Veg pulao |Tasty Lunch Recipe | Best Indian Recipe

Serves – 2

Preparation time – 10 mins

Cooking time – 40 mins

Ingredients:

• Basmathi Rice (washed, drained and soaked in water for 30 mins) – 1 Cup
• Water – 1 and 1/2 Cup
• Oil – 3 Tbsp
• Ghee – 1 tsp
• Cashews – 10 no
• Almonds – 1 Tbsp
• Bay Leaf – 3
• Cloves – 5
• Black Cardamom – 1 no
• Cinnamon – 2 (1 inch pieces)
• Black Cumin (Shahi Jeera) – 1 tsp
• Salt – 1 and 1/2 tsp or to taste
• Ginger – small piece
• Garlic – 3 big cloves
• Green Chillies – 6 or to taste
• Cilantro/ Coriander leaves (finely chopped) – 2 Tbsp
• Mint (finely chopped) – 2 Tbsp
• Onion (finely chopped) – 1/2 Cup
• French beans (chopped) – 15 no
• Potato (cubed) – 1 small
• Cauliflower (florets) – 3/4 Cup
• Green Peas – handful
• Carrot (cubed) – 1 big

Method : 

• Heat ghee in a nonstick pan and fry cashews and almonds till golden, remove from the pan and set them aside.
• Heat oil in a deep nonstick pan, add bay leaf, cinnamon, black cardamom, cloves and shahi jeera.
• Add onion and fry for 1 min. Add chopped vegetables. Cover and cook while we make masala.
• In a spice grinder, add ginger, garlic, green chillies and blend to a coarse paste.
• Add this ground masala paste into the vegetables and mix well. Cover and cook till the vegetables are tender. (about 10 mins on low flame)
• Once the vegetables are cooked, add salt, water. Cover the pan and bring the water to a boil.
• Add soaked rice, mix gently with the vegetables.
• Cover and cook till almost all the water is absorbed by the rice.
• Gentle fluff up the rice and simmer pulao for 10 – 15 mins with the lid on.
• Vegetable Pulao is ready, serve as is or with raita or salan.

Sprouts and Paneer Pulao | How to make panner and sprouts Palao

Serves – 2 to 3
Preparation time – 10 mins
Cooking Time – 40 mins
Ingredients:

1. Basmathi Rice (wash, drain and soak in fresh water for half hr) – 1 Cup
2. Sprouted Beans – 1 1/2 Cups
3. Paneer (Cubed) – 1 Cup
4. Butter – 1 Tbsp
5. Oil – 2 tsp
6. Green Cardamom – 2 no
7. Cinnamon – 1 inch piece
8. Cloves – 3 no
9. Curry Leaves – 1 Sprig (Optional)
10. Shahi Jeera – 1 tsp
11. Green Chilli (Slit) – to taste
12. Onion (Sliced) – 1 no
13. Ginger and Garlic Paste – 2 Tbsp
14. Turmeric Powder – 1/4 tsp
15. Coriander Powder – 1 tsp
16. Cumin Powder – 1/2 tsp
17. Garam Masala Powder – 1 tsp
18. Cilantro (Chopped) – 2 Tbsp
19. Mint (Chopped) – Handful
20. Yogurt/ Curd – 1/4 Cup
21. Lemon Juice – 1 Tbsp or to taste
22. Salt – 1 tsp to taste
23. Sugar – 1 tsp
24. Water – 1 1/2 Cup to cook the rice

Process:

1. Get the rice ready by washing and soaking.
2. In a pan heat butter and oil. Add in Cloves, cardamom, cinnamon and shahi jeera. Fry till fragrant.
3. Add in green chillies, curry leaves, onions. Add salt, sugar and fry the onion till golden.
4. Add Ginger and Garlic and fry till you feel nice aroma from the mixture.
5. Add garam masala powder, turmeric powder, coriander powder, cumin powder, yogurt, paneer, sprouts, 2 Tbsp of water and cover to cook till sprouts are just done (approx 5 mins)
6. Add cilantro, water, salt. Cover bring the water to a rolling boil.
7. Add the soaked basmathi rice and cook till just 80 percent done.
8. Mix the rice and sprouts mixture gently and add mint leaves.Add lemon juice.
9. Cover again to cook on low heat for 10- 15 mins or until the rice is perfectly done.
10. Turn OFF the heat and rest the pulao covered for 15 mins to enjoy fluffy and flavorful sprouts and paneer pulao.
11. Serve it hot with raita or as it is.

