Masala Kichidi

When ur in a hurry n have no time to care for healthy food this is the perfect wholesome meal,because it has the veggies,lentils n rice.Its also ready in a jiffy.



Ingredients:

1 cup basmati/brown rice
1/3 cup moong dal(pesarapappu) soaked for 30 mins
2 tbsp fried cashew
3 baby carrots cubed
4 beans chopped to 1/2" pcs
1/3 cup green peas/batani
1/4 onion chopped fine
2 green chillies slit
1 small tomato chopped fine
1/2 tsp ginger garlic paste
turmeric a pinch
1 tsp coriander pwd
1/2 tsp red chilli pwd
pinch of garam masala
pinch of hing
1 bay leaf
3 cloves
1/2" cinnamon
1/2 jeera/shah jeera
1 tsp ghee
salt
2 cups water
few curry leafs

Method:

Heat some oil,to this add the whole garam masala(bay leaf,cloves,cinnamon) and jeera.

Then add the hing,green chilli,curry leaf n onion n saute for 2 mins.

Next add the turmeric n ginger garlic paste

Then add the veggies(carrots n beans n batani),cahsew n saute.

Next add the tomato n cover n cook for 2 mins or until the tomato turns mushy.

Then add the coriander pwd,chilli pwd,garam masala pwd n salt

To this add the rice n dal n also add the 2 cups water and ghee.

Cover n cook until the rice is cooked.

Note:U can also add potato.If ur useing frozen peas add it to the rice after it is cooked.

Hyderabadi Chicken Biryani

Hyderabadi Biryani is a Hyderabadi dish based on basmati rice and meat. Popular variations use chicken or goat.

The blending of Mughlai and Telangana cuisines in the kitchens of the Nizam, ruler of the historic Hyderabad State, resulted in the creation of Hyderabadi Biryani.

Hyderabadi biryani is of two types, the Kacchi (raw) Biryani and the Pakki biryani.

Kachchi Akhnni biryani is prepared with raw meat, which is marinated in yoghurt and then cooked along with the rice by sealing the handi (vessel) with a layer of dough, and is cooked on dum - steaming over coals. This is a challenging process as it requires meticulous attention to time and temperature to avoid over- or under-cooking the meat.

In Pakki biryani, the meat marinating time is shorter, and the meat is cooked before being layered with the rice and cooked in a dough-sealed vessel. In Pakki Yakhni (with cooked gravy), the ingredients are already cooked before baking.

The gravy is redolent of mace, ittar and kewra. Saffron and cardamom are also used.

There is also a vegetarian version of the biryani, which is made from vegetables such as carrots, peas, cauliflower and potato.

Ingredients:

1/2 of cut up whole chicken(cut into medium size pcs).
3 cups basmati rice
1 bay leaf
1 tsp kala jeera
2 tbsp yellow color dissolved in water
2 tbsp orange color dissolved in water
1/2 big onion sliced
few mint n cilantro leaves

Marinate the chicken with the folowing for 2 hrs:



1 big cinnamon stick broken into 2
2 bay leafs
2 black cardomon
2 mace
5 cloves
4 elaichi
1 tsp kala jeera
2 tbsp yogurt
1 tbsp red chilli pwd
1 tsp coriander pwd
1 tsp jeera pwd
1 tsp garam masala pwd
1 tsp lemon juice
Paste of -ginger,garlic,8 small green chillies,handfull of mint n cilantro leaves.
salt
2 tbsp oil/ghee

Method:

As said above marinate the chicken with the listed ingredients for 2 hrs at room temperature.

Next take the basmati rice wash n soak it a deep container with water for 30 mins.

Meanwhile deep fry the onion slices to make fried onions,fry till they start to brown in clolor,remove onto a plate with a tissue.

Now put the container with rice on the stove top on medium high heat,to this add the salt.

Taste the water ,u should be able to taste the salt,to this add the bay leaf n kala jeera n oil.



Once the water starts to boil u will notice that the rice starts to pop to the top,one it starts to boil let it cook for 3 mins.The rice should be half done i.e it should be bit grainy.

Immediately remove n strain the rice.

Next take a deep bottomed pan n apply oil to the inside,put the marinated chicken into this pan.

Sprinkle some mint n cilantro leaves and half of the fried onions.



Now put the half cooked rice on top of the chicken n evenly spread it out.

On top of the rice sprinkle rest of the fried onions,mint n cilantro leaves

Also add bit of ghee and the yellow n orange color(or even saffron strands soaked in water)



Cover the top of the pan with aluminium foil,put a kitchen towl on top of it n cover it with a tight lid.

