Lotus Stem Biryani Or Pulao 

Lotus stem or kamal kakdi biryani or pulao. A very flavourful and delicious rice dish with lotus stem and some aromatic spices.
Lotus stem is packed with important minerals just like zinc, manganese, magnesium, iron and copper.

 
Lotus stem is a great source of Vitamin C, which helps boost the immunity of a person and fight viral infections.The root also contains essential minerals like zinc, magnesium, copper and iron, which help the body in the production of red blood cells. Source – Times Of India

 
I have used a very aromatic spice kababchini/cubeb or tailed pepper in it. It is considered to be a very useful and medicinal herb. And it has countless health benefits too.

 

 

Recipe 

Rice  – 1 cup washed and soaked for half an hour

 

Lotus stem  – 1 cup sliced

 
Potatoes  – 2 large cubed

 
Onion  – 2 chopped

 
Garlic paste  – 2 teaspoon

 
Ginger paste  – 1 teaspoon

 
Bay leaves  – 2

 
Cardamom  – 3+2

 
Cinnamon  – 2 small piece

 
Mace or javitri  – 2 string

 
Star anise  – 1/4 piece

 
Kababchini/cubeb  – 2-3

 
Clove  – 4

 
Salt to taste

 
Cumin powder  – 1 teaspoon

 
Black pepper powder  – 1 teaspoon

 
Red chilli powder  – 1/2 teaspoon optional

 
Green chilli  – 2 chopped

 
Biryani masala  – 1 and 1/2 teaspoon

 
oil  – 2 tablespoon

 
Ghee or clarified butter – 1 tablespoon

 
Curd  – 2 tablespoon

 
Tomatoes  – 2 large

 
Fried onion slices  – 1 cup

 


Method 

Boil the rice with 1 and 1/4 cup water, 2 cloves, 2 crushed cardamom, 1 stick cinnamon and 1 bay leaf for 12 minutes in microwave on high power. Fluff the rice gently and keep it in microwave.

 

Grind the tomatoes with rest of cardamom, cinnamon, cloves, star anise, mace and kababchini. Make a smooth paste and keep aside. Beat the curd with all the dry spices.

 
Heat oil in a pan. Add chopped onion and green chilli. Saute till the onion starts to change it’s colour. Now add ginger garlic paste. Fry till the raw smell goes away. Add the tomato paste and saute till it dried up.

 
Add well beaten curd and stir continuously. Add potatoes and lotus stem in it. You can fry the potatoes and lotus stem separately before adding.

 
Add salt and fry well. Add enough water to cook. Don’t add too much water we need it almost dry. The gravy should be thick. Cover and cook until  potatoes and lotus stem becomes soft.

 
Now in a microwavable container spread a layer of vegetables then spread a layer of rice. Spread fried onions. Spread all the rice and vegetables in this way. Cover with generous amount of fried onions. You can use fried cashew nuts too. Sprinkle ghee or clarified butter over it. Cover and microwave on low power for 8-10 minutes.
Uncover and microwave again for 5 minutes on high power.

 

Take out the bowl after 3-4 minutes. Fluff the rice gently. Mix well. Spread some more fried onions and cashews.
Serve hot with raita or any curry..

Enjoy the aromatic and delicious rice.

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Batter Up With Sujata

I am Sujata Roy. A homemaker, a doting mother to two beautiful grown up children, a blogger, a passionate cook and lastly a foodie. Experimenting in the kitchen is what I love and enjoy doing the most. Specially experimenting with vegetarian dishes and egg-less cakes and cookies is what interests me more. My loved ones are fond of vegetarian cuisines, so I have them in my mind whenever I dish out a new recipe. However, I do not limit my experimental cooking to vegetarian recipes only, non-vegetarian recipe ideas are also dished out. Thank you for visiting my blog. Happy Cooking!

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