Lemon coconut rice with kaffir lime leaves. A delicious aromatic rice to serve with any spicy curry. Fragrant Kaffir lime leaves infused rice taste divine. And coconut milk gives a rich buttery flavour. Recipe is very simple and easy and completely gluten free and dairy free. You don’t need ghee or clarified butter to make this fragrant rich buttery luscious rice.
Citrus hystrix, called the kaffir lime or makrut lime, is a citrus fruit native to tropical Southeast Asia. Its fruit and leaves are used in Southeast Asian cuisine and its essential oil is used in perfumery. Its rind and crushed leaves emit an intense citrus fragrance. Wikipedia
Did you know that Kaffir lime leaves are super healthy for you? Read on to learn the 6 top health benefits of Kaffir leaves.
1. Stress, Stress Go Away
2. Bad Breath No More
3. No Bacteria Allowed
4. Get Healthy, Glowing Skin
5. Protect Your Mane
6. Buzz Off!
To read more health benefits of Kaffir lime leaves Click here.
Recipe is very easy and simple. You don’t need much spices for this fragrant rice. I have used sweet corn and green peas but you can use any vegetable of your choice. And add green chilli according to your taste. You can skip chilli if you are making for kids. If you don’t have have Kaffir lime leaves then use 1/2 to 1 teaspoon lemon zest.
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Video recipe of this fragrant creamy rice
Recipe
Basmati rice – 1 cup
Kaffir lime leaves – 2
Lemon juice – 1 tablespoon
Ginger – 1 inch piece, grated
Green chilli – 1-2, finely chopped
Onion – 1 sliced
Cumin seeds – 1 teaspoon
Green peas – 1/4 cup
Sweet corn – 1/4 cup
Cilantro or coriander leaves – 2-3 tablespoon
Coconut milk – 1 cup
Water – 1 cup
Salt to taste
Oil – 2 tablespoon
Method
1. Rinse the rice 4-5 times or till water runs out clear. Soak the rice in water for 15 minutes. After 15 minutes drain the water and keep aside.
2. Heat oil in a wok. You can also use pressure cooker if you want. Add cumin seeds. When seeds starts to splutter add sliced onion and finely chopped green chilli. Fry till onion becomes translucent.
3. Add grated ginger and fry till onion becomes brown. Onion shouldn’t be burnt.
4. Add green peas and sweet corn. Saute for a minute. Add chopped cilantro or coriander leaves and mix.
5. Add soaked and drained rice. Saute for 2 minutes. Add salt and mix.
6. Add coconut milk and water. If you are using pressure cooker add half cup water. Tear both Kaffir lime leaves into two pieces and add in the rice. Also add lemon juice and mix well. Let it boil.
7. When it starts to rolling boil reduce the heat. Cover and cook on simmer for 10 minutes.
8. After 10 minutes gently stir the rice and cover again. Cook for five minutes on simmer. Now switch off the heat. Remove the cover and fluff the rice gently.
9. Cover again and serve after 10 minutes. Serve aromatic rice with any spicy curry.
Notes
1. You can use lemon zest instead of Kaffir lime leaves.
2. Use any vegetables of your choice.
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Restaurant style jeera rice in microwave. A very easy to make, flavorful and delicious rice cooked in microwave. Hassle free cooking in a few minutes. Perfect for this summer season. You can cook in microwave with your fan on.
Here are 20 more one pot rice dishes from this blog. Click on the name below for recipe.
Microwave cooking is much convenient way to cook hassle free and in less time. Just check in-between as we check while cooking on stove top. Every oven has different temperature and take different time. If you start to use your microwave regularly, you will know it well. I will share some more oven recipes here. So friends stay tuned 😊
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Cilantro or coriander leaves – 2 tablespoon, chopped
Salt to taste
Water – 1&3/4 cup
Method
1. Rinse the rice well. Rinse till water runs out clear. Soak the rice for 30 minutes. After 30 minutes drain the water and keep aside.
2. In a microwavable glass bowl add ghee and cumin seeds. Microwave on high power for 1 minute. Check and microwave again for 30 seconds if required. Cumin should be fragrant.
3. Take out the bowl. Add cumin powder, pulao masala, chopped cilantro or coriander leaves and mint powder. You can also use 1 tablespoon fresh mint leaves instead of mint powder. Or skip mint if you want. Mix well with a spoon. Get the Pulao Or biryani masala here.
4. Microwave on high power for 2 minutes. Stir once in between. After 2 minutes take out the bowl from microwave.
5. Add water and salt. Mix well. Microwave on high for 5 minutes. Stir the rice. Now loosely cover the bowl with lid or microwavable plate.
6. Microwave on 600 for 8 minutes. Stir once in between. After 8 minutes take out the bowl. Fluff the rice gently with a fork. And give a standing time. Cover and keep the rice in switched off microwave for 8-10 minutes.
7. I am sharing as I like my jeera rice but if you want your rice softer then use 2 cup water instead of 1&3/4 cup and microwave for 10 minutes.
8. Garnish with cilantro or coriander leaves. Serve hot with dal tadka or any curry. For pressure cooker process Follow the process of Easy pulao And for open pot method Shahi coconut milk pulao.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.
I would love to hear from you. Please share your thoughts and suggestions in comment.
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Biryani flavoured tahri. Tahri is a famous one pot rice dish made with rice, seasonal vegetables and spices from North Indian cuisine. And here is a similar recipe with different flavour. All the aromatic spices, saffron, rose, Kewra and meetha attar made this tahri fragrant and mouthwatering.
This spicy aromatic rice can be served with Palak raita, Beetroot raita or any raita. Or you can also serve it with any curry. I have served this with Doi potol or parwal in yogurt gravy. And garnished with some different coloured chillies from my terrace garden.
