds, curry leaves, the fresh red chilies and the onions.
2. Let the onions turn slightly brown and then add in the cooked rice.
3. Stir thoroughly and then add in the fresh lemon juice, salt, the tablespoon of the mixed masala powder and the lemon grass.
4. Keeping mixing until the rice is covered in the aromatic ingredients.
5. Garnish with fresh coriander leaves. The dish is now ready to serve.

Spicy Green Rice

By admin on March 30, 2008 in Rice

Ingredients:

4 cups Rice (basmati)
1 cup Spinach (leaves)
1 cup Mint (leaves)
1 cup Coriander leaves
6 nos. Cloves
6 nos. Cinnamon (sticks)
3 nos. Cardamom

2 nos. Onion (chopped)
10 nos. Green Chilies
Salt to taste
Ginger & garlic paste 2 tbsp
Javitri 1
Water 6 cups

Preparation:

1. Blanch all the green leafy vegetables and grind them into a paste together.
2. Add oil to the pan, add cloves, cardomoms, cinnamon, javitri and saute them.
3. Later add ginger and garlic paste and sautC for few seconds.
4. Later add the chopped onions and green chilies and saute them till the onions become transparent.
5. Then add the green leafy paste to the pan, mix well, allow it to cook for few minutes until the boils appear.
6. Later add the rice and mix well. Then add water, salt and mix well and cover the pan with a lid.
7. Allow it to cook, after the rice is cooked, garnish it with coriander.

Handi Biryani

By admin on March 30, 2008 in Rice

Ingredients:

11/2 cups Long grain rice
2 Potatoes quartered boiled
2 Capsicums cut into strips
2 Onions chopped into strips
2 Onions quartered
1 tsp Ginger grated
2 Tomatoes Chopped
1 tsp Garlic grated
1 cup Curd
2 Bay leaves
2 Cloves
1″ Cinnamon Stick
2 Cardamoms
4 or 5 Whole Black Peppers
1 tsp Red Chili powder
1 tsp Garam Masala
1/4 tsp Turmeric powder
2 or 3 pinch Asafetida
Salt to taste
1 tbsp Lemon juice
1 tbsp Coriander chopped
10 to 15 Cashews
10 to 12 Almonds sliced to flakes (optional)
45 tbsp Kisan Ghee

Preparation:

Wash and soak rice in salted water for 30 min. Heat ghee in a heavy saucepan. Fry onion strips till crisp, brown, drain, keep aside. Fry cashews till light brown, drain, keep aside. Fry capsicums till tender, drain, keep aside. Meanwhile, heat 6 cups water in a large vessel. Add bay leaves, peppers, cloves, cinnamon, cardamoms, salt. When it comes to boil, drain and add rice. Bring to boil, cook for 89 minutes, till rice is just but not fully done. Drains in a large colander, spread in a big plate, cool. Grind quartered onions, ginger, garlic to a paste. In hot ghee, add paste stir fry for 23 min. Add all powdered masalas, tomatoes, mixed vegetables, stir, cook till fat separates. Beat curd, add stir till the boil resumes, cook for 23 min. Add potatoes, stir, keep aside.

TO FILL HANDI :
grease an oven proof handi well on the inside. Place in half of rice, spread at the bottom. Top with half vegetables layer, spread over rice. Mix together fried onions, capsicums, cashews, sliced almond, coriander. Sprinkle half over vegetable layer. Sprinkle half lemon juice all over. Repeat rice to lemon juice layer by layer. Either covers with fitting lid, seat edges with chappati dough, or seat op with a tightly packed foil sheet. Make a small slit for excess steam to escape. Bake in a preheated oven at 130 degrees for 15-20 min. Break seal at the table to get the most out of the aroma. A handi is a round pot like vessel, with a neck narrower than the base. It may be made of metal or in earthenware. It must be heatproof though. If not available use a deep heavy saucepan.

For a stronger flavored biryani, mix in some powdered mace, nutmeg into rice before transferring to handi.

Prepare handi few hours ahead, and bake just before serving, to organize your time better.

Singaporean Rice

By admin on March 30, 2008 in Rice

Ingredients:

Rice
Whole chicken
Ginger
Garlic
A few cloves
Cinnamon (12)
Pandan leaves
Salt
Garnish
Sesame oil
Soya sauce (light)

Coriander Leaf
Cucumber (sliced)
Fish sauce
Sugar
Fresh red chilies
Ginger
Green lime
Garlic
Vinegar

Preparation:

Cook chicken in water, adding pandan leaves and salt for flavor.
Simmer the chicken for 20 to 30 minutes, but do not overcook.
To check for doneness, poke a chopstick into the chicken it should go in easily.
Remove chicken, let cool and cut into serving pieces.
Keep the stock for rice and soup.
Fry ginger and garlic with oil until fragrant.
Add to rice.
Add the chicken stock, cinnamon, cloves and pandan leaves to the rice.
Cook in a rice cooker.

Chilli Sauce:
Put the garlic and ginger in a mixer and blend until finely chopped.
Add chopped red chilies, vinegar, fish sauce, salt and sugar to taste.
Squeeze the lime juice in just before serving.
To serve: arrange the chicken on a plate and serve with sliced cucumber on the side.
For flavor, sprinkle some light soya sauce and sesame oil over the chicken and garnish with coriander leaves.
Serve the chili sauce in separate bowls.
Remove pandan leaves, garlic, ginger, cloves and cinnamon from rice.
Serve the rice piping hot.

Palak Rice

By admin on March 30, 2008 in Rice

Ingredients:

3 bunches Spinach
1 Onion
1 tsp Ginger/Garlic paste
3 nos. Green Chilies
All spice powder (whole masala preferred)
cup Cottage Cheese (fried cubes)

2 tbsp. Vegetable Oil
2 cups Rice (basmati)
1 no. Lemon
1 tsp. Cumin Seeds

Preparation:

1. Cook rice in regular way.
2. Boil spinach, drain and make its puree
3. Heat oil in a pan and temper some cumin seeds with whole garam masala.
4. Add and fry onions till it is light brown
5. Add ginger, garlic and chili paste in it and fry for another minute.
6. Add spinach puree prepared earlier and cook till the oil separates. Season with salt and lime juice and cook for 2 to 3 minutes.
7. Finally, fold this mixture nicely into the cooked rice.
8. Add fried paneer cubes into the mixture and let it stand for 10 minutes before serving.

Baked Rice With Green Curry

By admin on March 30, 2008 in Rice

Ingredients:

For The Rice :
1 1/2 teacups uncooked rice
1/2 teaspoon shahjira
2 sticks cinnamon
2 cloves
2 tablespoons ghee
salt to taste

For The Curry :
1 teacup boiled green peas
2 cardamoms
150 grams paneer, cut into small pieces
3/4 teacup fresh curds
1/2 teaspoon sugar
2 tablespoons ghee
salt to taste

To Be Ground Into A Paste (For The Curry) :
1 teacup chopped coriander
7 green chillies
1 onion
4 cloves garlic
25 mm piece ginger
1 tablespoon fresh mint
1 tablespoon poppy seeds (khuskhus)
1/2 lemon juice

For Baking :
1 tablespoon ghee

For Decoration :
boiled green peas
potato salis

Preparation:

Boil the rice. Each grain of the cooked rice should be separate. Drain and cool.
Heat the ghee, add the shahjira, cinnamon and cloves and fry until they begin to crackle.
Add the rice and salt.

For The Curry :
Heat the ghee, add the paste and cardamoms and fry for 2 minutes. Remove from the heat.
Add the green peas, paneer, curds, sugar and salt and mix well.

How To Proceed :
Put 1 tablespoon of ghee at the bottom of a large baking bowl.
Makes layers by spreading 1/3 of the rice, then spreading 1/2 of the curry.
Next spreading a further 1/3 of the rice and finally spreading remaining curry and rice.
Cover and bake in a hot oven at 230 degree C (450 degree F) for 20 minutes.

How To Serve :
Just before serving, turn upside down on a big serving plate.
Surround with green peas and sprinkle potato salis on the top and sides.

Chicken Mushroom Rice

By admin on March 30, 2008 in Rice

Ingredients:

Long grain white rice cup.
Vegetable oil 2 tbsp.
Onion, small, finely chopped 1 no.
Garlic cloves, finely chopped 2 nos.
Red chilies, seeded and cut into slivers 2 nos.
Chicken breast meat, finely chopped 225 gms.
Bamboo shoots, chopped or cut into matchstick strips 85 gms.

Chinese black mushrooms, dried, soaked for 30 minutes, drained and chopped 8 nos.
Shrimps, dried 2 tbsp.
Fish sauce 1 tbsp.
Basil leaves 25 nos.
Basil sprig to garnish
Salt As required

Preparation:

Cook rice.
Heat oil in a wok, and add onion and garlic.
Cook, stirring occasionally, until golden.
Add chilies and chicken and stir fry for 2 minutes.
Stir in bamboo shoots, mushrooms, dried shrimps, fish sauce and salt.
Continue to stir for 2 minutes, then stir in the rice and basil.
Serve garnished with basil sprig.

