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| Rice | 2cup | |
| Water | 4cup | |
| Lime juice | 1/4cup | |
| Turmeric powder | 1/4tsp | |
| Mustered seed | 1/4cup | |
| Urad dhal | 1/2tsp | |
| Channa dhal | 1 tsp. | |
| Garlic | 4flakes(chopped) | |
| Curry leaves | few | |
| Red chillies | 4(Broken) | |
| Asafoetida | a pinch | |
| Fenugreek powder | 1/4tsp(optimal) | |
| Oil | 3tsp | |
| Salt | as reqd | |
| METHOD 1.Pressure cook the rice with 4cup of water&salt. 2.Heat oil in a heavy deep curved pan, add mustard seeds. 3.When mustard seeds pops, add urad dhal, channa dhal, red chillies, garlic &curry leaves 4.Stir for 1min.Turn over the heat. 5.Add lime juice & turmeric powder. 6.Add fenugreek powder & asafoetida powder. 7.Mix thoroughly. | ||
| Rice | 2cup | |
| Water | 4cup | |
| Tamarind juice | 1/2cup | |
| Mustard seeds | 1/4tsp | |
| Urad dhal | 1/2tsp | |
| Channa dhal | 1tsp | |
| Peanuts | 1tsp | |
| Red chillies | 4(broken) | |
| Garlic | 4flakes(chopped) | |
| Fenugreek powder | 1/4tsp | |
| Turmeric powder | 1/4tsp | |
| Curry leaves | few | |
| Asafoetida | a pinch. | |
| Oil | 3tsp. | |
| Salt | as reqd. | |
| METHOD 1.Pressure cook the rice with 4cup of water&salt. 2.Heat oil in a heavy deep curved pan, add mustard seeds.. 3.When mustard seeds pops, add urad dhal, channa dhal, peanuts, red chillies, garlic &curry leaves. 4.Stir for 1min. 5.Add tamarind juice & turmeric powder. 6.Add fenugreek powder & asafoetida powder. 7.Boil tamarind juice till it becomes gravy. 8. Slow down the heat, then add cooked rice. 9.Mix thoroughly. | ||
| Rice | 2cup | |
| Water | 4cup | |
| Tomato (big) | 2(chopped) | |
| Onion (medium) | 1(chopped) | |
| Green chillies | 5 | |
| Ginger | 1inch | |
| Garlic | 4flakes | |
| Cardamom | 2 | |
| Cinnamon | small pc | |
| Cloves | 2 | |
| Aniseed | 1/4tsp | |
| Turmeric powder | 1/2tsp | |
| Garam masala | 1/4tsp | |
| Chillie powder | 1/2tsp | |
| Oil | 3tsp | |
| Lime juice | 1tsp | |
| Coriander leaves | few | |
| Salt | as reqd. | |
|
METHOD |
||
| 1.Grind chillies ,ginger & garlic to fine paste. | ||
| 2.Heat oil in a pressure cooker, add the paste. stir 1min. | ||
| 3.Add cinnamon, cloves, cardamom & aniseed ,fry for few min. | ||
| 4.Add chopped onion fry till it becomes brown. | ||
| 5.Add chopped tomato fry till onion &tomato become a gravy. | ||
| 6.Add garam masala, turmeric powder&chillie powder. | ||
| 7.Add 2cup of rice,4cup of water &salt. | ||
| 8.After 2 whistle ,turn over the heat. | ||
| 9.Garnish with Coriander leaves. | ||
| NOTE | ||
| If you use electric rice cooker, first fry all ingredients in separate curved pan&change into rice cooker. If needed add some more hot water and cook. | ||
| Rice | 2cup | |
| Coconut Milk | 4cup | |
| Small onion | 10(peeled) | |
| Garlic | 4flakes | |
| Ginger | 1/2inch piece | |
| Green chillies(chopped) | 2 | |
| Whole black pepper | 10 | |
| Aniseed | 1/2tsp | |
| Cumin seeds | 1/2tsp | |
| Cardamom | 3 | |
| cinnamon | small piece | |
| Cloves | 2 | |
| Turmeric powder | 1/2tsp | |
| Cashew nuts | 5 | |
