VARIETY RICES

FRIED RICE

Ingredients
Basmathi rice-1 cup
Tiny chopped vegetables-1 cup
Carrot, beans, peas
Bouble beans
Cabbage, capsicum
Green chilly-2(option)
Oil
Salt
Pepper powder-1/2 tsp
Coriander leaves or spring onion

Method
Cook the rice with required salt and oil.

Sauté the vegetables one by one in order with oil.
Add little agenomotto or salt and sauté till ¾ th cooked.

Add rice, pepper powder and mix all evenly.
Sprinkle coriander leaves.

Serve with sauce or Manchurians.



MASALA FRIED RICE

Ingredients
Basmathi rice-1 cup
Tiny chopped vegetables-1 cup
Carrot, beans, peas
Bouble beans
Cauliflower (option)
Green chilly-2(option)
Oil
Salt
Coriander leaves
Ginger garlic paste-2 tsp
Onion-1/4 cup

To temper
Cinnamon, cloves, bay leaves, cardamom-few
Mint leaves-1/4 cup

Method
Cook the rice with required salt and oil.

Season Cinnamon, cloves, bay leaves, cardamom and mint leaves in oil.
Add onion, chilly and sauté well.
Add ginger garlic paste.
Sauté the vegetables one by one in order with oil.
Add little agenomotto or salt and sauté till ¾ th cooked.

Add rice and mix all evenly.
Sprinkle coriander leaves.

Serve with sauce or raita.


MUSHROOM FRIED RICE

Ingredients
Basmathi rice-1 cup
Tiny chopped vegetables-1 cup
Carrot, beans, mushroom
Capsicum
Green chilly-2(option)
Oil
Salt
Pepper powder-1/2 tsp
Coriander leaves or spring onion

Method
Cook the rice with required salt and oil.

Sauté the vegetables one by one in order with oil.
Add little agenomotto or salt and sauté till ¾ th cooked.

Add rice, pepper powder and mix all evenly.
Sprinkle coriander leaves.

Serve with sauce or Manchurians.


PANEER FRIED RICE

Ingredients
Basmathi rice-1 cup
Tiny chopped vegetables-1/4 cup
Carrot, beans
Capsicum
Paneer-1/2 cup (chopped)

Green chilly-2(option)
Oil
Salt
Pepper powder-1/2 tsp
Coriander leaves or spring onion

Method
Cook the rice with required salt and oil.

Sauté the vegetables one by one in order with oil.
Add little agenomotto or salt and sauté till ¾ th cooked.
Add paneer and sauté for sometimes.

Add rice, pepper powder and mix all evenly.
Sprinkle coriander leaves.

Serve with sauce or Manchurians.


CARROT RICE

Ingredients
Rice-1 cup
Carrot -3
Green chilly-2
Dry chilly-2
Chopped small onion-1/2 cup
Oil
Salt
Mustard seeds, urad dal and curry leaves
Coriander leaves

Method

Cook the rice with salt.

Season Mustard seeds, urad dal and curry leaves with oil.
Add onion and chillies.
Sauté well.
Add grated carrot, salt and sauté well till done.
Add cooked rice and mix all evenly.
Sprinkle coriander leaves.


BEETROOT RICE

Ingredients
Rice-1 cup
Beetroot (big)-1
Green chilly-2
Dry chilly-2
Chopped small onion-1/2 cup
Oil
Salt
Mustard seeds, urad dal, chana dal and curry leaves
Coriander leaves

Method

Cook the rice with salt.

Season Mustard seeds, urad dal and curry leaves with oil.
Add onion and chillies.
Sauté well.
Add grated beetroot, salt and sauté well till done.
Add cooked rice and mix all evenly.
Sprinkle coriander leaves.


DAL RICE

Ingredients
Rice-1 cup
Toor dal-1/4 cup
Sambar onion-1/2 cup
Tomato-1
Green chilly-2
Garlic- 5 flakes
Sambar powder-1 tsp
Salt
Oil

Method
Soak rice and dal together.
Wash and add water 3 cups, salt, turmeric powder, sambar powder and boil it.

