Showing newest posts with label Pilaf. Show older posts
Showing newest posts with label Pilaf. Show older posts

11.4.11

Palak Pulao / Spinach Pilaf - Plating Up!





Pasalai Keerai Saadham:

Ingredients:

Spinach 1 bunch - cleaned
Garlic 5 cloves
Ginger 2"
Onion 1 small
Tomato 1 small
Green chilies 5-7
Salt

For Pilaf:

Rice 1 cup
Green chilies 3
Onion 1 small sliced
Ginger-garlic paste 1/2 spoon
Mint leaves 1 fistful
Tomato 1 chopped
Cloves 5
Cinnamon 1 stick
Cardamom 1 pod crushed
Bay leaf 1
Star anise 1
Cumin seeds 1 teaspoon
Ghee/oil 1/4 cup.

Method:

In a wide pan, heat few spoons of ghee. Add chilies, ginger, garlic, onions and tomatoes. Fry for about 2 minutes. Then add greens, cover and cook till the leaves wilt. Add 1 cup of water and wet-grind the same. Set this puree aside.

In a wide crock pot, heat ghee. Add the whole spices, followed by chilies, onion, ginger-garlic paste, mint leaves and tomato. Fry for about a minute. Then add rice, wait till the oil coats to all the sides.

Add the spinach puree. If necessary add water. Cover and cook for 10-15 minutes, or until the rice turn tender and fluffy.

Serve warm as a main dish.

18.3.11

Peas Pilav - Super Quick...Rescues your Day!




Peas Pilaf:

If you have high demanding work schedule and still wanna be on the track'(that is eating healthy meals, without getting carried away from those highway junks!). Probably we should thank the Internet world for keeping us all well-motivated to cook and clean, (everyday or few days a week) hehe:) No, jokes apart' whenever I feel all exhausted...and allow my tummy to think for itself, oops am trapped into one of those 'ready made crap' that is loaded with salt, sugar, refined flour and what not! It takes few mouthfuls to realize that...boy, I should have cooked...I shouldn't be lazy anymore!! And moreover it takes only 10 minutes to create a meal (if am super organized that day). So, focus-focus is the mantra here, I guess!! Before doing huge damage to the waistline, let us cook a meal and catch up a movie...how is the deal sound to you?

Ingredients:

Basmati rice 1 cup
Fresh/frozen peas 1 cup
Onions 1 large sliced
Ginger-garlic paste 1 spoon
Green chili 1 large
Salt
Cloves 3
Cinnamon 1
Bay leaves 1
Cumin seeds 1/4 spoon
Ghee/oil 1 table spoon
Cashew nuts to garnish.

Method:

Heat up a vessel, add oil and followed by whole spices. Further add chilies, ginger-garlic and onions. Fry briefly.

Add rice, peas, salt...2 cups of water. Set the stove at low-medium heat. Cover and cook.

Once the rice is fluffy and tender, its done....ta-da:)

Serve warm with raitha or spicy gravy.

4.3.11

Beet Root Biriyani - Vegetarian's Paradise




Beet Root Pilaf:

For Biriyani:

Beet roots 4 large chopped
Cloves 3
Cinnamon 2
Cardamon pods 3
Bay leaves 2
Black cardamom 1-2
Star anise 1
Basmati rice / Short Grained Rice 2 cups
Green chilies 6 slitted
Onion 1 sliced
Tomato 1 large chopped
Garlic 2 cloves made into paste
Ginger 2" size peeled and made into paste
Mint leaves 1 fistful
Coriander leaves alone few
Lemon juice from 1 fruit
Curd 1 cup
Salt
Chili powder
Ghee 1/4 cup.

Method:

In a crock pot, heat ghee. Add cloves, cinnamon, crushed cardamon pods, black cardamom, bay leaves, star anise and green chilies. Fry them till chilies crack and try to turn opaque.

Now add onion to this and fry them really well, until its pungent smell is all gone. Followed by ginger and garlic paste, fry them till raw odor leaves the pan. Then add tomatoes, mint and coriander leaves. Fry them till the leaves wilt.

Add salt and chili powders. Followed by beetroot. Let the oil coat onto the vegetables.

Then, add about 4 cups of water and bring this to boil. Now, add rice...cover and cook till tender.

