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Anarkali Rice

1 cup Basmati Rice (soaked in water for ½ Hour)
3 cup Water
2 Tsp Salt
4 Tblsp Ghee
1 Tsp Lemon Juice
1 Tsp Chopped Ginger
1 Tsp Asofoetida
2 Green Chillies, minced
Salt to taste
½ Tsp Garam Masala Powder
½ Tsp Red Chilli Powder
2 Tbsp Chopped Coriander Leaves
1 cup Pomegranate (Hindi Term Anaar )
½ cup Blanched Green Peas
½ cup Bread Croutons
Chopped Coriander Leaves

Boil water with salt, lemon juice and 1 tsp ghee. Add rice and let it cook till it is ¾ of the way done. Strain and cool well. Heat ghee in a kadhai. Add chopped ginger and green chillies to it and fry till golden brown. Add rice and mix well. Add salt, garam masala and red chilli powder. Add bread croutons, peas and pomegranate and mix well. Offer hot garnished with chopped coriander leaves. This should be offered immediately, so the croutons don’t become soggy.

Cashew Rice

Rice 2 cups
Cashew nuts, 3 tbsps, roasted and powdered
Salt to taste
Dry grated coconut 2 tbsps.
¼ tsp turmeric powder
¼ tsp asafoetida
¼ tsp Mustard seeds
2 red chillies
Ghee 2 tbsps.
A few corriander leaves

Heat oil. Add mustard seeds, red chillies and asafoetida. Next add the cooked rice and the remaining ingredients. Mix well. Sprinkle chopped corriander leaves. Serve with curd.


2 cups Basmati rice
2 cups sour thick curd
4 Green chilis
1" ginger
Salt to taste
1 tsp Turmeric powder

1 tsp ghee
1tsp mustard seeds
1 tsp Bengal gram
1 tsp split black gram
2 red chilis
Few curry leaves
Few coriander leaves

Wash rice and cook in a rice cooker. Transfer cooked rice to a deep vessal. Let it cool. Heat ghee in a small wok and add mustard seeds. Once the seeds crackle add all the seasonings and fry till golden brown. Add chopped ginger and green chilis, stir well and remove from the flame. Cool and slightly mash the rice in a vessel and add the thick curd and salt. Add the seasoning to rice and mix thoroughly. Garnish with cashew nuts and finely chopped coriander and curry leaves.


Yoghurt 2-3 cups
Cilantro 1 cup, finely chopped
green chillis 1/8 cup, finely chopped
Ginger 1/8 cup, finely chopped
Black mustard 1-2 teaspoons
Asofoetida 1/4 teaspoon
Salt to taste
Milk if the yoghurt is very sour

Cook the rice very well, almost to paste, adding more water while cooking it than usual. Mash the rice very well adding yoghurt little by little into paste of yoghurt and rice. Add salt and asofoetida and continue to mix. Add the ginger and green chilli and mix, turning off heat. In a small vessel add two teaspoons of ghee and crackle the mustard, then add this to the paste and add the cilantro and mix. Serve it immediately or refrigerate it for about an hour and serve. Don't mix the yoghurt in hot steaming rice. Wait for it to cool.

Golden Rice Cake (Kateh)

1 1/2 C Basmati rice
2 3/4 C water
1 t salt
3 T butter

Heat rice, water and salt to boiling in 3-quart saucepan, stirring once or twice. Reduce heat. Cover and simmer 14 minutes. (Do not lift cover or stir.) Remove from heat. Fluff rice lightly with fork. Cover and let steam 5 to 10 minutes. Stir in butter. Smooth top of rice and gently press into a saucepan or the rice cooker. Cover and cook over low heat until rice is light golden brown on bottom, about 30 minutes. Set pan in bowl of iced water 10 minutes. Loosen edge with spatula. Unmold on serving plate. Cut into wedges. Serve warm or cold. Rinse rice thoroughly if using bulk basmati.


1-1/4 cups Beaten Rice flakes (Poha)
1 Coconut (fresh)
½ cup Cucumber
2 Green chillies
1 tbsp Ghee
1 tsp Jeera (cumin)
1/2 inch Ginger
¼ cup Curd
1/2 tsp Sugar
Salt to taste

Soak Beaten Rice for 10 minutes. Grate the coconut, roughly chop the cucumber and finely chop the green chillies and ginger. Melt ghee in a small pan add the jeera, green chillies and ginger. Pour over the Beaten Rice and add in the remaining ingredients. Mix well of offer.