Paneer Kofta And Kabab Biryani

By admin on March 30, 2008 in Rice

Ingredients:

For Rice :
cup ghee
1″ piece ginger
1 medium onion, chopped
6 cloves garlic
8 cloves
2 pieces cinnamon
2 bay leaves
8 cardinals
2 cups basmati rice
4 cups water
2 tsp. salt

For Koftas :
tsp. gram flour
1 grated paneer
1 tsp. grated ginger
2 finely chopped green chillies
salt to taste and oil for frying

For Kabab :
1 kg. kheema
1012 green chillies
2 tsp. ginger garlic paste
2 onions
2 tomatoes
tsp. red chillies
tsp. turmeric

Preparation:

Portion the kheema for kababs and for kabab curry.
Boil kheema in ginger garlic paste.
Add green chillies and salt to it. Cook until it gets dry.
Prepare balls and deep fry them.

For the Curry :

Take remaining kheema. Add green chillies paste, red chili powder and keep it aside for 1015 min.
Prepare balls. In a pan, put little oil, add jeera. Then add onions and fry them until pink.
Then add tomatoes, red chili powder and turmeric and cook until it leaves the edges of the pan.
Then add water and cook masala.
Then add prepared balls and cook until the gravy becomes thick.

Note : Drain water before preparing kababs.

For Rice :
Grind onion, ginger and garlic to a paste. Heat ghee and add ground paste to it.
Fry until it turns light brown. Add the spices. Fry for a minute and then the rice water and salt.
Cover and cook till the rice is tender for the koftas. Roast gram flour to a golden brown.
Knead paneer, gram flour, ginger and green chillies to a smooth dough.
Make 20 equal sized koftas. Deep fry till light brown.

Final Stage :
Fluff the rice with a fork and remove whole spices.
Add koftas and toss gently.
Put gravy in the centre of the plate and garnish with koftas and fried kababs.

Pepper Rice With Lemon Olive Chicken

By admin on March 30, 2008 in Rice

Ingredients:

250 gms. basmati rice
1 red pepper, halved and cored
4 tbsp. extra virgin olive oil
3 cloves garlic crushed
juice of 1 small lemon
leaves from 2 sprigs fresh thyme
350 gms. skinned, boneless chicken breasts

600 ml. stock or water
3 spring onions, sliced thinly
3 tbsp. fresh chopped coriander or parsley
handful black olives stoned
slices of avocado to garnish
salt and ground black pepper.

Preparation:

Heat a grill until very hot, then grill the pepper halves, skin side up, until blackened.
Cool, then peel off the skin. Slice the peppers in thin strips and toss in one tablespoon of oil.
Mix two teaspoons of oil with the garlic, lemon juice and thyme then spoon into a large polythene bag.
Cut the chicken into strips and pop into the food bag, rubbing the marinade in well. Chill for an hour.
Simmer the rice mix with the stock and salt to taste in a medium saucepan, covered for 20 min.
Allow to stand for 3 min. before uncovering and forking through the remaining oil.
Mix in the pepper strips, spring onions and the chopped herbs.
Mound on to a platter and cook the chicken strips about 3 min. each side until well browned and cooked.
Serve with the rice garnished with fresh herbs, olives and avocado.

Ginger And Prawn Fried Rice

By admin on March 30, 2008 in Rice

Ingredients:

4 cups cooked rice, refrigerated for 23 hours. For best results, overnight.
2 tbsp. ginger, grated
2 eggs, whisked
1 cup prawns, shelled and cleaned

cup spring onion leaves
1 tsp. red chili paste (optional)
1 tbsp. soya sauce (optional)
3 tbsp. oil
salt to taste.

Preparation:

Heat 2 tbsp. oil in a wok and saute ginger for 20 seconds. Add prawns and saute for 2 min.
Add egg and stir vigorously to scramble. Remove from wok.
Heat 1 tbsp. of oil in the wok and add the red chili paste, soya sauce and salt. Stir in the rice and saute for a minute.
Add the prawn egg mixture and the spring onion leaves. Saute for 30 seconds.

Boti Masala Biryani

By admin on March 30, 2008 in Rice

Ingredients:

1/4 cup oil or ghee
1 tbsp juliennes of Ginger
1/2 cup Onions sliced
Coriander leaves chopped
1 & 1/2 tsp Red Chilly powder
Mint leaves chopped
1/4 tsp Turmeric powder
2 Green Chillies chopped
1 tsp Salt
5 Cloves

1 & 1/2 tsp Ginger/ Garlic
1 Cinnamon stick 2″
6 tbsp Yogurt whipped
12 Peppercorns
1 Tomato chopped
1/4 tsp Yellow food coloring diluted in 1/2 cup water
500 gms Beef undercut cubed
1 tbsp of Water
Rice boiled 1/2 kg

Preparation:

Heat the oil. Fry the onions till they are translucent. Add the red chilly powder turmeric powder, salt, and ginger / garlic. Stir and fry till the oil separates. Add the yogurt, tomatoes, beef and water. Cook for 15 minutes or until the beef is tender. Remove the pot from the heat. Put in the juliennes of ginger, coriander leaves, mint leaves, green chillies, cloves, cinnamon, peppercorns and yellow food coloring. Add the rice on top along with the additional oil. Cover the pot and return to heat. Simmer over a low heat for 10 15 minutes.

Khaibri Biryani

By admin on March 30, 2008 in Rice

Ingredients:

750 gms fillet of Beef under cut thinly sliced 1/2 cup Oil or Ghee
500 gms Rice soaked for 1 hour and boiled with 3 tsp Salt
and whole spices till half cooked.
dash of Kewra
Coriander and Mint
leaves chopped
1 tsp All Spice
4 Mace
8 10 Green Chillies
1/2 cup crushed brown Onions
Cloves 6

MARINADE
1 tsp Salt
2 tsp Red Chilly powder
2 tsp Ginger/ Garlic
1 tsp Cumin powder
1 tsp Coriander powder
1/4 Nutmeg grated
6 Green Cardamoms
1 & 1/2 cups Yogurt whipped
Saffron

Preparation:

Mix all the marinade ingredients. Cover the beef slices with the marinade and set aside for at least 2 hours. Spread the beef slices evenly in a heavy bottomed pan. In a small pan heat the oil with the cloves and pour it over the meat. Spread the boiled rice evenly over the meat. Sprinkle kewra on top. Cover the pot. Place it on a griddle and cook over a medium heat for 1/2 an hour. Garnish with coriander and mint leaves.

Chinioti Sada Pulao

By admin on March 30, 2008 in Rice

Ingredients:

4 cups + 1/2 cup + 3 cups Water
3 tsp Ginger/ Garlic
1 kg Mutton
3 tsp Salt
8 10 small Green Chillies
1 tbsp Red Chilly powder
2 Black Cardamoms
6 Dried Plums soaked
10 Black Peppercorns

3 Tomatoes chopped
1 tsp Cloves
Oil 1/2 cup
1 stick Cinnamon
2 large Onions chopped
1 tsp White Cumin seeds
1 kg Rice washed and soaked for 30 minutes

Preparation:

In a pot put 4 cups of water, meat, green chillies, cardamoms, black pepper corns, cloves, cinnamon, cumin seeds, ginger/ garlic, salt , red chilly powder and dried plums. Cover the pot and cook till the meat is tender. Add the tomatoes. In another pot, heat the oil, and fry the onions till they are brown then add 1/2 a cup of water and set aside. When the meat is tender, add it to the brown onions, stir and cook for a few minutes till the oil separates. Add 3 cups of water and any stock that remains. Bring it to a boil. Add salt and the drained rice. Cook for 10 15 minutes. After the water dries let it simmer for 10 minutes on slow fire.

Mattar Pulao

By admin on March 30, 2008 in Rice

Ingredients:

Rice 1 pao soaked for 1/2 hour
Black Zeera 1/2 tsp
White Zeera 1 tsp whole
Curd 1/2 cup
Whole Green Chillies 4
Whole Spice mixed

Chilly powder 1 tsp
Ginger / Garlic 1 tsp
Peas boiled 1 cup full
Onion brown 1/4 cup
0il 1/4 cup

Preparation:

Heat oil, fry1 sliced onion brown, add whole spices, both the zeera, ginger r / garlic and bhuno mixture then add curd and fry well add peas, rice, whole green chillies and enough water for rice. Cover and let it cook then leave on dam for 10 min. Serve with Raita.