Serve warm as a main dish, vegetarian's would surely appreciate it:)

28.2.11

Godhumai Ravai Kushka / Samba Rawa Birinji / Cracked Wheat Pilaf




Godhumai Rawai Masala Kitchedi:

You don't have to make that grumpy face at dinner time, anymore! Is healthy food is scaring you a lot? Prepare it enthusiastically with your favorite spices and treat yourselves with exciting morphed recipes:) Well, its not that the wheat (or cracked wheat for that matter) is less in calories than white polished rice, certainly not! All it has is...some extra fiber and am positive that you guys are aware of the health benefits it possess! So, include them in your diet now and then...try to skip white rice, refined flour and fortified-enriched carbohydrates as much as possible! Besides, these tips are only for people who want to cut down their calories (due to health reasons, like diabetes or obesity or simply to stay fit). One common thing' that people on strict diet do is to give up eating quality food! No doctor advises you to starve or deny the basic likings for 'tasty meals'! Just swab fresh produce in place of mere energy foods, tweak your regular meals a little by including healthy ingredients and last but not least, try to get enough physical activity:)I am happy to share this recipe of mine with you all today...I fix this quite often upon request by my social group - relatives n friends! People ranging from senior citizens to adult-kids, who are overwhelmingly alert to stay fit! Oh yeah, I have received lots of appreciation for this:)

Ingredients:

Cracked wheat - 1 cup
Curry leaves few
Green chilies 6-7 slitted
Onion 1 large sliced
Garlic 10-15 cloves
Tomatoes 2 crushed
Mint leaves 1 fistful
Cilantro leaves 1 cup
Salt to taste
Meat/Chicken Broth 2 cups(Vegetarian's options, Veg broth or thin coconut milk)
Fennel seeds 1 spoon
Peppercorns 1 spoon
Cumin seeds 1 spoon
Cinnamon 1 stick
Cloves 3-5
Cardamom 3 crushed
Black cardamom 1
Bay leaves 1-2
Birinji flower 1
Star Anise 1
Ghee or Oil 1/4.

Method:

Dry toast the cracked wheat and set aside.

Heat oil in a wide, deep-heavy bottomed vessel. Throw in all the whole spices, followed by curry leaves, chilies, garlic and onions. Fry real good, till fragrant.

Followed by mint, cilantro leaves and crushed tomatoes. Fry till oil shows up on the sides.

Now add the veg or meat broth, bring this to boil. Further add the cracked wheat without forming any lumps. Cover and cook over low-medium heat.

Once all the moisture is sucked up, and the pilaf looks glossy enough, remove from heat.

Serve warm along with fresh raitha/pachadi or yogurts.

28.6.10

Bhagara Khana / Ghi Pulav




Nei Pulav:

Bahara Khana, Baghara Khana.Pulavu Saadham. Ghee Pilaf. Indian Spicy Pilaf. Pyaaz ki Pilaf. Onion Pilaf. Onion Pulav.

Ingredients:

Basmati rice 1 cup
Ghee 4 teaspoons
Bay leaf 1
Cinnamon 1 stick
Green chilies 2/ jalapenos 1
Ginger-garlic paste about 1 teaspoon
Onion 1 large sliced
Mint leaves 10
Cilantro leaves few
Tomato 1 small sliced
Salt to taste.

Method:

In a wide vessel, heat ghee. Add the spices. Add ginger-garlic paste and followed by onions. Fry them real good, till the raw odor is gone. Add tomatoes, mint and cilantro leaves too. Cover and cook briefly.

Now stir-in rice...let the oil coat to all the sides. Add salt and enough water. Cover and turn the heat to low/sim. Slow cook the rice for really long time.

Once rice is done, transfer the contents and seal the aroma.

Serve warm to go as a main dish.

10.3.10

Coconut Milk - Vegetable Pulav






Coconut Milk - Veg Pulav:

Coconut Vegetable Biriyani. Coconut Veg Biryani. Vegetable Pulav - coconut milk based. Vegetable Pilaf with coconut milk. Coconut Pilaf. Coconut Pulav.

Sometimes simple recipes like this will just light up the day. About a handful of left over veggies are turned into this wonderful mild delight. Never compromise on the quality of coconut milk. Freshly prepared coconut milk - there is nothing to brag about, it brings the magic here and you know that.

