Rice Dishes - Lemon Rice
Ingredients:
Basmati rice 2 cups
Lemon juice 5 tbsp.
Mustard Seeds 2 tsp.
Urad Daal 2 tsp.
Chana Daal 2 tsp.
Dried Red chillies 2-3
Turmeric Powder 1/2 tsp.
A pinch of asafoetida
Roasted Peanuts 1/2 cup
Curry leaves 10-12
Grated coconut 1 tbsp.
Salt to taste
Vegetable oil 2 tbsp.
Method:
1. Wash rice well before cooking.Then take rice with 3-3/4 cup water and add a little salt to it. Cook it in pressure cooker (wait for 1-2 whistles and then switch off the gas). You can also cook it in a pan or do microwave cooking just the same way as you cook ordinary rice.Once the rice is cooked, keep it aside.
2. Heat oil in a deep frying pan or a kadai.
3. Add asafoetida, dried red chillies cut into two, urad dal and chana dal.
4. Cook until dals change colour to light brown.
5. Add peanuts and mustard seeds. When the mustard seeds start to crackle, then add curry leaves. Fry for 10 seconds more.
6. Next add turmeric powder and stir well.
7. Add cooked rice, salt and lemon juice. Mix well very gently so that the rice grains does not break.
Garnish with grated coconut and serve hot.
Showing posts with label Rice dishes. Show all posts
Showing posts with label Rice dishes. Show all posts
Friday, February 8, 2008
Rice Dishes - Jeera Rice
Rice Dishes - Jeera Rice
Ingredients:
Basmati rice 2 cups
Thinly sliced onion 1 small size
Cumin seeds 1 tsp.
Cumin powder 2 tsp.
Vegetable oil 2 tbsp.
Salt to taste
Method:
1. Wash rice well before cooking. Add 3-3/4 cup water and keep aside.
2. Heat oil in a pan and add cumin seeds.
3. When the cumin seeds start spluttering, add onion and fry until the onions turn transparent in color.
4. Then add cumin powder.
5. Add rice and salt & mix well.
6. Cook it in pressure cooker (wait for 1-2 whistles and then switch off the gas). You can also cook it in a pan or do microwave cooking
Serve hot.
Ingredients:
Basmati rice 2 cups
Thinly sliced onion 1 small size
Cumin seeds 1 tsp.
Cumin powder 2 tsp.
Vegetable oil 2 tbsp.
Salt to taste
Method:
1. Wash rice well before cooking. Add 3-3/4 cup water and keep aside.
2. Heat oil in a pan and add cumin seeds.
3. When the cumin seeds start spluttering, add onion and fry until the onions turn transparent in color.
4. Then add cumin powder.
5. Add rice and salt & mix well.
6. Cook it in pressure cooker (wait for 1-2 whistles and then switch off the gas). You can also cook it in a pan or do microwave cooking
Serve hot.
Rice Dishes - Hara Pulao
Rice Dishes - Hara Pulao
Ingredients:
Basmati rice 1 cup
Cauliflower (cut into small pieces) 250 grams
Green peas 150 grams
Thinly sliced potatoes 200 grams
Cinnamon 2 sticks
Cloves 4-5
Black pepper 7-8
Bay leaves 2-3
Green cardamom 2
Thinly sliced onions 2
Thinly sliced green chilli 2
Vegetable oil 4 tbsp.
Paste of {
green Coriander leaves,
green chillies,
ginger}
1 bunch (about 100 grams)
4
an inch
Salt to taste
Garam Masala Powder
Method:
1. Heat 1 tbsp. oil in a pan. Fry bay leaves, cloves, cinnamon, black pepper for 1/2 minute on medium heat.
2. Add thinly sliced onions, green chillies and fry till pink. Keep this aside.
3. Take rest of the oil and fry all the vegetables for 4-5 minutes. This adds taste to pulao.
4. Add paste of coriander leaves, green chilli and ginger to it.
5. Add the fried onions, garam masala and salt. Stir and then fry it for 5 minutes.
6. Add washed rice and water (slightly more than 2 cups). Cook on medium heat. Stir rice once while its getting cooked.
Green spicy pulao is ready to serve. Decorate with chopped green coriander leaves.
Ingredients:
Basmati rice 1 cup
Cauliflower (cut into small pieces) 250 grams
Green peas 150 grams
Thinly sliced potatoes 200 grams
Cinnamon 2 sticks
Cloves 4-5
Black pepper 7-8
Bay leaves 2-3
Green cardamom 2
Thinly sliced onions 2
Thinly sliced green chilli 2
Vegetable oil 4 tbsp.
