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! 

Hydrabadi Chicken Briyani

Ingredients:
Chicken - 2 lb ( Wash and cut into medium size pieces)
Basmathi rice - 3 cups
Onion - 2 ( cut into lengthwise & fried in oil til crisp )
Green chillies - 4 nos
Ginger garlic paste - 2.5 tbsp
Mint leaves - 3 tbsp ( chopped )
Corriander leaves 3 tbsp ( chopped )
Pepper corns - 1 tbsp
Black cumin seeds - 1 tbsp
Cumin powder - 3/4 tbsp
Chilli powder - 1 tbsp
Corriander powder - 1 tbsp
Turmeric powder - 1 tsp
Bay leaves - 3
Mace - 3
Cardomoms - 2
Cloves - 2
Cinnammon stick - 2
Curd / Yogurt - 1 cup
Oil -3 or 4 tbsp
Lemon juice - 2 tbsp
Food colour or saffron - a pinch
Milk 2 tbsp
Salt to taste.
Method:

• Marinate the chicken pieces with curd, slitted green chillies , mint leaves , coriander leaves ,ginger garlic paste , pepper corns, shajeera(black cumin) , chilly powder , turmeric , salt , cumin powder , coriander powder , bay leaves , mace , cardamoms , cloves ,cinnamon stick ,oil , half fried onions , and lemon juice . Mix all nicely.
• Marinate this for 24 hrs by storing this in refrigerator . If u dont have time marinate atleast an hour before u start cooking.
• Soak basmati rice in water for 30 mins.
• Boil 10 cups of water with 1.5 tbsp of oil,1tbsp cumin seeds and salt. add soaked rice and cook until they are half cooked. Drain excess water.
• Now take heavy bottomed pan and grease the bottom with ghee .
• Add marinated chicken and spread it evenly. On top of chicken add cooked rice and spread evenly.
• On top of rice sprinkle few mint leaves , coriander leaves and remaining fried onions.
• Pour saffron soaked milk or food colour with 2 tbsp of milk allover . Sprinkle some oil on top of it.
• Close the lid very tightly. Cook on a medium low flame for about 40-45mins.

Mix the rice gently and serve it hot with onion raitha.

Vegetable Biryani

Ingredients:

2 cups - Basmati rice
1 lb - Vegetables (Carrot,Beans,Potato,Green peas )
3 tbsp - Ginger garlic paste
1 tbsp - Yogurt / Curd
1 - Big onion ( sliced thin )
5 - Green chillies
1 - Tomato ( chopped )
1 - Star anise
1 - Clove
1 - Cardamoms
2 - Bay leafs
1″ - piece of Cinnammon
1 - tbsp - Chilli powder
1/2 cup - Chopped mint leaves
1/2 cup - Chopped coriander leaves
3.5 cups - water
3 tbsp - Oil
1 tbsp - Ghee
Salt to taste.
Method:

• Wash and soak the rice in water 15 minutes.
• Wash and cut the vegetables 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 vegetables 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 5 minutes.
• Now add ghee and soaked rice, mix it very gently, then add 3&1/2 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 hot with raitha.

Tamarind Rice / Puli Sadham

Ingredients:
Rice - 2 cups
Tamarind - 1 lemon size
Small onion - 10 nos ( cut into medium size )
Red chillies - 5 nos
Garlic - 5 pieces
Curry leaves - few
Urad dhal - 2 tsp
Channa dhal - 2 tsp
Mustard seeds - 1/2 tsp
Peanuts - 1 tbsp
Turmeric powder - 1/2 tsp
Asafoedida powder - 1/2 tsp
Fenugreek / Methi seeds - 1 tbsp ( fry the methi seeds without oil till get nice aroma.Cool and powder it)
Seasame oil - 3 tbsp
Salt to taste.
Method:

• Cook the rice with required water. Spread the cooked rice in a wide plate and let it cool.
• Heat the oil in a kadai.Add mustard, wait till it pops.
• Add urad dhal,Channa dhal, red chillies ,curry leaf, onion and peeled garlic and stir till the garlic starts turning golden.
• Extract juice from tamarind using 1 cup of water and pour the juice into the kadai.
• Now put the turmeric powder ,asafoedia powder, salt and boil till the oil starts showing.
• Then add the freshly grind fenugreek powder. Turn off heat.
• Puli kaachal is ready.
• Add the gravy to the rice and mix well. You can keep the rest of the gravy in the refrigerator. Serve rice with papad and curd.

