Pulihora ( Lemon Rice)

Pulihora tastes sour, spicy, hot and salty at the same time. It is considered to be a good stimulant for a dull appetite. It is easy to cook, inexpensive and is filling.

Ingredients:

• 1 cup of white rice
• 2 tbsp lemon juice ( adjust according to your taste)
• 1 small finely chopped onion
• 5-6 curry leaves
• 2 green chilies
• 1 tsp turmeric powder
• 4 whole dry red chillies
• 1 tsp chana dal
• ½ tsp mustard seeds
• ½ tsp urad dal (skinned split black beans)
• ½ tsp fenugreek seeds
• a pinch of asafetida powder
• 5-6 cashew nuts or 1 tbsp groundnuts
• 2 tbsp oil
• salt to taste

Method:

• Soak rice for ½ an hour. Boil about 8 cups of water in a big pan. Add uncooked soaked rice and little salt when water starts boiling. Cook till rice is just done. Strain the rice and keep aside to cool. Make sure it does not turn mushy.
• Roast the fenugreek seeds and 2-3 dry chillies in a small pan. Grind them to a powder and keep aside for later use ( You can use ready made pulihora powder available in the market if you don’t have time to prepare, but you will be compromising with the freshness of the flavour).
• Heat oil in a wok . Splutter mustard seeds, add urad dal and chana dal and fry for a few seconds.
• Add 2 dry red chillies, turmeric powder, chopped onions, curry leaves, green chilies and cashew nuts. Continue frying for a minute.
• Add asafetida and immediately add cooked rice.
• Mix in fenugreek-chili powder and fry on low flame for another minute. Remove from fire.
• Stir in lemon juice.
• Serve with pickle or chutney or curry. I Love garlic pickle with it.

Do You Know?

'Puli' means 'sour' taste, thus Pulihora roughly translates as 'sour rice'. It is a common preparation of rice in South Indian Cuisine . It is also known as tamarind rice or lemon rice

In Andhra Pradesh it is called as Pulihora or Chitrannam, in Tamil Nadu it is called as "puliyodharai" and in Karnataka it is called as "puliyogare".

This dish is cooked as a holiday dish and during festivals. It is also distributed in temples as Prasad.

Pulihora is a common travel diet for Andhra people because it can be stored for a couple of days without getting spoiled.

Saade Chawal (Plain Boiled Rice)

Rice is cooked in plenty of boiling water with a pinch of salt till tender. The water is drained off then.
The plain boiled rice is usually served with one of the thick soupy curries such as: Rajma, Chholay, Kadhi, Khatti Dal or Sabit Masoor Dal etc.

The boiled rice can be stored in refrigerator overnight that would make it more dry and firm. It can be then used to make fried rice with different ingredients.

Ingredients:

• 1 cup Rice
• 6-8 cups of water
• ¼ tsp salt
• 1 green cardamom
• 1tsp lemon juice

Method:

• Wash and rinse rice in cold water till the water runs clear.
• Add 6-8 cups of water to a large stock pot.
• Bring water to a rolling rapid boil.
• Do not turn heat down. Add rice, salt, cardamom and lemon juice; and stir. Let it come to a rolling boil again.
• Cook rice in rapidly boiling water for 10-15 minutes or till the rice is just tender. Turn off heat. Transfer the contents to a colander to drain out as much water as possible.
• Heat empty stock pot on the stove for 3-4 seconds and then turn off the heat. Transfer rice from colander to warm stock pot. Let it rest for about 10 minutes. The remaining moisture will be absorbed and rice will get drier. Do not stir rice.

Do You Know?

Polished rice is the white rice which is buffed with glucose or talc powder.

Despite the hypothetical health risks of talc (such as stomach cancer), talc-coated rice is preferred in some countries due to its attractive shiny appearance, but it has been banned in some and is no longer widely used in others such as the United States.

Even where talc is not used, glucose, starch, or other coatings may be used to improve the appearance of the grains; for this reason, many rice lovers still recommend washing all rice in order to create better-tasting rice with a better consistency, despite the recommendation of suppliers.

