Green Peas Methi Pulao

Ingredients:

1/2 cup boiled green peas
1 1/2 cups chopped methi leaves
2 tbs oil or ghee
3 cups soaked and cooked basmathi rice
1/4 cup chopped onions
1 tbs ginger paste
1 tbs green chilli paste
salt to taste

Method:

Step 1: Heat the oil in a pan, add the onions and saute on a medium flame for 1 to 2 minutes, add the ginger-green chilli paste and saute on a medium flame for 30 seconds.

Step 2: Add the green peas and saute on a medium flame for 1 minute, add the methi leaves, 3 tbs water and saute on a medium flame for 2 minutes.

Step 3: Add the basmathi rice & salt and mix gently and cook on a medium flame for 2 minutes.

Step 4: finally methi pulao is ready to serve HOT..

Kushka Rice (South Indian Dish)

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Tamarind Rice (Tamil Dish - Puliodharai)

ingredients:
1. 1 tbs chana dal
2. 7-8 curry leaves
3. 5-6 red chilies
4. 1/2 tbs Asafoetida
5. 1 tbs spn peanuts
6. 1/2 tbs coriander seeds
7. 1 tbs sesame seeds
8. 1/2 tbs mustard seeds

Puliodharai Paste:
3 tbs thick tamarind extract from 1/2 cup tamarind
1/2 tbs chili powder
samll piece of jaggery
1/2 tbs chana dal
1/2 tbs mustard seeds
1

tbs peanuts
4-5 curry leaves
1 tbs puliodharai powder
50ml oil

Method:
Step 1: Dry roast all the ingredients and grind to a powder.
Step 2: Heat oil and add peanuts, chana dal, mustard seeds.
Step 3: When they are fried, add curry leaves. Add the tamarind extract and 1/2 cup water. Cook on a low flame till it becomes slightly thick. Add jaggery and cook till it completely melts.
Step 4: Add chili powder, puliodharai powder, salt. Keep mixing till the paste thickens.
Store in air tight container.
Step 5: Finally, Heat a little oil and put the paste. Fry for a min till a nice aroma comes out. Now add the cooked rice, salt and mix well and serve hot or cool..!!

Vegetable Briyani

Ingredients:1•Basmati Rice - 1 cup2•Coconut milk - 1/4 cup3•Water - 1 and 3/4 cups4•Onion - 1 chopped finely5•Tomato - 1 cubed6•Ginger Garlic paste - 1.5 tbs7•Curd - 2 tsp8•Ghee - 1 tbs + 2 tsp9•Oil - 1/2 tsp10•Cloves - 211•Cinnamom - 1/2 inch piece12•Cardamom - 113•Bayleaf - 1Vegetables:14•Carrots - 2 chopped finely15•Beans - 6 chopped finely16•Peas - 1/4 cupTo grind to a paste:17•Mint leaves - 1/4 cup18•Coriander leaves - 1/4 cup19•Green chillies - 2 Method:1.Heat oil and 1tbsp ghee in a pressure cooker, add cinnamom, cloves, cardamom and bayleaf one by one and saute for a min then add onion , tomato saute till it turns mushy.Add ginger garlic paste saute till raw smell leaves.2.Now add the puthina paste, curd and saute 3mins till raw smell leaves.Then add the vegetables, mix well and saute for 2mins. Now add the rice and mix well with the veggies for a minute.3.Add coconut milk, 1 and 3/4 cups of water and pressure cook for 2-3whistles and switch off.Once pressure releases, open and fluff it up with a fork.Add remaining ghee and mix once again taking care not to make the rice mushy.4.finally Serve hot with onion raita.

Mutton Briyani

Ingredients:
1 kg Rice
1 kg Mutton
10 gms Cardamom
10 gms Cinnamon
10 gms Cumminseed
10 gms Cloves
40 gms Ginger
20 gms Garlic
100 gms Green Chillies
50 gms Fried Onion
1 bunch Coriander Leaves
1bunch Pudina
2 Lemon
1/4 Curd
1/4 kg Ghee

Method:
1.Wash mutton and take it in a vessel.
2.Grind green chillies, ginger, garlic, spices, fried onion, and mix them all, then add this mixture to the meat.
3.Then add curd to it, mix the stuff thoroughly. Leave the material for half an hour.
4.Take 2 litres of water in a vessel and put it on the stove.
5.When water boils well put the rice in the vessel. Take out the semi-cooked rice and spread it on the meat and spices mixture as a layer. Take some more rice and spread as second layer.
6.Finally, spread the fully cooked rice.
7.Prepare a mixture of one cup of boiled water and 1/4 kg ghee and spill it on the rice.
8.Now put a plate on the vessel and seal the edges with dough.
9.Put the vessel on the stove, cook for 15 minutes on medium flame.
10.Then turn off the stove. Leave the stuff for 15 minutes.
11.mutton biriyani is ready to serve.