Mutton Kheema Biryani | Minced Meat Biryani | Mutton Kaima Biryani

Mutton Kheema Biryani | Minced Meat Biryani | Mutton Kaima Biryani is a simple biryani recipe compared to other non-veg  biryani recipes yet with full of flavours. I love all types of biryani but coming to keema biryani, I’ve the feeling of each & every grain of rice has got the real taste of mutton, all because the minced meat  with the flavouring masala has got infused in the biryani rice so well.

This biryani  happened to be our weekend lunch those years when my son didn’t like to eat mutton pieces. I used to make this biryani quite often to make him eat goat meat.  After a long time, I’m preparing this biryani and as usual, it turned out awesome.

Recipe for Mutton Kheema Biryani | Minced Meat Biryani | Mutton Kaima Biryani:

Cuisine : Indian

Category: Main Course

Cooking time : 30 Minutes

Serves – 3-4

Ingredients:

•      Seeraga samba rice – 2 cups
•      Minced Mutton/ Keema (boneless) – 300 gm
•      Onion (Big) – 2 Nos (chopped lengthwise)
•      Tomato – 2 Nos.(Medium)(chopped)
•      Green chilli – 2 Nos.
•      Fresh Curd – ½ cup
•      Ginger, garlic paste – 2 tbs
•      Chilli powder – 2 tsp
•      Garam masala powder – 1 tsp
•      Turmeric powder -1 tsp
•      Coriander leaves (finely chopped) – ¼ cup
•      Mint leaves (finely chopped) – ½ cup
•      Salt to taste

For seasoning:

• Bay leaf – 1 No.
• Cinnamon – 1 inch piece
• Kal paasi – 2 Nos
• Cloves – 2 Nos
• Cardamom  - 2 Nos.
• Fennel seeds – 1 tbsp
• Oil -3 tbs
• Ghee – 1 tsp (optional) 

Method:

1. Wash mutton keema well with water, squeeze out the keema & keep aside.
2. Take a pressure cooker, pour the oil and wait till the oil gets heated. Add the items given under “seasoning” one by one and wait until all these splutter to get the aroma from the seasoning.
3. Add onion and Green chilli (just break into 2 or 3) and sauté well until the onion becomes translucent. Then add the ginger garlic  paste and sauté till the raw smell of the masala goes off.
4. Add finely chopped tomato and add some salt so that the tomato will get cooked easily and sauté till the tomato gets mashed well.
5. Then add all the masala powders and sauté till the oil oozes  out from the masala. Next, add curd and sauté well until the mixture gets glossy appearance.
6. Then  add the mutton keema , sauté well,  add half portion of coriander  & mint leaves.
7. Add required salt  and  a cup of water, close the lid and wait for  4  whistles and switch off.
8. In the mean time, wash the seeraga samba rice and leave it as such after draining the water. It is sufficient if we do this part before 10 minutes of making biryani.
9. Now open the pressure cooker, measure the keema gravy, add water so that the gravy+water =4 cups for 2 cups of rice and keep it aside.
10. Transfer the above measure of gravy & water to a pressure pan & bring it to boil. When it boils add rice along with the balance coriander, mint leaves and  needed salt. You can check for spice also at this stage and you can add if needed. Drizzle ghee on top, if using.
11. Close the lid and wait for 1 whistle, then simmer the flame for 3 minutes. Open the cooker after releasing the pressure slowly. Then follow the same procedure as we have done for other Biryani Recipes.

Your hot, spicy, tasty  Mutton Kaima Biryani is ready to serve! I have served the mutton biryani with onion raita and Elumbu Thanni Kuzhambu J

Note:

Cooking time for mutton keema varies and you should decide the whistles allowed while cooking mutton.

You can prepare this biryani with basmati rice also.

