Cabbage Pulao

Ingredients:

• 1 cup Cabbage chopped 
• 1 cup Basmati Rice 
• 1 1/2 cup Water 
• 1 tbsp Ginger garlic paste
• 4 tbsp Oil 
• Cloves 3, Cardamom 2 and Cinnamon 1" (powdered together)
• 1/2 cup Onion sliced lengthwise
• 4 Green chili slit 
• 1 cup Tomato chopped
• 3 tbsp Mint leaves chopped
• 3 tbsp Coriander leaves chopped
• 2 tspYogurt 
• 1 tsp Lemon juice  
• Salt to taste

Method:

1. Wash the rice and strain all the water and keep aside.
2. Now heat a pressure cooker pan, add oil, when hot add the sliced onion and green chili. Saute until onions turns golden brown.
3. Now add the spice powder, mint leaves and ginger garlic paste.
4. When the raw smell disappears add the tomatoes.

5. When the tomatoes are cooked add yogurt. Fry until the oil  leaves the sides.
6. Now add chopped cabbages and saute for few mins.
7. Now add the washed and drained rice and saute again.
8. Add water, salt, coriander leaves and lemon juice. Stir it and cover the lid of the pressure cooker.
9. Cook for two whistles. switch off the stove and shift the cooker to the cooler place and allow the steam to release by itself.
10. Remove lid once all the steam is out mix them gently so the rice remains in shape.
11. Serve with raita and cucumbers.

Kushka

Ingredients:

• 2 cup Basmati rice
• 1 tin Coconut milk
• 2 Green chillies slit
• 1/4 cup onion sliced
• 2 tsp Mint leaves chopped
• 2" piece Cinnamon stick
• 2 Cloves
• 1/2 tsp Fennel seeds
• 2 Cardamons
• 2 tbsp Ghee
• 1 tsp Oil
• Salt to taste

Method:

1. Heat oil and ghee in a pressure cooker.
2. When hot add cloves, cinnamon, fennel seeds, cardamons, green chillies, mint leaves and onions.
3. Fry onions until golden brown.
4. Add rice in to it and fry the rice for few minutes.

5. Now add the coconut milk and water.
6. Mix well, add half the amount of salt.
7. Mix well and close the lid and cook for 2 whistles.
8. Remove from heat and keep aside.
9. Leave untouched until steam is released.
10. Now open the lid and gently mix the rice.

11. Transfer to a serving plate.
12. Serve with any vegetable or chicken curry.
13. Enjoy !!!

Note:

1. As we have take coconut milk here, adjust the water so together they are 3 cups of liquid.
2. 1 cup Basmati rice = 1 1/2 cup water.
3. We added half the amount of salt here because this rice is served along with other curries.

Hyderabadi Chicken Biriyani

Ingredients:

• 2 cups Basmati rice
• 1/2 lb Chicken pieces
• 4 Green chillies chopped
• 1/2 cup Mint leaves chopped
• 2 tbsp Ginger garlic paste
• 1/2 cup Coriander leaves chopped
• 1 tsp Pepper corns
• 1 tsp Cumin seeds
• 1/2 tsp Turmeric powder
• 1 tsp Chili powder
• 1/2 tsp Cumin powder
• 1 1/4 tsp Coriander powder
• 2 Bay leaves
• 2 Mace
• 2" piece Cinnamon
• 4 Cloves
• 2 Green cardamon
• 2 Black cardamon
• 1 cup Onion sliced
• 1 cup Yogurt
• 1/4 cup Oil
• Salt to taste

Method:

1. Heat a pan add 1 tsp oil, when hot fry the onions until golden brown. Remove and keep aside.
2. Wash and soak the rice in water.
3. Wash and clean the chicken and put in a bowl.
4. Add green chillies, mint leaves, ginger garlic paste, coriander leaves, pepper corns, cumin seeds, coriander powder, chili powder, turmeric powder, cumin powder, salt, bay leaf, mace, cinnamon, cloves, green cardamon, black cardamon, yogurt, oil and fried onions to the chicken.

5. Mix them all well. Allow to marinate for 1 hour.
6. Boil large amount of water in a large vessel, add the soaked basmati rice.

