Vangi bath/ Brinjal rice/Eggplant rice/ Riz Aubergiene

Vangi bath is a speciality of karnataka. This is also served at breakfast time at many darshinis or food joints in karnataka. It is usually some thick gravy (also known as gojju in Kannada) made with brinjal, then mixed along with white rice. Some people prefer to cook the gravy and rice together. It has many varieties and versions. I usually love to prepare the gojju , then mix it with the rice. Here goes the recipe...

Ingredients:
Mustard seed - 1/4 tsp
Channa dal - 1tbsp
Groundnuts - 2 tbsp
Cashew nut - 6-7 nos
Dry red chillies - 2 nos
Onion - 2 nos
Brinjal - 1 kilo
Carrots - 1 nos
Beans - 1 cup
Turmeric powder - 1/4 tsp
Chilly powder- 1 tsp
Dry coconut or kopra - 1/4 cup
Jaggery - 1 tsp
Tamarind juice - 1 tbsp
Cooked rice - 1 kilo
Oil for cooking
Salt for taste

For the vangi bath powder:
Dry red chillies - 8-10 nos
Coriander seeds - 1/4 cup
Cloves - 6 nos
Cinnamon - 1 stick
Bengal gram - 1/4 cup
Fenugreek seed - 1 tsp
Asafoetida - one pinch
Curry leaves of 2 sprigs
Ghee - 1 tbsp

Method:
Fry all the ingredients for the vangi bath masala in 1 tbsp ghee, cool and powder them. Cut all veggies lengthwise (brinjal can be diced into cubes). Shallow fry these veggies in oil along with turmeric powder. In a wok, heat oil, fry mustard seed, channa dal, groundnuts, cashew nuts and red chillies. Add onion and fry till golden. Add chilly powder, shallow fried veggies like carrot, beans, brinjal and vangibath powder, mix well. Add fried dry coconut or kopra, jaggery and tamarind juice, salt for taste and simmer to make a thick gravy or gojju. Mix with cooked rice and serve with boondi or raitha etc.

Note:
The vangibath powder can be prepared in large quantity and can be stored in airtight containers for later use. Can use readymade vangibath mix powder if it is available.

Riz cantonnis (mixed fried rice)

This version of mixed fried rice is such a fantastic Chinese recipe. Authentically pork, green peas is used in this recipe but, I have excluded it. This dark color is due to the use of dark soya sauce ( can use light soya sauce if light colored rice is preferred). Here goes the recipe....

Ingredients:
Cooked rice - 2 cups
Carrots - 1 nos
Beans - 50 grams
Spring onions (chopped) - 1 cup
Wood mushroom (dried) - 30 grams
Prawns - 200 grams
Chicken (boneless, skinned) - 200 grams
Egg - 1 nos
Dark soya sauce - 2 tbsp
Black pepper powder - 1 tsp
Ajinomoto or salt for taste
Oil for cooking

Method:
Chopped carrots, beans, spring onions, finely. Soak wood mushroom in hot water for 2-3 min or till its fully expanded in size and keep aside. Heat oil in a wok and stir in chopped chicken and cook till its done. Similarly stir fry prawns, egg, carrot, beans separately ( one thing at a time) ad keep this aside. Heat oil in a wok, add 1/2 cup spring onions, and all the other ingredients one by one (which is stir fried earlier). Add cooked rice, dark soya sauce, pepper and ajinomoto or salt for taste and toss well. Garnish with remaining spring onions and serve.

Note:
Wood mushrooms are Chinese mushrooms available at Asian stores, supermarkets etc. Can add other veggies like sweet corn kernels, green peas etc.

Fried chicken biryani

One of my friend told me that if chicken is fried and then added to the biryani, it would taste so much better than regular biryanis. I was not sure if it would be tastier or if I could prepare biryani that way. Anyhow, I took a risk and made this fried chicken biryani.... Finally, the risk was worth it. This biryani was such a big hit at home. I was glad this preparation turned out to be a tasty feast. Here goes the recipe....

Ingredients:
Chicken - 1 kilo
Basmati rice - 4 cups
Onions (large) - 4 nos
Ginger-garlic paste - 2 tbsp
Tomatoes - 3 nos
Green chillies - 2 nos
Mint and coriander leaves (chopped) - 1 cup
Lime juice - 1tbsp
Red chilly powder - 4 tbsp
Coriander powder - 1 tsp
Garam masala powder - 1 tbsp
Chicken flavour cube - 1 small
Ghee - 3/4 cup
Salt for taste

Whole spices like:
Cloves - 6 nos
Cardamom - 6nos
Cinnamon - 1 stick
Bay leaves - 2 nos
Mace - 2-4 nos
Star aniseed - 2 nos
Aniseed - 1 tbsp
Dried plums with pits - 2 nos

For the garnish:
Saffron strands - 1 pinch

For marinating chicken:
Hung curd - 1 tbsp
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Chilly powder - 1 tsp
Chicken flavour cube - 1 small
Corn flour - 1 tsp
Salt for taste

