Green Peas And Mint Rice

Ingrediants

1.  Leftover rice-2 cups
2. Bay leaves-1
3. Cinnamon stick-1 piece
4. Cloves-2
5. Green Peas(frozen)-1/2 cup
6. Red chilly Powder-1/4 tsp
7. Turmeric powder-1/2 tsp
8. Pepper Powder-1 tsp
9. Garam masala-1 tsp
10. Mint leaves and Coriander leaves- to garnish
11. Oil-1 tbs
12. Salt to taste

Method

• Add oil in a pan when the oil get hot, add Cinnamon,cloves and bay leaves, for 1min.
• Add Turmeric powder and green peas cook for 2 min.
• Now add red chilly powder,pepper powder and garam masala fry till the raw smells goes.
• Add the cooked rice and stir well .
• Garnish with mint and coriander leaves.

Source-Priya's easy and tasty recipes

Baked Rice /Arroz al Horno (Spain)

Ingredients

1. Olive Oil- 1tbs
2. Chicken Sausage-2 links(optional)
3. Potatoes-2 medium ,peeled and thickly sliced
4. Garlic-1 whole head  (outermost skin removed)
5. Tomatoes-2 medium (cut into wedges)
6. Basmati rice -2 Cups
7. Chickpeas-1 cup(soaked overnight and cooked)
8. Chicken broth(optional)or water -4 cup
9. Paprika-1 tsp(chilly powder)
10. Salt -To taste

Method

• Preheat oven at 400 F.
• In a Skillet, heat oil over medium heat.Add sausage(optional)and  potatoes and saute 5min or lightly browned.
• Add whole head garlic to pan and saute 2-3 min.
• Add tomatoes wedges to pan and saute another 2 to 3min ,remove from heat and keep aside.
• Place rice,chickpeas,broth/water,Paprika and salt in a saucepan .Bring to boil an dcook uncovered,10 min.
• Pour rice mixture into a baking dist(about 12 inch square).Arrange sausage(if using),potatoes,and tomatoes on top of rice,placing garlic in the center.Cover with aluminium foil an dbake for 25 min ,or until liquid is nearly absorbed.
• Remove from oven and allow to sit,still covered ,10 min.Uncover and serve from baking dish (do not serve garlic)

Vegetable Fried Rice

Ingredients

1.  Cooked Rice-2Cups
2. Vegetable oil -3tbs
3. Onions -1 chopped finely
4. Red bell pepper-1/2 chopped finely
5. Garlic-3cloves ,minced
6. Green peas -1/2 cup(i used frozen)
7.  Carrot-1 ,Peeled and finely shredded
8. Eggs-2
9. Soy Sauce-3tbs

Method

• Heat 2 tbs oil in the wok over medium high heat .
• Add onions ,pepper and garlic.Cook stirring constantly,until softened ,about 3min
• Add Rice,peas and carrot .Cook ,stirring constantly ,until vegetables are tender ,about 4min.
• Push the cooked ingredients to the edge of the wok.Pour the eggs and stir until scrambled. Slowly stir in the rice mixture until blended.
• Add soy sauce .Cook ,stirring constantly,until well blended ,about 1min.Serve hot.

Note-For tufu fried rice ,fry tofu and add them in the last step .

Citrus Rice Salad

Ingredients

Rice Salad:

1.  Almonds and Walnuts Sliced -1/2 cup ( you can use any of the one too)
2. Chicken Stock/Vegetable stock - 4 cups
   
3. Salt -1/2 teaspoon
4. Olive oil -2 tablespoons (can use any oil except Coconut oil)
5. Basmati Rice - 2 cups
6. Parsley-3/4 cup chopped (alternative Coriander leaves)
7. Orange Zest-1 medium 
8. Lemon zest -1
9. Thinly sliced green onions -1 cup
10. Green,yellow and red bell pepper- For garnishing

Vinaigrette

1. Olive oil-1/2 cup(try to use olive oil itself or vegetable oil )
2. Fresh orange juice-1/4 cup
3. Fresh lemon juice (about 1 lemon)-3tbs
4. Soy Sauce -2 tbs
5. Honey-1 tbs
6. Ground cumin-1 1/2 tsp
7. Salt and freshly ground black pepper

Method

For the Rice Salad:

