Chicken Dum Biriyani

Ingredients

For rice

• Basmati rice - 2 cups
• Water - 3 cups
• Ghee 2 tbsp
• Cinnamon - 1"sticks 
• Cloves - 4
• Pepper corn - 5
• Bay leaves
• salt

For chicken

• Chicken - 1kg 
• Onion - 2, sliced
• Tomato - 2, chopped
• Ginger garlic paste - 1 tsp
• Chilly powder - 3/4 tsp
• Coriander powder - 1 tsp
• Turmeric powder - 1/2 tsp
• Pepper powder - 1/2 tsp
• Garam masala - 1/2 tsp
• Cinnamon  - 1/2 "stick
• Fennel seeds - a pinch
• Cloves - 3
• Coriander leaves - 2 sprigs
• Mint leaves - 2 sprigs
• Curd - 1tbsp 
• Oil 2 tbsp
• Salt

To garnish

• Fried onion - 1 
• Cashews - 1/4 cup (fried)
• Raisins  - 1/4 cup (fried)
• Cilantro - 2 sprigs, chopped
• Mint leaves - 1 sprig, chopped
• Ghee - 1 tsp

Preparation

1.Wash and soak the basmati rice for 15-20 minutes.

2.Heat water in a vessel and add salt to it. Add in the cinnamon,cloves,bay leaves,pepper corn. Let the water come to boil .

3.Heat ghee in a wok and saute the rice for 5 minutes till its coated. Add the boiling water mix into it along with mint leaves. Let it cook till the water dries up.

4.Marinate chicken with chilly powder,turmeric powder,salt for a minimum half an hour.

5.Heat oil in a pan and fry the cinnamon,cloves ,fennel seeds and bay leaves. Saute onions till translucent and add ginger garlic paste ,stir till the raw smell disappears.

6.Add the chopped tomatoes and the spice powders. Add in the chicken.Mix and cover,cook till 15 minutes.

7.Uncover the lid and cook for another 10 minutes till the gravy thickens ,add the yogurt and cook till the chicken is done. Garnish with coriander and mint leaves.

8.In a heavy-bottomed vessel spread half of the chicken masala in the bottom. Top it with half of the cooked rice. Sprinkle fried onion, cashews, raisins, chopped mint, cilantro.Repeat the same.

9.Cover tightly with aluminium foil. Heat a large tawa at low heat. Place the biriyani pot and cook for 10  minutes. Switch off. Let it rest unopened for another 10 minutes in the biriyani pot. Mix gently.

Vegetable Khichdi

Ingredients 

•  Rice - 1/2 cup
•  Tur/Mung Dal - 1/4 cup
•  Water - 2 1/2 cups
•  Onion -1
•  Green chilli - 1 slit
• Tomato - 1
•  Ginger-garlic paste -1/2 tsp
•  Potato -1
•  Green peas -1/4 cup
•  Turmeric powder -1/4 tsp
•  Chilli powder -1 tsp
•  Coriander powder -3/4 tsp
•  Garam masala powder - 1/4 tsp

For the seasoning

•  Oil - 1 tbsp
•  Mustard seeds - 1 tsp
•  Cumin seeds/jeera -3/4 tsp
•  Hing - a generous pinch
•  Curry leaves - few

Preparation

1. Wash and soak rice and dal for 30 minutes in hot water.

2. Wash, peel the skin and cut potato into cubes. Chop onions and keep it aside.

3.Heat oil in a cooker, add mustard seeds, cumin seeds, when they sizzle, add curry leaves and hing. Then add chopped onions and saute until onions turn transparent.

4.Now add ginger garlic paste and saute for a few more minutes. Add tomato and saute till it becomes soft.Add the chopped potatoes and peas.

5.Add turmeric powder, chilli powder, coriander powder, garam masala powder and saute for 2-3 seconds.

6.Then add the soaked dal + rice and saute for a few more seconds. Add 2 1/2 cups of water, salt needed and bring it to boil.

7. Close the cooker and pressure cook for 3 whistles. Once the pressure subsides, open the cooker and mix it gently.

8.Now we will do the top up seasoning - Heat 3 tsp of ghee, add cumin seeds, when it sizzles, add red chilli, finely chopped garlic, saute for a few seconds and pour it over the khichdi.

