Saturday 6 August 2011

pulao recipes



(1)     VEGETABLE - PULAO 
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Ingredients:
2 cups - Basmati Rice
1 - Onions
3 tbsp - Ghee
1 - Carrots, cut into cubes
1 - Potatoes, cut into cubes
1/2 cup - Peas
1 cup - Cauliflower, cut into florets















2 tbsp - Cashewnuts
1 tbsp - Raisins
Salt To Taste

1 Pinch - Turmeric powder
Grind to Paste:
1 Inch - Ginger
5 - Garlic cloves
1 - Onions
3 - Green chillies
2 - Cinnamon sticks
3 - Cloves
1/4 cup - Mint leaves
3 - Cardamoms

Preparation:
Soak rice for half an hour.
Heat 1 Tbsp of ghee is a pan, fry cashewnuts and raisins. Keep aside.
Heat the remaining ghee in thick bottomed vessel and fry the ground paste for 10 minutes. Add the vegetables and mix well.
Cook until the masala separates from oil and vegetables (subzi) gets tender. Add turmeric powder.
Add rice, salt, four cups of water and stir well. Cover and cook until the rice is done on slow flame. Stir once a while .
Just before serving take the rice in serving bowl, add the nuts and mix well.
Serve vegetable (sabzi) pulao hot with raita.

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(2)   VEGETABLE   BIRYANI   
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INGREDIENTS :-
 

2 cups Basmati Rice
1 cup Mixed Vgetable (cauliflower, potato, carrot, french beans)
150 gms Green Peas
3 Finely Sliced Onion
2 Finely Sliced Green Chillies
Salt to taste
1 tsp Red Chilli Powder
2 tsp Cinnamon(dalchini), Caraway Seeds(zeera)
4 Cloves (laung)
1/2 tsp Black Pepper Powder
4 Tomato
1/2 cup Yogurt (curd)
4 tbsp Vegetable Oil
1/2 tsp Mustard Seeds
3 tbsp Dry Fruits (cashew nuts, raisin)


METHOD :-

Wash the basmati rice well before cooking.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits.Cook it in pressure cooker or in a pan or microwave.
Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Fry the green peas also.
Take 1 tblsp oil in a pan and add mustard seeds, green chilli, cinnamon and caraway seeds powder, cloves, black pepper powder and stir for about half minute. Then add onions and saute them for a minute ot till they get pink in color.
Add salt and red chilli powder and stir.
Add fine chopped tomatoes and fry till they are properly cooked.
Take the yogurt and make it fine by putting in a blender for just 2 rotations. Add this fine yogurt and stir well.Heat it for about 10 seconds.
Add all the fried vegetables.
Add the cooked rice and mix well with very light hands so that the rice grain doesn't break. Cook for about 3 minutes.
Take this vegetable biryani out in a rice serving dish.
Garnish with dry fruits and green coriander leaves.
Serve the vegetable (veg ) biryani hot with raita and pickle.

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(3)    COCONUT   RICE 
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( The popular South Indian cuisine  )

Preparation Time : 20-25 minutes

Cooking Time : 20-25 minutes 
Servings : 4



INGREDIENTS -:

Scraped coconut 1 cup
Cooked rice, cooled 2 cups
Oil 2-3 tablespoons
Mustard seeds 1/2 teaspoon
Dried red chillies, broken 2
Split black gram skinless (dhuli urad dal) 1 teaspoon
Curry leaves 6-8
Ginger, chopped 1 inch piece
Green chilli, broken 1
Peanuts, deep fried 1/4 cup
Salt to taste
Fresh coriander leaves 2-3 tablespoons



METHOD :-

Heat oil in a non-stick pan. Add mustard seeds and let them splutter. Add red chillies, urad dal and sauté till the dal turns light brown. Add curry leaves, ginger and green chilli. Mix and add coconut and sauté for a while on low heat.Add peanuts and mix. Add rice and mix lightly. Add salt and mix lightly. Add coriander leaves and mix. Serve with sambhar. 



