Paneer Biryani

I am not a big fan of biryani initially but there is this restaurant called Signature India - he makes amazing biryani and slowly i started eating biryani. Coming to biryani's i have three options - veg, paneer and egg. Out of these three i like egg and paneer , i don't like vegetable biryani some how.

I learnt this paneer biryani and believe me this tastes amazing, when ever i make this its a hit. 

It may look like you are using more spices and spice powder by seeing ingredients list but do give it a try you will also fall in love with this biryani.

Preparation time : 1 hour 30 mins approximately
Serves : 3 to 4

Ingredients :

For Marination :

Paneer : 250 grams ( around 100 grams of paneer for one cup of rice )
Fried onion : 4Tbsp
Yogurt : 4 Tbsp
Ghee : 1Tbsp
Oil : 2 tsp
Lemon juice : 1 lemon
Ginger garlic paste : 1 Tbsp
Green chili : 3
Chopped coriander leaves : 3 Tbsp
Chopped Mint : 2 Tbsp
Sha jeera : 1tsp
Garam masala : 1 tsp
Salt : 1/2 tsp
Sugar : 3/4 tsp
Kasoori methi : 1/4 tsp
Coriander powder : 1 Tbsp
Cumin powder : 1tsp
Black pepper powder : 1/4 tsp
Red chili powder : 1/2 tsp
Turmeric powder : 1/4 tsp
Crushed cloves : 7

For Rice :

Basmati rice : 3 cups
Salt : to taste
Oil : 2 tsp
Bay leaves : 2
Sha jeera : 1 tsp
Green cardamom : 5
Black cardamom : 2
Cloves : 6
Cinnamon stick : 2"
Black pepper cons : 1/4 tsp
Star anise : 1

For Biryani :

Oil : 2 tsp
Ghee : 1 Tbsp
Cumin seeds : 1/2 tsp
Onion : 2
Salt : 1 tsp
Ginger garlic paste : 1/2 Tbsp
Tomato : 1 large
Pepper powder : 1/4 tsp
Chili powder : 1 tsp
Cumin powder : 1/2 tsp
Coriander powder : 1tsp
Garam masala powder : 3/4 tsp
Shan Biryani masala : 1/2 tsp
Kasoori methi : 1/4 tsp
Sugar : 1/2 tsp
Coriander leaves : 2 Tbsp
Mint leaves : 1 tsp
Curd : 2 Tbsp
Water : 1/2 cup

For toppings :

Fried onion : 1 Tbsp
Ghee : 4 Tbsp
Rose water : 2 to 3 tsp
Turmeric : pinch
Cashew nuts : 10
Saffron : few strands
Milk : 2 Tbsp
Shan biryani masala : 1 tsp

Method :

Take bowl add ingredients listed for marination. Mix well , let it marinate for at least one hour , i usually do overnight marination.

Soak rice for 20 mins (don't soak more than an hour, if you have to then at least drain it and keep it aside )
Take a pot and add lots of water, add ingredients listed for rice except basmati rice.
Once it started to boil vigorously add basmati rice and cook it until it is 90% done.
(This is the crucial step for biryani - take full care not to over or under cook the rice)
Drain the water completely and spread it on a plate and use this with in 5 mins for your next step.

Now we are going to use ingredients listed for biryani in this step, and start this step parallelly when you do the above step , so that by the time rice is ready , you can add that in this.
Take a pan , add oil, ghee , once hot add cumin seeds.
Once they are roasted add in chopped onions, once they turn golden add ginger garlic paste.
When the raw flavor from ginger garlic is gone add chopped tomatoes and salt.
Once tomatoes are mushy add turmeric powder, black pepper powder, red chili powder, coriander powder, cumin powder, garam masala, kasoori methi , biryani masala, sugar .
Give it good stir and add coriander and mint leaves. Add curd.
Add 1/2 cup of water.
Once it comes to boil, keep the flame in medium low and add half the rice that we prepared in the previous step.
Add half of paneer followed by remaining half of the rice and then by rest of the paneer, by this we are done with layering of rice and paneer.

Now we use the ingredients listed for toppings.
Sprinkle biryani masala on top of rice.
Add melted ghee,  milk in which saffron strands are soaked and turmeric mixed rose water - one by one in a circular motion on top of rice .
Add fried onion and cashew nuts also on top.