Jeera Rice

1 cup Basmati rice
3 cups rice
2 tsp shajira (cumin seeds)
4 cups ghee
2 tblsp cashews
4 whole peppercorns
1 bay leaf
1 tsp. sugar
1/2 tsp cloves
1 tsp cinnamon
Salt to taste

Wash rice thoroughly and soak in salt water for 30 minutes. Heat ghee in a heavy bottom pan and fry the jeera, bayleaf, peppercorns, cloves, cashews and cinnamon for a few minutes. Add rice and fry gently till light brown. Add water and salt and stir well. Bring to a boil. Cover and cook on low flame until rice is done. Garnish with coriander leaves and offer hot.

Kesar Chawal (Saffron Rice)

2 c Rice
4 c Water
6 T Ghee
1 t Saffron threads (or less)
2 T Hot water
1 small Cinnamon stick - splintered
1 tsp asofoetida
4 Bay leaves
4 large Black cardamoms
1 T Cumin seed
4 Cloves
2 t Salt

Soak saffron in hot water. Wash and soak rice. Heat ghee and add cinnamon, cumin seeds, cardamoms, cloves and salt. Wait 1 minute and then add the bay leaves. Drain the rice and reserve the water. Add the rice grains and stir for 4-5 minutes until all the water evaporates and the grains of rice are coated with oil. Add the water and bring to a boil. Add saffron and its water and pressure cook at 15 psi, or in a rice cooker as usual. Remove from the heat and allow the pressure to drop by itself.

Kiran Bagara Chaval

1 cup Basmati rice
Hot sauce, a few drops
Vegetarian Worchestershire sauce, a few drops
Tomato sauce, 3 tablespoons
Yoghurt, ¼ cup
Roasted pappads, 2
Curry leaves, a sprig
Coriander leaves, a handfu
l Asofoetida 1 tsp.
Garam Masala 1 tsp.
Coriander powder 1 tsp.
Ghee 3 tablespoons
Salt to taste

In hot ghee fry the curry leaves, then add vegetables and fry well. Add all the sauces and the powders (all but the last two). Mix well, add some water as needed, add garam masala and coriander powder, and cook the whole mixture until semi dry. Add the rice and mix well. Add yogurt and finish it. Serve with coriander leaves and sprinkle with roasted pappad.

Masale Bhat

300 g basmati rice, washed and soaked for 30 minutes
2 tsp (10 g) coriander seeds
1 tsp (5 g) cumin seeds
1 tsp (5 g) sesame seeds
a small piece of cinnamon
4 cloves
1 (100 g) cucumber
4 tsp (20 g) ghee
1/4 tsp (1 g) mustard seeds
1/4 tsp (1 g) cumin seeds
a few sprigs curry leaves
a pinch of asafoetida
1 green chilli, slit lengthwise
salt to taste
20 g grated coconut
25 g cashew nuts
15 g coriander leaves, chopped

Roast the coriander seeds, cumin seeds, sesame seeds, cinnamon and cloves and grind them to a fine powder. Slit and cut the cucumber into long pieces. Heat three tsp ghee in a pan and season with mustard seeds and cumin seeds. When they crackle, add curry leaves, asafoetida and green chilli. Add the cucumber pieces and saute for five minutes. Add the rice and fry for five minutes. Heat water, using an amount double the volume of the cucumber and rice mixture, and add to the rice. Also add the seasoning, salt and cashew nuts. Bring to a boil and cook on low heat, stirring occasionally, till almost done. Pour the remaining ghee over it, cover and cook till all the water has evaporated and the rice is done. Offer hot garnished with grated coconut and chopped coriander leaves.

Milk Rice

2 Cups Rice
1/4 tsp Turmeric
Salt to Taste
6 Tbsps. Butter
1 Cinnamon stick
4 Cloves
2 Cardamoms (Elachi)
Coconut Milk - 3 Cups
Bay Leaf 1

Wash the Rice and place in a rice steamer. Add the spices, coconut milk, butter, salt, bay leaf, and turmeric. Cook for usual time, until rice is done.

