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Rice is more than a simple accompaniment—it can be a glorious meal in and of itself.Rice is one of the easiest grains to digest, making it a good choice for those with food allergies. Its protein is readily used by the body.
Methi Rice
Yummy Spicy Rice with Fenugrek leaves
Fenugreek/Methi – 1 bunch ((approx 1/2 lb or 250 g)
Rice- 2 cup
Onions-1 no
Oil – 2 tbsp
Cumin Seeds – 1/2 tsp
Tomato – 1 diced
Turmeric Powder (Haldi) – 1/2 tsp
Red Chili Powder – to taste
Coriander-Cumin Powder (Dhaniya) – 1 tbsp
Paneer-8-10 cubes
Salt – to taste
Water – 4 cups
Procedure:-
1. Chop the roots and the thick stems off the bunch of Fenugreek Leaves.
2. Wash well and finely chop the rest.
3. Sprinkle salt on the leaves, mix and keep aside for 15-20 minutes.
4. Wash the Rice well and soak in some Water and keep aside for 20 minutes.
5. In a pan , heat Oil on medium heat.
6. Once the Oil is hot, add in the Cumin Seeds and allow them to change color.
7. Add in onions and Tomatoes, Turmeric Powder.
8. Squeeze out the water from the Fenugreek Leaves and put them in the pan.
9. Add in Coriander-Cumin Powder and Red Chili Powder.
10. Cook for a couple of minutes.
11. Drain the water from the Rice and add the Rice to the Methi Leaves.
12. Cook for 2 minutes.
13. Add the Water and mix well.
14. Check on the Salt, add in needed.
15. Increase the heat, and allow the Rice to cook till most of the Water has evaporated and you can see the Rice come up to the surface.
16. Mix, lower heat, preferably to simmer and cover. Cook for 15 minutes.
17. After 15 minutes, open cover, turn off the heat, mix/fluff gently.
18.Add paneer
19.Cover and allow the Rice to rest for a couple of minutes before serving.
20.Serve hot with Raita and pickle.
Masale Bhaat
A traditional Maharashtrian recipe with amazing spicy flavours. A regular at weddings & religious ceremonies.
2 cups basmati rice
1 cup gherkins or tendli/tindora chopped into long strips
1 cup peas
Few curry leaves
1/2 cup cashewnuts broken
1/2 cup peanuts broken
1/4 tsp mustard seeds
1 pinch asafoetida powder
1/4 tsp turmeric powder
1/2 tsp maharashtrian goda masala
2 green chillies finely chopped
1 tbsp oil
Salt to taste
Coriander leaves & fresh coconut for garnishing
To be ground to a paste:-
2 cloves, 1 tsp cinnamon powder, 1/2 tsp cumin seeds,1/2 tsp coriander seeds, 1/2 cup shredded coconut, 1/2 tsp sesame seeds.
Procedure:-
(1)In a pan take oil. Once hot add the mustard seeds & allow them to splutter.Then add the asafoetida powder & curry leaves alongwith the green chillies.
(2)Add the vegetables & turmeric powder.Then add the peanuts. Add little salt at this time. Add the ground powder with the rice. Add four cups of water & cook the rice till done.Then add goda masala & check salt.Garnish it with coriander leaves, cashewnuts & fresh coconut.
Tamarind Rice(South Indian Dish)
Boiled Rice 1 cup
Peanuts 2 tbsp
Chilly powder 1 tsp
Tamarind pulp thick, 5 tsp
Green chilly 1, chopped
Urad dal/ Black gram broken, 1 tbsp
Mustard seeds 1 tsp
Jaggery 1 tsp
Turmeric powder 1/2 tsp
Coriander powder 1 tbsp
Oil 3 tbsp
Red chilly (3)
Bengal gram/ Channa dal 1 tbsp
Salt as per taste
Procedure:-
- Heat oil in a pan, add mustard seeds, urad dal/black gram, channa dal/bengal gram, curry leaves, red chilly, peanuts and saute.
- Add red chilly powder, turmeric powder, coriander powder, tamarind pulp, water and saute.
- Add jaggery, salt and mix well.
- Add boiled rice into the mixture and mix everything together.