Ven Pongal

Ingredients:
Raw rice - 1.5 cups
Split moong dhal - 1/2 cup
Ghee - 3 tbsp
Cumin seeds - 2 tsp ( crushed )
Pepper corns - 1 tbsp ( crushed )
Cashews - few
Curry leaves - few
Salt to taste.
Method:

• Wash the rice and dhal .
• Add 6 cups of water,salt and pressure cook for 5 whistles.
• In a kadai, put 3 tbsp of ghee. When it is hot add cashew nuts, pepper and jeera powder & curry leaves and fry for a while.
• Once the pressure is released add this to the cooked rice. Mix well.

Serve hot with sambar.

Chicken Biryani - ll

Ingredients:

Basmati Rice - 2 cups

Onion - 1( chopped )

Green chillies - 6

Chilli powder - 1 tbsp

Coriander powder - 2 tsp

Ginger Garlic paste - 2 tbsp

Cinnamon - 2"

Bay leaf - 2

Cloves - 3

Cardamom - 2

Oil - 3 tbsp

Butter - 1 tbsp
Salt to taste.
For Marinade:

Chicken - 1/2 kg

Curd - 1/2 cup

Chilli powder - 1 tbsp

Coriander powder - 2 tsp

Turmeric powder a pinch

Ginger Garlic paste - 2 tbsp

Mint Leaves - 1/2 cup ( chopped )
Coriander leaves - 1/2 cup ( chopped )

Clean and cut the chicken into medium size.

Mix curd,Ginger garlic paste, chilli powder, corriander, turmeric,salt, Mint and corriander leaves to the chicken.

Let it marinate for 15 to 30 mins.

Method:

• Wash and soak the rice 10 to 15 minutes.
• Heat oil and butter. Add all the whole spices.
• Then add onions and green chillies.
• Sauté Onions till they are brown in colour, add ginger garlic paste. Fry well.
• Then add the chicken marinade.
• Cook on medium flame for 10 mins and simmer till the oil comes out.
• Add the soaked rice, salt, and 4 cups of water.
• 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.

Mutton Biryani

Ingredients:
Goat meat/Mutton - 1.5 lb

Basmathi Rice - 3 cups

Onion large - 1 ( thin sliced )
Green chillies - 10 nos
Tomato - 1 ( chopped )
Ginger garlic paste - 4 tbsp
Chilli powder - 1 tbsp
Turmeric powder - 1 tsp
Mint - 20 leaves.
Corriander leaves - 1 handfull
Curd - 3 tbsp
Cinnammon stick - 1
Clove - 2
Cardomom - 2
Fennel seeds - 1 tsp
star anise - 1
Bay leaves - 2
Oil - 4 tbsp,
Ghee 1 tbsp ( optional )
Salt to taste.
Method :

• Wash and soak the rice 15 minutes.
• Cut the mutton pieces into medium size & wash it nicely.
• Marinate the mutton pieces with turmeric powder,curd & salt. Keep it aside for 30 minutes.
• In a pressure cooker, heat oil then add bay leaves, star anise,cardomon,cinnamon sticks,cloves and fennel seeds.
• Now put in the sliced onions and green chillies & fry it till golden brown.
• Now add the ginger garlic paste & fry for 5 minutes.
• Then add the tomatoes & fry it till the tomatoes are soft.
• Add the mutton pieces along with chilli powder and salt. and saute for 5 minutes.
• Now add mint leaves and corriander leaves and fry it for 1 minute.Then pour little water & mix it nicely.
• Now close the lid and pressure cook the mutton till it is tender.
• Now open the lid and and measure the gravy in the mutton. We need total 5 cups of water for 3 cups of rice including the gravy.( For example, if there is two cups of liquid in the mutton, add 3 cups of water.)
• Add the soaked rice along with the required amount of hot water to the mutton in the pressure cooker.mix it gently.
• Close the pressure cooker and cook till the first whistle or cook 10 minutes in medium flame.
• Switch off the stove and let stand till it cools down.
• Delicious mutton biryani is ready. Serve with onion Raitha.

