Chana daal Biriyani

Qabooli or Chana daal Biriyani  is a hyderbadi veg dish which is exquisite, aromatic and has rich flavors & taste. The basmati rice, chana dal, yogurt and spices cooked together in dum makes it a royal feast fit for Nawabs!

What you need for Chana Daal Biriyani:

• Chana daal -1 cup
• Basmati rice - 2 cups
• Ghee -2 tbsp
• Whole garam masala - 1 piece each(cardamom,aniseed,cinnamon,cloves ,bay leaf,fennel)
• Green chilli -2 slit
• Ginger garlic paste -1 tbsp
• Mint -few
• Coriander powder -few
• Chilli powder -1 tbsp
• Turmeric powder -1/4 tbsp
• Coriander powder -1 tbsp
• Curd -2tbsp
• Fried onion - 1 onions fry
• Lemon juice -1 tbsp
• Saffron -few strands soaked in warm milk (optional)
• Salt to taste

The Preparation Method:

• Boil the chana daal with salt,turmeric powder and chilli powder till it become soft. Keep it aside
• Fry the onions in little oil or ghee till they are brown and keep it aside.
• Cook the rice till it is 90 % cooked along with lemon juice,oil and salt and keep it aside.
• Heat ghee in the biriyani cooking pot. Add whole garam masala.pieces, green chilli,ginger garlic paste,mint leaves,coriander leaves.
• Saute till the raw smell goes away then add curd,coriander powder, chilli powder and salt.
• To this add cooked chana daal and mix well.
• Then add one layer rice then spread some fried onion.then add the remaining rice and spread the fried onion.Add the saffron and lemon juice on the top.Cook it in low flame with covered lid for 5 minutes.
• Tasty Chana daal biriyani is ready to be served with raita.

Vegetable Brinji Rice

Birinji or Brinji is basically a mixed vegetable pulao, the difference being that it has coconut and spices ground into it and fried; the rice is then cooked in the spice paste and coconut milk which gives it a creamy flavor.

What you need for Vegetable Brinji rice:

• Basmati rice -1 cup
• Coconut milk -2 glass (1 glass thin and 1 glass thick )
• Onion -2 sliced
• Green chilli - 4
• Ginger garlic paste -1 tbsp
• Tomato -1 pureed
• Carrot -1 chopped
• Beans -8 -chopped
• Peas --1 cup
• Potato -1 chopped
• Soya chunks -1/2 cup boiled
• Mint leaves -few
• Coriander leaves -few
• Whole garam masala -1 each(cinnamon,cardamom,bayleaf,aniseeds,cloves)
• Cashew nut -few
• Raisins -few
• Ghee -2 tbsp
• Saffron -few starnds (optional)
• Salt to taste 

The Preparation method:

• Heat ghee in a pressure cooker.Add whole garam masala .Then add cashews and raisins.Saute for a min.
• Then add onion,ginger-garlic paste,green chilli and salt.Saute till it turn slightly brown.
• Add mint,coriander leaves, tomato puree and mix well.
• Add the chopped vegetables and saute for a while.
• Add rice and coconut milk (if needed little water).
• Cover the pressure cooker and cook till 2 whistles while keeping the flame in medium.
• The rice should be just about cooked when you turn off the flame; it shouldn’t be falling apart since it will cook a little bit more in the residual heat and might turn mushy by the time it is served.
• Cover and keep warm till serving time. Garnish with mint leaves and serve with pachadi /raita (yoghurt salad).
• Tasty Vegetable Brinji rice is ready to served hot with raita.

Palak and Corn Pulav

Palak and Corn Pulav is a healthy dish rich in iron. This is a  very simple dish which can be prepared in quick time.

