1 Rice Recipes About the Author I am Vaishali Parekh, a resident of Kolkata, India and a Graduate Nutritionist. My passion for health and nutrition and a natural love for cooking drove me to come up with the website www.indian-cooking.info in the year 2007. I perpetually keep on searching for new ideas and information related to cooking, health and nutrition. Wherever I go and whatever I do, my antennas are always alert for any whiff of something new and interesting. As soon as I get hold of an interesting piece of info, I process it and deliver it to my readers with the help of my site. Most of the times I deliver info for free. But at times when the cost of acquiring specialized info is quite high, I am left with no other option but to charge my readers. Enjoy this free e-book, and after you have finished, don’t forget to visit the link below for some well researched specialized information. http://www.indian-cooking.info/HomeRemedies/eBook.htm 2 Rice Recipes List of Recipes Beef Biryani - - - - - - - - - - 4 Corn Masala Rice- - - - - - - - - - 7 Dhan Saak Rice - - - - - - - - - - 8 Egg Biryani - - - - - - - - - - 11 Fish Biryani - - - - - - - - - - 13 Gatta Rice - - - - - - - - - - - 15 Hariyali Pulao - - - - - - - - - - 17 Hyderabadi Mutton Biryani - - - - - - - - 19 Kashmiri Pulao - - - - - - - - - - 21 Kofta Biryani- - - - - - - - - - - 22 Mango Rice - - - - - - - - - - 24 Methi Pulao - - - - - - - - - - 25 Moghlai Biryani- - - - - - - - - - - 26 Mushroom Rice With Prawns - - - - - - - 28 Peas And Mushroom Pulao- - - - - - - - - 30 Pudhina Pulao - - - - - - - - - - 32 Sofyani Biryani - - - - - - - - - - 34 Spinach Cheese Rice - - - - - - - - - 36 Vegetable Biryani - - - - - - - - - 38 Yakhni Pulao- - - - - - - - - - - 41 Zafrani Kheer - - - - - - - - - - 43 3 Rice Recipes Beef Biryani Preparation Time Serves 2 ½ hours 4 Ingredients :  Onions – 2 (large)  Ground coriander – 1 tsp  Garlic (chopped) – 2 cloves  Braising or stewing stake, cubed – 500 gms  Ginger, peeled and roughly chopped – 1 inch pieces  Ground cumin – 1 tbsp  Green chilly, seeded and  Ground fenugreek – ½ tsp chopped – 1  A good pinch of ground  Coriander (chopped) – 2 tbsp cardamom  Almonds flaked (sliced) – 4 tbsp  Whisked yoghurt – ¾ cup  Water – 2 to 3 tbsp  Basmati rice – 1 ½ cups  Ghee – 1 tbsp  Hot chicken stock or water – 5 cups  Butter for the rice – 2 tbsp  Salt and black pepper – to taste  Vegetable oil – 3 tbsp  Hard boiled eggs, quartered – 2  Sultanas (golden raisins) – 2 to garnish tbsp Method :  Roughly chop I onion and place it in a food processor or blender. Add the garlic, ginger, chilly, fresh coriander and half the flaked almonds. Pour in the water and process to a smooth paste. Transfer the 4 Rice Recipes paste to a small bowl and set aside.  Finely slice the remaining onion into rings or half rings. Heat half the ghee or butter with half the oil in a heavy flame proof casserole and fry the onion rings for 10-15 minutes till they are deep golden brown. Transfer to a plate with a slotted spoon.  Fry the remaining flaked almonds briefly until golden and set aside with onion rings, then quickly fry the sultanas until they smell. Transfer to the plate.  Heat the remaining ghee in the casserole with a further 1 tbsp of oil. Fry the cubed meat, in batches, until evenly browned on all sides. Transfer the meat to a plate and set aside.  Wipe the casserole clean with kitchen paper, heat the remaining oil and pour in the onion, spice and coriander paste made earlier.  Cook over medium heat for 2-3 minutes, stirring all the time, until the mixture begins to brown lightly. Stir in all the additional spices, season with salt and ground black pepper and cook for 1 minute more.  