Bengali Pulav: A Royal, Fragrant Rice Dish

Bengali Pulav is a stunning and fragrant rice dish, rich with

ghee and warm spices. It's an elegant, sweet, and savory
rice that's perfect for special occasions.
What you'll need:
 500 grams basmati rice
 2 bay leaves
 30 grams raisins
 12-14 cashew nuts
 6 cloves
 6 cardamoms
 1-inch piece of cinnamon
 1 onion, sliced
 1 tsp ginger paste
 ½ tsp sugar
 1 pinch saffron, dissolved in 1 tbsp milk
 200 grams ghee
 Salt to taste
Let's get cooking!
First, clean and wash the rice, then spread it out to dry
completely.
In a large pot, heat the ghee. Add the bay leaves and onion
slices and sauté until the onion turns a beautiful golden
brown. Now, add the cloves, cinnamon, cardamom, cashews,
and ginger paste. Continue to stir until the mixture becomes
a light brown.
Add the rice, salt, and sugar to the pot and stir-fry for a few
minutes. Then, stir in the raisins and the saffron-milk
mixture. Add 4 cups of hot water, mix well, cover the pot,
and cook, stirring occasionally, until the rice is ready.
To finish, garnish with some nuts and fried onions. It’s ready
to serve!

Bisi Bela Huli Anna: A Comforting South Indian One-Pot Meal

Bisi Bela Huli Anna is a popular and hearty rice dish from
Karnataka, known for its warm spices and comforting
texture. This one-pot wonder is a complete meal in itself.
What you'll need:
 1½ cups uncooked rice
  1½ cups split red gram (tuvar dal)
 6 cups water
 2 cups mixed vegetables, chopped (potatoes, brinjals,
and beans)
 1 lemon-sized ball of tamarind or 2 tsp tamarind paste
 1 cup hot water to soak the tamarind
 1 tbsp oil
 1 tsp mustard seeds
 6 tbsp ghee
 Salt to taste
 A handful of fried cashews for garnish
For the spice mix powder:
 2 tbsp split Bengal gram (chana dal)
 2 tbsp split black gram (urad dal)
 3 tbsp coriander seeds
 3 tbsp grated coconut
 6 dried red chilies
 2-inch cinnamon stick
 6 curry leaves
 ½ tsp each of asafoetida and turmeric powder
Let's get cooking!
First, roast the nine ingredients for the spice mix in a little
oil, let them cool, and then dry grind them into a powder.
Soak the tamarind in hot water and extract its juice.
In a heavy-bottomed pan, boil the 6 cups of water and add
the tuvar dal. Cook until it’s half-done. Now, add the rice, the
spice mix powder, tamarind juice, chopped vegetables, and
salt. Cook on low heat for about 10 minutes.
In a separate small pan, heat the oil. Add the mustard seeds
and let them splutter, then pour this over the rice mixture.
Add the ghee and allow the rice to simmer on a low flame,
stirring continuously for about 15 minutes, or until the rice is
fully cooked and all the ghee is absorbed.
Garnish with fried cashews just before serving.

Chatpata Rice: A Zesty and Quick Rice Dish

Chatpata Rice is a quick and zesty rice dish that’s perfect
when you want something flavorful but simple. The vibrant
lemon flavor is the star of the show.
What you'll need:
 2 cups long-grained rice
 3 tbsp oil
 2 bay leaves
 Juice of one lime
 Grated rind of one lime
 1-inch piece of grated ginger
 1 tsp oil
 1 tsp pepper powder
 Salt to taste
Let's get cooking!
Soak the rice in water for half an hour. Cook the rice with
salt and bay leaves until the grains are separate and fluffy.
Let it cool to room temperature.
Once cool, mix in the lime juice and the grated lemon rind
and place it in a serving dish. In a small pan, heat 1
teaspoon of oil and add the grated ginger. Fry for one
minute, then mix the hot ginger and oil into the rice.
Serve hot and enjoy!

