Vegetable Biryani

Serves - 3 to 4 people

Ingredients:

• Basmati rice - 2 cups(Soak it in water for 15 minutes)
• Mixed vegetables - 2 cups(Carrot, beans, potato, cauliflower, peas) cut into big pieces
• Bay leaf - 1
• Cashew nuts - 6 to 7 pieces
• Fennel seed - 1/2 tsp
• Onion - 1 medium(sliced)
• Tomato - 1 medium(chopped)
• Green chilies - 2(slit)
• Mint Leaves and Coriander leaves - 1 cup
• Curd - 2 tbsp
• Coriander powder - 1 tsp
• Chili powder - 1 tsp
• Lemon juice - 2 tsp
• Salt - to taste
• Oil - 5 tbsp
• Ghee - 1 tbsp
• Water - 3 cups

Grind to a paste:

• Cinnamon - 1 1/2 inch piece
• Cloves - 8 to 10
• Cardamom - 3
• Fennel seeds - 1/2 tsp
• Onion - 1 small
• Ginger - 1 1/2 inch piece
• Garlic - 10 big cloves
• Red chilies - 4 to 5
• Green chilies - 2

Method:

1. Heat the pressure cooker. Add oil and ghee. Once its hot, add bay leaves, fennel seeds and cashewnut. Fry till cashewnut becomes light brown.
2. Add slit green chilies, sliced onion and cook till it becomes translucent.
3. Add the ground paste and cook till the oil separates from the mixture.
4. Add the mint and coriander leaves and cook for a minute.
5. Add the chopped vegetables and curd. Mix everything well.
6. Add the coriander powder, turmeric powder, chili powder and mix.
7. Add the lemon juice and cook for 2 to 3 minutes.
8. Add water and salt.
9. Once the water comes to a boil, add the soaked rice and cook for 2 whistles.
10. Once the pressure goes down, open the lid and serve it with raita.

Tomato Rice/Thakali Sadham

Cook time - 1 hr

Serves - 2 to 3
Ingredients:

• Rice - 1 1/2 cups
• Tomatoes - 4 medium (chopped)
• Green chilies - 4 (chopped)
• Onion - 1 medium (chopped)
• Mustard seeds - 1/2 tsp
• Urad dhal - 1/2 tsp
• Chana dhal - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Salt - to taste
• Oil - 2 tbsp

Grind to a paste:

• Ginger - 1" piece
• Garlic - 4 cloves
• Green chilies - 2
• Red chilies - 3
• Cinnamon - 1" piece
• Cloves - 5
• Cardamom - 1
• Fennel seeds - 1/2 tsp
• Pepper seeds - 1/4 tsp
• Cumin seeds - 1/4 tsp
• Coriander seeds - 1/2 tsp
• Onion - 1/4 small size

Method:

1. Soak the rice for 15 mins and drain the water.
2. Grind the items given under "grind to a paste" to a smooth paste.
3. Add oil to the pressure cooker. Once the oil is hot, splutter mustard seeds. Add urad dhal, chana dhal and fry for 30 secs.
4. Add turmeric powder, green chilies, onions and saute till golden brown.
5. Add the ground paste and saute for 5 to 10 mins.
6. Add the chopped onions and cook till the tomatoes become soft and the oil starts to separate from the mixture.
7. Add salt, water and once the water comes to a rolling boil, add the drained rice and pressure cook it for 2 whistles.
8. Serve with raita.

Carrot Rice

Cooking time - 20 mins

Serves - 2

Ingredients:

• Rice - 1 cup
• Shredded carrot - 2 cups
• Green chilies - 3 (finely chopped)
• Onion - 1 medium (finely chopped)
• Mustard seeds - 1/2 tsp
• Chana dhal - 1 tsp
• Urad dhal - 1/2 tsp
• Curry leaves - few
• Garam masala powder - 1/4 tsp
• Salt - to taste
• Oil - 1 tbsp
• Ghee - 1 tsp
• Coriander leaves - for garnishing

Method:

1. Cook the rice and keep aside.
2. Heat the pan. Add oil. Once the oil is hot, splutter mustard seeds.
3. Add chana dhal, urad dhal and fry for 30 secs.
4. Add curry leaves, chilies chilies and onions. Cook till onions turn translucent.
5. Add shredded carrot, salt, garam masala powder and saute till carrots are cooked.
6. Add cooked rice and mix everything throughly. In the end add ghee and serve.
7. Garnish with coriander leaves.