Ingredients:

Basmati rice 1 cup
Coconut milk 3 cups
Vegetables (carrots, beans, peas, potatoes etc)
Jalapenos 3 sliced
Garlic 4 peeled
Ginger 1" grated
Onion 1 large sliced
Mint leaves 1 fistful
Lemon stalk(optional)
Fennel seeds 2 spoons
Bay leaves 2
Cloves 5
Cinnamon 1 stick
Cardamom 3 crushed
Ghee/ Clarified butter 1/4 cup.

Method:

In a wide slow cooker, heat oil. Add all the spices plus chilies. Wait till they turn fragrant.

Add ginger, garlic, onions, mint and lemon stalk. Add the vegetables, rice and salt. Give a quick stir.

Then add 3 cups of coconut milk, cover and slow cook till tender and nice.

Serve as main dish for lunch or dinner with spicy korma.

24.11.09

Bell Pepper Pilaf - Eating a Rainbow






Bell Pepper Pilaf:

Capsicum Pilaf. Kudai Milagai Pulav. Simla Mirchi Pulav.

Hot peppers, Chili peppers, Jalapenos, Habanero and Bell peppers (except that of black pepper) all the chili varieties comes under Solanacea family. They belong to the genus Capsicum. Though the term 'Capsicum' is meant for only 'Bell Peppers'(heat-less species) in British English, all the chili peppers do have an active compound 'capsaicin' (8-methyl-N-vanillyl-6-nonemamide). Well, this compound gives that slight irritation to our palate (the heat)to us (humans) and other mammals (herbivores). This is actually located in the veins of the peppers (inner core). Yes, heat doesn't not come from the seeds or flesh (like many think)!

Capsaicinoids - the secondary compound that are present in hot peppers (quite irritant) are not so harmful to birds! And why is not so irritant to birds? Hmmm, natural selection!!! As the brightly colored vegetables and fruits themselves are a part of natural selection...to attract birds and insects...to feed on them, in order to spread their seeds! On the other hand...the secretions of capsaicin is a defence mechanism of plants from being devoured by us (mammals and other herbivores)!! Then are we stealing? (maybe not...as long as we also cultivate, he he...not guilty)!!

Wait...I have seen people advocating on eating raw vegetables a lot these days. These active components are both liphiphilic ('oil lovers' means simply fat soluble vitamins)and hydrophobic ('fear of water' means active molecules will repel from water). Best way to consume them is mild cooking with little fat:)

The phrase 'Eating a Rainbow' means including various colored vegetables and fruits in the diet. Many are aware that, eating 5 servings of colored vegetables and fruits supply us enough essential nutrients, vitamins and antioxidants. Probably the colors themselves leave us some clue to identify what kind of vitamins they really posses. For example the different colors of bell peppers may contain following vitamins and nutrients.

Yellow & Orange: Rich in Beta-carotene, flavonoids, Zeaxanthin, lycopene, potassium and vitamin C.

Red: Rich in lycopene, quercetin, hesperidin and ellagic acid.

Green: Rich in chlorophyll, fibre, lutein, calcium, folate acid and vitamin C.

Ingredients:

Basmati rice 1 cup
Bell peppers 4 (one from each color)
Onion 1 large sliced
Ginger-garlic paste 1 spoon
Salt
Mint leaves few, I used dried ones:(
Cloves 3
Cinnamon 1 stick
Bay leaves 2
Coconut milk 1 cup (thin)
Ghee/clarified butter 1/4 cup.

Method:

In a wide, heavy bottomed vessel...heat ghee. Add spices and fllowed by ginger-garlic paste, mint and onions.

Fry real good, add salt and rice...stir-fry for couple of minutes. Add coconut milk and continue cooking over low flame/heat.

Once 3/4th of rice is done...add the peppers. Cover and cook. Once the rice is well done and the peppers are cooked but still intact, remove from heat. Fluff them a little before serving.

Do you really want something to go with it?! Kidding, serve warm with spicy curry on the side.

23.11.09

Pilaf of Pearls - Awadh Nawabi Biriyani

Moti Biryani:(Mughalai Style)

Pearl Biryani, Moti Biryani, Moti Pilaf, Pearl Pilaf. Awadh or Lucnowi Biryani.

