Vermicelli Rice

Basmati rice -1cup (soak  in water at least 30 minutes)
Ghee-3tbsp
Roasted Vermicelli -1/2cup
Cinnamon -2sticks
Cardamom -1
Cloves -4
Bay leaves -2
Onion(chopped)-1
Lemon juice -1tsp
Salt -to taste

For garnishing
Sliced  onions -1
Cashew nuts - a handful
Raisins - a handful

• Heat ghee in a pan and fry garnished portion of onions ,cashew nuts and raisins.Keep it aside .
• Fry all spices and chopped onions.
• When the onions become golden add drained rice and Vermicelli .Fry  for about 4 minutes.
• Add 3 cups of water, lemon juice and salt.Cook till the water is dried completely and rice is cooked. 
• Garnish with fried onions ,cashew nuts and raisins.

Paneer Biriyani

1.Paneer (cottage heese)-200gms
2.Ghee-1tbsp
3.Cardamom-3
   Cloves-2
   Cinnamon-1
   Bay leaf-1
   Fennel seeds-1/2tsp
4.Pearl onion(crushed) -1cup
   Ginger(crushed)-1tsp
   Garlic(crushed)-3
   Green Chilly(sliced)-4
   Mint leaves(crushed)-1tsp
   Tomato(sliced)-1
5.Turmeric Powder-1/2tsp
   Yoghurt-2tbsp
   Coriander leaves(chopped)-a handful
   Salt
6. Cashew nuts/Almonds-15
For Rice
1.Basmati rice -2cups soak the rice in water at least 30minutes
2.Cinnamon -2sticks
   Cardamom -1
   Cloves -4
   Bay leaf -1
3.Water
   Salt
4.Saffron -a pinch dissolved in 2tsp milk
   Chopped coriander leaves-1tbsp
For garnishing
Finely sliced onions -1
Cashew nuts - a handful
Raisins - a handful
Ghee-1/2cup

Preparation of Paneer Masala

• In a nonstick pan heat 1tbsp ghee and shallow fry paneer pieces.
• In the same pan fry cinnamon ,cardamom,cloves,bay leaf and fennel seeds.Add sliced onions,ginger,garlic and green chilly.It becomes translucent add crushed mint ,turmeric powder and tomato.Cook until tomatoes are tender.Now add fried paneer pieces,2tbsp yoghurt,1/2cup water ,cashew nut paste, salt and coriander leaves.Cook until  the gravy become concentrate,remove from heat. 

Preparation of Rice

Boil 6 cup water with salt and spices.Add rice and cook untill 70% done.Drain excess water and keep the rice aside.Mix 1tbsp ghee  and chopped coriander leaves into the rice.

Heat 1/2cup ghee in a heavy bottom pan. fry the garnished portion of onion ,cashew nuts &raisins

• Preheat oven to 200 degrees.
• In an oven proof dish ,spread half the masala and place half of the rice over it. Spread the remaining masala and top with the rice.
• Pour 2tbs of saffron milk on the top of it and sprinkle fried onions ,cashew nuts & raisins.
• Cover the dish with aluminium foil and bake for 15-20 minutes.
• Serve hot with salad,pickles,etc

Soya Chunks Pulao

1.Basmati Rice-1cup
(Soak rice in water for 30 minutes)
2.Water-4cup
   Salt
   Cinnamon-1 piece
   Cardamom-2
   Cloves-2
   Pepper corns-1/2tsp
3.Carrot-1
   Green peas-1/4cup
   Beans(chopped)-1/4cup
4.Soya chunks-50gms
   Lemon juice-1tsp
   Turmeric powder-1/4tsp
   Ginger garlic paste-1tbsp
   Pepper Powder-1/2tsp
   Garam masala-1/4tsp
   Salt
5.Ghee-2tbsp
6.Onion-1
   Cashew nuts-10
   Raisins-2tbsp

• Soak soya chunks in boiled water for 15 minutes.Take them out and squeeze the excess water. Marinate soya chunks with lemon juice,turmeric powder,ginger garlic paste, garam masala powder ,pepper powder and salt.
• Boil 4 cup water with salt and spices.Add rice and cook until 70% done.Drain excess water and keep the rice aside.
• Heat 2tbsp ghee in a pan and shallow fry soya chunks for 5minutes.Add carrots ,beans and green peas.Cook on medium flame for another 5-6 minutes.Add cooked rice and mix well.
• Garnish with Fried onions, cashew nuts and raisins.