Miriyalu Annam

1 cup Basmati rice
1 tsp Black pepper
1 tsp Urad dal
1/2 tsp Coriander seeds
1/2 tsp Cumin seeds
1/4 tsp Fenugreek seeds
1 Red chilli
A pinch of Turmeric powder
1/2 tsp Mustard seeds
A pinch Asafoetida
Few Curry leaves
1 tsp Tamarind pulp
1 tablespoon Ghee
Salt to taste
½ cup cashew nuts (or other nut)

Wash and boil the rice until cooked, then set aside. Fry the nuts. Dry roast the black pepper, urad dal, coriander seeds, cumin seeds, fenugreek seeds and dry red chillies and grind to a fine powder. Heat ghee in a pan and add mustard seeds, a pinch of asafoetida and curry leaves. Add salt and tamarind pulp to the seasoning and bring it to boil for 2-3 minutes. Add the powdered ingredients, stir well and cook till ghee starts leaving the sides of the pan. Remove from heat and mix it with rice. Offer hot.

Parsi Brown Cinnamon Rice

2 cups Basmati rice
4 cups water
1 tbsp oil or ghee
2 tbsp sugar
1 inch stick cinnamon
1 tsp salt

Soak the rice for 30 minutes. Heat the ghee in a heavy bottomed pan then add the cinnamon and sugar. Stir continuously on low heat till sugar gets brown, but don’t let it burn. Add water and salt, and when water boils add the rice. Let the rice cook on slow flame for about 20 minutes, until done.

Pearl Pullav

For Rice:
1-1/2 cups soaked and drained Basmati rice
2 cardamoms
2 cloves
1 cinnamon
1 bay leaf
1-1/2 cups milk
1-1/2 cups water
2-1/2 tsp. salt

For gravy:
1 cup chick peas (Kabuli chana)
1 tsp. ginger paste
1 tsp. chili powder
1/2 tsp. turmeric powder
1 cup fresh curds
½ tsp. asofoetida
1 cup chopped tomatoes
2 chopped potatoes
3 chopped green chilies
3 tbsp. ghee
Salt according to taste

For baking:
2 tbsp. chopped coriander
1 tbsp. chopped mint
1 tsp. asofoetida
1 chopped green chili
1/4 cup milk with a dash of saffron

Soak the chickpeas overnight (unless using canned, then no soaking needed). To make rice, mix the water and milk together. Add the remaining ingredients to the drained rice along with the water-milk mixture and cook until almost done. For the gravy, boil the chick peas with a little water and drain. Heat the ghee and fry the ginger paste for a few minutes. Add the chili powder and the turmeric and cook for a minute. Add the remaining ingredients, salt and chickpeas and stir for a while.

To the cooked rice, add the coriander, mint, and green chilies. Put a bottom layer of rice in a big bowl and spread a layer of chickpea gravy on the top. Keep on making alternative layers of rice and gravy in this manner. Finally, sprinkle the saffron milk on top, cover and bake in a hot oven at 200 degree C (400 degree F) for 30 minutes. When done, turn upside down in a serving dish and offer hot.

Pista Green Splendour

2 cups basmati rice
1 cup pistachios
a few spices (cinnamon, cloves, cardamom)
salt to taste
3 tbsps. Ghee

For the masala:
1 small bunch of green coriander
4 green chillies
a small piece of ginger
1 cup grated coconut
1/2 tsp. Saunf (fennel)
1 tbsp. dry coriander
1 tbsp. lemon juice
2 tsp. Asofoetida

For garnishing:
1/2 cup cooked green peas
a few fresh mint leaves

Clean and wash the rice and soak it in water for about 15 to 20 minutes. Grind the ingredients for the masala. Heat ghee in a pan and fry the spices. Mix in the pistachios and fry for a minute. Add the ground masala and fry then mix in the drained rice and fry for some time. Pour in 4 cups of water and add salt to taste. When the pulao is ready keep the pan closed for a few minutes to let it season, then offer, garnished with green peas and fresh mint all around.

Quick Fried Rice

1 tblspn Ghee
½ tsp ginger paste
¼ tsp cumin seed
1 green chili, minced
2 cups Basmati rice
½ tsp haldi (turmeric)
1-1/2 tsp lemon juice
2 Tblspn water
Salt to taste

Heat the ghee and fry the cumin, ginger paste, and chili pepper. Saute well. Add rice and turmeric, stir and saute for five minutes. Add water to moisten if desired. Then add salt and cook for an additional 2 minutes, stirring regularly. Add lemon juice, stir gently, and offer.