Now we have to cover it really good, so that the vapor should not escape.
For this you can seal the edges of the pot with dough, or you can used paper napkins to cover the top of the rice, or usually i will use aluminum foil on top of the pot and then cover it with a lid.
Now put the flame to low and dum it for 40 minutes.
After 40 mins, switch off the stove and give it a standing time of 10 mins.
Your biryani is ready to serve.
Serve it hot with raita or any gravy curry or as it is.
Enjoy your dish :)

Mysore tomato rice / coconut tomato rice

Preparation time : 20 to 30 mins
Serves : 3

Ingredients :

Cinnamon Stricks : 1" piece
Poppy seeds : 1 tsp
Dry red chillies : 4-6 Numbers
Dry coconut pieces : 1/2 Cup or Grated coconut : 1/2 cup
Cumin seeds : 1 tsp
Cashew nuts : 5
Curry leaves : 1 Springs
Tomatoes : 3-4 Numbers (chopped)
Coriander leaves : 1/4 Bunch (chopped)
Oil : 2 Tablespoons
Salt : To Taste

Cooked rice : 3 cups

Method :

Take a pan and add cinnamon stick, poppy seeds, dry red chillies dry roast for 1 min.
Add  coconut and dry roast and transfer it into a blender and add some water blend it into a smooth paste.

Heat of oil in a pan and add cumin seeds, cashew nuts and sauté it. Add curry leaves, tomatoes, salt and mix thoroughly and place the lid on it and cook it for 2 min.
Add smooth paste and cook it for 1 min and add cooked rice and mix thoroughly.
Place the lid on it and cook it for 2 mins on very slow flame.
At last sprinkle coriander leaves and serve it hot.

Enjoy your dish :)

Thank you , do post your comments !!!

Coconut rice

Preparation time : 10 min

Serves : 2 to 3

Ingredients :

Mustard seeds : 1 tsp

Cumin seeds : 1 tsp

Urad dal : 1 tsp

Green chilis : few or to taste

Chana dal : 1 Tbsp

Chopped ginger : 1" piece

Curry leaves : few 

Red chili : few or to taste

Hing : pinch

Salt : to taste 

Sugar : 1 Tbsp

Coconut oil : 2 Tbsp

Cashew nuts : 10

Grated coconut : 1/2 cup

Boiled rice : 2 1/2 cups

Method :

Cook rice separately make sure it is fluffy.(If you already have cooked rice then carry on)
Heat coconut oil in a pan. Add cumin, mustard, red chilli whole and saute till the aroma is released. Now add chana dal, urad dal, green chilis, ginger, curry leaves, cashew nuts, salt and saute till soft.
Then add the coconut grated, sugar and chopped coriander. Gently stir.

Then add the rice and fry for 2-3 minutes.
Stir well.

Serve it hot and Enjoy your rice :)

Thank you, do post your comments !!!

tomato bath

Preparation time : 30 mins

Serves : 3

Ingredients :

Basmati rice : 1 1/2 cups
Tomato puree : 3/4 cup and water : 2 & 1/4 cups

Cardamom : one or two
Cinnamon : 1" piece
Cloves : 2
Ginger-garlic paster : 1/2 tsp
Onion : 1/3 cup

Capsicum : 1/3 cup

Carrot : 1/4 cup

Green peas : 1/4 cup
Turmeric powder : 1/4 tsp
Chilli powder :1 tsp Or to taste
Curry leaves : few
Coriander leaves : handful

Salt : to taste

Butter/ghee/ oil : 3 Tbsp
Fried Cashew nuts : 10

Method :

Take a pot or rice cooker and add a Tbsp of ghee, and then add cardamom,cinnamon stick, cloves, curry leaves.

Fry them a bit, then add drained soaked rice and fry it once.

(If you soak rice for an hour it will help the rice to come lengthy - without breaking when it is cooked)
Then add tomato puree, water, salt and let it cook for 15 mins or till done.

(If using presser cooker, after it starts to boil,cook it on medium flame for 2 to 3 whistles or till done.)

While rice is cooking ,

Take a pan, heat 2 Tbsp of butter or ghee, add sliced onion and fry till they are translucent.

Add ginger garlic paste and fry till raw smell goes.

Now add sliced carrot and peas , fry them when they are about to done add chopped capsicum.

Cook them a bit.

Add chopped coriander leaves, chilli powder,turmeric powder and little salt.
Fry them a bit.
Add this to cooked rice and mix well.
Garnish the rice with fried cashew nuts.