7. When the rice breaks into half when pressed, remove and strain all the water.
8. Now take a flat pressure cooker pan.
9. Add this marinated chicken at the bottom, spread evenly.
10. On top of this chicken spread the half cooked rice evenly.

11. Close the lid with whistle on top.
12. Now cook in high flame for 5 mins, reduce the flame to medium and cook for 15 mins.
13. Now reduce the flame to low and cook for 10 mins.

14. Switch off the stove.
15. In this meantime if 2 whistles comes, just switch off the stove and remove from heat.
16. Leave untouched until pressure is released.
17. Remove the lid and transfer to a large tray and gently mix the rice.
18. Serve hot with raita and cucumbers.

Note:

1. This is also a Hyderabad biriyani.
2. The flame timings must be noted, or else the chicken will be burnt.
3. This is a very easy recipe, but tastes great.

Soya chunks Biriyani

Ingredients:

• 1 cup Soya Chunks
• 1/2 cup Peas
• 1/4 cup Potato 
• 1 cup Rice 
• 1 1/2 cup Water 
• 1 tbsp Ginger garlic paste
• 4 tbsp Oil 
• Cloves 3, Cardamom 2 and Cinnamon 1" (powdered together)
• 1/2 cup Onion sliced lengthwise
• 6 Green chili slit 
• 1 cup Tomato chopped
• 3 tbsp Mint leaves chopped
• 3 tbsp Coriander leaves chopped
• 2 tspYogurt 
• 1 tsp Lemon juice  
• Salt to taste

Method:

1. Boil water in a pot. Add the soya chunks and boil for 4 mins.
2. Run cold water on the soft soya chunks.
3. Squeeze all the water from the soya chunks and again wash with cold water.
4. Squeeze again and keep aside.
5. Now in a pressure cooker add oil, when hot add the sliced onion and green chili. Saute until onions turns golden brown.
6. Now add the spice powder, mint leaves  and ginger garlic paste.

7. When the raw smell disappears add the tomatoes, soya chunks and coriander leaves.
8. When the tomatoes are cooked add yogurt. Fry until the oil  leaves the sides.
9. Add all the vegetables and saute for few mins.
10. Now add the washed and drained rice and saute again.
11. Add water, salt and lemon juice. Stir it and cover the lid of the pressure cooker.
12. Cook for two whistles. switch off the stove and shift the cooker to the cooler place and allow the steam to release by itself.
13. Remove lid once all the steam is out mix them gently so the rice remains in shape.
14. Serve with raita and cucumbers.

Andhara Pulihora / Tamarind Rice

Ingredients:

• 4 cups Rice cooked and cooled
• 1 lemon size Tamarind
• 1 sprig Curry leaves
• 2 tbsp Peanuts
• 2 tbsp Urad dal
• 1 tbsp Chana dal
• 4 Dry red chillies broken
• 2 cloves Garlic crushed
• 1 tsp Mustard seeds
• 2 tsp Sesame seeds roasted
• 1 pinch Asafoetida
• 1 tsp Chili powder
• 1 1/2 tsp Coriander powder
• 1/2 tsp Turmeric powder
• 4 tbsp Oil
• Salt to taste

 

Method:

1. Place the tamarind in microwave safe bowl, add water until tamarind is covered.
2. Microwave for 3 mins. Cool and remove the extract from it, keep aside.
3. Now heat a pan, add oil.
4. When oil is hot add peanuts, chana dal and urad dal. Fry them until light golden brown.
5. Remove these fried nuts and dal leaving the oil in the pan.
6. Now to this oil add mustard, when it splutters add curry leaves, garlic and broken chillies.
7. Add the tamarind extract, sesame seeds, chili powder, coriander powder and turmeric powder.
8. Cook it until all the water evaporates and the oil is formed on the surface.

9. Now add the fried nuts and dals. Mix well
10. Add salt to it and mix well.
11. Transfer to a bowl.
12. This can be stored for months if refrigerated in an air tight container.
13. Now add 3 tbsp of this tamarind mixture to the rice.
14. Mix well adjust salt, transfer to a serving plate.
15. Serve as a breakfast.

