Sanjeev Pulao

Rice • Contents

Basmati Rice Carrots, chopped French beans, chopped Cauliflower, chopped Peas Cloves Cardamons Cinnamon Onion, sliced Ginger, crushed Garlic, crushed Chili powder Turmeric powder Coriander, chopped

• kg. 25 gms. 25 gms. 25 gms. 25 gms. 2 nos. 2 nos. 2 pieces 2 nos. •" piece 3 flakes • tbsp. A pinch 1 tbsp.

Green chili Water Ghee Salt

3 nos. 2 € cups 3 tbsps. To taste

Method: 1.Heat ghee in a cooker, then add the cloves, cardamons, cinnamom, sliced onions and fry for a while. 2.Next add the ginger garlic and saute till you get a nice aroma. 3.Add the rice, stir for a while then add vegetables, chili powder, turmeric powder, coriander leaves, green chilies, salt and water. 4.Close the cooker lid and pressure cook for 5 minutes. 5.Remove from heat and serve hot with raita or pickle.

Basmati Rice Bayleaf Raisin Cashew nut Clove Cardamom Cinnamon Onions, sliced Ginger paste Sugar Saffron, soak it in a tbsp of milk

500 gms. 2 nos. 30 gms. 12-14 nos. 6 nos. 6 nos. 1" piece. 1 no. 1 tsp. € tsp. 1 pinch

Ghee 1

200 gms.

Hot water

4 cups

Salt

To taste.

Method: 1.Clean, wash and spread the rice out to dry. 2.Add bayleaf and onion slices to the heated ghee and fry till golden brown. 3.Then, add the cloves, cinnamon, cardamom, cashew and ginger paste. 4.Fry stirring continuously till the mixture is light brown. 5.Now add the rice, salt, sugar and stir fry for a few minutes. 6.Add raisin, saffron milk mixture and mix well. 7.Lastly add 4 cups hot water, mix well, cover and cook, stirring regularly. 8.Once the rice is ready serve garnished with nuts & fried onions.

Basmati rice Ginger Curd Mint leaves Bay leaves Green cardamoms Cloves Large cardamoms Black peppercorns Water for cooking Ghee Salt

1• cups 2" piece. • cup 1€ cup 2 nos. 4-6 nos. 4-6 nos. 3-4 nos. 8-10 nos. 3• cups 3 tbsps. To taste

Method: 1.Clean, wash and soak the rice in water for half an hour. 2.Peel and grind the ginger to a paste and also whisk the curd. 3.Wash & chop the pudina leaves reserving few for the garnish. 4.Heat ghee in a thick-bottomed pan and add the bay leaves, green cardamoms, large cardamoms, cloves and black peppercorns. 5.When they begin to crackle, add the ginger paste, mix well and add beaten curd an cook for 3 mins. 6.Add water, bring to a boil and then add the salt for taste. 7.Drain the water from the soaked rice and add it to the water & bring to a boil. 8.Now add the chopped pudina leaves, mix lightly, cover & cook on low heat for about eight minutes or till the rice is completely cooked. 9.Serve hot garnished with mint leaves.

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Rice Green chilies Green cardamom powder Lavangs (cloves) Lemon juice Ginger Pudhina (fresh mint) leaves Fried onions (golden) Coriander Saffron Milk Salt For the kathal (jackfruit) Kathal cooking oil to deep fry the kathal Green cardamoms Lavangs (cloves) Dalchini (cinnamon) Tej pattas (bay leaves) Jeera (cumin) Garlic paste

300 gms. 6 nos. 3 nos. 3 nos. 1 tbsp. €" piece 12 nos. 3 gms. 1 bunch 2 tsps. € tbsp. As required

600 gms. 3 nos. 2 nos. 2 sticks 2 nos. € tsp. 2€ tsps.

Desi ghee or clarified butter Ginger paste Yogurt Vegetable stock

As required 2€ tsps. • cup 2/3 cup

Cream

2 tbsps.

