Dhan Saak Rice

Dhan Saak Rice Ingredients :

Toovar dal – 1 cup
Moong dal – 1 tbsp
Masoor dal – 1 tbsp
Val dal – 1 tbsp
Urad dal – 1 tbsp
Potato – 1
Brinjal – 1 small
Tomatoes – 2
Spring onions with leaves – 3
Fenugreek leaves – 1 small bunch
Red pumpkin (2” x 3”) – 1 slice
White pumpkin – 1 slice
Tamarind water – 6 tsp
Ghee – 4 tbsp
Onion (chopped) – 1
Salt to taste
Water – 7 cups

To be made into powdered masala (for dhan-saak):
Cardamoms – 3
Cloves – 2
Cinnamon – 3 sticks

To be ground into paste (for dhan-saak):
Green chilies – 4
Red chilies – 8
Garlic – 10 cloves
Ginger – 1 inch piece
Cinnamon – 3 sticks
Cloves – 3
Peppercorns – 3
Cardamoms – 3
Coriander seeds – 4 tsp
Cumin seeds – 2 tsp
Chopped fresh coriander – 1 tbsp Preparation Time Serves

Ingredients for the rice:
Uncooked rice – 3 cups
Onions – 2
Cinnamon – 2 sticks
Cloves – 2
Crushed garlic – 1 tsp (optional)
Sugar – 3 tsp
Ghee – 2 tbsp
Salt to taste

Method For dhan-saak:

 Mix the dals and wash them.

 Cut the vegetables into big pieces.

 Mix the dals and vegetables, add water and cook in a pressure cooker.

 Sieve this mixture. If it is very thick, add a little water.

 Heat the ghee in a vessel and fry the chopped onions a little. Add the paste and fry again for 3 minutes.

 Add the dal mixture and salt and boil for 30 minutes.

 Add the tamarind water and sprinkle the powdered masala and cook for a few minutes.

Method  For the rice:

 Chop the onions.

 Heat the ghee in a vessel and fry the onions a little or till golden brown.

 Add the cinnamon, cloves, crushed garlic and fry again. Add the rice, salt and enough water to cook the rice.

 Cook the sugar mixed with 1 tsp of water on a low flame. When it becomes brown, add to the rice while it is cooking.

 Put off the flame when the rice is cooked.

 Serve this rice with dhan-saak.

Corn Masala Rice

Corn Masala Rice Ingredients :

Basmati rice – 1cup
Corn kernels – 1 cup
Green peas – 1 cup
Cashews halved, 10 -12
Chili Powder – 1 tsp
Sambar masala – 1 tsp
Garam masala – ½ tsp
Sugar – 1 tsp
Turmeric powder – ¼ tsp
Salt to taste
Juice of 1 lemon
Oil or ghee – 2 tbsp
Cumin seeds – ½ tsp
Mustard seeds – ½ tsp

Corn Masala Rice Method :

1. In a heavy saucepan heat the ghee. Add the cashews and fry till light brown. Remove.
2. To same oil add cumin and mustard seeds to splutter.
3. Add the corn, peas, rice and all dry masalas and 5 cups water. Cover and cook till almost done.
4. Add lemon juice, sugar, coriander and cashews.
6. Cover and cook till rice is done and no water is left.
7. Extra masalas may be added as per desired spiciness.
8. Serve hot Corn Masala Rice with curd.

coriander rice

Ingredients  for Coriander rice

Coriander leaves - 1 big bunch
Rice - 2 cups
Green chillies - 4
Ginger - 1 inch grated
Garlic - 4 cloves
Coconut - 3 tablespoons grated
Tomatoes - 2
Cloves - 4
Cardamom - 3
Bay leaves - 2
Cinnamon - 1 stick
Salt to taste
Ghee/Clarified butter - 1 tablespoon


Coriander rice preparation

1. Wash and chop the coriander leaves.Also chop the onions,green chillies and tomato..
2. Wash and soak rice for atleast hal an hour.
3. In a pan, add the ghee and once it becomes hot add the coriander leaves and green chillies.Saute for about 2 minutes until the raw smell disappears..Allow the mixture to cool completely.
4. In a mixie grind the coriander-chilli mixture along with the ginger,garlic,coconut and a little water.
5. In a pressure cooker/ kadai / cooking vessel,heat a little oil. Add all the spices and fry for a minute until you get the aroma of the spices. Take care they do not burn.
6. Add the chopped onions.Once they turn translucent, add the ground masala. Saute for about two minutes.Add the chopped tomatoes.Allow it to cook well.Then add the soaked rice and saute again.Add the required amount of water(about 4 cups).Add salt to taste.
7. Cook till the rice absorbs all the water.Fluff with a fork to seperate the rice grains.

