Corn Methi Pulav

Ingredients:

  • 1 cup Basmati rice (Washed and soaked for half an hour)
  • 2 bowls fenugreek leaves (chopped & washed)
  • 1 cup corn kernels
  • 1 small onion sliced
  • 1½ tsp ginger-chilli paste
  • 1½ tbsp ghee
  • 4-5 cloves
  • 2-3 cardamom
  • 1 small cinnamon stick
  • 1-2 bay leaves
  • 6-7 cashew nuts
  • 2 cups of water
  • Salt to taste

Method:

  1. Heat ghee in a pan, add cloves, cardamom, cinnamon, bay leaves & cashews. Stir it & add onion and ginger-chilli paste. Sauté for sometime till the onion gets light pink.
  2. Now mix corn, fenugreek leaves, salt & little water. Stir it well. Cover and cook it for sometime.
  3. Then add soaked rice and water. Stir lightly and let it cook with lid till the rice gets cooked.
  4. Serve hot.

Lemon Rice

Ingredients:

  • 1 cup long grain rice
  • 2 tbsp gram dal (Chana dal)
  • 1½ tsp urad dal
  • ½ tsp mustard seed
  • ½ tsp cumin seeds
  • ¼ tsp asafetida
  • 1 tsp chaat masala
  • ¼-½ tsp red chilli powder
  • ¼ cup roasted or fried peanuts
  • ½ cup coriander leaves
  • 8-10 curry leaves
  • 4 tsp oil
  • Juice of 1 large sized lemon
  • Lemon zest
  • Salt to taste

Method:

  1. Soak rice and chana dal for 1 hour and cook it with salt, turmeric powder and 2 tsp oil with adequate water (enough to cook the rice grain, but not to make it very soggy)
  2. Heat remaining oil in a pan. Add mustard seeds, cumin seeds, curry leaves, urad dal and hing. When urad dal gets light pink, add rice and dal mixture, salt, red chilli powder, chaat masala and mix properly.
  3. Add peanuts and lemon zest and mix well. Allow it to cool to room temperature.
  4. Add lemon juice and coriander leaves and mix softly.
  5. Serve warm.

Vegetable Tomato Rice

Ingredients:

  • 1 cup Rice
  • 3 big tomatoes
  • 1 bwl mix vegetables (half cooked – carrot, beans, cauliflower, peas etc..)
  • 1 tbsp oil
  • 2-3 dried red chillies
  • 1 tsp mustard seeds
  • 5-6 curry leaves
  • 1 sliced onion
  • 1 tsp red chilli powder
  • 1 tsp coriander-cumin powder
  • 1 tsp ginger-garlic paste
  • Salt to taste

Method:

  1. Soak rice for half an hour.
  2. Make two small slits at the top of the tomatoes. Heat water in the pan & boil it for sometime. Cool them in cold water. Peel & blend to make a puree. 
  3. Heat oil in a pan & add dried red chillies, mustard seeds and curry leaves. When they start spluttering add the onion, ginger-garlic paste & fry for sometime. Then add tomato puree, boiled vegetables, coriander-cumin powder, red chilli powder & sauté. Add water & salt.
  4. When it starts boiling add soaked & drained rice. Allow the rice to cook.
  5. Serve hot with dahi tadka or masala dahi.

Baked Palak Rice

Ingredients:

  • 2 bwls Palak ( chopped & washed)
  • 1 bwl cooked rice
  • 2 tsp ginger-garlic-chilli paste
  • 1 onion chopped
  • 5-6 button mushrooms
  • 2 tsp oil
  • 2 tsp butter
  • 2 tbsp fresh coriander leaves
  • 2 cubes grated cheese

Method:

  1. Heat oil in a pan add ginger-garlic-chilli paste & onion and fry for sometime. Then add palak, salt and 3-4 finely chopped mushrooms. Mix well & cook till its done well.
  2. In the cooked rice add butter & coriander leaves and mix well.
  3. In a microwave proof greased plate make layer of rice then add palak mixture on the rice. Then make layer of grated cheese and sliced mushrooms on top. Spread some butter on the mushrooms.
  4. Put it in a oven on 250°C for 10 mins.
  5. Serve hot with soup.

Stir fry vegetables with rice

Ingredients:

  • 1 cup rice
  • 1 carrot (diced)
  • 1 green capsicum (diced)
  • 1 red capsicum (diced)
  • 1 yellow capsicum (diced)
  • 10-12 florets of broccoli / cauliflower
  • 1 zucchini (diced) 
  • ½ bunch of spinach (whole leaves)
  • ½ bowl french beans (chopped)
  • 2 tbsp butter
  • 1-2 tbsp olive oil
  • 1½ tbsp finely chopped garlic
  • 1 green chilly (finely chopped)
  • 2 tsp pepper powder
  • 1 tsp mixed herbs
  • 1 tsp oregano
  • ½ tsp chilly flakes 
  • 1 tsp vinegar
  • Salt to taste

Method:

  1. Cook rice, adding some salt. Heat 1½ tbsp butter in a pan, add the cooked rice and 1 tsp pepper powder and stir fry for 1-2 minutes. Keep it aside in the serving plate.
  2. Heat the remaining butter in a pan. Add olive oil, garlic and green chilies and stir fry for some time.
  3. Add vegetables one by one, starting with those which take more to cook.
  4. Stir fry vegetables on high to medium flame, about 10 minutes or till it gets half cooked.
  5. Add pepper, all herbs, chilly flakes, salt and vinegar.
  6. Mix well and stir fry for some more time. Place it on the rice and serve hot.