Red chili powder Lemon juice Green cardamom powder Javitri (mace) powder Ittar Salt

€ tsp. 1 tbsp. • tsp. • tsp. 1 drop As required

Method: 1.Pick, clean and wash the rice and soak for 45 minutes. 2.Crush the saffron threads with a pestle or the back of a spoon, soak in lukewarm milk and make a paste. 3.Scrape, wash and cut the ginger into julienne's. 4.Wash, deseed and finely chop the green chilies, and similarly, clean, wash and chop the mint the coriander. 5.Peel and cut the jackfruit into quarters, then core and cut the segments into 1€ chunks. 6.Heat the oil in a kadhai, add the kathal and deep fry over medium heat until it cooks. 7.Remove onto a sheet of absorbent paper to the excess fat and whisk the yogurt in a bowl. 8.Heat the ghee in a handi, add the green cardamom, cloves, cinnamon and bay leaves, stir over medium heat until the cardamom begins to change colour, and add the garlic and ginger pastes. 9.Bhunao or saute` until the moisture evaporates, then remove the handi from the heat, stir in the yogurt, return the handi to the fire and bhunao again until the liquid evaporates. 10.Then, add the stock, red chilies and salt, bring to a boil. 11.Reduce to low heat and simmer for 4-5 minutes. 12.Remove from the fire and, strain through a fine muslin cloth, squeeze the gravy into a separate handi. 13.Now, add the kathal, simmer for 2-3 minutes, add the lemon juice, cream, mace, cardamom and ittar, and stir and adjust the seasoning. 14.Pre-heat the oven to 350 ‚ F, boil 6 € cups of water in a pan, add the cardamom, cloves, salt and rice, and bring to a boil. 15.Add the rosewater and lemon juice, and continue to boil, stirring occasionally, until the rice is three-fourths cooked. Drain and keep aside. 16.Remove half the kathal and stock and return the handi to medium heat. 17.Sprinkle in half the ginger julienne's, green chili, mint and coriander, and spread half the partially-cooked rice on top. 18.Arrange the remaining kathal on the rice, sprinkle the remaining ginger, green chilies, mint and coriander, and pour half the reserved stock over it. 19.Spread two-thirds of the remaining rice, and sprinkle with the reserved stock and saffron. 3

20.Spread the remaining rice, sprinkle the fried onions over it, cover with a lid and seal with atta (whole-wheat) dough. 21.Cook unit the steam begins to seep out of the dough, then remove and keep aside. 22.Put the sealed handi on dum in the pre-heated oven for 8-10 minutes, then break the seal and serve the biryani, straight from the handi itself.

Roasted moong dal Green chilies Jeera Green peas Salt Rice Tej patta Ginger, finely chopped Pure Ghee Sugar

1 cup 2 no. € tsp. € cup € tsp. 3/4 cup 1 no. 1" piece. 2 tbsp. € tsp.

Method: 1. Wash and dry the moong dal. 2. Heat a kadhai, put the moong dal and keep stirring vigorously until it changes to very light brown colour. 3. Do not over roast the dal. 4. Heat a deep dekchi or pressure cooker, put in pure ghee and fry till the jeera begins to splutter. 5. Add the moong and rice with sufficient water so that the khichuri turns into a creamy consistency. 6. Add the green peas, chopped ginger, salt, sugar, tej patta. 7. Once the khichuri is ready, add green chilies and a little extra ghee for taste.

Basmati rice Paneer Cashewnut Powder Whole garam masala Salt Ghee Milk Cornflour Oil

2 cups 50 gms. 2 tbsp. A little As per taste 2 tbsp. € cup 1€ tbsp. To fry 4

Silver varq

2-3 sheets

Method: 1. Soak the rice for about € an hour. 2. Grate/mash the Paneer. Add cashew nut powder, cornflour and salt. Mix properly and make into small balls. Deep fry in medium hot oil till light golden brown. 3. Cover these balls with silver paper/varq. 4. Heat ghee in a Kadhai. Add Whole Garam Masala. Once it starts to crackle, add the soaked rice. Mix it lightly and then add water and salt. 5. Take some saffron and mix it in milk. Add this to the rice to give it flavour and colour. 6. Once the rice is cooked, serve in a dish and add the paneer and cashew balls covered with silver paper / varq.

