Khichri_Polau_Rice 1

Jeera Pulao/Cumin Pilaf Recipe

2 cups Basmati rice

3 ½ cups hot water

2 tsp cumin seeds

2 tsp salt

4 tsp ghee or vegetable oil

Method:

Wash the rice in a colander over a running stream of water, soak the rice in any utensil with enough water to cover it and allow to rest for anywhere between 15 minutes to half an hour.

In a medium sized heavy bottomed dish with a tight fitting lid, heat the ghee or vegetable oil over a medium flame. Toss in the cumin seeds and stir until they change colour, about a couple of minutes.Stir in the soaked and strained rice and toss carefully until the rice grains are coated with the cooking fat. Pour in the hot water and salt, lower the flame to medium, cover and cook till done, about 15 to 20 minutes.

For a quicker version using the rice cooker, just place all the ingredients in the rice cooker, mix and cook till done.

*For a variation try using other whole spices like cinnamon, cloves, cardamom and pepper along with the cumin seeds.

 

  

Ilish Polau
6-8 ilish (hilsa) pieces
1/2 tsp turmeric
2 tsp ginger paste
1 tbsp lemon juice

3 tsp sea salt
2 cups Basmati rice
1 large bay leaf
4 cloves
4 cardamoms
1 tsp kalojieera (nigella)
3 tbsp ghee
¼ cup cooking oil
3 dried red chillies
3 green chillies

Steps

Marinade the fish with 1 tsp ginger, 1 tsp salt, and all the turmeric and lemon juice for 30 minutes
Meanwhile cook the rice and let cool for 30 minutes
In a large pan, heat the cooking oil and lightly sauté the fish steaks and set aside
In the same oil add the chillies, cardamom, clove, bay leaf and stir fry over medium heat for 5 minutes
Add the previously cooked rice to the pan and stir fry until the rice coated with the spices.
Turn off the heat and remove the rice from the pan.
Coat the bottom of the pan with 1/3 of the remaining ghee and add ½ the fish in a flat layer.
Layer ½ the cooked rice over the fish, and drizzle ½ of the remaining ghee and ½ of the remaining salt on top of the rice.
Repeat with the process with the remaining fish, rice and spices.
Pour ½ cup of water over the rice.
Cover tightly and simmer over low heat for 15 – 20 minutes.

 

 

MATTAR PULAO (Green Pea Pulao)

Basmati Rice 500 gms, washed & soaked for 1/2 an hour
Onion 1, sliced
Green peas 2 cups, parboiled

Ghee 170 gms
Bay leaf 1
Peepercorns 8
Cinnamon stick 3 inches
Cardamom 2
Cloves 8
Cashews 50 gms
Raisins 100 gms
Salt to taste
Method

Fry the onions in a pan with the ghee till brown.
Fry the cashews and raisins and keep aside.
Add cloves, cinnamon, peppercorns and cardamoms and fry for a minute.
Then add the rice and fry on low heat so that the rice grains are coated with the ghee.
Add the green peas and fry for another 3 minutes.
Add salt and cover the rice with double its amount of boiling water.
Bring to a boil and then simmer till the water is absorbed.
Garnish with the fried cashews and raisins and serve hot.

 

 

BIRYANI BADSHAHI RECIPE

1/2 kg Mutton
250 gms Rice parboiled
311/2 tblsp Lemon Juice

10 blanched Almonds (Badam)
1/2 tblsp Mint Leaves (Pudina Leaves)
1 cups Butter
1 handfuls chopped Coriander Leaves (Dhania Patta)
1/2 tblsp Cumin Seed (Jeera)
2 large sliced Onion (Kanda Pyaaz)
2 Brown Cardamom (Elaichi Moti)
1 tblsp Oil
4 pods Garlic (Lasun)
2 Cloves (Lavang)
1 " long piece Ginger (Adrak)
1/2 tblsp Saffron (Kesar)
1/2 tblsp Green Chilly (Hari Mirch) chopped
1/2 tblsp Red Chili Powder (Lal Mirchi)
1/2 " Cinnamon (Tuj/Dalchini)
1/2 kg Curd (Dahi)
125 gms Milk
3 cups Water

How to make biryani badshahi:

First wash and soak rice.
Then fry sliced onions to a golden brown color.
Soak saffron in water.
Now grind ginger, red chillies, garlic and almonds and fry these in butter.
Add it to the mutton and salt and stir for 5 minutes.
Now add water and cook onlow flame till meat becomes tender and about 1 cup of gravy is left.
Boil rice with salt in another pan.
Put curd into a piece of muslin cloth and let the water drain away.
Add cloves, cardomoms, cumin seed, mint leaves, chopped chillies and coriander in drained curd.
Strain the saffron water and add lemon juice.
Add all this to mutton.
Sprinkle half of the boiled rice over the mutton and then spread a layer of fried onion and then of rice again.
Now pour milk and some butter and cover the vessel.
Seal the edges of the pan with flour paste.
Place the can on flame for one hour.
Serve it very hot with some curry.

