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Archive for the ‘Rice’ Category

Mushroom Pulav

Mushroom Pulao

Ingredients:

2 cups Basmati Rice
1/2 lb.(250 gms) button mushrooms, sliced
1 medium onion, finely chopped
1 tomato, finely chopped
3-4 cloves garlic
Small piece of ginger
3-4 green chilies
2 pieces of cinnamon
1/2  tsp cumin seeds
1/2  tsp fennel seeds
2 bay leaves
5 pepper corns
1 masala elaichi (black cardamom)
4 cloves
4 green cardamoms
1 tsp turmeric powder
1 tsp coriander powder
2 tsp red chili powder
2 tsp garam masala/ biryani masala powder
1 tbsp yogurt (curd)
Finely chopped cilantro (coriander leaves)
Oil as required
Salt to taste
4 cups hot water

Method :

Wash and soak basmati rice in water for 1/2 an hour. Drain and keep aside.
Grind garlic, ginger and green chilies to a fine paste. Keep aside.
Heat oil in a heavy bottomed pan, add cumin seeds, fennel seeds ,cinnamon pieces, black cardamom, cloves, green cardamom, bay leaves and pepper corns. Saute for a minute.
Add chopped onion and fry till the onion turns soft. Add ginger garlic green chili paste and saute till the raw smell disappears.
Add chopped tomato, red chili powder, turmeric powder, coriander powder, garam masala powder and mix well.
Saute till the tomato is soft. If adding other vegetables, add them now and cook with very little water, till they are half done.
Add sliced mushrooms and mix thoroughly. Saute for about 2 minutes.
Add drained rice, yogurt, chopped cilantro, salt and mix well. Fry for about 2 -3 minutes. Add the hot water and incorporate everything slowly so that the rice does not break.
Cover and cook on medium flame, for 8-10 minutes, or until the rice is cooked and the water is absorbed.(Add more water if needed).
Remove from the heat and let the pulao rest for 10 minutes before serving.
Serve hot with cucumber raita.

* You can add other vegetables like green peas, french beans, eggplant, potatoes etc.
* To add more flavor, add 2 tsp ghee to the rice when its half done and mix well.

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Dahi Bhaat

Curd Rice

Ingredients:

1 cup cooked (steamed) white rice
2 cups plain yogurt (Curd)
2-3 green chilies, slit lenghtwise
1 tsp mustard seeds
1/4 tsp Hing (Asafoetida)
7-8 curry leaves
2 tbsp Oil
Finely chopped coriander(cilantro) leaves
Salt to taste

Method:

Add yogurt, salt and coriander leaves to the cooked rice and mix. Add little water, if the mixture is too thick.
Heat oil in a small pan. Add mustard seeds, when they start crackling, add curry leaves, green chilies, hing and stir for 10 seconds.
Pour this mixture over the rice and mix well.
Curd rice is ready. Serve with pickle and papad.

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Dal Khichdi

Dal Khichdi

Ingredients:

1 cup Toor dal (split pigeon pea lentil)
1 cup Yellow moong dal(split green gram lentil)
3 cups Rice
1 small onion, finely chopped
1 tomato, finely chopped
3-4 garlic cloves, crushed
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp fenugreek seeds
1 tsp turmeric powder
1 tsp red chili powder
2 tsp garam masala powder
1/4 tsp Hing (Asafoetida)
5-6 curry leaves
Chopped cilantro (coriander)leaves as required
1 tsp ghee
Salt to taste
Oil as required

Method:

Wash rice and soak in little water.Keep aside.
Wash and drain toor and moong dal and put into a pressure cooker along with tumeric powder, fenugreek seeds, ghee, 1 cup water and cook for upto 2 whistles.
When the cooker cools down, open the lid and mash the daal nicely.
Heat oil in a pan, add mustard seeds, when they crackle, add cumin seeds, onion, garlic, curry leaves and saute till the onion becomes transperant.
Add hing, red chili powder, garam masala powder and tomatoes.Mix and immediately add boiled dal and salt.
Add 3 cups of water. Bring the daal to a boil. Add rice and mix thoroughly.
Cook on medium heat till the rice is cooked. Add cilantro leaves and mix gently.
If the khichdi is too thick or dry then add more water. If it is watery then cook it little longer.
The texture of the khichdi should be gooey just like risotto.
Serve hot with yogurt and/or pickle and papad.

