EsyRecipes

Discription:This is very tasty veg rice.Try it and Enjoy!!!!!
Ingredients:

• 120g Basmati rice (long grained rice)
• 240g water
• 1 medium size onion (red, sliced thinly)
• ¼ cup green peas (frozen)
• ¼ cup french beans (chopped)
• ¼ cup cauliflower (chopped into tiny florets)
• ¼ cup carrot (chopped)
• ½ cup golden raisins
• ¼ cup halved cashew nuts

Seasonings:

• 2 cardamom pods
• 2 cloves
• 2 small ½ inch long cinnamon sticks
• ½ tsp tumeric powder
• 1 bay leaf
• Oil for cooking (I used olive oil instead of ghee)
• Salt to taste
• Pinch of sugar

• Wash and drain rice on a kitchen towel. 
• When it is slightly dry, heat 2 tbsp oils in a large pan and splutter cardamon, cinnamon sticks, cloves and bay leaf. 
• Add in rice and tumeric powder and stir continuously for 2-3 mins in low heat and keep aside.
• Heat 2 tbsp oil in the same pan and stir-fry the raisins until they turn plump or look like golden grapes and keep aside.
• Fry the cashew nuts in the same oil until they turn into golden colour. 
• Drain both the nuts and raisin in a kitchen towel.
• With the remaining oil, saute all the veggies for 2-3 mins in low heat, add in salt, and stir-fry until they are well-coated with the oil and cooked slightly.
• Remove the veggies and add more oils to the pan to fry the thinly sliced onions until they turn into golden brown. then add a pinch of sugar to the onion while frying so that it will give a taste of nice caramelised onions.
• Remove the fried onions and drain them on kitchen tower.
• Keep a spoonful of fried nuts, raisins and half of the fried onions for garnishing later.
• As I used AMC cooking pot, I mixed everything together and add in water.
• Cook with medium high heat. When the timer showed 2 o’clock, use a fork to gently separate the rice so as not to get stickly to the bottom of the pot. 
• Cover the lid again and continue to cook with medium heat until the timer hit 3 o’clock. 
• Off the heat and wait until the timer moved back to 12 o’clock (so that the rice will be fully cooked)
• Garnish with the rest of the nuts, raisins and & onion and serve.

Discription:The rice was not spicy and a little on the bland side.  Which makes it a perfect pair for a spicy dish like curry.You can probably add some nuts, too for added crunch.Try it and Enjoy!!!!
Ingredients:

• 1 can coconut milk (about 400 ml)
• 1 cup basmati rice (long grain rice is fine)
• 1 tsp turmeric
• 1/2 tsp minced ginger
• 1/4 tsp salt
• 3 -4 kaffir lime leaves

• Wash basmati rice and drain.  
• Combine all ingredients in a sauce pan or rice cooker until boiling.
• Turn down heat to low and simmer until liquid is absorbed and rice is cooked(soft).
• Remove from heat and fluff with a fork. Remove kaffir lime leaves before serving. 
• You can add sweet green peas (use fresh or frozen) and/or nuts for added crunch.

Discription:If you enjoy Chinese food it’s almost a sure thing you have at least heard of Chinese fried rice. Fried rice is very popular in many parts of the world and can be found at nearly any Chinese restaurant or buffet in the US. A question you might wonder or hear a lot is – what’s the best version of Chinese fried rice? Unfortunately this can be a hard question to answer. A major part in making great Chinese fried rice is adding the ingredients to your taste. There are so many recipes out there all with different ingredients, the possibilities are nearly endless. You could add more vegetables such as celery or red peppers or maybe you want to throw in some chicken, shrimp or ham? When making fried rice do not use freshly cooked rice (if you do you will have a sticky mess) instead use left over cooked rice that is at least a day old (the rice should be kept in the refrigerator).  If you don’t have any left over rice and don’t want to wait you can cook the rice and spread it out on a baking sheet and put it in the freezer for 30 minutes. This is a version of fried rice that I happen to enjoy – it consists of a lot of soy sauce and a lot of garlic!
Ingredients:

• 3 cups white rice (preferably long grain, cooked and a day or so old)
• 3 tablespoons sesame oil
• 1 cup frozen peas and carrots mix (thawed)
• 1 small onion (chopped)
• 2 teaspoons minced garlic (or more)
• 2 eggs (slightly beaten)
• ½ cup soy sauce

Step 1: In a wok heat sesame oil. Add peas and carrots mix, onions and garlic and stir fry until tender.
Step 2: Lower the heat and add the eggs and stir fry until finely scrambled.
Step 3: Add rice and soy sauce and blend well. Stir fry a few seconds or until heated thoroughly.