Much of the rice produced today is water polished.

Lamb Pulao

It is a simple recipe in which biryani rice is cooked with meat and spices. Serve with Raita and Chutney as main course.

Ingredients:

• 2 pound mutton (Goat/Lamb) cut in small pieces
• 2 cups Basmati Rice
• 1 Bay Leaves
• 1” stick of Cinnamon
• 2 Green Cardamoms
• 1 tbsp Garlic paste
• 1 tbsp Ginger Paste
• 1 medium Onion finely sliced
• 2 Green Chilies finely chopped
• 1 tsp Red Chili Powder
• 1 tsp Garam Masala Powder
• ½ cup Yogurt
• 1 tbsp Mint Leaves chopped
• 1 tbsp Cilantro Leaves chopped
• Salt to taste
• 4-5 tbsp ghee (Clarified Butter)

Method:

• Soak rice for 30 minutes. Drain and keep aside.
• Heat ghee in a pan; add Bay leaves, Cinnamon, Cardamoms, sliced onions and chopped green chilies; sauté well.
• Add mutton and cook on medium heat for a 5-6 minutes.
• Add garlic paste, ginger paste, red chili powder and ½ cup yogurt and fry on medium low heat for 15-20 minutes or till meat is just done (you can pressure cook it also).
• Now add 3 ½ cups of hot water, chopped mint leaves, chopped cilantro leaves, salt, garam masala powder and soaked basmati rice. Mix lightly.
• Allow rice to cook over a high heat first. Cover the pan and cook further on low heat for 10-12 minutes or until rice is done.
• Garnish with fresh cilantro and mint leaves.
• Serve hot with Onion Raita and Green Chutney.

Do You Know?

Pulao, a favorite-spiced rice dish in India, comes from the Persian word for cooked rice, 'polo'.

The original dish dates back to the Mughal period, with a strong Persian influence since the Mughal emperors admired and emulated Persian culture.

Qabooli (Split Skinned Gram Biryani)

Qabooli is another Hyderabadi dish made with rice and chana dal (Split Skinned Bengal Gram). It is made like biryani, where layers of dal and rice are set one over the other and then allowed to cook till done.

Ingredients:

For Rice (Section A):

• 2 cups Basmati rice
• 8-10 Mint leaves
• 1 tbsp cilantro chopped
• 1 Green chili
• 1” Cinnamon stick
• 4 Green cardamom
• 2 Clove
• 1 tbsp cooking oil
• Salt to taste

For Chana Dal (Section B):

• 1 cup split skinned Bengal gram (Chana Dal)
• ½ tsp turmeric powder
• 2 tbsp cooking oil
• 1 bay leaf
• 3-4 green cardamoms
• 3-4 cloves
• ½ cup yogurt
• 2 tbsp ginger garlic paste
• 2 green chili chopped
• ¼ cup chopped cilantro
• 1 tsp red chili powder
• 1 tsp garam masala
• ¼ cup crispy fried onion
• Salt

For Layering (Section C):

• 2 tbsp lemon juice
• 1 tsp garam masala
• Salt to taste
• ¼ cup mint leaves
• ½ cup milk
• Pinch of yellow color (or saffron) dissolved in milk
• 2 tbsp ghee
• ¼ cup crispy fried onion

Method:

Prepare rice (use ingredients of section A):

• Wash and soak the rice for half an hour. Then boil with the ingredients till almost done.

Prepare Chana mix (use ingredients of section B):

• Wash and soak the chana dal for 2 hours.
• Boil with salt and ¼ tsp of turmeric powder till just cooked (al dente).
• Heat 2 tbsp oil, in a pan. Add bay leaf, green cardamoms and cloves, and sauté a little. Add ginger garlic pastes and sauté. Add chopped green chilies, browned onions (crushed), red chili powder, garam masala powder, finely chopped coriander leaves, little salt and cooked dal. Stir to mix well. Take it off the heat.
• Add yogurt and mix well

Layering (use ingredients of section C):

• Grease a heavy bottom saucepan (preferably non Sticking pan) with 2 tbsp oil. Transfer half of the dal mixture into this pan. Spread half the rice over the dal mix, spread half of the browned onions, half garam masala powder, chopped mint leaves, lemon juice and milk.
• Spread the remaining dal over this followed by remaining rice, browned onions, garam masala powder, chopped mint leaves, lemon juice and milk (with yellow color or saffron).
• Cover with a tight fitting lid. Cook over high flame for 1-2 minutes in the beginning and then over low flame till done (for about 10-12 minutes).
• Remove from heat and leave it covered for another 10 minutes.

