Monday, April 13, 2009


1 Lemon Rice
1 cup Rice, 2 tsp Oil, Salt to taste, ½ tsp Ginger, 2 Green Chilli, ½ tsp Turmeric, 2 tsp Urad Daal, Coriander leaves, 2 tsp Chana Daal, 5 tsp Lemon juice , 4 whole Red Chilli, Some Curry leaves, 1 tsp Mustard seeds, A pinch of Asafoetida,
Boil the rice, drain and keep aside.
Heat the oil in a vessel. Add mustard seeds, asafoetida, curry leaves, ginger, chillies, urad daal, chana daal and the turmeric.
Add the lemon juice, salt, water and simmer for 3 minutes.
Add the rice and mix well. Finally garnish with coriander.
Tip: Add more water while cooking in rice cooker. Rice needs more water in rice cooker compared to pressure cooker.

2 Jeera Rice
3/4 tsp Cumin powder, 1 Onion, finely sliced, 5 cups cooked Rice, ½ tsp Cumin seeds, 4 tsp Ghee or Oil, Salt to taste,
Heat oil in a pan and add cumin seeds.
When they splutter, add the sliced onion and fry till the onions become transparent.
Then add cumin powder and cook for a minute.
Finally add the cooked rice and salt & mix well.
Cook for couple of minutes on medium heat and serve.
Tip: To keep each grain of rice separate, spread a wet cloth over the cooked rice vessel and cover it with a plate for 10 minutes.

3 Orange Rice
2 Oranges, 4 tbsp Butter, 2 cups Sugar, 20-25 Almonds, ½ cup Orange juice, 2 cups Basmati rice,
For the caramel:
½ cup Sugar,
Wash and soak rice for 30 minutes. Drain and then put to boil in 2 cups of water, to have it half cooked.
Boil sugar in 1½ cups of water for 5 minutes. Add rice followed by orange juice and mix gently. Cover and cook until rice becomes tender.
Peel oranges and cut the rind into thin strips. Sauté these slightly in butter and mix into the rice.
Peel the thin skin off the orange segments and mix the segments into the rice, reserving a few for decoration.
Caramelise sugar over medium flame and add almonds. Pour onto a greased steel plate to allow to set. Once set, crush it coarsely.
Serve the orange rice hot, decorated with the orange segments and caramelised almonds.
Tip: Add more water while cooking in rice cooker. Rice needs more water in rice cooker compared to pressure cooker.

4 Methi Pulao
2 tbsp Oil, ¼ cup Peas , Salt to taste, 2 Bay Leaves, 2 Onions chopped, 3 cups Basmati Rice, 1 tsp Garam Masala, ½ cup Tomato puree, ¾ tsp Turmeric powder, 10-12 Cauliflower florets, 3 cups Fenugreek leaves, 3 Green Chillies, chopped, ½ cups Desiccated Coconut, 3-4 Whole Red Chillies, dried, Fried Cashewnuts for garnishing,
Rub a little salt into the fenugreek leaves and put aside for 1 hour. Wash well and squeeze out all excess water.
Pick, wash and soak the rice for 30 minutes. Drain well before using.
Grind together, onion, desiccated coconut and green chillies to a paste.
Heat oil in a saucepan, add bay leaves and fry for a minute. Add onion paste and fry further until golden in colour.
Mix-in turmeric powder, tomato puree, peas, cauliflower florets and methi leaves. Stir fry well for about 15 minutes.
Add 6 cups of water, salt alongside rice and bring to a boil. Cover and cook until the rice gets cooked.
Remove from flame but leave it covered for another 5 minutes. Add garam masaala.
Serve hot, garnished with cashewnuts, accompanied by raita.
Tip: To remove the burnt flavor from rice, place a piece of fresh bread on top of the rice and cover with a pan. The burnt taste will disappear.