Capsicum Rice

 



Ingredients

• Basmati Rice - 1 cup
• Capsicum chopped - 1 1/4 cup
• Garam Masala Powder - 1 tsp
• Onion - 1 chopped
• Urad dal - 2 tsp
• Coriander seeds - 2 1/2 tsp
• Cumin seeds - 1 tsp
• Red chillies- 4

Preparation

1.Wash and soak basmati rice for 20 minutes, drain the water and cook the rice.  Keep it aside.

2.Chop capsicums into small strips.

3.Heat a tsp of oil, fry urad dal, coriander seeds, cumin seeds and red chilli. Powder it and keep it aside.

4.Heat oil in another pan, add mustard seeds, when they splutter, add finely chopped onions and saute till it turns transparent .

5.Now add the chopped capsicums, prepared masala powder, garam masala powder and salt needed. Saute on high flame till the capsicums are slightly cooked. Do not overcook as the capsicums should be crispy.

6.Mix cooked rice gently, garnish with coriander leaves and serve hot with raita.

Raita

Preparation

1.Peel and cut 3 onions lengthwise into thin strips. Add salt needed.

2.Mix 1.5 cups of plain yoghurt.

3.Heat 1 tsp of oil and season with mustard seeds and 1 finely chopped green chilli.

4.Add the seasoning to yoghurt. Garnish with coriander leaves
 

Ghee Rice

Ingredients 

• Basmati rice - 1 cup
• Ghee - 2 tbsp
• Onion - 1 thinly sliced
• Cinnamon - 1 inch piece
• Cardamon - 1
• Cloves -2
• Bay leaf -1
• Star anise -1
• Cashew, Raisins - a few

Preparation

1.Soak basmati rice in water for 10 minutes, drain the water and keep it aside.

2. Add onion and fry till they turn golden brown and keep it aside.

3.Heat ghee in a pan, add all the spices,(cinnamon, cardamom, cloves, bay leaf and star anise). Now add the drained rice and fry for a few minutes.

4.Add 2 cups of boiling water, needed salt and cook till rice is done. Garnish with fried onion,cashew nuts and raisins.

Fish Biriyani

Ingredients 

• Ghee - 2 tbsp
• Cardamom - 4 nos
• Cinnamon - 4 sticks
• Cloves - 4 nos
• Black Peppercorns - 4 nos
• Onion(sliced) - 1/2 cup
• Basmati rice - 3 cups
• Boiled water - 6 cups
• Salt - 2 tsp

Heat ghee in a pan. Add cardamom, cinnamon, cloves and black peppercorns. Stir them. Add onions and fry for 5 min. Add rice and stir for 5 min. Pour boiled water along with salt and cook till it done.

For fish masala:

• King fish/seer fish - 1/2 kg
• Chilly powder - 1 tbsp
• Turmeric powder - 1/2 tsp
• Salt - 1 tsp
• Oil - 1 cup
• Onion(sliced) - 3 nos
• Ginger-garlic-green chillies paste - 2 tbsp
• Tomatoe(chopped) - 1 no
• Garam masala powder - 1 tsp
• Curd - 1 tbsp
• Thick coconut milk - 1/4 cup
• Coriander leaves(chopped) - 1 cup
• Mint leaves(chopped) - 2tbsp
• Ghee - 2 tbsp

Preparation

1.Marinate fish pieces with chilly powder, turmeric powder and salt for 1 hour. Fry the marinated fish pieces in oil.

2.Heat the same oil used to fry the fish in a pan. Add sliced onions and fry on a low flame, till it becomes slightly brown.

3.On medium flame, add ginger-garlic-green chilly paste and tomato. Stir it for 5 min.

4.Add garam masala powder,curd, coconut milk, coriander leaves and salt and stir it for 5 min. Add fried fish pieces and reduce the flame. Cook till it starts to boil.

For Assembling fish biriyani:

1.Take a deep bottom vessel and layer rice and fish masala. Pour 2 tbsp of ghee and tightly cover with a lid.


2.Keep it on a very low flame for 10 min. Garnish with roasted nuts and raisins.

Egg Fried Rice

Ingredients 

• Basmati rice - 1 cup
• Onion - 1
• Garlic - 3 cloves
• Beans -10 , Carrot - 1 
• Soya sauce - 2 tsp
• Egg - 2
• Spring Onion
• Pepper powder 
• Salt 

Preparation

1.Cook rice and cool it well. The grains should be separate. 

2.Heat oil in a pan, pour beaten egg into the pan, add a little salt and pepper powder. When egg has set a little, stir and scramble it. Keep it aside. 