Healthy Corn & Mushroom Rice | Fried Rice with corn and mashroom

Ingredients:

1. Rice 3 cups
2. Salt
3. Oil 1/4 cup
4. Sweet Corn 1 cup
5. Carrot  (chopped) 1/2 cup
6. Cabbage (chopped) 1 cup
7. Capsicums (chopped) 3 tbsp.
8. Button Mushrooms (sliced) 6-8
9. Black pepper powder 1/4 tsp.
10. Chicken powder 1 tsp.
11. Soy sauce 4 tbsp.
12. Fresh coriander for garnishing

Method:

1. Soak rice in water for half an hour.
2. Now boil the rice in salted water till cooked.
3. Drain and leave aside.
4. Heat oil in a pan.
5. Add capsicum, cabbage, carrots and mix well.
6. Put mushrooms and sweet corns.
7. Fry for few seconds.
8. Then add boiled rice,chicken powder, soy sauce and black pepper powder.
9. Toss it so everything gets mixed together.
10.  Take out in a dish garnish with fresh coriander.
11. Serve hot with any gravy sauce.

Gongura Pulihora | Rice Recipes

A unique Andhra favorite among the ‘gongura’ lovers. The factor that makes this rice special is the tart flavor of roasted gongura flavor which melds beautifully with mustard, fenugreek and red chilli spices yielding a sensational one pot rice dish. A complete vegetarian meal along side a bowl of yogurt and papad.

Ingredients:

• Sesame oil – 3 Tbsp
• Basmathi Rice wash the rice and cook to get 4 cups of rice) – 1 Cup
• Onion (finely chopped) – 1/2 medium
• Curry Leaves – 1 Sprig
• Mustard Seeds – 1/2 tsp
• Cumin Seeds – 1/2 tsp
• Asafoetida – pinch
• Salt – to taste
• Turmeric Powder – 1/4 tsp
• Dry Red Chilli – 1 no
• Tamarind (soak in 1/4 cup of water and extract the juice) – lime size ball
• Sorrel Leaves (tightly packed) – 1 Cup
• Peanuts – 1/4 Cup

For Spice Mix:

• Dry Red Chillies – 8 or to taste
• Coriander Seeds – 1/2 tsp
• Chana dal – 1/2 Tbsp
• Urid Dal – 1/2 Tbsp
• Sesame Seeds – 3 Tbsp

Process:

For Spice mix:

• Into a pan add 2 tsp of oil and add Dry Red Chillies, chanadal, urid dal, coriander seeds, sesame seeds.
• Fry them on low to medium heat for 2 mins. Turn off the heat.
• Let them cool to room temperature. Grind to a fine powder. Set it aside.

Frying Gongura:

• Add 2 tsp of oil, turmeric powder, gongura leaves, 1/2 Cup of water.
• Add tamarind juice. Cover and cook for 5 mins or until gongura is tender. Turn OFF the heat.
• Cool the mixture to room temperature and blend to a smooth paste.

For Tempering:

• Add remaining oil, when it is medium hot add mustard seeds, cumin seeds, dry red chillies, peanuts, asafoetida, curry leaves.
• Fry them till peanuts turn golden.
• Add in the ground masala.
• Add in the gongura paste, 1/2 Cup of water, salt.Cook for few mins.
• Add onion. Mix well with the seasoning and immediately turn OFF the heat.
• Mix this seasoning properly with the cooked rice. Do not mash the rice, mix until just combined.
• Serve it with papadum or by itself.

