Coconut Pulav

My best friend visited me this weekend from Seattle. After moving to U.S we have been constantly talking via phone, but we never met. After a span of seven years, she made the move to visit me. We are friends since our college days in Vijayawada, Andhra Pradesh. We were very happy to see each other after such a long time. Though the journey was a rollercoaster (she spent about 17 hrs traveling because of the bad weather in Philly), we had such a good time and the three days went by so fast.

Basmati Rice- 2 cups

• Coconut milk- 2cups

• Water- 1 1/4 cups•

A big bunch of mint and coriander leaves (chopped finely)

• Green chilies- 4

• Medium tomatoes – 3

• Cloves- 5

• Cardamom- 4 to 5

• Whole Black pepper- 7

• ½ inch cinnamon stick

• Small bay leaves- 6

• Ginger garlic paste- 1tsp

Onion- 1

Soak the basmati rice in water for 30 minutes.
In a pot put few teaspoons of oil, add the cloves, cardamom, black pepper, cinnamon stick and bay leaves. Fry for few seconds then add the green chillie and onion and cook till the onion becomes soft. Now add the ginger garlic paste. After a minute add the tomato and cook till they become nice and soft.

Add the chopped mint, cilantro and cook for couple of minutes. Now add the rice and cook for five minutes, so that the rice can absorb the flavors of all the spices. Then add the coconut milk with water and salt and let it come to a boil.

At this point you can finish cooking the pulav in the same pan or you can transfer the whole thing to a rice cooker and finish the cooking in there.

We finished our pulav in a rice cooker. I prefer it this way, I just feel this way I don’t have to keep an eye on pulav while cooking.

Sandhya generally finish cooking her pulav in the same pan. (Instead of 1 1/4 cups of water she adds 2 cups of water)

Once the pulav is done, let it sit for few minutes before serving

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Fried Rice (andhra fried rice)

Ingredients

Basmati rice - 1 ½ Cup (300g)

1 table spoon vegetable oil

Butter – 20 gram

1medium sized (150g) onion (sliced)

Water – 500 ml

(2 cups)Coconut milk - ¾ cup (180ml)

2 table spoons of chopped fresh coriander

Ingredients for Curry paste:

2 small fresh red chillies (chopped)

1 table spoon chopped fresh lemon grass

2 cloves of garlic (crushed)

2 teaspoons shrimp paste

1tea spoon cumin seeds,

½ teaspoon garam masala

½ teaspoon ground turmeric

Method of preparation of curry rice:

1. Heat oil and butter in medium pan, add onion and curry paste, cook, stirring, until onion is soft.

2. Stir in rice, and then add water and coconut milk, simmer, covered, for about 15 minutes or until rice is tender, stirring occasionally. Stir in coriander.

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Rice payasam

Rice recipes
Rice payasam

Ingredients:
Whole cream milk -1 literSugar
6 tbsps.Basmati rice
3 tbsps.Saffron -6-8 strandsFor garnishingCashew nuts -
1 smallCardamom -8-10

.Method of preparation:
1. Clean, wash and soak the rice. Bring milk to boil, add the rice and reduce heat.
2. Keep stirring till it reduces to 1/3 of the original quantity.
3. Add sugar and mix well by partially crushing rice.
4. Add ground cardamom, saffron, pistachios and raisins. Serve hot or cold.

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Egg Fry

Ingredients:
Eggs- 5
Onion- 1
Tomato- Half
Dry coconut- 1 small piece
Coriander powder- ¼ spoon
Chilly Powder- Half spoon
Pepper Powder- Half spoon
Garlic- 3 flakes
Curry leaves- 5
Coriander leaves (chopped)- little
Salt (Taste enough)
Oil Procedure:
Boil eggs with salt.
Peal the cover of eggs and cut into half.
Pour oil in a kadai and put finely chopped onion, curry leaves and fry.
Add tomato and fry.
Add egg pieces also and fry.
Meanwhile, Grind coconut, coriander powder, chilly powder, pepper powder, garlic and little salt.
Add this mixture, chopped coriander leaves to eggs, and fry it for 7 minutes. Egg fry is ready.
Tips:
To give more taste, add ghee instead of oil.
Add lemon juice or vinegar while boiling eggs so that yolk will not come out.