Garnish with fried onions and serve with Mirch ka Saalan and Dahi Ki Chutney .

Do You Know?

Any rice other than Basmati rice is called non- basmati rice. In India, basmati rice equals to only 1% production of the total rice grown.

Non- basmati rice comes in all kinds of different shapes and sizes. Some are long and slender, some are short and thick, some are like beads, and some may be round. None have the same characteristics as basmati rice i.e. they do not have both the aroma and post cooking elongation.

Hare Chane Ka Pulao (Green Chickpea Pulao)

Fresh Green Chickpea (Hara Chana) is high in flavor but seasonal. You can use dry Hara Chana instead if you are ready to compromise with the flavor and taste.

Dry Hara Chana (Green Chickpea) is available in Grocery Stores. Just soak them in water overnight and boil them to use in Curry or Pulao form.

Ingredients:

• 1 cup of Rice
• ½ cup Fresh Green Chickpea (Hara Chana)
• ½ tsp Cumin seeds (Jeera)
• ¼ tsp Asafetida (optional)
• ½” piece of Cinnamon stick
• 2 Cloves
• 2 green Cardamoms
• 1 Bay leaf
• 1 small Onion finely chopped
• 1 tbsp Ginger finely chopped
• 1 tbsp Lemon juice
• 3 tbsp Ghee or Butter
• Salt to taste
• 1 tbsp chopped Cilantro leaves

Method:

• Soak rice for 4-5 hrs.
• Heat ghee in a thick bottom pan or pressure cooker. Add bay leaf, cinnamon stick, cloves, cardamoms and cumin seeds. Fry for few seconds.
• Add chopped onions, chopped ginger and fry till soft.
• Stir in fresh green chickpeas and fry till half tender.
• Add asafetida and then soaked rice. Stir fry for another couple of minutes.
• Finally add four cups of water when cooking in the pan. Rice needs less water when cooked in pressure cooker. The amount of water depends upon the variety of rice. Usually it is just double the amount of rice. Add salt and lime juice, mix well. Cook till the rice is done.
• Garnish with nuts and chopped coriander.
• Serve with Raita, Chutney or Pickle.

Pods of Green Chickpeas

Fresh Green Chickpeas

Do You Know?

Although there are many variations on the Pulao theme, but rice is always the main component.

A pulao may simply be rice fried in ghee with whole spices and cooked in stock or incorporated with vegetables / chicken / seafood / lamb / lentils.

When spiced rice and savory meats or vegetables are combined in layers and finished by steaming or baking, Pulao tastes like Biryani.

Chickpea Biryani

Chickpeas / Kabuli Chana / Garbanzo beans are cooked with rice in the same way as biryani is cooked. Layers of spiced chickpeas and rice are set one over the other and then allowed to cook on low heat (called as ‘dum’) till done.

It is healthy and satisfying dish. Serve with Dahi Ki Chutney.