| Raisins | 5 | |
| Sugar | 1/2tsp | |
| Butter or Ghee | 4tsp | |
| METHOD 1.Grind garlic, ginger, aniseed &cumin seeds. 2.Heat 1tsp butter ,fry Cashew nuts & raisins, Keep it aside. 3.Heat 3tsp butter in a pressure cooker, Add cardamom, cinnamon, cloves, stir 1min 4.Add onion, green chillies, fry for 2min,then add ground paste, fry for 1min 5.Add rice, coconut milk, turmeric powder, pepper, cashew nuts, raisins, sugar & salt. 6.Close the lid &cook. NOTE Cook coconut rice like a normal white rice in cooker |
||
| Rice | 2cup | |
| Water | 4cup | |
| Mint leaves(optimal) | 1bunch(chopped) | |
| Cashew nuts | 10 | |
| Raisins | 10 | |
| Cloves | 2 | |
| Cinnamon | 1pc | |
| Cardamom | 2 | |
| Aniseed powder | 1/2tsp | |
| Ginger & Garlic | 1tsp | |
| Ghee | 1/2cup(5tsp) | |
| METHOD | ||
| 1.Heat 1tsp ghee, fry cashew nuts & raisins, keep it aside.1.Heat 1tsp ghee, fry cashew nuts & raisins, keep it aside. | ||
| 2.Heat remaining ghee, add mint leaves, fry till the raw smell has gone. | ||
| 3.Add cloves, cinnamon, cardamom, ginger &garlic paste & aniseed powder | ||
| 4.Add rice, stir for a 1min. | ||
| 5.Add water, salt &cashew nuts & raisins. | ||
| 6.close the lid &cook. | ||
| 7.Serve hot with chicken or mutton curry. | ||
| NOTE | ||
| Cook ghee rice like a normal white rice in cooker. | ||
| Rice | 1 cup | |
| Toor dhal | 1 cup | |
| Water | 41/2 cup | |
| Tomato | 1 or 2 | |
| Small onion | 10 | |
| Green chillies | 5 to 8 (depends your taste) | |
| Garlic | 2 flakes | |
| Turmeric powder | 1/4 tsp | |
| Asofodita | a pinch | |
| Cumin seeds | 1/4 tsp | |
| Mustard seeds | 1/4 tsp | |
| Ghee | 2 tsp | |
| Curry leaves | few | |
| Salt | as reqd | |
| METHOD | ||
| 1.Soke dhal for 30min. | ||
| 2.Heat ghee in a cooker, seasoning with mustard seeds, cumin seeds &curry leaves. | ||
| 3.Add asofodita ,green chillies, onion, garlic,tomato. | ||
| 4.Stir for few min. | ||
| 5.Add dhal, rice, turmeric powder, water &salt. | ||
| 6.Close the lid &cook. | ||
| NOTE | ||
| Cook dhal rice like a normal white rice in cooker. | ||
| Rice | 1cup | |
| Toor dhal | 3/4cup | |
| Peeled broken green gram dhal | 1/4cup | |
| Small onion | 10(peeled) | |
| Green chillies | 2(cut into lengthwise) | |
| Egg plant | 2(optimal) | |
| Curry leaves | few | |
| Ghee | 2tsp | |
| Oil | 1tsp | |
| Coconut oil | 1tsp | |
| FOR GRIND | ||
| Red chillies | 5(depends) | |
| Coriandar seeds | 2tsp | |
| Black pepper | 5 | |
| Channa dhal | 1tsp | |
| Cumin seeds | 1/4tsp | |
| Fenugreek | 1/4tsp | |
| Grated coconut | 1/4cup | |
| Asofodita | a pinch | |
| Curry leaves | few | |
| Fry it &grind it. | ||
| METHOD | ||
| 1.Pressur cook the rice with 21/2cup water &little salt. | ||
| 2.Add 11/2tsp tamarind paste to ground paste, keep it aside. | ||
| 3.Heat ghee, oil, coconut oil, seasoning with mustard seeds &curry leaves | ||
| 4.Add onion, green chillies,&egg plant | ||
| 5.Add turmeric powder &ground paste. | ||
| 6.Fry for few min. | ||
| 7.Add both dhal ,water &salt | ||
| 8.Close the lid &cook till the dhal become soft | ||