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Mixed Vegetable Rice

• Rice 1 1/2 cups
• Brinjals - 4
• Ladies fingers - 6 to 7
• Drumsticks - 2
• Tomatoes -2
• Potatoes - 2
• Colocaesia - 7 to 8
• Raw banana - 1/2
• Red gram dhal - 1/2 cup
• Tamarind - 1 big lemon sized
• Fresh peas - 1/4 cup
• Soaked, cooked, gram - 1/4 cup (White kabuli channa)
• Red pumpkin - 1 small piece
• Salt - as required
  

For sambar powder :

• Bengal gram dhal - 1/2 Tbl. sp.
• Grated dry coconut - 1/2 Tbl. sp.
• Curry leaves - few
• Red chillies - 15
• Coriander seeds - 1 Tbl. sp
• Black gram dhal -1/2 Tbl. sp.(Fry the above Ingredients in half
  a tsp. of oil and powder it.)

Cook rice till each grain is separate. Allow it to cool completely. Soak tamarind in water and extract. Pressure cook dhal, potatoes and colocaesia in separate containers. Cut other vegetables into two inch long pieces. Heat little oil and fry brinjals, banana, ladies fingers and drumstick for a few minutes.

Add enough water to tamarind pulp. Boil all the vegetables in this tamarind water till vegetables become soft. Add cooked peas, channa, mashed, cooked dhal, diced tomatoes, potatoes, and colocaesia (remove skin). Add salt and enough sambar powder. Boil till it becomes thick and vegetables change in colour. Add cooked rice to this and mix well.

Soak black gram dhal (urad) separately and grind to thick paste with salt. Deep fry small vadas from this batter and add it to the mixed rice. Keep few vadas for garnishing. Heat ghee, fry cashewnuts and garnish on top of rice. Serve steaming hot with crisp potato chips.

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Lemon rice recipe

1 cup (7oz/200g) rice

8 cashew nuts or peanuts

1/8 t turmeric powder

3 t oil1 green chilli, finely chopped

¼ t mustard seeds

½ t Fenugreek seeds

1 t. Channa dal10 curry leaves

1 t. Fresh grated coconut

salt to taste

juice of 1 lime

Preparation

Wash the rice two or three times in fresh water. Then soak for 30 minutes.
Meanwhile, soak the cashew nuts in 1 cup water for just 15 minutes.
Bring water equal to 1 ¼ times the volume of rice to the boil in a pot. When boiling add the rice, turmeric powder and ¼ teaspoon salt. The rice should be cooked in 8-8 minutes, when all the liquid should be absorbed. Turn off the heat, remove the rice and spread in a flat dish or pan to cool and dry. Leave for 30 minutes.
In a wok or frying pan, heat the oil. Fry the chilies for 1 minute, then add the mustard seeds and fenugreek seeds and channa dal, drained cashew nuts and curry leaves and fry for 30 seconds. Add the lemon or lime juice. Add the cooked rice and stir well but carefully with a flat spatula so as not to mash the rice.
Garnish with coconut. The rice is now ready to serve

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Hydrabad Biriyani

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

How to make hyderabad biryani :

• 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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RICE KHICHDI RECIPE

Learn how to make nutritious and tasty Khichdi with toor dal and rice.
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
How to make rice khichdi:

* 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.

