Friday, December 4, 2015

Coconut methi rice

Ingredients :
Rice- 3 cups
Ginger grated - 1spoon
Garlic grated - 1spoon
Onion slices - 1/4 cup
Green chillies- 3 chopped
3 Cloves, 1inch cinnamon stick, 2 bay leaf
Oil - 3 tablespoons
1 cup chopped methi leaves
1 cup grated coconut
Heat oil in a heavy bottom dish, add whole spices, onions, chillies, ginger and garlic. Fry for 2 minutes. Add methi,  coconut  cover and cook for another 5 minutes.  Add rice, 6 cups water and salt. Cover and cook on medium heat for 15 minutes. Check rice to see it  cooked soft.

Chana dum biryani

1 can chickpeas - rinsed and drained or boiled chana.
1 big onion chopped
3 green chillies chopped
1 tomato chopped
1 spoon Ginger garlic paste
1 spoon coriander powder
Whole spices- 4 cloves,2 small pieces cinnamon,4 cardamon,4 bay leaves, 2 star anise.
Chilli powder
2 cups basmati rice
1 pinch saffron
1/4 cup warm milk.

Cook 2cups rice with 3 cups water, salt and half of whole spices. Keep aside.
In a heavy skillet, heat oil and fry remaining whole spices. Add onions, green chillies and ginger garlic paste,  cover and cook for 5 minutes. Add salt and tomatoes,  cook another 5 minutes. Add chickpeas ,coriander powder  and 1/4 cup water. Cover and cook for 2-3 minutes.
Preheat oven to 350,  apply butter to the baking dish,  layer half of cooked basmati rice. Next layer chickpeas curry and cover with rest of rice. In warm milk melt saffron and pour over rice. Cover and bake for 20 minutes.