Oil for deep frying


Method:
Marinate chicken for 2-4 hours. Deep fry in hot oil. When its done, strain excess oil using kitchen tissue and keep this fried chicken aside.
Heat ghee in a broad bottomed vessel, add whole spices and fry till all the aroma is released. Add finely sliced onions and fry till golden brown. Now add ginger-garlic paste and saute for a min. Add chilly powder and give it a stir. Add finely chopped tomatoes and saute for 2 min. Add curd, lime juice, finely chopped mint and coriander, green chillies (slit lengthwise) and stir well. Add garam masala powder, coriander powder, and cook till the oil separates. Finally add fried chicken, chicken flavour cube, stir and turn off the flame.
Cook basmati rice (soaked in hot water for 30min) in hot boiling water with salt for taste. Cover and cook till its almost done (about 90% done). Stir well and turn off the flame. Now add this almost cooked rice into the broad bottomed vessel in which the fried chicken with masala is there. Cover tightly using aluminium foil and baked at 200 degrees for 15 - 20 min and its done. Mix well, garnish and serve.

Note:
If the bottomed vessel that you are using is not oven friendly, then transfer contents to a oven friendly bowl or tray and then follow the same method. Do not cook the fried chicken in the masala for long as it can make the fried chicken loose its texture (moreover, oven cooking is also done later).
Looking for some other biryani recipe?

Healthy Pulav/Pilaf/ Pulao/Palav

Pulav is a one pot meal. Usually some ingredients like vegetables, chicken, fish, prawn, meat etc are cooked along with rice. I have used oyster mushrooms, other veggies and spices to make this healthy pulav. Here goes the recipe...

Ingredients:
Basmati rice - 2 cups
Onions - 1 nos
Ginger - garlic paste - 1 tbsp
Carrots - 1 nos
Sweet corn -1/2 cup
Oyster mushroom - 1 cup
Capsicum - 1 nos
Beans - 1 handful
Garam masala powder - 1 tbsp
Pepper powder - 1 tsp
Salt for taste
Ghee - 2 tbsp


Whole spices like:
Cloves - 6 nos
Cardamon - 4 nos
Cinnamon - 1 stick
Bay leaves - 2 nos
Mace - 1 nos
Aniseed - 1 tbsp
Star aniseed - 1 nos

Method:
Heat ghee in a casserole, add whole spices and fry till aroma is released. Add finely sliced onions, and fry till golden brown. Add ginger-garlic paste and saute for a min. Add all the veggies and stir well. Add garam masala powder, pepper powder, soaked and washed rice and give a good stir. Add about 4 cups of water, salt, cover and cook till its done. Serve hot with papad and pickles (tomato thokku).

Note:
This pulav is healthy as there are many veggies including mushrooms, the spices used here are all helpful in digestion and only 2 tbsp ghee is used (ghee kindles digestion).

Masala rice with green flageolets

This one can be prepared in a jiffy and it is quite healthy too as brown rice has been used instead of polished white rice. Brown rice is fibre rich and can make us feel full (so, that the quantity consumed will be less). Here goes the recipe...

Ingredients:
Brown rice (cooked) - 2 cup
Onions - 1 nos
Ginger-garlic paste - 1 tbsp
Chilly powder - 1 tbsp
Garam masala - 1 tsp
Aniseed powder -1/4 tsp
Green flageolets - 1 small tin
Salt for taste
Olive oil - 1 tbsp

Method:
Heat oil in a wok, add finely chopped onions and fry till golden brown. Add garlic paste and saute for a minute. Add green flageolets and stir fry for 3 min. Add chilly powder, garam masala powder, aniseed powder and give it a stir. Add boiled rice, salt for taste and stir well till each rice grain is well coated with masala. Serve hot

Note:
Oil and rice used may be of individual choice. I have used boiled rice and olive oil as it is a healthy option. Leftover brown rice can be used for the same.

Chicken biryani

This is one eternal recipe for those who love biryani and for those who love chicken. Here goes the recipe...


Ingredients:

For the marinade:
Curd - 4 tbsp
Ginger- garlic paste - 1 tbsp
Chilly powder - 1 tbsp
Coriander powder - 1 tbsp
Garam masala - 1 tsp

Chicken - 1 kilo

Grind to smooth paste to get the masala paste:
Tomatoes - 3 nos
Mint - 1/4 cup
Coriander leaves - 1/4 cup
Green chillies - 3 nos


Other ingredients:
Basmati rice - 5 cups
Onions - 4-5 nos
Ginger - garlic paste - 2 tbsp
Chilly powder - 3 tbsp
Coriander powder - 1 tbsp
Garam masala powder - 1 tbsp
Black pepper powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Cloves - 6 nos
Cardamom - 4 nos
Cinnamon - 1 stick
Bay leaves - 2 nos
Mace - 2 nos
Aniseed - 1/2 tsp
Dried plums with pits - 2 nos
Screw pines or Kewra/ketaki flower (optional ) - just for flavour
Chicken stock cube- 1 nos
Food colors (optional) or saffron strands - 1 pinch
Salt for taste
Ghee - 1 cup

