Carrot,peas Palav

You will need:-
Carrots-cut into cubes ( all the pieces should be of the same size of that they cook at the same time)
peas-1/2 cup
Rice-2 cups
water-4 cups
Soak the rice for 30 mins,drain and keep aside.
Onions-sliced-1 cup
Tomatoes-2 cups
biryani masala powder-1 tbsp
salt to taste
butter-1 Tbsp
Cooking oil-3 Tbsp
Ginger-Garlic paste-1 tbsp each
Chilly powder-1/4 tsp
green chillies-6
Method:-
Heat oil in a large cooking sauce pan.Add the sliced onions and curry leaves,once the onions are golden brown add the ginger-garlic paste.
Fry well,now add the carrots and peas.Add 30 ml water,cover and cook.
Once the carrots are cooked add the chopped tomatoes,biryani masala powder salt and green chillies.
Once the tomatoes are mushy and are soft in texture,add the drained rice,add salt to taste,4 cups of water,butter,chopped coriander and dried pudina leaves or fresh pudina and little kasuri methi.Stir lightly.Cover and allow to cook 15 mins.Do not attempt to uncover.
After 15 mins,open and serve hot with raita or just eat it plain.

Pudina and Peas Palav

This rice preparation is best suited when served with a spicy veg or non veg curry.
For this preparation you will need the following.
Rice-Basmati or Sona masoori rice-1 Cup
water-2 cups
Pudina leaves-handful
Coriander leaves-A handful
Kasuri methi-1 Tbsp
Onion-1/2 cup
peas-1 cup
Jeera-1/4 tsp
whole garam masala:
cinnamon-1 stick
cloves-2
Clove-3
Olive-5 Tbsp
Ginger garlic paste-1Tbsp
Gr.chilly-2 slit
Method:
Soak the rice in water for 30 mins.
Heat oil in a non stick pan.Add whole garam masala.Add cumin,when it crackles add the chopped onion.Fry well.Add ginger garlic paste,green chillies,peas,pudina leaves,coriander leaves and kasuri leaves..
Fry well.Add salt to taste.Once the onions have turned slightly brown turn off the heat.Allow to cool.Add 1 Tbs butter or ghee.
Now,add to the the soaked rice.Pressure cook for 2 whistles or cook in the rice cooker.Once the rice is done,gently fold in the rice with the fried ingredients so that all the ingredients are evenly distributed.
Serve hot with a spicy curry or serve plain.

Andhra Pulihara

Ingredients
Mustard seeds-1Tbsp-Heat them dry in the microwave for 50 secs.Powder with curry leaves and sprinkle over the precooked rice. keep aside.
Rice-1 Cup-precooked
Chopped onion-1/2 cup
Fry the below separately in a kadhai with 3 Tbsp groundnut oil/veg oil
Jeera seeds-1/2 Tsp
Urad& Channa dal-1 tsp
Dried red chilly-3
Curry leaves-6
Methi seeds-12 in number
Now add
Tamarind juice-5 Tbsp
Water- 5Tbsp
Jaggery- v little-1 tsp
Boil all of the above for 2 mins.A thick sauce must form. Now add the chopped onion to the sauce mix well.Add the precooked rice to this sauce and mix well.Season with salt.Use your hands to mix the rice.Caution:Allow the sauce to cool and then mix the rice
Serve hot.

Mutton Biryani

For this preparation you will need:
Mutton: 250 Gms-Marinate in 1/2 cup curd for 15 mins minimum
Separately pressure cook the meat in 2 cups of water with 1/4 Tsp turmeric,chilly pdr for 6 whistles.Do not discard the mutton stock,use it for cooking the rice later during the preparation.
Basmati Rice-3 Cups
Soak the rice in water for 1 hr and drain out the water and spread out the drained rice on a paper towel.
Olive/Veg oil-8 Tbsp
1/2 Stick Butter
Onions
Pudina leaves-One handful
Coriander leaves-One handful
Green chillies-8
Bay leaf-2
Whole garam masala-3 cloves,3 cardamom, 2"cinnamon
Biryani powder- 1 Tbsp
Thick curd-1/2 cup-for adding in the gravy
Peas-1 Cup
Method:
Heat oil in a large non stick pan,add the stick of butter.When the oil is hot & the butter has completely melted,add in the sliced onions,slit gr.chillies,whole garam masala & bay leaf.When the onions have turned golden brown,add the pressure cooked meat.fry well.Then add the biryani powder,tomatoes,1 Tsp chilly powder,coriander powder and turmeric.When a thick gravy has formed and the tomatoes are soft add in 1/2 cup of curd.stir in and allow to cook for 5 mins longer.Now allow the meat to cook in the masala for 10 mins.Add 1/2 cup of water.Cover
After 10 mins add the washed & drained basmati rice to the gravy.Fold in the masala with the rice.Add pudina& coriander,peas.Add 5 & 1/2 cups of water along with the mutton stock.Note:
The water and mutton stock should add up to 5&1/2 cups and not more.
Allow to cook and keep the lid covered with foil.Bring to a simmer.Keep on DUM for 15 mins.Turn off the heat and serve hot with raita.