Vegetable Biryani

By admin on March 30, 2008 in Rice

Ingredients:

2 cups rice, basmati
2 medium Onions
1/2 cup oil
2 cups water
2 cups vegetables, mixed fries ( carrots)
1 cup yogurt
23 medium tomatoes, diced
6 cardamom
6 cloves
1 large cinnamon stick
1/2 teaspoon turmeric
1 teaspoon garam masala

1 teaspoon coriander powder
1/2 teaspoon red chili powder
3 green chillies
1 teaspoon ginger paste
1 teaspoon garlic paste
2 bay leaves
2 star anise
3 tablespoon coriander leaves, fresh
2 tablespoon mint leaves washed, fine chopped
34 green chilies

Preparation:

1. Place rice in a colander and wash thoroughly under running cold tap. Soak in plenty of water for about 30 minutes. Thinly slice onions and keep aside.
2. Heat 14 cup oil in a large heavy based skillet, add one sliced onion and stir fry for 35 minutes, until soft but not brown.
3. Add rice, carefully stir to coat rice with oil. Add water, increase heat to high and bring water to boil, stir occasionally. Lower heat to medium low, cover and cook until rice are 34 cooked, stirring occasionally.
4. Cut vegetables into small and equal sized pieces and place them in cold water. Place yogurt in a small bowl, add all the spices, ginger paste and garlic paste, mix well and keep aside for 30 minutes.
5. Heat 14 cup oil in medium skillet, over medium heat. Add bay leaves and star anise fry for few seconds, then add remaining sliced onion and saute until soft, about 5 minutes.
6. Add vegetables and stir fry for 35 minutes. Add yogurt mixture and cook over high heat, until vegetables are tender but still crisp. Season with salt.
7. Preheat oven to 400. In a large aluminum baking pan, place 2 inch layer of rice at the bottom, then a layer of vegetable mixture and green chilies, repeating this until vegetables mixture and rice have been used up. Sprinkle with coriander leaves and mint leaves.
8. Cover tightly with aluminum foil and bake for 30 minutes.
Note: Water for cooking basmati is twice the measure of rice. Removing rice off heat after it is three quarters done should leave some fluid content that will get absorbed in the baking process. Baking allows the flavors to seep in evenly as well as make the rice fluffy.
Serve with a raita and fresh salad.

Sindhi Biryani

By admin on March 30, 2008 in Rice

Ingredients:

1 kilogram mutton or chicken
750 grams rice, basmati
500 grams potatoes
500 grams tomatoes, diced
250 grams yogurt
1 teaspoon red chili powder
As per taste salt
2 medium onion sliced
3 tablespoon garlic (crushed)
2 teaspoon ginger (crushed)
10 whole green cardamoms
4 whole black cardamoms (bari Iliachi)
10 cloves
10 pieces black pepper
1 inch piece cinnamon stick

1 teaspoon zeera
2 bay leaves (taze patta)
10 whole dried plums (aaloo bukharay)
some ghee or cooking oil
6 pieces green chillies
2 tablespoon coriander leaves, fresh
2 tablespoon mint leaves
drops kewra
3 drops yellow food color
1 1/2 teaspoons garam masala
1/2 cup gheeor oil

Preparation:

1. Marinate meat with garlic, ginger, salt, chili powder and garam masala for half an hour.
2. Meanwhile, heat oil or ghee in a heavy based sauce pan and fry onions for 510 minutes to a golden brown. Remove onions from oil and stir into the yogurt. Rub this yogurt all over the marinated chicken cover and put in a cool place for at least an hour.
3. Reheat the oil, add the meat along with the marinade and all of the whole spices, and stirring frequently, fry the meat 510 minutes. Add 12 cup water, cover and cook over low heat. When meat is half cooked, add potatoes and cook over low heat.
4. While the meat is cooking, prepare spice water. In a small saucepan, put 1 12 cups water, 1 teaspoon black pepper corn, 1 cinnamon stick, 1 teaspoon cumin, 1 teaspoon cloves, 2 tablespoon coriander seeds, 2 tablespoons aniseeds, 12 teaspoon ground nutmeg, 12 teaspoon mace, 12 teaspoon sandal bura (optional), 34 large cardamoms, 1 tablespoon green cardamoms, 3 bay leaves. Place the saucepan over high heat and bring to a boil, reduce heat to very low, cover and cook until the mixture reduced to 34 cup.
5. Wash and soak rice in water for half an hour. In another pan boil rice with 23 teaspoon of salt and plenty of water. When rice is 12 cooked drain water, add 14 cup oil or butter and fluff with a fork to prevent the rice from sticking. Keep rice to one side.
6. In a large pan place 2 inch layer of rice at the bottom, then a layer of meat, tomatoes, and dried plums on top, repeating this until the meat and rice have been used up. Sprinkle coriander and mint leaves over the top layer of the rice Pour spiced water and kewra over the rice. Do not stir. Mix the food color with a little water and sprinkle over the rice.
7. Cover with a tight fitting lid and cook on medium heat for about 45 minutes to produce steam, then lower the heat to very low and cook for 20 minutes until the rice is tender.
8. Once the dish is cooked, leave it covered for a few minutes. Remove the lid, fluff up the rice with a fork and transfer to a serving dish.
9. Serve with Raita and green salad.

Lobiya Biryani

By admin on March 30, 2008 in Rice

Ingredients :

lobiya (beans)
oil half cup
4 onions (slices)
ginger & garlic paste 4 tsp
boiled basmati rice 1 kg, (with zeera and podeena boiled with)
jayfal & jawintri (grinded) 2 tbsp
green cardemoms ( hari elychee)
badi elychee , daar cheeni,
long (cloves)
black pepper( kali mirch)
zeera, (all dry masala also grinded, 3 tbsp)
yogurt 1 cup (blended also)
tomato paste half cup
haldi powder
red pepper , 1 tsp
salt , as required
zarde ka rang 1 tsp
kewra essence 2 tbsp
required things for layers on rice
podeena leaves
8 green chillies
lemon
tomato slices

Preparation:
Method:
1.Fry onion in oil ,put garlic & ginger paste in it.
2. Then put all ingredients of garam masala with tomato paste & yogurt, then put lobiya it with high quantity of water for tenderizing it.
3.After that when lobiya is also absorbs water keep frying it till then it leaves oil in it,
4.In a big pan make one layer of rice ,spared lobiya’s gravy on it with tomato & lemon slices and green chillies with podeena leaves, then make another layer and repeat that method as above again.
5. Then put zarda color on the top of the side of rice with kewra essence 2 tsp, leave it for 10-15 mints for taking dam,
6. Now serve hot with fresh salad.

Stir fry Rice & Noodles

By admin on March 30, 2008 in Rice

Ingredients:

2 Tbsp Oil
1/4 Medium Onion Chopped
1/2 Tsp Garlic Powder
1 egg
2 Tbsp Soy Sauce

Frozen vegetables of your choice (peas, carrots, broccoli, etc)
1/4 Tsp Sugar
1 packet of Boiled Noodles
1 cup of Boiled Rice

Preparation:

Begin by preparing all the ingredients because once you start the stir fry you want everything ready so that you don’t burn it.
Prep: Measure out all the ingredients, Whisk the egg in a bowl, Thaw Frozen Vegetables (23 min should be fine), Boil Rice & Noodles (if you haven’t done so)
In a saucepan, add in oil, onions, and garlic powder, saute for 1 min.
Add in whisked egg and scramble the egg, stir for about 23 min.
Add in soy sauce, vegetables, and sugar, stir for about 12 min.
Add in noodles and rice and stir for about 23 min. Make sure everything is mixed.

Moghul Palau

By admin on March 30, 2008 in Rice

Ingredients:

palau chomps as follows:

1 small onion peeled
2 cloves of garlic
a small amount of fresh ginger copped.
1 table spoon of coriander seeds.
two teaspoon of cumin seeds
two teaspoon of fennel seeds

two small sticks of cinnamon
four green cardamoms
two black cardamoms
6 cloves of lawng.
two teaspoon of salt

Preparation:

Cook Moghul palau as follows:
wash meat, put ingredients in the saucepan, 6 glasses of water, let it cook until the meat is tender, don’t let it go too soft. Second Stage, soak four mug of rice in cold water, leave for 20 minutes, get another saucepan put some 2 table spoon of oil, chop the onion until golden brown,crush and then add fresh garlic and ginger,two table spoon of water, cover the lid for 2 minutes, put half a tablespoon of garham masala, 2 green chillies finely chopped, cumin seeds, mix everything together, now, get all chomps out of the yakhni, and put it into the fried onion, mix for 34 minutes, and the put the lid back on, strain the yakhni, and measure how many cups of liquid inside the yakhni with the same mug, mix altogether, put 67 mugs of liquid including yakhni and water, when the water is boiled, and then drain the water from the rice which was soaked before, then put the soaked rice into the yakhni, give them a good mix, taste the salt, if desired put more salt if the taste is not right. Let the rice and meat cook together, let all the water dessolved and then check the rice, give it another mix, and taste the rice, if the rice is cooked, leave it on a small gas or even in the oven, and if its uncooked, get a damp tea towel put them on top of the rice with the lid on top and let it cook for about 1520 minutes.

Singaporian Rice

By admin on March 30, 2008 in Rice

Ingredients:

Rice
chicken (boneless pieces)
Capsicum
carrot
Haree piyaz
spaghetti

salt
pepper
Chinese salt
chili powder
mayonnaise
milk
soya sauce
chili sauce
tomato ketchup
oil

Preparation:

Boil the rice with sabid zeera.

GRAVY
Take some pan in the oil put chicken,then add salt,chili powder,black pepper mix it.After that all the sauces.Mix well then add vegetables(Note:vegetables should be cut in small pieces)Mix again.

WHITE SAUCE:
take mayonnaise & milk in a bowl mix it well till it becomes paste.