Chinese Rice Porridge | Chinese Chicken Konji

Serving Size: 4 bowls

Ingredients:

For cooking rice

• 1/4 cup rice (short grain or basmati)
• 3 pieces of chicken with bones
• 2 inch piece ginger
• 2 cloves of garlic
• 1 green chili 
• 1 tsp salt
• 4 cups water (or more)

For tempering:

• 1 tbsp chopped ginger
• 1 tbsp chopped garlic
• 1 green chili finely chopped
• 1/4 cup chopped green spring onion
• 3 tbsp finely chopped green capsicum
• 2 tbsp white portion of spring onion finely chopped
• 1 tbsp soy sauce
• 1 tsp black pepper powder
• 1 tbsp vinegar
• 1 tsp sugar
• 3 tbsp cooking oil

Method:

1. In a medium size pot add all the ingredients for cooking rice. Cook for 20 to 25 minutes or till rice is cooked and mushy. The consistency should be of a thick soup. Add more water if needed.
2. When the rice is cooked, remove the chicken pieces and discard the bones. Finely shred the chicken and add it back to the rice.
3. Heat 3 tbsp cooking oil in a pan and fry chopped ginger, garlic, white spring onion and green chili till the raw smell disappears and they slightly change color.
4. Then add chopped capsicum, soy sauce, black pepper powder, vinegar and sugar. Add this tempering to the cooked rice porridge and stir well.
5. Cook the porridge on slow flame for 5 minutes and check the seasoning.
6. Finally garnish with chopped spring onion and serve hot. 

Hyderabadi Egg Biryani | Tasy Recipe For Egg Lovers

One of the famous Indian one pot meal biryani using hard boiled eggs. It has amazing flavors

Ingredients:

·         Eggs                     -  4

·         Basmati rice        - 1 ½ cups

·         Oil                        - 1 tbsp

·         Ghee                    - 1 ½ tbsp

·         Bay leaf                -1

·         Saunf                   - ¼ tsp

·         Cumin                  - ½ tsp

·         Cinnamon           - 1

·         Cloves                  -2

·         Cardamom          -1

·         Javithri                - 1

·         Onion                   -2

·         Ginger garlic paste  - 1 tsp

·         Tomato                -2

·         Green chilly         - 1

·         Yoghurt                - 2 tbsp

·         Chopped coriander & mint leaves  -  ½ cup

·         Red chilly pwd                -1 tsp

·         Turmeric pwd                 - ¼ tsp

·         Biryani masala pwd        - ½ tsp

·         Garam masala pwd        -  ½ tsp

·         Lemon juice                    - few drops

·         Salt to taste

Method:

1.       Boil eggs and remove the shells.

2.      Keep it aside by making small slits with fork.

3.      Wash and soak basmati rice in water for 10 mins.

4.      Drain the water and set the rice aside.

5.      Heat oil / ghee in a pressure pan.

6.      Add the spices and fry till it sizzles.

7.      Add sliced onions and fry till golden.

8.      Add ginger garlic paste and saute until the raw smell disappears.

9.      Add finely sliced tomatoes, green chilly, chopped coriander and mint leaves.

10.   Saute for a minute.

11.    Add red chilly pwd, turmeric pwd, salt and yoghurt.

12.   Add biryani masala pwd and garam masala  pwd.

13.   Mix well.

14.   Add the basmati rice and saute with the masala.

15.   Keep in low flame for 2 to 3 mins.

16.   Now add 2 ½ cups of water and stir.

17.   Pressure cook for1 whistle and lower the flame for 5 more mins.

18.   Turn off the flame.

19.   Once the pressure goes off, remove the lid.

20.   Add the boiled eggs and fluff the rice gently.

21.   Take care the rice grains does not break.

22.  Squeeze few drops of lemon juice.

23.  That’s it delicious restaurant style Egg Biryani is ready.

24.  Enjoy hot with raitha or any spicy masala.

Bhatkali Style Mutton Biryani | Tasty Mutton Biryani

Ingredients:

• 1 kilogram mutton with bones
• 1 large onion sliced & deep fried
• 5 cloves of garlic
• 3 inch piece of ginger
• 5 green chilies (for making paste)
• 5 whole green chilies (for frying)
• 4 medium size onion
• 2 large tomatoes
• 1/2 cup chopped mint leaves
• 1/2 tsp turmeric powder
• 1 tsp garam masala powder
• 1 cup chopped coriander leaves (3/4 cup for gravy + 1/4 cup for dum cooking)
• Salt
• 1 cup water
• 1/2 cup cooking oil (or as per your need)