Put the stove on heat 3 n let it cook for 30-45 mins.

Remove from stove top n carefully remove the foil,becareful not ot burn ur hands as hot steam will escape from it.

Serve it with cool raita and mirchi ka salan(i already posted the recipe for it)

Note

u should be very careful while half cooking the rice,just be near the stove n keep looking as it cooks very fast.Remember we are doing the dum type of biryani so the stove heat should be as low as possible (mostly on 3 as said for electric stoves).
Instead of covering it with foil n kitchen towl u can alternatively seal the lid n pan togeather with chapathi dough.

Chinnese Egg Fried Rice

Ingredients:

1 cup basmati rice
1 1/2 cup water
1/4 cup carrot chopped very fine
1/4 cup cabbage sliced very thin
few sprouts or green peas or beans chopped fine(optional)
2 garlic cloves chopped fine
2 tbsp spring onion chopped fine
2 egg beaten
1 tsp soya sauce
1/2 tsp pepper
2 tbsp seasame oil
pinch of salt
pinch of ajinomoto(optional)

Method:

Wash the basmati rice add pinch of salt and add the 1 1/2 cup water and cook the rice.

Once the rice is done,remove into a pan n spread out evenly n keep aside.

Next heat a pan with oil add the beaten egg add salt n pepper n scramble the egg into small bite size pc's n keep aside.

In a wok or deep bottom pan on medium heat add the seasame oil.

Add the chopped garlic,cabbage,carrots n few white ends of the spring onions n (any other veggies) and stir fry until the cabbage starts to wilt.

Next add the salt n soya sauce.

Then immidiately add the cooked rice,to this add the pepper pwd n ajinomoto.

Also add the scrambled egg.

Check for salt,then garnish with spring onions and serve hot.

Note: The Carrot n cabbage should be chopped very fine as possible.If u want to add chicken then stir fry the chicken breast pc's cut into thin strips with salt n pepper n add it along with the cooked rice n scrambled eggs.
Spring onions give it more flavour so try not to avoid them.

Kobbari annam(coconut milk rice)

Amma used to make this rice in a jiffy.Whenever there used to be dinner at home,they used to be a mix of people i.e both vegetarians n non vegetarians.In such a situation amma used to make this coconut rice which was light but flavourful n used to serve it with a chicken curry,aloo kurma ,raita n rasam as usual just like how a typical south indian party meal should be.

I like my coconut rice with green peas in it rather than all the mixed veggies.I served mine with an egg curry which i got the recipe from sailus food here is the link http://www.sailusfood.com/2009/02/12/fennel-flavored-egg-curry/ it went very well with this rice n i made some raita as well.

Ingredients:

2 cups basamati rice

1 inch cinnamon

4 elaichi

4 cloves

1 bay leaf

1 star anise

1 tsp shahjeera

1 small onion sliced

4 slit green chillies

1 tsp ginger garlic paste

1 handful of fresh mint/pudina

cilantro few sprigs

1 cup green peas or vatna soaked(or u can used 1 cup of mix veggies as well)

1 cup thick coconut milk(i use the tinned coconut milk)

2 cups water

2 Tbsp ghee

1 Tbsp oil

few fried cashew's

few drops of lime juice

few drops of yellow food colour

few drops of orange food colour

Method:

• Wash n soak the basmati rice for 30 mins in the meanwhile
• Heat the ghee n oil in a pan once its lightly hot
• Add the cinnamon,elaichi,cloves,star anise,bay leaf,shahjeera fry for a sec until nice aroma emanates dont bun them
• Add the onions n green chillies once its fried ,add the mix veggies if any but dont add the green peas now
• Add the ginger garlic paste n fry till the raw smell disappears
• Then add the mint n fry till it wilts.
• Next add the coconut milk n water
• Add some salt to it n bring to a boil
• Next add the green peas,cilantro,fried cashews n few drops of lime juice
• Once the water comes to a boil transfer it to a electric rice cooker dish,add the basmati rice and switch it on.
• While its cooking u will notice a foam like substance on the top,just mix it n cover with a lid again.
• Once cooked add the food colour drops or saffron strands soaked in bit milk. mix and serve.

NOTE :- I didnt use any mix veggies instead i used dried vatna soaked overnight n added it to the rice n instead of useing the regular electric rice cooker used my pressure cooker for upto 3 whistles. The water ,coconut milk n rice ratio is 2:1:2 its for soaked rice other wise if the rice is not soaked the ratio is 2:2:2.

Another alternate method is u can also add 1/2 tsp of turmeric,1 tsp coriander pwd n 1 tsp gasalu paste or pwd to the cooked onions.