What you need for Palak and Corn pulav:

• Rice- 1 cup
• Palak/spinach -1 cup chopped
• Carrot-2 grated
• Corn-1/2 cup
• Onion-1 chopped
• Green chilli -2 slit
• Curry leaves-few
• Garlic- 4 pods
• Ginger -1 piece
• Whole Garam masala -1 piece each(cloves,cinnamon,fennel seeds,bay leaf,cardamom,aniseeds)
• Cashew nut -6 no
• Salt to taste

The Preparation method:

• Boil the rice with whole garam masala ,oil and salt.Keep it aside.
• Heat oil in a pan. Add cashew nuts,onion,ginger,garlic,green chilli ,curry leaves and salt.
• Saute till the onion turns brown,then add grated carrot,chopped spinach and corn.
• Sprinkle some water and allow it to cook. When it is done, add the cooked rice into it and  mix well.
• Tasty and healthy Palak and Corn pulav is ready to be served.

Capsicum Masala Rice

Capsicum Masala Rice is a coloured peppered rice spiced with freshly ground mixture of peanuts and aromatic whole spices

What you need for Capsicum Masla Rice:

• Rice - 1 cup
• Bell pepper - 1 cup chopped 
• Mustard seed -1 tbsp
• Urad daal -1 tbsp
• Garam masal -1/2 tbsp
• Coriander seeds -1 tbsp
• Cumin -1/2 tbsp
• Red chilli - 2
• Curry leaves - few
• Coriander leaves - few
• Peanut - 2 tbsp
• Salt to taste

The preparation method:

• Boil the rice and keep it aside.
• Dry roast red chilli,mustard seeds,cumin seeds,urad daal,coriander seeds and peanuts.
• In a blender add this dry roasted ingrediants and curry leaves and grind it to a coarse powder.
• Heat oil/ghee in apan add capsicum /bell pepper.saute for few minutes .add salt.
• Add grinded coarse paste and garam masla and mix well .cook it for 1minute.
• Add cooked rice and mix well.Garnish with coriander leaves.
• Tasty capsicum masala rice is ready to be served.

Erachi Choru - 2

Another variation of Erachi Choru - the kerala style biriyani

What you need to make Erachi Choru :

• Basmati rice - 1 cup
• Chicken /Mutton - 1/2kg
• Onion -2 sliced
• Tomato -2 chopped
• Curry leaves -few chopped
• Coriander leaves - few chopped
• Green chilli -3 crushed
• Ginger - 1 piece crushed
• Garlic -6 pods crushed
• Turmeric powder- 1/2 tbsp
• Chilli powder -1 tbsp
• Coriander powder - 2 tbsp
• Whole garam masala - 2 piece each(cloves,cardamom,cinnamon)
• Ghee -1tbsp
• Lemon juice - 1tbsp
• Salt to taste

The Preparation method:

• Take  a pressure cooker and add chicken/mutton  pieces ,onion,green chilli ,tomato,ginger,garlic,curry leaves,coriander leaves,turmeric powder,chilli powder,coriander powder,cloves,cinnamon,cardamom ,1 tbsp ghee,salt ,2 tbsp oil and water. Close the pressure cooker and cook till 4 whistles.Keep it aside.
• Heat oil in another big pan and add whole garam masala . Saute onion is slightly brown.Then add the pressure cooked curry in to this.
• Then add the rice along with the water.Add lemon juice and check salt.Add curry leaves and coriander leaves.
• Cover the pan and cook till the rice is well done.
• Serve hot with chutney /raita /pickle.

Bisi Bele Bath

Bisi Bele Bath (en.wikipedia.org/wiki/Bisi_Bele_Bath)  is a rice, lentil, and vegetable main dish from Karnataka. This dish requires lots of ingredients and warning - this dish requires lots of patience and time in the kitchen as well but the taste is really worth the effort.

