Beets Pulav

Adapted from Rakskitchen

Ingredients:-

• Basmathi Rice - 1 Cup
• Beetroot chopped - 1 medium/2 Small
• Green Peas - 1/2 cup
• Onion - 2 sliced thinly
• Garlic - 4-5 pods
• Red Chilly Powder - 1 Tbsp
• Malli Podi - 1 Tsp
• Turmeric Powder - A Pinch
• Thin Coconut Milk - 1 Cup
• Salt - As needed.
• Oil/Ghee - As needed

Method:-

• Soak basmati rice for atleast 1/2 hour.
• Heat a small pressure cooker with oil/ ghee, 
• Add thinly sliced onions and fry till transparent.
• Add garlic and fry for a minute in medium flame.
• Add beetroot and green peas.
• Add little salt and continue frying for 2 mins in medium flame. 
• Add turmeric, chilli powder and dhaniya powder and give it a fry.
• Add thin coconut milk and a cup of water.
• Bring to boil, add required salt and soaked basmati rice.
• Mix well. 
• Cook upto 2 whistles and 2 minutes in low flame.
• Garnish with coriander leaves

  

Spicy Simple Veg Biriyani

This is a simple one pot meal, which can be made ina  hurry. It hardly took 15 mts for me to make this Biriyani.

Ingredients:-

• Basamthi Rice - 1 Cup.
• Vegetables - 1 Cup Diced into Small Cubes (I used Beans, Carrot, Green Peas)
• Turmeric Powder - 1 Tsp
• Chilly Powder - 1 Tsp
• Malli Podi - 1 Tsp
• Garam Masala - 1/2 Tsp
• Salt - As needed
• Oil - 1 Tbsp

Method:-

• Soak the Basmathi Rice in a vessel for 30 Mts.
• In a pressure cooker, add the Oil.
• Saute the Diced vegetables.
• Throw in the Powders (Turmeric,Chilly,Malli) and Salt
• Saute till the raw smell goes off.
• Add the Basmathi Rice and Saute for 2-3 Mts.
• Add the Required Water and close the Pressure cooker with Lid.
• Let it be there till 1 Whistle. Lower the flame and cook for 4 Mts.
• Switch off the Gas and Wait till the pressure goes Off.
• Fluff the Biriyani with a fork.
• Spicy Simple Veg Biriyani is ready!!!

 

Capsicum Fried Rice

Adapted from yummytummyaarthi.com

Fried Rice is my absolute favorite one..I make it often in my house, but use a whole lot of different vegetables in it..

Ingredients:

• Basmati Rice – 1 cup cooked 
• Capsicum- 1 large sliced
• Peas – 1 cup ( I used frozen)
• Onion- 1 large sliced
• Oil- 1 Tblsp
• Chilli Flakes - 1 Tbsp
• Salt to taste

Method:

• Heat oil in a Kadai. 
• Add onions. Sauté on high heat for a  min.
• Add in capsicum and peas and mix well. Saute on high heat for 3 mins.
• Add in salt and Chilli Flakes and mix well.
• Add in rice and toss well. 
• Garnish with Coriander Leaves and Serve

Simple Peas Pulav

Ingredients:

Basmati Rice - 1 cup

Onion - 1 sliced thinly

Peas - 1 cup ( I used frozen)

Ginger Garlic Paste - 1 tblspn

Green Chilli - 4 to 5

Cumin Seeds / Jeerakam - 1 tsp

Salt to taste

Ghee - 2 tblspn

Water - 1 cup

Method:

Wash Rice in lots of water. Now Soak basmati rice for 30 mins. Drain it and set aside.

Heat ghee in a kadai.

Add in cumin seeds and let them crackle.

Add in onions and saute till they turn translucent.

Add in green chilli, ginger garlic paste and salt.

Now add in peas and mix well.

Throw in the soaked and drained rice.

Fry that in the ghee for 1 mins.

Now take your electric rice cooker.

Pour this mixture into the bowl of it and place inside the rice cooker.

Add in 1 cup of water and mix well.

Close the rice cooker and let it cook till the rice cooker turns off.

Let it stay in warm mode for 5 mins.

Now serve the perfectly cooked peas pulav with any curry.

The peas in this can be substituted with kadala(White Channa) and you get tatier channa Rice. These both are my favourite when my amma makes it. She is a masterpiece of this. So dedicating this to my amma.