•   Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Arrange the almonds and Walnuts in a single layer on a baking sheet. Bake for 5 to 6 minutes until lightly golden. Cool completely, about 15 minutes (or dry roast in a frying pan in low flame )
• In a medium pan, bring the chicken stock, salt and oil to a boil over medium-high heat Stir in the rice. 
• Cover the saucepan, reduce the heat, and simmer until all the liquid has been absorbed and the rice is tender, about 40 minutes.
• Remove the pan from the heat and let sit for 5 minutes. Using a fork, fluff the rice and place in a large serving bowl. 
• Add the parsley, orange zest, half of the lemon Zest, green onions, and 1/4 cup of the almonds. Toss well.

For the Vinaigrette:

• In a blander, combine the olive oil, orange juice, lemon juice, soy sauce, honey, and cumin. Blend until smooth. Season with salt and pepper, to taste.

Pour the vinaigrette over the rice mixture and stir well. Season with salt and pepper, to taste. Garnish with the remaining lemon zest,almonds and bell pepper.
You can serve this hot or cold


Note :
[Lemon and Orange Zest -The per-fumy outermost skin layer of citrus fruit (usually oranges or lemons), which is removed with the aid of a citrus zester, paring knife or vegetable peeler. Only the colored portion of the skin (and not the white pith) is considered the zest. The aromatic oils in citrus zest are what add so much flavor to food. Zest can be used to flavor raw or cooked and sweet or savory dishes]

Chicken Biriyani

Ingredients
  Biriyani masala

1. Chicken-1pound (cut into bite size pieces )
2. Onions -3
3. Tomato-2medium size
4. Ginger & garlic paste-1tbs
5. Chilly powder-1tbs
6. Turmeric Powder-1tsp
7. Garam Masala-2tsp
8. Cloves-4num
9. Cardamon-4num
10. Cinnamon-1stick
11. Bay leaf-1num
12. Curd-1cup
13. Coriander leaf-1/4 cup
14. Salt -To taste
15. Oil-2tbs
16. Cashew-10num
17. Raisins-10num

             For the Chicken Marinate

1.  Potato -2num(cut into big chunks)
2. Chilly Powder-1tsp
3. Pepper powder-1tsp
4. Coriander Powder-1tsp
5. Turmeric Powder-1/2tsp
6. Lime juice-1tbs
7. Ginger & garlic Paste-1tbs
8. Salt- 2tsp

           For Rice

1. Rice -2cups
2. Cloves-4
3. Cardomon-4
4. Cinnamon-1/2 stick
5. Bay leaf-1
6. Water-6-8 Cups
7. Salt-To taste

METHOD
           Marinate Chicken and potato with Chilly powder ,Coriander Powder ,Pepper Powder,Turmeric          Powder,Ginger Garlic Paste ,lime juice and salt set aside for 1/2 hr

         For Rice

•    Boil water with salt and Whole masala   
•    Add  rice and boil till 3/4 done
•    Drain water and keep rice aside

  For Chicken Masala

•   Finely slice onions and Deep fry, 2 onions(dark brown )
• Add oil in a pan fry Cashew and Raisens (keep aside)
• Fry Marinated Chicken and potato's till light brown keep aside
• Fry onions in the same oil till golden brown 
• Add Ginger garlic paste fry for 3min
• Add Tomatoes and Coriander leaves stir for 4min     
• Add Chilly Powder,Turmeric Powder and Garam Masala fry till raw smell goes 3min
• Add   curd ,stir till all the curd had dried up 
• Add Fried chicken and potato's  stir well   till the masala is coated with the masala
• Add 1/2 fried onions(powder with hand before putting )   
• Add water 1cup and salt close with a lid let it cook for 15min in medium flame,stir in between 
• Cook till the water is dried up and till you have a thick gravy

For preparing Biriyani

•      Layer some Masala on the bottom
•      Then rice , little fried onionsand coriander leafs , then masala and then rice 
•      Add some ghee on top
•      Preheat oven at 350F for 25min  OR layer the masala and rice and close it with a tight lid, keep in low flame for   25min

For Serving

• Keep aside some rice from top of the biriyani
• Take some rice and masala(biriyani)  in a serving plate
• Add the kept aside rice on top and garnish with cashew,raisins and fried onions