MUSHROOM BIRIYANI

Ingredients

Mushroom 250 gm

Long grained rice 2 cups

Onion 1

Tomato 1

Green chilli 2 slit in centre

Ginger garlic paste 2 tbsp

Chopped coriander leaves 3 tbsp

Chopped mint leaves 3 tbsp

Curry leaves 5 leaves

Cumin powder 1 tsp

Coriander powder 2 tsp

Garam masala powder 2 tsp

Chilli powder 1 tsp

Cinnamon 1 stick

Cardamom 2

Cloves 3

Aniseed 1 tsp

Bay leaf 1

Rose essence (optional) 1/2 tsp

Salt to taste

Oil 3 tbsp

Preparation

1. Wash and soak rice for 30 mts.

2. Chop onion and tomatoes finely.

3. Cut mushrooms into 4 equal parts.

4. Heat a cooker, add oil, cloves, cardamom, cinnamon, aniseeds and bay leaf. Fry well.

5. Add chopped onion, green chilli, curry leaves, salt and ginger garlic paste. Fry well.

6. Add tomatoes, mushroom, coriander leaves and mint leaves. Mix well.

7. Add chilli powder, cumin powder, coriander powder and garam masala powder. Mix well.

8. Add 2 cups of water. Cover it and cook.

9. After 1 to 2 whistle, Turn off the heat.

10. Transfer the biryani into a pan and add rose essence and mix.

11. Serve mushroom biriyani with raita or papad.

PANEER FRIED RICE

Ingredients

Long grained rice 1 cup

Onion 2

Cooked green peas 1/2 cup

Tomata 1

Ginger garlic paste 2 tbsp

Gree chilli 2

Cashew nut 10

Yogurt 2 tbsp

Coriander powder 1 tbsp

Cumin powder 1/2 tbsp

Chilli powder 1 tbsp

Garam masla powder 1/2 tbsp

Aniseeds 1 tbsp

Cardamom 3

Cinnamon 1 stick

Cloves 3

Chopped coriander leaves 3 tbsp

Salt to taste

Oil 3 tbsp

For marainate

Paneer 1 cup

Coriander power 1/2 tbsp

Chilli powder 1/4 tbsp

Cumin powder 1/4 tbsp

Garam masla powder 1/2 tbsp

Yogurt 1 tbsp

Salt to taste

Oil 1 tbsp

Preparaion

1. Marinate paneer with all the ingredients mentioned for about 1 hour.

2. To a cooker add long grained rice, 1.5 cups of water, oil and cardamom. Turn off the flame after 2 whistles.

3. Heat a pan, add oil and fry marinated paneer. Take out the paneer into a kitchen paper towel.

4. To the same oil, add aniseeds, cinnamom and cloves and fry.

5. Add chopped cashew nuts, green chilli, ginger garlic paste, salt and finely sliced onion. Saute till the colour of onion changes into golden brown.

6. Add chopped tomatoes and fry.

7. Once the tomatoes get cooked, add all the powders mentioned in ingredients section. Mix well.

8. Finally add cooked green peas and chopped coriander leaves.

9. After 4 mts turn off the flame.

10. Mix the cooked rice with this mixture and transfer it into a serving dish.

11. Top the rice with fried paneer and garnish with coriander leaves.

12. Serve paneer biryani with raita or any vegetable dish.

VEGETABLE FRIED RICE

Ingredients
Cooked long grained rice 1 cup
Carrot 1
Beans 5
Onion 1
Peas 1/2 cup
Ginger garlic paste 1 tbsp
Soya sauce 1 tbsp
Pepper powder 1 tbsp
Cinnamon 1 piece
Cloves 2
Ajinamoto pinch
Salt to taste
Oil 2 tbsp
Preparation
1. Cut carrot and beans into small lengthwise pieces. Chop onion finely.
2. Heat a pan, add oil, add cinnamon, cloves and onion. Fry well.
3, Add ginger garlic paste and all vegetables. Fry well.
4. Add little water and salt and cook the vegetables. (Dont over cook the veggies)

5. Now add soya sauce and ajinamoto and mix well.

6. Add cooked rice and pepper. Mix well.

7. Serve it with any meat.

PRAWN BIRYANI (CHEMMEEN BIRYANI)

Ingredients

Long grained rice 2 cups

Cleaned prawn 1 cup

Ginger garlic paste 2 tbsp

Onion 2

Tomato 2

Green chilli 2

Yogurt (curd) 3 tbsp

Curry leaves 5 leaves

Coriander leaves

Mint leaves

Bay leaf 1

Cloves 5

Cinnamon 2 stick

Cardamom 2

Red chilli powder 1 tbsp

Garam masala powder 2 tbsp

Turmeric powder 1/2 tbsp

Salt to taste

Oil 3 tbsp

Preparation

1. To a pan, add rice, salt, oil, cloves, cardamom and water. Cook rice to about 70% and keep aside.

2. To another pan, add oil, cardamom, cinnamon, cloves, bayleaf, ginger garlic paste, green chilli and chopped onion. Fry well till the colour of onion changes into golden brown.