Method:
Marinate Chicken overnight. Soak basmati rice for 30 min then cook it in hot boiling water along with salt until its almost done (not fully cooked), strain water using a colander and keep the rice aside. In a wok, Add 1/2 cup ghee, when hot add all the whole spices like cloves, cardamom, Cinnamon, bay leaves, mace, aniseed, kewra and stir till the aroma is released. Now add finely sliced onions and fry till golden brown. Add ginger-garlic paste and fry for a min. Add turmeric powder, and chilly powder and stir for 1/2 min. Now add coriander powder, pepper powder, garam masala powder, dried plums with pits and chicken stock cube and cook till oil separates. Now add chicken pieces, enough salt, water and cook till it done (till water is completely evaporated ). Just see that the masala is dry and the ghee is floating on top. Now this is done. Take a baking try, grease it with ghee and spread a layer of rice, top it with a layer of masala, then again a layer of rice, then masala, then finally cover with rice and pour the remaining ghee all over it. Pour some colored water if you wish your biryani to be colorful. Cover with aluminium foil and bake at 200 degrees Celsius/400 degree Fahrenheit for 15 min and its done. Garnish with fried onions, cashews, saffron etc.

Note:
Looking for some other Biryani recipe? The masala paste may smell too strong, nothing to worry, the final taste will be good.

Soya meat dum biryani

Dum biryanis are always fantastic. I usually make them at home, specially when I expect some guest as the dum keeps the biryani really hot and also the slow cooking gives an amazing taste and flavour. This time I tried it with soya meat which is great substitute for meat and a vegetarian delight. Its simple, tasty and healthy. Here goes the recipe..

Ingredients:
Basmathi rice - 1 kilo or 4-5 cups
Soya chunks - 200-300 grams
Onion - 5 nos
Ginger paste - 1 tbsp
Garlic paste - 1 tbsp
Chilly powder - 2 tbsp
Tomato - 3 nos
Thick curd - 1 tbsp
Lime juice - 1/2 tsp
Mint and coriander leaves (chopped) - 1 cup
Coriander powder - 2 tsp
Pepper powder - 1 tsp
Garam masala powder - 1 tsp
Cumin powder - 1/4 tsp
Aniseed powder - 1/2 tsp
Veg stock cube - 1 nos
Ghee - 1 cup
Salt for taste

Whole spices like:
Cloves - 6 nos
Cardamom - 4 nos
Cinnamon - 1 stick
Bay leaves - 2 nos
Aniseed - 1/4 tsp
Mace - 2 nos
Star aniseed - 2 nos

Method:
Wash soya chunks in hot water, strain and again wash in hot water. Repeat process till the smell is gone. Keep the soya chunks aside. Heat ghee in a broad bottomed casserole, splutter all the whole spices and fry till the aroma is released. Add finely sliced onions and fry till golden brown. Add ginger-garlic paste and saute for 2 min. Add chilly powder and give a good stir. Add chopped tomatoes and saute for 3 min. add cumin powder, aniseed powder, pepper powder, coriander powder and garam masala powder and give a good stir. Add thick curd, lime juice, chopped mint and coriander leaves and give a good stir. Now add soya chunks, veg stock cube and stir well. Add washed basmati rice, 8-10 cups water, salt for taste, and cook in a low flame. When its almost done. Turn off the flame. Cover the mouth of the vessel with aluminium foil and cover with the lid place it on direct charcoal heat, add more charcoal on top of the vessel and let it stand for 1 hour. Serve hot garnished with fried onions, cashew etc.

Note:
For best results soak basmati rice in water for 45min before cooking. Can add green chillies for flavour (I had excluded them for health reasons). Looking for some other biryani?

Tridoshic recipe - Moong dal Khichdi

Ayurvedic diets are based on doshas (vata, pitta, kapha). One has to consume food which is suitable for their nature (prakruthi). A tridoshic recipe is suitable for all the 3 doshas. Moong dal khichdi is a tridoshic recipe, which gives a grounding, calming and warming effect. This is also served after a panchakarma treatment since this helps in flushing out toxins from the body. This can be consumed on the 2nd day of a women's menstrual cycle (1st day feed on papaya and other fruits) and will prove to be very beneficial specially if chilly and salt is avoided. A simple moong dal khichdi will give all the benefits. But, I have also included many vegetables in my recipe. This one is a one pot meal, easy to digest and very filling and healthy. Here it goes....

Ingredients:
Basmati rice - 2 cup
Moong dal - 1/2 cup
Cumin seeds - 1/4 tsp
Black peppercorns - 10nos
Chilly powder (optional) - 1/2 tsp
Turmeric powder - 1/4 tsp
Cinnamon and cardamom powder (optional) -1/4 tsp
Grated ginger - 1/4 tsp
Onion - 1 nos
Ghee - 2 tbsp
Salt for taste
veggies of choice chopped - 1 cup
(I used veggies like carrot, beans, green flageolets, green peas)
water for cooking - 5-6 cups

Method:
In a pressure cooker, add ghee, when hot, add cumin seeds, black peppercorns and splutter. Add onions and saute for a min. Add other veggies and stir well. Add turmeric powder, chilly powder, Cinnamon and cardamom powder along with grated ginger and stir well again. Wash rice and dal together and add it into the pressure cooker. Add water for cooking, salt for taste, cover and cook till its done. Serve hot

Note:
Can add more water depending on how you like the consistency of the khichdi to be.

