Rice

BIRYANI

Assamese Biryani

3 cups Basmati
1 cup Green peas
½ tsp turmeric
20 whole cashews
8 green cardamoms
4 black cardamoms
12 whole cloves
4 inches fresh ginger
1 bunch fresh Coriander
1 tsp. Asofoetida
Ghee for frying
5 small eggplants
1 small head broccoli
4 parboiled potatoes

Cook the rice in two portions: Cook the first as white rice, adding a little ghee, 4 green and 2 black cardamoms, smashed, along with broken cashew pieces and usual amount water for rice. Cook the rice and set aside. Cook the second portion as yellow rice, adding a little ghee, 4 cloves, ¼ tsp turmeric, and the usual amount of water. Cook and set aside. Mix the two cooked rices together and divide into two portions, ¼ and ¾. Set aside.

Chop the coriander and set in two piles. Mince and mash the ginger to a paste. Small the remaining cardamoms together. Fry the peas in a little ghee. Cut the vegetables into small pieces and parboil. Fry the peas lightly in a little ghee, adding half the coriander, 5 cloves, the ginger and the cardamom. Mix all together, place in an oven ready pan with tight lid. Bake at 350 degrees F for 30 minutes. 

Biryani

Basmati rice - 2 cups
Water - 2 1/4 cups
Ghee or butter - 1/3 cup
Tomato - 1 large
Ginger, minced - 2 tsp.
Green Chillies - 6
Turmeric - 1/4 tsp.
Salt - 1 1/2 tsp.
Fennel seeds, crushed - 1/2 tsp.
Clove powder - 5
Asofoetida to taste
Cinnamon (powder) - 1/4 tsp.
Coriander leaves - 1/2 cup
Mint leaves - 1/4 cup
Cauliflower - 1 1/2 cups flowerets
Carrots - 1 cup (julienne cut)
Green Peas (dried) - 1/2 cup (soaked previous night)
Raisins - 1/4 cup
Pinenuts or Cashews - 1/3 cup

Soak the rice at least 2 to 4 hours ahead of time in water. Chop and grind the tomato coarsely. Grind ginger, green chillies, in 1/4 cup of water. Grind (crush) fennel, cinnamon and cloves in spice grinder or crush it with rolling pin on the cutting board. Heat a heavy bottomed large vessel (3 or 4 qt.). Add ghee and heat the oil in medium heat. Add the ginger, chillies mixture and saute for about a minute.

Add tomato and cook in medium high heat for 2 minutes. Add turmeric, asofoetida and fennel, cinnamon mixture and cook for another minute. Add the green peas and cook for 2 minutes. Drain the water from the rice and add the rice and saute for 3 to 5 minutes in medium heat. Add 2 cups of water, salt, coriander and mint leaves, raisins and nuts. Add the cauliflower and carrots. Bring the water to boil and reduce the heat to low. Cover the vessel and cook until the rice is cooked (takes about 1/2 hour to 3/4 an hour depending on the rice). 

Cauliflower Biriyani

Basmati rice - 1 cup
Cauliflower - 1 medium sized
Green chillies - 6
Fresh thick curds - 1/4 cup
Ghee - 3 tbsp
Fresh grated coconut - 2 tbsp
Coriander - 1/2 tsp
Cumin powder - 1 tsp
Asofoetida - 1 tsp
Salt to taste
Ghee - 2 tsp
Cashew nuts - 2 tbsp
Curry leaves - 1 small bunch
Lemon - 1
Amti masala (or curry masala powder) - 1 tsp
Mustard seeds - 1/2 tsp
Turmeric powder - 1/4 tsp

Wash and soak rice for 15 minutes. Wash and cut cauliflower into florets. Heat oil and add mustard seeds. When they pop, add cut green chillies, asofoetida, curry leaves and cashew nuts. Add cauliflower and fry till it becomes soft. Drain water from rice and fry with the florets for a few minutes. Add two cups of boiling water with salt and turmeric powder. When it starts boiling, add beaten curds, coriander and cumin powder and masala. Cover the vessel with a tight lid and reduce flame. Cook for 15 to 20 minutes. Before removing from the fire add fresh ghee. Garnish with grated coconut and coriander leaves. Serve with a piece of lemon. 

Chana Briyani

Basmati rice 1 pound
White chana ½ cup
Chana dal 1/8 cup
2 inches Ginger, minced
3 Green chillies
½ tsp Chili powder
Tomato, 2 medium
Cinnamon, 2 1-inch pieces
Cloves, 6
Curd 1/2 cup
Chopped coriander leaves 1/2 cup
Chopped pudina (mint) leaves 1/4 cup
Juice of a lime
Garam masala powder 1 tsp
Asofoetida 1-1/2 tsp
Ghee, ½ cup
Salt to taste
A pinch of saffron mixed in 2 tbsps rose water

Wash and soak the chana for 10 to 12 hours. Pressure cook in same water for 20-25 minutes, without overcooking it. Add one tsp ginger, cinnamon and three cloves to the chana before boiling. Soak the dal for 15 minutes and cook till three-fourths done.

Heat half of the ghee. Add the ginger and chillies and sauté till a little browned. Add the chilli powder and tomato. Fry for few seconds more. Add the white chana (drain it) and chana dal. Stir for a few more minutes. Add the curd, lime juice, coriander leaves, pudina and masala powder. Stir well and remove from fire. Keep aside. Heat the remaining oil. Add the cinnamon and 3 cloves. Add one litre of water and salt. When it boils add the rice. Cook till the rice is done and water absorbed. Remove from fire. Remove half the rice. Sprinkle saffron mixed in rose water and a little of the masala powder. Spread the chana masala on the rice. Put the removed rice on top. Sprinkle the saffron, the masala powder and ghee on top. Press well. Keep on a slow fire for 10 minutes. Just before serving, mix the masala lightly with the rice, then offer. 

Dumka Biryani

4 cups Basmati
One small Cauliflower
2 carrots
A handful of beans
A few Mint leaves
A handful of Coriander
½ cup Curds
Elaichi (cardamom) 10
Cinnamon 4 pieces
Red chilli powder 2 tsp
Turmeric, ½ tsp
Salt, 4 tsp
Lemon juice (2 big lemons)
Asofoetida 2-1/2 tsp.
Saffron, a sprinkle
Green chillies 8

Prepare a mix of Cauliflower, carrots, beans, coriander and mint, finely cut. Add curds, elaichi, cinnamon, red chilli powder, salt, turmeric, lemon juice, and green chillies. Leave the mix to marinate in the refrigerator for approximately 15-20 minutes. In the meantime, fry the elaichi and cinnamon in a little ghee. Add rice to fry along with it. After 5-7 minutes, add water 8 cups water and half-boil the rice. Once rice is half cooked (water is just gone), leave the rice to dry for a while. If time is short, spread the rice out on a baking pan to cool quickly.

Take the mix out of the fridge. In a large baking dish layer the rice, the marinated mix, and the remaining rice. Put five spoons of ghee on top. Sprinkle a little saffron on for color. Cover the top with a damp piece of muslin, then a tight-fitting (or weighted) lid to keep steam from escaping. Bake for 1-1/2 hours at 325 degrees F. 

Hydrabadi Vegetable Biryani

Basmati rice 2 cups
Potatoes 1 cup
Carrots 1 cup
Cashew nuts ½ cup
Almonds ½ cup
Raisins ¼ cup
Glazed Cherries ¼ cup
Green chilies 4.
Ginger 2 inches
Turmeric powder ½ tsp.
Asofoetida 1 tsp.
Red chili powder 1 tsp.
Curd 1 cup
Saffron 1 tsp.
Milk 2 tbsp.
Mint (Pudina leaves) 1/3 cup
Coriander leaves 1/3 cup
Rose water 4 tsp
Ghee 2/3 cup
Salt To taste

Pick, wash and soak the rice for 30 minutes. Drain and replace with fresh water. Add half the spices and salt. Bring the rice to a boil and cook until the rice is done. Set aside. Peel, wash and dice the potatoes and carrots. Mince the green chilies. Scrape the ginger and mince. Clean, wash and chop the coriander and mint leaves. Soak the almonds in water, peel and keep aside. Beat the curd in a bowl and divide into two equal portions. Dissolve saffron in warm milk and add it to one portion of the curd mixture. Heat ghee in a baking pan, add the remaining spices and sauté over medium heat until it begins to crackle. Add green chilies and ginger and sauté for a minute. Add turmeric and chili powder, stir, add the chopped vegetables and stir for a minute. Add the portion of plain curd, stir, add 2/3 cup water, and bring to a boil, then simmer until the vegetables are cooked. Once the vegetables are done add the dry fruits and nuts. Sprinkle a little of the saffron-curd, mint and coriander on the vegetables, then spread half the rice and again sprinkle the remaining saffron-curd, mint and coriander and top it with the remaining rice. Place a moist cloth on top, cover the lid tightly. Put the sealed pan in a pre-heated oven for 15-20 minutes at 350 degrees F. 

Kathal (Jackfruit) Biryani

Rice 2 cups
Green chilies 6
Green cardamom 3 powdered
Cloves 3
Lemon juice 1 tbsp.
Ginger ½" piece
Coriander 1 bunch
Saffron 2 tsps.
Milk ½ tbsp.
Salt to taste
Kathal (jackfruit) 1 pound
Ghee for frying
Green cardamoms 3
Cloves 2
Cinnamon 2 sticks
Bay leaves 2 nos.
Cumin ½ tsp.
Asofoetida 1-1/2 tsp
Ginger paste 2½ tsps.
Yogurt ¼ cup
Vegetable stock 2/3 cup
Cream 2 tbsps.
Red chili powder ½ tsp.
Lemon juice 1 tbsp.
Green cardamom powder ¾ tsp.
Javitri (mace) powder ¼ tsp.
Ittar (Kewra) 1 drop
Salt As required

Wash the rice and soak for 45 minutes. Crush the saffron threads with a pestle or the back of a spoon, soak in lukewarm milk and make a paste. Scrape, wash and cut the ginger into julienne's. Wash, deseed and finely chop the green chilies. Wash and chop the mint the coriander. Peel and cut the jackfruit into quarters, then core and cut the segments into 1½ chunks. Heat the oil in a kadhai, add the jackfruit and deep fry over medium heat until it cooks. Remove onto a sheet of absorbent paper to drain. Whisk the yogurt in a bowl. Heat the ghee in a khadi, add the green cardamom, cloves, cinnamon and bay leaves, stir over medium heat until the cardamom begins to change colour, and add the ginger paste. Sauté` until the moisture evaporates, then remove from the heat, stir in the yogurt, return to the fire and cook o low until the liquid evaporates.

Add the stock, red chilies and salt, bring to a boil. Reduce to low heat and simmer for 4-5 minutes. Remove from the fire and, strain through a fine muslin cloth, squeeze the gravy into a separate pan. Now, add the jackfruit, simmer for 2-3 minutes, add the lemon juice, cream, mace, 3 cardamom and ittar, and stir.

Pre-heat the oven to 350 º F, boil 6 ½ cups of water in a pan, add the cardamom powder, cloves, salt and rice, and bring to a boil. Add the rosewater and lemon juice, and continue to boil, stirring occasionally, until the rice is three-fourths cooked. Drain and keep aside. Remove half the jackfruit and stock and return to medium heat.

Sprinkle in half the ginger julienne's, green chili, mint and coriander, and spread half the partially-cooked rice on top. Arrange the remaining jackfruit on the rice, sprinkle the remaining ginger, green chilies, mint and coriander, and pour half the reserved stock over it. Spread two-thirds of the remaining rice, and sprinkle with the reserved stock and saffron. Spread the remaining rice, cover with a lid and seal with atta (whole-wheat) dough. (Alternatively, cover the rice with damp muslin, then put on lid. Cook unit the steam begins to seep out of the dough, then remove and keep aside. Put the sealed pan in pre-heated oven for 8-10 minutes at 350 farenheit, then break the seal and serve the biryani. 

Potato and Green Pea Biryani

Basmati Rice 2 cups
Ghee ¾ cup
Cardamom 6-8
Clove 6-8
Cinnamon a few sticks
Bay leaves a few
Black peppercorns 8-10
Green chillies, chopped 2
Ginger, crushed ½ inch
Asofoetida, 1-1/2 tsp
Salt to taste
Large potatoes, peeled and cut into large pieces 3
Green peas ½ cup
Large tomato, chopped 1
Fresh coconut, grated 3 tbsps
A little turmeric or saffron
Milk ½ cup
Cashew nuts, lightly fried

In a little ghee fry half the cardamom along with, clove, cinnamon, bay leaves, pepper, chillies and ginger. Fry for a minute. Then add one and a half cups of water and salt and boil. Now mix in the potato pieces, green peas and tomatoes. Cover and cook till done and a little gravy remains. Mix in the coconut. Heat two tablespoons of ghee. Add the remaining spices and three cups of water. Add rice and salt and cook until done. In a thick vessel, spread half the rice. Cover with potatoes/pea gravy mixture. Spread the remaining rice over it. Cover the vessel with a wet cloth and a lid. Put on a slow gas and cook for 10 minutes. Heat the remaining ghee and pour over biryani. Garnish with golden fried cashew nuts. Melt saffron in the milk and pour over the rice before offering. 

Vegetable Biryani #1

2 1/2 cups Basmati rice
2 cups thick yogurt
Chopped vegetables (carrots, beans, small cauliflower florets, peas)
6 med tomatoes, diced,
2 bay leaves
1 tsp. Fennel powder or crushed seeds
2 star anise
6 cardamoms
6 cloves, powdered
6 cinnamon sticks
1 tsp. turmeric
1 tsp. garam masala
2 tsp. Dhania (coriander) powder
1/2 tsp. red chilli powder
1 bunch chopped coriander
1 bunch chopped fresh mint
5 green chillies, slit
Grind to paste: (and add to above yogurt mix to soak)
4 green chillies
1 tsp. asofoetida
1 inch ginger

Put ghee in a frying pan, add washed drained rice, stir till oil coated and a brown till the rice is a little golden. Add 4-1/2 cups water and cook on low with lid on until rice is 3/4 quarters done. Remove from heat.

Grind 4 green chilies, an inch of ginger and asofoetida to a paste and mix with yoghurt. Sliver the veggies. Heat a little ghee and fry the bay leaves, fennel, star anise. Add the remaining spices and fry. Add veggies, stir until crisp cooked. Add yogurt mix. Add chopped mint and coriander, salt and asofoetida. And cook it down till thick and spoonable.

Pre-heat oven to 400. Spread some rice in a large baking pan, then alternate by spreading some of the yogurt mix. Repeat alternating rice and yogurt mix till everything is used up. Cover tightly with foil wrap by crimping foil over edges of pan. Bake for 30 minutes. 

Vegetable Biriyani #2

2 cups Basmati rice
1 cups Vegetables steamed (peas, beans, carrots, cauliflower, etc.)
2 tbsp Raisins
2 tbsp Cashew nuts or slivered almonds
2 tsp Salt
1 tsp Turmeric powder
1/2 tsp Cinnamon powder
1/4 tsp Clove powder
1/4 tsp Nutmeg powder
1/4 tsp Chilli powder
½ tsp Asofoetida
1/4 tsp Coriander powder
3 tbsp Butter

Soak the basmati rice in water for 30 minutes and drain well. Melt 1 1/2 T butter in a skillet and saute' the raisins and cashew nuts till they turn golden brown. Set aside. Melt remaining butter in the skillet and add basmati rice and fry till well coated and rice grains don’t stick together. Add all the spices and mix well. Preheat the oven to 375F .Empty the basmati rice into a baking pan, add salt and 1 1/2 cup of water. Cook for 20 minutes or until the rice is done. Add the still-warm vegetables, raisins and cashew nuts to rice. Mix well and offer.

