Peas Pulao

Ingredients

Fresh Peas 1 cup
Basmati Rice 1 cup
Ginger Garlic paste - 1/2 tsp
Jeera/ Cumin 1 tsp
Cloves 2-3
Cinnamon 2"
Cardamon 2
Bay leaf 2
Salt to taste
Ghee 1 tsp
Water 1 cup
Roasted cashew for garnish
Coriander leaves for garnish


Method


Wash and soak rice for 15 mins
Heat a non Stick pan with ghee, add the whole spices, saute well. Then add ginger garlic paste. Let it get cooked well.
Then add shelled peas and simmer with a lid covered. Allow the fresh peas to get sautes well. Slight mash with the back of the spatula, just to ensure some of the peas are mashed.
Next add the drained rice and saute well. Add water and salt. Bring it to boil. Then simmer and cover with lid. Cook for 10 mins. Switch off.
The rice will be cooked well and gets a good taste of the slightly mashed fresh peas.

Chirer Pulao

Ingredients

2 cups chira(Bitten paddy)
1 Onion
1 Carrot
Green Peas
Peanuts
1/2 tsp Cumin Seeds
Salt
Sugar
Turmeric Powder
White Oil


Method


Grate the carrot and cut the onion .
Heat the oil then pour Cumin seeds. Be careful not to burn , just toast to flavor the oil. Add Onion and fry until it browns.
Serve while hot.

Prawn Fried Rice

Ingredients


1 tbsp vegetable oil
2 small chorizo sausages, cut into slices
1 onion , sliced
1 garlic clove , chopped
½ tsp turmeric
600g cooked plain rice
200g frozen cooked prawns
100g frozen peas
lemon wedges, to serve


Method


Heat oil in a frying pan. Tip in the chorizo, onion and garlic, then cook for a couple of mins until softened. Stir through turmeric, followed by the rice, prawns and peas and 150ml boiling water.
Keep stirring until everything is warmed through and the water has been absorbed. Serve with lemon wedges.

Soya Rice

Ingredients

Rice – 1 cup
Chick peas – ½ cup
Onion – 1(Medium size)
Curry leaves - few
Channa dhal – 1tsp
Urad dhal – 1 tsp
Jeera- ½ tsp
Lemon juice- 1 tsp(optional)
Coriander seeds – 2 tsp
Red chilli – 4 or 5
Gingelly- ½ tsp
Fenugreek- ¼ tsp
Channa dal- ½


Method


Cook the rice in pressure cooker, each rice should be separate like you normally cook to make variety rice. Cook the chick peas with some salt and keep it aside. Fry all the items given under “To grind” without oil and grind all the items together. Heat oil in the pan and add jeera, chopped onion and curry leaves. Once it is fried add the ground items, then add chick peas and fry for a minute. Then add the cooked rice and salt for taste. Finally add the lemon juice. It is optional to add the lemon juice. People who don’t like sour taste can avoid adding lemon juice. Garnish with coriander leaves.

Mutton Biriyani

ingredients

500g goat meat (cut into medium size pieces)
2 cups basmati rice
4 tbsp ghee
1 onion sliced (medium, sliced)
1 tomato (medium, finely chopped)
5 green chillies or to taste
2" ginger root
5 garlic flakes
a pinch saffron (optional)
¾ cup coconut milk
½ cup coriander leaves (roughly chopped)
½ cup mint leaves (roughly chopped)
3¼ cup water
2 cardamoms
2 cloves
1" cinnamon stick
1 star aniseed
10 cashew nuts



Method


Clean and wash the mutton pieces and drain all the water.
Make a paste with ginger, garlic and green chillies.
Add half of the portion of the paste with mutton pieces and pressure cook for 3- 4 whistles.
Clean and wash the rice with plenty of water and keep aside.
Heat a pressure cooker with ghee.
Add all the seasoning ingrediens and saut'e for few seconds.
Add sliced onions and saut'e for 2-3 mins.
Add remaining ginger garlic paste, chopped tomatoes and salt.
Saut'e till the raw smell disappears.
Add basmati rice, cooked mutton pieces and combine well.
Add coconut milk,water and chopped coriander and mint leaves.
Adjust salt and close the pressure cooker.
Pressure cook for two whistles.
Remove from flame and allow it to cool for sometime.
Transfer to serving bowl and serve your goat biriyani with raita.