Carrot rice

ingredients:

1. Rice - 2 cup (cooked)
2. Grated carrot - 1 cup
3. Peas - 1 cup (boiled)
4. Onion - 1 chopped
5. Green chillies - 5
6. Turmeric powder - ¼ tsp
7. Mustard seeds - ¼ tsp
8. Urad dal - ½ tsp
9. Channa dal - ½ tsp
10. Cashew nuts - 7
11. Curry leaves - few
12. Red chilli powder - ¼ tsp
13. Salt – to taste

Carrot rice preparation:

Heat a pan with 1 tsp of oil. Add mustard seeds, urad dal, channa dal, cashew nuts and curry leaves.

When the nuts colour change to light brown colour add chopped onions and green chillies.

Fry till the onion colour changes to golden brown colour. Now add turmeric powder, chilli powder, salt and grated carrot.

Mix well and close the pan with a lid and cook on low flame till the carrot is cooked.

Then add the boiled peas and mix well. Now add the cooked rice and mix gently.

Finally garnish with coriander leaves.

If you want add few drops of lemon juice.

Serve with potato chips or spicy potato roast.

Ghee Rice

Ghee rice
Ingredients:
1. Basmati rice – 2 cups
2. Onion – 1 finely sliced
3. Ghee (Clarified butter) – 2 tbsp
4. Cinnamon – small stick
5. Cumin seeds – ½ tsp
6. Cardamom – 2
7. Clove – 2
8. Cashew nuts - 6
9. Ginger – 1 inch piece
10. Garlic – 2 flakes
11. Green chillies – 2 or to taste
12. Salt – to taste

Preparation:

Make a paste with ginger, garlic and green chillies and keep aside.

Take a pressure cooker and heat with ghee.

Add cinnamon, cardamom, cloves and cashew nuts and fry for few seconds.

Then add sliced onions and sauté till they turn into golden yellow colour.

Now add the ginger garlic and green chillies paste and sauté till the raw smell disappears.

Now add the rice and fry for about 2 to 3 mins.

Then add 4 cups of water and salt.

Combined well and close the pressure cooker.

Now pressure cook for 2 whistles and switch off the stove.

Serve hot with raita or any side dish of your liking.

for more info visit website www.andhraruchi.com

Soya Granules Biryani

Ingredients

soya granules 1 bowl full
basmath rice 1/2 kg
Onion 1 chopped
Tomato 2-3 chopped
carrot 1/2 cup[small diced]
beans 1/2 cup[small dised]
Clove 3
Cinnamon sticks 2
Cardamom 3
Star anise 1
Bay leaves 3
Mint/Pudina leaves 1 cup full
Ginger - garlic paste 2-3 spoons
Green chillies 6 slitted
Lime juice from 1 fruit
Salt
Chili powder 1 spoon
Ghee 1 cup

Directions

1. Soak soya granules in warm water for 1 hour..
2. In a pressure cooker add ghee . Add the spices clove, cinnamon, cardamom, , star anise, bay leaves and fry for a while.

3. Later add green chilies and onion....fry till onion is translucent and lost its raw smell.

4 Now add ginger - garlic paste , Add tomato plus mint leaves and fry till it looses its water content and oil shows up on top.. Now add chilly powder, lime juice and soya granulesdand vegetables Add water and rice with salt now.

5 Measure the water according to rice you use. For 1 cup of rice 1 and 1/2 cup of water. Salt this water and bring it to boil. Cook till 2 whistle. Serve them hot

for more info visit website www.andhraruchi.com

King Prawn Pulao

Ingredients:

250 gms Jumbo prawns (shelled)

1 cups Basmati rice

4 medium sized Onions

10 cloves Garlic

1 inch piece Ginger

2 Green chilli

3 medium sized Potato

3 medium sized Tomato

1/4 medium bunch Fresh coriander leaves

4-5 strands Saffron

2 tbsps Milk

1 tsp Coriander seeds

1/2 tsp Cumin seeds

1/4 tsp Caraway seeds (shahi jeera)

