Dum Aloo Biryani

Time 60 min

Ingredients

Basmati rice 1 cup

Potato 4 small size

Finely lenghwise chopped onion 1 big size

Ginger garlic paste 1/2 tsp

Green chilies slit 2

Kasuri methi 1 tsp

Red chili power 1/2 tsp

Khada masala=Cloves 2-3+ pepper corn 5-6+ 1/4 Big cardamom 

Chopped coriander leaves 1 tsp

Cumin seeds 1/2 tsp

Marination

Curd 1/4 cup

Dry mint leaves powder 1/2 tsp

Turmeric powder 1/4 tsp

Red chili power 1/2 tsp

Biryani masala 1/2 tsp

Garam masala 1/2 tsp

Little salt

Added in the rice for pressure cooking

Bay leaves 2-3

Pepper corns 1/2 tsp

Cloves 2-3

Cinnamon 2-3 small pieces

Big cardamom 1/2

Ghee 1 tsp

Water 1.25 cup

Little salt

Method

Soak rice in water for 1 hr. Then cook rice in pressure cooker till 3 whistles with bay leaves, cloves, cinnamon, salt and 1 tsp ghee.  immediately spread rice in plate so further cooking doesn't take place. Allow it to cool.

Chop lengthwise onion and fry in kadai till dark brown. Keep it aside.

Mix all ingredients for marination. keep it aside.

Peel off potato, With the help of fork make small incisions in potato so that potato will get marinated very well.

Now mix potato with marination mixture. keep it in freeze for one hour.

Heat ghee in the thick bottom non stick pan. Then, add cumin, pepper corn, clove. Then add coriander and green chilies. Then add onion, kasuri methi and ginger garlic paste. Stir well. Cook till onion turns golden brown in colour. 

Then add marinated potatoes and red chili powder. Stir well for 3-4 min. Add 2-3 tsp water cover the lid and cook for 2-3 min. 

Now take out only potato and  half of gravy. keep it aside.

Now spread rice in the same pan over gravy, on rice again spread potatoes and gravy, now again spread rice. On top of it add fried onion. 

Cover with aluminium foil and cook on low flame for 10 min.

You can keep pan on tava, so that rice will not get burn.

Tawa Pulao

Time 20 min
Ingredients
Long basmati rice 1 cup
Carrot , cut into small cubes 1/4 cup 
Capsicum , cut into small cubes 1/4 cup 
Green peas 1/4 cup 
Chopped onions lengthwise 1/4 cup
Chopped tomato 1/4 cup
Garlic paste 1/2 tsp
Turmeric powder 1/4 tsp
Red chili powder 1/2 tsp
Pav bhaji masala 1 tsp
Cumin seeds 1/2 tsp
Lemon juice 1/2 tsp
Oil 1 tsp
Butter 1 tbsp 
Salt to taste

Method
Cook rice adding salt and 1 tsp oil so that rice will not be sticky.
Boil all veggies just for 3-4 min. Or microwave on high power for 3 min. with 2 tbsp water. Allow it to cool. keep it aside.
Heat oil in tawa, add cumin seeds, after it crackles, add garlic, after it becomes golden in colour add onion and tomato. Mix well. Slightly crush the onion and tomato with the spoon and cook for 3-4 min. 
Then add all vegetables, mix well and sauté for 3 to 4 minutes. 
Then add turmeric powder, pav bhaji masala, red chili powder and salt mix well. (remember you have already added salt to rice). Saute for 2 min. 
Then spread masala all over the tawa, on top of it spread rice, then mix well and sauté for 4 to 5 minutes.
Then add melted butter and sprinkle lemon juice, mix well and serve hot with cucumber raita.

Tondli Rice

Time 30 min

Ingredients

Basmati rice 1 cup

Tondli 1 cup cut lengthwise into two

Onion 1 medium size chopped lengthwise

Garam masala 1/4 tsp

Red chili powder 1/4 tsp

Ginger Garlic paste 1/2 tsp

Turmeric powder 1/4 tsp

Bay leaves 2-3

Pepper 1 tsp

Cloves 5-6

Cumin seeds 1/4 tsp

Big cardamom 1

Ghee 2 tbsp

Hot Water 1.1/2 or 2 cup (Depending on how old is rice)

Salt to taste

Method

Wash the rice with water. Drain the water keep rice aside. 

