VEGETABLE RICE

Vegetable Rice

Ingredients

Basmati Rice - 1 cup

Onion (diced finely) - 1/2 cup 

Carrots(diced finely) - 1/2 cup
Celery (diced finely) - 1/2 cup
Parsley(chopped) - 1 tbsp
Pepper powder - 1 tsp
Garam masala powder - 1/4 tsp
Salt to taste
Vegetable oil


Directions

1. Heat oil in a medium sized sauce pan. Add the onions, carrots and celery and cook stirring occasionally for 4-5 minutes.
2. Add the rice and cook, stirring often, for 3-4 minutes.
3.Add water, salt and pepper powder and garam masala powder. Cover with a lid and heat to simmer, cook for 20 minutes.
4. Remove from the heat and let sit for another 5 minutes.
5. Fluff  the rice with a fork.Toss in the parsley and mix.
6. Serve hot.

GHEE RICE

Ghee Rice

Ingredients

Basmati rice - 1 1/2 cups
Ghee - 3 tbsp
Onion(medium, thinly sliced) -1
Green chilly -2, slit
Cashewnuts -14
Raisins - 14
Cinnamon - 2 inch piece
Cloves - 6
Green cardamoms - 4
Star anise -1
Bay leaf -1
Water -2 1/2 cups
Salt to taste

Directions

1. Wash 1 1/2 cups of rice, soak it for atleast 30 mins. Drain and set aside.
2.Heat a pan, add little ghee and fry the cashews till it turns golden. Add raisins and sir it till it turns plump and set it aside.
3. Add the onions to the pan and stir fry till it turns golden brown.Keep it aside for garnishing.
4.Pour 1 tbsp ghee to the pan. Add bay leaf, star anise, cloves and cardamom and stir fry for a minute.
5. Add the sliced green chillies and stir for a minute.
6. Add drained rice and fry on a medium flame for 4-5 minutes.
7.Add 2 1/2 cups of water or water as needed and salt to taste.
8. Cook the rice till it is done and garnish with cashews, raisins and fried onions.
9. Serve hot with curry.

Egg Biriyani

Ingredients

Basmati rice (soaked and drained) – 1 ½ cups
Eggs – 3 (hard boiled)
Cinnamon stick – 1 inch piece
Green cardamoms – 2
Cloves – 3
Black peppercorns - few
Onion (thinly sliced) – 2 medium
Green chillies - 2
Garlic paste – 1 tsp
Ginger paste – 1 tsp
Red chilly powder – 1 tsp
Coriander powder – ½ tsp
Garam masala powder – ½ tsp
Coriander leaves
Mint leaves
Cooking oil
Butter
Salt to taste

Directions

1. Heat oil in a deep pan, add the cinnamon stick,peppercorns, cardamoms and cloves and sauté for one minute. Add the onions and sauté till it becomes soft.Add green chillies.
2. Add the ginger paste and garlic paste and sauté, add the coriander leaves and mint leaves and continue to sauté for two minutes longer.
3. Add chilly powder, garam masala powder and coriander powder; sauté for a few seconds.
4. Add 3 cups of water, when the water comes to a boil, add the rice and salt. Cover and cook over high heat for five minutes.
5. Lower heat and continue to cook for ten minutes, or till the rice is done and all the moisture has been absorbed.
6. Mix little chilly powder, coriander powder and garam masala with water. Cover the peeled hard boiled eggs in the masala and fry it in a pan with little butter.
7.Garnish the biriyani with fried boiled eggs and serve hot.

Vegetable Pilau

Ingredients


Basmati rice – 2 cups
Frozen green peas - ½ cup
Peeled and cut carrot – ½ cup
Cubed potato – ½ cup
Green chillies – 2 or 3
Onion (medium) - 2
Cloves - 4
Cinnamon stick ½ inch (1 cm) long - 1
Bay leaf - 1
Black peppercorns - 8
Cardamom pods – 4
Chilly powder – ¼ tsp
Vegetable oil / butter – 3 tblsp
Hot water – 4 cups

Directions

1. In a large, deep, non-stick skillet, heat the ghee over medium heat. Add the whole spices and chilly powder. Stir well for a few seconds. Add the thinly sliced onion and green chillies, sauté well till onion turns soft.

