Shahi coconut milk pulao. A no onion garlic flavorful one pot rice dish with coconut milk, aromatic spices,fried nuts and coconut milk. Very easy to make yet absolutely delicious. Dry fruit, saffron, whole spices, ghee or clarified butter, mint and cilantro with coconut milk made this pulao absolutely shahi or royal.
To make this aromatic and lipsmackingly delicious pulao you need only basmati rice, some dry fruits and whole spices. I have used almond and cashew nuts only. You can use raisins or any other dry fruits of your choice. If you don’t want to use whole spices add half to 1 teaspoon Pulao or biryani masala at the end to make your pulao perfectly flavorful.
Subscribe with your mail address to get all the recipes straight to your mailbox immediately after publishing.
Recipe
Basmati rice – 2 cup
Cashew nuts – 3 tablespoon
Almond – 3 tablespoon
Saffron- 1/4 teaspoon + 1 tablespoon water
Green cardamom – 4
Cloves — 4
Cinnamon – 1 inch piece
Bay leaf – 2
Star anise – half
Kababchini – 4, optional
Mace or javitri – 2 strands
Cumin seeds – 1/2 teaspoon
Cumin powder – 1 teaspoon
Ginger – 1&1/2 inch piece, grated
Green chilli – 2-3 or to taste
Salt to taste
Sugar – 1 teaspoon, optional
Ghee or clarified – 2 tablespoon
Thick coconut milk – 1 cup
Water – 3 cup
Cilantro or coriander leaves – 2 tablespoon, chopped
Mint leaves – 1 tablespoon, chopped
Green peas – 1/2 cup
Method
1. Wash 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. Soak saffron in 1 tablespoon warm water.
3. Heat ghee or clarified butter in a pan or wok. Fry the cashew nuts and almond on low medium heat till light golden brown. Transfer the nuts on a plate.
4. In the same ghee add cumin seeds, lightly crushed green cardamom, cloves, cinnamon, bay leaves, star anise, mace or javitri and Kababchini if using. If you don’t want to use whole spices add half to one teaspoon biryani or pulao masala at the end or before removing from heat. Get the recipe here.
5..When seeds starts to splutter add grated ginger and chopped green chilli. Fry for a few seconds.
6. Now add drained rice, cumin powder and salt. Saute for 2 minutes. Stir the rice gently to avoid breaking the rice. Add soaked saffron and mix.
7. Add coconut milk, water, chopped cilantro or coriander leaves, mint leaves, green peas, fried cashew nuts, almond and sugar. You can also add some raisins if you want. Mix well.
8. When it starts to rolling boil reduce the heat. Cover and cook on simmer for 15 minutes. Stir once in between.
9. After 15 minutes stir the rice gently. Water should be absorbed, if not cover cover on simmer for 5 minutes again.
10. Remove from heat let it covered for 10-15 minutes. Remove the cover and fluff the rice gently. Serve hot and spicy curry or raita.
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.
Please visit my facebook page and hit the like button to get the latest update
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.
Subscribe with your mail address to get all the recipes straight to your mailbox immediately after publishing.
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.
I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update
Kodo millet broccoli pulao. A flavorful, spicy, no onion garlic and delicious pulao made with kodo millet and broccoli. You don’t have broccoli? No problem try with cauliflower, carrot, beans or mixed vegetables. An absolutely easy to make and delectable one pot meal. A very nutritious and gluten free dish for everyone.
According to Wikipedia Paspalum scrobiculatum, commonly called Kodo millet or Koda millet, is an annual grain that is grown primarily in Nepal (not to confuse with Kodo (Finger millet, Eleusine coracana) and also in India, Philippines, Indonesia, Vietnam, Thailand, and in West Africa from where it originated. The plant is called Arikelu in the Telugu language, Varagu in Tamil, Varak (വരക്) in Malayalam, Arka in Kannada,Kodra in Hindi and Bajra (ਬਾਜਰਾ) in Punjabi.
