Vegetable Schezwan Fried Rice

Ingredients

Rice - 2 cup

Water - 4 cup

Schezwan Sauce - 3 tbs  

http://smartmaa.blogspot.com/2012/06/schezwan-sauce.html

Carrot - 1 (Finely Chopped)

Cabbage  - 1/2 cup (Finely Chopped)

Capsicum - 1/2 cup ( Finely Chopped)

Beans - 1/4 cup ( Finely Chopped)

Chopped Spring Onions- 3 tbs

Salt  - to taste

Pepper Powder - to taste

Paneer - 1/4 cup

Oilve Oil - 2 tbs

Preparation

Soak the rice in water for about 20 min, drain it for 10 min

Boil the 4 cup water with salt  and add the strained rice and cook well.

Heat oil in large pan and add chopped carrot,cabbage,beans and saute for 3- 5min

Now add prepared Schezwan sauce( If you want more spicy you can add more schezwan sauce) ,mix well.sprinkle some water if needed ,so that the sauce is evenly coated to all the vegetables.

Fry them together for 3 mins and then add the chopped capsicum, paneer and conitnue frying for another 2 mins

Finally add the cooked rice, mix evenly and sprinkle some pepper powder and salt to taste.

Add the spring onions ,toss and serve hot.

Serve with raitha.

CARROT RICE

Ingredients


Rice - 2 Cup
Onion  - 2 ( thin Slices)
Carrot  - 3 (grated )
Fried Ground Nuts - 2 tsp
Oil - 2 tsp
Cinnamon  - a small piece
Block Gram - 1 tsp ( Broken)
Cloves - 2 nos
Mustard - 1 tsp
Bengal Gram - 1 tsp
Curry Leaves - 1 strand
Salt -  to taste


FOR MASALA


Coriander Seeds - 1 1/2 tsp
Cumin Seeds - 3/4 tsp
Grated Coconut - 2 tsp
Red Chilly - 4 nos




Preparation


Heat oil in the pot.


Add red chillies,coriander seeds,cumin Seeds and fry till it turns brown


Add grated coconut and remove from the heat


Grind it after it cools down


Grind seperatly, the fried groundnuts coarsely


Cook the rice ( normal basamathi rice cooking) and let it cool.


Heat oil in another pot


Add cloves ,cinnamon.mustard.broken block gram and bengal gram ,fry them


Add curry leaves and chopped onions.


Once the onion is cooked, add the grated carrots.


Fry till the carrots are cooked.


Add rice and fry in a low flame.


Add salt and the ground masala powder.


Mix it well with the rice.


Finally add groundnut powder and remove from the flame


Serve hot with raitha,pappad and pickle.

Smisum Pulav (Coconut Veg Pulav)

The name of this pulav is dedicated to my friends SMITHA and SUMI

Ingredients


SmiSum Pulav


Rice- 2cup
Onion - 2(thin slices)
Cauliflower ( smal pieces)- 1/2 cup
Beans ( 1 inch Pieces)-  1/2 cup
Carrot ( small Pieces) - 1/2 cup
Cabbage ( small pieces)- 1/2 cup
Ghee - 4 tbs
Cloves - 4 nos
Cinnamon - 2 pieces
Cardamom - 5 nos
Ginger paste - 1 tsp
Garlic Paste - 1 tsp
Red Chilli powder - 1 tsp
Green Chilli - 3( Chopped)
Bay Leaf - 2 nos
Coriander leaves -  1/4 cup(Chopped )
Mint Leaves - 1/4 cup(chopped)
Coconut milk - 4 Cup ( Medium Thick)
Salt - to taste


Preparation

Heat Ghee in  the cooking pot

Splutter cinnamon, cardamom,cloves and bay leaves

Once the smell comes add onion and saute till it gets light brown colour

Then add ginger and garlic paste  saute for 2 min

Then Add Rice (SOAKED for 30min Then DRAIN it for 10 min) and saute for 5 min

Add vegetables , green chillies, red chilli powder and salt then saute for 2 min

Then add coriander leaves , mint leaves 

Add Coconut milk and close with a lid

Cook the rice about to 15 min in medium flame ( depends upon the rice)

SMISUM Pulavu is Ready

PANEER MIX VEG BIRIYANI

Ingredients

Paneer Mix Veg Biriyani



Basmathi Rice  -2 cup

Carrot - 1 (Grated)

