Egg Biryani

A healthy delicious breakfast, small fight with sister, a flavor packed lunch, movie with sis and parents, a visit to the park with friends has been a routine on Sundays during my childhood. Sunday lunch was always special at home. Everyone was there...enough time to enjoy and eat food...is a small part that I still adore...Unlike me Mom used to make variety rice only on Sundays or if guests are around...normal days the meal would be an elaborate one with curries, stir fries, rice, sides..Where as the lazy me loves to prepare variety rice everyday..

This is one such dish from her variety meal recipe...
Egg-3(Boiled and peeled)
Green peas-1/4 cup(frozen)
Ginger garlic paste-1 tbsp
Onion-1 no(thinly sliced)
Tomato-2 nos(big one)
Salt to taste
Onion-1/2 of medium one(thinly sliced)
Coriander leaves-2 tbsp
Oil-1 tbsp
Spices:
Bay leaves-2
Cloves-7 no
Fennel seeds-1 tsp
Cardamom seeds-1/4 tsp
Cinnamon-1 1/2 inch piece
Spice Powders:
Red chili powder-1 tsp
Turmeric powder-1/2 tsp
Coriander Powder-2 tsp
Biryani Masala-1& 1/2 tsp
To cook Rice:
Rice-1 1/2 cup
Water-21/2 cups
Salt to taste
Ghee-1 tsp

 Method of Preparation:
1. Cook the rice 80% with the required water,salt and ghee.Once cooked fluff the rice and set aside.The above measurement is given to cook rice in pressure cooker.
2. Boil and peel the eggs, slit them without cutting to edge and set aside.
3. Heat little oil/ghee in wok and fry the thinly sliced onions till turns golden brown. Drain and set aside.Then add oil in a wok. Add the spices to it and fry for few seconds.
4. Then add onion and ginger garlic paste and cook till it turns translucent. Add spice powders and mix well for a minute till raw smell goes.
5. Add tomato and cook till it is soft and mushy. Add peas and cook covered till it is soft.
6. Cook on low heat. Add a few tbsp of water if really needed.Add salt and mix well.
7. Now add the eggs and  give it a good mix along with a tbsp of coriander leaves.Turn off the heat.

To assemble:
1. Take a pressure cooker and add half of the masala at the bottom. Layer this with rice and add remaining masala and another layer of rice.
2.  Drizzle little ghee on top and close the lid. Cook on low heat with whistle on for 15 to 20 mins. See that it doesn't whistle.
3. Turn off heat and wait till the pressure goes for about 10 mins. Then open the cooker and transfer the biryani to a bowl. Add the remaining coriander leaf, fried onion and serve warm with a squeeze of lemon juice.

Notes:
1. Cook rice in the way you are comfortable with. The rice should be 3/4th cooked and have stand alone grains
2. Instead of cooking the biryani in pressure cooker you can cook it in oven too. In that case preheat the oven to 350F. Grease a baking dish. Layer half the masala and then half the rice. Add another layer masala and then rice. Add the fried onion on top and drizzle ghee on top.Cover and cook for 25 to 30 mins.
3. You can use green bean,carrots or a mix as veggie here.or use no veggie at all too.
4. If using dried variety of peas soak and cook earlier. Then add to the masala and continue cooking.
5. Add salt accordingly.

Tawa Pulao

Tawa pulao is a famous street food from Mumbai...Tawa means a griddle and pulao is rice with various spices and veggies..In this case the spice mix used is Pav Bhaji Masala. This is a quick and flavorful rice..I had googled this recipe and found various forms of preparation..anyways I adapted Sanjeev Kapoor's recipe and has changed it to my families taste buds.

Cooked Rice- 2 cups
Onion-1/2 small one
Tomato-1 medium(chopped)
Green peas-1/4 cup
Bell peppers-1/2 cup(chopped to small cubes)
Carrot- 1/8 cup(chopped small cubes)
Green beans-1/8 cup(chopped small cubes)
Cumin seeds-1/4 tsp
Ginger garlic paste-1 tsp
Pav bhaji masala-2 tsp
Turmeric powder-1/4 tsp
Red chili powder-1/2 tsp
Oil-1 tbsp
Salt to taste
Lemon juice-1/2 tbsp
Coriander leaves/cilantro- 1 tbsp(chopped)

Method of Preparation:
1. Heat oil,add cumin,splutter.Then add onion, ginger garlic paste and cook for few mins.Till onion gets transparent.
2. Add tomatoes and cook till tomatoes is soft. Add peas,carrot and green beans and cook on low,closed till almost done.Add chili powder, turmeric powder, pav bhaji masala mix and cook for few mins..
3. Then add bell peppers and cook till it is cooked but still crunchy.
4. Then add cooked rice and stir well to combine and cook for 3 to 4 mins on high heat.Do stir in between.Take off from heat.
5. Before serving add lemon juice and coriander leaves. Mix  well and serve with raita.