Seasoned Rice
A seasoned rice dish made with onions & mustard seeds. A good recipe for leftover rice
I cup rice cooked or leftover rice
I medium onion finely chopped
1 tsp mustard seeds
A pinch of hing(asafoetida powder)
1/2 tsp turmeric powder
1/2 tsp red chilly powder
1 tbsp oil
Salt to taste
Sugar-1/2 tsp
Coconut shredded for garnishing
Coriander leaves for garnishing
Procedure:-
(1)In a pan take oil & once hot add mustard seeds & allow to crackle, then add hing & then the onions & saute for a minute.
(2)Add salt, turmeric powder, red chilly powder & sugar. Cook covered for 5 minutes.
(3)Then add the rice & mix well. Check the salt too.
(4)Garnish with coconut & coriander leaves. Serve hot.
Simple Vegetable Pulao
An easy to make, nutritious all time favorite dish.
1 medium onion- sliced
Carrots cut into squares -1/2 cup
3/4 cup peas- fresh or frozen
1/4 cup beans- chopped
3/4 tsp cumin seeds
3 black cardamom
3-4 cloves
1 stick cinnamon
Salt to taste
1 tablespoon ghee or oil
2 cups water
1. Wash and soak rice for 20- 25 minutes, drain.
2. Heat ghee or oil in a pressure cooker. Add cumin seeds, black cardamom, cloves and cinnamon.
3. When cumin seeds and rest of the spices change color, add onion. Sauté onion till it turns light brown.
4. Add mixed vegetables and stir-fry for 2-3 minutes.
5. Add rice and stir-fry for 1 minute. Add salt and water and cover the lid of the cooker. Let 2 whistles go & then turn off the heat . Let the pressure drop down naturally before opening the lid of the cooker. Take them out on a serving platter and fluff them with the help of 2 forks. Enjoy hot vegetable pulav with any raita or some curry dish.
Lemon Rice
A day to day South Indian staple dish & also a favorite dish during Pongal.
1 cup rice cooked
1/4 cup peanuts
1/2 tsp turmeric powder
1/2 tsp mustard seeds
a pinch of hing/asafotida powder
6-7 curry leaves
1 tbsp oil
2 green chillies chopped fine
1/4 cup lemon juice
Coriander leaves for garnishing
Procedure:-
- In a pan take oil, once hot add the mustard seeds & let them splutter & then add hing & green chillies, curry leaves & the turmeric powder.
- Then add the peanuts & fry them for 3-4 minutes.
- Then add the cooked rice, add salt & then add the lemon juice after turning off the gas.
- Garnish with cilantro/coriander leaves.
Special Vegetable Khichadi
A easy to make, light yet tasty dish.
Rice-One cup
Moong daal-1/4 cup
2 bay leaves
2-3 black peppercorns
1 tsp cumin seeds
A pinch of asafoetida powder/hing
2 green chillies chopped
1/4 cup carrots & peas
2 cloves
2-4 curry leaves
1 tbsp oil/butter
Salt to taste
1 tsp turmeric powder
Coriander leaves for garnishing
Procedure:
- Pressure cook rice with moong daal with 3 cups of water for 2 whistles.In a pan take oil.
- To the oil add the cumin seeds/jeera once they splutter add hing curry leaves, green chillies, cloves black peppercorns, bay leaf & stir for a while.
- Add turmeric powder Then add the vegetables & cook them for 2 minutes.Then add the cooked rice & daal & salt & mix well. Garnish with coriander leaves.
- Serve hot with ghee or curd with papad.or pickle.
Tawa Pulao
This simple & easy pulao is a tasty treat on most Mumbai streets.
2 cups boiled Basmati rice
2 tbsp Oil
1 tsp Cumin Seeds
1 Onion finely chopped
1 Tomato finely chopped
1/4 cup Beans
1/4 cup Carrots
1/4 cup Green Peas
1/2 cup Paneer cubes
1/4 cup Green Pepper
2 tsp Pav Bhaji Masala
1 tsp red Chilli powder
Salt to taste
Coriander leaves for garnishing
Procedure:-
1) Heat oil in a pan/tawa,once hot add cumin seeds, add chopped onion, mix and saute till the time onion becomes golden brown but not burnt.
2) Add ginger garlic paste and cook for a minute.
3) Add tomatoes, mix and cook till the time tomatoes become soft.
4) Add carrot, beans, sprinkle some salt, cover and cook for 1 minute.
5) Add paneer, add green peas, mix, add pav bhaji masala, mix and cook for 2 minutes.
