Egg Fried Rice

Ingredients:
Rice: 2 cup
Water: 3 1/2 cup
Egg: 4 nos
Butter: 1 tbsp
Cooked Green peas: 1/2 cup
Cooked Carrot cubed: 1 big
Onion chopped: 1 small
Lemon juice: 1/2 tbsp
Spring onion: 2 tbsp
Garlic: 1tbsp
Soya sauce: 1 tbsp
Tomato sauce: 1/4 tbsp
Chilli sauce: 1/4 tbsp
Vinegar: 1 tsp
Vegetable cube: 1 nos
Pepper powder: 1/2 tbsp
Olive Oil: 1 tbsp
Salt: to taste

Method:
Wash and clean the rice. Heat butter in a deep bottom pan, Add rice and sauté for 4-5 minutes, pour the water, salt, vegetable cube and lemon juice. Cover and cook in low flame till the rice is done.Remove from fire and set aside. Mix egg with 1tsp pepper powder and salt, blend together. Heat oil in a pan, pour the egg mixture, stir continously till cooked and set aside. Heat oil in a deep frying pan, add garlic fry till golden color, add onion, fry until soft, add pepper powder. Add soya sauce, chilli sauce, tomato sauce and vinegar, stir well. Add cooked rice, scrambled egg and spring onion, mix well. Serve hot.

Prawns Biryani

Ingredients:
Rice: 4 glass
Water: 71/2 glass
Green peas: 1/2 cup
Tomato chopped: 1 no
Onion chopped: 2-3 big
Ginger: 2 tbsp
Garlic: 2 tbsp
Green chilli: 1-2 nos
Cardamom: 4-5 nos
Cloves: 6-7 nos
Bay leaves: 2-3 nos
Cinnamon stick: 3-4 nos
Lemon Juice: 1/2 tbsp
Coriander power: 1/2 tbsp
Biryani masala: 2 tsp
Chilly powder: 1/4 tbsp
Pepper powder: 1/2 tbsp
Garam masala: 1 tsp
Turmeric powder: 1/2 tsp
Salt: to taste
Butter: 2 tbsp

To Marinade Prawns:
Prawns cleaned: 3/4 kg
Pepper powder: 1/2 tbsp
Chilly powder: 1/4 tbsp
Ginger powder: 2 tsp
Garlic power: 2 tsp
Lemon juice: 1 tbsp
Salt: to taste

For layering &garnishing:
Raisins: 1/2 cup
Cashew nuts: 1/2 cup
Onion thinly chopped: 2 medium
Coriander leaves: 2-3 tbsp
Mint Leaves: 2 tbsp
Saffron: a small pinch
Milk : 1 tsp
Pineapple essence: 1 tsp
Ghee: 2 tbsp
Sugar: 1/2 tbsp

For cooking rice:
Wash the rice, drain and keep aside till dry. Heat butter in a deep bottom pan, add bay leaf, cinnamon, clove, cardamom and pepper corns. Sauté for 2-3 minutes. Add rice and sauté for 5 minutes in medium flame, pour water, salt and lemon juice. Add mint and coriander leaves and green peas, close the lid and cook till the rice is 3/4 done.

Marinating Prawns:
Mix all the above ingredients to smooth paste. Apply this paste on the prawns and keep aside for 1/2 - 1 hours. Shallow fry both sides till cooked.

Cooking Prawns curry:
Heat oil in a pan, add ginger, garlic and green chilli. Fry well, add onion saute till it becomes translucent. Add tomatoes and fry untill the oil seperates. Add biryani masala, coriander powder, pepper powder, chilly powder, garam masala and turmeric powder. Sauté well till the raw smell goes, add fried prawns, mix well. Pour 1/4 cup water to this. Cover and cook for 05-10 minutes or till the gravy turns thick.

Final Layering & Garnishing:
Heat 2 tbsp ghee In a pan, fry the raisins and cashew sepeartely. Drain and keep aside. In the same pan add thinly sliced onions and 1/2 tbsp sugar, fry till it become golden brown color.

Dissolve saffron in 1/2 tbsp warm milk. Take a deep bottom pan and grease with little ghee. Spread some rice in the bottom. Add prawns along with gravy. Then add cooked rice. Add onion, cashew nut, raisin, pudina leaves and coriander leaves. Repeat the process untill the ingredients finished. Add balance fried onions , raisin, cashew , saffron and pinapple essence on the top. Heat a dosa pan/flat bottomed skillet on high heat till the pan is hot. Once hot reduce the flame to low and place the rice vessel on the tawa. Then put a heavy water vessel on the top of lid and cook for 20-25 minutes on low flame. Remove from fir and keep aside for another 10-15 minutes. Serve hot with pappadom, curd salad and pickle.