Palak Paneer Rice

Ingredients:

• 2 cups Spinach/palak washed and chopped
• 1 cup Basmati rice
• 10 pieces Paneer
• 2 tbsp Oil
• 1/2 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• 1 tbsp Ginger garlic paste
• 2 Green chillies slit
• 1/2 cup Onion chopped
• 1/2 cup Tomato chopped
• 1/2 tsp Chili powder
• 1 tsp Coriander powder
• 1/4 tsp Turmeric powder
• 1 tbsp Ghee
• 1" piece Cinnamon stick
• 2 Cardamons whole
• 2 Cloves
• 1/4 tsp Garam masala
• 1 1/2 cup Water
• Salt to taste

 

Method:

1. Wash the rice and soak with water.
2. Fry the paneer with little oil, until golden brown on all sides. Keep aside.
3. Now heat a pressure cooker, add oil, when hot add mustard seeds, cumin seeds, cinnamon, cardamom and cloves.
4. When mustard splutters add onion and green chillies, fry till golden brown.
5. Add ginger garlic paste, fry till raw smell is out.

6. Add tomato, fry them till soft.
7. Add chili powder, coriander powder, turmeric powder and garam masala. Mix well.
8. Now add the spinach and fry well with all these ingredients.
9. Drain out the water from the rice.
10. Add rice and stir well.
11. Add water, ghee, salt and fried paneer. Mix well.
12. Close the lid and cook for 2 whistles.
13. When all the pressure is released remove the lid.
14. Gently mix the rice and transfer to a plate.
15. Serve with raita.

Vangibath / Brinjal Rice

Ingredients for Powder:

• 1 tbsp Coriander seeds
• 1 tbsp Chana dal
• 1 tbsp Urad dal
• 1/2 tsp Poppy seeds
• 1 tbsp Sesame seeds
• 1 tsp Peppercorns
• 2 Cloves
• 1/2 " Cinnamon
• 1 Cardamon
• 4-5 Dry red chillies
• 1 sprig Curry leaves
• 2 tbsp Coconut shredded

Ingredients:

• 2 cups Rice
• 1 Brinjal (purple color, long and thin)
• 1 cup Onion chopped
• 1 Tomato chopped
• 2 Green chillies slit
• 1/2 tsp Turmeric
• 1 pinch Asafoetida
• 3 tbsp Coriander leaves chopped
• 2 tbsp Oil
• 1 tsp Chana dal
• 1 tsp Urad dal
• 1/2 tsp Mustard 
• Salt to taste

Method:

1. Dry roast all the ingredients for powder to a light brown color.
2. Cool them and grind to a fine powder. Keep aside.
3. 

   This powder can be made in large quantities and stored in air tight containers.
4. Wash and Cut the brinjal in to thin rectangle shapes and put it in water and keep aside.
5. Cook the rice with 4 cups of water. Allow the cooked rice to cool.
6. Heat a kadai or wok, add oil, when hot add mustard. When it splutters add chana dal and urad dal and fry them to light brown color.
7. 

   Now add onions and green chillies and fry til onions turn transparent.
8. Add tomatoes, when they turn soft and oil leaves the sides, add turmeric and brinjal.
9. Fry the brinjals until well cooked and fried.
10. Now add 2 tbsp of grounded masala powder and mix well.
11. Add the cooked rice to it, add salt and mix well.
12. Add coriander leaves and mix again.
13. Transfer to a serving bowl.
14. Serve hot with raita.

Venn Pongal / Khara Pongal

Ingredients:

• 1/2 cup Moong dal
• 1 cup Rice
• 2 tsp Cumin seeds
• 1 tsp Whole Peppercorns
• 2 cloves Garlic (optional)
• 2 Green chillies slit
• 2 tsp Oil
• 4 cups Water
• 2 tbsp Ghee
• Salt to taste

Method 1:

1. Heat a pan, when hot roast the moong dal to light brown color. Transfer to a bowl.
2. Add the rice in that bowl and wash both rice and moong dal thoroughly.
3. Now heat a pressure cooker add oil.
4. Add cumin seeds, pepper corns, garlic and green chillies. Fry till cumins splutters.
5. Add the washed, drained rice and moong dal. Stir in the oil and pour water, add salt.
6. Close the lid and pressure cook for 3 whistles.
7. Once the steam is released, remove the lid and add ghee and mix well with a spatula.
8. Transfer to a serving bowl and serve with peanut chutney.