| 9.Add cooked rice and mix thoroughly. | ||
| Rice | 2cup | |
| Water | 4cup | |
| Milk | 1cup | |
| Sour curd | 1cup | |
| Mustard seeds | 1/4tsp | |
| Channa dhal | 1/2tsp | |
| Red chillies | 3(broken) | |
| Ginger (chopped) | 1/4inch | |
| Asofodita | a pinch | |
| Curry leaves | few | |
| Oil | 3tps | |
| Salt | as reqd | |
| METHOD | ||
| 1.Pressure cook the rice with 4cup of water ,1cup of milk &salt. | ||
| 2.Heat oil in a heavy bottom deep curved pan,add mustard seeds. | ||
| 3.When mustard seeds pops, add channa dhal, green chillies, red chillies, ginger curry leaves & asofetida. | ||
| 4.Stir for 1 min. | ||
| 5.Turn over the heat. | ||
| 6.Add curd &rice. | ||
| 7.Mix throughly. | ||
| 8.Garnish with corriander leaves. | ||
| NOTE | ||
| If you want you can add grated carrot, chopped cucumber, grapes, chopped green mango, chopped apple with cooked rice &smash it little. | ||
| Rice | 1 cup | |
| Green peas | 1/4 cup(frozen) | |
| Egg | 2 nos | |
| Onion | 1 (chopped( | |
| Tomato | 1 (chopped) | |
| Green chillies | 2 (chopped) | |
| Pepper powder | 1 tsp | |
| Curry leaves | few | |
| Oil | 3 tsp | |
| Salt | as reqd | |
| METHOD | ||
| 1.Pressur cook the rice with water & salt. | ||
| 2.Beat the eggs with pepper powder. | ||
| 3.Heat oil,add curry leaves, green chillies, onion &Tomato. | ||
| 4.Fry for few min. | ||
| 5.Add green peas, fry for some more min. | ||
| 6.Add egg &scramble it. | ||
| 7.Add cooked rice. | ||
| 8.Mix thoroughly. | ||
| Rice | 2cup | |
| Water | 3cup | |
| Chicken | 1 lb (with fat) | |
| Onion | 1 big(chopped) | |
| Tomato | 1 (chopped) | |
| Green chillies | 5 nos | |
| Mint leaves | 1 bunch (chopped) | |
| Coriandar leaves | 1 bunch (chopped) | |
| Ginger | 2 inch | |
| Garlic | 10 flakes | |
| Lime juice | 2 tsp | |
| Curd | 1/4 cup | |
| Whole black pepper | 5 | |
| Aniseed | 1/2 tsp | |
| Cardamom | 2 | |
| Cinnamon | 1stick | |
| Cloves | 4 | |
| nutmeg | little | |
| Chillie powder | 1tsp | |
| Turmeric powder | 1/2 tsp | |
| Garam masala | 1 tsp | |
| Oil | 2 tsp | |
| Ghee | 3 tsp | |
| METHOD | ||
| 1.Marinate chicken with curd,little salt &turmeric powder. | ||
| 2.Grind ginger, garlic &green chillies. | ||
| 3.Heat oil &ghee in the pressure cooker. | ||
| 4.Add ground paste, fry for 2min. | ||
| 5.Add cloves, cinnamon, sombu, cardamom | ||
| 6.Add mint leaves and fry till the raw smell has gone. | ||
| 7.Add onion fry till it becomes soft. | ||
| 8.Add tomato, fry till all become gravy. | ||
| 9.Add chicken, chilli powder and stir it. | ||
| 10.close the lid &cook it for 5 to 10 min. | ||
| 11.Dont put the weight. | ||
| 12.Add rice, salt, garam masala powder with 3cup of water. | ||
| 13.Close the lid &cook &leave for 2 whistle. | ||
| 14.Garnish with fried cashew nuts &raisins. | ||
| NOTE | ||
| If you use electric rice cooker first cook the chicken with other ingredients in different pan &change into rice cooker. | ||
| MUTTON BIRIYANI | ||
| Same method of chicken biriyani, but when you cook mutton add 1/2cup of water &leave for 1 whistle, then add rice &cook. | ||