PLAIN FRIED RICE

Ingredients Quantities
Rice 2 cups
Onions (chopped) 2 medium size
Cardamom 1
Cloves 2
Cinnamon stick 1 piece
Ghee or fat 2 tablespoonfuls
Water 4 cups
Salt To taste

Method

  1. Wash and soak rice.
  2. Fry onions in fat to golden brown colour.
  3. Add all the other dry ingredients and mix well.
  4. Add rice and fry for three minutes.
  5. Then add water. Bring all these to a boiling point quickly. Then lower the fire and let rice simmer till soft and all the water is absorbed. The rice should always be cooked in a covered pan.
  6. Serve it hot with any curry or raita.

COCONUT RICE

Ingredients Quantities
Rice 2 cups
Coconut (juice) 4 cups
Onions 4 large
Cinnamon 1” piece (2 cm.)
Cloves 4 whole
Cardamoms 3 whole
Ghee or fat 2 tablespoonfuls
Sugar 1 teaspoonful
Salt To taste

Method

  1. Clean and soak rice.
  2. Fry onions to golden brown colour in a deep pan with ghee or fat. Add cinnamon, cloves and cardamoms. Fry these for a minute.
  3. Add rice, coconut juice, salt and sugar.
  4. Bring this to a quick boil and let it simmer until rice is cooked and all the liquid is absorbed.
  5. Serve it hot with any curry or Sambar.

KHICHERI

Ingredients Quantities
Moong dal (washed) ¼ lb. (113 g)
Rice ½ lb. (227 g)
Onions (chopped) 2 medium size
Garlic (chopped & peeled) 1 medium size
Cinnamon stick ½
Cloves 2
Cardamoms 2
Water 1 ½ cups
Cummin seeds ½ teaspoonful
Ghee or fat 2 tablespoonfuls
Salt To taste

Method

  1. Heat ghee, add cinnamon, cloves and cardamoms.
  2. Add chopped onions, garlic and fry these to, light brown colour. Add all the other ingredients.
  3. When half cooked, add salt to taste.
  4. Stir these well twice and then cook in a covered pan until dal and rice grains are soft, and all the water is absorbed.
  5. Serve it with curd or yoghurt.

MIXED VEGETABLE PULAO

Ingredients Quantities
Peas (shelled) 1 cup
Carrots (diced) 1 cup
Capsicums (diced) 1 large
String beans (diced) 1 cup
Cauliflower (cut into small pieces) 1 cup
Rice 1 lb. or 2 cups (454 g)
Egg (hard boiled) 1
Cumin seeds 1 teaspoon
Ghee or fat 4 tablespoons
Water 4 cups
Salt To taste

Method

  1. Wash and boil rice in the given quantity of water
  2. Heat ghee or fat in a deep pan.
  3. Add cumin seeds in this well heated fat.
  4. Add all the cut vegetables and stir these in fat on a strong fire for five minutes.
  5. Add boiled rice to the vegetables and keep them on a low fire for five minutes.
  6. Stir all these together for about five minutes.
  7. Garnish it with a sliced hard boiled egg.
  8. Serve it with raita and curry.

MATTAR KA PULAO

Ingredients Quantities
Peas (shelled) 1 cup
Rice 1 cup
Onions (sliced) 2 medium size
Cumin seeds 1 teaspoonful
Cardamoms 2 whole
Cinnamon 1” piece (2 cm.)
Cloves 4
Egg (boiled) 1
Black peppers (coarsely crushed) 4
Bay leaves or Gassia leaves 2
Ghee or fat 4 tablespoonful
Water 2 cups
Salt To taste

Method

  1. Wash and soak rice.
  2. Fry onions to golden brown colour.
  3. Add all the dry ingredients to the fried onions.
  4. Heat these for a minute and then add peas and soaked rice.
  5. Stir all the ingredients together for five minutes.
  6. Add two cups of water and put all this to boil on a strong fire. Then gradually lower the heat until rice start simmering, cook it until all the water is absorbed and the rice grains are done.
  7. Garnish the peas pulao with a sliced egg.
  8. Serve the dish steaming hot with a curry or raita.