Heat the pressure cooker (1.5 or 2 lit). Add ghee after it becomes hot add cumin seeds, bay leaves, pepper, cloves, big cardamom, ginger garlic paste. Saute for few minutes. 

Add tondli and saute for about 3-4 min. 

Then add red chili powder, turmeric powder and garam masala. Mix well.

Then add rice saute for 3-4 min. Then add hot water and salt to the rice, stir well. 

Cover the lid of pressure cooker then whistle for 2 whistles, then switch off flame.

Then immediately release pressure, turn rice upside down and cover the lid (it will become soft) or keep without lid (it will become dry). Serve with tadka daal.

Tip

Tondli takes time to cook so best to use pressure cooker.

Mint Rice

Time 10 min

Ingredients

Cooked Basmati rice 1 cup

Paste: mint leaves (2 heaped tbsp)+green chilies 1+ginger 1/2 inch+ garlic 2+1tbsp water

Curry leaves 3-4

Cumin seeds 1/4 tsp

Mustard seeds 1/4 tsp

Pinch of asafoetida

Ghee 1 tbsp

Salt to taste

Method

Cook rice with salt and ghee in pressure cooker till it is cooked completely. (remember to add less water so that rice will be dry). Allow it to cool. 

Heat ghee in thick bottom non stick sauce pan. Then add cumin seeds, mustard seeds, pinch of asafoetida, and curry leaves. After mustard seeds pops out, add paste. Saute for 1-2 minutes. Then add cooked rice and little salt. Mix well. Simmer on low flame for 2-3 min. Serve hot with cucumber raita. 

Paneer Biryani

Time 90 min

Ingredients

For gravy

Tomato 2 big size

Coconut paste 1 tsp

Smashed potato paste 1 tsp

Garam masala 1/4 tsp

Finely chopped onion 2 medium size 

Ginger garlic paste 1/2 tsp

Chopped green chilies 2

Kashmiri red chili 1 

Coriander leaves 2 tsp

Biryani masala 1/2 tsp

Red chili powder 1/4 tsp 

Ghee 2-3 tbsp

Salt to taste

Whole spices : Cumin seeds 1/4 tsp+Bay leaves 2 + Pepper corns 1/4 tsp +Cloves 3-4 +Cinnamon 2 small pieces

Paneer marination

Paneer cubes 1/2 cup

Curd  1/4 cup

Lemon juice 1/2 tsp

Garam masala 1/2 tsp

Ginger garlic paste 1/2 tsp

Red chili powder 1/4 tsp

Salt to taste

For pre rice cooking

Basmati rice 1 cup

Water 1.5 cup or less

Ghee 1 tsp

Whole spices : Bay leaves 2 + Pepper corns 1/4 tsp +Cloves 3-4 +Cinnamon 2 small pieces

Salt to taste

Method

Soak rice in water for 1 hr. Then cook rice in pressure cooker for 2 -3 whistles with bay leaves, cloves, cinnamon, salt and 1 tbsp ghee till 90% rice is cooked.  After whistles, release pressure and take out rice and spread on plate. Allow it to cool. 

Mix curd, red chili powder, garam masala, turmeric powder, ginger garlic paste, lemon juice, salt and paneer cubes. Keep it in freeze for 1 hr.

Chop tomatoes add 1/2 cup of water and cook for 10 min. Allow it to cool. Make puree in blender.

Chop lengthwise 1 big onion and fry in thick bottom pan till dark brown & crispy. Take out onion. Keep it aside.

In the same pan or different thick bottom pan, add 2 tbsp ghee, then add cumin, kashmiri chili and khada masala. After it crackles, add finely chopped onion, ginger garlic paste, coconut paste, coriander, finely chopped green chilies, red chili powder and salt. Roast for 5-6 min. Then add tomato puree mix well. Again roast for 4-5 min. switch off the flame.