Tawa pulao

When i prepared this dish, i felt like i am preparing this as any other rice dishes i prepared but then i fell in love this recipe.... i so love the taste of this particular rice...  believe me for sure you gonna love this rice, just follow exact measurements and the outcome will be awesome :) 

One more thing is you can even make this tasty spicy bombay tava pulao from left over rice also....

Preparation time : 15 mins

Serves : 2 to 3

Ingredients:

Butter : 2 tbsp
Onions : 2 (cut lengthwise)

Chili garlic paste : 1 1/2 Tbsp (Red chili and garlic paste)
Green bell pepper : 1 1/2
Tomatoes : 4 (finely chopped)
Coriander leaves : few (chopped)
Pav bhaji masala : 2 Tbsp (must)
Salt : to taste
Green chillies : 2 (finely chopped)
Water : 1 tbsp
Boiled green peas : 1 cup
Boiled potatoes : 2 (diced)
Boiled rice : 3 cups (Cooked white rice)

Method:

Melt butter in a heated tava and add the onions.
Let the onions fry till its translucent and not brown.
Add Chili garlic paste and cook it.
Add capsicum to it and saute them a bit.
Add the tomatoes, coriander, pav bhaji masala, salt, green chillies, mix everything well and cook it till the tomatoes are absolutely soft.
Add water and again mix well everything
Add green peas, potatoes and mix everything well
Add rice, coriander leaves, salt to the mixture and mix everything well and its ready to served hot.

Enjoy your rice with raita of your choice :)
Thank you, do post your comments !!!

Spicy mushroom rice

Preparation time : 15 mins
Serves : 2

Ingredients :

Cooked rice : 2 cup
Mushrooms : 8 big size
Chopped Onions : 1/2 cup
Garlic : 6 to 8
Red chili : 5
Cumin seeds : 1/4 tsp
Butter : 1 Tbsp
Pepper : 1/4 tsp
Salt : to taste
Ajinamoto : 1/4 tsp
Soya sauce : 1 tsp
Oregano : 1/4 tsp

Method :

Soak red chili in water for some time.
Make a fine paste of garlic and soaked red chili.
Take a pan, heat it, add butter, once melted, add cumin seeds, let them fry a bit, add chopped onion.
Fry it till onion becomes golden brown in color.
Add garlic chili paste and fry it till raw smell of garlic goes off.
Put flame to high.
Add cut mushroom, fry till they are done.
Add salt and pepper.
Add cooked rice, mix everything good.
Now add ajinamoto and soya sauce, give it a good stir.
check for seasoning, adjust taste if needed.
Switch off the flame and top it with oregano.
Your dish is ready to serve.
Enjoy your dish :)
Thank you, do post your comments !!!

Egg biryani

This is super easy and tasty egg biryani... if you like biryani then give it try and let me know how this is ...

Preparation time : 20 min + 45 mins

Serves : 3

Ingredients :

Basmati rice : 2 cups

Eggs : 4 to 6

Onion : one small

Ginger garlic paste : 1 tsp

Green chili : one or two

Chopped mint : 3 Tbsp

Chopped coriander : 3 Tbsp

Garam masala : two pinches

Biryani masala : 1/4 to 1/2 tsp

Yogurt or curd : 3 Tbsp

Lemon juice : one Tbsp

Salt : to taste

For rice :

Ghee : one Tbsp

Bay leaf : 2

Cloves : 2

Cinnamon stick : 1 inch

Cardamom : 1

Black cumin : 1 tsp

Method :

Soak rice for 30 to 45 mins.

Take a pan, add lots of water, add all spices, little ghee and salt to taste.

When water boils, add soaked rice.

Cook it till it is 90 % done.

Drain the water using slotted bowl and keep rice aside.

Now take a pan, heat butter/ghee/oil .

Add sliced onion, cook till slightly golden brown in color.

Take onions to one side of the pot.

To other side of the pot -

Add ginger garlic paste, green chili, chopped mint, coriander powder, garam masala powder , biryani masala, and yogurt. Mix it well.

Mix every thing well. 

Add salt, boiled eggs, squeeze lime juice and mix once again.

(I separately fried eggs - To get nice red colored eggs take a pan , heat it, add little oil, turmeric powder, add eggs and turn them all sides to get even color)

Add boiled rice toss it and put the lid on and let it steam for 10 minutes on very low flame .

Your biryani is ready to serve.

