New Rice Recipes

Ingredients:-

• Mutton ——— 1- 1/2 kg, cubed
• Ginger paste ——— 25gms
• Garlic paste ——— 25 gms
• Green chilli paste ——— 25-50 gms
• Garam masala (whole) (consisting of two large cardamoms, 2 stics of cinnamon( 2 inch each),
  3-4 cloves, 3-4 whole black Peppercorns
• Black cumin seed ——— 1 -1/2 tsp
• Water ——— 1/2 litre
• Onion ——— 1/2kg, sliced
• Youghrt ——— 350 gms
• Rice ——— 1 kg
• potatoes ——— 250gms, quartered
• saffron ——— a pinch, crushed and mixed in milk or food colour
• Salt ——— To taste
• Oil ——— as required

Method:-

1. Boil the meat along with ginger, garlic, salt and green chilli paste. When the meat is half cooked, add potatoes and remove from heat when nearly cooked and the liquid has evaporated.
2. In a seprate pan, heat the oil, add whole garam masala, cumin seeds and sliced onions. When brown, drain and crush the onion.
3. Mix the whipped yoghurt with the onion into the meat mixture and keep this aside.
4. Soak rice for 30 minutes. Boil in a large pan till partially done and drain.
5. In an other large pan, Place a layer of mutton and rice. With the handle of the spoon make three or four rice holes and pour in the food colour or saffron.
6. Place the pan on a griddle and let it cook on low heat for 10- 20 minutes or until rice is done.
7. Serve hot.

INGREDIENTS:-

• Fish ——- 1kg, make pieces
• Rice ——- 1kg
• Mutton/Beef ——- 1/2kg
• Cloves ——- 6
• Big cardamoms ——- 3
• Onion ——- 3, sliced
• Gingre paste ——- 1tsp
• Black pepper corns ——- 10
• Coriander powder ——- 20-30gms (2-3 tbsp)
• Oil ——- 125 gms (1 1/2 cup)
• Fennel/Cumin ——- 1tsp each
• Gram flour ( besan ) ——- 250 gms
• Salt ——- To taste
• Yoghurt ——- 1kg

METHOD:-

1. Wash fish pieces in water with fennel and cumin seeds. Now rub some oil on fish pieces and keep at room temperature for some time.
2. Wash the pieces with gram flour and soak in fennel and yoghurt mixture for some time.
3. Add the cloves, cardamom, salt, black pepper in mixture and grind this mixture. Rub on fish pieces and marinate for some time.
4. Add oil in saucepan. Fry onion till brown. Add meat pieces, corrinder,  salt, ginger and fry till oil seprates.
5. Boil rice and mix meat in it.
6. In a seprate pan, place fish, add rice and keep on low heat for half an hour.
7. Serve Hot

INGREDIENTS:-

• Rice ——- 1kg, boiled
• Ghee ——- 2cups
• Paneer /cheez ——- 250gms (1-1.5 cup)
• Cloves ——- 4-5
• Youghurt ——- As required
• Mutton/beef ——- 1 kg, pieces
• Zafran ——- A few strands
• Maida ——- 125gms (1-1.5 cup)
• Onion ——- 125gms (1/2 cup)
• Ginger ——- 4-5 tbsps, sliced
• Salt ——- To taste

METHOD:-

1. Cut paneer into pieces, Mix maida in water and make it hard, Spread on paneer pieces.
2. Heat a little ghee and fry for a while, keep aside. Fry meat in ghee and add cardamom, zafran and youghurt in meat.
3. Now add paneer,onions, ginger, cloves and add a little ghee. Now add boiled rice on top.
4. Heat the remaining ghee and pour on top of the rice. Keep on low flame till rice tenderizes.
5. Serve Hot

Ingredients:-

• Mutton ——– 2 kgs,boneless
• Rice ——– 2kgs , boiled with cloves and bay leaves
• Pepper powder ——– 1 tsp
• Salt ——– To taste
• Ginger powder ——– 1 tsp 
• Sugar ——– 1 tsp
• Lemon ——– 2
• Corn flower ——– 1 tsp
• Sweet corn ——– 1 tin
• Nuts ——– 2 tsp thinly cut and grounded
• Oil ——– 1/2 cup
• Margarine ——– 2 tsps
• Soya sauce ——– 4 tbsps 
• Vinegar ——– 4 tbsps

Method:-

1. Cut the mutton into small pieces and marinate with salt, ginger , pepper, vinegar, sugar, soya sauce and lemon.
2. Make cuts on mutton pieces with a fork so that spices penitrate them.
3. Marinate for 3-4 hours. Place these mutton pieces in a pot, along with corn flower solution dissolved in water so as to thicken the gravy.
4. Fry the meat for a while. In an other pan, add marinate, corn dry fruits and fry them.
5. ADD the mixture in a mutton pot. Keep some of dry fruits for garnishing.
6. In the boiled rice, add food colour and simmer for a few minutes on low heat. Take out rice in the serving plate and mix them with mutton.
7. Garnish with dry fruits with salad.

Ingredients:-

• Basmati rice ——- 500gms (2.5-3 cuos)
• Mutton ——- 1/2kg cut into pieces
• Onion ——- 3,sliced and fried
• Ginger garlic paste ——- 1/2tbsp
• Garam masala whole ——- 1tbsp
• Red chillies ——- 3
• Cinnamon ——- 1″ piece
• Yoghurt ——- 1/2 cup,beaten
• Green cardamom ——- 3
• Pepper corns ——- 5
• Cloves ——- 5
• Black cumin seeds ——- 1/2tbsp
• Turmeric powder ——- 1/2tbsp
• Saffron ——- one pinch dissolved in 1/4 cup milk
• Dried apricots ——- 5
• Dry fruit ——- As required.
• Ghee ——- As required
• Food colour ——- few pinches
• Salt ——- To taste

Method:-

1. Fry the dry fruits and apricots in 2 1/2 tbsp ghee with a little salt to taste. Grind the fried onions
   and red chilies to a fine paste.
2. Marinate the mutton pieces with yoghurt, ginger-garlic paste, onion paste, turmeric powder and salt
   In a pressure cooker heat ghee, add the marinated mutton and pressure cook till done.
3. Heat ghee again in an other vessel, add the whole spices, fry for a while and then add the washed rice.
4. Add salt, warm water and make paste of food colour in water, cook till the rice is done.
5. Remove, spread out to cool and remove the whole spices. Now to assamble, apply ghee to a heavy bottomed vessel, add the cooked mutton and sprinkle little garam masala.
6. Cover with a layer of rice, followed by melted ghee and then the saffron milk.
7. Finally add the fried nuts, cover tightly and keep for dum for 15 to 20 minutes.
8. Mix and serve hot garnished with chopped coriander and mint leaves.