SERVING:
At the time of serving spread the rice at the bottom ,then spread the gravy on rice,then the white sauce.Then mix it.Serve with french fries n russian salad

Spicy Qeema Pulao

By admin on March 30, 2008 in Rice

Ingredients:

minced beef=1pound
rice=2 glass
onion=1 thinly sliced
ginger paste=1tsp
garlic paste=1tsp
oil= 1cup
salt=2tsp
red chili=1tsp
green chili=6to 7 pieces crushed
zeera 1tsp
dry coriander=1tsp
garam masala=1tsp
coriander powder=1tsp

Preparation:

Heat the oil in pan then add onion.fry it till medium brown.then add ginger and garlic paste.add powder coriander salt both chillies and minced.when it is cooked then dry the water of minced.now add 4 glass of water and boil it.when it gets a boil then add garam masala ,dry coriander and zeera.give it another boil.now its the time to add rice.cook it on medium heat.when water is dry then put it into dum on low heat for 20 min.now your pulao is ready serve with mints chutney.

Masaley Dar Khichri

By admin on March 30, 2008 in Rice

Ingredients:

4 cups Rice (mota dana rice) (pre-soaked for at least an hour)
1 kg Beef
Salt to taste
2 tsp Ginger garlic Paste
4 medium Onions Chopped
45 medium tomatoes Chopped
45 green chillies chopped
23 tsp Red Chili Powder (according to how spicy u want)
11/2 tsp Haldi Powder
12 tsp Garam Masala Powder
Sabut Garam Masala
3 cloves
23 Bari Ilaichi
23 Cinnamon Stick (Dar Chini)
23 gol sabut kali mirch
1 Taiz Pat leaves (optional)

Preparation:

Put beef in a cooking utensil and put 45 cups of water and let it boil and put 2 whole garlicClick to find more about garlic clove
and 1/2 ginger
in it and let it cook till the beef has become tender. Now remove the beef and drain the water in a bowl and shred the beef.

Now put oil and put chopped onions and let it fry till it has become light golden brown now add chopped tomatoes, green chillies, salt red chili powder. haldi and sabut garam masala and let it cook till the masala leaves oil now add the beef and cook it for sometime and now add 1/2 cup water and let it simmer till the water has dried add rice with 41/2 cup water (yakni) previously drained out in a bowl and let it cook and by moving the spoon occasionally so that it doesn’t stick at the bottom. and let it cook till the rice has become very soft and the look will be more like a haleem .

Pawns And Vegetable Rice

By admin on March 30, 2008 in Rice

Ingredients:

prawns 1/2 kilo
oil 1 cup
onion 1 medium size
red chili 1 tab spoon
turmeric 1/2 tea spoon
salt to taste
rice 1 kilo
garlic ginger 2 tab spoon
egg
tomato ketchup
carrot
capsicum
peas
cauliflower
baby corn
chili sauce
soya sauce

Preparation:

First fry the onion in oil then add garlic and ginger fry for few min. add chili ,salt ,turmeric cook 5 min till prawns get tender
after that add all cut vegetables fry for 5 min.add scrumble egg ,chili sauce and soya sauce in last . now add boiled rice in it and mix well and leave for stream 5 min its ready to eat with ketchup

Yakhni Pulao

By admin on March 30, 2008 in Rice

Ingredients:

For Yakhni(stock)
Mutton 1 kg
Salt to taste
Garlic 1 bunch
Gingerr 1 piece(small)
Aniseed(saunf) 1/2 tbsp
Coriander Seeds 1 tbsp
Black Cumin 1/2 tbsp
White Cumin 1/2 tbsp
(Wrap all the spices in a piece of muslin & tie with a string to make a spice bag)
For Pulao
Long Grain Rice 1 kg
Onions(medium size, thinly sliced) 2
Yogurt 3 tbsp
Green Chillies 5
Cardamoms 4
Salt to taste
Cooking Oil 1 cup
Stock(mutton) 8 cups

Preparation:

Method to prepare the stock:
Pour 10 cups of water into a pan & add ginger, garlic, salt, mutton and the muslin bag, bring to a boil. Let it simmer till the mutton gets tender. Sieve the mixture separating the meat pieces. (Do not open the muslin bag, just press it firmly to extract all the spice juice from it).

Method for pulao:
Heat oil in a heavy based pan. Fry onions until they are golden brown. Remove half from the pan & place on absorbent paper, add yogurt, cardamoms & green chillies in the remaining half & stir for a few minutes. Then add mutton pieces & fry for about 5 minutes. Add stock to it & cover. When it begins to boil, add rice & salt. Stir gently to mix all the ingredients. Cover with a tight fitting lid. Lower the heat and allow to cook for 810 minutes, until rice is tender but firm. Place the pan on a heavy griddle(tava) & let it cook for 1015 minutes. Sprinkle fried onions on it.

Spanish Briyani

By admin on March 30, 2008 in Rice

Ingredients:

4 cups boiled jasmin rice
2 lbs chicken
3 cups diced tomatoes
2 Cups diced onions
2 chopped green chillies
4 Tbs oil
6 packets of Goya Sazon
1/2 cup diced cilantro

Preparation:

After you have prepared your rice set aside. Then fry onions lightly for 2 minutes quickly add diced tomatoes and cook again for 2 minutes then set aside. Next, Fry the chicken in tbs oil, after chicken is throughly cooked add to premade rice. Next, toss in the onions and tomatoes, then add the 7 packets of sazon stirring until rice turns orange/red while adding 2 additional tsp of oil to moisten. Next add the chili peppers and chopped cilantro.

Spanish Rice

By admin on March 30, 2008 in Rice

Ingredients:

Boneless chicken 1 cup
bell peppers 1/2 cup
spring onions 1/2 cup
tomatoes 2 medium
rice 2cups
salt to taste
ground red pepper 1/2 tsp
cumin seeds 2 tsp
tomato ketchup 1/2 cup
oil 2 tbsp
chicken broth 1/2 cup

Preparation:

Boil small cubes of chicken. Fry the chicken until golden then add vegetables, salt and red pepper in it. Add chicken broth and cook until tender. Before turning off the stove add tomato ketchup.In a separate pan fry some cumin seeds seeds and add rice and water in it to boil.Before serving put rice in the dish and in the middle put chicken gray and garnish it with fried green peas.

Kofta Biryani

By admin on March 30, 2008 in Rice

Ingredients:

1/2 kilo Mince beef
1 kilo Rice
4 medium size onions finely chopped
2 medium tomatoes finely chopped
1 Egg white
2 or3 fresh green chillies finely chopped
1 and half cup Fresh coriander leaves
3tbs paste of garlic&ginger

salt& red chillies to taste
1cup yogurt mix with 1tsp of paste of Imli
3or 4 Dried prunes(Allo Bukhara)
4tbs Oil
1/2 tsp of Vinegar
Small quantity of Black pepper,Cloves ,Darchinny,bari Illaich ,Small illaichi,tezpat leaves
Kewra water
Pinch of Yellow food color

Preparation:

Soak Rice in water.
Grind Mince beef &onion and mix well with salt,red chillies,half cup coriander leaves,1green chili and 1 egg white and make kofta balls and set a side.
Heat oil and put cloves and paste of garlic&ginger in it and fry for a minute.then put 3chopped onions and fry until they get brown.Drain excess oil from onions and take them out and cool them.Now grind onions,tomatoes together to form a smooth paste .Heat oil again and put the onion&tomatoes paste in hot oil and fry till all excess water dry.now put salt&red chillies, and rest of green chilies ,dried pruns and continue frying.then add Kofta and put the heat on low level and pour Yogurt on Koftas and mix with care and cover the lid on.Cook on low heat for 5 to 10 minutes and in the mean time half boil rice in Salty water by putting 1/2 tsp of vinegar and all whole masalaas(darchinny, Ilaichis etc)and drain them and put a side.Now uncovered Koftas and fry them well.Remove from heat.
Now layer rice and Kotas with masala and don’t forget to make a layer of fresh coriander leaves and then rice on the top.Mix Kewra water with yellow food color and pour on the top and cover with lid tightly and cook on very low heat for 15 min or more till rice looks to be tender.
Serve hot with Raita.

Mithia Chawal

By admin on March 30, 2008 in Rice

Ingredients:

23 cups of rice
25grams of almonds
25grams pastioes
half a hand full of grated coconut

78 cups of rice
2 cups of sugar
45 glace aer cherries cut into half
food coloring

Preparation:

Put the rice into the water.boil it for half an hour until the rice is soft.
add the sugar and stir until the sugar has dissolved.add the food coloring and leave it to boil on a very low heat.
for about 10 minutes. put the rice into a bowl. add the rest of the ingredients. and serve.

