Pudhina pulao recipe

Ingredients

Basmati rice – 1 ¾ cups

Ginger – 2” piece

Curd - ¾ cup

Mint leaves – 1 ½ cup

Bay leaves - 2

Green cardamoms 5

Cloves - 4

Large cardamoms - 4

Black peppercorns -10

Water for cooking – 3 ¼ cups

Ghee - 3

Salt to taste

Method

1. Clean and wash the rice. Soak the rice in water for at least half an hour.

2. Peel and grind the ginger to a paste and also whisk the curd.

3. Wash & chop the mint leaves reserving few for the garnish.

4. Heat ghee in a thick-bottomed pan and put the bay leaves, green cardamoms, large cardamoms, cloves and black peppercorns.

5. When they begin to crackle, put the ginger paste, stir well and put beaten curd. Cook for 3 minutes.

6. Put water and allow it to boil. Add the salt for taste.

7. Drain the water from the soaked rice. Add it to the water & bring to a boil.

8. Now add the chopped mint leaves and mix lightly.

9. Cover and cook on low heat for at least eight minutes or till the rice is completely cooked.

10. Garnish with mint leaves. Serve steaming hot.  

Mango rice recipe

Ingredients

Cooked rice - 2 cups

Grated green mango - 1 cup

Chopped onions (optional) - ½ cup

Salt - 2 tsp

Chili powder - 2 tsp

Turmeric powder - 1 tsp

A pinch of Asafoetida

Mustard - 1 tsp

Oil - 2 tbsp

Small bunch curry leaves

A handful fried peanuts

Yogurt - ½ cup

Baby okras - 8

Method

1. Heat oil in a pan and add mustard, turmeric powder and asafoetida.

2. After the mustard splutters, add chopped onions and fry till they turn golden brown.

3. Add the grated mango, chili powder and salt.

4. Cook the mango till it becomes very soft.

5. Now, add the cooked rice. Stir well and garnish with curry leaves.

6. Sprinkle fried peanuts on top just before serving.  

Corn masala rice recipe

Ingredients

Basmati rice – 1cup

Corn kernels – 1 cup

Green peas – 1 cup

Cashews halved, 10 -12

Chili Powder – 1 tsp

Sambar masala – 1 tsp

Garam masala – ½ tsp

Sugar – 1 tsp

Turmeric powder – ¼ tsp

Salt to taste

Juice of 1 lemon

Oil or ghee – 2 tbsp

Cumin seeds – ½ tsp

Mustard seeds – ½ tsp

Method

1. In a heavy saucepan heat the ghee. Add the cashews and fry till light brown. Remove.

2. To same oil add cumin and mustard seeds to splutter.

3. Add the corn, peas, rice and all dry masalas and 5 cups water. Cover and cook till almost done.

4. Add lemon juice, sugar, coriander and cashews.

5. Cover and cook till rice is done and no water is left.

6. Extra masalas may be added as per desired spiciness.

7. Serve hot with curd.  

How to make bagala baath?

Ingredients

2 cups rice (chawal)

1 cup yogurt

1/2 cup milk

1/4 cup fresh cream (malai)

1 cucumber (kheera)

1 carrot (gajar)

1 raw mango (aam)

1/4 cup green grapes (angoor) (seedless)

1 tsp mustard seeds (raai)

1 red chillies whole

4 green chillies

1" ginger (adrak)

1/4 tsp asafoetida (hing)

1 sprig curry leaves (kari patta)

2 tblsp gingelly oil (tel)

salt (namak) to taste

Method

1. Clean, wash and boil rice and slightly overcook it. Drain well and cool. When it reaches room temperature, mix in the milk, asafoetida and salt to taste.

2. Wash and chop green chillies and ginger finely. Peel and deseed cucumber. Grate, mix in a little salt and keep aside.

3. Peel and grate the carrot and mango and keep separately. Slice the grapes into two and keep.

4. Heat oil in a small pan and temper with mustard seeds, asafoetida, red chilli and curry leaves. Add the ginger and green chillies, stir well and add to the prepared rice.

5. Add the yogurt, cream and the grapes. Mix well and chill in the refrigerator.

6. Squeeze out excess water from the cucumber. Garnish the rice with the grated cucumber, carrot and mango and serve. 

How to make kaikari biryani?

Ingredients

2 cups rice (chawal) (chawal) 2 onions ( pyaj) 1 tomatoes (tamatar) 1 carrot (gajar)

10 french beans (flas beans) 1/4 cup green peas (matar) (shelled)

2 potatoes

1 (medium sized) cauliflower (phool gobi)

1 capsicum (shimla mirch)

1 lemon

1/4 cup coriander leaves (dhania patta)

1/4 cup mint (pudina) leaves (pudina leaves)

4 green chillies

10-12 curry leaves (kari patta)

10 tblsp groundnut (moong fali) oil (tel)

salt (namak) to taste

for masala paste

1/4 cup coconut (narial) (scraped)

10-12 cloves garlic (lasan)

1 inch ginger (adrak)

4 red chillies whole

2 tblsp coriander seeds

1 tsp cumin seeds

1 tblsp poppy seeds (khuskhus)

2 tblsp fennel (saunf) seeds (saunf)

garam masala powder

1/2 inch cinnamon (tuj/dalchini)

2 cloves (lavang)

2 green cardamoms

2 blades mace (javitri)

1 tsp peppercorns

1/4 tsp nutmeg (jaiphal) powder

Method

1. Clean, wash and soak rice for about 30-45 minutes. Peel and chop the onions. Wash and chop the tomatoes.

2. Wash and dice all the vegetables into equal sized pieces. Squeeze lemon, strain and keep juice aside.

3. Heat 4 tablespoons oil and fry the masala ingredients till light brown. Cool and grind to a smooth paste with little water.