Paste of {
green Coriander leaves,
green chillies,
ginger}
1 bunch (about 100 grams)
4
an inch
Salt to taste
Garam Masala Powder
Method:
1. Heat 1 tbsp. oil in a pan. Fry bay leaves, cloves, cinnamon, black pepper for 1/2 minute on medium heat.
2. Add thinly sliced onions, green chillies and fry till pink. Keep this aside.
3. Take rest of the oil and fry all the vegetables for 4-5 minutes. This adds taste to pulao.
4. Add paste of coriander leaves, green chilli and ginger to it.
5. Add the fried onions, garam masala and salt. Stir and then fry it for 5 minutes.
6. Add washed rice and water (slightly more than 2 cups). Cook on medium heat. Stir rice once while its getting cooked.
Green spicy pulao is ready to serve. Decorate with chopped green coriander leaves.
Rice Dishes - Carrot Rice
Rice Dishes - Carrot Rice
Ingredients:
Basmati Rice Cooked 2 cup
Grated carrot 1 cup
Thinly sliced onions 1 medium size
Thinly sliced green chilli 2
Mustard seeds 1 tsp.
Cumin seeds 1 tsp.
Bay leaf 1-2
Curry leaves 8-10
Red chilli powder 1 tsp.
Turmeric powder 1/2 tsp.
Garam Masala Powder 1/2 tsp
Chopped Coriander leaves 2 tbsp
Salt to taste
Vegetable oil 2 tbsp.
Method:
1. Heat oil in a deep frying pan or kadhai.
2. Add mustard seeds. When the mustard seeds start crackling add cumin seeds and bay leaf. Add thinly sliced onions, green chillies and fry till pink. Keep this aside.
3. Add thinly sliced onions, green chillies and fry till pink.
4. Add grated carrot and curry leaves. Saute for a while and then add salt, chili powder, turmeric powder and garam masala.
5. Add cooked rice and gently mix well. Cover the pan and cook on a low flame for about 3-4 minutes.
Carrot Rice is ready to serve. Decorate with chopped green coriander leaves.
Ingredients:
Basmati Rice Cooked 2 cup
Grated carrot 1 cup
Thinly sliced onions 1 medium size
Thinly sliced green chilli 2
Mustard seeds 1 tsp.
Cumin seeds 1 tsp.
Bay leaf 1-2
Curry leaves 8-10
Red chilli powder 1 tsp.
Turmeric powder 1/2 tsp.
Garam Masala Powder 1/2 tsp
Chopped Coriander leaves 2 tbsp
Salt to taste
Vegetable oil 2 tbsp.
Method:
1. Heat oil in a deep frying pan or kadhai.
2. Add mustard seeds. When the mustard seeds start crackling add cumin seeds and bay leaf. Add thinly sliced onions, green chillies and fry till pink. Keep this aside.
3. Add thinly sliced onions, green chillies and fry till pink.
4. Add grated carrot and curry leaves. Saute for a while and then add salt, chili powder, turmeric powder and garam masala.
5. Add cooked rice and gently mix well. Cover the pan and cook on a low flame for about 3-4 minutes.
Carrot Rice is ready to serve. Decorate with chopped green coriander leaves.
Wednesday, November 21, 2007
Non Veg Rice Dishes - Nawabi Mutton Pulov
Non Veg Rice Dishes Nawabi Mutton Pulov
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
Preparation:
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.
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
Preparation:
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.
Non Veg Rice Dishes - Mutton Pulov
Non Veg Rice Dishes - Mutton Pulov
Ingredients:
¼ kg. Mutton, small pieces
½ kg. Basmati Rice
½ cup butter/ghee
½ piece ginger
2 or 3 red chilies
½ tsp. turmeric powder
1 garlic finely chopped
3 or 4 onions, cut in small pieces
cashewnuts - about 10 pieces couple of bay leaves
3 or 4 cinnamon smashed/powdered
5 cloves, smashed/powdered
4 cardamom smashed
4 or 5 strings of Saffron
1 cup yogurt/curd
4 green chilies finely chopped
small bunch of finely chopped coriander leafs
½ lime squeezed into juice
Salt as required
To Grind:
Grind the ginger, cashew nuts, red chillies and garlic
into a fine paste using a blender/mixer.
Preparation:
Add the butter or ghee in a pan. Then add the onions
and fry onions
until golden brown and set aside.
Add the ground paste and fry in the pan with 1tsp
ghee/butter
After the oil separates from the paste, add the mutton
and fry
further.
Add little water as required for gravy consistency
Cook covered in low flame till meat is cooked
Boil rice with bay leaves in a vessel and remove when
'almost' cooked.
Add salt, drain and set aside.
Add little water to yogurt/curd if too thick.
