CURD RICE

Ingredients:
1 Cup Boiled Rice2 cups of plain yogurt (Curd)2 Tbsp Oil1/4 cup milkFinely chopped coriander leaves1-2 green chilies1 tsp. chana daal1 tsp. urad daal1 tsp. mustard seeds1 1/2 tsp. finely chopped ginger2 Tbsp desiccated coconut1/2 tsp. salt

How to make curd rice:

In a saucepan heat 2 tablespoonful of oil.
Add mustard seeds to the oil.
When the mustard seeds start popping add chana and urad daal.
After a minute, add in the ginger, coriander and green chilies.
Sauté them for a minute.
Take the pan off the gas. Add in the rice.
Mix the salt and desiccated coconut.
Just before serving, mix all the ingredients with yogurt (curd) and milk. Curd rice is ready to be served.


JEERA PULAO

Ingredients:

1 cup Long Grain (Basmati) Rice2 cups Water11/2tsp Cumin seeds(jeera)1tbsp oilsalt to taste2 Bay leaves3-4 clovesFew whole Black pepper1 Black Cardamom


How to make jeera pulao (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.



HYDERABADI MUTTON BIRYANI RECIPE

Ingredients:

1 kg Rice1 kg Mutton10 gms Cardamom 10 gms Cinnamon10 gms Cumminseed10 gms Cloves40 gms Ginger 20 gms Garlic100 gms Green Chillies50 gms Fried Onion1 bunch Coriander Leaves1bunch Pudina2 Lemon1/4 Curd1/4 kg Ghee


How to make meat biryani:

Wash mutton and take it in a vessel.
Grind green chillies, ginger, garlic, spices, fried onion, and mix them all, then add this mixture to the meat.
Then add curd to it, mix the stuff thoroughly. Leave the material for half an hour.
Take 2 litres of water in a vessel and put it on the stove.
When water boils well put the rice in the vessel. Take out the semi-cooked rice and spread it on the meat and spices mixture as a layer. Take some more rice and spread as second layer. Finally, spread the fully cooked rice.
Prepare a mixture of one cup of boiled water and 1/4 kg ghee and spill it on the rice.
Now put a plate on the vessel and seal the edges with dough. Put the vessel on the stove, cook for 15 minutes on medium flame.
Then turn off the stove. Leave the stuff for 15 minutes.
Hyderabadi mutton biryani is ready to serve.


CHICKEN BIRYANI


Ingredients:

2 cups Basmati Rice3/4 kg Chicken Pieces1/2 cup Milk1 cup Yogurt (curd)3 sliced onion1 tsp Ginger Paste1/2 tsp Garlic Paste1 tsp Green Chilli Paste1/2 cup Tomato Puree2 tsp Red Chilli Powder 1 tsp Turmeric Powder 1 tsp Roasted cumin powder 2 tsp Garam Masala Powder 1/2 tsp Green Cardamom Powder Saffron a pinch1 tsp Coriander Powder 2 tbsp Green Coriander Leaves Salt to taste 7 tbsp Oil

Preparation:

Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
Marinate the chicken with this mixture and keep aside for 3-4 hours.
Heat oil in a pan. Fry the onions until golden brown.
Add the marinated chicken and cook for 10 minutes.
Add 4 cups of water to the rice. Mix saffron in milk and add to it.
Add cardamom powder. Add the chicken pieces.
Pressure cook the rice. Mix gently.
Garnish with green coriander leaves and serve hot.

LEMON RICE RECIPE


Ingredients:

2cups boiled Rice1/3rd cup Lemon Rice6Tbsp Oil1/2tsp Black Mustard seedsFew curry leaves3-4 green chiliesSalt to taste1/4th tsp. turmeric powder1/4th cup peanuts

How to make lemon rice:

Heat oil in a pan and add mustard seeds, allow to splutter.
Add turmeric powder and peanuts, fry till brown.
Now add green chilies, curry leaves, salt and fry for 2 minutes.
Take it off from the flame and add lemon juice and mix well.
Now add this to the boiled rice and mix well.Lemon rice is ready to be served.