Showing posts with label Rice varieties. Show all posts
Showing posts with label Rice varieties. Show all posts

Saturday, May 28, 2016

Easy Pressure cooker chicken biriyani











Recipe here.

Ingredients

Basmathi rice -2 1/2 cups
Chicken- 800 gm
Onion chopped- 3 cups
Green chilli- 4- 6 nos
Garlic paste- 11/2 tbsp
Ginger paste- 1 tbsp
Tomato chopped- 2 nos
Coriander leaves, chopped- 4 tbsp
Mint leaves, chopped - 3 tbsp
Lemon - 2 tsp

Rose water- 1 tsp
Cinnamon pieces- 3 inch pieces
Cardamon- 5-6 nos
Cloves- 5-6 nos
Bay leves- 2 no
Fennel seeds- 1 tsp
Cashew nuts- 50 gm
Raisens- 50 gm
Ghee - 2 tbsp
Oil- 3 tbsp
Water - 3 1/2 cup
salt

Onion sliced - 3 cups
Ginger garlic paste


Marinate chicken

Coriander powder- 1 tsp
Chilli powder - 1 tsp
Garam masala powder - 1 tsp
Turmeric powder - 1 tsp
Ginger paste- 1 tsp
Garlic paste- 1 tsp
Mint leaves chopped-1/4 cup
Coriander leaves chopped-1/4 cup
Lime juice- 2 tsp
Salt as needed


Method


Soak basmati rice in water for 10 minutes. Drain and allow it to dry. 

Marinate chicken with lemon juice, ginger paste,garlic paste, coriander powder, turmeric powder, chilli powder,garam masala powder , coriander leaves, mint leaves and salt . Mix well and keep it for at least 1/2 an hour.

Heat oil in a pressure cooker. Deep fry cashew nuts and raisins.  In the remaining oil, add half portion of onion and fry  until golden brown. Keep a side for garnishing.


In the remaining oil, add cinnamon pieces, cardamom, cloves , bay leaves and fennel seeds. Add ginger garlic paste and green chillies. saute well. Add remaining onion and saute well. when onion turns translucent, add tomato and cook till is all  mashed  . Now  add marinated chicken to it and mix well. Pour 3 1/2 cup of  boiling water to the chicken masala, adjust salt and allow  it to boil.

Transfer drained rice to the boiling chicken masala . Add coriander leaves, mint leaves half portions of fried onion, lemon juice rose water and ghee. Cover the lid and allow it to cook for 2 whistles. When the pressure is released, open the lid, Flip it to a large serving tray.

Mix the rice gently, sprinkle on top remaining fried cashew nuts, raisins and onions.

 Garnish with chopped coriander leaves. Serve hot with pickle, raita , pappad etc.






Monday, January 25, 2016

Quinoa pilaf / Quinoa pulav







Quinoa seeds are considered as superfoods. There are many reasons for its huge popularity one being it is gluten free. The seeds provides the essential fiber and protein for vegetarians. The bland taste of quinoa absorbs all the indian masalas in this pilaf so perfectly as you have never thought. The easiness with which it is cooked to cute pearls with tails attached makes it one of the visually appealing seeds on the plate. Give it a try ...

Ingredients

Quinoa  - 2 cups
Water - 4 cups
Salt as needed
Oil - 2 tsp

For vegetable masala

Cumin seeds - 1 tsp
Cinnamon - 1 inch piece
Cardamon- 3 nos
Cloves - 3 nos
Ginger, chopped- 1 tbsp
Garlic, chopped - 2 tbsp
Turmeric powder- 1/4 tsp
Chilli powder- 1 tsp
Garam masala powder - 1 tsp

Onion, chopped - 1 1/4 cup
Carrot, chopped - 1 cup
Beans, chopped - 1 cup
Green peas - 1 cup
Tomato, chopped - 1 cup


Method

Wash quinoa and drain any water. In a nonstick pan, place 4 cups of water, oil, salt, and turmeric powder. Allow it to boil. When the water reaches a boil, add quinoa. Close with a lid and cook on medium heat. Stir occasionally. When water is all dried out, switch off the stove. Keep the cooked quinoa aside. When quinoa is cooked, you can see a tail attached to quinoa.

