Mixed Rice Varities

Ingredients:

1 1/2 Cup Long Grain (Basmati) Rice
1 cup green peas
50 gms paneer (cut into small cubes and deep fry)
A small bunch of methi (fenugreek) leaves (chopped)
2 tomatoes (chopped) (optional)
4-5 flakes of garlic make paste/ chop
2-3 green chilies (chopp)
1/4th tsp. turmeric powder
Salt to taste
1 tbsp butter


Method:

Wash methi properly and drain the water and keep aside.


Heat oil in the pan and add garlic paste and fry till light brown.


Now add tomatoes, peas, Methi, green chilies, salt and turmeric powder.



Stir-fry for 8-10 minutes.


Add rice and fry well for another 5 minutes.


Add enough water and pressure cook on low flame for 5 minutes.


Garnish with fried paneer.


Serve the Methi Pulao hot with chilled Raita.

Ingredients:

500gms Long Grain (Basmati) Rice
2 big Onion slice it
1 stick Cinnamon
2 - 4 cardamom
2 - 4 cloves
10 - 12 strings saffron
1 sp Milk
1 tab.sp crushed walnut
1 tab. crushed cashew nut
1 tab kismis
1 tab tuty fruity
5 - 6 tab butter / ghee
salt to taste

Method:

Wash and soak rice.
Heat butter/gheel and fry onions till golden brown and remove.
Fry cashew nuts and remove.
Fry whole spices, then add drained rice and mix well.
Add half-saffron dissolved in little warm milk.
Add hot water and mix well.
Cook a little.

Put the remaining saffron and tutty fruit and kismiss.
Cook till grains are separated and done.
Garnish kashmiri pulao with fried onions, walnuts & cashew nuts.
Your colorful Kashmiri Pulao is ready to serve.


Note: Children will like this pulao very much.

Ingredients:


1 cup Long Grain (Basmati) Rice
2 cups Water
1 1/2tsp Cumin seeds
1 tbsp oil
salt to taste
2 Bay leaves
3-4 cloves
Few whole Black pepper
1 Black Cardamom

Method:

Clean and wash rice.

Wash and drain rice 2-3 times and soak in water for 10 minutes.
Heat oil and add cumin seeds, bay leaf, cardamom, whole black pepper and cloves.
When Cumin seeds are done add the rice and salt, mix well.
Add water.
When it starts boiling low down the flame of the gas and cover it partially.
Keep an eye, rice will be done when holes appear on the surface and water is completely absorbed.
Serve the jeera pulao hot with any gravies or raita or alu fry.

Note: Simple and tasty pulao. You can prepare this pulao, by using electric cooker.

Dear Krishnamma,

Thank you very much for giving the receipes for variety rice dishes. Surely will try one by one and give you my FB. You have explained it in a very simple and great manner. Good work is done by you and will be surely helpful to all.

Thank you for giving the procedure for making tamarind paste and also the dry remade powder for Bisibelabath.

Hi

Thanks, some varieties I did not know. I wl try them

veen