3.Heat oil, add garlic and saute for a few minutes. Then add finely chopped onions and fry until translucent. 

4.Add the finely chopped beans, carrot and stir on high flame. Do not over cook the vegetables. 

5.When the vegetables are done, add cooked and cooled rice, needed salt, pepper powder, soya sauce and toss to combine until well coated.

6.Add the prepared egg scramble and toss well. Garnish with spring onion greens. 

Lemon Rice

Ingredients

• Rice - 1 cup
• Oil - 2 tablespoons
• Water - 2 cups
• Salt - 1/2 teaspoon

Seasoning

• Sesame Oil - 2 tablespoons
• Mustard seed - 1/2 teaspoon
• Turmeric - 1/2 teaspoon
• Asafoetida - 1/2 teaspoon
• Whole red chili - 2
• Green chili sliced  - 1
• Curry leaves - 12 to 15
• Urad dal - 2 tablespoons
• Peanuts - 1/4 cup
• Salt  - to taste
• Lemon juice - 1/4 cup

Preparation

1.Wash rice gently changing water several times until the water appears clear.

2.For fluffier rice, the rice should be soaked for at least 15 minutes prior to cooking.

3.Drain the rice and put it into the saucepan. Add water, oil, and salt, and bring to a boil. Once the water is boiling reduce the heat to low and cover the pan.

4.Cook about 15 minutes, or until the rice is tender and the water has evaporated. Turn off the heat and fluff the rice with a fork.

Seasoning

1.Heat the oil in a frying pan on medium heat; stir-fry the peanuts for about 2 minutes until peanuts changes the color to light brown.

2.Take out the peanuts from oil and use the same oil for rest of the seasoning.

3.Add  mustard seeds after seeds crack add red chili, curry leaves, and green chilies, and stir for a few seconds.

4.Add the urid dal, stir-fry for about a minute. Add turmeric, asafoetida and mix it well.

5.Add the pre-cooked rice, peanuts and sprinkle salt and lemon juice over the rice.

6.Mix gently, making sure do not break the rice and stir-fry for about 2 minutes. Rice is ready!

Tomato Rice

Ingredients 

• Basmati rice - 1 cup
• Onion - 1 
• Tomato - 3
• Green chilli - 2
• Ginger garlic paste - 1tsp
• Turmeric - 1/4 tsp
• Red chilli  powder - 3/4 tsp
• Bay leaf - 1, Cloves - 2, Cardamom - 1, Cinnamon - 1"

Preparation

1.Soak basmati rice for 20 minutes, drain the water completely and cook rice with little salt and 2 cups of water. Transfer and spread it on a plate.

2.Heat oil in a pan, add bay leaf, cloves, cinnamon and cardamon. Fry for a few seconds and then add thinly sliced onions.

3.Saute till onions become slightly golden brown, add ginger garlic paste and saute for a few more minutes.

4.Then add chopped tomatoes, turmeric powder, chilli powder, green chillies and salt.Cook till tomatoes become mushy.

5.Add cooked rice and gently mix to spread the masala onto the rice.Switch off the flame, mix with chopped coriander leaves.Serve with tomato onion raita.

Tomato Onion Raita

Chop 1 onion, 1 tomato, 2 green chilies and 2 tbsp coriander leaves. Whisk 1/2 cup curd with salt until smooth. Add all chopped ingredients with curd and mix well. 

Vegetable Pulav

Ingredients

• Basmati rice – 1 cup
• Chopped onion – 1
• Vegetables – 1 cup (carrot, beans, peas)
• Cinnamon – 1″
• Cardamom – 2
• Cloves – 2

Preparation

1. Heat oil in a pan and add cinnamon,cloves and cardamom. Then sauté onion till they turn light pink, add all the vegetables saute for a few minutes.

2.Add a pinch of turmeric powder and salt.cover and cook for some time.The vegetables should retain their crunchiness.

3. Add rice, needed salt, 2 cups of boiling water in a pot.Squeeze juice of half a lemon and cook.

4.Mix the rice with vegetables and serve with vegetable raita.

Vegetable Raita

1. Chop carrots, tomatoes (remove the seeds) cucumber and onions finely.

2. Take 1 cup of curd and mix all the vegetables. Add salt required.

3. Heat a tsp of oil, add mustard seeds, when mustard splutters, add finely chopped green chillies. Saute for a second and add to the curd & vegetable mix.

4.Sprinkle roasted cumin powder and mix it . Garnish with finely chopped coriander leaves.