• Tomato Chutney – see recipe
• Rice – 1 cup, see recipe
• Salt – to taste
• Fresh Cilantro – 4-5 sprigs, finely chopped, for garnishing

• Wash and soak the rice, use the same method of making Perfect Basmati rice.
• Once the Rice is cooked and the water drained out, spread it out and allow it to cool.
• Make the Tomato Chutney as in the recipe.
• Mix well together, but gently to avoid mashing up the rice.
• Test for Salt and mix well.
• Garnish with Cilantro and Enjoy!
• Serves 4.

Discription:This is very tasty recipes.Try it and Enjoy!!
Ingredients:

• 1 1/2 cup Basmati rice
• Carrot cut into small pieces
• Beans cut in to small pieces
• 1/2 cup or chopped Cauliflowersmall flowerets
• 1/4 cup Green peas
• 1 small sliced Onion
• 1/2 inch piece Ginger
•  5 cloves Garlic
• 1 tea sp Fennel seeds 
• Green chilies
• dry Red chilies
• a few 10- 15 leaves Fresh mint leaves
• 1/4 cup Coriander leaves
• 1 inch pieces Cinamon
• Cloves
• Bay leaves
• 1/2 tea sp Fennel seeds
• 1 cup Coconut milk
• 2 cups Water
• 1 tab sp Ghee
• Salt to taste
• 2 tab sp or 1/4 cup chopped tomato puree
• 1 tab sp Oil

• Wash and soak rice for 15 - 20 min.
• Make a fine paste with Chilies,ginger, garlic, fennel seeds, mint and coriander leaves and keep a side.
• now drine rice from the water and keep the water a side and heat ghee in a pan add rice to the ghee and fry till they dont stick to the pan and remove and keep a side
• Now heat oil in a pan and add cinamon , clove, fennel seeds, bay leaves and let them popup then add slices onion and fry till onion become soft then add vegetables and fry for a few sec, then add ground masala, tomato puree and cook for few sec.
• Now add coconut milk and water and salt to taste mix well and bring to a full boil then add rice mix well and cover and cook till done (if you are useing pressure cooker then waite for 2 whistles and switch off the heat)
• Let it cool and serve warm with onion pachadi.

Discription:Biryani or Biriyani is a rice based dish made usually with basmati rice, aromatic spices and meat. It was brought to India by Persian merchants, travellers, and Mughal rulers. There are many popular variants of Biryani such as Awadhi or Lucknow Biryani, Hyderabadi Biryani, Lahori Biryani and Kerala Biryani - each one of them is influenced by the local style of cooking. Hyderabadi Biryani is a popular dish from Hyderabad in India. This delicious dish originated in the royal kitchens of Nizam,  a Mughal ruler of Hyderabad in the 18th century.  This dish is influenced by Mughal as well as Telagana style of cooking.  Goat meat or mutton is the natural choice for Hyderabadi Biryani recipe, but it can be substituted by other meats such as chicken or beef.  Making Biryani is an art which has been trasferred from generations to generations. In many famous restaurants serving Hyderabadi Mutton Biryani, their recipe is a top secret.  Here you will find instructions to make a delicious Biryani at home, with easy to follow steps.
Ingredients:

• 500 gms Basmati Rice (pre-soaked in water for 1 hour).
• 1kg. of Mutton (lamb) chopped in 1 inch chunks
• 2 tsp Garam Masala.
• 5 nos  Red chilies
• 3 tbsp of  Turmeric powder
• 6 nos. Green chilies
• A handful of cashew nuts
• 5 nos fine sliced Onions
• 3 nos. Cardamoms
• 2 nos. Cloves
• 2 Cinnamon sticks
• 4 tsp. Ginger Garlic paste
• 1 small bunch of chopped Coriander leaves
• 1 small bunch of chopped Pudina (Mint) Leaves
• 2 pinches Saffron (dissolved in ¾ cup milk)
• 1 cup beaten Yoghurt
• 8 tbsp of Lime juice
• 4 nos boiled Eggs
• 6 tbsp. Ghee (clarified butter)/Butter /Oil
• Salt to taste

