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Vegetable Biryani

Long grain rice- 1cup
Fresh green beans- 10 (sliced)
Cauliflower- 1/2 (cut into florets)
Carrot- 1 (sliced)
Fresh peas- 1/2 cup
Mushrooms- 5
Onions- 2 (chopped)
Cinnamon- 1 piece
Cloves- 3
Cardamom pods- 3
Cumin seeds- 1 tsp
Red chili powder- 1 tsp
Salt
Ghee or Dalda- 5 tablespoons
Chopped cilantro (coriander)

Grind the cloves and cinnamon coarsely. In a large heavy pan heat the ghee or dalda and fry the ground cinnamon, cloves & cardamom pods. Add the cumin seeds & onions and fry until golden. Put the chili powder in it. Then add all the vegetables and cook for 5 minutes. Lower the heat and add the rice and fry until all the ghee or dalda has been absorbed. Then add salt and 2 cups of water. Using a tight fitting lid cover the pan. Bring this to a boil by raising the heat. Then reduce the heat and cook for about 30 minutes or until rice & vegetables are done. Garnish with chopped coriander. Serve hot with any kind of salad, mint, coriander chutney and curry.

You can also do this in the oven at 325F for about 25 minutes
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Vegetable Pulao

Basmati rice or Long grain rice- 2 cups
Medium sized onion- 1 (chopped)
Green peas- 1/2 cup
Cauliflower- 1 cup (cut into flowerets) or any vegetable of your choice
Ginger- 1/2 inch piece (grated)
Garlic- 4 cloves- crushed
Green cardamom pods- 3
Cinnamon stick- 1
Cloves- 3
Bay leaves- 2
Black peppercorns- 1/2 tsp
Red chili powder- 1/2 tsp
Turmeric powder- 1/4 tsp
Salt
Oil- 1/4 cup

Wash the rice in several changes of water. In a large heavy pan boil the rice in 3 cups of water with 1 tablespoon of oil and salt over medium heat. Stir occasionally. Cook until the rice is half cooked. Drain the rice and keep it aside. Preheat the oven to 400F.

Heat 1 tablespoon of oil in large pan. Add cinnamon, cloves, cardamoms, peppercorns & bay leaves and fry for 2 minutes. Then add ginger, garlic & onion and fry until golden brown. Put cauliflower, peas, chili powder, turmeric & salt and mix well. Cook over low heat for 5 minutes. In a large casserole spread the cooked rice and stir in the vegetable mixture. Cover with aluminum foil and close the lid. Reduce the oven to 300F and bake for about 10 minutes. Then turn off the heat and leave it for another 5 minutes. Serve hot with any kind of salad, mint, coriander chutney and curry.

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Tomato Rice

Cooked plain rice- 4 cups
Big onions- 2 (chopped)
Large tomatoes- 2 (chopped)
Ginger, Garlic Paste- 2 tsp
Chopped cilantro (coriander)
Cinnamon- 1 piece
Bay leaves-2
Cloves- 2
Red chili powder- 2 tsp
Garam masala powder- 1 tsp (optional)
Turmeric Powder-1/4 tsp
Salt
Fried cashew nuts- 2 tablespoons
Oil- 4 tablespoons

Heat oil in a large pan. Put the cinnamon, cloves & bay leaves and fry. When it turns brown add ginger, garlic paste and fry for few minutes. Then add the onions and fry until it becomes soft. Add tomatoes and fry for a few seconds. Then add turmeric, chili, garam masala powders & salt. Mix well. Close the pan and turn the heat to very low. Stir occasionally. Let this cook for about 10 minutes. Remove from heat. Add cooked rice & cashew nuts and mix well until the rice is evenly coated with the masala.

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Lime Rice

Cooked rice- 4 cup
Onion- 1 chopped
Red chilies- 4 or green chilies- 2 (chopped)
Oil- 3 4 tablespoons
Mustard seeds- 1 tsp
Urad dhal- 1 tsp
Channa dhal (Bengal gram)- 1 tsp
Ground nuts (peanuts)- 3 tablespoons
Turmeric powder- 1/2 tsp
Salt
Juice from 3 big limes or lemons
Chopped cilantro (coriander)

Heat oil in a large pan. Add mustard seeds. When it starts to pop, add urad dhal, channa dhal & peanuts. Fry for few minutes until they get roasted. Then add onions & chilies and fry until the onions are soft. Add turmeric powder & salt and fry until the smell of turmeric vanishes. Turn off the heat and add cooked rice & cashew nuts and pour the lime juice & mix well until the rice is evenly coated.
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Tamarind Rice (Puliyogare)

Cooked plain rice- 1 cup
Oil- 1 tsp
Peanuts (groundnuts)- 2 tablespoons
Turmeric powder- 1/4 tsp
Curry leaves- 6
Tamarind Rice mix (as required)
{Heat 1 tsp of oil, add peanuts, turmeric powder and curry leaves and fry until they get roasted. Add this peanuts & pulikkachal (according to taste) to the rice and mix well.