While boiling, on the other side season mustard seeds, curry leaves in a pan.
Add onion, garlic, green chilly and tomato and sauté lightly.
Add in the boiling rice, close cooker and leave whistles.

VARIATION:
Instead of toor dal, chana dal or splitted moong dal can be used.
Can add vegetables and cook.
Can mix all dals in equal ratio and cook in the above method .
In moong dal rice , add crushed jeera(cumin seeds) and pepper powder for extra taste ,add while water is boiling.



COCONUT RICE

Ingredients

Rice-1 cup
Coconut-1/2
Green chilly-2
Dry chilly-3
Chopped small onion-1/2 cup
Curry leaves, coriander leaves
Garlic-5 flakes
Pepper powder-1/2 tsp
Salt
Oil
Mustard seeds, urad dal, chana dal

Method
Cook the rice with ¾ th of salt.

Season Mustard seeds, urad dal, chana dal with oil.
Add curry leaves, chillies, garlic and onion.
Sauté till onion turns translucent.
Add scrapped coconut and sauté till it dries lightly.
Add rice, pepper powder, salt and coriander leaves.
Mix altogether evenly.

Serve with pickles or spicy chutney.



LEMON RICE-TYPES

Ingredients
Rice-1 cup
Big lemon-1
Mustard seeds, urad dal , chana dal, curry leaves
Salt
Oil
Turmeric powder


Type 1:
Dry chillies-4
Garlic-4 flakes

Type 2:
Green chillies-4
Chopped onion-1/2 cup
Cumin seeds-1/4 tsp
Coriander leaves

Method:
Cook the rice with salt.
Squeeze the lemon, add turmeric powder.
Add in the rice.

Type 1:
Season Mustard seeds, urad dal, chana dal, curry leaves in oil.
Add dry chillies and garlic pieces.
Mix for 2 mts.
Add rice and mix all evenly.

Type 2 :
Season Mustard seeds, urad dal, chana dal, cumin seeds, curry leaves in oil.
Add green chillies and onions.
Sauté for 2 mts.
Add rice and coriander leaves.
Mix all evenly.

Serve with coconut chutney or pickles or mint (pudina) chutney.



TOMATO RICE-VARIETIES

Type 1:
Ingredients
Rice-1 cup
Country tomato-4
Green chilly-3
Garlic flakes-4
Turmeric powder-1/4 tsp
Powder of cinnamon, cloves and ani seeds-1/2 tsp
Salt
Oil
Mustard seeds, urad dal, curry leaves
Coriander leaves

Method
Cook the rice with half salt.

Season Mustard seeds, urad dal, curry leaves with oil.
Add chillies, garlic and onion.
Mix for 2 mts.
Add masal powder, turmeric powder and mix 2 mts.
Blend the tomatoes in mixie and add it.
Add half salt, coriander leaves.
Close the lid and cook in medium flame till tomato thickens and oil comes out.
Remove from fire and mix the rice evenly.

Serve with pickles or onion raita or potato fries.


Type 2:
Ingredients
Rice -1 cup
Country tomato-4
Green chilly-4
Ginger Garlic paste-1 tsp
Powder of cinnamon, cloves and ani seeds-1/2 tsp
Salt
Oil
Mustard seeds, urad dal ,curry leaves
Coriander leaves

Method
Soak the rice for ½ an hr.

Season Mustard seeds, urad dal ,curry leaves with oil and ghee in cooker.
Add onion and chillies.
Mix for 2 mts.
Add ginger garlic paste and masala powder and mix 2 mts.
Add tomato puree, turmeric powder, salt.
Mix for 5 mts.
Add required water.
Boil it.
Add rice and cook it.

Type 3:

Ingredients
Rice -1 cup
Country tomato-4
Green chilly-4
Salt
Oil
Mustard seeds, urad dal, curry leaves
Coriander leaves

Method
Cook the rice with ½ salt.

