Rice Recipes

Chicken Biryani Masala

Ingredients:-

1/2 kilogram chicken
2 cup rice, basmati
3 tablespoon yogurt
1 teaspoon red chili powder
1/2 teaspoon turmeric (haldi)
1 teaspoon coriander powder
1/2 teaspoon black pepper powder
1 teaspoon garam masala powder
4 medium Onions
3 tomato
1/2 tablespoon ginger paste
1/2 tablespoon garlic paste
1/2 teaspoon zeera
1 cinnamon stick
7 whole black pepper
2 black cardamoms (bari Iliachi)
4 cloves
3 dried plums (aaloo bukharay)
1/2 cup coriander, fresh chopped
2 drops kewra
1 pinch of saffron (zaffran)
As per taste salt

Method:-

Wash & soak rice for few hours Heat the pot, fry finely chopped onion till golden brown
Add ginger ,garlic paste & zeera Add chicken and fry it constantly for 5 min
Add dhania, haldi, salt, black pepper & red chilli powder
Add dahi and fry for 5 min
Now add tomatoes
Add enough water till chicken is cooked & tender
Now boil the rice with cinnamon stick, cloves, whole black pepper & black zeera
When chicken is cooked, add aloo bukhara , mint, corriander, green chilli & garam masala
Stir the chicken for 5- 7 mins
Finally add kewra
Soak the zafran in 2 tbsp of milk
Now take a pot , place 1layer of rice than 1 layer of chicken
Repeat till done
Finally add zafran and fried onion
Cover the vessel & cook 10 -15 on low flame
Serves 6 people
Preparation Time: 20 minutes
Cooking Time: 30 minutes

Hyderabadi Chicken Biryani

Ingredients:-

Chicken 1 ½ kg (cut into 12 pieces)
Yogurt 1 cup
Long grain rice 1 kg
Red chili powder 1 tsp
Ginger and garlic paste 1 tsp
Juice of lemons 4
Fresh mint leaves 1 bunch
Whole black peppercorns 6
Green chilies 4 finely chopped
Small cardamoms 6
Onions 2 medium size, thinly sliced
Banaspati Ghee or Cooking Oil 2 cups
Yellow food color ½ tsp (soaked in ½ cup milk)
Salt to taste

Method:-

Wash chicken pieces with cold water, drain well. In a separate bowl mix ginger and garlic paste and red chili powder with yogurt. Mix well to a smooth paste. Add chicken pieces to it. Leave for 30 minutes. Now cook on low heat without adding any water to the chicken. Remove from heat when the water dries up.
In a separate pan heat banaspati, fry the onions in it until golden brown; add mint leaves, 3-4 cardamoms and lemon juice.
Remove from heat. Then boil the rice in a large pan until the rice is parboiled. Grease pan add half the rice and then the chicken mixture, cover with the rest of the rice. Sprinkle with food color. Place the pan on a hot griddle (tava) and cook on low heat for 15 minutes. Remove from heat, fluff it and serve.

Sindhi Biryani

Ingredients:-
Mutton 1 kg
Basmati rice 1 kg
Yogurt 1 cup
Red chili powder 1 tbsp
Coriander powder 2 tbsp
Garlic and ginger paste 1 tbsp
Mixed spices 1 tbsp
Salt to taste
Dried apricots ¼ kg (soak in hot water)
Mint leaves 1 bunch (chop)
Green chilies 6
Juice of lemons 4
Bay leaf 1
Onions 4 (medium size, chopped)
Potatoes ½ kg
Tomatoes 4
Yellow food color ¼ tsp soaked in ½ cup milk
Cooking oil 1 ½ cups

Method:-

In a pan heat oil and brown onions; when golden brown, remove half the onions and place on absorbent paper. Add meat, all the spices and yogurt to the rest of the onions. Cook till water evaporates and the meat is tender. Add potatoes, tomatoes, pulp of dried apricots and green chilies. Cook on high heat for 5 minutes stirring continuously, when done keep aside.
Now in a big pan add 12 cups of water with salt, 3 green chilies, whole spices and mint leaves. When water boils, add rice, parboil and strain. Now put layers of rice, parboil and strain. Now put layers of rice and meat one by one with the layer of rice on top, and then add yellow food color. Put the pan on a griddle (tava) and cook on high heat.
When steam appears, lower the heat for 10-15 minutes. Serve hot, with raita and salad.