 

 

Badshahi Khichri

For the rice
1 cup rice (chawal)
1/2 cup toovar (arhar) dal

2 cloves (laung / lavang)
1 stick cinnamon (dalchini)
a pinch of asafoetida (hing)
1/4 tsp turmeric powder (haldi)
2 tbsp ghee
salt to taste

For the potato vegetable
4 medium sized potatoes, cubed
1 tsp ginger-green chilli paste
1 tsp mustard seeds ( rai / sarson)
2 onions, sliced
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp coriander (dhania) powder
3 tbsp curds (dahi)
2 tbsp ghee
salt to taste

For the tempered curds
1 cup fresh curds (dahi)
1 tsp mustard seeds ( rai / sarson)
4 to 6 curry leaves (kadi patta)
1 tsp ghee
salt to taste

For the garnish
2 tbsp chopped coriander (dhania)

Method


For the rice

Clean, wash and soak the rice and toovar dal for about 30 minutes. Drain and keep aside.
Heat the ghee in a pressure cooker, add the cloves and cinnamon and stir fry for half a minute. Then add the asafoetida and turmeric powder.
Add the rice, toovar dal, salt and 4 cups of hot water and pressure cool till the rice is slightly over-cooked. Keep aside.


For the potato vegetable

Heat the ghee in a pan and add the mustard seeds to it. When they crackle, add the onions and fry for some time till they turn translucent.
Add the ginger-green chilli paste, turmeric powder, chilli powder and coriander powder and saute for 1 to 2 minutes.
Add the potatoes and salt and saute for some more time.
Add the curds, mix well and keep aside.


For the tempered curds

Whisk the curds with salt and keep aside.
Heat the ghee in a small pan and add the mustard seeds to it.
When they crackle, add the curry leaves and pour over the curds. Mix well.


How to proceed

Place the potato vegetable at the bottom of a serving dish.
Top with a layer of the rice over it.
Pour the curds on top and garnish with the chopped coriander.
Serve hot.

 

 

Achari Paneer Pulao

For the rice
1 1/2 cups uncooked long grained rice (basmati)
2 pinches saffron (kesar) strands

1 tsp milk
1/2 tsp caraway seeds (shahjeera)
25 mm. (1") cinnamon (dalchini) stick
2 cloves (laung / lavang)
2 cardamoms (elaichi)
3 tbsp oil
salt to taste

For the achari marinade
2 cups paneer (cottage cheese) , cut into 25mm.(1") cubes
3/4 cup thick curds (dahi)
1 tbsp green chilli pickle
1 tsp fennel seeds (saunf)
1/2 tsp mustard seeds ( rai / sarson)
1/4 tsp fenugreek (methi) seeds
1 tsp cumin seeds (jeera)
1/2 tsp turmeric powder (haldi)
1 tbsp mustard oil
salt to taste

Method


For the achari paneer

Blend the curds and green chilli pickle together to a smooth paste.
Add the fennel seeds, mustard seeds, fenugreek seeds, cumin seeds, turmeric
powder, mustard oil and salt and blend again so the spices are coarsely crushed.
Add the paneer and marinate for 20 minutes. Arrange on skewers.
Cook on a barbeque for a few minutes. When the edges turn golden brown, remove from the skewer and keep aside. Alternatively you could use the grill
option of the over or just use a tava (griddle).


For the rice

Boil the rice in a vesselful of salted water till done. Each grain of rice should be separate. Drain and cool.
Warm the saffron in a small vessel, add the milk and rub until the saffron dissolves. Add it to the rice. Keep aside.
Heat the oil in a large pan, add the caraway seeds, cinnamon, cloves and cardamoms and fry until they begin to crackle.
Add the rice, achaari paneer and salt and toss gently for a few minutes.
Serve hot.

 

 

 

Lemon Rice

1 cup (7oz/200g) rice
8 cashew nuts or peanuts
1/8 t turmeric powder

3 t oil
1 green chilli, finely chopped
¼ t mustard seeds
½ t Fenugreek seeds
1 t. Channa dal
10 curry leaves
1 t. Fresh grated coconut
salt to taste
juice of 1 lime
Directions
Wash the rice two or three times in fresh water. Then soak for 30 minutes.