Its quite hard for me to define what exactly is 'Mughali Cuisine'. The The Timurid mongols revolutionized Indian cuisine! The Muslim invaders like Turks, Arabs, Persians and Afghans introduced feasting culture to India.
India's finest cuisine developed from, the 15th Century to about 19th Century. In the courts of Mughal Emperors, who raised cooking to an art form. Introduced several recipes to India like Biriyani, Pilaf and Kebabs. Today in all parts of India and beyod it is offered as the Countries Royal dish.


Awadh (historically important place...right from Hindu kingdom of Kosalas, Mughals and British raj)) now better known as Lucknow, capital of Uttar Pradesh. Awadhi cooking style is greatly influenced by Mughals much like Hyderbad, Arcot, Kashmir and Delhi.

I don't have to highlight that Mughalai cuisine is known for richness, effort, delicasies..

Displays lavish wealth(from the then tax payers)

Haleem
Kebabs
Zarda

6.6.09

Saffron Chicken Pilaf




Saffron Chicken Pulav:

Saffron Chicken Pilaf. Cornish Hen Pilaf. Saffron Pilaf with Meat.

Its been a while, I posted anything meat...my friends started asking me, whether I became a 'vegetarian' or what?? That's ridiculous, how can I become a vegetarian!! My friend Balaji used to tease me...'If I come by with one whole fried chicken and 4 white sheets, Malar will be ready to sign the damn white papers for a fried chicken'!! Hmmm, that's very damaging tho'...will I? Maybe...!!!

Here is an other lousy creation from my kitchen! Cornish hen saffron pilaf, Cornish hen is an easy fix for solo cooking/quick meals!! Its small, easy to cut, less fat, gets cooked faster...what not!! One could substitute with regular chicken or any meat tho'...should I even tell you this??

Ingredients:

Rice 1 mug
Cornish hen - leg pieces 2
Saffron 1/2 teaspoon
Milk 1/4 cup
Salt to taste
Chicken broth 2 mugs
Jalapenos 2-4 sliced
Onion 1 large sliced
Ginger-garlic paste 1 teaspoon
Mint leaves 1 fistful
Cloves 3
Cinnamon 1 stick
Bay leaves 2
Star anise 1-2
Cardamom 3 crushed
Ghee/butter 1/4 cup
Almonds 1 fistful.

Method:

In a crock pot, heat ghee/butter. Add the whole spices and chilies. Wait till they crackle up.

Maybe add almonds right now and fry real quick. And remove them using slotted spoon. Set aside to garnish later(or one could leave it on, like me).

Now add onions, ginger-garlic paste and mint leaves. Fry real good, till raw odour leaves the pan.

Followed by chicken. Let the meat turn opaque from pink.

Now using mortar and pestle gently tap the saffron, add milk for further grinding.

Add this saffron milk to the chicken, cover and cook for 7-9 minutes.

When the meat is kind of semi-done, add rice...let the rice coat oil all over it.

Add chicken broth, cover and cook. Once the rice is tender, garnish with almonds and remove from heat.

Serve to go as main dish with some spicy accompaniments!!

2.11.08

Cracked Wheat Pilaf



Gothumai Rawai Veg Pulav:

Cracked Wheat Pilaf.

Cracked Wheat Vegetable Pulav. Samba Rawai vegetable Biriyani. Cream of Wheat n Veggies Pilaf.

When people are in diet...they often ruin it on just 1 plate of biriyani or fried food! That's it....they will give up everything and go on binging....which ever they craved for! I don't understand the point. There is better way to do it! Taste and have fun with your cheesy/fatty/sweety treat. You don't have to be fasting or neither feasting!!!! Just grab a bite....feel content! Anyway.....its not bad to taste different food....one should construct the feeling of content! Taste a different cuisine....if you like it...taste it....do not indulge in over eating. And also....if you do so, don't feel guilty, just come back on your track!