Method 2:
If you have left over rice at night, add tamarind extract, salt & turmeric powder to it and mix well. Leave this overnight. Next day, Heat oil in a large pan. Add mustard seeds. When it starts to pop, add urad dhal, channa dhal, peanuts, red chilies and curry leaves and fry until they get roasted. Then add the rice mixture and fry until the raw smell of turmeric & tamarind vanishes.}

Heat 1 tsp of oil, add peanuts, turmeric powder and curry leaves and fry until they get roasted. Add this peanuts & pulikkachal (according to taste) to the rice and mix well.
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Simple Chicken Biryani

Chicken- 2 lbs (cut into pieces)
Chicken broth- 1 cup
Cinnamon- 1 piece
Cloves- 2
Cardamom pods- 2
Bay leaves- 2
Fennel seeds- 1 tsp
Ginger- 1 inch piece (chopped)
Garlic- 10 cloves
Green chilies- 3 (chopped)
Large onions- 2 (cut into quarters)
Large tomatoes- 2 (chopped)
Long grain basmati rice- 2 cups
Turmeric powder- 1/2 tsp
Garam masala powder- 1/2 tsp
Dalda or ghee- 6 tablespoons
Plain yoghurt- 1/2 cup
Fresh mint leaves- 8
Cilantro (coriander) leaves
Salt
Grind the ingredients 3-11 together to make a paste.

Heat dalda or ghee in a large pan and add the ground mixture. Fry for about 10 minutes until the oil separates from the mixture. Add chopped tomatoes and fry for a few minutes. Then add the chicken pieces, turmeric powder, garam masala and salt and fry until all the chicken pieces are coated with the masala. Add the washed rice and stir fry for 10 minutes until the rice becomes translucent. Mix in the yoghurt.

Transfer this to the pressure cooker. Pour 3 cups of water and 1 cup of chicken broth. Spread the mint & coriander leaves on top and cook until done. Remove the mint leaves.
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Colorful Chicken Fried Rice

Chicken brest- 1 1/2 lbs (cut into cubes)
Medium onions- 2 (chopped)
Ginger- 2 inch piece (grated)
Garlic- 4 cloves (crushed)
Plain yoghurt- 2/3 cup
Ground black pepper- 1/2 tsp
Salt
Cardamom pods- 3 (crushed)
Cumin seeds- 1/2 tsp
Saffron threads- a large pinch
Hot water- 2 tablespoons
Red food coloring- few drops
Oil- 6 tablespoons
Sliced & fried almonds- 2 tablespoons
Raisins- 1 tablespoon
Long grain basmati rice- 2 1/2 cups (soaked in cold water for 25 minutes)

Heat 4 tablespoons of oil in large heavy pan. Add cumin seeds & cardamom pods and fry for a minute. Add ginger, garlic, onions & chicken and fry for about 10 minutes until all the chicken pieces are browned. Add yoghurt one tablespoon at a time and stir. Pour 1/2 cup of water. Lower the heat and cook for 15 minutes.

Heat 2 tablespoons of oil in another pan and stir fry the rice until translucent. Add this rice to the chicken mixture. Add salt and ground pepper. Cover and cook for 15 minutes over medium heat until the rice and the chicken are tender. Soak saffron in 2 tablespoons of boiling water. Add 2 tablespoons of cold water to the red food coloring. Divide the rice into three parts. Pour the saffron liquid to 1 part of the rice. Pour the red coloring to the next part. Leave the remaining part of the rice as it is (white). Garnish with fried almonds and raisins. Serve hot.
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Egg Fried Rice

Large eggs- 3
Cooked plain rice- 1 cup
Medium onion- 1 (chopped)
Green chilies- 2 (finely chopped)
Salt
Ghee- 2 tablespoons
Mustard seeds- 1/2 tsp
Urad dhal- 1/2 tsp
Cilantro (coriander) leaves
Beat the eggs with little salt. Heat ghee in a pan and add mustard seeds. When it starts to pop add urad dhal and fry for few seconds. Add the onions and green chilies and fry until the onions are soft. Add the beaten eggs and stir fry until the eggs are scrambled. Add the cooked rice and 1/2 tsp of salt and mix well. Garnish with chopped coriander leaves.
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MUTTON ULATHIYATHU
CHICKEN CHETTINAD
CHICKEN FRY
CHILLY CHICKEN
PEPPER CHICKEN
CHICKEN STEW
MUTTON CURRY

PULINKARI
SAMBHAR
THEEYAL
VEGETABLE STEW
MALAI KOFTA
BUTTER PANEER MASALA
CHICKEN CURRY
SPECIAL KERALA CHICKEN
MURG KALI MIRCH
MURG MIRCHI MASALA
CHICKEN WITH THICK GRAVY
SAAG CHICKEN
SPICY FRIED EGGS
KERALA CHICKEN
CHICKEN TIKKA MASALA
EGG KURMA
FRIED EGG & POTATO MASALA
EGG TIKKA
EGG&CHEESE
CURRIED OMLETTE