Mint Rice Or Pulao 


Mint rice or pulao.

A very flavourful and spicy one pot meal. Goes well with any veg or non veg curry. Or serve it with simple onion cucumber raita or fruit raita. You can make this delicious rice for tiffin too.

Whenever we have to cook lip-smacking dish in a short notice one pot meal is the best option.

This post is going to be a part of 95th #Foodiemonday bloghop one pot meal theme.

You don’t have to spend lots of time in the kitchen. Just grind the spices and and make it in a pressure cooker for one whistle. You can add whole spices as tempering. But I have ground them to make the rice more flavourful.

Recipe 


Rice – 1 cup

Onion – 2 sliced

Garlic – 4 – 5 cloves

Ginger – 1 Inch piece chopped

Mint leaves – 1 cup

Coriander leaves – 1/2 cup chopped

Green chilli – 2 – 3 chopped

Green cardamom – 3 – 4

Cloves – 3

Cinnamon – 1 inch stick

Mace or javitri – 1 string

Star anise – 1/2

Tomato – 1 chopped

Cumin powder – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Black pepper powder – 1/2 teaspoon

Oil or ghee/clarified butter – 2 – 3 tablespoon

Lemon juice – 1 tablespoon

cumin seeds – 1 teaspoon

Sugar – 1/2 teaspoon, optional

Water – 1& 1/2 cup

Fried cashew nuts – 2 tablespoon

Method 



Wash the rice well. Drain and keep aside.

Grind mint leaves, coriander leaves or cilantro, ginger, garlic, green chilli, cardamom, cinnamon, mace or javitri, star anise and tomato. Make a smooth paste.

Heat oil or ghee in a pressure cooker. Add cumin seeds and let them splutter.

You can can use cardamom, cinnamon, cloves  mace and star anise as tempering. I have ground them to make the rice more flavourful. If you want to add as tempering crush the whole spices and add with cumin seeds in hot oil or ghee. Grind only mint leaves, cilantro, green chilli  ginger, garlic and tomato.

When cumin seeds starts to crackle add sliced onion. Fry until onions becomes translucent.

Add the ground mixture, salt, black pepper powder, sugar, coriander powder and cumin powder. Adjust chillies according to your taste.

Saute until oil leaves the side.

Add the rice. Mix gently. Saute for few seconds.

Add 1 and 1/2 cup water and lemon juice.

Mix well.

Close the lid. Remove from heat after one whistle.

Don’t open the pressure cooker immediately. Let the pressure settle down on its own.
Fluff the rice gently.

Garnish with fried cashew nuts.

Serve hot with any veg or non veg curry. Or onion cucumber or fruit raita.

Beetroot Rice Or Pulao And Raita 


Beetroot rice or pulao.

A very flavourful and delicious comfort one pot satisfying meal. 

And beetroot made this rice super healthy. 

Beetroot is low in fat, full of vitamins and minerals and packed with powerful antioxidants. And it contains potassium, magnesium, iron, vitamins A, B6 and C, folic acid, carbohydrates, protein, antioxidants and soluble fibre. Not only that beetroot nutrition can also make your skin glow.

And you will get a natural lovely colour rice with beetroot. 

This post is going to be a part of #Foodiemonday bloghop hot/cold rice recipe theme. My contribution is this easy, healthy and delicious beetroot rice or pulao. 

I have made it with green peas. You can use fried cashew nuts or any dry fruits of your choice. If you want to make it non vegetarian add hard boiled eggs, boiled and shredded chicken or mutton. 

Sharing a beetroot raita recipe too. This raita goes well with beetroot rice or pulao. 

Recipe 


Rice – 1 cup

Beet – 1 peeled and grated 

Green chilli – 1 – 2 finely chopped 

Ginger – 1 inch piece grated 

Garlic – 4 – 5 cloves crushed or finely chopped 

Onion – 2 sliced 

Lemon – 1

Green cardamom – 4

Cloves – 4

Cinnamon – 1″ piece 

Mace or javitri – 2 string 

Star anise – 1

Kababchini or cubeb – 4

Cumin seeds – 1 teaspoon 

Bay leaf – 1

Cumin powder – 1 teaspoon 

salt to taste 

Black pepper powder – 1 teaspoon 

Garam masala powder – 1/2 teaspoon, optional 

Turmeric powder – 1/4 teaspoon 

Green peas – 1 cup 

Cilantro – 1 cup chopped 

Mint leaves – 1/2 cup chopped

Oil or ghee/clarified butter – 2 tablespoon
Water – 1 & 1/2 cup 

Method 



Wash and soak the rice for 15 minutes. 