Mixed Fried Rice

Ingredients:
Rice: 2 cup
Water: 3 3/4 cup
Egg: 2 nos
Chicken thighs: 2 nos
Prawns: 1/4 cup
Butter: 1 tbsp
Green peas: 1/4 cup
Carrot cubed: 1 big
Beans chopped: 1/4 cup
Mushroom sliced: 5 nos
Capsicum Thinly sliced: 1 small
Onion chopped: 1 small
Lemon juice: 1/2 tbsp
Spring onion: 2 tbsp
Garlic: 1tbsp
Soya sauce: 1 tbsp
Tomato sauce: 1/4 tbsp
Hot sauce: 2 tsp
Pepper powder: 1/2 tbsp
Oil:
Salt: to taste

Method:

Wash the rice and drain. Heat butter in a deep bottom pan, Add rice and sauté well. When the rice starts cracking, pour the water, salt and lemon juice. Cover and cook in low flame till the rice is done.Remove from fire and keep aside. Mix egg with 1tsp pepper powder and salt, blend together. Heat oil in a pan, pour the egg mixture, stir continously till cooked and keep aside. Cook prawns with little water,salt and pepper powder. Cook chicken with little water, salt and pepper powder till cooked, remove bones and cut chicken into small pieces. In a steamer, add peas, carrot, beans, capsicum and mushroom, cook untill 1/2 done. Heat oil in a pan, add garlic fry for 1 minute, add onion, fry until soft, add pepper powder, saute for 2-3 minutes, then add soya sauce, hot sauce and tomato sauce, saute well. Then add steamed vegetables, chicken pieces and prawns. Cover and cook for 2-3 minutes. Remove from fire and mix it with cooked rice. Add scrambled egg and spring onion,mix well. Serve hot.

Hyderabadi Dum Biryani

Ingredients for rice:
Rice: 4 cup
Water: 7 3/4 cup
Butter: 2-3 tbsp
Cardamoms: 5 nos
Cloves: 6-7 nos
Bay Leaves: 2 nos
Cinnamon: 2 nos
Pepper corns: 10 nos
Lemon juice: 1/2 tbsp
Mint leaves: few
Coriander leaves: few
Salt: to taste

Ingredients for Mutton curry:
Mutton: 1kg
Onion chopped: 04 medium
Tomato chopped: 1 medium
Ginger garlic paste: 2 tbsp
Greenchilli paste: 1/2 tbsp
Biryani masala(national brand): 1 tbsp
Coriander powder: 1/2 tbsp
Pepper powder: 1/2 tbsp
Turmeric powder: 1/2 tsp
Water: 1 cup
Garam masala: 2 tsp
Salt:to taste
Oil

Mutton Marinade:
Yogurt: 1 cup
Ginger Garlic Paste: 1/2 tbsp
Chili Powder: 1/4 tbsp
Coriander Powder: 2 tsp
Pepper powder: 1 tsp
Cumin powder: 1 tsp
Chopped Mint Leaves: 3 tbsp
Chopped Cilantro: 3 tbsp
Turmeric powder: 1/2 tsp
Lime juice: 1/2 tbsp
Salt to taste
Garam Masala Powder: 1 tsp

For layering :
Raisins: 1/4 cup
Cashew nuts: 1/4 cup
Onion thinly chopped: 1 big
Coriander leaves: 1/4 cup
Mint Leaves: 1/4 cup
Saffron: a small pinch
Milk : 1 tsp
Pineapple chopped: 1 cup
Ghee: 2 tbsp
Sugar: 1/2 tbsp
Maida dough: 1/2 cup (for sealing)

Preperation rice:
Wash the rice, drain and keep aside till dry. Heat butter in a deep bottom pan, add bay leaf, cinnamon, clove, cardamom and pepper corns. Sauté for 2-3 minutes. Add rice and sauté well. When the rice starts cracking, pour water, salt and lemon juice. Add mint and coriander leaves, close the lid and cook till the rice is 3/4 done.

Preperation Marinade:
Combine all the above ingredients with your hands, add mutton pieces to the batter and keep aside for 2 hours minimum.

Preperation curry:
Heat oil in a pan, add ginger-garlic-green chilli paste. Fry till golden color, add onion saute till it becomes translucent. Add tomatoes and fry untill the oil seperates. Add biryani masala, coriander powder, pepper powder, garam masala and turmeric powder. Sauté well till the raw smell goes, add marinated mutton, mix well. Cover and cook for 05-10 minutes. Remove lid and pour 1 cup water, cover and Cook till done and the gravy turns thick.