Veg Dum Biriyani

Ingrediants:

Basmati Rice – 300 gms

Onion – 1 large sliced

Ginger garlic paste – 1 tblspn

Coriander leaves / Cilantro – a handful

Mint Leaves – a handful

Cashews – 10

Raisans - 10

Curd – 1 cup

Oil – 5 tblspn

Salt to taste

Saffron / Yellow food colouring- a pinch

Milk – 3 tblspn

Vegetables:

Tomato- 2 chopped

Carrot – 1 large chopped

Beans – 10 chopped

Potato- 1 large chopped

Green Chilli – 2 slit

Peas – 1 cup

Whole Spices:

Cinnamon / Pattai -1 small stick

Cardamom / Yelakai – 3 crushed

Cloves / Krambu – 3

Bay Leaf – 1

Spice Powders:

Chilli powder – 2 tsp

Coriander powder / Malli podi – 1 tblspn

Turmeric powder / Manjal podi – 1 tsp

Cumin Powder / Jeera podi – 1 tsp

Garam Masala powder – 2 tsp

Method:

Soak your basmati rice for 30 mins. Drain and cook it. Set that aside. Mix saffron or yellow food colouring with milk and set aside. Heat some oil and fry onions till they turn golden..Add in cashews and raisans and fry that as well.Set this aside too.

Heat oil in a pan. Add all the whole spices and sauté for a min.

Add in all the vegetables and mix well. Add in salt and the spice powders and mix well.

Add in ginger garlic paste, curd and some water. Bring it to a boil and cook till the vegetables are cooked.

Transfer this to a oven proof dish.

Layer half of the rice on top of vegetables. Sprinkle some coriander leaves, mint leaves, fried onions, cashews and raisans. Now pour some saffron milk .

Now layer the remaining rice and do the same thing.

Put it in a preheated oven for 30 mins.

Fluff with a fork and serve with raita.

Cilantro Rice

Ghee - 1 tblspn

Mustard Seeds / kaduku - 1 tsp

Channa Dal / Kadalai Paruppu - 1 tblspn

Urad dal / Ulundu - 1 tblspn

Cinnamon - 1 small piece

Cardamom / Yelakai - 3 crushed

Peanuts - 3 tblspn

Rice - 5 cups Cooked

For Green Masala:

Coriander leaves / Cilantro - 4 cup packed

Onion - 1 small chopped

Ginger - 1 small piece

Salt to taste

Method:

Grind the given ingrediants to a fine paste.

Heat ghee in  a kadai. Add mustard seeds and allow them to pop.

Add in channa dal, urad dal, cinnamon, cardamom, bay leaf and mix well.

Add in peanuts and give a stir let the fry till everything is golden and browned evenly.

Now add in the ground masala and cook it for 5 mins till the masala is cooked and ghee separates from that.

Add cooked rice to it and mix well.

Serve hot with raita or poriyal.

Panneer Rice

Ingrediants:

Basmati Rice – 1 cup

Water – 1 cup

Paneer / Cottage Cheese – 1 packet cubed

Onion – 1 sliced thinly

Tomatoes – 2 chopped finely

Curd – ½ cup

Tomato Ketchup – 2 tblspn

Ghee – 2 tblspn

Oil- 1 tblspn

Cumin Seeds / Jeerakam – 1 tsp

Salt to taste

For Grinding:

Coriander leaves / Cilantro – 1 cup

Green Chilli – 4

Cinnamon / Pattai – 1 small stick

Cardamom/Yelakai – 4

Cloves / Krambu – 4

Star Anise – 1

Method:

Wash and Soak Basmati Rice for 30 mins. Drain and Set aside.

Take the ingrediants in a blender and make into a fine puree by adding some water. Set this aside.

Heat a tblspn of oil and fry the paneer pieces in that. Remove and Set aside.

Take a Pressure Cooker. Add 2 tblspn oil and heat it up. Throw in cumin seeds and fry well.

Add in onions and cook till golden brown. Season with salt and mix well.

Add in the ground masala and cook till oil separates from it.

Add in tomatoes and cook till mushy.

Add in curd, tomato ketchup and fried paneer pieces and mix well.

Add rice and water and bring everything to a boil.

Cover and simmer for 15- 20 mins or cook for 1 whistle and switch off the flame. Let the pressure go all by itself . Open it and fluff with a fork.

Serve with raita.

