Category Archives: Rice

Egg Chili Fried Rice


Boiled rice (85%) – 2 cups
Egg – 2
Chopped garlic – 1 tsp
Red chili flakes – 2 tbsp
Soya sauce – 2 tbsp
Vinegar – 1 tsp
Refined oil – 2-4 tbsp
Heat oil in a wok add garlic saute for a minute add two eggs and make it scramble.
After eggs cooked properly add boiled rice , cili flakes,salt,sugar,vinegar,soya sauce mix it well.
Cook it on high flame for about 10 minutes and stir continuously.
After it mixed nicely cook it for more 5-10 minutes.
Serve hot with any chinese gravy dish.

Kesari Pulao


Basmati rice – 1 cup
Kesar – 4-5 strands
Cardamom – 2
Cloves – 2
Whole black pepper – 1 tbsp
Cinnamon – 1 stick (1 inch)
Bay Leaves – 2
Crushed black pepper – 1 tsp
Gulab Jal – 1 tbsp
Kewra Jal – 1 tbsp
Meetha Atar – 3-4 drops
Kaju – as required
Kismis – as required
Refined oil

Soak the rice for atleast 1 hour.Then cook it with 1/2 tsp salt and 2 tbsp refined oil till 80% cooked.Now,strain it and let it cool.
In a separate bowl soak the kesar strands in some warm water.
Now heat some oil and ghee in a pan,and temper it with all whole spices let it splutter.Then,add kaju and kismis saute it.Now add cooked rice and mix it well.
Now add salt,sugar,gulab jal,meetha atar,kewra jal,crushed black pepper and 1 tbsp ghee,Kesar with water.Give it a good mix.
Garnish it and serve hot.

Capsicum Onion Pulao


Basmati – 1 cup
Capsicum (cut in lengthwise) – 1 medium
Onion (sliced) – 1 medium
Kaju – 2tbsp
Kismis – 2tbsp
Cardamom – 2
Cloves- 2
Bay leaves – 2
Cinnamon stick – 1 inch
Cumin seeds – 1/3 tsp
Ghee/refined oil – 2-4 tbsp
Soak the rice in plain water for about 1 hour.
Then, In a kadhai heat oil and fry capsicum,onion,kaju and kismis one at a time ,till golden brown and keep aside.
Now heat ghee in the same kadhai and temper whole garam masalas and cumin seeds,let it crackle.
Now add the soaked rice give it a good mix add salt,kaju and kismis cook it for 5-10 minutes.
Add 2 cups of water or as required cook it till the rice done.Now add fried capsicum and onion mix it well with the pulao.
Serve with your favorite dish.

Muri Ghonto




Rui/Katla Maacher Muro – 1 (from a 2-3 kg fish)
Basmati rice – 1 cup
Potatoes – 4 medium,cut in small squares
Onion – 2 medium, finely chopped
Ginger – Garlic paste – 1 tbsp
Tomato – 2 big,chopped
Turmeric – 1/2 tsp
Red Chili powder – 1/2 tsp
Garam Masala powder – 1 tbsp
Green Chilis – 3-4, slit
Bay leaf – 2
Cloves – 2
Green Cardamom – 2
Cinnamon – 1 inch stick
Salt – To taste
Ghee – 1 tsp
Refined oil – 3-4 tbsp

Heat 1 tbsp oil in a pan. Add rice and fry till it becomes pale white.
Add 3 tbsp oil, heat and fry potatoes till golden brown. Keep aside.
Deep fry muro,till golden brown.Keep aside.
Heat 3-4 tbsp oil in a new pan.
Add bay leaves, cardamon, cloves and cinnamon and fry for 30 sec.
Add chopped onions and fry for 4-5 min till onions are soft.Add ginger- garlic paste cook for 5-8 minutes.
Then, add tomatoes,salt and all dry masalas cook till oil separates out.Now add fried fish head,again cook for 10 minutes.
Now add the rice give it a good mix.Add 2 cups of water and let it cook.
After some time add fried potatoes and simmer for 10 min without cover.Check the rice if its done.
Add ghee, green chilis and remove from heat.
Serve hot.

