Ingredients:

Rice – 4 cups
White Channa – 2 Cups
Potato – 2 Cup -Cut into cubes
Bay leaves small
Cloves – 6
Cinnamom – 6
Onion – 5 – Cut into small pieces
Green Chilli – 6 nos
Ginger paste – 2
garlic paste – 2
Oil – 5 tsp
Ghee – 4 tsp
Curry leaves
Coriander leaves
Salt – To Taste
Water – 8 Cups

Method:

Soak Channa overnight and keep them. Take a pressure pan add some oil. Add the cloves, cinnamom and bay leaves. Now add the sliced onions, green chilli and also the ginger garlic paste until the deep fry. Now add the Potato cubes and the channa. Add the raw rice directly without soaking in water or without washing it. Mix well and add ghee and saute. Now add the required salt and water. Mix well and allow the rice to cook for 10 minutes. After steam subsides, open the cooker and garnish with the coriander leaves.

Channa Aloo Pulav is ready Serve hot with Raita.

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Ingredients:

2 cups - To fry the Rice
4 cups - Water
1/4 Cup - Green peas
1/2 cup - Mushrooms
5 - Cashewnuts
4 - Green Chillies
1/2 tsp – Garam Masala
1 small bundle - Corriander leaves
handful of fresh - Mint leaves
1/2 tsp - Ginger Paste
1/2 tsp - Garlic paste
Salt - To Taste
Onions Chopped - 2
4tsp - Ghee and Oil

Method:

Grind coriander leaves, mint leaves, green chillies, together with a little water. Keep aside. Fry onions till golden brown colour, add garam masala and fry till they crackle, now add ginger,garlic paste and continue to fry on low heat for five minutes, add the ground paste and fry on low heat till you get a nice aroma, and the oil floats on the surface, the gravy thickens, add salt to taste, peas, Mushrooms, rice and water mix well rice to stand like that for ten minutes in lower flame. Garnish with chopped coriander leaves, fried Cashewnuts and crispy fried onions.

Serve along with Vegetable Kurma and Curd Pachadi

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Ingredients:

2 Cups Basmati Rice wash and soak for 20 minutes
2 Cups Coconut Milk
250 gms Shelled Peas
4 Onions
4 Green Chilies
2 tsp Cumin Seeds
2 tsp Ginger Garlic Paste
4 Cashew broken
5 Cloves
3 Cinnamon Pieces
4 Cardamoms
1 Star anas
2 Bay leaf
5 tsp Ghee

Method:

In a pan add ghee add all the spices fry for 1 minute add cashew and chopped onions and green chilies fry for 1 minute, add ginger garlic paste fry for 2 minutes add peas fry for two minutes. Now mix rice and water 1st powder level 10 minutes, 2nd power level 10 minutes. Standing time 5 minutes.

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Ingredients:

250gm Pulao rice
50gm Clarified butter
200gm Sugar
15 Cashew nuts
10 Pistachio nuts
¼ cup Cream
¼ cup Saffron
A pinch Sliver paper

Method:

Wash soak and drain rice. Heat half the clarified butter and fry rice. Add one and a half times the quantity of water and let it cook. When three-fourths cooked, add sugar and the remaining clarified butter, cream and saffron soaked in a little milk. Cover tightly. Keep in the oven or with live coal on the lid. Fry nuts in fat. Add to rice. Sever garnished with silver paper.

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Ingredients:

500 gms Mutton
3 Onions
2 Cinnamon
6 Cloves
5 Garlic Flakes
1 Peace Ginger
4 Green Chilly

Pulao Ingredients:

1/2 Kgs Pulao Rice
3 Onions
2 Cardamom
2 Cinnamon
A small piece Bay Leaf
2 Clove
1 Cup Curd
Salt to taste
Fat

Method:

Wash and cut up meat. Place all mutton ingredients in a pan, cover with stock or water and simmer till meat is tender. Let it cool and remove fat from surface.

Pulao:

Wash and soak rice. Peel and slice onions. Heat fat, fry sliced onions and remove. Add whole spices and fry for a few minutes. Add meat from stock and curd. Cook for twenty minutes. Add rice and fry. Add stock and
salt and cook till rice is done. Remove excess moisture by putting live coal on the lid or drying in an oven. Serve hot, garnished with fried onions and hard boiled eggs.

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Ingredients:

400 gms Pulao Rice
100 gms Peas
50 gms Paneer
6 Green Chillies
4 Cloves
2 Cinnamom
2 Cardamom
50 gms Ghee
1 tsp Sugar
Curry Leaves
Salt to Taste

Method:

Heat ghee add paneer cubes and fry to a golden brown. Remove. Add curry leaves, cloves, cinnamon and cardamom. Add rice and fry for five minutes. Add shelled peas, slit green chillies, salt, sugar and eight cups hot water to cook rice. When water is almost absorved, put in paneer pieces. Cook on slow fire till water is completely absorbed and rice is cooked.

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Ingredients:

400 gms Seeraga Samba Rice
100 gms  Peas
50 gms Paneer
8 Green Chilly
2 tsp Sugar
1/4 Cup Ghee
3 Cloves
4 Cinnamom
2 Cardamom
Curry Leaves
Salt to Taste

Method:

Heat the pan add panir cubes and fry to a golden brown, remove it. Add curry leaves, cloves, cinnamom and cardamom. Add rice and fry for five minutes add shelled peas, slit green chillies, salt, sugar and four cups hot water to cook rice. When water is almost absorbed, put in paneer pieces. Cook on slow fire till water is copletely absorbed and rice is cooked. Finally garnished coriander leaves.

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Ingredients:

400 gms Seeraga Samba Rice
150 gms Peas
2 Onions
2 Cloves
2 Cinnamom
2 Cardamom
4 Cups Water
Bay Leave
Salt to taste

Method:

Wash and soak pulao rice. Shell peas. drain rice, slice onions. Heat sliced onions till golden brown. Remove onions, drain. Add whole spiced. Add rice and fry well. Add peas, continue frying for two minutes. Add stock or hot water and salt. Cover and cook finish off as for fried rice. Finally garnishing coriander leaves. Peas Pulao is ready.

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