Layered Soya Veg Biryani

I had seen a similar recipe in a cookery show, in which I made some modifications. Also, I was not sure before preparing this one, as I had never used soya chunks with rice. But the final outcome was just amazing and soya chunks tasted delicious.

Ingredients:

  • 1 cup soya chunks
  • 1 cup rice
  • 2 cups mixed boiled vegetables (carrot, beans, peas, cauliflower, capsicum, corn, etc)
  • 1 onion – finely chopped
  • 2 green chillies – finely chopped
  • 1-2 tbsp ginger garlic paste
  • 1 tomato – finely chopped
  • ½ cup curd (beaten well)
  • 2 tsp cumin seeds
  • 4 tbsp ghee
  • ¼ tsp cardamom powder
  • ¼ tsp cinnamon powder
  • ¼ tsp clove powder
  • ½ cup fried onions
  • 2 tbsp saffron milk
  • 1 tbsp coriander leaves

For dry masala:

  • 2 tsp red chilli powder
  • 3 tsp coriander-cumin powder
  • 2 tsp garam masala
  • 1 tsp biryani masala (any brand)
  • ½ tsp turmeric powder
  • 1 tbsp kasuri methi

Method:

  1. Cook soya chunks for 5-7 minutes in boiling water. Wash with cold water and drain the water from them.
  2. Soak the rice for 30 minutes and cook with salt, 2 tsp ghee, cumin seeds, cinnamon, cardamom and clove powder with double water. Mix all the vegetables in the rice once it is cooked.
  3. Heat ghee in a pan, add cumin seeds and onion. Fry till golden brown. Add ginger garlic paste and green chillies and sauté till one minute. Add chopped tomatoes and cook well. Then add soya chunks and mix it well. Add curd and all dry masala in it. Stir well and cook for another 2-3 minutes. Finally add coriander leaves.
  4. In a microwave safe bowl, make a layer of rice. Then make a layer of spiced soya chunks. Sprinkle some fried onions on it. Repeat these three layers again in the same order. Finally make top layer with rice. Pour some saffron milk over it and sprinkle remaining fried onions.
  5. Cover the vessel with silver foil and put it on a convection mode on 220°C for 5-7 minutes. (Remember: Not on microwave mode at all because of foil).
  6. Serve hot with raita.

(Note: If you do not have a microwave, you can treat step 5 as optional. The biryani would taste delicious even otherwise.)

Layered Veg Mushroom Biryani

Ingredients:
· 1 cup rice
· 1 cup cauliflower florets
· 1 cup chopped fresh beans
· 1 cup chopped carrots
· 2 medium chopped capsicums
· ½ cup green peas and corn
· 1 large tomato – finely chopped
· 6-7 cloves of garlic
· 2 green chilies
· Ginger – approximate 1 inch piece
· 1 onion – sliced
· 7-8 button mushrooms – washed and cut into quarters
· 1 tsp Garam Masala
· 1 tsp Biryani Masala
· ½ tsp Red chilli powder
· 1 tsp Coriander and Cumin powder
· 1 tsp Cumin seeds
· 3 tbsp desi ghee
· A pinch of Clove powder
· A pinch of cinnamon powder
· ½ tsp Cardamom powder
· Fresh coriander leaves
· Turmeric powder
· Roasted Cashew nuts
· 1 tbsp milk
· A pinch of saffron

Method:
1) In a microwave proof rice cooker, mix rice with double water, salt, pinch of clove & cinnamon powder, turmeric powder, 1 tbsp ghee and ½ tsp cumin seeds. Microwave it for 8 minutes and let it stand for 6 min.
2) In another microwave proof bowl, mix all the vegetables and cook it on high power with a lid for 5 min. Take care not to overcook it.
3) In a bowl, mix 2 tbs ghee, cumin seeds and microwave it for 40 seconds.
* Add sliced onions and microwave further for 2 min.
* Add paste of garlic, green chilies and ginger and cook it further for 1 min.
* Add tomato and mushroom and further cook it for 3 min.
* Now add garam masala, biryani masala, red chilli powder, coriander powder, turmeric powder, salt and all the cooked vegetables. Stir properly and microwave it for another 2 min.

4) Add some fresh coriander leaves.
5) Finally spread half of the portion of rice in a serving bowl. Make a second layer of vegetables and finally put the balance rice as the top layer.
6) Pour saffron milk on the top.
7) Garnish it with mint leaves and coriander leaves.
8) Serve it with raita or curd.