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Indian Cooking Recipe

Bengali Pulav
Ingredients :
500 gms basmati Rice
2 bayleaf
30 gms raisin
12 to 14 cashew nut
6 cloves
6 cardamom
1" piece cinnamon.
1 onion, sliced
1 tsp ginger paste
tsp sugar
1 pinch saffron dissolved in
1 tbsp of milk
200 gms ghee
salt to taste

Method :
Clean and wash the rice. Spread the rice out to dry.
Heat the ghee and put bayleaf and onion slices in the ghee.
Saut till it turns golden brown.
Put the cloves, cinnamon, cardamom, cashew and ginger paste and continue to stir till the
mixture becomes light brown.
Now put the rice, salt, sugar and stir fry for a few minutes.
Put raisin, saffron milk mixture and stir properly.
Finally, put 4 cups of hot water and mix well.
Cover and cook by continuing to stir regularly.
Once the rice is ready, garnished with nuts & fried onions.
Ready to serve.
Brinji Bath
Ingredients :

1 cup basmathi rice


1 cups coconut milk
2 basil leaf
2" cinnamon
4 cloves
2 petal anise
1 full garlic
1 tbsp coriander seeds
1 tsp aniseed
1 pinch turmeric powder
3 tbsp ghee

Method :

Grind coriander seeds and aniseed together and dissolve in half cup of water.
Mix turmeric with this and leave aside.
Fry rice in 2 tbsp ghee and keep aside.
In 3 tbsp ghee fry cinnamon cloves, brinji leaves, anise and the rice.
Add the peeled garlic and coconut milk.
Now drain the masal water along with the turmeric to equal 2 cups of liquid.
Cabbage Rice
Ingredients :
2 cups cabbage, finely chopped
1 cup rice cooked
cup coconut
cup pottu kadalai
1 tsp urad dal
1 tsp channa dal
4 green chillies
small piece ginger
mustard
curry leaves
salt
oil

Method :
Cook rice with less water as you would cook for pulav.
Wet grind coconut, pottu kadalai, green chillies, ginger and salt.
Fry mustard, channa dal, urad dal, curry leaves and cabbage, and let it cook for a few
minutes.
Add the ground masala to the above and keep cooking until the flavour comes out.
Combine this with rice.
Chatpata Rice
Ingredients :
2 cups long-grained rice
3 tbsp oil
2 bay leaves
juice of one lime
rind of one lime (grated)
1" piece of ginger (grated)
1 tsp oil
1 tsp pepper powder
salt to taste

Method :
Soak the rice in water for half an hour.
Cook the rice in enough water adding salt and bay leaves while cooking the rice. Cook
the rice so that the grains are separate.
Allow it to come to room temperature.
Mix in the lime juice and the grated lemon rind and keep in a serving dish.
Heat the oil in a small pan and add the ginger.
Fry for one minute and mix the ginger and oil into the cooked rice.
Serve hot.
Chicken Nasi Biryani
Ingredients :

For Chicken
3 1/2 lb./ 1 1/2kg Chicken
1/8 tsp Ground turmeric
1/2 cup Sour cream
1 cup Crispy fried onions
2 tbsp Garam masala
1 3" cinnamon sticks
1 tbsp Brown mustard seeds
3 Star anise
3 Cloves
2 tbsp Cumin seeds
5 Small green chilies
5 cloves Garlic
2 tsp Paprika
Salt to taste

For the Rice cooking


4 cups Rice, washed
3 Clove
3 Cinnamon sticks
6 Bay leaves
8 Cardamom pods
1 tsp Brown mustard seeds
3 Pandan leaves
10 cups Water
1 cup Milk
1 tsp Whole saffron
1 cup Frozen green peas
1/2 cup Dark raisins
2 tbsp Vegetable oil
100g Butter or Gee
Some mint leaves
Salt to taste

Method:
For Chicken
Mix the chicken pieces with sour cream, ground turmeric and salt & let it sit for about 2
hours.
Mix crispy onions with garam masala and set aside.
Roast the cinnamon stick, brown mustard seeds, star anise, cloves, cumin seeds in a dry
skillet. Pound them together in a mixer. Set aside.
Pound the garlic and green chilies together.
Mix marinated chicken with crispy onions mix, ground spices, paprika, garlic and green
chilies. Set aside.