Beans  - 10 (Chop it into small thin pieces)

Cabbage - 1 small piece( grated)

Paneer - 15 medium pieces (Grated)

Potato - 1 small( grated)

Onion -1(Long Slices)

Ginger garlic paste- 1 tsp

Tomato -1

Ghee -3 tsp

Cloves - 4

Cardamom -3

Cinnamon -2

Fennel seeds -1tsp

Vegetable Masala ( I used Eastern) - 2tsp
Cashewnut -10

Raisins -10

Salt -as required

Water -4 cup

Preparation

Keep the rice in the water for soaking(30min), then drain it(10min).

Heat  2 tsp of  ghee in a vessel

Put Cardamom, Cinnamon,Cloves,Fennel seed  in it

Add chopped onion and stir well

Add  garlic&ginger paste in it saute well

Add all vegetables and paneer, saute for  5 min

Add  chopped tomato and vegetable masala ,stir for 2 min

Add rice and saute for 5 min

Then add 4 glass of water & salt in it ,make it boil

Keep it for 15 min in medium flame (till rice gets cooked)

Add fried Cashewnut & raisins  in it.

Serve with Raitha

PAKISTANI EGG BIRIYANI

Ingredients


EGG BIRIYANI


Basmati Rice (pre-soaked for at least ½ hour) -2 1/2 glass

Eggs (hard-boiled) - 4

Large Onions (finely chopped) - 3

Medium Onion (chopped) - 1

Ginger (peeled and chopped) - 1( 2 inch piece)

Garlic (chopped) - 1 clove

Green Chillies  - 3 (If you want more spicy add more green chilly)

Red Chilly Powder - 1tsp

Garam Masala Powder - 1tsp

Fresh Coriander (chopped) - 2 tsp

Bay Leaves - 2

Cardamom Pods - 8

Plain Yogurt  -2 tsp

Coconut  (grated) - 1/2 cup

Salt  - to taste

Ghee or Cooking Oil - 6 tsp

Water - 5 glass

 Preparation

 

Wash and soak rice for at least ½ hour and drain it for 10 min

Blend the following ingredients in a blender into a smooth paste,garlic, ginger, green chillies, onions(4) and coriander/cilantro leaves.(Add a bit of water if necessary.)

Shell the boiled eggs and give four long cuts on the white portion of each egg without separating it.

In a kadai or pot, heat the clarified butter or oil. And fry the onions(1) until they become golden brown and set aside.

In the same clarified butter or oil, add the blended paste and fry for a minute or so. Then add red chilly powder, salt and eggs and fry until the eggs get coated with the spices. Remove the eggs and set aside.

To the same spice paste, add the drained rice, garam masala powder , cardamoms, bay leaves and fry until the rice starts to change color.

Add sufficient water (5 Glass) and bring to a boil.

When the air holes appear on the rice surface, reduce the stove heat to low and then add the plain yogurt , coconut and mix well with the rice. Cook until all of the water has absorbed and the rice is tender.

Cut the eggs into halves and garnish with the fried onions. Cover the biryani with a heavy lid, reduce heat and allow to cook for 30 to 45 more minutes. (or Bake it for 20 min )
 

EGG BIRIYANI



TOMATO RICE: Version ARYA : 1

Ingredients

Tomato Rice

 
Basmathi Rice -1cup
Water -2 cup
Tomato - 2 (finely Chopped)
Shallots -4-5
Garlic Pods -6-10
Ginger - 1inch piece
Cumin seeds- 1tsp
Pepper -1tsp
Turmeric Powder - 1/4 tsp
Chilli Powder -1tsp
Coriander Powder -1tsp
Cloves -3
Cardamom -3
Cinnamon- 1 piece
Fennel seeds- 1/4 tsp
Oil - as required
Salt -to taste

Preparation

Soak rice for 30 min and drain it for 10 min

Heat oil in pan

Splutter cloves ,cardamom,cinnamon and fennel seeds

Add smashed shallots,garlic,ginger,pepper,and cumin seeds

Saute well till the raw smell goes.

