Mushroom Pulav

Method -
2 packets button mushrooms
Wash and keep aside
Boil water with salt to taste and lemonjuice
Chop the mushrooms into thick slices, add to boiling water and remove from fire. Keep aside for some time with lid closed.
Drain the water and retain it for cooking rice.
 .
2 cups basmati rice, wash and cook in 2 cups of water and 2 cups of  water retained from boiling the mushrooms.
Add salt to taste
Coconut milk can be added in place of 1 cup of water ( optional)

Heat 4 tabspn oil
Add
 2 cups of chopped onions
 2 tbspn garlic ginger paste
 5 to 6 slit green chillies
Fry for a while
Add 2 chopped tomatoes
 1 tbspn cashew nuts
 1 tbspn dry raisins
 4 to 5 cloves
 1" big cinnamon
4 green elachies
 4 black pepper
 3 to 4 bay leaves
 1/2 tspn turmeric powder+1 tspn garam masala
1/2 cup chopped red and yellow bell pepers (optional)
1/2 cup chopped coriander leaves +Mint leaves

 Fry all these ingredients for a while till it becomes a thick masala (Gravy)
Add the cooked rice layer by layer ( one layer of masala and one layer of rice )
Keep this on stove on low fire for 5 minutes and turn off.
Mix thoroughly before serving. Relish with onion raita .

Vegetable Fried Rice

Method:
3 cups cooked rice (basmati or Brown basmati rice )
1 cup  sliced spring onion
1/2 cup length wise sliced green capsicum
1/2 cup cut vegetables ( carrot , cauliflower , beans)
2 Fistful of peas
(Frozen vegetables can be added)
2 eggs
3 tbspn oil
Heat oil in a flat kadai
Add spring onions, then fry for a while.
Add capsicum, then fry for a while.
Add vegetables, then fry for a while.
Add little water to cook the vegetables
Add salt to taste
Add eggs and scramble in the vegetables .
Add 3 tablespoons of soy sauce + 1 tablespoon of vinegar
Mix thoroughly.
Mix the cooked rice.
Stir for a while on medium fire.
When done, serve hot.

Vegetable Pulav

Method -
2 cups basumati rice
wash 3 to 4 time drain and keep aside

1 large onion cut  legthwise
Oil + ghee 2 dessert spn
1/2 kg carrots cut in to tiny  half moon shapes
 1 cup peas
 1/4 kg beans cut in to lengthwise
 3 tab spn cashewnuts bits
 2 tabsopn raisins
2 tab spn garlic paste
 4 slit green chillies
 7 to 10 cloves
 1 " cinnamon
1 tspn garam masala
a few strings of chopped coriander leaves
A few strings of chopped mint leaves

Heat oil + ghee in a flat bottom kadai
add cinnamon & cloves
Add the garlic paste and stir a while till the odoue leaves
 Add  onion
Add slit green chillies
 Add the cashew nuts and raisins
 Add the vegetables
Add the chopped coriander leaves + mint leaves
Add 1 tspn  salt to taste and garam masala
 Add safron or 1 tspn turmeric
 Fry a while adding little water to cook the vegetables
Add 4 cups of water
add salt to taste
 Boil the water
 when the water reaches boiling point add the rice and stir and keep on the fire
 close this with a lid
 Lower the fire and keep the rice on low flame  till it is done
 Remove from fire and stir and mix thoroughly
 Pulav is ready to relish

Recipe no 2 

 2 medium size tomatoes + 1 onion chopped 

4 to 6 lavang 3 to 4 small pieces dalchini ,a few coriander leaves 

Grind together in to paste 

Heat oil ,+ ghee inna kadai 

Add this paste and stirr till it leaves oil 

Add all the vegetables , raisin s ,cashe bits and mix  and keep on the gas till vegetables r cooked  adding little water 

Add salt to taste 

Add the cooked rice and mix and keep on the stove on a very low fire fr a few a seconds . serve hot with onion raita 

Mutton Biryani

Ingredients and Method:

2 pounds mutton, wash 4 to 5 times and keep aside.
3 small cups Basumati rice wash and cook with 5 cups of water, adding few bay leaves and salt to taste, 3 tbspn oil.
Rice should be cooked 85% and should  not  be over cooked. Do not drain water from the rice .
Spread the cooked rice in a big thali and keepaside.

Chop 1 big onion length wise and fry it in some oil till it is brownish black in color and keep aside.
Keep aside finely chopped coriander leaves.

                  
Masala:

2 onions chopped in to big pieces.
2 smalltomatoes chopped.
3 strings of coriander leaves.
3 tbspn chillipowder (more or less according to your taste)
OR in place of chillipowder 8 to 10 green chillies can be added (the biriyani will look green if green chillies are used)
3 small cardamom
8 cloves
1" cinnamon
1" ginger
Few mint leaves
Grind the ingredients to a smooth paste adding little water to blend it .
                  
Mix the the above  masala (optional - you can add 2 tbspn Shan masala powder) with  the mutton and cook in the cooker with  few whistles till it is done .
If water remains in the cooked mutton keep on the fire stirring it till it becomes dry masala.
Add salt to taste before u dry the masala .
Heat 5 to 8 tbspn oil + 2 tbspn ghee in a thick flat  bottom pan.
Add one layer of cooked rice and above this one layer of  masala mutton alternately.
In between  the layers spread some chopped coriander leaves  and  fried  onions.
Top layer should be garnished with fried onion .
Keep this on medium gas for  3 to 4 minutes.

If u want the biriyani colorful ,soak 1 tspn kesar in 1/2 cup milk   for some time  and sprinkle over the top layer and in between the layers .

The picture of my biriyani is not impressive as I have not added kesar or color.

Shrimp Biryani

Ingredients and method:

3 measuring cups basumati rice wash

- add 5 measuring cups of water and salt to taste and cook the rice 85%

Masala

Grind together in to a smooth paste:

1 big onion , 1 tomato, one fistful coriander leaves, 2 tb spoon chilli powder (or to your taste)

3 to 4 green chillies

10 cloves

1 " dalchini ( cinnamon)

4 small elaichi (cardamum)

Add 1 tb spoon sindhi shan biryani masala if necessary .( optional)

Chop 2 large onions length wise and fry this in 5 tb spoon oil + 1 tb spoon ghee in to golden dark brown

remove half of this and keep aside .

Add the masala paste to the rest of the fried onions and stir for a while till the water evaporates .

Add the shrimps and cook till it is done

Add salt to taste

In a flat double bottom vessel, heat ghee or oil and add a layer of cooked rice, and then a layer of shrimp masala with chopped corriander leaves alternately . Garnish the final layer of rice with the fried onions .

Cover and keep the vessel on gas on  very low flame for 3 to 4 minutes.

Mix together and serve with onion raita.