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Archive for the ‘Rice_Dish_Recipes’ Category

Andhra Pulihora


Andhra Pulihora tastes different from Tamilian or Kannada puliyogare.
Pulihora is made for almost all Andhra festivals, weddings, and poojas. When we were kids, Pulihora and Daddojanam (curd rice) always travelled with us on train journeys.

Ingredients :

Rice
1cup
Bengal gram dal
1/4cup
Turmeric powder
1/4tsp
Thick Tamarind pulp
1/2cup
Curry leaves
12
Urad Dal (Black gram dal)
2tsp
Mustard
1/2tsp
Cashew nuts
1tbs
Split Red chillies
2nos
Split Green chillies
2nos
Asafeotida
a pinch
Ginger
1 piece
Oil
4tbs
Salt
to taste


Preparation Method:
Wash the rice and dal and cook it together with enough water (don’t overcook). Spread the rice into a vessel and sprinkle turmeric powder, 2tbs oil, salt, tamarind pulp and 7-8 curry leaves.

Heat oil in a deep frying pan and add urad dal, mustard seeds and cashew nuts. When the seeds begin to crackle, add ginger, red chillies, green chillies, asafeotida and the remaining curry leaves. Fry for a while, remove from fire and add it to the rice. Sprinkle sesame powder, mix thoroughly and cover with a lid for an hour.
Pulihora Ready to serve and eat….

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Coconut Rice

Ingredients:

  • 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

Method:

  • 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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Coconut Rice

Ingredients:
  • 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
Method:
  • 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.


Ingredients:

  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 numbers

Method:

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 spring onions and chillies.

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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.



Ingredients:

  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 numbers

Method:


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 spring onions and chillies.

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Hyderabadi Chicken Biryani

Ingredients:

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,

Preparation

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.

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Hyderabadi Chicken Biryani

Ingredients:


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,

Preparation

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.


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