BRINJAL

Brinjal Rice

1 cup Rice
4 medium Brinjals
3 tbs Tamarind paste
2 tsp Urad dal
1 tsp Coriander seeds
4 Red chillies
1/4 teaspoon Fenugreek seeds
1/2 teaspoon Mustard seeds
1/2 teaspoon Cumin Seeds
A Pinch of Turmeric powder
A pinch of Asafoetida
1 hundful Coriander
1 sprig curry leaves
1 tbs Ghee
Salt to taste

Wash rice and cook in rice cooker. Spread rice on the bottom of a broad pan. Cut brinjals into thin long pieces. Put them in cold water. Heat a frying pan and roast urad dal, coriander seeds, fenugreek seeds, red chilis, and asofoetida together for 2-3 minutes on medium flame then remove from the heat. Grind together all the roasted ingredients to a fine powder. Heat ghee in a wok and add mustard seeds, cumin seeds and a pinch of asafetida. Add the brinjal pieces and fry. Now add the powdered ingredients, turmeric powder, salt and tamarind. Cook for five minutes. Mix the brinjal curry with rice and stir well. Heat the rice mix in a wok before serving, garnished with finely chopped coriander leaves.

Vaangi Baath

Rice - 3/4 cup
Eggplant (Brinjal) - 1 medium
Dry Red chilly - 4
Cashews - 2
Coriander Seeds - 1/2 tbs
Urad Dhal - 1/2 tbs
Channa Dhal - 1/2 tbs
Asofoetida - a pinch
Mustard Seeds - 1/2 tsp
Salt - 1 tsp
Oil - 3 tbs

Cook the rice in 1-1/2 cups of water. Make sure that the cooked grains are separate. Let rice cool on a large plate. Cut the eggplant into small pieces. Heat up 1 tbs oil and fry the dhals, chilly, dhaniya (coriander) and asafetida. Dry grind it along with the salt. Heat up the remaining oil and fry the mustard seeds. Add the cut brinjal and a pinch of salt and fry it until it is half-cooked. Add the prepared powder and mix well. Cover and simmer till the vegetable is cooked completely. Fry the cashews in some oil or ghee and add to the rice along with the vegetable and mix thoroughly. 

Vangi Bath

1 medium sized eggplant
Coriander seeds 2 tsp
Asafoetida 1 tsp
dried red chilli 2
urad dal
turmeric
cinnamon sticks
Basmati rice, cooked
Coconut - shredded
1 large lemon

Cook the rice in the usual way, but get it dry, fluffy and light (not at all sticky). Skin the eggplant and chop it into cubes; sprinkle lemon juice on the cubes along with some salt, and let sit for 30 minutes. In a large saucepan, heat some ghee and fry the spieces. Use a slotted spoon and toss the contents into a plate lined with a paper napkin (this will drain out the oil sticking to the spices). Add some more ghee to the pan and when hot, toss the coconut in and keep stirring until the coconut becomes golden. Remove in a manner similar to the spices. To the pan, add some more ghee and when hot, add the soaked eggplant cubes and stir until well coated. Remove the eggplant and keep in a warm container. In a blender or grinder blend the spices and coconut until you have a powder. In a pot, boil 1/4 cup water, lots of lemon juice, 1/2 tsp turmeric and some salt. Into the cooked rice, toss the contents of the pot and stir. The rice should take on the color of the turmeric. Now, add the contents of the blender. The rice should take the color of the spice-mix and here and there, you can see a glimpse of the yellow turmeric color. Squeeze lemon onto the eggplant; let sit for a few minutes. Toss the eggplant into the rice and stir. Vangi bath is ready to offer. 

Vanghibath

5 medium brinjals (vankayalu)
1-1/2 cup rice
2 tsp black gram
1 tsp coriander seeds
1/2 tsp fenugreek seeds
1 tsp mustard seeds
5 red chilis
1 tsp cumin seeds
3 tsp tamarind pulp
A pinch of turmeric powder
a pinch of asafetida
2 tbsp. oil
salt to taste
Sprig of curry leaves
Handful of coriander leaves

Wash and clean the brinjals, then cut into thin long pieces and set aside. Roast coriander seeds, black gram dal, red chilis and fenugreek seeds in a dry pan. Grind together all the roasted ingredients to a fine powder. Heat oil in a wok, add mustard seeds, cumin seeds and a pinch of asafetida. Add the brinjal pieces and fry. Now add the ground ingredients, turmeric powder, salt and tamarind pulp, Cook for five minutes. Wash and cook rice in cooker. When it is done remove from the rice cooker and transfer into a deep vessel. Add brinjal curry to rice and gently mix with a spoon. Garnish with coriander and curry leaves.

CAPSICUM

Capsicum Rice

Basmati rice 1 cup
Capsicums (Bell Peppers) 4 or 5 medium
Lemon 1
Grated dry coconut 1-1/2 tblspn
Turmeric powder 1/4 tsp
Ghee 3 tblspn.

For Seasoning:
Mustard seeds 1/2 tsp
Black gram dhal 1 tsp
Bengal gram dhal 2 tsp
Red chillies 2
Curry leaves, a few
Cashew nuts 8
Roasted peanuts 1 tblspn

For masala powder:
Red chillies 6
Cinnamon 1 inch piece
Coriander seeds 2 tsp
Cumin seeds 1/2 tsp
Black gram dhal 1 1/2 tsp
Bengal gram dhal 1 1/2 tsp

Fry the masala ingredients in a little ghee until brown. Powder and set aside. Cook rice until 3/4 cooked. Drain water, spread and mix in a teaspoon of ghee then set aside to cool. Heat ghee and add seasonings one by one and fry till golden brown in color. Add diced capsicum and fry till soft. Reduce heat and add grated dry coconut. Fry until light brown; add turmeric powder, salt, and the cooked rice. Fry for a few minutes until the rice is hot. Squeeze lemon juice and powdered masala and mix in gently but thoroughly. Mix well and garnish with cut coriander leaves. 

Capsicum Sweet Potato Rice

2 cups Basmati rice
1 medium sweet potato, diced
1 large capsicum
2 Tblsp peanuts
2 Tblsp spoon dhania (coriander)
1 teaspoon urad dal
1 teaspoon channa dal
2 Tblsp dried coconut
1 tsp mustard seeds
Pinch of sugar
1 tsp asofoetida

Fry the dhania, dals and coconut in little ghee until golden, then powder. Cook rice and cool. Heat a little ghee and splutter the mustard, then add dal mixture, asofoetida and curry leaves. Add capsicum and cook until soft. Add sweet potatoes and cook until soft (but not mushy). Add the masala powder, salt and a pinch of sugar. Mix well with cooked rice. Garnish with coriander leaves and fried cashew nuts and offer. 

Pullao with Roasted Capsicum

Rice, cooked 1½ cups
Ghee 2 tbsps
Green, yellow and red capsicum ½ cup, cut in long strips
Red chilli powder 1 tsp
Cumin seed powder ½ tsp
Dry mango powder ½ tsp
Garam masala ¼ tsp
Salt to taste

Heat ghee and add the capsicum strips. Mix all the spices and salt. Roll the capsicum in the spices, then put on a baking tray and roast in the oven for 40 minutes at medium temperature. Cook the rice, place hot cooked rice on a serving plate. Heap the roasted capsicums in the middle and offer.

COCONUT

Arashi Tenga Kali

1 cup Basmati rice
1 teaspoon menthya (methi)
1 cup sour yogurt
1/8 cup grated coconut
4 or 5 green chilies
A small bunch of coriander
Salt to taste
1 tsp ghee
1 stick of butter
Kadugu (Mustard seeds)

Wash and soak rice and menthya in two cups of water for about an hour or more. In a blender grind the rice and the rest of the ingredients using all the water. In a big sauce pan or koon, heat the oil and butter. Add kadugu and splutter, then pour in the blended liquid. Keep stirring. As the rice cooks, the liquid thickens and gradually comes to a soft dough consistency. Should not take more than 10 - 15 minutes to cook. Serve it hot with butter or ghee. 

Coconut Rice #1

2 cups Basmati rice
½ cup dessicated coconut (shredded, unsweetened)
2 dry red chillies
1 tablespoon sesame seeds
2 tablespoons peanuts
salt to taste
1-2 tbsps ghee
1 tsp mustard seeds
1 tsp cumin seeds
3 tbsp red lentils
a pinch of asafoetida
sprig of curry leaves

Fry all ingredients in the oil. Make rice in the usual way. Mix all ingredients together thoroughly, and offer. 

Coconut Rice #2

3 cups of Basmati
Mustard seeds - 1/2 teaspoon
Red Chillies - 3, broken to bits
Urad Dhal - 2 teaspoons
Asfoetida - ½ tsp
Butter - 1 to 2 tablespoons
Coconut - half a coconut (or 4 tablespoons dry flaked)
Cashews - ¼ cup, broken
Curry leaves, a few
Salt to taste
Ghee for frying

Cook the rice. While rice is being cooked, soak Urad dhal in a cup of water. If using dessicated coconut, sprinkle coconut with some hot water so it becomes soft. After rice is cooked, allow to cool by spreading out. Melt butter with a little ghee added and splutter the mustard seeds. Add asofoetida, cashews and red chillies. Keep frying till the red chilies and cashew are golden brown, but not too dark. Add curry leaves. Drain water off the Urad Dhal and add the Dhal and coconut to the cashew and seasoning mix. Keep frying till hissing of water stops, and until the coconut just starts browning. Add a teaspoon of ghee to the cooled rice. Mix oil, seasoning, cashews, coconut and salt to taste with the cooled rice. 

Coconut Rice #3

1 cup Basmati rice
1 cup grated coconut
3 medium size green chillies
2 or 3 Bay leaves
1 tsp cumin seeds
1 tsp asofoetida
1-1/2 tsp salt
2 cups of water
2 tbsp ghee

Slit green chillies. Grind the coconut into a smooth paste with scant water. Wash the rice and drain the water. In a little ghee fry the bay leaves and cumin seeds. Once the bay leaves turn brown add the green chillies and cook for 5 minutes. Add the rice and stir for a minute. Add the ground coconut paste to it. Add the water and salt and pressure cook as you would normally to cook the rice. 

Coconut Coriander Rice

Basmati rice - 1 cup
Coconut - 1/2 cup
Coriander - 1 bunch
Fenugreek seeds - 1/2 tsp
Lemon - 2
Green chillies
Asafoetida - pinch
Salt to taste
Ghee 3-4 tsp
1 tsp Mustard seeds
1 tbsp. Urad dal
Handful of peanuts

Boil the rice then spread out and let cool. In a little ghee fry the green chillies, fenugreek seeds, coriander, coconut and asafoetida and lightly fry. Do not over fry as fenugreek seeds will become bitter. Grind the above mixture without adding water. Use lemon juice instead of water, as needed. Fry mustard seeds in a little ghee until they splutter then add urad dal and peanuts. Fry till golden, then add the other mixture. Fry for another few minutes. Add the cooked rice and salt to the above mixture and mix well. 

South Indian Coconut Rice

1 cup cooked Basmati rice
½ cup freshly grated coconut
1 green chilies, chopped
2 curry leaves
2 red chilis
½ tsp black gram
½ tsp. Bengal gram
½ tsp. Mustard seeds
1 tsp. ghee
Salt to taste
Peanuts, roasted
Cashews, a handful

Make rice, then spread out to cool. Heat ghee and add mustard seeds, Black and Bengal gram, curry leaves, green chilies and grated coconut and fry on medium heat till coconut turns light golden. Remove from heat and set aside. Mix all ingredients together and offer. 

South India Kobbari Annam

Basmati - 1 cup
Coconut- one fresh (don’t substitute dry)
Cashew nuts - ¼ cup
Green chillies - 2 to 3
Salt to taste

For seasoning:
Coconut oil - 2 tsp
Mustard seeds-1/2 tsp
Urad dal - 1 tsp
Red chillies - 2
Chana dal - 1 tsp
Curry leaves - 7
Jeera - 1/2 tsp

Keera Raita:
Spinach - 1 bunch
Curd - 2 cups
Green chillies - 1
Coriander leaves - 1/4 cup
Salt to taste

Grate coconut and take out 1/4 of it and set aside. Take coconut milk from the remaining coconut by grinding it in a food processor with some water and filtering it. Save the fresh coconut milk. Wash rice and fry it a little, then cook it with coconut milk and some water (to get usual amount for 1 cup rice). Add salt to it. Heat the pan and add coconut oil and mustard seeds, urad dal, chana dal, jeera, sliced green chillies, red chillies, and curry leaves till they begin to crisp, then add grated coconut and fry to a light golden brown. Add cooked rice and mix it well. Add fried cashew nuts. Offer with keera raita on the side. To make raita, cut the keera into small pieces and add to fresh curd along with salt and chopped green chillies. Garnish with coriander leaves. 

Tamil Nadu Thengai Saadham

Basmati Rice - 3/4 cup
Grated Coconut - 1/2 cup
Dry Red Chilly - 3
Urad Dhal - 2 tsp
Channa Dhal - 1 tsp
Cashews - 5
Mustard seeds - 1/4 tsp
Salt - 1 tsp
Asofoetida - a pinch
Ghee - 3 tbsp

Cook the rice. When done, separate rice grains and spread out to cool. Fry 1/2 tsp Urad Dhal and the cashews pieces in some ghee and add to the rice. Fry the remaining Urad dhal, Channa Dhal, Dry Red Chilly and Asofoetida in ghee and dry grind it coarsely along with the salt. Lightly fry the coconut in some ghee and add this and the powder to the rice and mix well. Add the remaining ghee and mix evenly. Garnish with chopped cilantro / coriander.

CURD

Curd Rice #1

6 cups of cooked rice
1 tsp. mustard seeds
3 cups plain yogurt
1/4 Cup Sour Cream
10 curry leaves
2 green chilies, chopped finely
2 tsp. coriander leaves, chopped finely
1 tsp. Ginger, chopped finely
1 dry red chili
A pinch of asafetida
Salt according to taste
1 tbsp. ghee

Cook the rice. In a wide pan, spread cooked rice and add sour cream and yogurt to it and mix well. In a little ghee fry the asafetida, curry leaves, green chilies, ginger, red chili, mustard seeds and other remaining ingredients. When mustard seeds start to splutter turn off the heat and transfer the contents of the pan into the yogurt mixed rice. Mix well and add scant little water if required. 

Curd Rice #2

Basmati Rice 1 cup
Water 2 cups
Ghee (or Butter) 2 tbsp.
Salt 1 tsp.
Curd (Unsweetened Yogurt) 1 ¼ cups
Ginger paste ¼ tsp.
Carrot, 1 grated
Coriander leaves, handful

Make rice in the usual way, letter water evaporate thoroughly. Spread the boiled rice on a flat plate. Add the ghee (or butter) and salt and mix carefully. When the rice cools down, add the yogurt and ginger paste and mix well. Garnish with grated carrots and coriander leaves. 

Curd Fruit Rice

Basmati Rice 1 cup
Plain Yogurt 4 cups
Milk 1/2 cup
Dry Red chilly 2, diced
Cumin seeds 1/2 tsp
Mustard seeds 1/2 tsp
Cucumber 1/2 (medium size)
Seedless Grapes quarter pound
Pomegranate 1/2 cut

Cook rice and then cool it. Grate cucumber and grapes into fine pieces. Remove the seeds from pomegranate and set aside. Add yogurt and milk into rice. Mix well. Heat 1 tsp ghee in a pan and fry cumin, mustard seeds and red chilies. When the seeds pop, remove from heat and add to the curd-rice mix. Gently blend all the fruits into curd-rice, add salt to taste, and offer. 

Moti Pulao

Basmati rice 2 cups
Paneer 1 cup
Cashew nuts, powdered, 2 tbsp.
Whole garam masala 1 tsp.
Salt to taste
Ghee 2 tbsp.
Saffront, 2 pinches
Milk ½ cup
Corn flour, 1½ tbsp.
Ghee for frying
Silver varq, 2-3 sheets (optional)

Soak the rice for about ½ an hour. Grate/mash the Paneer. Add cashew nut powder, corn flour and salt. Mix properly and make into small balls. Deep fry in medium hot ghee till light golden brown. Cover these balls with silver paper/varq (optional). Heat ghee in a kadhai. Add Garam Masala. Once it starts to crackle, add the soaked rice. Mix it lightly and then add water and salt. Take saffron and mix it in milk. Add this to the rice to give it flavor and color. Once the rice is cooked, arrange it on a serving dish, placing the paneer balls around nicely, then offer. 