Tamarind Rice/Puli Sadham/Puliyodharai

Prep time and cook time - 1 hr

Serves - 3 to 4

Ingredients:

• Tamarind - big lemon size
• Rice - 2 cup
• Gingelly oil - 1 tbsp
• Red chilies - 4 nos
• Curry leaves - few
• Chana dhal - 1 tsp
• Roasted peanuts - 2 tbsp
• Mustard seeds - 1/2 tsp
• Asafoetida - a pinch
• Turmeric powder - 1/4 tsp

To Fry:

• Coriander seed - 3 tsp
• Chana dhal - 2 tsp
• Red chilies - 3
• Fenugreek seed - 1/4 tsp
• Sesame seed - 1 tbsp

Method:

1. Soak tamarind in a cup of water and extract its juice.
2. Cook the rice and allow it to cool down by spreading it on a plate.
3. Mix the rice with little turmeric power and oil.
4. Fry the items given under "To Fry" and grind it to a powder.
5. Heat the pan. Add oil. Once the oil is hot, splutter mustard seeds.
6. Add chana dhal, roasted peanuts, asafoetida, turmeric powder and saute for 30 mins.
7. Add the curry leaves and red chilies.
8. Add tamarind juice and salt.
9. Allow tamarind to cook till the raw smell leaves and the oil starts to separate. This takes approximately 20 to 30 mins.
10. Stir in between to avoid burning.
11. Now add the ground powder cook for about 5 to 7 minutes.
12. Add the rice and mix gently until everything is incorporated well.

Note:

Tamarind rice tastes better when served after few hrs of preparation or even the next day.

Arisi Paruppu Sadham/Dhal rice

Ingredients:

• Rice - 1 cup
• Dhal - 1/4 cup
• Onion - 1 small (chopped)
• Tomato - 1 medium (chopped)
• Turmeric powder - 1/2 tsp
• Mustard seeds - 1/4 tsp
• Cumin seeds - 1/4 tsp
• Curry leaves - few
• Salt - to taste
• Oil - 2 tbsp

To grind:

• Garlic - 6 cloves
• Red chilies - 4
• Curry leaves - few
• Cumin seeds - 1/4 tsp
• Coriander seeds - 1/2 tsp
• Pepper seeds - 1/4 tsp
• Cinnamon - 1" piece
• Cloves - 3
• Fennel seeds - 1/4 tsp
• Khus Khus - 1/4 tsp
• Onion - 1/4 cup

Method:

1. Soak rice and dhal for 15 mins and drain the water.
2. Grind the items given under "To grind" to smooth paste.
3. Heat the pressure cooker. Add oil. Once the oil is hot, splutter mustard seeds and cumin seeds.
4. Add curry leaves, turmeric powder, chopped onion and saute for a minute.
5. Add the ground paste and saute for a minute or two.
6. Add tomatoes and cook till tomatoes become soft.
7. Add water and give it a boil.
8. Once the water comes to a boil, add salt and soaked rice and dhal and cook for 2 whistles.
9. Serve with pickle or potato chips with little ghee or sesame oil.

Sakkarai Pongal/Sweet Pongal

Ingredients:

Raw rice - 1 cup (If raw rice is not available, use sona masoori)

Split moong dhal - 1/4 cup

Ghee - 1/4 cup

Jaggery - 1 1/2 cups

Cashewnut - 10 nos

Raisins - 10 nos

Cardamom powder - 1/2 tsp

Milk - 1 cup

Water - 2 cups

Method:

Soak rice and moong dhal for 15 to 20 mins and drain the water.

Roast the cashewnut and raisins in ghee till golden brown

Pressure cook the rice and moong dhal by adding water and milk for 3 whistles.

Melt the jaggery in 1/2 cup and drain to remove the impurities.

Add the melted jaggery to the cooked rice and mix everything well.

Add ghee, cardamom powder, roasted cashewnuts, rasins and mix.