According to Wikipedia Tahri is a yellow rice dish in Awadhi cuisine. Spices are added to plain cooked rice for flavor and colour. In one version of Tehri, potatoes are added to the rice. In other variants soyabean chunks, vegetables, onions, tomatoes and many different spices are also added. Tehri and tehari are variants on the name for the vegetarian dish prepared in the same way as biryani. Alternatively, it can also be prepared with various types of meats and green peas. It was developed by the Muslim Nawabs of Awadh in South Asia. Tehri became more popular during the Second World War when meat prices increased substantially and potato became the popular substitute in biryani.
You may like to try some more rice dishes from this blog. Click on the name below for recipe.
Tahri is a simple and easy to make rice dish made with spices, vegetables, soya nuggets or meat etc. And usually flavoured with aromatic whole spices like cardamom, cloves and cinnamon. But in this Tahri I have used all the flavour of biryani. So you will get a lovely aroma of biryani in this Tahri. And saffron will give a beautiful yellow colour and flavour to your tahri. You don’t need to use turmeric powder. But if you don’t have saffron then you can use 1/2 teaspoon turmeric powder with other spices. But I recommend to use saffron.
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Recipe
Basmati rice – 1 cup
Green peas – 1/2 cup
Cauliflower florets – 1 cup
Potato – 1 large, peeled and cubed
Carrot – 1, cubed
Onion – 1 large, finely chopped
Tomato – 1 small, chopped
Green chilli – 2-3 or to taste
Garlic – 4 cloves
Ginger – 1 inch piece
Green cardamom – 4
Cloves – 4
Cinnamon – 1 inch piece
Cumin seeds – 1/2 teaspoon
Bay leaf – 1
Thick curd or yogurt – 1/4 cup
Oil – 3 tablespoon
Ghee or clarified butter – 1 tablespoon
Cumin powder – 1 teaspoon
Coriander powder – 1 teaspoon
Garam masala powder – 1/2 teaspoon
Biryani masala – 1 teaspoon
Cilantro or coriander leaves – 1 tablespoon, chopped
Mint leaves – 1 tablespoon, optional
Saffron – a pinch
Milk – 2 tablespoon
Kewra water – 1 teaspoon
Rose essence or water – 1 teaspoon
Meetha attar – 3 drop
Water – 2 cup
Method
1. Wash the rice 3-4 times or till water runs out clear and soak the rice in water for 15 minutes. After 15 minutes drain the water and keep aside.
2. Peel and chop the potatoes and carrot in cubes. Cut the cauliflower into small florets.
3. Grind tomato, green chilli, garlic and ginger into a smooth paste.
4. Soak saffron in hot milk. Let the milk cool down. Crush the saffron with your finger tips. Add Kewra water, rose water or essence and meetha attar. Stir and cover.
5. Crush the cardamom, cloves and cinnamon in a mortar pestle.
6. Heat a wok or heavy bottom vessel. Add cumin seeds, crushed cardamom, cloves, cinnamon and 1 bay leaf. When cumin seeds starts to splutter add finely chopped onion. Fry till onion starts to change it’s colour.
7. Add cauliflower florets, carrot and potatoes. Saute for 2-3 minutes.
8. Add ground ginger, garlic and green chilli. Also add cumin powder, coriander powder, garam masala powder, biryani masala and salt. Saute till dried up and oil leaves the sides.
9. Reduce the heat and add well whisked curd or yogurt. Keep stirring. When everything about to dried up increase the flame, add rice and mix. Saute for a minute.
10. Add chopped cilantro or coriander leaves. Tear up mint leaves with your hand and add if using.
11. Now add green peas and Kewra, rose water and meetha attar mixed saffron milk and 2 cup water. If you are making in pressure cooker use 1&1/2 cup water. Mix well. Taste the water if its perfectly salty, if not add little more salt to taste. Cover the vessel or wok. When it starts to rolling boil reduce the heat. Cook covered on simmer for 10 minutes.
12. Stir gently and cover again and cook for 5 minutes or till all the water evaporate.
13. Remove from heat and keep aside covered for 5-6 minutes.
14. Fluff the rice gently and serve hot with any raita or curry.
Notes
1. To make the tahri more spicy add some more green chilli. You can also use little red chilli powder if you want.
2. You can use any vegetables, soya nuggets, fried paneer cubes etc in this tahri.
3. 1/2 teaspoon turmeric powder can be used instead of saffron. Add turmeric powder with other spices. But try to use saffron for best result.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.
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Spinach or palak pulao with brown rice. Absolutely delicious and flavorful rice made with brown rice and palak or spinach leaves. Sharing the recipe with both brown and white basmati rice. A very easy to make one pot meal.
Whatever rice you are using remember to consume moderately. You can make this in a jiffy, just soak the rice in sufficient water and make a ground paste ready. Use pressure cooker to make the rice in less time. Brown rice take more time than white rice so soaking the rice is required to cook quickly. To get some more Pulao recipes click here. Serve this palak pulao with any raita. Actually you don’t need much side dishes with this flavorful and nutritious rice. Serve the rice with Spinach or palak raita, Beetroot raita, Mint yogurt dip or any raita or Chutney. You can also serve it with Makhana raita from the blog of Poonam Bachhav.
You can also make it white rice. The measurement for white rice are given below the recipe.
