2 cups soaked chick peas (channa soaked for 15 hours)
1.5 cups soaked Basmati rice (or any long grain rice)
2 medium sized tomatoes (chopped )
1 large carrot chopped optional
¼ tspn. turmeric
4 tbsp. oil
3.5 cups Water
1 star flowers
1/2 tsp. caraway seeds ( shahi jeera)
1 bay leaves
1/2 small nut meg
2 inch cinnamon sticks
1 strand mace
1 tspn biryani masala pow (optional)
fistful of mint leaves
fistful of coriander leaves
1 large onion (chopped)
2 slit green chilies
1 tbspn ginger garlic paste
. Heat pressure cooker, temper the spices in oil, add the ground paste and sauté for 2 to 3 mins.
. Add tomatoes, salt, turmeric and continue to sauté till the tomatoes turn mushy.
. Add soaked channa (chick peas) fry for 2 to 3 mins, pour water(3.5 cups) and let the chana cook fully. Alternately can use cooked chana and reduce the water.
. When the channa is fully cooked, add the soaked rice,biryani masala if using. mix well and pressure cook on a low flame for 1 whistle.
. Alternately can cook the rice until done without pressure cooking
. Serve with onion raita or with a salad.
500gms Long Grain (Basmati) Rice
100gms Onion sliced vertically
5gms Cinnamon (dalchini)
5gms cardamom (Elaichi)
a pinch of turmeric powder
1gm saffron (kesar)
10 ml Milk
20gms cashew nut
1 litre water
salt to taste
. Wash and soak rice.
. Heat oil and fry onions till golden brown and remove.
. Fry whole spices, turmeric powder, add rice and sauté.
. Add half-saffron dissolved in little warm milk.
. Add hot water and mix well.
. Cook a little. Finish with remaining saffron and cook till grains are separated and done.
. Garnish kashmiri pulao with fried onions, walnuts,Kismiss,promogranuts & cashew nuts.
For sauteing paneer
Oil – 1-2 teaspoons
Paneer – 75-100 grams (¾ to 1 cup small cubes)
Basmati rice – ½ cup
Saffron – few strands
Milk – 2-3 teaspoons
Ghee (clarified butter) – 1 tablespoon
Cloves – 2
Green cardamom – 2
Bay leaf – 1
Cinnamon stick – ½ inch piece
Black cardamom – 1
Mace – single strand
Onion – ⅓ cup, chopped finely
Ginger paste or freshly grated – ½ teaspoon
Garlic paste or freshly grated – ½ teaspoon
Salt – to taste
Water – 1 cup
Cilantro or coriander leaves – 1 tablespoon, finely chopped
Mint leaves – 1 tablespoon, finely chopped
. First wash the rice under running cold water till water runs clear. Then soak them in enough water for about 15-20 minutes.
. After soaking time, discard the water and drain it completely in the colander.
. While rice is soaking, also soak the saffron strands in the warm milk for 10-15 minutes. I have warmed up the milk in microwave.
. Heat the ghee in a pan on medium heat. Once hot add whole spices (cloves, green cardamom, black cardamom, bay leaf, cinnamon stick, mace).
. Saute for a minute or till you get nice aroma of spices.
. Now add chopped onions and sprinkle the salt to speed up the process.
. Mix well and cook till onions get translucent or light pink and soft.
. Add ginger paste and garlic paste.
. Mix and saute for a minute or till the raw smell of ginger garlic goes away.
. Now add rice.
. Stir well and saute for 2-3 minutes.
. Add water and saffron-milk mixture.
. Stir well and crank the heat on high.
. Once it starts boiling, lower the heat to the lowest possible.
. Cover with lid and let it cook on LOW for 17-18 minutes. Then turn off the stove and let it rest for 5-10 minutes.
. Meantime, saute the paneer. Heat the oil in a pan on medium heat. Once hot add paneer cubes.
. Once it gets light brown in color, flip then and cook another side. Do not let it get brown too much otherwise paneer will become chewy.
. Now add the sauteed paneer into the rice. Also add chopped coriander leaves and mint leaves.
. Stir gently so paneer does not get break.
. Paneer pulav is ready to serve.
Basmati Rice – 1 cup
Onions -1 cup chopped
Baby corn – 5-6
Capsicum/bell pepper- 3 medium sized (I used red, yellow and green)
Garlic -4 cloves
Pepper powder – 3/4 tsp
Chilles Powder – 1/4 tsp
Coriander powder – 3/4 tsp
Jeera/cumin powder – 1/2 tsp
Salt as required
Oil – 1 tbsp
. Cut baby corn and bell pepper lengthwise.
. Soak basmati rice for 20 minutes. Drain the water and cook with 2 cups of water. I used the pressure cooker for cooking rice.
. Heat oil in a pan, add baby corns, bell pepper and fry for a few minutes till it is slightly cooked. Do not overcook.The veggies should be crunchy. Keep aside.
. In the same pan, add garlic followed by onions and saute till onions becomes transparent.
. Add baby corn and bell pepper. Now throw in all the spice powder and add salt needed.
. Mix cooked rice and serve with papads or chips.
500 gms boiled rice
1 Tbsp refined oil
1-2 dry red chillies
1 green chilli
1 raw mango
1 tsp mustard seeds
Salt to taste
. Heat oil in a pan,
. Add dry red chillies, mustard seeds, heeng, curry leaves add green chillies,
. Now, add chopped raw mango, let it cook.
. Finish by adding boiled rice, salt and sprinkle some water.
. Let the rice cook properly, turn off and serve.