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(4)    CORN  AND  SPINACH  RICE
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Delicious rice preparation with corn and spinach


Preparation Time : 25-30 minutes


Cooking Time : 5-10 minutes 
Servings : 4



INGREDIENTS :- 

Corn kernels, blanched 3/4 cup
Fresh spinach leaves (palak), finely shredded 2 medium bunches
Cooked basmati rice 2 cups
Oil 2 tablespoons
Cumin seeds 1/4 teaspoon
Ginger-green chilli paste 1 1/2 teaspoons
Salt to taste
Lemon juice 1 tablespoon



METHOD :-

Heat the oil in a deep non stick pan. Add the cumin seeds and when they begin to change colour, add the ginger-green chilli paste and sauté for thirty seconds. Add the corn kernels. Mix well and sauté for thirty seconds. Add salt.Add the spinach leaves and toss well. Cook for one minute. Add the cooked rice, mix well. Add lemon juice and toss well. Serve hot. 

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(5)    JEERA PULAO
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INGREDIENTS :-
 
1 cup Long Grain (Basmati) Rice
2 cups Water
11/2tsp Cumin seeds(jeera)
1tbsp oil
salt to taste
2 Bay leaves
3-4 cloves
Few whole Black pepper
1 Black Cardamom


METHOD :-

Clean and wash rice. Wash and drain rice 2-3 times and soak in water for 15-10 minutes.
Heat oil and add cumin seeds (jeera), bay leaf, cardamom, whole black pepper and cloves.
When Cumin seeds are done add the rice and salt, mix well.
Add water.
When it starts boiling low down the flame of the gas and cover it partially.
Keep an eye, rice will be done when holes appear on the surface and water is completely absorbed.
Serve the jeera pulao hot with any gravies or raita.


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(6)    CHUTNEY   PULAO  WITH   PANEER  AND  CORN
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Preparation Time : 25-30 minutes

Cooking Time : 10-15 minutes 
Servings : 4



INGREDIENTS :- 

Fresh mint leaves 1/2 cup
Fresh coriander leaves 1 cup
Green chillies 3
Ginger 1/2 inch piece
Salt to taste
Lemon juice 2 teaspoons
Basmati rice, soaked 1 1/2 cups
Cottage cheese (paneer) 100 grams
American corn kernels 1/2 cup
Oil 1 tablespoon
Bay leaves 1-2
Cinnamon 1 inch stick
Cloves 4 



METHOD :-

Roughly chop mint and coriander leaves, ginger and green chillies and put them in a mixer jar. Add salt and lemon juice and grind to a fine chutney without adding any water. Heat oil in a deep non stick pan. Heat water in another non stick pan. Cut the paneer into small pieces.Add bay leaves, cinnamon and cloves to the oil in the pan and sauté. Add rice and mix gently. Add corn, 3 tbsps green chutney and mix. Add salt, paneer and 3 cups boiling water. Stir and cover. Let it cook for about 7 minutes or till the rice and corn are completely cooked. Serve hot.

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(7)    BAHALA BHATH
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( Curd rice with raw mango ) 

Preparation Time : 20-25 minutes

Cooking Time : 10-12 minutes 
Servings : 4



INGREDIENTS :-

Yogurt 1 cup
Cooked rice 2 cups
Salt to taste
Oil 2 tablespoons
Mustard seeds 1 teaspoon
Dried red chilli 1
Split black gram skinless (dhuli urad dal) 1 teaspoon
Ginger, chopped 1/2 teaspoon
Green chilli, chopped 1
Curry leaves 4-6
Asafoetida a pinch
Chilled Milk 1/2 cup
Cucumber, peeled and chopped 1/2 cup
Raw mango, chopped 2 tablespoons
Green grapes, halved 10-12
Fresh coriander leaves, chopped 1 tablespoon



METHOD :-

Add salt to the rice and mix, mashing it well. Heat oil in a small pan. Add mustard seeds and let them splutter. Add red chillies, urad dal, ginger, green chilli, curry leaves and asafoetida. Add this tempering to the rice and mix well.Add yogurt and mix. Add chilled milk and continue to mix. Add cucumber, raw mango and grapes and mix well. Chill in a refrigerator. Garnish with coriander leaves and serve.

