GHEE RICE

Ghee rice is a simple and easy recipe prepared with jeera rice or basmati rice with lots of ghee.

Ingredients

1cup of jeera/basmati rice
1 inch sized cinnamon
1-2 cardamom
2-3 cloves
1 bay leaf
1 nutmeg (jadikka)
4-5 tbsp of ghee
salt to taste
8-10 cashew nuts
8-10 kismis
1 big onion


Method
Wash rice and keep it aside
Chop the onions very thin and keep them aside.
Heat ghee in any large vessel, add cinnamon, cardamom, cloves, bay leaf, nutmeg and fry for 2 minutes.
Now add the rice and fry for 2 minutes.
Now add 2 1/2 cups of water and salt and stir well, close the lid.
Boil till the rice is cooked.
Heat 2-3 tbsp of ghee in another pan, fry cashewnuts till they turn light brown and keep them aside. Now fry kismis and keep them aside. Finally put some more ghee and fry chopped onions till they turn light brown.
Now garnish the ghee rice with cashewnuts, kismis and onions.

CARROT BIRIYANI

Carrots are good source of vitamin A, vitamin B complex, potassium, fibre. Carrots help in lowering the risk of lung cancer, improves the vision, lowers risk of heart disease. Carrot biriyani is a unique rice recipe with rich color and delicious taste.

Ingredients
4cups basmati rice
250 gms carrot
1 inch sized cinnamon
2-3 cloves
1 bay leaf
3-4 green chillies
2 tbsp ghee
curry leaves
corriander leaves
salt to taste

Method
Grate the carrots and keep aside.
Soak rice, 1inch sized cinnamon, 2 cloves, 1 bay leaf  in water for half an hour.
After half an hour drain the rice and keep it aside.
Heat 2-3 tbsp of oil and 2 tbsp of ghee in pressure cooker, add cinnamon, cloves, bay leaf and green chillies and let them fry for 2 minutes, now add the drained rice and fry for 2 minutes, add the grated carrot and fry for another two minutes.
Now add 6 cups of water, add salt and close the cooker and let it cook till 2 whistles.
Turn off the stove after 2 whistles.
Finally garnish the biriyani with curry leaves and coriander leaves.

BRINJAL MASALA CURRY

Ingredients

250gms brinjal

2 onions

1 cup coconut milk

Curry leaves

Masala ingredients

1 1/2tbsp chilly powder

10 cloves garlic

Method

Grind chilly powder and garlic to paste and keep it aside.

Cut brinjal into small pieces and deep fry them in oil till they turn light brown.

Heat oil in another pan, put the masala paste and fry till its raw smell disappears, now add the onion pieces, salt to taste, fry till the onions turn light brown.

Now add the fried brinjal pieces and add coconut milk, let it boil for 2 minutes.

Finally garnish with curry leaves and coriander leaves.