4. Dry roast the ingredients for the garam masala powder for 2-3 minutes and pound it into a coarse powder. Wash and chop the coriander leaves and mint leaves. Wash and slit the green chillies and keep aside.

5. Heat the remaining oil and fry the onions till golden brown. Wash and add the curry leaves, green chillies and masala paste. Fry till oil separates. Add the chopped tomatoes and cook on high heat till the moisture evaporates.

6. Add the vegetables and stir. Cook for a couple of minutes on high heat, drain the rice well and add the vegetable mixture. Add salt to taste.

7. Add double the quantity or enough hot water as per the quality of the rice.

8. Bring to boil and reduce to medium heat. Cover and cook, stirring once in a while till almost done.

9. Sprinkle the chopped mint and coriander leaves, garam masala powder, sprinkle the lemon juice, stir well, cover with a tight lid.

10. Keep on hot charcoal for about 10 minutes.

11. Open when ready to serve. 

Bisi Bela Bath/Hulianna recipe

Ingredients
1/2 cup toor dal
1 cup Rice
1/4 tsp turmeric powder
1/2 small lime size tamarind
1/4 tsp methi seeds
6–8 dry red chillies
4 cloves
1 small piece cinnamon
2 tbsp coconut
2 tsp dhania seeds
1 tsp jaggery powder
3 tbsp ghee
2 tbsp cashew
3 tbsp ghee
1 small onion

Method
1. Wash dal well and soak it overnight in 2 cups of water.
2. (rice-dal) Wash the rice. Add salt, turmeric powder, soaked dal & 3 cups water. Pressure cook these together.
3. Make Tamarind Juice.
4. (masala) Fry methi seeds, red chilies, dhania seeds, cinnamon, coconut and cloves in 1/2 tbsp oil till coconut is well roasted. Allow this to cool, make a powder of it and keep aside.
5. Boil tamarind water in a thick vessel along with jaggery. Boil till tamarind’s raw smell disappears.
6. To this add the boiled rice-dal, ghee and the masala. Mix well. Add little water if required. Simmer for a minute.
7. Season with fried cashews and sliced onions.

How to make hyderabad biryani?

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

Method

1. 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.

2. Bring the rice to a boil and cook until the rice is done. Drain and keep aside.

3. Dice the peeled potatoes and carrots and wash them. Slice the onions and green chilies.

4. Peel ginger and garlic and chop finely. Chop the coriander and mint leaves.

5. Soak the almonds in water for half an hour and keep aside.

6. Beat the curd in a bowl and divide into two equal portions.

7. Dissolve saffron in warm milk and add it to one portion of the curd mixture.

8. Heat ghee, add the remaining garam masala and sauté over medium heat until it begins to crackle.

9. Add onions until golden brown. Then add green chilies, ginger, garlic and stir for a minute.

10. Add turmeric and chili powder, saute for half a minute add the chopped vegetables and stir for a minute.

11. Add the portion of plain curd, stir, add 2/3 cup water, and bring to a boil, then simmer until the vegetables are cooked.

12. Add the dry fruits and nuts when the vegetables are done.

13. In the handi with the cooked vegetables, sprinkle little saffron curd, mint and coriander.

14. Then spread half the rice and again sprinkle the remaining saffron-curd, mint and coriander and top it with the remaining rice.

15. Place a moist cloth on top, cover the lid tightly so that it gets sealed.

16. Put the handi on dum in a pre-heated oven for 15-20 minutes.

17. Serve the hyderabadi biryani hot with mint chutney and other vegtables. 

How to make curd rice?

Ingredients
Rice.......................................................1 cup (boiled)
Curd......................................................2 cup
Milk.......................................................1/4 cup
Chana daal (gram daal)...........................1 tsp
Urad daal...............................................1 tsp
Mustard seeds........................................1 tsp
Coconut.................................................2 tbs (grated)
Green chili..............................................2 (chopped)
Coriander leaves....................................2 tbs (chopped)
Ginger....................................................1 tbs (finely chopped)

Oil..........................................................2 tbs

Method

1. Heat 2 tbs oil in a cooking pan. Add mustard seeds, when it starts popping add chana and urad daal. Stir for 2-3 mins.

2. Add in the ginger, coriander and green chilies. Stir for a min.

3. Take the pan off the gas and add in the rice. Add salt and coconut and mix well.

4. Just before serving, mix all the ingredients with curd and milk. Curd rice is ready to be served.