What you need for Bisi bele bath:

• Rice - 1 cup
• Toor daal -1/2 cup
• Carrot - 2
• Ladies finger - 4 
• Drumstick -1
• Brinjal - 1
• Beans -8
• Potato - 1 
• Shallots - 4
• Tomato -1 
• Onion - 1
• Coconut - 1/4 cup grated
• Coriander seeds - 2 tbsp
• Fenugreek seeds - 1/4 tbsp
• Cashew nuts -6no
• Cardamom - 2 
• Cinnamon - 1piece
• Cloves -2
• Chana Daal -1 tbsp
• Coriander seeds -2 tbsp
• Cumin seeds or  fennel - 1/2 tbsp
• Dry red chillis -2
• Curry leaves -few 
• Giner Garlic Paste (Optional)
• Hing (Asafoetida)
• Mustard seeds -1 tbsp
• Urad daal -1 tbsp
• Tamarind  -1 small ball 
• Turmeric -1/2 tbsp
• Salt to taste

The preparation method:

• Heat oil in a pan.Splutter mustard seed,crackle cumin seeds.fry red chilli, and cashew nuts.
• Add onion ,green chilli ,curry leaves and hing.Saute for onions turn slightly brown.Then add  vegetables (cut like 1in ch piece) like drumstick,ladies finger,brinjal,drumstick,shallots,beans,carrot, and potato.Saute for some time
• Add turmeric powder and salt.Mix well.then add soaked toor daal and rice with enough water and cover it and cook till the vegetables are well done.When the vegetables 3/4th cooked you can add tomato and ginger garlic paste.it is optional.
• Now heat another pan and dry roast red chilli, fenugreek seeds,mustard seeds,cumin seeds,cloves,cinnamon,cardamom.When mustard seed start spluttering add coriander seeds.saute for a few mins.Then add chana daal ,urad daal and grated coconut.Roast it well till the coconut turn brown.Grind all this in a blender to a coarse mixture.
• When the vegetables are almost cooked then you can add the grinded mixture in to it.Add tamarind juice.Mix well.Cook for few more minutes.switch off the flame.
• Garnish the dish with coriander leaves and serve it hot.   

Ghee Rice with Malabar Chicken Curry

Ghee rice / Neychoru is a Malabar delicacy, a semi version of a biriyani,and is usually taken along with another equally popular dish - the Malabar Chicken Curry.

What you need for Ghee rice:

• Basmati rice - 2 cups
• Ghee  - 4 tbsp
• Onion - 1 thinly Sliced 
• Cinnamon  - 2 piece
• Cloves  - 4
• Cardamom - 2
• Fennel Seeds - 1/2 tbsp
• Star Anise  - 2
• Bay leaves  - 2
• Cashews -10 pieces
• Raisins -20 pieces
• Fried Onions  - 1/4 cup  (you can fry thinly sliced onions at home)
• Salt to taste

The preparation method:

• Soak Basmathi rice for 15 minutes to half an hour. Wash and drain the rice and keep aside.
• Heat 2 tbsp ghee in a deep pan. Add fennel seeds, cinnamon, bay leaves, cardamom, cloves and star anise. Saute for 2-3 minutes.
• Add onions and saute until translucent.
• Add the drained rice to the pan and stir fry for few minutes until the rice begins to change color.
• Add water to the pan along with salt and mix well. Bring it to a boil.
• Reduce heat to medium low and cover the pan with a tight lid. Cook for around 10 minutes until the rice is cooked and all water has been absorbed.
• Switch off the stove and keep the rice covered for another 10 minutes.
• Meanwhile, heat 2 tbsp ghee in another frying pan and add cashews and raisins. Saute until cashews are lightly brown and the raisins become plump. Drain and keep aside.
• Add thinly sliced onion in to the same pan and  deep fry .Add more ghee for frying.
• Add half of the fried cashews, raisins and fried onion to the cooked rice and mix everything gently.
• Garnish the Rice with the remaining fried cashews, raisins and onions.
• Tasty ghee rice is ready to have with Malabar Chicken Curry( see recipe below).