Rainbow Delight

2 cups basmati rice
4 tbsps. thick curds
1 tbsp. ginger paste
3 or 4 sticks of cinnamon
4 cardamoms
6 cloves
1-1/2 tsp. asofoetida
1/2 cup of chopped cashew nuts
3 tbsps. ghee
Salt to taste
a few drops of red, green and yellow food colours

Wash and soak the rice in water for about 20 minutes. In the meanwhile heat ghee in a handi and fry the spices lightly. dd the ginger paste along with the curds. Fry till nice and brown. Now put in the drained rice and the chopped cashew nuts. Add 4 cups of water and salt to taste. Cook till done. Before offering, spread pulao out on a large serving dish. Make small dents here and there in the rice with a teaspoon, and put in a few drops of food colouring in dents. Lightly toss with a fork to give a rainbow effect.

Rice Kesari (Sweet Dinner Rice)

1 cup Basmati
1 cup sugar
1/2 cup ghee
3 cloves
1 tsp cardamon powder
1" piece cinnamon
1 tbsp small raisins
1 tsp almonds
1 tsp pistas (pistachios)
a pinch of saffron, crushed

Boil rice without any salt. When the rice is just about but not yet done, drain and cool. Add sugar, saffron, and cardamon. Heat ghee in a thick bottom pan, add cloves, cinnamon, raisins and rice. Fry them for a moment on low flame, then cook them for 5 minutes, stirring occationally, until the water evaporates. When the water dries up remove from the pan, put rice on a serving dish garnished with dry fruits, and offer while hot.

Rice Korma

1-1/2 cups Basmati rice
Ghee ¼ cup
Coriander one bunch
1 tbs Ginger paste
Curds one cup
Tomatoes 4 or 5
Red chilli powder 1/2 tbs
Turmeric 1/4 tbs
Jeera (cumin) powder 1/4 tbs
Garam masala 1/2 tbs
Green chillies 4
Paneer ½ cup
Salt to taste

Heat ghee in a pressure pan. Add garam masala and ginger paste along with finely cut green chillies and fry for a few seconds. Add chilli powder, turmeric and jeera powder and let it fry for a minute. Add finely chopped tomatoes and cover the pan. Remove the lid when the tomatoes are soft. To this add curds, finely grated paneer and coriander. To the above add rice and water and allow it to cook under done (two whistles).

Saffron Rice

2.5 cups Basmati rice
4 cups water
3 cardamom pods
2 cloves
1 tsp salt
1/2 tsp saffron, crushed strands
1/3 cup of milk

Wash the rice well and place in a medium saucepan with water. Toss in the whole spices (cardamom, cloves) along with salt. Bring to boil, then simmer covered for 10 minutes. Meanwhile, warm up milk and saffron in a small saucepan on stove or in a cup in the microwave (2 minutes). Check if rice is cooked (without being too soft/sticky). Drain excess water and pour saffron and milk mixture on top. Lightly fork together over medium heat. Cook covered for 7 minutes. Remove from heat and let stand for 5 minutes before serving.

Sri Lanka Yellow Rice

3 cups Basmati Rice
4 tblsp ghee
6 Cloves
20 black Peppercorns
12 Cardamom pods, bruised
1-½ tsp ground Turmeric
3-½ tsp Salt
1 tsp Asofoetida
5 cups Coconut milk
Rampe leaf (Pandan leaf)

Wash rice and drain thoroughly. Heat ghee and fry the cloves, cardamom, peppercorns, salt, turmeric and rampe. (Curry leaves can be substituted for rampe.) Add rice and fry, stirring constantly, until rice is well coated with ghee and turmeric. Add coconut milk and bring to a boil. Reduce heat, cover with lid and cook for another 25 minutes or so (until rice is cooked) without lifting the lid. When rice is cooked, the spices and leaves used will have surfaced to the top. Remove them and offer hot.

Telangana Poni Annamu

1-1/4 cups cooked Basmasti rice
3 Green chilli
Handful Coriander leaves
A few Karvepaku leaves (curry leaves)
1 tblsp. Jeera (Jilukara, cumin
1 tblsp. Mustard Seed
1 tsp. Tumeric
Ghee 4 tbs
Salt to Taste
Red chilli powder to taste

In a little hot ghee fry the jeera, mustard seed and karvepaku leaves. Add green chilis and fry to golden. Add Tumeric and fry for a few more minutes, then add the rice then stir well. See that rice is nicely mixed with chillis. Add salt to taste and stir the whole mixture, adding red chilis if desired. Garnish with coriander leaves and offer. You can also squeeze a bit of lemon juice on top if you like.