6) Add red chilli powder, mix, add boiled rice, mix, add pav bhaji masala, red chilli powder, and salt to taste, 7) Mix well, add bell pepper, coriander leaves, cover
Vegetable Fried Rice(Indo Chinese dish)
Ingredients:-
2 cups short grained rice
1/2 cup green beans cut small
1/2 cup carrots cut into small squares
1/4 cup of green bell pepper cut into thin long strips
1/2 cup celery finely chopped
2 eggs well beaten(optional)
Spring onion greens finely chopped
soy sauce
Red chilly sauce
1/4 tsp white pepper powder
1/2 tbsp vinegar
Salt to taste
2 tbsp oil
Procedure:-
(1)Cook rice with a little oil till it is half cooked.
(2)In the remaining oil first add ginger-garlic paste.
(3)Then fry the vegetables for a 1 minute. Push the vegetables to a side of the wok then add the eggs & mash it to pieces & then mix it with the vegetables.
(4)Add the cooked rice along with the sauces, vinegar & white pepper powder.
(5)Then add the salt & sprinkle spring onion greens.
Vegetable Dum Biryani
A traditional indian rice dish made with vegetables & exotic spices.
Cashewnut 15 roasted till brown
Black cardamom 2
biryani masala1 tbsp
1 tomato chopped into long slices
carrots 1/2 cup cut into long strips
cauliflower cut into florets
frozen peas-1/2 cup
curds 1/4 cup
fried onions 1 cup
ginger garlic paste-1 tsp
red chilly powder-1 tsp
kala jeera 1 tsp
mint leaves 1/4 cup
Coriander leaves-1/4 cup
oil 3 tbsp
potatoes cut into long slices
Saffron dissolved in 1/4 cup water
Paneer (optional)
rice 2 cups
salt to taste
Procedure:-
- Take a pan add oil. once hot add black jeera,black cardamom gingergarlic paste. To this add vegetables and add salt, fry the vegetables till they are half cooked.
- Now add mint leaves,coriander leaves,biryani masala & then mix curd.
- Soak rice for 1 hr in a bowl.
- Now boil water add rice to it with little oil & salt.Cook the rice till half done
- Take a oven proof baking pan , put the marinated vegetables first with little butter, then put the layer of rice, put saffron water & finally add the onions & nuts. Bake the biryani at about 350 degress for 45 minutes or till done.
- Alternatively you can layer the biryani as in step 5 in a thick bottomed pan & put a nonstick pan under it. Turn the heat on low & bake it for about an hour.
- Serve with raita.
Palak Rice(An easy to make spinach dish)
Spinach/Palak-1 bunch cleaned washed & chopped fine
1 cup rice cooked
1 big onion finely chopped
1 big tomato pureed(Put tomato in hot water then take of the skin & puree it in blender)
1 tsp ginger-garlic paste
1 tsp red chilly powder
1-3 cloves
1 half stick cinnamom
1 tsp cumin-coriander powder
1 tsp garam masala powder
1 tbsp oil
Salt to taste
Procedure:-
(1)In a pan take oil, once oil is hot add the cloves & cinnamom then add the onions, cook them till golden brown. Then add the ginger-garlic paste & cook till the raw smell of ginger garlic goes away.
(2)Then add the tomato puree along with the red chilly powder & cumin-coriander powder & cook for 2 minutes.
(3)Run the palak in the food processor or blender adding very little water till it becomes a thick paste.
(4)Add it to the above mixture. Cook it for 5 minutes. Add garam masala. The mixture should be thick. Finally add the rice & mix well adjust salt. Palak rice is ready.
Bisibele Bath(Recipe from Karnataka)
1 1/2 cup Rice (sona masoori or any short grain rice)
3/4 cup Pigeon Peas (Toor Dal)
1/4 tsp turmeric
1 large Carrot, peeled, cut into 2″ long, 1 cm thick pieces
handful Green Beans, ends removed and broken into 1″ pieces
1/2 cup green peas
1/2 large Green Bell Pepper (Capsicum), seeds removed and small diced
tamarind pulp (adjust as per taste)
3 tbsp Bisi Bele Bath powder (recipe follows)
2 tbsp grated dry coconut (copra) or desiccated coconut
4 tsp oil
salt
Ingredients for seasoning
2 tbsp Ghee or oil
1/2 tsp black mustard seeds
1/8 tsp asafoetida or hing
1/4 cup peanuts
4 curry leaf stalks
Ingredients for the Bisi Bele Bath Powder
4 Dried red chillies
2 tbsp Coriander seeds
1-1/2 tsp bengal gram (chana dal)
1 tsp black gram (urad dal)
2 cloves (lavang)
1″ piece cinnamon
1/2 ” piece – mace / javitri / jai patre
1/4 tsp fenugreek seeds
1/4 tsp white poppy seeds (gasa gase or khus khus)
2 tbsp grated dry coconut (copra) /desiccated coconut
1/2 tsp cumin seeds
1/4 tsp mustard seeds
1/4 tsp whole black pepper
3-4 curry leaves
Method:-
Wash rice well until water runs clear, drain and let soak for 10-15 mins & cook rice till done. Soaking ensures rice to be cooked soft. When soaked, wash lentils until water runs clear. Cook lentils and rice on stove top separately until well cooked.