Illish Macher Polao

Ingredients

Basmati ChalI(Rice)
lish Machh er tukro(fish)
Noon(salt), Holud(turmeric) , Lanka guro (chilly pest)
Tej pata
Kalo Jeera(black papper)
Shukno Lanka(fry chilly)
Noon, Chini(sweet)
Kaju badam, Kismis
Gorom Moshla
Tel(oil)

Method

Basmati chal sedho kore rakhte hobe. Jeno fyan na thake.
Ebar frying pan e tel gorom kore Ilish machh er tukro gulo nun, holud ar longka guro makhie veje tulte hobe.Ebar machh gulo tule rekhe, tejpata, lobongo, kalojeera, sukno longka foron dite hobe tele. Ebar ote vat meshate hobe. Nun, chini, kajubadam vaja, kismis dite hobe. Valo kore narte hobe jate tolay dhore na jae. Last e vaja machh gulo ote meshate hobe. Kichhukhon rekhe ghee, gorom moshla chhorie namie nete hobe.

Vegetable Pulao

Ingredients


2 Cups Rice
4 Small Red Chilli / Chilli Padi
1 Spoon of Ginger paste & Garlic Paste
10 small onions grind into paste
Mint Leaves / Puthina
1/2 cup of Carrots and Short beans cut into square
2 Tbsp – Grated Coconut
Cinnamon, Star Anise & Cloves
I small Onion
2 Tbsp Yogurt
2 Tomato
Curry Leaves


Method


Grind the small chills with mint leaves and set aside.

Cut the onion into medium chunks.

Heat the pan with ghee, and put in the Cinnamon, star anise and cloves. Add in the curry leaves, onions. When the onions are soft, add in the ginger and garlic paste. A min later, add in the chilli grind paste and onion paste. Stir well and let it cook for 5 mins.

Add in the chopped tomatoes, carrots and beans. Cook for 2 mins. Lastly add in the washed rice and stir for few mins.

Transfer everything to a cooker rice and add in salt, yogurt and grated coconut. Add in about 3 cups of water ( Depends on what rice you are using.)

Mixed Pulao

Ingredients


500g basmati rice
50g paneer
50g peas
50 cauliflower
50g cherries
50g pineapple
60g carrots
25g cashew nuts
20g kiss miss (raisins)
150g yogurt
10g garam masala
15g green chilies
75g onions
1 tsp chili powder
1/2 tsp turmeric
75g ghee or butter
Salt to taste
1 small bunch mint leaves
1 small bunch cilantro
1 lemon
25g ginger-garlic paste


Method


Wash the rice and soak in the water for 30 minutes.
Mix the chopped carrots and paneer and fry in oil for few minutes.
Heat ghee in another pan, fry onions until golden brown. Add ginger-garlic paste, green chilies, mint leaves, paneer, vegetables, dry fruits and fry for 5-6 minutes.
Also add garam masala, salt, turmeric, chili powder, yogurt and fry well.
Remove from heat and keep aside.
Boil water in another vessel, add washed rice and cook until it is half cooked.
Then add the above prepared curry to the rice, mix well and cook on the steam until the rice is done. Sprinkle the lemon juice on rice and serve with cherries on it.

Egg Biryani

Ingredients


500 gms Basmati rice,soaked for half an hour
4 large onions, finely chopped
4 garlic cloves
Little ginger
8-9 green chilies
1 medium sized onion, chopped
1 tsp coriander leaves
1 tsp garam masala & chili powder
2 bay leaves
6 tsp ghee
6 eggs, hard boiled
1/2 tsp yogurt
10 cardamom
1/2 cup grated coconut
Salt to taste


Method


Wash and soak rice for 1/2 hour to 45 minutes. Blend the ingredients 3 - 7 in a blender until they become a smooth paste.Shell the boiled eggs and give four long cuts on the white portion of each egg without separating it.In a kadai, heat ghee. Fry onions until they become golden brown and keep them aside. In the same ghee, add the blended paste and fry a little. Then add chili powder, salt, eggs and fry till the eggs get coated with the masala. Remove the eggs and keep them aside.
To the same masala paste add the drained rice, garam masala, cardamoms, bay leaves and fry till the rice changes its color. Add sufficient water and bring to boil
When the air holes appear on the rice surface, reduce heat to low and then add the yogurt, coconut and mix well with rice. Cook till all the water is absorbed and rice is tender.
Cut the eggs into halves and garnish with the fried onions. Cover the pulao with a heavy lid, reduce heat and allow to cook for 30 to 45 minutes. Serve hot with Raita, Pickles, Pappad.