Nawabi Biryani

Nawabi Biryani

INGREDIENTS:-
Basmati rice 325 gms.
Mutton, cut in pieces ½ kg.
Onions, sliced 3 nos.
Ginger-garlic paste ½ tbsp.
Garam masala 1 tsp.
Red chilies 3 nos.
Cinnamon 1" piece
Curd, beaten ½ cup
Green cardamom 3 nos.
Pepper 5 nos.
Cloves 5 nos.
Shahjeera ½ tsp.
Turmeric powder ½ tsp.
Saffron, in 1/4 cup milk 1 pinch
Coriander/Pudina, chopped As required
Jardalu (apricots 5 nos.
Dry fruits As required
Ghee As required
METHOD:-


1.Fry the dry fruits & apricots in 2½ tbsps. ghee with a little salt to taste.
2.Now grind the fried onions and red chilies to a fine paste.
3.Marinate the mutton pieces with curd, ginger-garlic paste, onion paste, turmeric
powder and salt.
4.In a pressure cooker heat ghee, add the marinated mutton and pressure cook
till done.
5.Heat ghee again in another vessel, add the whole spices, fry for a while and
then add the washed rice.
6.Add salt, warm water so that comes 1½ inch above the rice and cook till the rice
is done.
7.Remove, spread out to cool and remove the whole spices.
8.Now to assemble, apply ghee to a heavy bottomed vessel, add the cooked
mutton and sprinkle little garam masala.
9.Cover with a layer of rice, followed by a melted ghee and then the saffron milk.
10.Lastly, add the fried nuts, cover tightly and keep on dum for 15-20 minutes.
11.Mix and serve hot garnished with chopped coriander & pudina.

pineapple pulao

Rice 2 cups
Pinneapple 1 large tin
Sugar 1 cup
Garam masala powder 1 tbsps.
Almonds(ground) As required
Saffron(soaked in 1/2 cup
warm milk)
½ tsp.
Ghee ½ cup
Salt To taste
1.Separate the pineapple pieces from the syrup and keep aside.
2.Add the sugar to the syrup and cook till the sugar dissolves.
3.Take a flat bottomed utensil and heat the ghee in it.
4.Fry the garam masala in the ghee.
5.Then add the rice, salt and stir for a few minutes.
6.Add boiling water upto 1" above the level of the rice and cook for 20 minutes.
7.Now add the pineapple bits and the syrup to the rice and stir slowly.
8.Separately mix the almonds in the saffron and milk and then sprinkle it over the
rice.
9.Cook over a low flame for a few more minutes.
10.Serve hot.

coconut pulao

INGREDIENTS:-
Rice 2 cups
Coconut milk 4 cups
Onions chopped 1 no.
Ginger cut fine 1" piece
Tomatoes peeled and diced 2 nos.
Cloves 4 nos.
Bay leaf 1 no.
Cinnamon stick 1" piece
Onion cut into thin rings 1 no.
Peppercorns 1 tsp.
Turmeric powder 1/2 tsp.
Cashewnuts fried 12 nos.
Ghee 4 tbsps.
Salt To taste

METHOD:-



1.Fry in oil the onions which are cut into rings till they are crisp and keep aside.
2.Heat the ghee and fry the chopped onions and ginger till soft.
3.Add the whole spices and then stir in the tomatoes and wait till cooked.
4.Mix the rice and salt now.
5.Add the coconut milk and the rest of the spices.
6.Bring to a boil and cook the rice on a low flame till tender and dry.
7.Garnish with the fried onion rings and cashew nuts.

cashew pulao

INGREDIENTS:-

Rice, cooked 2 cups
Cashewnuts, roasted and
powdered
3 tbsps.
Dry coconut, grating 2 tbsps.
Salt To taste
For seasonings
Mustard seeds ¼ tsp.
Red chilies 2 nos.
Asafeotida A pinch
Turmeric powder A pinch
Coriander leaves A few
Oil 2 tbsps.
METHOD:-

1.Heat oil and saute the ingredients below seasoning.
2.Next add the cooked rice and the rest of the ingredients and mix well.
3.Sprinkle chopped coriander leaves and serve with curd.

