CHICKEN BIRYANI

Ingredients 

Rice- 1/2 kg ( cooked)

Chicken - 1/2 kg

Cardamoms- 4-5 

Cinnamon - 1"

Black pepper - 1/2 tsp

cloves - 5-6 

Bay leaves - 2

Onion - 4 Big ( 2 sliced and 2 chopped)

Ginger garlic paste - 1 1/2 tsp

Garlic strips - 1/2" 

Tomato - 2 Big chopped

Yogurt -1/2 cup

Mint leaves - As per requirement

Coriander leaves - As per requirement 

Lemon - 1 

Green chilly- 2 slit 

Salt    - As per taste

Turmeric powder - 1 tsp

Red chilli powder - 1 tsp

Garam masala - 1/2 tsp

Ghee-

Method -

         

• Heat the pan and fried the sliced onion to brownish. Ans keep aside.
• In a cooker add chicken pieces and 1/2 tsp turmeric , salt and cook till 2-3 whistle. And keep side let it cool.
• Heat 2 tbsp ghee in a  deep pan . Add green cardamom, cloves, bay leaves and black pepper and saute till fragrant.
• Add chopped onions and saute till golden.Add ginger garlic paste saute for few minutes. Add chopped tomatoes and fry till tomatoes are soften.

• Add red chilli powder, turmeric powder, garam masala, ginger strips,slit green chilly and salt and saute.
• Add yogurt half the fried onions, half mint leaves, half coriander leaves and lemon juice and let it simmer for 2 minutes.
• Add cooked chiken add 1/2 cup water and mix well. Cook for another 5 minutes.
• Spread a  layer of cooked rice over the egg curry, sprinkle coriander leaves, mint leaves over it and remaining fried onions over it.
• Add some ghee all around.
• Cover and cook on high heat 5 minutes. Lower the heat and cook for 4-5 minutes.

              

EGG BIRYANI

Ingredients 

Rice- 1/2 kg ( cooked)

Egg - 5 nos

Cardamoms- 4-5 

Cinnamon - 1"

Black pepper - 1/2 tsp

cloves - 5-6 

Bay leaves - 2

Onion - 4 Big ( 2 sliced and 2 chopped)

Ginger garlic paste - 1 1/2 tsp

Garlic strips - 1/2" 

Tomato - 2 Big chopped

Yogurt -1/2 cup

Mint leaves - As per requirement

Coriander leaves - As per requirement 

Lemon - 1 

Green chilly- 2 slit 

Salt    - As per taste

Turmeric powder - 1 tsp

Red chilli powder - 1 tsp

Garam masala - 1/2 tsp

Ghee-

Method -

  

• Heat the pan and fried the sliced onion to brownish. Ans keep aside.
• Heat 2 tbsp ghee in a  deep pan . Add green cardamom, cloves, bay leaves and black pepper and saute till fragrant.

     

• Add chopped onions and saute till golden.Add ginger garlic paste saute for few minutes. Add chopped tomatoes and fry till tomatoes are soften.
• Add red chilli powder, turmeric powder, garam masala, ginger strips,slit green chilly and salt and saute.
• Add yogurt half the fried onions, half mint leaves, half coriander leaves and lemon juice and let it simmer for 2 minutes.

   

• Add slashed eggs add 1/2 cup water and mix well. Cook for another 5 minutes.
• Spread a  layer of cooked rice over the egg curry, sprinkle coriander leaves, mint leaves over it and remaining fried onions over it.
• Add some ghee all around.
• Cover and cook on high heat 5 minutes. Lower the heat and cook for 4-5 minutes.

     

  

MINT AND EGG FRIED RICE

Ingredients

2 cups of boiled rice (basmati or plain)
1 bunch of mint (pudina) leaves ground to a paste
2 eggs
fresh chopped coriander
5 green tomatoes cut in long thin pieces
1 big onion cut in long thin pieces
green chilli paste and salt to taste

For Seasoning
1/2 tsp mustard
1/2 tsp jeera (cumin)
1/2 spoon of ground black pepper
curry leaves
5 to 6 spoons of vegetable oil
 

Method

 

• Heat a pan on medium heat, add oil and mustard seeds.When mustard splutters add cumin, ground pepper, curry leaves and fry them for 1 minute.
• Add cut onion, fry for a minute, add cut tomato, fry for 2 minutes
• Add green chilli paste, Mint paste and eggs.
• Crack the eggs into the pan and beat them until it mixes well with tomato and onion pieces, fry for 2 minutes.
• Meanwhile boil the rice in a rice cooker.
• Mix the boiled rice with the above mixture and fry it for 4 to 5 minutes.
• Garnish the Mint and Egg fried rice with chopped coriander and serve hot.