Coriander Rice: A Vibrant and Fresh Rice Dish

This Coriander Rice is a beautiful, vibrant green and has a
wonderfully fresh flavor. It’s a great way to add color and
taste to your meal.
What you'll need:
 3 cups cooked rice
 1 bunch of coriander
 ¼-inch piece of ginger
 5-6 garlic cloves
 1 small cup of coconut
 2-3 tbsp oil
 Salt to taste
 A pinch of turmeric powder
 2 tbsp lime juice
 5-6 fried cashews
 1 tsp cumin seeds (jeera)
 1 tsp mustard seeds
 1 tsp moong dal
 3-4 green chilies, cut into small pieces
Let's get cooking!
First, make a fine paste by blending the coriander leaves,
ginger, garlic, and coconut.
In a pan, heat the oil and season with mustard seeds, cumin
seeds, and moong dal. Then, add the green chilies and fry
for a little bit. Now, add the paste and fry for a while, then
add the salt and turmeric powder. After about 30 seconds,
add the cooked rice and mix everything well until the rice
turns a beautiful green color.
Cover the pan and let it cook on a low flame for a few
minutes. Finally, add the lime juice and garnish with the fried
cashews.

Green Chilli Rice: A Bold and Spicy Rice Bowl

Green Chilli Rice is for those who love a little heat in their
meal. This rice dish is packed with flavor from the spices and
a fiery kick from the green chilies.
What you'll need:
 ¼ tsp fenugreek seeds
 ¼ sesame seeds
 ½ tsp cumin seeds (jeera)
 4-5 green chilies (adjust to your taste)
 1 tsp tamarind paste
 Salt to taste
 1 tsp jaggery
 1 cup basmati rice
 2 tbsp freshly grated coconut
 Coriander leaves for garnish
For the seasoning:
 3 tbsp oil
 1 tsp mustard seeds
 A pinch of asafoetida
 A pinch of turmeric
 1 tbsp peanuts
 1 tbsp Bengal gram
 1 tsp black gram lentils (urad dal)
 Curry leaves
Let's get cooking!
Dry roast the fenugreek, sesame, cumin, and green chilies,
then make a paste and set it aside. In a separate pan, boil
the tamarind paste, turmeric, salt, and jaggery in 1 cup of
water until it forms a thick paste.
Now, heat the oil and add the mustard seeds. Add the curry
leaves, asafoetida, and the rest of the seasoning ingredients.
In a large bowl, mix the cooked basmati rice with both the
green chili paste and the thick tamarind paste, and then mix
in the seasoning ingredients. Garnish with the grated
coconut and fresh coriander.

Green Pulav: A Fresh and Simple Rice Dish

This Green Pulav is a simple, elegant rice dish that gets its
beautiful color and fresh flavor from a blend of coriander,
green peas, and spices.
What you'll need:
 1 cup basmati rice
 1 bunch fresh coriander leaves
 ¾ cup green peas (frozen or fresh)
 2-3 garlic cloves
 6 green chilies
 1 piece of ginger
 ½ medium-sized coconut
 3 tbsp ghee or oil
 Salt to taste
Let's get cooking!
Boil the rice so that the grains are cooked but still separate.
If you're not using frozen peas, precook them with a little
salt.
Grate the coconut and grind it with the coriander, garlic,
ginger, and green chilies into a fine paste.
In a pan, heat the ghee or oil. Add the green masala paste
and fry until the oil starts to separate. Add the cooked or
frozen peas and cook for another 5 minutes. Remove the rice
into a flat dish. Add salt and coat the rice well with the
masala. It’s ready to serve!

