rice recipes

Masala Khichdi | Khandeshi Masala Bhaath

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Khandeshi Masala Khichadi is a one -pot comfort meal traditionally a maharashtrian dish.
Masala Khichdi is a spicy variation of simple khichdi with heavenly flavors.This khicidi is simple to cook and very easily done in pressure cooker. It can be served with papad but it tastes divine when served traditionally with Marathi pickles like ‘Teecha’. So do try this recipe and please share me your feedback.

Preparation time : 10 minutes
Cooking time :15 mins
Serves : 4

Ingredients

2 tbsp Oil
1 cup Rice
1/4 cup Tur dal
1 tsp Mustard seeds
few curry leaves
1 cup Peanuts
1 medium Onion finely chopped
2~3 Green chillies chopped
1 Tomato finely chopped
1/4 tsp Turmeric powder
1 tsp khandeshi masala/curry powder
1 tsp Red chili powder
3 cups Water
Salt to taste
Coriander leaves

Directions || How to make Khandeshi Masala khicidi

Mix rice and toor dal ,wash them well with water and soak them for 15-30 minutes,
Heat up oil in a pressure cooker.
Add mustard seeds and let them pop up.
Add curry leaves and peanuts. Stir well and fry for about a minute.
Once peanuts are fried well ,add onion, green chillies and fry until onion turns light golden.
Add tomato, khandeshi masala(curry powder), red chili powder and turmeric powder.
Mix well and fry for about 2 minutes.
Now add soaked rice and dal.
Mix well and add water and sprinkle few coriander leaves, salt to taste. Mix well.
Close the lid and cook on medium heat until 3 whistles.
Masala khichadi is already.
Serve with lots of ghee and coriander leaves.
You can serve masala khichaadi with papad or pickle too.

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Vegetable Dum Biryani Recipe | Layered Veg Biryani

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Dum veg biryani recipe ­ an aromatic, lightly spiced restaurant style dum vegetable biryani recipe.Vegetable Dum biryani is inspired from traditional Hyderabadi Dum biryani style. This is the most famous , aromatic and flavorful rice loved by all veg lovers.This biryani is vegetarians dream come true , enjoying the famous dum biryani cooked with vegetables.Traditionally this biryani is cooked in three steps :first step involves cooking basmati rice , second cooking vegetables biryani gravy or whole spices and curd and the third involves the most important step the cooking layered rice and vegetables and fried onions.

 

This last method is called Dum (dum means giving pressure cooked effect in a tighly pot container)
You may feel its complicated , but don’t worry its very easy and simple to cook if you follow the steps correctly.Looking the rice

in this method, dum style adds very good flavor , texture to the final dish which is worth the efforts.
So this recipe is dedicated to all my friends and viewers who wants to taste vegetable dum biryani.
you can also watch step by step video for the detailed recipe.
Do try this at home and leave me your valuable feedback in the comment box.

Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes

Servings 8-10 people
Yields : 1 kg biryani

Ingredients

for the rice layer:

1/2 kg basmati rice
1 inch cinnamon
2 medium size tej patta
1 star anise
5-6 black pepper balls
8 cups water for cooking rice
5-6 teaspoon salt

for the vegetable marination

4 medium size carrots diced
1/2 cup chopped french beans
1/2 cup green peas
1/2 cup cauliflower florets (gobi)
2 tablespoon ginger garlic paste
1 tsp red chilli powder
2 tsp garam masala powder
1 tsp cumin powder
1 tsp black pepper powder
1 cup fresh curd (yogurt or dahi)
2 tsp salt

For the veg gravy masala

1 inch cinnamon
2 medium size tej patta
1 star anise
5-6 black pepper balls
1 tsp shahi jeera
2-3 javitri(mace)
2 tbsp biryani masala
2 large onions finely chopped
2 medium size tomatoes finely chopped
5-6 medium size potatoes cut into large cubes
1/2 cup mint leaves
3 cups water cooking in a pot
3 to 4 tablespoon oil or ghee

topping the layers:

¼ cup fried browned onions
a few strands of saffron (kesar) dissolved in 2 tablespoon warm milk or water.
¼ cup fresh mint leaves (pudina patta)
2 tablespoon oil or butter or ghee

Direction || How to rice for Biryani :

Rinse the rice very well in water till it runs clear of starch,then soak the rice for 30 mins in enough water.

Add all the whole spices( cinnamon,tej patta(bay leaves),star anise, black pepper balls) in the rice water.
Boil the rice on a high flame for 15-20 mins.
Keep on checking the rice in between , once the rice is 3/4th(75%) cooked , turn off the flame and drain all the excess water out of the rice.
Keep it aside.

To marinade Vegetables

In a large bowl, add carrots , french beans , green peas(matar) , cauliflower(gobi) , ginger-garlic paste, red chilli powder,
garam masala powder, cumin powder, black pepper powder,yogurt(dahi) and mix them well.
Set it aside for an hour.

Directions || How to fry potatoes.