  

Tags: Mutton kaima biryani recipe, Minced meat Biriyani recipe, how to make mutton keema biriyani at home, Mutton kaima biryani with seeraga samba rice, mutton biryani with jeera samba, jeera samba mutton keema  biryani recipe, seeraga chamba rice minced mutton biriyani, jeera chamba mutton biryani, boneless mutton biryani with seeraga samba rice, minced goat meat biryani, minced goat biryani with basmati rice, mutton biryani with raita and elumbu thanni kuzhambu, hotel style mutton kaima biriyani recipe, pressure cooker mutton kaima biryani recipe, minced meat biryani recipe, 

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Puliyodharai | Tamarind Rice | Puli Kaichal for Puli Sadam

Puliyodharai | Tamarind Rice | Puli Kaichal for Puli Sadam, the name itself makes everyone drool over. I rarely find people hate this tangy, tasty rice. Puliyodharai is a traditional rice dish prepared on some special occasions like Aadi 18| Pathinettam Perukku, Kaanum Pongal, Valai Kaappu|Seemandham and as Prasad| Prasadham for Poojas. Whatever we get from temples as Prasad taste divine but nothing can match with the “Temple Puliyotharai|Kovil Puliyodharai given in Perumal temples.  There are many recipes for preparing puliyodharai but Iyengar Puliyotharai recipe is the best one. This is also ideal for lunch box & travel. 

I prepare this pulikaichal when we get bored of our plain rice with some kuzhambu variety.  The recipe for puli kaichal I’ve given here, will stay good in the fridge for about a month. If you are the one who finds no time to cook in the morning, keeping this pulikaichal in stock will help you make a variety rice in a jiffy. You can pair this rice with some chips or vadams. You can also use leftover rice for making puliyodharai. Here I’ve given the recipe for making pulikaichal as well as for preparing puliyodharai with this pulikaichal...

Recipe for Puliyodharai | Tamarind Rice | Puli Kaichal for Puli Sadam:

Cuisine : Indian| South Indian | Iyengar

Preparation Time: 30 Minutes

Cooking time : 15 Minutes

Serves – 6 

Ingredients:

• Tamarind – a big lemon size
• Turmeric powder – 1 tsp
• Salt to taste

Dry Roast & Grind:

• Fenugreek seeds| vendhayam – 1 tsp
• Coriander seeds| Malli vidhai – 1 tsp
• Sesame seeds| Ellu -1 tsp

Roast & Grind:

• Gingelly oil |Nallennei – 1 tsp
• Asafoetida | Perungayam – 1 tsp or a tiny pebble size
• Red chillies | kaaintha milakaai – 5
• Pepper corns | Milaku – 1 tsp

For seasoning:

• Gingelly oil |Nallennei – 5 tbsp
• Mustard – 1 tbsp
• Channa dhal – 2 tbsp
• Grount nuts – as required
• Red chillies – 5
• Curry leaves - few

Method:

How to prepare Pulikaichal for Puliyodharai?

1. Soak tamarind in a cup of water for ½ an hour, extract thick tamarind juice & keep aside.
2. In the mean time, dry roast fenugreek seeds in simmer till you get nice aroma and transfer to a plate.
3. In the same kadai, add coriander seeds| dhaniya, dry roast and transfer to the same plate.
4. Crackle sesame seeds in the same kadai and transfer these seeds to the plate.
5. In the same kadai, add oil & Asafoetida | Perungayam (if using Katti perungayam), and fry for a minute. To this add, pepper, sauté for a while, then add red chillies & asafoetida (if using hing powder)  and fry till chillies become crisp. Transfer these to the same plate and allow the contents to cool.
6. Grind it in a mixer and make a dry powder. Keep aside.
7. In the same kadai, add oil , when hot add mustard. Once they splutter, add channa dhal and sauté till they become golden brown in colour.
8. Add ground nuts, broken red chillies and curry leaves, one by one. When curry leaves get fried, add tamarind juice, turmeric powder and required salt. Mix well.
9. Allow it to boil for 5 minutes.
10. When the raw smell of the tamarind goes, add the prepared puli kaichal powder and allow to boil for 5 minutes.
11. By this time, tamarind paste will become a thick paste and oil will ooze out form the gravy.
12. Switch off & allow to cool.

Transfer the pulikaichal into a clean, dry container, refrigerate  and use whenever you want.