5 Hari Bhari Biryani
6 Cloves, 1 cup Ghee, Salt to taste, 3 Carrots, diced, 2 Cinnamon stick, ½ tsp Garlic paste, 1 tsp Cumin seeds, ½ tsp Ginger paste, 1 cup Peas, shelled, ½ tsp Chilli Powder, 3 cups Basmati rice, 3 tbsp Tomato puree, 4 Onions, finely sliced, 1 tsp Black Peppercorns, ½ cup Coriander leaves, 10-12 Cauliflower florets, 1 tbsp Khuskhus, ground to a paste, 250 gms Paneer, cut into small cubes,
Wash and soak the rice for 30 minutes. Drain and put aside.
Dry roast the cinnamon sticks, cloves, pepprrcorns and cumin seeds. Grind to a powder.
Heat ghee in a wok, fry paneer, drain excess oil and keep aside.
Add onions, fry until golden brown, drain and keep aside.
Reheat a tbsp of ghee in a heavy bottomed vessel and add all vegetables (except paneer and onion), alongwith khuskhus paste, tomato puree, ginger paste, garlic paste, salt, chilli powder and the above roasted masala powder.
Saute for 5-7 minutes. Add half of the onion, followed by rice and 6 cups of water. Cover and cook until, rice becomes
Add coriander leaves, mix carefully, cover tightly and leave to simmer for 5-7 minutes.
Gently mix-in paneer, garnish with fried onions and serve piping hot.
Tip: Add more water while cooking in rice cooker. Rice needs more water in rice cooker compared to pressure cooker.

6 Kesar Rice
4 Cloves, 2 tsp Salt , 4 Bayleaf, 2 cup Rice, 6 tsp Ghee, 4 cup Water, 2 tbsp Hot water, 1 Cinnamon stick , 1 tsp Cumin seed , 1 cup sliced Onion, 1 tsp Kesar threads, 4 Black Cardamom,
Soak saffron in hot water.
Wash and soak rice in 3 cups water.
Heat ghee and fry onions, untill golden, keep aside.
Add cinnamon, cloves, cumin, cardamoms and salt. After sometime, 1 minute, add the bay leaves and half of the onions.
Drain the rice and reserve the water.
Add the rice grains and stir for 4-5 minutes until all the water evaporates. Add the water and bring to a boil. Add saffron and its water and pressure cook.
Remove from the heat and allow the pressure to drop by itself.
Tip: To remove the burnt flavor from rice, place a piece of fresh bread on top of the rice and cover with a pan. The burnt taste will disappear.

7 Chilli Pineapple Rice
1 Pineapple, Salt to taste, 1 Red Pepper, 2 Spring Onion, 4 chopped Green Chilli, Some Coriander leaves, ½ tsp Black Pepper powder,
Boil rice. Drain and spread on a dish.
Cut pineapple through the middle lengthwise. With a knife scoop out the fruit. Chop the scooped out pineapple.
Heat oil. Add pineapple, cook for a minute. Add chopped green chilli, chopped red pepper and chopped spring onion and sauté.
Add boiled rice and mix. Season with salt and black pepper. Cook for a few minutes.
Add coriander and serve hot.
Tip: To enhance the fragrance of cooked rice, add a few curry leaves or rose petals before serving. Serve with curds and salad.

8 Kashmiri Pulao
500 gms basmati Rice, 3 Cloves, 1 Bayleaf, Rose Water, 1 tsp Sugar, 2 cups Milk , Salt to taste, 2 tbsp Ghee, 1" Cinnamon, 3 Cardamom, ½ cup Cream, ½ tsp Cumin seeds, 1 cup chopped mixed Fruits,
First of all gently wash the rice and soak them in water for abut 10-15 minutes.
Heat ghee in a pan.
Add Cloves, Cinnamon, cumin seeds, bayleaf, and cardamoms.
Now add soaked rice and fry for 2 minutes.
Add the mixture of cream, milk, sugar and salt. Add half a cup of water. Bring to a boil. Cover and simmer till cooked.
When cooked, mix in chopped mixed fruit.
Sprinkle few drops of rose water before serving.
Tip: Before cooking, rinse the rice several times, until the water comes out clear. This removes any starch and residue, otherwise the rice may be sticky.

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