5 Red chilli whole

5 Cloves

1 inch stick Cinnamon

3 Green cardamom

1/2 tsp Turmeric powder

10 Cashewnut

1/2 cup Oil

5 Black peppercorns

Salt to taste

4 tbsps Desi ghee

Wheat flour dough as required

Method:

Wash rice, drain and keep aside for two hours. Shell, de-vein prawns and wash them thoroughly under running water. Drain. Peel and wash onions. Slice two of them and finely chop the remaining two. Peel and roughly chop ginger and garlic. Remove stems, wash and slit green chillies. Peel potatoes and make round slices. Leave them in water. Drain just before use. Wash and finely chop tomatoes. Clean, wash and finely chop coriander leaves. Dissolve the saffron in two tablespoons of warm milk. Grind ginger, garlic, coriander seeds, cumin seeds, caraway seeds, red chillies, cloves, cinnamon, green cardamoms, turmeric powder to a fine paste. Soak cashewnuts in half a cup of water for fifteen minutes. Drain and grind to a paste. Parboil rice in three cups of water with a little salt. When rice is half done drain water completely and spread rice in a big flat plate. Heat sufficient oil in a kadai and deep-fry sliced onions till brown and crisp. Drain onto an absorbent paper and keep aside. In the same oil add peppercorns, green chillies and coriander leaves. Add chopped onion and fry till light brown. Add the ground masala paste and fry for two minutes. Then add prawns, cashewnut paste, chopped tomatoes and one-fourth cup of water. Add salt and cook till the gravy thickens. Sprinkle saffron and milk mixture over the rice and divide into seven parts. Divide the browned onions and prawns with masala into three parts each. At the bottom of a large vessel place slices of raw potatoes. This is to keep the rice from sticking to the bottom. Spread a layer of rice over the raw potato slices. Then spread a layer of prawns and onions over the rice. Continue the layering process as follows: rice, onion, rice, prawns and so on till you end with a final layer of rice. Make four holes on the topmost layer of rice and pour one tablespoon of ghee into each hole. Cover with a tight fitting lid and seal the edges with whole wheat flour dough. Cook low heat for about one hour or till the seal breaks and steam comes out. Then take off it the heat. The emission of the steam is an indication that the dish is ready. Serve hot.
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Mutton pulao

Ingredients:

1 kg Rice
3-4 Bayleaf
Salt to taste
1 cup Curd
� cup Ghee
2 Red Chilli
� kg Onions
2 boiled Eggs
4 Green Chilli
2 flakes Garlic
2 tsp Turmeric
A pinch of Kesar
Coriander leaves
1 tbsp Kala Jeera
A piece of Ginger
2 tsp Lemon Juice
10-12 Cashewnuts
3-4 pieces Cinnamon
6-8 Cloves, powdered
4 Cardamom, powdered
1 kg Mutton (with bones)


Method:
Grind ginger, red chilies, garlic and cashew nuts into a fine paste.
Heat ghee. Fry onions till golden brown and crisp.
Remove and set aside. In the same ghee add ground masala and fry. Add meat pieces and fry further. Add water and cook with lid on till meat is tender and gravy is thick.
Boil rice with bay leaves in a vessel till � cooked. Add salt, drain and set aside.
Empty curd into a fine piece of muslin and strain. Add powdered cloves, cinnamon, cardamoms, shajeera, turmeric and finely chopped green chilies and coriander leaves. Add lime juice and mix well.
Add curd mixture to mutton. Stir well.
Dissolve saffron in some milk and sprinkle over half the rice.
In a heavy pan, put in layers of rice, mutton and fried onion. Repeat till all ingredients are used up.
Pour remaining ghee over the rice, cover and cook for some time on slow fire.
Remove and garnish the top with slices of boiled eggs and onion.
Serve Hot with raita and salad.