Recipe for preparing puliyodharai:

Ingredients:

Cooked rice – 2 cups

Pulikaichal – 3 tbsp

Gingelly oil – 1 tsp

Method:

1. Cook rice until soft but not mushy. Transfer the cooked rice to a broad plate, add gingelly oil, fluff with rice gently & allow to cool.
2. When completely cooled, add the required puli kaichal and mix without breaking the rice.

Yummy, tasty Puli sadham is ready  to be relished with any fry, vadam or chips.

Note:

• This recipe strictly needs gingelly oil as it will impart an unique flavour & taste to the rice.
• While mixing rice add enough  pulikaichal so that the rice looks drenched in the gravy. After some time, rice will absorb the paste and the taste will get balanced.
• While mixing rice, check for salt & add if necessary.
• Eat rice after an hour of mixing the rice with pulikaichal.
• Use ponni raw rice for preparing tamarind rice. You can also use any good quality boiled rice.

Tags: Puliyotharai recipe, How to prepare pulikaichal for preparing puliyodharai?, Pulikaichal recipe,  tamarind rice, Puli sadam recipe, Lunch box recipes, Travel Recipes, How to mix puliyotharai?, Tips for preparing tasty puliyotharai at home, Kovil puliyotharai recipe, Koil puliyodharai recipe, Temple Puliyotharai recipe, Iyengar style puliyotharai recipe

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Channa Biryani | Chole Biryani | Chickpea Pilaf | Jeera Samba Kondaikadalai Biryani

Channa Biryani | Chole Biryani | Chickpea Pilaf | Jeera Samba Kondaikadalai Biryani is a protein packed healthy rice dish which could be prepared in a jiffy, once you have the pressure cooked chickpeas on hand. It is ideal for lunch box as well as for lazy holidays. It can also be prepared as a part of the party menu and becomes really exotic when paired with a perfect side.

Chole | channa, being the main ingredient in this biryani, it is needless to say about the nutrient value of this yummy meal. As channa is rich in protein & dietary fibre, it is good for everyone. Luckily channa being a favourite among kids, we can prepare this biryani without any second thought for their lunch box too.

Today I prepared this biryani with seeraga samba rice and you can prepare it with basmati rice as well. Recently I start to stock jeera samba rice more when compared to basmati as my family likes the taste  of  biryani made with seeraka samba rice.

Here we go for the recipe…

Ingredients:

• Seeraga samba rice – 2 cups
• Water – 4 cups
• Channa | chick pea | kondaikadalai – ¾ to 1 cup
• Ginger garlic paste – 2 tbsp
• Onion (Big) –  2 Nos (chopped lengthwise)
• Tomato – 2 Nos.(Medium)(chopped)
• Green chilli – 2 Nos.
• Curd – 1 tbs
• Chilli powder – 1 tbsp
• Garam masala powder – 1 tsp
• Turmeric powder – ¼  tsp
• Coriander leaves (finely chopped) – ¼ cup
• Mint leaves (finely chopped) – ½ cup
• Salt to taste

For seasoning:

• Bay leaf – 1 No.
• Cinnamon – 1 inch piece
• Cloves – 2 Nos
• Cardamom  - 2 Nos.
• Fennel seeds – 1 tsp
• Oil – 2 tbsp
• Ghee – 1 tsp

Method:

1. Wash channa in water and soak with enough water overnight or for 6-8 hours.
2. Wash the soaked channa again until the water becomes clear and pressure cook with enough water and salt for about 5 whistles or until cooked soft.
3. When the pressure subsides, open the cooker, drain channa alone and keep aside.
4. Wash the rice using water and keep aside.
5. Cut onions, tomatoes, mint & coriander leaves and keep ready.
6. Take a pressure cooker, pour the oil and wait till the oil gets heated. Add the items given under “seasoning” one by one and wait until all these splutter to get the aroma from the seasoning.
7. Add a half of chopped mint leaves, onion and Green chilli (just break into 2 or 3) and sauté well until the onion becomes translucent. Then add the ginger-garlic paste and sauté till the raw smell of the masala goes off.
8. Add finely chopped tomato and add some salt so that the tomato will get cooked easily and sauté till the tomato gets smashed well.
9. Then add all the masala powders and sauté till the oil oozes out from the masala. Next, add curd and sauté well until the mixture gets glossy appearance.
10. Then  add the drained channa & sauté well. To this add the washed rice and sauté for 3 minutes and then add the balance mint &  coriander leaves.
11. Add required salt  and  4 cups of water. You can check for salt & spice at this stage and add if needed. Stir well and close the lid. Wait for 1 whistle, then simmer the flame for 3 minutes. Open the cooker after releasing the pressure slowly. Then follow the same procedure as we have done for all other Biryani recipes.