2. Add all the vegetables and salt. Cover and cook over low heat for 10 minutes.
3. Add the rice and pour in the hot water. Stir gently. Bring to a boil. Reduce the heat to low. Cook the rice, uncovered, until all water has been absorbed.
4. Serve hot.

Egg Fried Rice

Ingredients

Basmati Rice (cooked) – 3 cups
Eggs – 4
Onion – 2
Green chillies – 4
Ginger-garlic paste – 2 tsp
Cloves – 2
Cinnamon stick – 1”
Pepper powder – 2 tsp
Cooking oil
Salt to taste

Directions

1. Heat oil in a pan; add cloves, cinnamon stick, chopped onions and green chillies. Fry until the onion turns golden brown.
2. Add ginger-garlic paste and sauté for a minute.
3. Break the eggs into it and scramble. Allow the eggs to cook.
4. Add the cooked rice, pepper powder and salt. Mix well.
5. Fry for 5 minutes and serve hot.

Lemon Rice

Ingredients

Long grain rice or basmati – 1 cup
Dry red chillies – 2 (broken into 2 pieces)
Asafoetida - a pinch
Chana dal – 1tbsp
Urad dal(split black gram) – 1tbsp
Fenugreek seeds – 1tsp
Mustard seeds – ½ tsp
Lemon juice – 3 tbsps
Turmeric powder – ½ tsp
Peanuts – ¼ cup
Curry leaves - 3 stalks
Grated fresh coconut – 1tbsp (optional)
Cooking oil/ghee -2 tbsps
Salt to taste

Directions


1. Wash and soak the rice for about 30 minutes. Then cook the rice in boiling salted water until its almost done. Drain and keep aside.
2. Heat oil/ ghee in a pan. Add a pinch of asafetida, dried red chillies, urad dal, chana dal and fenugreek seeds. Fry till the colour of dal becomes light brown.
3. Add peanuts and mustard seeds. Let the mustard seeds crackle and add curry leaves.
4. Add turmeric powder and stir fry for a minute and add cooked rice, salt and lemon juice. Mix well.
5. Garnish with fried grated coconut (optional).

Vegetable Biriyani

Ingredients

Basmati rice - 1 cup
Onion (medium size) - 1(cut lengthwise)
Tomato (big) - 1 (cut lengthwise)
Carrots - ¼ cup (cut lengthwise 2” pieces)
Beans - ¼ cup (cut lengthwise)
Green peas - ¼ cup
Potato (big) - 1 (cut lengthwise)
Ginger-garlic paste - 1 tbsp
Pudina(Fresh Mint) - ½ of small bunch
Coriander Leaves - ½ of small bunch
Yogurt - ¼ cup
Coriander Powder - 1 tbsp.
Lemon Juice - 1 tbsp
Oil - 2 tbsp
Cloves – 3
Cinnamon – 2” piece
Chilly powder to taste
Salt to taste
Saffron(optional) - few strands soaked in warm milk.

Directions

1. Cook the rice separately and let it cool.
2. Marinate all the vegetables except onion and tomato with yogurt & ginger-garlic paste for about an hour.
for about an hour.
3. Heat oil in a pan , add onions & fry till translucent.
4. Add tomatoes, salt & fry till it leaves all the juices.
5. Add mint, coriander leaves & cook nicely.
6. Pour in the marinated mixture,& mix with chili & coriander
powder.
7. Cover & cook in low steam till all the vegetables are tender.
8. Mix in lemon juice & fry till the moisture is absorbed.
9. Add Saffron (optional), rice & mix gently .Adjust the seasoning.
10.Cover & let it sit for a few minutes before serving.

