SPICY MEXICAN RICE

Ingredients:

Basmati rice 1 ½ cup

Butter 2 tbsp

Onions 2 (finely chopped)

Frozen green peas ½ cup

Garlic paste 1 tsp

Bayleaf 2

Tomato paste 3 tbsp

Green chilli 2

Maggie cube - chicken/vegetable stock 2

Hot water 3 cups

Salt and Pepper

Method:

1.    Wash and soak the rice for 15 minutes. Drain and allow it to dry.

2.    Dissolve Maggie cubes into hot water and keep it aside.

3.    Heat oil in a pan add onion, sauté till they turn brown. Add garlic paste and bay leaf stir fry for 30 seconds.

4.    Add rice and stir continuously till they become brown (don’t let it burn). Add green peas, tomato paste and stir until the rice is coated with tomato paste. Fry for a minute or so.

5. Now add the broth, salt and pepper. Bring to a boil, then reduce the heat, cover and cook for 5-10 minutes.

HYDRABADI CHICKEN BIRYANI

Ingredients:

Basmati rice 2 cups 
Black cardamom 3

Green cardamom 6
Cloves 6
Cinnamon stick 1 inch
Black pepper 6
Bay leaf 2
Cumin seeds 1 tsp
Mint leaves 15
Brown onions 3 tbsp
Garam masala ½ tsp
Green cardamom powder ½ tsp
Saffron/food colouring
Ghee 2 tbsp

Marination: 

Chicken 900 gms
Ginger garlic paste 2 tbsp
Red chilli powder 1 tbsp
Salt
Yogurt 1 cup
Garam masala powder 1tsp
Green cardamom powder 1 tsp
Brown onions ½ cup
Ghee 2 tbsp
Coriander leaves 2 tbsp
Mint leaves 10-12
Green chillies 2 (chopped)
Turmeric powder 1tsp
Lemon juice 1 tbsp

Method: 

1. Wash and soak the rice for 20 minutes.
2. In a bowl, keep marinated chicken for 30 minutes. (add all the ingredients mentioned under “Marination”)
3. In a pot add 4 cups of water, black cardamom, green cardamom, cloves, cinnamon stick, black pepper, bay leaf, cumin seeds and salt. Allow the water to boil, now add soaked rice. Once the rice is half cooked drain the water.
4. Now in a medium size pot, spread marinated chicken at the bottom and then layer half of the rice, sprinkle 1 tbsp coriander leaves, 10 mint leaves, brown onions 2 tbsp, garam masala ¼ th tsp and green cardamom powder ¼ th tsp. Now layer the remaining rice, sprinkle 1 tbsp coriander leaves, 5 mint leaves, brown onions 1 tbsp, garam masala ¼ th tsp, green cardamom powder ¼ th tsp, ghee 2 tbsp and saffron/food colouring. Cover the vessel and cook for 15-20 minutes. Turn off the flame, let it rest for another 15 minutes.


Note: 

Cooking rice to the right consistency is very important.
Brown onions – readily available in stores.

CURD RICE

Ingredients:

Rice 1 cup

Green Chilli 1

Red chilli 1

Butter 1 tbsp

Mustard seeds ¼ ^th tsp

Cumin seeds ¼ ^th tsp

Urad dal 1tsp

Curry leaves 10-12

Salt

Coriander leaves 2 tbsp

Yogurt 2 cups

Hing a pinch

Ginger 1 inch

Method:

1. Cook the rice: For 1 cup of rice, add 2 cups of boiling water and salt, allow it to cook.

2. Take the cooked rice in a mixing bowl, add a pinch of salt, chopped green chilli, coriander leaves and yogurt. Mix it properly

3. Heat butter/ghee in a pan, add red chilli, mustard and cumin seeds. Allow them to splutter. Now add urad dal, when the dal gets slight brown colour add hing, ginger and curry leaves. Off the flame add this to your mixing bowl (rice). Mix the rice for the last time.

4. Serve hot with pickle.

TOMATO RICE

Ingredients:

1 cup rice

1 tbsp ghee

2 red chilies

¼ th tsp mustard seeds

¼ th tsp cumin seeds

½ tsp chana dal

½ tsp urad dal

1 tsp ginger chopped

2 green chilies chopped

10 curry leaves

Salt

1 onion finely chopped

Pinch of hing

3 tomatoes

¼ tsp red chili powder (optional – if you like spicy)

Pinch of garam masala

Chopped coriander leaves for garnish

Method:

1.    In a heavy bottom vessel, boil 2 cups of water for that add salt and rice. Allow it to cook.

2.    In other pan, heat 1 tbsp ghee, add red chilies, mustard seeds, cumin seeds allow them to splutter.

3.    Now add chana dal and urad dal, cook it till they get slightly brown color.

4.    Add ginger, green chilies, curry leaves, onion, salt and hing. Cook till onion become translucent.

5.    Add tomato, red chili powder (optional). Cook till tomatoes are bit smashed. Add a pinch of garam masala

6.    Now add boiled rice and mix it

7.    Garnish with coriander leaves.

VEGETABLE PULAO

Ingredients:

2 cup basmati rice

1 cup mixed vegetables (carrot, beans, cauliflower, green peas)

3tbsp ghee

4 cloves

2” cinnamon stick

4 green cardamoms

3 onions sliced

1” ginger crushed

4-5 flakes garlic crushed

¹/₂ tbsp chili powder

¹/₂ tbsp turmeric powder

2 tbsp coriander leaves chopped

6 green chilies

Salt to taste

4 glasses of water

Method:

1. Heat ghee then add cloves, cardamoms, cinnamon stick, sliced onions and fry for some time.

2. Add crushed ginger and garlic.

3. Add the rice and fry for some time.

4. Add all the vegetables, chili powder, turmeric powder, coriander leaves, green chilies, salt and water.

      5. Mix all the Ingredients properly. Cover and cook till all the  water  absorbs.