Ingredients 2 Cups rice preferably Basmathi 1 big tomato A few green chillies...about 4 2 thin slices of root ginger 3 or 4 pips of garlic 2 big onions or a few red onions 1 tablesp of olive or vegetable oil 1 piece of lemon grass (sera) 1 inch piece of rampe and curry leaves 1 tblesp of white vinegar 1 teasp cumin powder 1/4 tsp of turmeric powder A few crushed cloves and cardamoms 5 small potatoes 1 bunch of fresh cilantro (corriander leaves) 1 inch piece of cinnamon 1/4 teasp of black pepper powder salt to taste Chicken or beef or mutton or shrimp 2 tablesp of yoghurt to marinate if its meat
Method Grind cilantro leaves, green chillies, ginger, garlic and tomato with a little salt. Saute onions in a little olive or vegetable oil. Add cilantro paste and rest of the ingredients. Lastly add vinegar. Now add shrimp or marinated meat. (You may boil beef or mutton before hand to make it soft.) Add potato with 1/2 cup of water. (If the potatoes are big cut into large cubes).When the meat and potato get half cooked, wash and add rice and enough water for the rice to get cooked but not fully. Stir it now and then.When the water simmers down and when the rice is 3/4 cooked, transfer it into a baking tray or pyrex bowl and bake for about 15-20 mns. @ 250 degrees F. or for 10 mns. @ 325 degrees F.If desired garnish with boiled egg slices and cashew nuts before serving.Buriyani is nice when served with red onion salad or cilantro & mint leaf chutney.
Caramelized Basmathi Rice
Ingredients 225g/ 8 oz /generous 1 cup basmati rice, washed and soaked for 20-30 minutes 45ml /3 tbsp vegetable oil 20ml /4 tbsp granulated sugar 4-5 green cardamom pods, bruised 2.5cm /1 in piece cinnamon stick 4 cloves 1 bay leaf, crumpled 1/2 tsp salt 475ml / 2 cups hot water
Method Put the basmati rice in a colander and leave to drain.In a large pan, heat the vegetable oil over a medium heat. When the oil is hot, add the granulated sugar and wait until it is caramelized.Reduce the heat to low and add the spices and bay leaf. Let sizzle for about 15-20 seconds then add the rice and salt. Saute gently, stirring, for 2-3 minutes.Pour in the water and bring to the boil. Let it boil steadily for 2 minutes; reduce the heat to very low. Cover the pan and cook for 8 minutes.Remove the rice from the heat and let it stand for 6-8 minutes. Gently fluff up the rice with a fork and transfer to a warmed dish and serve.
Carrot & Egg Rice
Ingredients 2 measures samba rice 1 large carrot chopped finely 1 large onion chopped 2 eggs 2 tbs margarine rampe salt
Method Wash and drain the rice. Heat margarine in a pan and fry the onions until just done. Add the rice and stir well until all grains are coated with oil. Add salt, and rampe leaves. Add enough water and cook. When rice is done take off fire and set aside.Heat a little margarine in a pan and fry the carrots until cooked. Beat the eggs with salt and pepper and add to the carrots. Stir well to break up the eggs. Add the cooked rice and mix well. Take off fire and serve hot.
Dun Thel Bath (Ghee Rice with Green Peas)
Ingredients 5 cups of long grain rice(Basmathi, Jasmine or Samba) 5 cardamons 5 cloves 1 tsp cummin seed 4 tbsp ghee 2 cups green peas 1 cup raisins salt to taste
Method Clean and wash the rice. Put the rice in a pan, stick in the index finger on surface of rice and fill water upto the 2nd joint of the index finger. Cover and cook the the rice under low heat.When the rice is done, heat the ghee in a heavy bottom pan under low heat. When it is hot add the cardamons, cloves and the cummin seed and fry for about 1 minute.Next add the remaining ingredients except the rice and cookfor another 2-3mins. Now add the rice and mix well. Add salt to taste. Serve hot.
Gee Rice
Ingredients 1 kg basmathi rice 4 table spoons of gee 2 leave of rumpe few curry leans 8-10 pepper cons 2 big bomby onions, sliced 2 pnt of chicken or vegitable stock pinch of saffran salt to taste
Method 1 brinjaul cut in tho stripsheat a pan and add gee, when its somking add all, starting form rumpe and curry leaves, finaly add rice and the stock, and nessary amount of water, when the water level and the rice level same, reduce the heat and cover the pot, cook untill the rice done. Decorate with fried birnjauls sprinkling on top.
Issan Bath (Shrimp Fried Rice)
Ingredients 4 cups long grain rice, cooked 1 onion, chopped 3 tbsp oil 3 eggs, beaten 1 lb raw shrimp, peeled 1/2 cup sliced mushrooms 1/2 cup carrots, cubed 3 green onions, chopped 1 tsp chillie powder 3 tbsp soy sauce 1/2 tsp sugar Salt to taste
Method Heat 1 tbsp oil in a frying pan, add the eggs and spread to make a thin pancake. When done, flip over and cook for a few more minutes. Remove eggs from pan and shred into small pieces.Add the rest of the oil to a pan, and fry the onion. When browned add the shrimp and chille powder. Stir while cooking until the shrimp turn pink.Add the carrots, and mushrooms and fry for another few minutes. Add the rest of the ingredients and stir well. Cook until thoroghly heated.