Season Mustard seeds, urad dal, curry leaves with oil
Add chillies and onion.
Sauté for 2 mts.
Add sliced tomato, turmeric powder and half salt.
Sauté well till tomato cooks and turns dry.
Add rice, coriander leaves and mix all evenly.



GHEE RICE


Ingredients
Rice or basmathi rice-250 gms
Ghee-50 gms
Green chilly-4
Cinnamon, cloves and cardamom-each 2
Salt

Method
Heat ghee, season Cinnamon, cloves and cardamom and add chillies.
Mix for 2 mts.
Add soaked and drained rice.
Mix for 5 mts.
Add salt and water.
Cook it.


GARLIC RICE

Ingredients
Rice-1 cup
Jeera-1/2 tsp
Garlic flakes-15
Dry chillies-3
Salt
Oil

Method
Cook the rice with salt.

Heat oil, add jeera, chillies and garlic pieces.
Mix for 2 mts.
Add rice and mix evenly.
Sprinkle coriander leaves.
Option: can sprinkle pepper powder (1/4 tsp)

This rice is good for birth given ladies.


AMLA RICE

Ingredients
Rice-1 cup
Amla grated-1/2 cup
Chopped onion-1/2 cup
Green chilly-2
Dry chilly-2
Turmeric powder
Salt
Oil
Mustard seeds, urad dal, curry leaves
Coriander leaves

Method
Cook the rice with salt.

Heat oil, season Mustard seeds, urad dal, curry leaves
Add onion, chillies and sauté for 2 mts.
Add amla, turmeric powder and little salt.
Mix well.
Add rice and coriander leaves.
Mix all evenly.




MANGO RICE

Ingredients
Rice-1 cup
Raw mango grated-1/2 cup
Chopped onion-1/2 cup
Green chilly-2
Dry chilly-2
Turmeric powder
Salt
Oil
Mustard seeds, urad dal, curry leaves
Coriander leaves

Method
Cook the rice with salt.

Heat oil, season Mustard seeds, urad dal, curry leaves
Add onion, chillies and sauté for 2 mts.
Add mango, turmeric powder and little salt.
Mix well.
Add rice and coriander leaves.
Mix all evenly.




MANGO MASALA RICE

Ingredients
Rice-1 cup
Raw mango grated-1/2 cup
Chopped onion-1/2 cup
Green chilly-2
Turmeric powder
Salt
Oil
Mustard seeds, urad dal, curry leaves
Coriander leaves

Paste-1 tbsp
Dry chilly-2
Ginger
Garlic
Cinnamon and cloves-2

Method
Cook the rice with salt.

Heat oil, season Mustard seeds, urad dal, curry leaves
Add onion, chillies and sauté for 2 mts.
Add paste and mix for 2 mts.
Add mango, turmeric powder and little salt.
Mix well.
Add rice and coriander leaves.
Mix all evenly.



POMEGRANATE RICE

Ingredients
Pomegranate juice-1 cup
Rice -1 cup
Green chilly-2
Dry chilly-2
Small onion-1/4 cup

Seasoning:
Oil
Mustard seeds
Uraddal, channadal
Curry leaves

Method

Cook the rice with required salt and little oil.

Season mentioned items in oil.
Add chopped onions and chillies and sauted sometime.
Add juice and allow it to boil once.
Add rice and mix evenly.
Sprinkle chopped coriander leaves, garnish with pomegranate seeds.




CLUSTER BEANS RICE

Ingredients
Rice-1 cup
Cluster beans-100 gms
Onion-100 gms
Garlic-5 flakes
Ginger –little
Moong dal-1/4 cup
Oil
Salt
Green chilly-4
Coconut-1 tbsp

Method

Cook the rice and keep aside.

Chop the cluster beans.
Roast the moong dal and cook it with cluster beans, turmeric powder and salt(not mashing level).

