foodatarian.com

Ingredients:
250gms ripe tomatoes,
2 cups Basmati rice (long grain rice),
1 onion;
2 green / red chillies,
1 tsp ginger-garlic paste,
1/2 tsp red chilli powder,
A handful of cashew nuts,
Salt to taste,
Water,
Ghee or oil for frying,
Chopped coriander leaves to garnish.

Whole Garam Masala-
2-3 bay leaves (tejpatta),
2 cardamom (badi elaichi); break it using the rolling pin,
2 1″ sticks cinnamon (dalchini),
5 peppercorns (kalimirch),
3-4 cloves (laung).

Method:
Wash and soak rice in water. Boil water and dip the tomatoes in it for 3 minutes and remove. Peel and blend to puree. Grind together onion, chillies and ginger-garlic paste. Heat a tbsp of ghee or oil and fry cashew nuts till they turn golden, drain and remove. Then add some more ghee to the same pan, add the whole garam masala ingredients one by one, then add the onion paste and fry for 5-7 minutes on a low-medium flame. Then add the tomato puree and let it cook for 5 minutes. When it starts leaving oil, add red chilli powder and rice. Mix well, and add exactly 3 1/2 cups water (or depending upon the kind of rice). Add salt to taste, mix and cover with lid to let it cook. When rice is done add the fried cashew nuts and garnish with chopped coriander leaves.

Ingredients:
1/2 cup rice,
1/2 litre milk,
3 tsp sugar or as per taste,
Few strands of saffron (kesar),
1/2 tsp ground elaichi (green cardamom),
2 tbsp broken cashew nuts,
2 tbsp broken pistachio,
1/4 raisins,
Water,
1 tsp ghee (homemade butter).

Method:
Wash and soak rice in water for around 30 minutes. Then in a heavy bottom non-stick pan, add drained rice, milk, 1 cup water, ghee and let it cook on low flame till rice is cooked and soft. Keep stirring occasionally. Then add elaichi powder, sugar, saffron and dry fruits and mix well. Now cook for around 5 minutes. Add more milk if required. Remove from flame. Serve hot or chilled.

Ingredients:
1 cup boiled rice, cold or room temperature,
3/4 or 1 cup yogurt or curd,
1/2 cup milk,
Salt to taste,
A pinch of sugar,
2 tbsp chopped coriander leaves,
2 tbsp ghee/oil,
1/2 tsp mustard seeds (rai),
1 tsp cumin seeds (jeera),
1/2 tsp asafoetida (heeng),
2-3 green chillies (slit) or red chillies (broken into 2 pieces each),
8-10 curry leaves.

Method:
In a bowl, mix rice, yogurt, milk, salt and sugar and set aside. At the time of serving, prepare the seasoning. For that heat ghee/oil in a small saucepan, add mustard seeds and allow them to splutter. Then add cumin seeds, asafoetida, curry leaves and green/red chillies. Remove from flame, mix with a spoon and pour into the rice. Mix immediately to cover the seasoning and cover the bowl with a lid. This helps the aroma and flavor to mix in the rice properly. Add chopped coriander leaves, mix well and serve.

Ingredients: (Serves 4)
2 cups (400 gms) basmati rice,
2 tbsp ghee or butter,
2-3 tejpatta(bay leaves),
2 1″ dalchini(cinnamon stick),
3-4 kalimirch(peppercorns)
1 cup green peas fresh or frozen,
1 medium size onion, sliced,
A handful of cashew nuts,
A handful of raisins,
Salt to taste,
Water.
 
Method:

Wash the rice two or three times in fresh water. Then soak for 30 minutes. (optional)
In a pressure cooker, heat some ghee/butter and fry tejpatta, dalchini and peppercorns for a minute. Then add onion and mix well. Saute onion till they turn brown. Then add cashew nuts, raisins, green peas, mix well and add the washed rice. Again mix so that the rice mixes properly with the spices and green peas. Add around 4 cups of water(or as required according to the type of rice). Pressure cook upto 2 whistles(again this depends upon the type of rice).
Serve hot with dal fry.

Ingredients: (Serves 2-3)
1 cup or 200 gms basmati rice,
8 cashew nuts or peanuts, broken
1/4 tsp turmeric powder,
1/2 tsp rai(mustard seeds),
1/2 tsp methi dana(fenugreek seeds),
1 tsp channa dal(gram),
8-10 curry leaves,
1 green chilli, finely chopped,
1 tsp fresh grated coconut,
Salt to taste,
Juice of 1 lemon,
3 tsp oil,
Fresh coconut, grated - for garnishing.

Method:
Wash the rice in fresh water and soak in some water for half an hour.
In a deep pan, boil around 2 cups of water(almost double the quantity of rice depending upon the type of rice). When water boils add rice, turmeric powder and salt. Mix well and cover with a lid. It should take around 8-10 minutes to cook rice, uncover and keep checking. Turn off the flame, remove the rice and spread in a flat dish or plate to cool and dry. Leave for 30 minutes.
In a wok or frying pan, heat the oil. rai(mustard seeds) and methi dana(fenugreek seeds) and channa dal(grams), cashew nuts, green chillies and curry leaves and fry for a minute, then add lemon juice. Add the cooked rice and stir well but lightly and carefully with a flat spatula so that the grains of rice do not break. Garnish with fresh coconut.