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Main Dish
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| Mutton Biriyani | Vegetable Biriyani | Chicken Pulao | Lemon Rice | Yoghurt Rice |
| Sweet Pulao |
Mutton Biriyani
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| Ingredients: 1/2 kg basmati rice 1/2 kg mutton cut into small pieces 1 Onion chopped fine 2 tomatoes 4 onions sliced fine and fried crisp 6 green chillies 2 pieces cinnamon 5 cardamoms 4 cloves Juice of one lemon 2 pinches of saffron dissolved in one cup milk 5 tbsp ghee(clarified butter) For Marination: 1 cup curd 2 tsp ginger-garlic paste 1 tsp garam masala A bunch of chopped coriander and mint 1/2 tsp tumeric 1 tsp chilli powder Salt to taste |
Method: Marinate the mutton with curd, ginger-garlic paste, garam masala, chopped coriander,mint, chilli powder, and salt to taste. Heat 4 tablespoons ghee and fry the chopped onions well, then add green chillies fry them well and then tomatoes until the oil floats then add the marinated mutton. Cook till nearly done. Heat water in a vessel and as soon as it boils, add the drained rice, the spices and salt to taste. Cook till three-quarter done and drain.
Layering: Take a heavy-bottomed saucepan and add 1 tablespoon ghee. Spread a layer of rice and layer of mutton, sprinkle lemon juice and saffron milk. Continue in the same way and on top garnish with fried onions and cashewnuts covering with a tight-fitting lid wrapped in a damp towel. Allow to simmer for 25 minutes under slow fire. Serve hot.  |
Vegetable Biriyani
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| Ingredients: For Grinding: 1 tsp ghee(clarified butter) 1/2 cup grated coconut 1 Large onion, chopped i inch cinnamon 5 cloves 10 flakes of garlic 1 -3 inch garlic 1/2 cup chopped coriander Leaves Few mint leaves
1 onion chopped finely
1 cauliflower small florets
2 cups Basmati rice |
Method For the Masala: In ghee fry cinnamon, cloves and cardamom grated coconut. Grind the above with onion, garlic, ginger and coriander and mint leaves. Set aside. For the Biriyani: Heat the ghee in a heavy bottomed skillet. Fry the Basmati rice and keep aside Add onions chopped finely and fry till brown, then add chillies and tomatoes, tumeric and fry well till the oil floats above, then add the ground masala and fry for five minutes. Add the vegetables and fry for another five minutes. Add boiled water and add rice, when the rice is almost 3/4 cooked, turn heat as low as possible. Cover the lid tightly and cook for 20-25 minutes. Serve hot with raitha. |
Chicken Pulao
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| Ingredients: 4 cups basmati rice 1 whole chicken (cut into big pieces) 1\2 cup ghee(clarified butter) or oil 2 tbsp coriander seeds 2 tsps pepper 2 inch cinnamon 10 cloves 6 cardamoms 2 tsps cummin 1 small onion chopped 5 flakes garlic 2 inch piece ginger cut into pieces 1 large onion thinly sliced 2 tsps ginger garlic paste 1 Lime(Juice)
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Method: Wash rice and soak in plenty of water for 30 minutes,then drain in a sieve and let it stand for a minute or two. Take a large heavy bottomed skillet and boil chicken with 5 cloves, 1 tsp pepper, 1 inch cinnamon, coriander seeds, 3 cardamoms, 1tsp cumin, 4 cups water, chopped onion, garlic, ginger and 1 tsp salt, until it boils over, then reduce the heat, cover and boil gently for 10 minutes until the meat is tender. Then strain the meat and the spices and keep the stock aside. Heat ghee in a large heavy bottomed skillet over medium heat and then add thinly sliced onion and stirring frequently until golden brown, then add 5 cloves, 1 tsp pepper, 1 inch cinnamon stick, 3 cardamoms and 1 tsp cumin, stir fry for few seconds, then add ginger and garlic paste fry until you get the aroma, then add chicken, stirring frequently, fry this over medium heat for 5 minutes until the meat turns to a golden color. Measure the 3 1/2 cups of stock if less then add water, bring it to boil adding 1 tsp salt and add drained rice in it and parboil for 5 minutes, then add the juice of 1 lime. Add the chicken carefully into the rice and stir gently. Cover with a tight lid,lock it so that no steam evaporates, reduce heat to very low and cook for another 10-15 minutes until rice is tender or else you can also bake it at 175F. Transfer the pulao to the serving dish by fluffing up the rice with a fork and decorate with some fried cashewnuts and onions if needed. Serve hot with Raita. |
Lemon Rice |
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| Ingredients: 2 tbsp. oil 3 green chillies 1 stalk curry leaves 1/4 tsp asafoetida 1/4 tsp cumin seeds 1/4 tsp mustard seeds 1/4 tsp urad dal 1 tbsp channa dal 2 tbsp peanuts raw 1 large onion finely chopped A bunch coriander leaves finely chopped 1/4 tsp turmeric powder 2 tbsp grated fresh coconut 1 Lemon(juice)
2 cups basmati rice or |
Method: Use a heavy bottomed skillet. Heat oil, add mustard seeds, when spluttering add cumin seeds and dals,allow to splutter then add peanuts and fry well, add green chillies, curry leaves,asafoetida, onions fry till onions are light pink, then add rice gently, then add turmeric, salt, lemon juice, coriander leaves, grated coconut. Stir gently till well mixed. Cover lid tightly and simmer till steaming hot. Serve hot. |
Yoghurt Rice |
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| Ingredients: 1 Cup Rice 1 cup Sour Cream 1 Cup Curd/Yoghurt 1 pomogranate(optional) 1 small bunch cilantro Salt to Taste
Seasoning |
Method: Boil rice with almost 2 1/2 cup of water and keep it aside. In a pan, add ghee,then mustard seeds while spluttering add cumin seeds, Green Chillies, curry leaves and saute for 5 minutes. Then add onions,cashewnuts and ginger and saute for another 5 minutes. Take boiled rice and then add to it curds, sour cream, salt and pomogranate and mix well. Add the seasoned ingredients to it and then transfer it to a serving bowl and garnish with cilantro. Serve with Pickles. |
Sweet Pulao |
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| Ingredients: 1 cup basmati rice 1 cup sugar 1 tsp. chopped pistas 1 tsp. almonds 1/2 tsp cardamom powder 1 small piece cinnamon 4 cloves 1 tbsp raisins 1/2 cup pure ghee Few strands of saffron |
Method: Take a heavy bottomed dish and boil rice in plenty of water and 2 tbsp of oil, when the rice is just 3/4 done drain and cool. Add sugar, saffron color, cardamom and crushed saffron. Heat ghee in a heavy bottomed dish, add cloves, cinnamon, raisins and fry for sometime then gradually add rice and stir occasionally and gently. When the water dries up garnish with the chopped dry fruits on top Serve hot. |
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