Prawns Rice Pulao

Ingredients:-

Prawns 2 kg (medium size, washed in salt and garlic water)
Long grain rice 1 kg (soaked in water for 20 minutes)
Ginger and garlic paste 1 tbsp
Shallots (spring onion leaves) 1 cup chopped
Cinnamon 1 inch (roasted and powdered)
Onions 2 medium size, thinly sliced
Lemons 4
Cooking oil 1 ½ cups
Salt to taste
Ajinomoto 1 tsp

Method:-

Heat oil in a heavy based pan. Fry the onions until golden brown. Add prawns and ginger and garlic paste to it. When water begins to evaporate, add powdered cinnamon and shallots to it and stir on medium heat for about 3-4 minutes.
Then add rice and Ajinomoto to the prawns. Again stir for 2 minutes. Pour in 5 cups of water and salt. Mix well, but carefully so that rice does not break. Tightly cover with a lid. Cook for 15 minutes, until all the moisture has been absorbed.
Lower the heat and cook for another 10 minutes. Removes from heat once the dish is cooked; leave it covered for a few minutes. Then remove the lid, fluff up the rice with a fork and serve hot.

Fish Biryani

Ingredients:-

450 grams rohu (any white fish fillets)
1/2 cup vegetable oil
1 level teaspoon cumin seeds, zeera
1/2 level teaspoon mustard seeds
1 clove garlic cloves, chopped
1 inch piece ginger fresh, peeled
1 teaspoon ajowan (carum)
4 green chillies
1/2 teaspoon red chili powder
As per taste salt
10 green cardamoms
4 black cardamoms
6 cloves
10 pieces black pepper
1 inch piece cinnamon stick
2 bay leaves (taze patta)
10 dried plums (aaloo bukharay)
Some ghee or cooking oil
6 pieces green chili, finely chopped
2 tablespoon coriander leaves, fresh
3 Pinch yellow food color

2 medium Onion

3 medium Tomatoes

Method:-

Wash the fish and pat dry. Cut into 1 inch pieces. In a blender grind the garlic ginger and chilies to a fine paste. Mix the paste with salt, chili powder and ajowan. Smear the fish pieces with spice paste. Set aside for at least 2 hours In the meantime heat the oil in a shallow frying pan, add the cumin and mustard seeds; they should pop and splutter at once.

Add the chopped onions and , stirring frequently, fry them to a rich golden color. Add the chopped tomatoes, still stirring frequently, fry the onions for about 10 minutes until the tomatoes are reduced to a pulp. Add a little water, if necessary, to prevent the mixture from sticking to the bottom of the pan. Keep frying until the oil begins to separate.

Add the fish and stir well to coat it with the tomato mixture. Reduce the heat to low, cover with a tight fitting lid and cook for 15 minutes until the fish is tender. Sprinkle with finely chopped coriander. Keep warm Soak the rice in water for half an hour. In another pan boil the rice with 2-3 tsp. of salt and plenty of water .when the rice are 3\4 cooked drain the water. Add 1\4 cup oil or butter and fluff with a fork to prevent the rice to stick each other. Keep rice to one side
In a large pan place 2 inch layer of rice at the bottom, then a layer of fish mixture and dried plums on top, repeating this until the fish and rice have been used up. sprinkle the coriander and mint leaves over the top layer of the rice Pour 1\2 cup water and seeds of cardamom over the rice. Do not stir. Mix the food color with a little water and sprinkle over the rice Cover with a tight fitting lid and allow to cook for 20 minutes until the rice are cooked.

Once the dish is cooked, leave it covered for a few minutes then remove the lid, fluff up the rice with a fork Serve with Raita
Serve Immediately
Serve Hot

Serves 6 people
Preparation Time: 30 minutes
Cooking Time: 30 minutes.