Heat another thick bottom non stick sauce pan. Add ghee then add half of boiled rice, cover rice with gravy then on top of it add marinated paneer, again add remaining rice. Then sprinkle crispy brown onion. Also sprinkle melted  2 tsp of ghee from sides of pan. Cover with aluminium foil. Keep the low flame and cook for 10-12 min. Serve hot. 

Lemon Rice

Time 10 min

Ingredients

Cooked Basmati rice 1 cup

Soaked moong daal 1/2 tsp

Soaked urad daal 1/2 tsp

Chopped green chilies 1

Curry leaves 3-4

Groundnuts 1 tbsp

Cumin seeds 1/4 tsp

Mustard seeds 1/4 tsp

Pinch of asafoetida

Lemon juice 1 tsp or more as per your taste

Ghee 1 tbsp

Salt to taste

Method

Cook rice with salt and ghee in pressure cooker till it is cooked completely. (remember to add less water so that rice will be dry). Allow it to cool. 

Heat ghee in thick bottom non stick sauce pan. Then add cumin seeds, mustard seeds, pinch of asafoetida, green chilies, curry leaves, soaked moong & urad daal, groundnuts nuts. Saute for 2-3 minutes. Then add cooked rice and little salt. Mix well. Then add lemon juice. Mix well. Simmer on low flame for 2-3 min. Serve hot with cucumber raita. 

Tomato Rice

Time 10 min

Ingredients

Cooked Basmati rice 1 cup

Medium size tomato 1

Grated ginger and garlic 1/4 tsp

Chopped green chili 1

Curry leaves 3-4

Cashewnuts 1 tbsp

Cumin seeds 1/4 tsp

Mustard seeds 1/4 tsp

Pinch of asafoetida

Ghee 1 tbsp

Salt to taste

Method

Make a cut on tomato and cook with little water for 1 min in microwave. Allow it to cool. Remove seeds and make paste in blender.

Cook rice with salt and ghee in pressure cooker till it is cooked completely. (remember to add less water so that rice will be dry). Allow it to cool. 

Heat ghee in thick bottom non stick sauce pan. Then add cumin seeds, mustard seeds, pinch of asafoetida, green chilies, curry leaves, ginger garlic, cashewnuts nuts. Saute for 2-3 minutes. Then add tomato puree. Mix well. Saute for 2-3 min. Then add cooked rice and little salt. Mix well. Simmer on low flame for 2-3 min. Serve hot with cucumber raita . 

Mutton Balls Pulao / Mutton Goli Pulao

Time 30 min

Ingredients

Basmati rice 1 cup

Keema mutton 200 grms (approx 1.5 cup)

Garam masala 1/4 tsp

Turmeric powder 1/4 tsp

Lengthwise chopped 1 medium size onion

Chopped tomato 1 medium size

Coconut paste 1tbsp

Ginger Garlic paste 1-2 tsp

Bay leaves 2-3

Pepper 1 tsp

Cloves 5-6

Green chilies 2 slit from the middle

Oil for frying

Water 1.1/2 or 2 cup

Salt to taste

Method

Wash the rice with water. Drain the water, keep rice aside. 

Wash mutton add ginger garlic paste and salt. Mix well. Make small balls of 1 inch in size. Deep fry in oil. (you can even coat in dry cornflour and fry. I like to do both ways). Fry all balls and keep it aside.

Heat the thick bottom non stick sauce pan. Add leftover oil (2 tbsp)used for frying mutton balls. After it becomes hot add bay leaves, pepper, cloves, onion and tomato. After onion turns golden in colour add green chilies, ginger garlic paste, coconut paste and turmeric powder. Saute for few minutes. Add rice and saute for about 7-8 min till it becomes dry on medium flame. Then add garam masala saute for 2-3 min. Then add hot water and salt to the rice, stir well. Cover with the lid keep the high flame for about 4-5 min. You will observe that most of the water is soaked by the rice. Then remove the lid stir rice upside down very carefully otherwise rice will get broken. Keep the low flame and cook it for about 8-10 min. Then add mutton balls, mix well rice. Keep for another 4-5 min. Switch off flame. Serve hot with mutton curry.