Masala brown rice with veggies

This one can be prepared in a jiffy and it is quite healthy too as brown rice has been used instead of polished white rice. Brown rice is fibre rich and can make us feel full (so, that the quantity consumed will be less). Here goes the recipe...

Ingredients:
Brown rice (cooked) - 2 cup
Chilly powder - 1 tsp
Garam masala - 1 tsp
Aniseed powder -1/4 tsp
Carrot - 1 nos
Capsicum - 1 nos
Oyster mushroom - 1 hand full
Sweet corn - 1 hand full
Salt for taste
Olive oil - 1 tbsp

Method:
Heat oil in a wok, add carrots sliced lengthwise, diced capsicum, oyster mushroom (roughly teared), sweet corn and stir fry for 3 min. Add chilly powder, garam masala powder, aniseed powder and give it a stir. Add boiled rice, salt for taste and stir well till each rice grain is well coated with masala. Serve hot

Note:
Oil and rice used may be of individual choice. I have used boiled rice and olive oil as it is a healthy option. Leftover brown rice can be used for the same.

Ambur egg biryani

Ambur biryani is famous and I have seen it always with chicken. Tried it with egg and it was a huge hit here at home. Coriander leaves were not available, hence I replaced it with parsley and it did an amazing job. Was not sure if the flavours of parsley and mint would clash!!! So, I just added parsley and excluded mint leaves from the recipe. Here goes the recipe....


Ingredients:
Basmati rice -5 cups (1 kilo approx)
Boiled eggs - 4 nos
Onions (large) - 4 nos
Ginger-garlic paste - 2 tbsp
Tomatoes - 3 nos
Green chillies - 2 nos
Parsley (chopped) - 1 cup
Curd - 1 tbsp
Lime juice - 1tbsp
Red chilly powder - 4 tbsp
Garam masala powder - 1 tbsp
Ghee - 3/4 cup
Salt for taste

Whole spices like:
Cloves - 6 nos
Cardamom - 6nos
Cinnamon - 1 stick
Bay leaves - 2 nos
Mace - 2-4 nos
Star aniseed - 2 nos
Aniseed - 1 tbsp

Method:
Heat ghee in a broad bottomed vessel, add whole spices and fry till all the aroma is released. Add finely sliced onions and fry till golden brown. Now add ginger-garlic paste and saute for a min. Add chilly powder and give it a stir. Add finely chopped tomatoes and saute for 2 min. Add curd, lime juice, finely chopped parsley, green chillies (slit lengthwise) and stir well. Add garam masala powder. Cover and cook till gravy thickens. Add basmati rice (soaked in hot water for 30min), 8 cups of hot water, salt for taste. Cover with the lid and simmer for 7-10 min. Stir well and turn off the flame.
Heat a tsp oil, add chilly powder. Cut the boiled eggs into 2 and place them on the pan. Now place this in the biryani. Cover the mouth of the vessel with a aluminium foil, then cover with lid. Add charcoal on the top of the lid, and leave it for 1 hour. Serve with raitha, brinjal masala or side dish of your choice

Note:
When the charcoal is over, add more up to one hour. Can garnish with mint and coriander leaves. I substituted parsley leaves to coriander and mint leaves.
Looking for some other biryani recipe?

Soya chunks biryani

Soya chunks are great substitute for meat. It is high in proteins and is suitable for vegans. Here goes the recipe...

Ingredients:
Basmati rice - 5 cups
Onions - 3 nos
Tomatoes - 2 nos
Ginger - garlic paste - 2 tbsp
Chilly powder - 3 tbsp
Soya chunks - 2 cups
Yogurt - 1 tbsp
Lime juice - 1/2 tsp
Coriander powder - 1 tbsp
Garam masala powder - 1 tbsp
Black pepper powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Cloves - 6 nos
Cardamom - 4 nos
Cinnamon - 1 stick
Bay leaves - 2 nos
Mace - 2 nos
Aniseed - 1/2 tsp
Dried plums with pits - 2 nos
veg stock cube - 1 nos
Screw pines or Kewra/ketaki flower( optional ) - just for flavour
Food colors (optional) or saffron strands - 1 pinch
Salt for taste
Ghee - 1 cup

