Basmathi rice – 1 cup

Water – 2cups

Cloves – 10

Cardamom – 6

Cinnamon – 2 inch piece

Bay leaves – 4

Thinly sliced onions – 1 medium size

Green chillies – 5 (slit)

Ginger garlic paste – 1 tbsp

Salt to taste

Ghee – 2 tbsp

Oil – 1 tsp


  • Wash basmathi rice 2 to 3 times in water to remove excess starch. Soak them for 30 minutes.
  • After 30 minutes, drain all the water. Heat ghee and oil in a pan. Add cloves, cinnamon, cardamom and bay leaves and saute for few seconds.
  • Add sliced onions and green chillies and saute till they become transparent.
  • Add ginger garlic paste and saute on medium flame till the raw smell goes away.
  • Add salt and 2 cups of water. Stir well. When the water starts boiling, add drained rice and mix well. Taste the water. It must be slightly salty.
  • Cook on low flame until the water is absorbed. Switch off the flame.
  • After 5 to 6 minutes, open the lid and mix it slowly. Serve hot.


Ghee rice can be served along with gravy type curries.



Chicken – 500 gms

Red chilli powder – 4 tsp

Turmeric powder – 1/4 tsp

Ginger garlic paste – 1 tbsp

Onion paste – 1 tbsp

Pulav masala or garam masala – 1/2 tsp (for recipe – check out my previous post)

Water – 1/4 cup

Oil – 4 to 5 tbsp

Garlic pods – 6 crushed

Cumin seeds -1/2 tsp

Broken red chillies – 8

Curry leaves – few

Onion paste – 3 tbsp

Green chillies – 6

Pulav masala – 3/4 tsp

Salt to taste

Turmeric powder – a pinch

Coriander powder – 1/2 tsp

Coriander leaves for garnishing


  • Wash the chicken meat and put it in a pressure cooker and add salt, red chilli powder, turmeric powder, ginger garlic paste, onion paste, pulav masala and water.
  • Mix well and cover and cook for 6 to 7 whistles. Let the pressure release naturally. Open the lid and check if the chicken is cooked properly.
  • If there is any water left, cook for another 2 to 3 minutes till the water dries out.
  • Let the chicken pieces cool. Then shred the chicken pieces and remove the bones.
  • Heat oil in a wide pan, add crushed garlic and fry for a second. Then add cumin seeds, broken red chillies and curry leaves. Fry till the cumin seeds turn into a light golden brown colour.
  • Immediately add onion paste, salt and turmeric powder. Mix well.
  • Fry for 1 minute, then add pulav masala and coriander powder. Mix well. Add the shredded chicken and roast well. Scrape the sides and bottom of the pan now and then.
  • Add some more curry leaves. Mix throughly. Once the chicken turns little crispy, add finely chopped coriander leaves. Mix well. Check out the seasoning. Serve hot.


Dont forget to scrape the sides and bottom of the pan after roasting, the remains will be very flavorful and tasty.


This recipe was given to me by my sister who is an amazing cook as well.


Korralu – 1/2 cup (foxtail millet)

Water – 2 to 2  1/2 cups

Oil – 2 to 3 drops


Ghee – 1 1/2 tbsp

Mustard seeds – 1/4 tsp

Cumin seeds – 1/4 tsp

Cashew nuts – 8

Urad dal – 1/3 tsp

Broken red chillies – 6

Curry leaves – few

Freshly grated coconut – 1/4 cup

Salt to taste

Finely chopped ginger – 1 1/2 tsp

Finely chopped green chillies – 2 ts9

Finely chopped coriander – 1 tbsp


  • Wash and soak korralu for 2 hours. Boil with 2 cups of water and 2 drops of oil. Cool it on a wide plate.
  • In a mortar pestle, crush ginger and green chillies to a paste.
  • Heat ghee in a large pan. Add cumin seeds, mustard seeds and fry for a few seconds.
  • Add urad dal and cashew nuts. Fry till it becomes light golden colour. Then add red chillies and curry leaves and fry for 2 to 3 seconds.
  • Add ginger and green chillies paste. Fry till the raw smell goes out. Add freshly grated coconut and salt and fry for 2 minutes.
  • Add the cooked korralu and mix well. Fry for 2 to 3 minutes. Garnish with finely chopped coriander leaves and serve .


Foxtail millet may be replaced with kodo millet (arikalu), little millet (saamalu), barnyard millet (oodalu) and proso millet (varigalu).

Adjust grated coconut according to your taste.



Grated raw mango – 3 tbsp

Grated ginger – 1tbsp

Sugar or jaggarey – 3 tbsp

Red chilli powder – 1 tbsp

Salt to taste


Oil – 1 1/2 tsp

Mustard seeds – 1/4 tsp

Cumin seeds – 1/4 tsp

Urad dal – 1/3 tsp

Garlic – 3 pods (crushed )

Broken red chillies – 3

Curry leaves – few


  • Put all the ingredients into a grinder jar and grind it to a fine paste. Heat oil in a pan, add mustard seeds.
  • When mustard seeds starts spluttering, add cumin seeds and fry for a second .
  • Add all the remaining ingredients one by one and fry till they become light golden brown.
  • Transfer the grinded mixture into the talimpu pan, mix well. Switch off the flame.
  • Adjust your spiceness according to your taste. Goes well with idly and pesarattu.


You can use tamarind paste instead of grated mango.