Chicken Fried Rice

Ingredients:
Cooked basmathi rice ( For 2 people )
Cabbage ( cut into thin strips ) -1 cup

Beans (cut into thin strip ) - 1 cup

Carrot (cut into thin strip ) - 1/2 cup

Onion - (cut into thin slice ) - 1cup

Green chillies ( cut into thin slice ) -3

Ginger and Garlic ( crushed ) - 1 tbsp

Corriander leaves (chopped ) - 1/2 cup

Chicken boneless (cut into thin strip) - 150 gm

Oil -3 tbsp

Egg - 1

Soy sauce - 1 tbsp

Ajino motto - 1 pinch

Pepper powder- 1 tbsp

Salt to taste.
Method:

• Heat oil in a pan. when the oil is hot put the crushed ginger and garlic .fry 1 minute.
• Add chicken pieces with salt fry 3 to 5 minutes.
• when the chicken is sealed,add onion fry for a minute.
• Then add green chillies,carrot, and beans. fry 2 minutes.
• Finally add cabbage fry for a minute and then add the soy sauce. saute them 2 minutes.
• Lastly add the cooked rice. Fry it 1 minute.
• Heat oil in another pan, add eggs, pepper powder and salt and mix well to get scrambled eggs.
• Add the above shredded eggs and pepper powder to the rice and mix well.
• Garnish with corriander leaves. . Serve hot.

Mushroom Biryani

Ingredients:

2 cups - Basmati rice

1 lb - mushrom ( cut into medium size )

3 tbsp - ground ginger garlic paste

1 tbsp - yogurt

1 - big onion ( sliced thin )

5 - green chillies

1 - tomato ( chopped )

1 - star anise

1 - clove

1 - cardamoms

2 - bay leafs

1″ - piece of cinnammon

1 - tbsp chilli powder

1/2 cup - chopped mint leaves

1/2 cup - chopped coriander leaves

1/2 cups - water

Salt to taste

3 tbsp - oil

1 tbsp - ghee

Method:

• Wash and soak the rice in water 15 minutes.
• Wash and cut the mushroom 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 mushrom 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 5 minutes.
• Now add ghee and soaked rice, mix it very gently, then add 3&1/2 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 mushroom biryani with onion raita.

Arisi-Paruppu Sadham / Dal Rice

Ingredients :
Rice - 1 1/2 cups ( boiled rice )
Toor dhal - 1/2 cup
Onion - 1 ( chopped )
Red chillis - 4
Gren chillies - 2
Curry leaves - few
Tomato - 1

Mustard seeds - 1 tsp
Garlic - 4 pieces ( crushed )
Cumin seeds - 2 tsp ( crushed )
Pepper corn - 1/2 tsp ( crushed )
Turmeric powder -1 tsp
Oil 2 tbsp
Salt to taste.
Method:

• Wash and Soak the rice & dhal for 15 minutes.
• Heat oil in a pressure pan, add mustard seeds when it starts to pop, add onion,chillies and curry leaves.
• Fry till onion turn slightly brown.Now add tomato.saute 2 minutes.
• Then add crushed cumin,pepper, garlic and turmeric powder.saute them 1 minute.
• Add 5 cups of water and salt.
• When the water starts to boil add rice and dhal.
• Mix well and close the lid.
• Cook for 2 to 3 whistles.
  Serve with ghee for 1st round. Serve with curd for 2 nd round.

Bombay Chicken Biryani

Ingredients:

Chicken ( with bone ) - 2 lb ( cut into medium size )
Shan Bombay briyani mix - 1 packet
Basmathi rice - 4 cups
Onion -2 nos ( chopped finely )
Tomato - 2 nos ( chopped )
Green chillies - 7
Ginger garlic paste - 5 tbsp
lemon juice - 2 tbsp
Yogurt ( curd ) - 1 cup
Mint - one handful ( chopped )
Corriander leaves - one handful ( chopped )
Orange or yellow food colour - 1 pinch
Oil - 5 tbsp
Salt to taste.
Method:

• Wash and cut the chicken medium size.
• Marinate the chiken in a mixture of the yogurt, shan briyani masala powder,ginger garlic paste 2 tbsp and lime juice for 3 hours.
• Wash and soak the rice in water 15 minutes.
• Heat oil in a pan add chopped onion and greenchillies fry till onions golden brown.
• Now add Ginger garlic paste and saute until the raw smell goes away.
• Now add tomatoes and cook until they turn soft.
• Now add the marinatted chicken into the mixture. stir well.
• Then add chopped mint and coriander leaves.
• Add 1/2 cup of water. stir well.
• Close the lid and cook on a low flame, until the chicken turns tender.
• when the liquid evaporates fry few seconds and remove from heat.
• Boil the rice with cumin seeds ,oil and salt.
• When the rice is 3/4 done, drain in a strainer.
• In a separate nonstick pan, form 1 layer of rice. Spread chicken masala. Then form third layer on it with remaining rice.
• Now mix the food colour in spoon of water and sprinkle it over the rice.
• Close the lid and cook on low flame 7 to 8 minutes or till rice is fully cooked.
• Mix thoroughly with flat spoon.

Serve with fresh cut onion slices or onion raitha.