Jeera Rice (Cumin Flavoured Rice)

            This flavorful way of serving your plain old boring rice will make it more appealing to the eyes. It tastes not only yummy with the flavor of ghee coming through along with the crunch of the fried cumin seeds, but it will complement any side dish that is served along with it. 

               Try serving it with some Butter Chicken, Dal Makhni, Paneer Butter Masala or Mutton Fry. Even a simple Dal fry will taste much more delectable when paired with jeera rice. So check out the step by step pictorial recipe to prepare this simple fare.

• 2 cups cooked rice
• 2-3 tbsp. ghee 
• 1 tsp. cumin seeds
• 2-3 green chilies, chopped
• salt to taste
• 2-3 tbsp. coriander leaves, chopped
• few slit green chilies to garnish (opt)

          Heat ghee in a pan and temper with the cumin seeds and green chilies. Sauté for a few seconds. 

          Then add the rice and salt to taste. Sauté for 2 minutes on a low to medium flame.

          When done, switch off the flame and add some chopped coriander leaves.

          Garnish with slit chilies and a sprig of coriander leaf. Serve with any side dish of your choice.

               Heat ghee in a pan & temper with the cumin seeds & green chilies. 

                          Sauté for a few seconds. 

                                 Then add the rice & salt to taste. Sauté for 2 minutes.

                                 When done, switch off the flame & add coriander leaves.

                                 Garnish with slit chilies and a sprig of coriander leaf. 

                     Serve with any side dish of your choice.

Bagara Rice

 

            This is a basic Hyderabadi plain Biryani without any veggie, mutton, chicken, etc. It is relished with any veg. or non-veg. gravy dish like mirchi ka salan, bagara baingan, mutton korma, chicken ka salan, etc. It also goes by the name of Bagara Khana or Bagara Annam in the local lingo. 

            This rice preparation is a good substitute to jeera rice, pulao or steamed rice, as it goes very well with an side dish.  So check out the step by step pictorial recipe to prepare this simple delicacy.

• 1 & 1/2 cups basmati rice, soaked in water for 30 minutes
• 1-2 tbsp. ghee
• 1 tbsp. oil
• 1 tsp. caraway seeds / cumin seeds
• 1" cinnamon stick
• 3-4 green cardamoms
• 5-6 cloves
• 2 bay leaves
• 3 onion, sliced
• 7-8 green chilies, slit
• 1 tbsp. ginger-garlic paste
• handful of mixed nuts
• handful of mint & coriander leaves, chopped
• salt to taste
• juice of 1/2 lime
• 3-4 fresh red chilies

           Heat ghee and oil in a pan and temper with bay leaves, cinnamon, cardamoms, cloves and caraway seeds. Sauté for a few seconds.

          Add the green chilies and onion and fry for a minute. Add the mixed nuts and continue to sauté till light brown.

          Add the ginger-garlic paste and fry till the raw smell is gone. Now add the chopped mint & coriander leaves and stir for a few seconds.

          Add the soaked rice and fry for a minute on a low flame. Add 2 cups water, salt, lime juice and 3-4 red chilies. Pressure cook for 2 whistles. 

          Switch off the flame and keep aside to cool down before removing the lid. Fluff it up with a fork. 

          Serve this yummy bagara rice with any veg. or non-veg. gravy dish like mirchi ka salan, bagara baingan, mutton korma, chicken ka salan, etc.

                 Heat ghee & oil & temper with bay leaves, cinnamon, cardamoms, cloves and 

                 caraway seeds. Sauté for a few seconds.

                                 Add the green chilies and onion and fry for a minute. 

                                 Add the mixed nuts and continue to sauté till light brown.

                                 Add ginger-garlic paste and fry till the raw smell is gone. 

                             Add chopped mint & coriander leaves & stir for a few seconds.

                                 Add the soaked rice and fry for a minute on a low flame.

                   Add 2 cups water, salt, lime juice & 3-4 red chilies. Pressure cook for 2 whistles. 

                                   Bagara rice is done. 

                     Serve with any veg. or non-veg. gravy dish like mirchi ka salan, bagara 

                     baingan, mutton korma, chicken ka salan, etc.

Seaweed Fried Rice with Peri Peri Sauce

          Fried rice is a quick one-pot meal that is very easy to prepare and comes in handy when time is a constraint. So here is my version of a quick and a simple fried rice made with some roasted seaweed, mixed veggies and peri peri sauce. 

          Any leftover rice can be made use of. Enjoy this yummy Seaweed fried rice just as it is, with some extra sauce as accompaniment, with grilled meat / fish, any side dish or with raita. So check out a quick step by step pictorial recipe to prepare this healthy concoction.

