| Recipe Indices | |
|---|---|
| Chadbro Basmati Rice | 1 ½ cups |
| Ginger | 1 inch knob |
| Tomatoes | 2 medium size |
| Onion | 1 medium size |
| Fresh Coriander Leaves | ¼ cup |
| Soya Chunks | 1 ½ cups |
| Cumin Seeds | 1 tea spoon |
| Coriander Powder | 2 tea spoon |
| Red Chili Powder | 1 tea spoon |
| Turmeric Powder | 1 tea spoon |
| Garam Masala | 1 tea spoon |
| Salt | to taste |
Chadbro Basmati Rice in plenty of water and soak it in water for half an hour.
Peel and chop onion and ginger.
Wash and chop tomatoes.
Clean, wash and finely chop fresh coriander leaves.
Soak Soya Chunks in hike-warm water for fifteen minutes and squeeze to remove excess water and cut each piece into two.
Heat oil in a thick-bottomed pan, add cumin seeds and let them crackle.
Add chopped onion and sauté for two minutes. Cook on medium heat, stirring continuously till onions turn brown.
Add coriander powder, turmeric powder, and red chili powder and chopped tomatoes and continue cooking on medium heat for three to four minutes or until tomatoes are cooked.
Add Soya Chunks, Shrilalmahal Basmati Rice and chopped fresh coriander leaves and stir gently for a minute. Stir in three cups of water, Garam Masala Powder salt to taste and bring it to a boil.
Reduce the heat, cover the pan and simmer till all the water has been absorbed and rice is cooked. Serve hot.
| Recipe Indices | |
|---|---|
| Chadbro Basmati Rice | 1 ½ cups |
| Ginger | 1 inch knob |
| Tomatoes | 2 medium size |
| Onion | 1 medium size |
| Fresh Coriander Leaves | ¼ cup |
| Soya Chunks | 1 ½ cups |
| Cumin Seeds | 1 tea spoon |
| Coriander Powder | 2 tea spoon |
| Red Chili Powder | 1 tea spoon |
| Turmeric Powder | 1 tea spoon |
| Garam Masala | 1 tea spoon |
| Salt | to taste |
Chadbro Basmati Rice in plenty of water and soak it in water for half an hour.
Peel and chop onion and ginger.
Wash and chop tomatoes.
Clean, wash and finely chop fresh coriander leaves.
Soak Soya Chunks in hike-warm water for fifteen minutes and squeeze to remove excess water and cut each piece into two.
Heat oil in a thick-bottomed pan, add cumin seeds and let them crackle.
Add chopped onion and sauté for two minutes. Cook on medium heat, stirring continuously till onions turn brown.
Add coriander powder, turmeric powder, and red chili powder and chopped tomatoes and continue cooking on medium heat for three to four minutes or until tomatoes are cooked.
Add Soya Chunks, Shrilalmahal Basmati Rice and chopped fresh coriander leaves and stir gently for a minute. Stir in three cups of water, Garam Masala Powder salt to taste and bring it to a boil.
Reduce the heat, cover the pan and simmer till all the water has been absorbed and rice is cooked. Serve hot.
| Recipe Indices | |
|---|---|
| Chadbro Basmati Rice | 2 cups |
| Chicken Pieces | 3/4 kg |
| Milk | 1/2 cup |
| Yogurt (curd) | 1 cup |
| Onion | 3 sliced |
| Ginger Paste | 1 tsp |
| Garlic Paste | 1/2 tsp |
| Green Chilli Paste | 1 tsp |
| Tomato Puree | 1/2 cup |
| Red Chilli Powder | 2 tsp |
| Turmeric Powder | 1 tsp |
| Roasted cumin powder | 1 tsp/td> |
| Garam Masala Powder | 2 tsp |
| Green Cardamom Powder | 1/2 tsp |
| Coriander Powder | 1 tsp |
| Green Coriander Leaves | 2 tbsp |
| Salt | to taste |
| Saffron | a pinch |
| Oil | 7 tbsp |
Chadbro Basmati Rice for 20 minutes.
Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
Marinate the chicken with this mixture and keep aside for 3-4 hours.
Heat oil in a pan. Fry the onions until golden brown.
Add the marinated chicken and cook for 10 minutes.
Add 4 cups of water to the rice. Mix saffron in milk and add to it.
