1/2 teaspon salt
1/4 cup uncooked rice
2 cups boiling water
1 quart milk
1 tablespoon butter or margarine
3 tablespoons sugar
3 tablespoons chopped almonds

Add salt and rice to boiling water. Cook, stirring often until
water has evaporated and rice is almost dry.

Place rice in well greased 2-quart casserole. Add milk, butter,
and sugar. Mix well.

Bake in very slow oven (275 degrees F.) about 3 hours, stirring
occasionally. In the last 10 minutes of cooking, add almonds,
coconut, and raisins. Mix well.

Garnish with coconut, if desired. Serve either hot or cold from
casserole.

Ingredients

Boiled rice 2 cup
Grated coconut 1 cup
Pinch of Yeast
Sugar 3 tbs
Salt to taste

Method:

Soak the rice in plenty of water in the morning.
Grind the coconut and rice with some water in the evening in to a fine paste.
Dissolve the yeast in some warm water and mix well with the batter and keep it overnight.
In the morning grease the thick curved pan specially meant for appam.
Pour 4 dsp of the batter and spread it by rotating the pan once and cook the appam by
closing the pan with the lid.

Tips and Variations

Best if served with stew( a dish made with potatoes, onions & coconut milk).

1 kg: Meat
750 gm: Semi cooked rice
Sautéed brown onions to taste
1 tbsp: Ginger garlic paste
1 tbsp: Red chilli paste
1 tbsp: Green chilli paste
½ tbsp: Cardamom powder
3-4 sticks:
Cinnamon
1 tbsp: Cumin seeds
4 no: Cloves
2 tbsp: Lemon juice
250 gm: Curd
4 tbsp: Clarified butter
A pinch: Mace
Mint leaves to taste
1 tsp: Saffron
½ cup: Water
1 tbsp: Salt
½ cup: Oil
Method
Clean the meat.
Now in a pan add meat, salt, ginger garlic paste, red chilli powder, green chilli paste, sautéed brown onions, cardamom

powder, cinnamon, cumin seeds, cloves, mace, mint leaves and lemon juice. Mix it well.
Add curd, clarified butter, semi cooked rice, saffron, water and oil and mix it well.
Now apply sticky dough on the sides of the pan.
Cover with lid to seal it and cook for about 25 minutes.
Hyderabadi Biryani is ready to eat.
Garnish with boiled eggs, sliced carrot and cucumber.
Serve hot.

Method :
Heat about 1½ cups of water in a degchi, adding sugar and salt to it.
Keep it to boil. Mix rice flour and mix properly for 2 minutes till water evaporates and the flour is properly cooked.
Take out from flame. Sprinkle some rice flour on a wooden board.
Put the cooked flour on it and knead well.
Shape parts of the dough into big balls and roll them into rotis.
Roast the rotis on hot tawa, which is not greased.
Apply ghee to the roti.

Method
Grind together the 1/2 onion, coconut, garlic, ginger
and coriander in the blender, to make a smooth paste.
Keep aside.
Fry the onions in a the ghee or melted butter.
Also add the cloves, cinnamon and cardommom.
When onions are browned properly, add the red chilli powder
and fry for 30-45 seconds.
Now add all the vegetables,including the cauliflower and
sprinkle some water on it.
Keep covered and cook on a low flame till the vegetables are cooked.
This might take approximately 15-20 minutes.
Keep sprinkling water periodically to speeden up the process,
but do not add excess water as it will ruin the pulao.
When the vegetables are done, transfer the vegeables to a
big mixing dish, add all the boiled rice, salt to taste
and the blended masala.
Mix thoroughly and then heat it either in a microwave or on
low heat on the cooking range.It is heated again to let
the salt spread across the dish.
Serve with Raita.

Method:
Mix all the above ingredients except oil. Add about 1/4 cup of water to make a thick batter.
Heat oil in a kadhai to a moderate heat. Spoon the batter with a tablespoon, into hot oil and deep fry till light golden brown.
Drain on a paper towel to remove excess oil and fry once again in very hot oil briefly.
Serve hot with chutney of your own choice.
Serves: 4
Preparation time: 20 minutes

Heat 2 tablespoons of oil in another pan and stir fry the rice until translucent. Add this rice to the chicken mixture. Add salt and ground pepper. Cover and cook for 15 minutes over medium heat until the rice and the chicken are tender. Soak saffron in 2 tablespoons of boiling water. Add 2 tablespoons of cold water to the red food coloring. Divide the rice into three parts. Pour the saffron liquid to 1 part of the rice. Pour the red coloring to the next part. Leave the remaining part of the rice as it is (white). Garnish with fried almonds and raisins. Serve hot.

