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Ingredients : 500 gms basmati Rice 2 bayleaf 30 gms raisin 12 to 14 cashew nut 6 cloves 6 cardamom 1" piece cinnamon. 1 onion, sliced 1 tsp ginger paste ½ tsp sugar 1 pinch saffron dissolved in 1 tbsp of milk 200 gms ghee salt to taste Method : Clean and wash the rice. Spread the rice out to dry. Heat the ghee and put bayleaf and onion slices in the ghee. Sauté till it turns golden brown. Put the cloves, cinnamon, cardamom, cashew and ginger paste and continue to stir till the mixture becomes light brown. Now put the rice, salt, sugar and stir fry for a few minutes. Put raisin, saffron milk mixture and stir properly. Finally, put 4 cups of hot water and mix well. Cover and cook by continuing to stir regularly. Once the rice is ready, garnished with nuts & fried onions. Ready to serve.
Ingredients : 1 cup basmathi rice 1½ cups coconut milk 2 basil leaf 2" cinnamon 4 cloves 2 petal anise 1 full garlic 1 tbsp coriander seeds 1 tsp aniseed 1 pinch turmeric powder 3 tbsp ghee Method : Grind coriander seeds and aniseed together and dissolve in half cup of water. Mix turmeric with this and leave aside. Fry rice in 2 tbsp ghee and keep aside. In 3 tbsp ghee fry cinnamon cloves, brinji leaves, anise and the rice. Add the peeled garlic and coconut milk. Now drain the masal water along with the turmeric to equal 2 cups of liquid.
Combine this with rice. Add the ground masala to the above and keep cooking until the flavour comes out. channa dal. curry leaves and cabbage. Fry mustard. pottu kadalai. urad dal. Wet grind coconut.Cabbage Rice Ingredients : 2 cups cabbage. ginger and salt. green chillies. finely chopped 1 cup rice cooked ¼ cup coconut ¼ cup pottu kadalai 1 tsp urad dal 1 tsp channa dal 4 green chillies small piece ginger mustard curry leaves salt oil Method : Cook rice with less water as you would cook for pulav. . and let it cook for a few minutes.
Serve hot. Cook the rice so that the grains are separate. Mix in the lime juice and the grated lemon rind and keep in a serving dish. Fry for one minute and mix the ginger and oil into the cooked rice. Cook the rice in enough water adding salt and bay leaves while cooking the rice.Chatpata Rice Ingredients : 2 cups long-grained rice 3 tbsp oil 2 bay leaves juice of one lime rind of one lime (grated) 1" piece of ginger (grated) 1 tsp oil 1 tsp pepper powder salt to taste Method : Soak the rice in water for half an hour. Allow it to come to room temperature. . Heat the oil in a small pan and add the ginger.
/ 1 1/2kg Chicken 1/8 tsp Ground turmeric 1/2 cup Sour cream 1 cup Crispy fried onions 2 tbsp Garam masala 1 3" cinnamon sticks 1 tbsp Brown mustard seeds 3 Star anise 3 Cloves 2 tbsp Cumin seeds 5 Small green chilies 5 cloves Garlic 2 tsp Paprika Salt to taste For the Rice cooking 4 cups Rice. washed 3 Clove 3 Cinnamon sticks 6 Bay leaves 8 Cardamom pods 1 tsp Brown mustard seeds 3 Pandan leaves 10 cups Water 1 cup Milk 1 tsp Whole saffron 1 cup Frozen green peas 1/2 cup Dark raisins 2 tbsp Vegetable oil 100g Butter or Gee .Chicken Nasi Biryani Ingredients : For Chicken 3 1/2 lb.
For the rice Soak saffron in the warm milk and set aside. cloves. Set aside. Heat the oil in a skillet and add butter. green peas. Set aside. star anise. Repeat the layers with the same order and bake in 325 deg F oven for 30 to 40 minutes until the chicken is done. paprika. 3 bay leaves. Pound the garlic and green chilies together. garlic and green chilies. cumin seeds in a dry skillet. fragrant butter. Ready to Serves.add 1 cinnamon stick and 3 bay leaves and fry until nice aroma comes out. (do not cover the pan while rice is cooking) Drain the rice and discard the pandan leaves. Add a layer of rice on the chicken and sprinkle with some colored milk. Pound them together in a mixer. dark raisins & mint leaves. Set aside. ground turmeric and salt & let it sit for about 2 hours. brown mustard seeds. Boil the water in a large pan and stir in cloves. Mix crispy onions with garam masala and set aside. cardamoms & brown mustard seeds. Add rice. Place all the marinated chicken in a pan. Mix marinated chicken with crispy onions mix. pandan leaves and cook until 2/3 done. ground spices. Mix the rice with salt for taste.Some mint leaves Salt to taste Method: For Chicken Mix the chicken pieces with sour cream. (must have at least 2 layers). 2 cinnamon sticks. Roast the cinnamon stick. .