Now what is millet?
Millet is a group of small-seeded grains resembling small pearls. In the United States, some people haven’t heard of millet, yet it’s a staple in many parts of the world. It’s commonly included in Indian and African dishes. Millet is a gluten-free grain that’s rich in antioxidants, soluble fiber, and protein. In particular, it may lower cholesterol and blood sugar levels. The different types of millet include:
• pearl
• foxtail
• finger
• little
• jowar
• kodo
Millet is a whole grain. It’s considered a “good” carb, so it’s easily digestible. And since it’s also gluten-free, it’s a great alternative for people living with celiac disease or gluten sensitivity. Additionally, millet has a high nutritional value Millet is a whole grain that’s packed with protein, antioxidants, and nutrients. It may have numerous health benefits, such as helping lower your blood sugar and cholesterol levels. Plus, it’s gluten-free, making it an excellent choice for people who have celiac disease or follow a gluten-free diet. Its nutty taste and versatility make it well worth trying. Source – Healthline
I have used nutrient-rich broccoli with corn, green peas, green chilli, ginger and some aromatic whole spices in this millet pulao.
Broccoli is a rich source of multiple vitamins, minerals and fiber. Different cooking methods may affect the vegetable’s nutrient composition, but broccoli is a healthy addition to your diet whether cooked or raw. Broccoli is a nutrient-rich vegetable that may enhance your health in a variety of ways, such as by reducing inflammation, improving blood sugar control, boosting immunity and promoting heart health. However, keep in mind that good health doesn’t come from any single food. Broccoli is merely one of numerous healthy foods that can contribute to optimal health. Including this nutritious vegetable in your healthy, balanced diet may help you achieve your health goals more easily. To read more about health benefits of broccoli click here.
Here are some more broccoli recipes from this blog. Click on the link below for recipe.
As I mentioned above recipe is very easy to make. You can also make it in pressure cooker. Just reduce the amount of water while cooking in pressure cooker. For 1 cup millet use 1&1/2 cup water instead of 2 cup and cook for 2 whistle. Let the pressure settle down on its own. Use green chilli according to your spice tolerance. To make the pulao more spicy add more chopped green chilli or if you are making for kids, use only one green chilli or skip chilli. You can also use mixed vegetables in this pulao like cauliflower, carrot, beans etc with broccoli. Or you can also make it like Mixed vegetable fried rice if you want. Use cooked millet instead of rice.
Subscribe with your mail address to get all the recipes straight to your mailbox immediately after publishing.
1. Wash the kodo millet on a strainer. Soak in sufficient water for 15 minutes. After 15 minutes drain and keep aside.
2. Wash and chop the broccoli into medium size florets.
3. Heat oil and ghee in a wok or pan. You can use only ghee or only oil if you want.
4. Add cumin seeds, start anise, green cardamom, cloves, cinnamon, dry red chilli and bay leaf. When cumin seeds starts to splutter add grated ginger and chopped green chilli. Saute for a minute. Add some more chopped green chilli to make the pulao spicy if you want.
5. You can also use finely chopped onion and garlic with ginger and green chilli if you want. Fry the onion garlic till light brown if using.
6. Add broccoli florets, cumin powder, coriander powder and turmeric powder. Saute for 2-3 minutes. You can use any vegetable with broccoli like cauliflower, carrot, beans, mushrooms etc. Even you can also use fried cubed cottage cheese or paneer in the pulao if you want.
7. Now add kodo millet and saute for a minute. Add salt, sugar, green peas and sweet corn. Saute for a minute again.
8. Add water and lemon juice. Tear up mint leaves roughly with your hand and add. You can also add 2 tablespoon chopped cilantro or coriander leaves with mint leaves. I didn’t. If you are using pressure cooker add 1&2/ cup water instead of 2 cup and pressure cook for 2 whistle. Let the pressure settle down on its own.