Okay I can't say 'cream of wheat' has no calories at all! And it is also another form of carbohydrate! But....the key of making this pulav is....its better when it comes to filling a hungry tummy. While rice takes lot of time to fill one....by the time, one would have crossed his limit! Wheat gives the satisfaction quickly. So they eat less! (maybe it induces the enzyme called leptin...which gives satiety feeling...research is going on this enzyme...to prepare artificially!Anyway...I feel our will power is more than enzyme after all)

Anyway...while preparing a diet menu, cut your butter/ghee and use safflower oil or something. Use more veggies than usual. Buy unpolished wheat/cream of wheat! Use more herbs...to bring up the flavour!

Ingredients:

Cinnamon sticks 1
Cloves 2
Cardamom pods 3
Bay leaves 1
Biryani flower 1
Marathi mokku 1
Safflower oil 1/4 cup
Green chillies 4 slitted
One large onion finely chopped
2 ripe tomato finely chopped
Mint one cup
Lemon juice 2-4 spoon
Ginger-garlic paste 1-2 spoons
Coriander leaves 4-6 twigs
Curd half cup
Cream of wheat 2 cups
Vegetables - diced 3 cups(carrots, beans, double beans, peas, cauliflower, potato)
Salt to taste
Red chili powder 1-2 spoons(optional)

Method:

1. Add one spoon of ginger-garlic paste with vegetables. Followed by salt +lemon juice + curd and set this aside/in fridge. Maybe for 20 minutes minimum.

2. Pour oil in the pressure cooker and bring it to smoky hot...now add the spices one by one...cinnamon, cardamom, bay leaves, cloves, maratti mokku and birinji flower to it. Let them fry for a while.

3. Add chillies, and wait till it splutters.

4. Followed by onion and remaining ginger-garlic paste. Fry them well till its raw smell leaves.

5. Now add tomatoes, coriander leaves and mint. Fry them until all water content evaporates and oil shows up in the top.

4. Now start adding marinated vegetables to this and toss them well.

5. Add food color(optional), salt and red chili power. Semi cook them without adding any water....until the raw smell of chili powder goes.

6. Now add water 5 cups of water and bring it to boil followed by cracked wheat. Pressure cook them over medium heat till one whistle or two maximum. Never release the pressure before time. Let it be on dum for 10-15 minutes.

Serve hot with onion raita, mint chutney and brinjal serva.

1.11.08

Chicken Fenugreek Greens Pilaf




Chicken Methi Pulav:

Chicken with Fenugreek Greens Pulav. Kozhi Vendhaya Keerai Saadham. Murg-Methi ka Pulav. Kodi Menthilu Annam.

Fenugreek greens are known as Methika in Sanskrit and Methi patha in Hindi. The Botanical name of this greens are Trigonella foenum. The English common name is Fenugreek leaves. We call this Vendhaya keerai in Tamil. In Telugu they are calling it as Menthilu.

Fenugreek leaves are body coolants. It is a laxative and diuretic. It tones the tissues of the body. It has astringent properties that causes contraction and relieves flatulence.

Naturopathy: It is used in treatment of Fever, Pulmonary disorders, Cough, Manda Agni –poor digestion, Dysentery, Diarrhea, Nervous weakness, Premature loss of hair, Grey hair, Dandruff, Maintaining blood glucose level (Diabetes), Flatulence & Anorexia.

Chicken is considered as heat...during severe summer. But often people couldn't resist its taste. So generally to avoid that heat...they beat it with Fenugreek greens. As most of us are already familiar with Methi-Chicken curry or Methi-Chicken fry.....here its a variation recipe!

Ingredients:

For Marination:

Chicken 1/2 kilo
Green chili 1
Onion 1 small bulb
Ginger 1"
Garlic 2 bead
Lemon juice from 1 fruit
Yogurts 1 cup
Salt as per taste
Tomato 1 small
Cilantro leaves few.

For Pulav:

Methi green (washed, cleaned about 1 whole bowl)
Short grain rice 1/2 kilo
Green chilies 6 sliced
Onion 1 sliced
Ginger-garlic paste 1 spoon
Tomato 1 small optional
Mint leaves 10 chopped
Cinnamon 1 stick
Cloves 3
Cardamom 3 crushed
Bay leaves 1 crumbled
Ghee 1 cup.

Method:

Wet-grind all the mariantion items, except chicken. Then add that to chicken and marinate overnight or at least 2-4 hours.