Add cardamom powder. Add the chicken pieces.
Pressure cook the rice. Mix gently.
Garnish with green coriander leaves and serve hot.
| Recipe Indices | |
|---|---|
| Chadbro Basmati Rice | 1 ¼ cup |
| Ginger | 1 inch knob |
| Chicken Mince | 250 grams |
| Garlic | 6-8 cloves |
| Red Chili Powder | 1 teaspoon |
| Lemon Juice | 1 table spoon |
| Salt | To taste |
| Coriander Powder | 1 tea spoon |
| Green Chillies | 4-6 |
| Onion | 1 medium size |
| Tomatoes | 2 medium size |
| Fresh Coriander Leaves | ¼ cup |
| Fresh Mint Leaves | ¼ cup |
| Oil | 1 ½ tea spoon |
| Cumin Seeds | 1 tea spoon |
| Bay Leaf | 1 |
| Pepper Corns | 4-5 |
| Cloves | 2 |
| Green Cardamoms | 2 |
| Cinnamon | 1-inch piece |
Wash Shrilalmahal Basmati Rice in plenty of water and soak rice in water for half an hour.
Peel and grind ginger and garlic to a fine paste.
Mix chicken mince with ginger garlic paste, red chili powder, coriander powder, lemon juice and salt to taste.
Mix well and refrigerate until required.
Wash green chilies, onion, tomatoes and chop fine.
Wash chop green coriander fine along with mint leaves.
Heat oil in a nonstick pan, add cumin seeds and stir fry till they start changing color.
Add bay leaf, pepper corns, cloves, green cardamom, cinnamon and chopped green chillies.
Add sliced onion and brown on high heat until the onion turns translucent.
Stir briefly and add the marinated chicken mince.
Cook on high heat for two to three minutes, stirring continuously.
Add chopped tomatoes, green coriander and mint leaves and continue cooking for three to four minutes Drain and add the soaked Basmati Rice and salt to taste, mix well.
Add two and half cups water (preferably hot). Add salt and mix well.
Bring the mixture to a boiling stage and cook on high heat stirring gently but frequently till the water is almost absorbed.
Reduce the heat, cover the pan with a tight fitting lid and cook for another three to five minutes or till the rice is done.
| Recipe Indices | |
|---|---|
| Chadbro Basmati Rice | 2 ½ cups |
| Vegetable oil | 2 tablespoons |
| onion | 1 Cup |
| Garlic | 2 cloves |
| Gingerroot | 1 teaspoon |
| cinnamon stick | 1 |
| Green cardamom | 5 pods |
| Water | 4 1/2 cups |
| Salt | 1½ table spoon |
| Golden raisins | 1/2 to 1 cup |
In a saucepan set over moderate heat, warm the oil until it is hot, add the onion and garlic and cook, stirring, until golden. Add the gingerroot, cinnamon stick, and cardamom, and cook, stirring, 1 minute. Add the rice and cook, stirring, until rice is coated with oil. Add the water and salt, bring to a boil, and simmer, covered, 20 minutes. Stir in raisins and let stand, covered, 5 minutes. Remove cinnamon stick before serving.
| Recipe Indices | |
|---|---|
| Chadbro Basmati Rice | 3 cups |
| Red Chilies | 8 |
| Split Channa Dal | 2 tea spoons |
| Peanuts | 2 tea spoons |
| Coriander Seeds | 2 tea spoons |
| Cashew Nuts | 1 tea spoon |
| Fenugreek seeds | 1 tea spoon |
| Salt | To taste |
| Heeng | A pinch |
| Curry Leaves | Few |
| Split Urad dal | 2 tea spoons |
| Oil | ½ cup |
| Tamarind Pulp | 1 cup |
Boil and rinse Shrilalmahal Basmati Rice.
Heat ½ tea spoon oil.
Add the fenugreek seeds, red chilies, Heeng, turmeric powder and tamarind pulp.
Cook till thick. Remove and keep aside.
Roast coriander seeds, split Urad Dal and Red chilies.
Pour Shrilalmahal Basmati Rice in a pan. Sprinkle the powder over rice.
Take the remaining oil and fry peanuts, cashew nuts and split Channa dal till golden brown. Add curry leaves.
Pour this mixture over Shrilalmahal Basmati Rice.
Add the tamarind mixture to rice and mix well.
Serve hot with papads and wafers.