Note : You can add a little lemon juice if the tomatoes are not sour enough.

BAKED MEXICAN RICE WITH TOMATO SAUCE

Ingredients : 

For Sauce
 5 big tomatoes
3 tbsp olive oil
1 tbsp chopped garlic
Salt as per taste
1/2 tsp Oregano
1 tsp Red chilly flex
1 tsp Red chilly sauce
1 tbsp Red chilly powder
1 tbsp cornflour

For Rice
2 1/2 cup cooked basmati rice
2 tbsp butter
2 Onion finely chopped
5 tbsp colored bell pepper( Green red and yellow)
4 tbsp Sweetcorn
2 tbsp chopped Baby corn
1 tbsp chilly flex
1 tbsp Oregano
1 tsp Black pepper powder
Salt as per taste
1/2 cup grated cheese

Method :

• To make sauce-: Blanch the tomatoes and then peel the skin  and cut into small pieces.
• Heat olive oil in a pan add chopped garlic saute until turn light brown add tomatoes and saute for few minutes.
• Now add salt, Oregano, Red chilly paste, Red chilly sauce and chilly flex and saute for 4-5 minutes.
• Make a paste of cornflour with the help of water and pour it into tomatoes gravy. Saute few seconds.
• Sauce is ready. Keep aside

        

• Heat a pan add butter add chopped onions saute till translucent. Mix all colored bell peppers, corn and baby corn saute till they turn soft.
• Add red chilly flex, Oregano, black pepper powder , salt and Rice. mix well and cook for 3-5 minutes.
• Add grated cheese over the rice and put off the gas.
• For Assemble -: Take a bowl grease it with butter. Add rice ( leave center place for tomato sauce) and tomato sauce. 
• Now bake it in 220 degree temperature for 5-7 minutes.
• Rice is ready.

       

PIZZA RICE

 Recipe shared by Twinkle Mehta

Ingredients :

For Pizza sauce

5 big tomatoes

3 tbsp Olive oil

1 tbsp finely chopped garlic

Salt 

1/2 tsp Oregano

1/2 tsp dry Basil

1 tsp chilly sauce

1 tbsp Red chilly powder

1 tbsp cornflour

2 tbsp tomato ketchup

 For Rice

1/4 cup sweet corn

1 cup Basmati rice

1/4 cup broccoli

 2 tbsp butter

1 big onion finely chopped

3 tbsp green capsicum (diced)

3 tbsp yellow capsicum

3 tbsp red capsicum

3 tbsp alepino

1 tsp red chilly flex

1 tsp oregano

Salt as per taste

Finely chopped coriander leaves

Processed cheese

Mozzarella cheese

Olives and Nacho chips for garnishing.

Method :

• Soak the rice for 1/2 hour then 3/4 boil and strain the excess water and keep aside.
• Now make pizza sauce- Take tomatoes and blanch it and then peel the skin and cut into small pieces.
• Heat a pan add olive oil put chopped garlic and saute for few minutes and then add chopped tomatoes again saute for few minutes.
• Add salt, red chilly flex,oregano, dry basil, chilly sauce and red chilly powder and mix all together in high flame till it dry.
• Make a paste of cornflour with the help of 1 tbsp water and mix it into the tomatoes gravy, stir continuously.
• Add tomato ketchup mix well. Sauce is ready keep aside.
• Boil corn, broccoli and keep aside.
• Heat a pan add butter add chopped onion saute it, add boil corn, broccoli, all types of capsicum,alepino ,red chilly flex,oregano, salt and boil rice and put off the gas immediately and mix it very well. Add chopped coriander and close the lid for 2 minutes.