Ingredients:

For Rice (Section A):

• 2 cups Basmati rice
• 8-10 Mint leaves
• 1 tbsp coriander leaves chopped
• 1 Green chili
• 1” Cinnamon stick
• 4 Green cardamom
• 2 Clove
• 1 Bay Leaf
• 1 tbsp cooking oil
• Salt to taste

For Kabuli Chana mix (Section B):

• 2 cups canned or boiled Chickpea/Garbanzo Beans / Kabuli Chana
• ½ cup yogurt
• ¼ cup tomato crushed
• ½ tsp shahjeera
• 2 tbsp ginger garlic paste
• 2 green chili chopped
• 1 tsp red chili powder
• 1 tsp garam masala
• ¼ cup fried onion
• 2 tbsp cooking oil

For Layering of Rice and Chana (Section C):

• 2 tbsp lemon juice
• 1 tsp garam masala
• Salt to taste
• ¼ cup mint leaves (Pudina)
• ½ cup milk
• 2 tbsp cooking oil
• 2 tbsp ghee
• ¼ cup fried onion

Method:

• Prepare rice (use ingredients of section A): Wash and soak rice for half an hour. Boil then with the ingredients till almost done.
• Prepare Kabuli Chana mix (use ingredients of section B): Heat 2 tbsp oil, in a pan. Add shahjeera, when they crackle add ginger garlic paste and fry for 3 to 4 minutes. Add the crushed tomatoes and fry again for 3 to 4 minutes. Add the yoghurt and fry till liquid evaporates a bit. Add chopped green chilies, browned onion (crushed), boiled kabuli chana/garbanzo beans, red chili powder, garam masala powder, little salt and stir to mix well.
• Layering (use ingredients of section C): Grease a heavy bottom saucepan with 2 tbsp oil. Transfer the garbanzo mixture into it. Spread the boiled rice over the garbanzo mix. Spread browned onions, garam masala powder, chopped mint leaves, lemon juice, ghee and milk over the rice layer.
• Cover the saucepan tightly. Cook over high flame for 2-3 minutes in the beginning and then over low flame till done (for about 10 to 12 minutes).
• Garnish with fried onions.
• Serve with Dahi Ki Chutney.

Do You Know?

According to the Canadian Diabetes Association, basmati rice has a "medium" glycemic index (between 56 and 69), thus making it more suitable for diabetics as compared to certain other grains and products made from white flour.

Chicken Biryani

Traditional Hyderabadi Biryani is rich and aromatic due to liberal use of exotic spices and ghee. But you can reduce the content of fat and modify according to your own requirement.

As I have said before, Hyderabad Biryani is simple to make, but requires a lot of experience.

All the variables have to be carefully balanced so that everything cooks together and comes out perfectly.

Ingredients:

For Rice:

• 2 cups Basmati rice
• 8-10 Mint leaves
• 1 tbsp coriander leaves chopped
• 1 Green chili
• 1” Cinnamon stick
• 4 Green cardamom
• 1 Bay Leaf
• 1 tbsp cooking oil
• Salt to taste
  
  

For Chicken:

• 3 lbs chicken (cleaned, cut into medium size pieces)
• 2 cups yogurt
• 2 tbsp ginger garlic paste
• 1 tbsp green chili paste
• 1 tsp red chili powder
• 1 tbsp garam masala
  
  

For Layering:

• 3 Big onion
• 2 tbsp lemon juice
• Pinch of saffron color
• ¼ tsp of saffron dissolved in 1 cup of milk
• 1 tbsp garam masala
• 1 Cup oil
• Salt to taste
• ½ cup mint leaves
• 2 tbsp Ghee (Clarified Butter)
  
  

Method:

