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Rice Recipes

Egg Biryani

Ingredients

  • Basmati Rice – 3 cups
  • Eggs – 4 + 3
  • (4 Hard Boiled eggs + 3 eggs scrambled)
  • Saffron – a pinch (soaked in 2 tblsp of milk)
  • Whole Garam Masala – (2″ cinnamon stick, 4 cloves, 3 cardomom, 1 Bay Leaf, 1 star anise, 1 bay leaf)
  • Shahi Jeera – 1/2 tsp
  • Oil – 1 tblsp
  • Salt – as needed
  • Water – about 10 cups
  • Mint Leaves – handful

For Masala

  • Onion – 2 medium (chopped)
  • Tomatoes – 2 (chopped)
  • Ginger garlic Paste – 1 tblsp
  • Cilantro (Coriander Leaves) – handful (finely chopped)
  • Mint Leaves – handful (chopped)
  • Green Chillies – 3 or 4 (chopped/slit)
  • Yogurt – 4 tblsp
  • Lemon Juice – 2 tblsp
  • Ghee and/or Oil – 2 tblsp
  • Biryani Masala – 1.5 tblsp
  • (You can also substitute with 1 tsp chili powder, 4-5 peppercorns, 1 tsp coriander powder, 1 tsp cumin powder and 1/4 tsp turmeric powder)
  • Salt – as needed

egg-biriyani

Preparation steps

  • Hard boil 4 eggs, peel it and cut it into half lengthwise.
  • Sprinkle a pinch of biryani masala, little salt and little corn flour on the eggs and shallow fry. Keep it aside.
  • Scramble the remaining 3 eggs with little salt and black pepper powder and keep aside.
  • Cook the rice in plenty of water (about 10 cups) along with 1 tblsp oil, shahi jeera, whole garam masala, salt and some mint leaves. (You can add a pinch of turmeric powder too if you want a bright yellow colour).
  • When the rice is 3/4 th cooked, drain the water and spread it on a tray to cool.
  • Preheat oven to 350 degree F.

Method

For making masala
  • Heat ghee and oil in a pan and add the onions and green chillies. Sauté till the onions turns brown.
  • Add the ginger garlic paste and fry for a minute. Add the chopped mint leaves and cilantro.
  • Add the tomatoes and cook till it gets mashed up.
  • Add the yoghurt, biryani masala and salt. Cook this till you get a nice masala and the oil separates from the masala
  • Add lemon juice to the masala just before switching off.

Layring the biryani

The dum process can be done in a conventional oven or stove top. Take a tray or a big heavy bottomed vessel and do the layering as follows.

    • Grease the bottom of the vessel/tray with some ghee or oil.
    • Spread half of the cooked rice at the bottom. This will be the first layer.
    • Pour the egg masala over the rice as the 2nd layer.
    • Put the scrambled layer over the masala followed by the remaining rice.
    • Top this with the saffron flavoured milk, some ghee, some fried onions, finely chopped cilantro and mint leaves.
    • Arrange the hard boiled eggs on the top.
    • Cover with an aluminium foil and seal all sides so that the steam wont be able to escape.
    • Leave it in a 350 degree oven for half an hour. By this time the aroma of the biryani will fill the house.

(If you are doing the dum on stove top, reduce the flame to the lowest setting and cook for about 20 minutes.)

  • Gently fluff up and mix the rice before serving. This way the masala and scrambled egg will be evenly distributed in the rice.

Serving suggestion

– Serve this biryani with some raita and any non-veg side-dish.
– This tastes delicious with some pickle and potato chips too.

Serves : 4-5

Tips

– You can use the same recipe to make Fish Biryani and Shrimp Biryani.

Chicken Biryani

(Kozhi Biryani, Chicken Pulao, Murgh Biryani)

Biryani is a dish made with rice, lots of spices and some meat/vegetables. It is a favourite and famous dish among Indians and even other parts of the world. The recipe given below is that of chicken biryani. Using the same recipe but changing the ingredients instead of chicken , you can make different biryanis.

