Rice Recipe

Rice Recipe

Mutton Biryani with Coconut Milk

Mutton Biryani with Coconut Milk

Add the rice to the mutton mixture and stir to mix. HomeNon VegetarianMutton and LambMutton Biryani with Coconut MilkMutton Biryani with Coconut Milk RecipeBy Arthi Balaji |
Tawa Pulav Recipe.

Tawa Pulav Recipe.

Tawa Pulav is always an one pot meal and tawa pulav recipe is an addition to the rice menu list. Since rice is always packed with carbohydrate, this tawa pulav is filled with energy which helps to quench our hunger pangs and helps to attain the strength which our body requires
Vegetable Biryani - Restaurant style

Vegetable Biryani - Restaurant style

Soak rice in three cups water and keep it aside. My dear friend perfected her recipe for vegetable biryani that tasted almost like the Coimbatore Annapoorna vegetable biryani that we all love to have
Kongunadu Special PATTANI BIRYANI | Green Peas Biryani from Kongunadu|How to make Green Peas Biryani

Kongunadu Special PATTANI BIRYANI | Green Peas Biryani from Kongunadu|How to make Green Peas Biryani

) and this Kongunadu Special Biryani recipe by Chandra Padmanabhan came to my mind. Basmati Rice - 2 cups. Wash rice and soak in water for 30 minutes. Mix in the drained rice and cook uncovered over low heat for 10-15 minutes till water is almost absorbed. Cook for 8 to 10 minutes till water is absorbed and rice is tender and fluffy. Cook for 8 to 10 minutes till water is absorbed and rice is tender and fluffy
Coconut Milk Biryani

Coconut Milk Biryani

rice and coconut milk. When I tasted that dish I was in heaven and later adapted that recipe to make this Coconut Milk Biryani
Udupi Rasam

Udupi Rasam

I got the right recipe after so many searches, atlast from my cousin's nighbour whose native is Udupi
Vangi Bhat / Aubergine Rice With Bendekai / Okra Raita ~ Udupi Cuisine

Vangi Bhat / Aubergine Rice With Bendekai / Okra Raita ~ Udupi Cuisine

VANGI BHAT PUDI/AUBERGINE RICE POWDER RECIPE. In this post there are three recipes. Upudi Cuisine comprises of Anna (Rice, which are served with variant flavorings and infused with different condiments), Beles( the piping hot bowls of lentil soups served along with the rice), Gojjus ( Vegetables lapped up in sweetened or Tangy but mostly spicy gravy, which are used to elevate the taste buds to pleasurable heights), Palyas (Vegetables mostly steamed and tempered with chillies, mustard seeds and curry leaves, husked split bengal gram and black gram and garnished with a generous sprinkle of shredded coconut ), Raitas(Yogurt Dips), Kosambaris (Salads which generally have a crunchy tempering ), Chutneys and Pickles