Jeera Pulav: An Aromatic and Easy Rice Dish

Jeera Pulav is a classic Indian rice dish that is simple yet
incredibly aromatic. The fragrant cumin is the star of this
dish, making it a perfect accompaniment for any curry.
What you'll need:
 1½ cups basmati rice
 2 tbsp ghee
 1 tbsp cumin seeds
 ¼ cup onion paste
 1 tsp ginger-garlic paste
 ¼ cup cashews
 ½ tsp monosodium glutamate powder (Ajinomoto)
 2 cloves, 2 cinnamon sticks, 2 cardamoms
 Salt to taste
Let's get cooking!
Heat the ghee in a pan and fry the cashews until they are
golden brown. Remove them and set aside.
In the same pan, add the cumin seeds and whole spices
(cloves, cinnamon, and cardamoms). Now, add the onion
paste, ginger-garlic paste, rice, salt, and 3 cups of water.
Cook until the rice is done.
Finally, sprinkle the rice with the fried cashews.

Kanegach Pulav: A Unique Kashmiri Delight

Kanegach Pulav is a unique and flavorful rice dish from
Kashmir, made with dried mushrooms. It's an aromatic and
hearty meal that's perfect for a chilly day.
What you'll need:
 2 cups long-grain rice (Basmati rice)
 4 cups water
 2 cups dried mushrooms (kanegach), soaked
 1 tsp cumin seeds
 4 medium onions, chopped
 4 cloves
 2 chopped green chilies
 2 bay leaves
 1-inch stick of cinnamon
 ½ tsp turmeric powder
 1 tbsp grated ginger
 2 tbsp butter or ghee
  Salt to taste
 A few saffron strands, soaked in warm water, for
garnish
Let's get cooking!
Soak the washed rice in water for about 30 minutes, and
separately, soak the dried mushrooms in some water for the
same amount of time. Drain the mushrooms and pat them
dry.
In a large, heavy-bottomed pan, heat the butter or ghee and
fry the mushrooms until they slightly change color. Drain and
set them aside. In the same hot pan, add the cumin seeds
and let them pop. Now, add the cloves, cinnamon, and bay
leaves and fry briefly. Add the chopped green chilies,
turmeric powder, grated ginger, and chopped onions. Sauté
for about 4 minutes, or until the onions are a light brown.
Add the rice, along with the water it was soaked in, the fried
mushrooms, and salt. Mix well and bring to a boil on high
heat. Reduce the heat and cook, covered, on a low flame for
20 minutes, or until the rice is fully cooked. Garnish with
saffron before serving.

Kofta Biryani: A Rich and Layered Feast

This Kofta Biryani is a celebratory dish, with rich layers of
flavorful rice and delicious chickpea koftas. It's a bit of work,
but the result is a truly special meal.
What you'll need:
 Kabuli chana (chickpeas)
 ½ pack mozzarella cheese
 Basmati rice
 1 green chili
 Salt to taste
 1-inch piece of ginger
 2 tomatoes
 1 tbsp onion paste
 ½ onion, cut into small pieces
 ½ tsp cumin powder (jeera)
 1 tsp chili powder
 2 cloves of garlic
 3 tbsp oil and ghee
  2 pieces of bread
 ½ cup saffron, soaked in milk
 1 tsp biryani masala
 2 tbsp milk cream
 Tejpatta (bay leaves)
Let's get cooking!
First, make a paste of the chickpeas, ginger, green chili, and
salt. Add the mozzarella cheese and two pieces of bread to
the mixture and form a dough. Roll the dough into small
balls and bake them in the oven at 350°C (175°F) for 30
minutes.
While the koftas are baking, make the gravy. In a pan, heat
the oil. Fry the small onion pieces, then add the tomatoes,
cumin powder, ginger-garlic paste, chili powder, turmeric
powder, and biryani masala. Fry the masala, then add water
and bring it to a boil. Add the baked koftas and cook for a
few more minutes, then turn off the stove and stir in the
cream. Cook the basmati rice separately.
To assemble, grease a baking dish with ghee. Add a few bay
leaves. Spread one layer of rice, then a layer of koftas and
gravy, and then another layer of rice. Pour the saffron-milk
mixture over the top and sprinkle with ghee. Cover the dish
with aluminum foil and bake in a warm oven for half an hour.
It’s ready to serve!