Nadan Chicken Biryani

For Masala
1.Chicken -600gms
   Lemon juice-1tsp
   Turmeric powder-1/2tsp
   Chilly powder-1tsp
   Garam masala-1/2tsp
   Ginger garlic paste-1tbsp
   Yoghurt-2tbsp
   Salt.
Mix together all the ingredients and marinate for an hour.
2.Ghee-1tbsp
3.Cardamom-3
   Cloves-2
   Cinnamon-1
   Bay leaf-1
   Fennel seeds-1/2ts
4.Pearl onion(crushed) -1cup
   Ginger(crushed)-1tsp
   Garlic(crushed)-3
   Green Chilly(sliced)-4
   Mint leaves(crushed)-1tsp
   Tomato(sliced)-1
5.Turmeric Powder-1/2tsp
   Yoghurt-2tbsp
   Coriander leaves(chopped)-a handful
   Salt
6. Cashew nuts-15
For Rice
1.Basmati rice -2cups soak the rice in water at least 30minutes
2.Cinnamon -2sticks
   Cardamom -1
   Cloves -4
   Bay leaf -1
3.Water
   Salt
4.Grated Pineaple-1tbsp
   Saffron -a pinch dissolved in 2tsp milk
   Chopped coriander leaves-1tbsp
For garnishing
Finely sliced onions -1
Cashew nuts - a handful
Raisins - a handful
Ghee-1/2cup


Preparation of Masala

• In a nonstick pan heat 1tbsp ghee and shallow fry the chicken pieces.

• In the same pan fry cinnamon ,cardamom,cloves,bay leaf and fennel seeds.Add crushed onions,ginger,garlic and green chilly.It becomes translucent add crushed mint ,turmeric powder and tomato.Cook until tomatoes are tender.Now add fried chicken pieces,2tbsp yoghurt,1/2cup water and coriander leaves.Cook covered on low flame.Adjust salt and add cashew paste.When the gravy become concentrate ,remove from fire.
  

Preparation of Rice
Boil 6 cup water with salt and spices.Add rice and cook untill 70% done.Drain excess water and keep the rice aside.Mix 1tbsp ghee ,grated pineapple and chopped coriander leaves into the rice.


Heat 1/2cup ghee in a heavy bottom pan. fry the garnished portion of onion ,cashew nuts &raisins

• Preheat oven to 200 degrees.
• In an oven proof dish ,spread half the masala and place half of the rice over it. Spread the remaining masala and top with the rice.
• Pour 2tbs of saffron milk on the top of it and sprinkle fried onions ,cashew nuts & raisins.

• Cover the dish with aluminium foil and bake for 15-20 minutes.

• 
  

Prawn Pulav

1. Prawns-1/2kg
2. Refined oil-2tbsp
3. Pearlonion-1/2cup
    Green chilly-6-8
    Ginger-1piece
    Garlic-6
    Fennel seeds-1tsp
    Turmeric powder-1tsp
4. Yoghurt-3tbsp
    Coriander leaves-2tbsp
5. Coconut-1/3cup
    Cashew nuts-10
6. Salt
7. Rice-2cup
    Cloves-4
    Cinnamon-1 piece
    Cardamom-3
8. Ghee-2tbsp
    Onion (sliced)-1

•  Grind ingredients 3. Grind cashew nuts and coconut to a fine paste.
•  Heat 3tbsp oil in a pan and add 3.when oil starts separating add prawns, yoghurt, salt and coriander leaves. Cover and cook on medium heat for10-12 minutes. Add coconut-cashew nut paste and cook until gravy thickens.
•  Heat 3tbsp ghee in a pan and fry onions until golden color.
• Cook rice with cinnamon, cloves, cardamom and salt.
• Mix rice with prawns’ masala and microwave high for 3 minutes.
• Garnish with fried onions.