What you need for Malabar chicken curry :

• Chicken – 500 gm
• Small onion- sliced - 1/2 cup 
• Red chilli powder -2 tbsp
• Coriander powder  – 2 tbsp
• Ginger – 1 piece  
• Garlic – 4 pods 
• Coconut – 1/2 shell  grated
• Onion - 2 big  thinly sliced
• Green chili – 2 slit 
• Tomato – 2 chopped
• Turmeric powder – 1/2 tbsp
• Curry leaves - few
• Coriander leaves -few 
• Salt to taste

The preparation method:

• Dry fry coriander powder and chilli powder for few minutes.Add shallots,curry leaves ,ginger and garlic in to it.Pour some coconut oil for frying this.Saute for some time.Add grated coconut, mix well. Fry it till the coconut becomes golden brown. Let it cool for sometime. Add enough water to the cooled coconut mixture and grind to a smooth paste.
• Heat oil in a pan and add thinly sliced onion ,curry leaves ,salt and green chili. When onion is fried well add tomato. When tomato becomes soft add turmeric powder. stir for a few minutes. Add the ground paste to this and mix well. Add cleaned chicken pieces to this, combine well and add enough water for the chicken to cook. Cover and cook in low flame and stir in between and cook till the chicken is done.
• Garnish  with curry leaves and coriander leaves
• Yummy malabar chicken curry is ready to be served with ghee rice.

Mint rice

Another variety rice recipe which can be made in quick time...

 

What you need for Mint rice:

• Cooked Rice – 2cups 
• Mint Leaves / Pudhina – 1 cup
• Coconut – ½ cup
• Garlic – 3 pods
• Ginger -1 piece
• Green Chilli – 3
• Onion - 1 chopped
• Mustard Seeds – 1 tbsp
• Channa Dal  – 1 tbsp
• Urad dal – 1 tbsp
• Cashew nut (fried) – 6 piece
• Cinnamon – 1 small stick
• Cardamom  – 4
• Bay Leaf  – 1
• Cloves -3 
• Star anise-2
• Salt to taste

The preparation method:

• Boil the rice and keep it aside.
• Grind mint leaves ,ginger ,garlic ,coconut and green chilli together.
• Heat oil or ghee in a pan.Splutter mustard seeds and fry urad daal & chana daal till slightly brown.
• Add whole garam masalas (cinnamon,bayleaf,star anise,clove,and cardamom)
• Add onion along with  salt and saute till its brown color.
• Then add the grounded mixture (from step 2) in to it.
• Fry until the mint paste changes color from bright green to light-green color. Take care not to burn/brown the masala paste. 
•  Add rice and mix well.
• Finally add fried cashewnuts and mix well.switch off the gas.
• Mint rice is ready to be served with raita.

Coriander rice

A simple but tasty rice recipe with fresh coriander leaves. You do not need much ingredients to prepare this flavourful and aromatic rice.


What you need for Coriander Rice:

• Rice -  1 cup cooked
• Coriander leaves - 1 bunch
• Ginger - 1 piece
• Onion - 1 chopped
• Green chilly - 2 
• Chana daal - 1 tbsp
• Cashew nut -5 pieces
• Pea nut -10 pieces
• Cumin - 1 tbsp
• Salt to taste

The preparation method:

• Grind fresh coriander leaves ,ginger and green chilli together.add little water if needed while grinding.
• Heat oil in a pan, add cumin seeds, when it sizzles, add chana daal,cashew nuts and pea nuts.
• Then add finely chopped onions and salt saute till it turns brown.
• Then add the grounded paste,  saute till the raw smell goes and oil separates.
• Mix the cooked rice with this mixture.
• Very tasty and simple coriander rice is ready to serve with raita or pickle.

Meat rice/Erachi choru

Erachi choru is a popular Malabar cuisine. This is similar to Biriyani but made with less spices and made with plain rice instead of Basmati rice. 


