Ingredients:

Rice – 1 cup

Potato – 3 Big

Pudina or Mint leaves – 1 cup

green chilli – 3 – 4

ginger, cinnamom – a piece each

clove – 2

Onion – 1/2 cup chopped

Salt – to taste

Oil – as required

Method:

1. Cook rice separately and keep it.

2. Cook potato and cut them to cubes.

3. Grind mint leaves, green chilli, ginger and little salt and make it to fine paste.

4. Add 2 tsp oil to pan, add cinnamom, clove and saute.

5. Add the onion and fry till they become pink.

6. Now add the grinded paste and the potato cubes and mix well.

7. Add the cooked rice and sprinker salt and mix well.

Potato Biryani

Tasty potato mint biryani is ready. Garnish with fried cashews or with mint leaves.

Ingredients:

Cooked Rice – 3 cups

Potato – 3

Fresh Peas – 1 cup

Onion – 2

Garlic – 4

Chilli powder – 2 tsp

Turmeric – a pinch

Salt – as required

Oil, mustard – 1 tsp each

Cinnamom – a piece

Clove – 2

Method:

1. Cook potatoes and keep them sliced or half mashed.

2. Cook fresh peas without adding much water.

3. Get the rice cooked and keep them separately.

4. Now take a tawa, add oil, mustard, cinnamom, clove and saute.

5. Add the onions, garlic and allow it until raw flavor fades.

6. Add the potatoes, peas and add turmeric, chilli powder, required salt and mix well.

7. Leave it for 2-3 mins so that the taste blends well.

8. Finally add the cooked rice, mix and serve.

Easy and delicious potato peas pulao is ready.

Ingredients:

Rice – 2 cups

Toor Dhal – 1/2 cup

Small onions (madras onions) – 100 gms

Dry red chilli – 3-4

Sambar Powder – 2-3 tsp

Oil, mustard – 1/2 tsp each

Salt – as required

curry leaves – to garnish

Water – 5-6 cups

Method:

1. Take a pan, heat little oil and add mustard and the allow it to pop.

2. Now add the red chilli, madras onions and curry leaves and fry them for few mins.

3. Add the required amount of water that will be needed to cook the rice and the toor dhal.

4. Allow it to boil and then add the rice and dhal.

5. Finally add salt,sambar powder and turmeric and mix well.

6. Close the pan and leave it for 2 whistles.

7. Open the pan after steam subsides and mix well. If interested add a tsp of ghee and mix well before serving.

Tasty and easy rice khichdi ready. The taste adds when served with Spicy brinjal curry.

Ingredients:

Bastmati rice -2 cup

Rajma/Kidney bean, groundnut – 1 cup each

Tomato Chopped – 1

Onion Chopped- 1

Ginger garlic paste – 1 tsp

Bay leaf – 1

Ghee – 1 table spoon

Pudina and coriander leaves – little

cinamom -1

cardamom – 1

clove – 1

Salt – to taste

Water – as required

Method:

1. Soak the rajma for over night and pressure cook it.

2. Take a pan, add ghee, bay leaf, cinamom, cardamom, clove and fry for few mins.

3. Now add tomato, onion, ginger garlic paste and cook until raw flavour fades.

4. Add groundnut, rajma, rice, salt, pudina and coriander leaves and add 4 cups water.

5. Mix well and pressure cook it by keeping it sim after one whistle for 10 mins.

6. Open the lid only after pressure subsides.

Protein rich biriyani is ready to be served with onion raita.

Ingredients:

Basmati rice – 1 cup

Ripe tomato – 4

Pudina or mint leaves – 1 cup

ginger garlic paste – 1 tsp

Onion big – 1

Cinnamom – a pice

Clove -2

Turmeric powder – a pinch

Garam masala powder – 1 tsp

Salt, oil – as required

Method:

1. Wash and soak the rice in water for few mins.

2. Grind the tomato finely without adding water.

3. Add oil to heating pan and add cinnamom, clove, ginger garlic paste, chopped onions and pudina leaves.

4. Fry them and add turmeric powder, garam masala, tomato paste, salt and water and allow it to boil.

5. Finally add rice and mix well and close the pan.

6. Allow it to cook for 7 -10 mins in low flame.

Tomato Mint biriyani is ready to be served with raita.

Pudina is rich in iron so it is advised for pregnant ladies and anaemic people.