Heat oil or ghee in a nonstick pan. Allow cinnamon, cloves, and cardamom to splutter. Add cumin seeds. Add ginger, and garlic. Saute well. Now add onion. When onion turns light brown in color, add vegetables. Mix well. Now add chili powder, turmeric powder, garam masala, and salt. Close the lid and cook in low flame for 2 minutes. Now add cooked quinoa and mix well. Quinoa pilaf is ready to be served.



Monday, December 21, 2015

Prawns biriyani/Chemeen biriyani





Biriyani recipes worth trying for Christmas 2015

Kerala style beef biriyani

Kozhikodan chicken biriyani

Prawn Biriyani

Ingredients

To marinate prawns

Big prawns, deveined and cleaned - 500 gm
Chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Pepper powder - 1/2 tsp

Method

Marinate prawns with chilli powder, turmeric powder, pepper powder and salt. Keep aside for at least 15 to 30 minutes. Heat oil in a nonstick pan. Add prawns and shallow fry on both sides for around 5 minutes. Take them out from the pan and keep aside.

For biriyani masala

Ginger - 2 inch piece
Green chillies - 4 nos
Tomatoes - 3 nos
Chilli powder -1 tsp
Coriander powder - 1 tsp
Fennel powder - 1/2 tsp
Garam masala powder - 1 tsp
Coriander leaves
Lime juice- 2 tbsp
Mint leaves
Salt

Method

Heat 2 tbsp oil in the same pan. Add ginger garlic paste, onion, green chillies and salt. Saute well. When onion turns light brown, add chopped tomatoes. Saute well till tomatoes are mashed up. Now add mint leaves, chopped coriander leaves, turmeric powder, coriander powder, chilli powder and garam masala powder. Saute well. Add the shallow fried prawns (keep some prawns for garnish) and saute well. Cover with a lid and cook for 5 minutes in low flame. Switch off the stove. Add juice of lime. Mix well and keep aside.

For rice

Basmati rice- 3 cups
Cardamom - 6 nos.
Cinnamon - 2 pieces
Cloves - 6 nos
Fennel seeds - 1/2 tsp
Ghee - 1/2 cup
Salt as needed
Water - 6 cups
Onion - 1 small
Cashewnut - 2 tbsp
Raisins - 2 tbsp

Heat ghee in a nonstick pan. Add onions and fry till brown. Keep this aside. Fry cashews and raisins and keep aside. Now splutter fennel seeds, cinnamon, cardamom and cloves. Add rice to this and saute for 5 minutes. Add 6 cups of boiling water and salt to the rice . Cover and cook in medium flame till rice has cooked well and water is completely absorbed. Now keep this aside.

For layering

In a big nonstick pot, add 1 tsp ghee, layer half portion of rice, next layer it with prawns masala and now sprinkle with fried onions, cashews, raisins and 1/4 tsp of garam masala, coriander leaves. Now layer it with other portion of rice and sprinkle fried onions, cashews, raisins, garam masala and chopped coriander leaves.  Now pour 1 tsp ghee on top of rice. Close with a lid. Place a thick pan on stovetop and heat. Place biriyani pot over this pan and cook for 10 minutes in low flame. Switch off the stove and garnish with the reserved prawns on top. Serve biriyani hot.







Saturday, December 19, 2015

Kozhikodan Chicken Biriyani/Fried Chicken Biriyani







Ingredients

For marinating chicken
Chicken - 1 kg
Turmeric powder - 1/2 tsp
Ginger garlic paste - 1 tsp
Chilli powder - 1/2 tsp
Chilli powder - 1 tsp
Oil for frying

Marinate the cooked chicken pieces with turmeric powder, ginger garlic paste and 1/2 tsp of chilli powder. Cook marinated chicken with little water and salt. When cooked, take the chicken pieces out and reserve the chicken stock for later use.

Again marinate the cooked chicken pieces with 1 tsp of chilli powder. Now deep fry the chicken pieces and set aside. 