Enjoy your dish :)

Thank you, do post your comments !!!

vegetable biryani - 1

Preparation time : 30 mins
Serves : 4 - 5

Ingredients :

Basmati Rice (or) any long grain rice : 6 cups
(To cook rice , rice : water = 1 : 1 1/2 )
Onion : 2 (big)
Green chili : 4 - 6
Ginger garlic paste : 1 tbsp
Mint leaves : hand full
Coriander leaves : hand full
Biryani masala : 1 tbsp
Coriander powder : 1 tbsp
Cumin powder : 1/2 tbsp
Salt : to taste
Whole spices :
Cloves : 3
Cinnamon : 2 " stick
Cardamom : 2
Bay leaf : 2

Method :

Soak rice for at least half an hour.
Take a vessel (you can even use pressure cooker), heat it.
Add some oil or ghee or butter to it.
Add cloves, cardamom, cinnamon stick and bay leaf.
Saute them  a bit.
Add Big chunks of onion, slit green chili and ginger garlic paste, saute them for a minute.
(They are going to cook with rice , so no need to saute them for longer time)
Add chopped mint leaves and coriander leaves.
(If you are using dried leaves , then add 2 tbsp of each)
Now add biryani masala .
(you can use store bought one, other wise it is a powder made of cinnamon stick,clove and cardamom in the ratio 1 : 1: 1/2 )
Add coriander powder and cumin powder, fry it for half minute.
Now add drained soaked rice and fry it a bit.
Add sufficient water and then add salt to taste.
[Don't forget to add salt as it is difficult to mix it with cooked rice, i generally forget to add salt ;) ]
Check for seasoning , if any thing needs to be added then add it now.
Add a tbsp of ghee or oil or butter.
Cover and cook till for 1/2 hour or till done.
(If you are using pressure cooker , cook it as you cook your rice)
Yummy yummy biryani is ready to go.
Serve it hot.
Enjoy your dish :)
Thank you , do post your comments !!!!!

Tamarind rice / Pulihora

Pulihora is a very common and traditional preparation from Andhra, Karnataka and Tamil Nadu cuisines. Puli means sour and hence the name pulihora as this is made with spicy tamarind gravy mixed with rice. Pulihora is a rice based dish tastes exotic and unique.

It is called as Tamarind rice in English, Pulihora in Telugu, Puliyodharai in Tamil , chitrannam or puliyogare in Kannada. This dish is considered as a  popular festival food traditionally served as PRASADAM in most of the Andhra and South Indian temples. As Hindus consider turmeric powder as a symbol of auspiciousness, this dish is cooked for almost all auspicious occasions and during festival. 

This dish is also considered to be a good stimulant for dead tongue. Pulihora is simple and easy to cook and is inexpensive too. Pulihora is stomach filling extremely delicious for its tangy, sour and salty taste. Pulihora is also known as poor man's feast. This dish can be served anytime for breakfast, brunch, lunch or dinner. Pulihora can be prepared in various styles with either tamarind pulp, mango or lemon juice. It is a refreshing and comfort food and makes a complete satisfying meal.

Preparation time : 30 mins
Serves : 4 to 5 approx

Ingredients :

Cooked rice : 4 cups
Tamarind juice : 1cup
Peanuts : 2tbsp
Chana dal : 2 tbsp
Fenugreek seeds / methi seeds : one pinch
Mustard seeds : 1/2 tsp
Jeera / cumin seeds : 1 tsp
Curry leaves : 2 springs
Red chili : 3
Turmeric : 1/4 tsp
Hing : 1/8 tsp
Green chili : 2
Red chili powder : 1/4 tsp (optional)
Coriander powder : 1 tsp (optional)
Cumin powder : 1 tsp (optional)
Roasted sesame seed powder : 1tbsp (optional)

Method :

Take a pan, heat it, add 4tbsp of oil.
Once oil is hot, add whole red chili, mustard seeds, when mustard seeds splutter add fenugreek seeds, jeera.
Add peanuts and chana dal.
Fry them till they are done.
Add curry leaves, hing, slit green chili, and turmeric.
Saute it a bit.
Add tamarind juice.
Now add coriander powder, cumin powder and red chili powder.

Cook the entire mixture till oil oozes out from it and till it becomes a bit thick.
Add roasted sesame seed powder and some salt to taste.

Take tamarind paste that you prepared  and mix it with your white rice.
Depending on the taste you want , add that much paste.