Take oil in a pan. Ginger pieces. . Then add lime juice and finally garnish with cashewnuts. Mix well the mixture till the rice turns into a beautiful green color. Then add the green chillies.Corriander Rice Ingredients : 3 cupsrice (Cooked) 1 bunch coriander ¼ inch ginger 5 or 6 cloves garlic 1 small cup coconut 2-3 tbsp oil Salt to taste A pinch turmeric powder 2 tbsp lime juice 5 . After frying for about ½ a minute. add the cooked rice. Fry a little and then add the paste. Season it with mustard. Fry for a while and then add salt along with turmeric powder. Cover it with a lid and leave it on low flame for few minutes. fried 1 tsp jeera 1 tsp mustard 1 tsp moong daal 3-4 green chillies cut into small pieces Method : Cut the bunch of coriander leaves into small pieces. Make a fine paste of the Coriander leaves. jeera and moong daal.6 Cashewnuts. Garlic cloves and coconut in a blender.
Boil tamarind paste. Add curry leaves and asafoetida and rest of the seasoning ingredients subsequently. turmeric. jeera and green chilli and make a paste. Add grated coconut and coriander for garnishing. salt and jaggery in 1 cup water till it becomes a thick paste. Keep it aside. . Mix cooked basmati rice with the above pastes and seasoning uniformly. Heat oil and add mustard seeds.Green Chilli Rice Ingredients : ¼ tsp fenugreek seeds ¼ sesame seeds ½ tsp jeera 4-5 green chilli as per taste 1 tsp tamarind paste Salt to taste 1 tsp jaggery 1 cup basmati rice 2 tbsp freshly grated coconut Coriander leaves for the seasoning : 3 tbsp oil 1 tsp mustard 1 pinch asafoetida 1 pinch turmeric 1 tbsp groundnut 1 tbsp bengal gram 1 tsp urad dal Curry leaves Method : Dry Roast Fenugreek. sesame.
ginger and green chillies into a fine paste. Precook the peas with little salt if it is not frozen peas. Ready to serve. garlic. Add salt and coat the rice well with the masala.Green Pulav Ingredients : 1 cup basmati rice 1 bunch fresh coriander leaves ¾ cup green peas (frozen or fresh) 2-3 pods garlic 6 green chillies 1 piece ginge ½ medium sized coconut 3 tbsp ghee/oil Salt to taste Method : Boil the rice so that it is cooked but still the grains are separate. Grate the coconut and grind it along with coriander. . Remove the rice in a flat dish. Add the masala and fry until oil separates. Add the cooked or frozen peas and cook for another 5 minutes. Heat the ghee/oil in a pan.
prick with a fork. Mix in the spice paste and fry for another minute. Mix in the rice and salt to taste. Add the whole spices and fry for one minute. Serve garnished with coriander leaves. . sprinkle salt and keep aside.Hariyali Pulav Ingredients : 2 cups rice 200 gms baby potato 2 sliced onions 3-4 tbsp ghee 2 bay leaves 1" piece of cinnamon 3 cardamoms 3 cloves salt to taste For spice paste : 3-4 green chillies 6-7 pods of garlic 1" piece of ginger 50 gms coriander leaves (chopped) For garnishing : Coriander leaves (chopped) Method : Grind all the ingredients for the spice paste. Cover with a lid and cook till the rice is tender. Stir well and add enough water to cook the rice. Peel the baby potatoes. Add the potatoes and fry for another 2-3 minutes. Heat the ghee in a pan and fry the onions till they are a light golden brown. Wash and drain the rice.
Remove & keep aside. salt and 3 cups of water and cook till done. Ginger garlic paste. . cardamoms Salt to taste Method : Heat ghee in a pan and fry nuts till golden brown. spieces. rice. Add cummin seeds. cinnamon. onion paste. Finally sprinkle rice with fried nuts.Jeera Pulav Ingredients : 1 ½ cups basmati rice 2 tbsp ghee 1 tbsp cummin ¼ cup onion paste 1 tsp ginger garlic paste ¼ cup cashews ½ tsp ajinomoto 2 pieces cloves.