Brown rice is fibrous and a whole grain but remember to consume moderately. While white rice and brown rice are high in starch, brown rice contains more fiber, nutrients, and antioxidants. When eating white rice, add legumes and vegetables to ensure that you are having a balanced meal. That said, either type of rice can be part of a healthy diet — as evidenced by the long history of white rice in the traditional cuisine of many cultures. Brown rice may have a more favorable nutrition profile, but there’s nothing wrong with having white rice as a part of a balanced diet. Source – Healthline
All rice consists primarily of carbs, with small amounts of protein and practically no fat. However, brown rice is a whole grain. That means it contains all parts of the grain — including the fibrous bran, the nutritious germ, and the carb-rich endosperm. It’s chewy and takes a while to cook due to its tough bran exterior. White rice, on the other hand, has had the bran and germ removed. Because these are the most nutritious parts of the grain, white rice is left with very few essential nutrients. However, white rice is softer and tends to cook quicker Here are some health benefits of brown rice.
.Nutrient rich Positive effects on blood sugar levels
. May reduce heart disease risk Rich in antioxidants.
. Aids weight control
To read more about health benefits of brown and white rice visit Healthline.
As I mentioned above that recipe is very easy to make. Brown rice take more time than white rice so don’t forget to soak the rice for atleast 30-40 minutes. But if you are using white rice 10-15 minutes soaking is sufficient. And white rice can also make without soaking if you are using pressure cooker. Just wash the rice well and drain the water before cooking. Crush the whole spices in a mortar pestle and if you don’t like these spices comes in mouth while eating then you can grind all the whole spices with spinach or use powdered spices.
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Recipe
Basmati brown rice – 1 cup
Spinach leaves or palak – 100 gram
Onion – 2, sliced
Garlic – 3-4 cloves
Green chilli – 3-4
Tomato – 1 small, roughly chopped
Ginger – 1 inch piece
Cilantro or coriander leaves – handful, optional
Green cardamom – 3
Cloves – 4
Cinnamon – 1 inch piece
Mace or javitri – 2 strands
Star anise – a small piece, optional
Sweet corn – 1/2 cup, optional
Green peas – 1/2 cup
Cumin seeds – 1 teaspoon
Bay leaf – 2
Cumin powder – 1 teaspoon
Salt to taste
Oil – 2 tablespoon
Water – 2 cup
Lemon juice – 1 teaspoon
Method
1. Wash the brown rice 4-5 times. Soak in sufficient water for 30-40 minutes.
2. Wash the spinach leaves or palak well. Grind ginger, garlic, green chilli, tomato and spinach leaves to make a smooth paste. Also grind cilantro or coriander leaves with these spices if using.
3. Crush the green cardamom, cinnamon and cloves in a mortar pestle.
4. Heat oil in a pressure cooker. Add cumin seeds, bay leaves, crushed cardamom, cinnamon, cloves and a small piece of star anise. Crushed whole spices will release more aroma. But you can use the spices without crushing if you want. Just break the cardamom lightly if you don’t like to crush.
5. When cumin seeds starts to splutter add sliced onion and fry till onion becomes light golden brown. Now add ginger, green, green chilli, tomato and spinach paste. Also add cumin powder. Saute till oil leaves the sides and raw smell of garlic and spinach goes away.
6. Drain the water of soaked brown rice. Add rice, green peas, sweet corn and salt. Saute for a minute. Stir the rice gently to avoid breaking the rice.
7. Add water and lemon juice. Mix well and cover the pressure cooker. Cook the brown rice palak pulao for 4 whistle. Switch off the heat.
8. Let the pressure settle down on it’s own. Don’t try to open the pressure cooker immediately. Give some standing time for perfectly cooked rice. When pressure settle down completely open the lid. Fluff the rice gently.
9. Garnish with lemon wedges. Serve hot with any raita.
For white rice in pressure cooker
Soak the white basmati rice for 10-15 minutes in sufficient water. Drain the water completely and keep aside. Follow the recipe above as making brown rice palak pulao. Add 1&1/2 cup water and pressure cook for 2 whistle. And if you don’t like soft rice then add 1&1/4 cup water and pressure cook for 1 whistle. Let the pressure settle down on it’s own. Fluff the rice gently before serving.
In pot, pan or wok
Follow the above recipe. Add 2 cup water for 1 cup rice. When it starts to rolling boil cover and reduce the heat. Cook on simmer for 10 minutes. Stir the rice gently and again cook on simmer for 5 minutes. Remove from heat. Stir gently and cover the pan. After 5 minutes fluff the rice gently and serve.
Notes
1. Use green chilli according to your spice tolerance.
2. You can use any vegetable of your choice.
3. You can also use fried cashew nuts or any dry fruits if you want.
4. Use only one small tomato, not more than that to retain the green colour. If you have large tomato then use half of the tomato.
5. Ghee or clarified butter can be used instead of oil.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.
I would love to hear from you. Please share your thoughts and suggestions in comment.
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Kolkata style chicken biryani with potato and eggs. This scrumptious biryani is mildly spiced and highly aromatic. Saffron, rose water, Kewra water, meetha attar and aromatic whole spices made this biryani extremely flavorful.
Fragrant rice, soft potatoes, eggs, juicy chicken pieces made this biryani superbly delicious. We are not going to the history of Kolkata chicken biryani. Let’s discuss only about taste and flavour. Your house will fill with lovely aroma while making this biryani. A pure bliss.
But now Editing the post with a brief history of this Kolkata style biryani. Thanks to my nephew Saumyajit Ray for this info. Now copy pasting from the write up of Saumyajit.
The Calcutta-style biryani has potatoes in it. History says that biryani came to Calcutta with Nawab Wajid Ali Shah of Awadh, when he shifted to the then capital of British India after being dethroned in Lucknow.
