Egg biryani Recipe

Ingredients :

Basmati rice - 1 cup

Onion (medium sized) - 2 (finely chopped)
Tomato - 2 (finely chopped)
Green chilly - 1
Ginger garlic paste - 1 tsp
Mint / pudina leaves - handful
Coriander leaves - handful
Turmeric Powder - 1/4 tsp
Red chilly powder - 1 tsp
Curd - 1 tsp
Lemon juice - 1tsp
Salt - as required

Boiled egg - 2
Onion (medium sized) - 1 (finely chopped)
Turmeric Powder - a pinch
Red chilly powder - 1/2 tsp
Coriander powder - 1/2 tsp
Salt - as needed

For the Seasoning

Oil or vanaspati - 2 tsp
Bay leaf - 1 (small sized)
Cloves - 2
Cinnamon - a inch piece
Cardamom - 1
Fennel seeds - 1/2 tsp

Preparation :

• Heat oil in pressure cooker, add bay leaf, cloves, cardamom, cinnamon, fennel seeds and saute it for a minute.
• Then add chopped onion and saute it till golden brown.
• Then add ginger garlic paste, chopped tomatoes and saute until it turns soft and mushy.
• Now add coriander leaves, mint leaves and saute it for another 5 minutes.
• After that add curd, lemon juice, turmeric powder,  red chilly powder and mix it well.
• Then add basmati rice and water. (for 1 cup of rice add 2 cup of water 1:2)
• Add salt as required. (Taste that water and add salt as required)
• Close the cooker and cook it for 3 whistles. (1 whistle in high flame and another two whistles in low flame)

• Take boiled egg and cut into quatered pieces.
• Marinate the eggs for 10 minutes with turmeric powder, red chilly powder, coriander powder and salt.
• Heat oil in pan, add chopped onion and saute it till golden brown.
• Add marinate egg and saute till raw smell of the powder leaves.
• Add fried egg to the cooked biryani.
• Garnish with coriander leaves.
• Now tasty egg biryani is ready to serve with raitha or any gravy.

Note

• Use the same cup to add basmati rice and water.
• You can use the coconut milk instead of water. 
• You can also use the 50% of coconut milk and 50% of water instead of water.
  

South Indian Chicken Biryani | Tamilnadu Chicken Biryani Recipe

South Indian Chicken Biryani | Tamilnadu Chicken Biryani Recipe

    
       Chicken biryani is famous in south India. Most of the time i prepared chicken biryani for my guest. Whenever I go to hotel with my husband first I will order chicken biryani only. I love chicken biryani so much. Just try my recipe, and share your valuable comments...

Ingredients :

Basmati rice - 1 cup

Onion (medium sized) - 2 (finely chopped)
Tomato - 2 (finely chopped)
Green chilly - 1
Ginger garlic paste - 1 tsp
Chicken - 1/4 kg
Mint / pudina leaves - handful
Coriander leaves - handful
Turmeric Powder - 1/4 tsp
Biriyani masala powder - 2 to 3 tsp
Salt - as required

For the Seasoning

Oil or vanaspati - 2 tsp
Bay leaf - 1 (small sized)
Cloves - 2
Cinnamon - a inch piece
Cardamom - 1
Fennel seeds - 1/2 tsp

Preparation :

• Heat oil in pressure cooker, add bay leaf, cloves, cardamom, cinnamon, fennel seeds and saute it for a minute.
• Then add chopped onion and saute it till golden brown.
• Then add ginger garlic paste, chopped tomatoes and saute until it turns soft and mushy.
• Now add coriander leaves, mint leaves and saute it for another 5 minutes.
• After that add turmeric powder,  biryani masala powder and mix it well.
• Then add chicken and saute it for another 5 minutes. 
• Add basmati rice and water. (for 1 cup of rice add 2 cup of water 1:2)
• Add salt as required. (Taste that water and add salt as required)
• Close the cooker and cook it for 3 whistles. (1 whistle in high flame and another two whistles in low flame)
• Garnish with coriander leaves.
• Now tasty chicken biryani is ready to serve with raitha or any gravy.

Note

• Use the same cup to add basmati rice and water.
• You can use the coconut milk instead of water. 
• You can also use the 50% of coconut milk and 50% of water instead of water.
  

Vegetable Biryani | Vegetable Biryani Recipe

Vegetable Biryani Recipe

    
        The South Indian vegetable biryani is very spicy and tasty. Vegetable biryani is one of my favorite variety rice. I have made it lot's of time in my home and gave to my friends, Everyone liked my vegetable biryani very much. Hope all of you enjoy trying out this version and don't forget to share your valuable comments. Lets try out my recipe.....