Crush cardamom, cloves, cinnamon, mace, star anise and Kababchini or cubeb in a mortal pastel. 

Heat 2 tablespoon clarified butter/ghee or oil. I have used 1 tablespoon oil and 1 tablespoon ghee. 

Add bay leaf, crushed whole spices and cumin seeds. Let the seeds crackle. 

Add sliced onions and garlic. Fry till the onion becomes brown. 

Add grated ginger and chopped green chilli. Saute for few seconds. 

Add grated beetroot, salt, chopped cilantro, mint leaves and all the spices. 

Saute till the mixture dried up completely. 

Now add the drained rice. Mix gently. 

Add green peas, water and juice of 1 lemon. Mix well. You can add fried cashew nuts or any dry fruits of your choice. 

Close the lid. Switch off the flame after 1 whistle. 

Don’t open the pressure cooker immediately. Wait for the pressure to go down naturally. 

Open the lid. Fluff the rice gently.

Serve it with healthy and yummy beetroot raita. 

Recipe of healthy and nutritious raita


Curd – 1 cup

Grated beetroot  – 3/4 cup

Cumin (dry roasted and powdered) 1/2 teaspoon 

Rock salt – 1/2  teaspoon 

Chopped coriander leaves – 1 teaspoon 

Salt to taste 

Red chilli powder – 1/4 teaspoon 

Black paper powder – 1/2 teaspoon 

Sugar – 1/4  teaspoon  ( optional) 

Method 



Peel and grate the  beetroot.

Mix with coriander leaves, rock salt, Cumin powder, salt, chilli powder and black paper powder. Add beaten curd and mix well. Serve chilled. 

You can add some chopped capsicum and onions to give little crunchiness but its optional. 

Serve chilled, delicious and colorful raita with hot beetroot rice or pulao. 
Or enjoy the healthy and delicious rice with any raita or chutney.

Baby Potato Biryani (Guest Post By Preethi Prasad) 

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Baby potato biryani.

A perfect one pot meal for winter. A very delicious and flavourful rice dish.

Baby potato biryani is a versatile and flavorful vegetarian dish that is very popular among the vegetarians. Biryani is usually cooked on special occasions or when you have guests at home. Do try this recipe and I bet you will cook this Biryani regularly and will not any special occasion/ reason to cook Biryani.

A big thank to my friend a very talented blogger Preethi Prasad for sharing this fabulous recipe for my blog.

Preethi is a working professional and a passionate home chef who believes that cooking helps her to distress. A mother of two handsome boys with a very supportive hubby, and not to forget she has a family who love her cooking. Do visit her blog for many uncommon but healthy and yummy recipes.

Preethi cuisine 

 
This baby potato biryani is rich in flavour of cumin, garlic, cardamom, cloves and fresh coconut. Get the detailed recipe from here 👇

Baby potato biryani

Mexican Rice 

Mexican rice.

I have already shared a Mexican green rice recipe here. Its a different and easy recipe. Perfect one pot meal for a lazy day  😀

This week’s our #Foodiemonday #bloghop theme is Mexican cuisine.


Sometimes bloghop challenge take me out of my comfort zone 😀 But it teaches me a lot.
This time I have Googled for it. And loved the recipe video of celebrity chef Sanjeev Kapoor. I am sharing the link here for you.

Recipe is very easy. Used less spices yet delicious. You can use left over rice too. But there was no carrot and red bell pepper in my pantry. Ingredients never restrict me to make any dish 😀

 

So I have added a small capsicum for flavour. And I have boiled rajma/kidney beans so I used it. You can omit it and use any vegetables of your choice. If you have carrots and red  bell pepper then use it instead of tomatoes, capsicum and rajma/kidney beans.

 

I have made it for lunch and used remaining one small bowl for evening snack as a yummy Indian style shallow fried tikki or cutlets.


For the cutlets mash the rice with boiled and mashed 2 potatoes, 1 teaspoon grated ginger, 1 chopped green chilli, handful chopped coriander leaves, 1 teaspoon chaat masala,1/2 teaspoon Black pepper powder and salt to taste. You can use chopped onion too. Mix well. Give shape of your choice and roll the parties on rice flour. Coat evenly. Shallow fry with little oil on a nonstick pan.