YAKHNI PULAO

Ingredients Quantities
FOR YAKHNI
Mutton 2 lbs. (907 g)
Cinnamon 1 ½ ” piece
Cloves 4
Garlic (sliced) 6 pods
Green chillies 2
Black pepper 4 whole
Water 10 cups
Salt To taste

Method

  1. Broth or Yakhni—Wash and cut up meat, place all the ingredients in a vessel and bring them to boil.
  2. Simmer gently till meat is cooked.
FOR RICE
Rice 4 cups
Onions (sliced) 3
Turmeric 1 ½ teaspoonful
Cumin seeds 1 teaspoonful
Cinnamon 1” stick
Cloves 4 whole
Cardamom 2 whole
Bay leaf 3
Chillie powder ½ teaspoonful
Clarified butter 6 tablespoonful
Silver foil 4 large

Method

  1. Rice—Wash and soak rice.
  2. Fry onions to a golden brown colour.
  3. Add spices, and fry them.
  4. Add rice and fry.
  5. Add broth and let it cook. When half cookcd, add meat, cover with rice, cook on a slow fire until cooked.
  6. Garnish with silver foils. Serve it hot with a curry and raita.

PRAWN PULAO

Ingredients Quantities
Prawn (shelled) ½ lb. or (227 g)
Rice 1 lb. or two cups (454 g)
Cinnamon 1” slice (1 cm)
Cardamoms 2
Cloves 3
Cumin seeds 1 teaspoonful
Onions (sliced) 2 medium size
Ghee or fat 8 tablespoonfuls
Water 4 cups
Salt To taste

Method

  1. Wash and soak rice.
  2. Fry prawns in deep fat until they are of light brown in colour.
  3. Remove these from fat.
  4. Heat four tablespoonfuls of fat.
  5. Add cumin seeds to the well heated fat.
  6. Add washed rice, prawns and all the other dry ingredients along with four cups of water.
  7. Bring all this to a quick boil. Then lower the heat and let the pulao simmer until done or when all the water is absorbed, remove it from the fire.
  8. Garnish it with golden browned onions.
  9. Serve it hot with raita or some curry.

MUTTON PULAO

Ingredients Quantities
Rice 3 cups
Mutton (cut in small pieces) ½ lb. (227 g)
Onion (sliced) 1 large size
Garlic (chopped) 1 tablespoonful
Ghee or fat 6 tablespoonfuls
Ginger 1 tablespoonful
Black pepper ½ teaspoonful
Cinnamon stick 1
Cloves 4
Cardamoms 2 large
Water 6 cups
Silver foils 3
Salt To taste

Method

  1. Wash and soak rice.
  2. Keep half of the chopped onions, garlic, ginger and all dry ingredients except salt, with mutton on a medium fire in a covered pan. Allow all these; to simmer until meat is tender.
  3. Fry chopped onions to golden brown colour in four tablespoonfuls of fat.
  4. Add meat to this and fry it for seven minutes.
  5. Add rice and stir it for a while and then mix all the ingredients.
  6. Add the given quantity of water. Bring all this to a boiling point quickly in a covered pan. Once it starts to bubble, lower the heat and allow pulao to simmer until all the water is absorbed and rice is soft.
  7. Garnish it with browned onions and silver foils.
  8. Serve it hot with any curry or raita.

KHEEMA PULAO

Ingredients Quantities
Minced meat (kheema) ½ lb. (227 g)
Rice 2 cups
Onions (sliced) 2 medium size
Garlic juice 6 pods
Cloves 4 whole
Cardamoms 3 whole
Mace 1 blade
Cinnamon stick 1” piece (2 cm.)
Raisins 14
Almonds (sliced) 16
Eggs (hard boiled) 2
Cumin seeds 1 teaspoonful
Gassia leaves 2
Black pepper 6
Water 4 cups
Ghee 6 tablespoonfuls
Salt To taste

