Hyderabadi Kichadi Rice

Ingredients :

• Basmati rice 1 Cup(250 grams )
• Cinnamon 1 Stick
• Cardamom 5 Pods
• Cloves 4 No
• Cumin seeds  1 Tsp
• Big onion 1 No
• Green chilly 3 No
• Coriander leaves 1/4 cup
• Mint leaves 1/4 cup
• Curry leaves 1 strands
• Turmeric powder 1/2 Tsp
• Masoor dhal 1/2 cup
• salt
• Ghee 2 Tbsp
• Oil 2 Tsp
• Ginger garlic paste 1 Tbsp

 Preparations 

• Wash and soak the rice and masoor dhal for 30 minutes .
• Cut big onion into long slice.
• Chop the green chilly ,coriander leaves and mint leaves.
• In a vessel add oil and ghee,when it become hot add the cinnamon ,cardamom ,cloves and cumin seeds.let it splutter well.
• Now add the onion,when the onion become transparent add ginger garlic paste fry until the raw smell goes.
• Add the green chilly ,coriander leaves and mint leaves fry well
• Now add Turmeric powder ,salt and 2 1/2 cup water to the vessel .
• Let it boil,after add the rice and dhal cook well until the rice is done.
  
  

Tips

• The ratio is 1:2 (1 cup = 2 cup )
• Here for the dhal i added 1/2 cup extra water.
• Measure the water in the same cup that u measured rice.

Fenugreek seeds pulao Rice recipe | Vendhaya Sadam

Fenugreek seeds pulao Rice is a popular Lunch recipe of Tamil people in South India we call it as Vendhiya Saadam in Tamil, I learned it from both my mother and mother-in-law both of them prepare it quite often and it's yummy and tasty. Any Veg. curry or Mutton Korma is a good combination for Fenugreek seeds pulao Rice. Fenugreek seeds are good for health, In India we use it for medicine.

Fenugreek seeds pulao Rice - Ingredients

Preparation Time : 10 min's | Cooking Time : 20 min's | Yields : 3
Recipe Category: Lunch | Recipe Cuisine: South Indian

Rice - 1 cup
Tomato - 1
Water – 2 cup
Salt - to taste
Fenugreek Seeds(Meethi seeds,Vendhiyam)- 1 Tbsp
Onion - 1
Green Chilli – 3
Garlic - 6 Pods
Coriander leaves - 1/4 cup
Mint(Pudhina) leaves - 1 strands
Ghee( Clarified butter ) – 1 tbsp
Salt - to taste
Cinnamon - 3 inch
Cardamom – 4
Cloves - 2

Preparation Method:

1. Wash and soak the rice for 30 min.
2. In a cooker add Oil when the oil became hot then add Cinnamon and Cardamom and fry until the raw smell goes. 
3. Add Cloves and Fenugreek seeds while the Fenugreek seeds spluttering you will feel the aroma of Fenugreek Seeds.
4. Then add the Onion and Chopped Garlic fry until Onion became transparent. 
5. Add  Green Chilli, Chopped Coriander and Pudhina(mint) leaves, Chopped Tomato and Turmeric powder fry until the raw smell goes.
6. Then add 2 cups of water, Rice, Ghee and Salt.
7. Close the lid and give 2 whistle Fenugreek seeds Pulao is ready.

Serving Tips :
Serve hot with Any Veg curry or Mutton Korma or even with Raita.

Cooking Tips:
Don't burnt Fenugreek seeds while frying, then your Pulao will be spoiled .
Don't add excess of Fenugreek seeds if more it tastes bitter

Pudhina Pulao / Mint leaves Rice

Pudhina Pulao

Pudinah pulao is a famous Indian recipe with different styles in different regions in India,

this is south Indian style of Pudhina rice.

Ingredients

1 1/2 cups of Basmathi rice

1 inch of cinnamon stick

2 Cloves

3 Cardamom(Ellachi)

1 Big Onion

1 Cup of Green peas

1 Cup of Pudhina leaves (Mint  leaves)

1/2 Cup of Coriander leaves

3 Green chillies

3 tbsp of Grated Coconut

3 tbsp Ghee (Clarrfied butter)

2 tbsp Oil

Salt

Water

For Grind

           In a Mixer cup take the pudhina leaves (Mint  leaves), Coriander leaves, Green chillies, grated coconut and grind into smooth paste

Preparation

           Wash and soak the rice  in water for 30 minutes.

Heat the vessel add the ghee and oil then add the cinnamon stick, cloves and Cardamom. After the spice spluttered add the sliced onion, fry it until became trasnparent, Now add the grinded paste and green peas fry untill the raw smells goes, now you will feel the aroma of the fried masala then add 2 cups water and bring to boil, finally add the rice, put on medium flame.

Delicious pudhina pulao is ready.

Serve with Raita.

Note: 
For 250 gm of rice add 500 ml of water i.e., 1:2 ratio

Lemon Rice South Indian Style

Lemon Rice is a simple and traditional Recipe in South India. This recipe can be prepared in just a few minutes. Lemon Rice is a good for lunch.

Ingredients

3 tbsp Lemon Juice

2 cup cooked Rice

¼ tsp Mustard seeds

¼ tsp Splitted urad dal

1 Onion

2 Green chilies

2 dry Red chilies

A pinch of turmeric powder

2 tbsp oil

1 strand curry leaves

Salt as for taste

Preparation:

In a kadai/pan add the oil and heat it; add the Mustard seeds, Spitted urad dal and curry leaves.