Ingredients-1

    • Basmati rice – 3 cups
    • Chicken- 1 lb (1/2 kg) (cut into small pieces)
    • Onion -1 large/2 small ( cut lengthwise)
    • Tomato – 2 ( finely chopped or crushed)
    • Ginger garlic paste -1 tsp
    • Coriander leaves – ¼ cup (finely chopped)
    • Mint leaves – ¼ cup (finely chopped)
    • SGreen chillies – 5 nos (finely chopped)
    • Oil -3 tblsp
    • Ghee – 3 tblsp
    • Yoghurt -1/4 cup
    • Water Coconut milk mixture – 4.5 cups ( 1 cup coconut milk diluted with remaining water)
    • Salt – to taste
    • Chilly powder – 2 tsp ( or as needed)
    • Fennel Powder – 2 tblsp
    • Turmeric powder – ¼ tsp

Ingredients-2 ( For Marination)

  • Salt – ¼ tsp
  • Lemon juice /Yoghurt – 2 tblsp
  • Turmeric powder – ¼ tsp
  • Coriander powder – 1 tsp
  • Cumin Powder – 1 tsp
  • Garam Masala – 1 tsp
  • Pepper powder – ½ tsp
  • Chilly Powder – 1 tsp
  • Ginger garlic paste -1 tsp

Garam Masala

  • Bay leaf – 2
  • Cinnamon – 4
  • Star Anise – 2
  • Cloves -5
  • Cardamom -3

chicken-biriyani

Preparation Steps

  • Wash and cut chicken into small pieces. Marinate using all ingredients from list-2 and let it rest in the refrigerator for at least half an hour .
  • Rinse the rice, soak it for at least 15 minutes, drain all water from it and keep aside.
  • Optionally, toast the rice with some ghee till a nice aroma comes. This will make the biryani even more flavourful and prevent the rice from sticking to each other. You can omit this step if you donot have time.

Method

    • In a heavy deep vessel/ pressure cooker heat oil and ghee together. Once it gets heated up, add the whole garam masala. You can grind the garam masala and add it if you do not like whole masala coming in your mouth.
    • Slowly add onions along with chopped green chillies.
    • When onions turn slightly brown and crispy add ginger garlic paste, chopped coriander and mint leaves.
    • Next add tomatoes and sauté for a while till the oil separates.
    • Now add marinated chicken along with turmeric powder, chilly powder, fennel powder, yoghurt and salt. Sauté everything for 5-10 minutes until it thickens to a gravy consistency.

( If you are making biryani with mutton or pork, you have to cook it completely before adding the rice.)

 

After this step, you can proceed in any of the following ways :-

Using a pressure cooker

    • Add the coconut milk and water mixture to the gravy and bring it to a boil. Add the soaked rice, check for salt and bring it to a boil again.
    • Cover the pressure cooker and put the whistle, reduce the flame to the simmer and let it cook for 20-30 minutes. (You may not get any whistle as the flame is very low. Just switch off after 20-30 minutes and the biryani will be done. If you increase the flame, there are chances that the bottom might get burned.)

Using a rice cooker

    • Add the gravy and soaked rice to the rice cooker along with water and coconut milk mixture and mix well.
    • Check for salt and cook them in a rice cooker.

Using a heavy bottomed pan

    • Add the coconut milk and water mixture to the gravy and bring it to a boil. Add the soaked rice, check for salt and bring it to a boil again
    • Cover the pan with a tight lid to prevent the steam from escaping. Reduce the flame to the lowest possible setting and leave it for half an hour. (You can use a aluminium foil to cover the top of the pan and then put the lid if the lid is not very tight. That way no steam will escape.)

Cooking in convectional oven

    • Add the gravy and soaked rice to a oven safe dish along with water and coconut milk mixture and mix well.
    • Check for salt, cover the dish with an aluminium foil to prevent the steam from escaping and cook it for 45 minutes in a 350 degree oven.

Cooking in Microwave Oven

    • Add the gravy and soaked rice to a microwave safe dish/ micro cooker along with water and coconut milk mixture and mix well.
    • Check for salt, cover the dish and cook it on micro power high for 20 minutes.

Finally whatever method you use, the outcome is a flavourful, mouth watering biryani. Garnish with coriander leaves, toasted cashew nuts and raisins.

Serving Suggestions

– Biryani is usually accompanied by a cool raita.

Cooked Meat Biryani

Ingredients

    • Rice – 2 1/2 cups soaked in water for an hour
    • Onions – 4 medium (sliced lengthwise)
    • Tomatoes – 2 (chopped)
    • Green Corriander – chopped for garnishing
    • Birista (golden fried onion) – for garnishing
    • Salt – to taste
    • Oil – as needed