• In a large bowl mix the mutton chunks with yoghurt, one tbsp garam masala, turmeric, garlic- ginger paste and salt. 
• Marinate this mixture for at least 3-4 hours in refrigerator.
• Make a fine paste of red chilies and cashew nuts.
• Heat 3 tb.sp. of ghee and pour it on the red chili masala, fry it for 3 minutes and keep aside.
• Fry ¼ of the  onion slices to golden brown and add the marinated mutton to it.
• Fry this mixture on medium flame till ghee separates. 
• Then add 1½ cups of warm water to it and cook on a low flame till tender.
• Fry the remaining onion to golden brown and keep aside.
• Heat 1 tbsp ghee in a wok and immediately add Cardamoms, Cloves, Cinnamon sticks to it, fry for a while and add the pre-soaked rice to it.
• Fry the rice a little then add the fried green chilies  masala and some salt to it.
• Add enough boiled water in wok and cook till the rice is half done.
• Drain any excess water and Sspread the rice on a plate.
• In a small bowl, mix  1 tbsp. garam masala , fried onion the chopped coriander leaves and mint leaves and keep this mixture aside.
• Take a heavy wok and add 3 tb.sp. ghee .
• Make  a layer of rice at bottom and above that ¼ of the mutton. 
• Sprinkle half of mixture of coriander leaves and 1 tb.sp. lime juice.
• Make such 2-3 layers of  rice followed by a mutton mixture.
• Top layer should be of  a rice .
• Sprinkle saffron milk on the top of it.
• Cover the wok  tightly and cook on a low flame it for 20 to 30 minutes tll the rice is done.
• Garnish  the Hydrabadi mutton biryani with boiled egg cuts, fried onions and serve it hot.

Discription:It is very easy vegetable biryani recipes.Try it and Enjoy!!
Ingredients:

• Basmati Rice - 1 cup
• Chopped mixed vegetables - 1 cup (potatoes, cauliflower, carrots, beans, green peas, etc)
• Onion - 1 big, chopped
• Curd - 1 Tbsp (optional)
• Red chilli powder - 1 tbsp
• Turmeric powder - 1/2 tsp
• Fennel seeds/Saunf - 1/4tsp
• Cardamom / elakka - 2
• Cloves / grampoo - 2
• Bay leaf - 1
• Lemon Juice - 1 tsp
• Oil/Ghee - 3 Tbsp (or a little less, 'cuz mine came out a bit too oily)

For Spice Paste

• Coconut - 2 Tbsp (optional)
• Green chillies - about 6, adjust according to taste
• Cumin seeds - 1 tsp
• Cinnamon - a 1" piece
• Ginger - a 1" piece
• Garlic - 1 tbsp, ground paste

• Wash and soak rice for about 15 mins.
• Cook in an open pot with 3 cups water until the rice is cooked yet firm. 
• Alternately, you can pressure cook for one whistle with one cup water.
• Grind the ingredients for spice paste adding very little water.
• Meanwhile, cook the chopped vegetables in adequate water until cooked yet firm.
• Heat oil/ghee and roast the fennel seeds, cardamom, cloves and bay leaf for about 30 seconds. 
• Then add the onions and fry till it turns pink and translucent.
• Add the semi cooked vegetables next and saute for 2-3 mins.
• Mix in the ground spice paste and fry till the raw smells leaves it.
• This shouldn't take more than 5 mins.
• Next add the curd (if using), red chilli powder, turmeric powder, lime juice and salt and mix well.
• Turn off the heat. Add the cooked rice and mix gently until well blended.