Add cream to the kofta. put it in the oven at warm for half an hour. bring it to boil. At the end add baked cabuli chana koftas. ginger. Now add mozzarella cheese & two pieces of bread to the mixture and make dough. Now in a baking dish grease it with ghee. Fry onions add tomato. add one layer of kofta with gravy and then add another layer of rice. . add a few tejpatta. At the top add saffron soaked in milk and then sprinkle ghee over the rice. Fry the masala then add water. Cover with an aluminium foil. Ready to serve. cook for another few minutes and put off the stove. jeera garlic ginger paste.Kofta Biryani Cabuli chana ½ pack mozzarella cheese Basmati rice 1 green chilly Salt to taste 1" ginger 2 tomato 1 tbsp onion paste ½ onion cut in to small pieces ½ tsp jeera powder 1 tsp chilly powder 2 cloves garlic 3 tbsp oil & ghee 2 pieces bread ½ cup saffron soaked in milk 1 tsp biryani masala 2 tbsp milk cream Method : Make a paste of cabuli chana. Prepare basmati rice separately. Make small balls and bake it in oven at 350ºC for 30 minutes. Heat a pan and add oil. green chilly and salt. chilly powder. spread one layer of rice. turmeric powder and biryani masala.
Put the lemon juice to the rice and then the mixture to the white rice. chana dal. peanuts and coriander powder to the oil and let them blend with the mixture put some salt to taste and lastly put the coriander leaves . chopped ½ coriander powder ½ tbsp haldi powder 1 tsp chilli powder 100 gms peanuts coriander leaves salt to taste For garnishing : Chana dal Urad dal Mustard seeds Red chillies Method : Heat some oil in a pan and sauté the mustard seeds.Lemon Rice Ingredients: 3 cups rice 1 onion. finely chopped 2 lemon 200 gms ginger and garlic. haldi powder. Put chilli powder. . urad dal and the red chillies Put onions in the oil and sauté them properly. Boil the rice separately and keep them in a plate and allow the rice to cool down.
peas and beans to it Put water in the mixture and add salt to taste . finely chopped 100 gms peas 2 tsp garam Masala powder 3 tsp chilli powder mint leaves & coriander leaves ½ lemon Method : Put ghee in a pan and sauté the onions and tomatoes Put cashew nuts. . finely chopped 10 gms cinnamon 10 gms cloves 10 gms cardamom cashew nuts 200 gms ghee carrot & beans. coriander leaves. cloves. Put ginger & garlic paste to it Put garam masala and chilli powder. cardamom in the ghee Put mint leaves. green chillies to the ghee. cinamon. Allow the mixture to simmer and put the rice Put the lemon juice to it and then keep the rice to be cooked.Vegetable Biryani (Light) Ingredients : 4 cups basmathi Rice 200 gms ginger & garlic paste 6 green chillies 1 onion. finely chopped 2 tomatoes. carrots.
. add the cooked rice . Stir well and garnish with curry leaves. After the mustard splutters. Cook the mango till it becomes very soft. Now.Mango Rice Ingredients : 2 cups cooked rice 1 cup grated green mango ½ cup chopped onions (optional) 2 tsp salt 2 tsp chilli powder 1 tsp turmeric powder 1 pinch asafoetida 1 tsp mustard 2 tbsp oil Small bunch curry leaves A handful fried peanuts ½ cup yogurt 6 to 8 baby okras Method : Heat oil in a pan and add mustard. add chopped onions and fry till they turn golden brown. chilli powder and salt. tur meric powder and asafoetida. Sprinkle fried peanuts on top before ready to serving. Add the grated mango.
clean and cut the mutton into small pieces. Dissolve saffron in some milk and sprinkle over half the rice. Place in an oven 143ºC for one hour and serve very hot. chopped green chillies. . Strain curds with a fine piece of muslin. sweet cumin. Cover pan and seal edges with wheat flour paste. Peel ginger and garlic. red chillies. mutton and fried onion. Boil rice till three. Heat fat. Pour remaining milk and fat over the rice. In a strong pan put in layers of rice. Repeat till all ingredients are used up. Peel and slice the onions. Grind ginger. Remove. Add curds mixture to mutton. garlic and nuts into a fine paste. Add lime juice and mix well. Stir well. Add powdered cloves. turmeric. Add bay leaf. Add tepid water and cook with lid on till meat is tender and gravy is thick.fourths cooked. ground masala. and fry.Moghlai Biryani Ingredients: 2 cups pulao rice / 500 gm mutton /1 lime / cup almonds or cashewnuts /a few spring mint / 6 tbsp fat / ¼ bunch coriander leaves / 1 cup onions / 1 inch piece ginger 3-4 green chillies (finely chopped) 3 flakes garlic 1 cup curds ½ cup milk 4 to 5 red chillies a pinch turmeric 2-3 cardamom 2-3 cloves 1 inch stick cinnamon 2 bay leaf a pinch sweet cumin a little saffron Wheat flour paste enough to seal pan Method: Wash. cinnamon. cardamom. Fry onions till golden brown and crisp. Add salt. coriander leaves and mint. coriander leaves and mint.
