Archive for the ‘Rice Items’ Category

Coconut Rice


  • 1 cup rice
  • 2 Tbsp. Ghee
  • 3 or 4 whole green chilies
  • 2 tsp. urad dhal
  • 2 tsp. chana dhal
  • 1/2 tsp. cumin seeds
  • 11 cashew nuts (split into 2)
  • 1/2 tsp. mustard seeds
  • 1/2 fresh Coconut, shredded
  • 2 tsp. salt
  • Curry Leaves


  • Cook rice separately and let it cool for a while. In a sauce-pan, add melted butter or ghee and mustard seeds and fry in low heat until the seed start popping.
  • Then add urad dhal, chana dhal, cumin seed, cashew nuts, chilli, curry leaves and fry until the dhals are light brown.
  • Add Coconut shreds and fry on low heat until the coconut is slightly brown.
  • Always stir constantly while frying. Add salt and rice and mix well.

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Garlic is common to cooks around the world. You can influence each clove’s intensity depending on how you choose to prepare it for a dish. Using a whole, uncut clove will add a bit of fragrance to oil if sauteed lightly or provide subtle flavor to a simmered dish. Slicing a garlic clove adds visual appeal to a dish while imparting a strong flavor. Mincing or pressing will result in the most intense flavor.
I found this recipe in a supplement of a tamil magazine.garlic


  1. Cooked rice – 2 cups
  2. Small onion- 1/2 cup
  3. Garlic pods – 1/2 cup
  4. Ginger- 1/4 inch piece
  5. Roasted and ground black pepper- 1/2 tsp
  6. Raosted and ground cumin seeds- 1 tsp
  7. mustard seed- 1 tsp
  8. curry leaves- 20
  9. red chilies 3-4 numbersgarlic rice


1. Boil water in a deep sauce pan. Put rice in it and let it boil, when rice become soft drain all the water from the rice.
2. In another deep pan, put some oil and fry chopped garlic for a minute.
3. Now fry garlic with spring onions and green chilies for 2 minutes.
4. Now put the boiled rice in the pan and mix all the fried ingredients well. In the mean while add flavor or black pepper and salt in the rice and fry on high flame for few minutes.
5. When the rice completely fry and smell starts to come out then take out the rice in a beautiful serving dish and serve it with any curry you like. Garnish with fried onions.

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HydHyderabadi Chicken Biryani


1 whole chicken / 2 lbs chicken,
1 kg Basmati rice / 2 lbs rice
1 cup thinly sliced onions fry,
2 tsp ginger/garlic paste,
3 tsp chilli powder,
1/2 tsp turmeric,
100 g cashew nuts,
4 or 5 bay leaves,
4 or 5 cloves,
2 cm long cinnamon sticks,
3 or 4 cardamom pods,
1 or 2 tsp shah jeera,
2 cups mint leaves,
1 cup coriander leaves (cilantro),
½ tsp garam masala powder(shah jeera, elachi, dalchinina, lavangam),
1 lemon,
1 ½ tsp salt (according to taste),
1 cup ghee,
½ cup yogurt,
1 cup oil,
few strands of saffron,
2 cups finely sliced onions,


1. Make deep incisions on the chicken flesh – deep enough for spices to get absorbed but making them too deep could render the pieces smaller. Mix turmeric, chilli powder, salt, garlic paste, yogurt, and half-lemon’s juice. Thoroughly apply this paste onto the meat flesh and let marinate for an hour.
2. Heat about 100 ml of oil. Roast cumin, cloves, cinnamon, depoded cardamom, bay leaves, ½ spoon cumin, 1 spoon coriander powder, and finally add onions(2). Wait a couple of minutes to add mint leaves. When onions turn slight brown, add marinated chicken and cook for about 20-30 min. It should NOT be fully cooked at this stage; add garam masala and coconut powder and turn off flame when about ¾ cooked. Gravy should not be much, chicken pieces should look roasted.
3. Meanwhile, while the chicken is still cooking, prepare the biryani rice. Slightly rinse 3 cups of basmati, and add water little less than the volume of the rice itself so that its only half cooked preferably in an electric cooker. Amount of water actually depends on kind of rice at hand and your experience helps to judge it. Also add 1-2 teaspoons of salt to it. Take a few semi-cooked grains of rice and colour them with diluted saffron for garnishing.
4. You will need a utensil of about 12″ (300 mm) base. Place about half of semi-cooked rice in it. Next, layer half of chicken on it again topped by a layer of rice (half of the remaining). One more layer of remaining chicken, finally with layer of rest of the rice on top ends the rice-chicken layering stage.
5. Heat oil and deep fry half the sliced onions to golden brown. Similarly fry cashew. Garnish the top layer with these two along with 100 ml ghee, coconut milk, saffron rice grains and coriander. Lid the vessel and try making it airtight (but no pressure should build up). Put on high flame for 5 min before reducing it to low flame. The flame should NOT be at the vessel’s centre, but on one side of it. Wait for 2-3 min and turn the vessel to heat other next part on its circumference. This way, keep rotating the vessel every 2-3 min for about 20 min. Every time you turn it, carefully disturb the contents by a shake/jerk so as to avoid settling of ghee at the bottom.
6. Put off the flame and wait for about 10 min before opening. Before serving, mix the medley from the bottom. Serve with Raitha and Mirchi ka Salan.a