You can store this prepared tamarind paste in an air tight container and keep it in fridge for up to one month.
If you are preparing tamarind paste to store it then don't add roasted sesame seed powder while cooking the tamarind paste, as it reduces the shelf life. (Instead you can add roasted sesame seed powder to rice while you are mixing it with tamarind paste)
If you are sure that you are going to prepare tamarind rice, then while cooking rice you can add turmeric power in it, so that you get yellow colour distributed evenly to the rice.
This rice tastes better at least after half an hour, after you prepared the rice.

Pulihora goes excellently well with wafers, vadiyalu, chips.
Enjoy your tamarind rice with Onion slice :)
Thank you , do post your comments !!!

Egg biryani

Preparation time : 30 mins + 30 mins
Serves : 2

Ingredients :

Boiled peeled eggs : 6
Cashew nuts : few
Black cumin : 1 tbsp (or you can even use normal cumin seeds)
Green chili : 2 to 3
Ginger garlic paste : 1 tbsp
Mint leaves : 3 tbsp
Coriander leaves : 3 tbsp
Yogurt / curd : 1 1/2 cup
Biryani masala : 3 tbsp
Salt : to taste
Rice : 1 1/2 cups
Whole garam masala :
Clove : 3
Cardamom : 2
Cinnamon : 3" piece
Bay leaf : 2
For coating :
Chili powder : 1 tsp
Cumin powder : 1tsp
Coriander powder: 1tsp
Ginger garlic paste : 1tsp
Besan/ gram flour : 1tsp
Egg : 1


Method :

Soak rice in water for half an hour.
Take a pan, add 4tbsp oil/ ghee/ butter, add whole garam masala, add sahi jeera/ black cumin , saute them a bit.
Add sliced onion, pinch of salt.
Fry onions till they are brown.
Add cashew nuts, green chili, coriander leaves, mint leaves, and ginger garlic paste.
Mix them and saute them a bit.
Add curd.
Add soaked rice.
Since you soaked rice for 1/2 hour reduce 1/2 cup of water when you add water.
Add enough water and check for seasoning.
Cover it up with a lid, bring it to boil, when almost all the water is evaporated, put it in very low flame and the biryani will be ready.
Now take a bowl, add chili powder, ginger garlic paste, coriander powder, cumin powder, besan/ gram flour, mix everything good and break one egg into it, mix it good.
Coat cooked peeled eggs with this mixture, and roast them on pan/ tawa using little butter.
Mix these eggs in the cooked biryani.
Serve hot with raita.
Enjoy your dish.
Thank you , do post your comments :)

bisi bele bath with left overs

Preparation time : 20 mins
Serves : 2

Ingredients :

Left over cooked rice : 3 - 4 cups
Cooked Toor dal :  1 cup
Onion : 1/2 cut into big chunks
Tomato : 1 cut into pieces
Carrot : 1 cut into small cubes
Peas : hand full
Tamarind paste : 4 - 5 tbsp
Sambar powder : 1 or 2 tsp
Coriander leaves : 3 springs
Salt : to taste
Fried cashew nut : 10
For seasoning :
Mustard seeds : 1/4 tsp
Urad dal : 1/4 tsp
Jeera (or) cumin seeds : 1/4 tsp
Green chili : 2
Turmeric : pinch
Hing : pinch

Method :

Take a pan (kadai) , heat a tsp of oil, add ingredients listed for tampering one by one and saute them.
Add onions, cook till they are translucent, add carrot , cook it a bit ,then add peas and tomato.
Add tamarind paste, cooked dal and some water.
Add salt and sambar powder.
Then add the left over rice and cook it for 15 mins.
Garnish it with coriander leaves and cashew nuts.
Tasty bisi bele bath is ready , Serve this hot.
Thank you, do post your comments.

Curd rice (or) daddojanam

This is my 100th post :)

Curd rice is a very popular south India dish and is truly a comfort food. It tastes great with pickle or chutney or dal's. Curd rice is also called as Dahi Chawal (Hindi), Thair Sadam (Tamil), Mosaranna (Kannada), Dahi Bhaath (Marathi) and Daddojanam (Telugu). It is most popular dish in south india.

In most of the homes of south India, it is standard to eat curd rice at the end of lunch or dinner that helps ease the effects of the notoriously spicy main dishes. They cannot do without at least a spoonful of curd rice at the end of each meal. 