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Mutton Biryani

Goat Biryani

Ingredients:

For Rice:

2 cups Basmati Rice
2 pieces of cinnamon
1 tsp cumin seeds
2 bay leaves
5 pepper corns
1 masala elaichi (black cardamom)
5 cloves
6 cardamoms
3 tsp Oil
Salt to taste
Hot water – 4 1/2 cup

For Marinade:

1 lb ( 1/2 kg) Goat meat cut into pieces
1 cup Yogurt (Curd)
3 tsp ginger garlic paste
1 small onion, thinly sliced and fried in little oil till golden brown
1 tsp red chili powder
1 tsp turmeric powder
1 tsp coriander powder
2 tsp mutton biryani masala (or garam masala powder)
few mint leaves, chopped
few cilantro (coriander) leaves, chopped
1 tsp salt

For Goat  Masala (Gravy):

2 large onions, thinly sliced
2 large potatoes
4 green chilies, chopped
1 tsp ginger garlic paste
1 tomato, chopped
1 tsp red chili powder
2 tsp mutton biryani masala(or garam masala powder)
1 tsp coriander powder
2 bay leaves
1 masala elaichi (black cardamom)
1/4 cup chopped coriander leaves
1/4 cup mint leaves
Salt to taste
Oil as required

For garnish:

1 small onion, thinly sliced and fried in little oil till golden brown
3 tsp ghee
few mint leaves, chopped
few cilantro (coriander) leaves, chopped

Method:

Marinate the goat pieces with the ingredients in the “Marinade section“.Keep aside for 1 hour in a refridgerator.
Peel the potatoes.Halve and cut them in large chunks.Fry the potatoes in oil till golden brown.Keep aside.
Wash the rice and soak in little water for 30 minutes.
Heat about 2 tsp oil in a pressure cooker,add the marinated meat into the pressure cooker and fry on medium heat for 2 minutes.
Add about 1/2 cup water and bring to boil.Close the lid of the pressure cooker.
Pressure cook the meat till it is almost cooked, upto 3 whistles.Turn off the heat and let it cool.
Meanwhile,drain the soaking rice and keep aside.Add whole garam masalas mentioned in the “Rice section” to 4 1/2 cups of water and bring it to a boil.
As soon as the water starts boiling,add salt,oil and the drained rice and let it cook till the rice grains are just done.
Drain the extra water if any from the rice and keep aside.
Heat oil in a pan,add cumin seeds,bay leaves,masala elaichi and saute for a minute.
Add onions and green chilies and saute till the onions turn golden brown.
Add ginger garlic paste and saute till the raw smell evaporates.
Add red chili powder,tomatoes,coriander powder,mutton biryani masala powder,salt and saute.
Open the lid of the pressure cooker and add the meat to the above sauteed mixture and mix.Add the fried potatoes.
Cover and cook for about 10-15 minutes.There should a thick gravy left when goat is finished cooking.
If necessary cook uncovered for a few minutes to reduce the gravy.
Adjust the seasoning.Add chopped cilantro and mint leaves and mix well.Remove from the heat.
Now, for the layering of the biryani,take a deep thick bottomed pan wide enough to hold the meat and the rice.
Spread some ghee on the bottom of the pan.Add half of the rice in a layer at the bottom of the dish. Sprinkle some fried onions.
Now add the whole meat mixture in one layer.Then cover it with the remaining rice completely and work gently, try not to break the rice kernels.
Top it off with the remaining ghee,fried onions,some chopped cilantro and mint leaves. (Looks like this)
Cover the pan with aluminum foil and put a tight lid over the pan, so that it is sealed thoroughly.
Keep the pan on top of a heavy tawa (flat griddle) and heat it on a medium flame for 15-20 minutes,till a nice steam forms inside.
Alternatively, preheat oven to 400º F. Place the Biryani pot in the oven for 15-20 minutes.
After 15-20 minutes, remove from heat ( or from the oven) and let it rest for another 10 minutes before serving.
Serve hot with raita.

* If using the oven, make sure the pot is oven proof.

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