Ingredients :

Basmati rice - 1 cup

Onion (medium sized) - 2 (finely chopped)
Tomato - 2 (finely chopped)
Green chilly - 1
Ginger garlic paste - 1 tsp
Mixed vegetables -1 1/2 cup (cut into small pieces)
(carrot, potato, beans, cauliflower, green peas)
Mint / pudina leaves - handful
Coriander leaves - handful
Turmeric Powder - 1/4 tsp
Red chilly powder - 1/2 tsp
Coriander Powder - 1 tsp
garam masala powder or biriyani masala powder - 1 or 2 tsp
Salt - as required

For the Seasoning

Oil or vanaspati - 2 tsp
Bay leaf - 1 (small sized)
Cloves - 2
Cinnamon - a inch piece
Cardamom - 1
Fennel seeds - 1/2 tsp

Preparation :

• Heat oil in pressure cooker, add bay leaf, cloves, cardamom, cinnamon, fennel seeds and saute it for a minute.
• Then add chopped onion and saute it till golden brown.
• Then add ginger garlic paste, chopped tomatoes and saute until it turns soft and mushy.
• Now add coriander leaves, mint leaves, mixed vegetables and saute it for another 5 minutes.
• After that add turmeric powder, red chilly powder, coriander powder, garam masala powder(or biryani masala powder) and mix it well.  
• Add basmati rice and water. (for 1 of cup rice add 2 cup of water 1:2)
• Add salt as required. (Taste that water and add salt as required)
• Close the cooker and cook it for 3 whistles. (1 whistle in high flame and another two whistles inlow flame)
• Garnish with coriander leaves.
• Now tasty vegetable biryani is ready to serve with raitha. 

Note

• Use the same cup to add basmati rice and water.
• You can use the coconut milk instead of water. 
• You can also use the 50% of coconut milk and 50% of water instead of water.

Coconut Rice | Thengai Sadam Recipe

Coconut Rice | Thengai Sadam Recipe

Ingredients :

Cooked Rice - 1 cup

Grated Coconut - 3/4 cup

For the Seasoning

Oil - 1 tsp

Mustard Seeds - 1 tsp

Urad dal - 1 tsp

Bengal Gram/Kadalai Paruppu - 1 tsp

Roasted Peanuts - 1 tsp

Dry Red Chilly - 2 (cut into small pieces)

Green Chilly - 2 (finely chopped)

Curry Leaves - few 

Hing - a pinch

Cashew nuts - 5 - 8

Salt - as required

Preparation :

• Spread the cooked rice on a plate and keep it aside to become cool.
• Heat oil in pan, add mustard seeds when its popup, add bengal gram, urad dal, roasted peanuts and saute it till it becomes slight brown color.
• Then add green chilly, dry red chilly, curry leaves, hing, cashew nuts and saute it for another few seconds.
• Now add grated coconut and saute it till it becomes slight brown color. Add salt as required.
• Add cooked rice and mix it well.
• Now coconut rice / thengai sadam  is ready to serve with any gravy.

Tomato Rice Recipe | Thakkali Sadam Recipe

Tomato Rice Recipe | Thakkali Sadam Recipe

Ingredients :

Cooked Rice - 1 cup

Tomato - 4 (finely chopped)
Onion - 2 (finely chopped)
Green Chilly - 2 (finely chopped)
Coriander Leaves - few (finely chopped)
Mint Leaves - few (finely chopped)
Ginger Garlic Paste - 1 tsp
Red Chilly Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Salt - as required

For the Seasoning

Oil - 1 tsp
Bay Leaf - 1
Fennel Seeds - 1/2 tsp
Cloves - 2
Cinnamon - 1 inch piece
Cardamom - 1
Curry Leaves - few

Preparation :

• Spread the cooked rice on a plate and keep it aside to become cool.
• Heat oil in pan, add bay leaf, fennel seeds, cloves, cinnamon, cardamom, curry leaves and saute it for few seconds.
• Then add chopped onion and saute it till it becomes slight brown color.
• Now add ginger garlic paste, chopped tomato's, green chilly and saute it till tomatoes are mushy. Add salt as required.
• After that add coriander leaves, mint leaves, turmeric powder, red chilly powder and saute it for another two minutes.
• Add the cooked rice to the tomato gravy and mix well.
• Now tomato rice / thakkali sadam  is ready to serve with potato chips or raita.