Lemon rice

Ingredients:

• Rice - 1 cup
• Lemon juice - 1/4 cup
• Cumin seeds - 1/2 tsp
• Mustard seeds - 1/2 tsp
• Chana dhal - 2 tsps
• Urad dhal - 1/2 tsp
• Roasted unsalted peanuts - 1/4 cup
• Asafoetida - a pinch
• Turmeric powder - 1/2 tsp
• Curry leaves - few
• Ginger - 1/2 tsp (finely chopped)
• Green chilies - 3 (finely chopped)
• Broken red chilies - 2
• Salt - to taste
• Oil - 2 tbsps
• Coriander leaves - for garnishing

Method:

1. Cook the rice separately and spread it on a plate by applying some oil.
2. Heat the pan. Add oil. Once the oil is hot, splutter mustard seeds and cumin seeds.
3. Add chana dhal, urad dhal, roasted peanuts and fry for 30 secs.
4. Add the turmeric powder, asafoetida, curry leaves, ginger, green chilies, red chilies and fry for about a minute.
5. Add salt, lemon juice and switch off the fire immediately.
6. Do not allow the mixture to boil.
7. Gently mix the rice with the above mixture and garnish with the coriander leaves.
8. Serve with pickle or potato chips.

Capsicum Fried Rice

Ingredients:

• Cooked cold rice - 1 cup (a day old rice works best)
• Capsicum - 1 medium (chopped)
• Onion - 1/2 medium (chopped)
• Garlic - 2 cloves (crushed)
• Spring onions - 3 stalks (finely chopped for garnishing)
• Soy sauce - 2 tsps
• Red chili paste - 1 tsp
• Green chili sauce - 1 tsp
• Tomato sauce - 1 tsp
• White pepper powder - 1/2 tsp
• Black pepper powder - 1/2 tsp
• Salt - to taste
• Oil - 2 tbsps

Method:

1. Add oil to the heated pan. Once the oil is hot, add the crushed garlic and fry for 30 secs.
2. Add the chopped onions, capsicum and cook till they turns tender, but the crunch is still there.
3. Add all the sauces, pepper powders and salt.
4. Add the cooked rice and mix well.
5. Garnish with the spring onions.

Chicken Biryani

Ingredients:

• Chicken - 1 lbs
• Basmati rice - 2 cups
• Water - 3 cups
• Onion - 1 medium (sliced)
• Tomato - 1 medium (chopped)
• Green chilies - 3
• Bay leaf - 1
• Fennel seeds - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Curd - 2 tsps
• Mint leaves - 1 cup (chopped)
• Coriander leaves - 1 cup (chopped)
• Oil - 5tbsps
• Ghee - 1 tsp
• Salt - to taste

To grind:

• Cinnamon - 11/2 inch pieces
• Cloves - 10
• Fennel seeds - 1 tsp
• Cardamom - 2
• Khus Khus - 1 tsp
• Ginger - 1 inch piece
• Garlic - 8 cloves
• Green chilies - 4
• Red chilies - 4
• Onion - 1/2 medium size
• Coriander leaves - 3 sprigs

Method:

1. Wash and soak the rice for 15 mins.
2. Cut the chicken into bite size pieces and wash thoroughly.
3. Grind the items given under "To grind".
4. Add oil and ghee to the pressure cooker. Once the oil is hot, add bay leaf and fennel seeds and fry for 30 secs.
5. Add sliced onions, green chilies and cook the till the onions turn light brown.
6. Add the ground paste and cook till the raw smell of the mixture goes away.
7. Add the chopped tomatoes, mint leaves, coriander leaves, turmeric powder and cook till the tomatoes becomes soft.
8. Now add the washed chicken, curd and cook for 5 mins.
9. Add salt, water and once the water comes to boil, add the soaked rice and mix everything well.
10. Close the pressure and cook for 2 whistles.
11. Serve with raita.

