Indian Cooking Recipe : Green Chilli Rice

Ingredients :

¼ tsp fenugreek seeds
¼ sesame seeds
½ tsp jeera
4-5 green chilli as per taste
1 tsp tamarind paste
Salt to taste
1 tsp jaggery
1 cup basmati rice
2 tbsp freshly grated coconut
Coriander leaves

for the seasoning :
3 tbsp oil
1 tsp mustard
1 pinch asafoetida
1 pinch turmeric
1 tbsp groundnut
1 tbsp bengal gram
1 tsp urad dal
Curry leaves

Method :

Dry Roast Fenugreek, sesame, jeera and green chilli and make a paste. Keep it aside.
Boil tamarind paste, turmeric, salt and jaggery in 1 cup water till it becomes a thick paste.
Heat oil and add mustard seeds.
Add curry leaves and asafoetida and rest of the seasoning ingredients subsequently.
Mix cooked basmati rice with the above pastes and seasoning uniformly.
Add grated coconut and coriander for garnishing.

Indian Cooking Recipe : Moghlai Biryani

Ingredients:
2 cups pulao rice
500 gm mutton
1 lime
? cup almonds or cashewnuts
a few spring mint
6 tbsp fat
¼ bunch coriander leaves
1 cup onions
1 inch piece ginger
3-4 green chillies (finely chopped)
3 flakes garlic
1 cup curds
½ cup milk
4 to 5 red chillies
a pinch turmeric
2-3 cardamom
2-3 cloves
1 inch stick cinnamon
2 bay leaf
a pinch sweet cumin
a little saffron
Wheat flour paste enough to seal pan

Method:
Wash, clean and cut the mutton into small pieces.
Peel and slice the onions, coriander leaves and mint.
Peel ginger and garlic. Grind ginger, red chillies, garlic and nuts into a fine paste. Heat fat. Fry onions till golden brown and crisp.
Remove. Add bay leaf, ground masala, and fry.
Add tepid water and cook with lid on till meat is tender and gravy is thick.
Boil rice till three-fourths cooked. Add salt.
Strain curds with a fine piece of muslin.
Add powdered cloves, cinnamon, cardamom, sweet cumin, turmeric, chopped green chillies, coriander leaves and mint.
Add lime juice and mix well. Add curds mixture to mutton. Stir well.
Dissolve saffron in some milk and sprinkle over half the rice.
In a strong pan put in layers of rice, mutton and fried onion.
Repeat till all ingredients are used up.
Pour remaining milk and fat over the rice.
Cover pan and seal edges with wheat flour paste.
Place in an oven 143ºC for one hour and serve very hot.

Indian Cooking Recipe : Mutton Biryani

Ingredients:
500 gm mutton
1 cup onion
1 inch piece ginger
a few flakes garlic
3 tsp coriander powder
3 green chillies
1 tsp chilli powder
? cup dried coconut
1 tsp poppy seeds
2-3 cloves, cardamom, peppercorns
1 inch stick cinnamon
1 cup curds
salt to taste
3 tbsp fat

Other ingredients
Rice:
2 cups pulao rice
½ cup onion
2-3 cloves
1 inch piece cinnamon
2-3 cardamom
2-3 bay leaf
Salt to taste
5 tbsp fat

Method:
Clean and cut meat. Soak in curd.
Roast and powder cloves, cardamom, cinnamon and peppercorns.
Grind together red chillies half the onions, ginger, garlic and green chillies and copra. Heat fat.
Add sliced onions. Add ground spices and fry.
Add meat. fry well. Add ground poppy seeds.
Add remaining curds and salt and cook gently till meat is tender.
Add powdered spices. Remove from fire.

For the Rice
Slice onions. Heat fat. Fry onions and remove. Add spices.
When they crackle, add rice and fry for a few minutes longer.
Add salt and double the quantity of hot water.
When rice is cooked and all moisture has evaporated, remove from fire.
For the Biryani
Make a layer of rice in a pan, sprinkle with saffron water, place meat layer over it and again cover with rice.
Serve hot, garnished with fried onions and fried nuts.