Discription:This is very tasty recipes.Try it and Enjoy!!
Ingredients:

• Mutton - 500 gms
• Basmati Rice - 2 & 1/2 cups
• Onion julienne - 1 medium
• Tomatoes - 2 medium
• Cloves - 2
• Cinnamon - 2"
• Javatri / Mace - 1
• Bay Leaf - 1
• Cumin Seeds - 1/2 tsp
• Cardamom - 2
• Green Chillies - 2 long
• Red Chili powder - 1 tsp
• Mint leaves - handful
• Coriander leaves - handful
• Salt to taste
• Oil - 2 tbsp
• Ghee - 4 - 6 tsp
• Water - 2 cups

For the paste:

• Shallot Onions - 50 gms
• Onion - 1 small
• Green chili - 1 long
• Ginger - 2 "
• Garlic - 6-7 flakes

• Wash and soak basmati rice for 15 mins
• Ground the ingredients together for the paste, keep it aside. 
• Chop onions as julienne. Heat a pressure cooker with oil and 3 tsp of ghee.
• First add all the spices, sauté for a 1 min. 
• Once the cumin starts spluttering, add the onion julienne along with slit gr. 
• Sauté till the onions start browning. 
• Add the ground paste. 
• Fry till its done.
• Then add the chopped tomatoes and chili powder, turmeric pwd, and simmer till the tomatoes are soft. 
• Then add the salt, mint leaves, coriander leaves, Cover with the lid and cook till its all soft.
• Then add the drained mutton.
• Cook in high while you are stirring it.
• Then add enough water to cover and pressure cook it for 5 whistles or till the meat is done.
• Once the pressure is off, cook till the water content is reduced. 
• Then add the rice and sauté well. 
• Then add 2 cups of water, remaining ghee, mix well and cover again and pressure cook for 3 whistles.

Discription:This is tasty pullao recipes.Try it and Enjoy!!
Ingredients:

• Basmati Rice – 1 cup
• Oil – 2 tbsp
• Onion – 1/2 med, finely sliced
• Fennel Seeds – 1 tsp
• Black Cardamom – 1
• Cinnamon Stick – 1″ pc.
• Cloves – 1
• Green Cardamom – 1
• Bay Leaf – 1
• Spinach – 1 bunch, chopped (2 cups packed)
• Carrots – 2, grated
• Water – 2 cups
• Red Chili Powder – to taste
• Salt – to taste

• Wash and soak the Basmati Rice for at least 1/2 hour.
• In a microwave-safe dish which is at least 4″ deep and holds at least 4-5 cups, add Oil, Fennel Seeds, Onions, Big Cardamom, Cinnamon Stick, Green Cardamom, Bay Leaf and Cloves.
• Mix well.
• Microwave uncovered for 3 minutes.
• Add in the Chopped Spinach and the Grated Carrots.
• Mix well and microwave for another 3 minutes, uncovered.
• Drain the water from the soaked Rice and add it in the bowl.
• Add Salt, Red Chili Powder and 2 cups Water.
• Mix well and cook covered for 15 minutes, stirring and checking every 5 minutes.
• Let the Rice stand for a few minutes before you fluff it up with a fork.
• Serve hot with Raita, Yogurt and/or pickle. Serves 2.

Discription:Haven't got time to faff around making an authentic biryani? Try this ultra fast method for an Indian dish of beef and rice.
Ingredients

• 150g basmati rice
• 410g can lentils
• Fresh coriander
• 500g pack minced beef
• 425g jar balti curry sauce
• Mango chutney

• Cook 150g basmati rice in boiling, lightly salted water for 10-12 minutes, until al dente.
• Drain well and tip into a large bowl. 
•  Add 410g can lentils, drained, and a good handful chopped fresh coriander.
• Gently mix together and season to taste.
• Meanwhile, heat a large, deep frying pan over a high heat. 
• When hot, add a 500g pack minced beef and cook for 5 minutes, stirring, until browned.
• Stir in a 425g jar balti curry sauce, then quarter-fill the jar with water and rinse out into the pan.
• Simmer for 3-4 minutes – you want to keep the mince fairly juicy
• Add the rice mixture and gently mix everything together.
• Divide between plates and serve with mango chutney and poppadoms, if you like.

