Sesame rice

Ingredients :

• Rice – 1 cup
• Seasame seeds – ¼ cup
• Mustard : 1 tsp
• Cumin : 1 tsp
• Urad dal : 1 tsp
• Channa dal : 1 tsp
• Red chillies : 4
• Coriander seeds : 1 tsp
• Curry leaves : Finely chopped
• Ghee – 2 tsp
• Salt to taste

Preparation Process :

• First dry roast the sesame seeds, red chillies and coriander seeds and powder it.
• Now take a pan and heat with ghee.
• Then add mustard, cumin, urad dal and channa dal.
• When they colour change to golden brown add curry leaves and turmeric powder.
• Sauté for a min.
• Then add the powder and mix well.
• Finally add the cooked rice and salt. Mix gently until coat the rice well.
• Serve hot with papad and curds.

Mushroom biryani / Mushroom rice

Ingredients :

• Mushroom : 200 grams
• Basmati Rice : 2 cups
• Onion : 1
• Tomato : 2
• Coriander leaves
  
• Mint leaves
  
• Bay leaf : a small leaf
• Lemon extract : 3 to 4 drops
• Ghee and Oil : 4 to 5 tsp
• Salt to taste
• Coconut milk : 1 to 2 cups (Optional)
• Grind and make a paste of:
• Sauf : 1/2 tsp
• Cinnamon : 2 inch stick
• Cloves : 4
• Green chilies : 4 to 5
  
• Ginger garlic paste : 1 tsp

Preparation process :

• Slice Onion into length-wise. Chop Tomatoes finely. Cut Mushroom into pieces. Grind and make a paste of the above mentioned ingredients. Soak Basmati rice for 15 minutes. Keep everything ready.
• Heat Ghee and Oil in a pan. Add Bay leaf and fry for a minute. Add Onion and fry till it turns into golden brown in color.
• Add grounded paste and fry till raw smell goes off.
• Add Chopped Tomatoes and fry till it becomes soft. Add little salt which makes the tomatoes soft quickly.
• Add Mushroom pieces and fry till it becomes little soft and the size of the mushroom pieces are reduced noticeably.
• Add Chopped Coriander and Mint leaves and fry till it becomes wilted.
• Then add soaked Basmati rice and fry for 2 to 3 minutes or till the water evaporates from the rice.
• Now Transfer this mix to the rice cooker.Add 3 cups of water(either Coconut milk+water or water), Salt and Lemon extract. Cover and cook.
• Serve hot with raita.