Rice Whole red chilies Mustard seeds Roasted peanuts Curry leaves Ginger Tamarind pulp Asafoetida Split gram (chana dal) Sesame seeds (optional) Split black (urad dal) Turmeric powder

350 gms. 6 nos. 1 tsp. • cup 10-12 nos. 1" piece 3 tbsp. • tsp. 2 tbsp. 3 tbsp. 2 tbsps. Oil € tsp. Salt

3 tbsp. To taste

Method: 1. Wash and soak the rice in water for half an hour. 2.Drain and cook rice in plenty of boiling water, when cooked strain and spread on a plate and sprinkle little oil and mix lightly. 3.Keep aside two red chilies for roasting and chop ginger finely. 4.Heat two tbsps. of oil and add four dry red chilies, mustard seeds, chana dal and urad dal. 5.Saute for 2-3 minutes till dals have a brown colour. 6.Add turmeric powder, asafoetida, curry leaves, roasted peanuts,chopped ginger and stir fry for € a minute. 7.Add tamarind pulp and salt to the above mixture and cook for some time. 8.Dry roast sesame seeds and grind coarsely with two red chilies. 9.Mix in dry mixture and tamarind mixture to the rice. 10.Mix well and serve hot.

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Basmati rice Potatoes Carrots Cashewnuts Almonds Raisins Glazed Cherries Onions Green chilies Ginger Garlic Turmeric powder Red chili powder Curd Saffron Milk Mint ( Pudina leaves ) Coriander leaves Rose water

350 gms. 200 gms. 200 gms. 50 gms. 50 gms. 25 gms. 25 gms. 100 gms. 4 nos. 30 gms. 20 gms. € tsp. 1 tsp. 1 cup. 1 tsp. 2 tbsp. 1/3 cup 1/3 cup As required

Ghee Salt Whole Garam Masala Green cardamoms Black cardamoms Cloves Cinnamon Bay leaves Mace

120 gms. To taste 6 nos. 2 nos. 6 nos. 2" piece 2 nos. A pinch

Method: 1. Pick, wash and soak the rice for 30 minutes. Drain and pass fresh water and add half the whole garam masala and salt. 2.Bring the rice to a boil and cook until the rice is done. Drain and keep aside. 3.Peel, wash and dice the potatoes and carrots. Peel, wash and slice the onions and green chilies. 4.Scrape the ginger and peel the garlic and chop into pieces. Clean, wash and chop the coriander and mint leaves. 5.Soak the almonds in water, peel and keep aside. 6.Beat the curd in a bowl and divide into two equal portions. 7.Dissolve saffron in warm milk and add it to one portion of the curd mixture. 8.Heat ghee in a handi, add the remaining garam masala and saute over medium heat until it begins to crackle. 9.Add onions, saute until golden brown, add green chilies, ginger,garlic and saute for a minute. 10.Then add turmeric and chili powder, stir, add the chopped vegetables and stir for a minute. 11.Add the portion of plain curd, stir, add 2/3 cup water, and bring to a boil, then simmer until the vegetables are cooked. 12.Once the vegetables are done add the dry fruits and nuts. 13.In the handi with the cooked vegetables, sprinkle little saffron curd, mint and coriander. 14.Then spread half the rice and again sprinkle the remaining saffron-curd, mint and coriander and top it with the remaining rice. 15. Place a moist cloth on top, cover the lid and seal with atta-dough. 16.Put the sealed handi on dum in a pre-heated oven for 15-20 minutes. 7.Garnish with Coriander leaves. For the Serving 1.Heat ghee and fry onions and garlic in it until brown. 2.Put white boiled rice on a plate, pour 2 tbsp of dal on top, add a tbsp. curried prawns on top of that. Serve hot.

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Fenugreek leaves Rice Red chili powder Coriander powder Turmeric powder Cummin seeds Tomato Water Oil Salt

16 tbsp. 2 cups 4 tsp. 3€ tsp. 1 tsp. 1€ tsp. 1 no. 3• cups 7 tbsp. To taste.

Method: 1.Wash the rice and then soak in water for about 20 minutes. 2.Finely chop the fenugreek leaves and the tomato. 3.Heat the oil, add the cummin seeds and the fenugreek leaves and fry for 5-7 minutes. 4.Now put in the finely chopped tomato and powdered masalas and fry till the tomato is tender and the oil separates. 5.Finally, add in the rice, salt and the required amount of water. 6.Cook on a high flame till the first boil and then let it simmer till the rice is done.