Squish soaked tamarind (if using) to a pulp. Discard leftover seeds and fiber.
While rice and lentil cook, in a kadai / thick bottomed skillet over medium heat, dry roast all the ingredients listed for the Bisi Bele Baath spice mix except fenugreek, poppy seeds and dry coconut, until fragrant and lentils turn golden brown. Remove onto a plate. Reduce the heat to low and dry roast fenugreek seeds and poppy seeds until fenugreek seeds turn golden brown. This will happen fast, so pay attention. Pour onto the plate with the other roasted ingredients. Switch off and dry roast dry coconut in the retained heat of the skillet until golden brown.
Dry roast mustard, cumin and black pepper until mustard and cumin crackle and curry leaves crisp up. Remove onto the same plate and let cool. When roasted ingredients are cooled, grind them to a powder in a coffee grinder or a mixer and set aside. Do not open the lid, to keep the fresh aroma of the ground spices intact.
Heat oil in a heavy bottom pot and sauté diced green bell pepper. Add the vegetables along with the water, mashed lentils, rasam powder, salt, tamarind pulp and bring to a boil. Add rice to this and keep stirring to make sure it doesn’t burn at the bottom. Add more warm water to adjust the consistency if required.
Now add the freshly ground Bisi Bele Bath mix, stir well to break any lumps and simmer for 5-10 minutes. Check for taste and adjust tamarind, salt and spice mix. Switch off, sprinkle dry coconut on top and keep aside. Store the remaining Bisi Bele Bath mix in an airtight container.
For the tempering (seasoning), heat ghee/oil in a small kadai or saucepan over high heat. When the oil is hot enough, add mustard seeds. When they splutter, reduce heat to medium, add peanuts and stir until they crackle and turn a light brown. Now add asafoetida (hing) and curry leaves and sauté until curry leaves are crumbly crisp. Pour the tempering over on the piping hot Bisi Bele Bath, cover immediately to preserve the aroma and keep aside.
Serve hot drizzled with ghee and potato chips or Khara boondi on the side.
Egg Pulao/Rice
Eggs 5 boiled & peeled & cut into pieces
1 medium onion finely chopped
1 small tomato finely chopped
1 tbsp ginger-garlic paste
2 cups basmati rice cooked separately
2 cloves garlic
1 tsp cinnamom powder
1 tsp turmeric powder
Red chilly powder to taste
2 tbsp oil
1 tsp garam masala powder
Salt to taste
Coriander leaves for garnishing.
Method:-
- In a pan take oil, once hot add the cloves & cinnamom. Then add the onions & fry them till they are golden brown.
- Then add the ginger-garlic paste & fry for a few minutes add the turmeric powder & red chilly powder & then add the tomatoes. Fry the tomatoes for 2 minutes & add garam masala powder.
- Add salt & cook this with a little water. Then add the rice mix the rice well with the masala & finally add the boiled eggs. Mix well. Garnish with cilantro.
Chicken Biryani
A very popular spiced indian rice with chicken flavorful & extremely tasty.
Ingredients:-
Rice Basmati 2 cups
Chicken pieces-2 lbs
Whole garam masala 2 tnsp
Sliced onions-1 cup
Ginger-Garlic paste- 1/4 cup
Red Chilly powder-2 tbsp
Turmeric powder-2 tbsps
Bay leaves -2
Coriander leaves 2 tbsps
Mint leaves-1/2 cup
Shahi Jeera-1 tsp
Black Cardamom-2
Tomatoes-2
Yogurt-1 cup
Garam masala powder-3tspns
Butter-1 stick
Golden fried onions-3/4 cup
Ginger-1 one inch piece
Oil-3 tbspns
Cashewnuts -20 fried
Kesar soaked in water
Procedure:-Pick wash and soak rice in water for about thirty minutes.