ARABIC CHICKEN BIRIYANI/Chicken Majboos/Chicken Kabsa

1. Chicken (with skin)-6 pieces
2. Refined oil-3tbsp
3. Cardamom-4
    Cinnamon-2
    Cloves-4
    Bay leaf-1/2
    Pepper seeds -1tbsp
4. Onion (sliced)-2
5. Tomato puree -1/2cup
6. Tomato-1
7. Garlic (chopped)-4
    Ginger-(chopped)-1 piece
8. Green chilly-6
9. Dried lemon-1-2piece
10. Carrot-1
11. Turmeric powder-1tsp
12. Busmati rice-2cups
13. Raisins-1/4cup
Almonds/cashew nuts-1/4cup

• Soak rice in water for 30 minutes.
• Heat oil in a pan and fry spices.Add onions and saute till they turn brown.Add chicken pieces, tomato puree, green chilly and garlic, and stir for about five minutes over low heat.Add carrot, tomato, lemon, turmeric powder, salt and 2 cups hot water.Cover and cook on medium heat for about 20-25 minutes, until chicken is done.

• Remove chicken and tomato from the gravy.

• Add rice in to the gravy and mix well. Add boiling water (gravy+water=4cups)) and cook covered on medium heat until rice is tender.
•  Grill the cooked chicken until the skin is brown.
• Arrange the chicken on top of the rice while serving. Garnish with cooked tomato, raisins cashew nuts and almonds.

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Neychoru (Ghee Rice

Basmati rice -1cup (soak  in water at least 30 minutes)
Ghee-3tbsp
Cinnamon -2sticks
Cardamom -1
Cloves -4
Onion(chopped)-1
Lemon juice -1tsp
Salt -to taste

For garnishing
Fried  onions -1
Cashew nuts - a handful
Raisins - a handful

• Heat ghee in a pan and fry onions ,cashew nuts and raisins.
• Fry all spices and chopped onions.
• The onions become soft add drained rice and fry for 5 minutes.
• Add 2 cups of water, lemon juice and salt.water is dried completely and rice is cooked. 
• Garnish with fried onions ,cashew nuts and raisins.

CHICKEN TOMATO RICE

Basmati rice-2cups

Tomato-2

Onion (chopped)-3tbsp

Chicken (minced)-1cup
Green chilly-4
Chicken masala-1tbsp
Ginger (chopped)-1tsp

Garlic (chopped)-1tsp

Coriander leaves

Cinnamon-1

Cloves-4

Cardamom-2

Ghee-3tbsp

• Soak rice in water for 30 minutes.

• Cook rice with water, cinnamon, cloves, cardamom and salt.

• Cook chicken with salt, turmeric and pepper powder.

• In a pan heat ghee and add onion, green chilly, ginger and garlic.

• It become soft adds tomato puree and chicken masala.
• Fry for 4-5minutes .Add cooked chicken and fry for a minute.
• Add cooked rice and mix well.
• Microwave on high for 3 minutes.
• Garnish with fried cashew nuts and raisins.

CHICKEN FLAVOURED SPINACH RICE

Basmati rice -2cups
(Soak the rise in water at least 30minutes)
Butter-2tbsp
Cinnamon -2sticks
Cloves -4
Lemon juice -1tsp
maggi chicken cube-2
Palak paste-1/2 cup

PREPARATION (RICE)
Add 2tbsp butter and fry all spices and add drained rice and fry for 5minutes.Add 4 cups of water,palak paste, lemon juice and chicken cube,cook  till all the water is absorbed.
Garnish with fried carrots.

PRAWNS BIRIYANI WITH VEGETABLES

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FOR PRAWNS MASALA

1) Prawns-500gms
2) Small onion-10
    Garlic-6
    Ginger-1 piece
    Green chilly-8

    Turmeric powder-1tsp

    Fennel seeds-1tsp
Grind these ingredients to a fine paste

3) Coconut-3tbsp

    Cashew nut-2tbsp
Grind it to a fine paste

4) Small onion (sliced)-1/2cup

5) Tomato (chopped)-1

6) Carrot, beans, green peas, cauliflower (small pieces)-1cup
7) Coriander leaves (chopped)-2tbsp
8) butter-2tbsp

9) Salt-to taste

10) Yoghurt-1/2cup

11) Lemon juice-1tsp

FOR RICE

Basmati rice -2cups soak the rice in water at least 30minutes

Butter-2tbsp

Cinnamon -2sticks
Cardamom -1
Cloves -4
Lemon juice -1tsp
Salt -to taste

FOR GARNISHING

Finely sliced onions -2

Cashew nuts - a handful
Raisins - a handful

PREPARATION (PRAWNS MASALA)

• Heats 2 tbsp butter in a pan and add onions. They become translucent add ground onion paste, tomato ,vegetables and prawns.saute well.
• When the oil starts separating, add yoghurt, salt coriander leaves and 1 cup water. Close the pan and cook on low flame.
• Add coconut paste and lemon juice.
• When the gravy becomes a thick consistency, remove from fire.

