Tuna Fried Rice

Contributor: Bhargavi Aitha
Nenu canned tuna fish tho fried rice chestha... Recipe : first chinnaga cut chesukunna onions ni baaga maggichukovali, next green chilli veyyali.. After 2 min add drained tuna.. Baaga fry cheyyali.. Egg burji laaga avuthundi.. Next add pasupu, salt, fish curry masala n coriander leaves.. Mix it well n fry for 2 min ... Then add cooked rice n mix it.. At last add lil lemon juice n serve.. It really tastes gud

Chicken Pulao

Contributor: Kata Shilpa
Here u go

Contributor: Sravanthi Gutta

nenu appudappudu ila chesthanu...chicken marinate chesi pettukovali with salt,kaaram,pasupu..Pressure cooker lo oil vesi tarvatha masala dinusulu (aku,lavangam,puvvu,chekka etc) veyali...avi manchi smell vachaka add onions ..onions konchem fry chesaka ginger+garlic paste vesi pachi vasana poye varuku fry cheyali...then add tomatoes ...very less quantity or u can skip if u dont like also...avi mushy ayye varuku fry cheyali..before adding tomatoes i add mint+corinader leaves to onions sometimes....next add chicken...high lo pettali 2 mins...water vachaka tagginchi avi half cook ayyaka add some curd...di kuda optional appudappudu vestha....then add rice+water and pressure cook for 2 whistles..if its basmati then chicken almost cook ayyaka vesi 2whistles vachaka pressure tesesthanu..

Contributor: Bhargavi Satish
next time also add pwd gasagasalu and kobbari I also add curry leaves.. and instead of curd i add 1/2 cup of kobbari palu

Egg Biryani

1. Contributor: neels
Check the recipe here

2. Contributor: Gayathri
I ve tried this from Kavya's blog... its yummy... check the recipe here

Egg Dum Biryani

1. Contributor: ܧhå

This is my recipe.. Here is the link

To bake the biryani in the oven, about 80% cook chesta rice nee... oven loo 400f for 10 minutes pettali, until the rice is heated, then reduce the temperature to 350 and cook for another 15 - 20 minutes. I have not baked it in the oven in a long time... so just check in between.

Rice cooker loo u can cook the rice as given in the recipe. It is not fully cooked. Then u can put it in a baking tray, cover it with a foil and bake it for 10 minutes in a preheated 400F oven and then for another 15 - 20 minutes on 350F. Oven temperatures vary from oven to oven. Naa oven loo aithey these setting work, as far as I can remember.

Feed back from members: 
1. sarita
@usha
today i tried ur egg dum biriyani...it came out well... thanks for posting..

Kobbari Pulihora

Contributor: Vineela
kobbari pulihora ante kobbari tho chintapandu vesi kinda curry la chestaru.. naaku pulupu ante istam so idi baaga istam.. meeku nachutundo ledo mari..

Recipe:
Kobbari grate chesi pettukuni
popu lo minapapappu, sanagapappu,karivepaku, dry chillies, avalu vesi avi vegina taravatah chintapandu pulusu vesi pulihora pulusu laga baaga udaka pettali..manam generally pulihora ki ki udakapedtham kada pulusu konchem thick ayye varaku ala udakapettali..
ayyaka uppu, pasupu vesi kalisaka grated coconut vesi kalapatame...
rice loki bavuntudni..
hope you like it..

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Check out member contributed Kobbari karam pulihora

Chinese/Thai Veggie Fried Rice

Contributor: ❀ツJyøtђเ ツ☺
nenu eee link choosi chesanu okasari.. bane undhi
Recipe Link

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Contributor: sushma
Check this recipe

Kheema Biryani

Contributor: Usha
Kheema Dum Biryani
I usually cook kheema (goat) with some ginger garlic paste, chili powder and salt, as soon as I get it home and store it in small containers in the freezer. This way it is easy to thaw and easy to cook too. Can use this cooked kheema to make kheema kura or biryani. All you need to do is, thaw it room temperature or in the microwave for a 1 minute and it is ready to use it in any dish.