Basmati rice Coriander seeds Cummin seeds Sesame seeds Cloves Cinnamon Turmeric powder Mustard seeds Curry leaves

Asafoetida Cashewnuts

300 gms. 2 tsp. 1 € tsp. 1 tsp. 4 nos. A small piece. 1/3 tsp. • tsp. A few sprigs. A pinch. 25 gms.

Coriander leaves, chopped Green chili Ghee Salt

15 gms. 2 no. 4 tsp. To taste.

Method: 1. Pick, wash and soak the rice for 30 minutes. 2.Roast the coriander seeds, cummin seeds, sesame seeds, cinnamon and cloves and grind them to a fine powder. 7

3.Heat 3 tsp. ghee in a pan and season with mustard seeds. 4.When they crackle, add curry leaves, asafoetida and green chili and turmeric powder. 5.Add the rice and fry for five minutes. 6.Heat water, double the volume of rice mixture and add to the rice. 7.Also add the seasoning, salt and cashewnuts. 8.Bring to a boil and cook on low heat, stirring occasionally, till almost done. 9.Pour the remaining ghee over, cover and cook till all the water has evaporated and the rice is done. 10.Serve hot garnished with chopped coriander leaves.

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Rice Red gram dal Capsicum (diced fine) Small brinjal (diced fine) Fresh peas (optional) Potato(diced fine) Turmeric powder Tamarind Coriander leaves Ghee Salt Paste Red chilies Coriander seeds Bengal gram dal Cinnamon Poppy seeds Cloves Fenugreek seeds (methi) Coconut (grated) Asafoetida powder Oil

1 cup 1 cup 1 no. 1 no. 2 tbsp. 1 no. € tsp. lime-size 1 small bunch Dry Masala 6 tbsp. To taste Gram dal (fried) Poppy seeds 12-14 nos. Rice 3 tbsp. Coconut (grated) For Tempering 3 tsp. 1" piece Mustard seeds 1€ tsp. Cummin seeds 4 nos. Split black gram dal € tsp. Bengal gram dal €. Red chili (halved) 1 tsp. Curry leaves 4 tsp. Oil

3 tbsp. 1€ tsp. 3 tsp. 2-3 tbsp. 1 tsp. 1 tsp. 1 tbsp. 1 tbsp. 1 no. Few 2 tbsp.

Method: 1. Pressure cook the rice and dal in 4 cups of water and set aside in the pressure cooker itself so that the heat is not lost. 2. Fry all the ingredients for the paste in 4 teaspoons oil and grind to a fine paste using very little water. 3. Roast dry all the ingredients for the dry masala and powder fine. 4. Soak the tamarind in 2 cups of water, extract the juice and set aside. 5. Heat 2 tablespoons oil in a heavy-bottomed vessel and add all the ingredients for tempering. 6. When the mustard seeds splutter, add the onions and fry for a couple of minutes. Add the rest of the vegetables and fry till the vegetables are partly cooked. 7. Add tamarind juice, salt, turmeric powder and cook till the vegetables are tender. 8. Add the paste to the vegetables and cook for a couple of minutes and set aside the sambhar. 9. In a heavy frying pan or pressure cooker add the rice and dal mixture gradually to the cooked sambhar while taking care that no lumps are formed. 10.Simmer on a low heat and add 6 tablespoons ghee and cook till the mixture blends. 11.Add the dry masala and remove from the heat. 12.Garnish with chopped coriander leaves and serve hot with fried papadams.

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Basmati Rice Coconut Milk (thick) Coconut Milk (thin) Onion,chopped fine Cinnamon Cloves Cardamom pods Oil / Ghee Salt

2 cups 1 cup 3 cups 1 no. 2" piece 6 nos. 4 nos. 4 tbsp. To taste

Method: 1. Wash and strain rice. Saute onion in oil. 2. Add rice and stir-fry to coat rice. 3. Add all the coconut milk, salt and spices. 4. Stir, add turmeric, then mix again, cover lid tightly and cook on a slow fire for about 20 minutes until all liquid is absorbed. 5. Fluff rice and serve hot.