Healthy, yummy  Channa Biryani is ready to serve! We had this channa biryani with cucumber raita…

Note:

• You can use basmati rice and follow the same procedure instead of Jeera samba rice.
• You can increase or decrease the quantity of channa as per your choice but 1 cup is more sufficient for 2 cups of rice.

Tags: Channa biryani recipe, Pressure cooker Biriyani recipe, how to make chole biriyani at home, Vegetarian biryani with seeraga samba rice, Kabuli Channa biryani with jeera samba, jeera samba kondakkadalai biryani recipe, seeraga chamba rice chole biriyani, jeera chamba chickpea biryani, How to prepare chickpea biryani with seeraga samba rice?, kondaikadalai biryani, channa biryani with basmati rice, channa pulao with cucumber raita, hotel style biriyani recipe, pressure cooker biryani recipe, seeraga samba biryani recipes

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Coconut Rice | Thengai Sadam | Grated Coconut Rice | Kobbari Annam

Coconut Rice | Thengai Sadam | Grated Coconut Rice | Kobbari Annam is one of the traditional variety rice in South India. It is prepared by seasoning the cooked rice with fresh coconut gratings. It is one among the variety rice like tamarind rice/pulihora/puliyodharai, lemon rice, curd rice and usually prepared for festivals like Kaanum Pongal, Aadi Perukku, Valai Kaappu/Seemandham, etc. All these   are not only festival rice varieties but ideal for lunch box & lazy holidays too. On the whole, coconut rice takes a special place as it is easy to prepare for moms and tasty to relish for kids when paired with suitable spicy curry.

My son also loves this flavourful rice and prefers to have this not only in his lunch box but sometimes on Sundays too. I would happily accept his offer whenever I have a stock of fresh grated coconut on hand.

Last Sunday, he suggested making coconut rice on seeing me grating the coconut and here comes the recipe.

Ingredients:

Cooked rice – 2 cups

Ghee | Coconut oil – 1 tbsp

Salt to taste

For seasoning:

Ghee | Coconut oil – 1 tbsp

Mustard – 1 tsp

Bengal gram dhal | Kadalai Paruppu | Channa dhal – 2 tbsp

Green chillies (Finely chopped) – 2 Nos

Red chilli (break into 2) – 1 No.

Curry leaves – few

Coconut gratings – ¾ cup to 1 cup

Cashew nuts / Groundnuts– as needed

Salt – as  needed for seasoning

Method:

Wash rice and cook with enough water & salt until soft but not mushy.

Allow the cooked rice to cool. When it is warm to handle, sprinkle ghee/coconut oil and mix well without breaking the grains.

In a kadai, heat ghee/oil and splutter mustard seeds.

Add channa dhal & cashew nuts/ groundnuts and fry till they become golden brown. 

Then add both chillies, followed by curry leaves.

Finally add coconut gratings and sauté till the moisture in the coconut dried up without changing its colour. Switch off.

Add required salt to the seasoning, mix everything well. Remember we’ve added salt while cooking the rice too. Add accordingly.

Add the cooled rice to the seasoning and mix everything well.

Tasty, flavourful Coconut Rice is ready to enjoy! We had this yummy coconut rice with spicy potato fry and tasted divine.

Note:

I’ve used Ponni boiled rice, you can use any good quality raw rice too.