Lemon Rice: A Tangy and Aromatic Rice Dish

Lemon Rice is a classic South Indian dish—a light, tangy, and
aromatic rice that’s perfect for a quick lunch or a delicious
side dish.
What you'll need:
 3 cups cooked rice
 1 onion, finely chopped
 2 lemons
 200 grams ginger and garlic, chopped
 ½ tsp coriander powder
 ½ tbsp turmeric powder (haldi)
 1 tsp chili powder
 100 grams peanuts
 Coriander leaves
  Salt to taste
For the garnish:
 Chana dal
 Urad dal
 Mustard seeds
 Dried red chilies
Let's get cooking!
In a pan, heat some oil and sauté the mustard seeds, chana
dal, urad dal, and red chilies. Now, add the chopped onion
and sauté until it’s translucent. Stir in the chili powder,
turmeric powder, peanuts, and coriander powder. Let them
all blend together, then add salt and fresh coriander leaves.
Separately, cook the rice and let it cool completely. Pour the
fresh lemon juice over the cooled rice, then add the sautéed
spice mixture. Mix it all together well.

Moghlai Biryani: A Royal Lamb Biryani

Moghlai Biryani is a truly royal dish, with tender lamb and
aromatic spices layered with fragrant rice. It's a feast fit for a
king and a wonderful centerpiece for any celebration.
What you'll need:
 2 cups pulao rice
 500 grams mutton (lamb)
 1 lime
 ¼ cup almonds or cashews
 A few sprigs of mint
 6 tbsp fat
 ¼ bunch coriander leaves
 1 cup onions
 1-inch piece of ginger
 3-4 finely chopped green chilies
 3 cloves of garlic
 1 cup curds
 ½ cup milk
 4-5 dried red chilies
 A pinch of turmeric
 2-3 cardamoms
 2-3 cloves
 1-inch stick of cinnamon
  A pinch of sweet cumin
 A little saffron
 Wheat flour paste to seal the pan
Let's get cooking!
Wash and cut the mutton into small pieces. Peel and slice
the onions. Chop the coriander leaves and mint. Grind the
ginger, dried red chilies, garlic, and nuts into a fine paste.
Heat the fat and fry the onions until they are golden brown
and crisp. Remove the onions and set them aside. In the
same fat, add the bay leaf and the ground spice paste and
fry. Add some warm water and cook with a lid on until the
mutton is tender and the gravy is thick.
Separately, boil the rice until it is three-fourths cooked. Add
salt and drain. Strain the curds through a fine cloth. Add the
powdered spices (cloves, cinnamon, cardamom, sweet
cumin, and turmeric), chopped green chilies, coriander
leaves, mint, and lime juice to the strained curds and mix
well. Add this curd mixture to the mutton and stir.
Dissolve the saffron in some milk and sprinkle it over half of
the rice. In a sturdy pan, layer the rice, mutton, and fried
onions. Repeat the layers until all the ingredients are used
up. Pour the remaining milk and fat over the top. Cover the
pan and seal the edges with the wheat flour paste. Bake in
an oven at 143°C (290°F) for one hour. Serve very hot!

Mangai Anna: A Delightfully Tangy Rice Dish

Mangai Anna is a simple and delicious South Indian rice dish
that celebrates the tangy flavor of raw mango. It’s a
refreshing and flavorful meal that comes together quickly.
What you'll need:
 2 cups uncooked rice
 ½ cup peeled and chopped raw mango
 1 cup grated coconut
 ½ tsp mustard seeds
 ½ tsp each of asafoetida and turmeric powder
 4 whole dried red chilies
 ½ tsp each of split black gram and split Bengal gram
(optional)
 1 tbsp peanuts
  1 sprig of curry leaves
 2 tbsp ghee, butter, or oil
 Salt to taste
Let's get cooking!
Cook the rice as usual until it’s firm but cooked, about 15
minutes. Spread it on a plate to cool.
Grind the raw mango, coconut, mustard seeds, half of the
red chilies, asafoetida, and turmeric into a fine paste.
In a pan, heat the ghee or oil. Fry the lentils, peanuts, and
remaining red chilies for a couple of minutes until the lentils
are lightly browned. Add the curry leaves. Mix in the raw
mango paste and turn off the heat. Add the cooked rice and
salt and mix everything together well.
Tip: Using ghee for this recipe truly enhances the flavor and
aroma!