Serves: 5

Grind the ginger, garlic, green chilies, garam masala, cashew nuts & coconut to make a paste.

Heat 3 tablespoons of dalda or ghee in a pan and add half of the onions and fry until golden brown. Add the ground paste and stir fry for about 5 minutes. Add the shrimp and 1/2 tsp salt. Mix well until all the shrimps are coated with masala and cook for 5 minutes over low heat. Remove from heat and set aside. Take another pan and heat 2 tablespoons of dalda or ghee and fry the bay leaves & the rest of the onions and fry until the onions are golden brown. Add the rice and stir fry until the rice becomes translucent (about 10 minutes). Add the peas, 1/2 tsp salt and 2 cup of water. Cover the pan and cook over low heat for 15 minutes or until the rice is almost done.

Mix the rice and shrimp together and transfer it to a casserole. Cover with aluminum foil and bake for 10-15 minutes at 300°F. Sprinkle with lime juice and garnish with fried cashews and raisins.

Serves: 3

Rice 2 cups
Onion 1 medium
Green chillies 4
Eggs 3
Ginger Garlic paste 1 tbsp
Mint leaves 1/2 bunch
Bay leaves 3
Garam Masala Powder 1 tbsp
Vegetable Oil 3 tbsp
Salt according to taste
Coriander Leaves for garnishing

Method:

1. Fry rice in a pan for 3 minutes. Let it cool down.
2. Wash the rice and drain it
3. Add 3 cups of water and cook it.
4. Cut the onions in long slices. Split the green chilies and cut in half.
5. Boil the eggs in water until cooked well.
6. Now add the vegetable oil to skillet and after the oil is warm enough add the bayleaves, onion to the oil.
7. Stir the onions and once they turn half brown add the chillies to the oil. Stir them so that they do not get sticked to the skillet. Add the ginger / garlic paste and stir well.
8. Cut the cooked eggs into long slices. Add the egg pieces and stir well.
9. After 4 minutes add the garam masala and stir for mixing properly.
10. Leave it on heat on 2 minutes and add the mint leaves before turning off the heat.
11. Now add the cooked rice and gently mix, so that that rice does not break.

Decorate with Corriander leaves and serve with any raitha.

Basmati rice 2 cups
Water 3-1/2 cups
Eggs 6
Onion (thin-sliced) 1
Ginger paste 1 tsp.
Garlic paste 1 tsp.
Green chilli (thin-sliced) 2
Cloves 2-3
Black pepper 6-7
Bay leaves 2
Brown cardamom 1
Green cardamom 2
Red chilli powder 1 tsp.
Coriander powder 1 tsp.
Garam Masala Powder 1 tsp.
Cinnamon sticks (thin) 3-4 (1/2 inch each)
Cumin seeds 1 tsp.
Vegetable oil 4 tbsp.
Salt to taste
Chopped coriander leaves

Method:

1. Heat oil (3 tbsp.) in a pan. Add cumin seeds, green and brown cardamom, cinnamon sticks, cloves, black pepper and the bay leaves. Fry for a minute. Reduce the heat
2. Add sliced onion, green chilli, ginger garlic paste and fry until light golden brown.
3. Add red chilli powder, coriander powder, garam masala and salt. Mix well.
4. Add rice and water. Stir well. Cover it and cook for 20 miutes on medium heat. Slowly make the rice upside down once, while its getting cooked.
5. Meanwhile keep three eggs for boiling.
6. Take the remaining three eggs and beat in a bowl. Add salt to it and beat again.
7. Heat oil (1 tbsp.) in a pan. Pour the beaten eggs. Continuously stir it and cook until golden brown.
8. Cut the boiled eggs into rings (thin slices). Arrange in the corners of the serving dish plate.
9. Once you are done with the rice, add the scrambled eggs to the rice and slowly mix it taking care that you do not break the rice grains.
10. Put the rice in the centre of the dish plate.

Garnish with coriander leaves and serve hot.