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July 8, 2004
Rice variations
Ingredients:
1/2 kg rice
250 grams potatoes
250 grams peas
1/2 kg mutton
10-15 green chillies
2 tsp ginger/garlic paste
1 tsp white zeera
1 tsp black zeera
10-15 black peppers
2 bay leaves
4-5 cloves
8-10 curry leaves
2-3 cinnamon sticks
4-5 cardamons
2 large onions
salt to taste
a bunch of corriander leaves
Method:
Grind onions,corriander leaves, green chillies and mix ginger/garlic paste in it. Keep aside. In a pan heat oil, add curry leaves, bay leaves and all the gram masala. To these add potatoes, peas, mutton and all the grind ingredients. Cook on low heat till potatoes and mutton become tender. Now add two cups of water and salt. When water boils add rice and stir occasionally. Keep on low heat till done. Garnish it with red onion.
Spicy rice with egg and chicken
Ingredients:
8-10 chicken pieces
6 boiled eggs
1 kg rice
250 grams yogurt
2 cups oil
250 grams potatoes
250 grams onion slices
250 grams tomatoes cubed
1 tsp green chillies paste
2 tsp ginger/garlic paste
2 tsp red chillies powder
1/2 tsp tumeric powder
1/4 tsp biryani essence
1 tsp zeera
1/4 tsp jaifal and javatri powder
1/2 tsp yellow colour
5 cardamons
2-3 sticks cinnamon
10 black peppers
2-3 flower badian
a handfull of corriander and mint leaves
salt to taste
Method:
Heat oil in a pan. Fry onion till golden brown. Drain. Crush and keep aside. Fry potatoes and keep aside. In the same oil place chicken along with all the spices and cook till oil separates from the gravy and chicken tenders. Combine red onion, essences, potatoes, plum and yogurt with the chicken. Boil rice with salt and vinegar. When the rice and chicken are done, place layer by layer and steam till done. Garnish it with boiled eggs, yellow colour, green chillies and mint and corriander leaves.
Rice with seasame seeds
Ingredients:
500 gms boiled rice
500 gms boneless chicken cubed 250 gms tamarind
1/2 cup whole gram
2 tbsp sesame seeds
1/2 cup peanuts
2 onions chopped
2 tomatoes chopped
2 tsp red chilli powder
1/4 tsp tumeric powder
2 tsp garlic/ garlic paste
1 cup oil
6 cloves of garlic
salt to taste
Method:
Heat oil, add red chilli powder then add boiled rice and mix well. Soak tamarind in a glass of hot water for an hour, squeeze the juice and pour in a bowl. Add a pinch of salt and keep aside. Blend whole gram, sesame seeds and peanuts. Now take another pan, heat oil, add onion, tomato puree, meat and all the rest of the ingredients. Cook till tender and oil separates from the gravy. Now transfer meat on the bed of rice, pour tamarind juice and blended ingredients. Garnish it with fried garlic.
Masoor pulao
Ingredients:
500 gms rice
250 whole masoor daal
250 gms curd (beaten)
250 gms potatoes cubed
500 gms mince meat
2 cups oil
4 tomatoes
1 cup red onion crushed
2 tsp red chilli powder
1/4 tsp tumeric powder
1 tsp ginger/garlic paste
8-10 green chillies chopped
1 tsp gram masala powder
1/4 tsp yellow colour
2-3 bay leaves
salt to taste
Method:
First of all boil masoor in a pan with a pinch of salt. Drain and keep aside. Fry potatoes, beat yogurt mix and all the spices in it. Heat oil, fry onion and add minced meat and yogurt with all the ingredients. When it tenders add masoor daal and potatoes with onion. Cook till oil separates. In another pan boil water with salt, bay leaves and one tsp of vinegar. Add rice when it is half done drain. In a pan spread rice layer, on to it spread masoor layer and again rice. Garnish with yellow colour. Keep on low flame for half an hour. When aroma and steam comes out take offf the stove.
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