Soy Veg Pulao



Basmati rice – 1cup
Soybean – 1/2 cup
Carrot(Cut 1 inch pcs) – 1/3 cup
Green peas – 1/3 cup
Beans(Cut 1 inch pcs) – 1/3 cup
Corn kernels – 1/3 cup
Onion – 1 medium
Ginger – 1 inch pc
Garlic – 4-5 cloves
Green chili – 2
Tomato – 1 large
Turmeric powder – 1 tsp
Red chili powder – 1/2 tsp
Garam masala powder – 1/2 tsp
Sugar – 1 tsp
Salt to taste
Ghee – 1 tbsp

Soak the rice in water for 1/2 to 1 hour. Wash and keep
Cook Soybean as per packet instructions and keep aside.
Now make a coarse paste of onion, Tomato,green chili, ginger, garlic.
Take a cooker heat oil and add the coarse paste and sauté it for 10-15 minute.
Add ground masalas, salt,sugar in it with 1/2 cup of water.Cook it for 5-10 minutes. Add vegetables cook it for 5-8 minutes then add the soaked rice. Stir it well and add 2 cup of water, Ghee and lock it. Now cook it till cooker gives 1 whistle. Let it rest till all steam released. Then serve hot.



Vegetable Biryani

2 cups Basmati Rice
1 cup Mixed Vegetable
(capsicum,cauliflower, potato, carrot, french beans)cut in small pcs.
1/2 Cup Green Peas
2 Cup finely Sliced Onion
1 tbsp Ginger – garlic paste
1/2 Cup Chopped onion
2 Finely Sliced Green Chilies
Salt to taste
1 tsp Red Chili Powder
4 Sticks of Cinnamon(dalchini)
4 Cardamom(Elaichi)
Caraway Seeds(zeera)
4 Cloves (laung)
1 Tomato
1 tbsp Garam Masala Powder
1/2 cup Yogurt (curd)
2tbsp Chopped Coriander
4 tbsp Vegetable Oil
2 tbsp Ghee
Wash the basmati rice well before cooking.Then take rice with 3-3/4 cup water and a little salt added to it.Cook it in a vessel till its 75% done.Now Drain it well n let it cool.
Deep fry 2 cups Sliced onions til golden brown and keep aside.
Take 1 tbsp oil in a pan and add Whole spices,Chopped onion,ginger garlic paste and cook it for 5-10 minutes.Now Add salt and red chilli powder and stir.Add fine chopped tomatoes and fry till they are properly cooked.Add all the cook it till it 50% done.Take the yogurt and make it fine by putting in a blender for just 2 rotations. Add this fine yogurt and stir well.
Cook it on high flame till all the water dry up from the vegetable mixture now add garam masala and mix it up cook for another 2-3 minutes. keep aside.
Now take a heavy bottom vessels pour half of the vegetable mixture in it then add half of drained and cooked rice sprinkle half of the deep fried onions,chopped coriander leaves and half of the ghee.
Again repeat the whole process layer by layer.
cover the vessel seal it with kneaded flour cook it on slow heat for 20-25 minutes.
Serve this vegetable biryani out in a serving dish with raita and salad.

Quick Chicken Biryani (for 2 serves)

  • Basmati Rice – 2cup
  • Chicken -500 gm skin removed, cut into medium pieces
  • 1/4 cup ghee or clarified butter
  • 4 Medium Onion- sliced and Deep fried till golden brown
  • 1 tablespoon-Ginger- Garlic Paste
  • 1 Cup Curd or Dhai
  • 2 tablespoon Chopped Coriander leaves
  • 2 tablespoon Chopped Mint leaves(Optional)
  • 1 bay leaf
  • 4 Cloves
  • 4 Cardamoms
  • 2 inch stick Cinnamon
  • 1 teaspoon Haldi or Turmeric Powder
  • 1 teaspoon Red Chilli Powder
  • 2 tablespoons Garam Masala
  • Salt

Soak the rice in warm water for 15-20 minutes
In the chicken add Curd,Ginger-Garlic paste,Turmeric powder,red chili powder,Garam masala powder,1/3 of fried onions,salt to taste.Mix it well and keep aside for 15-20 minutes.
Now,take a vessel add the soaked and washed rice,cloves,cinnamon stick,cardamom,bay leaves,1/4 teaspoon salt and 6 cups of water and set it on fire and cook still its 80% done.After coking drain the rice and keep aside.
Now after 15 minutes take a pan and pour 2 tablespoon Ghee and add the marinated chicken cook it in the high flame with a lid.After some time add 1 cup water.Stir it occasionally,and cook it till the chicken is done perfectly and the gravy is thick.
Now take a heavy bottom vessel and pour all the cooked chicken first then layered cooked rice,then add fired onions,coriander leaves,mint leaves,ghee and cover the utensil for 15-20 minutes.Check the rice after that if its perfectly cooked its ready to serve.
Serve it with Curd Raita n onions.