Step 1 :- Wash the rice 2-3 times and then soak it for atleast 15-20 minutes then drain it.
Step 2:- Add 2.75 cups of water for 1 cup of Rice.
Step 3:- Once is comes to full boil,Reduce to low heat,
Step 4:- Remove from heat and let it stand for 5 minutes.
INSTRUCTIONS
Serve Hot
BOILED RICE
Step 1:- Wash the rice 2-3 times and then soak it for atleast 25-30 minutes then drain it.
Step 2:- Add 3 cups of water for 1 cup of Rice.
Step 3:- Once is comes to full boil,Reduce to low heat,cover the pan and let it simmer far 20 minutes.
Step 4:- Remove from heat and let it stand for 5 minutes.
INSTRUCTIONS
Serve Hot
STEAMED VEGETABLE PULAO INGREDIENTS
2 MEDIUM CARROTS, CUT INTO DIAMONDS
¼ MEDIUM CAULIFLOWER, SEPARATED INTO SMALL FLORETS
10-12 FRENCH BEANS, CUT INTO ½ INCH PIECES
½ CUP GREEN PEAS, BLANCHED
1½ CUPS OUR STEAMED RICE, SOAKED AND DRAINED
2 TEASPOONS GHEE
½ INCH CINNAMON
1 BAY LEAF
1 TEASPOON CUMIN SEEDS
2-3 GREEN CARDAMOMS
2 GREEN CHILLIES, SLIT
A LARGE PINCH SAFFRON, SOAKED IN WARM WATER
SALT TO TASTE
A FRESH MINT SPRIG FOR GARNISHING
INSTRUCTIONS
HEAT GHEE IN A DEEP NON-STICK PAN. ADD CINNAMON, BAY LEAF, CUMIN SEEDS, CARDAMOMS
AND GREEN CHILLIES AND SAUTÉ FOR A MINUTE.
ADD CARROTS AND MIX. ADD CAULIFLOWER, FRENCH BEANS AND SAUTÉ FOR A MINUTE. ADD OUR
STEAMED RICE , MIX AND SAUTÉ FOR 2 MINUTES.
ADD SAFFRON WATER AND MIX WELL. ADD 3 CUPS HOT WATER, SALT AND STIR TO MIX. ADD
GREEN PEAS, COVER AND COOK TILL THE RICE IS FULLY DONE.
TRANSFER PULAO ONTO A SERVING PLATE AND SERVE HOT GARNISHED WITH MINT SPRIG.
HYDRABADI CHICKEN BIRYANI
750 GRAMS CHICKEN, CUT INTO 16 PIECES ON THE BONE
1½ CUPS STEAMED RICE, SOAKED AND DRAINED
SALT TO TASTE
2-3 BLACK CARDAMOMS
1 INCH CINNAMON
1 BAY LEAF
2-3 GREEN CARDAMOMS
3-4 CLOVES
2 TABLESPOONS GHEE + FOR DRIZZLING
1 TABLESPOON CARAWAY SEEDS (SHAHI JEERA)
2 MEDIUM ONIONS, SLICED
1 TABLESPOON GINGER-GARLIC PASTE
¼ TEASPOON TURMERIC POWDER
2 TEASPOONS RED CHILLI POWDER
1 TEASPOON CORIANDER POWDER
1 TABLESPOON BIRYANI MASALA
¾ CUP YOGURT
½ CUP CHOPPED FRESH CORIANDER LEAVES
1 CUP FRESH MINT LEAVES
1 CUP BROWNED ONIONS + FOR GARNISHING
A GENEROUS PINCH OF SAFFRON, SOAKED IN WARM WATER
5-6 GREEN CHILLIES, SLIT
1 INCH GINGER, CUT INTO JULIENNES
2 TEASPOONS ROSE WATER
WHOLE WHEAT DOUGH (ATTA) TO SEAL
A FRESH MINT SPRIG FOR GARNISHING
INSTRUCTIONS
BOIL SUFFICIENT WATER IN A DEEP NON-STICK PAN. ADD SALT, BLACK CARDAMOMS, CINNAMON,
BAY LEAF, GREEN CARDAMOMS, CLOVES AND OUR STEAMED RICE, COVER AND COOK TILL THE RICE
IS FULLY DONE. STRAIN AND SET ASIDE.
HEAT GHEE IN A DEEP NON STICK PAN, ADD CARAWAY SEEDS AND ONIONS, MIX AND SAUTÉ TILL
ONIONS TURN GOLDEN.
ADD GINGER-GARLIC PASTE AND MIX. ADD TURMERIC POWDER, RED CHILLI POWDER AND
CORIANDER POWDER, MIX WELL AND SAUTÉ FOR 2-3 MINUTES.
ADD CHICKEN PIECES, SALT, BIRYANI MASALA, MIX WELL AND COOK FOR 3-4 MINUTES. ADD
YOGURT AND MIX. ADD HALF THE CHOPPED CORIANDER, HALF THE MINT LEAVES, HALF THE
BROWNED ONIONS AND COOKED RICE. SPREAD THE RICE EVENLY.
DRIZZLE SAFFRON WATER ON TOP AND ADD GREEN CHILLIES, GINGER JULIENNES, REMAINING
BROWNED ONIONS, REMAINING CHOPPED CORIANDER AND REMAINING MINT LEAVES. DRIZZLE SOME
MORE GHEE AND ROSE WATER AND TOP.
ROLL THE DOUGH INTO A LONG CYLINDER AND PRESS ONTO THE EDGES OF THE PAN. PLACE THE
LID ON TOP, PRESS TO SEAL AND COOK ON LOW HEAT FOR 15-20 MINUTES.
LET IT STAND FOR 5 MINUTES. OPEN THE LID AND TRANSFER THE BIRYANI ONTO A SERVING
PLATE. SERVE HOT GARNISHED WITH BROWNED ONIONS AND MINT SPRIG.
STIR FOR 1-2 MINUTES.
STEAMED AND RAW JEERA RICE
2 TEASPOONS CUMIN SEEDS
1 CUPS STEAMED OR RAW RICE, SOAKED AND DRAINED
SALT TO TASTE
1½ TABLESPOONS GHEE
SPRING ONION GREEN CURLS FOR GARNISHING
INSTRUCTIONS
BOIL SUFFICIENT/ 3X WATER IN AN OPEN PAN. ADD SALT AND OUR STEAMED RICE OR RAW RICE,
COVER AND COOK TILL THE RICE IS FULLY DONE. STRAIN AND SET ASIDE.
HEAT GHEE IN AN OPEN PAN, ADD CUMIN SEEDS AND SAUTÉ FOR ONE MINUTE.
ADD COOKED RICE AND SALT AND TOSS TO MIX. COOK FOR A MINUTE.
TRANSFER ONTO A SERVING PLATE AND SERVE HOT
RAW RICE
Step 1 :- Wash the rice 2-3 times and then soak it for atleast 15-20 minutes then drain it.
Step 2:- Add 2.75 cups of water for 1 cup of Rice.
Step 3:- Once is comes to full boil,Reduce to low heat,
Step 4:- Remove from heat and let it stand for 5 minutes.