Chicken Biryani

Chicken Biryani Ingredients:

Basmati rice – 2 cups
Chicken pieces – 3/4 kg.
Onion – 3 large, sliced
Yoghurt – 1 cup
Ginger paste – 1 tsp
Garlic paste – 1/2 tsp
Green chilli paste – 1 tsp
Tomato puree – 1/2 cup
Red chilli powder – 2 tsp
Turmeric powder – 1 tsp
Cumin powder (roasted) – 1 tsp
Cardamom powder – 1/2 tsp
Garam masala powder – 2 tsp
Milk – 1/2 cup
Saffron – a pinch
Coriander powder – 1 tsp
Green coriander leaves – 2 tbsp, chopped
Water – 3 1/2 cups
Oil – 7 tbsp
Salt as required

Chicken Biryani method: 


1. Make a mixture with  yoghurt, tomato puree, green chilli paste, ginger garlic paste, red chilli powder, roasted cumin powder, turmeric powder, garam masala powder, coriander powder and salt.
2. Take the chicken and marinade it in the same mixture. Let it rest for 3-4 hours.
3. Put oil in a pan, heat it and fry onions till they turn golden brown.
4. Now, to this add the marinated chicken and cook the entire mixture for 10 mints.
5. After that in a pressure cooker, take the rice and add 3 1/2 cups of water to it. Also, take the saffron, mix with the milk and add to the rice.
6. Lastly, add the cardamom powder and the chicken pieces, along with the marinade.
7. Mix all the ingredients gently, cover with the cooker lid and pressure cook for 1 whistle. chicken biryani is ready

Beetroot Rice

Ingredients for Beetroot rice:

Grated beetroot – 1 cup
2. Chopped capsicum – 1/2 cup
3. Fresh green peas – 1/2 cup
4. Chopped onions – 1/2 cup
5. Raisins – A handful
6. Basmati rice – 1 and 1/2 cups

For Wet masala

Fresh grated coconut – 2 Tablespoons
2. Tomato – 1 Medium
3. Ginger-Garlic paste – 1 Teaspoon
4. Onion – 1 Small
5. Coriander seeds – 1 Teaspoon
6. Shah Jeera – 1/2 Teaspoon
7. Poppy seeds – 1/2 Teaspoon
8. Red chilli powder – 1 Teaspoon
9. Turmeric powder – 1 Teaspoon
10. Cloves – 1-2
11. Cinnamon – 1/2″ piece

Beetroot Rice Method

1.  Wash , peel and grate beetroot , chop capsicum; also wash, peel and chop onions lengthwise and keep it aside separately


2.  Wash and drain water from Basumati rice and spread it on a plate.

3.  Place a skillet with 2-3 teaspoons of cooking oil in it on medium flame .  On heating, add cloves, cinnamon, shahjeera and poppy seeds.  When done, add ginger and garlic and when fried add chopped tomatoes , fry till mushed consistency.  When done, add chopped onions and fry for a while till transparent and add a little salt during this time.  Then add turmeric powder, chilli powder and just stir in and add grated coconut and fry for a while and switch off the flame.  On cooling, grind it to a thick  paste adding very little water  in the mixer.

4. Place a cooker with 2 tablespoons of cooking oil in it on medium flame.  When heated, add raisins to it.  When about to fry, add chopped capsicum to it and fry for a while.  When half done, add chopped onions and fry for a while. Add salt according to taste (little salt is added to the wet masala while frying the same.)

5. Add grated beetroot from step-1 to it and fry for a while and then also add green peas to it.  Finally, add wet masala from step-3 to it and just fry for a while in it.