Wajid Ali Shah settled down in Metiabruz in eastern Calcutta on the banks of the Hooghly. If Maulana Abdul Haleem Sharar’s GUZESHTA LUCKNOW is to be believed, the former Nawab’s retainers started adding potatoes to his biryani since he could not afford so much mutton. This, despite his 100,000 rupees per month pension which he received from the British and blew up on dancing girls and the upkeep of animals in his fabled private too.
Now the big question. Calcuttans of that era had no idea of biryani before Wajid Ali Shah came and took up residence in Metiabruz and set up a “Chhota Lucknow” there. So why shouldn’t the Calcutta biryani be called Metiabruz biryani?
What do you think. Please share your thoughts in comment. I would love to hear from you.
If you don’t like chicken like me then enjoy the biryani with potato and eggs, let other family members enjoy soft juicy chicken with fragrant rice. I have used chicken leg pieces to make this biryani. You can also use curry cut chicken. Use big pieces of chicken. If you don’t like eggs then you can skip it.
If you don’t want to boil the potatoes then fry the potatoes till golden brown and cook with chicken. Process of making this biryani is lengthy but worth trying. You can prepare everything in advance and assemble and cook on simmer just before serving.
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Recipe
For chicken
Chicken – 1/2 kg
Curd or yogurt – 1/2 cup
Ginger garlic paste – 1&1/2 tablespoon
Salt to taste
Red chilli powder – 1 teaspoon
Cumin powder – 1 teaspoon
Coriander powder – 1 teaspoon
Oil – 2 teaspoon
Biryani masala – 1 teaspoon
Rose essence or rosewater – 1 teaspoon
Kewra water – 1 teaspoon
Lemon – half
Onion – 1 large, finely chopped
For rice
Long grain basmati rice – 2 cup
Green cardamom – 4
Cloves – 4
Cinnamon – 1 inch piece
Star anise – 1
Mace or javitri – 2 strands
Bay leaves – 2
Oil or ghee -2 teaspoon
Salt – 1 tablespoon or to taste
Lemon – half
Water as require
Saffron milk
Saffron – a pinch
Milk – 1/4 cup
Rose essence or Water – 1 teaspoon
Kewra water – 1 teaspoon
Meetha attar – 3 drop
For biryani
Oil – 1/2 cup
Ghee or clarified butter – 2 tablespoon
Biryani masala – 1 teaspoon
For potato
Potato – 3 large
Turmeric powder – 1/2 teaspoon
Salt – 1 teaspoon
Egg – 3, hard boiled
For barista
Onion – 3 large, thinly sliced
Oil for frying
Method
1. Wash the rice 4-5 times or till water runs out clear. Soak the rice in water for 30 minutes.
2. In a bowl mix curd or thick yogurt, salt, red chilli powder, cumin powder, coriander powder, biryani masala, ginger garlic paste and 2 teaspoon oil. I used mustard oil but you can use any oil. Mix everything well.
3. Add cleaned and washed chicken pieces, rose essence or rose water, Kewra water and juice of half lemon. Mix everything well. Cover the bowl and keep aside for an hour. You can marinate the chicken overnight. Keep the marinated chicken in a covered bowl and keep in refrigerator overnight. Take out the chicken just before cooking.
4. In a bowl mix 1/4 cup warm milk and saffron. Let it soak for 15 minutes. After 15 minutes crush the saffron threads with your finger tips to mix well. Now add rose water or essence, Kewra water and 3 drops of meetha attar. Add only 3 drops not more than that. Cover and keep the bowl aside.
5. Now make a spice bag. In a piece of cheesecloth or muslin cloth or any thin cotton cloth place lightly crushed or broken 4 green cardamom, 4 cloves, a piece of cinnamon, 1 star anise, 2 strands of javitri or mace and 2 bay leaves. You can also add 1 black cardamom if you like, I didn’t. Tie the cloth tightly.
6. Boil sufficient water with 1 tablespoon Salt, 2 teaspoon ghee or oil and juice of half lemon. Taste the water. Water should be perfectly salty. 1 tablespoon is perfect but you can add little more if required.
7. Add drained rice and spice bag. Cook till rice becomes long. Rice should be 80 percent cooked so be careful and stir the rice gently to avoid breaking the rice. When rice becomes long immediately strain the water from the rice. Drain the water completely and spread the rice on a plate to cool down.
8. Wash the potatoes well. Prick the potatoes with a fork. Boil potatoes in a pressure cooker with 1 teaspoon turmeric powder, 1 teaspoon salt and water. Boil for 2 whistle. Let the pressure settle down on its own. Peel the potatoes. Cut the potatoes into half and keep aside.
9. Or if you don’t want to boil the potatoes then peel and fry with little salt and turmeric powder till golden brown. And cook with chicken.
10. Peel the hard boiled eggs. You can fry the eggs, I didn’t. If you are frying the eggs, don’t forget to make some slits on the eggs with a knife.
11. Heat oil in a pan. Fry thinly sliced onion till brown to make barista. When onion becomes brown remove from oil and place on a paper towel. Onion shouldn’t be burnt so be careful and keep stirring while frying.
12. Heat oil in a pan. You can use same pan and oil which we used to make barista. Fry the potatoes till golden brown and transfer on a plate.
13. Now add one finely chopped onion and fry till light golden brown. Add marinated chicken. And fry for 5 minutes. Chicken will release water. Cover and cook on simmer for 10 minutes. Stir and check in regular interval.
14. You can also cook potatoes and eggs with the chicken. I sometimes do so. Potatoes and eggs will absorb the flavour and taste of the gravy and taste better. Do as per your convenience.
15. After 10 minutes check the chicken. It will becomes tender, if not covered and cook for a few minutes more. When chicken becomes tender remove the cover and cook on high heat till gravy is about to dried up.
