Rice dishes

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                                        Cardamom Rice

 

Ingredients-

Basmathi or any steamed raw rice-2 cups

Cardamom -25g

Butter-50g

Finely sliced red onions-2

Cashew nuts-50g

Kismis-50g

Method -

1)      Bring the rice to wash, heat butter in a heavy bottom pot.

2)      Now pound the cardamoms using a stone or wood pounder.

3)      Throw the pounded cardamoms in there & stir it for a 30 seconds

4)      Now add the rice, water & put a lid on it & bring to boil, add ½ tea spoon of turmeric for the color if needed, cook till done.( when you cook rice with cardamoms, it absorb all the flavors of cardamoms & enhance the taste)

5)      Spread the rice in to a plate to avoid from stick together & take out the cardamoms now.

6)      Heat some more butter in a deep frying pan.

7)      Now throw the sliced onion, fry till onion become translucent.

8)      Now add cashew nuts in the mixture & continue to fry for another 2 minutes and add kismis to this, stir it for a while.

9)      Now add the cooked rice in to this & stir fry for 5 minutes & turn down the heat.

10)   Garnish with kismiss & roasted cashew nuts.

Serve hot with any type of chicken curry or egg curry that goes very well with it; check out my meat dishes section for a suitable option. Malvani chicken would make a combination for this. http://ranithriskitchen.blogspot.in/p/desserts.html 

                      Mint Rice- Pudina pulao

INGREDIENTS-
Pudina (mint leaves ) -1 bunch
Green chili -4
Ghee or butter- 2tbs
Rice -1 1/2 cup ( Basmathi or any raw rice)
Onions-1
Cashew Nuts- 50g
Bay leaves-1 (optional)
Cinnamon-2
Ginger garlic paste-2 tsp
Lemon juice- 2tsp

1) Wash & chop mint leaves in to small pieces.
2) Wash the rice & cook it till done.
3) Take a plate & spread the rice to cool to avoid them stick together.
4) In a grinder add mint leaves,salt to taste, green chilies and grind it in to coarse paste.
5) Heat ghee or butter  in a pan & throw the bay leaf, cinnamon & cashew nuts in there & sauté it for 1 minute.
6) Now add the chopped onions & stir fry them till onion become translucent.
7) Now add ginger garlic paste, salt & stir it for a minute.
8) Then add the grounded mint paste to this & sauté for a 5 minutes under law flame. It is very important to fry this under law flame to avoid green paste burning from.

7) Now add the cooked rice mixer in to this & stir it for 3-4 minutes and add lemon juice.
8) turn down the heat & serve it hot.
9) Tomato pachadi is the best side dish to go with this. So check out down for the recipe.


TOMATO THYIR PACHADI

 Onion-1
Tomato-4
Green chilies-4
A hand full of chopped coriander leaves
Salt to taste
Fresh curd

FOR TEMPERING

Oil -2 tsp
Mustard seeds-1 tsp

Method:

1) Put tomato in hot water for 10 minutes.
2) Peel the skin out & chop it in to a small pieces.
3) Now heat the oil in a pan & add mustard seeds.
4) When mustard seeds splutters add slit green chilies & chopped tomatoes.
5) Stir fry this till oil start to escape from the tomatoes.
6) Turn down the heat & allow it to cool.
7) Now add chopped raw onions,salt to the tomato mixture and add fresh curd along with chopped coriander.
8) Whisk this mixture thoroughly & serve with mint rice.


KIRIBATH

About “Kiribath”(Rice cake)-

It is a Srilankan traditional recipe. We believe eating & cooking “kiribath”  can bring luck & prosperity to the home. Hence we prepare this yummylicious dish in all most all the occasions :)

Kiribath

Ingredients:-

Row rice-2 cups 

Salt- as per the taste

Coconut thick milk-400ml

Coconut thin milk- 300ml

Method-

1) Wash the rice & add thin milk and salt to this & turn on the heat.

2) Cook this under law heat until the rice is done.

3) Mix the salt with thick coconut milk. 

4) Now add thick coconut milk to the rice & stir it well. Put a lid on it.

5) Cook this under law heat until the liquid is absorbed. 

6) When rice become sticky & gummy turn off the fire.

7) Allow rice to rest for a while ( 2 minutes).

8) Now serve the rice in to a platter & level the top & sides using any plastic bag or banana leaf.

9) Now cut this in to diamond shape as shown in the picture.

Important points-

*While you cook the rice cook it in low flame & lid on.

* To avoid rice sticking to the down of the pot and burning cook it under law flame also use heavy bottom pots.

* To make coconut milk using fresh coconut-

1) Scrape the coconut & combine the scrapes with 1 cup of water. Grind it to smooth consistency.

2) Pour this in to a fine sieve or colander .

3) press down hard with a spatula or  spoon & squeeze out all the liquid. This is your thick milk.