250 gm paneer cubes
3 Tbsp ghee/ clarified butter
2 Tbsp whole spices
1 large onion,chopped coarsely
3 Tbsp butter
2 cups fresh tomato puree
2 to 3 green chillies
3-4 cloves garlic
1 Tbsp ginger, peeled and chopped
1 tsp turmeric powder
1 tsp cumin-coriander powder
1 tsp tandoori masala
1/2 tsp cardamom powder
1 tsp suga
1/4 cup cashew paste
1/2 cup cream
Salt to taste
6 cups cooked Basmati rice
1 cup fried onions
1/2 cup almond sliver
1/2 cup chopped mint and coriander
. Sear the paneer cubes in ghee. Then season it to taste and set aside.
. In the same pan, add the whole spices such as cinnamon, cloves, black cardamon, green cardamon, black peppercorns, mace.
. As the spices crackle, add the chopped onions, green chillies, ginger garlic and fry for 2 minutes.
. Add the powdered masalas followed by the tomato puree. Simmer for 10 minutes or so.
. Then add the cashew paste and cream. Season to taste.
. Add the paneer into the gravy and bring to a gentle simmer for 6 to 8 minutes.
. Using a greased baking dish or handi, layer the paneer and rice alternatively.
. Garnish with fried onions, nuts, fresh mint and coriander. Cover with aluminium foil or heat gently for 25 minutes. Serve hot.
Corn – 1 cup
Basmati rice – 2 cups
Onion -1 large ( cut lengthwise)
Tomato – 2 (finely chopped)
Ginger garlic paste – 1 tsp
Green chilli – 3 nos (chopped)
Oil -3 tblsp
Ghee – 3 tblsp
Coconut milk/Yogurt – 1 cup
Water -3 cups
Salt – to taste
Chilly powder – 2 tsp
Turmeric powder – 1/4 tsp
Corrainder leaves – 1/4 cup (chopped)
Mint leaves – 1/4 cup (chopped)
Whole Garam Masala
(Bay leaf – 1, Cinnamon Stick- 2, Cloves -5, Cardamon -3)
. Soak 2 cups of Basmati rice for atleast half an hour. Drain the water and keep aside.
. In a heavy deep vessel heat oil and ghee together and fry bay leaf, cinnamon, cloves and cardomon.
. Add onions and saute till golden brown.
. When onions turn slightly brown add ginger garlic paste and tomatoes. Saute till it becomes a paste.
. Next add chopped green chilly, chopped corrainder and mint leaves.
. Now add the corn kernels along with turmeric powder, chilly powder, yogurt/coconut milk and salt. Saute everything until it thickens to a gravy consistency.
. Add this gravy to the (soaked and drained) rice along with 3 cups of water and mix well. Check for salt and cook it in a rice cooker.
. Garnish with coriander leaves. Corn Biryani is ready to serve.
Cooked Rice – 3 cups
carrots – 1/4 cup
baby corn -1/4 cup
beans – 1/4 cup
cabbage – 1/4
Dark soy sauce – 1.5 tsp
Chili Sauce – 1 tsp
Pepper Powder – 1/2 tsp (as per your choice)
Spring onion (chopped) – 5 small ones
Greens of two spring onions – for garnishing
Oil – 5 tsp
Salt – to taste
. Take a kadai, heat it and pour the oil. Fry everything on high flame.
. When it becomes hot, add the chopped onions and fry for two minutes.
. Add other vegetables like carrots, baby corn, beans, cabbage and stir-fry for three minutes.
. Add the chili sauce, dark soy sauce, pepper powder and salt. Mix well.
. Add the rice and fry again till everything is mixed well. Switch off.
. Garnish with greens of spring onion.
. Serve hot with papad, veg manchurian, gobhi manchurian etc. Check out the list of Indo-Chinese side-dish options.
Cooked rice – 1 cup
Grated coconut – 3/4 cup
Oil – 1 tbsp
Mustard seeds – 1 tsp
Channa dal – 1 tbsp
Urad dal – 1 tbsp
Cashew nuts – 6-8
Red chillies – 2
Green chillies – 2 (optional)
Curry leaves – 1 sprig
Asafoetida – a pinch
. Heat oil in a pan and pop the mustard seeds.
. Next add the channa dal, urad dal, cashew nuts and fry for few minutes on low flame till it turns golden brown.
. Add the chillies, curry leaves and asafoetida.
. Now add the grated coconut and roast for few minutes till it gets dry and starts getting a slight color change. Do not let it change color completely.
. Add required salt and the cooked rice. Stir fry till everything gets mixed well and switch off.
. Coconut Rice is ready to be served.
Cooked Rice – 2 cups
Onion – 1/2 (chopped)
Ginger garlic Paste – 1 tsp
Tomatoes – 1 (chopped) + 2 (pureed)
Green Chilies – 2 (chopped)
Red Chili Powder – 2 tsp
Garam Masala – a pinch
Cilantro – for garnish
Salt – as needed
Oil/Ghee – 2 tbsp
Mustard seeds – 1/4 tsp
Fennel/Cumin seeds – 1/4 tsp
Channa Dal – 1 tsp (optional)
Urad dal – 1 tsp
Cashews – 1 tbsp
Curry Leaves – 1 spring
. You can cook the rice or use leftover rice to make tomato rice.
. Heat oil in a pan and splutter the mustard seeds.
. Add channa dal, urad dal and fennel seeds and fry till it turns reddish brown in colour.
. Add green chilies and curry leaves.
. Add the onions and fry till it turns translucent.
. Add ginger garlic paste and fry for 30 seconds.
. Next add the pureed tomatoes and cook till the raw smell vanishes.
. Add the chopped tomato, salt, garam masala and chili powder. Cook for a couple of minutes.
. Now toss the cooked rice with this masala. Check for salt and other seasonings and adjust according to your taste.
. Finally switch off.
. Serve tomato rice with curd or raita.