Carrot Rice

This is a simple rice preparation that needs only minutes to make..I mean only few minutes..It can be made from start to finish in less than 15 mins and ofcourse you should have your rice cooked readily for this..You can use up left over rice from the previous batch too..

Ingredients:

Rice – 3 cups cooked (any rice)

Carrot – 3 medium size grated

Onion -1 finely chopped

Curry leaves – 1 spring

Green Chilli – 2 chopped

Channa Dal / Kadalai Paruppu – 1 tsp

Mustard Seeds / Kaduku – 1 tsp

Cumin seeds / Jeerakam – 1tsp

Sesame Seeds / Yellu – 1 tblspn

Peanuts / Ver kadalai – 1 tblspn

Dry Red Chilli – 1

Cinnamon / Pattai – 1 inch piece

Cardamom / Yelakai - 4

Salt to taste

Ghee – 2 tblspn

Method:

Heat ghee in a kadai. Add mustard, cumin, peanuts, sesame seeds, channa dal, cinnamon, cardamom, dry red chilli. Fry this for a min untill they turn golden.

Now add onions, green chilli and salt and fry for 1 min.

Add grated carrots and toss well..Stir fry this for 5 mins..

Add in cooked rice and toss well..

Serve with any side dish or papad..

Chinneese Fried Rice

Ingredients:

Rice – 3 cups cooked (any rice as you wish)

Onion – 1 sliced thinly

Carrot – 2 large cut into matchsticks

Beans – 10 cut in diagnols

Ginger – 1 tblspn minced

Garlic – 1 tblspn minced

Green Chilli – 3 cut in lengthwise

Soya Sauce – 2 tblspn or to taste

Ajinomoto – 1 tsp (optional)

Sugar – 1 tblspn

Salt to taste

Coarsely Crushed Pepper to taste

Oil- 2 tblspn

Spring Onion for Garnishing

Method:

Heat oil in a wok till it smokes..Add ginger, garlic and green chilli and mix well.

Add in onions and fry for 2 mins. Add in all the vegetables and toss well.

Add sugar and ajinomoto(if using) and mix well. Cook on high heat for 10 mins .

Add rice and toss well. Add in salt, pepper, soya sauce and mix well.

Fry on high heat for 3 mins.

Garnish with spring onion and serve hot..

Methi Mutter Pulav

Ingredients:

Rice -3 cups cooked

Onion-1 sliced thinly

Tomato - 3 chopped finely

Capsicum – ½ chopped

Green Chilli-2 slited

Dry Fenugreek Leaves / Kasuri Methi Leaves - 1 tblspn

Frozen Peas - 1 cup

Fennel Seeds / Sombu / Saunf- 1 tsp

Mustard Seeds / Kaduku - 1 tsp

Chilli Powder - 1 tsp

Coriander Powder / Malli Podi-1 tsp

Garam Masala Powder-1 tsp

Turmeric powder / Manjal Podi-1 tsp

Salt to taste

Oil-2 tblspn

Lemon Juice-to taste

Method:

Soak kasuri methi leaves in water for 2 mins. Drain it and squeeze well. Set this aside for  a moment.

Heat oil and add in mustard and fennel seeds and allow it to crackle.

Add in onions, green chilli and cook till translucent.

Add in chilli powder, coriander powder,garam masala powder,turmeric powder and mix well.

Now add in tomatoes, capsicum and mix well.Cook till it turns mushy.

Add in the drained kasuri methi leaves, peas and toss well.

Add in rice and toss well..Let it get heated through.

Squeeze some lemon juice and mix once..

Serve hot with raita..

Capsicum Pulav

I love to add Bell peppers in all my dishes...Some how I love the crunch they gave to the dishes...It makes the dish colourful as well as flavourful..This recipe is best served with raita

Ingrediants:

Basmati Rice-2 cups soaked for 30 mins

Onion-2 sliced

Tomato-4 chopped

Capsicum / Bell Pepper-1 large cubed

Curd-1 cup

Chilli powder-1 tsp

Coriander powder / Malli podi-1 tblspn

Turmeric powder / Manjal podi-1 tsp

Garam masala powder-1 tsp

Cumin seeds / Jeerakam-2 tsp

Salt to taste

Ghee-2 tblspn

For Green Masala:

Fennel Seeds / Sombu-1 tblspn

Cinnamon / Pattai-1 inch piece

Cloves / Krambu-4

Cardamom / Yelakai-4

Green chilli-2

Coriander leaves / Cilantro-1 cup

Method:

In a blender take all ingrediants given for grinding and make into a fine paste.