Method 2:

1. Roast the moong dal to slight brown color. Wash both rice and moong dal.
2. Put in the pressure cooker with water and salt and cook for 3 whistles.
3. Once the steam released remove the lid and gently mash the rice and dal with spatula and keep aside.
4. Now in a mixie jar add pepper corns, cumin and 1" ginger.
5. Grind to a coarse paste.
6. Now heat a kadai or wok, add oil and fry the grounded paste.
7. Add the mashed rice and dal to this and keep mixing.
8. Add ghee and mix once again.
9. Transfer to a serving bowl.
10. Serve hot with chutney and sambar.

Note:

1. Method 1: is easy and simple to make.
2. Method 2: this one taste the best.

Tomato Bhath

Ingredients:

• 1 large Onion chopped finely
• 4 fresh Tomatoes chopped
• 2 cloves Garlic 
• 1/2 inch Ginger
• 4 Green chili
• 1/2 tsp Fennel seeds
• 3 whole Cloves
• 1 stick Cinnamon
• 3 Cardamon 
• 3 whole Bay leaves
• 2 cups Basmati rice
• 5 tbsp Oil.
• 3 cups water
•  salt to taste 

 

Method:

1. Wash and soak the rice for 10mins.
2. Grind garlic, ginger, fennel seeds and green chillies in a blender to make a fine paste.
3. Heat the oil in a pressure cooker. 
4. Add the cloves, cinnamon, cardamon or elachi, bay leaves and fry it for few seconds. 
5. Do not let it to get burned. 
6. Add the onions to it and fry it for another 5 minutes and until the onions or golden brown.
7. Now add the garlic, ginger and chili paste and fry it for another 2 minutes.

8. Add the tomato and let it stand for 5 minutes, stirring occasionally. 
9. Now add the drained rice to it and gently mix them.
10. Add the water and salt. 
11. Close the lid and pressure cook for just 2 whistles.
12. Remove from heat, leave untouched until the steam is released.
13. Now remove the lid and with the fork gently transfer the tomato bhath to a serving bowl.
14. Serve hot with raita.

Note:

1. You can add 1/4 cup of frozen or fresh peas along with rice.

Bisibelebath

Ingredients for Powder: 

• 1 cup Coriander seeds / Dhania
• 1/2 cup Chana dal
• 1/4 cup Urad dal
• 2 tsp Fenugreek seeds
• 3 Marati moggu
• 2" Cinnamon
• 2  Cloves
• 10-15 Dry red chili (use which gives nice red color)
• 1/2 cup Dry shredded Coconut

 

Method:

1. Roast each ingredient separately till they are brown and are fragrant.
2. Cool it and grind all the ingredients except coconut to a coarse powder.
3. Then at the last add coconut and grind it once more.
4. The oil released from the coconut gives nice color to the powder.
5. Store in a air tight container and use as required.
6. This powder can be used for many recipes like masala sambhar, vangibath and many more.
7. So make large quantities and store it.

Bisibelebath (Bisi- hot / bele- dal / bath - rice dish)

Ingredients: 

• 1/2 cup Green Beans (1" piece)
• 2 peeled and chopped  Carrots (1” piece)
• 2 large onions cut lengthwise
• 1/4 cup Peas (fresh/frozen)
• 2 Tomatoes chopped
• 1tsp Jaggery (optional)
• 1/2 tsp Paprika powder
• 1/4 tsp Turmeric
• 3 tsps Bisibelebath powder 
• 1 cup Rice
• 1/2 cup Toor dal
• Water 
• 1 big lemon size Tamarind
• Salt to taste
• 3-4 tbsps Ghee
• 1 tsp Mustard seeds
• 4 dry red chillies (broken into pcs. )
• Few curry leaves
• 4 Cashew nuts (optional)
• 4 tsp Oil
• 1 cup Khara Boondi (to serve)

Method: 