Opulent Curd Rice

3 Cups Basmati Rice cooked with 1 tbspn of butter
3 cups Curds
1-1/2 tsp Salt
3 tsp finely sliced Green Chillies
1 tsp minced Ginger
2 finely chopped Cucumbers or 1 Green Mango
2-3 grated Carrots (optional)
A handful of green and purple grapes
1 cup milk
Mustard Seeds 1/2 tsp
Curry leaves few
Dry Chillies 3-4
Ghee 3 tbspn
Coriander leaves- 3 tbspns

Put the cooked Rice in a deep dish, add the grated ginger, carrots, cucumber or mango, chillies, salt, curds mix nicely with hand, mashing the Rice a little. Add the grapes and set aside. Put ghee in a small Kadai, add the dry chillies, curry leaves and mustard seeds. When they crackle remove and add to the Curd Rice mixture, gently stir the seasoning into the rice. Garnish with the coriander leaves and offer. 

Tamil Nadu Bagala Baath

Basmati Rice - 1 cup
Mustard Seeds - 1/2 tsp
Asafetida - a pinch
Green Chilly - 2
Ginger - 1 inch
Mango - a small piece
Curd (non-sour) - 1-1/2 cups
Salt - 1 tsp
Carrot - 1 (optional)
Cucumber - 1 small
Ghee for frying

Cook the rice in 2-1/2 cups water and set aside. Fry the mustard seeds and asafoetida in some ghee and add to the curd. Cut the ginger and green chilly into small pieces and mix with the curd. Clean the remaining fruits and vegetables and cut them into very small pieces or shred them evenly. Add them to the curd along with the salt. Pour the curd mixture over the rice and mix evenly to make the rice smooth and slightly mashed.

FRUITED RICE

Daanimma (Pomegranate) Daddojanam

Curd (soft curd) - 2 cups
Basmati Rice - 1 cup
Daanimma (pomegranate) fruit- 1
Ginger- 1/2 inch
Green chillies- 3
Salt- to taste

For seasoning:
Ghee-2 tbsp
Mustard seeds - 1/2 tsp
Urad dal- 1/2 tsp
Chana dal- 1/2 tsp
Cumin Seeds - 1/4 tsp
Dry red chillies - 4
Curry Leaves - 7
Chopped Coriander - 2 tsp

Boil milk, add lemon, and make curd in the usual way. Squeeze and drain water, but don’t put under weight. Curd should not be sour or watery. Cook rice. When done, mix in the curd and add salt to taste. Cut ginger and green chillies into small pieces. Remove daanimma seeds (pick a fruit that will have ripe, sweet seeds) . Heat ghee in a pan and splutter the mustard seeds, add urad dal, chana dal, dry red chillies, green chillies, ginger, and curry leaves till it turns light brown. Mix spices with the curd and rice. Add sweet seeds of daanimma to it. Garnish with coriander leaves and offer. 

Festival Rice

2 cups Basmati rice
1/2 cup seedless grapes
1/2 cup pineapple chunks
1 tbsp. ginger paste
1 tbsp. fresh mint paste
1 tbsp. fresh green coriander paste
a few cloves, cinnamon and cardamom
1/8 tsp asofoetida
4 tbsps. butter
Salt to taste
4 cups water

Wash and soak the rice in water for 10 to 15 minutes. Heat the butter in the cooker and fry the spices for a minute. Mix in the ginger paste and fry, then mix in the rice, mint paste, green coriander paste, seedless grapes, pineapple chunks and salt to taste. Pour the water in and pressure cook for 4 to 5 minutes only. Offer hot, garnished with tomato wedges. 

Fried Rice with Mixed Fruits

1 cup Basmati rice
2 cups hot water
1 tsp Butter
1 tbsp ghee
Bay Leaf , small
1 tsp Cumin seeds
1 tsp Asofoetida
A few Cloves
Cinammon stick
Pinch of Saffron
Dried apricots 1/2 cup, diced
Roasted unsalted cashews 1/2 cup
Pistachio nuts 1/2 cup

Wash and drain rice. Heat butter and ghee in large pan. Add spices and fry, stirring, for 1 minute. Stir in rice until coated, then add water and saffron. Bring to boil, cover, reduce heat to very low. Steam 20 minutes or until water is absorbed. Add apricots, cover and cook over low heat for 10 minutes. Stir in cashews, sprinkled with pistachios, and offer. 

Kashmiri Pulao

2 cups Basmati Rice
2 cups milk
1/2 cup cream
1 tsp. sugar
Salt to taste
1/2 tsp. cumin seeds
3 cloves
1" cinnamon
3 cardamoms
1 bay leaf
2 tbsp. ghee
1 cup chopped mixed fruit (drained)
Sprinkle of rose water

Wash and soak rice for 15-20 minutes. Mix milk, cream, sugar, salt. Drain rice, set aside. Heat ghee in a heavy pan. Add cumin seeds, cinnamon, bay leaf, cardamoms, cloves. Allow to splutter. Add rice and fry in ghee for 2 minutes. Add milk, cream, mixture. Add 1 cup water. Bring to a boil. When boil is reached, cover and simmer till cooked. Each grain should be cooked, but separate. Mix in fruit very gently. Sprinkle few drops of rose water. 

Mango Rice

1 Cup Rice
1 inch piece Ginger
2 Green chilis
Salt to taste
2 tsp ghee
1 tsp Mustard seeds
Sprig fresh Curry leaves
1/4 Cup Peanuts

Cook the rice, set aside and let cool. Chop ginger and green chillis finely. Peel and grate the raw mango. Heat ghee in a pan, and add all the seasonings. Fry for a minute then add ginger, chilies and shredded mangoes. .Stir for a few minutes till the mango gets cooked. Remove from the flame. Mix it with rice and serve hot or cold. 

Mango Peanut Rice

1.5 cup Basmati rice
1.5 cups grated raw mango
4 tbsp peanuts
Salt to taste

For Masala: 1.5 tsp mustard seeds
1/2 tsp asafoetida powder
4 red chillies
1 green chilly
1/2 tsp turmeric powder
1/2 cup grated coconut

Seasoning:
3 tbsp oil
1 tsp mustard seeds
1 tsp urad dhal
1 tsp channa dhal
1 red chilli
A few curry leaves

For Garnish:
1 tbsp finely chopped coriander leaves

Cook the rice and set it aside to cool. Grind the masala ingredients to a fine paste, adding half the grated mango. Heat 3 tbsp oil, add all the ingredients for seasoning. When mustard seeds splutter, add the peanuts. When the dals and peanuts turns golden, add the remaining grated mango. Cook for a few minutes on a medium heat till the mango is done. Add ground masala and cook for a few more minutes. Remove from heat and set aside. In the meantime, to the cool rice, stir in the cooked masala little by little, till the masala blends with the rice. Garnish the mango rice with the finely chopped coriander leaves. 

Muglai Fruit Pulao

1 cup Basmati rice
1 cup milk
1 cup water
1 cup mixed diced fruits
1 piece cinnamon
1 bay leaf
2 cardamom
1 tsp raisins
½ tsp asofoetida
1 1/2 tbsp ghee
1 1/2 tsp sugar

Grind to paste:
1" piece ginger
5 cashew nuts
5 almonds
2 tsp poppy seeds

Wash, soak and drain rice. Heat ghee and fry cardamom, bay leaf and cinnamon. Add rice and fry for a minute or two. Add hot milk and boiling water with sugar, asofoetida and ground paste and cook till done. Sprinkle with salt and allow it to cool. Grains should be separate and not mushy. Add dry fruits and raisins to rice. Mix gently and offer hot. 

Pineapple Kesaribath

Sooji (farina) 1 cup
Sugar 1 1/4 cup
Ghee 1/2 cup
Milk 1/2 cup
Water 1 cup
Powdered Cardamom 1
Powdered Clove 1
Cashews 1 tbsp
Raisins 1 tbsp
Pineapple grated 1/2 cup
Saffron 1 pinch
2 tbsp milk

Heat 3 tbsp ghee in a shallow frying pan add cashews and raisins fry till golden, remove from pan and set aside. Add sooji to the remaining ghee and fry on a low heat till light brown and set aside. Bring milk and water to rolling boil, add saffron dissolved in milk, and add 2 tbsp ghee. Then add sooji, cardamom, clove, cashews and raisins, slowly stirring the mixture to prevent the formation of lumps. Keep stirring to break any lumps. Reduce heat. Cook 2-3 mins. When all the water has been absorbed, add sugar, remaining ghee, grated pineapple. Stir well until traces of ghee began to show at the sides. Turn off the heat and keep it covered for few minutes. 

Saffron Pilaf with Apricots & Almonds

1/2 stick (1/4 cup) butter
1/8 teaspoon saffron
1/4 teaspoon ground cloves
1 1/2 cups Basmati Rice
3 cups vegetable stock
¼ tsp. asofoetida
1/2 cup dried apricots, quartered (3 ounces)
1/4 cup dried currants
1/2 cup slivered almonds (2 ounces), toasted

Melt butter in heavy medium saucepan over medium heat. Add ground saffron and cloves and saute for a minute. Add rice and stir to coat grains. Mix in vegetable stock, asofoetida, dried apricots and currants. Bring to boil. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, about 15 minutes. Fluff rice with fork. Add slivered almonds and season with salt and pepper

KHICHURI & GRAINS

Adai

Rice 1 cup
Urad Daal 1/3 cup
Chana Daal 1/3 cup
Yellow Split Peas 1/3 cup
Salt 1 tsp.
Red Chili Powder 1 tsp.
Carrot (opt.) 1
Coconut, grated 1/4 cup

Mix Rice, Chana Daal, Urad Daal, and Yellow Split Peas in a large vessel. Soak in a lot of water for about 2 hours. Grind the soaked mixture with Chili Power and salt coarsely, without adding much water. Ferment for about 3 - 4 hours in a warm spot in the house. Add the coconut and grated carrot (optional), heat thoroughly and offer. 

Andhra Rice Pongali

1 cup Rice
1 cup Moong dal
1 tbsp Cumin powder
1/4 cup Ghee
1 tbsp Black pepper
¼ cup Cashew nuts
Coriander leaves, handful
Salt to taste

In a little ghee fry the cumin powder and cashews for 1 minute. Add the dal and fry until it turns golden brown. Add rice and 4 cups of water plus black pepper. Add salt and stir well. Pressure cook for 10-12 minutes. Garnish with coriander leaves. Serve hot. 

Bangladesh Bhuna Khichuri #1

Moong Daal 1 cup
Rice 4 cups
vegetables 2 cups, chopped
Jalapeno 4
Ginger 3/4 tsp
Cumin 1/2 tsp
Coriander 1/2 tsp
Asofoetida 1 tsp
Turmeric 1 tsp
Ghee 1/2 cup
Warm water 9 cups

Wash the dal and rice, rinse and replace fresh water. Put in a rice cooker. Add vegetable pieces (broccoli, cauliflower, sweet peas, long beans, carrot, corn, etc.). Add four jalapeno peppers, minced, and ginger, ground cumin, ground coriander, turmeric, and ghee. Stir well. Add warm water, put the lid on the cooker and cook until done. 

Bangladesh Bhuna Khichuri #2

Moog Daal 1/4 cup
Moshoor (masur) daal 1/4 cup
Rice 1/2 cup
Potato 3 or 4
Cauliflower 1/2 head
Cumin 1/2 tsp.
Ginger 1 tsp minced
Tomato 1/2
Green chilli 1 or 2
Sugar 1 tsp
Salt to taste
Water 4 cups

Fry moog daal until light brown. Add water and boil the daal for a few minutes. Add moshoor daal and rice and steam it. Fry big pieces of potato and cauliflower in ghee and set aside. In a little more ghee, fry the ginger, cumin seeds, chopped tomato, green chilli, salt and sugar. Fry these ingredients on a low heat but don’t over cook. Open the lid of the pressure cooker and put in all the vegetables and spices. Stir it well. Put the lid back on and cook until done. 

Bangladesh Khichuri #1

Moong dal 1 cup
Basmati Rice 2 cups
Finely diced ginger 2 tsp
Salt 1 tbsp
Cinnamon Sticks 2/3
Bay leaf 2 small
Turmeric 1 tsp
Ginger powder ¾ tsp
Chilli powder ½ tsp
Ghee 1/2 cup
Cloves 4/5

Wash the rice. Fry the dal separately for a while. Lightly fry in ghee the ginger and bay leaves, then add the rice, dal, and salt. Fry for about 10 minutes on medium to medium high heat. Add five cups of boiling water and the salt. As soon as the water comes up to boil, put a lid on it. Simmer on low heat for 20/25 minutes. 

Bengal Char Daler Khichuri

¾ cup Rice
¾ cup Arhar Dal
¾ cup Matar Dal
¾ cup Cholar Dal
¾ cup Coconut -- Grated
Ghee and mustard oil for frying
4 Cloves
1 Inch Cinnamon
2 Bay Leaves
1 Tsp Cumin Seeds
2 Red Chilles
2 inches Ginger
4 Green Chilles
1 Tsp Sugar
Salt to taste
Water

Boil all the dals together till they are cooked. Add grated coconut in a pan. Heat mustard oil and ghee. Fry the garam masala and the chillies. Add the rice and the roasted moong dal and fry. Add the ginger and green chillies and water. When the rice and dal are cooked, add salt and sugar. Mix well and offer hot. 

Bengali Khichdi

1 cup basmati rice
1 cup masoor dal
1 tbsp. channa dal
1 bay leaf
3 green cardamoms
1 inch stick cinnamon
3 cloves
1/2 tsp. cumin seeds
10-12 baby potatoes washed clean
1/2 cup peas shelled
1 carrot diced
1 tsp. ginger grated
3-4 green chillies finely chopped
1 tbsp. coriander finely chopped
1/2 tsp. turmeric powder
1 tsp. asofoetida
1/2 tsp. garam masala powder
salt to taste
5 cups water
4 tbsp. ghee

Drain dals, rice in a colander, soak for 30 minutes, and set aside. Save this water for adding later. Semi-crush spices (cardamom, cinnamon, cloves) Heat 3 tbsp. ghee in a large heavy skillet. Add cumin seeds, bayleaf, crushed spices, splutter. Add ginger, chillies, stir fry for a moment. Add potato (with skin), stir fry for 2 minutes. Add carrots, peas, turmeric, garam masala, asofoetida, salt. Add dals, rice and gently stir fry for 1 minute. Add enough water to drained water to make 5 cups total. Heat well and add to skillet. Stir, bring to a boil, cover and simmer till done. Rice and dals should be done but not overdone. Veggies will get soft and water should be absorbed. Add more water if required in between. When done, pour remaining ghee and sprinkle coriander, and offer. 

Bise Bela Bath

6 cups of water
Thick tamarind paste 1-1/2 tsp
Urud dhal 1-1/2 tsp
Split peas dhal 1/2 tsp
Corriander seeds 1-1/2 tsp
Fenugreek - a pinch
2-3 small pieces of cinnamon sticks
Cloves 5-6
2-4 tsp of grated coconut
6 dry chillies
One big tomato
1-1/2 cups of rice
1/2 cup of toor dhal
2 pinches of turmeric
1 tsp asofoetida
Salt 2-1/4 tsp
Mixed vegetables (like peas, carrot, beans, brinjal, potato, etc)

Fry the spices and make a thick paste of masala out of it. Make a diluted paste of tamarind with 6 cups of water. Add to it all the vegetables, salt and turmeric, until the vegetables are half cooked. Add the masala to the vegetables and allow it to cook for 5 minutes. Add the chopped tomatoes, rice, and toor dal and let it cook for 5 minutes on low heat. Stir well and pressure cook it until done. Garnish with coriander. 

Black Masala Kichidi

1 cup rice (washed & soaked for 1 hour)
1 cup yellow moong dal (washed & soaked for 1 hour)
1 handful green moong dal
1 bay leaf
1 stalk curry leaves
1 tbsp peanuts whole
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1 large potato peeled & chopped like french fries
2-3 whole red dry chillies
1-1/2 tsp asofoetida
salt to taste
1/2 tsp garam Masala
2 tsp black masala (maharashtrian style)
1 lemon
1 tbsp chopped coriander
3 tbsp ghee
6-7 cups water

In a large heavy saucepan, heat the ghee. Add the peanut and stir till very lightly roasted. Add the seeds, curry and bay leaves, chillies (halved), and green dal. Stir for a minute. Add the potato, rice, dal, corainder and all masalas. Stir for a minute or two. Add water, cover and cooked on low heat till done. Add more water as needed. Offer hot. 