Discripton:There is a subtle difference between the biryani and the pulao.In a biryani, the parboiled rice is layered twice or more between the spices and the meat, and they are all cooked together.
In a pulao, the stock of meat forms the base and the rice is cooked with the spices so that it absorbs the flavor of the spices. A pulao is like an assembly of cooked rice and meat.Pulao is made by the absorption method of cooking rice.Biryani is made by the draining method of cooking rice.In pulao the base ingredient is mixed with the rice, while in biryani the main ingredient is at the base of the vessel.In biryani lot of aromatic masala is used.
Pulaos are relatively less spiced.The other basic difference is that the Pulao has quite a bit of gravy in it whereas the biryani tends to be dry.
Ingredients :

• Mushrooms – 1 pack
• Potatoes – 2
• Green peas (optional)
• Onion – 1 medium
• Basmati Rice – 2 cups
• Ginger garlic paste
• Garam masala,
• Coriander powder,
• Mint Leaves,
• Coriander leaves,
• Curd 1-2 tbspn
• Salt to taste
• Oil

Spices:

• Red chilli – 1
• Bay leaf – 1
• Cloves – 4
• Cinnamon small piece
• Cardamom – 2
• Star Anise – 1
• Maratha Moggu – 1
• Jeera – 1 tspn
• Shahi Jeera – 1 tspn

• Add 2 tbspn of oil to the preheated pan and add all the spices one by one.
• When jeera and shahi jeera starts spluttering, add mint leaves , coriander leaves and fry them for 2 min.
• Add chopped onions, ginger-garlic paste, garam masala, coriander powder, salt(acc to ur spice levels) and a pinch of turmeric(optional)
• When onions turn golden brown, add potatoes, mushrooms, green peas(optional) and close with lid.
• Let the mushrooms cook in its own water(if necessary add little quantity of water). 
• When mushrooms gets half cooked, add curd and stir it well. Then add 4 cups of water. When water starts boiling add 2 cups of rice and pressure cook it.
• Serve with any spiced curry or any raita…..this time we had with Aloo Raita.

Discription:Pulao is a great party dish. It’s loved by many and can make cooking for a group fun.So instead of the regular Pulav, variations will help in making the meal different and tasty.Chana – also called as Bengal Gram, chickpeas, Garbanzo Beans etc is used in many Indian dishes especially curries. This recipe can be made for either lunch or dinner and goes great with either raitas or vegetable kurm.
 Ingredient

• Raw Rice or Basmati Rice – 2 cups
• White Kabuli Channa – 1/2 cup
• Tomatoes – 4 (big)
• Coconut – 1/2 (small)
• Onion – 1/2 cup (chopped)
• Garlic – 8 flakes
• Oil – 4 tablespoons
• Coriander leaves – 1/2 bunch
• Cinnamon – 1 inch piece
• Cardamoms – 2 to 3
• Cloves – 3 to 4
• Bay leaf – 1
• Garam Masala powder – 1/2 teaspoon
• Ghee (clarified butter) – 2 teaspoons

Grind Together:

• Onions – 3 Nos.
• Red chillies – 10 Nos.
• Cumin Seeds – 2 teaspoon
• Garlic – 10 flakes
• Grated fresh coconut – 4 tablespoons or 1/2 small

For Grinding:

• Heat a teaspoon of oil.
• Fry red chillies, cumin seeds, garlic, and onions.
• Cool and grind along with coconut and tomato.

For Pulav:

• Soak rice for 10 to 15 minutes.
• Drain water completely.
• Soak Chana overnight and pressure cook for 15 to 20 minutes.
• Peel garlic; heat oil in a heavy vessel or cooker. fry cardamom, cloves, and bay leaf.
• Add garlic and fry till brown.
• Then add slit green chillies and onion.
• Fry for a minute and then add ground masala paste.
• Fry till a good aroma comes out.
• Add salt, little sugar, Garam masala powder and boil for a few minutes.
• Add cooked channa and to it, add 2 3/4 cups of water and let this boil.
• When it starts boiling, add rice, mix well and cook for a whistle (in a cooker) or cover with a tight lid on top (if you’re using a pan).
• Cook for 20 minutes. Do not disturb in between.
• After it is cooked, garnish with finely chopped coriander leaves and fried cashew nuts. Serve hot with easy vegetable Kurma.