Kaha Bath (Yellow Rice)
Ingredients 500 grams (2 cups) Basmati or other long grain rice 2 tbsp ghee 1 medium onion, finely sliced 6 cardamoms 6 cloves 8 peppercorns 1 tsp turmeric 2 inch piece lemon grass 2 inch piece cinnamon 2 1/2 cups chicken stock 1 cup coconut milk 2 level tsp salt
Method Wash and drain the rice. Set it aside. Heat ghee in a largesaucepan. Add the onion and fry until transparent. Add all the ingredients including the rice. Fry, stirring constantly for 2-3 mins.Put into a rice cooker or pot. Pour in chicken stock and coconut milk. Cook until the moisture evaporates. When the rice is cooked, the spices will emerge on the top. Remove the spices and stir slightly with a fork.
Vegetarian Fried Rice
Ingredients 4 cups of cooked rice 1-2 tbsp ground chilli paste 1 Onion, chopped 4 tbsp garlic paste 1 cup frozen vegetable 1 Potato boiled and cut in to cubes (optional) 4 tbsp Soya sauce Salt and pepper to taste
Method Heat about 4tbsp of oil in a pan then you add in the onion and garlic paste fry till golden brown. Add in the rice and sauce to it. Next add in chill paste and mix the rice well. Finally add in the mixed vegetables and potatoes and fry for few mins over low heat. Add in the soya sauce and salt and pepper.
Savoury Rice
Ingredients 2 cups Basmati Rice 1 cube vegetable stock 200 gms spring onion 3" inch piece of lemon grass some olive oil
Method Cook the rice in the stock and lemon grass and a bit of salt. Cut the spring onions into lengthwise strips and saute in the oil. Then add the rice and mix well. Serve hot but remove the lemon grass just before serving.
Method Cook rice and spread on a plate to cool. In 2 tsp. of oil fry red chillies,coriander seeds, blackgram dhall, bengalgram dhall and asafoetida. Powdwer them coarsely with a little salt. Heat 1 tbl.sp. of oil in a pan and add mustard. When they cracle, add nicely chopped brinjals and roast well. When the brinjal is cooked well, add the masala powder and mix well. Add this curry to rice. Mix well.
Fried Chicken with Rice
Ingredients 1 Kilo basmati Rice (Soak the rice to get a long grain) 1 Whole chicken washed clean and drained 1 Medium Onion Chopped 1 cinnamon stick, cloves, garlic, cardamom, Oil for frying the chicken Turmeric or food color (a pinch) Salt to taste.
Method In a large cooking pan add some cooking oil, add Onion, cinnamon stick, cardamom, cloves garlic. Let them fry for a minute. Once the onion is fried add the whole chicken with some salt and let it fry with the ingredients. Add about 3 cups of water and let it cook. Once the chicken is done take it out from the pot and let it cool. Take the rice and put them into the chicken broth water. Cook it slowly.When the rice is half done, the there shouldn't be water in the pot. Transfer the pot to the smallest burner with very low flame. This will steam the half cooked rice. close the pot with a lid.Mean time start to fry the chicken. Fry the whole chicken deep fry or in a flat pan until golden color.Serve the rice with chicken with some garnish. Make sure you have a flat plate to serve the rice. Keep the chicken in th middle of the plate.
Method Combine rice, magarine, garlic, lemon peelpepper, and broth in a 3-quart saucepan.Bring to a boil. Stir twice. Reduce heat.Cover and simmer 45 minutes or until rice is tender and liquid is absorbed. Stir in parsley.
Onion Rice
Ingredients 2 cups Basmati rice cooked (or any other type of white rice) 1 large onion chopped finely 2 large cloves of garlic 3 green chillies chopped 1 sprig curry leaves chopped 3 tablespoons oil
Method Heat the oil in a pan. When heated add the onions, garlic, chillies and curry leaves to it. Fry well until the onions are golden brown and a soft aroma is produced. Stir well, add the cooked rice to it and continue to mix well. If more oil is required add some more to it. Add some salt and pepper according to taste to the rice and mix well. Serve hot and enjoy. Is excellent served with chilli paste and fried eggs but can be enjoyed on its own as well.
Three Coloured Rice
Ingredients 2 1/2 glasses long rice(uncle bens) 1 tablespoon lemon juice 2 large bunches spinach- the leaves only 1 tablespoon butter 1 tablespoon oil 1 teaspoon curry powder 1 tablespoon butter 3 tablespoons water 2 tablespoons tomato puree green olives and (optional)
Method Boil 8-9 glasses of water with salt and lemon juice. Add the rice and boil until is cooked but still firm. Meanwhile, chop and fry gently in the 1 tablespoon of butter the already prepared spinach.Heat the oil in a small saucepan, stir in the curry powder, add the water, bring to the boil for 2-3 seconds and remove from heat. Drain the rice and divide into 3 parts. Mix one part with the spinach and some salt and the second part with the curry mixture.In the third part stir in the 1 teaspoon of butter and the tomato puree. Place the rice in layers in a round mound. First place and press the yellow rice,second the red rice and third the green rice. Cover well with double foil. It may be kept warm for 20-25 minutes. If covered with towels. Turn the rice out and garnish on top alternately with green olives.