New Rice Recipes

Ingredients:-

• 2 kgs —— duck meat (cut into pieces)
• 1.5 kgs —— rice
• Half kg —— onion
• 2 tbsp —— adram/lahsan paste
• 4 medium sized —— tomatoes
• Salt —— to taste)
• 1 tsp —— haldi powder
• 3 tbsp —— sabit dhanya, coarsely chopped
• 4-5 —— green chillies
• 2.5 tbsp —— red chillies, chopped
• 1 tsp —— garam masala
• 4 —— laung
• 6-8 —— kali mirch
• 3 —— bari illaichi
• 3-4 —— (Bay) leaves teezpatta
• Half tsp —— sabit zeera
• Green chillies (as desired)
• Ghee or oil

Food preparation:

1. Fry chopped onion in ghee/oil till golden brown.
2. Add meat & cook till it changes color.
3. Add lahsan/adrak paste, (chopped) red chilles, salt, haldi, sabit dhanya, garam masala.
4. Roast for half an hour.
5. Add tomatoes (chopped) & roast for few minutes until tomatoes are mashed.
6. Add 1 to 1.5 glass of water, continue cooking till meat is done.
7. Add rice & then water (proportion of 6 cups rice/6 cups water), laung, kali mirch, ilaichi, sabit zeera, tezpatta, green chillies.
8. Boil till a little water left.
9. Cover & put to dum at low flame.

Ingredients:-

• Rice: ½ kg
• Chicken: ½ kg cut into small pieces
• Yogurt: 1 cup
• Milk: ½ cup
• Red chili powder: 2 ½ tsp
• Garam masala: ½ tsp
• Onion: 2 thinly chopped
• Ginger/ garlic paste: 1 tsp
• Salt: to taste
• Zafran, kewra essence, yellow colour: as required
• Coriander, mint leaves, green chilies: for flavor and garnishing as required.

Food preparation:

1. Boil water for rice by adding cinnamon 1 stick, 4 big cardamoms and black cumin seeds 1 tsp and salt as required.
2. In a sauce pan heat oil and fry onion till brown and keep a side, crush them later.
3. In chicken pieces add yogurt, ginger, garlic, red chili powder, salt half onion, half garam masala, chopped coriander, mint and green chilies and marinate for 2-4 hours so that all ingredients are mixed well in the chicken.
4. Now add rice in the boiling water and boil till rice is half tender remove and drain.
5. In a sauce pan, spread layer of rice and then crushed onions then mint leaves and chopped coriander and green chilies.
6. Repeat layer after layer.
7. Later mix zafran and food colour in milk and add in rice.
8. Now add kewra essence as well.
9. Now cover the sauce pan with a lid and seal with flour from all sides.
10. Cook for 5-7 minutes on high heat.
11. Then cook on low heat for 20 minutes.

Ingredients:-

• Rice —– ½ kg
• Chicken boneless —– ½ kg, make cubes
• Ginger/ garlic paste —– 1 tsp
• Red chili powder —– 1 tsp
• Salt —– to taste
• Onion —– 2 medium, thinly chopped
• Roasted cumin powder —– 1 tsp
• Garam masala —– 1 tsp
• Yoghurt —– 1 cup, beaten
• Oil —– 1 cup
• Lemon juice —– 1 tsp
• Chicken stock —– ½ cup
• Tomatoes —– ¼ cup, cut into small cubes
• Carrot —– ½ cup, cut into small cubes
• Peas —– ½ cup
• Potatoes —– ½ cup, boiled and cut into small pieces
• Pistachios —– 1 tsp
• Almonds —– ¼ cup, peeled
• Raisins —– ¼ cup
• Cashew nut —– ¼ cup

Food preparation:

1. Heat oil in a wok and fry onions till golden. Remove half of the onion.
2. In the remaining onion add chicken, ginger/ garlic paste and fry.
3. Now season with red chili powder, cumin powder and salt.
4. Now add chicken stock in it and cook till chicken tenderize, add all the vegetables in it and cook for 5 minutes.
5. Now add rice and 1 cup water and let it cook.
6. When rice tenderize, keep covered with a lid on low fire for a few minutes and sprinkle lemon juice and brown onion on top.
7. Garnish with pistachio, almonds and raisins.
8. Serve with salad and raita.

Ingredients:-

• Chicken —- 1 ½ kg
• Rice —- 1 kg (Half boiled)
• Ghee —- 3 cups
• Lemon —- 3
• Sugar —- 4-5 cups
• Garlic —- 10-12 cloves
• Dry coriander —- 1 ½ tsp
• Zafran —- ½ tsp
• Small cardamom —- 10
• Food colour —- a few inches
• Kewra —- 5 tbsp
• Almond —- 1 cup
• Raisins —- 1 cup
• Onions —- 2
• Fennel, garam masala whole —- 1 ½ tbsp
• Salt —- as required

Preparation:

1. Cut chicken into pieces and add salt and water.
2. In a muslin cloth add onion (cut into four pieces), peeled garlic and coriander and fennel tie these tighter in the muslin cloth.
3. Now add this in the same water and prepare chicken stock till 2/12 cup chicken stock left in the sauce pan.
4. In the sauce pan add ghee and cardamoms after cutting them.
5. After a while when they crackle add chicken pieces with stock.
6. Prepare sugar syrup.
7. Add Rice, lemon juice, almonds and raisins.
8. When water evaporates add zafran, food colour and kewra essence.
9. Add a little milk and keep on low flame and cook for half an hour.