Heat ghee in a kadai,add in cumin seeds..After it crackle add in onions,cook this till golden brown..

Add in the ground masala and cook till oil separates from this..

Add in tomatoes and mix well...Season with salt.

Add in turmeric,coriander,chilli and garam masala powder.

Add in capsicum and mix well..Pour in curd and mix well.

Add in the soaked rice and fry for 2 mins..

Pour in 4 cups of water(for 1 cup rice add 1 cup water)...Let this come up to boil..

Cover and simmer on a very low flame for 15-20 mins until the rice is cooked and all water has absorbed..

Serve with your favorite gravy or raita..

Ghee Rice/Neyy Chor

Ingrediants:

Basmati rice-2 cup

Onion-1 chopped

Green chilli-3

Ginger-1 tblspn minced

Garlic-1 tblspn minced

Cinnamon / Pattai-1  inch piece

Cardamom / Yelakai-5

Cumin seeds / Jeerakam-1 tsp

Salt to taste

Ghee / Clarified Butter / Butter-3 tblspn

Coconut milk-1 cup

Coriander leaves/Cilantro-for garnishing

Saffron colour as needed

Method:

Soak Rice for 30 mins..Drain it and set aside...

Heat ghee or butter in a heavy bottomed pan..

Add cinnamon,cumin seeds,cardamom and mix well.

Add in ginger and garlic...Fry this for 1 min.

Add in onions and green chilli and cook till golden brown..Season with salt...

Add in rice and mix well..Pour in the coconut milk and 3 cups of water and bring this to boil..

Add in saffron colour and mix well...

Cover and simmer for 15 mins or untill all water is absorbed..

Fluff it with fork...Garnish with cilantro..

Serve with your favorite curry..

Baby Corn Pulav

Ingrediants:

Basmati rice-2 cups(soaked for 30 min)

Baby corn-1 cup chopped

Peas -1/2 cup half cooked

Soya beans-1/2 cup half cooked

Double beans-1/2 cup half cooked

Tomato puree-1 cup

Onion-1 sliced

Green chilli-2

Soya sauce-1 tblspn

Red chilli powder-1 tblspn

Coriander powder(malli podi)-1 tblspn

Turmeric powder-1 tsp

Garam masala powder-1 tsp

Ghee-2 tblspn

Salt to taste

Coriander leaves for garnishing

Seasonings:

Saunf(sombu)-1 tsp

Cinnamon(pattai)-1 inch piece

Bay leaf(briyani leaf)-1

Cumin seeds(jeera)-1 tsp

Cardamom(yelakai)-2

 

Method:

In a pressure cooker add oil and heat it up...Add in the seasonings and fry for 30 sec.

Add in onions and fry for 3 min.now put in spices and mix well.pour in tomato puree and mix well.

Add in green chilli and cook till oil separates.Add in all beans and baby corn and mix well.Season with salt.

Add soya sauce and mix well.Put in the soaked rice and mix well.Add 4 cups of water(for every cup of rice add 2 cups of water) and bring that to boil.

Then simmer the flame and cover and pressure cook for 15-20 min.garnish with coriander leaves and mix well.

Serve with any side dish.

Garlic Rice

I love garlic in anything...This dish is one of the best dish of mine..This is one of the most simplest yet flavourful rice preparation...

Ingrediants:

Rice-2 cup

Garlic-10 cloves chopped

Green chilli-2 chopped

Cinnamon / Pattai-1 inch piece

Cumin seeds / Jeerakam-1 tsp

Raisins/kishmish-1 tblpsn

Peanuts / Verkadalai-1 tblpsn

Cashews-1 tblspn

Almonds / Badam-1 tblspn

Pepper-1 tblspn

Coriander leaves for garnishing

Oil-1 tblspn

Salt to taste

Method:

Soak rice for 30 min.Cook rice by adding some salt and oil in it.

In a kadai heat oil and fry garlic..Add almonds,peanuts and cashews and fry till golden.

Throw in cinnamon,cumin seeds and mix well.

Add green chilli, raisins, salt and mix well.

Now add in cooked rice,pepper and toss well.

Garnish with coriander leaves and serve hot.

