Ingredients:

Cups Sour Curd 2
tsp Besan 4
Ginger, chopped 1/2inch
Green chillies, chopped 2
Salt To Taste
Handful Corainder leaves
Oil 2 tsp
Pinch Turmeric powder 1
Cinnamon powder 1/2 tsp

Seasonings:

Cumin seeds 1/4 tsp
Mustard seeds 1/4 tsp
Few Curry leaves
Asafoetida 1 pinch

Preparation of gujarathi khadi:

• Beat the curd and add two cups of water. Add the besan, salt, turmeric powder and mix well.
   
  Make a paste of ginger, chillies, cinnamon and corainder leaves.
• Boil the curd mixture on slow heat and stir constinuosly.
• Add the ground paste, and boil again.
• Heat oil in a pan, add all seasonings.
• Fry until they splutter.
• Pour this seasonings over guajarati kadhi.
• Garnish with corainder leaves and serve hot with rice.

Ingredients
Meat - 1 KG Boneless
Basmati Rice - 1/2kg
Onion - 2 Big
Lime Juice - 1/4 Cup
Curd - 500 GM
Ginger Garlic Paste - 4-6 Tsp.
Red Chilli Powder - 1/2 Tsp.
Green Chilli - 4-6 grind into fine past
Shazeera - A Pinch of Shazeera
Clove - 1-2
Cinamon - 1-2
Cardamon - 2-3
Coriander Leaves - A bunch finely chopped
Mint leaves - 8-10 sticks - Plucked only leaves
Safron - 2 pinch of safron, immerse in water
Safron color - A pinch of color liquified with water
Ghee - 2 Tsp.
Oil - 2 Cup oil
Salt - To taste

Method of preparing Hyderabadi Biryani :

1. Cut the meat into 4″ square pieces and wash it.
2. Add ginger garlic paste to the washed meat and Marinate it for 1 hour.
3. While marinating you cut the onions thinly lengthwise and Fry the onions in the oil on low flame till it becomes golden brown.
4. Now remove the golden brown onions from the oil and spread it on the plate, when it cool then crush it with your hand.
5. Now add the curd 3/4 part of crushed fried onion, Red chilli powder, Green chilli paste, Cinamon, Cardamon, Shazeera, Clove, coriander leaves, Mint leaves and safron water, salt to taste and remaining part of the oil into this marinated meat and leave for one hour.
6. After one hour take basmati rice and washed and now pour water into the rice as you cook it and add salt one tea spoon, Cinamon, Cardamon, Shazeera, Clove, Coriander leave, mint leave, Green chilli 2 cut into lenght wise. Now put on flame but when rice start cooking when the rice becomes half cookded. Then remove it flame. Drain out the water completly. Now spread this half cooked rice on the marinated meat. Upon the rice layer you spread lime juice, saffron color and ghee and remaining part of the crushed onion.
7. Now cover the utensil with lid tightly. Keep it on a very low flame After 1/2 hour exactly take it out from the flame.
8. Now your delicious tasty Hyderabadi Biryani is ready to eat.
9. Serve hot with curd chutney or with Bagare Baigan Curry.

A simple way of adding some flavour and spice to your otherwise plain rice is to make Ghee Rice. It is a  tasty, nutritious and easy to cook dish, that does not require any elaborate cooking.

Ingredients for Ghee Rice Recipe (Indian Rice Recipes)

Raw rice: 2 cups
Onion: 1 medium sized, sliced finely
Ghee(clarified butter): 3 tablespoon
Cinammon: 1
Clove: 1
Cardammon: 1
Cumin seeds: 1/2 tsp
Cashewnuts: 1 tsp chopped
Green chillies: 3 , minced
Ginger paste: 1/2 tsp
Garlic paste: 1/2 tsp
Coriander leaves : 2 tsp chopped, for garnishing
Salt to taste

Method of Preparing Ghee Rice

• Heat some ghee in a pan.
• Add the cloves, cinammon, cashewnuts, cumin and cardamom. And fry for 20 seconds.
• Then add the ginger-garlic paste, and fry for another 20 seconds.
• Now add onion and green chillies. And fry till the onions turn light brown in color.
• Then add the rice and salt to taste.
• Fry the rice for about 6-7 minutes in the ghee mixture.
• Add 4 cups of water and pressure-cook the rice or in a microwave till the rice is completely cooked. You can even cook it in another container on a stove, but keep it covered on a low flame.
• Garnish with coriander leaves and serve hot.

Vegetable Pulao (or veg pulao) is a popular dish throughout India. It is a great substitute for biryani for the vegetarians. It is nutritious, healthy and simply mouth-watering.

Ingredients for Vegetable Pulao Recipe (Indian Rice Recipes):

Rice: 3 cups, boiled
Coriander Leaves: one bunch
Green Chillies: 3-4
Coconut: 2 tsp, shredded
Onions: 3  medium, sliced fine and
onion: 1/2 chopped
Cinnamon: a few sticks
Cardommom seeds: a few
Cloves: 3-4
Red chilli powder: 1 1/2 tsp
salt to taste
Garlic: 2 flakes
Ginger: 1 small piece (an inch long)
Melted Butter or Ghee for frying.
Cauliflower flowerets: 1 cup
Mixed frozen vegetables: beans, carrots and green peas.
Ghee (clarified butter): 3 tsp

Method of Preparing Vegetable Pulao:

• Grind the 1/2 onion, garlic, ginger, coconut and coriander in the blender, and make a smooth paste. Then keep it aside.
• Boil the rice and keep it aside.
• Fry the onions in melted butter or ghee. And add the cinnamon, cloves and cardommom.
• When the onions turn brown, add red chilli powder and fry for another 45 seconds.
• Then add cauliflower and all other vegetables to it. Also sprinkle some water on it.
• Cover the container and cook on a low flame till the vegetables are properly cooked.
• This process may take around 20 minutes.
• Keep sprinkling some drops of water periodically to speed the cooking, but don’t add excess water.
• When the vegetables are cooked, put them into a big mixing dish, and add the boiled rice and salt to taste along with the blended masala that you first made.
• Mix it thoroughly and then heat it again in a microwave or on low heat. Serve with Raita.