Roast and powder cloves. cardamom. Heat fat. cinnamon and peppercorns. fry well. Grind together red chillies half the onions. Add remaining curds and salt and cook gently till meat is tender. Add sliced onions. ginger. cardamom. Add powdered spices.Mutton Biryani Ingredients: 500 gm mutton 1 cup onion 1 inch piece ginger a few flakes garlic 3 tsp coriander powder 3 green chillies 1 tsp chilli powder ? cup dried coconut 1 tsp poppy seeds 2-3 cloves. Add ground spices and fry. peppercorns 1 inch stick cinnamon 1 cup curds salt to taste 3 tbsp fat Other ingredients Rice: 2 cups pulao rice ½ cup onion 2-3 cloves 1 inch piece cinnamon 2-3 cardamom 2-3 bay leaf Salt to taste 5 tbsp fat Method: Clean and cut meat. Add ground poppy seeds. Soak in curd. garlic and green chillies and copra. Remove from fire. Add meat. .
When rice is cooked and all moisture has evaporated. . When they crackle.For the Rice Slice onions. add rice and fry for a few minutes longer. remove from fire. Fry onions and remove. Add salt and double the quantity of hot water. place meat layer over it and again cover with rice. Heat fat. For the Biryani Make a layer of rice in a pan. Add spices. sprinkle with saffron water. garnished with fried onions and fried nuts. Serve hot.
Drain and cool. rub in a little warm water and add to the rice. paste and salt and mix properly. onions and onion flowers. . carrots. fruit pieces.Navratna Pulav Ingredients : 2 teacups uncooked rice 1 tbsp cashewnuts 1 tbsp raisins 2 sliced onions 2 tbsp paneer 1 teacup boiled green peas ½ teacup boiled and diced carrots 1 tsp shah-jira 2 sticks cinnamon 2 cloves 3 elaichi 1 tbsp fruit pieces ¼ tsp saffron 4 tbsp ghee salt to taste onion roses To be ground into a paste : 4 cloves garlic 1" piece ginger 4 green chillies Method : Boil the rice. Remove and keep aside. Ready to serve. Sauté the onions in the same ghee till it becomes golden in colour. Garnish with the fried cashewnuts. Each grain of the cooked rice should be separate. Remove and keep aside. cinnamon. Take out and keep aside. green peas. Put the shah-jira. raisins. paneer. Add the rice. Heat the ghee and fry the cashewnuts. Warm the saffron a little. cloves and elaichi to the ghee and fry again. Fry the raisins in the same ghee.
Add the cooked (separated) rice to the vegetables and mix well. . Add the chilli powder and salt to taste and mix well. Add salt just enough for the vegetables and mix well. Then reduce heat to medium flame and cover and cook until it is properly cooked. Add the peppers and fry another 2 to 4 minutes on high heat. Heat the oil in a heavy-bottomed wok and crackle the cumin seeds and then add the onions and fry until it becomes transparent.Pepper-Onion Rice Ingredients : 1 cup basmati rice 1 medium pepper 1 medium onion 1 tbsp cumin seeds 1 tbsp cooking oil ¾ tsp chilli powder Salt to taste Method : Wash the rice properly with water and bring it to a boil with two cups of water.
green cardamoms. large cardamoms. Soak the rice in water for at least half an hour. ¾ cup curd 1½ cup mint leaves 2 bay leaves 4 to 6 green cardamoms 4 to 4 cloves 3 to 4 large cardamoms 8 to 10 black peppercorns 3¼ cups water for cooking 3 tbsp ghee. Wash & chop the pudina leaves reserving few for the garnish. Cook for 3 minutes. Peel and grind the ginger to a paste and also whisk the curd. Drain the water from the soaked rice and add it to the water & bring to a boil. stir well and put beaten curd. Put water and allow it to boil and also add the salt for taste. When they begin to crackle. put the ginger paste. cloves and black peppercorns. . Now add the chopped pudina leaves and mix lightly. Ready to serve.Pudhina Pulav Ingredients : 1¾ cups basmati rice 2" piece ginger. Cover and cook on low heat for at least eight minutes or till the rice is completely cooked. Heat ghee in a thick-bottomed pan and put the bay leaves. Garnish with mint leaves. Salt to taste Method : Clean and wash the rice.
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