1. Rinse the rice for 3-4 times in water.
2. Soak the rice for 20-30 mins in water.
3. Drain the water and keep the rice aside.
4. Heat oil or ghee or unsalted butter in a deep pan or pot.
5. Add all the whole spices including shahi jeera.
6. Fry till the oil becomes fragrant.
7. Add soaked rice.
8. Stir for 1-2 minutes.
9. Crush the saffron with your fingers or in a mortar-pestle and add these to the rice.
10. Add turmeric powder now if you plan to add it.
11. Stir.
12. Add water along with salt.
13. Do check the rice for a couple of times when its cooking.
14. Once done, fluff gently with a fork.
15. Serve the saffron rice garnished with coriander or mint leaves with any dal or indian curry.

1. Wash the rice and keep aside.

2. Add 1 tbsp ghee in a pressure pan.

3. Add the moong dal and fry till slightly browned.

4. Now add 3 cups of water and washed rice.

5. Cook till the rice and dal is done. ( I cooked for 1 whistle on heat heat and then reduced the heat on low and cooked for 2 more whistles ).

6. Meanwhile, add jaggery and 1 cup water in a pan.

7. Cook till jaggery is dissolved and the mixture comes to a rolling boil.

8. Strain the mixture.

9. When the dal and rice is done, open the pressure pan.

10. Add the jaggery mixture, cardamom, cloves and camphor.

11. Mix well and cook for 3-4 minutes.

12. Add the remaining ghee in a pan and heat for required level.

13. Fry the cashew nuts till they are browned.

14. Add them in the pongal.

15. Fry the raisins till they swell up.

16. Add the raisins and the ghee in the pongal.

17. Mix well and serve hot.

1. To begin making the Kerala Matta Rice Puttu, wash and soak the rice overnight or for about 8 hours.

2.Once the rice has soaked well drain the water and spread the rice on a kitchen towel.

3. Allow the rice to dry for about 5 minutes but ensure it retains a bit of the moisture, else the rice will not grind well in mixer-blender.

4. Grind the rice till it is mildly coarse.

5.Do not grind the rice too much as it may get lumpy.

6. In a large mixing bowl, combine the powdered rice, sugar (optional), salt and 3 tablespoons of grated coconut.

7.Sprinkle 4 tablespoons of water on to the rice mixture and stir to combine well with your fingers.

8. The puttu mixture will be crumbly.

9.When you hold the puttu mixture tightly in the palm of your hands it will hold together like a ball, when you release it, it will break apart. That’s the consistency we want to make the Puttu.

10. Keep the Puttu Rice Mix aside for 10-15 minutes.

11. Take a Puttu mould and place 3 tablespoons of shredded coconut followed by 8 tablespoons of the prepared Puttu Rice mix.

12. Repeat this process till the mould is full.

13.Top off the mould with grated coconut.

14. Steam the Red Rice Puttu for 10 minutes on high heat.

15. Serve Kerala Matta Rice Puttu Kadala Curry or with sugar & chopped bananas for a wholesome meal.

1. Boil sufficient water in a deep non-stick pan. add salt, black cardamoms, cinnamon, bay leaf, green cardamoms, cloves and Rettai Kili biryani basmati rice, cover and cook till the rice is fully done. strain and set aside.

2. Heat ghee in a deep non stick pan, add caraway seeds and onions, mix and sauté till onions turn golden.

3. Add ginger-garlic paste and mix. add turmeric powder, red chilli powder and coriander powder, mix well and sauté for 2-3 minutes.

4. Add chicken pieces, salt, biryani masala, mix well and cook for 3-4 minutes. add yogurt and mix. add half the chopped coriander, half the mint leaves, half the browned onions and cooked rice. spread the rice evenly.

5. Drizzle saffron water on top and add green chillies, ginger juliennes, remaining browned onions, remaining chopped coriander and remaining mint leaves. drizzle some more ghee and rose water and top.

6.Place the lid on top and cook on low heat for 15-20 minutes.

7. Let it stand for 5 minutes. open the lid and transfer the biryani onto a serving plate.