Easy Chicken Biryani

By admin on March 30, 2008 in Rice

Ingredients:

1lb chicken parts,
cut in small pieces
2tbsp garlic paste
2″ piece chopped ginger
32 oz. basmati rice
16oz water
2tsp red chili powder
1 tsp tumeric
1.5 tsp zeera
2 large chopped onions
5 each cloves
small grn illaichi
1/2 cinnamon stick
1 20 oz. can chopped tomatoes

Preparation:

Put chicken pressure cooker with 2 cups water and pressure cook for 10 minutes.
In a fry pan, add onions and oil to coat and all spices and fry till very aromatic and until the oil separates.
Add tomatoes and cook until oil separates again.
When chicken is done, remove and save the broth.
Fry the chicken in the tomatoes mixture for 5 minutes until it is very dry.
Meanwhile, rinse rice and grease a crock pot with butter.
Add the drained rice to the crock pot and put the chicken mixture on top of the rice.
Measure the broth and add enough water to equal 28 oz of fluid. add to rice and cook on low for 68 hours.
If you do not have a crock pot, par boil the rice for 5 minutes, drain.
Grease with butter a casserole dish and layer the rice and chicken mixture and end with the chicken mixture on top.
Add 4oz water and cover and bake for 40 minutes. check for doneness

Chicken Masala Rice

By admin on March 30, 2008 in Rice

Ingredients:

rice (half boiled) one plate
chicken 12 cup
onion 12 cup
soya sauce 12tabspo
garam masala 1 tsp

salt to taste
coriander to taste
oil 12 cup
ginger 1 tsp
ajinomoto to taste

Preparation:

Fry chicken and add onion and ginger.Then add salt ajinomotto soya sauce mix them .now add rice and garam masala.then put them on dham for 2 minute.

Masala He Masala

By admin on March 30, 2008 in Rice

Ingredients:

Chat masala one packet
Garam masala 2 teaspoons
Laal Masala 4 teaspoons
Water 1 cup
Green chillies 45
2 Onions(Large)

Preparation:

Mix Chat masala,Garam masala and Laal Masala .Pour water in it. Cut the chillies and onions and mix them in the masala. Then put the container on the Oven and heat for 15 min.

Tahari

By admin on March 30, 2008 in Rice

Ingredients:

1 1/4 cup rice
(pre soaked at least 1 hour)
1 1/2 tsp garlic paste
1/2 tsp ginger paste
Salt according to taste
1/2 tsp haldi powder
6 cloves
1 bari illaichi
1 stick of cinnamon

1 large tomato
23 green chilies
34 potatoes peeled and cut in half
1 medium sized onion
34 tbs oil
1/2 tsp zeera
6 whole black pepper

Preparation:

Fry the sliced onion in oil until transparent.
Add all spices including green chilies and chopped tomato along with 1/2 cup water and cook on medium flame until the spices are well mixed and the tomato has softened.
Then add the potato and 1 glass of water, cover and cook till the potatoes are almost soft.
Add in the pre-soaked rice and water so much so that it reaches 1 1/2 cm. above the surface of the rice.
Cover and cook on high heat until the rice is soft.
Then lower the heat to the minimum and remove from heat after 5 minutes.

Haray Masalay Kay Chawal(rice With Green Seasoning)

By admin on March 30, 2008 in Rice

Ingredients:

2 cup rice
4 cup water
8 green chillies
1 tsp ginger paste
1 tsp garlic paste
1 cup coriander leaves packed
1 tsp + additional salt according to taste

Preparation:

Blend chillies & coriander then fry in 2 table spoon oil along with the ginger & garlic paste.
Boil the rice in water when they are 95% cooked add the above green paste to it. Then cook it on very low heat for 10 minutes.
We have used basmati rice in this recipe.

Gosht Palao

By admin on March 30, 2008 in Rice

Ingredients:

1 pound goat meat
2 onion
6 cloves of garlic ginger garam masala
1 teaspoon cumin seeds
2 cups rice
5 cups water salt as desired
dried whole chilies
1/2 cup oil

Preparation:

In a medium pan put peeled garlic, ginger and one onion. Add meat, garam masala, salt and water. let cook for 1 hour or until meat is tender. Drain and save the soup. Separate meat from rest of the ingredients. In a separate pot take the other onion and fry in oil until onion is medium brown. Add meat, cumin seeds, salt and the chili peppers . Let everything cook for five minutes. Then add 31/2 cup of drained soup and let it come to boil. Add rice and let cook on medium heat until the water is no longer visible. Turn heat to low and let simmer for about ten minutes. mix well and enjoy.

Mattar Palao

By admin on March 30, 2008 in Rice

Ingredients:

1 lb. Green Peas
1 lb. Rice Pakistani Basmati
8 oz Onion (Red)
8 oz Tomato
1 t Cumin Seed
1 t Cloves

3 Cinnamon Sticks
t Red Chili Powder
1 t Salt
8 oz Butter (or vegetable oil)
1 T Chicken base/or 1 knor chicken cube
3 c Water

Preparation:

Gather ingredients
Coarsely cut onions lengthwise.
Melt butter solids in a stockpot and put onions in and mix.
When onions turn dark brown, add 3 cups water.
Bring water to boil. Simmer for 5 minutes until water turns brown.
Strain mixture through cheesecloth and remove all onions.
Put water back in stockpot and bring to boil.
Add peas, tomatoes, cumin seed, cloves, red chilies, salt & cinnamon sticks and simmer for 3 minutes. Make chicken stock from base/cube.
Add Chicken stock and bring mixture to boil
Add rice. Water level should be 1 inch above rice. Add water if needed.
Turn the heat to full.
When the water is absorbed by rice, cover the pot and turn heat to low.
Cook until el dente. (rice grains should be long and separable)

Kachi Biryani

By admin on March 30, 2008 in Rice

Ingredients:

1 kg Chicken(or beef)
Cup Yogurt
Cup Fried Onions
2 tbsp Ginger+Garlic Paste
Cup coriander, green chillies and mint leaves crushed
1 tsp Kewra Essence
1 tsp Garam Masala powder
2 tsp Chili Powder
1 tsp Paste Of raw Papaya
1 kg Rice
Salt To Taste
2 Tomatoes Chopped
1 Cup Oil
Cup Milk

Preparation:

Firstly mix yogurt , paste, garam masala, chili powder, papaya paste, salt and tomatoes and mix well. Then fry the onions in half cup oil and leave the rest half cup for the end. Put the fried onions in the chicken and leave it for 4 to 5 hours. Boil rice with salt till half boiled. Then spread the chicken in a big pan and put the half cooked rice over it and level it. Now put half cup oil on top. Mix kewra essence with a pinch of yellow color or saffron in the milk and spread on top. Sprinkle fried onions on top and the crushed green chillies, coriander and mint leaves. For 10 minutes cook on high flame. Then cook on low flame for 20 minutes. Serve hot and enjoy.

Yellow Rice

By admin on March 28, 2008 in Rice

Ingredients

- 1\4 cup olive oil
- 1 small Onion, sliced
- 1 tsp. Garlic, minced
- 1 cup basmati rice
- 1 1/2 cups Chicken broth
- 1/2 teaspoon Saffron
- 1 1/2 teaspoons Parsley, chopped

Methods:

1.Wash the rice and soak in plenty of water for about 11\2 hours.
2. Heat the oil in a heavy based saucepan. Add the onion and garlic and cook until just soft.
3.Toss in the rice and cook for 3 minutes, stirring frequently. Add the broth, saffron, and parsley.
4. Cover and reduce the heat to low. Cook for 15-18 minutes or until the liquid is absorbed.
5. Fluff with a fork before serving.
Serve with Raita.

Yahani Pulao

By admin on March 28, 2008 in Rice

Ingredients

- 1 kg. lamb meat on the bone, cut into pieces
- 12 cups water
- 2 garlic bulbs
- 3 inch piece ginger, peeled and cut into small pieces
- 4-5 small onions, peeled and sliced
- 8 cloves
- 1 tsp. black pepper
- 1 inch cinnamon stick
- 1 tsp. coriander seeds
- 4-5 large cardamom
- 2 bay leaves
- 2 tsp. salt
- 1 cup aniseed (saunf) & 1\2 cup coriander seeds ( Tied in a piece of muslin to make spice bag.)
- 4 cups Pakistani basmati rice
For Masala:
- 1 cup ghee or oil
- 4 medium onions
- 6-8 green cardamoms
- 1 tsp. black peppercorn
- 1 inch cinnamon stick
- 3 large cardamoms
- 6 cloves
- 1 tbsp. ginger paste

Methods:

1.Trim most of the fat from the meat. Wash thoroughly with cold water. Put water in a large heavy based saucepan and bring to boil. Add meat, garlic, ginger, onions, cloves, black peppercorn, cinnamon, large cardamoms, bay leaves, salt and spice bag. Reduce the heat, cover and allow to boil gently for 40 to 45 minutes until the meat is tender.
2. Meanwhile, put the rice in a sieve and wash it thoroughly under running cold tap. Soak in plenty of water for 30 minutes. Drain in a sieve and let it stand for a minute or two.
3. Strain the meat and reserve the stock. Discard the spices bag, spices, onion and ginger from meat. Peel the garlic cloves to remove the garlic pulp and add this to meat.
4. To prepare masala heat ghee or oil in a large heavy skillet over medium heat. Add onion and fry to a golden color, stirring constantly. Reserve 3 tablespoons fried onions and to the rest add green cardamoms, black peppercorn
cinnamon, black cardamoms, cloves and bay leaves. Fry for a minute, add meat and ginger.
5. Stirring frequently, fry this over medium heat for 3 minutes then add yogurt and fry until meat turns to golden color and water from yogurt has evaporated, about 5 minutes.
6. Add rice to the meat and add just enough reserved stock to cover the rice by 1 inch. (Alternatively measure the stock, it should be 3 3/4 cups. Add water to make it to required quantity.) Cook rice over medium-low heat for about 5-8 minutes or until rice are 3\4 cooked. Cover with a tight fitting lid, reduce heat to very low and allow to cook for another 15-20 minutes until rice is tender.
7. Fluff up the rice with a fork, then transfer it into to a heated serving dish.
Serve with Raita.