1. Marinate Chicken: To the beaten curd add the chicken, ginger garlic paste, green chili paste, garam masala, turmeric powder, red chili powder and salt to taste.Mix properly and set aside for one hour.
2. Fry Onions: Chop the onions lengthwise and sauté them in the oil on low heat till light brown. Remove the onions after draining away any excess of oil; spread over a large plate. This should keep the onions crispy. Once they have cooled, crush the onions with your fingers and add half of this to the marinated chicken mixture. Keep aside remaining half for later use.
3. Cook Chicken: Heat 2 tbsp oil in which sliced onions were fried, in a pan. Add chicken pieces without marinade and fry till nicely brown on medium heat. Add marinade and cook till the chicken pieces are tender and the curry thickens. Remove from heat.
4. Boil Rice: In a large pan half fill with water and add salt, whole garam masala, mint and coriander leaves and one green chili. Bring this to the boil and add the washed rice and cook till nearly done. Remove it from the flame and then drain the rice in a colander. Keep aside for later use.
5. Layering: Grease heavy bottom saucepan with ghee and transfer half of the chicken mixture in to it. Sprinkle 5-6 chopped mint leaves over the chicken. Spread half quantity of boiled rice over the chicken. Garnish with half quantity of chopped mint leaves, lemon juice, garam masala powder and deep fried onions. Place the second layer of chicken over the rice and repeat the same.Pour 4 tbsp of oil, in which sliced onions were fried, on the edges of the layered biryani. Warm the milk and crush the saffron into it. Add saffron color in it. Pour the milk saffron mixture over the rice. Cover the saucepan tightly. It is better to seal the container with the dough and cook over high flame for 10 minutes in the beginning and then on low flame for at least 30 minutes later. Break the seal just before serving.
6. Garnish with boiled eggs and fried onions.
7. Serve Biryani with Mirch Ka Saalan and Dahi Ki Chutney.

Do You Know?

Basmati rice has been reported in India since the early days of the 19th Century though it may have been named differently.

'Bas' in Hindi language means "aroma" and 'Mati' means "full of" hence the word Basmati i.e.full of aroma.

This rice is different from other rice mainly due to the aroma and elongation post cooking. No other rice has this combined characteristic. The post cooking elongation of more than twice its original length, the aroma and its sweet taste has made basmati rice a delicacy.

Basmati rice is grown only in Northern India and in parts of Pakistan touching India.

Badiyon Ka Pulao

Rice cooked with Urad Dal Badiyan makes delicious pulao.

Ingredients:

• 1 cup Badiyan broken into small pieces
• 2 cups Basmati Rice
• 1 Bay Leaf
• 1” stick of Cinnamon
• 2 Green Cardamoms
• ½ tsp Garlic paste
• ½ tsp Ginger Past
• 1 green chili chopped
• 1 small Onion finely sliced
• 1 tbsp Mint Leaves chopped
• 1 tbsp Cilantro Leaves chopped
• Salt to taste
• 2-3 tbsp ghee (Clarified Butter) or oil

Method:

• Boil Badiyan in just enough water till just cooked and no extra water is left (Some Badiyan are harder and required to be cooked in pressure cooker. Freshly prepared Badiyan can be cooked in a pan without pressure cooker).
• Soak rice for 30 minutes. Drain and keep aside.
• Heat oil in a pan; add Bay leaf, Cinnamon, Cardamoms and sliced onions. Sauté well.
• Add garlic paste, ginger paste, and fry again for one minute.
• Add cooked Badiyan and fry on medium heat for a minute. Since Badiyan themselves are spicy, very little or no extra spices are added to pulao.
• Now add 3 cups of hot water, chopped mint leaves, chopped cilantro leaves, chopped green chili, salt and soaked basmati rice. Mix lightly.
• Allow rice to cook over a high heat first.
• Cover the pan and further cook on low heat for 10-12 minutes until rice is done.
• Serve hot with onion raita and green chutney.

Do You Know?

Emotional eating is “the tendency to eat in response to negative emotions”. Many laboratory studies showed that overweight individuals are more emotionally reactive and are more likely to overeat when distressed than people of normal weight.

Furthermore, it was consistently found that obese individuals experience negative emotions more frequently and more intensively than do normal weight persons.

Lamb Biryani

Hyderabad Biryani is simple to make, but requires a lot of experience. The variables are complicated such as right proportion of spices, moisture of yogurt meat mixture at the time of ‘dum’(cooking in sealed container), lamb portions, quality of rice etc. All the variables have to be carefully balanced so everything will cook together and come out perfectly.