Then add turmeric powder,chilli powder and coriander powder  and saute well

Add tomato and stir fry till the tomato get cooked

Add rice in it and fry for 5 min

Add  2cup of boiled water in it

Add salt to taste

Cook for 10 min to 15 min in medium flame

TASTY TOMATO RICE IS READY........ THIS IS ABSOLUTELY MY FRIEND ARYA'S RECIPE , I AM JUST A PUBLISHER........TASTE IS SO YUMMY.....SHOOT YOUR COMMENTS PLEASE

PANEER PULAVU

Ingredients

Paneer Pulavu

Basmathi Rice - 1 cup
Water -2 cup
Cumin Seeds -1/2 tsp
Cloves -3
Cardamom -3
Cinnamon -2 piece
Onion - 1 (Thin Slices)
Paneer Cubes  - 100 gm
Ghee - 1tbs
Salt - as required
Oil -1tsp

Preparation

Fry paneer cubes in the oil and keep it.

Fry Onions in the ghee till gets brown colour and keep it ready

Soak rice for 30 min and drain it for 10 min

Add cardamom,cloves,cinnamon and cumins in the remaining ghe and saute well

Add soaked and drained rice and paneer cubes saute for 2 mins

Add water in it

Close the vessel and cook for 15 min in slow flame.

After rice get cooked add fried onions in it and mix well.

Serve with Raitha  or curry

VEGETABLE PULAV

Ingredients



Vegetable Pulav


Basmathi Rice - 2 cup
Carrot -1
Tomato -1
Potato - 1
Onion -1
Green Peas - 2tbs
Beans -3 nos
Cardamom -4
Cloves -4
Cinnamon -2 piece
Black Pepper -15nos
Ghee -4 tsp
Water 4 cup
Salt -as required

Preparation

Heat ghee in pressure cooker

Add Cardamom,Cloves ,cinnamon & Black Pepper fry till the aroma comes out

Add onion and saute well

Add all other vegetables and saute for 3 min

Add salt & water

When water get boil add washed rice without water.

When it gets boil reduce the flame  and close with the cooker cover (without Weight)

When it cooked 3/4 th put the weight

Keep it for 5min

Open and serve

MIXED FRIED RICE

Ingredients

Mixed Fried Rice

Basmathi Rice -2 cup
Oil -4 tbs
Spring Onions - 1/2 cup (cut into round small pieces)
Carrot -1/4 cup (Chopped small pieces)
Beans - 1/4 cup (small Pieces)
Chicken(cooked) -1/4 cup(small pieces)
Prawns(cooked)-1/4 cup(small pieces)
Mutton(cooked)-1/4cup(small pieces)
Pepper Powder -3 tsp
Egg -3
Soy Sauce - 3tbs
Salt - as required
Water -4 cup

Preparation

Rice put in water for soaking(30min), then drain it(10min).

Take a vessel and  boil 4 glass of water & salt in it

When it gets boils add rice into it

Keep it for 15 min in medium flame (till rice gets cooked)

Beat egg with salt and 1 tsp pepper powder.

Fry this egg in a pan and cut it into very small pieces (CHIKKI PORIKUKA)

Take a big vessel and heat oil in that

Add carrot,spring onion,beans  and saute in high flame for 2 min

Add chicken,prawn ,mutton in it and saute well

Add salt and 1 tsp pepper powder saute in high flame for 2 min

Add cooked rice in it

Add soy sauce saute well for 3min

Add egg  and mix well

Serve in hot

    (We can add  any vegetables matching with this and any meat ......for vegetable fried rice we can use only vegetables.....)

COCONUT RICE (Muvattupuzha Special)



Ingredients

Matta Rice ( Kuthari) -11/2 Cup
Turmeric Powder -1/4 tsp
Fennel Seeds -2 tsp
Coconut Milk - 4 cup (medium thickness)
Small Onion - 1cup
Curry Leaves -2 strand
Ghee - 1tsp
Salt - As required

Preparation  Method

 Take 4 cup of coconut milk (Use the same cup for rice measurement also)

Add  turmeric powder, Fennel seeds and salt in it.

Add washed rice into it

Put everything in pressure cooker and cook as normal.

Heat another pan and put 1 tsp ghee

Fry Onions & Curry leaves

And put this mixture in the cooked rice

Mix well.

Serve with Beef Curry (mutton Curry) and  Moru.

