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BISIBELAH BATH
Rice 1 cup
Toor dal 1/2 cup
Turmeric powder 1/4 tsp
Red chili 5
Peppercorns 1 tsp
Coriander seeds 3 tsp
Cloves 3
Cardamom 2
Tamarind juice 8 tsp
Ghee 1/2 cup (melted butter)
Cinnamon stick small piece
Onion 1
Carrots 2
Peas 1/4 cup
Green beans 1/4 cup
Salt
Curry leaves
Oil
Wash and clean the vegetables and cut into small pieces.
Cook rice and toor dal together with turmeric in 5 cups water and mash it well and keep it aside.
Fry red chilies, pepper corns, coriander seeds, cloves, cinnamon stick, and cardamom in ghee and grind this mixture.
Heat the pan with the oil and add chopped onion and fry until onion turn light brown, add chopped vegetables and let fry for sometime.
Now add salt, turmeric, and the ground masala, add tamarind juice, 1/2 cup of water and mix everything well. Let it cook until vegetables are cooked.
Now add mashed rice/toor dal mixture and keep stirring until everything mixes well and add ghee.
Garnish with the coriander leaves.
CHETTINAD MUTTON BRIYANI(goat/Lamb)
Lamb (Mutton) 1 lb (Goat)
Basmati rice 1 cup
Onion 2 (large)
Ginger paste 2 tbsp
Garlic paste 2 tbsp
Cinnamon 1 inch stick
Cloves 3
Fennel seeds 1 tsp
Cardamom 4
Tomato 1 (chopped)
Green chili 8
Mint leaves 1/2 bunch (chopped)
Coconut grated 1 tbsp
Curd 1 tbsp
Turmeric powder 1 tsp
Coriander powder 1 tbsp
Chili powder 1/2 tbsp
Ghee (melted butter) 3 tbsp
Salt
Soak The Basmati Rice in water for half an hourbefore cooking.
Wash and drain the rice.
Wash and clean the mutton and cut into medium pieces.
Grind ginger, garlic, green chili, coconut, coriander powder, chili powder into smooth paste with adding 1/2 cup water.
Heat the pan and add mutton pieces, ground paste, water and salt.
Cook the mutton until it becomes soft.
Heat the another pan with ghee, add finely chopped onion, fry until it becomes golden color, add tomato, mint leaves, salt and curd, fry until the aroma comes out.
Now add washed rice fry for 2 mints. Add the cooked mutton, 1 cup water and cook until the rice is done.
KASHMIRI PULAO
Basmati rice 2 cup
Onion 1 (large)
Ginger 1 inch (chopped)
Green chili 2
Cinnamon 1 inch stick
Cloves 2
Bay leaves 2
Cumin seeds 1/2 tsp
Beans 1/2 cup (chopped)
Carrot 1/2 cup (chopped)
Cauliflower 1 cup (small pieces)
Green pepper 1 (chopped)
Coriander powder 1 tsp
Garam masala 1 tsp (curry powder)
Ghee (melted butter) 1/4 cup
Almonds 15
Raisins 1/4 cup
Cashew nuts 15
Salt
Oil
Soak The Basmati Rice in water for half an hourbefore cooking.
Wash and drain the rice.
Heat the cooker with the ghee, add bay leaf, cumin seeds, cardamom, cloves, cinnamon, fry for a min.
Add the washed rice and fry for a min and add salt and 4 cup water, cook until the rice is done. Spread the rice on a plate.
Heat the pan with the ghee, add chopped onion, ginger, chopped green pepper, fry until the green pepper becomes soft.
Then add carrot, cauliflower, beans, fry well. Add coriander powder, garam masala, salt, add 2 cup water and cook until the vegetables are cooked.
Pour the vegetable masala into the rice and mix everything.
Roast cashew nuts, almonds and raisins and garnish the rice mixture.
TOMATO FRIED RICE
Basmati Rice 2 cups
Onion 1 (large)
Cloves 6
Garlic 4
Grated coconut 1/2 cup
Fennel seeds 1 tbsp
Ginger 1/2 inch
Turmeric powder 1 tsp
Tomato 2
Cinnamon 1 inch
cilantro leaves
Curry leaves
Salt
Oil
Wash and clean the rice.
Grind fennel seeds, cloves, coconut, ginger with adding little water. Keep it aside.
Heat the cooker pan with oil and add cinnamon stick, garlic, curry leaves, chopped onion, fry until it becomes golden brown.