Make coconut, ginger and garlic to paste.
Heat oil; season mustard seeds, urad dal and curry leaves.
Add green chilly, sliced onion and sauté well.
Add paste and sauté till raw smell goes.
Add cooked dal with cluster beans and mix all evenly.
Now add the rice and mix evenly with sufficient salt.
Sprinkle coriander leaves.



CAPSICUM RICE

Ingredients
Capsicum-3
Cinnamon, cloves-few
Garlic-10 flakes
Big onion-2
Jeera and pepper powdered-3 tsp
Salt
Basmathi rice-2 cup
Coriander leaves
Oil

Method
Slice the capsicum .
Boil water, off stove, add capsicum and salt.
Cover the lid for 10 mts.

Cook the rice and keep aside.

In ghee and oil, season cinnamon and cloves.
Add sliced garlic and onion, sauté it.

Take capsicum from water and add it, sauté lightly.
Add rice, jeera (cumin) pepper powder, salt and mix all evenly in low flame.
Sprinkle coriander leaves.




TAMARIND RICE

Ingredients
Raw rice-250 gms
Tamarind-50 gms
Urad dal, chana dal and ground nuts-each 1 tsp
Dry chillies-7
Asafoetida-1/4 tsp
Mustard seeds
Turmeric powder
Gingelly oil

Dry roast and powder
Dhaniya-1/ 2 tsp
Fenugreek-1/2 tsp
White sesame-1/2 tsp

Method
Cook the rice.

Squeeze the tamarind and take pulp.

In oil season mustard seeds, curry leaves, chillies, urad dal, chana dal and ground nuts and fry till golden brown.
Add tamarind pulp, salt, asafoetida, turmeric powder, water and boil well.
Add the powder mentioned above and boil till oil comes out.

Mix the rice evenly and serve.




CAULIFLOWER RICE

Ingredients
Rice-4 cup
Cauliflower-1
Cinnamon and cloves-few
Onion-4
Tomato-2
Garlic-10 flakes
Coconut-1/2 cup
Chilly powder-1 tsp
Dhaniya powder-1/2 tsp
Turmeric powder
Salt
Oil


Method
Clean the chopped cauliflower.
Cook the rice.
Paste the coconut with little cinnamon and cloves.

Season cinnamon and cloves in oil, add sliced onion and garlics and sauté well.
Add sliced tomato and sauté well.
Add coconut paste and mix well.
Add chilly powder, dhaniya powder, turmeric powder, salt and mix well.
Add cauliflower, mix and cook it.
Add the rice and mix evenly.
Sprinkle coriander leaves.


SESAME RICE

Ingredients
Cooked rice-1 cup
Sesame-2 tbsp
Dry chillies-4
Urad dal-1 tsp
Chana dal-1/2 tsp
Oil
Salt
Curry leaves

Method
Dry roast sesame till it splutters.
Roast urad dal, chana dal and chilly with little oil till brown.
Powder it with sesame coarsely.

In oil season mustard seeds, curry leaves.
Add rice, salt, sesame powdered and mix all evenly.



PEANUT RICE

Ingredients
Rice-1 cup
Peanuts-1 ½ cup
Oil
Salt
Mustard seeds, urad dal ,chana dal ,curry leaves

To dry roast and powder:
Chana dal-1 tsp
Dry chilly-4
Sesame-1 tsp

Method
Roast the peanuts, remove skin.
Powder ¾ th to coarsely.
Keep the ¼ portion aside.

Dry roast each item separately and powder.

Cook the rice with salt.
Add powder and peanut crushed.

Heat oil, season Mustard seeds, urad dal, chana dal, curry leaves and add in rice.
Mix altogether.
Sprinkle remaining peanuts.


DHANIYA RICE

Ingredients
Rice-1 cup
Chopped small onion-1/2 cup
Curry leaves, mustard seeds, urad dal, chana dal, cashew nuts
Oil
Salt

To dry roast and powder:
Dry chilly-4
Dhaniya-1 tbsp
Chana dal-2 tsp
Jeera (cumin)-1/4 tsp
Pepper-1/4 tsp

Method
Cook the rice with salt.