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Basmati rice Shelled peas Cumin seeds Onion (medium) Oil Salt

1cup 1 cup € tsp. 1 nos. 3 tbsps. To taste

Method: 1. Pick, wash and soak rice for twenty minute. Cut onion lengthwise. 2. Heat oil in a pan, add cumin seeds , once it starts to crackle add onions. 3. Fry till transluscent. Add peas, sautƒ for 2-3 minutes. 4. Drain soaked rice and add. 5. Pour two cups of water and salt. Bring to a boil. 6. Reduce heat, cover with lid, cook till all water is absorbed. 7. Serve hot

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Rice Green moong dal Onion (large) Potatoes (small) Coconut (2" piece) Turmeric powder Red chili powder Cumin seeds Garam masala Garlic Ginger Green chilies Coriander leaves

1 cups 1 cups 2 no. 2 no. 1 no. 1 tsp. 1 tsp. 1 tsp. 1 tsp. 6 cloves 1 piece 5-6 nos. € bunch

Ghee Oil Salt

As requried As requried To taste

Method: 1. Wash and soak the dal and rice, chop onion and green chilies finely. 2. Mince the coriander leaves, ginger and garlic. 3. Peel the potatoes and cut into small cubes. 4. Grind the coconut piece to a fine paste. 5. Fry onions in a combination of 1 tablespoon ghee-1 tablespoon oil. 6. When the onions are light brown add the minced garlic, ginger and green chilies. 7. Then add the garam masala together with the ground coconut. 8. Fry for a while, put in the rice and dal and fry both till crisp. 9. Pour in warm water till it is about 2 inches above the level of the rice. If the water dries up, more warm water may be added. 10.Add potato cubes and salt. 11.When the water starts bubbling, lower the heat and simmer till rice and dal are cooked. 12.Sprinkle coriander leaves on top before serving.

Basmati rice Onion Cumin seeds (jeera) Cardamom (elaichi) Cloves (laung) Tomatoes Red chili powder Tomato puree

1€ cups 1 no. 1 tsp. 4-6 nos. 6-8 nos. 2 nos. 1 tsp. € cup 12

Tomato juice Cinnamon (dalchini) Oil Salt

• cup 1-2 nos. (1" stick) 1 tbsp. To taste

Method: 1. Wash the rice and soak for € hour. Then cut the onions. 2. Add Ghee in a pan. To this add the Whole Garam Masala (cardamom, cloves, cinnamon), jeera and onions. Saute till onions are slightly brown. 3. Add chopped tomatoes, red chili powder, salt and tomato puree. 4. After it cooks a little then add tomato juice and add some water then add the soaked rice. 5. After it comes to a boil, reduce the flame and cook till rice is done. 6. Serve hot.

Rice Curd/Yogurt Ginger chopped Green chilies chopped Mustard seeds Asafoetida (hing ) Curry leaves Oil Salt

250 gms. € kg. 1 tbsp. 1 tbsp. 1 tbsp. a pinch 1 sprig 1 tbsp. As per taste

Method: 1.Prepare Steamed Rice. 2.To the cooked rice add the curd and mix it well. Keep aside in a bowl. 3.In a pan heat some oil, put mustard seeds. Once they start spluttering put hing and curry leaves. 4. Put in chopped green chilies and ginger. Remove from the flame. 5.To the rice and the curd mixture add salt. 6.Pour the seasoning onto the rice and curd mixture. 7.Mix well. 8.Serve hot or cold as required.

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Long grain Indian Basmati rice Water Cumin seeds Bay leaf Cinnamon stick 2" Black cardamom Ghee Salt

1 cup 2 cups 2 tsp. 1 no. 2 nos. 1 no. 1€ tbsp. To taste

Method: 1. Wash rice thoroughly and soak in water for half an hour. Drain thoroughly. 2. In a pan, heat Ghee. Add the cumin seeds, bay leaf, cardamom and cinnamon. 3. When cumin seeds sizzle, add the rice. Add salt to taste. 4. Stir till ghee coats every grain of rice and it looks glossy. 5. Add water. Bring to a boil. Stir once. Reduce heat to minimum and cover the pan with a lid. Leave a little gap, otherwise water will boil over. 6. Rice will be done when holes appear on the surface and water has been completely absorbed. 7. Fork the rice out onto a serving dish. This will separate each grain out. 8. Serve hot with any curry.