Meanwhile, soak the cashew nuts in 1 cup water for just 15 minutes.

Bring water equal to 1 ¼ times the volume of rice to the boil in a pot. When boiling add the rice, turmeric powder and ¼ teaspoon salt. The rice should be cooked in 8-8 minutes, when all the liquid should be absorbed. Turn off the heat, remove the rice and spread in a flat dish or pan to cool and dry. Leave for 30 minutes.

In a wok or frying pan, heat the oil. Fry the chilies for 1 minute, then add the mustard seeds and fenugreek seeds and channa dal, drained cashew nuts and curry leaves and fry for 30 seconds. Add the lemon or lime juice. Add the cooked rice and stir well but carefully with a flat spatula so as not to mash the rice.

Garnish with coconut. The rice is now ready to serve.

 

 

 

MUGHLAI CHICKEN PULAO RECIPE


Ingredients:

1 Chicken cleaned and cut
1 kg Minced Mutton
2 cups Clarified Butter (Ghee)
4 big sized Onion (Pyaj) minced
1/4 kg Curd (Dahi)
1/2 kg Rice
1/2 tsp Saffron (Kesar)
Few Sliced and fried Almond (Badam)
4 Bay Leaf (Tej Patta)
1 " long piece Cinnamon (Tuj/Dalchini)
10 Cloves (Lavang)
10 Cardamoms
18 Pepper corns (Kalimirchi)
3 pods Garlic (Lasun)
1 " long piece Ginger (Adrak)
1 tsp Red Chili Powder (Lal Mirchi)
2 tsp Coriander Seeds Powder (Dhania Powder)
1 tsp Cumin Seed Powder (Jeera)
1/4 tsp Turmeric (Haldi)

How to make mughlai chicken pulao:

First grind garlic, ginger, chiili powder, coriander, turmeric and cumin powder to a fine paste.
Now heat 4 tblsp of ghee and fry 2 onions till brown.
Add half the whole spices and then add chicken and mince meat and let it brown.
Add ground spices and fry for a few minutes along with chicken and mince.
Add 2 cups of hot water, cover and cook till chicken is tender.
Beat the curd with saffron and add to chicken.
Cook uncovered for 10 minutes.
Remove from flame and keep aside.
Now heat the remaining ghee and fry bay leaves and remaining whole spices.
Add onions and brown them well.
Add rice and fry till brown.
Add enough water to cook rice and also 1 tsp of salt.
Spread a layer of rice on a flat serving dish and then another layer of meat.
Repeat with one more layer of each.
Garnish with almonds.

 

 

Rani Pasand Pulao

Mutton 1/2 kg
Rice 1/2 kg
Cashew nuts fried 15

Yogurt 1 1/2 cup
Ginger garlic paste 1 tsp
Chilli powder 1 tsp
Whole spices mix 1 tbsp
Lukewarm milk 1 tbsp
All spice 1/2 tsp
Salt 2 tsp
Almonds and pistachio (sliced) 3 tbsp
Saffron 1/2 tsp
Onion (chopped) 1 cup
Oil 1/2 cup

Cooking Directions
Soak saffron in lukewarm milk. Heat oil, fry chopped onion till golden brown.

Then add mutton fry for 5 minutes.

Add whole spices, ginger garlic paste, yogurt, chilli powder and salt. Fry well.

Add 2 cups of water cover and cook till mutton tender.

Add soaked rice with 2 cups of water, cover and cook till rice and meat done.

Lastly add saffron and milk mixture.

Then remove rice in a serving platter, topped with fried cashew nuts, almonds and pistachio.

 

 

 

Afghani Pilaf

Chicken 1 kg
Rice 4 cups (soaked for half an hour)
Oil ½ cup

Ginger garlic paste 3 tbsp
Onion ½ kg
Carrot 1
Salt to taste
Allspice 3 tbsp
White vinegar 2 tbsp

Cooking Directions
Chop onions and saute in hot oil till golden brown.

Now add chicken, ginger garlic paste and salt, stir fry for 5-6 minutes.

Add 1 cup of water and cook on low flame till the chicken is tender.

In a big pan boil sufficient water with some salt.

When the water comes to a boil, add rice and cook till half done.

Sieve and put aside.

Now grind the allspice and roughly-slice the carrot.

Fry the carrot in a little oil for 1 minute and keep aside.

Arrange half the boiled rice in a large pan, top it with cooked chicken, sprinkle crushed allspice.

Now add another layer of rice, sprinkle allspice, cover and put on low flame for 10 minutes.

When the pilaf is ready garnish with fried carrots and serve.