Method:
Soak soya chunks in hot water, drain water. Again soak in hot water, and then drain.Repeat the process till the smell is gone and keep the soya chunks aside. Soak basmati rice for 30 min then cook it in hot boiling water along with salt until its almost done (not fully cooked), strain water using a colander and keep the rice aside. In a wok, Add 1/2 cup ghee, when hot add all the whole spices like cloves, cardamom, Cinnamon, bay leaves, mace, aniseed, kewra and stir till the aroma is released. Now add finely sliced onions and fry till golden brown. Add ginger-garlic paste and fry for a min. Add turmeric powder, and chilly powder and stir for 1/2 min. Now add tomatoes along with coriander powder, pepper powder, garam masala powder, dried plums with pits and veg stock cube and cook till oil separates. Now add all the soya chunks, yogurt, lime juice, enough salt and cook till it done (can add little water if required). Just see that the masala is dry and the ghee is floating on top. Now this is done. Take a baking try, grease it with ghee and spread a layer of rice, top it with a layer of masala, then again a layer of rice, then masala, then finally cover with rice and pour the remaining ghee all over it. Pour some colored water if you wish your biryani to be colorful. Cover with aluminium foil and bake at 200 degrees Celsius/400 degree Fahrenheit for 15 min and its done. Garnish with fried onions, cashews, saffron etc. Serve hot with raitha

Note:
Wash soya chunks in hot water until the smell is completely gone for best results.
Looking for some other biryani?

Curd rice ( Mosranna/Thayir sadam)

Curd rice is quite a popular dish and is served just as a complete comfort food or as part of mini meals, executive thali meals, etc.
I usually prepare that every Saturdays along with papad, pickle, and some other variety rice (like tomato rice, lemon rice, tamarind rice, vangi bath, bisibele bath, veg biryani etc.). I simply love this as it is so satisfying. This is so cooling in nature and perfect for a hot summer lunch. Here goes the recipe....

Ingredients:
Cooked rice - 1 cup
Thick curd - 4 tbsp
Onion - 1 nos
Green chillies (finely chopped) - 2 nos
Carrot (grated) - 1 tbsp
Grated ginger - 1/4 tsp
Hot boiling water - 50ml
Salt for taste

For the seasoning:
Mustard seeds - 1 tsp
Urad dal - 1 tbsp
Curry leaves - 1 sprigs
Dry red chillies (optional)- 2 nos
Oil - 2 tbsp

Method:
Add hot boiling water to the cooked rice and mix well. Add the curd and continue to mix well. Now add chopped onions, green chillies, grated carrot and ginger and mix well. Add salt for taste and mix again. Finally do the seasoning. Mix well and serve with pickle

Note:
For variation, can add coriander leaves instead of grated carrots, or can even add pomegranate seeds if sweetness is preferred. Also can exclude carrot and make it simple curd rice.

Ambur chicken biryani

Ambur biryani is one spicy biryani. Quite famous in a place called Ambur in T.N. It is available in other parts of the state. This one is a dum biryani and I enjoyed cooking it. Here goes the recipe...

Ingredients:
Basmati rice -5 cups (1 kilo approx)
Chicken thigh piece - 1 kilo
Onions (large) - 4 nos
Ginger-garlic paste - 2 tbsp
Tomatoes - 3 nos
Green chillies - 2 nos
Mint and coriander leaves (chopped) - 1 cup
Curd - 1 tbsp
Lime juice - 1tbsp
Red chilly powder - 4 tbsp
Garam masala powder - 1 tbsp
Ghee - 3/4 cup
Salt for taste

Whole spices like:
Cloves - 6 nos
Cardamom - 6nos
Cinnamon - 1 stick
Bay leaves - 2 nos
Mace - 2-4 nos
Star aniseed - 2 nos
Aniseed - 1 tbsp

Method:
Heat ghee in a broad bottomed vessel, add whole spices and fry till all the aroma is released.
Add finely sliced onions and fry till golden brown. Now add ginger-garlic paste and saute for a min. Add chilly powder and give it a stir. Add finely chopped tomatoes and saute for 2 min. Add curd, lime juice, finely chopped mint and coriander, green chillies (slit lengthwise) and stir well. Cut the chicken thighs into 2, and add it along with garam masala powder. Cover and cook till its half done. Add basmati rice (soaked in hot water for 30min), 8 cups of hot water, salt for taste. Cover with the lid and simmer for 7-10 min.Stir well and turn off the flame. Cover the mouth of the vessel with a aluminium foil, then cover with lid. Add charcoal on the top of the lid, and leave it for 1 hour. Serve with raitha, brinjal masala or side dish of your choice

Note:
When the charcoal is over, add more up to one hour. Can garnish with mint and coriander leaves.

Roasted chicken biryani

This biryani with Roasted chicken (Indian style) was such a great hit. This was far easier than what I had imagined. I just marinated chicken for about 12 hours and followed the same method as in the recipe for Roasted chicken (can reduce the cooking time depending upon the chicken). Here goes the recipe...