For biriyani masala

Ingredients


Biriyani masala - 2 tsp
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Onion - 3 nos
Green chillies, slit - 8 nos
Ginger garlic, crushed - 4 tbsp
Tomatoes - 3 nos
Coriander leaves - 1/2 cup
Mint leaves- 1/4 cup
Curd  - 1/2 cup
Salt
Oil

Method

Heat oil in a nonstick pan. Saute crushed ginger garlic. Add onions and green chillies. Saute them well. When the onion turns transluscent, add tomatoes and mix well. When the tomatoes are all mashed up, add chilli powder, turmeric powder and biriyani masala. Saute well. Add coriander leaves, mint leaves, curd and salt. Now add the reserved chicken stock, which was set aside earlier.  When everything is cooked, add fried chicken pieces and cover with a lid and cook for 5 minutes. Cover with a lid and cook for 5 minutes in low flame, switch off the stove.

For rice
Ingredients

Basmati rice - 3 1/2 cups
Onion, sliced - 1 no.
Cashews
Raisins
Cinnamon sticks - 2 pieces
Cardamom - 6 nos.
Cloves - 6 nos.
Fennel seeds - 1/2 tsp
Water - 7 cups
Ghee - 1/2 cup


Method

Wash and soak rice for 30 minutes. Drain.

Heat ghee in a nonstick pan. Add onions and fry till brown. Keep this aside.

In the same pan, fry cashews and raisins. Keep this aside.

Now in the same pan, splutter fennel seeds, cinnamon sticks, cardamom and cloves. Add rice to this and saute for 5 minutes. Add salt and 7 cups of boiling water to the rice. Cover and cook in medium flame till rice has cooked well and the water is completely absorbed. Keep this aside.


Layering

In a big nonstick pot, heat ghee, layer 1/2 portion of chicken masala. Next layer it with cooked rice. Now sprinkle it with cashews, raisins, fried onions and 1 tsp coriander leaves. Now layer it with other 1/2 portion of chicken masala, then layer it with cooked rice, and another layer of cashews, raisins, fried onions and 1 tsp coriander leaves. Now pour 1 tsp of ghee. Close the lid tightly.

Now place a thick pan on stove top. Lower the flame. Place the big nonstick biriyani pot over this. Cook for another 10 minutes in low flame. Biriyani will be ready by now. Serve with raita and pickle of your choice.












Saturday, October 10, 2015

Easy Beef Biriyani / Kerala style beef Biriyani





Ingredients

For rice

Biriyani rice - 3 1/2 cups
Ghee - 1/2 cup
Cinnamon - 1 piece
Cloves - 6 nos
Cardamom - 6 nos
Salt as needed
Water - 7 cups

Method

Wash and soak biriyani rice in water for 10 minutes. Drain and allow it to dry.
Heat ghee in a nonstick pan. Splutter cinnamon, cloves and cardamom. After this, add rice and saute for 5 minutes. Add salt and 7 cups of boiling water to the rice. Cover and cook until rice has cooked well and the water is completely absorbed.

For Beef masala

Beef / Mutton - 1 kg cut in to 2 inch pieces.
Oil - 1/2 cup
Ginger garlic paste- 4 tbsp
Onion, thinly sliced - 2 big
Green chilli, slit - 10 nos
Tomatoes, sliced - 2 nos
Chilli powder  1 1/2 tsp
Turmeric powder - 1/2 tsp
Garam masala powder  - 1 tsp
Coriander leaves, chopped - 100 gm
Mint leaves - 50 gm
Curd - 1/4 cup
Salt as needed

Method

Heat oil in a pressure cooker. Saute ginger garlic paste. Add onion, green chilli and saute well. When the onion turns translucent, add tomatoes and mix well. When the tomatoes are mashed, add chilli powder, turmeric powder, and garam masala. Saute well. Add coriander leaves, mint leaves, curd and salt. and saute well . Add beef pieces and mix well. Add 1/2 cup of water and close the lid. Cook well Remove pressure cooker from heat. After some time, Open the lid of the cooker. There will be some gravy in the masala. Place the cooker over high heat and cook till the gravy in the beef masala thickens. Do not make the masala too dry.


For garnishing

Ghee -2 tbsp
Cashew and raisins- 2 tbsp
Onion sliced, thinly and fry golden brown-2 nos
Garam masala- 1 tsp
Chopped coriander leaves 

Method

In a non stick pan, pour ghee.Spread half portion of beef masala, then add half portion of rice, half portion  fried onions, nuts, coriander leaves and garam masala powder. Repeat the  process again. On top add remaining garam masala powder, onion and nuts. Close the lid and cook for 5 - 10 minutes in low heat.

Switch off the stove. Serve hot with curd onion raitha and pickle.







