Green Peas Pulao

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Ingredients:
Long grained rice(basmati)             -            1  cup
Green peas(fresh or frozen)            -            1 cup
Onion, sliced                                   -             1
Ghee or oil                                       -            3 Tbsp.
Ginger-garlic paste                          -             ½ Tbsp.
Green Chili, chopped                     -             1 
salt to taste
Water                                               -           2 to 2.5 cups
Cumin seeds                                    -             1 tsp.
Cinnamon                                        -            1 inch
Cloves                                              -           3

Method:

1. Wash and soak the rice in water for 30 minutes.
2. Heat Ghee in a deep pan, add the cumin seeds, cinnamon and cloves and saute for a minute or two. 
3. Now Add the sliced onions, ginger garlic paste and green chili and saute till the onions are golden brown in color.
4. Combine the peas and saute for a minute. Add the drained rice and combine it gently for a minute, add water and salt, stir a bit, let the water boil. Lower the flame to the minimum and cover the vessel and  cook for about 8 to 10 minutes or until the rice are cooked and all the water has been absorbed.
5. Remove from flame and gently fluff the rice and serve with a side dish.

Mushroom Fried Rice

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Ingredients:
Long grained rice                      -            1 cup
White button mushrooms           -            250 g.
garlic cloves, finely chopped     -            3
Onion, finely chopped               -            1
Chopped celery                          -            1 Tbsp.
Soy sauce                                   -             1 Tbsp.
Olive oil                                     -             3 Tbsp.

salt & black pepper as required

Method:

1. Wash the rice and cook in adequate amount of water with little salt until just done(the rice should not be too soft). Drain the rice and keep aside to cool.
2. Meanwhile heat oil in a wok, add the chopped garlic  and onions & stir fry for a couple of minutes.
3. Stir in the chopped button mushrooms and saute on a high flame till the mushrooms becomes a bit  brown. (not to worry the water will evaporate gradually)
4. Now add the chopped celery(or coriander leaves) and stir fry for a minute or two, add the soy sauce, black pepper , required amount of salt.
5. Add the cooked rice to the stir fried mushrooms and  combine well (gently) for 4 minutes or so. Remove from flame.
6. Garnish with spring onion greens or coriander leaves and serve hot with any Manchurian side dishes.

Carrot Thoran (Carrot Stir Fry)

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Ingredients:
Carrot, minced                   -       3 or 4
Onion, minced                   -      1 
Cumin  seeds                     -       ¼ tsp.
Grated coconut                   -      ¼ cup
Ginger chopped                  -      ½ tsp.
Green chilies, chopped       -      3
Turmeric powder                 -    ¼ tsp.
Mustard seeds                      -     ½ tsp.
Curry leaves                        -     a sprig
Dry red chili                        -     2
Salt to taste
Oil

Method:

1. Combine the minced carrot, onion, cumin seeds, coconut, salt, green chilies, ginger, turmeric powder in a bowl using your hands.
2. Heat a tablespoon of oil in a pan and splutter mustard seeds, add the dry red chili and the curry leaves to saute for a minute.
3. Now add the combined mixture of carrot and coconut to the pan and saute well for 2 or 3 minutes.
4. Cover the pan with the lid and let it cook on low flame for 3 or 4 minutes.
5. Remove the lid and mix again and open cook for another 3 minutes. Remove from flame when the carrot are cooked and serve with rice.

Kashmiri Pulao

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          Kashmiri pulao is a fragrant and mildly sweet dish and is very simple to make.

Ingredients:
Basmati or any long grained rice  -        1 ½ cup
Saffron strands            -        ¼ tsp.
Milk                            -         ½ cup
Water                          -          2 cups
Ghee                           -          3 tbsp.
Cashew nuts                -         10
Raisins                       -          10
Cardamom                  -         2 pods
Cinnamon                   -         2
Mace                           -        1
Cloves                        -         3
Sugar                         -         ½ tsp.
Onion                         -        1 large, finely sliced
Pomegranate seeds     -       3 tbsp.
Salt to taste

Method:

