Archive for the ‘Rice recipes’ Category

• Drumstick pulao

  Date: 2009.07.11 | Category: Indian Recipes, Rice recipes | Response: 0

  Drumstick pulao
  Ingredients: – 1 cup basmati rice(long grain), 1 drumstick, 1 pinch mustard seeds, 1 pinch cumin seeds, few curry leaves, 2 green chillies, 1 big onion, 2 tablespoons cashew nuts, ½ teaspoon ginger garlic paste, 1 pinch turmeric, ¼ teaspoon red chilly powder, 2 tablespoons oil and salt to taste.

  Preparation time : – 30 minutes Serves : – 2

  HOW TO PREPARE: – Cut the drumstick into 2 inch pieces, finely chop the onions and green chillies. Now take a frying pan and pour the oil. When the oil is hot add the mustard seeds and let it crackle. Then add the cumin seeds and sauté till it turns golden brown. Then add the drumstick pieces and the cashew nuts and sauté for two minutes. Put in the ginger garlic paste, onions and green chillies. Sauté till the raw smell leaves and add turmeric, curry leaves and chilly powder. Sauté briefly and add salt to taste. Cook till the entire masala blends. Turn of the flame and set it aside. Now take a rice cooker and add the rice and pour in three cups of water. Put the drumstick gravy we just prepare and stir well. Cook till it’s done. When you make the drumstick gravy, add a little extra salt if you don’t put salt in your rice.
  Indian cuisines

• Kesar pulao

  Date: 2009.07.06 | Category: Indian Recipes, Rice recipes | Response: 0

  Kesar pulao – Ingredients: – 1 cup basmati rice( long grain), 1 cup sugar, few strands of kesar(saffron), a pinch of saffron colour dissolved in 2 teaspoons warm water, 1 tablespoon mustard seeds, 4 cardamoms, 10 raisins, 4 cloves, 1 1/2 tablespoon mixed dry fruits, varak(silver paper), 2 tablespoons pure ghee and water for boiling rice.

  Preparation time : – 20 minutes Serves : – 2

  HOW TO PREPARE: - Soak the basmati rice for 15 minutes and then drain the water completely. Take a pan and pour the water and bring to boil. When the water begins to boil add the rice and simmer the flame. Take the sugar and dissolve in a little water. When the rice is half cooked add the ghee and stir well. Next pour in the sugar syrup. Mix well and let it cook. After the rice is done ensure you don’t over cook it. The grains should be separate. Now add the saffron, cloves, cardamoms, and one tablespoon of the chopped dry fruits. Sit gently and cover the lid for 5 minutes. Garnish with the raisins, varak and the remaining dry fruits. Keep it covered till you are about to serve so that the aroma doesn’t fade away.

• Vegetable biryani

  Date: 2009.06.30 | Category: Indian Recipes, Rice recipes | Response: 0

  Ingredients: -
  2 cups cooked basmati rice(long grain), 100 grams, cauliflower, 100 grams potato, 100 grams carrot, 100 grams French beans, 100 grams peas, 1 big onion, 1 green chilly, ½ teaspoon red chilly powder, 1 teaspoon cumin seeds, ½ inch cinnamon, 2 cloves,1 pinch black pepper powder, 2 tomatoes, ¼ cup curd(yoghurt), 1 pinch mustard seeds, 2 tablespoons dry fruits, 2 tablespoons oil and salt to taste.

  Preparation time : – 20 minutes Serves : – 2

  HOW TO PREPARE: - Finely chop the onions, tomatoes and green chilly and set it aside. Wash the vegetables, drain them completely and then cut into thin long slices. Take a frying pan and keep pour some oil. Bring to heat and put in one vegetable at a time. Sauté each vegetable on full flame till it gets cooked. You can sprinkle a little water. Sauté continuously to avoid the vegetables from getting burned. Ensure that the vegetables retain their colour. If you pour too much water the colour will become lighter and so sauté and try to avoid water as much as you can. Then sauté the green peas. Now take another frying pan and pour 1 tablespoon oil. Now when the oil is hot add the mustard seeds, green chilly, cumin seeds and cinnamon. Let them all crackle first and then sauté briefly till they become golden brown in colour. Then add the cloves and black pepper powder and let it crackle too. Follow this by adding the onions and sauté them till they are soft and cooked. Add the red chilly powder, salt to taste and sauté well. Put the finely chopped tomatoes and cook it till the oil begins to leave the edges of the pan. Whip the curd in a blender just for 5 seconds so that is nice and fine. Pour this curd into the pan and stir well. Cook briefly and add all the sautéed vegetables. Put in the cooked rice and mix it very gently. Ensure you don’t break the grains or mash them up. Cook for five minutes on a low flame. Turn of the flame. Garnish the biryani with dry fruits and coriander leaves.Vegetable biryani ready. Serve it hot with some onion and curd raita.