for more info visit website :www.andhraruchi.com

Dum ka biriyani

Ingredients for Dum Ka Biriyani

Meat - 1 KG Boneless Basmati Rice - 1/2kg Onion - 2 Big Lime Juice - 1/4 Cup Curd - 500 GM Ginger Garlic Paste - 4-6 Tsp. Red Chilli Powder - 1/2 Tsp. Green Chilli - 4-6 grind into fine past Shazeera - A Pinch of Shazeera Clove - 1-2 Cinamon - 1-2 Cardamon - 2-3 Coriander Leaves - A bunch finely chopped Mint leaves - 8-10 sticks - Plucked only leaves Safron - 2 pinch of safron, immerse in water Safron color - A pinch of color liquified with water Ghee - 2 Tsp. Oil - 2 Cup oil Salt - To taste

Directions to prepare Dum Ka Biriyani

1.Cut the meat into 4" square pieces and wash it 2. Add ginger garlic paste to the washed meat and Marinate it for 1 hour. 3. While marinating you cut the onions thinly lengthwise and Fry the onions in the oil on low flame till it becomes golden brown. 4. Now remove the golden brown onions from the oil and spread it on the plate, when it cool then crush it with your hand. 5. Now add the curd 3/4 part of crushed fried onion, Red chilli powder, Green chilli paste, Cinamon, Cardamon, Shazeera, Clove, Coriander leaves, Mint leaves and safron water, salt to taste and remaining part of the oil into this marinated meat and leave for one hour. 6. After one hour take basmati rice and washed and now pour water into the rice as you cook it and add salt one tea spoon, Cinamon, Cardamon, Shazeera, Clove, Coriander leave, mint leave, Green chilli 2 cut into lenght wise. Now put on flame but when rice start cooking when the rice becomes half cookded. Then remove it flame. Drain out the water completly. Now spread this half cooked rice on the marinated meat. Upon the rice layer you spread lime juice, saffron color and ghee and remaining part of the crushed onion. 7. Now cover the utensil with lid tightly. Keep it on a very low flame After 1/2 hour exactly take it out from the flame. 8. Now your delicious tasty Hyderabadi Dum kaBiryani is ready to eat. for more info visit website www.andhraruchi.com

Fish Biriyani

Ingredients :

4 cups Basmati rice
1 tbsp garlic-ginger paste
1 1/2 cup fish pieces
3 red dry chillies, ground
1/4 tsp turmeric powder
1 lemon
2 medium onions
15 peppercorns
6 cloves
2 1-inch sticks cinnamon
8 white cardamoms, crushed
1 1/2 tsp cumin seeds powder
2 bay leaves
salt to taste
ghee and oil as required

Method :

Wash the rice clean and put in a colander to drain out the water. Remove the black threads running at the back of the fishs and wash these fish pieces with water. Smear with a little salt and lemon juice. Keep aside for 1/2 an hour.
Cut the onions into thin slices. Heat 3 tablespoons of refined oil in a heavy-bottomed dekchi and season it with peppercorns, cloves, cinnamon sticks, crushed cardamoms and bay leaf. Add the ground chillies and the pastes of ginger and garlic. Stir and put in the fish. Fry till oil starts oozing out. Put in the rice, turmeric, cumin seeds powder and enough salt. Fry for some time so that the rice comes to a pale yellow colour. Pour 3 cups of hot water and squeeze in the juice of the lemon. Make the fire medium. Let cook till the fish are tender and rice is cooked. Heat 1 1/2 tablespoons of good ghee in another dekchi. Put in the onion slices. Fry till they are browned and become crisp. Take out and keep aside. Pour the ghee remaining in the dekchi over the ready fish pulav and mix well. Transfer the pulav in a nice serving dish. Garnish with the fried onion slices.

