Corn Methi Pulao

Ingredients:
Basmati rice              : 1 cup
pepper corns            : 4-6
cinnamon                  : 1 inch
cloves                       : 4
green cardamom pods: 4
onion sliced               : 1
methi/fenugreek laeves, chopped: 1 cup
sweet corn kernels    : 1/2 cup
turmeric                    : 1/4 tspn
ghee                         : 1 tbspn
oil                            : 1 tbspn
salt                           : to taste

Method:

• Wash rice n keep aside
• put 2 cups of water to boil
• heat oil in a pressure cooker, add pepper corns, cinnamon , cloves, cardamom. Let these sizzle 
• Then add onion n fry for some time
• add in the fenugreek leaves, corn kernels and turmeric. stir for a few seconds

• finally add rice n 2 cups of hot water along with salt n pressure cook for 1 whistle
• allow the steam to escape before opening. Add a tbspn of ghee and gently fluff the pulao with a fork to loosen the rice grains
• serve hot with fresh curds

Peas-Potato yellow rice

Chicken Pulao

Chicken pulao, a quick chicken dish comes to my rescue whenever I feel lazy to cook or fall short  of time ;) This dish along with a colorful platter of salad is really filling n satisfying. I label it under bachelors cooking cos its quite easy n time saving. 
I call this recipe as chicken pulao n not chicken biryani because Pulao is made by cooking the ingredients together where as in Biryani, rice is first cooked separately , then layered n cooked on low flame with other ingredients. Just like vegetable pulao every thing goes into the pressure cooker. 

Ingredients:
Chicken      : 500 gm
curds          : 1 cup
onion          : 2 big, cut in length
oil              : 4- tbspn
ghee           : 2 tbspn
Basmati rice: 1 glass

for green masala paste
coriander leaves  : 1 small bunch
pudina leaves      : 1 small bunch
garlic                  : 7-8 cloves
ginger                 : 2 inch piece
green chilly         : 5
turmeric powder  : 1 tspn
salt                     : 2 tspn

Whole garam masala
Shahi jeera          : 1 tspn
cinnemon sticks   : 2
Javetri                 : 2 piece
black cardamom  : 2
cloves                  : 7-8
Bay leaf               : 2


Method:

• Wash the rice and drain water . Set aside for -20 mins
• Take the cleaned chicken pieces in a bowl
• Prepare the green masala paste by blending all the ingredients written below ingredients for green masala 
• Apply the paste along with curds thoroughly to the chicken pieces. Set aside for atleast 20 mins

• Take 4 tbspn oil in a pressure cooker vessel. when hot add all the whole garam masalas
• wait till they are fragrant. 
• Then goes in the sliced onions. fry until slightly brown
• Then add in the rice grains and fry on medium for 2-3 mins

• Add the marinated chicken into the rice. Give a nice mix. Add 1 1/4 glass water.
• Add salt if required ( also garam masala powder if required. I did not add)

• Put the lid on and cook till just 1 whistle. Sim for 5 mins before turning off
• wait until the pressure is released.
• gently pfluff the rice with a fork and add 2 tbspn ghee all over
• Serve hot with salad/ yoghurt raita

Corn Capsicum Pulao

Ingredients:
basmati rice             : 2 cup
capsicum                 : 3 small of different colours
corn kernels             : 1 cup
garlic -garlic paste    : 1 tspn                 
Vegetable stock        : 1 cube 
greenchillies chopped: 4 (as required)
onion                       : 2 medium (sliced along the length)
oil                            : 3 tbspn
Ghee/clarified butter : 1 tbspn

Garam masalas: 
1  tspn shahi jeera
4  cloves
1  bay leaf
2" cinnemon stick
2  brown cardamon 
6  pepper corns
2  javetri/ mace


Method:

• Wash the rice, drain water n keep aside for 30 mins
• Slice the capsicum into long pieces and saute it in little oil. The capsicum should be nicely roasted(not cooked) so saute on high. Add little salt n pepper, keep aside
• Heat oil in pressure cooker vessel, once the oil is hot add all the garam masalas. saute for a minute
• Add sliced onions and green chillies, fry nicely till onions turn golden brown (takes about 8-10 mins)

• Then add the rice grains, fry it on medium high heat for few mins
• Add the corn kernels and add about 2 1/2 cup of water. Stir n ckeck for salt and chilly. Pressure cook for 1 whistle(or until done)

• Then open the lid. Add ghee and pluff up the rice grains gently with a fork

• Lastly add the roasted capsicum and gently mix thoroughly

• Serve hot with any raita.

Preparation and Cooking time- 45 mins

Serves 3

Vegetable Pulao

Brahmi- coconut milk rice

Ghee rice

Lemon rice

Mushroom pulao

Mint-Soya bean rice

Ingredients:
basmati rice            : 1 cup
mint/pudina leaves  :1 big bunch
coriander leaves      :1 handful 
cloves garlic            : 3-4 big cloves
garlic                      : 1/2 inch piece
green chillies           : 3-4
onion                      :1 big (sliced along the length)
oil                           : 2 tbspn
Ghee/clarified butter : 2 tbspn


Garam masalas: 
4   cloves
1   bay leaf
2" cinnemon stick
3  cardamon 
6  pepper corns

Method:

• Wash the rice, drain water n keep aside for 15 mins.
• Make the green masala paste by grinding coriander leaves, green chilly, ginger, garlic, 3/4th portion of pudina
• Take some oil in pressure cooker vessel, once the oil is hot add all the garam masalas. Add sliced onions and fry nicely till onions turn golden brown 
•  Now add the remaining 1/4th bunch of pudina leaves, keep frying till the raw smell of pudina disappears. it takes about 8-10 mins for onions n pudina to fry.
•  add the green masala paste and fry again for 2-3 mins.Then add soya chunks and rice . Fry it for some time.
• Add about 1 1/4 cup of water. Stir n ckeck for salt and chilly. Pressure cook till 1 whistle. turn off
• Wait till the pressure is released completely n then open the lid. Add ghee and pluff up the rice grains gently with a fork
• Serve hot with any raita.

Moong daal kichdi

Ingredients:
1 cup        moong daal
1 cup        rice