Category Archives: Pulao & Biryani

Pudhina Pistachio Pulav ( Mint and Pistha Pulav) with Garlic Chips Raitha

Pudhina Pistachio Pulav

Very recently I made this Pulav for a get together at home. It was a big Hit . Everyone enjoyed this Pulav with Garlic Chips Raitha. Green colour is always pleasant. Nice to the eye. I have used pistachios in the masala paste. Mint or Pudhina is a popular herb available throughout the year. Mint is a great appetiser and promotes digestion. Do try these recipes. Happy Cooking . 

Ingredients

Cooked Basmathi rice – 2 cups

Beans – ( chopped and boiled ) – 1 cup

Boiled green peas – 1 cup

Sliced onions – 1 cup

Salt to taste

Sugar – 1 teaspoon

Grind To A Fine Paste

Chopped mint leaves – 3/4 cup

Chopped green coriander leaves – 3/4 cup

Chopped pistachios – 2 tablespoons

Chopped green chillies – 2

Chopped garlic – 4 flakes

Chopped ginger – 1 tablespoon

Cloves – 2

Cardamom -1

Cinnamon – 1 small piece

Saunf – 1/2 teaspoon

Grind all the above mentioned ingredients to a fine paste with little water.

To Season

Ghee – 2 tablespoons

Oil – 2 tablespoons

Shahjeera –  1/2 teaspoon

To Garnish

Lemon Juice – 2 tablespoons

Method

Heat a big pan. Season. First fry the sliced onions on sim flame. When the onions turn transparent, add the ground paste. Fry on sim flame. Once the raw smell goes, add salt to taste, sugar and the boiled green peas and beans. Mix gently. Add the cooked Basmathi rice. Sauté on sim flame for 5 minutes. Switch off the stove. Mix gently. Add the lemon juice and mix gently. Serve hot with Garlic Chips Raitha . 

Chef’s Tips

1) Mix the cooked rice grains with a fork. The grains will be intact .

2) Switch off the stove and then add the lemon juice. Do not heat the rice after adding the lemon juice. The taste will change. It will become bitter .

 

 

 

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Jack Fruit Biriyani with Shimla ( green capsicum ) Baingan ( Brinjal ) Raitha

Jack Fruit Biriyani

This is an extremely exotic dish.  It should be served steaming hot so that the aroma and the flavours combine well. A very fruity Biriyani. The powdered masalas give a great punch to the dish. Serve with Shimla Baingan Raitha for that little extra taste.

Ingredients 

Cooked Basmathi rice – 2 cups

Jack Fruit – 1/2 cup ( de – seeded , chopped to thick long slices )

Boiled Vegetables – 1 cup ( carrots, beans, green peas)

Sliced onions – 1 cup

Turmeric powder – 1/2 teaspoon

Salt to taste

To pound together 

Garlic flakes – 5

Green chillies – 1

Peeled and chopped ginger – 2 teaspoons

Dry roast and powder little coarsely

Coriander seeds – 1 and 1/4 teaspoon

Kashmiri red chillies -4

Cloves -2

Cardamom – 1

Methi seeds – 4

Black pepper – 3

Cinnamon – 1 very small piece

Dry roast all the above mentioned ingredients to a golden colour on sim flame. Switch off the stove. Cool and powder coarsely. Keep aside.

To Season

Ghee – 3 tablespoons

Oil – 1 tablespoon

Jeera ( cumin seeds ) – 1 teaspoon

To Garnish

Jack Fruit – 1/2 cup ( de – seeded and chopped to long thick slices )

Finely chopped green coriander leaves – little

Finely chopped mint leaves – little

Method

Heat a big pan. Season. First fry the sliced onions on medium flame for 3 minutes. Once the onions turn transparent, add the pounded mixture. Sauté on sim flame for 5 minutes. Add the chopped tomatoes, turmeric powder, salt to taste and the boiled vegetables. Saute on sim flame for 5 minutes. Add the coarsely powdered spices and the cooked rice. Mix gently. Keep the flame on sim. After 5 minutes, add the jackfruit pieces. Mix . Keep on sim flame for 3 minutes. Switch off the stove. Garnish and serve piping hot with Shimla Baingan Raitha.

Chef’s Tips

1) Can add halved cashew nuts ( fried in ghee ) to the Biriyani.

2) Adding the jack fruit while sautéing and adding again with the garnishing ingredients, doubly adds to the taste of the Biriyani .

 

 

 

 

Channa Pulav

Channa Pulav

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You just cannot stop eating this Pulav. Such  a  simple recipe. I have been making this Pulav for more than a decade. A one dish power packed meal. Goes well with any Raitha and Chips. I usually make this Pulav when I am pressed for time. Do try this recipe and kindly post your feedback .