 

 

 

Kebabish Rice

For kebab:
Mince ½ kg
Onion 1

Ginger medium size
Garlic 5 cloves
Green chili 4
Coriander as required
Crushed red chili 1 tbsp
Turmeric 1 tbsp
Whole spice powder 1 tbsp
Salt to taste
Pomegranate seed 4 tbsp
Egg 1
For rice:
Oil ¼ cup
Chopped onion 1
Whole spice as required
Rice 300 gram
Tomato 2
Green chili 8 (cut it from center)

Cooking Directions
Put ginger, garlic, green chili, coriander, egg, red chili, turmeric, whole spice, and pomegranate seed, mince in a chopper and grind it well.

Then make kebab of the mixture.

Heat oil for deep frying. Then deep fry the kebabs in oil.

In a pan sauté onion and whole spice.

Add soaked rice into the pot and fill it with water as required to cook rice.

Add tomato cubes and green chilies in the rice.

When rice is almost cooked and ready to put on low flame, add kebab into it and mix slightly.

Cook on low flame for 8 to 10 minutes.

Tasty kebabish rice are ready.

 

 

 

Prawns Tawa Biryani

Ingredients

Prawns/ Shrimp- 1 kg( 2 pounds)

Jeera samba/ Basmati rice- 4 cups( 960 gms)

Onion large sliced- 4 nos
Tomatoes large sliced- 4 nos
Ginger and Garlic paste- 3 tbsp
Green chilli- 6 nos
Mint/ Pudina leaves- 1 bunch
Coriander leaves- 1/2 bunch
Curd- 3 tbsp
Cinnamon- 2" piece
Cloves- 6 nos
Cardamom- 6 nos
Bay leaves/ Brinji leaves- 2
Mace- little
Marati mokku- 2 nos
Star anise- 1 no
Red chilli powder- 1 tsp( +/- according to taste)
Turmeric powder- 1 tsp
Salt to taste
Oil- 5 tbsp



For marinating Prawns/ Shrimp

Ginger and Garlic paste- 1 tsp

Red chilli powder- 1/2 tsp
Turmeric powder- 1/4 tsp
Sombu/ Aniseed powder- 2 tbsp
Salt- 3 pinches
Method

Soak the jeera samba or basmati rice in water for 10 mins.

Grind green chillis along with Ginger and Garlic paste to a fine and smooth paste and set aside.

Clean, devine and wash the prawns, set aside.
In a medium sized bowl add the marinating ingredients and make smooth paste by adding few tsp water.
Add the prawns to the prepared marination and marinate for atleast 10 mins.
Heat oil in a deep and wide pan, when oil is hot add the cinnamon, cloves, cardamom, bay leaves, mace, star anise and marati mokku.
Fry until the aroma of whole spices rise.
Add the onions to the pan and fry onions until they turn brown.
Now add the ground ginger- garlic and green chilli paste to the frying onions and sauté until the raw smell leaves.
Add the marinated prawns to the pan and sauté for few secs( don't sauté prawns for long time, as prawns will become rubbery).
Next add the tomatoes, curd, mint leaves, coriander leaves, red chilli powder, turmeric powder and required salt to the pan and give a stir.
Next if you are using zeera samba rice, for 4 cups of rice measure 6 to 7 cups water, if you are using basmati rice, for 4 cups of rice measure 4 cups of water and add it to pan.
Cover pan with a lid and bring the gravy to boil, when gravy starts boiling, remove the lid, check and adjust the gravy seasoning and add the soaked and drained rice.
Stir the rice until the gravy is 1/4th absorbed by the rice.
Cover the pan with lid, reduce the heat to low and cook the prawn biryani for 10 mins or until the rice is cooked and tender.
When the Chettinad Prawn Biryani is ready garnish the biryani with rest of the mint and coriander leaves and serve with onion raitha.
Normally we don't serve Prawn Biryani with boiled egg or with chalna. If required you can serve with egg or curry of your choice.

 

 

Kashmiri Pulao - A colorful gourmet

Ingredients:

Basmati Rice - 2 cups

Saffron - 1 pinch
Onion - 1 medium (chopped)
G. chillies - 4 small
Cashews - 20 pieces
Raisins - as needed
Green Peas - 1/2 cup
Black or Brown seedless grapes - 1/2 cup (chopped)
Pomegranate seeds - 3 tbsps
Cinnamon - half inch pieces - 2
Cloves - 3
Cardamom - 1
Ghee/oil - 3 tbsps

Procedure:

Cook the Basmati rice and spread it in a large plate or any flat surface to avoid sticking.
Cook the mixed vegetables of your choice (avoid potatoes) separately and set aside. I used only green peas and microwaved it.
In a large wok, heat ghee/oil fry the cashews and raisins and remove them to a plate retaining the oil.
In the same oil, season with cinnamon, cloves and cardamom.
When they pop, add onions, g.chillies and saute for a few mins until onions become soft.
Now add the cooked vegetables, saute for a few more mins.
Add cooked rice, saffron, salt and mix well gently for 5 mins. Finally add the fresh fruits, half of the roasted cashews and raisins and mix well. The original recipes says to add 2 - 3 tbsps of cream at this point to make it rich. I didn't, but it still came out perfect.
Turn off heat and transfer to a serving bowl. Garnish with the remaining cashews and raisins.