Ingredients:
Roasted chicken - 1 nos

Grind to smooth paste to get the masala paste:
Tomatoes - 2 nos
Mint - 1/4 cup
Coriander leaves - 1/4 cup
Green chillies - 3 nos


Other ingredients:
Basmati rice - 5 cups
Onions - 3 nos
Ginger - garlic paste - 2 tbsp
Chilly powder - 3 tbsp
Coriander powder - 1 tbsp
Garam masala powder - 1 tbsp
Black pepper powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Cloves - 6 nos
Cardamom - 4 nos
Cinnamon - 1 stick
Bay leaves - 2 nos
Mace - 2 nos
Aniseed - 1/2 tsp
Dried plums with pits - 2 nos
Screw pines or Kewra/ketaki flower (optional) - just for flavour
Chicken stock cube- 1 nos
Food colors (optional) or saffron strands - 1 pinch
Salt for taste
Ghee - 1 cup

Method:
Soak basmati rice for 30 min then cook it in hot boiling water along with salt until its almost done (not fully cooked), strain water using a colander and keep the rice aside. In a wok, Add 1/2 cup ghee, when hot add all the whole spices like cloves, cardamom, Cinnamon, bay leaves, mace, aniseed, kewra and stir till the aroma is released. Now add finely sliced onions and fry till golden brown. Add ginger-garlic paste and fry for a min. Add turmeric powder, and chilly powder and stir for 1/2 min. Now add coriander powder, pepper powder, garam masala powder, dried plums with pits and ground masala and cook till oil separates. Now add Roasted chicken pieces, enough salt and stir well. Just see that the final masala is dry and the ghee is floating on top. Now this is done. Take a baking try, grease it with ghee and spread a layer of rice, top it with a layer of masala, then again a layer of rice, then masala, then finally cover with rice and pour the remaining ghee all over it. Pour some colored water if you wish your biryani to be colorful. Cover with aluminium foil and bake at 200 degrees Celsius/400 degree Fahrenheit for 15 min and its done. Garnish with fried onions, cashews, saffron etc. Serve hot along with raitha.

Note:
Can use leftover roasted chicken. The ground masala paste may not smell good initially, not to worry (its due to strong smelling mint and chilly mixture). As final biryani will taste and smell good. Biryani can also be microwaved.
Click here for veg biryani
Click here for Mutton biryani
Click here for Fish biryani

Veg Biryani

For vegetarians, who love rice with veggies this is one perfect meal. The vegetables used can be as per choice. I usually use vegetables like carrots (juliennes), beans (juliennes), potatoes (diced), cauliflower (florets), green peas, mushrooms etc. Here goes the recipe...


Ingredients:
Basmati rice - 5 cups
Onions - 3 nos
Tomatoes - 2 nos
Ginger - garlic paste - 2 tbsp
Chilly powder - 3 tbsp
Carrots - 2 nos
Beans - 1/2 cup
Green peas - 1/2 cup
Mushrooms - 1 cup
Yogurt - 1 tbsp
Lime juice - 1/2 tsp
Coriander powder - 1 tbsp
Garam masala powder - 1 tbsp
Black pepper powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Cloves - 6 nos
Cardamom - 4 nos
Cinnamon - 1 stick
Bay leaves - 2 nos
Mace - 2 nos
Aniseed - 1/2 tsp
Dried plums with pits - 2 nos
veg stock cube - 1 nos
Screw pines or Kewra/ketaki flower( optional ) - just for flavour
Food colors (optional) or saffron strands - 1 pinch
Salt for taste
Ghee - 1 cup

Method:
Soak basmati rice for 30 min then cook it in hot boiling water along with salt until its almost done (not fully cooked), strain water using a colander and keep the rice aside. In a wok, Add 1/2 cup ghee, when hot add all the whole spices like cloves, cardamom, Cinnamon, bay leaves, mace, aniseed, kewra and stir till the aroma is released. Now add finely sliced onions and fry till golden brown. Add ginger-garlic paste and fry for a min. Add turmeric powder, and chilly powder and stir for 1/2 min. Now add tomatoes along with coriander powder, pepper powder, garam masala powder, dried plums with pits and veg stock cube and cook till oil separates. Now add all the vegetables like carrot and beans (cut into thin strips), Mushrooms, green peas, yogurt, lime juice, enough salt and cook till it done (can add little water if required). Just see that the masala is dry and the ghee is floating on top. Now this is done. Take a baking try, grease it with ghee and spread a layer of rice, top it with a layer of masala, then again a layer of rice, then masala, then finally cover with rice and pour the remaining ghee all over it. Pour some colored water if you wish your biryani to be colorful. Cover with aluminium foil and bake at 200 degrees Celsius/400 degree Fahrenheit for 15 min and its done. Garnish with fried onions, cashews, saffron etc. Serve hot along with raitha

Note:
Looking for Mutton biryani recipe
or Fish biryani recipe

Ven Pongal

Ven pongal is spicy pongal (sakkarai pongal is the sweet dish). This is very famous in south India. Specially in T.N. In the month of January there is pongal festival which is celebrated with great pomp and joy. Ven pongal is usually served at breakfast along with thick coconut chutney and sambar. I simply love this as its very nutritious (it contains rice, moong dal). Here goes the recipe...