Sakhar Bhat / Sweet Rice

Time 20 min

Ingredients

Mogra Basmati Rice 1 cup

Suar 3/4 cup

Cashewnuts and kismis 1 tbsp

Ghee 1 tbsp

Water 2 cup or more (it depends on how old is your rice)

Method

Wash rice and keep it aside.

In a small pressure cooker around 1.5 or 2 liter, heat ghee, add cardamom. Then add rice and water pressure cook for 2-3 whistles. Immediately remove lid so that it will not be sticky. In separate vessel add sugar with 1/4 cup of water. Make ektari sugar syrup. Then add to rice. Also add cardamom powder, cashewnuts and kismis. Cook for 4-5 min till rice absorb syrup. It tastes yummy. 

Moong Pulao

Time 15 min

Ingredients

Leftover cooked rice / freshly cooked rice 2 cups

Boiled moong 3/4 cup

Chopped onion 1 big size

Red chili powder 1/2 tsp

Cumin seeds 1/4 tsp

Curry leaves 5-6

Turmeric powder 1/4 tsp

Garam Masala 1/2 tsp

Coriander for garnishing

Salt to taste

Ghee 1 tbsp

Method

Heat ghee in pan, add cumin seeds. After cumin seeds crackles, add onion, curry leaves. Fry till onion becomes golden brown.  Then add turmeric powder, red chili powder, salt, mix well. Then add boiled green moong. Mix well. Then add rice. Mix well. Add little water 1-2 tsp then cover with lid and keep it for 3-4 min on low flame. Then add garam masala mix well. Switch off the flame. Garnish with coriander. Serve with curd or as it is.

Mutton Pulav

Time 30 min

Ingredients

Mutton 2 cups

Basmati rice 2 cups

Finely chopped onion 2 medium size

Finely chopped tomato 1 medium size

White masala 2 tbsp

Ginger garlic paste 1 tsp

Red chili powder / Kolhapuri kanda lasun chatney 2-3 tsp

Roasted Sesame - Poppy seeds powder 1/2 tsp

Turmeric powder 1/4 tsp

Garam masala 1/4 tsp

Water 4-5 cups

Ghee 4 tbsp

Salt to taste

Whole spices: 2 cinnamon sticks, 5-6 pepper, 2-3 bay leaves, 1 big cardamom

Method

Heat oil in pan, add chopped onion (1/4 of what you have), 1/2 tsp ginger garlic paste, turmeric powder. Fry till onion turns golden brown in colour. Then add mutton fry for 2-3 min, then add 1/5 tsp of salt and 4 cups of water mix well and cook for 15-20 min till it is 90% done. Allow it to cool. Keep it aside.

Heat ghee in pan, add whole spices, then add remaining chopped onion & tomato. Fry till onion turns golden brown in colour. Now add rice. Mix well. Then add white masala, ginger garlic paste, red chili powder / kolhapuri masala, turmeric powder, garam masala and sesame - poppy seeds powder, fry for about 5-6 min. Now add  cooked mutton with stock. Mix well. Add 1/2 cup of water if you feel necessary. Stir well. Keep it on high flame for about 4-5 min. by covering lid. Then remove lid and then mix with spoon turn rice upside down. Cover the lid and cook for another 10-12 min on low flame till it is done. Switch off the flame and serve hot.

Tip

I cook mutton in pressure cooker for 2 whistles. I remove mutton and in same cooker i do rest procedure and cook for 2-3 whistle.

Cooked Mutton in Cooker

Jeera Rice

Time 15 min

Ingredients

Fresh cooked basmati rice 2 cup

Green chilies 1-2

Cumin seeds/ Shahi jeera 1/2 tsp

Curry leaves 3-4

Cashewnuts 1 tbsp

Kismis 2 tsp

Coriander for garnishing

Salt to taste

Ghee 1 tbsp

Method

Cook rice by adding sufficient salt and 1 tsp ghee. The rice should not be sticky. 