What you need to make Meat rice:

• Boiled rice - 2 cup
• Chicken - 1/2 kg
• Onion - 3 chopped
• Tomato - 2 chopped
• Green chilli - 4 chopped
• Ginger garlic paste- 2 tbsp
• Pineapple - 4 piece
• Curd - 1 cup
• Coriander leaves - few
• Garam masala powder - 1 tbsp
• Mint leaves - few
• Coconut oil - 4 tbsp
• Whole garam masala - each 1 piece
• Turmeric powder - 1 tbsp
• Lemon - 4 tbsp
• Salt to taste

The preparation method:

• Mix chicken pieces, onion,tomato,ginger garlic paste,turmeric powder,green chilli,pine apple, curd ,lemon,coconut oil coriander leaves and salt in a bowl.Mix well and keep it aside for half hour.
• Cook the above marination in a pan for about 20 minutes and make sure the meat is not broken.
• In an another pan , cook the rice with  whole garam masala ,salt, turmeric powder,coriander leaves ,mint leaves and coconut oil till the rice is 75 % cooked.
• Add the cooked rice to the chicken mixture and cook in slow flame till the rice is fully cooked.Finally sprinkle garam masala powder and coconut oil on the top. Put a tight lid on the pan and switch off the gas.
• Very tasty Erachi chor / Meat rice is ready to be served with raita

Mutton Biriyani

We have been thinking of trying out Mutton Biriyani for a long time now. Mutton Biriyani is probably the King of Biriyanis. Check out the history of biriyani here .This is a simple version of this popular dish.


What do you need for Mutton Biriyani:

• Basmati Rice -1 cup
• Mutton - 500 gm
• Tomato - 2 chopped
• Onion - 3 chopped
• Green chilly -3 slit
• Ginger Garlic paste - 2 tbsp
• Biriyani masala - 2 tbsp
• Turmeric pdr -1/2 tbsp
• Coriander pdr -1/2 tbsp
• Chilly pdr -2 tbsp
• Coriander leaves-Few
• Mint leaves-Few
• Lime juice - 1 tbsp
• Whole Garam masala - 1 piece each
• Ghee -2 tbsp
• Curd -4 tbsp 
• Crushed pepper -1 tbsp
• Cashew nuts -10 no
• Raisins - 10 no
• Salt to  taste

The Preparation Method:

• Marinate medium-sized mutton pieces with turmeric pdr, chilly pdr, biriyani masala,crushed pepper,curd ,little salt and mix well. Keep it aside for 2 hrs (ideally in the fridge).
• Then pressure cook it with enough water for at least 3-4 whistes and keep it aside.
• Sauté the basmati rice and crushed whole spices in a little ghee till the rice starts to crackle. Keep it aside.
• Saute cashew,raisins, sliced onion in a little ghee and keep it aside for garnishing later.
• To make the gravy for the biriyani - Heat ghee in a kadai and add ginger-garlic paste and green chilly. Sauté it for a few mins and add thinly sliced onion. When it turns light brown, add salt, turmeric pdr, chilly pdr and coriander pdr. Combine it well and put the chopped tomato and then cook till tomatoes are well done. Add the pressured-cooked mutton  into this masala  and cook it for few mins.  Finally add biriyani masala, chopped coriander and mint leaves. Keep it aside.
• Now for the layering -  Add little ghee into a heavy bottom vessel and put a layer of mutton. Then arrange a layer of rice and spread it well using a big spoon. Add coriander leaves , mint leaves and lime juice. Repeat the same process and arrange the final layer with rice. Add sufficient water to this and cover it well.Cook it in low flame for 10 to 15 mins till the rice and mutton are well cooked.
• Garnish the mutton biriyani with cashew,raisins,fried onion and serve it hot with raita.

Salmon Biriyani

A different kind of biriyani,... healthier as it has Salmon in it.