For the rice


Soak saffron in the warm milk and set aside.
Heat the oil in a skillet and add butter,add 1 cinnamon stick and 3 bay leaves and fry until
nice aroma comes out. Set aside.
Boil the water in a large pan and stir in cloves, 2 cinnamon sticks, 3 bay leaves,
cardamoms & brown mustard seeds.
Add rice, pandan leaves and cook until 2/3 done. (do not cover the pan while rice is
cooking)
Drain the rice and discard the pandan leaves. Mix the rice with salt for taste.
Place all the marinated chicken in a pan. Add a layer of rice on the chicken and sprinkle
with some colored milk, fragrant butter, green peas, dark raisins & mint leaves. Repeat
the layers with the same order and bake in 325 deg F oven for 30 to 40 minutes until the
chicken is done. (must have at least 2 layers).
Ready to Serves.
Corriander Rice
Ingredients :

3 cupsrice (Cooked)
1 bunch coriander
inch ginger
5 or 6 cloves garlic
1 small cup coconut
2-3 tbsp oil
Salt to taste
A pinch turmeric powder
2 tbsp lime juice
5 - 6 Cashewnuts, fried
1 tsp jeera
1 tsp mustard
1 tsp moong daal
3-4 green chillies cut into small pieces

Method :

Cut the bunch of coriander leaves into small pieces.


Make a fine paste of the Coriander leaves, Ginger pieces, Garlic cloves and coconut in a
blender.
Take oil in a pan.
Season it with mustard, jeera and moong daal.
Then add the green chillies.
Fry a little and then add the paste.
Fry for a while and then add salt along with turmeric powder.
After frying for about a minute, add the cooked rice.
Mix well the mixture till the rice turns into a beautiful green color.
Cover it with a lid and leave it on low flame for few minutes.
Then add lime juice and finally garnish with cashewnuts.
Green Chilli Rice
Ingredients :

tsp fenugreek seeds


sesame seeds
tsp jeera
4-5 green chilli as per taste
1 tsp tamarind paste
Salt to taste
1 tsp jaggery
1 cup basmati rice
2 tbsp freshly grated coconut
Coriander leaves

for the seasoning :


3 tbsp oil
1 tsp mustard
1 pinch asafoetida
1 pinch turmeric
1 tbsp groundnut
1 tbsp bengal gram
1 tsp urad dal
Curry leaves

Method :

Dry Roast Fenugreek, sesame, jeera and green chilli and make a paste. Keep it aside.
Boil tamarind paste, turmeric, salt and jaggery in 1 cup water till it becomes a thick paste.
Heat oil and add mustard seeds.
Add curry leaves and asafoetida and rest of the seasoning ingredients subsequently.
Mix cooked basmati rice with the above pastes and seasoning uniformly.
Add grated coconut and coriander for garnishing.
Green Pulav
Ingredients :

1 cup basmati rice


1 bunch fresh coriander leaves
cup green peas (frozen or fresh)
2-3 pods garlic
6 green chillies
1 piece ginge
medium sized coconut
3 tbsp ghee/oil
Salt to taste

Method :

Boil the rice so that it is cooked but still the grains are separate.
Precook the peas with little salt if it is not frozen peas.
Grate the coconut and grind it along with coriander, garlic, ginger and green chillies into
a fine paste.
Heat the ghee/oil in a pan.
Add the masala and fry until oil separates.
Add the cooked or frozen peas and cook for another 5 minutes.
Remove the rice in a flat dish.
Add salt and coat the rice well with the masala.
Ready to serve.
Hariyali Pulav
Ingredients :
2 cups rice
200 gms baby potato
2 sliced onions
3-4 tbsp ghee
2 bay leaves
1" piece of cinnamon
3 cardamoms
3 cloves
salt to taste

For spice paste :


3-4 green chillies
6-7 pods of garlic
1" piece of ginger
50 gms coriander leaves (chopped)

For garnishing :
Coriander leaves (chopped)

Method :
Grind all the ingredients for the spice paste.
Peel the baby potatoes, prick with a fork, sprinkle salt and keep aside.
Wash and drain the rice.
Heat the ghee in a pan and fry the onions till they are a light golden brown.
Add the whole spices and fry for one minute.
Mix in the spice paste and fry for another minute.
Add the potatoes and fry for another 2-3 minutes.
Mix in the rice and salt to taste.
Stir well and add enough water to cook the rice.
Cover with a lid and cook till the rice is tender.
Serve garnished with coriander leaves.
Jeera Pulav
Ingredients :

1 cups basmati rice


2 tbsp ghee
1 tbsp cummin
cup onion paste
1 tsp ginger garlic paste
cup cashews
tsp ajinomoto
2 pieces cloves, cinnamon, cardamoms
Salt to taste

Method :

Heat ghee in a pan and fry nuts till golden brown. Remove & keep aside.
Add cummin seeds, spieces, onion paste, Ginger garlic paste, rice, salt and 3 cups of
water and cook till done.
Finally sprinkle rice with fried nuts.
Kofta Biryani
Cabuli chana
pack mozzarella cheese
Basmati rice
1 green chilly
Salt to taste
1" ginger
2 tomato
1 tbsp onion paste
onion cut in to small pieces
tsp jeera powder
1 tsp chilly powder
2 cloves garlic
3 tbsp oil & ghee
2 pieces bread
cup saffron soaked in milk
1 tsp biryani masala
2 tbsp milk cream

Method :

Make a paste of cabuli chana, ginger, green chilly and salt.