9. When it starts to rolling boil reduce the heat. Cover and cook on simmer for 10 minutes.
10. Remove the cover. Add Bengali garam masala powder and stir. Get the homemade garam masala powder recipe here.
11. Cover again and cook on simmer for 5 minutes more or till water absorbed completely. Remove from heat. Cover and keep aside for 5-10 minutes.
12. Your kodo millet pulao is ready. Serve hot with any raita, chutney or any spicy curry.
This post is going to feature on Facebook gourmet group Shhhhh Cooking Secretly Challenge for the theme Healthy Ideas. 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. Best part of this group is we can interact with a blogger every month. This month my partner is Shobha Keshwani. We had a lovely chat about healthy food. She has also an awesome YouTube channel. Shobha Keshwani gave me cardamom and star anise as secret ingredients. I made this healthy and delicious millet pulao with with these ingredients. And I gave Moringa leaves and black pepper to her as secret ingredients. And she made nutritious and delicious Corn and Moringa soup with 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.
Please visit my facebook page and hit the like button to get the latest update
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.
Subscribe with your mail address to get all the recipes straight to your mailbox immediately after publishing.
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.
Please visit my facebook page and hit the like button to get the latest update
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.
Subscribe with your mail address to get all the recipes straight to your mailbox immediately after publishing.
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.
Please visit my facebook page and hit the like button to get the latest update
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.
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.
Please visit my facebook page and hit the like button to get the latest update
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.
I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update
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.
Please visit my facebook page and hit the like button to get the latest update
Easy to make spicy aromatic and delicious pulao. You need only onion, garlic, tomato and some spices to make this one pot meal.
You can use tomato ginger garlic paste if you want. Or use everything finely chopped, grated or minced. Do as per your convenience. This pulao is enough spicy and delicious but you can serve it with raita or any curry. You can also add green peas, sweet corn, cashews or raisins. I kept it simple to serve with mirchi ka salan. But you can add cashew nuts, raisins, green peas or sweet corn if you want. You can get some more rice recipes on this blog. Click on the name below for recipe.
Sending this post to Facebook group Healthy Wealthy Cuisine. This time theme is one pot meal suggested by Shalu Jain who blog at Sunny Family Kitchen. Do visit her blog for different types of mouthwatering recipes. Check out what my fellow bloggers shared on this theme.
To make this aromatic rice fry the onion, ginger, garlic, tomato and all the spices in a pressure cooker. Add rice gently mix and add water. Pressure cook for 1 whistle and let pressure settle down on it’s own. Your pulao is ready. Simple isn’t it? You can also add some cashew nuts and raisins if you like. I didn’t. I have served it with Mirchi ka salan .
Recipe
Basmati rice – 1 cup
Onion – 1 large, finely chopped
Garlic – 5 – 6 cloves, minced
Ginger – 1 inch piece, grated
Tomato – 2 large, chopped
Green chilli – 2-3 or to taste, chopped
Green cardamom – 3-4
Black cardamom – 1
Cinnamon – 1 inch piece
Cloves – 4
Mace or javitri – 2 strands
Star anise – 1, optional
Bay leaf – 2 medium
Cumin seeds or jeera – 1 teaspoon
Cumin or jeera powder – 1 teaspoon
Coriander or dhania powder – 1 teaspoon
Black pepper powder – 1/2 teaspoon
Red chilli powder – 1/2 teaspoon
Garam masala powder – 1/2 teaspoon
Cilantro or coriander leaves – 2 tablespoon, chopped
Salt to taste
Oil or ghee – 2 – 3 tablespoon
Water – 1&1/2 cup
Method
1. Rinse and soak the rice in water for 15 minutes. Drain the water and keep aside.
2. Take out the seeds of black cardamom. Discard the outer layer.
3. In a mortal pastel crush green cardamom, seeds of black cardamom, cloves, cinnamon and mace or javitri.
4. Heat oil or ghee in a pressure cooker. You can use only ghee or oil. I have used half ghee and half oil.
5. Add cumin seeds, crushed cardamom, cloves, cinnamon mace, bay leaves and 1 star anise.
6. Now add onion, garlic and green chilli. Fry till onion becomes light brown.
7. Add grated ginger and tomatoes. Stir well. You can also use tomato ginger garlic paste. Add all the spices and salt. Saute till tomato becomes mushy.