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(8)    HANDI BIRYANI
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Preparation Time : 40-45 minutes

Cooking Time : 30-35 minutes 
Servings : 4



INGREDIENTS :- 

Rice, soaked and drained 1 1/2 cups
Onion 4 medium
Saffron (kesar) a few strands
Kewra water a few drops
Salt to taste
Green cardamoms 2-3
Black cardamom 1
Cloves 2-3
Cinnamon 1 inch stick
Bay leaf 1
Carrot, 1/2 inch cubes 1 medium
Cauliflower, cut into small florets 1/4 medium
French beans, 1/2 inch pieces 10-15
Green peas 1/2 cup
Oil 2 tablespoons + for deep-frying
Caraway seeds (shahi jeera) 1/2 teaspoon
Ginger paste 1/2 tablespoon
Garlic paste 1/2 tablespoon
Green chillies, chopped 4-5
Coriander powder 1 tablespoon
Turmeric powder 1 teaspoon
Red chilli powder 1 teaspoon
Yogurt 3/4 cup
Tomatoes, chopped 2 medium
Garam masala powder 1/2 teaspoon
Fresh coriander leaves, chopped 2 tablespoons
Fresh mint leaves, chopped 2 tablespoons
Ghee 2 tablespoons
Ginger, cut into thin strips 1 inch piece



METHOD :-

Chop one onion and slice the others. Soak the saffron in kewra water. Cool the rice in four cups of boiling salted water with green cardamoms, black cardamom, cloves, cinnamon and bay leaf, until three-fourth done. Drain and set aside. Mix together the carrot, cauliflower, French beans and peas and boil in three cups of salted water till three-fourth done. Drain and refresh under cold running water. Set aside. Heat plenty of oil in a kadai and deep-fry the sliced onions till golden brown. Drain on absorbent paper and set aside. Heat two tablespoons of oil in a thick-bottomed pan and add the caraway seeds. When they begin to change colour, add the chopped onion and sauté until golden brown. Add the ginger paste, garlic paste and green chillies and stir. Add the coriander powder, turmeric powder, red chilli powder and yogurt and mix well. Add the tomatoes and cook on medium heat till the oil seaprates. Add the boiled vegetables and salt and mix well. In a handi, arrange alternate layers of cooked vegetables and rice. Sprinkle the saffron-flavoured kewra water, garam masala powder, coriander leaves, mint leaves, fried onions and ghee 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. Place the handi on a tawa and cook on low heat for twenty minutes. Serve hot with a raita. 

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(9)     NEEMBUWALE  CHAWAL
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Preparation Time : 10-15 minutes

Cooking Time : 15-20 minutes 
Servings : 4



INGREDIENTS :- 

Lemon , juice1
Cooked rice 2 cups
Carrot 1 medium
French beans 10-12
Green capsicum 1 medium
Green peas 1/4 cup
Salt to taste
Oil 1 tablespoon
Cumin seeds 1/2 teaspoon
Ginger paste 1 teaspoon
Green chillies, slit 2
Fresh coriander leaves, chopped 2 tablespoons



METHOD :_

Boil water in a non stick pan. Cut carrot into triangles and French beans into big pieces. Put carrot into the boiling water. Cut capsicum into triangles. Add French beans and green peas to the boiling water. Add salt and cook for a while ensuring that the vegetables are not overcooked. Drain and set aside. Heat oil in a non stick pan, add cumin seeds and ginger paste. Add a little water and sauté for a minute. Add green chillies and mix. Add boiled vegetables and capsicum and mix well. Add cooked rice, salt, coriander leaves and lemon juice and toss. Cook till the rice gets heated through. Serve hot. 


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(10)    GARLIC   RICE
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INGREDIENTS :-

2 cup cooked rice
2 tsp crushed garlic
2 green chillies chopped
2 tblsp cashewnuts (kaju)
1 tblsp almonds(badam), slivered.
1 tsp chopped fresh coriander
2 tblsp ghee
Salt and pepper to taste
How to make garlic rice:
Take a heavy wok and heat ghee in it.
Now add garlic and green chilies to it.
Once garlic turns golden in color, add the dry fruits and roast for half a minute.
Now add the cooked rice, sprinkle salt and pepper and mix well.
Garnish the Garlic Rice with fresh coriander and serve.


