Rice flavored with cumin seeds
Ingredients
5 cups cooked rice
1 onion, finely sliced
1/2 tsp. Cumin seeds
3/4 tsp. Cumin powder
4 tsp. ghee (clarified butter) or Oil
Salt according to taste
Serve with
Goes well with any curry .
Method
1.Heat oil in a pan and add cumin seeds.
2.When they splutter, add the sliced onion and fry till the onions
become transparent.
3.Then add cumin powder and cook for a minute
4.Finally add the cooked rice and salt & mix well.
5.Cook for couple of minutes on medium heat and serve
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Veg. Biryani
Saffron flavored Basmati rice with vegetables and nuts
Ingredients
For Marination:
1 cup curd (yogurt)
Salt according to taste
6 green minced chilies
1 tsp. fresh garlic paste
1 tsp. fresh ginger paste
2 tsp. chopped mint leaves
2 tsp. chopped coriander leaves
2 cups of assorted vegetable, cut into long pieces(You can use green beans, peas,
carrots, cauliflower, etc)
For Rice:
3 cups rice
2 chopped tomatoes
1 tsp. fresh dhania (coriander) powder
1 tsp. fresh cumin powder
1 tsp. red chili powder
1 tsp. clove powder
1 tsp. cinnamon powder
1 tsp. chopped cashewnuts
1 stick cinnamon, broken into bits
2 cloves
2 cardamoms
2 medium sized sliced onions
2 tbsp. ghee (clarified butter)
A pinch of saffron
1-2 tsp. milk
1 cup deep fried onion slices for garnish
1/2 cup chopped mint and coriander leaves for garnish
Method
1.Combine together all the marinated ingredients ,mix well, add the
vegetables to it and let it marinate for about 1 hour.
2.Heat the Ghee(clarified butter) in a pan and add the cashewnuts,
cinnamon, cardamom and cloves.
3.Cook for 15 seconds and add the sliced onion.
4.When the onions turn transparent, add the marinated vegetables
and without adding any water, cook the vegetables on medium heat till the masala
is well cooked and turns aromatic and the vegetables are completely done.
5.The masala will reduce and lose all moisture. Set aside.
6.Wash the rice and steam cook it.
7.Dissolve the saffron in the milk. Now take about one cup
of cooked rice and add the saffron to it.
8.Add this colored rice with the rest of the cooked rice, so
that you get streaks of orange in the rice.
9.In a oven dish, pour this rice at the entire bottom of the vessel. Pour the
vegetables on top and spread evenly.
10.Cover the dish covered with foil and bake for about 20 minutes at 300 degree f.
11.Remove foil and serve hot, garnished with chopped herbs and fried onions.
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Kashmiri Pulao
A tangy, rosy flavored rice dish which can be eaten without any accompaniments!
Ingredients
2 cups basmati rice
2 cups milk
1/2 cup beaten cream
1 tsp. Sugar
1/2 tsp. cumin seeds
3 cloves
1 cinnamon
3 cardamoms
1 bay leaf
2 tbsp. Ghee
1 cup canned chopped mixed fruit (drained)
2-3 edible rose petals
Salt according to taste
Serve with
Serve hot with a curry or tadka dal.
Method
1.Wash and soak rice for 15-20 minutes. Drain rice and keep aside.
2.Mix milk, cream, sugar, salt.
3.Heat Ghee(clarified butter) in a pan.
4.Add cumin seeds, cinnamon, bay leaf, cardamoms, cloves.
5.Allow to splutter. Add rice and fry in Ghee(clarified butter) for 2 minutes.
6.Add milk, cream, mixture.
7.Add 1/2 cup water. Bring to a boil, cover and simmer till rice is cooked.
8.Mix in the drained fruit very gently. Garnish by sprinkling finely broken
rose petals.
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Lemon Rice
Tangy lemony rice
Ingredients
1 cup Rice
1 cup mixed vegetables
1 Lemon
2 tbsp. Oil
1 tsp.Mustard Seed
1 tsp. Urad (moong dal washed) Daal
1 tsp. Chana (bengal gram dal) Dal
Cashews handful
Raisins handful
A pinch of Turmeric
Method
1.Cook rice.
2.Heat oil and add all other ingredients except for the lemon
and cook until done.
3.Now mix the cooked rice and other cooked material in a pan
and add the juice to the rice. Serve hot.