What you need for Salmon Biriyani:

• Salmon - 250 gms - cut in small cubes
• Rice - 2 cup
• Onion - 2 chopped
• Tomato - 2 
• Ginger garlic paste - 2 tbsp
• Whole garam masala - 1 piece each
• Mint leaves - 1/4 cup
• Coriander leaves - 1/4 cup
• Ghee - 2 tbsp
• Green chilli - 2
• Chilli powder - 1 tbsp
• Turmeric powder - 1/2 tbsp
• Biriyani masala powder - 1 tbsp
• Lemon juice - 2 tbsp
• Cashew nuts - 10 no
• Raisins - 10 no
• Salt to taste

The Preparation method:

• Marinate the salmon with salt,turmeric powder,chilli powder and lemon juice.Keep it aside for half an hour.
• Fry raisins cashews and onions and keep it aside.
• Cook the rice with whole garam masala ,salt and 1 spoon of ghee.Set aside
• Heat oil in a pan and shallow fry the marinated salmon piece till it is well cooked ( should not take more than 3-5 mins).
• In the same oil add whole garam masala pieces - cardamom,cloves,star anise, cinnamon,bay leaves .
• Saute for a few seconds and add sliced onion. When the onion turns brown add the crushed ginger-garlic and green chilli. Sauté for a few more minutes.
• Now add the chopped tomatoes ,mint leaves and coriander leaves. cook until the tomatoes are all mashed up. Lower the flame and add the biriyani masala powder  
• Saute for a minute and add the fried fish pieces to this masala and coat them well. Keep aside.
• Heat a heavy bottomed or non-stick vessel again, pour little ghee
• Put about 2 plates of cooked rice. Spread little lemon juice and ghee over it. Then spread some salmon masala over it evenly. Again put rice over it and repeat the process until the rice and masala are over. Cover the vessel tightly with the lid.Keep on a low flame for about 10 minutes and remove. Don't mix too well else the rice will break.
• Garnish with rains,cashew ,fried onions and coriander leaves.
• Serve hot with raita. 

Prawns biriyani

For a change , today we decided to try the prawn biriyani instead of the usual chicken or mutton biriyani.Prawn biriyani  brings out the tender and delicate flavor of shrimp. Unlike other kinds of biryanis, it's quicker to prepare and does not require long hours of complex marinating procedures.


What you need to prepare Prawn Biriyani :

• Prawns - 200 gms - washed and tails removed
• Basmati rice or biryani rice - 3 cups
• Onions - 6
• Tomatoes - 3
• Ginger-garlic paste - 2 tbsp
• Green chilly - 4
• Pepper powder -3 tbsp
• Chilli powder as desired
• Turmeric powder - 1/2 tbsp
• Coriander leaves - 1 cup chopped
• Mint leaves - 1/4 cup chopped
• Curd - 1/2 cup
• Lime juice - 2 tbsps
• Garam masala powder - 1 tbsp

for marinating prawns :

• Chilli powder - 2 tbsps
• Turmeric powder - 1/2 tsps
• Garlic-ginger paste - 2 tbsp
• Garam masala - 1/2 tbsp
• Salt as desired

The preparation method :

• Heat enough ghee or oil in a heavy bottomed vessel and fry the marinated prawns in that.Remove it from the pan when it is done and keep aside.
• In the same pan , saute chopped onions. Once it becomes transparent, add garlic-ginger paste, chilli paste and saute again for few seconds. 
• Add chopped tomatoes, all the powders, salt, and cook for few minutes by stirring occasionally. 
• Again add chopped coriander and mint leaves.  Add curd and mix well.
• Add the fried prawns in to that and boil for few minutes. Let the masala turn thick.Check salt.Remove from fire.
• Cook rice separately by adding 2 cardamoms, 2 cloves, 2 small pieces of cinnamon sticks and salt in to it.
• Heat a heavy bottomed or nonstick vessel again, pour little ghee. 
• Put about 2 plates of cooked rice. Spread little lemon juice and ghee over it. Then spread some prawns masala over it evenly. Again put rice over it and repeat the process until the rice and masala are over. Cover the vessel tightly with the lid, (cover with aluminium foil before you place lid) keep on a low flame for about 10 minutes and remove. Don't mix too well else the rice will break.
• Serve hot with raita.

