Archive for the ‘Rice recipes’ Category

• Hyderabadi biryani

  Date: 2011.04.16 | Category: Rice recipes | Response: 0

  Ingredients: – 500 grams boneless mutton, 2 cups basmati rice, 1 onion, 5 tablespoons lemon juice, 250 grams curd, 3 teaspoons ginger garlic paste, ¼ teaspoon red chilly powder, 1 pinch shahi jeera (black cumin), 2 cloves, 1 inch cinnamon, 2 cardamoms, ½ bunch chopped coriander leaves, 2 tablespoons chopped mint leaves, 1 pinch saffron, 1 pinch saffron colour, 2 teaspoons ghee, 10 tablespoons oil and salt to taste.

  Preparation time : – 64 minutes Serves : – 2

  HOW TO PREPARE: – Cut the meat into small pieces and wash them well. Finely slice the onions and keep it aside. Soak the saffron in a teaspoon of water. Mix a little water into the saffron colour and keep it ready. Put the mutton pieces in a bowl and add the ginger garlic paste to it. Mix it up well and let it marinate for an hour. Now take a frying pan and pour in two tablespoons of oil. Add the sliced onions and sauté till they are golden brown. Remove them from flame and mash the onions. Now add ¾ Th of the mashed onions to the mutton. Add the curd and half of the shahi jeera, cinnamon, cloves, cardamom, red chilly powder, green chilly paste, coriander leaves, mint leaves, saffron water, salt to taste and the remaining oil and marinate it all together for another hour. Now take a cooker and cook the rice with all the remaining half ingredients. When the rice is ¾ th done remove from flame. Drain out all the excess water. Now in a big pot first lay a layer of mutton. Then place the rice. Then another layer of mutton and then rice. Over the final layer of rice pour the lemon juice, saffron colour and ghee. Now over this spread a layer of the remaining fried onions. Cover the pot with a lid. Seal the corners of the lid with dough. Place the pot on a tava and then on the stove. Cook the biryani like this for 30 to 35 minutes or till the mutton is done. Serve hot with raita. While serving ensure that you put the serving spoon right inside so that you serve all the layers of the biryani.

• Drumstick pulao

  Date: 2011.04.06 | Category: Rice recipes | Response: 0

  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

• Mustard rice

  Date: 2011.03.23 | Category: Rice recipes | Response: 0

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  Mustard rice
  Ingredients: – 2 cups cooked rice, 1 ½ tablespoons groundnuts, 1 tablespoon cashew nuts, ½ teaspoon mustard seeds, 1 teaspoon black gram, 1 teaspoon Bengal gram, 3 dried red chillies, few curry leaves, 1 ½ tablespoons ghee, 2 tablespoons oil and salt to taste.
  Preparation time : – 5 minutes Serves : – 2
  HOW TO PREPARE: – Take the cooked rice and let it cool. Then with the help of a fork separate all the grains. In a blender add the groundnuts skinned and roasted, cashew nuts salt to taste. Make a fine paste. Now take a frying pan and pour the oil and ghee. Bring to boil and then add the mustard seeds. Let it crackle add the red chillies and curry leaves. Sauté briefly and add the black gram and Bengal gram. Sauté till the ingredients turn golden brown and put in the paste. Cook for two minutes or till the aroma begins to rise. Remove from flame and add the rice. Mix it up well and serve.