Egg Dum Biryani

 Egg Dum Biryani (3)-1

Basmati Rice – 3 cups
Eggs – 4 + 3
(4 Hard Boiled eggs + 3 eggs scrambled)
Saffron – a pinch (soaked in 2 tblsp of milk)
Whole Garam Masala
Shahi Jeera – 1/2 tsp
Oil – 1 tblsp
Salt – as needed
Water – about 10 cups
Mint Leaves – handful

For Masala
Onion – 2 medium (chopped)
Tomatoes – 2 (chopped)
Ginger garlic Paste – 1 tblsp
Cilantro (Corriander Leaves) – handful (finely chopped)
Mint Leaves – handful (chopped)
Green Chillies – 3 or 4 (chopped/slit)
Yogurt – 4 tblsp
Lemon Juice – 2 tblsp
Ghee and/or Oil – 2 tblsp
Biriyani Masala – 1.5 tblsp
Salt – as needed

Preparation Steps

1. Hard boil 4 eggs, peel it and cut it into half lengthwise.
2. Sprinkle a pinch of biriyani masala, little salt and little corn flour on the eggs and shallow fry. Keep it aside.
3. Scramble the remaining 3 eggs with little salt and black pepper powder and keep aside.
4. Cook the rice in plenty of water (about 10 cups) along with 1 tblsp oil, shahi jeera, whole garam masala, salt and some mint leaves. (You can add a pinch of turmeric powder too if you want a bright yellow colour).
5. When the rice is 3/4 th cooked, drain the water and spread it on a tray to cool.
6. Preheat oven to 350 degree F.

For making masala
1. Heat ghee and oil in a pan and add the onions and green chillies. Saute till the onions turns brown.
2. Add the ginger garlic paste and fry for a minute. Add the chopped mint leaves and cilantro.
3. Add the tomatoes and cook till it gets mashed up.
4. Add the yogurt, biriyani masala and salt. Cook this till you get a nice masala and the oil seperates from the masala.
5. Add lemon juice to the masala just before switching off.

Layering the Biriyani
The dum process can be done in a conventional oven or stove top. Take a tray or a big heavy bottomed vessel and do the layering as follows.
1. Grease the bottom of the vessel/tray with some ghee or oil.
2. Spread half of the cooked rice at the bottom. This will be the first layer.
3. Pour the egg masala over the rice as the 2nd layer.
4. Put the scrambled layer over the masala followed by the remaining rice.
5. Top this with the saffron flavoured milk, some ghee, some fried onions, finely chooped cilantro and mint leaves.
6. Arrange the hard boiled eggs on the top.
7. Cover with an aluminium foil and seal all sides so that the steam wont be able to escape.
8. Leave it in a 350 degree oven for half an hour. By this time the aroma of the biriyani will fill the house.
(If you are doing the dum on stove top, reduce the flame to the lowest setting and cook for about 20 mintes.)
9. Gently fluff up and mix the rice before serving. This way the masala and scrambled egg will be evenly distributed in the rice.

Serving suggestion
– Serve this biriyani with some raita and any non veg sidedish.
– This tastes delicious with some pickle and potato chips too.
Serves : 4-5


Rajma Rice

DSC_7611 - Copy

Rajma Chawal is a popular North Indian rice dish and one of the most nutritional recipes for kids because it is rich in protein and iron.


3/4 cup rajma (kidney beans)
1 1/2 cups steamed rice (chawal) (use leftovers if you have any)
1/2 tsp cumin seeds (jeera)
1 small stick of cinnamon (dalchini)
1/2 cup sliced onions
1 tbsp thinly sliced ginger (adrak)
1 to 2 sliced green chillies
1/4 tsp turmeric powder (haldi)
1 tbsp coriander (dhania) powder
1 tbsp dried mango powder (amchur)
1/2 tsp black salt (sanchal)
1 tbsp oil
salt to taste


  1. Soak the rajma in water overnight. Drain and discard the water. Keep aside.
  2. Heat the oil in a pressure handi. Add the cumin seeds and cinnamon and allow them to crackle.
  3. Add the onions and sauté for a few minutes till they are translucent. Add the ginger and green chillies and sauté for a few more minutes.
  4. Add the soaked rajma, along with 3 cups of water, turmeric powder, coriander powder and salt.
  5. Pressure cook for 4 to 5 whistles.
  6. When the pressure is released, add the black salt and amchur and mix well. Simmer for a few minutes and add the cooked rice to this rajma. Mix gently.
  7. Serve hot.

Zarda Pulao

DSC_0017 (2)This is a traditional Mughlai sweet dish, which is must for every occasion. It is easy to make and consists of simple ingredients rather than rich and calorie rich ingredients.

  • 1 cup basmati rice
  • 4 cups water
  • 1/2 cup almonds
  • 1/2 cup raisins
  • 1/2 teaspoon of yellow powdered food coloring
  • 8 cardamoms
  • 1 cup sugar
  • 6 -7 tablespoons oil


Take a coffee mug fill it with water and add almonds to it after sometime take the skin off , cut them length wise across. Keep aside.