Now add mozzarella cheese & two pieces of bread to the mixture and make dough.
Make small balls and bake it in oven at 350C for 30 minutes. Heat a pan and add oil.
Fry onions add tomato, jeera garlic ginger paste, chilly powder, turmeric powder and
biryani masala.
Fry the masala then add water, bring it to boil.
At the end add baked cabuli chana koftas, cook for another few minutes and put off the
stove.
Add cream to the kofta. Prepare basmati rice separately.
Now in a baking dish grease it with ghee, add a few tejpatta, spread one layer of rice, add
one layer of kofta with gravy and then add another layer of rice.
At the top add saffron soaked in milk and then sprinkle ghee over the rice.
Cover with an aluminium foil, put it in the oven at warm for half an hour.
Ready to serve.
Lemon Rice
Ingredients:
3 cups rice
1 onion, finely chopped
2 lemon
200 gms ginger and garlic,
chopped
coriander powder
tbsp haldi powder
1 tsp chilli powder
100 gms peanuts
coriander leaves
salt to taste

For garnishing :
Chana dal
Urad dal
Mustard seeds
Red chillies

Method :
Heat some oil in a pan and saut the mustard seeds, chana dal, urad dal and the red
chillies
Put onions in the oil and saut them properly.
Put chilli powder, haldi powder, peanuts and coriander powder to the oil
and let them blend with the mixture
put some salt to taste and lastly put the coriander leaves .
Boil the rice separately and keep them in a plate and allow the rice to cool
down.
Put the lemon juice to the rice and then the mixture to the white rice.
Vegetable Biryani (Light)
Ingredients :
4 cups basmathi Rice
200 gms ginger & garlic paste
6 green chillies
1 onion, finely chopped
2 tomatoes, finely chopped
10 gms cinnamon
10 gms cloves
10 gms cardamom
cashew nuts
200 gms ghee
carrot & beans, finely chopped
100 gms peas
2 tsp garam Masala powder
3 tsp chilli powder
mint leaves & coriander leaves
lemon

Method :
Put ghee in a pan and saut the onions and tomatoes
Put cashew nuts, cloves, cinamon, cardamom in the ghee
Put mint leaves, coriander leaves, green chillies to the ghee. Put ginger & garlic paste to
it
Put garam masala and chilli powder, carrots, peas and beans to it
Put water in the mixture and add salt to taste .
Allow the mixture to simmer and put the rice
Put the lemon juice to it and then keep the rice to be cooked.
Mango Rice
Ingredients :

2 cups cooked rice


1 cup grated green mango
cup chopped onions (optional)
2 tsp salt
2 tsp chilli powder
1 tsp turmeric powder
1 pinch asafoetida
1 tsp mustard
2 tbsp oil
Small bunch curry leaves
A handful fried peanuts
cup yogurt
6 to 8 baby okras

Method :

Heat oil in a pan and add mustard, tur meric powder and asafoetida.
After the mustard splutters, add chopped onions and fry till they turn golden brown.
Add the grated mango, chilli powder and salt.
Cook the mango till it becomes very soft.
Now, add the cooked rice . Stir well and garnish with curry leaves.
Sprinkle fried peanuts on top before ready to serving.
Moghlai Biryani
Ingredients:
2 cups pulao rice / 500 gm mutton /1 lime / cup almonds or cashewnuts /a few spring
mint / 6 tbsp fat / bunch coriander leaves / 1 cup onions / 1 inch piece ginger
3-4 green chillies (finely chopped)
3 flakes garlic
1 cup curds
cup milk
4 to 5 red chillies
a pinch turmeric
2-3 cardamom
2-3 cloves
1 inch stick cinnamon
2 bay leaf
a pinch sweet cumin
a little saffron
Wheat flour paste enough to seal pan