Ingredients:-

• 2 cups —- rice, washed & soaked for 10 minutes
• 20 —- Soya nuggets
• 4 tbsp —- coconut milk powder, mixed with 4 cups of water
• 6 —- green chilies, thinly sliced
• 2 —- green cardamoms
• 2 —- cloves
• 1 —- cinnamon stick
• 2 —- bay leaves
• 4 —- cloves garlic, thinly sliced
• 1 —- onion, thinly sliced
• Chopped mint leaves, for garnishing
• Salt —- to taste
• 4 tbsp —- Oil

Method:

1. Pressure-cook soy till soft. Strain & keep aside.
2. Strain rice & cook in coconut milk & keep aside.
3. Heat oil in a pan. Sauté cardamom, cloves, cinnamon, stick & bay leaves.
4. Add garlic, green chilies & onion fry till golden brown.
5. Add Soya nuggets & cook for another five minutes.
6. Add cooked rice, adjust salt & mix well.
7. Garnish with mint & serve.

• Brown Rice —— 2 cups
• Dried currant ( Kishmish ) —— Half cup
• Ground cinnamon ( Dalchini ) —— 1.5 tsp
• Almond Chopped —— half cup
• Water —— 5 Cup
• Sugar —— to taste

Ingredients:-

• Turmeric powder —— Half tsp
• Black gram (whole Urad Daal) —— 100gms
• Green gran (whole moong daal —— 100 gms
• Kidney beans (rajma) —— 100 gms
• Black-eyed beans —— 100 gms
• Lentil (masur daal) —— 100 gms
• Basmati rice boiled —— 500 gms
• coarsely chopped onion —— 200 gms
• Chopped garlic —— 100 gms
• Cumin seeds (zeera) —— 50 gms
• Chilies —— 6 gms
• Oil or ghee —— 4tbsp
• Salt and pepper —— to taste

Method:-

1. Add turmeric powder and salt to the lentils and cook till done.
2. Heat ghee in a wok and splutter cumin seeds.
3. Add remaining ingredients, except rice and lentils and sauté for 2 to 3
   minutes gently or still slightly crispy.
4. Add rice and lentils in it.
5. Server Hot with Raita.

• Half kg meat, cut into half inch cubes
• 3 cups basmati rice, soaked in water for 15 minutes, then drained
• Quarter cup chopped onion
• 2-3 lahsan cloves, minced
• Quarter cup raisins
• 2 tbsps tomato paste
• Half tsp ground laung
• Half tsp dalchini
• Half tsp salt
• Half tsp ground black pepeer
• 1 tbsp ground ilaichi
• 1.5 tbsp butter
• Quarter cup toasted pine nuts, Quarter cup toasted almonds

Ingredients:-
For meat curry

• 1.5 kg—– Mutton
• 1/2 kg —– Potato, cut into large chunks
• 1/2 kg —– Tomato, chopped
• 250 gms —– Yogurt
• 1 tsp —– Red chili powder
• 4 tsp —– Salt
• 3 —– Medium onion, Sliced
• 2 tsp —– Garlic paste
• 2 tsp —– Ginger
• 8 —– Green cardamoms (Chhoti Ilaichi)
• 4 —– Black cardamom pod (Bari Ilaichi)
• 10 —– Clove
• 10 pieces —– Black pepper
• 1 tsp —– Cumin seed
• 1 —– Cinnamon stick (Dalchini)
• 2 —– Bay leaf (Tez Patta)
• 250 gms —– Oil
• 6 —– Green chilies
• 2 tbsp —– Coriander leaves
• 10-15 —– Prune (Aaloobukharay)

For rice preparation

• 1 kg —– Basmati rice, soaked in water for at least 1/2 an hour
• 3 tsp —– Salt
• 3 —– Bay leaf
• 3 —– Cinnamon stick
• 2 —– Black cardamom pod

For final mixing

• 2 tbsp —– Mint leaf
• 2 pinches —– Yellow food coloring

Method:-

There are three steps to make Sindhi Biryani

Curry preparation, Rice preparation, Mixing method

Curry Preparation

1. Fry the onion in oil until it become light brown and take out one-fourth of it. keep aside
2. In the reaming fried onion Add ginger, garlic, prune, tomatoes, chili powder, salt,
   cloves, cinnamon, cardamom, black pepper and cumin seeds and fry until the tomatoes are tender and the water is dry.
3. Now Add mutton, yogurt and water when needed and cook on medium heat till water evaporated and tomatoes are tender.
4. In the meantime boil the potatoes until it becomes half cooked.
5. Finally add green chilies, mint, coriander leaves, and the potatoes to the meat and Simmer for 2, 3 minutes.

Rice Preparation

1. Put the rice in a pot with water and boil it with salt, bay leaves, cinnamon and
   black cardamom.
2. Drain the water when rice half done.

Mixing method

1. Layer the curry with the rice in a pot in one on one layers.
2. On top of the last layer Sprinkle the food color, fried onions ( spare earlier ), and chopped mint leaves .
3. Tightly closed the lid and make sure no steam passes out and cook on very low heat until the rice is done
4. Mix it gently before serving.

Serve with Raita.

• Chicken ——— 1 KG, small pieces
• Ginger paste ——— 1 tbsp
• Garlic paste ——— 1 tbsp
• Tenderizer ——— 1 tbsp
• Salt ——— to taste
• Black pepper whole ——— 1 tsp 
• Soya sauce ——— 1/4 cup 
• Ajino motto ——— 1/2 tsp
• Mustard powder ——— 1 tsp