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(11)     ONION   RICE
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INGREDIENTS :-
4 big onions
2 cardamom (elaichi)
1 cup rice
1/2 tsp chilly powder
salt to taste
mustard for seasoning

METHOD :-

Heat the pressure pan and then pour oil and season it with mustard seeds and add onions and fry till it becomes transparent in colour.
Then add elaichi ,chilly powder,salt and rice with two glass of water and keep it for boiling for fifteen minutes.
once the rice is cooked serve it hot with gravy or curd.

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(12)    KESAR PULAO  ( MEETHE CHAWAL )
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INGREDIENTS :-
 
1cup long grain (basmati) Rice
1cup Sugar (or according to taste)
3-4 Cardamom (green elaichi, split & crushed)
Few strands of Saffron (kesar)
4 cloves
11/2tbsp Mixed Dry fruits (Pista, cashewnut, almond)chopped
1tsp Raisins
a Pinch of saffron (kesar)color dissolved in 2tsp warm water
2 tbsp pure ghee
1 tbsp mustard seeds
silver paper (varak)
Water for boiling rice.

METHOD :-

Wash soak and drain rice.
Bring water to boil and add the rice and simmer the flame.
When rice is half done add sugar (dissolved in little water) and ghee.
When fully done add the saffron, cardamom, cloves and half of the dry fruit.
Stir gently and cover for 10 minutes.
Garnish it with remaining dry fruit and silver paper.
Serve the kesar pulao fresh and hot.

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(13)    METHI   PULAO
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INGREDIENTS :-
 
11/2 Cup Long Grain (Basmati) Rice
1 cup green peas
50gms paneer (cut into small cubes and deep fried)
A small bunch of methi (fenugreek) leaves (chopped)
2 tomatoes (chopped)
4-5 flakes of garlic (paste)
2-3 green chilies (chopped)
1/4th tsp. turmeric powder
Red chili powder to taste
Salt to taste
1tbsp oil/butter

METHOD :-

Wash methi properly and drain the water and keep aside.
Heat oil in the pan and add garlic paste and fry till light brown.
Now add tomatoes, peas. Methi, green chilies, salt, chili powder and turmeric powder. Stir-fry for 8-10 minutes.
Add rice and fry well for another 5 minutes.
Add enough water and pressure cook on low flame for 5 minutes.
Garnish with fried paneer.
Serve the methi (fenugreek) pulao hot with chilled raita.

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(14)    TOMATO  RICE
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INGREDIENTS :-
 

2 large tomatoes made into a thick puree.
1 cup basmati rice, washed and soaked for ten minutes
1 whole black cardamom (bari ilaichi)
1 tsp red chili powder (lal mirch )
Salt to taste
1 tsp garam masala powder.
1 tblsp ghee
2 cup water

METHOD :-

Heat ghee in a heavy bottom vessel
Put in the whole black cardamom and then the tomato puree.
Now add the dry spices, salt and saute.
Put in the rice and mix well.
Finally add the water and cook covered till done.
Seve hot.
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(15)    PALAK  RICE 
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INGREDIENTS :-
 
1/2 bunch (cut into small pieces) palak
a pod garlic
a small piece of ginger
1 chopped onion
1 tomato
a few sprigs of curry leaves
1 mashed potato
1 cup basamati rice
salt to taste
1/2 tblsp garam masala powder (optional)

For Seasoning

1 tblsp mustard
1/2 tblsp urud and channa dal
1/2 tblsp green chillies and red chillies (cut into pieces)

METHOD :-

First wash and cut the palak into small pieces and keep aside.
Then cook the basmathi rice and set aside.
Now take a wok, pour some oil and when the oil is hot, add all the seasoning ingredients and fry till done.
Now add the onions, tomatoes and cut palak and nicely mix and close with a lid.
Let the whole thing cook very well.
When it is done, add garam masala powder if you want and saute for a minute.
Take it wok from fire and add the rice and mix it well.
Take a wok, pour some oil and put the mashed potatoes and roast it slightly and when done add the curry leaves and put into palak rice and mix well.
Serve with raita.
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(16)    CURD RICE
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INGREDIENTS :-
 

1 Cup Boiled Rice
2 cups of plain yogurt (Curd)
2 Tbsp Oil
1/4 cup milk
Finely chopped coriander leaves
1-2 green chilies
1 tsp. chana daal
1 tsp. urad daal
1 tsp. mustard seeds
1 1/2 tsp. finely chopped ginger
2 Tbsp desiccated coconut
1/2 tsp. salt

METHOD :-

In a saucepan heat 2 tablespoonful of oil.
Add mustard seeds to the oil.
When the mustard seeds start popping add chana and urad daal.
After a minute, add in the ginger, coriander and green chilies.
Sauté them for a minute.
Take the pan off the gas. Add in the rice.
Mix the salt and desiccated coconut.
Just before serving, mix all the ingredients with yogurt (curd) and milk. Curd rice is ready to be served.