Chicken Pilau

Ingredients

Basmati rice – 2 cups
Boneless chicken pieces – 1 lb
Onion (medium) – 2 (chopped)
Tomatoes (medium) – 2 (chopped)
Chopped ginger – 1 tbsp
Chopped garlic – 1 tbsp
Yoghurt – 4 tbsp
Cumin seeds – 1 tsp
Garam masala – 1 tsp
Red chilly powder – 1 tsp
Cloves – 4 Nos
Green cardamom – 4 Nos
Cinnamon stick – 1” piece
Bay leaves - 2
Butter – 2 tbsp
Cashew nuts & raisins – few
Water – 4 cups
Salt to taste

Directions

1. Soak the rice for an hour. Drain and keep aside.
2. In a bowl, mix the yoghurt, half of the chopped ginger and garlic and salt. Rub this marinade onto the chicken pieces. Keep aside for an hour.
3. Heat the butter in a heavy- bottomed pan and splutter the cumin seeds. Add the cinnamon, cloves, cardamoms, cashew nuts, raisins and bay leaves. Fry for a few seconds.
4. Add the remaining chopped ginger, garlic. Then add red chilly powder and garam masala powder and stir fry.
5. Add chopped onion to that and sauté till it is medium brown. Add the chopped tomatoes and sauté.
6. Add the marinated chicken pieces and fry on high flame for a few seconds.
7. Lower the flame and sauté the chicken on medium flame till it is half cooked.
8. Add the water, rice and salt and bring to a boil.
9. Cover and cook on low flame till the rice is fully cooked and all the water has evaporated.

Tomato Rice

Ingredients

Tomatoes (medium size) : 4 Nos (Chopped lengthwise)
Basmati Rice : 1 Cup
Onion (small) : 1 (Chopped lengthwise)
Ginger (finely chopped) : 1 " inch piece
Chilly Powder : 1 tsp
Coriander Powder : 2 tsp
Cumin Powder : 1 tsp
Tumeric Powder : ½ tsp
Garam Masala Powder : 1 tsp
Mustard seeds : 1 tsp
Cashew nuts (fried in oil) : few
Oil : 3 tbsp
Fresh Coriander leaves
Salt to taste

Directions

1.Cook the Basmati rice & let it cool.

2. Heat oil in a pan & add mustard seeds.
When it starts spluttering add onions , fry till
translucent.

3. Add ginger ,tomatoes , salt, turmeric powder & keep stirring.
When everything is mixed together add all the dry
masala powders.

4. Let it cook; keep stirring frequently.
When the tomatoes are cooked add the rice
& mix well.

5.Garnish with fresh coriander leaves & fried cashew nuts.

BOMBAY CHICKEN BIRIYANI

Bombay Biriyani

(CHICKEN)



Ingredients

Chicken – 500gms
Basmati Rice – 500 gms (soaked for 10 mins)
Onions – 4 (medium, finely chopped)
Tomatoes – 3 (medium, finely chopped)
Garlic paste -1 tsp
Ginger – 1tsp (finely chopped)
Green chillies – 4 (slit in two)
Red chilly powder – 1 ½ tsp
Coriander powder -1 ½ tsp
Cumin powder - 1 tsp
Turmeric powder – ½ tsp
Cloves – 4
Cardamom – 4
Cinnamon – 3’’ piece (broken into small pieces)
Black pepper – a few
Yogurt – 1 ½ cups
Coriander leaves
Cooking oil
Salt to taste

Directions
1. Fry onions in oil until golden brown. Add the cloves, cardamom, black pepper and cinnamon sticks.
2. Add the chilly powder, coriander powder, cumin powder,turmeric powder and sauté for a few minutes.
3. Add chicken pieces, ginger, garlic paste, tomatoes and yogurt. Mix well and cook for 10 -15 minutes (until meat is tender).
4. When oil separates from gravy, add green chillies and salt and cook for another 2 minutes and turn the heat off.
5. In another pan, boil rice in 6-8 glasses of water and salt to taste.
6. Drain the water when rice is half done.
7. Set rice and chicken curry in alternate layers in a big cooking pan. Cover and cook on low heat for 5-10 minutes.