Ingredients:
Kheema 1 lb (approx.) or 450 gm (approximately)
¾ cup oil (little less than ¾ cups I used the measuring cup that comes with the rice cooker)
1 small Onion Sliced
chopped pudina
3 tsp ginger garlic paste
2 tsp coriander powder
1 tsp chili powder
7-8 green chilies (adjust to your taste)
turmeric
3 tbsp yogurt or curds
garam masala
kotmir

Garam masala:
4 pepper corns (miryalu)
4 lavangam
4-6 elaichi (use just the seeds)
¼ tsp saha jeera
small cinnamon piece about ½ “ piece
Grind all these to make garam masala

RICE:
2 ½ cups rice soaked for 30 minutes (measuring cup that comes with the rice cooker)
4 cardamoms
4 cloves
½ tsp saha jeera
3-4 bay leaves
½ tsp ginger garlic paste
salt (approx. 2-3 tbsp )

First kheema kura chesukovai. At the same time inko stove paina water boil cheyandi, rice cook cheyadaaniki

Kheema:
heat oil in a wide pan or a pot. Big enough to cook the biryani in it. Add ½ of the oil and fry onions until golden brown. Remove the onions from the pan and keep them aside. In the same pan, add pudina if using. Add ginger garlic paste and fry a little. Add coriander powder, chili powder, turmeric and salt. Mix well and add yogurt. Tondara gaa kalpandi otherwise perugu virigi pokundhi... Add kheema, green chilies and cook it until done. Raw kheema use chestee, manchi gaa kalapandi, lumps kaakunda and cover chesee, completely vude kee varaku cook cheyandi... Mutha teesi, water evaporate aiye varaku cook cheyandi. if you are using already cooked kheema, then mutha petadam avasam leedu.... water antha evaporate aiye varaku cook cheyandi Add garam masala. Taste it and adjust salt and chili powder if required.

Rice:
Water boil inaaka, rice kinda list hesina ingredients anni veyyandi, except rice. Let it boil for a minute. Drain the rice from water and add it boiling water and cook it until almost done... about 80 % done. Naa stove meeda about 7 minutes padutundhi... This is the tricky part. Biryani texture depends on this.
Rice drain cheyandi, and keep aside ½ cup of boiled water.

Assembling biryani
IF you used a big pot to cook the kheema, daantlo nee rice veyachu. Other wise oka peda ginneloo, first khema petandhi...daani paina, oka layer of rice (½ the cooked rice), on top of it ½ the fried onions and ½ the kotmir. Daani paina, malli rice, fried onions and kotmir. So you will have kheema on the bottom layer, middle layer of rice, fried onions and kotmir and last layer is again rice , onions and kotmir. Pour the remaining oil over the rice and ½ cup of boiled water that we kept aside when draining cooked rice . Meeri posina water should be enough to completely cook the rice.

Oka alumunium foil tho pot nee cover cheyandi. I use two layers of alumunium sheets. Daani meedha mootha petandhi and seal the sides with alumunium foil. Steam escape kakunda vunda daaniki.

Cook on high for 2 minutes. Kheema sizzling sound vinipistundhi.... pot and kheema vadi avvadaniki.... then reduce the fame to low and cook for 12 – 15 minutes. I usually cook for 12 minutes. Stove off chesi, oka 10 minute alagee vnchandi... then mix it. Oka veela rice completely cook kaakapothey, malli stove on chesi cook cheyandi... Naa stove meedha aothey 12 minutes is good in enough.

Deeni texture paradise biryani or hyderabad house biryani laaga vuntadi, but with kheema. Naaku ee method ee chana baaga nachu tundhi... there is a easier version.... daani taste kuda baaguntundhi but, dum biryani taste raadu...

