Jeera Rice - Veg Kuruma

Ingredients

1. 
   
   Basmati rice - 2 cups
2. 
   
   Cumin seeds - 2 tspn
3. 
   
   Bay leaves - 1 or 2
4. 
   
   Cardamom - 2
5. 
   
   Cinnamon stick - 2 small pieces
6. 
   
   Fennel seeds - 1/4 tspn
7. 
   
   Ginger-Garlic paste - as per taste(i used 2 tspn)
8. 
   
   Green chilli - 3
9. 
   
   salt

Method:

• 
  
  Wash the rice and fry with little ghee until the water is absorbed. Keep this aside
• 
  
  In a pressure cooker, add little ghee and olive oil.
• 
  
  When the oil gets heated, add bay leaves, cinnamon, fennel seeds and cumin seeds.
• 
  
  Then add the ginger garlic paste and fry until the raw smell goes.
• 
  
  Now add the green chillies and then the rice along with the salt.
• 
  
  Add water in the ratio (1:2) and then leave until 2 whistles.
• 
  
  Rice is ready to serve with mixed vegetable kuruma.

Vegetable Rice

Ingredients

1. Basmati rice
2. Oil
3. Green chillies
4. Potato
5. Carrot
6. Green Beans and Peas
7. Soy chunks
8. Salt
9. Cumin powder
10. Coriander powder
11. cumin seeds
12. Ginger garlic paste

• 
  
  Soak soy chunks in hot water
• 
  
  Add little oil in cooker add mustard seeds and cumin seeds
• 
  
  When it splutters, add ginger garlic paste and fry until the raw smell goes
• 
  
  Then add the green chilly, chopped potatoes, carrot, beans and peas
• 
  
  Drain the water and add soy chunks.
• 
  
  The add cumin, coriander powder and fry until the spice smells out nicely
• 
  
  Add soaked basmati rice after draining the water
• 
  
  Close the lid and leave for 2 whistles
• 
  
  Garnish with mint and cilantro
• 
  
  Serve with raitha.

Mushroom Rice

Ingredients

1. Mushroom
2. Basmati rice
3. Tomato
4. Ginger Garlic paste
5. Onion
6. Bay leaf
7. Cinnamon
8. Cloves
9. Mustard seeds
10. Cumin seeds
11. Ghee
12. Saunf
13. Cumin powder
14. Coriander powder
15. Chilly powder

• Soak basmati rice in water for 15 minutes
• Heat little ghee in a kadai, add mustard seeds and cumin seeds
• When it splutter add bay leaves, saunf, cinnamon and cloves
• Add ginger garlic paste and fry until the raw smell goes
• Add chopped onions and fry until it becomes translucent
• Add mushroom peices and fry until it leaves water
• Then add tomato and fry until it becomes soft
• Then add chilly, cumin and coriander powder until the smell comes
• Drain the water and add the rice to the mushroom gravy paste
• The add water and salt and allow it for 2 whistles
• Garnish with cilantro and dry fruits
• Serve hot mushroom rice with raitha or white veg kuruma.

Kothamalli Rice

Ingredient

1. Cilantro
2. Mint
3. Basmati rice
4. Cinnamon
5. Saunf
6. Cashew nuts
7. Ginger
8. Garlic
9. Tomato
10. Green chillies
11. Bay leaf
12. Cloves
13. Salt
14. Cumin powder
15. Coriander powder
16. Water

• Soak the basmati for 15minutes
• Drain the rice and fry it in a pan with little ghee(so that the rice is not soggy when cooked)
• Grind cilantro, mint and green chillies to a fine paste
• Add little oil and ghee in a cooker and add bay leaf, cloves and cinnamon
• Then add ginger, garlic paste and fry until the raw smell goes
• Add the cilantro,mint and chilly paste
• Add chopped tomato and let it fry until it becomes soft
• Add cumin and coriander powder and fry for 2 min
• Add the rice to it and fry until the rice blends with the paste
• Now to the rice add water in 1:1.5 ratio and salt, allow it for a whistle and stop the heat.
• Let the pressure release competely.
• Garnish with roasted cashew nuts.
• Serve hot kothamalli rice with raitha