Vegetable Biryani

By admin on March 28, 2008 in Rice

Ingredients

- 2 cups basmati rice
- 2 medium onions
- 1\2 cup oil
- 2 cups water
- 2 cups mixed fresh vegetables ( carrots, peas, beans, peppers and potatoes)
-1 cup yogurt
- 2-3 medium tomatoes, diced
- 6 cardamoms
- 6 cloves
- 1 large cinnamon sticks
-1\2 tsp. turmeric
-1 tsp. garam masala
- 1 tsp. coriander powder
-1/2 tsp. red chili powder
- 3 green chilies, ground
- 1 tsp. garlic paste
- 1 tsp. ginger paste

- 2 bay leaves
- 2 star anise
- 3 tbsp. freshly chopped coriander leaves
- 2 tbsp. mint leaves, chopped
- 3-4 green chilies

Methods:

1. Place rice in a colander and wash thoroughly under running cold tap. Soak in plenty of water for about 30 minutes. Thinly slice onions and keep aside.
2. Heat 1\4 cup oil in a large heavy based skillet, add one sliced onion and stir fry for 3-5 minutes, until soft but not brown.
3. Add rice, carefully stir to coat rice with oil. Add water, increase heat to high and bring water to boil, stir occasionally. Lower heat to medium -low, cover and cook until rice are 3\4 cooked, stirring occasionally.
4. Cut vegetables into small and equal sized pieces and place them in cold water. Place yogurt in a small bowl, add all the spices, ginger paste and garlic paste, mix well and keep aside for 30 minutes.
5. Heat 1\4 cup oil in medium skillet, over medium heat. Add bay leaves and star anise fry for few seconds, then add remaining sliced onion and sauté until soft, about 5 minutes.
6. Add vegetables and stir fry for 3-5 minutes. Add yogurt mixture and cook over high heat, until vegetables are tender but still crisp. Season with salt.
7. Pre-heat oven to 400. In a large aluminum baking pan, place 2 inch layer of rice at the bottom, then a layer of vegetable mixture and green chilies, repeating this until vegetables mixture and rice have been used up. Sprinkle with coriander leaves and mint leaves.
8. Cover tightly with aluminum foil and bake for 30 minutes.
Note: Water for cooking basmati is twice the measure of rice. Removing rice off heat after it is three-quarters done should leave some fluid content that will get absorbed in the baking process. Baking allows the flavors to seep in evenly as well as make the rice fluffy.
Serve with a raita and fresh salad.

Tri Color Pulao

By admin on March 28, 2008 in Rice

Ingredients

- 1 1/2 cups rice
- 2 onions cut in rings
- 1/2 cup tomato juice
- 1tbsp tomato sauce
- 1 cup coconut extract
- 1 diced tomato
- 1/4 cup diced & cooked french beans
- 1/4 cup cooked peas & cauliflower
- 1 cupwater
- 1 cup beaten yogurt
- salt & pepper to taste

Methods:

GRIND TO PASTE
green chillies
mint
coriander
grated coconut
ginger
cumminseed
1/2 juice of lemon

RED RICE
Wash, soak and drain half a cup of rice. Bring to boil with half a cup of tomato juice and half a cup of water. Remove and cool thoroughly. Lightly fry the diced tomatoes with salt and chillipowder. Add sauce and grated carrots. Gently mix the above rice and keep aside.

WHITE RICE
Wash, soak and drain 1/2 cup of rice. Bring to boil with one cup of coconut extract and one cup of water. Remove and divide it into two portions and leave to cool.Heat ghee, splutter cumminseeds, and then fry onions and cooked cauliflower. Add to this one portion of the white rice. Sprinkle salt, pepper and keep aside.

GREEN RICE
To the second portion of the white rice, mix the ground green paste with salt,ghee, cooked beans and peas and keep aside.
Grease a medium sized pan. Arrange the green layer first. Follow up with the white layer. Sprinkle well beaten yogurt. Now arrange carefully on top, the red layer. Bake in a hot oven for 15 mts. Invert carefully on a plate and garnish with fried onion rings.

Lentil and Vegetable

By admin on March 28, 2008 in Rice

Ingredients

-125 g brown or green lentils
-4 tablespoons vegetable ghee or oil
-2 onions; quartered and sliced
-2 cloves garlic; sliced
-1 2.5 cm cube ginger root; finely chopped
-1 teaspoon ground turmeric
-1/2 teaspoon chilli powder
-1 teaspoon ground coriander
-2 teaspoons ground cumin
-3 tomatoes; skinned and chopped
-1 aubergine; cut in 1 cm pieces
-1.75 litres boiling vegetable stock
-1 green or red pepper; seeded and diced
-350 g basmati rice; soaked for 30 minutes
-125 g green beans; topped, tailed, halved
-250 g cauliflower florets
-125 g mushrooms; sliced
-60 g unsalted cashews
-3 hard boiled eggs; shelled
coriander sprigs; to garnish

Methods:

Rinse the lentils under cold running water and drain. Heat the ghee or oil in a saucepan, add the onions and fry gently for 2 minutes. Stir in the garlic, ginger and spices and fry gently for 1 minute, stirring frequently. Stir in the lentils, tomatoes, aubergine and 600 ml of the stock. Cover and simmer gently for 20 minutes. Add the red or green pepper and cook for a further 10 minutes or until the lentils are tender and all the liquid has been absorbed.
Drain the rice and put in another pan with the remaining stock. Bring to the boil, add the green beans, cauliflower and mushrooms, then cover and cook gently for 15 minutes or until the rice and vegetables are tender. Remove from the and leave to stand for 10 minutes, covered. Add the lentil mixture and the cashews to the
cooked rice and mix lightly. Pile on to a warm serving platter and garnish with wedges of hard-boiled egg and coriander sprigs. Serve hot.

Mutton Pulao

By admin on March 28, 2008 in Rice

Ingredients

- 500g lamb meat on the bone, cut into pieces.
- 5 cloves
- 1 tsp. black pepper
- 1 inch cinnamon stick
- 1 tsp. coriander seeds
- 4-5 large cardamom
- 1 tsp. cumin seeds
- 2 bay leaves
- 2 tsp. salt
- 1 small onion, peeled and sliced
- 1 inch piece ginger, roughly chopped
- 400g Pakistani basmati rice

For Masala
- 1/2 cup ghee or cooking oil
- 1 large onion skinned and sliced
- 1 tsp. black peppercorn
- 1 inch cinnamon stick
- 3 large cardamoms
- 1tsp. cumin
- 6 cloves
- 1 level tbsp. fresh ginger paste
- 1 level tbsp. fresh garlic paste

Methods:

Wash meat thoroughly under cold water tap. In a large heavy based saucepan place the meat, spice, salt, onion, ginger, garlic, bay leaves and enough water to cover the meat 2 inches.
Bring to boil and skim off any scum that rises to the top. Reduce the heat, cover and allow to boil gently for 40 to 45 minutes until the meat is tender.
Meanwhile, put the rice in a sieve and wash it thoroughly under running cold tap until the water runs clear. Soak in plenty of water for 30 minutes. Drain in a sieve and let it stand for a minute or two.
Strain the meat and the spices. Reserve the stock. Discard the spices by taking out the meat pieces from it.

MAKE MASALA
Heat the ghee or oil in the heavy base pan and add the onion, stir frequently, fry to a golden color. Add spices, fry for a minute, add meat, ginger and garlic. Stirring frequently, fry this over medium heat for 5 to ten minutes until the meat turns a rich golden color.
While the meat is cooking, measure the stock, it should be 3 1/2 cups. If it is less add more water to make it to required. Add stock to the meat and bring to boil. Place drain rice in it and parboil for 5-8 minutes or until rice are 3\4 cooked. Cover with a tight fitting lid, reduce heat to very low and allow to cook for another 7 – 10 minutes until rice is tender.
Fluff up the rice with a fork, then transfer it into to a heated serving dish.
Serve with Raita.