16. Let’s assemble the biryani. Place 3 pieces of chicken and 3 pieces potatoes with little oil gravy of chicken.
17. Above chicken and potatoes make a layer of rice. Sprinkle 1 tablespoon ghee, 1/2 teaspoon biryani masala and half saffron soaked milk. Spread barista or crisp fried onion all over the rice.
18. Now spread remaining chicken, potato and gravy over the rice. Spread rice over it. Again sprinkle one tablespoon ghee, 1/2 teaspoon biryani masala and remaining saffron soaked milk. Spread fried onions. And press the eggs over it.
19. We have to cover it properly to cook. You can use atta dough to seal the sides of the cover. But I have covered the pan with a piece of aluminum foil properly and place the lid over it. And placed a clove in the hole to secure the air inside.
20. You can also cover the pan with a plate and place a heavy vessel with hot water on the plate. Heat a tawa or skillet. Keep the heat on lowest. Place the assembled biryani pan on the tawa.
21. Cook on simmer for 25 minutes. Or until your biryani pan becomes too hot and you will unable to touch it.
22. Your Kolkata style chicken biryani is ready to serve. Fluff the rice gently. Serve hot with any raita.
Notes
1. I have made two layers but you can make three layers if you want.
2. Always use old basmati rice to make biryani.
3. I have used leg pieces to make this biryani. You can also use curry cut chicken pieces. Use big pieces of chicken.
4. You can skip eggs if you want.
Linking this recipe to Facebook gourmet group Shhhhh Cooking Secretly Challenge. In this monthly group members are paired with different partners every month and two secret ingredients are given to each other. We have to use these ingredients in our recipe. This month Exotic biryani and pulao theme is suggested by Swaty Malik who blog at Food Trails. I recently bookmarked her healthy and delicious Badam gur phirni to try sometime. A perfect dish for festive season.
And this month my partner is Preeti Tandon Shridhar who blog at Cakes & Curries. Preeti is a very talented blogger. Do visit her space for many delicious recipes. I have to try her delicious Cowboy cookies soon. For this theme preeti gave me Kewra water and curd or yogurt. I used these ingredients to make this mouthwatering biryani. And I gave cranberries and quinoa to Preeti as secret ingredients. Preeti shared delicious Quinoa masala pulao using these ingredients.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag #batterupwithsujata. I would love to see your creations.
I would love to hear from you. Please share your thoughts and suggestions in comment.
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Basanti pulao or Bengali sweet yellow pulao. Bright yellow coloured aromatic rice made with fragrant gobindobhog rice saffron and aromatic whole spices taste heavenly with any spicy curry. A festive dish from Bengali cuisine. Basanti stands for yellow. This sweet yellow pulao called basanti pulao, holud pulao or misti pulao. Basanti pulao also taste great with Basmati rice, so you can use whatever you have.
Durga puja is around the corner. Try this aromatic rice to celebrate your festival. You can also make it for bhog prasad for Goddess. To know about Durga Puja or Sharad Utsab click here. For bhog or naivedya different types of dishes are prepared to offer Goddess Durga. Reading a book Bhog Naivedya by Sujata Shukla. Copy pasting a line from the book, “This is not just faith, but also a nation’s food culture, brought to you on a puja thali!.” I completely agree with it. You can get many more authentic recipes on above Durga Puja post link. As I said you can serve this pulao with any veg or non veg spicy curry. I served it with shahi dum aloo. I will share the recipe soon.
Here are some no onion garlic veg curry recipes which you can serve with this pulao.
Fragrant gobindobhog rice with whole spices made this pulao aromatic. But if you don’t have gobindobhog rice then you can use Basmati rice. I usually make basanti pulao with Basmati rice because gobindobhog rice is not available outside Bengal. Have a look at how it looks with basmati rice. In this pulao I have used basmati rice and instead of saffron used little turmeric powder.
But this time got gobindobhog rice online. I used saffron or keshar to make this pulao basanti or yellow. If you don’t have saffron then you can use little food colour or turmeric. But I recommend to use saffron for the lovely aroma and colour.
1. Wash the rice well. Drain the water completely. Marinate the rice with 1 teaspoon ghee, salt, sugar, grated ginger or paste, nutmeg or jaiphal powder, mace or javitri powder, cumin powder and 1/2 teaspoon Bengali garam masala powder. Get the recipe of Bengali garam masala here. I have used 1 teaspoon salt and 2&1/2 teaspoon Sugar and its perfect for me. Mix everything well and keep aside.
2. Soak saffron for 15 minutes in 3 tablespoon warm milk. After 15 minutes crush the saffron with your finger tips and let it soak for some more time.
3. Crush the green cardamom, cloves and cinnamon in a mortar pestle.
4. Heat remaining ghee in a pan or wok. You can use half oil and half ghee if you want but ghee taste better. Fry the cashew nuts on low medium heat. Keep stirring to fry the nuts evenly. When cashew nuts becomes light golden brown transfer the nuts on a plate.
5. Now fry the raisins. When raisins fluff up immediately remove from ghee and transfer on a plate.
6. In the same ghee add cumin seeds, crushed green cardamom, cloves, cinnamon and bay leaf. When cumin seeds starts to splutter add marinated rice and fry for 2-3 minutes.
7. Add saffron soaked milk, water and fried cashew nuts and raisins. Mix well.
8. Cover and cook for 5 minutes on high heat. After 5 minutes reduce the heat and cook on simmer for 5 minutes again.
9. Now stir the rice gently and check. Add little more water if required. I had to add 1/4 cup more water. Cover and cook on simmer for 5 minutes more or till water absorbed.