6. Finally add basmati rice from step-2 to it and fry for a while. Add required quantity of water to it and cook for 20-25 minutes till done. sreve this with Salad you will definitely like

Moghlai Biryani

Moghlai Biryani Ingredients:
2 cups pulao rice
500 gm mutton
1 lime
? cup almonds or cashewnuts
a few spring mint
6 tbsp fat
¼ bunch coriander leaves
1 cup onions
1 inch piece ginger
3-4 green chillies (finely chopped)
3 flakes garlic
1 cup curds
½ cup milk
4 to 5 red chillies
a pinch turmeric
2-3 cardamom
2-3 cloves
1 inch stick cinnamon
2 bay leaf
a pinch sweet cumin
a little saffron
Wheat flour paste enough to seal pan


Moghlai Biryani Method:
Wash, clean and cut the mutton into small pieces.
Peel and slice the onions, coriander leaves and mint.
Peel ginger and garlic. Grind ginger, red chillies, garlic and nuts into a fine paste. Heat fat. Fry onions till golden brown and crisp.
Remove. Add bay leaf, ground masala, and fry.
Add tepid water and cook with lid on till meat is tender and gravy is thick.
Boil rice till three-fourths cooked. Add salt.
Strain curds with a fine piece of muslin.
Add powdered cloves, cinnamon, cardamom, sweet cumin, turmeric, chopped green chillies, coriander leaves and mint.
Add lime juice and mix well. Add curds mixture to mutton. Stir well.
Dissolve saffron in some milk and sprinkle over half the rice.
In a strong pan put in layers of rice, mutton and fried onion.
Repeat till all ingredients are used up.
Pour remaining milk and fat over the rice.
Cover pan and seal edges with wheat flour paste.
Place in an oven 143ºC for one hour and serve very hot.Moghlai Biryani is ready

Kofta Biryani

Ingredients :
Cabuli chana
½ pack mozzarella cheese
Basmati rice
1 green chilly
Salt to taste
1" ginger
2 tomato
1 tbsp onion paste
½ onion cut in to small pieces
½ tsp jeera powder
1 tsp chilly powder
2 cloves garlic
3 tbsp oil & ghee
2 pieces bread
½ cup saffron soaked in milk
1 tsp biryani masala
2 tbsp milk cream

Method :
Make a paste of cabuli chana, ginger, green chilly and salt.
Now add mozzarella cheese & two pieces of bread to the mixture and make dough.
Make small balls and bake it in oven at 350ºC for 30 minutes. Heat a pan and add oil.
Fry onions add tomato, jeera garlic ginger paste, chilly powder, turmeric powder and biryani masala.
Fry the masala then add water, bring it to boil.
At the end add baked cabuli chana koftas, cook for another few minutes and put off the stove.
Add cream to the kofta. Prepare basmati rice separately.
Now in a baking dish grease it with ghee, add a few tejpatta, spread one layer of rice, add one layer of kofta with gravy and then add another layer of rice.
At the top add saffron soaked in milk and then sprinkle ghee over the rice.
Cover with an aluminium foil, put it in the oven at warm for half an hour.
Ready to serve.

Keema Biryani

Ingredients :
350 gm basmati rice
400 gm keema
3 tbsp dahi
1 large-sized onion (chopped)
1 tbsp ginger-garlic paste
100 gm ghee
½ cup milk
a few strands of saffron
1" piece of cinnamon
3-4 cardamoms
4-5 cloves
1 tsp red chilli powder
1 cup chicken stock
2 tbsp lime juice
Method :
Cook the rice in salted water till it is just half done.
Drain out the water and keep aside. Mix the saffron in milk and keep aside.
Mix the saffron in milk and keep aside.
Heat the ghee in a kadhai and add the chopped onion. Fry till it is translucent.
Add the whole spices and allow to splutter.
Mix in the minced meat and the ginger-garlic paste and fry for 6-7 minutes over a medium heat.
Once the keema is nicely fried and a fine aroma rises, mix in the curd and the red chilli powder and continue to cook over a low heat for another 3-4 minutes.
Put off the flame and keep aside.
Take an oven-proof dish with a lid and place a portion of the half-cooked rice at the bottom of the half-cooked rice at the bottom of the baking dish.
Cover with a portion of the prepared keema and sprinkle half of the saffron milk and half the quantity of the lime juice.
Cover with another portion of rice and repeat the layers for the keema, lime juice and saffron.
Top with the remaining rice.
Pour the chicken stock over the layered biryani.
Seal the top with the lid or with foil, and bake in an oven at low temperature for 15 minutes.
Ready to serve.