Final Layering:
Dissolve saffron in 1/2 tbsp warm milk. Heat 2 tbsp ghee In a pan, fry the raisins and cashew sepeartely. In the same pan fry thinly sliced onions, add 1/2 tbsp sugar, fry till golden brown color. In a deep bottom pan, grease little ghee, pour mutton along with gravy in first layer. Next layer add rice. Add cashew, raisin, onion, mint leaves, and coriander leaves on the top of the rice. Then spread little rice. Add mutton pieces with gravy. Repeat the process utill the ingredients finished. Pour dissolved saffron on the top of the rice. Decorate the top with fried onions , raisin, cashew, mint leaves, coriander leaves and pinapple pieces. Seal the lid with maida dough and transfer to stove. Place a heavy water vessel on the top of the lid and cook for 20-25 minutes on low flame. Remove from fire and serve hot with raita, pudina chutney and dates chutney.

 Pudina Chutney:

Ingredients:
Grated coconut: 1 cup
Chopped Pudina leaves: 1/4 cup
Chopped Coriander leaves: 1/4 cup
Green chilli: 2nos
Ginger: 1 tsp
Garlic: 1 tsp
Curd: 1/4 cup
Lemon juice: 1 tsp
Salt: to taste

method:
Grind grated coconut, pudia, coriander leaves, green chilli, garlic, ginger and salt to a coarse paste. Add curd and lemon juice to this. mix well.

Dates Chutney:

Ingredients:
Dates deseeded: 1/2 cup
Jaggery: 1/4 cup
Tamarind : small gooseberry size
Red chilli flakes: 3-4 nos
Cumin powder: 1 tsp
Ginger powder: 1 tsp
Salt: 1/4 tsp

Method:
In a deep bottom pan, add dates, jaggery, tamarind and redchilli flakes. Pour 1 cup water. Boil till the ingredients turns soft. Remove from fire, allow it to cool. Add cumin powder, ginger powder and salt to this. Grind all the ingredients together in a mixer to a smooth paste. serve with biryani.

Recipe source: hyderabadicuisine

Arabic Chicken Kabsa

Ingredients:
Chicken: 1 kg
Basmati rice: 2 cup
Onion: 3 medium
Tomato: 1 big
Green chili: 2 pcs
Chicken bouillon: 1cube
Bay leaves: 2-3 pcs
Garlic chopped: 2 pcs
Ginger chopped: 2 tsp
Cardamom: 2-3 pcs
Cloves: 3-4 pcs
Cinnamon sticks: 2-3 big
Loomi/Black limes: 4 pcs
Cumin: 1 tsp
Coriander: 1/2 tbsp
Kabsa masala: 1/2 tbsp
Salt: to taste
Pepper powder: 1/2 tbsp
Tomato paste: 1 can
Chicken broth: 4 cup
Cashew and raisin: Garnishing
Water: 4-5 cups

Method for cooking Chicken:
Clean and cut chicken into big pieces. Heat oil in a pan, add onions, garlic, green chilli and garlic, saute until onions turn golden color. Add bay leaves, cardamom pods, cloves, cinnamon sticks, black limes (make 3-4 holes on the lemon) and cumin, saute for 2-3 minutes. Add coriander powder, salt, pepper powder and kabsa masala.Saute well until the raw smell goes. Add chopped tomato and tomato paste saute till the oil starts sepearte. Then add chicken bouillon. Mix well until sauce thickens, reduce heat to medium. Add chicken pieces, sauté for 2-3 minute. Cover and cook for 5 minutes without adding water. Remove lid and add water. Bring to a full boil then reduce to low. Cook for 30-35 minutes or till cooked well. After the chicken has cooked reserve chicken broth for rice. Take out the chicken pieces from the curry and keep it aside.

Method for cooking Rice:
Wash and drain the rice. In a deep bottom pan, add 4 cups reserved chicken broth, allow it to boil, add rice. Lower the flame, cover and cook untill the rice is cooked.

To fry Chicken:
Heat 2 tbsp oil in a pan and shallow fry the chicken for five minutes or until golden color.