Cilantro-Lime Rice

A quick and delicious rice...Goes perfect with a spicy side..

Rice-1 cup(cooked)
Salt to taste
Olive Oil-1 tbsp
Green chilies-1 no
Cilantro- 2 tbsp (chopped)
Lime/Lemon Juice-1 to 2 tbsp(freshly squeezed)

Method of Preparation:
1.You can either use pre cooked rice or you can cook the rice with 1:2(rice:water ratio).I like adding salt while cooking the rice. After cooking let the rice come to room temperature.
2. Heat olive oil in a pan and fry the green chilies for few seconds.Turn off the heat and add this hot oil to the rice.
3. Here if you have not added salt while cooking rice add the required amount of salt. Mix this and add the lemon juice and cilantro and mix well.
4. Serve warm with spicy side of your choice.

Notes:
1. Adding green chili is just for the heat. You can omit that. You can also add rice to the oil and mix well for few seconds. Then remove from heat, and mix the cilantro and lemon juice.
2. Do not mix lemon juice while very hot as it yields a bitter taste.

Coconut Rice

Rice-1 cup
Water-2 cups
Ghee-1 tsp
Salt to taste
Urud dal-2 tsp
Grated coconut-1/2 cup
Mustard seeds-1 tsp
Curry leaves-2 sprig
Dry red chilli-3 nos
Coconut oil-1 tbsp
Cashew nuts-5 to 8 nos.

Method of Preparation:
1. Cook the rice in pressure cooker with ghee and salt.Once done fluff the rice with a fork.
2. Heat oil in a pan, add mustard, red chilli, cashew nuts and urud dal after sputtering add the grated coconut and toast it.
3. Then add the curry leaves along with the rice and mix well.
4. Serve with a side of spicy/tangy curries/gravy.

 Notes:
I used basmati rice, you can use normal rice like ponni or sona masoori.Add water and cook according to ur rice.
Instead of ghee you can use coconut oil only.

Sending this to The Kerala Kitchen event hosted by Erivum Puliyum.

Saffron Rice

Method of Preparation:
1. Soak rice in water for half an hour.Drain and keep aside.
2. Crush the saffron strands and soak it in milk. Soak the dried cranberries in warm water for 30 mins so that it softens.
3. Meantime heat oil in pressure cooker and add the cinnamon stick and cardamon seeds(crushed).
4. After few seconds add the onion, garlic and fry till it turns light brown.
5. Add the pepper powder and turmeric to this and mix well.After few seconds add the saffron mixture to it and mix well.
6. Then add the drained rice and fry it in the mixture for 2 to 3 mins.See that rice doesnt stick at the bottom.Keep stirring.
7. Add the water along with salt and mix well.Close the lid of pressure cooker without weight and cook on high till heavy pressure starts coming out from it.
8. Then reduce the heat to low and place the pressure cooker weight and cook for 5 to 10 mins.See that it doesnt whistle.
9. Turn off the heat and once pressure goes open the lid and fluff the rice with fork.
10.Add the cranberries and mix well.
11.Serve with side of your choice.I made cauliflower fry to go with it..

Notes:
1. You can add the cranberries with the turmeric powder while frying and cook it with rice. In that case do not soak it in water.
2. Cranberries can be replaced with raisins too and can also be left out, even then rice tastes yum.