Carnatic Bissi Bale Bath

1-1/2 cups rice
1-1/2 cups toor dal
3 cups diced mixed vegetables
1 small brinjal diced
1-1/2 tsp ginger paste
1 cup tamarind pulp
1/3 cup jaggery
1 cup ghee
1-1/2 tsp mustard
1/2 tsp cumin seeds
1 small bunch curry leaves
1 tsp asafoetida
2 tbsp coriander powder
1 tsp sambar masala
1 tsp chilli powder
1 tsp turmuric powder
Salt to taste

Bissi Bela Bath Masala:
1 tsp oil
1 tsp methi seeds
1 tsp cumin seeds
2 tsp coriander seeds
5-6 pepper corns
1" piece cinnamon
2 tbsp grated coconut
1 small bunch curry leaves
3 red chillis

Roast the spices until brown. Grind in a dry grinder. Wash and soak rice and dal for some time. Pressure cook dal with one whistle only, until just half done. In hot ghee fry the seeds, curry leaves and ginger for a few minutes. Add all the vegetables and rice. Add 8-10 cups of water. When it comes to boil add dal. Add all the dry masalas, ground masala, tamarind juice, jaggery, cover and let it cook till the rice is done. If rice is not done add some more water and cook until done (allow 2 whistles). Add ghee and mix gently. Add coriander leaves and fresh curry leaves. 

Chana Dal Palau

1 lb rice (500 grams)
11/2 pints water (6 tea cups)
4 to 6 ozs chana dal (125-800 grams)
1/4 teaspoon red chilli powder
1 teaspon peppercorns
4 cloves
1" cinnamon piece
1 bay leaf
2 big cardamoms
1 teaspoon black cumin seeds
1 teaspoon asofoetida
5ozs ghee (150 grams)
Salt to taste

Soak the dal for 15 minutes and boil in salted water until tender, and each grain is seperate. Put in a strainer to remove excess water. Set the dal aside. Fry the bay leaf, cloves, cardamoms and cinnamom until brown. Add the water, rice, salt, peppercorns, asofoetida, red chilli powder and cumin seeds and cook on medium fire until - tender and water is absorbed . Fry the boiled dal in 1 oz ghee for a few minutes, and mix it lightly into cooked rice. Serve hot 

Cauliflower Potato Khichuri

Rice: 30 ¼ cup
Moong dal / lentil: ¼ cup
Potatoes: ¼ cup
Cauliflower: ¼ cup
Cumin seed: 1/2 tsp
Green chilli sliced: 1
Sugar: 1 tsp
Salt to taste
Bay leaf: 1 pc
Turmeric powder: 1/2 tsp
Red chilli powder: 1/2 tsp
Cumin powder: 1/4 tsp
Ghee for frying
Water: 500 ml
Sesame seeds (Niher) to garnish

Take the pulse and roast it till light golden. Cut the potatoes and cauliflower into big chunks. Heat ghee and fry the potatoes and cauliflower till golden brown. Drain on paper and set aside. In a little more ghee fry the cumin seed, bay leaf and let it sizzle. Add the rice and stir well. Add the dal, the rest of the spices, water and close the lid of the pan. It is done when the dal (pulse) and rice are completely cooked and have a semi-solid consistency. To serve - pour 1 tsp of ghee over the top, add niher (sesame) seeds and sliced green chillies and the fried cauliflower and potatoes. 

Ek Top Nu Dal Bhat

2 cups uncooked rice
1 cup toovar dal
2 to 3 pinches asafoetida
2 pinches soda-bi-carb
1/4 teaspoon turmeric powder
5 small potatoes
4 to 5 small brinjals
3/4 cup green peas
4 tablespoons ghee

For masala:
2 teaspoons coriander
2 teaspoons cumin powder (dhana-jeera)
4 teaspoons sugar
2 teaspoons chilli powder
1/2 grated fresh coconut
4 tablespoons chopped coriander
1 teaspoon asafoetida
1/3 cup buttermilk
Salt to taste

Make criss-cross slits on the potatoes and brinjals, taking care not to separate the segments. Stuff the slits with about half of the masala mixture. Wash the rice and dal separately. Heat the ghee, add the asafoetida and the toovar dal and fry for 2 minutes. Add the soda bi-carb, turmeric powder and 2 cups of water. Cover and cook for at least 5 to 7 minutes. Spread the vegetables, cover with the rice and continue cooking. In another vessel, heat about 2 cups of water and add 1 tablespoon of salt and pinch of turmeric powder. Pour this water, a little at a time, over the rice. Cook until the rice is done. Sprinkle the remaining masala mixture over the rice. Mix lightly. Serve hot with ghee and buttermilk. Stir this as little as possible otherwise the vegetables will break. 

Geela Kitchuri

1-1/2 cups Rice
3/4 cups Red lentils
3/4 cups Split peas, soaked
7 cups Boiling water
1/2 lb Carrots, sliced
1 sm Cauliflower, cut to florets
1/2 lb Green beans, sliced
2 cups Green peas, fresh or frozen
1-1/2 tblsp Ginger, grated
2 Green chiles, seeded & chopped
2 Bay leaves
1/4 cup Ghee
1/4 tsp Turmeric
1 tsp Asofoetida
1/4 tsp s Cayenne
1-1/2 tb Salt
3/4 tsp Sugar
2 Tomatoes, seeded & chopped
1/4 cup Ghee
1/4 cup Coconut, chopped
1 1/4 tsp Cumin, ground & roasted
1 1/4 tsp Coriander, ground & roasted
1 1/4 tsp Sambhar spice
2 1/2 tblsp Cilantro, chopped

Wash rice and lentils. Place in a large pot along with the boiling water. Cover and return to a boil. Add soaked split peas, carrots, cauliflower, beans, peas, ginger, chiles, bay leaves and ghee. Stir in the turmeric, cayenne, asofoetida, salt and sugar. Cover and cook slowly for 30 to 40 minutes, be careful not to allow it to burn. When cauliflower florets are cooked, remove them and set aside. Stir in the tomatoes and continue cooking over a low heat until the dal and the rice are all blended together. Heat remaining ghee in a large skillet, stir in the coconut and add the rice and bean mixture. Stir gently over a low heat. Add remaining spices and return cauliflower to mixture. Offer hot. 

Green Khichdi

1 bunch of Spinach
1/4 tbsp of cumin seeds
1/4 tbsp of turmeric powder
1/4 tbsp of sliced ginger
1/4 tbsp salt
½ tsp asofoetida
1 cup of soaked rice
1/4 tbsp ghee

Boil the spinach in water and after draining the water make a puree of spinach and set aside. Pour ghee in a pan add cumin seeds and sliced ginger. Fry it for 2-3 minutes then add salt, turmeric powder and the puree of spinach along with the soaked rice, after draining water from the rice. Fry it for some time and then add water to it as needed. Cook it till done. 

Gujurat Masoor Dal with Rice

3-4 ounces Basmati rice
1/2 cup masoor dal or toor dal
1 tsp cumin seeds
2 slit green chillies
3-4 ounces cauliflower pieces
2 tbsp diced carrots
1/4 tsp turmeric powder
1 sliced tomato
1 tsp asofoetida
1 tbsp chopped coriander
2 tsp ghee
Salt to taste

Cook the rice. Cool and set aside. Cook the dal in pressure cooker. Add 2 1/2 cups of water to the cooked dal and beat well. Heat the ghee and fry the cumin seeds for a while. Add the green chillies and asofoetida and cook for a while. Add the cooked dal, cauliflower, carrots, turmeric and salt and cook for 10 minutes on a slow flame. Finally, add the tomato and chopped coriander and cook for a few minutes. Serve the dal on top of the cooked rice. 

Karnataka Bise Bele Hulianna

1 cup tuvar dal, whole, boiled
2 cups Basmati rice, ¾ cooked and drained
l/2 cup tamarind pulp
2 cups coriander leaves, chopped
12 curry leaves
2 tbsps cashew nuts
1 tbsp coriander seeds
8 red chillies
1 tsp chana dal
1 tsp urad dal
1/4tsp fenugreek seeds
1/4 tsp asafoetida
½ a coconut, grated
1 tsp garam masala
Ghee
Salt to taste

Fried in a little ghee and grind to a paste: coriander seeds, red chillies, chana dal, urad dal, fenugreek seeds, asafoetida, coconut, and garam masala. Mix cooked rice and dal. Add salt, mix gently and cook together for 2 minutes. Mix the ground masala and curry leaves with the dal and rice. Add the tamarind pulp and salt to taste. Boil and remove. Garnish with coriander leaves, cashew nuts and ghee. 

Khichdi #1

2 cups rice
½ cup moong dal with skin
2 tbs ghee
2 green cardamom
Salt to taste
2 cups water

Wash the rice and dal and soak in water for 30 minutes. Drain and set aside. Heat ghee in a pan. Lightly saute the rice and dal till it is well coated with ghee. Add the cardamom, salt and water. Bring it to a boil. Cover and cook for 10 to 15 minutes or till the rice is cooked. 

Khichdi #2

2 cups rice
1 cup pesara pappu (split mung dal)
1 cup of chopped vegetables (green beans, carrots, peas, etc.)
1 cup Dondakaya (tindla or ivy gourd), cut lengthwise
3 tbsp butter
1 tbsp corriander seeds (dhaniya)
1 tbsp cumin seeds (jillakarra)
3 dry red chillies
1 cup grated cocunut
2 tbsp ginger
1 tsp turmeric
Salt to taste
Fresh cilantro (kotthimeera) to garnish

Start cooking rice and pesara pappu together with water, 1 tsp turmeric and salt to taste. Heat 1 tbsp butter, and fry cumin seeds, corriander seeds, dry red chilles, and ginger. Set aside to cool, and grind with grated cocunut to make a masala. Heat 1 tbsp butter, and saute dondakaya for a few minutes until partly done. Add vegetables and saute for a couple more minutes. Add masala and fry for some more time. Add partially cooked rice and pappu, and close lid till done. Garnish with fresh cilantro and offer hot. 

Khichuri #1

1 cup Basmati rice
2 cups Moong dal (Lentil)
3 medium Potatoes peeled and cut into big pieces
1 medium Cauliflower cut to 7-8 pieces
½ cup Peas
2/3 cup Carrot cut into big pieces
2 Tomatos, halved
3 Green Chillis sliced
1 tsp. Red Chilli paste
1 tsp. Cumin seeds (jeera)
1 tsp Coriander paste (dhania)
2 tsp Cumin paste
1 tsp Ginger (adrak) paste
1/2 shredded Coconut
3 Bay leaves (tejpatta)
1 tsp Turmeric (haldi)
Ghee

Roast the moong dal till it is golden brown. Heat 9 cups of water in a big vessel with wide top and as soon as the water starts boiling add moong dal and boil it for 10 minutes. Add rice and boil for another 8-10 minutes. Add the vegetables and salt and boil with the rest till it becomes tender. Switch off the burner. In the meantime, heat the ghee and add bay leaf and cumin till it crackles. Add the shredded coconut and fry till it is light brown. In a separate bowl, mix turmeric, cumin paste, coriander paste, red chilli paste, and ginger paste and fry till it is done and oil starts leaving the fried stuff. Add this to the vessel along with sugar and stir it thoroughly till everything mixes evenly and cook it for another 5 minutes. Add ghee and serve. Cook on medium heat to avoid burning. 

Khichari #2

1/2 cup split peeled mung beans
1 cup basmati rice
3 tablespoons ghee (clarified butter)
1/3 cup raw cashews
2 teaspoons cumin seeds
1 small jalapeno chile, chopped
2 tablespoons grated ginger root
1 teaspoon ground turmeric
1 teaspoon asafetida
1 small cauliflower, divided into florets
5 to 6 cups water
1 1/2 teaspoons salt
1 tablespoon butter
2/3 cup frozen peas, thawed in warm water
1 cup coarsely chopped tomatoes
1/2 cup cilantro leaves
Lemon wedges
Yogurt

Place mung beans and rice in strainer and rinse well. Heat ghee in a heavy pan. Add cashews and fry until golden. Remove and set aside. In same oil, fry cumin, chile and ginger until lightly browned. Add turmeric and asafetida. Add cauliflower and stir until well mixed with spices. Cook gently 5 to 10 minutes. Add mung beans and rice. Add 5 cups water and bring to boil. Reduce heat to low, cover and simmer until rice is tender and liquid is absorbed. Mixture should be moist and creamy. If too dry, add remaining 1 cup water. When done, fold in salt, butter, peas, tomatoes and cashews. Serve topped with cilantro. Accompany with lemon wedges to squeeze over mixture and with yogurt. 

Moghlai Kichidi

1 cup rice
1/2 cup green gram
1 onion, chopped
3 green chilis
1 tsp ginger paste
A few curry leaves
10 - 12 cashew nuts
1/2 tsp shah zeera (caraway seeds)
3 cloves
3 cardamom
1 tsp asofoetida
3" cinnamon stick
1 bay leaf
2 tbsp ghee
Salt to taste

Wash and soak rice and green gram together. Make a powder of the dry spices, except bay leaf. Make a coarse paste of chilies and ginger. Set aside. Heat ghee in a pan and add the bay leaf, spice powders and curry leaves and mix. To this, add 3 cups of water and bring to a boil. Add the soaked rice and green gram. Add the salt and cook till done. Garnish with cashew nuts fried in butter, and offer. 

Pongal

1 cup Rice
1 cup Green Gram (split)
15 nos. Black Pepper
1 no. Bay leaves
2½ tbsps. Ghee
½ tsp. Cumin Seeds
2 pinches of Asafoetida
Salt to taste

Wash and drain the dal and rice together. Place in a colander till all the water is drained. Heat ghee, add cumin seeds, bay leaf, black peppercorns, asafoetida, rice and dal. Gently stir for about 5 minutes. Add water and salt and cook covered till done. While cooking it is important to keep adding more water if the recipe turns dry. Offer hot with yoghurt. 

Pongali

1/2 cup moong dal
1.5 cups rice
3/4 cup ghee
1/4 cup cashew
2 tsp cumin
1.5 tsp whole black pepper
1/4 tsp asofoetida
1.5 tsp chopped green ginger
salt to taste

Wash the dal and rice and cook them together with about 6 cups of water. Takes about 20 minutes for rice and dal to become tender in simmer. Most water would have been gone by now. Heat up some ghee and fry the cashews till light brown. Add the cashews to the already cooked rice/dal. In the same ghee fry the cumin, black pepper, asofoetida and green ginger. When the peppers burst, it is time to add this to the rice/dal. Add salt to taste. Let the mixture simmer for about 10 more minutes. Pour in the rest of the ghee and mix well. 

Pujor Bhoger Khichuri

1 cup Basmati rice
1/2 cup split moong dal
1/4 cup split urad dal
1/4 " cinnamon stick
2-3 cloves
2-3 green cardamons
1 bay leaf
Ghee for frying
Turmeric powder 1/2 tsp
Chilly powder 1/2 tsp
Salt to taste
1/4 cup peas - shelled
1/4 cup cauliflower
2 small red potatoes - cleaned and quartered
2-3 jalapenos/ green chilies
1 1/2 tsp Ginger paste
1/2 tsp Cumin paste

Clean and wash the dals and rice separately. Get the pastes and masalas ready. In a little hot ghee fry the bay leaf, cinnamon stick, the cloves and the cardamon seeds. Try to slightly crush the cardamon before putting it in the pan else it will tend to burst. Add the dals. Fry for 5 - 10 minutes. Add the pastes (ginger, cumin), masalas (chilly, turmeric) and mix well. Add the rice. Fry for few more minutes, constantly stirring. Add water - about 3 cups. Cover and let it boil on medium high heat. When furiously boiling, increase heat, add more water and add the vegetables. Stir constantly else it will stick to the bottom of the pan. When the vegetables are done, remove from heat and offer. 