Ingredients:

For Rice:

• 2 cups Basmati rice
• 8-10 Mint leaves
• 1 tbsp coriander leaves chopped
• 1 Green chili
• 1” Cinnamon stick
• 4 Green cardamom
• 2 Clove
• 1 Bay Leaf
• 1 tbsp cooking oil
• Salt to taste

For Meat:

• 2 lbs Lamb meat (cleaned, cut into medium size pieces)
• 2 cups yogurt
• 2 tbsp ginger garlic paste
• 2 green chili chopped
• 1 tsp red chili powder
• ½ tsp Shahjeera
• 1 tsp garam masala

For Layering:

• 2 Big onion
• 2 tbsp lemon juice
• Pinch of saffron color
• ¼ tsp of saffron dissolved in ½ cup of milk
• 1 tbsp garam masala
• 1 Cup oil
• Salt to taste
• ¼ cup mint leaves
• 2 tbsp Ghee (Clarified Butter)

Method:

• In a large bowl mix the meat, yoghurt, ginger garlic paste, red chili powder, chopped green chilies, salt, and ground garam masala. Marinate for at least 4-6 hours in the fridge.
• Chop the onions lengthwise and sauté them in the oil on low heat till light brown. Drain away any excess oil and then remove the onions and spread over a large plate. This should keep the onions crispy. Once they have cooled, crush the onions with your fingers and add half of this to the marinated meat mixture. Keep aside remaining half for later use.
• In a large pan half fill with water and add salt, whole garam masala, mint and coriander leaves and one green chili. Bring this to the boil and add the washed rice. When rice becomes half cooked, remove it from the flame. Drain the rice in a colander and rinse with a little cold water. Mix one tsp of oil and keep aside for later use.
• Heat the oil in which sliced onions were fried, in a pan. Add shahjeera and lamb pieces with marinade and fry for about 20-25 minutes on medium heat. Add water and cook till the lamb pieces are tender and the curry thickens. Remove from heat.
• Grease heavy bottom saucepan generously with ghee and transfer half of the meat mixture in to it. Spread half quantity of boiled rice over the meat. Garnish with half quantity of chopped mint leaves, lemon juice, garam masala powder and deep fried onions. Place the second layer of meat over the rice and repeat the same. Pour the ghee on the edges of the layered biryani. Warm the milk and crush the saffron into it. Add saffron color in it. Pour the milk saffron mixture over the rice. Cover the saucepan tightly. It is better to seal the container with the dough and cook over high flame for 10 minutes in the beginning and then on low flame for at least 30 minutes later. Break the seal just before serving.
• Biryani is traditionally served with Mirch Ka Saalan, Tomato Kut and Dahi Ki Chutney.
  

Brown Rice and Chicken

Brown rice often referred to as whole rice or cargo rice, is the whole grain with only its inedible outer hull removed. It doesn't have the fluffy texture of white rice, but its nutty flavor and chewy texture makes brown rice a tasty way to get fiber into your diet.

Ingredients:

For Chicken Curry:

• 1 skinless boneless chicken breast cut into bite sized pieces
• ¼ cup hot and sour sauce
• ½ tsp garlic paste
• ½ tsp black pepper powder
• Salt to taste
• 2 tbsp cooking oil

For Rice:

• 1 cup brown rice
• Pinch of salt
• 1 tsp cooking oil
• 2 cups water or broth

Method:

• Rinse the rice thoroughly under running water and remove any dirt or debris that maybe present. Soak it for about 30 minutes.
• Meanwhile marinate the chicken. Add sauce, garlic paste, black pepper powder, salt and 1 tbsp oil to the chicken and marinate for 15 minutes at room temperature.
• Heat remaining oil in a non stick pan. Add chicken with marinade. Cook covered on medium for 8-10 minutes or until chicken is tender. Stirring frequently.
• In a pan boil 2 cups of water. Add rice, salt and oil to boiling water. After the liquid has returned to a boil, turn down the heat, cover and simmer for about 30-40 minutes or until the rice is done. You can cook in electric Rice Cooker also. Brown rice takes longer than white rice to cook.
• Serve brown rice with sauce chicken.

Note: I used Knorr sauce. You can modify the quantity of sauce according to your taste.

Do you know?

Brown rice becomes rancid more quickly than white rice. At many places it is more expensive than common white rice, partly due to difficulty of its storage and transport.