4) Now add some more water to this & grind it for few more minutes to get thin coconut milk. Follow the same procedure & get thin coconut milk out. 

*You can prepare kiribath with coconut milk powder also. 


*To make thick milk- Add 75g of coconut milk powder in a bowl, add 200ml of hot water to this & stir it until no lumps appear.
*To make thin milk- Add 2 tables spoon of coconut powder in a bowl, add 200ml of water to this & stir it until no lumps appear.

 Sini Samabal(stir fried onions) ( This dish goes very well with kiribath)

       

Red Onions : 250g

A hand full of Curry Leaves

Chilli Powder : 1 ts

Chilli flakes: 2 tbs

Sugar: 1ts

Tamarind paste: 2 tsp

Salt to taste

A hand full of Maldives dry fish (optional)

3 tbs of oil

Method:

1) First slice onions finely & add Salt, chili powder, chill flakes, Maldives dry fish, Curry leaves & mix all the ingredients together. 

2) Now you can heat oil in a pan & throw the mixer in the pan & stir fry until you get transparent onion & oil come out from the pan. 

3)Now at this point you can add your tamarind paste & Sugar  & fry about 2 minutes & turn off the flame.

Chicken Biriyani

Ingredients:-

Chicken: - 500g

Basmathi rice: - 300g( if not available use steamed rice)

Onions: - 4(big in size)

Ginger garlic paste: - 1 & ½ table spoons

Biriyani essence: - ½ teaspoon

Rose essence: - ½ teaspoon

Green Chilies:-6

Star Anise:-2

Nut Meg powder:-1/2 teaspoon

Cinnamon stick: - 2 pieces

Cloves: - 5

Bay leaves:-3

Green Cardamom:- 4

Black Cardamom:-2

Cumin seeds: - 2 teaspoons

Saffron: - ½ teaspoons

Mint leaves

Coriander leaves

Cashew nuts: - 25g

Almonds: - 25 g

Salt to taste

Potatoes:-3 (big in size)(optional)

Turmeric Powder:-1 teaspoons

Chili Powder: - 4 teaspoons

Cinnamon Powder:-2 teaspoons

Cumin Powder:-2 teaspoons

Coriander Powder:-2 teaspoons

Milk:-250 ml

Ghee:- 2 table spoons

Vegetable oil:-1 table spoons

Method:-

1) First peel the potatoes & cut in to cubes. One potato you can cut in to 4 pieces.

2) Now add little turmeric & salt & marinate them for about 5 minutes & deep fry them until golden yellow.

3) To the same pan add finely chopped onions & fry till brown color.

4) Now wash Chicken & add all the curry powders that i have mentioned in the recipe & add 1/3 of fried Onions & ½ table spoon of ginger garlic paste.

5) Also add 2 table spoons of vegetable oil.

6)  Now mix all together & allow it for marinating about 1 hour.

7)  Now heat oil in a pan & stir fry washed Basmathi Rice for about 7 minutes & keep aside.

8) Now warm some milk & Soake saffron for a while. 

9) Heat ghee & some oil in a pan and add 1 table spoon of ginger garlic paste & stir it for 30 seconds & add all the spices that have mentioned in the recipe & stir it for 30 seconds & now add marinated chicken & fried potatoes, Mint, Coriander leaves, Lemon grass & stir it for a while & add saffron along with milk that has been soaked in.

10) Also add stir fried row rice & milk 250 ml.

11)  Bring water to boil the rice. (3 cups).

12) Do not add to much water otherwise rice will get stick together.  

13)  Conclusively add Biriyani essence & Rose essence.

14)  Lid on tightly & cook till done. (You can use Pressure cooker for this)

15) If not using a pressure cooker cook it in a heavy bottom pot. Put a lid on it & never stir rice because it will crush the rice grains, releasing starch & make the rice gummy.

Raitha that goes very well with biriyani

Cucumber & onion raitha is the perfect & ideal side dish that goes very well with any type of “Biriyani”.

Ingredients:-

Cucumber or gherkin peeled & cut in to Brunoise or preferable cut  -200g

Finely sliced or minced red Onions – 100g

A hand full of finely chopped coriander leaves

Tomato -2

Fresh curd- 200g

Mustard oil- 1 ½ table spoon

Salt to taste

Chopped green chilies- 4

Whole red chilies- 2

Mustard seeds to temper

Method:-

1)      Cut the tomatoes in to 2 & scoop out the seeds. Now dice them in small pieces.

2)      Take a bowl & add cucumber, sliced red onions, coriander leaves, diced tomatoes, fresh curd, salt to taste, chopped green chilies.

3)      Mix all the ingredients together.

4)      Heat mustard oil in a pan & crackle some mustard seeds in it. Throw whole red chilies & fry until they get dark.

5)      Now pour this oil over the top of the salad.

6)      Serve it with any type of “Biriyani”