Its definitely a party food, as it has more color as well as flavor and practically goes with any curry!

 

 

 

Beef Tehari

Beef 1 kg (2 lbs)
Onion paste – 1/2 cup
Garlic paste – 2 tsp

Red chili powder – 1 tbsp
Turmeric paste – 1 tbsp
Ginger paste – 2 tsp
Cumin powder – 1 tbsp
Coriander powder – 1 tbsp
Salt – 3 tsp
Onions – 2 medium, thinly sliced
Cinnamon – 2 1/2 inch sticks
Cloves – 8
Cardamom – 4 pods
Bay leaf – 1 medium
Green chili – 6-8
Oil – 1/2 cup (or less)
Rice – 2 1/2 cup (preferably aromatics like Basmati or Kalojira)

Preparation

Cut beef into small pieces
Simmer beef with the next 7 ingredients (pastes and powders) and 2 tsp of salt along with a cup of water until tender. This will be about 45 minutes to an hour. Stir occasionally to ensure that the spices do not stick to the bottom. You may add additional water if needed.
In a large pan (large enough for all the rice and meet), fry the thinly sliced onions until almost golden brown.
Add in the cinnamon, clove, cardamom and bay lead and fry an additional 4-5 minutes.
Add in the previously cooked beef and fry over mediumheat until the oil floats to the top. Stir continuously.
Add in the rice and fry an additional 5 minutes. Stir continuously.
Add in 5cups of water, 1 tsp of salt and the green chili and bring to boil over high heat.
As soon as it starts boiling, turn the heat to low. Give it a thorough stir to ensure no rice is sticking to the bottom. Cover and cook for 25 minutes.

 

 

PANCHRANGI PULAO (MIXED VEGETABLE PULAO)

Basmati Rice 350 gms,soaked for 20 minutes
Ghee 120 gms
Onions 100gms, chopped

Potato 100 gms, peeled and cubed
Carrots 100 gms, cubed
French beans 100 gms, diced
Green peas 75 gms, shelled
White Pumpkin 100 gms, cubed
Green chilli 8
Ginger, garlic paste 50 gms
Chilli powder 10 gms
Ginger 1 inch, cut into juliennes
Garam masala 5 gms
Saffron a few strands, soaked in warm milk
Mint leaves 20 gms, chopped
Coriander leaves 20 gms, chopped
Cardamom a pinch
mace powder a pinch
Salt to taste

Method

Saute the garam masala in a pan with the ghee till it crackles. Add the onions and fry till brown.
Add half of the ginger, garlic paste green chillies, chilli powder and salt and sauté for 5 minutes.
Add the vegetables and fry till they a re well coated with the masala.
Add water and cook till the vegetables are done. In one litre boiling water add salt and some whole garam masala and rice and cook till half done.
Take the pan with the cooked vegetables and sprinkle half of the ginger juliennes, green chillies, saffron milk, mint leaves, coriander leaves and spread half of the rice over the vegetables.
Repeat the layers and cover with a moist cloth.
Seal the pan and put on dum or in a pre-heated oven for 15 minutes.
Serve hot with raitha.

 

 

 

Mushroom Pulao Recipe

1 Cup boiled rice
• 1-1/2 Cup button mushrooms, chopped
• 1 Capsicum, chopped

• 1 Onion, chopped
• 1/2 Tomato, chopped
• 3 Garlic cloves
• 1 tsp Salt
• 1 tsp Pepper
• 1 tsp Turmeric powder
• 1/2 tsp Chili powder
• 3 tbsp Oil
• Grated cheese, for garnish

How to make Mushroom Pulao:
• Heat oil and sauté onions and garlic till they turn light brown.
• Add chopped capsicum and tomato. Cook for 2 min.
• Add mushrooms and cook for 3 minutes.
• Add salt, pepper, turmeric and chili powder.
• Add boiled rice and mix well, but gently so as not to break rice.
• Garnish with grated cheese.
• Mushroom Pulao is ready.