Methi Pulao / Methi Rice

Ingredients:
2 cups - Basmati rice
Methi leaves - 1 bunch
2 tbsp - Ginger garlic paste
1 - Big onion ( sliced thin )
3 - Green chillies
1 - Tomato ( chopped )
1 - Clove
1 - Cardamoms
2 - Bay leafs
1″ - piece of Cinnammon
1 - tsp - Chilli powder
4cups - water
3 tbsp - Oil
1 tbsp - Ghee
Salt to taste.
Method:
Wash and finely chop the Methi leaves.( leaves only )
Wash and soak the rice in water 15 minutes.
Heat the oil and ghee in the cooker.Add the  cloves, cardamon,cinnammon and bay leafs and saute for a minute.
Add sliced onions and green chillies and fry till they start to brown.
Add the ginger garlic paste and saute for about 2 minutes.
Now add chopped leaves along with the chopped tomatos and  fry for another 2-3 minutes.
Add chilli powder, salt and mix well.
Now add soaked rice, mix it very gently, then add 4 cups of water, mix well.(slowly)
Cover and cook with the weight on, until you hear 1 whistle.
Switch off gas flame. Allow the cooker to cool naturally.

Serve with raita and chips! 

Sarkkarai Pongal ( Sweet Pongal )

Ingredients:

Raw rice or sona massori - 1 cup
Moong dal - 1/4 cup
Jaggery - 1 cup ( powdered )
Cashews - 6 nos
Raisins - 6 nos
Cardomon -3 nos
Ghee - 4 table spoon
Water - 4 1/2 cups.

Method:

• Wash the rice, and heat 1 spoon of ghee and roast the moong dal until they turn light pink.
• In the same pan heat with 1 spoon of ghee and fry the cashews and raisins until they turn golden, and keep them aside.
• Now melt jaggery with 1/2 cup of water on a low flame. No syrup consistency required.
• Cook the rice and dal with 4 cups of water in pressure cooker.
• Then add cooked rice and dal mixture to the jaggery syrup, and mix well.
• Add the powdered cardamon, fried cashews, raisins and leftover ghee to it and stir.
• Cook everything on low flame until it thickens.
• Serve hot.

Chicken Briyani - l

Ingredients :
3 cups Basmati rice
2 lb chicken with bones
5 tbsp ground ginger garlic paste
1/2 cup yogurt
2 big onion ( sliced thin )
6 green chillies
2 tomatos ( chopped )
1 star anise
3 cloves
3 cardamoms
2 bay leafs
1″ piece of cinnammon
1 tbsp chilli powder
1/2 cup chopped mint leaves
1/2 cup chopped coriander leaves
water 5 cups
Salt to taste
cashew nuts for garnish .(optional)
5 tbsp oil
2 tbsp ghee

Method

• Wash and soak the rice in water 15 minutes.


• Cut the chicken into medium sized pieces.


• Heat the oil in the cooker.Add the star anise, cloves, cardamon,cinnammon and bay leafs and saute for a minute.


• Add sliced onions and green chillies and fry till they start to brown.


• Add the ginger garlic paste and saute for about 2 minutes.


• Now add chicken pieces along with the chopped tomatos and saute till the juice dries up.


• Add chilli powder,curd ,chopped mint leaves ,corriander leaves and salt to the taste.
  mix well. now close the lid 7 minutes.


• Now add ghee and soaked rice, mix it very gently, then add 5 cups of water, mix well.(slowly)


• cover and cook with the weight on, until you hear 1 whistle.


• switch off gas flame. Allow the cooker to cool naturally.


• Serve chicken biryani with onion raita.

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