Ingredients:

Basmati rice – 2 cup

Water – 4 cup

Corn – 2 cups

Garam Masala powder – 2 tsp

Pepper powder – 1/2 tsp

Chilli powder – 2 tsp

Salt – to taste

Oil – 2 tablespoon

Coconut milk – 2 cup

Tomato Paste – 2 cup

Finely chopped Onion – 1 cup

Cooked Carrot, beans and peas – 2 cup

For Masala:

Cinnamom – 2

Poppy seeds – 1 tablespoon

Dry Chilli – 6

Jeera – 2 tsp

Coriander seeds – 1 tablespoon

Ginger – 1 inch piece

Garlic – 6

For frying:

Elachi – 4

Cinnamom – 4

Clove – 4

Jeera powder – 2 1/2 tsp

Bay leaves – 4

Butter – 1 table spoon

Method:

1. Grind the masala ingredients and keep it ready.

2. Take a tawa, heat oil add grinded masala and saute till raw flavour fades.

3. Add the coconut milk, garam masala powder, pepper powder, chilli powder along with tomato paste and allow it to boil for sometime till it becomes a thick paste.

4. Take another tawa, heat oil, add onion, cooked vegetables, cooked corn, salt and saute.

5. Soak the rice for 10 mins.

6. Take a pan, add butter along with frying ingredients and fry for sometime and add the soaked rice and little salt and add water and allow it to cook.

7. Take a baking bowl, spread the cooked rice, overlay with cooked vegetables and the third layer be the masala prepared and the final layer be the chopped coriander leaves.

8. Close the bowl with silver foil and bake it in oven for 20 mins at 180 degree centigrade.

Rich Corn pulao ready.

Ingredients:

Rice – 1 cup

Potato – 3 Big

Pudina or Mint leaves – 1 cup

green chilli – 3 – 4

ginger, cinnamom – a piece each

clove – 2

Onion – 1/2 cup chopped

Salt – to taste

Oil – as required

Method:

1. Cook rice separately and keep it.

2. Cook potato and cut them to cubes.

3. Grind mint leaves, green chilli, ginger and little salt and make it to fine paste.

4. Add 2 tsp oil to pan, add cinnamom, clove and saute.

5. Add the onion and fry till they become pink.

6. Now add the grinded paste and the potato cubes and mix well.

7. Add the cooked rice and sprinker salt and mix well.

Tasty potato mint biryani is ready. Garnish with fried cashews or with mint leaves.

Ingredients:

Cooked Rice – 3 cups

Potato – 3

Fresh Peas – 1 cup

Onion – 2

Garlic – 4

Chilli powder – 2 tsp

Turmeric – a pinch

Salt – as required

Oil, mustard – 1 tsp each

Cinnamom – a piece

Clove – 2

Method:

1. Cook potatoes and keep them sliced or half mashed.

2. Cook fresh peas without adding much water.

3. Get the rice cooked and keep them separately.

4. Now take a tawa, add oil, mustard, cinnamom, clove and saute.

5. Add the onions, garlic and allow it until raw flavor fades.

6. Add the potatoes, peas and add turmeric, chilli powder, required salt and mix well.

7. Leave it for 2-3 mins so that the taste blends well.

8. Finally add the cooked rice, mix and serve.

Easy and delicious potato peas pulao is ready.

Ingredients:

Basmati rice – 1 cup

Ripe tomato – 4

Pudina or mint leaves – 1 cup

ginger garlic paste – 1 tsp

Onion big – 1

Cinnamom – a pice

Clove -2

Turmeric powder – a pinch

Garam masala powder – 1 tsp

Salt, oil – as required

Method:

1. Wash and soak the rice in water for few mins.

2. Grind the tomato finely without adding water.

3. Add oil to heating pan and add cinnamom, clove, ginger garlic paste, chopped onions and pudina leaves.

4. Fry them and add turmeric powder, garam masala, tomato paste, salt and water and allow it to boil.

5. Finally add rice and mix well and close the pan.

6. Allow it to cook for 7 -10 mins in low flame.

Tomato Mint biriyani is ready to be served with raita.

Pudina is rich in iron so it is advised for pregnant ladies and anaemic people.