Mung Dal Khichdi: A Hearty and Wholesome Bowl

Mung Dal Khichdi is a classic, comforting, and wholesome
one-pot meal. It’s light on the stomach but rich in flavor,
perfect for a cozy night in.
What you'll need:
 1 cup rice
 ½ cup yellow mung dal
 4-5 curry leaves
 2-3 dried red chilies
 1 tbsp garam masala
 A pinch of asafoetida
 ½ tbsp turmeric powder
 2 tbsp of ground cumin and desiccated coconut powder
 2 tbsp oil
 Salt and sugar to taste
 Freshly grated coconut and coriander for garnishing
Let's get cooking!
First, clean and wash the rice and dal and mix them. Soak
and drain the mixture, then let it sit for about 15 minutes.
In a pressure cooker or a deep pot, heat the oil. Add the
curry leaves, dried red chilies, and asafoetida. Now, add the
soaked and drained rice and dal mixture and turmeric
powder, and mix well.
Add 3 cups of hot water, garam masala, ground cumin,
desiccated coconut powder, salt, and sugar, and mix again.
Cook in a pressure cooker or rice cooker until it’s done.
Garnish with freshly grated coconut and coriander. It’s ready
to serve!

Nariyal Chawal: Simple and Elegant Coconut Rice

Nariyal Chawal is a beautiful South Indian rice dish that is
simple to make and bursting with the fresh flavor of coconut.
It's a light and flavorful side dish that complements many
curries.
What you'll need:
 4 teacups of cooked long-grain rice
 2 teacups of grated coconut
 1 tsp mustard seeds
 2 tsp each of split black gram and split Bengal gram
 ½ tsp asafoetida
 4 chopped green chilies
 2 red chilies, broken into bits
 4 tbsp butter or ghee
 A few curry leaves
 Salt to taste
 A handful of fried cashews for garnish
Let's get cooking!
In a large, heavy-bottomed pot, heat the butter or ghee. Add
the mustard seeds and let them splutter. Now, add the
lentils, red chili bits, and asafoetida, and fry for a few
seconds until the lentils turn a light brown. Add the chopped
green chilies, curry leaves, and grated coconut. Sauté for
about 4 minutes until the coconut is a light brown.
Add the cooked rice and salt to the coconut mixture and mix
everything well. Keep the pot on a low flame for 2 minutes to
let the flavors infuse. Garnish with fried cashews just before
serving.

Navratna Pulav: A Royal Feast of Nuts, Fruits, and

Vegetables
Navratna Pulav is a truly special and elegant rice dish, with a
mix of nuts, fruits, vegetables, and aromatic spices. It's a
beautiful, colorful, and delicious centerpiece for any festive
meal.
What you'll need:
 2 teacups uncooked rice
 1 tbsp cashews
 1 tbsp raisins
 2 sliced onions
 2 tbsp paneer (cottage cheese)
 1 teacup boiled green peas
 ½ teacup boiled and diced carrots
 1 tsp shah-jira (caraway seeds)
 2 cinnamon sticks
 2 cloves
 3 cardamoms (elaichi)
 1 tbsp fruit pieces
 ¼ tsp saffron
 4 tbsp ghee
 Salt to taste
 Onion roses for garnish
To be ground into a paste:
 4 garlic cloves
 1-inch piece of ginger
 4 green chilies
Let's get cooking!
First, boil the rice so that each grain is separate. Drain and
cool the rice.
Heat the ghee in a pan. Fry the cashews until golden,
remove, and set aside. Fry the raisins and set them aside.
Sauté the onions until they are a beautiful golden color, then
remove and set them aside.
In the same ghee, add the shah-jira, cinnamon, cloves, and
cardamoms and fry. Now, add the rice, paneer, green peas,
carrots, fruit pieces, the ground spice paste, and salt, and
mix everything well.
Warm the saffron a little, rub it in some warm water, and add
it to the rice. Garnish with the fried cashews, raisins, onions,
and onion flowers.