tuar dal di khichdi

INGREDIENTS:-
Tur dal 1 cup
Basmati rice ¾ cup
Water 3 cups
Cloves 5 nos.
Cinnamon 1½"piece.
Turmeric powder ½ tsp.
Ghee 1½ tbsp.
Salt To taste.
METHOD:-
1.Clean, rinse the dal & rice together and soak for 45 minutes.
2.Boil 3 cups of water and keep aside.
3.Heat ghee in a vessel, add the cloves, cinnamon and once they change colour,
reduce the flame and add the boiling water.
4.Then add the soaked rice & dal, turmeric powder and salt.
5.Bring to a boil, stir and pressure cook upto 2 whistles.
6.Once done remove from heat and serve hot.

onion pulao

Basmati Rice 200 gms.
Baby onions (Parboil) 200 gms.
Cloves 4 nos.
Cinnamon 2 sticks.
Dry red chilies 2 nos.
Cumin seeds 1 tsp.
Onion, chopped 1 tbsp.
Ghee 2 tbsps.
Salt To taste
1.Clean, soak the rice in water for a few minutes and then drain the water.
2.Heat ghee in a vessel, add the cumin seeds, chopped onions, chilies and fry till
they change colour.
3.Next add the cinnamon, cloves, soaked rice and fry a little longer.
4.Pour enough water, salt and cook the rice till the rice is partly done.
5.Add the parboiled onions to the half cooked rice, cover and cook over a low
flame.
6.Once done remove from heat and serve hot.

parsi prawn pulao

INGREDIENTS
 rice, clean & wash 1 kg.

Ghee 6 tbsps.
Sugar 6 tbsps.
Curd ¼ kg.
Saffron 2 tsps.
Rose water 2 tbsps.
Orange colour 1 tsp.
Rose water 2 tbsps.
Almonds, blanch, slice & fry 50 gms.
Pistachios, blanch, slice &
fry
50 gms.
Raisins, fry 225 gms.
Cardamom powder ½ tsp.
Nutmeg powder ½ tsp.
Cinnamon powder ½ tsp.
Onions, sliced & fried 1 kg.
Potatoes(small), peeled &
fried
1 kg.
Ghee, melted 3 tbsps.
For the Patia
Large prawns 2 cups
Onions, chopped 2 nos.
Water ½ cup
Turmeric ½ tsp.
Green chilies 8 nos.
Garlic 4 cloves
Ginger 1" piece.
Cloves 6 nos.
Cumin seeds 1 tsp.
Tomatoes ¼ kg.
Coriander leaves, chopped 2 tbsps.
Chili powder 2 tsps.
Sambhar masala 1 tbsps.
Sugar ½ tsp.
Hard boiled eggs 12 nos.
METHOD
1.Soak the saffron in rose water and the orange colour in rose water separately.
2.Parboil ¾ of the rice in salted water, drain and add the ghee, curd, sugar and
mix well.
3.Divide this rice into 3 portions, then add the saffron mixture to one portion of
rice, the orange mixture to the second portion and keep the third portion white.
4.The fourth portion of rice should be cooked as brown rice.
5.For the Patia heat ghee in a vessel, add the onions and brown them.
6.Grind the turmeric powder, green chilies, garlic, ginger,cloves, cumin seeds
together and add it to the browned onions.
7.Next add the prawns, water and all the remaining ingredients under Patia.
8.Cook till the prawns are tender.
9.Grease a large vessel, put a layer of half the quantity of each white rice,
followed by the prawn patia, then the yellow rice, the fried potatoes and onions.
10.Mix the cardamom, cinnamon and nutmeg powders, sprinkle it on the layers,
followed by the nuts.
11.Then put the brown rice and continue till all the rice and patia has been used.
12.The last layer should be the white rice, then pour the melted ghee, cover
tightly and cook over a low flame.
13.Serve garnished with hard boiled eggs.

tropical pulao

INGREDIENTS

Rice, rinsed ¼ kg.
Prawns, cut into pieces 150 gms.
Onions, chopped & fried 3 nos.
Ginger garlic paste 1 tbsp.
Capsicum, cut in strips 150 gms.
Tomatoes, chopped ¼ kg.
Coriander, chopped ½ bunch
Spring onion, chopped 1 no.
Saffron, soaked in water ½ tsp.
Pineapple slices, cubed 1 tin.
Spice powder (cardamom,
clove, cinnamon, shahjeera,
nutmeg, mace)
2 tbsps. Ghee 2 tbsps.
Salt To taste
METHOD
1.Clean, rinse the rice and fry the chopped onions and keep aside.