10. Add 1/2 teaspoon Bengali garam masala powder, mix and switch off the heat.
11. Cover and leave it to rest for 5-10 minutes. Now fluff the rice gently and serve with any spicy curry.
Recipe notes
1. Basmati rice can be used instead of gobindobhog rice.
2. You can use turmeric powder or yellow food colour instead of saffron or keshar.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.
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Mushroom egg fried rice. A delicious and nutritious one pot meal with sweet corn and green peas. You can use carrot, baby corn, cauliflower, beans or any vegetable of your choice. An easy and quick to make yet absolutely delicious and flavorful rice. You can also use leftover rice to make this fried rice.
This week Preethi Prasad of Preethicuisine suggested the theme Lunar New Year Fest for 284 #Foodiemonday bloghop. Preethi suggested us to make some dishes according to lunar new year. And my contribution is this delicious Chinese style fried rice with eggs and mushrooms. Preethi has an amazing blog with numerous delicious and healthy recipes. I have bookmarked her unique recipe Raw banana fried rice to try. Do visit her space for many more wonderful recipes.
For this recipe rice shouldn’t be over cooked add sticky. You can use leftover rice to make this fried rice. I have quartered the mushrooms but you can chop the mushrooms into small pieces if you like. Cauliflower, carrot, baby corn, French beans or any vegetable can be used in this rice. Add your favourite vegetables and sauce and enjoy the delectable taste. Adding more fresh vegetables will make your rice more nutritious and colorful. You can serve it with manchurian, chilli chicken, schezwan paneer etc. But this rice is superbly delicious and flavorful so you don’t need any side dish with it.
Recipe
Basmati rice – 1 cup
Mushroom – 200 gram
Onion – 2, sliced
Green chilli – 2, finely chopped
Egg – 2
Frozen sweet corn – 1/3 cup
Frozen green peas – 1/2 cup
Salt to taste
Vinegar – 2 tablespoon
Green chili sauce – 1/2 tablespoon
Soya sauce – 1 tablespoon
Schezwan sauce – 2 tablespoon
Oil – 2 tablespoon + 2 teaspoon
Method
1. Rinse the rice well and soak in water for 15 minutes. Boil sufficient water in a pan. When water starts to boil add drained rice and stir. Cook the rice until rice becomes soft but not mushy.
2. Remove from heat when 90 percent cooked and immediately pour into a colander to strain the water.
3. Wash the mushrooms. Chop each mushroom into 4 pieces.
3. Heat 2 tablespoon oil in a pan or wok. Add sliced onion and finely chopped green chilli. You can also add a few minced garlic if you want. Fry till onion starts to change it’s colour.
4. Add quartered mushrooms and little salt. Mix well. Mushrooms will release water so cover and cook till dried up. Keep stirring in between.
5. Now add green peas and sweet corn. Saute for 2 minutes more.
6. Add the cooked rice, all the sauce, vinegar and salt. Add salt carefully. We are using sauce and sauce contains salt. Mix well.
7. With the help of a spatula place the rice on the sides of the wok or pan and make a hole in the middle. Add two teaspoon oil and break 2 eggs in the middle.
8. Stir well to cook the eggs just like bhurji or scramble eggs. You can add 2 more eggs if you want. Now mix everything well. Stir gently to avoid breaking the rice.
9. Taste and adjust the seasoning. You can add more sauce or vinegar if required. Fry the rice for 1 – 2 minutes more. Enjoy the mushroom egg fried rice with chilli chicken, schezwan paneer, manchurian etc.
Notes
1. You can use any vegetable of your choice to make the rice more colorful and nutritious.
2. Increase or decrease the amount of sauce according to your taste.
3. You can add more green chilli if you want your rice spicy. Or skip if you are making for kids.
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Mix Vegetable Fried rice. Fried rice with all the seasonal vegetables. An aromatic, no onion garlic and easy to make rice dish from Bengali cuisine. You will love the delectable taste and flavour.
Fried carrots, French beans, cauliflower, green peas ,cashew nuts and raisins made this rice absolutely delicious. You can use whatever vegetables you like and available. And the rice is flavored with whole spices and Bengali garam masala.
Monday again and our 281 #Foodiemonday bloghop theme is Variety Rice Special suggested by Narmadha who blog at Nams Corner. Narmadha is a very talented blogger. I always love her authentic South Indian recipes. I have bookmarked her Veg lunch menu and Curry leaves rice to try. I am sure you will love to visit her space for more authentic, innovative and healthy recipes.
This fried rice recipe is very simple and easy to make. Its a no onion garlic recipe but you can use sliced onion if you want. After adding whole spices add sliced onion with chopped green chilli and fry. When onion becomes golden brown add green peas. You can also make it with leftover rice but rice shouldn’t be over cooked. I have used carrots, French beans, cauliflower and green peas. If you don’t like any of these vegetables you can omit it.
1. Rinse the rice well. Soak in water for 15 minutes. Drain the water and keep aside.
2. Heat sufficient water in a pan. When water starts to rolling boil add the rice. Stir and cook until rice becomes soft. Rice shouldn’t be mushy. Keep checking, remove from heat when 90 percent cooked. Check the rice by pressing between your fingers. Strain the rice immediately on a colander to drain the water well.
3. Spread the rice on a plate to cool down. Add salt and sugar and mix well. Add sugar according to your taste. I have used 2 and 1/2 teaspoon sugar, but you can use less sugar. But don’t skip it, add at least 1 teaspoon for taste. Be careful, rice shouldn’t be broken.
4. Wash all the vegetables well. Chop French beans into 1/2 inch pieces. Peel the carrots. Chop into small cubes. Cut the cauliflower into small florets.