3. Add turmeric powder and chopped tomatoes. Fry well.

4. Now add cleaned prawn and salt and cook it in medium flame.

5. Add chilli powder, garam masala powder, chopped coriander leaves, mint leaves and yogurt. Mix well.

6. To this thick gravy, add rice. Mix well and cover it with a tight lid and cook in a medium flame for about 5 mts.

7. Serve it with raita.

COCONUT MILK RICE (THENGAPAAL SATHAM)

Ingredients

Long grained rice 2 cups

Small onion 10 or Big onion 1

Thick coconut milk 2 cups

Green chilli 2

Ginger one small piece

Garlic 2 cloves

Cashew nuts 10

Butter 2 tbsp

Cloves 2

Cardamom 2 pieces

Salt to taste

Preparation

1. Cut onion into small pieces and cut green chilli in the centre.

2. Heat cooker, add butter, cloves, cinnamon, cardamom, ginger, chopped garlic, green chilli and onion. Fry well.

3. Add rice, coconut milk, 1 cup water and salt.

4. Cover it and after 1 whistle turn off the heat.

5. Serve it with chicken gravy.

FISH BIRYANI

Ingredients

Boneless fish 10 pieces

Long grained rice 2 cups

Fried onion 1/2 cup

Green chilli 3

Biryani masala powder 4 tbsp

Turmeric powder 1/4 tbsp

Chilli powder 1 tbsp

Chopped coriander leaves 5 tbsp

Chopped mint leaves 5 tbsp

Aniseeds 1 tbsp

Ginger garlic paste 2 tbsp

Cinnamon 1/2 stick

Lemon juice 2 tbsp

Cloves 3

Cardamom 2

Bay leaf 2

Cumin seeds 1 tbsp

Yogurt 1/4 cup

Salt to taste

Oil 3 tbsp

Preparation

1. Soak rice for about half an hour.

2. To the rice, add salt, cinnamon, aniseeds, cardamom, cloves, bay leaf and cumin seeds.

3. Cook the rice to about 70% and drain excess water.

4. To the fish, add chilli powder, turmeric powder, 2 tbsp biryani masala, lemon juice and salt and keep aside for 30 mts.

5. Heat a pan, add 3 tbsp of oil and fry the fish carefully without breaking.

6. To the same oil, add yogurt, 2 tbsp of biryani masala, mint, coriander leaves, ginger garlic paste, chopped green chillies, lemon juice and half of the fried onion. Mix well.

7. Take small part of this mixture and keep it with fish fry

8. To the remaining mixture, spread the boiled rice and at the top, place the fried fish, masala mixture and fried onion.

9. Cover it with a tight lid and cook for about 15 mts in a medium flame.

10. Turn off the heat and serve hot.

BISI BELA BHATH

Ingredients

Rice 2 cups

Toor dal 3/4 cup

Brinjal 1

Carrot 1

Drumstick 1

Snake gourd 1/2 piece

Potato 1

Cucumber 1/4 piece

Onion 1

Tomato 1

Green chilli 3

Hing 1/4 tsp

Turmeric powder 1/4 tsp

Tamarind juice 3 tbsp

Curry leaves 10 leaves

Coriander leaves

Salt to taste

Oil 2 tbsp

To make powder

Red chilli 5

Cinnamon 1 stick

Fenugreek seeds 1/4 tsp

Cumin seeds 1 tsp

Cloves 3

Coriander seeds 2 tbsp

Channa dal 1 tsbp

Urad dal 1 tbsp

Grated coconut 2 tbsp

For seasoning

Mustard seeds 1 tsp

Red chilli 3

Cumin seeds 1 tsp

Preparation

1. Wash and cut all vegetables in cubes.

2. Dry roast the ingredients which are mentioned in 'to make powder' and grind them coarsely.

3. Heat a pan, add oil, mustard seeds, red chilli, cumin seeds, curry leaves, chopped green chillies and chopped onion. Fry well.