Discription:Chicken biriyani is a popular rice dish in India. This recipe involves chicken pieces marinated in a spice and curd mixture and cooked with basmati rice on a low fire. You can cook briyani by using the rice cooker or pressure cooker .
Ingredients:
For chicken marinade:

• Chicken- 250gms
• Curd- 1/2 cup
• Chilli powder- 1/4 teaspoon
• Turmeric powder a pinch

For rice:

• Basmati rice- 2 cups
• Onion- 1
• Tomato- 2(medium)
• Ginger garlic paste- 1 1/2 tsp
• Mint leaves- 1/2 cup
• Coconut milk- 1 cup(optional)

For biryani masala:
Make it as a powder

• Bay leaf- 2
• Cloves- 3
• Cinnamom- 3
• Cardamom- 3
• Perinserrakam- 2 tsp
• Coriander seeds- 1 tsp
• Pepper- 1/2 tsp
• Green chillies- 2
• Oil- 2 tsp
• Ghee- 2 tsp
• salt to taste

• Clean and soak basmati rice for 10 to 15 minutes.
• Clean and cut chicken to required size. Mix with curd, chilli powder, tumeric powder. Let it marinate for 1 hour.
• Take the pan and heat oil and butter. Now add chopped onions, fry for few minutes and add ginger garlic paste and fry for 3-4 minutes.
• Add the chicken marinade, briyani masala powder, chillipowder and cook on medium flame till the oil comes out. 
• Add the rice and mix it well.
• 4 cups of water and salt. Once it begins to boil, you can add the whistle, then reduce the flame to simmer and pressure cook for 1 whistle. It will take about 8 to 10 minutes.
• Enjoy the chicken briyani and post your feedback in the comments section below.

Discription:This is fried rice crecipes.Which is very easy to make.plz try it!!!!!!
Ingredients:

• 5 cups cooked leftover white rice (that’s at least 1 day old)
• 1 medium onion (diced)
• 6 cloves garlic (minced)
• 2 eggs (beaten)
• 1 cup frozen peas and carrots (thawed)
• ½ tablespoon tumeric
• Soy sauce (to serve)
• 2 tablespoons oil (for frying)

Step 2: Heat a wok and add oil. Add garlic, onion, and peas and carrots. Stir fry until vegetables have reached your desired tenderness. Add rice and stir fry for 2 minutes. Add turmeric and eggs. Mix well.
Step 3: Serve with soy sauce.

Discription:This is a fabulous dish, whether it's your main dish or your side dish. It combines two of my most favorite things to cook with, rice and potatoes, and is so amazingly spiced. Although the ingredient list seems long and fiddly, the entire recipe takes about 45 minutes from start to finish. Serve with fresh lime wedges, and enjoy the flavors.
 Ingredient:

• 2 medium potatoes, peeled and cut into sticks
• 3 tbsp yogurt
• 2 tbsp minced fresh cilantro
• 1 tsp ginger, peeled and minced
• 2 cloves garlic
• 1/2 tsp cayenne pepper
• 1/4 c dried coconut
• 6 whole cloves
• 1 cinnamon stick
• 1 bay leaf
• 1 1/2 tsp cumin seeds
• 3 tbsp oil
• 1 cup rice
• 3/4 tsp turmeric
• 1 tsp light brown sugar
• 1 tsp salt
• 1 tsp lime juice
• 2 cups water
• 1/2 c frozen peas
• 1 tbsp butte

• combine yogurt, cilantro, ginger, garlic, cayenne pepper, and coconut.
• Add potatoes, stir well, and allow to marinate for a few minutes. 
• Heat oil in large pan, and add cloves, cinnamon stick, bay leaf, and cumin seeds. 
• Cook for 1-2 minutes, until cumin turns brown. Add potato and yogurt mixture, and cook for 15 minutes, stirring occasionally.
• Once potatoes are nicely browned, add rice, and cook for another minute or two.
• Add turmeric, brown sugar, salt, lime juice, and water.
• Bring to a boil, cover with lid, and lower heat to a simmer. 
• Cook, undisturbed, for 15 minutes. Add peas to pot, and do not stir in.
• Cover with lid and cook an additional 5 minutes. Remove lid, and fluff with fork. 
• Remove from heat, and stir in butter. Serve and enjoy!