2.Heat ghee in a vessel, fry the ginger garlic paste till it changes colour, then add
the prawns, salt and mix well.
3.When the prawns change colour remove from the pan, set aside and now add
the vegetables in the same pan.
4.Fry for a while then add the rice, salt & cook till the rice is done.
5.Take a vessel, put a layer of half the cooked rice, then sprinkle some saffron
water followed by a layer of cooked prawns and some spice powder.
6.Then put some chopped pineapples and fried onions, repeat these layers once
more ending with fried onions as the top most layer.
7.Put some pineapple syrup all over the rice, cover and keep on dum for 15
minutes or more.
8.Remove and serve hot.

steamed rice

INGREDIENTS:-
Rice 250 gms.
Water As required
Salt To taste

METHOD:-

1.Wash and soak the rice in water for a few hours.
2.Next add the salt, cover and put the covered bowl of rice in a pan of water.
3.Cook till the rice is done.
4.Serve hot with any gravy

microwave coconut rice

Basmati rice 1 cup
Mustard seeds 1 tsp.
Peanuts(roasted & shelled) ½ cup
Curry leaves 10 nos.
Green chilies(seeded &
chopped)
2 nos.
Garlic(chopped fine) 1 tbsp.
Coconut(grated) ½ cup
Turmeric powder ¼ tsp.
Lemon juice 2 tbsps.
Coriander leaves(chopped) 2 tbsps.
Water 2 cups
Oil 3 tbsps.
Salt to taste
1.Wash and soak the rice for 1 hour. Drain well.
2.In an microwave proof bowl add oil, peanuts, mustard seeds, curry leaves,
green chilies and garlic. Cover with a paper towel and cook on micro high for 4
minutes.
3.Add the rice, turmeric and water and cook on micro high for 10 minutes.
4.Mix and cook again for 2 minutes.
5.Add the grated coconut, coriander, lemon juice and salt. Mix with a fork.
6.Cook covered futher on Micro low for 2 minutes.

methi rice pulao

INGREDIENTS:-
Methi(fenugreek leaves) 2 cups
Onions(sliced) 2 nos.
Green chilies(chopped) 2 nos.
Fresh corn kernels 1 ½ cup
Basmati rice 1 ¾ cups
Ginger 2 one inch
pieces
Yogurt ¾ cup
Bay leaves 2 nos.
Green cardamom 4 nos.
Cloves 4 nos.
Large cardomoms 3 nos.
Black peppercorn 8 nos.
Water 3 ¼ cups.
Oil 3 tbsps.
Salt to taste
METHOD:-



1.Clean the methi leaves, wash them and chop them. Add 1 tsp. salt and set
aside for 1/2 hour. Squeeze dry and wash again and set aside.
2.Peel and chop ginger finely. Wash and soak the rice for 1/2 an hour.
3.Boil the corn in water with lemon juice till tender. Drain and keep aside.
4.Heat oil in a thick bottom pan. Add bay leaves, green cardamon, large
cardamon, cloves and black peppercorn. When they start to crackle, add onions
and fry for 5 minutes. Add sliced ginger and green chilies. Add methi and fry for 5
more minutes. Stir in yogurt and cook for 2-3 minutes.
5.Add cooked corn, and water and bring to boil. Add the drained rice, cover and
cook on slow heat for about 8-10 minutes or till rice is completely cooked.
6.Serve hot garnished with sliced tomatoes

moong rice pulav

INGREDIENTS:



FOR THE RICE:
Rice 1 ½ cup
Sprouted moong 1 cup
Cardamons 2-3 nos.
Cloves 2-3 nos.
Cinnamon 5 cm stick
Water 3 cups
Oil 2 tbsps.
Salt to taste
GRIND FOR THE MASALA
PASTE:
Coriander leaves 1 cup
Grated coconut ¼ cup
Mint leaves ¼ cup
Lemon juice 1 tbsp.
Green chilis 3-4 nos.
Ginger 2 cm piece
FOR THE CURD LAYER:
Curd 2 ½ cup
Chili powder 2 tsps.
Salt to taste
METHOD:
1.Prepare the curd layer; Tie curd in a muslin cloth and hang till all the water
gets drained off. Add salt and chili powder and mix well. Refrigerate till futher use.
2.Wash rice and soak for 10-15 minutes.
3.Heat oil and season with cloves, cinnamon and cardamons, once they crackle
add sprouted moong and saute for 2 minutes.
4.Add rice and fry for another 2 minutes.Add salt and water, bring to boil then
simmer till rice is 3/4 cooked. Add the ground masala paste and mix well. Cover
and keep for another 5-7 minutes on low heat for the flavour to set in.
5.Take a ring mould, grease it with oil and press half of the rice in it firmly.
6.Put a layer of the prepared curd and cover it with the remaining rice. Press hard
to acquire the shape of the mould.
7.Invert on a serving dish and serve hot.