Courtsey : JANCY AMJETH

CHICKEN BIRIYANI

For Rice

CHICKEN BIRIYANI

1.Basmathi Rice  -2 cup
2.Onion -1(Long Slices)
3.Ghee -3 tsp
4.Cloves - 4
5.Cardamom -3
6.Cinnamon -2
7.Fennel seeds -1tsp
8.Cashewnut -20
9.Raisins -20
10.Salt -as required
11.water -4 cup
12.Ginger garlic paste- 1 tsp
13.Tomato -1
14.Vanila Essence (Rose Water )-2 tsp

Rice Preparation

Rice put in water for soaking(30min), then drain it(10min).

Heat  1 tsp of  ghee in a vessel

Put Cardamom(3), Cinnamon(2),Cloves(4) in it

Add 1 chopped onion and stir well

Add 1 tsp of garlic&ginger paste in it saute well

Add 1 chopped tomato in it  and stir for 2 min

Add  & boil 4 glass of water & salt in it

When it gets boils add rice into it

Keep it for 15 min in medium flame (till rice gets cooked)

Add essence or Rose water in it and mix well.

Add fried Cashewnut & raisins  in it.

For Chicken


CHICKEN BIRIYANI


1.Chicken - 500 gm
2.Green Chilly -4
3.Tomato -1
4.Onion -2
5.Ginger paste-2dsp
6.Garlic Paste -2dsp
7.Coriander leaves- 1/4 cup
8.Pudina Leaves -1/4 Cup
9.Curd - 1/2 cup
10.Cloves -2
11.Cardamom -2
12.Cinnamon -2 piece
13.Tumeric Powder - 1tsp
14.Chilly Powder - 2tsp
15.Cumin seeds -1 tsp
16.Fennel Seeds- 1tsp
17.Lime Juice -1dsp
18.Cashew Nut Paste - 1 tbs

Chicken Prepartion

Marinate chicken with tumeric powder,Chilly powder,Curdand salt for 30 min.

Fry these Chicken pieces (till half cook)

Heat oil in a pan

Add onion saute it well

Add Ginger garlic paste  and green chilly saute it well

Grind all the ingredients from 10-16 for fine powder. Then add this and saute well.

Add Cashewnut paste saute well

Add Tomato and saute well

Last  add curd,lime juice,salt,coriander leaves,pudina leaves

Then add fried chicken  and cook well.

Mixing with Masala

Heat a vessel.

Pour a little of ghee.

Put a little of cooked rice and spread 1 tsp of lime juice over it.

Place one layer of the Chicken  masala above it and repeat the process till the rice and masala are over.

Close the lid tightly and heat on a low flame for about 10 mins.

(Or we can bake the mixed rice & masala  in Microwave oven. Preheat oven at 200 degree celcius temp,  and keep biriyani for 15 min baking)

Serve with Raitha.

VEGETABLE BIRIYANI

Ingredients

VEGETABLE  BIRIYANI

For Rice


1.Basmathi Rice  -2 cup
2.Onion -1(Long Slices)
3.Ghee -3 tsp
4.Cloves - 4
5.Cardamom -3
6.Cinnamon -2
7.Fennel seeds -1tsp
8.Cashewnut -20
9.Raisins -20
10.Salt -as required
11.water -4 cup
12.Ginger garlic paste- 1 tsp
13.Tomato -1
14.Vanila Essence (Rose Water )-2 tsp

Rice Preparation

Rice put in water for soaking(30min), then drain it(10min).

Heat  1 tsp of  ghee in a vessel

Put Cardamom(3), Cinnamon(2),Cloves(4) in it

Add 1 chopped onion and stir well

Add 1 tsp of garlic&ginger paste in it saute well

Add 1 chopped tomato in it  and stir for 2 min

Add  & boil 4 glass of water & salt in it

When it gets boils add rice into it

Keep it for 15 min in medium flame (till rice gets cooked)

Add essence or Rose water in it and mix well.

Add fried Cashewnut & raisins  in it.

For Vegetable Masala

1.Onion -1
2.Tomato -1
3.Ginger -1 small piece
4.garlic - 5 pods
5.Green Chilly - 3
6.Carrot -1
7.Potato -1
8.Greenpeas -1/4 cup
9.Beans -10
10.Cauliflower -2 floret
11.Coriander leaves -1/4 cup
12.Mint leaves - 1/4 cup
13.Garam Masala -2tsp
14.Vegetable Masala - 2tbs
15.Yoghurt -1cup
16.Salt -as required
17.Ghee -2tbs

Preparation of vegetable masala

Steam Vegetables (medium size pieces) and cook green peas.