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(17)    BRINJAL  RICE
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INGREDIENTS :-
 

3 cups plain rice
1 1/2 tsp mustard seeds
a few curry leaves
3 tsp. vegetable oil
3 cups eggplant (brinjals)
3 tsp. finely sliced green chillies
Salt to taste
1 tsp turmeric powder
3 tsp lemon juice

METHOD :-

Boil rice and keep aside.
In a large pan fry the mustard seeds, curry leaves, add the eggplant (brinjal) and green chillies. Stir on low flame, cover and cook for 10 minutes.
Add salt and turmeric powder cook for another 5 minutes. Remove from fire and add lemon juice stir well and mix with the rice. Stir gently allowing each grain to coat.

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(18)    CARROT  RICE
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INGREDIENTS :-
 

2 cup rice
2 onion
5 carrot
2 tsp fried groundnuts
2 tsp oil
a small piece of cinnamon
1 tsp broken block gram
2 nos cloves
1 tsp mustard
1 tsp bengal gram
a few sprigs curry leaves
Salt as per taste
For Masala:
1 1/2 tsp coriander seeds
3/4 tsp cumin seeds
2 tsp grated coconut
4 nos red chillies

METHOD :-

Heat the pan, pour the 1 tsp oil. Add red chillies, coriander seeds, cumin seeds and fry till it turns brown.
Add grated coconuts and remove from the heat. Grind it after it cools down.
Grind seperately, the fried groundnuts coarsely.
Cook the rice and let it cool.
Put the carrots in warm water. Grate it without peeling the skin.
Heat oil in a pan. Add cloves, cinnamon, mustard, broken block gram and Bengal gram. Fry them.
Add curry leaves and chopped onions. Once the onion is cooked, add the grated carrots. Fry till the carrots are cooked.
Add rice and fry in a low flame. Add salt and the ground masala powder. Mix it well with the rice.
Finally add groundnut powder and remove from the flame. Serve hot.

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(19)    LEMON  RICE
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INGREDIENTS :-
 

2cups boiled Rice
1/3rd cup Lemon Rice
6Tbsp Oil
1/2tsp Black Mustard seeds
Few curry leaves
3-4 green chilies
Salt to taste
1/4th tsp. turmeric powder
1/4th cup peanuts

METHOD :-

Heat oil in a pan and add mustard seeds, allow to splutter.
Add turmeric powder and peanuts, fry till brown.
Now add green chilies, curry leaves, salt and fry for 2 minutes.
Take it off from the flame and add lemon juice and mix well.
Now add this to the boiled rice and mix well.Lemon rice is ready to be served.

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(20)    TAMARIND   RICE
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INGREDIENTS :-
 


2 cups basmati rice
1/2 cup tamarind juice
salt to taste
1/2 tsp turmeric powder
1/2 tsp jaggery powder
1 tsp fenugreek
a pinch of asafoetida
1 tsp mustard
1 tsp channa dhal
6 red chilly
100 gms sesame oil(as needed)
a bunch of curry leaves
1 tsp peanuts

METHOD :-

Pressure Cook the rice and spread on a plate. keep aside.
Heat the non-stick skillet add fenugreek and asafoetida dry fry (without oil) for a minute.
Grind this into a fine powder. Set aside.
To the tamarind juice add salt, turmeric powder, jaggery, ground powder of fenugreek and asafoetida.
Fry mustard, red chillies, channa dhal, peanuts and curry leaves in sesame oil.
Pour into the tamarind juice mixture.
Boil tamarind juice till it reaches thick gravy form and until oil comes out with good flavour.
Add cooked tamarind gravy to the rice.
Pour in 1 tsp. of oil, if needed. Mix well and serve.