4. Add all vegetables, turmeric powder, hing, tomatoes, rice, salt, toor dal and water.

5. Mix well. Cover it and allow to cook.

6. After they cooked well, add the grinded powder and tamarind juice. Mix well.

7. Turn off the heat and garnish with coriander leaves.

MIXED VEGETABLE RICE (KUTTAN CHORU)

Ingredients

Rice 2 cups

Toor dal 1/2 cup

Cucumber 1/4

Raw banana 1

Snakegourd 1/4

Yam small piece

Brinjal 1

Carrot 1

Drumstick leaves 1/4 cup

Drumstick 1

Grated coconut 1/2 cup

Cumin seeds 1 tbsp

Garlic 2 cloves

Curry leaves 5 leaves

Red chilli powder 2 tbsp

Turmeric powder 1/2 tsp

Mustard seeds 1 tbsp

Urad dal 1 tbsp

Salt to taste

Oil 2 tbsp

Preparation

1. Cut all vegetables into lengthwise and wash dal and rice.

2. Grind coconut, cumin seeds, garlic and red chilli powder coarsely.

3. To a cooker, add rice, toor dal, vegetables, drumstick leaves, turmeric powder, salt and 5 cups of water.

4. Turn on the heat, cover it and cook.

5. After 3 to 5 whistle, turn off the heat.

6. Heat another pan, add oil, mustard seeds, after it crackle, add urad dal, curry leaves, grinded coconut mixture and cooked rice, dal, vegetable mixture into it. Mix well continously.

7. Turn off the heat. Serve it with papad.

CURD RICE

Ingredients

Boiled rice 2 cups

Curd ( yogurt) 1/2 cup

Milk 1/4 cup

Grated carrot 1/4 cup

Cashew nut 10

Raisin 10

Green chillie 3

Channa dal 1 tbsp

Mustard seeds 1 tsp

Curry leaves 5 leaves

Salt to taste

Oil 3 tbsp

Preparation

1. Heat a pan, add oil, mustard seeds, after it crackle add curry leaves, channa dal, cashew nuts, raisins, chopped green chillies and grated carrot. Fry for 3 mts.

2. To this add milk, salt and yogurt.

3. Turn off the heat. Add boiled rice to this and mix well.

4. Serve it with any pickle.

KASHMIR PULAO

Ingredients

Long grained rice 2 cups

Green peas, chopped carrot, potato, cauliflower 1 cup

Big onion 2

Tomato 2

Ginger garlic paste 2 tbsp

Cinnamon 2 piece

Cloves 4

Cardamom 6

Butter 50 gm

Yogurt 1/2 cup

Coriander and mint leaves one handful

Green chilli 4

Cashew nut 15

Turmeric powder 1/2 tsp

Salt to taste

Oil 2 tbsp

Preparation

1. Wash and soak rice for one hour.

2. Grind cinnamon, cloves and cardamon finely and keep aside.

3. In a cooker, add oil, chopped green chillies, chopped onion and cashew nuts. Fry well.

4. Add butter, coriander leaves, mint leaves, chopped tomatoes, ginger garlic paste and grinded paste. Mix well.

5. Now add turmeric powder, vegetables and yogurt. Mix well.

6. Add rice, salt and 3 cups of water.

7. Cover it and after 1 whistle reduce the flame and turn off the heat after 3 mts.

8. Serve it with raita, chicken curry etc.

VEGETABLE BIRYANI

Ingredients

Long grained rice 2 cups

Onion 1

Carrot 1

Potato 1

Beans 5

Cauliflower 1/2 cup

Green chilli 3

Ginger garlic paste 2 tbsp

Yogurt 1/4 cup

Cinnamon 1/2 stick

Cardamom 3

Cumin seeds 1 tsp

Bay leaf 1

Oil 2 tbsp

Salt to taste

Preparation

1. To a pan add oil, cinnamon, cardamom, bay leaf, cumin seeds, chopped green chillies, ginger garlic paste and chopped onion. Fry well.