Indian Cooking Recipe : Yellow Rice

Ingredients :

2 cups long-grained basmati rice
2 bay leaves
3 dry red chillies
3 cardamoms
2 cloves
1" piece of cinnamon
1 tsp turmeric powder
3 tbsp ghee
1 onion (sliced)
3 cups coconut milk
salt to taste

Method :

Wash the rice. Drain out the water and leave aside for half an hour.
Heat the ghee in a pan, add the sliced onion till it is translucent.
Add the whole spices and allow to splutter. Lower the heat and mix in the rice.
Add turmeric powder and salt to taste and cook over a medium heat, stirring all the time for 3-4 minutes.
Lower the heat and add coconut milk to cook the rice. Cover with a lid and cook till the rice is tender but not overcooked.

Indian Cooking Recipe : Vegetable Biryani Ingredients : 4 cups basmathi rice 200 gms ginger & garlic paste 6 green chillies 1 onion, finely chopped 2 tomato, finely chopped 10 gms cinnamon 10 gms cloves 10 gms cardamom 4 cups coconut milk (thick) 100 gms cashew nuts 200 gms ghee carrot & beans, finely chopped 100 gms peas 2 tsp garam Masala powder 3 tsp chilli powder mint leaves & coriander leaves ½ lemon Method : Put ghee in a pan and sauté the onions and tomatoes. Grind cashew nuts, cloves, cinnamon, cardamom, green chillies mint and coriander leaves. Put the mixture to the ghee Put ginger & garlic paste to it Put garam masala and chilli powder, carrots, peas and beans to it Put coconut milk to the mixture, and add salt to taste . Keep the mixture to boil and add the rice Put the lemon juice to it and allow the rice to cook. Indian Cooking Recipe : Red Rice Ingredients : 2 cups of basmati rice 1 small beet or half big one 1 red onion 1 red pepper 2 tsp tomato paste or 1 small tomato ½ tsp crushed garlic 1 tsp biryani masala 1 tsp corriander powder 1 tsp chilli powder 1 dry chilli red pepper 1 small stick of cinnamon 1 or 2 big cardamom pieces 1 tsp jeera 1 tsp oil or butter A pinch of asafoetida Salt to taste Method : Soak the rice in water for 2-3 hours Cut onions, red pepper and tomato in long pieces and set it aside. Grate the boiled and cooked beet and set it aside. On the stove on high heat some butter in a non stick skillet Add 1 tsp jeera and dry chilli red pepper, cinnamon, cardamom When jeera , dry pepper, cinnamon and cardamom start turning black add onions and Garlic. When the red onion is transparent, add red pepper When the red pepper is partially sautueed, tomato paste or tomatoes Add a pinch of asafoetida Now add the rice without the water Wait till the rice gets transparent and glassy Add all the dry masala-Chilli powder, Corriander powder, Biryani Masala and Salt and mix it with rice. Now add the grated beet and stir it, the rice is going to turn in beautiful red color. Add 2 glasses of water and turn the heat down to medium and let it cook for 20-30 minutes or until rice is tender. Redy to serve. Indian Cooking Recipe : Kofta Biryani Ingredients : Cabuli chana ½ pack mozzarella cheese Basmati rice 1 green chilly Salt to taste 1" ginger 2 tomato 1 tbsp onion paste ½ onion cut in to small pieces ½ tsp jeera powder 1 tsp chilly powder 2 cloves garlic 3 tbsp oil & ghee 2 pieces bread ½ cup saffron soaked in milk 1 tsp biryani masala 2 tbsp milk cream Method : Make a paste of cabuli chana, ginger, green chilly and salt. Now add mozzarella cheese & two pieces of bread to the mixture and make dough. Make small balls and bake it in oven at 350ºC for 30 minutes. Heat a pan and add oil. Fry onions add tomato, jeera garlic ginger paste, chilly powder, turmeric powder and biryani masala. Fry the masala then add water, bring it to boil. At the end add baked cabuli chana koftas, cook for another few minutes and put off the stove. Add cream to the kofta. Prepare basmati rice separately. Now in a baking dish grease it with ghee, add a few tejpatta, spread one layer of rice, add one layer of kofta with gravy and then add another layer of rice. At the top add saffron soaked in milk and then sprinkle ghee over the rice. Cover with an aluminium foil, put it in the oven at warm for half an hour. Ready to serve.