It is always good to eat fresh coconut and hence I prefer the coconut gratings to be sauted for few minutes without changing much of its colour. If you plan to have it after some hours,  it’s better to sauté for more time to avoid spoiling of coconut.

Adding ghee/coconut oil gives a nice flavour to the rice. You can also use any cooking oil.

It is always better to use salt while cooking rice for preparing any variety rice as it adds taste to the rice grains. If you don’t want, you can skip and add the required salt for the dish at the last step.

Tags: Coconut rice recipe, How to prepare authentic coconut rice at home?, Rice variety, Festival recipes, Traditional coconut rice recipe, rice with coconut recipe, Thengai choru recipe, Thengaai saadham,  kannum pongal recipes, Aadi perukku recipes, Aadi 18 recipes, valaikaappu recipes, Seemantham recipes, Variety rice recipes, traditional variety rice recipes, Lunch box recipes, Yummy lunch combo, Coconut rice with potato fry, Easy lunch box recipes, easy rice variety, simple coconut rice, coconut rice with coconut gratings, Kobbari Annam recipe, Ugadhi recipes

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Vegetable Biryani | Vegetable Pilaf | Jeera Samba Veg Biryani

Vegetable Biryani | Vegetable Pilaf | Jeera Samba Veg Biryani  is the easiest one-pot healthy meal, that too when it is prepared using pressure cooker.  In my opinion, any biryani prepared in a pressure cooker is no way inferior to that prepared in a traditional way.  This pressure cooker biryani gives us a hand on busy days as well as on lazy holidays. I used to make it quite often but somehow I couldn’t make an attempt to add this in my blog even after receiving a request  for the  recipe of vegetable biryani from my friend. At last it happened today...

Let me move on to the recipe without any delay!

Ingredients:

• Seeraga samba rice – 2 cups
• Water - 4 cups
• Mixed veggies – 1 to 1 ¼ cup
• Onion (Big) –  2 Nos (chopped lengthwise)
• Tomato – 2 Nos.(Medium)(chopped)
• Green chilli – 2 Nos.
• Curd – 1 tbs
• Chilli powder – 1 tbsp
• Coriander powder – ½  tbsp
• Garam masala powder – ½ tsp
• Turmeric powder – ¼  tsp
• Coriander leaves (finely chopped) – ¼ cup
• Mint leaves (finely chopped) – ½ cup
• Salt to taste

To grind:

• Ginger – 2” piece
• Garlic   - 3 pods
• Fennel – ½ tsp
• Kuskus            - ¼   tsp

For seasoning:

• Bay leaf – 1 No.
• Cinnamon – 1 inch piece
• Cloves – 2 Nos
• Cardamom  - 2 Nos.
• Fennel seeds – 1 tsp
• Oil – 2 tbsp
• Ghee – 1 tsp

 Method:

1. Wash the rice using water and keep aside.
2. Wash the vegetables of your choice and cut into 1” thick pieces and keep aside. Here I’ve used 1 Carrot, 5 Beans, 1 small capsicum, 4 Cauliflower florets & a handful of green peas.
3. Cut onions, tomatoes, mint & coriander leaves and keep ready.
4. Also grind the items given for grinding into a fine paste by adding little water, if necessary.
5. Take a pressure cooker, pour the oil and wait till the oil gets heated. Add the items given under “seasoning” one by one and wait until all these splutter to get the aroma from the seasoning.
6. Add a half of chopped mint leaves, onion and Green chilli (just break into 2 or 3) and sauté well until the onion becomes translucent. Then add the ground paste mentioned above under “To grind” and sauté till the raw smell of the masala goes off.
7. Add finely chopped tomato and add some salt so that the tomato will get cooked easily and sauté till the tomato gets smashed well.
8. Then add all the masala powders and sauté till the oil oozes  out from the masala. Next, add curd and sauté well until the mixture gets glossy appearance.
9. Then  add the chopped veggies, sauté well. To this add the washed rice and sauté for 3 minutes and then add the balance mint &  coriander leaves.
10. Add required salt  and  4 cups of water. You can check for spice also at this stage and you can add if needed. Stir well and close the lid. Wait for 1 whistle, then simmer the flame for 3 minutes. Open the cooker after releasing the pressure slowly. Then follow the same procedure as we have done for all other Biryani Recipes.

