Rice (Biryani/pulao)

Vegetable Pulao

Pulaos are a very famous dish in India. it is prepared using rice,there are many varieties of pulao Peas pulao Spicy veg Pulao the one here is made without onion & garlic. This recipe is very easy to prepare, as it doesn’t have too many ingredients and can be cooked quickly.One can add any vegetables by choice.Serve with Pickle & Raita.I have cooked in  my electric rice cooker. Today on eve of Krishna Janmashtami I prepared this recipe as we don’t eat onion-garlic food today.One can prepare for kids tiffin if they like a bit spice or for a spouse.

ingredients

Rice 1.5 cup

Ginger Chilli paste 1 tsp

Mixed Vegetable 1/2 cup

Bay Leaf 1

Cardamom 1

Big Cardamom 1

Cloves 2

Cumin Seeds 1 tsp

Turmeric 1/4 tsp

Coriander Powder 1 tsp

Beaten Yogurt 1 tbsp

Mint leaves few

Water 3 cup

Salt to taste

Ghee 1 tbsp or Any Cooking oil

Method

Wash & Soak rice for 20 min.Heat a pan then add ghee .add cumin seeds ,bay leaf Cardamom,Big Cardamom ,Cloves once it gave a fragrant add ginger-green chilli paste.saute & then add vegetables adding turmeric powder & coriander powder beaten yogurt cook till vegetables become soft ,add salt & few mint leaves which enhance flavor of rice,add soaked rice a stir slowly so that rice doesn’t break .Transfer into rice cooker bowl then adding water & press cook mode.once rice cooked & become fluffy.Before Serving remove bay leaves,cardamom & big Cardamom & cloves.Serve hot with Pickles & Raita.

 

Mutton Biryani

Rice Layered with Mutton & cooked on dum (slow fire)with Indian spices.

Ingredients
Mutton 500 grams
Basmati rice 1 1/2 cups
Salt
Bay leaves 2
Green cardamoms 10
Black peppercorns 25-30
Cinnamon 3-inch stick
Oil 1 tablespoon + to deep fry
Onion sliced 5 large
shahi jeera 1/2 teaspoon
Cloves 10
Ginger paste 1 tablespoon
Garlic paste 1 tablespoon
Red chilli powder 1 tablespoon
Yoghurt 1 cup
Pure ghee 4 tablespoons
Black cardamoms 2
Saffron mix in 1/4 cup milk a few strands (optional)

Method
Heat five to six cups of water in a deep pan. Add drained rice, salt, bay leaves, five green cardamoms, seven to eight black peppercorns, one cinnamon stick and cook till three-fourth done. Drain and set aside. Heat sufficient oil in a kadai and deep-fry half the onion slices till golden. Drain and place on an absorbent paper. Prepare spice powder(Grind Sahi-jeera seeds, one cinnamon stick, remaining black peppercorns, cloves and remaining green cardamoms )to a fine powder and set aside. Take mutton pieces in a bowl. Add ginger paste, garlic paste and salt and mix. Add the spice powder, red chilli powder, half the fried onions crushed, yogurt and one tablespoon oil and mix. Let it marinate for about two hours in the refrigerator. Heat two tablespoons ghee in a pan, remaining cinnamon and black cardamoms and sauté till fragrant. Add remaining onions and sauté till light golden. Add marinated mutton, stir and cook on high heat for three to four minutes. Cover, reduce heat and cook till almost done. Heat the remaining ghee in a thick-bottomed pan. Spread half the rice in a layer. Spread the mutton over the rice.Spread the remaining rice. Sprinkle saffron milk. Cover and cook under dum till done. Serve hot !!!!

 

 

Spicy veg Pulao

Rice cooked wth Lots of vegetables & Indian spices

Ingredients:

Basmati rice/Long grain rice– 1 and 1/2 cups
Vegetables – 3 cups (carrot, beans, potato, cauliflower)
Green peas (fresh or frozen) – 1/4 cup
One big onion – thinly sliced
Curry leaves 10-12
Tomato -2
Ginger garlic paste – 2 tbsp
Oil – 2 tbsp
Bay leaves – 2
Cinnamon stick – 2″
Big Cardamom -1
Cardamom – 3
Cloves – 2
Black cumin seeds 1 tsp
Turmeric powder 1 tsp
Red Chilli powder 1 tsp
Cumin powder 1/2 tbsp
Coriander powder 1 tbsp
Salt to taste
Water
Method of Preparation:
Wash and soak basmati rice for 20-30 minutes.Heat oil in a pressure cooker adding whole garam masala once u get nice aroma add onion & curry leaves.saute till onion become translucent.add ginger garlic paste cook till raw aroma goes off.add chopped tomato cook till it becomes soft .add vegetables & dry masala cook till start leaving oil. add rice and saute for 2-3 min and water. Allow it to boil. cook for a 1-2 whistle.when a pressure got cool down serve hot with Onion raita & pickles.
Tips:- adjust spices as per own taste buds.Curry leaves & whole garam masala gives a nice aroma to rice.if you wish u can skip curry leaves & instead of whole garam masala one can use powder.

Chicken Dum Biryani

Biryani is a famous Dish from  Hyderabad, India. It is made using Basmati rice only.Lot of Indian spices and condiments used in it, meat and rice are cooked separately before being layered and cooked together.It is prepared on Dum means cooked on lowest flame after sealing the vessel with dough.The pot is usually sealed with  dough to allow cooking in its own steam and not opened till ready to serve.

Ingredients

Chicken 900 grams( breast pieces & legs)

Basmati rice 2 cups

Oil/ghee for cooking – 3 tablespoons and to deep fry ( onion)

Cinnamon 1-inch stick

Bay leaves 2

Cloves 5-6

Cumin seeds 1 teaspoon

Green cardamoms 3-4

Onions sliced 2 medium

Green chillies, slit 3

Turmeric powder 1/4 teaspoon

Tomatoes chopped 2 medium

Salt to taste

Ginger paste 1 tablespoon

Garlic paste 1 tablespoon

Red chilli powder 1/2 teaspoon

Thick yogurt 1 cup

Onions sliced and fried brown 3 medium

Garam masala powder 1/2 teaspoon

Fresh mint leaves chopped handful 

Fresh coriander leaves chopped handful

Milk 1/2 cup( few saffron strands dissolve)

Rose water a few drops

Kewra water a few drops

Dough -for covering lid

Method
Cut and wash chicken properly. Boil water in a pot (adding salt.1-2 tsp oil & few whole garam masala cardamom.cloves ,black cardamom & black pepper & star anise) once rice cooked 3/4 th ,drain water and set aside. take a pan add oil,& heat properly add cinnamon, bay leaves, cloves, cumin seeds, green cardamoms and sauté for half a minute. Add sliced onions and sauté. Add slit green chillies ,chicken and continue to sauté. Add turmeric powder and mix Add tomatoes and salt and mix. Add ginger-garlic paste, red chilli powder and yogurt.let cooked chicken properly . now take a pot for dum keep a Griddle (tawa) beneath.now first add cooked chicken, Add the boiled rice on top. Mix well. Add half the fried brown onions.Sprinkle garam masala powder, mint leaves, and coriander leaves. Sprinkle milk, rose water& kewra water (few drops) and remaining browned onions.do same for second layer .Cover pot with lid and seal with atta dough and cook on low heat for about 10-15 minutes.turn off heat leave for 10 min sealed only.Before serving, mix the Biryani from the bottom. Serve hot with Raita & Mirch ka salan.

https://aayushimanish.wordpress.com/2016/05/01/mirch-ka-salan/

 

 

dum

Biryani On Dum

 

 

cd2

Biryani