Add sliced Tomato and fry for a min.
Now add the ground paste fry for a min, add washed rice and 4 cups water.
Cook in the medium heat until the rice is done.
Garnish with cilantro leaves.
GRAMDAL KICHADI
Raw rice 1 cup
Green gram dhal 1/3 cup
Ghee 2 tsp
Black pepper 1½ tsp
Cumin seeds 1 tsp
cashews 8 to 10
Milk 1 cup
Curry leaves
Salt
Heat the ghee in the pressure cooker and fry mustard seed, cumin seed, green chili, black pepper, curry leaves and cashew nuts.
Wash rice and dal together and fry it for 3 minutes and add 1 cup of milk and 2 cups of water, reduce the flame after keeping the weight on pressure cooker. (3 whistles)
After 10 minutes, now the rice is cooked ,mix it well and serve hot with ghee on the top.
VENPONGAL
Rice 1 cup
Moong dal 1/4 cup
Green chili 3
Ginger 1/4 inch
Ghee 3 tbsp
Cashews 12
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Black pepper 2 tsp
Asafoetida a pinch
Milk 1 cup
Water 3 cup
Salt
Roast the cashews in the ghee until it becomes golden color.
Wash and clean the rice and moong dal.
Heat the cooker with the oil and add mustard seeds, cumin seeds and whole black pepper and curry leaves.
Fry all these until it pops up. Then add the green chili and a pinch of asafoetida in a medium heat.
Now add the rice, moong dal and into it and fry for a while and then add the milk, water and salt. Cook the rice in the cooker for 10 min.
Add the ghee roasted cashews into the cooked dal-rice and mix well.
COCONUT MILK RICE
Basmati Rice 2 cups
Green chilies 2 chopped
Ghee or butter 1 tbsp
Fenugreek seed 1/4 tsp
Cardamom 4
Bay leaves 3
Onion 1
Coconut milk 2 cup
Water 1 1/2 cup
Salt
Wash and clean the basmati rice.
Chop the onion into lengthwise.
Melt the butter in the pressure cooker and Fry bay leaves, fenugreek seeds, coarsely powdered cardamom and add chopped green chili, fry and add chopped onion and fry until it becomes a golden brown color.
Now add the washed raw rice into it and mix well. Then add water and coconut milk and salt into it. Mix well.
Cook until the rice is done or cook for 9 min.
JEERA RICE (cumin)
Posted on November 12th, 2007 in 5. Indian Rice Varieties | No Comments »
Basmati Rice 1 cup
Ghee 4 tsp
black pepper 10
green chili 2
Cumin seeds 2 tsp
Curry leaves chopped
Cilantro chopped
Salt
Cook rice with less water and allow it to cool.
Add 1 tsp of ghee to rice.
Heat ghee, add cumin seeds, black pepper, chili, curry leaves and fry till the aroma comes.
Mix it with rice, add desired salt and serve hot.
Capsicum Rice
Onion 1
Green pepper 2
Rice 2 cup
Ginger 1 small piece
Garlic 2 piece
Green Chili 4
Cashews 8 to 10
Ghee 3 tsp
Mint leaves
Salt
Coriander leaves
Roast the cashews in Ghee until it becomes golden brown.
Wash and clean the rice, cook rice with less water and keep it aside.
Ginger, garlic, cumin seeds, coriander, chili, mint leaves, a small piece of green pepper are grind in blender and keep it aside.
Pre heat the pan with ghee and fry chopped onion until it becomes golden brown and then add the ground mixture, salt and roasted cashews and mix well, let it cook well until the aroma comes out.
Now it is poured into the rice and mix everything together.
Garnish with finely chopped mint leaves.
PULIYODARAI
Rice 2 cups
Tamarindjuice 1 cup
Red chilies 8
Sesame oil 1/4 cup
Mustard 1/4 tsp
Fenugreekpowder 1/2 tsp
Cumin powder 1 tsp
Turmeric powder 1/4 tsp
Channa dal 1 tsp
Asafoetida 1/4 tsp
Curry leaves
Salt
Wash and clean the rice.
Cook rice with less water, spread the rice on a plate.
Take a pan and heat the sesame oil, fry mustard seed, channa dal, curry leaves, red chilies and add tamarind paste with little water, and add fenugreek powder, mustard powder, cumin powder, coriander powder and asafoetida and mix it well.
Let it cook untilthe aroma and oil comes out and the mixture should be very thick.
This mixture is poured in to rice and mix everything.
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