The curd rice has enormous nutritional and health benefits. It helps improve the digestive system, strengthens the immune system, and helps to cope with stomach problems. It also helps to get strong bones and teeth as its calcium content is high. Coping with high level of cholesterol becomes easier with the help of curd.

Preparation time : 15 mins

Serves : 2

Ingredients :

Cooked rice : 2cups

(Generally rice : water= 1:2 but for this cook rice with i.e 1:3 = rice : water) 

Mustard seeds : 1/2 tsp

Urad dal : 1/2 tsp

Jeera (or) Cumin seeds : 1/2 tsp

Green chili's : 3

Red chili's : 4

Ghee : 2 tsp

Curd (or) Yogurt : 2 cups

Fresh coriander leaves : 5 springs

Curry leaves : 10

Hing : pinch

Cashew nuts : 10

Ginger : 1" piece

Salt : to taste

Method :

Take a pan heat it.

Add mustard seeds, urad dal, cumin seeds, red chili saute them till urad dal gets nice color.

Add hing, minced ginger and cashew nuts.

Switch off the flame.

Add curry leaves.

Keep it aside to cool down a bit.

Now take a bowl, add rice, curd, chopped green chili, freshly chopped coriander leaves and salt.

(When i cooked rice, i cooked it in the old method(not using pressure cooker), that is boiling rice and water together so that we get 'Ganji', i mixed 1cup of ganji also in my curd rice and it tasted really really good)

Mix it well.

Add prepared seasoning and mix it once again.

Your curd rice is ready to eat.

In some areas curd rice is served with seasoning, some times grapes and seeds of fresh pomegranate are added to make appear appealing and enhance the taste. This can be topped with Boondi and served chilled or you can also include grated carrot. Some chopped onion, cucumber, kissmiss (dried grapes) can also be added to curd rice.To make delicious curd rice, use fresh natural curd (or) yogurt. You may also add some fresh cream or sour cream to it to make it truly yummy.

Enjoy your dish.

Thank you, do post your comments.

Egg fried rice

Preparation time : 20 mins
Serves : 2

Ingredients :

Rice : 1 1/2 cup
eggs : 4
Finely chopped Vegetables onion,carrot,beans and peas (1 cup altogether)
Green chillies : 3
Jeera : 1tsp
ginger garlic paste : 1tbsp
cashew nuts : 10
Spices
cardamom : 2
cinnamon stick : 2" piece
cloves : 3
Bay leaf : 1
salt to taste

Method:

Soak rice for half an hour.
Take cooker add 2tsp of oil.
Add jeera,spices, cashew nuts, chopped green chillies and ginger garlic paste.
Add in vegetables saute a little bit.
Beat eggs into it and let them cook a little bit.
Add rice and fry it for 2 seconds.
Add water , salt.
Check for seasoning.
Pressure cook it for 2 whistles.
Serve with raita.

Tomato Rice

Serves : 2
Preparation time : 20 mins

Ingredients :

Rice : 1 cup
Water : 2 cups
Onion : 1
Tomatoes : 2
ginger garlic paste : 1 tbsp
Green chili's : 2
Whole spices - cardamom(2),cloves(3),cinnamon stick(2"),Bay leaf(1)
Jeera : 1 tbsp
Turmeric powder : 1/2 tsp
Cashew nuts : 10
Salt to taste

Method :

Soak rice for half an hour.
Take cooker add 1 tsp of oil. when hot add jeera then add whole spices,cashew nuts, and green chilli's.
Add onions and saute them, Add ginger garlic paste.
Add tomatoes and salt.
Add rice mix it and check for seasoning.
Add water and pressure cook it for 2 to 3 whistles.
Serve it hot with kachumber.

Pulagam

This is an authentic dish and prepared in festivals .....
One more important thing about this dish is it is a very healthy dish.
I learnt this from my Mother-in-law.

Serves : 2
Preparation time : 20 mins

Ingredients :
Rice : 1 1/2 cups
yellow moong dal : 1/3 cup
Salt : 1/2 tsp
Turmeric : 1/4 tsp
water : 3 1/4 cups (3cups for rice and 1/4cup for dal)

(The amount of water may varies depending on the quality of rice and dal
Generally i use 1:2 for rice and 1:1 for dal.)

Method :
Wash Rice and dal.
keep rice,dal,water in a vessel add salt and turmeric powder.
cook it in cooker for 2 whistles.

There is a combination for this dish.
Generally this dish is served with Ghee, Potato Fry, brinjal chutney with a munching of coconut pieces and you can have it with Curd too.