Hyderabadi Biryani

Ingredients:

• ½ kg Basmati Rice (semi-cooked) • 1 kg Boneless Meat (washed and chopped into square pieces)   • 500 gm Curd   • 4-6 tsp Ginger-Garlic Paste   • 4-6 Green Chilli • 2 Big Onions (sliced) • ¼ cup Lime Juice   • ½ tsp Red Chilli Powder • A pinch of Caraway Seeds (Shahi Zeera) • 5-6 twigs Coriander Leaves (chopped)   • 5-6 twigs Mint Leaves (chopped)   • 2 pinch Saffron   • 1-2 Cinnamon   • 2-3 pods Cardamom • 2-3 drops Saffron Color   • 1-2 pods Clove   • 2 cup Oil   • Salt to taste • 2 tsp Ghee

How to make Hyderabadi Biryani:

• Smear the pieces of meat with ginger-garlic paste. • Keep them to marinate for an hour. • In the meanwhile, fry the sliced onions in a heated pan on low flame till light brown. • Let the onions cool down and crush them. • Now add crushed fried onion (only three-fourth), curd, red chilli powder, cinnamon, green chilli paste, cardamom, shahi zeera, coriander leaves, clove, saffron water, mint leaves and salt to the marinated meat. • Leave the meat as it is for 1 hour. • Make the mixture of aromatic water by adding salt (one tsp), cinnamon, clove, cardamom, mint leaves and coriander leaves in a little water. • Now spread a layer of semi-cooked rice in a heavy bottomed vessel. • Add saffron color, limejuice, ghee and the remaining crushed onions over the layer of rice. • Spread a layer of marinated meat over this, and again spread the remaining semi-cooked rice. • Now add the aromatic water in a circular motion over the rice layer. • Now tightly cover the vessel with a lid. Keep it on a low flame. • Remove the vessel from the flame exactly after 15 minutes. • Hyderabadi Biryani is ready to eat. Serve hot.

HANDI BIRYANI

A vegetable biryani prepared in handi. Preparation Time : 40-45 minutes Cooking Time : 30-35 minutes Servings : 4

INGREDIENTS Rice 1 1/2 cups Onions 4 medium Ginger 1 inch piece Garlic 7-8 cloves Green chillies 4-5 Tomatoes 2 medium Carrot 1 medium Cauliflower 1/4 French beans 10-15 Green peas 1/2 cup Fresh coriander leaves a few sprigs Fresh mint leaves a few sprigs Saffron (kesar) a few strands Kewra water a few drops Green cardamoms 2-3 Black cardamom 1 Cloves 2-3 Cinnamon 1 inch stick Bay leaf 1 Oil 2 tablespoons+ for frying Caraway seeds (shahi jeera) 1/2 teaspoon Cumin seeds 1/2 teaspoon Coriander powder 1 tablespoon Turmeric powder 1 teaspoon Red chilli powder 1 teaspoon Yogurt 1/2 cup Salt to taste Garam masala powder 1/2 teaspoon Butter 3 tablespoons

METHOD Pick, wash and soak rice in sufficient water for about twenty minutes. Drain. Peel, wash and chop one onion finely and slice the others. Peel and wash ginger and garlic. Remove stems and wash green chillies. Grind ginger, garlic and green chillies to fine paste. Wash and chop tomatoes finely. Peel, wash and cut carrot into half inch sized pieces. Separate cauliflower into small florets, wash and drain. String, wash and cut French beans into half inch sized pieces. Wash and drain green peas. Clean, wash and chop coriander leaves and mint leaves separately. Soak saffron in kewra water. Boil drained rice in four cups of salted boiling water with green cardamoms, black cardamom, cloves, cinnamon and bay leaf, until three-fourth done. Drain excess water and keep aside. Mix all the vegetables and boil in three cups of salted water till three-fourth done. Drain and refresh under running water. Keep aside. Heat sufficient oil in a kadai and deep-fry the sliced onions till golden brown. Drain onto an absorbent paper and keep aside. Heat two tablespoons of oil in a thick-bottomed pan. Add caraway seeds and cumin seeds. When they begin to change colour, add chopped onions and sauté until golden brown. Add ginger, garlic and green chillies paste. Add coriander powder, turmeric powder, red chilli powder, yogurt and mix well. Add chopped tomatoes and cook on a medium heat till fat leaves the masala. Add boiled vegetables and salt mix well. Preheat oven to 275°C. Take a handi, arrange alternate layers of cooked vegetables and rice. Sprinkle saffron dissolved in kewra water, garam masala powder, coriander leaves, mint leaves, golden fried sliced onions and butter in between the layers and on top. Make sure that you end with the rice layer topped with saffron and spices. Cover and seal with aluminum foil or roti dough. Cook in the preheated oven, for ten minutes at 275°C. Reduce temperature to 225°C and cook for another ten minutes. Alternately keep the handi on a tawa and cook on low heat for fifteen minutes. Serve hot with a raita of your choice.