           Seaweed contains a lot of nutrients, minerals, iodine, calcium, is low in calories and helps in purifying the blood. So it is recommended for a balanced diet. Besides fried rice, you can dish out various recipes with it. 

          It is widely used by the Japanese, Koreans and the Chinese in their cuisines. As I had some last batch of these roasted seaweed (nori) sheets, I decided to incorporate them in the fried rice along with some veggies. 

• 2 cups cooked rice
• 15 small roasted seaweed (nori) sheets, cut into small pieces
• 2 tbsp. oil
• 1" cinnamon stick
• 2-3 green cardamoms 
• 4-5 cloves
• 1 dry red chili, broken
• 1/2 tsp. cumin seeds 
• 1 onion, chopped
• 2-3 garlic cloves, chopped
• 1" ginger, chopped
• 1-2 green chilies, chopped
• 1/2 cup chopped mixed veggies
• 3-4 tbsp. peri peri sauce
• salt to taste
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. garam masala powder
• 1/2 tsp. red chili powder
• 1-2 tbsp. fried onions
• 1-2 tbsp. coriander leaves, chopped

          Heat oil in a pan and temper with cumin seeds, dry red chili, cinnamon, cloves and cardamom. Sauté for a few seconds.

          Add the chopped onion, ginger, garlic and green chilies. Stir fry till light brown. Now add the mixed veggies and sauté for 2-3 minutes. 

          Add the peri peri sauce, followed by the cooked rice and all the dry spices. Mix everything well and sauté for a couple of minutes. 

          When done, add the coriander leaves, seaweed and fried onion. Give it a toss and enjoy this yummy Seaweed fried rice just as it is, with some extra sauce as accompaniment, with grilled meat / fish, any side dish or with raita for a great comfort meal.

                       I have made use of these roasted seaweed (Nori) sheets. 

                        I have cut them into small pieces. 

                      Heat oil & temper with cumin seeds, dry red chili, cinnamon, cloves &
                      cardamom. Sauté for a few seconds.

                     Add chopped onion, ginger, garlic & green chilies. Sauté till light brown. 

                        Add mixed veggies & sauté for 2-3 minutes. 

                        Add peri peri sauce, 

                      followed by cooked rice & all dry spices. Mix well & sauté for few min. 

                       Add coriander leaves, seaweed & fried onion. Mix everything well.

                    Enjoy just as it is, with some extra sauce as accompaniment, with grilled
                    meat / fish, any side dish or with raita.

Khushka Biryani (Plain Biryani - South Indian Style)

          This is a delicious preparation of fragrant plain Biryani from the Southern Indian states, especially Tamil Nadu. It is more or less in the category of pulao minus any chicken, mutton or veggies. It is light on the stomach and the flavour of ghee, saffron and rose water makes it even more appetizing. 

          It goes very well with any veg. or non-veg. side dish or can be had as it is with some pickle and papad. Make it more appealing by garnishing with chopped nuts, coriander / mint leaves, saffron and fried onions. So give it a try by checking out the step by step pictorial recipe to prepare it.

• 1 & 1/2 cups basmati rice, soaked for 30 minutes
• 2 tbsp. ghee
• 1/2 tsp. shahjeera
• 1" cinnamon stick
• 2-3 green cardamoms
• 4 cloves 
• 2 bay leaves
• 10-12 sambar onions
• 1" ginger, julienned
• salt to taste
• 2 green chilies, slit
• 2-3 tbsp. fried onion 
• 2 tsp. coriander leaves, chopped
• 2 tbsp. chopped nuts
• 1 tsp. rose water
• few saffron strands 

          Heat ghee in a pan and temper with shahjeera, bay leaves, cinnamon, cardamoms and cloves. After it stops spluttering add the onion and ginger. Sauté till translucent.

          Add the soaked rice, green chilies and salt. Sauté for 2 minutes. Add 2 cups water and rose water. Pressure cook for one whistle. when it cools down, fluff it up with a fork and transfer to a serving plate.

          Garnish with fried onion, coriander leaves, chopped nuts and saffron. Serve with any veg. or any other non-veg. side dish.

 

                   Heat ghee & temper with shahjeera, cardamoms, cinnamon, cloves & bay leaves.
                         

                                 Add onions & ginger. Sauté till translucent.

                                 Add soaked rice and green chilies. Sauté for a minute.

                                 Add water, rose water & salt. Pressure cook for 1 whistle.

                     Serve, garnished with chopped nuts, coriander leaves. fried onion & saffron.