Tag Archives: pulav

Tomato Biryani

4

Variety rice are easy to make  and a perfect lunch box food. Usually I prepare tomato rice with just tomato and onion. After cooking coconut rice with coconut milk, I want to try coconut milk with tomato rice and prepared tomato biryani.

Tomato Biryani

Basmati Rice – 1 cup

Tomatoes – 3, finely chopped

Onion – 1 large sliced thinly

Spring onion – 3

Peas – 1/4 cup

Coconut Milk – 1/2 cup

Water – 1 cup + 1/2 cup

Red Chilli powder – 3/4  tsp (Adjust according to your taste)

Turmeric Powder – 1/8 tsp

Ginger Garlic Paste – 1 tsp

Coriander Powder – 1/2 tsp

Cumin Powder – 1/4 tsp

Garam Masala – 1/2 tsp

Green Chilli – 1, slitted

Salt – as needed

Sugar – 1/8 tsp (optional)

Oil – 1/2 tbsp

Cinnamon – 2 inch stick

Cardamom – 2

Fennel Seed powder – 1/4 tsp

Bay leaves – 1

Star Ansie – 1

Method:

  • Soak rice in warm water for 30 minutes, drain the water and keep it aside
  • Add oil to the  pan. When the oil is hot, add whole spices and cook for 30 seconds. Add the onion and ginger garlic paste and sauté till the raw smell goes off

IMG_3054

  • Add the chopped tomatoes and cook till the tomatoes get mushy. Add all the spice powders, salt and sugar; saute for 2 minutes

IMG_3056

  • Add peas and rice and saute for a minute. In a rice cooker add the rice – tomato mixture, coconut milk and water. After the rice is cooked sprinkle chopped spring onions  on top and Serve it with raita/gravy

Tomato Biryani2

IMG_30621

checkout my other variety rice,

Notes:

  • Instead of basmati rice samba rice can also be used
  • Fried onions can be added to garnish
  • Can be cooked in heavy bottmed pan or pressure cooker for 2 whistles

Vegetable Rice

IMG_0321

With mixed vegetables, I had already posted Vegetable Biryani Recipe. Ever since our school days, this is my Amma’s style of doing fried rice. My mother prepares this directly in pressure cooker, but I used rice cooker. My sister’s friend asked me for this recipe, so I thought of posting it.

Vegetable Rice

Preparation Time : 15 mins | Soaking Time: 30 mins |  Cooking Time : 40 mins | Serves : 4

Recipe Category: Entreè

Ingredients:

Basmati Rice – 1 cup, soaked and drained

Mixed Vegetable – 1 cups + 1/2 cup (I used carrots, beans, corn, green peas and potato)

Ginger Garlic paste – 1 tsp

Water – 2 cup

Cardamom Pods – 2

Cinnamon Stick – 1/8 tsp

Bay leaf – 1

Salt – as needed

To grind:

Onion – 1

Green chilli – 1

Poppy seeds – 1/8 tsp

Fennel Seed  powder – 1/8 tsp

IMG_0325

Method:

  • Soak rice in warm water for 30 minutes, strain and add 1/2 tsp of ghee. Saute rice for a minute and keep it aside
  • Grind the items under “to grind” into fine paste without adding water
  • Add oil to the same pan. When the oil is hot, add whole spices and cook for 30 seconds. Add the onion paste and cook  till the raw smell goes off. Add vegetables and Saute well
  • Add required salt and transfer the mixture to rice cooker and add 1:2 water and cook. Serve it with raita/gravy

IMG_0327

My Notes:

  • Instead of grinding onion and green Chilli, you can also Saute them directly
  • Fried onions can be added to garnish
  • Can be cooked in heavy bottmed pan or pressure cooker for 2 whistles
  •  Paneer and mushroom can be added
  • Instead of adding whole spices, garam masala powder can be added

Indus Ladies Kids Lunch Box Ideas E book

Thinking what to cook for lunch box and Preparing lunch for kids is a challenging task. As a kid i was in  demanding side 🙂 now in few years i will be on other side.
IndusLadies has organised 100 yummy recipes which will make a smile in both kids and Moms face 🙂
I am extremely glad to be the part of it and Thank you IndusLadies for adding my “Kashmiri Pulao” recipe.
Kashmiri Pulao Recipe
IMG_8842
To see variety of delicious recipes all we have to do is to join the Indus Ladies community by creating  a account and download Ebook for future use. Download   here
100KidsLunchboxRecipes-Banner-300x228

Kashmiri Pulao

IMG_8838

Whenever I visit restaurants, Kashmiri pulao is one dish in menu card which attracts me, with a lot of mixed nuts with fruits. Usually for weekend/special lunch I prepare dishes like Bisi Bele bath or Vegetable Biryani, but this time I wanted to spend less time in kitchen, and still have some exotic dish. Suddenly I remembered seeing kashmiri pulao recipe in Sharmis passion. I followed her recipe, making a few changes.

