Rice has always been one of the most favourite ingredient at every household. But, it’s now time to give a different variety and spice to your regular rice.
1. SEAFOOD BALCHAO BIRYANI
Ingredients: 300 g basmati rice (soaked for 30 minutes), 100 g squid, 50 g crab meat, 100 g kingfish, 50 g prawns, 3 onions, half -chopped and half sliced, 20 g ginger, chopped and a few cut into juliennes, 20 g garlic, chopped, 6-7 curry leaves, 2 green chillies, 40 g fried onions, 10 g fresh coriander, 200 ml oil, 1 tsp desi ghee, a pinch of green, cardamom powder, 2 ml rose water. For the balchao masala: 20 Kashmiri chillies, 20 g ginger, 20 g garlic, 10 g cumin seeds, 1 tsp coriander seeds, ½ tsp turmeric powder, a small piece of seedless tamarind, 200 ml vinegar
Method: Cook the soaked rice in a handi and keep it aside. Clean the seafood (squid, crab meat, king fish and prawns) and wash thoroughly in running water. Heat oil in a pan and lightly sauté the seafood. Then add the chopped onions, chopped ginger and half of the garlic and keep the sautéed seafood aside. To prepare the balchao masala, de-seed the Kashmiri chillies and boil them in water along with vinegar. Now strain the excess water and put the chillies in a bowl. Mix in the remaining ingredients and grind to a fine paste. Keep the balchao masala paste aside. Now in another pan, heat oil and add the curry leaves. Mix in the green chillies, ginger juliennes and the remaining garlic. Add the remaining sliced onions and lightly sauté the mixture. When the onions turn light brown in colour, add the balchao paste and let it cook for a while. When the masala starts leaving the sides of the pan, add the sautéed seafood.11. Add salt and check the seasoning. Your seafood balchao is ready. Now in a separate handi, add a layer of cooked rice, topped with a portion of the seafood balchao. Mix in some sliced fried onions and chopped coriander leaves. Repeat the layer of rice and seafood balchao masala two times. Finally top it up with the remaining sliced fried onions, desi ghee and a pinch of cardamom and rose water. Put a tight lid on top of the handi and cook the rice on dum for 20 minutes. When done, remove from heat garnish with coriander and serve hot.
2.CORN & METHI BROWN RICE PULAO
Ingredients: 1½ cups basmati brown rice, 150 g methi leaves, chopped, 2 cardamom pods, 3 cloves, ½ inch cinnamon stick, 1 bay leaf, 6-8 green chillies slit, 2 onions, thinly sliced, 2 tbsp ginger-garlic paste, 100 g corn kernels (frozen or fresh), 1 tbsp lime juice, 3-4 tbsp oil / 2-3 tsp ghee, salt to taste
Method: Wash and soak the basmati rice for 15 minutes. Wash the methi leaves and keep aside. Heat oil in a pressure cooker and add the cardamoms, cloves, cinnamon and bay leaf. Sauté for a minute, then add the slit green chillies and onions. When the onions turn translucent, add the ginger-garlic paste and sauté for two minutes. Add the methi leaves and the corn kernels. Mix well and leave it on for a minute. Add water and salt and close the cooker lid. When steam begins to rise, reduce the heat and add the soaked basmati rice. Now mix in the lime juice and close the lid to cook on high heat for 10 minutes. Remove and serve hot.