Take another coffee mug, fill it with water and add raisins to it after 1 minute drain the water and keep aside.

FOR RICE: Put 4 cups of water in a sauce pan, add 3 cardamoms and food color, bring to boil, add the rice in it.Keep the heat on high.

When rice is half way cooked turn the heat off and drain the water. Keep the rice aside.
In a separate sauce pan , heat the oil, break 5 cardamoms add them in, cook for few seconds, add little less than ½ cup of water. Cover the sauce pan with lid as soon as you add water. Then add sugar and stir around till it’s well dissolved, add raisins and rice and almonds. Mix the rice so that it’s covered with the sugar syrup and the raisins and almonds are evenly distributed.

Keep the heat on medium for 5 min or till all the liquid in the rice is gone. Add 2 teaspoon of oil on the top of rice for a little gloss. Now, cover the top of sauce pan with a foil paper and put the lid on, place the pan on a tawa and cook it on a lower heat for 5 minute Reduce the heat further to the lowest for another 6-7min. AND you are DONE!

Bhel Puri

Rice is not only served in the main course meals but it has other varied uses as well. One of the most popular uses of rice in snacks is Bhel Puri. This snack is not only popular among all the sections of the society but also healthy if cooked in a proper manner.

Bhel Puri is not only good in taste but also serves as a good food item which increases digestive functioning. Due to its property of light on the stomach it can be consumed at any time during the day. This popular street food is prepared with puffed rice, an assortment of chutneys, peanuts and crushed papdi and sev. Indian_cuisine-Chaat-Bhelpuri-03

Bhel Puri Preparation:

In a wide bowl, add a tbsp each of green chutney and sweet chutney and a dash of garlic chutney (optional). Add 1 finely chopped onion, 1 finely chopped tomato, 1 chopped boiled potato, 1 1/2 tbsps chopped raw mango, 1/2 tbsp of chopped fresh coriander leaves, 1/2 tbsp lemon juice, salt to taste, 2 tbsps roasted peanuts and pinch of chili powder. Mix all the above ingredients well. Add 4-5 cups of puffed rice (murri/marmaralu/murmura/kurmura) and combine well. Garnish with crushed sev and papdi. Serve immediately.

Mexican Rice Balls


  • 5 cups cooked rice
  • 2 large eggs, lightly beaten
  • 1/2 cup frozen peas
  • 1/2 lb mozzarella cheese, cut into 16 cubes
  • oil, for frying
  • flour, for coating
  • 3 eggs, lightly beaten for dipping
  • seasoned breadcrumbs, for coating

Mexican Rice Balls - Raindrops Basmati Rice


  1. Mix chilled rice, eggs, and peas together.
  2. Roll into balls about the size of a tangerine and place one cube of cheese into the rice ball. Reform balls firmly to hold shape.
  1. Place flour, egg and breadcrumbs into 3 separate bowls.
  2. Dip each ball in flour, shaking off excess and reform if needed. Dip in egg, letting excess drip off, then dredge in bread crumbs, reforming and transfer to a sheet of wax paper. Repeat with remaining balls.
  3. Meanwhile heat 2 inches of oil in a 4- to 5-quart heavy pot until thermometer registers 350-360 degrees F. Working in batches of 4-6 balls, lower rice balls into oil with a slotted spoon and fry, turning occasionally, until golden brown, 2 to 3 minutes per batch. Transfer with slotted spoon to paper towels to drain. Return oil to 350-360°F between batches.
  4. Serve with a tomato sauce.

Paneer Rice Fingers – Amazing Snack for Rice Lovers.

Paneer Rice Fingers

Paneer Rice Fingers – Favourite for Rice Lovers!

You will love this in every way. Mainly because, it requires ingredients which you can easily procure and is a delicious snack for morning or evening hours. Weekends, specially, can turn out to be extra special if you choose to serve this and have it with your family! Go ahead…


Cooked rice – 1 cup
Besan – 1 cup
Paneer – 150-200 gms
Khus-khus – 1 tsp
Til (sesame)- 1 tsp
Spring onion with greens (finely chopped)- one
Ginger-garlic paste – 1 tsp
Red chilli powder – 1 tsp
Chilli paste – 1/2 tsp
Turmeric powder – 1/4 tsp
Sambar masala – 1 tsp
Buttermilk- 1 tsp
Soda bicarb – a pinch
Coriander leaves – 2 tblsp
Salt – to taste
Oil- for frying

How to make paneer rice fingers:

Mix rice, besan and buttermilk to prepare a thick batter.
Keep it aside for 3- 4 hours.
Mix in all the ingredients except oil and paneer.
Cut the paneer into one-inch long strips.
Coat these strips with the rice batter and fry in hot oil till golden.