For Rice:

• 4 cups basmati long grain rice (1 cup = 250 gms)
• 4 cardamom
• 3 bay leaves
• Some chopped coriander leaves 
• 2 tbsp vinegar
• 2 tbsp cooking oil
• Salt
• 1/4 cup warm milk + few drops of rose water + Saffron strands
• 3 tbsp ghee 

Preparation:

1. Wash rice till water runs clear. Soak for 20 minutes.
2. Chop 1 large size onion or 2 medium size into slices. Deep fry and set aside.
3. Make a paste of 5 big size cloves of garlic, same amount of ginger & 5 green chilies (as per your taste).
4. Finely chop 4 medium size onions and 2 large tomatoes.
5. Chop coriander leaves.
6. Mix together warm milk, rose water and saffron.

Method:

• Heat 1/2 cup or less oil in a pressure cooker and fry 4 onions finely chopped till soft and transparent. Then add 5 whole green chilies, ginger+garlic+green chili paste and chopped mint leaves.
• Add chopped tomatoes, 1/2 tsp turmeric powder & 1 tsp garam masala powder. Fry well till tomatoes are well combined.
• Then add mutton pieces, salt and 1 cup water, cook for 1 minute. Place the lid and pressure cook for 20 minutes or till mutton is cooked. Once cooked add 3/4 cup chopped coriander leaves.
• Remove some of the top layer of oil from the gravy and set aside for later use (dum cooking).

For Rice Preparation

• Heat a large vessel (this will be used for dum cooking) filled with water (3 or 4 times more than the rice). Bring to a boil and add bay leaves, cardamom, vinegar, chopped coriander, salt and oil.
• Add the soaked rice and cook till 90% done. When you check the rice it should be firm and not fully cooked.
• Drain the rice in a colander and set aside.
• In the same vessel (in which rice was cooked) pour the hot mutton gravy.
• On the gravy, spread half of the cooked rice and sprinkle with half of milk + rose water + saffron mixture. Sprinkle a half of chopped coriander leaves and half of fried onion. 
• For third layer repeat the previous step with rest of the rice.
• Make some deep dents in the rice so that the steam can easily circulate. Pour some ghee and some oil from top layer of the mutton gravy over the rice and seal the vessel with a foil and a tight lid. (to avoid the steam from escaping)
• Cook on medium low heat for 15 minutes. You will see the foil has puffed up due to the steam. Switch off the gas and let the biryani stay covered for another 15 minutes.
• Serve hot with Raita or salad.
• 
  

Potato Pulav | Aloo Pulav | veg Potato Rice

Aloo pulao is a very simple dish which has a lovely aroma on pureed onions through out the rice..I make pulao differently each time and this is one of my favourite recipe. It is pretty mild and taste great with any spicy curries or raita..

Ingredients

Rice-2 cups(160 ml electric rice cooker cup)
Onion-1 1/2
Potato (red potato look good) - 5 nos(small size chopped in small pieces)
Ginger-1.5" piece (grated)
Cumin seeds - 1 1/2 tsp
Cumin powder - 2 tsp
Garam masala -2 tsp
Green chilies - 3 (you could also use Jalapeno peppers too)
Lemon juice - juice from 1 & 1/2 lemons
Cilantro - handful
Curry leaves - 2-3 strands
Method 

Cook the rice separately and  keep it aside.
Heat oil in a wide vessel and splutter some cumin seeds.
Saute the onions, green chilies & ginger.
Add finely chopped cilantro & curry leaves.
Add chopped potato and cumin powder. Mix it, cover and cook.
After the potato is well cooked, mix the cooked rice and garam masala.
Add salt and lemon juice.
At last add finely chopped cilantro and switch off.
Tips
Instead of cooked rice, you could add thick poha (aval) and make aval upma (batata powa) and serve with mint chutney for a quick breakfast, brunch or dinner.
You could also add some peanuts for some added crunch.