PREPARATION (RICE)
• Add 2tbsp butter and fry all spices and add drained rice and fry for 5minutes.Add 4 cups of water, lemon juice and salt, till all the water is absorbed.

• In an oven proof dish, spread half the masala and place half of the rice over it. Spread the remaining masala and top with the rise.
• Cook in a microwave oven for 5minutes.
• Garnish with fried onions, cashewnuts and raisins.

TOOR DAL BIRIYANI

RICE
Basmati rice -2cups soak the rise in water at least 30minutes

Butter-200gm

Cinnamon -2sticks

Cardamom -1

Cloves -4

Bay leaf -1

Fennel seeds-1/2 tsp

Lemon juice -1tsp

Salt -to taste

FOR GARNISHING

Finely sliced onions -2

Cashew nuts - a handful

Raisins - a handful

FOR BIRIYANI MASALA

Toor dal-1/2cup

Onion -1Tomato -1

Green chilly -4

Ginger -1 inch piece

Garlic -4cloves

Curd -3tsp

Turmeric powder -½tsp
Garam masala-½tsp
Curry leaves-2spring

PREPARATION (DAL MASALA)
Soak dal for 2 hours and cook with water and turmeric powder
Heat half portion of butter or ghee in a heavy bottom pan. Fry the garnished portion of onion, cashew nuts &raisinsHeat up the remaining butter and add sliced onions and ginger-garlic-chilly paste.
It becomes translucent add chopped tomatoes curry leaves and turmeric powder.
Add salt and fry until the moisture evaporates.
Now add toor dal , garam masala powder,curd and mix well.

PREPARATION (RICE)
Add remaining butter and fry all spices and add drained rice and fry for 5minutes.Add 2 cups of water, lemon juice and salt.Cook till all the water is absorbed.

In an oven proof dish, spread half the masala and place half of the rice over it. spread the remaining masala and top with the rise.
Cook in a microwave oven for 5minutes.

Garnish with fried onions,cashewnuts and raisins.

CARROT COCONUT RICE

Basmati rice-1cup
Lemon juice-1tsp
Water-2cups
Salt-to taste
Toor dal-1/3cup
Coconut (grated) -1/3cup
Carrot (grated) -1/3cup
Ghee-2tbsp
Mustard seeds-1tsp
Curry leaves-1spring


METHOD
Cook rice with lemon juice and salt.
Heat ghee in a pan and splutter mustard seeds.
Add carrot, coconut and curry leaves.
When the carrot become soft, add cooked toor dal and rice.
Mix well and remove from heat.

Kerala Fish Biriyani

For fish masala

1.King fish-4 pieces(400gms)
   Turmeric powder-1/4tsp
   Chilly powder-1tsp
   Lemon juice-1ts
2.Pearl onion(sliced)-1cup
   Tomato-1
3.Green chilly-4-6
   Ginger-1piece
   Garlic-4cloves
   Cumin seeds-1/2tsp
3.Grated coconut-1/2cup
4.Yoghurt-1/2cup
   Coriander leaves (chopped)-1/2cup
   Salt

FOR RICE
Kaima rice-2cups (basmati rice)
Ghee-2tbsp
Cinnamon -2sticks
Cardamom -1
Cloves -4
Bay leaf -1
Lemon juice -1tsp
Salt -to taste
Safron-a pinch
Milk-1/4 cup
(Soak safron in milk for 15 minutes)


For garnishing
Finely sliced onions -1
Cashew nuts - a handful
Raisins - a handful

Preparation (masala)

• Marinate fish with a pinch of turmeric, salt, lemon juice and chilly powder and keep it aside for 30minutes.