Sunday, July 12, 2015

Beetroot Pulav/Beetroot Rice





Ingredients

Basmati rice - 2 cups

Ghee - 3 tbsp

Cloves  - 4 nos

Cardamom - 4 nos

Cinnamon - 1 small piece

Onion, finely chopped - 1/2 cup

Ginger, chopped - 1 tsp

Green chillies, chopped - 1 tsp

Grated beetroot - 1/2 cup

Grated cheese - 2 tbsp

Salt as needed


Method

Wash rice to remove any dirt.  Soak rice for about 10 minutes. Drain and set aside. 

Heat ghee in a kadai. Add rice and saute for 2 minutes and keep aside.

Boil 4 cups of water along with salt in a pan. Add sauteed rice to this and cook till all the water is dried out. When the rice is cooked, transfer the rice to a wide plate and allow it to cool. 

Heat ghee in a pan. Add cloves, cardamom and cinnamon. When it splutters, add onion, ginger, green chillies and saute well. Now add grated beetroot and mix well. Add salt. Fry till all the water is dried out. Now add cooked rice and mix well. Garnish with grated cheese, coriander leaves, fried cashews, and raisins.














Saturday, January 31, 2015

Vegetable pulao / Pressure cooker vegetable Pulav




Ingredients

Basmati rice - 3 cups
Onion, sliced - 3 medium
Ginger paste - 1 tbsp
Garlic paste - 1 tbsp
Green chilli, slit - 3 Nos.

Potato, cubed - 2 medium
Carrot, cubed - 2 medium
Beans, chopped, 1 inch length  - 20 
Tomatoes, chopped - 3 large

Cinnamon - 2 pieces
Green cardamom - 3
Cloves - 6 
Fennel seeds - 1 tsp

Pepper powder - 1 tsp
Red chilli powder - 1 to 1 1/2 tsp
Turmeric powder - 1/2 tsp
Garam masala powder - 1 tsp




Oil  - 4 to 5 tbsp
Ghee - 2 tbsp

Yogurt - 1/2 to 3/4 cup
Mint leaves, chopped - 2 tbsp
Coriander leaves, chopped - 2 tbsp
Cashewnuts - for garnishing
Salt to taste



Method

Clean and wash rice. Soak rice for about 10 minutes. Drain and set aside.

Heat oil in a pan. Splutter cinnamon, cardamom, cloves, and fennel seeds. Add onion and saute well. When onion turns pink in colour, add ginger paste, garlic paste and green chilles. Then add pepper powder, chilli powder, turmeric powder and garam masala powder and stir well in low flame. Add the chopped tomatoes and fry until they are mashed. Add potato, carrot, and beans. Mix well. To this add yogurt and salt. Mix well and switch off the flame. Set this vegetable mixture aside. 

Heat ghee in a pressure cooker. Add rice and saute for a minute. Add the vegetable mixture, mint leaves, 4 1/2 cups of water, and salt as required. Mix well. Close the lid and pressure cook for 1 whistle and simmer for 5 minutes. Once the pressure is released, open the lid and mix gently. Serve hot with raita, pickle, and pappad.





Wednesday, January 14, 2015

Ghee rice/Ghee rice with coconut milk





Ingredients

Basmati rice  - 4 cups

Cardamom - 5 nos

Cloves   - 8 nos

Cinnamon  - 4 small pieces

Fennel seeds  -  1 tsp

Hot water   - 4 cups

Coconut milk  - 4 cups

Onion, sliced - 1 big

Cashewnuts - 1/4 cup

Ghee







Method

Soak rice in water for 10 minutes. Drain and set aside. 

Heat ghee in a pan. Fry cashewnuts and raisins. Set aside. 

To the remaining ghee, add onions and fry them till brown. Set this aside. 

To the remaining ghee, add cardamom, cloves, cinnamon and fennel seeds. When it starts to splutter, add the drained rice and fry for 2 minutes or you hear a spluttering sound from rice. 

Add hot water, coconut milk and salt to this. When it starts to boil, lower the heat, close with a lid. When the water is all dried up and rice is cooked, switch off the stove. Gently stir the rice from down to up. Garnish with fried cashewnuts, raisins, and fried onions. Serve with mutton brown curry. 