Recipe 

Rice  – 3 cup boiled
Onion  – 2  large chopped
Garlic  – 6 cloves minced
Capsicum  – 1 small chopped
Tomato  – 2 large chopped
Tomato sauce  – 2 tablespoon
Red chilli sauce  – 1 tablespoon
Oregano or mixed herb  – 1 tablespoon
Red chilli powder  – 1 teaspoon
Cumin powder  – 1 teaspoon
Salt to taste
Rajma or kidney beans  – 1/2 cup overnight soaked
Frozen peas  – 1/2 cup

 


Method 

Boil the overnight soaked rajma/kidney bean with little salt. Drain and keep aside.If you don’t like it you can omit it.
Heat oil in a nonstick pan. Add the minced garlic, saute and add the onion. If you like more spicy add 1-2 chopped green chilli with it. saut till the onion becomes light brown.
Add chopped capsicum and tomatoes. Saute until the tomatoes becomes mushy. And dried up completely.
Now add rajma/kidney beans, peas, tomato sauce, red chilli sauce, cumin powder, chilli powder and oregano. Saute and add the rice and salt. Mix well.
Toss the rice and serve hot. Garnish with coriander leaves and eggs. I have used sliced hard boiled egg. You can use fried egg too.
For fried egg heat little oil in a nonstick pan. Break an egg carefully over it. Yolk should be intact. Now place the fried egg on the rice. Serve immediately.

Lotus Stem Biryani Or Pulao 

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

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

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

 

 

Recipe 

Rice  – 1 cup washed and soaked for half an hour

 

Lotus stem  – 1 cup sliced

 
Potatoes  – 2 large cubed

 
Onion  – 2 chopped

 
Garlic paste  – 2 teaspoon

 
Ginger paste  – 1 teaspoon

 
Bay leaves  – 2

 
Cardamom  – 3+2

 
Cinnamon  – 2 small piece

 
Mace or javitri  – 2 string

 
Star anise  – 1/4 piece

 
Kababchini/cubeb  – 2-3

 
Clove  – 4

 
Salt to taste

 
Cumin powder  – 1 teaspoon

 
Black pepper powder  – 1 teaspoon

 
Red chilli powder  – 1/2 teaspoon optional

 
Green chilli  – 2 chopped

 
Biryani masala  – 1 and 1/2 teaspoon

 
oil  – 2 tablespoon

 
Ghee or clarified butter – 1 tablespoon

 
Curd  – 2 tablespoon

 
Tomatoes  – 2 large

 
Fried onion slices  – 1 cup

 


Method 

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

 

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

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

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

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

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

 

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

Enjoy the aromatic and delicious rice.

Mexican Green Rice

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Winter is knocking at the door. We want something quick easy and yummy recipe for these chilled days. So we decided to make one pot meal for the Monday bloghop.

And this post is going to be a part of #Foodiemonday #Bloghop #theme one pot meal.

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Presenting Mexican green rice. It comes together so easily and quickly in single pot which makes for an easy clean up. Perfect for bone chilling weather.

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Recipe

Basmati rice  – 2 cup

Chopped onion  – 1 cup

Chopped French beans  – 1 cup

Oil or butter  – 2 tablespoon ( I used 1 tbsp oil 1 tbsp butter)

salt to taste

Green chilli  – 3-4

Green capsicum  – 2

Tomato  – 1

Ginger  – 1/2 inch piece

Coriander leaves  – 1/2 cup chopped

Chopped garlic – 1 teaspoon

Water  – 2 and 1/2 cup

Method

Soak rice for 1/2 an hour.
Roast tomato and capsicum by pierce with a fork and hold over the flame until the skin blackens.

Remove from the flame and immerse in water.
When cooled remove the burnt skin and chop them.

Grind roasted capsicum, tomato, ginger, garlic, chilli and coriander leaves.

Heat a pressure cooker with 2 tablespoon oil or butter. Add chopped onion and saute.

When the onion change it’s colour add chopped beans and fry for 2-3 minutes. Then add ground spices and saute.

When the spices dried up add rice and saute gently for 1-2 minutes.

Add salt and water.
Stir gently. Cover and pressure cook on high flame for one whistle.

When pressure settles down on its own, remove the lid and gently fluff the rice.
You can use chicken stock instead of water.

Serve hot with kachumar salad.
For salad mix grated onion, carrot, beetroot, cucumber, tomato, salt and lemon juice.

You can use any other vegetables of your choice in the salad, like radish, cabbage etc. Use everything grated.

Enjoy the green rice with red beetroot salad.

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