1. Wash the dal. Wash the carrot, beans and peas.
2. Now add all these to a pressure cooker and pour enough water for the dal and vegetables to cook.
3. Cook for 3-4 whistles. Leave it to cool.
4. Wash the rice and cook with 2 cups of water.
5. Take the tamarind with little water  in microwave safe bowl and microwave until it is soft.
6.  Remove the tamarind extract and keep aside.
7. Now in an other stove top boil water.
8. Now take a large kadai or wok, add oil.
9. When hot add mustard, when they splutter add dry red chili and cashew nuts.
10. Fry cashew nuts till they turn light brown, add onions and curry leaves. Fry until golden brown.
11. Now add the chopped tomatoes and cook until soft and mushy.
12. Add turmeric, jaggery and paprika powder, fry them.
13. Now add the cooked dal and vegetables. Saute it.
14. Add the tamarind extract, allow to boil this, so the tamarind extract is cooked.
15. Now slowly mix the cooked rice in this mixture.
16. Put all the rice eventually and adjust the consistency by adding the boiling water.
17. This dish should be watery, so pour water generously. Add salt and ghee, mix them.
18. Now finally add the bisibelebath powder and mix them well.
19. Transfer to a serving bowl.
20. Serve along with Khara boondi. 
21. This is a Karnataka recipe.

Note:

If the Bisibelebath becomes hard after a while, just add boiling water and mix it.

Lemon Rice

Ingredients:

• Lemon 1 large
• Green chillies chopped 4
• Curry leaf 4
• Coriander chopped 2 tsp
• Urad dal 1 tsp
• Chana dal 1 tsp
• Peanuts 2 tsp
• Cashew nuts 4
• Mustard 1/2 tsp
• Oil 4 tsp
• Salt to taste
• Cooked Rice 2 cups
• Turmeric 1/2 tsp

Method: 

1. Heat the oil in a pan and add the mustard seeds, peanuts, cashew nuts, chana dal and urad dal. 
2. When they turn light brown add curry leaves and green chillies.
3. Fry them, add turmeric and turn off the stove. 
4. Add the cooked cold rice, squeeze the lemon, salt  and mix well. 
5. Garnish with coriander.
6. Serve with pickle and Poppadoms.

Sweet Pongal

Ingredients: 

•  1 cup Rice 
•  1/4 cup Green Gram Dal
•  1 cup Milk
•  3 cups Jaggery (powdered)
•  4 tbsp Ghee
•  2 tbsp Cashew nuts
•  2 tbsp Raisins
•  5 no Cardamoms (powdered)
•  2 no Cloves (powdered)
•  4 tbsp Grated coconut
•  2 1/2 cups Water

Method:

1. Dry fry the green gram dal for a couple of minutes. 
2. Cook the rice and green gram dal with 2 1/2 cups of water and 1 cup milk in the microwave or pressure cooker and set aside. 
3. Dissolve the jaggery in 3/4 cup water and cook on a low heat till the jaggery melts. 
4. Strain the jaggery to remove the dirt. 
5. Put the syrup once more on the heat and stir till it becomes slightly sticky. 
6. Add the cooked rice and dal. 
7. Heat the 4 tbsp ghee. 
8. Fry the cashew nuts and raisins and add to the pongal. 
9. Add the powdered cardamoms and  cloves. Now add the coconut.
10. Mix well and serve hot.

Note:

1. Remove the pongal for stove what it is semisolid consistency.
2. When it cools down it will be perfect, doesn't become hard.

Coconut Rice

Ingredients:

• Coconut grated 1cup
• Green chili 5nos.
• Ginger 1/2" piece
• Garlic 2cloves
• Cloves 2
• Cinnamon 1/4" piece
• Onion 1/4 cup
• Mustard 1 tsp
• Chana dal 1tbsp
• Urad dal 1tbsp
• Curry leaf 4
• Coriander chopped 2tsp
• Cooked rice 3cups
• Oil 6tsp
• Salt to taste

Method:

1. Grind coconut, cloves, cinnamon, green chilies, ginger, garlic and onion to a fine paste without water.
2. Heat a pan. add oil in it. Now add mustard, when splutters add chana dal, urad dal and curry leaf.
3. When they turn golden brown add the grounded paste and fry them well until the raw smell is out.
4. Add the cooked cold rice and salt and mix them well. Reduce the flame, close the lid and allow the rice to heat up.
5. Now garnish with coriander and serve.

