Hyderabadi Biryani

Ingredients:

3 pounds Chicken (cut into medium-sized pieces)

1 cup plain yogurt

6 cups basmati rice

1 teaspoon Red Chilli Powder

1/2 teaspoon Ginger Paste

1/2 teaspoon Garlic Paste

Fresh lemon juice (from 4 lemons)

Fresh mint leaves (small bunch)

4 green chillies (finely chopped)

6 whole black peppercorns

6 cardamom pods

2 medium onions (thinly sliced)

2 cups vegetable oil

1/4 teaspoon yellow food color

1/4 teaspoon orange food color

1 teaspoon salt

Instructions:

1) Wash chicken with cold water and drain well.

2) In a separate bowl, mix ginger paste, garlic paste, red chilli powder, and plain yogurt together into a smooth paste. Marinate chicken in the mixture and set aside for 30 minutes.

3) In a separate pan, heat the vegetable oil, add onions and fry to golden brown. Add mint leaves, cardamom pods, and lemon juice. Mix and remove from heat.

4) Boil rice in a large pot with water until rice is parboiled and drain.

5) Cook the chicken mixture for about 15 minutes until tender.

6) Grease the same pot, add half of the rice to it and then layer the chicken mixture on top, and then finally add the remaining rice on top of the chicken mixture.

7) Add both food color mixtures on rice.

8) Place pot on a hot griddle and let cook on a low flame for about 15 minutes. Finally remove from heat; fluff rice and serve.

Vegetable Pilaf

Ingredients:

2 tablespoons vegetable oil

4 whole cloves

3 black cardamom pods

6 whole black peppercorns

2 (3 inch) cinnamon sticks

2 teaspoons garlic powder

2 tablespoons water

1 cup frozen vegetables, thawed

2 cups uncooked basmati rice, rinsed and drained

4 cups water

1 teaspoon salt

Instructions:

1) Heat the oil in a deep heavy skillet over low heat. Add the cloves, cardamom seeds, peppercorns and cinnamon sticks. Cook for a few minutes to bring out the aroma of the spices. Stir the garlic powder and 2 tablespoons of water together to make a paste; mix into the pan with the spices.

2) Add the vegetables to the pan, cover and cook for about 5 minutes.

3) Add the remaining 4 cups of water and rice to the pan. Season with a little salt. Bring to a boil, then cover, and cook for about 15 minutes, until the rice is tender and the water has been absorbed. Taste, and adjust the salt before serving.

*Makes 6 servings*

Simple Rice Pilaf

Ingredients:

1 1/2 teaspoons olive oil

1/3 cup chopped onion

2 garlic cloves, minced

3/4 cup uncooked basmati rice

2 tablespoons slivered almonds

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 (14-ounce) can fat-free, less-sodium chicken broth

Instructions:

1) Heat olive oil in a medium saucepan over medium-high heat. Add onion to pan; saute 3 minutes. Add garlic; saute 1 minute. Add rice and almonds; saute 2 minutes. Add salt, freshly ground black pepper, and broth to the pan; bring to a boil. Cover, reduce heat, and simmer about 15 minutes or until liquid is absorbed and rice is tender.

*Makes 4 servings* (Serving size: about 2/3 cup)