Ingredients:
Rice - 3 cups
moong dal - 1 cup
water - 8 cups
salt for taste

For the seasoning:
Ghee - 4 tbsp
Black peppercorns - 3 tsp
Cumin seeds - 1 tbsp
Cashew nuts - 6 nos
Curry leaves - 1 stalk

Method:
Cook the dal and rice together along with salt for taste and water in a pressure cooker up to 1 or 2 whistles or till its done. In a tadka pan, heat ghee and splutter black peppercorns, cumin seeds, curry leaves, and cashew nuts . when the cashew nuts turn very light brown, turn off the flame and do the seasoning on the cooked rice and dal. Mix well, garnish with cashew nuts (optional). Serve hot along with coconut chutney and sambar.

Note:
Do not mix before seasoning as the pongal would become sticky and the seasoning will be concentrated in one area.

Mint rice( pudina anna/ pudina sadam)

This one is really very simple. The ingredients used are also so minimal. When you want to cook something in a jiffy, this is a good bet. Here it goes...

Ingredients:
Rice- 3 cups
mint leaves - 3 cups
green chillies - 4 nos
onion - 1nos
chilly powder - 1/2 tsp
ginger-garlic paste - 1 tbsp
veg stock cube - 1 nos
lime juice - 1/2 tsp
cloves - 4 nos
Cinnamon - 1 small stick
bay leaves - 2 nos
salt for taste
ghee - 4 tbsp

Method:
Grind mint leaves and green chillies into coarse paste (avoid adding water). Cook rice and keep aside. In a stew pot, add ghee, when hot stir fry bay leaves, cloves, cinnamon, till the aroma is released. Now add finely chopped onions and fry till golden brown. Add chilly powder and give a good stir. Add ginger-garlic paste and saute for a min. Add lime juice, veg stock cube. Finally add the mint and chilly paste (adding at the end would retain the aroma) , add salt if needed (salt should be slightly more, as the rice is also mixed with the same paste). Mix well with rice. Serve hot with papadoms.

Note:
I used Thai jasmine rice, can use basmati rice also. If mint and chilly mixture is added too early the flavour is lost. This can be made with leftover rice also

Mutton Biryani

Mutton biryani is again a very rich and colorful recipe. Its a classic example for feast recipes. This is very rich, heavy and filling. Brought all the way from rice lovers paradise. Found in many Indian celebrations, weddings etc. There are many varieties of it, here is one...

Ingredients:

For the marinade:
Curd - 4 tbsp
Ginger- garlic paste - 1 tbsp
Chilly powder - 1 tbsp
Coriander powder - 1 tbsp
Meat tenderiser - 2 tbsp
Mutton - 1 1/2 kilo

Grind to smooth paste to get the masala paste:
Tomatoes - 2 nos
Mint - 1/4 cup
Coriander leaves - 1/4 cup
Green chillies - 3 nos


Other ingredients:
Basmati rice - 5 cups
Onions - 3 nos
Ginger - garlic paste - 2 tbsp
Chilly powder - 3 tbsp
Coriander powder - 1 tbsp
Garam masala powder - 1 tbsp
Black pepper powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Cloves - 6 nos
Cardamom - 4 nos
Cinnamon - 1 stick
Bay leaves - 2 nos
Mace - 2 nos
Aniseed - 1/2 tsp
Dried plums with pits - 2 nos
Screw pines or Kewra/ketaki flower( optional ) - just for flavour
Mutton stock cube- 1 nos
Food colors (optional) or saffron strands - 1 pinch
Salt for taste
Ghee - 1 cup

Method:
Marinate meat overnight. Soak basmati rice for 30 min then cook it in hot boiling water along with salt until its almost done( not fully cooked), strain water using a colander and keep the rice aside. Pressure cook marinated meat along with masala paste, until its done and keep aside. In a wok, Add 1/2 cup ghee, when hot add all the whole spices like cloves, cardamom, Cinnamon, bay leaves, mace, aniseed, kewra and stir till the aroma is released. Now add finely sliced onions and fry till golden brown. Add ginger-garlic paste and fry for a min. Add turmeric powder, and chilly powder and stir for 1/2 min. Now add coriander powder, pepper powder, garam masala powder, dried plums with pits and mutton stock cube and cook till oil separates. Now add pressure cooked meat, enough salt and cook till it done (till water is completely evaporated ). Just see that the masala is dry and the ghee is floating on top. Now this is done. Take a baking try, grease it with ghee and spread a layer of rice, top it with a layer of masala, then again a layer of rice, then masala, then finally cover with rice and pour the remaining ghee all over it. Pour some colored water if you wish your biryani to be colorful. Cover with aluminium foil and bake at 200 degrees Celsius/400 degree Fahrenheit for 15 min and its done. Garnish with fried onions, cashews, saffron etc. Serve hot along with raitha.

Note:
Can use papain or raw papaya, or meat tenderiser while marinating.The ground masala paste may not smell good initially, not to worry( its due to strong smelling mint and chilly mixture). As final biryani will taste and smell good. Biryani can also be microwaved.
Looking for vegetable biryani recipe
or Fish biryani recipe

Tamarind rice ( puliyogare/puliodare/hulli anna)

Tamarind rice is a tangy rice made from tamarind.Its also called as puliyogare or puliyodare or hulli anna. Hulli means tang and anna means rice, hence the name. Its very common in south India. In temples its used as Prasadams. In karnataka, Mellukotte temple is very famous for puliyogare prasadam (I had it when I very small child, and the taste is still such a memorable one). Its served as prasadam in many other temples. We get ready mix powders and paste in India( example MTR Puliyogare). This time when I was coming back from India my mom gave me a puliyogare pack, that got over in a week's time. But its simple enough to make at home, and tastes simply superb. Can serve this with egg, thovayal/chutney etc. Here goes the recipe...