5. Marinate the carrots, beans and cauliflower florets with little salt.
6. Crush green cardamom, cinnamon and cloves in a mortar pestle.
7. Heat ghee and oil in a pan or wok. Fry the carrot cubes. Transfer fried carrots to a plate.
8. Now fry the French beans for 1 – 2 minutes. Beans should be remain green. Remove the fried beans from oil.
9. Fry the cauliflower florets till golden brown and remove from oil.
10. Fry the cashew nuts till golden brown and remove from oil. Fry the raisins. When raisins starts to fluff up immediately remove from oil. You can use the raisins without frying if you want.
11. Add cumin seeds, bay leaves, crushed cardamom, cinnamon and cloves in the same oil ghee mixture. When cumin seeds starts to splutter and green peas and finely chopped green chilli. Sprinkle little salt. Saute till green peas becomes tender. To add onion see notes.
12. Now add rice, fried cashew nuts, raisins and all the fried vegetables. Mix well.
13. Fry for 2 – 3 minutes. Stir gently. Rice should be intact. Add 1/2 teaspoon Bengali garam masala powder, mix well and switch off the heat. Your Bengali style fried rice is ready. Serve hot with kosha chicken, fish kalia, dum aloo, dim kosha, chhanar dalna, mutton curry, chutney or any curry.
Notes
1. You can use sliced onion if you want. Add sliced onion after adding cumin, bay leaves, cardamom, cinnamon and cloves and fry. Add green peas when onion becomes light brown.
2. Add green chilli according to your taste.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.
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Bhuni khichuri or bhoger khichuri/khichdi. A very aromatic and delicious one pot meal . This khichdi is usually prepared for offering as bhog prasad for Goddess with 5 types of vegetable fry, mixed vegetable or labra, dum aloo, chutney, rice kheer and sweets etc.
Now what is bhog? Food prepared to offer God called naivedyam or bhog. I had mentioned about bhog in my Durga Puja Or Sharad Utsab post. Not only khichdi but Luchi , Radhaballabhi, pulao , Misti doi suji or semolina halwa and different kinds of sweets also can be prepared for bhog. You can serve this khichdi with any no onion garlic curry. I had served it with papad, begun bhaja, dum aloo, mixed vegetable or labra, chutney and rice kheer.
And some salted vegetable fry to serve with this khichdi. Aloo bhaja or fried potato, fried cauliflower, begun bhaja or fried brinjal and pumpkin fry.
Here are some recipes that you can make with khichuri.
You can call it moong dal khichdi. But let me tell you that its not light moong khichdi which normally served to sick people. But this khichdi or khichuri is taste like pulao. Usually fried cauliflower and potatoes are used to make this bhoger khichuri or bhuni khichuri. But you can also make it with only green peas if you want. You can add cashew nuts and raisins in the khichdi if you like. Normally gobindobhog rice is used to make this khichdi but I don’t have gobindobhog rice so used Indrayani rice. My daughter bought it from Pune. You can use any fragrant short grain rice.
Monday again and this week 277 #Foodiemonday bloghop theme is One Pot Wonder suggested by Archana Gunjikar Potdar who blog at Mad Scientist Kitchen. Archana is a wonderful blogger. I always love her authentic Goan recipes, different types of continental recipes and delicious bakes. Her Plum and apple cobbler and Goan-methi-che-polle-recipe are in my next to try recipes. Do visit her space for many more amazing recipes.
Now coming to the recipe. You can also make this khichdi in pressure cooker. If you are using pressure cooker add only 4 & 1/2 cup water. You need more water in open pot. But khichdi taste best in open pot, as I did. Fry the moong dal well or till you feel the aroma of fried moong dal and dal becomes golden brown. You can add less sugar according to your taste. But don’t skip it. To make the khichdi more aromatic and ghee and little Bengali garam masala powder at the end. You can add water according to your desired consistency but don’t make the khichdi runny. This khichdi or khichuri taste just like pulao. You can dry roast the dal and then wash and add with rice in the khichdi. You can add cumin powder and red chilli powder if you want. I am sharing my mother’s recipe here.
Recipe
Moong dal – 1 cup
Rice – 3/4 cup
Potato – 2 large
Cauliflower florets- 13 – 14
Slit green chili – 2 – 3
Green peas – 3/4 cup
Grated ginger – 1 tablespoon
Cumin seeds – 1 teaspoon
Dry red chilli – 1
Bay leaf – 2
Green cardamom – 3, crushed
Cloves – 3 – 4
Cinnamon – 1 inch piece
Mustard oil – 4 – 5 tablespoon
Ghee or clarified butter – 2 tablespoon
Salt to taste
Turmeric powder – 1 teaspoon
Sugar – 1 tablespoon or to taste
Water – 6 – 7 cup
Method
1. Wash the rice well and soak in water for 10-15 minutes. Drain the water and keep aside. Use gobindobhog rice or any fragrant short grain rice.
2. Wash the moong dal and drain well.
3. Peel the potatoes and cut into 4 pieces.
4. Heat mustard oil in a pan or wok. Fry the potato pieces till brown. Remove from oil.
5. In the same oil fry the cauliflower florets. When florets becomes brown remove from oil and place on a plate.
6. Now add 1 tablespoon ghee or clarified butter in the oil. Add cumin seeds, dry red chilli, crushed or broken green cardamom, cloves, cinnamon and bay leaf.
7. Add drained moong dal and fry for a minute. Add grated ginger and fry till dal becomes golden brown.
8. You can dry roast the dal before washing, dry roast till fragrant and golden brown. If you are dry roasting moong dal then wash when cool and add it with rice.