Mint Rice Recipe | Pudina Sadam Recipe

Mint Rice Recipe | Pudina Sadam Recipe

Ingredients :

Cooked Rice - 1 cup

Mint / Pudina  - 1 cup
Onion - 1/2 cup (finely chopped)
Ginger - small piece
Green Chilly - 2-3
Salt - as required

For the seasoning

Oil - 1 tsp
Mustard Seeds - 1/2 tsp
Urad dal - 1/2 tsp
jeera Seeds - 1/2 tsp

Preparation :

• Spread the cooked rice on a plate and keep it aside to become cool.
• First separate the leaves from the mint stem.
• Now clean and wash the mint leaves. 
• Put the mint leaves, ginger and green chilly in a blender with enough water and grind to make fine paste. Keep it aside.
• Heat oil in pan, add mustard seeds when its popup add urad dal, jeera seeds and saute for few seconds.
• Then add chopped onion and saute it till it becomes slight brown color.
• Add the grinded paste, required salt and saute it till the raw smell leaves.
• After that add the cooked rice and mix it well.
• Now mint rice / pudina sadam  is ready to serve.

Sesame Seed Rice Recipe | Ellu Sadam Recipe

Sesame Seed Rice Recipe | Ellu Sadam Recipe

Ingredients :

Cooked Rice - 1 cup

Salt - as required
Sesame Oil / Nallennai - 2 tsp

To roast and grind

Sesame Seeds / Ellu - 1 tsp

Urad Dal  - 2 tsp

Dry Red Chilly - 2 

Preparation :

• Spread the cooked rice on a plate and keep it aside to become cool.
• Heat a pan, add sesame seeds, urad dal, dry red chilly and saute it, till it becomes slight brown color. Finally add grated coconut and switch off the flame.
• Mix this into the cooked rice.
• Add the sesame oil, required salt into the sesame rice  and mix it well.
• Now sesame seed rice / ellu sadam  is ready to serve.

Note :

• Adjust dry red chillies as per your taste.
• Rice should be cooked properly and not mashed.
• You can make it with white sesame seeds or black sesame seeds as per your taste.

Carrot Rice Recipe | Carrot Sadam Recipe

Carrot Rice Recipe | Carrot Sadam Recipe

Ingredients :

Cooked Rice - 1 cup

Grated Carrot - 3/4 cup
Onion - 2 small sized (finely chopped)
Salt - as required

For the seasoning

Oil - 1 tsp
Mustard Seeds - 1/2 tsp
Urad dal - 1/2 tsp
Bengal Gram - 1/2 tsp
Cloves - 2
Cinnamon - 1 inch piece
Cardamom - 1
Curry Leaves - few

To roast and grind

Coriander Seeds - 1 tsp

Cumin Seeds - 1/2 tsp

Dry Red Chilly - 3 

Grated Coconut - 2 tsp

• Heat a pan, add coriander seeds, cumin seeds, dry red chilly and saute it till it becomes slight brown color. Finally add grated coconut and switch off the flame.
• Powder it and keep it aside.

Preparation :

• Spread the cooked rice on a plate and keep it aside to become cool.
• Heat oil in pan, add cloves, cinnamon, cardamom, mustard seeds when its popup add bengal gram, urad dal, curry leaves and saute for few seconds.
• Then add chopped onion and saute it, till it becomes slight brown.
• Add grated carrot and saute it till the raw smell goes. Add the mix masala powder, enough salt and mix it well.
• After that add the cooked rice and mix it well.
• Now carrot rice / carrot sadam  is ready to serve with any gravy.

Tamarind Rice Recipe | Puliyodharai Recipe

Tamarind Rice Recipe | Puliyodharai Recipe

Ingredients :

Cooked Rice - 1 cup
Tamarind - size of 2 lemon

Salt - as required

To roast and grind

Fenugreek seeds - 1 tsp
Coriander Seeds - 2 tsp
Sesame Seeds / Ellu - 1 tsp

Dry Red Chilly - 3

• Heat a pan, add fenugreek seeds, coriander seeds, dry red chilly and saute it, till it becomes brown color. Roast sesame seeds separately without adding oil and powder it everything together.
• Keep it aside to become cool.