Nucchi: A Simple and Sweet South Indian Rice

Nucchi is a simple, sweet, and comforting rice dish that’s
easy to make. The combination of toasted spices and grated
coconut gives it a lovely, unique flavor.
What you'll need:
 2 cups uncooked long-grain rice
 2 tsp each of mustard and fenugreek seeds (methi)
 1 tbsp split black gram (udad dal)
 4 tbsp ghee
 4 cups water
 2 tbsp grated fresh coconut or desiccated coconut
shavings
 Salt and sugar to taste
Let's get cooking!
In a large, heavy-bottomed pot, heat the ghee. Add the
mustard seeds and let them crackle. Now, add the fenugreek
seeds and fry until they turn a shade darker. Add the black
gram and stir-fry for 2 minutes until it's a dark brown.
Add the rice, water, sugar, and salt and mix well. Bring it to a
boil on high heat, then reduce the heat and cook, covered,
on a low flame for 15 minutes, or until the rice is fully
cooked.
Mix in the fresh grated coconut just before serving.

Pudhina Pulav: A Refreshing Minty Rice Dish

Pudhina Pulav is a wonderfully aromatic and refreshing rice
dish. The fresh mint and warm spices come together to
create a light and flavorful meal that's perfect for a
summer's day.
What you'll need:
 1¾ cups basmati rice
 2-inch piece of ginger
 ¾ cup curds
 1½ cups mint leaves
 2 bay leaves
 4-6 green cardamoms
 4-6 cloves
 3-4 large cardamoms
 8-10 black peppercorns
 3¼ cups water for cooking
  3 tbsp ghee
 Salt to taste
Let's get cooking!
First, clean and wash the rice and soak it in water for at least
half an hour. Peel and grind the ginger into a paste, and
whisk the curds. Wash and chop the mint leaves, saving a
few for garnish.
Heat the ghee in a thick-bottomed pan. Add the bay leaves,
green cardamoms, large cardamoms, cloves, and black
peppercorns. When they begin to crackle, add the ginger
paste, stir well, and then add the whisked curds. Cook for 3
minutes.
Pour in the water, add salt, and bring it to a boil. Drain the
soaked rice and add it to the boiling water, mixing lightly.
Add the chopped mint leaves and mix gently. Cover and
cook on a low heat for at least 8 minutes, or until the rice is
completely cooked. Garnish with fresh mint leaves.

Red Rice: A Spicy and Vibrant Dish

This Red Rice is a beautifully colored and spicy rice dish
that’s perfect for adding some excitement to your meal. The
beet and spices give it a unique and bold flavor.
What you'll need:
 2 cups basmati rice
 1 small beet or ½ a large one
 1 red onion
 1 red pepper
 2 tsp tomato paste or 1 small tomato
 ½ tsp crushed garlic
 1 tsp biryani masala
 1 tsp coriander powder
 1 tsp chili powder
 1 dried red chili pepper
 1 small stick of cinnamon
 1-2 large cardamom pieces
 1 tsp cumin seeds
 1 tsp oil or butter
 A pinch of asafoetida
 Salt to taste
Let's get cooking!
Soak the rice in water for 2 to 3 hours. Cut the onion, red
pepper, and tomato into long pieces, and grate the boiled
beet.
In a non-stick skillet, melt some butter over high heat. Add
the cumin seeds, dried red chili pepper, cinnamon, and
cardamom. When they start to sizzle, add the onions and
garlic. Once the onions are translucent, add the red pepper.
When the red pepper is partially sautéed, add the tomato
paste or tomatoes. Add a pinch of asafoetida.
Now, add the drained rice. Fry until the rice becomes
translucent and glossy. Add all the dry spices—chili powder,
coriander powder, biryani masala, and salt—and mix it into
the rice. Add the grated beet and stir until the rice turns a
beautiful red color. Pour in 2 glasses of water, turn the heat
down to medium, and cook for 20-30 minutes, or until the
rice is tender.