Mutton Biriyani

Ingredients

Mutton – 500gms
Basmati Rice – 500 gms (soaked for 10 mins)
Onions – 4 (medium, finely chopped)
Tomatoes – 3 (medium, finely chopped)
Garlic paste -1 tsp
Ginger – 1tsp (finely chopped)
Green chillies – 4 (slit in two)
Red chilly powder – 1 ½ tsp
Coriander powder -1 ½ tsp
Cumin powder -1 tsp
Turmeric powder – ½ tsp
Cloves – 4
Cardamom – 4
Cinnamon – 3’’ piece (broken into small pieces)
Black pepper – a few
Yogurt – 1 ½ cups
Coriander leaves
Cooking oil
Salt to taste
Saffron colour {optional}

Directions
1. Fry onions in oil until golden brown. Add the cloves, cardamom, black pepper and cinnamon sticks.
2. Add the chilly powder, coriander powder, turmeric powder, cumin powder and sauté for a few minutes.
3. Add mutton pieces, ginger, garlic paste, tomatoes and yogurt. Mix well and fry for 10 -15 minutes.
4. Add 1-2 cups of water and cook on low heat until meat is tender.
5. When oil separates from gravy, add green chillies and salt and cook for another 2 minutes and turn the heat off.
6. In another pan, boil rice in 6-8 glasses of water and salt to taste.
7. Drain the water when rice is half done.
8. Set rice and mutton curry in alternate layers in a big cooking pan. Cover and cook on low heat for 5-10 minutes.
9. Garnish with coriander leaves and serve hot.
{Can put hard boiled eggs in the biriyani - optional}

Fried Rice

Ingredients

Basmati Rice - 2 cups

Beans - 200 gms

Carrot – 1
Capsicum – 1 (small)
Green peas – 100 gms
Ginger – 1 inch
Garlic cloves – 3
Onion – 1
Cloves -2
Cinnamon -1
Butter – ½ slice
Coriander leaves
Salt to taste

Directions

1.Soak the rice for ½ an hour.
2.Cook it in a rice cooker by adding1tsp of oil and salt to taste.
3.When the rice is done, take it out and spread it in a plate.
4.Fry half of the chopped onions in a pan till it is golden brown and keep it aside.
5.Add butter in the pan, sauté cloves, cinnamon, onion, ginger, garlic( finely chopped) and capsicum.
Add the cut vegetables and sauté it until cooked. Add salt to taste.
6. Mix the vegetables and the rice and decorate it with fried onions and coriander leaves.
7. Serve hot with raitha or any gravy.

Chicken Biriyani

Ingredients

Basmati rice – 2 cups
Chicken pieces – ¾ kg
Onion – 3 Nos
Ginger paste – 1 tsp
Garlic paste – ½ tsp
Green chilly paste – 1 tsp
Tomato puree – ½ cup
Red chilly powder -2 tsp
Coriander powder – 1tsp
Turmeric powder -1 tsp
Roasted cumin powder -1 tsp
Garam masala powder – 2 tsp
Cinnamon – 1 piece
Cardamom – 2 Nos
Cloves – 2 Nos
Yogurt – 1 cup
Cashew nut & raisins
Coriander leaves
Salt to taste
Vegetable oil – 7 tsp

Directions

1. Mix tomato puree, ginger- garlic paste, green chilly paste, red chilly powder, turmeric powder, roasted cumin powder, garam masala, coriander powder, yogurt and salt.
2. Marinate the chicken with this mixture and keep aside for 2-3 hours.
3. Heat oil in a pan. Fry the sliced onion till it becomes golden brown. Keep it aside. Then fry the cashew nuts and raisin. Remove it from the pan and cook the marinated chicken for 10 minutes in low flame.
4. Cook the rice in a vessel till it is half done. Drain the rice and keep it aside.
5. Take a vessel big enough to hold both the rice and chicken, add 3 tsp of oil, cinnamon, cloves and cardamom.
6. Add the chicken and on top of the chicken the rice. Cover the vessel and cook for a few minutes.
7. By the time, the chicken is cooked well, the rice on top will be done.
8. Mix well, garnish with coriander leaves, fried onions, cashew nuts and raisins.
9. Serve hot.