Soya Chunks(Meal Maker) Biryani

Ingredients:

• Soya chunks - 1 cup
• Rice - 2 cups
• Onion - 1 medium (sliced)
• Tomato - 1 medium (chopped)
• Green chilies - 2 (Sliced)
• Bay leaf - 1
• Fennel seeds - 1/2 tsp
• Mint leaves - 1/2 cup
• Coriander leaves - 1/2 cup
• Salt - to taste
• Water - 31/2 cups
• Oil - 5 tbsp
• Ghee - 1 tsp

To Grind:

• Onion - 1/4 th of medium size
• Ginger - 1 1/2 inch piece
• Garlic - 10 cloves
• Green chilies - 5
• Red chilies - 3
• Cinnamon - 1 big piece
• Cloves - 8
• Fennel seeds - 1 tsp
• Khus Khus - 1 tsp
• Cardamom - 2
• Coriander leaves - 3 to 4 sprigs

Method:

1. Soak the soya chunks in hot water for 15 mins and drain the water.
2. Soak the rice for 15 mins and drain the water.
3. Grind the items given under "To Grind" to smooth paste.
4. Add oil and ghee to the pressure cooker. Once it becomes hot, add the bay leaf and fennel seeds. Fry for 30 secs.
5. Add the sliced onions and cook till translucent.
6. Add the ground paste, tomatoes and cook till tomatoes become soft.
7. Also add the mint and coriander leaves. Fry till the oil separates from the mixture.
8. Add the soya chunks and fry for a minute or two.
9. Add water, salt and once the water comes to a boil add the rice and mix well.
10. Cook for 2 whistles.
11. Once the pressure goes down, serve hot with raita.

Coconut Milk Rice

Ingredients:

• Basmati rice - 1 cup
• Frozen peas - 1/2 cup
• Coconut milk - 1 cup
• Green chilies - 5
• Onion - 1/2 medium (sliced)
• Ginger garlic paste - 1 tsp
• Cinnamon - 1
• Cloves - 2
• Cardamon - 1
• Fennel seeds - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Bay leaf - 1
• Water - 1 cup
• Salt - to taste
• Oil - 2 tbsps
• Ghee - 1 tsp

Method:

1. Wash and soak the rice for 15 mins.
2. Heat oil and ghee in a pressure cooker. Add bay leaf, cinnamon, cloves, cardamon, fennel seeds, cumin seeds and fry for 30 secs.
3. Add the green chilies, ginger garlic paste and sliced onions. Cook till onions become translucent.
4. Add the frozen peas and mix well. Add the coconut milk, water and salt.
5. Once the water comes to a boil, add the rice and cook for 2 whistles.
6. Serve hot with any kurma.

Curd Rice/Thayir Sadham

Ingredients:

• Rice - 1 cup
• Curd - 2 cups
• Milk - 1/4 cup
• Chopped onions - 1/4 cup(optional but it gives nice taste)
• Chopped green chilies - 3
• Red chilies - 2
• Cashewnut - 2 tbsp
• Curry leaves - 5 to 6
• Asafoetida - a pinch
• Finely chopped ginger - 3/4 tsp
• Mustard seeds - 1 tsp
• Split urad dhal - 1/2 tsp
• Chana dhal - 1 tsp
• Oil - 11/2 tsps
• Coriander leaves - for garnishing

Method:

1. Cook the rice. Mash the rice little with the laddle.
2. Add curd and salt to the rice and mix well.
3. Add oil to the heated pan. Splutter the mustard seeds. Add chana dhal, urad dhal and cashewnut. Fry till cashewnut turns golden brown.
4. Add curry leaves, green chilies, ginger, red chilies and asafoetida. Fry for a minute.
5. Add chopped onions and cook till onion turns translucent.
6. Set aside to cool.
7. Once it is cool down, add to the curd rice. Also add milk to this and garnish with the coriander leaves.

Tips:

U can also add Pomegranate and raisins for extra taste.