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Rice (Basmati) Carrots Cauliflower French beans Green peas (shelled) Chopped onion Chopped ginger Chopped tomato Chopped green chili Chopped green coriander Whole garam masala Bay leaf Curd (yogurt)

300 gms. 100 gms. 100 gms. 100 gms. 100 gms. € cup 1 tbsp. 75 gms. € tsp. 1 tbsp. 1 tbsp. 2 nos. € cup

Coriander powder

1 tbsp.

Red chili powder Turmeric powder Cumin seeds Ginger julienne's Saffron

1 tbsp. 1 tsp. 1 tsp. 1 tbsp. € gm.

Brown onion 1 cup Milk • cup Butter 50 gms. Kerri essence (optional) a few drops Oil 2 tbsp. Mint leaves 2 tbsp. Salt To taste

Method: 1. Pick , wash and soak rice for about 20 minutes. Boil rice in plenty of salted boiling water with the bayleaf and € of the Whole Garam Masala until • done. Drain excess water and keep aside. 2. Peel, and dice carrot. Cut cauliflower into florets. String beans and cut them into dices. 3. Mix all the vegetables and boil in salted water. Refresh and keep aside. Soak saffron in warm milk. 4. Heat oil in a thick bottomed pan. Add cumin seeds and remaining Whole Garam Masala .When it begins to crackle, add chopped onions and sautƒ until golden brown. Add chopped ginger and chopped green chilies. 5. Add coriander powder, turmeric powder, red chili powder, Curd/Yogurt, and mix well. Add chopped tomatoes and cook on a medium flame till fat leaves the masala. 6. Add boiled vegetables and mix well. 7. Now arrange alternate layers of cooked vegetables and rice. Sprinkle saffron dissolved in milk, Garam Masala Powder , ginger julienne's, mint leaves, golden fried sliced onions and butter in between the layers and on top. Make sure that you end with the rice layer topped with saffron and spices. 8. Cover and seal with aluminium foil and cook in a pre-heated oven for 10-12 minutes or on direct flame for 10-12 minutes or till you get a nice aroma. Serve hot.

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Rice (Basmati) Peanuts Dry red chili whole White urad dal Mustard seeds Chana dal Turmeric powder Fenugreek seeds Lemon juice Asafoetida Curry leaves Fresh grated coconut Oil Salt

300 gms. € cup 2 nos. 1 tsp. 1 tsp. 1 tsp. € tsp. € tsp. 3 tsps. A pinch 10-12 nos. 1 tsp. 1 tsp. To taste

Method: 1. Pick, wash and soak rice for about 20 minutes. Drain. Boil in plenty of boiling salted water until almost done. Drain and keep aside. 2. Heat oil or Ghee in a Kadhai . Add a pinch of asafoetida. Add dry red chili, urad dal, chana dal and fenugreek seeds, cook until dal changes color to light brown. 3. Add peanuts and mustard seeds. Let mustard seeds crackle, then add curry leaves. Stir fry for half a minute. Add cooked rice, salt, lime juice and turmeric powder. Mix thoroughly. 4. Garnish with grated coconut.

Rice (Basmati) Potatoes Cauliflower Whole garam masala Red chili powder Cumin seeds Turmeric powder Bay leaf Garam masala powder Ghee/Oil Salt

300 gms. 300 gms. 300 gms. 1 tsp. 1 tsp. 1 tsp. € cup 2 nos. € tsp. 1 tsp. To taste

Method: 16

1. Pick, wash and soak rice for about half an hour, drain and keep aside. 2. Peel potato. Cut into one inch cubes. Cut cauliflower into small florets. 3. Heat oil in a thick bottomed pan. Add bay leaves, cumin seeds and Whole Garam Masala. When they begin to crackle, add ginger paste, red chili powder, turmeric powder and Garam Masala Powder. 4. Cook for a minute, add potatoes, cauliflower and soaked rice. Stir lightly and add hot water enough to cover the rice and vegetables and should be about one inch above the rice. Season with salt. Bring it to boil and stir from time to time. 5. Reduce flame and cook covered on a slow fire till rice and vegetables are completely cooked.

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