Final arrange:
Add cooked rice to a serving plate, arrange chicken on top. Garnish with fried nuts, and raisins. Serve hot with Salata Hara

Salata Hara

Salata Hara
Tomato: 3 medium
Coriander leaves: 1/2 cup
Green chilli: 2 pcs
Lemon Juice: 2 tbsp
Salt: to taste

Method:
In a processor add tomato, green chilli and coriander leaves and blend well. add lemon juice and salt to the paste and serve with Kabsa

Vegetable Pulav

Ingredients:

Basmati rice: 4 cups
Water: 7 1/2 cups
Frozen vegetables: 2 1/2 cup (i used carrot, beans, peas & sweet corn)
Cinnammon: 1-2 big
Cardamom: 3-4 pcs
Clove: 4-5 pieces
Pepper corns: 6-8 nos
Bay Leaf: 2-3 nos
Butter: 100 gm
Cashews: 3-4 tbsp
Raisins: 3-4 tbsp
Coriander Leaves: 1 tbsp
Lemon juice: 1 tablespoon
Salt: to taste

Method:

Wash the rice, drain and keep it aside. Heat butter in a deep bottom pan, add bay leaf, cinnamon, clove, cardamom and pepper corns. Sauté for 2-3 minutes. Add the rice and sauté for 3-4 minutes, pour water. Then add frozen vegetables, salt, lemon juice, coriander leaves, cashew nut and raisins. lower the flame. Cover & cook until the rice is cooked & water is completely absorbed. Serve hot.

Kerala Mutton Biryani

Ingredients for Rice:
Basmati Rice: 3 1/2 cups (I use daawat)
Water: 7 cups
Cloves: 7-8 pcs
Cardamom pods: 6-7 pcs
Cinnamon stick: 4-5 pcs
Bay leaves: 2-3 pcs
Pepper corns: 8-10 pcs
Lemon juice: 1/2 tbsp
Mint leaves: 1 tbsp
Ghee: 1 tbsp
Salt to taste

Method:Wash the rice with water and drain it in a strainer and keep it aside till dry. Heat ghee in a deep bottom pan, add bay leaf, cinnamon, clove, cardamom and pepper corns. Sauté for 2-3 minutes. Add rice and sauté well. When the rice starts cracking, add 7 cups water, salt and lemon juice. Close the lid and cook till the rice is 3/4 done.

Ingredients for Mutton curry:
Mutton: 1 1/2 kg
Garlic Chopped: 2 tbsp
Ginger chopped: 2 tbsp
Green chilli chopped: 2 tbsp
Onions: 3-4 pcs
Tomatoes: 2 big
Red chilly powder: 1/2 tbsp
Coriander powder: 1/2 tbsp
Pepper powder: 1/4 tbsp
Turmeric powder: 1/2 tsp
Fennel seed powder: 1/4 tbsp
Biryani Masala: 1/2 tbsp
Salt: to taste
Mint leaves chopped: 1 tbsp
Yoghurt: 1/2 cup
Cashew Nut: 6-8 pcs

Method:Soak cashew nut in 1 tbsp water and make a smooth paste. Grind giner, garlic and green chilli and keep it aside. Heat oil in a pan, add ginger-garlic-green chilli paste. When it turns golden color add onion saute till it becomes translucent. Add tomatoes and fry them till the oil appears on the top. Add red chilli powder, coriander powder, pepper powder, turmeric powder, fennel seed powder and biryani masala. Sauté well. When the raw smell goes add mutton pieces and mix well. Cover and cook for 05-10 minutes. Add cashew nut paste. Cook for another 15-20 minutes. Add yogurt. Cook until the gravy starts thickening. Add Mint leaves.

For layering & garnishing:
Raisins: 1/2 cup
Cashew nuts: 1/2 cup
Onion thinly chopped: 2 medium
Coriander leaves: 2-3 tbsp
Mint Leaves: 2 tbsp
Saffron: a small pinch
Milk : 1 tsp
Pineapple essence: 1 tsp
Ghee: 2 tbsp
Sugar: 1/2 tbsp
Maida dough: 1/2 cup (for sealing)

Prepare the garnish:
Heat 2 tbsp ghee In a pan, fry the raisins and cashew sepeartely. Drain and keep it aside. In the same pan add thinly sliced onions and 1/2 tbsp sugar, fry till it become golden brown color and keep it aside.

Final Layering & Garnishing:
Dissolve saffron in 1/2 tbsp warm milk and keep it aside. Take a deep bottom pan and grease it with 1/2 tbsp ghee and spread rice in the bottom. Add mutton along with gravy. Add one layer cooked rice. Add onion, cashew nut, raisin, followed by rice. Repeat the process until the ingredients finished. The top layer should be rice and decorate the top with fried onions , raisin, cashew , saffron and pinapple essence. Seal the lid with maida dough, heat a dosa pan/flat bottomed skillet on high heat till the pan is hot. Once hot reduce the flame to low and place the rice vessel on the tawa. Then put a heavy water vessel on the top of lid and cook for 20-25 minutes on low flame. Turn off the flame and keep for another 10-15 minutes. Serve hot with pappadom, curd salad and lemon pickle.