Ven Pongal

Ingredients:

• Moong Dhal - 1/2 cup
• Rice - 1 cup
• Water - 4 1/4 cups
• Pepper seeds - 1 tsp
• Cumin seeds - 1 tsp
• Ginger - 1/4 inch finely chopped
• Salt - to taste
• Asafotedia - a pinch
• Turmeric powder - a pinch
• Curry leaves - 5 to 6 leaves
• Cumin powder - 1/4 tsp
• Pepper powder - 1/4 tsp(Optional)
• Cashewnuts - 6 to 7 nos
• Ghee - 2 tbsp

Method:

1. Add moong dhal, rice,cumin seeds, pepper seeds, asafotedia, ginger pieces, salt,cumin powder, pepper powder, 1 tsp ghee, turmeric, salt and water in a pressure cooker and cook for 3 whistles.
2. Heat remaining ghee in a pan, add curry leaves, cashewnuts and fry til cashewnut turns golden brown in color.
3. Add this to the cooked dhal and rice. Mix well.
4. Serve hot with sambar and coconut chutney.

Coconut Rice

Ingredients:

• Freshly Grated coconut - 1 cup
• Rice - 1 cup
• Mustard seeds - 1/2 tsp
• Chana dhal - 1 tsp
• Split urad dhal - 1 tsp
• Finely chopped onions - 1/4 medium (Optional)
• Curry leaves - 7 to 8 leaves
• Red Chili - 2
• Salt - to taste
• Oil - 2 tbsp
• Coriander leaves - for garnishing

Method:

1. Cook the rice separately.
2. Heat the pan. Add oil. Splutter the mustard seeds, urad dhal and chana dhal.
3. Add the curry leaves and red chili and fry for a minute.
4. Add the onions and cook for a minute or a two.
5. Add the grated coconut, salt and fry 3 to 4 mins until the coconut turns a toasted reddish-brown and becomes quite crisp.
6. Mix the coconut mixture gently through the hot, cooked rice, then stir through the chopped cilantro and serve immediately.

Mushroom Biryani

Ingredients:

• Mushroom – 1 cup (cut into big pieces)
• Rice - 2 cups (Soak for 15 mins and drain the water)
• Water - 3 cups
• Onion - 1 medium (Sliced)
• Tomato - 1 medium
• Green chillies – 4
• Fennel seed - 1/2 tsp
• Bay leaf - 1
• Cashew nut - 6 to 7
• Salt – to taste
• Oil - 5 tbsp
• Ghee - 1 tsp

To grind:

• onion - 1/4 cup
• Green chillies - 4
• Coriander leaves - a few sprigs
• Ginger - 1 inch piece
• Red chilli - 2
• Garlic - 7 to 8
• Cinnamon – 1 inch piece
• Cardamom – 1
• Cloves – 6 to 7
• Fennel seeds – 1 tsp
• Khus Khus – 1 tsp

Method:

1. Add oil to the heated pan. Add fennel seeds, bay leaves and cashewnut and fry for a minute. Add sliced onions and cook till translucent.
2. Now add green chillies and ground paste and cook till the raw smell goes away.
3. Add in the chopped tomatoes and cook till it becomes mushy.
4. Now add mushroom pieces and fry for a minute or two till the masala coat the mushroom nicely.
5. Now add water and salt. Once it comes to a boil add the rice and cook for 2 whistles in a low medium heat.
6. Once the pressure goes down, open the lid and serve hot with Raita.

Potato Peas Pulov

Ingredients:

• Potato - 2 medium
• Peas(frozen) - 1/2 cup
• Rice - 2 cups (Soak for 15 mins and drain the water)
• Water - 3 cups
• Onion - 1 medium
• Tomato - 1 medium
• Green chillies - 4
• Fennel seed - 1/2 tsp
• Cashew nut - 6 to 7
• Salt - as per your taste
• Oil - 5 tbsp
• Ghee - 1 tsp

To grind:

• onion - 1/4 cup
• Green chillies - 4
• Coriander leaves - a few sprigs
• Ginger - 1 inch piece
• Red chilli - 2
• Garlic - 7
• Whole garam masala(Cinnamon, cloves, cardamom, fennel seeds)

Method:

1. Add oil and ghee. Add fennel seeds, bay leaves and cashewnut and fry for a minute.
2. Add sliced onions and cook till translucent.
3. Now add green chillies and ground paste and cook till the raw smell goes away.
4. Now add chopped tomatoes and cook till it becomes mushy.
5. Now add cubed potatoes and frozen peas and cook till the vegetables are half cooked.
6. Now add water and salt. Once it comes to a boil add the rice and cook it for 2 whistle in a low medium heat. Serve with Raita.