Mexicon Rice

Ingredients:

Long grain rice-1 cup

Peas-1/2 cup

Sweet corn-1/2 cup

Tomato puree-1 cup

Garlic-4 cloves minced

Capsicum-1/2 chopped

Cumin seeds-1 tsp

Red chilli powder-1 tsp

Salt to taste

Olive oil-1 tblpsn

Vegetable Stock / Water-2 cup

Coriander leaves for garnishing

Method:

Heat oil in a pan and add in garlic,cumin seeds,onions,capsicum and saute for 2 min.

Add peas,sweet corn and mix well.

Season with salt..Add in rice and fry for few min.Throw in red chilli powder.

Pour in the stock or water. Add in Tomato puree and mix well..

Let it cook till the rice absorbes all stock or water.

Garnish with coriander leaves and serve hot..

Jeera Rice

Ingredients:

Basmati Rice-1 cup

Carrot-2 cubed

Frozen peas-1 cup

Cardamom-2

Cumin seeds-2 tsp

Cinnamon-1 inch piece

Bay leaf-1

Green chilli-2 chopped

Ghee-2 tblspn

Method:

Wash the rice in lots of water and soak it for 30 min.

In a pan add ghee and heat it up..Throw in cardamom,bay leaf,cumin seeds and mix well.

Add in carrot,green chilli and peas and mix well.Season with salt.

Add in drained rice and mix well.Now pour in water(for 1 cup rice,add 2 cups of water) and bring that to boil.

Reduce the flame to simmer and cover the pan with a plate and cook for 15 min.

Switch off the flame and serve with any side dish.

Shahi Pulav

Shahi pulav is one of the mughlai delicacy.It is one of the royal dish...It is a mild flavoured rice,but extremely rich and tasty.This dish needs only simple ingrediants but it is packed with lot of flavours.This recipe is from Vahrehvah.com.

Ingredients:

Basmati Rice-2 cups

Onion-2 sliced

Green chilli-4 slitted

Coriander leaves- a handful

Mint Leaves-a handful

Ginger Garlic paste-1 tblspn

Salt to taste

Sugar-2 tblspn

Ghee-3 tblspn

Whole Garam Masala:

Cloves(krambu)-3

Cinnamon(pattai)-1 inch piece

Cardamom(yelakai)-4

Bay leaves(briyani ilai)-1

Method:

Soak the Basmati rice for 30 min then drain and set it aside.

In a Heavy bottomed pan add ghee and heat it up.Then add in all the whole garam masala ingrediants and mix.

Add in the onion and sugar and mix.Now the onion will get nice golden colour because of the sugar.

Add green chilli,coriander leaves,mint leaves and mix.

Add in the soaked rice and combine well.Pour around 4 cups of water(for each cup of rice add 2 cups of water).Bring that to a boil.

Cover and simmer for 15-20 min by which time the rice would have absorbed all the water and perfectly cooked.

Serve hot with any curry.

Vegetable Fried Rice

Ingrediants: 

Basmati Rice-2 cup

Carrot-1 chopped

Beans-5 chopped

Cauliflower-10 florets

Capsicum-1/2 chopped

Frozen Peas-1 cup

Green chilli-4 slitted

Ginger Garlic paste-1 tblspn

Cumin seeds-1 tsp

Cinnamon -1 inch piece

Cardamom- 4 piece

Cloves- 2 piece

Bay leaves -1

Milk-1 cup

Salt to taste

Pepper-1 tsp

Ajinomoto -2 tsp

Soya sauce-2 tsp

Oil-1 tblspn

Ghee-2 tblspn

Coriander leaves-for garnishing

Method:

Soak your rice for 30 min,Drain and keep it aside.

In a pressure cooker add oil+Ghee and heat it up,Crackle some cumin seeds and all the garam masala ingrediants for 30 sec.

Add in the Onion,Ginger Garlic paste,Green chilli and saute till translucent.Add in all the Vegetables and saute till raw smell of the veggies are gone.Add in the Ajinomoto and mix well.

Add in the Rice with 31/2 cups of water and 1 cup of milk.

Season with some salt and Pepper and also add in some soya sauce.Let this come to a boil,cover and let it simmer for 10-15 min(or cook for 2 whistle,after that let it simmer for 5 min and then switch off the gas and let the steam all go by itself)

Garnish with Fresh coriander leaves and serve with your favorite  side dish.