Cook rice in pressure cooker with the garam masala.
Peel ginger and cut into thin strips. Wash & chop the tomatoes.
Mix salt, ginger garlic paste, yogurt, half of the red chilli powder & half of the garma masala powder ,mint leaves, coriander leaves & keep the chicken pieces in this for an hour.
Heat oil in a thick bottom pan. Add the shahi jeera & black cardamom & let it crackle. Add cut onions and saute until light golden brown.
Then add marinated chicken chicken & cook on high heat for 5 minutes. Then add the tomatoes with remaining garam masala powder, turmeric powder & red chilly powder.
Add chopped green coriander & mix well.
Now arrange alternate layers of chicken & rice. Sprinkle remaining garam masala powder, ginger jullienne, fried sliced onions,kesar water, butter & fried cashewnuts in between the layers & on top.
Cook in a pre-heated oven, for ten to twelve minutes. Cook on a indirect low flame for ten to twelve minutes.
Serve hot with raita of your choice.
Tangdi Biryani
An indian rice dish made with grilled chicken leg pieces & spices.
4-5 chicken leg pieces
Tandoori masala 2 tbsp
Yogurt ½ cup
Ginger garlic paste 2 tbsp
Lemon juice 2 tbsp
Oil as needed
For masala: Tomatoes 2-3
Onions 1 large
Biryani masala ½ packet
Ginger garlic paste 1 tbsp
Lemon juice 2 tbsp
Fried onions 1 cup
Cashews fried ½ cup chopped
Melted butter ¼ cup
Garam masala powder 1 tsp mixed with ½ cup yogurt
Fresh coriander 1/2 cup chopped
Oil as needed
Procedure:-
Mix tandoori masala, yogurt, ginger garlic paste, lemon juice and a bit of oil and marinate chicken for at least 2 hours. Grill chicken until cooked through. To make biryani masala, add chopped onion with little oil and fry until golden.
Add ginger garlic paste, biryani masala, and fine chopped tomatoes until all the
water is dry and masala starts leaving oil around the edges. Add lemon juice
mix well. Masala is ready
Take a large pan, add some biryani masala in the bottom followed by a layer of
rice, sprinkle some fried onions, fried cashewnut , melted butter and garam masala
mixed yogurt. Spread some chicken pieces and a layer of boiled rice again.
Follow the same layering until everything is utilized. The last layer should be
of rice. Cover and steam for 10 minutes on low heat until rice is fully cooked and fluffy. Take off
the heat, add fresh coriander, mix biryani and take out in a
dish. Garnish some more fried onions, fried cashews and
fresh coriander.
Mutton Biryani
An indian rice dish made with boneless goat/lamb pieces with spices & raisins & cashews.
Rice Basmati 2 cups
Mutton pieces-2 lbs
Whole garam masala 2 tnsp
Sliced onions-1 cup
Ginger-Garlic paste- 1/4 cup
Red Chilly powder-2 tbsp
Turmeric powder-2 tbsps
Bay leaves -2
Coriander leaves 2 tbsps
Tomatoes-2
Yogurt-1 cup
Garam masala powder-3tspns
Butter-1 stick
Golden fried onions-3/4 cup
Ginger-1 one inch piece
Oil-3 tbspns
Cashewnuts -20 fried
Procedure:-Pick wash and soak rice in water for about thirty minutes.
Cook rice in pressure cooker with half of the garam masala.
Peel ginger and cut into thin strips. Wash & chop the tomatoes.
Mix salt, ginger garlic paste, yogurt, half of the red chilli powder & half of the garma masala powder & keep the mutton pieces in this for an hour.
Heat oil in a thick bottom pan. Add the remaining whole garam masala & let it crackle. Add cut onions and saute until light golden brown.
Then add marinated mutton & cook on high heat for 5 minutes. Then add the tomatoes with remaining garam masala powder, turmeric powder & red chilly powder.
Add chopped green coriander & mix well.
Now arrange alternate layers of mutton & rice. Sprinkle remaining garam masala powder, ginger jullienne, fried sliced onions, butter & fried cashewnuts in between the layers & on top.
Cook in a pre-heated oven, for ten to twelve minutes. Cook on a indirect low flame for ten to twelve minutes.
Serve hot with raita of your choice.
Chicken Dum Biryani (Dum Biryani is the most favorite dish. Chicken is cooked on slow flame dum with exotic spices.)