Heat oil, season with Curry leaves, mustard seeds, urad dal, chana dal, cashew nuts and dry chilly(1).
Add onion and sauté.
Add powder and mix once.
Add rice, coriander leaves.
Mix all evenly.

PULAO

PLAIN PULAO

Ingredients
Basmathi rice-1 cup
Coconut milk-2 cup
Salt

For tempering:
Bayleaves, cinnamon, cloves, aniseeds-few
Garlic-8 flakes

Method
Soak the rice for 15 mts.
Drain water and roast lightly with ghee.

In oil season Bayleaves, cinnamon, cloves, aniseeds and add garlic .
Add coconut milk, salt and allow it to boil.
Add rice and cook it.

Serve with spicy gravey: chicken, mutton, egg, etc
For vegetarians: potato, baby corn, mushroom gravey.
Look for the potato curry in the section side dishes


1. TOMATO PULAO


Ingredients
Basmati Rice -1 cup
Tomato-3
Coconut milk-1 ½ cups
Sliced onion-1
Green chilly-4
Ginger garlic paste-2 tsp
Ghee, oil
Bay leaves, cashew nuts, cinnamon, ani seeds, cardomom and cloves
Salt

Method
Blanch the tomatoes and grate it.

Heat ghee and oil; add Bay leaves, cashew nuts, cinnamon, ani seeds, cardomom and cloves
Add onion and chillies, mix for 2 mts.
Add ginger garlic paste, mix for 2 mts.
Add tomato and mix for 5 mts.
Add coconut milk, salt and rice.
Cook it.
Sprinkle coriander leaves.


2. CHENNA PULAO

Ingredients
Basmati Rice -1 cup
White chenna-1 cup
Coconut milk-2 cup
Sliced onion-1
Green chilly-4
Ginger garlic paste-2 tsp
Ghee, oil
Bay leaves, cashew nuts, cinnamon, ani seeds, cardomom and cloves
Salt

Method
Soak the chenna anight and cook ¾ th with salt.

Heat ghee and oil; add Bay leaves, cashew nuts, cinnamon, ani seeds, cardomom and cloves
Add onion and chillies, mix for 2 mts.
Add ginger garlic paste, mix for 2 mts.
Add chenna, rice and mix once.
Add coconut milk, salt.
Cook it.
Sprinkle coriander leaves.


3. PEAS PULAO

Ingredients
Basmati Rice -1 cup
Fresh peas-1 cup
Coconut milk-2 cup
Sliced onion-1
Green chilly-4
Ginger garlic paste-2 tsp
Ghee, oil
Bay leaves, cashew nuts, cinnamon, ani seeds, cardomom and cloves
Salt

Method

Heat ghee and oil; add Bay leaves, cashew nuts, cinnamon, ani seeds, cardomom and cloves
Add onion and chillies, mix for 2 mts.
Add ginger garlic paste, mix for 2 mts.
Add peas and rice.
Mix for 2 mts.
Add coconut milk, salt.
Cook it.
Sprinkle coriander leaves.



4. CORN METHI PULAO

Ingredients
Basmati Rice -1 cup
Cooked corn-1 cup
Methi leaves-1/2 cup
Coconut milk-2 cup
Ghee, oil
Bay leaves, cashew nuts, cinnamon, ani seeds, cardomom and cloves
Salt

To paste:
Dry chilly-2
Green chilly-2
Cinnamon, cloves-few
Ginger garlic paste-2 tsp


Method

Heat ghee and oil; add Bay leaves, cashew nuts, cinnamon, ani seeds, cardomom and cloves
Add methi, mix for 2 mts.
Add paste and mix till raw smell goes.
Add corn and rice.
Mix for 2 mts.
Add coconut milk, salt.
Cook it.
Sprinkle coriander leaves.