Kashmiri Pulao

Preparation Time : 10 mins | Soaking time : 30 mins | Cooking Time : 20 – 25 mins | Serves : 2

Recipe Category: Entree

Ingredients:

Basmati Rice – 1 cup (Soaked and drained)

Milk – 1 cup

Water – 1 cup

Saffron – 1/8 tsp

Ghee / Oil – 2 tbsp (I used ghee)

Cinnamon – 1/2 piece

Cloves – 2

Fennel Seed powder – 1/4 tsp

Cardamom – 2 pods

Grapes – 1/2 cup

Pomegranate – 1/4 cup

Nuts – 1/2 cup (Almonds, Cashews and Walnuts)

Raisins – 2 tbsp

Salt – as needed

Sugar – 1/4 tsp (Optional)

IMG_8842

Method:

  • Soak saffron in milk for 10 minutes
  • Add 1 tbsp ghee to the pan. When its hot, add whole spices (Cinnamon, cardamom, cloves and fennel seeds) and saute for minute. Add rice and saute for 1-2 minutes

IMG_8808

  • Add milk, water, saffron and salt, and close the lid. Switch off after the rice is cooked

IMG_8812

  • Spread the rice in a wide pan and set aside

IMG_8831

  • Add ghee to the pan, once the ghee is hot add the nuts and saute till they are crunchy. Add raisin at the end as they cook soon. Add fruits and nuts to the rice pan after rice is cooled (Adding fruits when is rice is hot makes the pulao watery) and gently mix. Easy and yummy pulao is ready:-) Serve it with any gravy. We had with Malai Kofta ( Recipe coming up soon:-))

IMG_8834

 

IMG_8845

My Notes:

  • Add fruits of your choice. Apple, pineapple, grapes,pomegranate etc. can be added
  • Instead of using whole spices, you can also use garam masala
  • Instead of cooking rice directly, you can also pressure cook or use slow cooker

Glad to send this recipe for Kids Lunch Box ideas Contest of IndusLadies

Recipe-Contest-Logo-300x300

 

Vegetable Biryani

Being a vegetarian, Vegetable Biryani is definitely included as a weekend special lunch.  Vegetable biryani is a flavorful and exotic rice dish which looks colorful, with vegetables and spices. There are many ways to cook biryani. I  generally make Vegetable biryani the way my amma cooks it, and it is delicious and easy to cook. Few of my friends are experts in making biryani. One day, while talking to one of my friend, she mentioned Hyderabad biryani. I always thought Hydrabad biryani was complicated, but after hearing her version I realized it was not the case. I wanted to try that at home. Here is my version of Hyderabad vegetable biryani.

Image

Vegetable Biryani

Preparation Time : 15 mins | Soaking Time: 1 hour |  Cooking Time : 45 mins | Serves : 4

Recipe Category: Entree

Image

Ingredients:

Basmati Rice – 1 cup,soaked and drained

Mixed Vegetable – 1 cups + 1/2 cup (I used carrots, beans, cauliflower and potato)

Mint – 1/4 cup

Biryani Masala –  2 tsp

Garam masala – 1/2 tsp

Ginger Garlic paste – 1 tsp

Curd – 1/4 cup

Cashew – 2 tbsp

Water – as needed

Saffron – 1/16 tsp

Saffron color – a pinch

Cardamom Pods – 2

Cinnamon Stick – 1/8 tsp

Roasted Bread – to garnish (I have oven roasted bread at 350 degree F. You can either follow the procedure or grill/fry it)

Bay leaf – 1

Fennel Seed  powder – 1/8 tsp

Salt – to taste

Biryani Masala: 

Cinnamon Stick – 1/4 stick

Cloves – 2

Cumin – 1/4 tsp

Pepper Corns – 1/8 tsp

Coriander powder – 1/2 tsp

Green cardamom – 3 pods

Red Chilli Powder – 1/8 tsp

Black Cardamom – 2 pods

Method:

  • Soak rice in warm water for 1 hour
  • Take a blender, add all the spices listed under “Biryani Masala” and make a coarse powder

Image

  • Add oil to the pan. When the oil is hot, add whole spices, onion and ginger garlic paste. When the onion becomes translucent, add vegetables and salt. Cook the veggies. Add mint, garam masala and biryani masala and saute for a minute. Finally add curd, cook for 2-3 minutes and switch off

Image

  • In a separate wide pan, boil water. Add cinnamon stick, and when the water is boiling hot, add rice and salt. After the rice is  cooked, strain the rice
  • Take a heavy bottomed pan/pressure cooker/ non stick pan  (I took a non stick pan). Spread some of the cooked vegetables ,mint and cooked rice over them. Repeat the process, adding layers of vegetables and rice. Finally, add cashew,saffron and saffron color and close it with a lid, and cook it for 15 – 20 minute in a very slow flame. Garnish Biryani with onion and fried bread. Serve it with raita/Salna