After spluttering add finely chopped Onion, finely chopped Garlic cloves, dry red chilies, chopped green chilies; Fry till the Onion became transparent.

Add turmeric powder, salt and sauté for few seconds then add the lemon juice; and cook for few minutes in low flame until the Onion turns in pink color.

Finally add cooked rice and mix well.

Lemon Rice is ready for serve.

Note: you can add any nuts like Peanut (Ground Nut) or cashew nut while adding onion.

Vegetable Pulao Recipe

Vegetable Pulao is an Indian Rice recipe contains variety of Green Vegetables with the flavor of Ghee; you can use Butter instead of ghee. Vegetable Pulao is a Simple and light recipe which is easy to prepare.

Vegetable Pulao

Ingredients:

2 cup Basmati rice

1/2 cup Green Peas

1/2 cup carrot

2 Green chilis

2 Onions

 5 tbsp Ghee (clarified butter)

2 piece cinnamon

2 pods cardamom

2 cloves

2 bay leaves

4 cup water

Salt for taste

Directions:

1. In a pressure cooker add Ghee then add crushed Cardamom, Cloves, Bay leaves and Cinnamon; fry for a minute.

2. Add chopped Onion; fry until the raw smell goes.

3. Now add Green Peas, finely chopped Carrot and Green chili’s fry well.

4. Add the rice and fry for another 2 minutes.

5. Add 4 cups of water and salt close the cooker give 2 whistle, Vegetable Pulao ready.

Serve Hot.

Vegetable Briyani

Briyani Recipe is my all time favorite. For Vegetable Briyani  we need less masala while for Non-Veg we use more masala and the method is also simple.


Ingredients

Vegetable Briyani

2 cup of Basmati rice
3 spoons of Ghee
1 cup of Potato, Carrot, beans, green peas
2 piece (2 inch) of Cinnamon
4 Cardamom
2 Cloves
1 Big onion Chopped
3 spoons of Ginger garlic paste
1 No of Tomato
1 bunch of Coriander leaves
1 bunch of Mint leaves
2 no of Green chili
1 spoon of Chili powder
2 Spoon of Curd(Yogurt)
1 Spoon of Lemon Juice (Optional)
Salt for taste
3 spoons of Oil

Preparation

In a pressure cooker add oil, ghee then add cardamom, cloves and cinnamon then fry for a min.

Then add ginger garlic paste and a chopped big onion, fry until the raw smell goes, Now add tomato and fry for 3 minutes and add all above vegetables

Then add the chili powder, Curd(Yogurt) and Lemon Juice (Optional) mix well.

Add 4 cups of water, Rice and salt close the cooker give 2 whistle.

You can add any Vegetables you like. 

Mouth Watering Spicy Vegetable Biryani ready.

Black Eyed Peas Rice / Karamani Rice

"Black Eyed peas" is called "Karamani pairu" in Tamil, which is widely used to prepare various recipes in India and all over the World. This Recipe is one of the favorite for me. let me share something how to prepare. you can use  Thattai pairu(Moth Bean) if Karamani not available both have similar taste.


Ingredients:

1. 1 cup of Rice 
2. 1/2 cup of  Karamani
3. 1 Tomato chopped
4. 1 Big Onion (Length wise sliced)
5. 5 No of Small Onion 
6. 4 No of pealed Garlic 
7. 4 No of Dry red chilli 
8. 2 No of Green chilli 
9. Few amount of Curry leaves
10. Few amount of  Coriander leaves
11. 1/2 Tsp of Turmeric Powder
12. 1/2 Tsp of Mustard seeds
13. 1/2 Tsp of Cumin seeds 
14. 1 pinch of Asafoetida
    
15. Salt for taste
16. 5 tsp of Sunflower Oil
17. 3 tsp of Sesame Oil

Method of Cooking :

• Soak one cup of rice in water for 15 min
• Half Boil the Karamani and keep it aside.
• In a pressure cooker add the Sunflower Oil and Sesame Oil
• Then add Mustard seeds, Cumin seeds, Asafoetida after spluttering add the Big Onion (Length wise sliced)
• Small Onion, Garlic, Dry red chilli, Green chilli, Curry leaves, Coriander leaves.
• The onion becomes transparent add the tomato, it will become into a paste.
• Add 2 cup of water, Turmeric Powder, Salt, Rice and Karamani
• Pressure cook it for 2 whistle.

This Recipe is perfect for lunch.

Kuska Rice or Bagara Rice

Kuska or Bagara Rice ( Tamil Nadu Muslim style ) 

This is one of the traditional food in South India. Kuska is similar like Hydrabadi Bagara Rice, In all muslim carnival we can find this dish, one of the ramadan special also. good combination with all Non-Veg curry particularly Mutton Korma 

Ingredients:


Basmathi rice: 1 1/2 cup

Cinnamon : 3 piece ( 2 inch )

cardamom : 5

Cloves : 3

Coriander leaves: 1 bunch

Pudhina Mint leaves : 1 bunch

Ghee : 3 spoon

Oil : 5 spoon

Green chilli : 3 No.

Preparation:

Wash and soak the rice for 30 min.

In a cooker add oil, ghee and then add cardamom , cloves , cinnamon and fry until the raw smell goes

add  Coriander, Pudhina and Green chilli, fry until the raw smell goes

Then add 3 cups of water, salt and rice

Close the lid and give 2 whistle

The tasty Kuska rice is ready