Category Archives: rice/khichdi

Veg Biryani

Here I am presenting to you an aromatic full of different flavors and traditional spices restaurant style Biryani which you can prepare at home.
This Biryani will boost your appetite and awaken your senses, try it yourself to believe it!

Serves 4
2 sticks of celery and carrots (cut in long and thick slices)
20 cauliflower florets
1-1/2 cups of basmati rice (thoroughly washed and soaked for 15 minutes)
2 cups of fresh mint leaves
200 gms of cubed size paneer
1 cup chopped cilantro
3 tbsp oil for cooking vegetables
1 tbsp of oil for cooking rice
salt as per taste
2-3 cups of yogurt stirred vigorously
1 cup raw cashews
1 big green chili sliced
2 big potatoes french fries cut
cinnamon, few bay leaves,  2 cardamoms, 2-3 cloves for cooking rice
1 tbsp garam masala
2 tbsp biryani masala
2 tbsp curry powder
1 cup roasted cabbage
2 tsp saffron/Kesar
Please check (Measurements)

Process: Heat the oil in the pot or the skillet and first put potatoes one by one in it. Once they turn golden then add the paneer cubes and repeat the same with them.

Keeping the heat on medium add the remaining vegetables and the powdered spices with some little salt as per taste.
Mix everything well, cover with a lid and cook for 5 minutes. By the time the vegetables are cooking add the soaked rice in 3-4 cups of boiling water with the whole spices and oil. Cover with a lid and bring to a boil. Once the water boils you drain the water and empty the rice with the whole spices in a bowl. (Make sure the rice is only 70% cooked).
Allow the rice to cool down.
Remove the lid from the vegetables, add the fresh mint leaves + green chili and mix it well. Add some yogurt and mix it well again.
Once the initial yogurt is mixed well then add some more yogurt and cook it with the vegetables till the water of the yogurt evaporates. (This should be done without the lid covered).

Now take two pots one smaller than the other such that the smaller pot can easily be placed inside the bigger one.
In the bigger pot boil some water only covering 1/4 portion of the pot.
Heat the smaller pot on medium and add the partially cooked vegetables in it, add some yogurt, the cashews, and some more salt. Mix all well reducing the heat to low so that it only simmers.
Now add some roasted cabbage or roasted coconut and mix it.
Put the rice as a layer on the vegetables, sprinkle some roasted cabbage on the rice.
Putting little bit of more or remaining vegetables on the top again sprinkle some more salt and then layer it again with rice.
Sprinkle some saffron, cilantro and roasted cabbage on top of the rice.
Turn off the stove for the small pot of biryani and place it inside the bigger pot which is boiling. Cover it with the bigger lid, keeping the heat on medium let the biryani steam in it for 5-7 minutes.
Turn off the stove and with a broad spatula dig in the rice making sure all the layers are placed on the plate to serve.

This Biryani goes well with Dal Tadka or Dal Fry 🙂

Corn Fenugreek Pulao

Fenugreek which is known for its many medicinal qualities and the sweetness of corn makes a good combination of this healthy Pulao recipe. Simple and quick to make and ready to serve within minutes.

1/2 cup sweet corn kernels
3/4 cup chopped fenugreek leaves
1 cup chopped cabbage
1 cup basmati rice (washed and drained)
1/3 cup soft butter
3 whole black peppercorns
1 teaspoon cinnamon powder
2 cloves
2 cardamom pods
1-1/2 teaspoon salt
1-1/2 teaspoon turmeric powder
1 red/green chili chopped
1/4 teaspoon asafoetida (Hing) optional
2 cups hot water

Please check (Measurements)

Heat a medium cooking pot and add the butter to it, once it melts then add the chili and saute for 30 seconds. Add the cloves, cardamom, and peppercorns with asafoetida and saute again for 30 seconds.
Add the cabbage and saute till it turns translucent. Add the cinnamon powder, saute again for few seconds. Add the corn and fenugreek and saute till the fenugreek dries out the water (darker green).
Add the salt, mix it well and then add the rice following 2 cups of hot water. Cover with a lid and cook till rice absorbs all the water. Turn off the stove and let it sit for 5 minutes.

Pulao is ready and you may serve it with Yogurt or Pickles.

Tofu and black eyed peas pulao

A mix of all different spices and vegetables combined with Tofu and black eyed peas is a good menu for parties or celebrations.
A must try one pot meal goes well with Raita or cucumber salad.

Serves 4
2 cups cooked rice
1 cup boiled black eyed peas
2 teaspoons cumin seeds
1 teaspoon coriander powder
2 teaspoons dry mango powder
1 teaspoon pomegranate seed powder
2 bay leaves
2 teaspoons red chilli powder
1 teaspoon turmeric powder
1 teaspoon garam masala
1 teaspoon curry powder
2 cups chopped tomatoes
1 teaspoon sugar
1 cup Julienne sliced cabbage
6-8 small broccoli florets
1/2 cup green peas
1/4 cup boiled corn kernels
2 cups of crumbled soft tofu
1 cup chopped spinach
1/2 cup chopped cilantro
2 tablespoon oil
Please check (Measurements)

Process:  Heat oil in a medium cooking pot, add the bay leaves, cumin seeds. After 30 seconds add the broccoli and cabbage, stir fry for 1 minute and then add the tomatoes. Cook them on medium heat with lid covered around 3-4 minutes. Add all the powdered spices, corn, peas and black eyed peas.

Mix everything well, add 1/2 cup water and cook around 5-7 minutes with lid covered.

Add the rice , crumbled tofu, spinach, cilantro, 1/4 cup water, cover with a lid and cook on low heat for 5 minutes. Keep stirring occasionally during the cooking process.

Pulao is ready to serve.


Schezwan Rice

Another fast food stall recipe liked by many. This colorful schezwan rice brings the sensation of spice on your tongue at the same time the crunchy and juicy flavor of vegetables makes you like it even more.

Serves 4
2 cups rice
4 teaspoons salt
2 teaspoons soy suace
15 big or 30 small dry  red Kashmiri chilies
4 tablespoons grated ginger
1 teaspoon sugar
1-2 drops of homemade apple cider vinegar/lemon juice
2 teaspoons tomato ketchup
1 teaspoon chili sauce (optional)
1 tablespoon oil for the sauce
2 cups of Julienne sliced mixed vegetables (carrotscabbage)
1/4 cup finely chopped celery (optional)
1/4 cup finely chopped cilantro
1/4 cup Oil for stir frying rice

Process: Cook rice in 4-5 cups of water. Let it cool down for nearly 2 hours under a fan or near an open window. Deseed the dry chilies, soak them in 1 cup of hot water for 15 minutes and blend them well into a smooth paste
Heat 1 tablespoon of oil, add ginger, cook till it turns golden. Add the chili paste, 1 teaspoon salt, ketchup, sauces, apple cider vinegar/lemon juice, sugar and cook till the color changes and oil separates from the paste. Put ¼ cup of water and cook till you see bubbles.
Keep the paste aside and start with stir frying the rice.
In a broad non-stick pan or wok heat the oil. Once hot add the vegetables and saute them for a minute on high heat. Reduce the heat to medium and in equal portions  start adding the rice and stir frying it continuously. Add the remaining salt and stir fry again for a minute.
Once the rice is stir fried evenly then turn off the stove and add a tablespoon of prepared sauce to the rice. Toss well to coat evenly and then again add some more sauce. Use the quantity of sauce to your desired level of spicy flavor.
Once sauce is mixed well you can stir fry it again for 2 minutes on high heat and immediately turn off the stove. Garnish with fresh cilantro and serve hot.