Heat ghee in pan, add cumin seeds. After cumin seeds pops out, add chopped green chilies, cashewnuts and  curry leaves. Fry for 1-2 min. Then add cooked rice and kismis. Mix well. Cook for 2-3 min. Switch off the flame. Garnish with coriander.

Tip

I use old basmati rice so that it doesn't get sticky.

Daal Rice / Daal Bhat

Time 20 min

Ingredients

Rice 1 cup

Tur daal 1/2 cup

Water 2 cups

Salt to taste

Ghee 1 tsp

Method

Wash rice and daal with water, then drain the water. Add water to the rice, pinch of salt and ghee in cooker, whistle it for for 6-7 min on medium flame then make low flame cook it for 3-4 min. Switch off the flame. Allow it to cool. Serve with metkut and ghee.

Tip

The quantity of water increases depending upon the how old is the rice. If very old rice then 1:2 ratio of rice to water. If u put washed rice in cooker vessel which is kept in the cooker then wait for 3 whistles on medium flame, then on low flame keep cooker for 3-4 min. Then switch off the flame.

Sometimes I add 1/4 cup tur daal and 1/4 cup moong daal 

Phodnicha Bhat / Rice

Time 10 min

Ingredients

Fresh cooked rice/ leftover rice 1 cup

Chopped Onion 1 medium size

Red chili powder 1/4 tsp

Turmeric powder 1/4 tsp

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Curry leaves 5-6

Coriander for garnishing

Salt to taste

Ghee 1 tbsp

Method

Separate our rice by hand or by using spoon. Keep it aside.

Heat ghee in pan, add mustard seeds and cumin seeds. After mustard pops out, add onion, curry leaves. Fry till onion becomes golden brown.  Then add red chili powder, turmeric powder, salt, mix well. Then add rice. Mix well. Cover with lid and keep it for 3-4 min on low flame. Switch off the flame. Garnish with coriander.

Curd Rice

Time 5 min

Ingredients

Cooked rice 1 cup

Curd 1/4 cup

Oil 1 tsp

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Pinch of asafoetida

Curry leaves 4-5

Green chilies 2-3

Coriander for garnishing

Method

Take cooked rice (with salt) in mixing bowl, mix with curd. Keep it aside. For seasoning take small kadai, heat oil then add mustard seeds, cumin seeds and curry leaves. After seeds pops out, add asafoetida and green chilies. Switch off the flame. Allow it to cool. Mix well with rice. Chill in refrigerator, garnish with coriander and serve.

Tip

Cook the rice by adding salt. 

Instead of green chilies u can use stuffed dried mirchi/masala mirchi.

Chana Rice / Pulao

Time 30 min

Ingredients

Basmati rice 1 cup

Dry chana 1/4 cup

Garam masala 1/4 tsp

Paste: 1 large tomato + 1 tbsp coconut+ Ginger 1 inch+ Garlic cloves 3-4 + 3 Red chilies + Turmeric powder 1/4 tsp + fried onion 1 large (fry onion in 1tsp oil till golden brown)

Bay leaves 2-3

Pepper 1tsp

Cloves 5-6

Ghee 2 tbsp

Water 1.1/2 or 2 cup

Salt to taste

Method

Soak chana in water overnight Or in hot water 5-6 hours. Then pressure cook for 2-3 whistles. Allow it to cool.

Wash the rice with water. Drain the water keep the rice aside. Heat ghee in thick bottom non stick sauce pan. Add bay leaves, pepper, cloves. Then add paste, saute for few minutes. Then add rice and chana and saute for about 3-4 min till it becomes dry on medium flame. Then add hot water, garam masala and salt to the rice, stir well. Cover with the lid keep the high flame for about 4-5 min. You will observe that most of the water is soaked by the rice. Then remove the lid stir rice upside down. Keep the low flame and cook it for about 7-8 min.