Mango Rice

Raw Mango rice is a wholesome, tangy speciality from the south of India. Try it also with left-over rice for an interesting and refreshing change.

What you need to prepare Raw Mango Rice:

• Cashew nuts - a few broken pieces
• Channa dal - 1 tbsp
• Chopped ginger - optional
• Coriander leaves - 1 bunch
• Cumin - 1 pinch
• Fresh cooked rice - 2 cups
• Grated raw mango - 1
• Green chillies - 2
• Hing - 1 pinch
• Mustard - 1 pinch
• Red chilli whole - 1 piece
• Turmeric - a pinch
• Urad dhal - 1 tbsp

The preparation method:

• Add oil in a pan and crackle mustard , cumin and whole red chilli.
• Add channa dal,urad dal,broken cashewnuts,hing ,green chillies,curry leaves and saute.
• Add chopped ginger(optional), turmeric and add grated mango
• Cook till mango is tender add boiled rice and mix well.
• Tangy and Tasty Raw Mango Rice is ready to be served hot.

Broccoli Rice

Broccoli is high in vitamins C, K, and A, as well as dietary fibre.Here is a recipe for Broccoli Rice. This is really easy to make and is a nice way to incorporate greens into your diet if you are not all that fond of veggies. By the way,


What you need to prepare Broccoli Rice:

• Broccoli Florets (Fresh or frozen) – 1 cup
• Cooked and cooled Rice – 5 cups
• Finely Diced Onions – 1 medium
• Finely Chopped Garlic Pods – 5
• Dry Red Chillies – 4 or 5
• Turmeric Powder – 1/2 tsp
• Jeera/Cumin Powder – 1/2 tsp
• Sambar Powder – 1 tbsp
• Garam Masala Powder – 1/2 tsp
• Chilly Powder – 1 tsp
• Oil/Ghee – 2 tbsp
• Mustard Seeds – 1/2 tsp
• Salt – to taste

The Preparation Method:

• Add a few tablespoons of water to the  broccoli. Sprinkle salt, cover and boil for around 4-5 minutes.
• Heat oil/ghee in a big pan and splutter mustard seeds.
• Add onions and red chillies and saute till the onions begin to brown.
• Reduce heat and add the minced garlic to the pan. Stir fry for a few minutes.
• Add the boiled broccoli to the pan and saute for around 5-7 minutes on medium heat.
• Next, add 1/2 tsp turmeric powder, 1/2 tsp cumin powder, 1 tbsp Sambar Powder, 1/2 tsp Garam Masala Powder and 1 tsp Chilly Powder and saute for 2 minutes.
• Add more salt if required. Stir in rice to the above broccoli mixture and toss everything.
• Cover and cook for another 2-3 minutes and remove from stove top. 
• Healthy and Tasty Brocolli rice is ready to be served hot with Raitha , Pickle and Pappad/Chips.

Coconut Rice

Coconut Rice is considered to be an integral part of the South Indian diet. It is less spicy and easily digestible. The ingredients are also highly available and the procedure adopted to prepare this rice is simple. It is delicious as well as less time consuming and this is probably the reason of its increasing popularity. Coconut Rice is indeed the perfect dish for the health conscious people.
What you need for coconut rice:

• Rice-1 cup
• Coconut grated-1 cup
• Mustard seed-1tbsp
• Chana daal- 1tbsp
• Urad daal-1tbsp
• Cashew nuts-6 pieces
• Red chilli-2
• Curry leaves-few
• Cumin-1/2 tbsp
• Ginger-1 piece chopped
• Coriander leaves -few
• Sugar -1tbsp (optional)
• Salt to taste

The preparation method:

• Boil the rice and keep it aside.
• Heat some oil (preferably Coconut oil)in a pan.Splutter mustard seeds and cumin seeds.
• Add red chilli,chana daal ,urad daal,cashew nuts,ginger,and curry leaves in to it
• Saute till the daals are slightly brown.add salt .Add sugar if u want.
• Add grated coconut in to it and mix it well.
• Finally add the rice and mix well.garnish with coriander leaves.
• Yummy and sweet coconut rice is ready to be served with pickle.

