 |
 |
[+] Back to Recipes Page |
| Ghee Rice |
 |
| Ingredients: |
| Basmati rice - 2 cup(s) |
| Warm water - 4 cups |
| Cinnamon stick broken - 1" |
| Bay leaves and cloves - 2 each |
| Black peppercorns - 1 teaspoon |
| Medium sized onions finely sliced- 6 |
| Clarified GRB Butter (GRB Ghee) / GRB Butter - 4 tablespoons |
| Salt to taste. |
|
| Preparation: |
 |
Heat GRB Ghee in a heavy-bottomed pan till hot. Add the whole spices and fry for a few seconds. Add the onion slices and saute for a few seconds on high flame. Lower the heat and saute on medium / low flame till the onions are transparent and soft. |
|
Add the rice and saute for a few seconds. Pour in the warm water and add salt. Bring to a boil, cover and cook on a low flame for about 15 minutes or till the rice is cooked and all the water has evaporated. |
|
|
 |
| Vegetable Biriyani |
 |
| Ingredients: |
| Assorted vegetable, cut into longish pieces - 2 cups (You can use green beans, peas, carrots, cauliflower, etc) |
| Rice - 3 cups |
| Curd(yoghurt) - 1 cup |
| Salt to taste |
| Green chillies(minced) - 6 |
| Fresh garlic paste - 1 tsp |
| Fresh ginger paste - 1 tsp |
| Chopped mint leaves -2 tsp |
| Chopped coriander leaves - 2 tsp |
| Tomatoes(chopped) - 2 |
| Fresh dhania (coriander) powder- 1 tsp |
| Fresh cumin powder - 1 tsp |
|
| Red chilli powder- 1 tsp |
| Clove powder - 1 tsp |
| Cinammon powder - 1 tsp |
| Chopped cashewnuts - 1 tsp |
| Cinammon, broken into bits- 1 stick |
| Cloves - 2 |
| Cardamoms -2 |
| Medium sized onions, sliced finely- 2 |
| GRB Ghee - 3 tbsp |
| Saffron(orange coloring)- A pinch |
| Milk - 1-2 tsp |
|
| |
|
| For garnishing: |
|
1 cup deep fried onion slices, chopped mint and coriander leaves for garnish (optional) |
|
| |
|
| For garnishing: |
|
To the cut vegetables add the following... curd, salt, green chillies, garlic paste, ginger paste, mint leaves, coriander leaves, tomatoes, coriander powder, cumin powder, chilli powder, clove powder, cinammon powder and let it marinate for about 1/2 hr. |
|
Heat GRB Ghee in a pressure cooker and add the cashewnuts, cinnammon, cardamom and cloves. |
|
Fry for 15 seconds and add the sliced onion. When the onions turn transparent, add the marinated vegetables without adding any water. Cook the vegetables in medium heat till the masala is well cooked and turns aromatic. |
|
The vegetables should be fully cooked. The masala will reduce and lose all moisture. Now set this aside. |
|
Wash the rice and add it. |
|
Add 6 cups of water. Dissolve the saffron in the milk and mix with it. |
|
Allow it pressure cook for 5 mins and add 2 tsps of GRB Ghee to add flavour before serving. |
|
|
| Kara Pongal |
 |
| Ingredients: |
| Rice 1 cup |
| Green gram dal 1/2 cup |
| Water about 3 cups |
| Milk 1/2 cup(optional) |
| Salt to the taste |
|
| Curry leaves few |
| Grated ginger 1 tbsp |
| Black Pepper 1 tsp |
| Cumin seeds 1 tsp |
| GRB Ghee 2 tbsps |
| Broken Cashewnuts 8 |
|
|
| Preparation: |
|
Wash rice and green gram dal together. Add 3 cups of water and pressure cook or cook till done. |
|
Add salt, ginger, curry leaves with half cup of milk. Crush pepper and cumin seeds. Fry cashewnuts, cumin seeds and pepper in little GRB Ghee. Then pour over pongal. |
|
Mix well and serve hot with GRB Ghee on top. |
|
|
|
|
|