         

• For Assemble - Take a bowl  put rice then press it,pour pizza sauce over it, the, add grated processed cheese and mozzarella cheese.
• Keep in microwave for 2 and 1/2 minutes.
• Garnish with finely cut olive and nacho chips . Ready to serve

               

MALABAR MUTTON BIRYANI

Ingredients	Malabar, the northern region of Kerala, is popular for its culinary treats, especially those with meat and rice.
Mutton Basmathi rice Onion Garlic Ginger Green chilli     Coriander powder Turmeric powder Red chilli powder Tomato Poppy seeds Fresh coconut Coriander leaves Mint leaves    Curd Lime juice Ghee Oil Cashew nuts Raisins Garam masala powder Salt For garam masala Cinnamon  (dalchini)    Cardamom ( Illaichi) Cloves (laung) Jaiphal (Nutmeg) Aniseed (saunf) Cuminseed (jeera) Tej patta (Mace)	1 kg 1 kg 500 g 50 g 50 g 100 g 3 tsp 1 tsp half tsp 300 g 2 tsp half cup 1 small bunch 1 small bunch as required 4 tbsp 200 g as required 500 g 50 g 2 tsp to taste   2 pieces 3-4 " 3-4 " quarter half tsp half tsp 2 strands
Method   1. Cut and clean mutton in big pieces. 2. Slice the muttons; grind green chillies, ginger and garlic. 3. Grind poppy seeds and fresh coconut and keep aside. 4. Chop coriander leaves and mint leaves. 5. Heat a pressure cooker and add oil and 3/4 of sliced onion and fry. 6. Add ginger, garlic and green chillies and fry for 2-3 minutes 7. Add the coriander powder, chilli powder, turmeric powder, garam masala and saute for some time and add the chopped tomatoes and fry for some time. 8. Add mutton and fry for a few minutes and add curd and salt. 9. Cover the cooker and cook on slow fire for 15-20 minutes. 10. When mutton is cooked, add the ground poppy seeds and coconut and heat for few minutes and keep aside. 11. Wash and drain the water from the rice. 12. Heat ghee and add rice and fry for 4-5 minutes. 13. Add salt and double quantity of water and boil till the rice is cooked. 14. Remove from fire. 15. Heat heavy-bottomed vessel and fry onions, cashew nuts and raisins and keep aside. 16. Take a vessel and pour some rice and spread little coriander, mint leaves, limejuice, fried onions, cashew nuts and raisins. 17. Put one layer of mutton over that and repeat the process till all rice and mutton are over. 18. Cover with heavy lid and put dish in oven or place some coals on top for 10 minutes. 19. Serve with curd and raita and papad.

VEGETABLE BIRYANI ( KERALA STYLE)

Ingredients:

    Biryani Rice – 1 cup

    Onion – 2nos (sliced)

    Carrot – 2nos (small medium cubes)

    Beans – 4nos (small rounds)

    Frozen peas – ¼ cup

    Tomato 1 medium size smashed

   Tomato sauce (ketchup) – 1tsp

    Lime – ½ piece required

    Ginger – 1inch

    Garlic – 8pods

    Green Chili – 1no

    Garam Masala Powder – 1tsp

    Biryani Masala Powder – 3tsp

   Chili Powder – 1tsp

    Turmeric Powder – ½tsp

    Salt – as per taste

    Water – 1 ½cup

    Coriander leaves – ½cup

    Cashew nuts – 4nos

    Raisins – 4nos

    Oil – 3tsp

Method : 

    

• Take Biryani rice in a vessel & nicely clean it with water for 3 to 4 times. Remove complete water from the rice & close the lid & keep it aside for 1/2hr

• Make a paste of ginger, garlic & green chili & keep a side.

•  Heat a medium sized pressure cooker & pour oil.

•   Add garam masala & saute for few seconds. Then add sliced onion & saute on medium flame adding little salt.

•  When onion turns transparent & pink in color, add ginger-garlic-green chili paste & saute well for 2mins.

• Then add chopped vegetables, green peas, saute well for 2mins

•  Then add chili powder, turmeric powder & biryani masala powder & saute well for 2mins.

•  Add smashed tomato & tomato sauce & saute well till oil starts separating.

• Add biryani rice to it & mix well. Add salt as per taste.

• Then add water to the whole mixture & stir nicely.

•  When the water starts boiling add lime juice & cover lid & cook on low flame.

•  When the water is completely vaporized, transfer the cooker on top of  tawa on high flame.

• When tawa becomes hot, lower the flame & keep stirring in between so that biryani doesn’t stick to bottom of cooker.

• When the biryani is properly cooked, switch off the flame & garnish with coriander leaves ,dry fruits & fried onions.

•  Vegetable Biryani is ready to serve. Best combination is raita/ salad.