Your delicious, hot, yummy  Vegetable Biryani is ready to serve! I have packed this veg biryani with mixed veg raita for lunch!!

Note:

• You can use basmati rice and follow the same procedure instead of Jeera samba rice.
• You can increase or decrease the quantity of vegetables as per your choice.

Tags: Vegetable biryani recipe, Pressure cooker Biriyani recipe, how to make Vegetable biriyani at home, Vegetable biryani with seeraga samba rice, Vegetable biryani with jeera samba, jeera samba Vegetable biryani recipe, seeraga chamba rice Vegetable biriyani, jeera chamba Vegetable biryani, How to prepare Vegetable biryani with seeraga samba rice?, veggie biryani, Veg biryani with basmati rice, Vegetable biryani with raita, hotel style Vegetable biriyani recipe, pressure cooker Vegetable biryani recipe

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Ambur Chicken Biryani | Ambur Special Biryani

Ambur Chicken  Biryani | Ambur Special Biryani is  a famous  biryani like Dindigul Thalappakatti Biryani  in  Southern India. The biryani is named after a place called ‘Ambur’  in Vellore District of Tamil Nadu.   This special biryani was first made during  the reign of Nawabs of Arcot in Vellore. You can see a lot of biryani stalls in Ambur and hence who ever crosses this place won’t  miss the opportunity of tasting this yummy biryani.

Now, about ambur chicken biryani, this biryani is usually made with seeraga samba rice. Another highlight in this biryani is using  freshly ground chilli paste for spicing up the biryani. But I have used chilli powder  instead of chilli paste and the taste was really awesome. I’m sure one who tastes this biryani won’t deny this fact.  
I usually prepare this biryani  in pressure cooker and I found no difference between dum biryani and pressure cooker biryani.  

This  recipe is  for Ambur Chicken Biryani using pressure cooker.

Ingredients:

• Seeraga samba rice – 2 cups
• Chicken – ½  Kg
• Onion (Big) – 3 Nos (chopped lengthwise)
• Tomato – 1 No.(chopped)
• Green chilli – 3 Nos.
• Curd – 1 cup
• Ginger, garlic paste – 2 tbs
• Chilli powder – 2 tbs
• Turmeric powder -1 tsp
• Garam masala powder - 1 tsp
• Coriander leaves (finely chopped) – ¼ cup
• Mint leaves (finely chopped) – ½ cup
• Salt to taste

For seasoning:

• Bay leaf – 1 No.
• Cinnamon – 1 inch piece
• Kal paasi – 2 Nos
• Cloves – 2 Nos
• Cardamom  - 2 Nos.
• Fennel seeds – 1 tbsp
• Oil -4 tbs
• Ghee – 1 tsp (optional)

Method:

1. Wash chicken very well in running water , cut it to required size.
2. Marinate the chicken pieces with ½ cup curd, 1 tsp chilli powder & turmeric powder for 30 minutes.
3. Take a pressure cooker, pour the oil and wait till the oil gets heated. Add the items given under “seasoning” one by one and wait until all these splutter to get the aroma from the seasoning.
4. Add half the quantity of coriander leaves & mint leaves and sauté till nice aroma comes.
5. Add onion and Green chilli (just break into 2 or 3) and sauté well until the onion becomes translucent.
6. Add ginger garlic paste and sauté till it gets cooked well.
7. Add finely chopped tomato and add some salt so that the tomato will get cooked easily and sauté till the tomato gets smashed well.
8. Then add  the remaining chilli powder & garam masala powder and sauté till the oil oozes  out from the masala. Next, add the balance curd curd and sauté well until the mixture gets glossy appearance.
9. Then  add the marinated chicken along with the marinade, sauté well. 
10. Add required salt  and  2 cups of water, close the lid and wait for  2 whistles and 5 minutes in simmer.
11. In the mean time, wash the seeraga samba rice and leave it as such after draining the water. It is sufficient if we do this part before 10 minutes of making biryani.
12. Now open the pressure cooker, drain the chicken pieces and measure the gravy, add water so that the gravy+water =4 cups and keep it aside.
13. In a separate pressure pan, add ghee/oil, sauté rice along with the balance coriander, mint leaves and the cooked chicken pieces.
14. Then add gravy+water (4 cups) and  needed salt. You can check for spice & salt  at this stage and you can add if needed. Stir well and close the lid. Wait for 1 whistle, then simmer the flame for 3 minutes. Open the cooker after releasing the pressure slowly. Then follow the same procedure as we have done for all other Biryani Recipes.