9. Add soaked and drained rice. Mix well. Add salt, turmeric powder, fried potato pieces, green peas and stir well. Saute for a minute. You can add 1 teaspoon cumin powder and 1/2 teaspoon red chilli powder if you want. I didn’t.
10. Add 5 cup water and slit green chili. Mix everything well. When it starts to rolling boil reduce the heat. Cover and cook on simmer for 15 minutes.
11. Stir in between. Check after 10 minutes and you can add more warm water if required. If you are using gobindobhog rice then you may need less water.
12. Now add sugar and fried cauliflower florets. You can also add some cashew nuts and raisins if you like.
13. Add 1 cup warm water and mix well. Cover and cook on simmer for 10 minutes more. I like my bhuni khichuri/khichdi dry. But if you like medium thick then you can add little more warm water. Khichdi shouldn’t be runny so add water carefully.
14. At last add 1 tablespoon ghee and switch off the heat. Add more ghee if you wish. I have added some more ghee before serving. You can add little Bengali garam masala powder at the end. Get the recipe of Bengali garam masala here.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.
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Saffron rice with pickled jalapeno and ginger julienne. A no onion garlic aromatic rice with fried paneer or cottage cheese cubes, saffron or kesar and all the aromatic whole spices. Easy to make and absolutely delicious one pot rice dish. You can enjoy it without any side dish. Add lots of dry fruits of your choice and enjoy.
I used pickled jalapeno because I love the taste but if you want you can use chopped green chilli instead. Or you can use little more pickled jalapeno pieces if you like. It will be a great party dish with spicy curries. You may like some more one pot rice recipes on this blog. Click on the name below for recipe.
Sending this post to 266 #Foodiemonday bloghop. This week’s theme is Exotic Saffron suggested by Mayuri Patel who blog at Mayris Jikoni. Mayuri is a very talented blogger. She always amazed us with her different continental, traditional and baked dishes. You will definitely love her different types of bread recipes. I have to try her Onion olive bread, Semolina sesame seed bread and many more. Also check out her different mouthwatering cake recipes.
Long grain basmati rice is best for this recipe. But you can also use any aromatic rice like Gobindobhog rice, Indrayani rice etc. Long grain rice looks good. As I mentioned above if you don’t have pickled jalapeno, use chopped green chilli instead. You can use cauliflower, beans, carrot or any vegetable in this rice. Chop and fry the vegetables before adding to the rice. If you don’t like to use ginger julienne then you can use minced or grated ginger. Serve this delicious and flavorful rice with any spicy curry. I have served it with dim kosha or spicy egg curry. I will share the recipe soon.
Recipe
Basmati rice – 1 cup
Saffron – 1/2 teaspoon
Green peas – 1/2 cup
Pickled Jalapeno – 8 – 10 pieces
Ginger – 1 inch piece, julienned
Paneer or cottage cheese – 1/2 cup, cubed
Cashew nuts – 2 tablespoon
Raisins – 2 tablespoon
Green cardamom – 4
Cloves – 4
Cinnamon – 1 inch piece
Mace or javitri – 2 strands
Star anise – 1
Bay leaf – 1
Cumin seeds – 1 teaspoon
Salt to taste
Sugar – 1/2 to 1 teaspoon or to taste
Turmeric powder – 1/4 + 1/4 teaspoon
Oil – 1 tablespoon
Ghee or clarified butter – 2 tablespoon
Water – 2 & 1/2 cup
Method
1. Rinse the rice well. Soak in sufficient water for 15 minutes. Drain the water and keep aside.
2. Mix saffron with 1/4 cup hot water.
3. Cut the paneer or cottage cheese into small cubes. Marinate with little salt and 1/4 teaspoon turmeric powder.
4. Peel and chop the ginger into thin slices to make julienne.
5. Chop the pickled jalapeno into small pieces.
6. Crush green cardamom, cloves and cinnamon in a mortar pestle.
7. Heat oil in a wok. Fry the cashew nuts. When cashews becomes light brown remove from oil.
8. Now fry the marinated paneer or cottage cheese cubes till brown. Remove the paneer cubes from oil.
9. Add ghee or clarified butter. Add cumin seeds, bay leaf, star anise, mace or javitri, crushed green cardamom, cloves and cinnamon.
10. When cumin seeds starts to splutter add ginger julienne and fry for a minute. If you are using green chilli add it with ginger julienne.
11. Add turmeric powder, pickled jalapenos and green peas. Stir well.
12. Add drained rice, salt, sugar, fried paneer or cottage cheese cubes Stir and saute for 1 – 2 minutes or till the rice coated well with ghee.
13. Add saffron mixed water, fried cashew nuts, raisins and remaining water. Mix well. When water starts to rolling boil, cover and cook on high flame for 15 minutes.
14. Reduce the heat. Stir the rice. Cover and cook again on low heat for 10 minutes or till the rice becomes soft and water absorbed completely. Keep checking in between. If you want more soft rice then you can add 1/4 cup water more and cook for a few minutes more. Fluff the rice gently.
15. Garnish with fried paneer cubes, ginger julienne, saffron, jalapeno and fried cashew nuts. Serve hot with raita or any spicy curry. You can get some curry recipes here.
Notes
1. You can use more dry fruits if you want.
2. If you don’t have pickled jalapeno use 2-3 chopped green chilli.
3. Small pieces of cauliflower, beans or any vegetable can be used with rice. Fry the vegetable pieces before adding in the rice.
4. If you don’t have star anise omit it.
5. You can use minced or grated ginger instead of ginger julienne.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.
I would love to hear from you. Please share your thoughts and suggestions in comment.
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Batter Up With Sujata 