In a wide wok, heat ghee. Add dry spices and wait till they splutter up.

Add chilies, onion and ginger-garlic paste. Fry real good...till they become golden brown.

Now add salt and marinated chicken to this. Fry till chicken turns opaque. Maybe continue frying...till oil shows up on top.

Now add mint and fenugreek greens to it. Wait till they wilt.

Add rice to it...salt, and just enough water. Cover and cook...till they are done.

Serve as main dish along with onion or cucumber raitha.

8.9.08



Paneer Pulav:

Ingredients:

Indian Cottage Cheese 200 grams cubed
Long grained rice/Short grained rice
Fresh Thick Coconut milk 2 cups
Cinnamon sticks 2
Bay leaves 2
White Onion 1 large thinly sliced
Salt
Ghee 2 spoons.

Method:

In a pressure cooker, heat ghee. Add cinnamon and bay leaves.

Followed by onions, salt and paneer. Fry them for a while. Let onions turn golden color.

Now add rice. Let the rice get well coated with oil(ghee)

Then add coconut milk. Maintain the stove over medium heat.

Pressure cook the rice for 1-2 whistle sounds.

Serve warm with any spicy gravy.

4.8.07



Cumin Pilaf:

Chiraka Pulav. Cheekaraka Saadham. Cumin Rice.

Ingredients:

Cumin 2 spoons
Long Grain Rice 1 cup
Salt
Purple Onions 2 large - thinly sliced
Ghee/Clarified Butter 1/4 cup.

Method:

Heat few spoons of ghee, in a pressure pan. Add cumins. Let it pop and splutter well.

Add rice, enough salt and 2 cups of water to this. Pressure cook.

When the rice is done, without any moisture, remvoe from heat.

In a seperate pan, heat ghee. Fry sliced onions in it. Let it come to reddish brown color.

Garnish this onions over rice prepared. Serve warm as a main dish. Could be accompanied by spicy curry or korma.

1.7.07


Cous Cous Nuts Pilaf:

Ingredients:

Cous cous 1 cup
Whole Almonds 10-15
Whole Cashewnuts 10-15
Peacan /Walnuts 10-15
Raisins - handfull
Garlic powder 1 spoon
Dry Parsley leaves 1/4 spoon
Olive oil /clarified butter 4-5 spoons.

Method:

In a wide, deep vessel....heat oil.

Add the nuts and fry till golden and fragrant enough.

Then add garlic powder and dry parsley to it. Add enough salt and 2 cups of water. Cover with a lid and bring this to boil.

When the water reaches boiling point...stir-in cous cous. Cover and cook for 3 minutes.

Remove from heat and transfer them to platter. Flip with fork.

Serve warm.


Cous Cous Pilaf:

Cinnamon & Cloves: Cinnamon was recently studied by German scientists for its effects on people with type 2 diabetes. Amazingly, they found that diabetics could decrease their blood sugar by up to 10% just by taking a cinnamon extract daily.

Another study found that cinnamon may help to lower cholesterol as well. Adding powdered form of cinnamon to honey and taking them in the morning flushes away cholesterol from the arteries!!

Since cinnamon can be toxic when taken in very large quantities...experts recommend that you use a cinnamon extract rather than actual cinnamon.

Clove oil is used by many cultures as a natural painkiller and anti-inflammatory. It is used in many modern toothache remedies to dull the pain and swelling. It actually numbs the area...so acts as an effective pain killer! Although I am againt the rule of putting a clove at corner of your mouth for tooth pain! Some times it leads to carriers and cavities! Clove is also mouth refreshner!

I always liked these strong spices in my food! My Mommy and brother used to scold me back there...whenever I use these spices in cooking!!! Now afterall I know...its not that bad!!

Ingredients:

Cous cous 1 cup
Bay leaves 3
Cinnamon sticks 2
Cloves 3
Cardamom pods 3 crushed
Onion powder 2 spoons
Garlic powder 1 spoon
Ginger powder 1 spoon
Dry mint leaves 1/4 spoon
Olive oil 4-5 spoons.

Method:

In a wide, deep vessel....heat oil.

Add cinnamon, cloves, cardamom and bay leaves to it. Fry for 1 whole minute.