Mutton Biryani

By admin on March 28, 2008 in Rice

Ingredients

-2 cups basmati rice
-1/2 teaspoon saffron threads
-2 tablespoons boiling water, for saffron
-1/4 cup butter
-2 onions, chopped
-1 inch piece ginger, peeled and chopped
-1 teaspoon cumin, ground
-1 tablespoon coriander seed, ground
-1 teaspoon cardamom seed, crushed
-1 teaspoon peppercorns, coarsely ground
-1 stick cinnamon
-1 pound lamb, cut in 1″ cubes
-4 ounces dried apricot halves, cut crosswise
-4 ounces raisins
-2 ounces cashews, slit in half
-2 ounces slivered almonds
-2 bay leaves
-3 teaspoons salt
-2 cups chicken stock
-3 tablespoons butter, melted
-2 ounces pistachio nuts

Methods:

Rinse rice well, soak it in cold water for 30 minutes and drain. Place saffron threads into two tablespoons of boiling water and allow to soak for 10 minutes. Melt butter in a large, heavy skillet. Add onions, ginger and garlic. Sauté, stirring constantly for 5 minutes, or until onions are soft and translucent but not brown. Add cumin, coriander, cardamom, peppercorns, and cinnamon stick. Sauté, stirring constantly for about 2 minutes.
Dry lamb cubes with paper towels and add to the spice mixture, taking care not to splatter. Sauté for about 10 minutes, or until they are seared and brown.
Add apricots, raisins, cashews, half the almonds, bay leaves, and 1 tsp. salt. Pour into chicken stock, cover pan, and simmer until lamb is tender, about 35 to 40 minutes. Taste the mixture and add more salt if necessary. Remove pan from heat. Remove and discard
cinnamon stick and bay leaves. Set aside and keep warm. Preheat oven to 350 degrees F. In a large saucepan, bring 3 pints of water to boil over high heat. Add remaining salt and rice, and boil for 1 to 2 minutes. Remove pan from heat and drain rice in a colander.
Pour 1 tablespoon of melted butter into a large, ovenproof casserole dish. Put one-third of the rice in the bottom. Sprinkle with one-third of the saffron water. With a slotted spoon, transfer half of the meat and fruit mixture to the casserole dish. Add another third of the rice and saffron water. Add the remaining meat and fruit mixture, reserving the pan juices. Finish with a last layer of the rice sprinkled with the remaining saffron water. Pour the reserved pan juices over all. Sprinkle with pistachios,
remaining almonds, and remaining melted butter.
Cover casserole dish and bake until the rice has absorbed all the liquid–approximately one half hour. Remove from oven and serve immediately.

Moti Biryani

By admin on March 28, 2008 in Rice

Ingredients

- 500 g. lamb or beef mince
- 500 g. basmati rice

- 1 tsp. Red chili powder
- Salt to taste
- 1 onion, finely chopped
- 1 tbs. garlic paste
- 1 tsp. ginger paste
- 1 tsp. garam masala
- 1 tsp. coriander powder
- oil for frying
- 1 cup peas, frozen or fresh
- 3 carrot, cut into small dice
- 1\2 cup canned corns

Ingredients for stock:

- 2 cups water
- 8-10 green -cardamoms
- 4 black cardamoms (bari Iliachi)
- 10 cloves
- 10 pieces of black pepper
- 1 inch cinnamon stick
- 1 tsp. Cumin (zeera)
- 2 bay leaves
- 1\4 tsp. mace ( javetri)
- pinch of jaifel
- 1 medium onion, thinly slice
- 4 pieces green chillies
- 2 tbs. Coriander leaves

Methods:

1. Put the mince in a bowl and add ginger and garlic paste, onion chilli powder, salt, garam masala, coriander powder. Knead really well so that the mixture becomes firm and hold its shape.
2. Break off small pieces of mince mixture at a time and shape each into a smooth ball. Make about 25 balls.
3. Heat the oil in a deep fryer or karhai. Add a few mince balls at a time and fry to a light brown color. Drain and keep aside.
4. Heat 3 table spoon of oil in a frying pan or karhai. Fry the vegetables for 3-4 minutes until they are soft but still crisp and Place the vegetables in a bowl and keep aside.
5. Prepare the stock, place the water and spices in a small pan. Brig to boil, reduce the heat and allow to boil for about 15 minutes until about one cup of stock is left. Strain, discard the spices and reserve the stock.
6. Soak the rice in water for half an hour. In another pan boil the rice with 2-3 tsp. of salt and plenty of water . when the rice are 3\4 cooked drain the water. Add 4 table spoon oil or butter and fluff with a fork to prevent the rice to stick each other. Keep rice to one side.
7. Meanwhile, heat the oil or ghee in a heavy based sauce pan and fry the onions for 5-6 minutes until they are soft and transparent. Remove from oil, keep aside and reserve 1\4 cup of oil.
8. In a large pan place 2 inch layer of rice at the bottom, then a layer of meat balls, vegetables and fried onions, repeating this until the meat balls, vegetables and rice have been used up. sprinkle the coriander and green chillies over the top layer of the rice. Pour 1 cup prepared stock and 1\4 cup of oil from the fried onions over the rice. Do not stir. .
9. Cover with a tight fitting lid and allow to cook for 20 minutes until the rice is tender.
7. Once the dish is cooked, leave it covered for a few minutes. Remove the lid and fluff up the rice with a fork.
8. serve with Aalloo Gosht and Raita.

Masalay dar Chicken Biryani

By admin on March 28, 2008 in Rice

Ingredients

- 1/2 kg chicken
- 2 cup rice
- 3 tbsp dahi
- 1i tsp red chilli pdr.
- 1/2 tsp haldi
- 1 tsp dhania pdr
- 1/2 tsp black pepper pdr.
- 1 tsp garam masala pdr.
- 3-4 med. onion
- .2-3 tomatoes
- 1 tbsp ginger ,garlic paste
- 1/2 tsp zeera
- cinnnamon stick 1
- .6-7 whole black pepper
- 1-2 black cardamom
- 3-4 cloves
- 2-3 aloo bukhara
- 1/2 cup ,corriander
mint,green chilli
- 2 drops of kewra
- 1 pinch zafran
- salt according to taste

Methods:

1.wash & soak rice for few hours
2.heat the pot,fry finely chopped onion till golden brown
3.add ginger ,garlic paste & zeera
4.add chickenand fry it constantly for 5 min.
5.add dhania ,haldi, salt,black pepper&red chilli pdr
6.add dahi and fry for 5 min.
7.now add tomatoes
8.add enough water till chicken is cooked & tender
9.now boil the rice with cinnamon stick,cloves,whole black pepper &black zeera
10.when chicken is cooked,add aloo bukhara ,mint, corriander,green chilli &garam
masala
11.stir the chicken for 5- 7 mins.
12.finally add kewra
13.soak the zafran in 2 tbsp of milk
14.now take a pot , place 1layer of rice than 1 layer of chicken
15.repeat till done
16.finally add zafran and fried onion
17.cover the vessel & cook 10 -15 on low flame

Masala Biryani

By admin on March 28, 2008 in Rice

Ingredients

-1 kg Mutton/chicken
-750 g. Basmati rice
-500 g. Potato
-500 g. tomatoes (cut into small pieces)
-250 gr. Yogurt
-1 tsp. Red chili powder
-Salt to taste
-2 Onions (thin slices)
-3tbs. Garlic (crushed -2tsp. Ginger (crushed)
-8-10 green -cardamoms
-4 black cardamoms (bari Iliachi)
-10 cloves
-10 pieces of black pepper
-1 inch cinnamon stick
-1 tsp. Cumin (zeera)
-2 bay leaves
-8-10 dried plumb (allo bahara)
-Oil or ghee
-6 pieces green chilies
-2 tbs. Coriander leaves
-2 tbs. Mint leaves
-few drops kewra
-2-3of Yellow food color

Methods:

1.Marinate the meat with garlic, ginger, salt, chili powder, garam masala for half an hour.
2. Meanwhile, heat the oil or ghee in a heavy based sauce pan and fry the onions for 5-10 minutes to a golden brown. Remove the onions from the oil and stir into the yogurt. Rub this yogurt all over the marinated chicken cover and put in a cool place for at least an hour.
3. Reheat the oil, add the meat along with the marinade and all of the whole spices, and stirring frequently, fry the meat 5-10 minutes. Add 1\2 cup water, cover and allow to cook over low heat. When the meat is half cooked add potatoes and keep cooking over low heat. While the rice is being prepared.
4.Soak the rice in water for half an hour. In another pan boil the rice with 2-3 tsp. of salt and plenty of water .when the rice are 3\4 cooked drain the water. Add 1\4 cup oil or butter and fluff with a fork to prevent the rice to stick each other. Keep rice to one side.
5. In a large pan place 2 inch layer of rice at the bottom, then a layer of meat, tomatoes, and dried plums on top, repeating this until the meat and rice have been used up. sprinkle the coriander and mint leaves over the top layer of the rice Pour 1\2 cup water and kewra over the rice. Do not stir. Mix the food color with a little water and sprinkle over the rice.
6. over with a tight fitting lid and allow to cook for 20 minutes until the rice and meat are tender.
7. once the dish is cooked, leave it covered for a few minutes. then remove the lid, fluff up the rice with a fork.
8. serve with Raita.

Kitcheri

By admin on March 28, 2008 in Rice

Ingredients

- 1 1\2 cups rice Pakistani basmati rice
- 1\2 cup moong dal
- 5 cloves
- 1tsp. black pepper
- 1 inch piece cinnamon stick
- 3 large cardamom
- 1tsp. Caraway seeds
- 2 tsp. salt
- 1 small onion sliced thinly
- 1/2 cup ghee or cooking oil

Methods:

1. Put the rice and dal in a sieve and wash it thoroughly under running cold tap until the water runs clear. Soak in plenty of water for about 2 hours. Drain in a sieve and let it stand for a minute or two.
2. Heat the ghee or oil in the heavy base pan and add the onions, stirring frequently fry to a pale golden color. Add the all spices, fry for 1 minute. Add rice, lentil and salt and level with a spatula.
3. Add enough water to cover the rice by about 1 to 2 inches. ( The amount of water depends on, how mushy the rice you want.)
4. Cover with a tight fitting lid, reduce the heat and allow to cook for about 20 -25 minutes or until rice is very tender and mushy.
Transfer it to a serving dish and add butter to it, butter will melt with the heat of the rice. Serve immediately.