     Fry each side for 2minutes.Keep aside

• Grind together ginger, garlic ,cumin seeds and green chilly

• Grind coconut in to a fine paste.

• Heat oil in a large mouthed vessel and add chopped onions.

• They become translucent add ginger-garlic-chilly    paste and turmeric powder.

• Add coconut paste, chopped tomato, yoghurt and coriander leaves.

• Add fried fish and salt.Cover and cook on medium flame until gravy thickens.

Preparation (rice)

• Add 2tbsp ghee and fry all spices.Add drained rice and fry for 5minutes.

• Add 2 cups of water, lemon juice and salt.Cook untill all the water is absorbed.

• Pre-heat the oven in 200 degrees.

• In an oven proof dish, spread half the masala and place half of the rice over it. Spread the remaining masala and top with the rice.Add fried onions cashewnuts and raisins.Spread safron milk over the rice.

• Cover the dish with aluminium foil and bake for 20 minutes.
• Serve hot with raitha.

VEGETABLE FRIED RICE

Basmati rice -2cups soak the rise in water at least 30minutes
Butter/Ghee-200gm
Cinnamon -2sticks
Cardamom -1
Cloves -4
Bay leaf -1
Fennel seeds-1/2 tsp
Lemon juice -1tsp
Salt -to taste
Saffron -a pinch dissolved in 2tsp milk

For garnishing
Finely sliced onions -3
Cashew nuts - a handful
Raisins - a handful

vegetables
Carrot -200gm
Beans -150gm
Green peas -10gm
Coriander leaves -a handful

Preparation of vegetables
•Heat butter/ghee  in a heavy bottom pan and fry cashew nuts, raisins and onions.
•Fry all vegetables separately. (fry 5-8minuts ).

Preparation of rice
Add remaining butter and fry all spices .Add drained rice and fry for 5minutes.
Add 2 cups of water, lemon juice and salt, Cook till all the water is absorbed. Finally sprinkle saffron milk over the rice.

Mix rice with fried vegetables and garnish with onion cashewnuts, raisins.

MUTTON BIRIYANI

FOR BIRIYANI MASALA
Mutton -½kg
Onion -1
Tomato -1
Green chilly -4
Ginger -1 inch piece
Garlic -4cloves
Curd -3tsp
Turmeric powder -½tsp
Pepper powder -1tsp
Fennel(perumjeerakam)-1tsp
Cashew nuts -a handful(making a fine paste)
Limejuice - 1tsp


Coriander leaves -a handful (chopped)
Mint leaves - a handful (chopped)
Curry leaves - a handful (chopped
Garam masala -1tsp cinnamon, cloves, cardamom, nutmeg
, star anise , bay leaf, mace)


Butter -½cup
For rice
Basmati rice -2cups soak the rice in water at least 30minutes
Cinnamon -2sticks
Cardamom -1
Cloves -4
Bay leaf -1
Lemon juice -1tsp
Salt -to taste
Saffron -a pinch dissolved in 2tsp milk
For garnishing
Finely sliced onions -1
Cashew nuts - a handful
Raisins - a handful




Preparation(mutton masala)

• Clean the mutton and cut in to medium sized pieces.
• The mutton is marinated with ginger- garlic- green chilly –paste ,curd ,turmeric powder ,fennel powder ,cashew paste ,lemonjuice &salt for an hour

• Heat half portion of butter or ghee in a heavy bottom pan. fry the garnished portion of onion ,cashew nuts &raisins
• Heat up the remaining butter and add sliced onions, it becomes translucent add chopped tomatoes ,marinated mutton ,garam masala, Coriander leaves , Mint leaves & Curry leaves

• Pressure cook it for one whistle then simmer for 15 minutes to concentrate the gravy

Preparation of rice

• Add remaining butter and fry all spices and add drained rice and fry for 5minutes.Add 2 cups of water, lemon juice and salt.Cook till all the water is absorbed. Finally the saffron milk is sprinkled over the rice.

• Pre-heat the oven in 200 degrees.
• In an oven proof dish ,spread half the masala and place half of the rice over it. spread the remaining masala and top with the rice.

Pour 2tbs of ghee on the top of it and sprinkle fried onions ,cashew nuts and raisins
Close the dish and bake in a preheated oven for 25 minutes
Serve with salad