Ingredients

Cooked Basmathi rice – 2  cups

Cooked white Channa – 1 cup

Garam Masala Powder – 1 teaspoon

Salt to taste

Grind to a fine paste

Chopped onion – 1

Chopped tomatoes – 2

Chopped garlic – 5 flakes

Chopped greenchillies – 2

Chopped mint leaves – 1 tablespoon

Chopped green coriander leaves – 2 tablespoons

Peeled and chopped ginger – 2 teaspoons

Kashmiri chilli powder – 1/2 teaspoon

To Season

Ghee – 2 tablespoons

Oil – 2 tablespoons

Jeera – 1 teaspoon

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Method

Heat a pan. Season. First fry the ground paste on sim flame. Cover the pan. Fry till the raw smell goes.  Add  salt to taste. Add the cooked Channa and the garam  masala powder. Mix gently. Add  the cooked rice. Mix gently till well mixed. Serve the Channa Pulav piping hot with an Onion Raitha.

Chef’s Tips

  1.  Mix the rice gently with a fork . The rice grains will be intact .

 

Pulao and Korma

Cabbage Pulao and Sweet Corn Pistachio Korma

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Cabbage Pulao

Cabbage is loaded with Vitamins, Minerals, Zinc, Magnesium and sodium. Cabbage has a very characteristic flavour. A very humble Vegetable that joins hands with most of the veggies. Cabbage Pulao goes well with Sweet Corn pistachio korma , simple  raitha, Paneer  butter Masala and  a nice  aromatic dhal.

Ingredients ( to cook the rice )

Basmathi rice – 2 cups ( soak in water for 1/2 an hour )

Ghee – 1 teaspoon

Oil – 1 teaspoon

Coconut milk – 2 cups

Water – 1 and 1/2 cups

Salt to taste

Ingredients ( for the cabbage mix )

Thinly sliced onions – 1 cup

Thinly shredded cabbage – 1 cup

Slit green chilli – 1

To Season

Ghee  –  1 tablespoon

Oil – 1 tablespoon

Cloves – 4

Cinnamon – 3 small pieces

jeera – 1/2 teaspoon

To Garnish

Boiled green peas –  little

Method ( To cook the rice ) 

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Heat a pan. Add the ghee and oil. Add the drained rice. Add the salt to taste. Sauté on sim flame for 3 minutes. Add the coconut milk and the water. Cover and cook till done. Keep it aside.

Method ( to make the cabbage mix ) 

Heat a pan. Season. Sauté the onion on sim flame. Once the onions turn transparent, add the shredded cabbage. Cook on  sim flame till transparent. Add the slit green chilli.  Add the salt to taste. Mix well. Add the cooked rice. Mix gently. Serve hot with Sweet Corn Pistachio Korma.

Chef ‘ Tips 

1) Do not over cook the cabbage. A slight crunch is tasty.

2) Always cook the rice on sim flame .

 

 

 

Saffron Pulao with Khoya Kaju

Saffron Pulao

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A very simple subtle flavoured Pulao, which only has the flavour of saffron, indeed  our family favourite. A rich gravy truely complements this rice dish.

Ingredients

Basmathi rice ( washed and soaked in water for 1/2 an hour ) – 1 cup

Saffron – 2  big pinches

Salt to taste

Water – 1 and 3/4 cup

To season

Oil  – 1 tablespoon

Ghee – 1 tablespoon

Shahjeera – 1/2 teaspoon

Method

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Heat a  pan. Add 1 and 3/4 cup water. When the water boils, add the saffron. Cover and leave it aside.

Heat a big pan. Season. Add the drained rice and salt to taste. Sauté on sim flame for 5 minutes. Add the saffron water.  Mix well. Cover and cook till done. Mix gently. Serve hot with Khoya Kaju.

Chef’s Tips

1) Cook the rice on sim flame, so that it will not discolour.

2) Leave the Pulao as it is. Do not add any veggies or any extra spices.

 

 

 

 

 

Utsav Biriyani with Mint Raisin Raitha

Utsav Biriyani with Mint Raisin Raitha

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Advance Wishes for 2017. Wishing You All A Very Happy New Year.

Winter is the best time for vegetables. Small carts of Cauliflower, Butter Beans, Double Beans came in front of my home. Everything was so fresh especially the cauliflower was juicy and succulent. I coined this recipe, tried it out that very night for dinner. A complete mix of flavours. I have used cauliflower purée in this recipe. As I was frying the Masala Paste, the aroma wafted out of the kitchen and spread all around the house .

Ingredients

Cooked Basmathi Rice – 1 cup

Carrot ( chopped to slices , boiled ) – 2 tablespoons

Beans ( chopped, boiled ) – 2 tablespoons

Boiled Green Peas – 1/2 cup

Boiled Double Beans – 1/2 cup

Boiled Butter Beans- 1/2 cup

Boiled Channa dhal ( Bengal gram dhal ) – 2 tablespoons

Thick Malai from milk – 1

Onion – 1 ( diced)

Salt to taste

To Grind To A Fine Paste

Soaked cashews – 1 tablespoon

Boiled  onion cubes – 1/2 cup

Boiled cauliflower florets – 1/2 cup

Chopped green chillies  – 2

Chopped garlic flakes – 6 flakes

Chopped Ginger – 1 tablespoon

To Season

Ghee – 2 tablespoons

Oil – 1 and 1/2 tablespoons

Cardamoms – 3

Cloves – 4

Cinnamon  – 1 small piece

Shahjeera – 1/2 teaspoon

To Garnish

Golden fried  almonds in ghee  – 10 almonds

Golden fried Cashewnuts in ghee –  2 tablespoons

A pinch of saffron soaked in little warm milk

Finely chopped green coriander leaves and Mint leaves – each 1 tablespoon

Gulab jal – 1/2 teaspoon

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Method

Heat a big pan. Season. Fry the chopped onion in sim flame till translucent. Add the ground paste. Sauté for 3  minutes, till the raw smell goes. Add the boiled veggies, boiled butter beans and boiled double beans. Sauté gently. Add salt to taste, malai and stir slowly.