Method:
Wash, clean and cut the mutton into small pieces.
Peel and slice the onions, coriander leaves and mint.
Peel ginger and garlic. Grind ginger, red chillies, garlic and nuts into a fine paste. Heat
fat. Fry onions till golden brown and crisp.
Remove. Add bay leaf, ground masala, and fry.
Add tepid water and cook with lid on till meat is tender and gravy is thick.
Boil rice till three- fourths cooked. Add salt.
Strain curds with a fine piece of muslin.
Add powdered cloves, cinnamon, cardamom, sweet cumin, turmeric, chopped green
chillies, coriander leaves and mint.
Add lime juice and mix well. Add curds mixture to mutton. Stir well.
Dissolve saffron in some milk and sprinkle over half the rice.
In a strong pan put in layers of rice, mutton and fried onion.
Repeat till all ingredients are used up.
Pour remaining milk and fat over the rice.
Cover pan and seal edges with wheat flour paste.
Place in an oven 143C for one hour and serve very hot.
Mutton Biryani
Ingredients:
500 gm mutton
1 cup onion
1 inch piece ginger
a few flakes garlic
3 tsp coriander powder
3 green chillies
1 tsp chilli powder
? cup dried coconut
1 tsp poppy seeds
2-3 cloves, cardamom, peppercorns
1 inch stick cinnamon
1 cup curds
salt to taste
3 tbsp fat

Other ingredients
Rice:
2 cups pulao rice
cup onion
2-3 cloves
1 inch piece cinnamon
2-3 cardamom
2-3 bay leaf
Salt to taste
5 tbsp fat

Method:
Clean and cut meat. Soak in curd.
Roast and powder cloves, cardamom, cinnamon and peppercorns.
Grind together red chillies half the onions, ginger, garlic and green chillies and copra.
Heat fat.
Add sliced onions. Add ground spices and fry.
Add meat. fry well. Add ground poppy seeds.
Add remaining curds and salt and cook gently till meat is tender.
Add powdered spices. Remove from fire.
For the Rice
Slice onions. Heat fat. Fry onions and remove. Add spices.
When they crackle, add rice and fry for a few minutes longer.
Add salt and double the quantity of hot water.
When rice is cooked and all moisture has evaporated, remove from fire.
For the Biryani
Make a layer of rice in a pan, sprinkle with saffron water, place meat layer over it and
again cover with rice.
Serve hot, garnished with fried onions and fried nuts.
Navratna Pulav
Ingredients :
2 teacups uncooked rice
1 tbsp cashewnuts
1 tbsp raisins
2 sliced onions
2 tbsp paneer
1 teacup boiled green peas
teacup boiled and diced carrots
1 tsp shah-jira
2 sticks cinnamon
2 cloves
3 elaichi
1 tbsp fruit pieces
tsp saffron
4 tbsp ghee
salt to taste
onion roses

To be ground into a paste :


4 cloves garlic
1" piece ginger
4 green chillies

Method :
Boil the rice. Each grain of the cooked rice should be separate. Drain and cool.
Heat the ghee and fry the cashewnuts. Take out and keep aside.
Fry the raisins in the same ghee. Remove and keep aside.
Saut the onions in the same ghee till it becomes golden in colour.
Remove and keep aside.
Put the shah-jira, cinnamon, cloves and elaichi to the ghee and fry again.
Add the rice, paneer, green peas, carrots, fruit pieces, paste and salt and mix properly.
Warm the saffron a little, rub in a little warm water and add to the rice.
Garnish with the fried cashewnuts, raisins, onions and onion flowers.
Ready to serve.
Pepper-Onion Rice
Ingredients :

1 cup basmati rice


1 medium pepper
1 medium onion
1 tbsp cumin seeds
1 tbsp cooking oil
tsp chilli powder
Salt to taste

Method :

Wash the rice properly with water and bring it to a boil with two cups of water. Then
reduce heat to medium flame and cover and cook until it is properly cooked.
Heat the oil in a heavy-bottomed wok and crackle the cumin seeds and then add the
onions and fry until it becomes transparent.
Add the peppers and fry another 2 to 4 minutes on high heat.
Add salt just enough for the vegetables and mix well.
Add the cooked (separated) rice to the vegetables and mix well.
Add the chilli powder and salt to taste and mix well.
Pudhina Pulav
Ingredients :
1 cups basmati rice
2" piece ginger.
cup curd
1 cup mint leaves
2 bay leaves
4 to 6 green cardamoms
4 to 4 cloves
3 to 4 large cardamoms
8 to 10 black peppercorns
3 cups water for cooking
3 tbsp ghee.
Salt to taste

Method :
Clean and wash the rice. Soak the rice in water for at least half an hour.
Peel and grind the ginger to a paste and also whisk the curd.
Wash & chop the pudina leaves reserving few for the garnish.
Heat ghee in a thick-bottomed pan and put the bay leaves, green cardamoms,
large cardamoms, cloves and black peppercorns.
When they begin to crackle, put the ginger paste, stir well and put beaten
curd. Cook for 3 minutes.
Put water and allow it to boil and also add the salt for taste.
Drain the water from the soaked rice and add it to the water & bring to a boil.
Now add the chopped pudina leaves and mix lightly.
Cover and cook on low heat for at least eight minutes or till the rice is completely
cooked.
Garnish with mint leaves.
Ready to serve.