2. Now add chopped vegetables and half cook the vegetables. Then add yogurt and salt. Mix well.

3. To a pan add rice, water, oil, salt and cardamom. Half cook the rice.

4. To another pan spread half cooked vegatable as one layer.

5. Then spread half cooked rice as second layer

6. Again spread vegatables as third layer and rice as fourth layer.

7. On the top of the rice sprinkle some fried onions. Cover it tightly and cook in a medium flame.

8. After 15 mts turn off the heat.

9. Serve it with raita or any vegatable curry.

COCONUT RICE

Ingredients

Freshly grated coconut 1 cup

Boiled rice 2 cups

Cashew nut 10

Raisin 10

Green chilli 2

Channa dal 1 tbsp

Urad dal 1 tbsp

Mustard seeds 1 tbsp

Curry leaves 5 leaves

Coriander leaves

Ghee 2 tbsp

Oil 2 tbsp

Sugar 1 tsp

Salt to taste

Preparation

1. Fry raisins, cashew nuts and coconut in ghee and keep aside.

2. Heat oil in a pan, add mustard seeds, after it crackle add channa dal, urad dal, curry leaves, chopped green chillies and coriander leaves. Fry well.

3. To this add fried coconut, raisins, cashew nuts, sugar and salt. Mix well.

4. Turn off the stove. Mix it with boiled rice.

5. Serve it with chicken curry.

MANGO RICE

Ingredients

Grated mango 1 cup

Boiled rice 2 cups

Red chilli 2

Channa dal 1 tbsp

Urad dal 1 tbsp

Green chilli 2

Mustard seeds 1tsp

Curry leaves 5 leaves

Coriander leaves

Turmeric powder 1/2 tsp

Hing pinch

Cashew nut 5

Salt to taste

Oil 2 tbsp

Preparation

1. Heat a pan, add oil, mustard seeds after it crackle add red chilli, channa dal, urad dal, curry leaves, chopped green chillies, turmeric powder, broken cashew nuts and coriander leaves. Fry well.

2. Now add hing, salt and grated mango. Mix well.

3. Turn off the stove.

4. Mix it with rice and garnish with coriander leaves.

5. Serve it with tomato chutney.

GHEE RICE

Ingredients

Long grained rice 2 cups

Onion 1

Cardamom 2

Cinnamon 1/2 stick

Cloves 2

Ginger garlic paste 2 tsp

Bay leaf 1

Ghee 5 tbsp

Salt to taste

Preparation

1. To a pan add ghee and rice. Fry the rice and keep aside.

2. To a pressure cooker add ghee, cloves, cinnamon, cardamom, bayleaf, ginger garlic paste and finely sliced onion. Fry well till the colour of the onion turns golden brown.

3. Now add rice and 3 cups of water and salt.

4. Cover it and after one whistle turn off the heat.

5. Serve it with chicken curry.

TAMARIND RICE

Ingredients

Boiled rice 2 cups

Tamarind lemon size

Channa dal 2 tsp

Red chilli 3

Turmeric power 1/2 tsp

Sesame oil 3 tsp

Curry leaves 5 leaves

Mustard seeds 1 tsp

Peanuts 3 tsp

Salt to taste

Hing pinch

Preparation

1. Extract the juice from tamarind.

2. To a pan add mustard seeds, after it crackle add channa dal, red chilli, curry leaves and peanuts. Fry well.

3. To this add tamarind juice, turmeric powder and hing.

4. Stir well till the amount reduces to half.

5. Turn off the heat when you see an oil layer around the edges.

6. Mix it with rice.

VEGETABLE PULAO

Ingredients

Long grained rice 2 cups

Onion 1

Carrot 1

Beans 5

Green peas 1/2 cup

Potato 1

Green chilli 3

Ginger garlic paste 2 tsp

Cinnamon 1/2 stick

Cardamom 3

Cloves 3

Bay leaf 1

Cumin seeds 1 tsp

Javitri 1

Pepper corns 1/2 tsp

Corriander powder 1/2 tsp

Cumin powder 1/2 tsp

Red chilli powder 1/2 tsp

Yogurt 3 tsp ( optional)

Coriander leaves 5 spoon

Mint leaves 5 spoon

Salt to taste

Oil 3 tsp

Preparation

1. Soak rice for nearly 30 mts in a rice cooker.

2. To a pan add oil, cinnamon, cardamom, javitri, cumin seeds, cloves, bay leaf and fry.

3. Add chopped onions and fry till its colour changes slightly.

4. Add salt and ginger garlic paste. Then add pepper corns, chopped green chillies, chopped mint and coriander leaves.

5. Now add chilli powder, cumin powder, coriander powder and mix well.

6. Add chopped potatoes, beans, carrots and green peas, and small amount of curd and mix well.

7. Add these into the rice in the rice cooker and add 3 cups of water. Mix it well and cover it and cook.

(Note: We can also use pressure cooker to cook pulao. In that case after 1 whistle turn off the heat.)

