COCONUT RICE

COCONUT RICE RECIPE

 

 

 

 

 

 

 

 

Ingredients:-

400 gms biryani rice
120 gms coconut
40 ml ghee
25 gms black gram dhal
25 gms broken pieces of nuts
6 gms dry chillies
2 gms curry leaves
2.5 gms asafoetida powder
20 gms (minced) coriander leaves
Salt to taste

 How to make coconut rice:- 

·         Boil rice and keep aside.

·         Fry coconut evenly to a golden colour on a slow fire.

·         Heat 3 dessertspoon of ghee. Fry the cashewnuts and remove.

·         Fry the broken pieces of dry chillies, black gram dhal, and curry leaves well.

·         Mix rice, coconut, nuts, 1 teaspoon of ghee and salt.

·         Serve hot garnished with coriander leaves.

 

LEMON RICE

LEMON RICE RECIPE

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:-

2cups boiled Rice
1/3rd cup Lemon Rice
6Tbsp Oil
1/2tsp Black Mustard seeds
Few curry leaves
3-4 green chilies
Salt to taste
1/4th tsp. turmeric powder
1/4th cup peanuts
 

How to make lemon rice:-

 

·        Heat oil in a pan and add mustard seeds, allow to splutter.

·        Add turmeric powder and peanuts, fry till brown.

·        Now add green chilies, curry leaves, salt and fry for 2 minutes.

·        Take it off from the flame and add lemon juice and mix well.

·        Now add this to the boiled rice and mix well.Lemon rice is ready to be served.

 

KASHMIRI PULAO

KASHMIRI PULAO RECIPE

 

 

 

 

 

 

 

 

 

Ingredients:-

500gms Long Grain (Basmati) Rice
100gms Onion sliced vertically
5gms Cinnamon (dalchini)
5gms cardamom (Elaichi)
5gms cloves
a pinch of turmeric powder
1gm saffron (kesar)
10 ml Milk
20gms walnut
20gms cashew nut
1litre water
50gms oil
salt to taste

 

How to make kashmiri pulao:-

·        Wash and soak rice.

·        Heat oil and fry onions till golden brown and remove.

·        Fry whole spices, turmeric powder, add rice and sauté.

·        Add half-saffron dissolved in little warm milk.

·        Add hot water and mix well.

·        Cook a little. Finish with remaining saffron and cook till grains are separated and done.

·        Garnish kashmiri pulao with fried onions, walnuts & cashew nuts.