carrot and pea pulav

Rice 300 gms.
Carrots 60 gms.
Green Peas (Shelled) 40 gms.
Cumin seeds 1 tsp.
Bay leaves 2 nos.
Oil 2 tbsps.
Salt to taste

1.Pick, wash and soak rice for an hour. Drain well and keep aside.
2.Wash, peel and dice carrots.
3.Heat oil, add bay leaves and cumin seeds and cook for ½ minute.
4.Add carrot and green peas and cook for 3 minutes.
5.Add rice and 600 ml. water. Add salt, mix well, cover and cook till done.

FODNICHA BHAAT

Cooked plain rice 250 gms.
Oil 3 tbsps.
Mustard seeds ½ tsp.
Whole jeera ½ tsp.
Curry leaves 10-12
leaves
Green chilies 3-4

Turmeric powder ½ tsp.
Salt to taste
Coriander leaves ½ cup
Peanuts 50 gms.
1.De-stem the green chilies and chop them finely.
2.Chop coriander leaves finely.
3.Heat oil in a pan, add mustard seeds. When they start to crackle, add whole
jeera and curry leaves.
4.Add chopped green chilies, turmeric powder and peanuts.
5.Sauté well, add cooked plain rice (leftover rice could be used) season it and
then mix well.
6.Serve hot garnished with chopped coriander leaves.

PULIYODHARAI RICE

Tamarind flavoured, tempered rice preparation of South India

Rice 1½ cups
Tamarind (lemon-sized
balls)
2 nos.
Peanuts (raw) ½ cup
White Til ¼ cup
Mustard seeds 1 tsp.
Whole Red Chillies 2 nos.
Gingelly oil 12 tbsps.
Turmeric powder ½ tsp.
Rice flour 1 tbsp.
Curry leaves 6-8
Salt to taste
Masala
Chana dal 2 tbsp.
Urad dal 1 tbsp.
Methi seeds 1 tsp.
Whole Red Chillies 10 nos.
Asafoetida ¼ tsp.
Curry leaves 6-8 nos.
1.Wash and boil rice in lots of water till ¾th done, drain, mix in 4 tablespoons of
oil and let cool.
2.Soak the tamarind in warm water and extract the pulp and keep aside.
3.Heat 2 tablespoons of oil and fry the masala ingredients. Cool and grind to a
coarse powder.
4.Soak the peanuts for 5 minutes and drain. Dry roast the til seeds on a tava on
medium heat, cool and pound to a coarse powder.
5.Heat the remaining oil in a vessel. Temper oil with mustard seeds, red chillies
and curry leaves. Add the peanuts and fry for a while.
6.Add the tamarind pulp and cook for a few minutes. Add the masala powder and
turmeric powder and bring this to boil and continue simmering till the raw smell
goes.
7.Add salt and rice flour dissolved in little water. Mix well.
8.Stir frequently till the oil floats on the top and the mixture reduces to a fairly
thick consistency.
9.Add the cooled rice and toss to mix well. Sprinkle the til powder and serve
immediately.

TOMATO SOYS PULAV

INGREDIENTS:-
Basmati rice ½ cup
Soya granules ¼ cup
Cumin seeds ½ tsp
Bay leaf 1 no.
Onion(thinly sliced) 3 tbsps.
Garlic paste ½ tsp.
Tomato puree ¼ cup
Red chily(coarsely
pounded)
2 nos.
Water 1¼ cup
Nutmeg powder ¼ tsp.
Salt and pepper to taste
FOR GARNISHING
Peas(boiled)
Little, thinnly sliced ginger
MEYHOD:-
1.Wash the rice and soak in water for 15 minutes.
2.Soak soya granules in ¼ cup of water.
3.Take a heavy bottom pan and dry roast the cumin and bay leaf. Add onion,
garlic and nutmeg powder and stir till onions turn golden.
4.Add soaked soya granules and cook till dry.
5.Add one cup of water, chili powder and salt and bring to boil. Add rice and cook
for 2 minutes. Lower the heat and cook till the rice is nearly done.
6.Add the tomatoe puree, stir once and cover and cook till the rice is done.
7.Remove from heat and stand it covered for 5 minutes.
8.Serve garnished with peas and ginger.