LEMON RICE

Ingredients

Boiled rice 2 cups

Lemon juice 5 spoon

Cashew nut 5

Green chilli 2

Curry leaves 10 leaves

Mustard seeds 1 tsp

Turmeric powder 1/2 tsp

Chopped coriander leaves 1/4 cup

Ginger small piece

Garlic 2 cloves

Channa dal 1tsp

Sesame oil 3 tsp

Salt to taste

Preparation

1. To a pan add sesame oil and add mustard seeds, channa dal, broken cashew nuts,

curry leaves, green chillies, finely chopped ginger and garlic. Fry well.

2. Add turmeric powder, salt and little water.

3. Finally add lemon juice and turn off the heat.

4. Mix it with rice.

CHICKEN BIRYANI

Ingredients

Chicken 500 gms

Long grained rice 2 cups

Onion 1

Tomato 1

Green chilli 3 (cut lengthwise)

Ginger garlic paste 2 tsp

Yogurt 1/2 cup

Garam masala powder 1 tsp

Red chilli powder 2 tsp

Coriander leaves one handful

Mint leaves one handful

Curry leaves 5 leaves

Cinnamon half stick

Cardamom 3

Cloves 2

Bayleaf 1

Salt to taste

Oil 3 spoon

Red colour(optional)

Preparation

1.Boil rice.

2.Heat oil in a pan and add cinnamon, cardamom, cloves and bayleaf and fry.

3.Add chopped onion and fry till it turns golden brown.

4.Now add ginger garlic paste and fry and then add chopped tomatoes and green chillies and fry.

5.Now add chicken and cook.

6.Add salt, turmeric powder, yogurt, red chilli powder and garam masala powder, red colour and cook well.

7.Add all the leaves and turn off the heat.

8.Mix this gravy with rice.

9.Serve it with raita and chicken curry.

TOMATO RICE

Ingredients

Tomato 3

Onion 1

Rice 2 cups

Ginger garlic paste 2 tsp

Green chillies 2

Cumin seeds 1 tsp

Turmeric powder half tsp

Red chilli powder 1 tsp

Garam masala powder 1 tsp

Cinnamon half stick

Cloves 3

Fennel seeds 1 tsp

Corriander leaves 3 tsp

Curry leaves 5 leaves

Salt to taste

Oil 3 tsp

Preparation

1.Boil the rice.

2.Add oil to a pan add cinnamon, cloves, fennel seeds, cumin seeds curry leaves and then add onion and ginger garlic paste, fry till it turns golden brown.

3.Add chopped green chillies and fry.

4.Now add tomatoes and fry well.

5.Add red chilli powder, garam masala, turmeric powder and salt.

6.Now add bolied rice and garnish with corriande leaves.

HYDERABADI CHICKEN BIRYANI

Ingredients

Chicken with bones 500 gm

Long grained rice 2 cups

Corriander powder

Cumin powder

Red chilli powder

Turmeric powder

Corriander leaves

Mint leaves

Ginger garlic paste

Green chillies 3

Fried onions(available in shop) 10 spoons

Yogurt

Pepper corns 1 tsp

Cumin seeds 1 tsp

Javitri(mace) 1

Cardamon 3

Cloves 3

Aniseeds 1 tsp

Bay leaf 1

Salt to taste

oil 5 tsp

Safron colour

Preparation

1.In a bowl add chicken, green chillies. ginger garlic paste, corriander leaves, mint,pepper corns. cumin seeds, red chilli powder, turmeric powder, cumin powder, corriander powder, salt,cinnamon, bay leaf, javitri, cloves, cardamon, black cardamon, fried onio, oil and finally yogurt and mix all well. Marinate this mixture for about half an hour.

2.Soak rice in water for about 30 minutes.

3.Boil water in a vessel, to the water add oil, salt, cardamon and aniseeds into the water.

4.Drain water from the rice and add rice to the boiling water.

5.Take out the rice when it is half cooked and drain water from the rice.

6.Take a vessel add marinated chicken at the bottom and spread evenly with the help of a spoon.

7.Above this add half cooked rice spread evely.

8.Add coriander leaves, mint leaves, fried onions and saffron colour on the top of the rice.

9.Cover it with a tight lid and cook biryani in a medium heat.

10.It takes nearly 20 to 30 minutes.

11.Turn off the heat and serve biryani with raita, chicken curry, chicken fry etc