Pulao

INGREDIENTS

3 cups Basmati Rice -- washed
1/2 medium Onion -- thinly sliced
1 medium Tomato -- thinly sliced
1 medium Potato -- cubed
1 medium Carrot -- cut into thin strips
1 cup chopped Green Beans -- I used the frozen kind
1/2 cup Green Peas -- again I used frozen
handful Mint -- finely chopped
handful Coriander -- finely chopped
6 Green Chillies -- slit lenghtwise
1/8 cup butter
1/4 cup oil
Ginger/Garlic Paste
Garam Masala
Cumin Powder
Coriander Powder
4 small Bay Leaves
4 Cardamom
4 Cloves
1 Cinnamon Stick
Salt
Water

PROCEDURE

I cook my pulao directly in a pressure cooker without any dishes. So, in a pressure cooker, add the oil and the butter cube.
Once the butter cube melts and stops spluttering, you know that it is well cooked, so it is time to add in the cardamom, cloves, cinnamon and bay leaves.
Now add in the onion, green chilli, mint and coriander. After the onion softens, add in the tomato.
You know that the tomato is well cooked when it turns clear, when this takes place, add in the ginger garlic, garam masala, cumin powder and coriander powder.
Mix everything well and add in the potato, carrot, green bean and green pea pieces. You can use any other vegetables you like as well.
After the frozen pieces soften slightly, add about 4 and 1/2 cups of water (1 and 1/2 cup for every cup of basmati rice) and salt.
When the water comes to a boil, add in the washed rice and toss gently, so that the rice is well mixed with the other ingredients.
Cover and let it cook for the same amount of time as your regular rice.
Serve with raita or any other gravy curries.

Curd Rice

INGREDIENTS

4 cups Cooked Rice
2 1/2 cups Yogurt or Curd
4 Green Chillies - chopped finely
3 Curry Leaves
Salt

TADKA

Mustard Seeds
Jeera
Channa Dal
Urid Dal
Red Chillies

PROCEDURE

Mash warm rice until it feels soft, but not a paste. You can just mix it by hand. Add salt and yogurt and mix everything well with the rice.
In a small tadka pan, add all the tadka ingredients. When the mustard seeds splutter, add the green chillies and curry leaves.
After the freen chillies cook, remove from heat and add to the rice. More salt can be added at this time, if needed. Mix well and serve immediately.
Note: If the mixture looks too thick, you can add more yogurt or water.
Leftover portions are good in the refrigerator for up to 3 days.

Tomato Rice

INGREDIENTS

4 cups Cooked Rice
1/2 Onion - finely chopped
1 Tomato - cubed
4 Green Chillies - slit lenghtwise
4 Curry Leaves
2 tbsp Oil
a pinch Turmeric
Salt

TADKA

Mustard Seeds
Jeera
Urid Dal
Channa Dal
Red Chillies
Hing - optional

PROCEDURE

If using rice that was made on a previous day, you'll need to heat it up first. I put the rice in the microwave for about 5 minutes (the time may vary depending on your microwave).

In a pan, heat oil and add all the tadka ingredients. When the dals brown and the mustard seeds splutter, add the onion, green chilli and curry leaves.

Once the onion turns translucent, add the tomato pieces. When they soften add salt and turmeric and mix everything thoroughly.

Mix in the heated rice and serve warm.

Tamarind Rice

INGREDIENTS

2 1/2 cups Cooked Rice
3 to 4 tsp Tamarind Paste
2 tsp Turmeric Powder
4 Curry Leaves
4 Green Chillies - cut lengthwise
handful Peanuts
3 tbsp Oil
Salt

TADKA

Mustard Seeds
Jeera
Urid Dal
Channa Dal
4 Red Chillies

PROCEDURE

In a flat pan, gently mix the cooked rice with 1 tbsp oil and salt until everything is well mixed. Let this sit for 10 minutes.

In a small pan, add the remaining 2 tbsp of oil and the tadka ingredients, minus the red chillies. When the dal browns and the mustard seeds splutter add the red chillies, green chillies, curry leaves and turmeric powder. Once all of this is mixed well, add the peanuts and tamarind paste and let it all cook well.

Add this mixture to the cooked rice and mix everything evenly.

If the rice isn't sour enough, lime juice can be added to reach the desired taste.