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(21)    SAMBHAR   RICE
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INGREDIENTS :-
 

1 cup rice
1 cup toor dhal (soak the dhal for 3-4 hours in hot water)
1/4 tsp turmeric powder
1/2 tsp. coriander powder
1/2 tsp chilly powder
2 tsp sambar powder
salt to taste
1 tsp tamarind paste
ghee for frying
1/2 tsp mustard seeds
a few curry leaves
a pinch of asafoetida
2 cashews (optional)
few chopped shallots (sambar onions)
a few chopped corriander leaves

METHOD :-

Wash rice and dhal, drain away all the water, to the rice/dhal mixture add the turmeric powder, corriander powder, chilly powder, sambar powder and salt.
Add 4 cups of water to tamrind paste mix and pour into the dhal/rice mixture.
Cook in pressure cooker for 10 to 12 minutes.
Add ghee in the pan and fry the shallots (sambar onions), as it's getting brown add the mustard seeds, cashewnuts, curry leaves.
Add this seasoning to the Sambar Bath.
Sprinkle with chopped Corriander Leaves.
Serve hot.

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(22)    HYDERABADI   BIRYANI
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INGREDIENTS :-
 

350 gms Basmati Rice
200 gms Potatoes
200 gms Carrots
100 gms Onions
4 Green Chilies
30 gms Ginger
20 gms Garlic
1/2 tsp Turmeric Powder
1 tsp Red Chili Powder
1 cup Curd
1 tsp Saffron
2 tbsp Milk
1/3 cup Mint ( Pudina leaves )
1/3 cup Coriander Leaves
4 tsp Rose Water
50 gms Cashewnuts
50 gms Almonds
25 gms Raisins
120 gms Ghee
Salt To taste

METHOD :-

Wash and soak the basmati rice for half an hour. Drain the water. Put the rice, some more water and add half the whole garam masala and salt in a pan.
Bring the rice to a boil and cook until the rice is done. Drain and keep aside.
Dice the peeled potatoes and carrots and wash them. Slice the onions and green chilies.
Peel ginger and garlic and chop finely. Chop the coriander and mint leaves.
Soak the almonds in water for half an hour and keep aside.
Beat the curd in a bowl and divide into two equal portions.
Dissolve saffron in warm milk and add it to one portion of the curd mixture.
Heat ghee, add the remaining garam masala and sauté over medium heat until it begins to crackle.
Add onions until golden brown. Then add green chilies, ginger, garlic and stir for a minute.
Add turmeric and chili powder, saute for half a minute add the chopped vegetables and stir for a minute.
Add the portion of plain curd, stir, add 2/3 cup water, and bring to a boil, then simmer until the vegetables are cooked.
Add the dry fruits and nuts when the vegetables are done.
In the handi with the cooked vegetables, sprinkle little saffron curd, mint and coriander.
Then spread half the rice and again sprinkle the remaining saffron-curd, mint and coriander and top it with the remaining rice.
Place a moist cloth on top, cover the lid tightly so that it gets sealed.
Put the handi on dum in a pre-heated oven for 15-20 minutes.
Serve the hyderabadi biryani hot with mint chutney and other vegtables.

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(23)    RICE  KHICHDI
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INGREDIENTS :-
 

2 cups rice
1 cup toor dhal
5 cloves
1 cinnamon
5 cardamom
2 finely sliced onion
6 to 8 small size tomatoes
4 slitted into halves green chillies
12 to 15 mint leaves
1/2 bundle corriander leaves
1 tsp garlic paste
1 1/2 tsp ginger paste
salt to taste
1/4 cup veg. oil
a few curry leaves
3 cups water
a pinch of turmeric powder

METHOD :-

Wash and cook dhal with a pinch of turmeric powder. Set aside.
Don't discard the cooked dhal water.
Fry the onions, cloves, cinnamon and cardamom.
When onions are golden add slit green chillies, mint, curry leaves and a part of the corriander leaves.
Keep the remaining corriander leaves for garnishing.
Add salt, ginger and garlic paste. Fry for 2 minutes.
Add the washed, drained rice and chopped tomatoes. Fry for few minutes.
Add the cooked dhal, mix well and add 3 cups of water.
Add cooked dhal water. Cook it for 8 to 10 minutes till the rice is done.
Garnish with chopped corriander leaves and serve hot.

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