5. CORIANDER LEAVES PULAO

Ingredients
Basmati Rice -1 cup
Coriander leaves-1 cup
Coconut milk-2 cup
Ghee, oil
Bay leaves, cashew nuts, cinnamon, ani seeds, cardomom and cloves
Salt

To paste:
Dry chilly-2
Green chilly-2
Cinnamon, cloves-few
Ginger garlic paste-2 tsp
Coriander leaves-1/4 cup

Method

Heat ghee and oil; add Bay leaves, cashew nuts, cinnamon, ani seeds, cardomom and cloves
Add coriander leaves, mix for 2 mts.
Add paste and mix till raw smell goes.
Add rice.
Mix for 2 mts.
Add coconut milk, salt.
Cook it.



6. BANANA PULAO

Ingredients
Basmati rice-1 cup
Coconut milk-2 cup
Sugar-1 cup
Ghee-1/4 cup
Mountain banana-4
Raisins, cashewnuts-few
Cardamom powder-1/2 tsp

Method
Heat the ghee, fry raisins and cashew nuts.
Add rice, mix for 2 mts.
Add sugar, mix for 2 mts.
Add coconut milk and cardamom powder.
Cook it.

Finally add banana cubes and mix evenly.
Sprinkle chopped dates.



7. COCONUT PULAO

Ingredients
Basmati rice-1 cup
Coconut milk-2 cup
Sugar-1 cup
Cardamom powder-1/2 tsp

Ghee-1/4 cup
Raisins, cashewnuts-few
Coconut scrapped-1/2 cup


Method
Heat the ghee, fry raisins and cashew nuts.
Add scrapped coconut and mix till coconut gets brown.

Boil coconutmilk, add rice and cardamom powder.
Cook it.
Add sugar and keep in simmer till it dissolves and get little dry.
Sprinkle ghee fried coconut, nuts and raisins.


8. CAULIFLOWER PEAS PULAO

Ingredients
Basmati rice-1 cup
Cauliflower-1 cup
Peas-1/2 cup
Onion-1
Tomato-1
Green chilly-2
Ginger garlic paste-1 tbsp
Turmeric powder-1/4 tsp
Jeera powder-1 tsp
Dhaniya powder-1 tsp
Chilly powder-1 tsp
Salt
Oil and ghee

Method
Heat oil and ghee, add onion, green chilly.
Sauté for 2 mts.
Add cauliflower and peas, mix for 2 mts.
Add tomato, ginger garlic paste and all powders mentioned.
Mix all evenly.
Add salt, rice.
Mix 2 mts.
Add water, coriander leaves.
Cook till the rice is done.


9. MINT PULAO

Ingredients
Basmati rice-1 cup
Cloves, cinnamon, cardamom, bay leaves, cashew nuts -few
Sliced onion-1/2 cup
Green chilly-2

To paste and dilute:
Mint leaves-1 cup
Water
Mix both and take as 2 cups of water.

To grind

Coconut-1 tbsp
Ginger-1/2 inch
Garlic-5 flakes
Cinnamon, cloves, aniseeds and poppy seeds-few
Dry chilly-2


Oil-2 tbsp
Salt
Ghee-1 tbsp

Method

Soak the rice for 30 mts and drain water.

Heat oil and ghee.
Season Cloves, cinnamon, cardamom, bay leaves, and cashew nuts in it.
Add chopped onion and green chillies.
Mix for 2 mts.
Add coconut masala paste and mix till raw smell goes.
Add rice and mix for 1 mt.
Add mint water and salt.
Cook and serve with raita.

BRIYANI

VEGETABLE BRIYANI

Ingredients
Briyani rice-1 cup
Mixed vegetables-2 cup
Vegetables includes: carrot, beans, cauliflower, peas, potato, beet root, turnip and double beans
Oil and ghee
Salt
Sliced onion-1/2 cup
Sliced tomato-1/2 cup
Green chilly-3
Mint leaves (1/4 cup)
Bay leaves and cardamom, cinnamon and cloves-few

To paste
Ginger-1/2 inch
Garlic-6 flakes
Cinnamon, cloves, aniseeds and poppy seeds-few
Dry chilly-2

Method
Heat ghee and oil, season bay leaves and cardamom, cinnamon and cloves.
Add mint leaves, mix for 2 mts.
Add onion, chilly and tomato.
Mix for 2 mts.
Add masala paste and mix till raw smell goes.
Add vegetables, mix for 2 mts.
Add rice, mix evenly.
Add water and salt.
Cook it.
Sprinkle coriander leaves.