Rice Kitchedi

2 cups Rice
1 cup Tur Dhal
5 Cloves
2" pc Cinnamon
Cardamons 5
6-8 Tomatoes
4 - 6 Green Chillies slit in two
Mint leaves 12 - 15
Coriander leaves- ½ a bundle
Ginger paste 1 ½ tspn.
Salt to taste
¼ cup Ghee
Curry Leaves few
Water 3 Cups

Wash the Dhal and cook with a little Turmeric, then set aside. Drain the water from the Dhal and set aside. Fry the spices in a little ghee until browned, then add the slit chillies, mint and half of the coriander leaves. Add the salt and ginger paste and fry to 2 minutes more, then add chopped tomatoes, and the washed drained rice, and fry for a few minutes more. Add the cooked Dhal, mix well, add the 3 cups of water and cook for 8 to 10 minutes. Serve hot. 

Sakkarai Pongal

1/2 cup moong dhal
1 cup rice
Jaggery 1/3 cup
Ghee 1-1/2 cups
Saffron, 2 pinches
1 tsp Cardamom powder
¼ cup cashew nuts, chopped
¼ cup dry raisins

Dry roast the moong dhal till very warm. Mix the rice and dhal. Cook either in a pressure cooker or in a rice cooker with extra water. If a rice cooker is used, add ghee initially and frequently while cooking. In a big sauce pot, heat water and add the jaggery. After the jaggery melts, slowly remove the sediment from the top using a laddle. Add the cooked rice and dhal to jaggery. Add cardamom powder and saffron for flavor. Add a cup of ghee. Mix well. Garnish with cashew nuts and raisins roasted in ghee. 

Tamil Nadu Venn Pongal

2 cups Rice
1 cup Moong Daal
1.5 tsp Black Pepper
1 tsp Cumin
6-8 Cashew nuts
2 inches Ginger
Salt to taste
Sprig of Curry leaves
Ghee for frying

Roast the Moong Daal until it turns light brown. Mix the roasted daal with rice and cook it in a rice cooker with roughly 2.5 times the amount of water. Break the cashew nuts into small pieces and have minced ginger, powdered cumin and black pepper handy. Fry the cashew nuts in ghee and when it turns light brown add cumin and pepper along with ginger and curry leaves, and fry a little more. Empty the fried stuff into the cooked rice & daal. Add salt as desired and mix thoroughly. 

Tengai Sadam

3 cups Basamati rice
3 tbspns Channa Dhal
3 tbspns Urud Dhal
6 -8 Dry Chillies
Salt to taste
3 Tbspns Ghee
1 tspn Mustard seeds
1-½ tspn Urud Dhal
2 - 3 cups fresh grated Coconut
1 big pinch of Asafetida
Curry Leaves, a few

Cook the rice with a little butter so that the grains do not stick. Fry the Channa and Urud dals and the Dry Chillies, till brown. Let it cool, add your salt and powder to a very fine Rava texture, then add this powder to the cooked Rice. Fry the mustard seeds and 1-½ tspn Urud Dhal, add the Asafetida and Curry leaves. When the Urud Dhal stars turning brown, add the grated coconut and fry till Coconut turns a golden brown. Add to the Rice and stir gently till all the grains are coated. 

Tirupathi Katte Pongali

2 cups rice
1 cup moong dal
1/4 cup ghee
1/4 cup cashew nuts, broken
2 tbsp of black or red pepper
2 tbsp of cumin seeds (jeelakara)
salt to taste

Cook rice and dal (mixed) adding salt. Hheat the ghee and add pepper, cumin seeds and nuts to it. Then add it to the rice and mix well. Offer hot. 

Venn Pongal

2 cups rice
3/4 cup mung dal, dry roasted to a golden brown
cracked black peppercorns
1-1/2 tsp lightly crushed cumin
1 tsp turmeric
Salt to taste
Sprig curry leaves
1 inch chopped ginger
5-6 tbspns ghee
Handful cashews

Wash rice and roasted dal. Add water to one inch above level of rice. Add turmeric and let it simmer. Add a little more water if not semi-solid. When done remove from heat. Warm ghee and roast cashews until a golden, remove carefully and set aside. Throw in cumin seeds, cracked pepper, curry leaves into the ghee and in a minute or two pour into the pongal along with the cashews. Add the ginger. Mix well.

MINT

Bhagara Rice

2 cups Basmati rice
1 tbsp ginger paste
1/2 cup mint leaves
4 slit green chilis
6 cloves
6 cardamoms
3 1" cinnamon sticks
1 tsp cumin
2 bay leaves
a few curry leaves
2 tbsp coriander leaves
3 tbsp ghee
Salt to taste

Wash and soak rice for 30 minutes and drain. Heat ghee in a heavy bottom pan. Add all the spices and sauté. Add slit green chilies, mint and curry leaves, and ginger paste. Fry for a while and add 2 cups of water. Bring to a boil, add salt and rice. Allow the rice to cook on a high flame uncovered till half cooked. Reduce the flame to slow, cover the vessel and cook till done. Sprinkle coriander leaves on the top, 

Green Pulavo

1 Bunch coriander
1/2 to 1 bunch mint
5-7 chillies
1 tbsp Ginger Paste
1 tsp asofoetida
1 pound Basmati rice
1 cup Green peas
2 Potatoes
Salt to taste
2 cinnamon sticks
6 whole cloves
6 cardamoms, cracked

Soak the rice for half hour before preparing. Clean coriander and mint and mash into a paste, without adding water. In a little ghde, fry the chillies, ginger paste, coriander and mint paste along with the peas, diced potatoes and remaining spices. Add the rice and fry for a few minutes. Add the usual amount of water for rice, cover and cook until rice is done. 

Hyderabadi Shahzeera Pulav

3 Cups Basmatic Rice
8 - 10 green chillies sliced
1/2 cup of pudina leaves
¼ cup of coriander leaves
2 tsp of whole garam masala mix (cloves. cardamom, pepper, bay leaves, cinnamon etc.)
1-½ tbsp of ginger paste
1 tbsp of whole cumin
1 tsp of cumin powder
½ tsp of coriander powder
1 tsp of garam masala powder

Soak the rice in 6 cups water for 15 minutes before preparing. In a little ghee fry the garam masala powder, then add green chillies and fry till light brown. Add all whole garam masala and cumin seeds. Add pudina leaves and fry for a few minutes, then add ginger paste and fry well. Add all dry masala powders and fry till they leave ghee on side. Add rice and fry for 3 - 4 minutes. Add the water in which rice was soaked. Add coriander leaves. Cover and cook till rice is done. You can also transfer the entire thing in to rice cooker and switch it on to cook. 

Mint Pulao

2 cups Basmati Rice
2 cups water
1 cup milk
1 lb frozen peas
3 large carrots, peeled and cut lengthwise
2 large potatoes, peeled and cut lengthwise
5 tablespoons ghee
3 tsp salt
5 cloves
2-3 bay leaves
5-green cardamom
3 big black cardamom
6 2" long cinnamon
1/2 tsp fennel seeds
1/2 teaspoon jeera (cumin)
3-4 strands of saffron

For Mint Masala:
1 cup chopped fresh mint
2- 3 green chillies, chopped
1 tablespoon grated ginger
1 tsp asofoetida

Put all the ingredients for mint masala in a food processor and grind to a coarse paste. Set aside. In a little ghee, fry the jeera and other dry spices until lightly brown. Put spices in a pot along with the mint masala. Place this pot in the microwave for 15-20 minutes then stir. Toast the washed rice for about 2-3 minutes in a little ghee. Add the carrots and potatoes and salt to the pot in the microwave, cover the pot and cook in the microwave for another 10 minutes. Place 1-1/2 cups of water and 1 cup of milk and the saffron in a sauce pan and bring it to a boil. Add the milk-water mixture, peas and the toasted rice into the glass pot. Mix everything well. Cover the pot. Cook in the microwave, 5 minutes on high, and 20-25 minutes on medium power. Fluff it up and offer hot. 

Minty Rice Delight

2 cups Basmati rice
1 cup fresh mint leaves
1 cup fresh green peas
1 tbsp. ginger paste
1 tsp. green chilli paste
3 tbsps. ghee
Salt to taste

Soak the rice in water for 15 to 20 minutes. Heat ghee and fry the ginger and chilli pastes. Add the green peas and the drained rice. Add 4 cups of water and salt to taste. When the pulao is nearly ready, toss in the fresh mint leaves and allow to simmer for a couple of minutes. Offer hot. 

Pudina Rice #1

1 bunch of Pudina
Cashews (2 table spoons)
Garam Masala
3-4 green chilles
1/2 Tea spoon ginger paste
3 cups Rice
Salt to taste
Ghee for frying

Remove pudina leaves from the stems. Clean the leaves thoroughly and dry them. Take a large frying pan, and heat one teaspoon of ghee in it. Add the cleaned leaves to the pan and fry them until they wilt completely. Romove them and let them cool, then grind them into a fine paste with the chilles, adding a little water. Set this paste aside. In the same pan, heat one teaspoon of ghee, add the ginger paste and fry a little. Then add salt, garam masala, and pudina chillie paste to it. Allow all this to cook for two minutes. Then transfer this into a rice cooker that contains, the washed rice. Cook and offer it hot with fresh curd. 

Pudina Rice #2

2 Cups Rice
3 tsp Ghee
4 Bunches mint leaves
5 green chilies
1-1/2" piece of ginger
1 tsp Cumin Seeds
1 tsp asofoetida
2 or 3 Cardamom, whole
2 tsps of ghee
1 tsp of coriander powder
Salt to taste

Soak the rice for 30 minutes. Grind mint, ginger, and coriander powder smoothly. Heat ghee in a pan and fry Cardamom, cloves, cumin, and green chilies till golden brown. Add ground Ginger paste to the pan and allow it to cook till the ghee separates. Drain all the water in the rice, and put the rice in the rice cooker with enough water. Add salt to taste. Add the spice mixture to the rice, and cook as usual. Offer hot.

LEMON & LIME

Ginger Citrus Rice

2 tablespoons ghee
2 tablespoons fresh ginger root, minced
1/2 teaspoon ground cumin
4 cups of water
2 cups basmati rice
2 teaspoons salt
1 large lime

In saucepan over medium heat, heat ghee until very hot. Add ginger root and ground cumin and cook for 1 minute. Add 4 cups water and bring to a boil. Stir in rice and salt. Reduce heat to low; cover and cook 15 to 18 minutes until all water is absorbed and rice is tender. Stir in lime juice and offer hot. 

Lime Rice #1

Juice of 1-2 limes
1/2 tsp turmeric
¼ cup peanuts, ground
2 green chillies
1” minced fresh ginger
Salt to taste
1 tsp sugar
2 tbsps ghee
1 tsp mustard seeds
1 tsp cumin seeds
1 tblsp lentils
a pinch of asafoetida
a sprig of curry leaves

Fry green chillies, ginger and peanuts in a little ghee. Remove pan from heat. Add turmeric and rice and mix well. Add lime juice. Garnish with cilantro. You can also add chopped dill or peas for lovely color. 

Lime Rice #2

3 cups Basmati Rice
Juice from 3 Limes
Green Chillies 1, minced
Fresh grated Ginger 1 inch
Salt to taste
1 tsp Turmeric
Ghee 2 Tbspns
3 tbspns Channa Dhal
1-1/2 tspn Mustard Seeds
3 Dry Chillies
1/4 tsp Asafetida
sprig of Curry Leaves
3 Tbspns Coriander leaves

Cook the rice as usual, with a tablespoon of butter. Put the finely chopped green chillies, ginger, salt, turmeric, and lime juice in a bowl and stir well. Sprinkle it over the cooked rice and stir gently with fork until the grains are coated, then set aside. In hot ghee fry the channa dhal till lightly browned, then add the dry chillies, asafetida, mustard seeds, and curry leaves. When mustard seeds splutter remove and pour the seasoning over the rice mixture. Stir again well, garnish with chopped coriander leaves, and offer. 

Nimbu (Lemon) Rice

Rice 1 cup
Ghee 2 tbsp.
Mustard Seeds 1 tsp.
Urad Daal 1 tsp.
Chana Daal 1 tsp.
Cashews, handful
Raisins, handful
Turmeric pinch
Mixed vegetables 1 cup
Lemon 1

Cook rice. Heat ghee and add all other ingredients except for the lemon. Fry as appropriate. Mix everything in pan with rice. Squeeze the lemon juice into a bowl, remove seeds, then pour over rice and mix thoroughly. Offer hot. 

Tamil Nadu Elumicham Pazha Saadham

Rice - 1 cup
Lemon - 1 large
Urad Dhal - 1/2 tsp
Dry Red Chilly - 4
Turmeric Powder - a pinch
Mustard Seeds - 1/2 tsp
Salt - 1 tsp
Venthayam (methi seeds) - 1/2 tsp
Channa Dhal - 1/2 tsp
Asafetida - a pinch
Cashews - 5
Gingelly Oil - 2 tsp

Cook the rice in 2 cups water, making sure that the cooked grains are separate. Let it cool on a large plate. Add the turmeric powder and the gingelly oil to the rice and mix evenly. Fry the venthayam in a pan without adding any ghee and then fry 2 of the chilies in a little ghee. Dry grind it coarsely along with the salt and sprinkle over the rice. In some ghee fry the urad and channa dhals, cashews (cut into small pieces), the remaining chilies and asafetida and spread this over the rice. Add the juice from the lemon and mix everything evenly. Garnish with cut curry leaves and coriander.

ROYAL RICE

Kashmiri Pulao

1 1/2 cups Basmati Rice
1 cup cooked peas, carrots and french beans
1" piece ginger chopped
2 green cardamoms
1 cinnamon stick
2 bay leaves
2 cloves
1 tsp asofoetida
1-1/2 tsp sugar
1 tsp garam masala powder
1/3 cup cottage cheese or paneer
1 mixed cup of almonds, pistachio & raisins
1/8 cup seedless green grapes
2-1/2 tsp melted ghee
A pinch of saffron dissolved in warm milk
Salt to taste

Fry the washed and drained rice in ghee for a few minutes. Add a little less than three cups of water. Bring to boil and simmer till liquid is absorbed. The grains should be tender and separate. Fry the cardamoms, cinnamon, cloves, and bay leaves and gently fry. Stir in the vegetables, asofoetida, garam masala powder, salt, sugar and saffron milk. Garnish with the chopped nuts and coriander leaves. 

Navrattan Pullao (Nine-Jeweled Rice)

1 cup Basmati rice
1-3/4 cup Water
1/4 cup Ghee
6 Cloves
1" Cinnamon stick
Salt to taste
1/2 tsp Cumin seed
1/4 cup frozen peas, boiled
Salt to taste
6 drops green food coloring mixed with 1 tsp water
1/4 cup diced tomatoes
1/4 tsp red pepper
Garam Masala
6 drops red food coloring mixed in 2 t water.
2-1/4 cup Ghee
1 oz Almonds
1 oz Cashew nuts
1-1/2 oz Golden raisins
1 oz Pistachios
1" piece Ginger, thinly sliced
1 Green chili (optional)

Clean, wash, and soak rice in 1-3/4 cups water for pressure cooking, or in 2 cups of water for pan cooking. Heat oil and fry the whole spices for 1 minute. Add rice and fry for 2/3 minutes to coat the rice grains with oil. Add the water which the rice was soaking in. Pressure cook, building up the pressure to 15 psi and let drop, OR cook in a pan bringing to full boil then down to a simmer followed by 20 minutes of cooking until the rice is done.

Divide rice into three parts. Thoroughly mix one part rice with the peas, salt and green food coloring. Mix one part of rice with the tomatoes, red pepper, salt, garam masala and red food coloring. Leave the last part plain. Keep rice separate and warm in the oven.

Fry the almonds, cashew nuts, pistachios, raisins, ginger and chili. Keep warm until needed. To serve, place fried nuts, raisins, ginger and chili in the center of a large serving dish or platter, and spread the three batches of rice in clumps around it decoratively. 

