Exotic rice recipes-have a look
January 13, 2009
Mixed vegetable pulao
Ingredients:
7tbsp vegetable oil, 2 bay leaves, 3 ½ cups water, 1 tsp cumin seeds, 4 tsp salt, 2 sticks cinnamons, 3 cups basmati rice washed and drained, 4 brown cardamoms, 1 cup peas shelled or frozen, 5 cloves, 100 gm French beans cut diagonally into 2 ½ cm long strips, 3 medium carrots peeled and cut into 2 ½ cm long stripes
Method:
Heat oil in a cooker for about 2 minutes. Add cumin seeds, bay leaf, cardamoms, cloves and cinnamon. Stir for few seconds. Add carrots, beans and peas. Stir and fry for about 2 minutes. Add rice. Fry till rice turns opaque (approx 3 minutes). Add salt and water. Stir once.
Close Coker. Bring to full pressure on high heat. Reduce heat and cook for 3 minutes.
Remove cooker from heat. Allow cooling naturally for 5 minutes. Release pressure with slight lighting of vent weight.
Open cooker. Serve hot.
Ham briyani
Ingredients:
2000 gm rice, 2 onions, 1 tsp cumin seeds, 150 gm ham, 2 tbsp ghee, ½ tsp salt, ¼ black pepper powder, ¼ tsp red chili powder, ¼ tsp garam masala, 4 cloves, 2 sticks cinnamon, 2 curry leaves, 1 tomato
Method:
Sieve the rice and soak them into water. Slice the onions in big pieces. Grate the tomatoes.
Heat the oil in a pan. Add jeera, cinnamon, and cardamom; curry leaves and cloves in it and fry. Fry the onions in it tilt they turn golden brown. Then add the tomatoes and fry. Stir constantly. Add salt and ¼ cup water to it and let it cook. Add rice and the remaining water and again cook on low flame. When rice gets half cooked add ham pieces to it and cook for 2-3 minutes more. Serve hot
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