Ingredients:
cooked rice - as per requirement

For the puliyogare paste:
Mustard seeds - 1/4 tsp
Curry leaves - 1 stalk
Red chillies - 4 nos
Urad dal - 1 tbsp
Channa dal - 1 tbsp
Sesame seeds - 1 tbsp
Ground nuts - 1 tbsp
Asafoetida - 1/2 tsp
Turmeric powder - 1/4 tsp
Chilly powder - 1tsp
Jaggery grated- 1 tsp
Dry coconut grated(kobri/kopra) - 1 tbsp
Thick tamarind extract - 1 cup
salt for taste
oil for cooking( I used about 1/2 cup)

Fried in 1 tbsp oil and ground to paste:
Urad dal - 1 tbsp
Channa dal - 1 tbsp
Groundnuts - 1 tbsp
Sesame seeds - 1 tbsp
Dry red chillies - 6 nos
Coriander seeds - 1 tbsp

Method:
1st fry urad dal, channa dal until light brown, then add ground nuts, sesame seeds, chillies and coriander seeds in 1 tbsp oil and stir fry for 3 min. Cool and grind to smooth paste (do not add water) and keep aside. In a wok, add enough oil (about 1/2 cup), splutter mustard seeds, add urad dal, channa dal and fry till they turn light brown. Add curry leaves, red chillies, sesame seeds, groundnuts, asafoetida, turmeric powder, chilly powder and give a good stir. Add ground paste and stir for a min. Now add salt and thick tamarind extract continue to cook until the oil separates (stir in between well). Finally add grated dry coconut, jaggery and check for salt again, add if required. Now the puliyogare paste is ready. Add cooked rice and mix well. Serve hot or cool.

Note:
This paste can be prepared before hand in large quantity and can be stored in the refrigerator for about 3 months (I always do that). Leftover rice can also be used in the recipe.

Fish biryani

Biryani is usually rice cooked along with spices, ghee and other veg or non- veg ingredients. This is one pot meal. For rice lovers this is heavenly. Usually its served along with raitha, dalchi, brinjal masala etc... Some people prefer to have it with side dish like egg masala, chicken kebab, fish fry etc. But I would say, Biryani can just be eaten without any side dish and it tastes simply superb. I can't imagine any feast or celebrations without this rich and heavy meal of biryani. There are many varieties of it like fish, chicken, mutton, egg, veg, turkey, beef etc. I made this fish biryani at home, and it was a huge hit. Here goes the recipe...

Ingredients:
Fish fillets - 1 kilo
Basmati rice - 5 cups
Onions - 3 nos
Tomatoes - 2 nos
Ginger - garlic paste - 2 tbsp
Chilly powder - 3 tbsp
Coriander powder - 1 tbsp
Garam masala powder - 1 tbsp
Black pepper powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Cloves - 6 nos
Cardamom - 4 nos
Cinnamon - 1 stick
Bay leaves - 2 nos
Mace - 2 nos
Aniseed - 1/2 tsp
Dried plums with pits - 2 nos
Screw pines or Kewra/ketaki flower( optional ) - just for flavour
Prawn stock cube - 1 nos
Food colors (optional) or saffron strands - 1 pinch
Salt for taste
Ghee - 1 cup

Method:
Soak basmati rice for 30 min then cook it in hot boiling water along with salt until its almost done( not fully cooked), strain water using a colander and keep the rice aside. In a wok, Add 1/2 cup ghee, when hot add all the whole spices like cloves, cardamom, Cinnamon, bay leaves, mace, aniseed, kewra and stir till the aroma is released. Now add finely sliced onions and fry till golden brown. Add ginger-garlic paste and fry for a min. Add turmeric powder, and chilly powder and stir for 1/2 min. Now add tomatoes along with coriander powder, pepper powder, garam masala powder, dried plums with pits and prawn stock cube and cook till oil separates. Now add fish pieces or chunks, enough salt and cook till it done (can add little water if required). Just see that the masala is dry and the ghee is floating on top. Now this is done. Take a baking try, grease it with ghee and spread a layer of rice, top it with a layer of masala, then again a layer of rice, then masala, then finally cover with rice and pour the remaining ghee all over it. Pour some colored water if you wish your biryani to be colorful. Cover with aluminium foil and bake at 200 degrees Celsius/400 degree Fahrenheit for 15 min and its done. Garnish with fried onions, cashews, saffron etc. Serve hot along with raitha.

Note:
I usually use yogurt for biryani, since this is fish biryani I have excluded it. Biryani can also be microwaved.
Looking for Veg biryani recipe
or Mutton biryani recipe