Vegetable Pulao

Ingredients:

• Peas 1/2 cup
• Carrot 1/2 cup
• Potato 1/4 cup
• Rice 1 cup
• Water 1 1/2 cup
• Ginger garlic paste 1 tbsp
• Oil 1/4 cup
• Cloves 3, Cardamom 2 and Cinnamon 1" (powdered together)
• Onion 1/4 sliced lengthwise
• Green chili slit 3nos.
• Red chili powder 1/2 tsp
• Turmeric 1/4 tsp
• Tomato 1 cup
• Mint leaves 3 tbsp
• Coriander 3 tbsp
• Yogurt 2 tsp
• Lemon juice 1 tsp
• Salt to taste

Method:

1. In a pressure cooker add oil, when hot add the sliced onion and green chili. Saute until onions turns golden brown.
2. Now add the spice powder, mint leaves  and ginger garlic paste.
3. When the raw smell disappears add the tomatoes and coriander leaves.
4. When the tomatoes are cooked add  red chili powder turmeric and yogurt. Fry until the oil  leaves the sides.
5. Add all the vegetables and saute for few mins.
6. Now add the washed and drained rice and saute again.
7. Add water, salt and lemon juice. Stir it and cover the lid of the pressure cooker.
8. Cook for two whistles. switch off the stove and shift the cooker to the cooler place and allow the steam to release by itself.
9. Remove lid once all the steam is out mix the gently so the rice remains in shape.
10. Serve with raita and cucumbers.

Curd Rice

Ingredients:

• 1 cup yogurt
• 1 1/2 cup Cooked rice
• 1/2" Ginger grated
• 1 tbsp Coriander chopped
• 1/2 tsp Mustard
• 1 tsp Urad dal
• 4 Curry leaf
• Salt to taste
• 1 Green chili finely chopped
• 4 tsp Pomegranate
• 1 tsp Oil
• Water
• 10 nos. Black grapes(optional)

Method:

1. In a bowl cool the cooked rice. Beat the yogurt to a smooth paste.
2. Mix to the rice and salt and coriander leaves.
3. Heat a pan add oil, when hot add mustard, urad dal, curry leaf, green chili and grated ginger. Saute for few seconds then pour to the rice.
4. Now adjust to semisolid consistency by adding water.
5. Finally add the pomegranate or black grapes.
6. Serve with any pickles.
7. Curd rice completes our meal.

Hyderabadi Chicken Dum Biriyani

Ingredients:

• 1/2 lb Chicken
• 2 tbsp Ginger Garlic paste
• Cloves 2,Cinnamon 1/2" and Cardamom 3 (dry powder all these three)
• 10 Green chillies slit in center
• 1 1/2 cup Onion thinly sliced
• 1 Tomato large
• 1/2 cup Mint leaves
• 2 tsp Yogurt
• 1/2 cup Coriander chopped
• Salt to taste
• 1/2 cup Oil
• 3 cup Basmati rice
• 2 tsp Lemon juice

Method:

1. In a pressure cooker add oil, when hot add the dry spice powder,Green chili and onions. Roast well until onions are golden brown.
2. Remove little fried onion in to a plate, which we use later.
3. Now add the chicken pieces and ginger garlic paste, cover the lid slightly so that the chicken gets sauted with these flavours.
4. Now add mint leaves and saute it.
5. Add chopped tomatoes, close the lid slightly until the tomatoes are cooked
6. Add yogurt, coriander leaves and salt( little less)
7. Mix them well, add lemon juice and stir it again.
8. Close the pressure cooker and give two whistles.
9. Leave it untouched until all the steam is out, only then the oil separates.
10. Collect this separated oil in a cup which we use later.
11. In the meantime when the cooker is cooling u can cook the basmati rice with plenty of water until it is half cooked.
12. Add some mint, salt and elachi to the cooking rice.
13. Strain all the water.

Arrange: 

1. Now in a large baking tray layer the rice and gravy, repeat it twice and top with rice.
2. On this pour the oil which we collected and sprinkle little saffron color and few roasted fried onions.
3. Cover it with Aluminium foil so no air escapes and place in oven.
4. Bake 350 F for 10mins.
5. Serve with Raita.

Note:

        If u feel the rice is uncooked just sprinkle little water and leave in oven for another 5 mins.