Feb 25, 2013

Easy Indian recipes you must try to cook.

Yakhni Pulao (Serves four)

Basmati rice: 1 kg 
Meat: 2 kg 
Onion: 5 
Cardamom: 1 tablespoon 
Clove: 10 
Cinnamon stick: 6 pieces 
Shah Jeera: 1 1/2 teaspoon 
Ginger: 2 pieces 
Garlic: 4 pods 
Whole Kali Mirch: Onetablespoon
 Red Chilli: As per taste
 Coriander Seeds: 1 1/2 tablespoon 
Ghee: 250 gms
 Salt: To taste

Fry the onions. Keep them aside. Cook the meat in water along with all the ingredients. Use whole spices only. Once the meat is tender, remove the stock. Crush the spices in a mixer and keep them aside. Immerse the rice in water, 10 minutes before cooking. Fry the crushed spices in ghee. Mix the rice with the meat. Stir and fry it along with the spices. Add the stock. Mash the fried onions and place it on top. Cover the utensil. Once the pulao is ready, serve with coriander.


Basmati Rice: 1 cup 
Masoor Dal: 1/3 cup 
Moong Dal: 1/3 cup 
Medium-sized Onion: 1 chopped 
Grated Ginger: 2 tablespoon 
Minced Garlic: 1 tablespoon 
Ground Red Chilli: 1/4 teaspoon 
Salt: 1 teaspoon 
Grounded Cumin Seeds: 1 teaspoon 
Coriander: 1/2 teaspoon Peeled and
 Crushed Cardamom: 2 Cinnamon: 1/4 teaspoon Water

Wash and rinse rice and dal and soak for at least 1 hour, then drain. In five quarter pot, heat ¼ cup vegetable oil and add one chopped onion until golden brown. Add rice and dal to browned onion and stir for one-two minutes on medium heat until any residual water is dried. Add double measure of water and let rice and dal come to boil when partially covered. When the steam comes out, close the pot completely and turn down heat to low simmer for 20 minutes. Meanwhile, prepare Bhagar by browning onion in ghee/butter with whole jeera and red chilli. For preparing Bhagar, you need one medium onion chopped, ¼ tsp whole jeera, twothree whole red chillies and two-three tablespoon butter/ghee. Finally, pour Bhagar of brown onion, jeera and red chilli over cooked khichdi.


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