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Ramzan Spl Recipes



1. Cucumber – 1
2. Onion -1 (finely chopped)
3. Yogurt -1 cup
4. Mint leaves – 1 tbsp (finely chopped)
5. Green chilli – 1
6. Pepper powder – 1tsp (optional)
7. Cumin powder – 1 tsp
8. Salt – to taste

9.1 tsp oil for tadka – 1 tsp
10.mustard seeds (small) – 1/4 tsp


Onion Raita Preparation:

  • Peel and cut the cucumber into small pieces.
  • Beat the yogurt with salt into smooth consistency.
  • Now mix cucumber, onion, chilli, mint leaves with beaten curd.
  • Heat oil in a large spoon. Add mustard seeds.
  • Sprinkle with pepper and cumin powder.
  • Finally garnish with coriander leaves.
  • Serve with Biriyani , Pulav , Roti, etc…

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Bisi Beli Bath

bisi beli bath11

Ingrediants :

1glass Rice
½ glass Tuar dal
½ cup Tamarind paste
¼ cup Carrot
4 Beans
1 Potatoes 1
1 Drum sticks


1cup Dhania
½ cup Chana dal
¼ cup Udat dal
4 Mirchi(dried)
1 tbsp Coconut(dried)
1 tsp Menthi
1 tsp Dalchini
2 tsp Cloves
2 tsp Elaichi

  • Fry all these ingridients and make the sambar powder to mix in the cooked rice.

Method :

  • Cook rice and dal with five glasses of water,salt,turmeric and vegetables. Add tamarind paste and cook for some more time, then add sambar powder.After adding sambar powder.
  • Heat oil in a pan, add mustard seeds and asofitida(L.G. hing)with curry leaves and add it to the rice.
  • Serve Hot With papad, mixure or chips.

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Menthi Pulao



  • Basmati rice —- 1 1/2 cup
  • Methi leaves —- 2 cups
  • Mint and coriander leaves — 1/4 cup
  • Onion — 1 medium
  • Green chilies — 4 slit
  • Ginger garlic paste — 1 teaspoon
  • Ghee or oil — 1 teaspoon
  • Clove — 4 no
  • Cinnamon – 1 inch pieces 3
  • Cardamom — 4
  • Salt to taste
  • Turmeric powder — 1/4 teaspoon


  • Wash and soak rice in 21/2 cup s water
  • Clean wash drain and chop methi leaves, peel wash and slice onion.
  • Heat ghee or oil in a pan add clove, cinnamon, cardamom let them popup then add sliced onion slit green chilies and fry till onion become soft and light golden color
  • Then add ginger,garlic paste stir once and then add chopped methi leaves mint and coriander leaves and fry for 3-4 min.
  • Now drain water from rice and reserve the water a side add rice to onion and methi mixture in the pan and stir for few sec. then add turmeric powder, salt to taste mix well and add water mix once again and cover and cook till done
  • If you are cooking in a pressure cooker cover and cook till 2 whistles
  • Remove from heat let it cool, open and mix once gently and serve hot with raita.

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Jeera Rice

Cumin seeds are earthy, aromatic flavor, which is slightly bitter but not hot. It gives an earthy aroma when ground. It can be used with pulses and beans and is an integral part of curry making. Most of the Indian traditional dishes are spiced with cumin seeds. Our cumin seeds are cleaned carefully and all the extraneous material is removed after plucking of the seeds, before th actual processing.


It is a plain rice tempered and fried with whole cumin seeds called Jeera and other spices garnished with fresh coriander. It is sometimes prepared like a pulao and is called Jeera Pulao.


Ingredients :

1 1/2 cups basmati rice

2 tbsp ghee

1 tbsp cummin(Jeera)

1 tsp ginger garlic paste

1/4 cup onion paste

1/4 cup cashews

1/2 tsp ajinomoto

2 pieces cloves, cinnamon, cardamoms

Salt to taste

Coriander leaves for Decoration or garnishing

Method :

1. Heat ghee in a pan and fry nuts till golden brown. Remove & keep aside.

2. Add cummin seeds, spices, onion paste, Ginger garlic paste, rice, salt and 3 cups of water and cook till done.

3. Finally sprinkle rice with fried nuts.

4. Garnish with chopped green coriander leaves and serve hot. Jeera Rice can be used in combination with Dhal

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