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Chicken Biriyani

Ingredients for Chicken Biriyani

8 medium pieces (about 800 grams) of chicken 2 cup(s) flavored rice(basmati) 6 cups water 2 cup(s) yoghurt 4 medium sized onions sliced ½ teaspoon(s) saffron soaked in a little milk 1 tablespoon(s) lime juice 2 tablespoons clarified butter (ghee) / butter salt to taste a sheet of aluminum foil for sealing slices of boiled eggs, fried nuts and raisins to garnishTo be ground 2" cinnamon stick broken 2 cloves and green cardamoms each 2 large onion(s) chopped 2 tablespoon(s) each of chopped ginger and garlic 2 green chilli(es) chopped 2 tablespoon(s) of chopped coriander leaves 1 tablespoon(s) poppy seeds ½ teaspoon(s) grated nutmeg 2 mace blades and black cardamom each

Directions:

Grind the ingredients to be ground to a fine paste. Mix this paste with yoghurt and salt. Make cuts on the chicken pieces and rub this marinade into them well. Marinate in the refrigerator for at least four hours. 1. In a large vessel combine the rice, water, salt and cook till the rice is half-done. Drain the excess liquid and spread the rice on a plate to cool. 2. Heat the clarified butter (ghee)/ butter in a heavy-bottomed pan till hot and fry the sliced onions till they are crisp and golden brown. Add the marinated chicken pieces, mix well and cook on low level for about 20 minute(s) or till the chicken is almost done. 3. In a large heavy-bottomed pan add some hot melted clarified butter (ghee)/ butter, a layer of chicken with gravy, a layer of rice topped with a portion of the saffron milk. In this way arrange alternate layers of melted clarified butter (ghee)/ butter, chicken, rice and saffron milk till they are all used up. Make sure the topmost layer is of rice topped with melted clarified butter (ghee) / butter and saffron milk. Spread the aluminum foil on the top of the pan and cover it with a tight fitting lid. Cook on very low level (a griddle can be kept under the pan to cook on indirect flame) for another 20 minutes. Alternatively cook for the same amount of time in a pre-heated oven. Garnish with slices of boiled eggs, nuts and raisins. This is the way to Prepare delicious Chicken biriyani for more info visit our website:www.andhraruchi.com

Mushroom Fried Rice

Ingredients for Mushroom Fried Rice

rice 400gm mushrooms 1/4gm oil 2tsp clove 4 cinnamon 2 ginger 1/2 tsp carrot 1 onion 1 chillipowder 1/2 tsp french beans 100 gm green batani 1 cup tomato 3 salt as per sugar 1/2 tsp curd 2tsp bread 2

Directions to prepare Mushroom Fried Rice

1]cook rice and see that each grain are seperate. 2] fry oil add cloves,cinnamon,garlic paste,onion,chillipowder,vegetables, mushroom ,salt,sugar, curd, and now add cooked rice and also add fried bread pieces and fry till finished. This is the way to Prepare delicious Mush Room Fried rice

Jeera Rice

Ingredients for Jeera Rice

1cup 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

Directions to prepare Jeera Rice

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. This is the way to Prepare delicious Jeera Rice for more info visit our wesite www.andhraruchi.com

Veg Biriyani

Ingredients for Veg Biriyani

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)

Directions to prepare Veg Biriyani

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. ake 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. This is the way to Prepare delicious Veg Biriyani For more info visit www.andhraruchi.com

Tomato pulao

ingredients for tomato pulao

Basmathi Rice 2 cups Tomatoes 4 Garlic Cloves 2 Garam Masala 1/2 tsp Pulav Masala 2TSP Butter 2TSP Salt as per Coriander Leaves for garnishing

Directions to prepare tomato pulao

1]Wash and cook rice adding enough salt and let it cool completely. 2]Heat the butter and add sliced onion and fry till transparent. Then add garlic and fry until transparent. 3]Now add chopped tomatoes along with all the rest of the masala ingredients and keep frying until the tomatoes are properly cooked and become mushy. 4]Mix the above with rice and garnish with coriander leaves. Serve hot Tomato Pulao This is the way to Prepare delicious Tomato Pulao .