Your delicious, hot, spicy  Ambur Chicken Biryani is ready to serve! I have served the biryani with onion raita and Egg Curry!!

Note:

• You can prepare this biryani with basmati rice also with same ingredients & water measurements.
• Use the fresh curd with the above measurement; if you are using a sour curd, reduce the quantity accordingly.

Tags: Chicken biryani recipe, Ambur Chicken Biriyani recipe, how to make Ambur Chicken biriyani at home, Chicken biryani with seeraga samba rice, Chicken biryani with jeera samba, jeera samba Chicken biryani recipe, seeraga chamba rice Chicken biriyani, jeera chamba Chicken Ambur Chicken biryan, with seeraga samba rice, Chicken biryani with basmati rice, Chicken biryani with raita andEgg Curry, Ambur Star hotel Chicken biriyani recipe, pressure cooker Chicken biryani recipe

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Vegetable Rice | Veg Masala Rice

Vegetable Rice | Veg Masala Rice…the recipe I followed  neither falls under a pulao nor a biryani variety. When you want something like biryani but not with too much of masala, this is the recipe you are looking for J. This rice is ideal for lunch box and can be enjoyed simply with any raita or chips.

Today I planned of making veg fried rice and hence I cooked basmati rice before. Then I realized I didn’t have spring onions on hand. I didn’t want to continue the fried rice without spring onions, so I followed  this recipe and it turned out yummy.

Ingredients:

• Basmati rice     - 1 cup
• Onion (finely chopped) – 1 No.
• Green chilli (slitted) – 2 Nos
• Tomato (finely chopped)– 1 No.
• Garlic (finely chopped)  - 1 tbsp         
• Ginger (finely chopped)  - 1 tbsp
• Capsicum - 1 No
• Carrot  - 1 No.
• Green peas -  1/4 cup
• Red chilli powder- 1 tsp
• Turmeric powder – ¼ tsp
• Coriander (finely chopped) – 2 tbsp
• Mint (finely chopped) – 2 tbsp
• Lemon juice – 1tbsp
• Salt to taste

For seasoning:

• Oil  -  2 tbsp
• Cinnamon – 1” piece
• Clove – 2 Nos
• Cardamom – 2 Nos.

Method:

1. Wash & soak basmati rice for about minimum 15 minutes.
2. Cook the basmati rice with 1:2 water and salt. Spread the cooked rice in a flat bowl and drizzle some oil over  it so that it will not stick.
3. Cut the vegetables into thin, long pieces and keep them ready.
4. In a flat bottomed non stick pan, pour oil and season with the items for seasoning.
5. Sauté onion and green chillies till onion becomes golden brown in colour.
6. Add finely chopped garlic, ginger and sauté till you get nice aroma.
7. Add chopped coriander and mint leaves and sauté for a minute.
8. Add tomato and sauté till it becomes soft.
9. Finally add  the vegetables and sauté for few minutes.
10. Then add masala powders & salt and sauté well in oil for few minutes.
11. Then add little water and cook the vegetables covered in simmer for 5 minutes.
12. When the veggies get cooked well, add the cooked basmati rice & lemon juice and mix the rice gently with vegetable masala without breaking the rice. Keep covered with a lid for 5 minutes.

Your tasty Veg Masala Rice is ready to serve! It can be served with any raita or  chips.

Note:

• This can be prepared with left-over rice too.
• I have used fresh peas in this recipe, if you want you can even add frozen/ dried ones.

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