Saturday, December 13, 2014

Chicken rice








Ingredients

Basmati rice, cooked  - 6 cups

Onion, chopped - 4 medium

Celery, chopped  - 2 cups

Capsicum,  chopped - 1 medium

Chicken breast, cut into small pieces - 3 cups

Eggs - 2 - 3 Nos.

Oil

Butter



Method


Cut chicken breast into small pieces. Cook breast pieces with enough salt and 1/2 tsp pepper powder. 
Set aside.

Whisk eggs with salt. Set aside.

Heat oil in a pan, add some butter. To this, add onion and saute them. When onion turns transparent, add celery, capsicum, and chicken. Mix well. Now add cooked rice. When the rice is warmed through, add whisked eggs and mix well. When the eggs are coated on the rice and cooked. Switch off the stove. Serve hot chicken rice with Indo-Chinese dishes.

Chicken rice pairs well with:

Vegetable manchurian

Cauliflower manchurian

Chilli soya chunks

Chilli beef





Thursday, October 30, 2014

Soya Chunks biriyani/Meal Maker Biriyani








For cooking rice

Rice - 2 1/2 cups

Ghee - 2 tbsp,

Cardamom - 4 Nos.

Peppercorns - 6 Nos.

Cloves - 5 Nos.

Cinnamon sticks - 2 Nos.

2 cups coconut milk + 3 cups water

Salt

For marinating soya chunks

Chilli powder  - 1 tsp

Turmeric powder  - 1/2 tsp

Salt


For Soya Chunks Masala

Soya chunks - 2 cups

Onion, sliced - 2 cups

Ginger - 2 inches

Garlic - 8 Nos.

Green chillies - 3 Nos.

 Chilli powder  - 1 tsp

Turmeric powder  - 1/2 tsp

Garam masala powder  - 1 tsp

Thick coconut milk - 1 1/2 cups

Tomatoes - 4 medium

Coriander leaves - 2 tbsp

Mint leaves - 1 tbsp


Method

Soak rice in hot water for 10 minutes. Drain.

Soak soya chunks in hot water for 2 hours. Drain them, then squeeze with your hands to remove as much as water possible. Cut each soya chunk pieces into 2 pieces. Marinate soya chunks with chilli powder, turmeric powder and salt for 15 minutes. Fry them in oil. Set aside.

In the same pan, add some oil and saute onions. When onion starts to change color slightly, add ground ginger-garlic-green chilli paste. When the raw smell leaves, add tomato. When the tomatoes are all mashed and oil starts to float on surface, add chilli powder, turmeric powder, and garam masala powder. Saute well. Now add thick coconut milk, soya chunks and salt. Add coriander leaves and mint leaves. When it boils, lower the flame, and when the gravy starts to thicken, switch off the stove.

Heat ghee in a thick pan. Add cardamom, peppercorns, cloves, and cinnamon sticks. When it pops, add drained rice and saute them. Add coconut milk, water and salt. when it starts to boil, lower the flame, close the lid, and allow to cook till water is no more. When it is cooked, pour the soya chunks masala prepared above and mix gently. Serve hot with a garnish of coriander leaves.


Friday, March 21, 2014

Jaldi cooker pulao/ Prawns pulao





Ingredients
Recipe - Vanitha Magazine

Basmathi rice - 2 cups

ghee     - 2 tbsp

Cinnamon - 1 inch piece

Cloves  - 3 nos

Cardamom  - 3 nos

Garlic chopped  - 1tsp

Onion cut in to small pieces - 1 no

Green chilli    - 3 nos

Tomatoes cut in to small pieces - 2 nos

Salt  pepper powder - as needed

Turmeric powder   - 1/4 tsp

Prawns cleaned  - 100 gms

Boiled water   - 2 1/2 cup

Coriander leaves - as needed

Mint leaves          - as needed

Lime juice          - 1 tbsp



   
Method

Wash rice and soak for 10 minutes, then drain.

Heat cooker on stovetop, pour ghee and crackle cinnamon sticks, cloves and cardamom. add garlic and saute, followed by onions and green chillies. When onions are light brown, add tomato, salt, pepper powder, turmeric powder. Add prawns to this. Now add rice to this and fry the rice. Add water, coriander leaves and mint leaves. Now close the cooker without the weights on. When the steam comes, put the weight on, switch off the stove. After sometime, when pressure is released, open the cooker.





     

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