Zarda (Sweet Saffron Pilaf)

2 cups basmati rice
1 tsp saffron threads
Ghee for frying
10 whole cloves
8 green
cardamon pods
1 stick cinnamon, 3 inches long
1/4 cup seedless raisins
1/4 cup sugar
1 1/4 teaspoons kosher salt

Soak the rice in cold water for ½ hour, then drain, reserving liquid, and set aside. Dry roast and powder the saffron, then dissolve with 2 tablespoons of water. Set aside. In a little hot ghee fry the cloves, cardamom, and cinnamon until lightly browned and puffed. Add rice and fry until the rice is thoroughly coated with the ghee and begins to brown (about 3 minutes). Add reserved water, saffron water, raisins, sugar, and salt, and stir well. Bring to a boil. Reduce heat, and simmer partially covered for 10 minutes or until most of the liquid is absorbed and the surface of the rice is filled with steamy holes. There is no need to stir, but if you do, stir gently. Cover the pan tightly, reduce heat to lowest simmer, and let the rice steam for 10 minutes. Remove from heat and let sit for 5 minutes, and don’t stir. Uncover, fluff the rice, and offer.

TAMARIND

Andhra Pulihora

Tamarind Juice - 3 tblspn.
Tumeric - 1 tsp
Fenugreek Seeds - 1/4 tspn
Sesame Seeds -1 1/2 tspn
Red Chillies - 4
1 tsp Urad dal
1 tsp Chana dal
1/8 cup Peanuts
1/8 cup Cashew nuts
1 tsp Asafotida
1 tsp Mustard seeds
Sprig Curry Leaves
Ghee for frying
Salt to taste

Heat ghee and fry the fenugreek seeds, red chillies and sesame seeds. Fry until light brown then set aside. Once cooled, grind to a nice powder without adding water. Heat 8-10 tsp ghee and fry the asafotida, mustard seeds, curry leaves, urad dal, chana dhal, and red chillies. Once the dala becomes medium brown, add turmeric, salt and add the tamarind juice and allow to boil. When it is boiling well, add the ground powder and return to boil, till it becomes light paste. Once done, take it off the stove. Put the rice on a plate and cool, then add ghee on the rice and mix in the tamarind paste, stirring well. 

Bangalore Pulihogare

For the Gojju (Tamarind paste):
1 lump tamarind (size of a lemon)
½ teaspoon turmeric powder
2 tablespoons jaggery (powdered)
Salt to taste

For Masala (Pudi):
2 tablespoons ghee
½ cup coriander seeds
½ cup red chillies
½ teaspoon asafoetida powder
¼ cup black pepper seeds
½ cup cumin (jeera) seeds
½ cup fenugreek (methi) seeds
¼ cup mustard seeds

For Pulihogare rice:
1 cup Basmati rice
3-4 tablespoons tamarind Gojju
1 teaspoon turmeric powder
2 tablespoon gingelly oil
Salt to taste

For Garnish:
6 tablespoon gingelly oil
2 teaspoons mustard seeds

For Dry Garnish:
½ cup sesame seeds
1/4 coconut grated

For Fried Garnish (Oggarane):
3 tablespoons gingelly oil
2 teaspoons mustard seeds
1 tablespoon bengal gram dhal
1 tablespoon black gram dhal
½ teaspoon asafoetide powder
1/4 cup peanuts
A few curry leaves

To make Gojju, soak the tamarind in 1 cup water and extract the tamarind juice. Set aside. Separately fry in ghee each of the masala ingredients and grind to a fine powder. Set aside. Heat 6 tablespoons gingelly oil. Add the mustard seeds. When the mustard seeds pop, add the tamarind juice, salt, turmeric powder and powdered jaggery. Simmer till everything thickens almost to a jam-like consistency. Add the powdered masala and mix well.

Roast the sesame seeds without oil and grind into a fine powder, then set aside. Cook the rice and spread on a platter to cool. Add 2 tablespoons gingelly oil, turmeric powder and salt to the rice and mix well. Allow the rice to cool.

Heat 1 tablespoon gingelly oil and add the mustard seeds. When the mustard seeds pop, add all the other fried garnish ingredients except the curry leaves. After the peanuts become golden brown, turn off the heat. Add the curry leaves (when it is still hot) and the gojju. Mix everything together, garnish and offer. 

Pulihora

2 cups Sonamasuri or Basmati rice
1 cup Tamarind juice
4 Green chillies
3 Dried red chillies
A pinch Turmeric
Cumin seeds
1 tsp Fenugreek seeds
Mustard seeds
Peanuts 1/2 cup
Ghee for frying

Add 2 tsp ghee in a thick bottom vessel and fry the dried red chillies, cumin seeds, turmeric, mustard seeds and let them splutter. Add tamarind juice and 2 teaspoons salt and let it boil on medium to a thick paste for about 15 minutes, stirring occasionally to avoid burning. Dry roast the fenugreek seeds and cumin seeds, then and powder them. Add this powder to the above boiling pulihora mix (tamarind juice). Cook rice. Heat 3 tsp ghee in a pan and add green chillies, turmeric, mustard seeds and cumin seeds and let them splutter. Add peanuts. Turn the heat of when peanuts are fried a little. Mix cooked rice well with the prepared pulihora paste and then add all the contents of the pan (peanuts, chillies) and mix well. 

Puliodarai

2 cups basmati rice
1/4 cup cashew nuts
1/2 cup tamarind pulp
8 curry leaves
Salt to taste
Ghee for frying

For masala:
1 tsp chana dal
1 tsp urad dal
1/2tsp fenugreek seeds
1/2tsp mustard seeds
1 tsp cumin seeds
1/4tsp asafoetida
8 peppercorns
2 tsps chilli powder
1 tsp turmeric powder

Roast the masala spices in ghee and grind to a paste. Boil rice in water till soft but separate. Drain and reserve. Heat 2 tbsps ghee in a pan and fry the cashew nuts till golden. Drain and reserve. Add tamarind pulp to the ground masala and boil till well blended. Add curry leaves. Mix the hot masala and 2 tbsps hot ghee with the rice. Steam for 5 minutes. Garnish with cashew nuts and offer while hot. This masala may be preserved in a fridge for 2-3 days. 

Tamarind Rice

3 Cups Rice cooked with 1 tbspn butter or ghee
1/2 cup thick Tamarind extract
1/2 cup Ghee
1/4 tspn Asofoetida
1 tsp Turmeric
2 tsp Red Chilli powder
Salt to taste
2 Tsp Grated Ginger
6-8 Green Chillies, slit in two
3-4 dry Chillies
Curry Leaves, a few
Channa Dhal, 3 tablespoons
Cashew nuts, 5 tbspn pieces

Heat 1/2 cup ghee and add the Channa dal, dry chillies, curry leaves, green chillies, asofoetida, and fry until the Dal is golden brown. Add the salt, turmeric, chillie powder, grated ginger, broken cashew nuts, and stir for a few minutes on low flame, being careful not to burn. Boil for 15/20 minutes, until the quantity reduces to 1/2 is volume and becomes thick. This mixture is called Pullikachal. Add the desired quantity of the mixture to a dish of cooked rice, mixing well. Keep covered until ready to offer. The Pullikachal can be bottled and kept in the refrigerator for a few weeks. 

Tamil Nadu Puliyodharai

For Pulikkaachal:
Tamarind Paste - 1 1/2 tbsp
Salt - 2 tsp
Dry Red Chilly - 6
Urad Dhal - 1 tbs
Channa Dhal - 1 tbs
Mustard seeds - 1/2 tsp
Methi seeds - ½ tsp
Asafetida - a pinch
Gingelly Oil - 2 tbsp

For Puliyodharai:
Rice - 1 cup
Gingelly Oil - 2 tbsp
Cashews - 4
Groundnuts (peanuts) - about 10
Turmeric Powder - a pinch
Sprig of Curry Leaves

To prepare the Pulikkaachal: Make about 1-1/2 cups of concentrated Tamarind water using whole tamarind or the paste. Fry the methi seeds without adding oil and then fry 3 chilies in a little oil. Dry grind these along with the salt. In a heavy bottomed deep pan, heat up the gingelly oil and fry the mustard seeds, remaining chilies, dhals and the asafetida. Add the tamarind water and increase the heat to high. When it starts to boil, add 1/2 of the prepared powder and let it boil well. Reduce the heat to low and let it boil for 20 - 30 minutes. Stir occasionally, being careful not to burn. Remove from the heat once the entire mix has become thick in consistency.

Cook the rice in 2 cups water ensuring that the grains are separate. Let it cool in a large plate. Mix 1 tbsp Gingelly Oil and the turmeric powder with the rice. Fry the cashews and the groundnuts in some oil or ghee and add on top of the rice. Add the curry leaves and the prepared Pulikkaachal and the remaining Venthayam Powder and mix thoroughly. 

Yellow Tamarind Rice

3 cups Rice
3 tbsp tamarind pulp (thick)
Salt to taste
5 Whole red chilies
1/4 cup Roasted Peanuts
1 tsp Mustard seeds
1" piece Ginger
¼ tsp. Asafoetida
2 tbsp chana dal (Split gram)
3 tbsp Sesame seeds (optional)
2 tbsp Urad dal (blackgram, split)
¼ tsp. turmeric powder
4 tbsp Ghee

Wash and soak the rice in water for half an hour. Drain and cook rice in plenty of boiling water, when it is cooked, strain and spread on a plate and sprinkle little ghee and turmeric powder. Mix gently and set aside. Keep aside two red chilies for roasting. Chop ginger and fry in a little ghee with four dry red chilies, mustard seeds, chana dal and urad dal, and asafoetida. Fry for 5-6 minutes until dals turns into light brown. Add curry leaves, roasted peanuts, chopped ginger and stir fry for ½ a minute. Add tamarind pulp and salt to the above mixture and allow it to cook for some time. Dry roast sesame seeds and grind coarsely with two red chilies. Add sesame seeds powder and tamarind mixture to the rice. Mix well Offer hot or cold.

TOMATO

Tamil Nadu Thakkali Saadham

Rice - 3/4 cup
Tomato - 2 large
Green Chilly - 2
Mustard Seeds - 1/2 tsp
Urad Dhal - 1/2 tsp
Venthayam (methi/fenugreek seeds) - 1/2 tsp
Sambar Powder - 1/2 tsp
Ghee - 3 tsp
Salt - 1 tsp

Cook the rice in 1-1/2 cups water and ensure that the cooked grains are separate. Heat up the ghee in a pan and fry the mustard seeds and urad dhal. Cut the green chilly into small pieces and fry in the oil. Cut the tomato into medium sized pieces and add to the chilis along with the Sambar powder. Cover and simmer about 3 - 4 minutes. Spread mixture over the rice evenly. Dry roast the venthayam then grind into powder along with the salt. Add this to the rice and vegetables and mix thoroughly. 

Tomato Pulav

1 cup Basmati rice
1/2 cup Soya granules
1 tsp Cumin seeds
1 Bay leaf
1/2 cup Tomato puree
3 Red chilis (coarsely pounded)
2-1/2 cup Water
1/2 tsp Nutmeg
Salt to taste
½ cup boiled Peas
Sliced Ginger

Wash the rice and soak in water for 15 minutes. Soak soya granules in ¼ cup of water. Take a heavy bottom pan and dry roast the cumin and bay leaf. Add soaked soya granules and nutmeg and cook till dry. Add one cup of water, chili powder and salt and bring to boil. Add rice and cook for 2 minutes. Lower the heat and cook till the rice is nearly done. Add the tomatoe puree, stir once and cover and cook till the rice is done. Remove from heat and stand it covered for 5 minutes. Garnish with peas and ginger, and offer. 

Tomato Rice

Rice 1 cup
Tomatoes 1/2 can
Green Pepper 1
Green Chillies 2-3
Ginger 1/2 inch
1-1/2 tsp. Asofoetida
1 tsp black pepper
½ tsp cinnamon
¼ tsp cardamom
3 cloves
A few grinds of fresh nutmeg
Salt to taste
Fresh coriander bunch

Fry green pepper, ginger, and spices for 5 - 10 minutes. Add tomatoes, saute for a while. Add washed and drained rice, fry for 5 minutes or so. Add more water and cook until rice is done. For fancy rice, top rice with cheese, tomato and green pepper slices and bake for 20 - 25 minutes at 250 degrees F.

UPMA

Bread Upma

1 tomato
1/2 inch ginger
2 green chillies
6 slices of bread
1 teaspoon garam masala
1/4 teaspoon turmeric powder
1/2 teaspoon red chilli powder
3 teaspoons ghee
3-4 curry leaves
1 teaspoon mustard seeds
1 teaspoon urad dal
Salt to taste

Cut the bread into small squares. (1 slice should be cut into about 9 squares). Heat the ghee and fry the urad dal and mustard seeds and curry leaves. When the dal turns light brown add the ginger and green chillies. Fry for 2 minutes before putting in the cut bread. Keep stirring the mixture or the bread will stick to the bottom. Put in all the remaining masalas. Mix well and add salt and tomatoes. Mix everything well and cook for 5 minutes. 

Tamil Nadu Suji Uppuma

1 cup Suji (farina)
4 tbsp Ghee
1/2 tsp Mustard Seeds
1 tbsp Chana dal
2 Whole Red Chillis, broken
5-6 Curry Leaves
½ tsp Asofoetida
1 cup Shelled Peas
1 tsp Lemon Juice
2 Green Chillies, minced
2-3 cup Water
Salt to taste
1 tbsp chopped Coriander Leaves

Fry Suji on a low flame in half the ghee till it becomes light brown, then remove and set aside. Heat remaining ghee and fry mustard seeds, Bengal gram, and red chilliis. When it splutters add curry leaves and green chillies and fry till golden brown. Next add peas and sauté well. Add water and lemon juice to it and mix well. Add salt and cover and cook till the daal gets soft. Gradually add suji to it and see that no lumps are formed. Stir constantly. Keep mixing well till the water dries up. Add coriander leaves and mix well. Check the seasoning and adjust accordingly. Remove from fire and then pack Uppuma firmly in a bowl. Invert on the serving plate and offer hot.

VEGETABLE

Aloo Bath

3 Potatoes
4 Green chilies
1” piece of Ginger
Handful of Coriander leaves
1 tsp Lemon juice
1 cup Rice
Ghee for frying
Salt to taste

Cook rice and set aside. Boil peeled potatoes and cut them into small pieces. Grind the ginger, chilies and coriander leaves and make a soft paste. Heat ghee and fry the paste for 2 minutes on low flame. Add potatoes and salt and mix well. Let it cook for few minutes. Now add cooked rice. Mix well. Add one teaspoon of lemon juice. Remove from the flame. Garnish with coriander leaves. 

Badshahi Pulao

1 1/2 cups Rice
4 med size capsicums
3 hard tomatoes
1/2 cup yogurt
3tbsps melted ghee
1/4 tsp garam masala
1/4 tsp chilli powder
1/2 cup ground fresh coconut
1/4 cup ground almond paste
1/2 cup mashed potatoes
chopped coriander leaves
1 tsp asofoetida
Salt & pepper to taste

Slit capsicums and tomatoes. Deseed and blanch in salted hot water. Drain and set aside. Add garam masala, salt, pepper, coriander leaves and ground coconut paste to the mashed potatoes. Fill the capsicums and tomatoes with this mixture. Heat oil in a flat pan and fry these carefully on all sides. Wash, soak and drain rice. Heat oil and fry cardamom and cinnamon, then add rice and fry for a few minutes. Add salt and almond paste. Pour water and bring to boil. Cook till done. Grains must be separate. Grease an oven proof dish. Spread rice and half of the beaten yogurt. Arrange capsicums and tomatoes. Spread the other half of the rice with the remaining yogurt over it. Cover with a foil and bake in a moderate oven for 15 minutes. Invert dish on a serving plate and offer. 

Cabbage Pulav

1 1/2 Basmati Rice
1 medium Cabbage
1 Tomato
1 cup Green Peas (soaked)
4 Green chillies
1\" Piece Ginger
1 tsp Jeera (cumin)
1 tsp asofoetida
1 tsp red chili powder
2 tbsp coriander powder
¼ tsp Tumeric powder
1/4 cup Peanuts
1 bunch Coriander Leaves
3 tbsp ghee
Salt to taste

Wash rice and cook in a rice cooker. When done, spread the cooked rice on a flat plate to let it cool. Shred the cabbage, add along with green peas, water, a pinch of salt, turmeric powder and boil it. Chop tomatoes, chillies and ginger. In a little hot ghee fry the jeera, chillies, ginger, allow it to splutter. Add the tomatoes, then add the cooked cabbage and pea mixture. Add coriander powder, red chilli powder and toss it together with a little more Salt. Fry the peanuts and when rice is done, garnish with peanuts and offer. 