© TraditionallyModernFood

Image

Image

My Notes:

  • You can add fried onions instead of regular onion
  • Can add paneer and mushroom
  • If you are doubtful whether you may have burnt the biryani, use double boil method. place water in wide pan and place the biryani pan over it
  • You could also preheat the oven to 190 degree celsius and then bake the biryani in the oven for 15-20 minutes. Please remember to use an oven-proof utensil like the pyrex ones for baking in the oven.
  • This biryani masala powder can be used for any type of Biryani
  •  You can add pomegranate Seeds if needed
  • Adjust spice according to your taste
  • Can add turmeric powder

Semiya Kichadi

Image

I like various upma varieties, but Hubby is big fan of dosa varieties. To make him eat upma, I add quite a bit of veggies and masala. Though rava kichadi is my favorite, after trying semiya kichadi, I liked its texture too. I made this kichadi very similar to vegetable pulao, by using vermicilli instead of rice. Here I used the roasted vermicelli. If you are using the unroasted one, just fry it till golden color is achieved and proceed with the process. Adding whole garam masala spices makes the kichadi flavorful.

Semiya Kichadi

Preparation Time : 15 mins | Cooking Time : 25 mins | Serves : 4

Recipe Category: Breakfast

Ingredients:

Vermicilli – 1 cup  

Onion – 1 finely chopped

Carrot – 1 thinely chopped

Capsicum – 1 thinely chopped 

Frozen peas – 3 tbsp

Frozen corn – 3 tbsp

Ginger garlic paste – 1/2 tsp

Coriander Powder – 1/2 tsp

Cumin Powder – 1/4 tsp

Water – 2  cups

Turmeric powder – 1/8 tsp

Garam masala – 1/2 tsp

Cardamom pods – 2

Cinnamon – 1/8 stick

Cloves – 1

Bay leaves – 1

Fennel seeds powder – 1/8 tsp

Salt – as needed

Oil / ghee – 1 tbsp (I used oil)

Mustard seeds – 1/8 tsp

 Method:

  •  Add oil to frying pan and add whole spices and mustard seeds. Once it splutters add and saute onion with ginger-garlic paste. When the onions turn translucent, add vegetables and saute till vegetables are cooked

Image

  • Add  garam masala, cumin powder, coriander powder, Vermicilli and salt. sauté for one minute

Image

  • Add 2 cups of water and 1 drop of oil/ghee (My  Amma tells me that adding oil/ghee at this stage enhances the consistency of kichadi). After the ingredients are cooked, take it off the heat. Serve with any chutney. 

Image Image

My Notes:

  • You can add any veggies of your choice
  • You can omit adding whole garam masala and ginger garlic paste, and make it the traditional way

Continue reading

Cracked Wheat Pulao

In our home we prefer avoiding rice for dinner, so at least once a week cracked wheat dish will be in my routine menu. My Amma used to make cracked wheat pongal. Inspired by that, I wanted to do something different instead of the usual upma. I had a few veggies at home, so tried this recipe. Cracked wheat pulao is great for breakfast too

Image

Cracked Wheat Pulao:

Preparation Time : 15 mins | Cooking Time : 25 mins | Serves : 4

Recipe Category: Entree

Ingredients:

Cracked Wheat/Dalia/Bulgar – 1 cup  + 1/4 cup

Onion – 1 finely chopped

Carrot – 2 finely chopped

Beans – 10 finely chopped

Potato – 2 finely chopped

Frozen peas – 1/6 cup

Ginger garlic paste – 1 tsp

Coriander Powder – 1 tsp

Cumin Powder  1/2 tsp

Water – 2 cups + 1/2 cup

Coriander leaves  – a handful (optional)

Garam masala – 1 tsp

Cardamom pods – 2

Cinnamon – 1/8 stick

Cloves – 1

Bay leaves – 1

Fennel seeds – 1/8 tsp

salt – as needed

Oil / ghee – 1 tbsp

Method:

  • Add oil/ ghee to frying pan and add whole spices. Add and saute onion with ginger-garlic paste. When the onions turn translucent, add vegetables and saute till vegetables are cooked

Image

  • Add  garam masala, cumin powder, coriander powder, cracked wheat and salt. Let it cook for 2-3 min

Image

  • Add 2 1/2 cups of water and 1 drop of oil/ghee ( My Amma tells me that adding oil/ghee at this stage enhances the consistency of pulao). After the ingredients are cooked, take off the heat. Serve hot with any Raita

Image

Check my other cracked wheat recipes

Cracked Wheat and Oats Kozhukattai

Cracked wheat pongal

Cracked wheat savory cake

Cracked wheat oats Dhokla

Cracked wheat rava idli