Beetroot Rice

Beetroot is one for those few vegetables which give the rice flavor and subtle sweetness.Beetroot rice makes a comforting one meal dish along with a raita of your choice or tomato-onion raita.

What you need for beetroot rice:

• Rice-1 cup
• Beetroot-2 grated
• Onion-1 chopped
• Green chilli-2 chopped
• Curry leaves-few
• Mustard seeds-1/2 tbsp
• Chana daal-1 tbsp
• Urad daal-1 tbsp
• Salt to taste

The preparation method:

• Boil the rice and keep it aside
• Heat oil in a pan and splutter mustard seeds,urad daal,chana daal.
• Add onion,green chilli ,curry leaves and salt.Saute till onions turn golden brown.
• Add grated beetroot to it.Sprinkle some water and allow to cook.
• Once the beetroot is cooked,add the rice in to it.Mix well.
• Healthy and Tasty beetroot rice is ready to be served hot with pickle or salad.

Vegetable Biriyani

Vegetable Biryani is a tasty and popular vegetarian dish. Biryani is always a dish which will taste great , but at the same time, great care as to be taken while cooking the rice. The colourful carrot, beans, potatoes and peas gives a great look for the biryani.


What you need for vegetable biriyani:

• Basmati rice-1 cup soaked in water for atleast 30 minutes
• Carrot-1 chopped
• Potato-1 chopped
• Onion-2 chopped
• Green peas-1/2 cup
• Tomato-1 chopped
• Beans-10 chopped
• Green chillies-2
• Ginger garlic paste-1 tbsp
• Whole Garam masala-1 each
• Coriander leaves-few
• Mint leaves-few
• Curd-2 tbsp
• Ghee-2tbsp
• Cashew n Raisins-1 tbsp
• Lime juice-1tbsp
• Bread -3 roasted
• Turmeric powder-a pinch
• Garam masala-1/2tbsp
• Salt to taste

The preparation method:

• Heat ghee in a pan and add the whole garam masalas.
• Saute onions,ginger-garlic paste, green chilli and salt.When the onions turn golden brown,add the tomatoes .
• When the tomatoes are well done, add the vegetables, coriander leaves and mint leaves into it.Add curd to this and mix well.
• Add rice in to it and water in the proportion of 2:1.Add turmeric and garam masala powder to this.
• Put a lid and cook till the water is fully evaporated.Switch off the flame.Add lime juice to this.
• Heat ghee in a separate pan.Add the bread pieces and fry till it is golden brown.
• Fry the cashews and raisins also in this pan.Add both of this to the rice.
• Yummy vegetable biriyani is ready to be served with raita.

Coriander rice

Coriander is considered as one of the versatile spices/herb and is used liberally in all dishes.Posting a healthy tasty coriander rice dish which we enjoy relishing.

What you need to prepare Coriander Rice:

• Cooked rice - 1 cup
• Onion - 1 chopped
• Coriander leaves – 1 cup chopped
• Ginger - 1 piece chopped
• Green chillies – 2 slit
• Cashew nuts-5
• Asafoetida – pinch
• Mustard seeds – 1 tbsp
• Curry leaves – few.
• Salt to taste.

The preparation method:

• Grind coriander leaves, 1 green chilli, and ginger without water into a fine paste.
• Heat  oil in a pan and add mustard seeds. Once it splutters, add onions, 1 green chilli, curry leaves, cashews ,asafoetida and saute them till the onions turn translucent.
• Then add the coriander paste, salt and mix well.Cook till the raw smell disappears.
• Now add the cooked rice and mix well. 
• Yummy and easy coriander rice is ready to be served with pickle or salad.