Then add onion, ginger, garlic and mint to it. Add enough salt and 2 cups of water. Cover with a lid and bring this to boil.

When the water reaches boiling point...stir-in cous cous. Cover and cook for 3 minutes.

Remove from heat and transfer them to platter. Flip with fork.

Serve warm.

28.5.07


Tomato Pilaf:

Thakkaali Saadham. Tomato Rice. Tamatar Ka Pulav.

This recipe was inspired by one of classmates lunch box food. Yeah...she is called Madhana. We lost touch....the last time I heard about her...was she have a baby girl named Raagavi and she has settled down at Coimbatore. So whereever she is this post is dedicated to her. Who knows...she could stumble me at Orkut one day. I recently met my 3rd standard classmate at Orkut. Okay...back to the story...most of the days she brings this 'Tomato Rice' as a lunch. Though she called this 'Tomato Rice'....its worth calling Tomato Pulav. As her Mom used to make with regular Biriyani spices, mint and what not. So the taste was so good and I never forgot. After started cooking....I thought of making this and wondering what should I call this, yeah let it be 'Tomato Pulav'!

Ingredients:

Short grain rice(seeraga samba) or Long grain rice(basmathi) -1 cup
Tomatoes ripe and juicy ones - 6 chopped
Green chilies 3 slitted
Onion 1 sliced
Ginger-garlic paste 1 spoon
Mint leaves 10-15
Salt
Lemon juice from 1 fruit
Chili powder 1 spoon
Bay leaves 3
Cloves 3
Cinnamon sticks 2
Marati Mokku 2
Star anise 1
Ghee 1 cup.

Method:

In a pressure pan, heat ghee. Add cinnamon, cloves, star anise, marati mokku and bay leaves. Fry for few minutes.

Then add green chilies and wait until it cracks.

Followed by onions and ginger-garlic paste. Fry them real good until its raw odour leaves.

Add salt, chili powder and mint leaves. Fry them for few minutes.

Then stir in chopped tomatoes and lemon juice...cover and cook for 5 whole minutes.

When the tomatoes give up moisture and oil shows up on sides....stir-in rice. Let the rice get coated oil.

Add 1 and 1/2 cup of water. Cover and pressure coook over medium heat. Maybe till 1 whistle sounds.

When it is done...transfer to display vessel. Serve warm with onion or cucumber raitha.

This is bit aromatic than regular tomato rice. My friends always say that my mom's tomato rice is much aromatic than original biriyani!

27.5.07


Saffron Rice:

Saffron Infused Rice. Kesar Ka Chawal. Kunguma Poo Pulav. Saffron Pilaf.

Ingredients:Long Grained Rice - 1 cup
Saffron 1 teaspoon
Milk 1/4 cup
Salt
Ginger-garlic paste 1 spoon
White onion 1 small - sliced
Bay leaves 3
Star anise 1
Cloves 3
Cinnamon sticks 2
Marati Mokku 2
Ghee 1 cup.

Method:
Using mortar and pestle....grind saffron strands gently. Add few spoons of milk to wet grind it thoroughly. Set this aside.

Heat ghee in a pressure pan. Add cinnamon, cloves, marati moku, star anise and bay leaves to this. Fry them for few minutes.

Now add ginger-garlic paste and fry real good or until its raw odour leaves.

Add onion and saute for few minuts.

Stir-in rice....let the rice get well coated with ghee. Add ground saffron, salt and 1 and 1/2 cup of water.

Cover and pressure cook till 1 whistle sounds. Generally try to maintain the process over mediun heat.

When the pressure is released....remove and transfer to display vessel. Aromatic saffron rice is ready!

It turns up with mild yellow color! Can be served as main dish with any spicy Qorma!

Its one of my favourite dish. Its simply aromatic....and I love it!

31.10.06

Kashmir Biriyani



Kashmir Mutton Biriyani:(Kashmir Style)

Yakhni Biriyani. Yakhni Pilaf. Lamb Pilaf or Yakhni Pilaf. Kashmiri Rice, Kashmiri Goat Biriyani. Kashmir Gosht Biriyani. Kashmir Style Biriyani. Fruits-Nuts Biriyani.

