Vegetable Pilaw

 Vegetable Pilaw

People of the Indian sub continent like this dish so much. This dish is delicious, aromatic and presentable. Best with gravy beef curry.

Ingredients:

Potato cube 2 cups

Carrot cube 2 cups

Green peas 1 cup

Cauliflower 1 small

Scented rice 4 cups

Vegetable oil or ghee ¾ cup

Onion sliced ½ cup

Garlic pod 8-10 pieces

Ginger paste 2 tea spoon

Hot Spices (cardamom, cinnamon and clove) 4 pieces each

Bay leaf 2 pieces

Green chili 6-8 pieces

Salt to taste

Warm water 8 cups

Cooking Methods:

Take potato, carrot, cauliflower and green peas in a cooking pan, add small amount water and half boil covering the pan. Make the onion deep fry with oil and keep this for final decoration. Add oil/ ghee in the pan heat slightly then add hot spices and bay leaf, stir slowly, add rice and stir continuously for 5 minutes. Prepare a mixture in a mug by adding ginger paste, salt, sugar, milk powder and little water. Add hot water to rice, add garlic pods, all half boiled vegetables and the mixture in mug, and keep on high heat until the water and rice reach the same layer. Add green chilies; keep the pan covering on very low heat for about 25 minutes. 8 servings. 

Plain Pilaw

Plain Pilaw

Ingredients:

Basmoti rice 500gm

Onion finely sliced 1 cup

Vegetable oil/ ghee 2 table spoon

Ginger paste 2 tea spoon

Black Pepper 6 pieces

Cinnamon 3 pieces

Cardamom 3 pieces

Clove 4 pieces

Bay leaf 2 pieces

Boiled Water 5 cups

Salt 1 tea spoon (as per taste)

Sugar 2 tea spoon

Milk 1 cup

Cooking Method:

Take rice in a bowl, wash and water drained out properly.  Take oil to a cooking dish, add sliced onion and fry until light brown. Add black pepper, cinnamon, cardamom, clove and bay leaf fry few seconds, add rice stir constantly until fry well. Add boiled water. Prepare a mixture with milk, sugar, salt and ginger paste. After 5 minutes of boiling rice add this milk mixture to it. Wait until the rice and water become same level. Then put cover on the pan and keep heat very low for 25 minutes. Remove from heat stir softly with a long handled flat spoon, cover again. Keep it for 5 minutes. 4 servings. 

Bhuna Khichuri

Bhuna Khichuri:

Significance: People of the Indian sub continent like this dish so much. This dish is delicious, aromatic and presentable. Best with gravy beef curry.

Ingredients:

Mung Pulse 2 cups

Scented rice 4 cups

Onion sliced 1 cup

Garlic pod 8-10 pieces

Vegetable oil 2 table spoon

Ginger paste 2 tea spoon

Spices (cardamom, cinnamon and clove) 4 pieces each

Bay leaf 2 pieces

Green chili 8-10 pieces

Salt as per taste

Warm water  8 cups

Cooking Methods:

Take rice and pulse together in a bowl, wash and water drained out properly. Take oil to a cooking dish, add ginger paste, bay leaf, onion and hot spices. Stir fry for 2 minutes or until the onion become light brown in color. Pour rice to it, stir and fry for 5 minutes. Add water, garlic pods  and salt. Put on dish cover when boil. Keep low heat for about 25 minutes. Open the cover, shifted rice up side down with a long handled spoon, spread green chili over rice and put dish cover again. Remove heat. Garnish with deep fried onion and sliced boiled egg during serving.  

Kachchi Biriani

Kachchi Biriani very well spicy and reach food in Southern Asia. This food is very much famous from Mughal period. This food can be found in maximum hotel and restaurant. This food is very much tasty no doubt. But it should eat regularly, maximum once in a week. Kachchi Biriani can be in different name Specially Hazir biriani, Hydrabad Biriani etc. This food can serve with Salad, Curd fish fry or any curry like fish curry or meat curry, not necessary but presentable.

Cooking Materials:

Mutton                       2 kg

Polau rice (Kali Zira)    1 kg

Ghee                         250 gm

Potato                       ½ kg

Deep fried grated Onion (Beresta) 1 Cup

Cinnamon (Daruchini)   8 – 10 5 pcs

Cardamom (Elachi)      10 – 12 6 pcs

Clove                         5 pcs

Zinger Paste               2 Table Spoon

Garlic Paste                2 Table Spoon

Spice Powder (Daruchini, Elachi, Jayfol, Joytri, Shahzira and Golmorich) 1 Table Spoon

Cumin powder             ½ Tea Spoon

Curd                          1 ½ Cup

Milk                           2 Cup

Prune (Alubokhara)      14 – 15 pcs

Rose water                         1 Table Spoon

Salt as per taste

Cooking Method:

At first wash the meat and rinse out water. In a large pan put the meat and mix with zinger paste, Salt, sugar, Curd, cinnamon, cardamom, cloves and keep this way for half an hour. Then mix the meat with Spice powder- (Daruchini, Elachi, Jayfol, Joytri, Shahzira and Golmorich), ghee 125 gm and saffron, and keep it for further marinated for 10 minutes. Then pour 2 cup milk on the meat. Mix potato with salt and fry it. Put these fried potato in the meat.

Wash the rice and half boil, remove water then mix rice with the meat. Scatter left of the ghee on boiled rice. Then spread fried crispy onion, raisin, prune (alu bokhara), nuts (badam), rose-water (golapjol) over the rice and meat mixture. Then put cover on the top of the pan and sealed with thick flour solution. Keep the pan on low heat for an hour. Remove the cover and softly stir with a wooden handle to loose the ingredients, put cover again and steamed for 30 minutes on low heat. Remove heat. Spread fresh crispy fried onion over rice during serving.