Khus Khus Pulav

Ingredients:

Basmati Rice - 1 cup
Onion(cut lengthwise) - 1 cup
Peas - 1/2 cup
Beans(chopped) - 3/4 cup
Carrot(cut lengthwise) - 1/2 cup
Ghee - 2 tsp
Oil - 4 tbsp
Coriander leaves

For masala paste:
Onions - 1/2
Poppy seeds(Khashakhasha/Khus Khus)- 3 tbsp
Green chillies - 3 nos
Cloves(Grambu) - 2 nos
Cinnamon(Karugapatta) - 1" piece
Ginger - A small piece
Garlic pods - 2 nos
Cardamom(Elakka) - 2 nos

Start:

1)Wash and soak rice for 10 minutes. Drain water.

2)Fry the rice in a pan by adding 1 tsp of ghee for 5 minutes on a medium flame.

3)Grind together all the ingredients and prepare masala paste.

4)Heat oil in a pressure cooker.

5)Add onions and fry them well.

6)Mix ground masala paste and wait for the oil to separate.

7)Add all vegetables and fry for some more time till the raw smell goes.

8)Add 2 cups of water or enough water to cook rice and vegetables.

9)Add fried rice and salt and mix well.

10)Cover the lid and pressure cook for 10-12 minutes.

11)Pour little ghee on top.

12)Garnish with chopped mint leaves or coriander leaves.

Keerai/Spinach Rice

INGREDIENTS:

1 Bunch Palak/Spinach chopped
1 Carrot(grated)
1 Big Onion chopped finely
1 Tbsp Jeera Seeds
1 Tbsp Ginger-Garlic-Green Chili Paste
2 Cloves
1 tsp Red Chili Powder
1 Tbsp Garam Masala Powder
1 tsp fresh Pepper Powder
2 Tbsp Olive Oil/Butter
2 Cups Basmati Rice

Start:

Heat the butter or oil and then add jeera seeds and when jeera starts sputtering add onions and fry them until onions turn brown. Now add ginger-garlic-green chili paste and fry until the raw smell of garlic goes.
Now add the rest of the masala ingredients like chili powder, pepper powder,garam masala powder and saute it for a minute.
To this add chopped spinach and some salt and fry till the spinach leaves are nicely wilted and cooked.
Add in cooked rice and mix well. Finally add in fresh grated carrot and serve hot with tomato and cucumber raitha.