1. Wash and soak the Basmati rice for 10 mins.
2. Soak the strands of saffron in milk for about 20 mins.(the milk turns light orange in color).
3. Heat 1 tbsp ghee  to a hot pan and roast the cashew nuts and raisins until they are golden brown in color and keep aside. In the same oil fry the sliced onions until they are golden brown, keep it aside.
4. Drain and reserve the water from the soaked rice.
5. In a large skillet, heat ghee and add the cardamom, cinnamon, mace, cloves and sugar & and saute for a minute on medium flame.
6. Add the soaked rice and sauté further gently(else the rice may break). Now add the reserved water and the saffron milk to the rice.
7. Add salt, close the vessel with a lid and cook on a low flame until done. Once the rice is cooked fluff it gently and keep it aside.
8. Finally garnish the rice with the roasted onion slices, cashew nuts & raisins and the pomegranate seeds and serve with a suitable accompaniment side.

Thalassery Chicken Biryani

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Ingredients:
Chicken(cleaned), cut in medium sized pieces  -  ½ kg
Ginger garlic paste                                 -           3 tsp.
Fennel powder                                        -          2 tsp.
Lemon juice                                           -        1 tbsp.
Cashew nuts, split                                -         15 nos
Basmathi Rice                                        -          2 cups
Cinnamon stick                                      -          1 inch 
Cardamom                                             -           3
Cloves                                                    -           3
Bay leaves                                              -           1
Star Anise                                               -           1
Chilly powder                                        -           1 tsp.
Coriander powder                                   -          3 tsp.
Cumin powder                                        -          1 tsp.
Pepper powder                                        -         ½ tsp.
Nutmeg powder                                      -         ½ tsp.
Garam masala                                         -        1 tsp. 
Onion, finely sliced                               -          2 no. 
Tomato, chopped                                   -         1 no. 
Green chilly                                           -         3 no.
Coriander leaves, chopped                    -        2 tbsp.
mint leaves, chopped                            -         2 tbsp.
Curry leaves                                        -          1 spring 
Coconut milk                                       -         100 ml
Ghee/Oil                                              -         4 tbsp.
Salt to taste

Method:

1. Marinate the cleaned and cut chicken with lemon juice, ginger garlic paste, fennel powder and little salt for a minimum of 2 hours in the refrigerator.
2. Heat ghee or oil in a heavy bottom kadai/wok and fry about 7 cashew nuts and quarter of the sliced onions separately until they are golden brown in color and keep it aside. 
3. Grind together the remaining cashew nuts and coconut milk and keep it aside.  
4. Now  add the cinnamon,cardamom, bay leaves, star anise, cloves and curry leaves to the same oil. Add the remaining onions and fry until they look light brown in color. 
5. Add the tomatoes and green chilly and saute it for a minute or two. Add the  marinated chicken and stir well. 
6. Cover the wok and let it cook on medium flame until the chicken is half cooked. 
7. Now add all the masala powder(Chilly powder,Coriander powder, Cumin powder, Pepper powder, nutmeg powder and Garam masala) and stir well. Let it cook  for about 5 more minutes.  
8. Add the ground cashew and coconut milk mixture and the chopped coriander and mint leaves and salt to taste.  Cover the pan, keep the flame in medium and cook until the chicken is completely cooked. 
9.  Meanwhile start cooking the rice,  wash the rice well,  add 2 cups of water to 2 cups of rice,enough salt and pressure cook it for a whistle. 
10. Once the chicken is done combine it with the prepared rice.  Keep the flame in low and let it cook for about 10 minutes.   
11. Switch of the flame  and set it aside for 15 minutes or so.Garnish it with the fried onions and cashews and serve with raita.

Ghee Rice

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                This is a perfect dish when your pressed for time and you also have a  side dish to go with it like a meat based curry like achari chicken or paneer curries.