Mutton Dum Biryani Recipe-Restaurant Style Mutton Dum Biryani Recipe Step by Step

Preparation time-90 minutes
Serving-4 to 5

Ingredients:

Basmati rice (long grain)-400 gm
Mutton (washed)-500 gm
Onion-5 (large)
Curd-400 gm
Green chilli-3
Chopped mint leaves-50 gm
Chopped coriander leaves-50 gm
Mace (javitri)-2
Cloves (lavang)-5 to 6
Cinnamon-4 inch
Black cardamom (crushed)-2
Green cardamom( crushed)-5
Ginger garlic paste-2 tbsp
Ghee-4 tbsp
Cooking oil-2 tbsp
Shahi jeera-1 tsp
Shahi biryani masala-25 gm/4 tbsp
Coriander powder-1/2 tsp
Cumin powder-1/2 tsp
Turmeric powder-1 tsp
Red chilli powder-2 tsp
Salt to taste
Method:

Mutton Cooking process:

Heat 2 tbsp oil in a pressure cooker pan, add shahi jeera and fry it few seconds.
Add half of the whole garam masalas and fry it for few seconds.
Add turmeric powder,cumin powder, coriander powder, red chilli powder and stir it.
Add washed mutton and 1/2 tsp salt,  fry it for 2-3 minutes on medium flame.
Cover the lid and cook it for one whistle on medium flame.
Once the pressure cooker cool down, take it out in bowl.
Mutton Marination process:

Add green chilli, half of the mint and 1/3 of the coriander leaves in the half cooked mutton.
Add 1/3 of the fried onion, ginger garlic paste, curd, red chilli powder, turmeric powder, shahi biryani masala powder and salt to taste.
Mix it properly and keep it in refrigerator for an hour.
Onion Fry process:

Heat oil, deep fry the finely chopped onions till it turns golden brown.
Take out the fried onion on the kitchen towel to absorb extra oil.
Rice Preparation:

Put 2.5 litre of water in a pan, let it come to boil.
Add washed rice, 1 tsp ghee, 4 green cardamom, 3 black cardamom, 1 javitri, 1 inch cinnamon stick , 1/2 tsp salt into the rice.
Mix it gently, cover the pan and let it come to boil.
When the rice starts boiling, check the rice, it  should be 40-50% cooked.
Turn off the flame and drain the rice properly (you may remove the whole spices).
Biryani Layer preparation:

Take out the marinated mutton from the refrigerator.
Take a deep and thick pan, put the marinated mutton on the base of the pan.
Put little fried onion on it, spread it evenly.
Put 1/2 of  the half-cooked rice on it, spread it evenly.
Add little fried onion, coriander leaves, mint leaves and ghee again to make second layer.
Put the remaining rice on it, add saffron soaked milk on the half part of the rice.
Add 1 tsp food colour on the other part of rice ( you may add kewra water and rose water for restaurant style aroma).
Sprinkle remaining fried onion, coriander leaves and mint leaves on it.
Spread 1 tbsp ghee again and cover the pan.

 Cooking process:

Make a stiff dough of wheat flour to seal the edges of biryani pot.
Seal the edges of the pot properly so that steam does not come out when we cook it.
Turn on the flame and reduce the flame to medium, put the sealed biryani pot on the flame.
Cook it for 7-8 minutes on medium flame then reduce the flame to low.
Cook it for 7 minutes on low flame, turn on the other flame and heat a tawa.
Once the tawa is heated, transfer the biryani pot on it.
Cook it on tawa on low-medium flame for 8 minutes.
Reduce the flame to low and cook it for another 15 minutes on tawa.
Turn off the flame and allow it to cook down a little
Cut the edges of dough carefully, do it very carefully to avoid the burn from the steam.
Ready to serve with raita or mirchi ka salan, you may garnish it with onion and lemon slices.

Egg Biryani - Anda Biryani

Introduction:

Ande ki biryani is a delicious and flavorful rice affair, and unlike other biryani preparations, it 

doesn't take longer time to cook. Its a once pot meal with a good source of protein from eggs.