chicken biryani

Ingredients :

8-10 oz basmati rice, rinsed
2 tbsp olive oil
2 onions, chopped
2 garlic cloves, chopped
1 tsp finely chopped fresh ginger
4 boneless, skinless chicken breasts
¼ tsp cayenne pepper
½ tsp ground cumin
For garnishing :
1 tbsp fried onions
2 tbsp toasted flaked almonds
1 tsp ground coriander
a pinch of nutmeg
¼ tsp ground cinnamon
¼ tsp turmeric
6 fl oz natural yogurt
1 tsp sugar
3 tbsp raisins or sultanas
salt and black pepper
Method :

Boil the rice in 3 pts water with a little salt for 8 minutes, stirring once and keeping the water at a rolling boil.
Drain and reserve. Meanwhile, thinly slice the chicken breast.
In a large saucepan or casserole with a tight fitting lid heat the oil and fry the onion, ginger and garlic for 2 minutes, stirring constantly.
Add the chicken, raise the heat and stir fry for 3 minutes.
Add all the ground spices and stir again for a few seconds.
Add the yogurt and stir for one minute, then add the sugar and raisins or sultanas and stir again. Check seasoning.
Put the rice on top then cover the saucepan with foil or a damp tea towel and put the lid on tightly.
Reduce the heat to low and cook undisturbed for 10 minutes.
Remove from heat and rest, still covered, for 5 minutes.
Uncover, sprinkle with the garnishes and serve.

Mutton Biryani

Ingredients: (serves 6)

2lbs Spring Lamb (cleaned and cut into medium size pieces)
4ozs Yogurt
4ozs Ghee
1lb Rice (washed)
4ozs Onions (sliced finely)
1oz Ginger & Garlic (equal amounts crushed)
1 Lemon
1oz Almonds (ground)
2 Cinnamon sticks
4-6 Cardamons
1oz Milk
Qtr tsp Saffron
2-3 Green Chilies
Half tsp Black Zeera
2-3 Cloves
Half tsp Garam Masala
(equal amounts of Black Zeera, Cardamons & Cinnamon sticks, with half amount of cloves)
Salt to taste
Coriander and Fried Onions to Garnish
Method:
In a large bowl mix the meat, yogurt, almonds, chopped green chillies, ginger and garlic, salt, and ground garam masala.
To the mixture add half a teaspoon each of chilli powder and turmeric. Marinate for at least 4-6 hours in the fridge.
Fry the onions in ghee until golden brown and crisp. Drain away any excess ghee and then remove the onions and spread
over a large plate. This should keep the onions crispy. Once they have cooled crush the onions with your fingers and add
this to the marinated meat mixture.
In a large pan half fill with water and add salt, whole garam masala and one green chilli. Bring this to the boil and add the
washed rice and cook until the water boils. Once the water has boiled drain the rice in a colander and rinse with a little cold
water.
Grease the saucepan generously with ghee and transfer the meat mixture. Level the surface and now spread the rice evenly
over the meat. Squeeze the lemon and pour the juice over the rice.Warm the milk and crush the saffron into it. Pour the
milk/saffron mixture over the rice. Dot generously with ghee. To garnish spread the fried onions and coriander over the rice.
Cover the saucepan tightly. Allow to steam on high heat for about 10 minutes and then lower the heat and cook for
another 1 and a half to 2 hours. Before removing the pan from the cooker ensure that there is no moisture left in the meat.
This can be checked by simply listening for a sizzling sound. If there is no sizzling then the Biryani is ready.
Biryani is traditonally served with Mirch Salad and yogurt Chutney.