For the seasoning

Sesame Oil / Nallennai - 5 tsp

Mustard Seeds - 1tsp

Urad Dal - 2 tsp

Bengal Gram - 2 tsp

Roasted Peanuts - 4 tsp

Hing - a pinch

Turmeric Powder - 1/4 tsp

Dry Red Chilly - 3

Curry Leaves - Few

Preparation :

• Spread the cooked rice on a plate. Add 2 tsp of sesame oil, 1/4 tsp of turmeric power to the cooked rice and keep it aside to become cool.
• Soak tamarind in a cup of warm water. Squeeze the juice from the tamarind and throw the pulp.
• Heat a pan in sesame oil, add mustard seeds when its popup add urad dal, bengal gram, roasted peanuts, hing, dry red chilly, curry leaves and saute it till it becomes slightly brown color.
• Add tamarind extract, required salt and boil it till its become thick. Then switch off the flame.
• Now tamarind paste or puliyodharai mix is ready.
• Once the rice is cool, add enough tamarind paste (puliyodharai mix) and mix it well without breaking the rice.
• Now tamarind rice  / puliyodharai  is ready to serve.

Note :

• Adjust the salt as per your taste.
• Rice should be cooked properly and not mashed.
• You can store the tamarind paste in the refrigerator and use it when required.

Coriander Rice Recipe | Kothamalli Sadam Recipe

Coriander Rice Recipe | Kothamalli Sadam Recipe

Ingredients :

Cooked Rice - 1 cup

Coriander / Kothamalli  - 1 cup
Onion - 1/2 cup (finely chopped)
Ginger - small piece
Green Chilly - 2-3
Salt - as required

For the seasoning

Oil - 1 tsp
Mustard Seeds - 1/2 tsp
Urad dal - 1/2 tsp
jeera Seeds - 1/2 tsp

Preparation :

• Spread the cooked rice on a plate and keep it aside to become cool.
• Now clean and wash the coriander leaves. 
• Put the coriander, ginger and green chilly in a blender with enough water and grind to make fine paste. Keep it aside.
  
• Heat oil in pan, add mustard seeds when its popup add urad dal and jeera seeds saute it for few seconds.
• Then add chopped onion and saute it till it becomes slightly brown.
• Add the grind paste, required salt and saute it till raw smell leaves.
• After that add the cooked rice and mix it well.
• Now coriander rice / kothamalli sadam  is ready to serve.

Lemon Rice Recipe

Lemon Rice Recipe

Ingredients :

Cooked Rice - 1 cup

Lemon -1 (juicy one)
Salt - as required

For the seasoning

Oil - 1 tsp
Mustard Seeds - 1/2 tsp
Bengal Grem - 1 tsp
Peanuts - 1 tsp
Urad dal - 1 tsp
Dry Red Chilly - 1
Green Chilly - 2 (finely chopped)
Ginger - small piece (finely chopped)
Turmeric Powder - 1/4 tsp
Hing - a pinch
Curry Leaves - few

Preparation :

• Spread the cooked rice on a plate and keep it aside to become cool.
• Heat oil in pan, add mustard seeds when its popup add bengal gram, peanuts, urad dal, dry red chilly, hing and saute it till dal turns slightly brown.
• Then add green chilly, ginger, curry leaves, turmeric powder and turn off the flame.
• Add the lemon juice, required salt and mix well.
• After that add the cooked rice and mix it well.
• Now lemon rice is ready to serve with potato chips.

Curd Rice | Thayir Sadam Recipe

Curd Rice | Thayir Sadam Recipe

Ingredients :

Cooked Rice - 1 Cup

Curd - 1 Cup

Warm Milk - 1 Cup

For the seasoning :

Oil - 1 tsp

Mustard Seeds - 1 tsp

Cumin Seeds - 1/2 tsp

Urad dal - 1/2 tsp

Ginger - Small piece (finely chopped)

Green Chilly - 1 or 2 (finely chopped)

Curry Leaves - Few

Salt - as required

Hing/Asafoetida

For garnishing

Grated Carrot - 1 tsp

Coriander Leaves - Few (finely chopped)

Preparation :   

• Pour the warm milk into the cooked hot rice and mash it well.(because the hot cooked rice is easy to mash it)
• Keep it aside for sometime to become cool.
• When it is cooled, now add curd and required salt then mix it well.
• Heat oil in kadai, add mustard seeds when its popup, add urad dal, cumin seeds, ginger, green chilly, hing, curry leaves and saute it few seconds then switch off the flame.
• Pour the seasoning over the curd rice and mix well.
• Garnish with grated carrot and chopped coriander leaves.
• Now curd rice is ready to serve.
• Pickle is good side dish for curd rice.