Ingredients:

For Egg Biryani

• 1 tbsp Oil
• 1 cup Basmati Rice
• 1 1/4 cup water
• 1 tsp Cumin Seeds
• 2 Black Cardamom
• 3 Bay Leafs
• 5 Cloves
• 5 Black Peppercorns
• 1 Javetri
• 1" Cinnamon stick
• 1 tsp ginger garlic paste
• 1/4 tsp turmeric powder
• 1 1/2 tsp Coriander powder
• 1/2 cup Yogurt / curd
• 1 tsp red Chilli powder
• 1/2 tsp garam masala
• 1 tsp Biryani masala
• 2 Green chillies
• 1/2 cup chopped coriander leaves
• 1/4 cup chopped mint leaves

Egg preparation

• 6 boiled Eggs
• 1 tsp Oil
• 1/2 tsp Chilli powder
• 1/2 tsp Biryani Masala

For Egg Biryani layers

• 2 tbsp Saffron water
• 1 tsp Biryani Masala 
• 1/4 cup Coriander Leaves
• 2 tbsp chopped Mint leaves
• 2 tbsp fried Onion

Chicken Pot Biryani | Traditional Recipe

Biryani is traditionally associated with the Mughlai cuisine . In chicken pot biryani version where all the ingredients are placed in one pot and cooked on the stovetop.

INGREDIENTS
Chicken 750 gms
Turmeric powder ½ tsp
Red chilly powder 1 tbs
Salt 1 tsp
Cloves 4 nos
Cardamom 2 nos
Black cumin seeds 1 tsp
Star anise 1 nos
Cinnamon 1 stick
Mint leaves 1 cup
Coriander leaves 1 cup
Green chillies 5 nos
Onions 1 nos
Rice(soaked for 30 mins) 3 cups
Water 4 ½ cups
Garam masala powder ½ tsp
Coriander powder ½ tsp
Ginger garlic paste 1 tsp
Yogurt 1 cup

METHOD

1. Take a bowl and add chicken, turmeric powder, red chilly powder, salt and mix nicely and marinate it overnight.
Slightly crush cloves, cardamom, star anise, cinnamon with pestle.
2. Take a mixie jar and add mint leaves, coriander leaves, green chillies blend into a green paste.
3. Heat oil in a pot and bay leaves, black cumin seeds, slightly crushed spices and saute it.
4. To it add slices onions, little salt and cook it, later add ginger garlic paste, pinch of turmeric powder, green paste saute it for 1 min.
5. To it add dry coriander powder, little red chilly powder, garam masala powder, yogurt, and mix it, later add chicken and check for seasoning.
6. Remove water from soaked rice.
7. To the pot add water, rice and mix slightly and cook it with lid on first on high flame later on slow flame until rice is cooked.
8. Now the chicken pot biryani is ready to serve with raitha.

Tawa Pulao - Indian Rice Variety - Spicy Main Course Rice Recipe By Ruchi Bharani

Make tasty and spicy tawa pulao from the left over rice. Chef Ruchi Bharani makes super tasty Indian Rice Variety. Learn how to make this simple and easy to cook quick homemade recipe.

Ingredients:

2 tbsp butter
2 onions (cut lengthwise)
1.5 tbsp ginger garlic paste
1.5 green bell pepper
4 tomatoes (finely chopped)
Coriander leaves (chopped)
2 tbsp pav bhaji masala
Salt
2 green chillies (finely chopped)
1 tbsp water
1 cup boiled green peas
2 boiled potatoes (diced)
3 cups boiled rice

Method:

- Melt butter in a heated tava and add the onions.
- Let the onions fry till its translucent and not brown.
- Add ginger garlic paste and cook it
- Add capsicum to it and saute them a bit
- Add the tomatoes, coriander, pav bhaji masala, salt, green chillies, mix everything well and cook it till the tomatoes are absolutely soft
- Add water and again mix well everything
- Add green peas, potatoes and mix everything well
- Add rice, coriander leaves, salt to the mixture and mix everything well and its ready to served hot.