Carrot Pulihora

1 cup grated carrots
4 tablespoons boiled chickpeas
3 cups boiled rice
juice of 1 lemon
1/2 teaspoon salt
A pinch of turmeric
1/2 cup chopped coriander
2 tablespoons chopped ginger
A sprig of curry leaves
1 teaspoon mustard seeds
1 teaspoon urad dal
2 tablespoons ghee

Heat ghee in a pan and add mustard seeds. Let splutter, then add chopped ginger, coriander and curry leaves - now add boiled chickpeas and grated carrot. Saute with salt, lemon juice, turmeric for two minutes, mix the above with flaky boiled rice. Garnish with fried urad dal, golden brown. 

Cumin Rice With Eggplant And Peppers

1-1/2 C brown rice
2 T virgin olive oil
1 T butter
1 medium eggplant, cut in 1/2-inch cubes
Salt to taste
1 small green bell pepper, diced
1 small red or yellow pepper, diced
2 med tomatoes, peeled, seeded and chopped
4 t ground cumin
1/2 t turmeric
1/4 t ground ginger
1/4 t ground cinnamon
1-1/2 t asofoetida
1/2 t freshly ground pepper
1/4 C chopped parsley or cilantro
3 C water
1 C (about 3 oz) dried provolone, Monterey Jack or Muenster cheese (optional)

Rinse the rice, cover it with water and set it aside to soak while you prepare the rest of the vegetables. Preheat the oven to 375° F. Warm the oil and butter in a large skillet. Add the eggplant and salt lightly, and rapidly saute to distribute the oil. Cook over medium heat until the eggplant is soft but not mushy, about 5 minutes. Add the peppers, tomatoes, spices (including the pepper), parsley and more salt to taste. Stir carefully, combining everything well. Drain the rice and add it to the pan along with 3 cups water. Turn up the heat to bring the water to a boil, then transfer everything to a baking dish, such as a large, earthenware gratin dish. Lay a piece of parchment over the top, cover with foil, and bake until the rice is done, about 45 minutes. Toss the diced cheese, if you're using it, into the rice and serve. 

Green Masala Rice

1 cup of Basmati rice (washed & soaked)
2-1/4 cups of water
1 cups green peas
2 medium potatoes, boiled
1 tsp cumin seeds
1 tsp asofoetida
4 tbsp ghee
Salt to taste

For the Green Masala:
small bunch of Coriander leaves
20 mint leaves
3 green chillies
1/4 inch of ginger

Grind all ingredients of masala together with a little water. In a little hot ghee fry the cumin seeds and the ground green masala, and salt. Saute till the oil leaves the masala. To this add the green peas and potatoes. Add the soaked rice and water and pressure cook for 20 minutes. 

Green Pulav #1

3 cups Rice
2 bunches Spinach
3 tbsp butter
2 pods cloves
2 green cordamoms
1" piece cinnamon Stick
1 tsp Ginger paste
1 tsp Red chili powder
Salt to taste

Wash and Cook Rice and keep aside. Wash spinach and cook it till soft Allow it to cool down then grind it to fine paste. Set aside. Heat butter in a pan. Add cloves Cinnamon, cardamoms, peppercorns, and fry for 2-3 minutes on medium flame. Then add Ginger paste add red chili powder, stir fry for 2 minutes. Then add spinach paste and salt to it, mix thoroughly. Add Cooked rice to it, mix well and offer hot. 

Green Pullav #2

1 cup uncooked rice
1-1/2 cups cauliflower (cut into big pieces)
¾ cups green peas
1 cup corn
¾ cups potatoes chopped
2 bay leaves
1" stick cinnamon
2 cloves
2 black cardamom
salt to taste
4 tablespoons ghee

For Paste:
1 big bunch fresh coriander
6 green chillies
1 tsp asofoetida
1 inch piece ginger, minced

Heat the ghee and fry the paste for at least 2 minutes. Add the cinnamon, cloves, cardamoms and bay leaves and fry for 1 minute. Add the rice, vegetables, salt and enough water to cook. Cover and cook slowly until the water is absorbed and the vegetables are cooked. 

Herbed Vegetable Risotto

Rice cooked 1½ cup
Butter 2 tbsps
Tomatoes, chopped ¼ cup
Zucchini, cubed ½ cup
Salt and pepper to taste
Butter 1 tsp
White sauce 1 cup
Tabasco 1 tsp
Chopped parsley 1 tbsp
Chopped basil 1 tbsp
Asofoetida 1 tsp
Salt to taste

Melt the butter and add the tomatoes and zucchini. Cook on medium heat until done but still crisp. Add salt and pepper to taste. For the sauce: Melt the butter and add the parsley and basil. Sauté for a few seconds. Add white sauce (a roux of butter, flour and spice), tabasco and salt. Now mix rice, vegetables and the sauce, and offer. 

Konkani Surai Rice Ambado

Left over rice
Salt
Chilli Powder
Coriander Powder
Jeera powder
Haldi Powder
Lemon Juice
Bread crumbs
Coriander leaves
Boiled and mashed Potato
Garam masala Powder
Green chilli
Oil for frying

Mix all the ingredients together well, in quantities to taste. Make into balls and flatten them. In a shallow non-stick pan put as little ghee as possible. Cook the ambado on both sides till crispy. Remove, drain, and offer with lemon wedges. 

Korma Chawal

4 tablespoons butter
1 inch fresh ginger
3 fresh green chilies, seeded and quartered
1 bay leaf
2 cups fresh vegetables, diced
2 cups Basmati rice

For Dry Masala:
2 teaspoons salt
2 teaspoons ground coriander
1-1/2 teaspoons ground cumin
1 teaspoon garam masala
1/2 teaspoon red chili powder
1/2 teaspoon turmeric
1 teaspoon asofoetida
3 cups vegetable stock
2 tablespoons coriander leaves for garnish

In a wok or heavy skillet, heat the butter and add the ginger, the chilies, bay leaf and vegetables and stir-fry 2 minutes. Add the rice and stir constantly until the rice begins to glisten, about 2 minutes. Stir in the dry masala. Add the stock and bring to full boil. Cover and simmer for 15 minutes. Remove pot from heat and let stand 10 minutes, being sure not to lift the cover. Then gently fluff rice with a fork, lifting from the bottom. Garnish with coriander leaves and offer. 

Layered Vegetable Rice

2 cups rice basmati
2 cups mixed vegetables
1 tomato chopped
2 tbsp ghee
1/2 tsp dalchini (cinnamon)
¼ tsp lavang (clove) powder
1/2 tsp garam masala
1/2 tsp turmeric powder
1/2 tsp dhania powder
salt to taste
lemon juice to taste
1/2 tsp ginger, grated or paste
2 tbsp curds
1 tsp mixed cumin & mustard seeds

Boil rice till grains separate. Cool in a large vessel. Heat ghee in a pan. Add cumin seeds, ginger paste, cinnamon and clove powder. Fry for few minutes. Add all other masalas and tomato, fry for another minute. Add all vegetables and curds, cover and allow it to cook till vegetable are soft. In a casserole dish spread half the rice. Wet hand and press down lightly. Put the vegetables on the rice and spread evenly. Save 1 tbsp for topping. Add the remaining rice and press down as before. Spread the remaining 1 tbsp masala in the centre of the rice. Cover with foil. Bake for 15 minutes before serving. Garnish with vegetables. 

Maharastra Varhadi Aloo Bhat

1-1/2 cup Rice
5 green chillies, chopped
4 large potatoes
½ cup cashew nuts, broken
3/4 cup yoghurt
1" piece ginger
2 pieces cinnamon
1/2 cup coriander leaves, chopped
1/4 cup dry coconut (copra), grated
3 tsp coriander seeds
1/4 turmeric
Salt to taste
Ghee for frying

Wash and peel potatoes and cut into cubes. Wash rice and set aside. Fry potatoes and cashew nuts separately. Set aside. Take blender and add green chillies, ginger, cinnamon, coriander seeds and make them into a paste using scant water. Heat 2 tbsps ghee and fry the ground paste. Add fried potatoes and yoghurt. Add rice and stir fry. Add 3 cups water, salt and cook the rice. Add most of the fried cashew nuts last, just long enough to heat them with rice. Garnish with dry grated coconut and coriander leaves, and add garnish with remaining cashews. 

Methis Peas Pulav

2 cups basmati rice
1-1/2 cups of peas
4-5 bunches of fresh methi leaves (fenugreek leaves)
1 tsp. Mustard seeds
3 tbsp. Ghee
A pinch of hing
1/2 tsp garam masala
1 small bay leaf
4-5 green chilies
Salt to taste

Wash rice and pressure cook till done. Let bay leaf cook with the rice. When done, allow it to cool. Wash the methi (fenugreek) leaves and chop them fine. Set aside. Heat the ghee in a pan, add mustard seeds, hing and green chilies. Add the methi leaves and peas and cook for 5 minutes. Add 1/2 tsp garam masala and mix well. Cover with a lid and let cook for 10 minutes. Remove from heat, add the rice, ghee, and salt and mix well. Serve hot. 

Mixed Steamed Rice

Boiled peas 3/4 cup
Boiled corn kernels 3/4 cup
Peeled and diced tomatoes 3/4 cup
Rice 1/2 cup
Chopped capsicum 1/2 cup
Ghee 2 tbsps
Chopped green chilli 1
Water 1 3/4 cups
Salt 1 tsp
Asofoetida 1-1/2 tsp
Garam masala powder 1/4 tsp

Heat oil in a pan, add rice, fry until glistening and a few shades darker. Add salt and water, cover and cook on a slow flame, till the water is absorbed. Remove from heat, add the other ingredients and mix well. Grease a ring mould or any other mould, put the rice mixture into it, and level properly. Steam this mould, covered, for 15 minutes. Uncover on to a decorative plate and offer. 

Peas Masala Rice

1 cup Rice
1/2 Coconut, grated
2 Green Chilies
1 small Ginger
1/2 cup Green Peas
2 tsp Ghee
2 Cardamoms
4 Cloves
1 Cinnamon
Salt to taste
Coriander leaves
Mustard seeds

First grind coconut, ginger, cinnamon, cloves, green chillies, and cardamom to a smooth paste by adding little water. In a pan heat a little ghee and fry the mustard seeds, add ground masala and saute well. Clean the rice in running water, drain well, and add to the masala. Stir well for two minutes to coat. Add the green peas, 2-1/4 cup water and salt. Close the pan tightly and steam until rice is done. Garnish with coriander leaves. 

Pulav with Green Peas

2 Cups Basmati rice
5 Green Chilies (slit side ways)
1/4 Cup Peas
2 Tej Patta (Bay leaves)
Salt to taste
3 Lavang (cloves)
3 Elaichi (cardamom)
4 Tbsp Ghee
1 tsp Saunf (fennel seeds)

In hot ghee fry the fennel seeds, bay leaf, lavang and elaichi for a minute then add sliced green chilies and fry till crisped. Add Peas and fry for 2 minutes, then add four cups of water. While boiling, add washed rice and steam until done. Garnish with fresh coriander leaves. 

South Indian Pullav

1 cup Basmathi rice
1/3 cup Tomato puree
1 cup Vegetables (preferably peas and carrots)
1/4-1/2 tsp Coriander powder
1/8-1/4 tsp Ginger powder
1/4" piece Ginger
1/8-1/4 tsp Chili powder
Green chili, minced
1-2 pieces Cardamom
2 tsp. asofoetida
1 whole Clove
1/4" stick or 1/8 tsp powder Cinnamon
Bay leaf
1 tsp Salt
1 tsp Coriander leaves

Clean the rice with water and set aside. Fry the cracked cardamom in butter for a few minutes. Add the green chili, bay leaf, cloves, asofoetida, cinnamon and fry until lightly brownedAdd the ginger paste, dhania powder and chili powder (if you want extra hotness). Add the tomato paste and about a cup of water, then bring the mixture to boil. Add the vegetables, rice and salt. If you like coconut, add ¼ cup of coconut flakes. Reduce the heat and cover the vessel. After about 4 minutes, stir the mixture. Cover the lid again and wait until cooked (might take about 10-15 minutes). Sprinkle on the coriander leaves in the end. 

Spinach Pullao

Rice 1 cup
Spinach 1 cup
Green chillies 2
Ghee 2 tbsps
Cumin seeds 1 tsp
Cashew nuts, small handful
Curd 2 tbsps
Salt to taste

Make a paste out of the spinach and chillies. Wash the rice and soak for 15 minutes. Melt the ghee. Fry the cashew nuts till light golden and keep aside to garnish. Add the cumin to the ghee and, after a minute, the spinach paste. Fry for three minutes. Drain the rice and add to the paste. Roast for a few minutes. Add two cups of hot water and salt. Cover and place on medium heat until cooked. Mix the curd. Serve hot with cashew nuts on top. 

Tri Color Pulao

1-1/2 cups rice
1/2 cup tomato juice
1tbsp tomato sauce
1 cup coconut extract
1 diced tomato
1/4 cup french beans, diced & cooked
1/4 cup peas & cauliflower, cooked
1 cup water
1 cup beaten yogurt
1 tsp asofoetida
Salt & pepper to taste

Grind to Paste:
3 Green chillies
Handful of mint
Handful of coriander
1/8 cup grated coconut
1” fresh ginger
2 tsp cumin seed
1/2 juice of lemon

RED RICE: Wash, soak and drain half a cup of rice. Bring to boil with half a cup of tomato juice and half a cup of water. Remove and cool thoroughly. Lightly fry the diced tomatoes with salt and chilli powder. Add sauce and grated carrots. Gently mix the above into rice and set aside.

WHITE RICE: Wash, soak and drain 1/2 cup of rice. Bring to boil with one cup of coconut extract and one cup of water. Remove and divide it into two portions and leave to cool. Heat ghee, splutter cumin seeds, and then fry cooked cauliflower. Add to this one portion of the white rice. Sprinkle salt, pepper and keep aside.

GREEN RICE: To the second portion of the white rice, mix the ground green paste with salt, ghee, cooked beans and peas and keep aside.

Grease a medium sized pan. Arrange the green layer first. Follow up with the white layer. Sprinkle well beaten yogurt. Now arrange carefully the red layer on top. Bake in a hot oven for 15 minutes. Invert carefully on a serving plate and offer. 

Unpolished Rice

2 cup cooked rice
½ cup each of seasonal vegetables

The rice has to be soaked for one hour before cooking and the cooking time is approximately 40 minutes. Mix all the ingredients well. Add vinaigrette dressing to taste. Offer at room temperature or chilled.

MISCELLANEOUS

Anarkali Rice

1 cup Basmati Rice (soaked in water for ½ Hour)
3 cup Water
2 Tsp Salt
4 Tblsp Ghee
1 Tsp Lemon Juice
1 Tsp Chopped Ginger
1 Tsp Asofoetida
2 Green Chillies, minced
Salt to taste
½ Tsp Garam Masala Powder
½ Tsp Red Chilli Powder
2 Tbsp Chopped Coriander Leaves
1 cup Pomegranate (Hindi Term Anaar )
½ cup Blanched Green Peas
½ cup Bread Croutons
Chopped Coriander Leaves

Boil water with salt, lemon juice and 1 tsp ghee. Add rice and let it cook till it is ¾ of the way done. Strain and cool well. Heat ghee in a kadhai. Add chopped ginger and green chillies to it and fry till golden brown. Add rice and mix well. Add salt, garam masala and red chilli powder. Add bread croutons, peas and pomegranate and mix well. Offer hot garnished with chopped coriander leaves. This should be offered immediately, so the croutons don’t become soggy. 