Curd Rice

Curd Rice is truly a comfort food. It is a South Indian preparation. It tastes great with just a pickle or chutney.

My recipe to prepare curd rice is slightly different from the traditional recipe. I season the boiled rice first and then add the curd to it.

Ingredients:

• 2 cups of cooked white rice
• 1 cup of plain yogurt/curd
• 4-5 cashew nuts (optional)
• Salt to taste
• 1 green chili chopped fine
• 5-6 curry leaves
• 1 tbsp finely chopped coriander leaves
• 1 small piece of ginger chopped finely
• 1 dry red chili, cut into pieces
• A pinch of asafetida
• ½ tsp mustard seeds
• 2 tablespoon cooking oil

Method:

• Heat the oil in a pan. Splutter mustard and then add asafetida, curry leaves and dry red chili. Add cashew nuts, chopped ginger, coriander leaves, and chopped green chili. Reserve a teaspoon of this seasoning to garnish the curd rice later. Add boiled rice and salt to the pan and stir well.
• Take the seasoned rice out in a bowl and allow it to cool.
• Beat the curd well and add to the rice. Mix well.
• Garnish with seasoning and serve the curd rice with a pickle.

Do You Know?

Yogurt can be made from any variety of mammal milk, but is most often made from cow, buffalo or goat milk.

Kefir is an alcoholic version of yogurt. It has an alcohol content of about 2.5%.
Originally it was made from fermented camel milk, but now it is made from cow milk.

Green Chutney Rice

Stir fry leftover rice with leftover green chutney (Coriander or Mint Chutney) and enjoy the dish with plane yogurt.

Ingredients:

• 2 cup of boiled rice (leftover)
• 3-4 tbsp green Cilantro or Mint chutney
• ½ tsp sugar granules
• 1 tbsp lemon juice ( adjust according to your taste)
• 2 green chilies
• ½ tsp white pepper powder
• ½ tsp cumin seeds
• a pinch of asafetida powder
• 3 tbsp cooking oil
• salt to taste

Method:

• Heat oil in a frying pan on medium heat. Splutter cumin seeds. Add asafetida, green chilies, curry leaves and fry for a few seconds.
• Add chutney and sugar. Fry for a minute. Before chutney changes its green color, mix in cooked rice, pepper powder and salt. Fry on low flame for another minute.
• Remove from fire. Stir in lemon juice.
• Serve with yogurt or pickle of your choice.

Do You Know?

In India, chutney is often made to be eaten fresh, using whichever strongly flavored ingredients are locally available at the time. It would not normally contain preserving agents, since it is intended to be consumed quickly after preparation.

Many authentic types of chutney contain significant amounts of fresh green chili peppers; the other main ingredient can be any of a wide variety of fruits and vegetables. Most vegetable chutneys are prepared cold in a blender, while many fruit chutneys require cooking.

Chicken Rice

It is an easy dish to make with leftover rice.

Ingredients:

• 2 cups cooked rice ( left over rice works best)
• 1 chicken breast sliced in to thin strips
• ½ tsp red chili powder
• ½ tsp green chili paste
• ½ tsp ginger garlic paste
• 2 tbsp yogurt
• 1 tbsp corn flour
• 3-4 tbsp oil
• Pinch of orange color
• ½ tsp white pepper powder
• Salt to taste

Method:

• Add chicken strips to the marinade prepared by mixing yogurt, red chili powder, green chili paste, ginger garlic paste, 1 tbsp oil, salt, corn flour and orange color. Allow to marinate for about 2 hrs.
• Heat 2 tbsp oil in a non stick pan. Add chicken with its marinade. Stir well for about 3-4 minutes on high heat. Lower the heat and cook covered for 3-4 minutes or until chicken is tender, stirring it frequently. Take out in a dish.
• In a hot wok add 1 tbsp of cooking oil; add boiled rice, cooked chicken pieces, salt and white pepper powder. Mix everything well.
• Serve hot.

Do You Know?

Rice may be soaked prior to cooking, which saves fuel, decreases cooking time, minimizes exposure to high temperature and thus decreases the stickiness of the rice.