Soya Chunk Pulao

Soya chunks-1 cup
Coconut milk-1/4cup
Curd-1/2 cup
Ghee-1 tbsp
Onion-1 1/2
Chilli pwd-1 tsp
Garam masala-1 tsp
Ginger garlic paste-1 tbsp
salt to taste
Coriander powder-1 tsp
Oil-2 tbsp


For Rice:
Rice-1 1/2 cup
water-21/2 cup
Coconut milk-2 tbsp
Mint-2 sprig
Coriander-5 sprig
Turmeric-1/2 tsp
cloves-4
cinnamon-1 inch
Cardamom seeds-1/4 tsp
Bay leaves-1
Biryani masala-2 tsp
Ghee-1 tbsp
Salt to taste
Lemon juice-1 tsp

Method Of Preparation:
1. Wash the rice and soak it in water for 30 mins.
2. Soak the soya chunks in boiling water for 25 min.Wash and squeeze the water and keep aside.
3. Fry this soya chunks in ghee for about 3 mins on medium flame.Now Remove and keep aside.
4. Pour the oil in same wok and fry the onions till translucent.
5. Add the Spice powders and fry till raw smell goes,Mix  soya chunks with little salt and cook open with 1/4 cup coconut milk and curd till soft and the mixture becomes dry.
6. Now heat little ghee in cooker and add  cloves,cardamom,bay leaves, cinnamon fry for a minute.
Then add the rice, turmeric powder,biryani masala and fry for few mins.
7. Now add the soya chunk mixture and mix well. Throw in the mint and coriander leaves, salt, and mix well.
8. Add 2 tbsp coconut milk and water to the rice, mix  and check for salt.
9. Keep the stove on high and put the cooker lid.when high pressure starts to come, reduce flame to low, put the weight and cook for 5 mins.
10. Turn of the heat and once the pressure goes fluff the rice using a fork and transfer it to another vessel.
11. Drizzle  the lemon juice on top of rice and mix.
12. Serve with raita.

Vegetable Biryani

A rice dish which is a combination of rice with various veggies and aromatic spices.

For Rice:
Basmathi Rice-1 cup
Water-1 nd 1/2 cup
Cloves-3
Cardamonm -2
Bay Leaves-1 no
Cinamon stick-1 inch
Salt to taste(minimum)
Ghee-1 tsp
Water to cook rice.

Saffron- a small pinch
Milk-1 to 2 tbsp(warm)
**Using a mortar and pestle crush the saffron with milk for max colour and flavor. Keep aside.

For Gravy:
Beans, cauliflower, Carrot, Beetroot, Green peas,Tomato-Altogether it was about 2 cups(cut to equal sizes)
Onion-1 no(thinly sliced)
Green chilli-1 no

Ginger-Garlic paste-1 tbsp
Yogurt-2 to 3 tbsp

Salt to taste.
vegetable oil- 2 tbsp

Masala powders:
Turmeric powder-1/2 tsp
Biryani Masala-1 tsp
Garam Masala-1 tsp
Cumin seeds-1 tsp

Spices:
Bay leaves-2 no
Cardamom powder-1/2 tsp
Cloves-2 no
Cinnamon stick-1 small piece

To Fry:
Cashew nuts- few
Raisins- few
Ghee-1 tbsp
**Fry nuts and keep aside.
**keep the remaining ghee aside  too.


Method Of Preparation:
For Rice:
1. Wash the rice and soak  it in water for 10 min,so that you get fluffy rice.
2. Add water to the rice in a cooker and cook without the whistle on high. When high pressure starts to come reduce flame to low, put the whistle and cook for 5 min.Turn off the heat.Open the cooker once its cool and fluff the rice using fork.

To make the gravy:
1. In a wok,heat oil add cumin  along with spices and  fry for a minute.
2. Fry the ginger garlic paste.Then fry onions till translucent. Add masala powders and fry for 1 to 2 mins.Do not burn it.
3. Add the tomatoes and cook it till it turns soft.
4. Then add all the vegetables along with curd and mix well. Add sufficient water & salt to cook the veggies, you should get about 1/4 to 1/2 cup thick gravy after the veggies get cooked.So add water accordingly.
5. The veggies should be cooked 3/4th only. It should not be mushy.
6. when the veggies look cooked turn of the heat after checking the  gravy.

To assemble:
1. Now add about 2 tsp of ghee in a pressure cooker. Add 1/2 of the cooked vegetables along with gravy and layer it. Now add the cooked rice on top. Again the gravy and followed by rice.
2. Now sprinkle the  ghee after frying nuts and saffron mixed with milk on top of the rice.
3. Close the cooker without weight and heat it on high for a min and on low for  15 to 20 mins.Turn off the heat.Open after 5 mins. Garnish with fried nuts. Serve warm.

Biryani with less turmeric powder and  no saffron.