Chicken-2 lbs with bone washed & cut into big pieces
Rice- 3 cups(long grain preferred)
1/2 cup curd
1/2 packet biryani masala readymade
1 tomato finely chopped
2 onions cut into long strips
1/2 cup cashew nuts chopped
1 tbsp ginger-garlic-green chilli -coriander leaves paste
Saffron dissolved in warm water
1 tbsp oil
Butter as needed
Salt to taste
Coriander leaves for garnishing
Method:-
- Marinate chicken with ginger-garlic-green chilli-coriander leaves paste, salt, biryani masala & curd & keep this marination for atleast an hour.
- Soak rice in water for 30 minutes. Drain the water & then boil rice adding salt & water till rice grains start popping up. Rice should be half cooked. Drain the water completely from the rice.
- Soak saffron in water.
- Fry onions & cashew nuts in oil till onions & cashew nuts are nicely browned.
- Now start arranging layers of rice.
- In a vessel with a tight lid take butter add the tomatoes fry for five minutes. Close the heat. Now but chicken on top of the tomatoes & mix. Then add the rice & spread it out. Then add the saffron. Add remaining butter.
- Finally add the onions & cashews.Close with lid.
- Put a frying pan or tawa below the pot. Start the heat on medium low flame & cook the biryani for 45 minutes. The chicken gets cooked first & the steam of the chicken cooks the rice completely.
- Garnish with coriander leaves.
- Serve hot with raita.
Shrimp Biryani
An indian rice dish made with shrimp mixed with spices.
2 cups rice cooked
1 cup shrimps washed & cleaned
2 medium tomatoes
2 onions finely chopped
1 tbsp ginger-garlic paste
1 tsp turmeric powder
1 tsp red chilly powder
1 tbsp butter to be put on rice once cooked
2 bay leaves,
1 tsp cumin seeds
2 cloves
1 tbsp oil
Salt to taste
Coriander leaves for garnishing
To be ground to a powder:- 2 green chillies,2 cardamom seeds,2 cloves,,1 tsp cinnamom powder, 1tsp coriander seeds,1 tsp cumin seeds,1/2 tsp black peppercorns, 1 tbsp coriander leaves chopped fine, Grind all of this with little water.
Procedure:-(1)In a pan put oil,once hot add bay leaves, cumin seeds & cloves.
(2)Put onions & cook for a minute. Then add tomatoes. Then add the shrimps & cook for 1 minute.
(3)On that put the ground mixture,turmeric powder, red chilly powder,ginger-garlic paste & cook till the shrimps are fully cooked. Then mix in the cooked rice & check salt..Add the butter & garnish with corianderleaves.
Cooking time-20-25 minutes
Serves 4 people.
Shrimp Pulao
A easy rice dish made with shrimps
2 cups rice cooked
1 cup shrimps washed & cleaned
2 medium tomatoes
2 onions finely chopped
1 tbsp ginger-garlic -green chilli paste
1 tsp turmeric powder
1 tsp red chilly powder
1 tbsp butter to be put on rice once cooked
2 bay leaves,
2 cloves
1 tbsp oil
Salt to taste
Procedure:-(1)In a pan put oil,once hot add bay leaves & cloves.
(2)Put onions & cook for a minute. Then add tomatoes. Then add the shrimps & cook for 1 minute.
(3)Then add ginger-garlic-green chilli paste.turmeric powder, red chilly powder & cook till the shrimps are fully cooked. Then mix in the cooked rice & check salt..Add the butter & garnish with corianderleaves.
Fish Biryani
An indian rice dish cooked with fish fillet & spices.
2 cups long grain rice
2 big onions cut into long strips
2-3 green chillies
15 garlic cloves
1 inch ginger
2 tsp poppy seeds
1 tsp red chilly powder
1 tsp turmeric powder
2-3 tbsp oil or ghee
1 tsp coriander-cumin powder
4-5 fish pieces(king fish or salmon preferred)
Salt to taste
Coriander leaves for garnishing
Procedure;-
- Wash the rice & pressure cook it in double quantity of water till done(2 cups use 4 cups of water).
- Marinate the fish pieces in red chilly powder, turmeric powder salt.
- Fry the in oil till done.Put them aside
- Make a paste of ginger-garlic, poppy seeds & green chillies.
- In the oil put onions & fry them till golden brown. Then add the above paste & coriander-cumin powder & the fish pieces. Adjust salt.
- Then arrange layers of fish & rice on top of one another.
- Garnish with coriander leaves