Then take a fine piece of muslin and strain the
yogurt/curd
Add the turmeric, smashed cloves, cinnamon, cardamom,
turmeric and finely chopped green chillies. Then add
the coriander
leaves.
Add lime juice to enhance the taste and mix well.
Add curd mixture to mutton. Stir well.
Dissolve saffron in few tspns of milk and sprinkle
over half the rice
In a large pan put rice, mutton and fried onions in
alternate layers
and repeat the process till everything is put.
Add 2 tspn of ghee over the rice. Cook covered in low
flame until rice
is fully cooked .
Ingredients:
¼ kg. Mutton, small pieces
½ kg. Basmati Rice
½ cup butter/ghee
½ piece ginger
2 or 3 red chilies
½ tsp. turmeric powder
1 garlic finely chopped
3 or 4 onions, cut in small pieces
cashewnuts - about 10 pieces couple of bay leaves
3 or 4 cinnamon smashed/powdered
5 cloves, smashed/powdered
4 cardamom smashed
4 or 5 strings of Saffron
1 cup yogurt/curd
4 green chilies finely chopped
small bunch of finely chopped coriander leafs
½ lime squeezed into juice
Salt as required
To Grind:
Grind the ginger, cashew nuts, red chillies and garlic
into a fine paste using a blender/mixer.
Preparation:
Add the butter or ghee in a pan. Then add the onions
and fry onions
until golden brown and set aside.
Add the ground paste and fry in the pan with 1tsp
ghee/butter
After the oil separates from the paste, add the mutton
and fry
further.
Add little water as required for gravy consistency
Cook covered in low flame till meat is cooked
Boil rice with bay leaves in a vessel and remove when
'almost' cooked.
Add salt, drain and set aside.
Add little water to yogurt/curd if too thick.
Then take a fine piece of muslin and strain the
yogurt/curd
Add the turmeric, smashed cloves, cinnamon, cardamom,
turmeric and finely chopped green chillies. Then add
the coriander
leaves.
Add lime juice to enhance the taste and mix well.
Add curd mixture to mutton. Stir well.
Dissolve saffron in few tspns of milk and sprinkle
over half the rice
In a large pan put rice, mutton and fried onions in
alternate layers
and repeat the process till everything is put.
Add 2 tspn of ghee over the rice. Cook covered in low
flame until rice
is fully cooked .
Non Veg Rice Dishes - Mutton Briyani
Non Veg Rice Dishes - Mutton Briyani
Ingredients :
Basmathi Rice - 200 gms
Onion - 1
Tomato - 1
Coriander leaves Curry leaves,Bay leaves,
Cloves, cinnamon, Cardamom - each 2
Mutton - 100gms
To grind :
Ginger & garlic paste - 5 tsp
Green chillies -5,
coriander powder - 5 tsp,
turmeric powder -3 tsp, ½ onion. Grind separately
Cloves - 2, cinnamon - 4, Cardamom - 4, Aniseed - 4 tsp - Crush them separately.
To marinate the Mutton :
Mutton - 100 gms Curd - 250 gms Marinate the chicken in the curd adding a little salt & sugar for about 40 minutes
Preparation :
Heat some oil in a pan and add the onions and after they turn golden brown Add the tomatoes.
When they are cooked, add the spices & bay leaves. Add the green chillies & the marinated chicken After 15 minutes after adding the Mutton Reduce the flame and add the Ground pastes one by one .
Finally add the basmathi rice. & salt And add water in the ratio of 2 cups of water for 1 cup of rice.
Finally add some ghee to the rice
Tip : In pressure cooker let the rice cook for 4 whistles
Ingredients :
Basmathi Rice - 200 gms
Onion - 1
Tomato - 1
Coriander leaves Curry leaves,Bay leaves,
Cloves, cinnamon, Cardamom - each 2
Mutton - 100gms
To grind :
Ginger & garlic paste - 5 tsp
Green chillies -5,
coriander powder - 5 tsp,
turmeric powder -3 tsp, ½ onion. Grind separately
Cloves - 2, cinnamon - 4, Cardamom - 4, Aniseed - 4 tsp - Crush them separately.
To marinate the Mutton :
Mutton - 100 gms Curd - 250 gms Marinate the chicken in the curd adding a little salt & sugar for about 40 minutes
Preparation :
Heat some oil in a pan and add the onions and after they turn golden brown Add the tomatoes.
When they are cooked, add the spices & bay leaves. Add the green chillies & the marinated chicken After 15 minutes after adding the Mutton Reduce the flame and add the Ground pastes one by one .
Finally add the basmathi rice. & salt And add water in the ratio of 2 cups of water for 1 cup of rice.
Finally add some ghee to the rice
Tip : In pressure cooker let the rice cook for 4 whistles
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