Methi Pulao

Time 30 min

Ingredients

Basmati rice 1 cup

Fenugreek leaves 2 heaped cups

Onion 1 medium size chopped lengthwise

Tomato 1 medium size (grated)

Garam masala 1/4 tsp

Fennel seeds powder 1 to 2 pinch

Turmeric powder 1/4 tsp

Ginger garlic paste 1 tsp

Bay leaves 2-3

Pepper corns 1 tsp

Cloves 5-6

Green chilies 2 slit from the middle

Cashew nuts 1 tbsp

Ghee 2 tbsp

Water 1.1/2 or 2 cup

Salt to taste

Method

Wash the rice with water. Drain the water keep it aside. Heat the thick bottom non stick sauce pan. Add ghee after it becomes hot add onion and tomato, saute for few min. Then add bay leaves, pepper, cloves, green chilies, ginger garlic paste. Saute for 1-2 minutes. Then add fenugreek leaves, fry for 3-4 min. Then add rice, turmeric powder and saute for about 5-6 min till it becomes dry on medium flame. Then add hot water first then garam masala, fennel seeds powder and salt to the rice, stir well. Cover with the lid keep the high flame for about 4-5 min. You will observe that most of the water is soaked by the rice. Then remove the lid stir rice upside down very carefully otherwise rice will get broken. Keep the low flame and cook it for about 7-8 min.

Spinach Soya Chunk Rice

Time 30 min

Ingredients

Basmati rice 1 cup

Soya chunks 1 cup

Spinach leaves 3-4 cups

Onion 1 medium size chopped lengthwise

Garam masala 1/4 tsp

Ginger Garlic paste 1/4 tsp

Green chilies 2-3

Coriander 1 tbsp

Bay leaves 2-3

Pepper 1/2 tsp

Cloves 5-6

Ghee 2-3 tbsp

Water 1.1/2 or 2 cup

Salt to taste

Method

1. Soak rice in water for 1/2 hour.

2. Heat the 1/2 tsp oil in pan, add soya chunks. Roast for 2 min then add 5-6 cups hot water to the pan, and 2-3 pinch of salt, boil for 10 -12 min. Switch off the flame. Allow it to cool. After cooling squeeze water from soya chunks, add fresh water, again squeeze water, repeat 2-3 times. Keep soya chunks aside.

3. Grind spinach, coriander and chilies in blender. Keep it aside.

4. Heat the thick bottom non stick sauce pan. Add ghee after it becomes hot add bay leaves, pepper, cloves, onion. Fry till onion turns golden brown. Then add ginger garlic paste. Saute for few minutes. Add spinach  mixture. Fry for 4-5 min. Then add rice and saute for about 5-6 min on medium flame. Then add soya chunks. Mix well. Then add garam masala, saute for 2-3 min. Then add hot water and salt, stir well. Cover with the lid keep the high flame for about 4-5 min. You will observe that most of the water is soaked by the rice and soya chunks. Then remove the lid stir rice upside down very carefully otherwise rice will get broken. Keep the low flame and cook it for about 10-12 min till it is done. Serve with papad and salad.

Coconut Rice / Naral Bhat

Time 30 min

Ingredients

Basmati/ambemohar rice 1 cup

Fresh grated coconut 2 cups

Soaked moong daal 1 tbsp

Chopped green chilies 3-4

Crushed pepper corns 1/4 tsp

Cloves 2-3

Cinnamon 2 small pieces

Cashew nuts 1 tbsp

Kismis 1/2 tbsp 

Ghee 3 tbsp

Water 1.5 cup or less

Salt to taste

Method

Soak the rice in water for 1 hr. Then cook rice with salt in pressure cooker till it is cooked completely. Allow it to cool. Heat the thick bottom non stick sauce pan. Heat ghee in pan then add cloves, cinnamon, green chilies, crushed pepper corns, soaked moong daal, cashew nuts. Saute for 2-3 minutes. Then add coconut. Saute for 4-5 minutes. Then add cooked rice & kismis. Mix well. Simmer on low flame for 5-6 min. Serve hot with spicy curry or tadka daal. 

Acknowledgement

This recipe is contributed by my sister Varsha.