For some varieties, soaking improves the texture of the cooked rice by increasing expansion of the grains.

Kheema (Minced Meat) Biryani

Kheema Biryani is rice cooked with minced meat and spices. The proportion of rice to minced mutton is usually 2:1 by weight.

Ingredients:

• 2 pound mutton (Goat/Lamb) minced
• 2 cups Basmati Rice
• 1 Bay Leaves
• 1” stick of Cinnamon
• 2 Green Cardamoms
• ½ tsp Caraway Seeds
• 4-5 Cloves
• 1 tbsp Garlic paste
• 1 tbsp Ginger Paste
• 1 Large Onion finely sliced and fried brown
• 2 Green Chilies finely chopped
• 1 tsp Red Chili Powder
• 1 tbsp Garam Masala Powder
• ½ cup Yogurt
• 4 tbsp Mint Leaves chopped
• 2 tbsp Cilantro Leaves chopped
• Salt to taste
• 3 tbsp lemon juice
• ¼ tsp saffron soaked in ½ cup of warm milk (Can use saffron food color)
• 4 tbsp ghee (Clarified Butter)

Method:

• Wash and soak the rice for half hour. Boil soaked rice with salt and half the whole garam masala till almost done.
• Heat oil in a deep pan; add the remaining cinnamon, green cardamom, cloves, and sauté.
  Add caraway seeds (Shahjeera) and when they crackle add ginger garlic pastes and sauté.
  Add chopped green chilies and a little browned onion.
• Add the minced mutton and cook on slow heat until tender.
• Now add yogurt, red chili powder, 1 tsp garam masala powder, salt and finely chopped cilantro leaves, and stir to mix well. Take it off heat. At this stage minced meat is completely dry (bhuna hua).
• Transfer half of the minced meat mix into another pan.
• Spread half the rice over the minced meat mix, spread ½ browned onions, ½ tsp garam masala powder, 2 tbsp chopped mint leaves, 1 tbsp lemon juice, 2 tbsp saffron dissolved in milk.
• Spread the remaining minced meat mix over this followed by remaining rice, browned onions, garam masala powder, chopped mint leaves, lemon juice and saffron milk. Melt ghee and pour over rice.
• Cover with a tight fitting lid. After 2-3 minutes lower the heat and let it cook for 10-15 minutes.
• Serve with Dahi Chutney and Tomato Kut.

Tomato Rice

This is very easy to make and tastes great too.

Ingredients:

• 3 medium tomatoes chopped
• 1 1/2 cups basmati rice
• 2 tbsp ghee or cooking oil
• 2 medium onions finely chopped
• 3-4 green chilies finely chopped
• 4-5 curry leaves
• 1 tsp ginger-garlic paste
• 1 tsp lime juice
• 1 tsp garam masala powder
• 2 bay leaves
• 1/2 tsp red chili powder
• 1/2 tsp turmeric powder
• ½ tsp cumin seeds
• ½ mustard seeds
• chopped cilantro to garnish

Method:

• Drain the rice which were soaked for 15 minutes.
• Heat the ghee in a thick bottom pan. Add cumin and mustard seeds. When spluttering stops add curry leaves and onion and fry till onion turn light brown.
• Add the ginger-garlic paste , stir fry for another 2-3 minutes on low flame.
• Add the chopped tomatoes and all the spices with salt. Stir fry for another 4-5 minutes till oil separates.
• Now add the rice and fry or another couple of minutes.
• Add 3 cups of water. Add the lime juice and more salt if needed.
• Cook on low heat till rice is ready.
• Garnish with cilantro and serve hot.

Do You Know?

Canned tomatoes are available in several different forms. The traditional forms are whole peeled tomatoes (packed in juice or puree); ground (sometimes referred to as "kitchen-ready", and not to be confused with puree, which is similar but more cooked); crushed tomatoes, made by adding the ground tomatoes to a heavy medium made from tomato paste; diced tomatoes, which are chunkier. In recent years, the Petite Diced form have become the fastest growing segment of canned tomatoes.