Marination

  • Chicken – 2 lbs
  • Yogurt – 2 cups
  • Turmeric powder – 2 tsp
  • Red chilli powder – 2 tblsp
  • Garam masala powder – 2 tblsp
  • Ginger-garlic paste – 3 tblsp
  • Lemon juice – 2 tsp
  • Potato – 1 (cut into four pieces)
  • Cumin seeds – 2 tsp
  • Coriander powder – 1 tblsp
  • Whole garam masala – 2 tblsp (a mix of bay leaf/ cinnamon/ black pepper/ green cardamom/ black cardamom)
  • Butter – 2 tblsp

cooked-meat-biriyani

Method

    • Marinate all the above ingredients under  Marination for 3-4 hours and refrigerate.
    • Take oil in a vessel. Add onions and let it turn pink. Add tomatoes and fry until the oil separates.
    • Add the marinated chicken and cook well.
    • In the meantime, take a big vessel with water. Add required salt & 1 tblsp ghee. Bring the water to a boil.
    • Then add the soaked rice and let it cook. Once cooked, drain all the water.
    • Now in a vessel or a container, arrange the biryani as shown in the picture with rice layer at the bottom.
    • Put some birista (golden fried onions) over the rice layer, then add chicken and finally another rice layer.
    • Top it up with birista and chopped green coriander leaves.

The cooked meat chicken biryani is ready to server. Server with raita

Zafrani Pulao

(Saffron Rice, Zafrani Pulao, Kungumapoo Sadam)

Ingredients

  • Basmati Rice – 2 cup
  • Saffron – 1 tsp
  • Nuts (Cashews, Almonds, Pistachios, Walnuts etc) – 1 cup
  • Dried Fruits (Black Raisins, Golden Raisins, cranberries, pineapple, papaya etc) – 1 cup
  • Fresh fruits (Pomogranate, Grapes, Apple ) – 1 cup
  • Whole Garam Masala – (1 bay leaf, 1 cinnamon stick, 1 cardomon, 3 cloves)
  • Black Cumin – 1/2 tsp
  • Fried Onions – 1/2 cup
  • Ginger garlic paste – 1 tsp
  • Cilantro – handful
  • Mint – handful
  • Sugar – 1 tblsp
  • Corriander- Cumin Powder – 1 tblsp
  • Milk – 1/4 cup
  • Oil – 2 tblsp
  • Ghee – 1 tblsp

zafrani-pulao

Preparation Steps

  • Wash and soak the rice for atleast 10 minutes.
  • Slice the onion lengthwise and fry it.)
  • Soak the saffron strands in the milk.

Method

    • Heat oil in a pan and splutter the cumin seeds and whole garam masala.
    • Add the nuts and dried fruits and saute for a minute on very low flame to prevent them from getting burnt.
    • Add the ginger garlic paste, sugar and corriander-cumin powder.
    • (After this you can cook in a rice cooker or stove top.) Add the above mixture to the rice along with required water, fried onions, half of the saffron- milk mixture and finely chopped corriander and mint leaves
    • Let it cook till the rice is done. At this stage add the remaining saffron-milk mixture on top of the rice.
    • Add the fresh fruits and mix gently with a fork without breaking the rice.
    • Add few drops of ghee on top.
    • Garnish with additional nuts, fruits, cilantro and fresh saffron strands.

Tips

– You can remove the whole garam masala before serving.

 

– You can also add fresh vegetables like carrots, sweet peas, sweet corn etc.

Capsicum Rice

(Bell Pepper Rice, Kudamilagai Sadam)

Ingredients

  • Rice – 2 cups
  • Capsicum (Bell Pepper) – 2 (chopped/sliced) – (I used 1/2 of each coloured bell pepper – green, orange, yellow and red)
  • Mustard Seeds – 1/2 tsp
  • Cashew Nuts (or Peanuts) – 1 tblsp
  • Oil/Ghee – 1 tblsp
  • Cumin Seeds – 1/2 tsp
  • Turmeric Powder – 1/4 tsp
  • Cilantro – handful (finely chopped)

To Powder

  • Corriander Seeds – 1 tblsp
  • Urad Dal – 1 tblsp
  • Dry Red Chillies – 4 (or as needed)
  • Curry Leaves – 1 spring
  • Grated Coconut – 1.5 tblsp (You can also use 1 tblsp of Sesame Seeds instead)

capsicum-rice

Method

      • Cook the rice seperately. Spread it in a tray and let it cool.
      • Dry roast all the ingredients under To Powder. Cool it and make a powder.
      • Heat ghee in a pan and splutter the mustard seeds, cumin seeds, cashew nuts (or peanuts) and curry leaves.
      • Add the chopped capsicum pieces and saute till it becomes little soft.
      • Add the spice powder, turmeric powder and required salt. Fry for a minute.
      • Add the cooked rice and fry everything together till each rice grain is nicely coated with the spice powder.
      • Check and adjust the salt and other seasonings. Switch off.
      • Garnish with finely chopped cilantro and sliced colourful bell peppers.

Serving Suggestion

– This rice has so much flavour by itself, it can be served with some raita and potato chips.

 

– It also goes very well with any non veg and veg sidedishes.