Spicy Peas Pulav: Simple and Delicious

This Spicy Peas Pulav is a simple and delicious one-pot meal
that's packed with flavor. The mix of fresh spices and peas
makes it a perfect dish for any occasion.
What you'll need:
 2 cups rice
 1-2 cups boiled peas
 ¼ cup coconut
 4-5 green chilies
 A small piece of ginger
 4 cloves
 2 cardamoms (elaychis)
 A small piece of cinnamon stick
 ¼ tsp mustard seeds
 Salt to taste
 2-3 tsp cooking oil
Let's get cooking!
Cook the rice with a little less water than usual, as you would
for a pulav, so the grains remain separate.
Wet-grind the coconut, green chilies, ginger, cloves,
cardamom, and cinnamon stick into a paste.
In a pan, add the mustard seeds to the oil and let them
crackle. Add the ground masala and salt and stir for a few
minutes until the flavors are released. Now, add the cooked
rice and peas and mix gently.

Spicy Pulav: A Flavorful and Hearty Meal

This Spicy Pulav is a hearty and flavorful dish that combines
seasoned rice with tender, stuffed vegetables. It's a
complete meal that’s both delicious and satisfying.
What you'll need:
 1½ teacups uncooked rice
 5 brinjals (eggplants)
 5 onions
 5 small potatoes
 1 teacup boiled green peas
 5 tbsp oil
 Salt to taste
For the spicy mixture:
 ½ grated coconut
 4 tsp dhana-jira powder (coriander-cumin)
 1 tsp sugar
 2 tsp chili powder
 1 tsp garam masala
 1½ teacups chopped coriander
 A pinch of asafoetida
 Salt to taste
Let's get cooking!
First, boil the rice so that the grains are separate. Drain and
cool it.
Mix all the ingredients for the spicy mixture together. Make 4
vertical slits in the brinjals, onions, and potatoes, and stuff
them with the masala. Save a little of the mixture for later.
Heat the oil in a pot, put in the stuffed vegetables, and add
salt and a very little water. Pressure cook or cover and cook
until the vegetables are soft.
Combine the cooked rice, the remaining spicy mixture, green
peas, and salt. Add the cooked vegetables and mix well.

Vegetable Biryani: A Classic, Layered Delight

This Vegetable Biryani is a beautiful one-pot meal, with
tender vegetables and a mix of aromatic spices. It's a classic
for a reason, perfect for a cozy dinner.
What you'll need:
 1½ cups basmati rice, rinsed
 1 tbsp butter
 1 tbsp cooking oil
 1 onion, chopped
 2 minced garlic cloves
 1 tbsp grated fresh ginger
 ½ tsp ground cumin
 1 tsp turmeric
 ½ tsp curry powder
 ⅛ tsp cayenne
 1 baking potato, peeled and cut into 1½-inch pieces
 2 carrots, cut into 1½-inch pieces
 2 cups water
 1½ tsp salt
 1 (10-ounce) package frozen peas, defrosted
 ¼ cup plain yogurt
 1 jalapeno pepper, minced (with seeds and ribs
removed)
 1 tomato, seeded and cut into ½-inch pieces
 ½ cup cilantro leaves
Let's get cooking!
Bring a medium pot of salted water to a boil. Add the rice
and boil until it's just done, about 10 minutes. Drain the rice,
return it to the pot, and cover to keep it warm.
In a large frying pan, melt the butter and oil. Add the onion
and cook until it's translucent, about 5 minutes. Add the
garlic and ginger and cook for another minute until fragrant.
Stir in the cumin, turmeric, curry powder, and cayenne and
cook for 1 minute more.
Add the potato, carrots, water, and salt. Increase the heat
and simmer until the vegetables are tender and the liquid is
gone, about 10 minutes. Stir the peas into the other
vegetables and remove the pan from the heat. Stir in the
yogurt and cooked rice. Top with the jalapeno, tomato, and
cilantro before serving.
Vegetable Biryani (Light): A Simple and Aromatic Biryani
This Light Vegetable Biryani is a simplified version of the
classic, with all the beautiful aromas and flavors. It's a great
choice when you want a delicious biryani without all the fuss.
What you'll need:
 4 cups basmati rice
 200 grams ginger and garlic paste
 6 green chilies
 1 finely chopped onion
 2 finely chopped tomatoes
 10 grams cinnamon, cloves, and cardamom
 Cashew nuts
 200 grams ghee
 Finely chopped carrots and beans
 100 grams peas
 2 tsp garam masala powder
 3 tsp chili powder
 Mint leaves and coriander leaves
 ½ lemon
Let's get cooking!
In a pan, heat the ghee and sauté the onions and tomatoes.
Add the cashews, cloves, cinnamon, and cardamom. Add the
mint leaves, coriander leaves, green chilies, and ginger-
garlic paste. Stir it all together.
Add the garam masala and chili powder, carrots, peas, and
beans. Add water to the mixture and salt to taste. Allow the
mixture to simmer, then add the rice and a squeeze of
lemon juice. Cook until the rice is ready.