Toast the bread with ghee, cut to pieces and add in briyani.
Option: can add soya chunks with vegetables.


MUSHROOM BRIYANI

Ingredients
Briyani rice-1 cup
Ghee- 2 tsp
Mushroom-100 gms
Oil-2 tbsp
Cloves, cinnamon, cardamom-each 2
Cashew nuts-few
Onion-1
Tomato-1
Salt

To paste:
Ginger-1/2 inch
Garlic-5 flakes
Dry chilly-2
Green chilly-2
Dhaniya-1/2 tsp
Jeera-1/4 tsp
Coriander leaves-1/4 cup

Method
Heat ghee, season with Cloves, cinnamon, cardamom and cashew nuts.
Add rice, salt and mix evenly.
Add water and cook it.

In oil, sauté onion till brown.
Add mushroom, mix for 2 mts.
Add tomato, mix for 2 mts.
Add masala paste, salt.
Mix and cook.

Final preparation:
Take a wide bowl, put rice, some mushroom masal on it.
Again spread rice, again masala.
Likewise do all by layers.
Finally sprinkle coriander leaves.

Cover the dish and steam cook for 10 mts.


BRINJAL BRIYANI

Ingredients
Briyani rice-1 cup
Small Brinjals-8
Oil and ghee
Salt
Sliced onion-1/2 cup
Sliced tomato-1/2 cup
Green chilly-2
bay leaves, cardamom, cinnamon and cloves-few

To paste
Ginger-1/2 inch
Garlic-6 flakes
Cinnamon, cloves, aniseeds and poppy seeds-few
Dry chilly-2

Method
Slit the brinjals lightly on top, use full brinjals with stem.

Heat ghee and oil, season bay leaves, cardamom, cinnamon and cloves.
Add onion, chilly and tomato.
Mix for 2 mts.
Add masala paste and mix till raw smell goes.
Add brinjals, mix for 5 mts in oil till masala coats.
Add rice, mix evenly.
Add water and salt.
Cook it.
Sprinkle coriander leaves.


SPROUTS BRIYANI


Ingredients
Briyani rice-1 cup
Mixed sprouts or moong sprouts-1 cup
Oil and ghee
Salt
Sliced onion-1/2 cup
Sliced tomato-1/2 cup
Green chilly-2
Mint leaves (1/4 cup)
bay leaves, cardamom, cinnamon and cloves-few

To paste
Ginger-1/2 inch
Garlic-6 flakes
Cinnamon, cloves, aniseeds and poppy seeds-few
Dry chilly-2

Method
Heat ghee and oil, season bay leaves, cardamom, cinnamon and cloves.
Add mint leaves, mix for 2 mts.
Add onion, chilly and tomato.
Mix for 2 mts.
Add masala paste and mix till raw smell goes.
Add sprouts, mix for 2 mts.
Add rice, mix evenly.
Add water and salt.
Cook it.
Sprinkle coriander leaves.


BEETROOT BRIYANI

Ingredients
Rice-1 cup
Beetroot (big)-1
Green chilly-2
Chopped small onion-1/2 cup
Oil
Salt
Mustard seeds, urad dal, chana dal and curry leaves
Coriander leaves

To paste
Ginger-1/2 inch
Garlic-6 flakes
Cinnamon, cloves, aniseeds and poppy seeds-few
Dry chilly-2


Method

Cook the rice with salt.

Season Mustard seeds, urad dal and curry leaves with oil.
Add onion and chillies.
Sauté well.
Add grated beetroot, salt and sauté well till done.
Add paste and sauté well.
Add cooked rice and mix all evenly.
Sprinkle coriander leaves.

Serve with curd raita.