Lower the heat and stir in the yoghurt, a little at a time. When all of it has been incorporated into the spice mixture, return the meat to the casserole. Stir to coat, cover tightly and simmer over a gentle heat for 40-45 minutes until the meat is tender. Meanwhile soak the rice in a bowl of cold water for 15-20 minutes.  Preheat the oven to 160 degree Celsius/325 degree Fahrenheit/Gas 3. Drain the rice, place in a pan and add the hot chicken stock or water together with a little salt. Bring back to boil, cover and cook for 5 minutes.  Drain the rice and pile it in a mound on top of the meat in the casserole. 5 Rice Recipes Using the handle of a spoon make a hole through the rice and meat mixture, to the bottom of the pan. Place the fried onions, almonds and sultanas over the top and dot with butter. Cover the casserole tightly with a double layer of foil and secure with lid.  Cook the biryani the preheated oven for 30-40 minutes. To serve, spoon the mixture onto a warmed serving platter and garnish with the quartered hard boiled eggs. ~ ~ - * - ~ ~ 6 Rice Recipes Corn Masala Rice Preparation Time Serves 45 minutes 4 Ingredients :  Basmati rice – 1cup  Sugar – 1 tsp  Corn kernels – 1 cup  Turmeric powder – ¼ tsp  Green peas – 1 cup  Salt to taste  Cashews halved, 10 -12  Juice of 1 lemon  Chili Powder – 1 tsp  Oil or ghee – 2 tbsp  Sambar masala – 1 tsp  Cumin seeds – ½ tsp  Garam masala – ½ tsp  Mustard seeds – ½ tsp Method :  In a heavy saucepan heat the ghee. Add the cashews and fry till light brown. Remove.  To same oil add cumin and mustard seeds to splutter.  Add the corn, peas, rice and all dry masalas and 5 cups water. Cover and cook till almost done.  Add lemon juice, sugar, coriander and cashews.  Cover and cook till rice is done and no water is left.  Extra masalas may be added as per desired spiciness.  Serve hot with curd. 7 Rice Recipes Dhan Saak Rice Preparation Time Serves 60 minutes 8 Ingredients : For dhan-saak To be made into powdered masala (for dhan-saak):  Toovar dal – 1 cup  Cardamoms – 3  Moong dal – 1 tbsp  Cloves – 2  Masoor dal – 1 tbsp  Cinnamon – 3 sticks  Val dal – 1 tbsp  Urad dal – 1 tbsp To be ground into paste (for dhan-  Potato – 1 saak):  Brinjal – 1 small  Green chilies – 4  Tomatoes – 2  Red chilies – 8  Spring onions with leaves – 3  Garlic – 10 cloves  Fenugreek leaves – 1 small  Ginger – 1 inch piece bunch  Cinnamon – 3 sticks  Red pumpkin (2” x 3”) – 1 slice  Cloves – 3  White pumpkin – 1 slice  Peppercorns – 3  Tamarind water – 6 tsp  Cardamoms – 3  Ghee – 4 tbsp  Coriander seeds – 4 tsp  Onion (chopped) – 1  Cumin seeds – 2 tsp  Salt to taste  Chopped fresh coriander – 1  Water – 7 cups tbsp 8 Rice Recipes  Cloves – 2 Ingredients for the rice:  Crushed garlic – 1 tsp (optional)  Uncooked rice – 3 cups  Sugar – 3 tsp  Onions – 2  Ghee – 2 tbsp  Cinnamon – 2 sticks  Salt to taste Method : For dhan-saak:  Mix the dals and wash them.  Cut the vegetables into big pieces.  Mix the dals and vegetables, add water and cook in a pressure cooker.  Sieve this mixture. If it is very thick, add a little water.  Heat the ghee in a vessel and fry the chopped onions a little. Add the paste and fry again for 3 minutes.  Add the dal mixture and salt and boil for 30 minutes.  Add the tamarind water and sprinkle the powdered masala and cook for a few minutes. For the rice:  Chop the onions.  Heat the ghee in a vessel and fry the onions a little or till golden brown.  Add the cinnamon, cloves, crushed garlic and fry again. 9 Rice Recipes  Add the rice, salt and enough water to cook the rice.  Cook the sugar mixed with 1 tsp of water on a low flame. When it becomes brown, add to the rice while it is cooking.  Put off the flame when the rice is cooked.  Serve this rice with dhan-saak. ~ ~ - * - ~ ~ 10