Hyderabadi Biryani

By admin on March 28, 2008 in Rice

Ingredients

- 2 chickens, skinned and cut into small pieces
- 1 3\4 kg. Basmati rice
- 500 g. Yogurt
- 1 tbsp. Red chili powder
- Salt to taste
- 1/2 tsp. turmeric
- 2 tsp. coriander powder
- 1 tbsp. garam masala
- juice of 1 lemon
- 4 medium onions (thin slices)
- 3tbs. Garlic (crushed)
- 2tsp. Ginger (crushed)
- 10-12 green chilies
- 1 cup fresh coriander leaves
- 1\2 cup fresh mint leaves
- 1\2 cup oil
- 4-6 green chilies
- 2 tbs. Coriander leaves, finely chopped
- few strands of saffron, soaked in two tbsp. of warm water
- few drops kewra
- 2-3of Yellow food color

Methods:

1.Heat the oil or ghee in a heavy based sauce pan and fry the onions for 8-10 minutes until light brown. Remove the onions from the oil and reserve 1\4 onions for later use.
2. Put the fried onions, garlic, ginger, coriander leaves, mint, green chilies, salt and pepper in a blender or food processor and blend to a paste. Mix this paste with yogurt, garam masala, lemon juice and 2 tbsp. oil. Marinate the chicken with the yogurt mixture for about 6 hours or overnight in a refrigerator. 4.Put the rice in a sieve and wash it thoroughly under a running cold tap until the water runs clear. Soak the rice in plenty of water for half an hour. In a large heavy based pan put plenty of water and add 1 stick cinnamon, 6 cloves, 5 big cardamoms, 8 small cardamoms, 2 bay leaves and salt. Bring it to a rapid boil and add the washed rice. When the rice are 1\4 cooked, drain and keep aside.
5. In a large pan place 1\2 cup of oil at the bottom of a large heavy based pan then place the chicken and all the marinade. Cover the meat with the rice and level it with a spatula. Sprinkle reserved fried onions, chopped coriander, green chilies and saffron on the top of the rice. Mix the food color with a little water and sprinkle over the rice.
6. Cover with a tight fitting lid or cover with a large piece of thick aluminum foil and then place the lid. Allow to cook for 15 minutes on medium heat then reduce the heat to a very low and cook for further 20 to 25 minutes, until the rice and meat are tender.
7. once the dish is cooked, leave it covered for a few minutes. then remove the lid, fluff up the rice with a fork.
8. serve with Raita and Baingan Ka Raita.

Gur Walay chaval

By admin on March 28, 2008 in Rice

Ingredients

- 225g basmati rice
- 400ml water
- 200g gur (break into small pieces)
-1\4 cup ghee
- 1 tsp. aniseed
- 8 green cardamom seeds,
crushed
- 4 cloves
- 100g blanched almonds, cut into slivers
- 50g unsalted pistachio nuts, cut into slivers
- 25g green raisins
- 1tsp. lemon juice

Methods:

1. Rinse rice in a sieve under the running water, then soak it in cold water for 30 minutes. Drain.
2. Put water and gur in a pan and bring to boil. Boil for two minutes, then remove from heat and strain.
3. In another heavy based pan heat ghee, add cardamom, aniseed and clove. Stirring all the time, fry these for couple of minutes. Stand well back, in case of spluttering, and add rice along with syrup. Bring to boil, then reduce heat to low.
4. Add almonds, pistachio nuts, green raisins and lemon juice. Stir just once, cover with a tight fitting lid and cook for 20 minutes until syrup is completely absorbed.

Green Pulao

By admin on March 28, 2008 in Rice

Ingredients

-1 cup Basmati rice
-1 medium onion, chopped
-12oz package frozen peas
-4 cloves
-1 small stick cinnamon
-1 clove garlic(minced): optional
-2 to 3 bay leaves
-2 tbsp oil (more if you like)

Methods:

This is an easy way to make rice more exciting. Typically, Basmati rice would be the best, the aroma is unbeatable, but use whatever white rice is available.
Heat oil in a deep pan and fry onions till slightly brown. Add cloves, cinnamon, bay leaves and garlic and stir. Add rice and stir for 2 to 3 mins. The rice should be coated with the oil. Add 2 cups water and allow the pot to come to a boil.
Add peas.Stir, lower heat and simmer covered until the rice is cooked. Let it stand uncovered until extra water evaporates.

Coconut Rice

By admin on March 28, 2008 in Rice

Ingredients

- Half a coconut,grated
- 2 cups water
- 2 cups basmati rice
- 4 cloves
- 1 stick of cinnamon
- 4 cardamoms
- Salt,to taste
- 3-5 tbsp ghee
- A pinch of turmeric diluted in 1 tbsp of coconut milk

Methods:

1.Grind the grated coconut and a little hot water and squeeze through a muslin clothes to extract milk.Repeat the process two more times until you have 2 cups of coconut milk Keep it aside.
2. In a deep pressure cooker, fry the whole spices and rice in ghee until the rice begins to stick to the pan.
3. Add water and coconut milk and stir well. Add salt to taste and the diluted turmeric. Cook under pressure for 5 minutes.

Note:Serve hot garnished with deep-fried onion slices.

Chicken Pulao

By admin on March 28, 2008 in Rice

Ingredients

- Chicken cut into 8 pcs.
- 5 cloves
-1 tsp black pepper
- 1 cinnamon stick 1″
- coriander seeds 1 tsp.
- large cardamom 4-5
- Caraway seeds 1 tsp.
- salt 2 tsp.
- small onion cut into pieces
- water 4 cups.
- ginger 2 inch cut into pieces
- Pakistani basmati rice 450gm

Masala
- 1/2 cup ghee or cooking oil
- 1 large onion skinned and finely chopped.
- 1 inch piece fresh ginger, peeled and finely chopped.
- garlic clove, skinned and chopped

Methods:

Wash chicken thoroughly under cold water tap. Place the meat, spice, salt, water, onion and ginger in a large heavy based sauce pan.
Bring to boil and skim off any scum that rises to the top. Reduce the heat, cover and allow to boil gently for 10 minutes until the meat is tender.
Meanwhile, put the rice in a sieve and wash it thoroughly under running cold tap until the water runs clear. Soak in plenty of water for 30 minutes. Drain in a sieve and let it stand for a minute or two.
Strain the meat and the spices. Reserve the stock. Discard the spices by taking out the meat pieces from it.

MASALA
Heat the ghee or oil in the heavy base pan and add the onion, stir frequently.
Fry to a pale golden color. Add the drained meat, ginger and garlic. Stirring frequently, fry this over medium heat for 5 to ten minutes until the meat turns a rich golden color.
While the meat is cooking, measure the stock, it should be 3 1/2 cups. If it is less add more water to make it to required. Boil the stock and place the drain rice in it and parboil for 4 minutes.
Carefully add the browned meat mixture into the rice and stir gently to mix all the ingredients. Cover with a tight fitting lid, reduce the heat and allow to cook for another 7 – 10 minutes until rice is tender.
Fluff up the rice with a fork, then transfer it into to a heated serving dish.

Afghani Briyani

By admin on March 28, 2008 in Rice

Ingredients

- 1 kg. lamb meat on the bone, cut into large pieces.
- 5 cloves
- 1large cinnamon stick
- 2 tsp. salt
- 1tbsp. ginger paste
- 1 tbsp. garlic paste
- 8 cups water
- 3 cups good quality saila rice
- 3/4 cup cooking oil
- 1 large onion skinned and thinly sliced
- 1 inch piece cinnamon stick
- 6 cloves
- 8-10 green cardamoms
- 1 tsp. cumin
- 3-4 carrots, peeled and grated
- 1\2 cup green raisins
- 1\2 cup pine nuts

Methods:

1. Wash meat thoroughly under cold water tap. Place the meat, cinnamon, cloves, salt, water, garlic and ginger in a large heavy based sauce pan. Bring to boil and skim off any scum that rises to the top. Reduce the heat, cover and allow to boil gently for 40 to 45 minutes until the meat is tender.
2. Meanwhile, put the rice in a sieve and wash it thoroughly under running cold tap until the water runs clear. Soak in plenty of water for 11\2 hours. Drain in a sieve and let it stand for a minute or two.
3. Fry the nuts, raisins and carrots separately in 2 tablespoons of oil in a small frying pan. keep aside.
2. Heat oil in a large heavy based pan, add the onion and while stirring frequently fry for 3-5 minutes. Add cinnamon stick, cloves, green cardamoms, cumin, meat and 6 cups of stock, add water if necessary to make 6 cups. Bring to boil and add the rice to it. Carefully stir once. Cover and reduce the heat to medium and cook for 7-10 minutes. Gently stir the rice. (Do not stir to hard otherwise the rice will break.) Put a layer of carrot, raisins and pine nuts on the top of the rice. Cover with a tight fitting lid, reduce the heat to very low and allow to cook for another 7 – 10 minutes until rice is tender.
Fluff up the rice with a fork, then transfer it into to a heated serving dish.