Kheema Biryani method 2
Easy method:
Khema biryani or kheema pulao
Follow the above recipe for making kheema kura

For rice:
Soak rice for 15 – 30 minutes in water. Then
In another pan heat remaining oil, add cardamom, cloves, cinnamon, saha jeera, bay leaves and biryani flower. Once these are roasted, add soaked rice. Drain all the water and add the rice.
Saute the rice for 2-4 minutes until the rice changes color. Don’t saute it for too long either.

Here u can use a rice cooker or a cook it on stove top.
which ever U use, rice is in the bottom layer. Add 3 ½ cup of water. 1 cup rice ki 1 1/3 cup water.
Daani piana kheema, fried onion and kotmir veesi cook cheyandi. Until rice is cooked.

2. Contributor: Silpa Reddy Valmeti
Nenu try cheyyaledu but naa friend receipe cheptha.. Tinnanu nenu it was yummm!!
Buttrr lo chakka, lavamgam, bay leaf vesi fry
Onions long and thin ga cut chesi fry
Add ginger garlic paste, salt and pasupu and fry... pachi vasana poye daaka
Now add Tomato idi optional.... Green chilli...
Add dhania powder, jeera powder - optional, karam, kavalante any chicken biryani masala and add kheema to this...
Koncham kalipi... Add mint and coriander
Ippudu water and biyyam vesi either pressure cook or electric cook... Salt marchi poku
Quick ga aipothundi and tasty ga untadi...

Chicken Biryani

1.  Contributor: Usha
Links to recipes from her blog.
Chicken Pulao in rice cooker
Chicken Dum Biryani

2.  Contributor: Neeru
Here is the Recipe for Chicken Biryani.....chala chala baga vochindhi ani cheppadu shankar....nenu thinanu ka

Ingredients

Chicken....2 lb
Onions.....1 whole piece
Green Chillies.....(upto 5 pieces)
Red Chilli powder
Turmeric Powder
Yogurt
Ginger and Garlic paste
Regular Masala Powder
Oil
Basmati Rice
Salt

FIRST STEP.....Soak Basmati Rice(around 3 cups for 2 lb chicken) in water for 30-45 mins

MARINATION

Take the chicken and make small pieces.
Take the pieces in a bowl and clean them with water.
Then remove all the water and then start adding the following ingredients stated below.
Add turmeric powder(1 spoon)
Add Chilli powder(1-2 spoons)
Add Yogurt(1/2 container)
Add ginger and garlic paste(take raw ginger and garlic cloves and cut them into pieces and then male a soft paste out of them)...2 spoons

Then keep aside the bowl of chicken for about 45-60 mins

BROIL CHICKEN

After the chicken gets marinated, take the chicken in the oven bowl.
Add oil to the bowl or pan and add chicken into the bowl. Pre-heat the oven for 400 degrees and make sure it is in the BROIL option.
Let the chicken broil for about 45 mins.....

MAIN PROCESS

Cut onions into thin pieces and then cut green chillies....
Take a bowl(it would be better if the container is a pressure cooker) and add oil for about 2-3 spoons
Once the oil gets heated....add the onions and green chillies and fry them until they turn into golden brown.
Then add broiled chicken into the onions and green chillies mix and then fry for some time.
Later add the regular masala powder (about 1 spoon) and then stir well.
Then add ginger and garlic paste(1 spoon)
And add 11/2 spoon salt and then add the soaked basmati rice to it.
For 1 cup basmati rice.....add 11/2 cups water.....for cooking
If it a pressure cooker.....then let the biryani cook for about 2-3 whistles.
Or if it is an ordinary bowl.....then let is cook until the rice gets boiled.

Then the Biryani is all ready to eat......

hope this helps....