Method

  1. Wash and soak rice.
  2. Melt ghee or fat in a deep pan.
  3. Fry onions to a golden brown colour.
  4. Add kheema or minced meat to the golden brown onions.
  5. Add garlic and chopped ginger to the minced meat.
  6. Cook all these until all the water is well absorbed.
  7. Fry minced meat well until the fat is well separated.
  8. Add well washed and soaked rice to this.
  9. Add all the other ingredients with the exception of raisins, almonds and water.
  10. Fry all these ingredients along with rice for fifteen minutes.
  11. Add water and cover the pan.
  12. First the pulao should be cooked on a very strong fire. When the water starts boiling, lower the heat and let the rice simmer. Cook until the water is absorbed and the rice grains are done.
  13. Garnish it with sliced almonds and soaked raisins.
  14. Serve it hot with some curry or raita.

CHICKEN PULAO

Ingredients Quantities
Chicken 1 lb. (454 g)
Rice 1 lb. (454 g)
Onions (sliced) 3 medium size
Garlic juice 6 pods
Ginger (sliced) 1 oz.
Cloves 4 whole
Cinnamon stick 1” (2 cm.)
Cardamoms 3 whole
Black peppers (coarsely crushed) 4
Mace 1 blade
Cummin seeds 1 teaspoonful
Gassia leaves 3
Ghee or fat 4 cup or 8 tablespoonfuls
Water 6 cups
Salt To taste

Method

  1. Wash and soak rice.
  2. Take chicken cut into medium size pieees and boil in six cups of water and two teaspoonfuls of salt over a medium fire.
  3. Cook it until it becomes soft and about four cups of water is left.
  4. Separate water from the boiled chicken pieces. From these pieces neck bones and the breast bones should be discarded.
  5. Fry sliced onions to a golden brown colour.
  6. Mix all the dry ingredients along with rice.
  7. Add boiled chicken pieces.
  8. Fry all the ingredients for about fifteen minutes on a strong fire.
  9. Add four cups of chicken broth.
  10. Bring all this to boil very quickly over a strong fire.
  11. Gradually lower the heat until the rice start simmering and cook it until rice is done.
  12. Garnish it with sliced brown onions and fried nuts.
  13. Serve it hot with some curry.

MUGHLAI BIRYANI

Ingredients Quantities
Mutton—(cut into small pieces) 2 lbs. (907 g)
Rice 4 cups
Lemon juice 3 tablespoonfuls
Almonds (blanched) 20 hole
Mint leaves (chopped) 1 tablespoonful
Butter 2 cups
Coriander leaves (chopped) 2 tablespoonfuls
Cumin seeds 1 tablespoonful
Onions (sliced) 3 large
Cardamoms 4 whole
Sweet oil (gingelly) 2 tablespoonfuls
Garlic 6 pods
Cloves 4 whole
Ginger 2” piece (5 cm.)
Saffron 1/8 teaspoonful
Green chillies (chopped) 1 tablespoonful
Red chillies (powdered) 1 teaspoonful
Cinnamon 1” piece (2 cm.)
Yoghurt or curd 2 lb. (907 g)
Milk ½ lb. (227 g)
Water 6 cups
Salt To taste

Method

  1. Wash and soak rice.
  2. Fry sliced onions to a golden brown colour.
  3. Soak saffron in water.
  4. Grind ginger, red chillies, garlic and almonds, fry these in butter.
  5. Add mutton and salt and stir for five minutes.
  6. Add water and cook on a slow fire till meat becomes tender and about 1 4 cups of gravy is left.
  7. Boil rice with salt in another pan.
  8. Put yoghurt or curd into a piece of muslin cloth and let the water drain away.
  9. Add cloves, cardamom, cumin seeds, mint leaves, chopped chillies and coriander in drained curd.
  10. Strain the saffron water and add lemon juice.
  11. Add all this to the mutton.
  12. Sprinkle half of boiled rice over the mutton, then spread a layer of fried onion and then rice again
  13. Pour milk and some butter and cover the vessel
  14. Seal edges of the pan with flour paste.
  15. Place can on a fire for one hour.
  16. Serve it very hot with some curry.