Cashew Rice

Rice 2 cups
Cashew nuts, 3 tbsps, roasted and powdered
Salt to taste
Dry grated coconut 2 tbsps.
¼ tsp turmeric powder
¼ tsp asafoetida
¼ tsp Mustard seeds
2 red chillies
Ghee 2 tbsps.
A few corriander leaves

Heat oil. Add mustard seeds, red chillies and asafoetida. Next add the cooked rice and the remaining ingredients. Mix well. Sprinkle chopped corriander leaves. Serve with curd. 

Daddojanam

2 cups Basmati rice
2 cups sour thick curd
4 Green chilis
1" ginger
Salt to taste
1 tsp Turmeric powder

Seasoning:
1 tsp ghee
1tsp mustard seeds
1 tsp Bengal gram
1 tsp split black gram
2 red chilis
Few curry leaves
Few coriander leaves

Wash rice and cook in a rice cooker. Transfer cooked rice to a deep vessal. Let it cool. Heat ghee in a small wok and add mustard seeds. Once the seeds crackle add all the seasonings and fry till golden brown. Add chopped ginger and green chilis, stir well and remove from the flame. Cool and slightly mash the rice in a vessel and add the thick curd and salt. Add the seasoning to rice and mix thoroughly. Garnish with cashew nuts and finely chopped coriander and curry leaves. 

Dadhyonam

Rice
Yoghurt 2-3 cups
Cilantro 1 cup, finely chopped
green chillis 1/8 cup, finely chopped
Ginger 1/8 cup, finely chopped
Black mustard 1-2 teaspoons
Asofoetida 1/4 teaspoon
Salt to taste
Milk if the yoghurt is very sour

Cook the rice very well, almost to paste, adding more water while cooking it than usual. Mash the rice very well adding yoghurt little by little into paste of yoghurt and rice. Add salt and asofoetida and continue to mix. Add the ginger and green chilli and mix, turning off heat. In a small vessel add two teaspoons of ghee and crackle the mustard, then add this to the paste and add the cilantro and mix. Serve it immediately or refrigerate it for about an hour and serve. Don't mix the yoghurt in hot steaming rice. Wait for it to cool. 

Golden Rice Cake (Kateh)

1 1/2 C Basmati rice
2 3/4 C water
1 t salt
3 T butter

Heat rice, water and salt to boiling in 3-quart saucepan, stirring once or twice. Reduce heat. Cover and simmer 14 minutes. (Do not lift cover or stir.) Remove from heat. Fluff rice lightly with fork. Cover and let steam 5 to 10 minutes. Stir in butter. Smooth top of rice and gently press into a saucepan or the rice cooker. Cover and cook over low heat until rice is light golden brown on bottom, about 30 minutes. Set pan in bowl of iced water 10 minutes. Loosen edge with spatula. Unmold on serving plate. Cut into wedges. Serve warm or cold. Rinse rice thoroughly if using bulk basmati. 

Gopalkala

1-1/4 cups Beaten Rice flakes (Poha)
1 Coconut (fresh)
½ cup Cucumber
2 Green chillies
1 tbsp Ghee
1 tsp Jeera (cumin)
1/2 inch Ginger
¼ cup Curd
1/2 tsp Sugar
Salt to taste

Soak Beaten Rice for 10 minutes. Grate the coconut, roughly chop the cucumber and finely chop the green chillies and ginger. Melt ghee in a small pan add the jeera, green chillies and ginger. Pour over the Beaten Rice and add in the remaining ingredients. Mix well of offer. 

Jeera Rice

1 cup Basmati rice
3 cups rice
2 tsp shajira (cumin seeds)
4 cups ghee
2 tblsp cashews
4 whole peppercorns
1 bay leaf
1 tsp. sugar
1/2 tsp cloves
1 tsp cinnamon
Salt to taste

Wash rice thoroughly and soak in salt water for 30 minutes. Heat ghee in a heavy bottom pan and fry the jeera, bayleaf, peppercorns, cloves, cashews and cinnamon for a few minutes. Add rice and fry gently till light brown. Add water and salt and stir well. Bring to a boil. Cover and cook on low flame until rice is done. Garnish with coriander leaves and offer hot. 

Kesar Chawal (Saffron Rice)

2 c Rice
4 c Water
6 T Ghee
1 t Saffron threads (or less)
2 T Hot water
1 small Cinnamon stick - splintered
1 tsp asofoetida
4 Bay leaves
4 large Black cardamoms
1 T Cumin seed
4 Cloves
2 t Salt

Soak saffron in hot water. Wash and soak rice. Heat ghee and add cinnamon, cumin seeds, cardamoms, cloves and salt. Wait 1 minute and then add the bay leaves. Drain the rice and reserve the water. Add the rice grains and stir for 4-5 minutes until all the water evaporates and the grains of rice are coated with oil. Add the water and bring to a boil. Add saffron and its water and pressure cook at 15 psi, or in a rice cooker as usual. Remove from the heat and allow the pressure to drop by itself. 

Kiran Bagara Chaval

1 cup Basmati rice
Hot sauce, a few drops
Vegetarian Worchestershire sauce, a few drops
Tomato sauce, 3 tablespoons
Yoghurt, ¼ cup
Roasted pappads, 2
Curry leaves, a sprig
Coriander leaves, a handfu
l Asofoetida 1 tsp.
Garam Masala 1 tsp.
Coriander powder 1 tsp.
Ghee 3 tablespoons
Salt to taste

In hot ghee fry the curry leaves, then add vegetables and fry well. Add all the sauces and the powders (all but the last two). Mix well, add some water as needed, add garam masala and coriander powder, and cook the whole mixture until semi dry. Add the rice and mix well. Add yogurt and finish it. Serve with coriander leaves and sprinkle with roasted pappad. 

Masale Bhat

300 g basmati rice, washed and soaked for 30 minutes
2 tsp (10 g) coriander seeds
1 tsp (5 g) cumin seeds
1 tsp (5 g) sesame seeds
a small piece of cinnamon
4 cloves
1 (100 g) cucumber
4 tsp (20 g) ghee
1/4 tsp (1 g) mustard seeds
1/4 tsp (1 g) cumin seeds
a few sprigs curry leaves
a pinch of asafoetida
1 green chilli, slit lengthwise
salt to taste
20 g grated coconut
25 g cashew nuts
15 g coriander leaves, chopped

Roast the coriander seeds, cumin seeds, sesame seeds, cinnamon and cloves and grind them to a fine powder. Slit and cut the cucumber into long pieces. Heat three tsp ghee in a pan and season with mustard seeds and cumin seeds. When they crackle, add curry leaves, asafoetida and green chilli. Add the cucumber pieces and saute for five minutes. Add the rice and fry for five minutes. Heat water, using an amount double the volume of the cucumber and rice mixture, and add to the rice. Also add the seasoning, salt and cashew nuts. Bring to a boil and cook on low heat, stirring occasionally, till almost done. Pour the remaining ghee over it, cover and cook till all the water has evaporated and the rice is done. Offer hot garnished with grated coconut and chopped coriander leaves. 

Milk Rice

2 Cups Rice
1/4 tsp Turmeric
Salt to Taste
6 Tbsps. Butter
1 Cinnamon stick
4 Cloves
2 Cardamoms (Elachi)
Coconut Milk - 3 Cups
Bay Leaf 1

Wash the Rice and place in a rice steamer. Add the spices, coconut milk, butter, salt, bay leaf, and turmeric. Cook for usual time, until rice is done. 

Miriyalu Annam

1 cup Basmati rice
1 tsp Black pepper
1 tsp Urad dal
1/2 tsp Coriander seeds
1/2 tsp Cumin seeds
1/4 tsp Fenugreek seeds
1 Red chilli
A pinch of Turmeric powder
1/2 tsp Mustard seeds
A pinch Asafoetida
Few Curry leaves
1 tsp Tamarind pulp
1 tablespoon Ghee
Salt to taste
½ cup cashew nuts (or other nut)

Wash and boil the rice until cooked, then set aside. Fry the nuts. Dry roast the black pepper, urad dal, coriander seeds, cumin seeds, fenugreek seeds and dry red chillies and grind to a fine powder. Heat ghee in a pan and add mustard seeds, a pinch of asafoetida and curry leaves. Add salt and tamarind pulp to the seasoning and bring it to boil for 2-3 minutes. Add the powdered ingredients, stir well and cook till ghee starts leaving the sides of the pan. Remove from heat and mix it with rice. Offer hot. 

Parsi Brown Cinnamon Rice

2 cups Basmati rice
4 cups water
1 tbsp oil or ghee
2 tbsp sugar
1 inch stick cinnamon
1 tsp salt

Soak the rice for 30 minutes. Heat the ghee in a heavy bottomed pan then add the cinnamon and sugar. Stir continuously on low heat till sugar gets brown, but don’t let it burn. Add water and salt, and when water boils add the rice. Let the rice cook on slow flame for about 20 minutes, until done. 

Pearl Pullav

For Rice: 
1-1/2 cups soaked and drained Basmati rice
2 cardamoms
2 cloves
1 cinnamon
1 bay leaf
1-1/2 cups milk
1-1/2 cups water
2-1/2 tsp. salt

For gravy: 
1 cup chick peas (Kabuli chana)
1 tsp. ginger paste
1 tsp. chili powder
1/2 tsp. turmeric powder
1 cup fresh curds
½ tsp. asofoetida
1 cup chopped tomatoes
2 chopped potatoes
3 chopped green chilies
3 tbsp. ghee
Salt according to taste

For baking: 
2 tbsp. chopped coriander
1 tbsp. chopped mint
1 tsp. asofoetida
1 chopped green chili
1/4 cup milk with a dash of saffron

Soak the chickpeas overnight (unless using canned, then no soaking needed). To make rice, mix the water and milk together. Add the remaining ingredients to the drained rice along with the water-milk mixture and cook until almost done. For the gravy, boil the chick peas with a little water and drain. Heat the ghee and fry the ginger paste for a few minutes. Add the chili powder and the turmeric and cook for a minute. Add the remaining ingredients, salt and chickpeas and stir for a while.

To the cooked rice, add the coriander, mint, and green chilies. Put a bottom layer of rice in a big bowl and spread a layer of chickpea gravy on the top. Keep on making alternative layers of rice and gravy in this manner. Finally, sprinkle the saffron milk on top, cover and bake in a hot oven at 200 degree C (400 degree F) for 30 minutes. When done, turn upside down in a serving dish and offer hot. 

Pista Green Splendour

2 cups basmati rice
1 cup pistachios
a few spices (cinnamon, cloves, cardamom)
salt to taste
3 tbsps. Ghee

For the masala:
1 small bunch of green coriander
4 green chillies
a small piece of ginger
1 cup grated coconut
1/2 tsp. Saunf (fennel)
1 tbsp. dry coriander
1 tbsp. lemon juice
2 tsp. Asofoetida

For garnishing:
1/2 cup cooked green peas
a few fresh mint leaves

Clean and wash the rice and soak it in water for about 15 to 20 minutes. Grind the ingredients for the masala. Heat ghee in a pan and fry the spices. Mix in the pistachios and fry for a minute. Add the ground masala and fry then mix in the drained rice and fry for some time. Pour in 4 cups of water and add salt to taste. When the pulao is ready keep the pan closed for a few minutes to let it season, then offer, garnished with green peas and fresh mint all around. 

Quick Fried Rice

1 tblspn Ghee
½ tsp ginger paste
¼ tsp cumin seed
1 green chili, minced
2 cups Basmati rice
½ tsp haldi (turmeric)
1-1/2 tsp lemon juice
2 Tblspn water
Salt to taste

Heat the ghee and fry the cumin, ginger paste, and chili pepper. Saute well. Add rice and turmeric, stir and saute for five minutes. Add water to moisten if desired. Then add salt and cook for an additional 2 minutes, stirring regularly. Add lemon juice, stir gently, and offer. 

Rainbow Delight

2 cups basmati rice
4 tbsps. thick curds
1 tbsp. ginger paste
3 or 4 sticks of cinnamon
4 cardamoms
6 cloves
1-1/2 tsp. asofoetida
1/2 cup of chopped cashew nuts
3 tbsps. ghee
Salt to taste
a few drops of red, green and yellow food colours

Wash and soak the rice in water for about 20 minutes. In the meanwhile heat ghee in a handi and fry the spices lightly. dd the ginger paste along with the curds. Fry till nice and brown. Now put in the drained rice and the chopped cashew nuts. Add 4 cups of water and salt to taste. Cook till done. Before offering, spread pulao out on a large serving dish. Make small dents here and there in the rice with a teaspoon, and put in a few drops of food colouring in dents. Lightly toss with a fork to give a rainbow effect. 

Rice Kesari (Sweet Dinner Rice)

1 cup Basmati
1 cup sugar
1/2 cup ghee
3 cloves
1 tsp cardamon powder
1" piece cinnamon
1 tbsp small raisins
1 tsp almonds
1 tsp pistas (pistachios)
a pinch of saffron, crushed

Boil rice without any salt. When the rice is just about but not yet done, drain and cool. Add sugar, saffron, and cardamon. Heat ghee in a thick bottom pan, add cloves, cinnamon, raisins and rice. Fry them for a moment on low flame, then cook them for 5 minutes, stirring occationally, until the water evaporates. When the water dries up remove from the pan, put rice on a serving dish garnished with dry fruits, and offer while hot. 

Rice Korma

1-1/2 cups Basmati rice
Ghee ¼ cup
Coriander one bunch
1 tbs Ginger paste
Curds one cup
Tomatoes 4 or 5
Red chilli powder 1/2 tbs
Turmeric 1/4 tbs
Jeera (cumin) powder 1/4 tbs
Garam masala 1/2 tbs
Green chillies 4
Paneer ½ cup
Salt to taste

Heat ghee in a pressure pan. Add garam masala and ginger paste along with finely cut green chillies and fry for a few seconds. Add chilli powder, turmeric and jeera powder and let it fry for a minute. Add finely chopped tomatoes and cover the pan. Remove the lid when the tomatoes are soft. To this add curds, finely grated paneer and coriander. To the above add rice and water and allow it to cook under done (two whistles). 

Saffron Rice

2.5 cups Basmati rice
4 cups water
3 cardamom pods
2 cloves
1 tsp salt
1/2 tsp saffron, crushed strands
1/3 cup of milk

Wash the rice well and place in a medium saucepan with water. Toss in the whole spices (cardamom, cloves) along with salt. Bring to boil, then simmer covered for 10 minutes. Meanwhile, warm up milk and saffron in a small saucepan on stove or in a cup in the microwave (2 minutes). Check if rice is cooked (without being too soft/sticky). Drain excess water and pour saffron and milk mixture on top. Lightly fork together over medium heat. Cook covered for 7 minutes. Remove from heat and let stand for 5 minutes before serving. 

Sri Lanka Yellow Rice

3 cups Basmati Rice
4 tblsp ghee
6 Cloves
20 black Peppercorns
12 Cardamom pods, bruised
1-½ tsp ground Turmeric
3-½ tsp Salt
1 tsp Asofoetida
5 cups Coconut milk
Rampe leaf (Pandan leaf)

Wash rice and drain thoroughly. Heat ghee and fry the cloves, cardamom, peppercorns, salt, turmeric and rampe. (Curry leaves can be substituted for rampe.) Add rice and fry, stirring constantly, until rice is well coated with ghee and turmeric. Add coconut milk and bring to a boil. Reduce heat, cover with lid and cook for another 25 minutes or so (until rice is cooked) without lifting the lid. When rice is cooked, the spices and leaves used will have surfaced to the top. Remove them and offer hot. 

Telangana Poni Annamu

1-1/4 cups cooked Basmasti rice
3 Green chilli
Handful Coriander leaves
A few Karvepaku leaves (curry leaves)
1 tblsp. Jeera (Jilukara, cumin
1 tblsp. Mustard Seed
1 tsp. Tumeric
Ghee 4 tbs
Salt to Taste
Red chilli powder to taste

In a little hot ghee fry the jeera, mustard seed and karvepaku leaves. Add green chilis and fry to golden. Add Tumeric and fry for a few more minutes, then add the rice then stir well. See that rice is nicely mixed with chillis. Add salt to taste and stir the whole mixture, adding red chilis if desired. Garnish with coriander leaves and offer. You can also squeeze a bit of lemon juice on top if you like.