Vegetable Pulav: A Flavorful and Filling One-Pot Meal

This Vegetable Pulav is a truly flavorful and filling dish. It's a
bit of a project, but the result is a rich, aromatic rice with
tender, spiced vegetables.
What you'll need:
 2 teacups uncooked rice
 2 teacups sprouted val dal (field beans)
 3 sliced onions
 450 grams small potatoes
  450 grams small onions
 1 coconut
 ½ tsp turmeric powder (haldi)
 4 crushed garlic cloves
 4 tbsp oil
 Oil for deep frying
 Salt to taste
For the masala mixture:
 1 teacup chopped coriander
 ½ grated fresh coconut
 4 tsp dhana-jira powder (coriander-cumin)
 2 tsp chili powder
 4 tsp sugar
 1 tsp garam masala
 ½ tsp turmeric powder
 Salt to taste
Let's get cooking!
First, deep fry the sliced onions until they are golden brown
and crispy.
Grate the coconut, add 5 teacups of water, and let it stand.
Blend in a blender and strain to make coconut milk.
Make 2 crisscross slits on the potatoes and small onions and
stuff them with the masala mixture. Save about half the
masala for later.
In a pot, heat the oil and sauté the crushed garlic for a bit.
Add the rice, sprouted dal, coconut milk, turmeric powder,
and salt. Cover and cook slowly. When it's three-fourths
done, add the remaining masala mixture and cook for a few
more minutes. Alternatively, you can put all the masala in,
cover with a lid, and bake in a hot oven at 450°F (232°C) for
20 minutes. Garnish with the fried onions.

Yummy Rice: A Simple and Flavorful Rice Dish

This Yummy Rice is a quick, easy, and flavorful rice dish
that's perfect for a weeknight dinner. It's seasoned with
common spices and comes together in minutes.
What you'll need:
 1 cup cooked rice
 2 tbsp roasted cumin powder (jeera)
  1 tbsp coriander powder
 3 tbsp lemon juice
 2 tbsp garam masala
 2-3 green chilies, split lengthwise
 ¼ cup green peas
 5 curry leaves
 Mustard seeds or cumin seeds for seasoning
 Chopped coriander leaves for garnishing
 Salt to taste
Let's get cooking!
In a pan, heat 2 tablespoons of oil. When the oil is hot, add
the mustard or cumin seeds and curry leaves and fry for a
second. Add the green chilies and fry until they are done.
Add the cooked rice and peas. Fry everything well so that
the oil coats all the grains. Now, add the garam masala,
lemon juice, and salt, and mix well. Finally, add the cumin
powder and mix everything nicely. Garnish with chopped
coriander leaves.