Fry onion in 1tbs ghee

When it turns brown put ginger,garlic& green chilly paste saute for 2min

Add tomato,garam masala,vegetable masala,coriander leaves,mint leaves & salt

Cook for few mintues

Add yoghurt

Put cooked vegetables in this masala saute for 3min.

Mixing Rice with Masala

Heat a vessel.

Pour a little of ghee.

Put a little of cooked rice and spread 1 tsp of lime juice over it.

Place one layer of the Vegetable  masala above it and repeat the process till the rice and masala are over.

Close the lid tightly and heat on a low flame for about 10 mins.

(Or we can bake the mixed rice & masala  in Microwave oven. Preheat oven at 200 degree celcius temp,  and keep biriyani for 15 min baking)

Serve with Raitha

MUTTON BIRIYANI

Ingredients

Mutton Biriyani

For Rice


1.Basmathi Rice  -2 cup
2.Onion -1(Long Slices)
3.Ghee -3 tsp
4.Cloves - 4
5.Cardamom -3
6.Cinnamon -2
7.Fennel seeds -1tsp
8.Cashewnut -20
9.Raisins -20
10.Salt -as required
11.water -4 cup
12.Ginger garlic paste- 1 tsp
13.Tomato -1
14.Vanila Essence (Rose Water )-2 tsp

Rice Preparation

Rice put in water for soaking(30min), then drain it(10min).

Heat  1 tsp of  ghee in a vessel

Put Cardamom(3), Cinnamon(2),Cloves(4) in it

Add 1 chopped onion and stir well

Add 1 tsp of garlic&ginger paste in it saute well

Add 1 chopped tomato in it  and stir for 2 min

Add  & boil 4 glass of water & salt in it

When it gets boils add rice into it

Keep it for 15 min in medium flame (till rice gets cooked)

Add essence or Rose water in it and mix well.

Add fried Cashew nut & raisins  in it.

For Mutton

Mutton - 1/2 kg
Onion(medium) - 3 (chopped finely)
Tomato(medium) - 2 nos (chopped finely)
Garlic - 2 1/2 tbsp
Ginger - 2 1/2 tbsp
Green chilly paste - 1 tbsp
Garam masala powder - 1 tbsp
Curd - 4 tbsp
Coriander leaves - 1 cup
Mint leaves(Pudhina) - 3/4 cup
Ghee - 1/2 cup
Lime juice - 4 tsp
Chilly powder - 1 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp

Mutton Masala Preparation

Heat ghee in a pan.

Saute onions till golden brown.

Add garlic-ginger-green chilly paste and fry for 2 mins.

Add chopped tomatoes, chilly powder, turmeric powder, coriander powder, garam masala powder, mint leaves,Lime Juice and coriander leaves into it.

Saute for a few minutes till the masala becomes thick.

Add cut and cleaned mutton pieces and stir.

Pour little water [if required] and mix.

Cook till mutton is done.

Add curd.

Saute well for 3 min.

Mixing Rice with Masala

Heat a vessel.

Pour a little of ghee.

Put a little of cooked rice and spread 1 tsp of lime juice over it.

Place one layer of the mutton masala above it and repeat the process till the rice and masala are over.

Close the lid tightly and heat on a low flame for about 10 mins.

(Or we can bake the mixed rice & masala  in Microwave oven. Preheat oven at 200 degree celcius temp,  and keep biriyani for 15 min baking)

Serve with Raitha

GHEE RICE

Ingredients


Ghee Rice


Basmathi Rice - 2 cup

Onion - 1
Cardamom - 4
Cinnamon - 2piece
Cloves - 4
Ghee - 1/2 cup
Salt - as required
Water -4 cup boiled
Raisins - 20
Cashewnut -20

Preparation

Rice put in water for soaking(30min), then drain it(10min).

Put vessel in the stove & pour ghee.

Add cardamom,cinnamon,cloves.

Then add onion and saute it well.

Then add rice and fry till hear the breaking sound of rice.

Then add salt and add boiled water.

Keep it in medium flame for 10min.

Switch off the stove and wait for 5 min.

Make sure the water full gone and rice become cooked.

Add fried cashewnut & raisins.

Serve with salad or any curry.