Add the cooked rice  and boiled Channa dhal. Mix gently. Keep covered and leave on sim flame for 5 minutes. Switch off the stove. Garnish and serve hot with Mint Raisin Raitha.

Chef’s  Tips

1) Can add cubed and fried Paneer pieces in the end.

2) Always, add the gulab jal ( rose water )  in the end.

Continue reading Utsav Biriyani with Mint Raisin Raitha

Sabzi Sirka Pulao

Sabzi Sirka Pulao

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Sirka is vinegar. You might be wondering  what is  vinegar doing in this Pulao. Yes, a mild sprinkle of vinegar will do magic, an over dose will kill the flavours.  Anything minimally used will give great results. My first holidays in college. I came to my aunt’s house in Chennai. She surprised me by making this Pulao for lunch. The taste was splendid. On enquiring , she told me that she has used vinegar. I was astonished. I still remember, she made plenty of this Pulao and we packed  in a food flask and we went to her beach house in Injambakkam. Voila!  Great times.

Ingredients

Cooked Basmathi rice – 2 cups

Sliced onions – 1 cup

Carrot – cut to strips ( boiled) – 1/2 cup

Boiled green peas – 1 cup

Beans –  cut diagonally ( boiled) – 1/2  cup

Salt to taste

White vinegar – 1/2 teaspoon

To Pound Well

Garlic flakes – 8 flakes

Green chillies –  2

Ginger – chopped –  1 and 1/2 tablespoon

To Season

Oil – 3 tablespoons

Cloves – 6

Cardamom – 4

Cinnamon – 1 inch piece – 1

Star anise – 1

Method

Heat a big pan. Add oil. Season all the seasoning ingredients. First fry the sliced onions on sim flame till transparent. Next fry the pounded ginger, garlic and green chillies.  Sauté well for 3 minutes on sim flame.  Add the salt to taste. Add the boiled vegetables and cooked rice.Mix gently. Leave it for 3 minutes. Last add the white vinegar. Mix and switch off the stove. Serve hot with Shahi Paneer Masala .

Chef’s Tips

1) Only hand pound the garlic, green chilli and ginger. Do not blend. The colour of the rice will not be white. It will become greenish.

2) Separate the boiled rice grains with a fork. The rice grains will not break.

3) Use only White Vinegar.

 

PATIALEWALI GOLI PULAO

A very tasty pulao, a punjabi special!! Adding the golis enhances the taste.
A great party favorite!!

©Deepa Sekhar
©Deepa Sekhar

INGREDIENTS TO MAKE THE GOLI

Besan(Channa dhal flour) – 1 cup
Salt, Chilli powder to taste
Coarsely ground coriander seeds – 1 teaspoon
Curd – 3 tablespoons
Oil – To deep fry the golis

INGREDIENTS FOR THE PULAO

Cooked basmati rice – 2 cups (cook till grains are seperate)
Peeled,diced and boiled potatoes – 1 cup
Boiled green peas – 1/2 cup
Salt to taste

BLEND TO A FINE PASTE

Black stone flower(Dagad phool)- 1 small piece
Cloves – 3
Cinnamon – A small piece
Black pepper – 5
Fennel seeds (saunf) – 1/2 teaspoon
Cardamom – 2
Turmeric powder – 1/4 teaspoon
Kashmiri chilli powder – 2 teaspoons
Chopped big onions – 2
Ginger – 1 small piece
Garlic cloves – 4

TO SEASON THE PULAO

Oil – 2 tablespoons
Finely chopped onion – 1

TO GARNISH

Finely chopped coriander leaves a little
Finely chopped mint leaves a little

METHOD

TO MAKE THE GOLIS

Mix in all the ingredients. Oil the hands and make small golis. Deep fry the golis to a golden brown colour.

TO MAKE THE PULAO

Heat oil in a pan. Fry the finely chopped onions till they turn light golden colour. Fry the blended paste till the raw smell goes. Add salt to taste. Saute on medium flame. Add the boiled potatoes, green peas and mix well. Add the rice. Sim the flame and leave for 5 minutes. Mix well. Mix in the golis and garnish with finely chopped coriander leaves and mint leaves. Serve hot with a nice raitha!!

©Deepa Sekhar
©Deepa Sekhar

CHEF’S TIP

Always seperate the cooked rice grains with a fork.  Each grain will retain its shape without getting mushy.