Ingredients:

Marinate Meat with this:

Mutton/ Goat's meat 1/2 kilo
Milk 1/2 cup
Ghee 1/4 cup
Saffron
Papaaya fruit diced 1/2 cup

To Garnish:

Almonds 1/4 cup (whole)
Cashewnuts 1/4 cup (whole)
Walnuts 1/4 cup
Dry green grapes 1/4 cup
Salt
Cracked black pepper 1/2 spoon
Nutmeg powder 1/4 spoon.


For Biriyani:

Long grain rice 1 cup
Black cardamon 3 pods
Green cardamon 3 pods
Cloves 3
Cinnamon 3 sticks
Bay leaves 3
Onion 5 thinly sliced
Green chilies 6 slitted
Ginger-garlic paste 1 spoon
Mint leaves 1 cup
Lemon juice from 2 fruit
Salt
Ghee 1 cup.

Method:

Cook meat in a pressure cooker. Retain the broth to cook the rice.

In a large wok, heat ghee.

Fry thinly sliced onions till golden-reddish brown. Transfer them into seperate bowl.

In the same wok, splatter your spices one by one. Cloves, cinnamon, semi-crushed green and black cardamon, bay leaves.

When they are fragrant, add chilies. Let them turn color too.

Followed by mint and ginger-garlic paste. Fry them real good over medium heat.

Now turn in your cooked meat with broth.

In a large wok, heat ghee. Fry washed rice till it coats well with ghee and turns into golden color.

Then add enough salt and lemon juice. Add to the above meat liquid. Cover and cook over medium heat.

Lemon juce and ghee will keep the rice well seperated and shiny in texture.

When the rice is done...mix them without breaking the rice. The rice will be 3/4 done with this water actually. Just dont worry.

Now...heat the wok, spread first layer with fried onion, followed by rice and then by nuts. Repeat the same order...until you have your reserve.

Cover and cook over simmer heat for atleast half an hour to one hour.

Mix them just before serving. Serve hot as main dish. Fruits and Veggie raitha will be best combination for this.

30.10.06



Mushroom Pulav:

Its quite simple and at the same time tasty food. Try this 'mild pulav with any hot and spicy gravy'.

Ingredients:

Mushroom(button mushrooms) 2 cups
Basmathi Rice/Any Long Grain Rice - 1 cup
Fresh Thick Coconut milk 2 cups
Cinnamon sticks 2
Bay leaves 2
White Onion 1 large thinly sliced
Salt
Ghee 2 spoons.

Method:

In a pressure cooker, heat ghee. Add cinnamon and bay leaves.

Followed by onions, salt and mushroom. Fry them till musrooms wilt and onions turn golden color.

Now add rice. Let the rice get well coated with oil(ghee)

Then add coconut milk. Maintain the stove over medium heat.

Pressure cook the rice for 1-2 whistle sounds.

Serve warm with any spicy gravy.

17.10.06


Methi Biriyani:

Fenugreek Greens Biriyani/Pulav/Pilaf. Vendhaya Keerai Pulav. Methi Pulav.

Ingredients:

Fenugreek leaves alone- 1 bowl full.(discard roots)
Cinnamon sticks 2
Cloves 3-5
Cardamon pods 3 crushed
Bay leaves 2
Cumin seeds 1 spoon
Ghee 1 cup
Green chilies 5-8 Slitted
Onion 1 large finely chopped
Ginger 2" size - wet ground into paste
Garlic 6 cloves - wet ground into paste
Tomato 1 small chopped
Lemon juice from 1 fruit
Rice 1 cup (short grained rice)

Method:

In a pressure cooker, heat ghee. Add cinnamon, cardamon, cloves, bay leaves and cumin seeds.

Add green chilies and fry them for few minutes. Followed by onion. Fry onion till it turns to golden color.

Now add ginger-garlic paste and fry them real good, until its raw smell leaves. Followed by tomato and lemon juice.

Once they are fried and oil shows up on the sides, add rice. Fry the rice for few minutes untill the rice gets well coated with oil.

Now add fenugreek leaves too, to it. Fry them for few seconds. Let the leaves wilt. Then add salt to it. Add 1 and 1/2 cup of water. Slow cook them over medium heat till rice is done. (If in pressue cooker, till 1-2 whistle sounds)

Serve hot with cucumber or onion raita.