3. Contributor: Padma Reddy
check this recipe of egg dum biryani on my blog, simply replace the eggs with chicken.... it is that simple...for more spicyiness if u have aachi biryani masala else use Shaan biryani masala... Here is the recipe link

but keep in mind, marinate chicken very lightly with karam and salt..
HTH

Meeku inka emaina chicken biryani recipe kavalante, mana Usha blog lo undi chudandi
chala biryani recipes unnayi.. Check the this link

4. Contributor: sushma pinjala

Here u go.
http://sushmapinjala.blogspot.com/2009/09/chicken-dum-biryani.html

Contributed Recipe
Check Pallavi's recipe

Chicken Fried Rice

Contributor: ๓คгเรƹ╬╬เ

Ingredients :
1) Cooked Rice - 2 cups
2) Carrot - 1/2 cup ( Cut into small pieces )
3) Green peas - 1/2 cup
4) Egg - 1
5) Ajinomoto - 1/2 tsp
6) Black pepper powder - 1/4 tsp

For Marinate :
1) Boneless Chicken - 1 breast ( Cut into small pieces )
2) Black pepper powder - 1/4 tsp
3) Salt
4) Garam masala - 1/2 tsp
5) Red Chilli powder - 1/4 tsp

Method :
1) Combine these all marinate ing and marinate for 1 hr.
2) Take a pan add 1 tbsp oil and heat, then add marinate chicken and fry till chicken is fully cooked. Keep aside.In the same pan add 1/2 tsp oil and heat, pour in the egg and scramble it while frying. Keep aside.
3) Take another pan, add 2 tbsp oil and heat. Then add carrot, fry for 10 min then add green peas, fry for 3 min.
4) Then add rice, fry for another 3 min. Add ajinamoto and black pepper powder, again fry for 2 min .
5) Finally add fried chicken and scrambled egg, fry for 1 min. Serve with raita.

WITH PICTURES KAVALI ANTE
http://swathisrecipes.blogspot.com/2009/04/chinese-chicken-fried-rice.html

Chicken Biryani

Contributor: Pavani

Ingredients:
One whole cut chicken
salt
turmeric
chilli powder
ginger garlic paste
dhania powder
garam masala powder
shajeera
curd
lemon juice
lavangam
dalchina chekka
bay leaves
onions
4 onions cut in round
basmati rice
Kothimeera
food colours (optional)
1 LB chicken ki 1.5 cups rice vesukovachu.

Preparation:
Chicken ni clean chesukuni salt, turmeric, chilli powder, ginger garlic paste, dhania powder, garam masala, curd, lemon juice anni vesi marinate chesukovali. Over night marinate chesthe masala antha chicken ki patti baguntundhi. ( Ledante atleast 2 hrs mundu marinate chesukondi. ) Biryani cheyadaniki 1 hr mundhu chicken freezer nundi teesi bayata pettukovali. Rice ni kadigi 1 cup rice ki 1 cup water, 1 tbsp ginger garlic paste, salt, shajeera, bay leaves, lavangam, dalchina chekka rice cooker lo pettali. Oven temperature ni 375 lo petti pre-heat chesukovali. Marinate chesi defrost aina chicken ni tray lo petti oven lo pettali. onions ni podugga cut chesukuni konchem oil lo avi vesi brown ga ayyevaraku fry cheyali. Rice enthasepu cook avutundho anthasepu chicken oven lo cook avutundhi. rice lo last lo moisture vunnappudu rice cooker unplug chesi aa rice ni chicken paina veseyali. rice tho chicken ni complete ga kappeyali. and then food colours ni konchem milk lo kalipi paina veyali. Round ga cut chesi pettukunna onions ni rice pina full ga perchali. Aa paina silver foil tho steam pokunda tight ga close cheyali. Keep the oven temperature to 350 and cook it for 25 mins. Open chesi careful ga pina pettina onions teesi pakkana petti rice and chicken ni mix chesi kothimeera, fried onions challi as it is onions pina petti malli silver foil tho tight ga close chesi inkoka 25 mins cook cheyali. Biryani ready. Pina pettina onions teesesi serve cheyandi.

Ee biryani lo onions fry cheyadaniki vadedhe oil. Onions fry chesaka andulone wash chesina rice kuda konchem fry chesthe rice baga vastundhi. Chicken lo nundi vache water tho rice complete ga cook avutundi. Overnight marinate chesthe salt takkuva veyali. Rice ki saripoye salt rice lo veyali.
Inka emaina doubts vunte letme know....