Raita Recipe

Onion-1 small
Cucumber-1 small
Tomato-1 small
Carrot-1 small
Green chilli-2 small
Yogurt-1/2 cup
Water-2 tbsp
Chaat Masala-a pinch(optional)
Coriander leaves-1 tsp(cut)
Salt to taste

Method Of Preparation:
1. Cut all veggies to small/ medium sized pieces.Add salt,yogurt and water and mix well. Garnish with coriander leaves and chaat masala.
** Add or remove veg according to ur taste.

Notes:
1. See that the veg gravy added at the bottom has 3/4 of the liquid gravy, so that the dish doesnt burn. Keep it on low, else sure it will burn at the bottom.
2. You can also cook the rice in a separate vessel instead of pressure cooker with required amount of water, till the rice is 3/4 th done.
3. Add or remove veg according to ur interest.
4. Spread 1/2 tsp of garam masala on top, if you wish.
5. Add salt very carefully as it is added in many places.

Ghee Rice/Neyychour

Ghee rice is a rich aromatic rice which is a very common recipe in malabar area of kerela. Its usually served with spicy veg/ non veg gravy.Traditionally the rice is cooked in a wide open vessel by adding hot water to it. here I  have opted the easier method by doing the process in a pressure cooker.So here is the recipe for this delicious rice:

Basmathi rice-1 cup
Water-2 cups
Ghee(clarified butter)-5 tbsp
Salt to taste
Cardamom seeds-from 2
Cinnamon stick-1 one inch sticks
Cloves-3
Onion-1 medium
Curry Leaves-few(optional)
Raisins- 1tbsp
Cashews-1 tbsp

Method Of Preparation:
1. Wash rice and soak in water for min 30 mins.Drain and keep aside.
2. Heat about 5 tbsp ghee in pressure cooker and fry the cashews and raisins.Drain and keep aside.Then throw the spices in to it.Fry for a minute,and then add the rice and fry it for 3 to 4 mins.Add salt and mix well.
3. Add the water and close the cooker lid without putting weight and cook  on high flame. when heavy pressure starts to come, reduce the flame to low and put the weight and cook for 2 to 3 mins. See that it doesn't whistle.switch off the stove before that. once the pressure goes open the cooker and shift the food to a wide vessel,to avoid sticking/ forming lumps.
4. Heat ghee in a wok and fry the onions and curry leaves in it till golden brown color.Add this along with a tbsp of fried ghee, raisins and cashews to the rice.
5. Serve warm with a side dish of your choice(something spicy), papad and raitha.

Onion Rice

My kid got 4 shots yesterday afternoon...vaccines...and he is  having the normal fussiness and fever....and wants me around him...So decided to do something really quick for lunch and here is a very simple and quick recipe...

Rice-1 cup
Salt to taste
Onion-1 medium(cut to small pieces)
Mustard-1 tsp
Urad dal/bengal gram-2 tsp
Dry red chilly/Curd chilli-3 no
Curry leaves-1 stalk
Coconut Oil-2  tbsp

Method Of Preparation:

1. Cook the rice with required salt.The cooked rice should not be sticky/over cooked.
2. Heat oil in wok,splutter mustard,add urad dal,chilli and fry till golden brown,add curry leaves and onion.Fry onion till light brown. Add the cooked rice to this and mix well.Take from heat.
3. Serve with spicy side dish , raitha ,chutney.

Mexican Rice

Long grain rice(I used Basmathi Rice as I dint have long grain)-1 cup
Tomatoes-2 no( chopped)
Onion-1 no(chopped)
Jalapeno chilly-1 no
Garlic cloves-2-3 nos(minced)
Tomato paste--1 tbsp
Water/vegetable stock -2 cups
Salt to taste
Cilantro few for garnishing
Lemon juice-2 tbsp(optional)

Method Of Preparation:

1. Wash the rice and soak in water for 10 min.Then drain the rice and fry it in a skillet with 1 tbsp oil till the rice becomes translucent and golden.Then add garlic and jalapeno and cook for another 1 minute.
2. Meanwhile blend the tomatoes and onion in a processor until pureed.Add the pureed tomatoes, 1 cup of water/vegetable stock along with tomato paste and salt.
3. Close the vessel  tightly and cook for 10-15 minutes stirring halfway, until the rice is tender and cooked completely.
4. Garnish with cilantro leaves and squeeze lime juice.

Tips:
1. Jalapeno chilly is hot, so if you want to reduce heat remove the seeds and thread.
2. Lemon juice can be added according to your taste.
3. You can grind garlic along with tomato and add it too.