Ingredients:
Basmati or any long grained rice - 2 cups, washed and drained
Ghee - 4 tbsp.
Cashew nuts - 12 broken in small pieces
Raisins - 15
Onion - 1, large, finely sliced
Green chillies - 3, slit length wise
Cloves - 4
Cardamom - 3
Cinnamon stick - 2" stick 
Bay leaf - 2
Garam masala powder - ¼ tsp.
Coriander leaves - a few, finely chopped
Salt to taste

Method:

1. Heat a heavy bottom vessel and saute the cashew nuts and raisins in 3tbsp. of ghee   until golden brown and keep aside.
2. Caramelize the sliced onions in the same vessel and keep aside.
3.  Add another tablespoon of ghee and splutter cardamom, cinnamon, cloves and bay leaf. Add the green chillies and saute for a minute or two.
4. Now add the drained rice and saute for 4 to 5 mins.(Take care not to break the rice)(Do not omit this step)
5. Add 3¾ cup of hot water, garam masala and required salt to the rice.
6. Once it starts boiling reduce the flame to low setting and cover and cook till the rice is cooked.
7. Switch of flame and mix well.
8. Garnish with coriander leaves, fried nut and raisins and the caramelized onions and serve.
9. Goes well with any meat based curries.

Mutton Biryani

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Ingredients:
Source: sinfullyspicy
500g.              -       mutton cut in cubes
1 1/2  cups      -       basmati rice
1 large onion   -        thinly sliced
1/4 tsp.           -        saffron soaked in 2 tbsp. warm milk (optional)
1 tsp.              -       cumin seeds
2 tsp.              -       red chilli powder 
1 tsp.              -       coriander powder
4 tbsp. oil 
Salt to taste
2.5-3 cups water

For cooking Mutton:

8 no's.             -          dry red chillies(adjust to taste)
1″                    -         stick of cinnamon
6 no's.             -           cloves
3 no's.             -           bay leaves
7 no's.             -           whole black peppers
2 no's.             -            green cardamom
2 no's.             -            mace 
1/2 tsp.            -            nutmeg, grated
Garnish:

For Garnishing:
Fresh Coriander leaves
Fried onions (optional)
Cashews/Rasinis (optional)


Method:

1. In a pressure cooker cook mutton and all the spices for cooking mutton  and 1 tsp. salt  along with 2 cups of water.The mutton should be just tender and should not fall apart.
2. Once cooked, reserve the stock from pressure cooker into a bowl, separate the mutton from spices and set aside the mutton pieces to cool. Discard the collected spices.
3. Wash the rice  and set aside.
4. In a pan , heat the oil and stir fry the cooled mutton pieces in this oil for about 2 min. Take the mutton out and in the same oil saute the onions until golden brown.Once the onions are done, add the cumin seeds, red chilli powder, coriander powder and saute for about 2 minutes.
5. Add the washed rice to the pan and saute for about few minutes.
6. Switch off the heat and add the mutton pieces, salt and about 2 1/2 cups of reserved stock to the pan. Let the rice soak for about 20 minutes.
7. Add the saffron -milk to the soaked rice and cover with lid and let the rice cook on low heat. The quantity of stock varies according to the rice variety. Cook for about 15 to 20 mins.
8. Switch off the heat once the rice is done and seal the edges of the pan and lid with kneaded dough on all sides so that no steam can escape (I used aluminium foil). Let it rest for about 20 mins.
9. Break the dough seal , transfer to a serving vessel and garnish with coriander leaves ,fried onions & nuts .  Serve with raita.

Vellayappam

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Ingredients:
2 cups + 1Tbsp.          -        Roasted rice flour
1/2 cup                       -        Warm water
1/2 tsp.                       -        Dry instant yeast
1 cup                          -       Grated Coconut
1 Tbsp.                       -        Sugar
1+ 1/2 Cup                  -       Water
Salt to taste

Method:

1. Dissolve yeast and sugar in 1/2 cup of lukewarm water and leave it for about 30 mins. until it rises.
2. Mix 1 Tbsp. of rice flour  in 1 cup of boiling water and keep stirring for a few minutes until creamy. Set aside to cool.
3. Add this cooled mixture along with the fermented yeast, grated coconut and salt to the remaining rice flour and grind well in a mixer by gradually adding 1/2 cup of water.(Make sure the consistency of the batter is a bit thick like a idlli batter)
4. Pour the batter in a vessel that can hold twice the batter's amount and leave it to rise for about 8 hrs. in a warm place.
5. After it has risen well. Heat a pan on medium flame stir and pour one ladle of the batter onto the pan and spread lightly. Cook both the sides until light brown and serve.