8. Add rice and chopped cilantro or coriander leaves. You can also add few mint leaves if you want. Fluff the rice gently.
9. Add water and close the lid. Pressure cook for 1 whistle. After 1 whistle wait for 1 minute and then remove from heat. Remember to switch off the heat before second whistle.
10. Let the pressure settle down on it’s own. Remove the lid and fluff the rice gently. Serve hot with raita or any curry.
Notes
1. Green peas, sweet corn, cashew nuts or raisins can be added in the pulao.
2. You can add more green chilli, black paper or red chilli if you want your pulao more spicy.
3. If you want to cook in open pan add 2 cup of water.
4. You can also make this pulao in rice cooker, instant pot or microwave.
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.
Please visit my facebook page and hit the like button to get the latest update
Corn peas barista fried rice or pulao. If you have rice and barista or fried onions ready then you can make it in a jiffy. A perfect rice dish for your party. Just prepare the rice and barista earlier. You can keep both in refrigerator. Fry and combine everything before serving. Easy isn’t it?
This week 240 #Foodiemonday bloghop theme is Cooking With Rice suggested by Narmadha who blog at Nams Corner. Narmadha has a wonderful blog with many mouthwatering recipes. I recently bookmarked her Chicken fry and Gluten free brownie recipe to try. Do visit her space for different types of delicious recipes.
Usually we store some frozen peas and corn in freezer. And I also keep some fried onions and barista in refrigerator. So if you don’t have much vegetables in your pantry then these stored ingredients comes handy. Make delicious rice with whole spices, barista, frozen sweet corn and green peas and enjoy. Serve it with any non veg curry or any spicy curry or simple raita. I have served it with Dum aloo.
Recipe
Sweet corn – 1 cup, boiled
Frozen peas – 1/2 cup
Onion – 3, thinly sliced
Basmati rice – 1 & 1/2 cup
Bay leaf – 2
Green cardamom – 3
Cinnamon – 1 inch piece
Cloves – 3
Star anise – 1, optional
Mace or javitri – 2 strand
Lemon juice – 1 teaspoon
Ghee or clarified butter – 2 tablespoons
Water – 2 cup
Salt to taste
Cumin seeds – 1 teaspoon
Oil – 1 tablespoons + to fry the onions
Method
1. Wash the rice well. Soak in water for 15 minutes.
2. Drain and add salt, bay leaf, cardamom, cinnamon, cloves, star anise, lemon juice, 1 tablespoon ghee or clarified butter and 2 cup water. Pressure cook for 1 whistle or microwave for 10 – 12 minute. Fluff the rice gently and discard the bay leaf. Rice shouldn’t be over cooked.
3. Fry the sliced onions till brown to make barista and keep aside.
4. In a pan heat 1 tablespoon oil and 1 tablespoon ghee. You can skip oil and use 2 tablespoon ghee if you like. Add cumin seeds.
5. When seeds starts to splutter add frozen peas and boiled sweet corn. Add little salt and fry for 2 minutes.
6. Add the rice and fried onion slices. Reserve little barista to garnish. Mix well. Taste and adjust salt if require. Mix gently, rice shouldn’t be break.
7. When everything combines well remove from heat. Garnish with barista or fried onion slices. Serve hot with any mutton or chicken curry or any spicy gravy. Or you can enjoy this aromatic rice with raita only.
Notes
1.You can use green chilli if you want. Add chopped green chilli after adding cumin seeds.
2. Be careful while making rice. Rice shouldn’t be mushy.
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.
Please visit my facebook page and hit the like button to get the latest update Facebook page
Batter Up With Sujata 