Vegetable Fried Rice

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Ingredients:

1 Cup  -  Basmati Rice
1 Cup  -  Cabbage finely sliced strips
1 No.   -   Carrot 
1 No.   -   Capsicum 
7 Sprigs -  Spring Onion
1/2 tsp.   -  Pepper powder(Adjust the amount)
1 tsp.    -  Soy Sauce
3 to 4 Tbsp.  - Olive Oil
Salt to taste

Method:

1. Cook and cool the basmati rice.
2. Cut the vegetables in thin strips and chop the spring onion.
3. Heat oil in a broad pan on high flame and saute the cut vegies one by one each for a minute.(Do not overcook the vegetables)
4. Add the pepper powder and soy sauce and saute well.
5. Transfer this along with the required amount of salt onto the cooled rice and mix well and Serve hot.

Kerala Palappam

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Ingredients:


 2 cups Rice Flour
 2 tablespoon Semolina 
 2 cups Medium coconut milk 
 1 cup Thick coconut milk 
1/2 teaspoon Yeast 
 1/2 teaspoon Sugar 
 2 glass Water 
Salt according to taste

Method:

1. Add 2 glasses of water to semolina & cook. Cook until it becomes loose. Keep aside to cool. 
2. Add 1/4 cup lukewarm water to 1/2 teaspoon yeast & sugar and mix well.Allow it to rise. 
3. Take 2 cups of rice flour in a bottom deep vessel. Add the cooked semolina and mix well. Add the yeast & sugar mix and mix well. Add the medium thick coconut milk little by little. Mix well. Keep it overnight. (Do not keep it in fridge)
4. Next day morning,first mix the batter well and add the thick coconut milk little by little. The batter will be thin. Add salt & sugar to taste.
5.  Heat Appachatti ( Appam Kadai) and pour one small ladle of batter into it & rotate the appachatti and make sure that the batter is spread in a circular form. Cover & cook. 
6. Once the middle portion is cooked, remove from fire. Serve hot with Chicken curry or your favourite dish.

Hyderabadi Chicken Dum Biryani

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Ingredients:  (Serves 6 -7)
1 Kg. Chicken washed and drained
2 large onions finely sliced
2 tbsp. chopped coriander leaves
1tsp. saffron
1/2 cup warm milk
2 tbsp. Ghee
5-6tbsp. oil
salt to taste

For Marination:
3/4 cup thick curd
8-10 green chillies slit lengthwise
1 1/2 tbsp. ginger garlic paste
1 tbsp. chilli powder
3/4 tbsp. coriander powder
1/4 tsp. tumeric powder
3/4 cup pudina leaves
juice of 1 lemon
1 1/2 tsp. Salt

For Biryani Masala: 
8 cloves
1" cinnamon stick
5 cardamom
3/4 tsp. shah jeera
12 pepper  corns
Grind the above ingredients 

Spices For Cooking Rice:
4 cups Basmati Rice
6 cloves
3 cardamoms
3 bay leaves
1"cinnamon stick
1 star anise
1 marathi moggu
12 mint leaves
1 1/2 tbsp. salt
1 tbsp. Oil
water as required

Method:

1. Marinate the chicken in  the marination ingredients for at least 2 hours or overnight in fridge.
2. Soak rice for 30 mins.
3. Soak the saffron in the warm milk and keep aside.
4. In a pan heat(1+1tbsp) oil and ghee and fry the onions until golden brown.
5. Bring water to boil in a big pot and add all the spices required for cooking rice and mix well, add the soaked rice and continue to cook until you get one good boil(rice should roll over with boiling water). Drain the rice and keep aside.
6. In a wide and deep vessel add 3 tbsp. oil and spread out the marinated chicken along with marination in it. Cook on high for 2 to 3 mins. Reduce flame.
7. Spread half of the rice over the chicken and pour half a tbsp. ghee, 1/2 of the caramelized onions, 1tbsp. of coriander leaves and 1/4 cup of saffron milk over the rice. Repeat this procedure twice.
8. Place the lid and place a heavy object over it and seal the edges with wheat dough. (I covered the vessel and the lid with  aluminium foil instead) 
9. Cook biryani for 8 to 10 mins on high until steam escapes. Then reduce flame to medium and cook for another 20 mins. Turn off flame and let it sit for 15 mins before opening. 
10. Mix the rice and serve with raita and curry of your choice.