Heat 2 tbsp of ghee in a pot.
Add potatoes cubes.
Fry till golden brown and keep it aside.

Directions || how to make vegetable gravy masala

1. heat oil in the pot.
2. Add bay leaves, cinnamon stick ,shahi jeera,mace black pepper balls.
3. Saute it till nice aroma.
4. add the thinly sliced onions. saute them on a low to medium flame, till they get golden.
5. Then add finely chopped tomatoes and let it cook well.
6. Once it gets mushy, add the mix marinated vegetables ,fried potatoes and stir for some 3­4 mins on a low flame.
7. now add the freshly ground biryani masala & red chilli powder. stir.
8. now add water and salt. stir very well
9. increase the flame and let the veggies cook well.
10.after 10-15 mins , when veggies are cooked well , add 1 cup fried onions and mint leaves.
11. turn off the flame and keep the gravy aside.

Assembling and layering:

1. in a small bowl take 2 tbsp milk. add saffron strands and mix well. keep aside for 10 to 15 minutes.
2. if cooking on stove than use the same pan in which you cooked the rice or a different one.
you can make as many layers you want.
3. arrange half of the rice layer in the pot or pyrex bowl.
4. now spread half of the cooked veg gravy masala on top of the rice layer.
5. sprinkle fried onions,mint leaves
6. then again the rice layer,veg gravy masala layer.
9. sprinkle mint leaves, 1 tbsp oil/ghee, saffron milk and fried onions.
10. cover the pyrex bowl with an aluminium foil.
11. if using a pot, then cover the pan with a moist muslin cloth or aluminum foil. cover tightly with a lid.
12. you can bake the veg biryani for 25 to 30 minutes in a preheated oven at 180 degree celsius.
13. if cooking on stove, then first heat up a tava/griddle and then keep the biryani pan on the tava. this way the
bottom of the biryani won’t get burnt. lower the flame and let the veg biryani dum cook for 25­30 minutes or till
done.
14. serve veg biryani hot with some raita, pickle, salad and papad.

Thin Poha Chivda(Patal Poha Chiwada)

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Patal Poha (Thin Poha) Chivda is another diwali snack. This is my all time crispy favourite snack and it can be a good tea time snack too. This is a very simple and easy recipe and a quick snack made from thin poha, dry fruits, peanuts, spices in maharashtrian style.

preparation time 5 minutes
cooking time 20 minutes

servings 4 to 5

Ingredients

For roasting

2 cups white poha ( flattened rice)
⅓ cup peanuts
⅓ cup chana dal bengal gram)
⅓ cup cashew nuts (kaju)
¼ cup chopped dry coconut slices – optional
⅓ cup of oil for frying

For tempering poha chivda:

3 green chilies – sliced or chopped
4 to 15 curry leaves (kadi patta)
¼ tsp turmeric powder (haldi)
1 tablespoon sugar or powdered sugar
1 to 1.5 teaspoons salt or add as required
½ tablespoon oil

Directions || How to prepare Poha chivda

Keep ready all the ingredients as per the measurement in a bowl.

Take a thick bottomed pan or kadai with a handle.

Add for oil and fry the peanuts till it turns crispy and crunchy , remove it from pan or kadhai and allow it to cool in a bowl or a plate.

similarly fry 1/3 cup of chana dal till they become crisp. remove the chana dal and cashews from the pan and place it in a bowl.

For tempering :

In the same kadai or pan,heat 1/3 cup of oil for deep frying.

Then add mustard seeds and allow it to splutter , next add cumin seeds.

Add curry leaves, green chilies and a generous pinch of salt.

Then sprinkle ¼ turmeric powder and 1 to 1.5 teaspoons salt or add salt as per taste.

Now add ¼ cup dry coconut slices till they become crisp and light golden or golden.

Keep the flame to a low. then add 2 cups of thin poha or rice flakes in it.

Roast the poha. gently shake the pan so that the poha gets evenly roasted.

since they are papery, light and delicate saute it very gently ad lightly.

Within 3 to 4 minutes the poha flakes will change their texture and become crisp. don’t roast the poha on a high flame.

Next add the fried ingredients – peanuts, cashews and chana dal to the roasted poha and shake the pan so that everything gets mixed.

on a low flame, add sugar and keep mixing the chivda gently and lightly.

Turn off the gas and let the chivda mixture settle in the hot pan for 1 or 2 mins ,this will make the chivda more crunchy and crispy.

After 2 mins remove the poha chivda in another plate and let it cool at room temperature. once cooled, then store in an air-tight box and container.

Serve the poha chivda as a tea time snack.

Crispy rice chakali/chakli

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Marathi style “Chakli”/”chakali” or even called as “murukku” in south india is the traditional snacks mostly prepared during festivals like Diwali. This chalki is a deep fried snack made from rice flour, gram flour or mixture of lentils flours. This one of the most famous Diwali faraal and today i am sharing my favorite family recipe of instant chakli.

Wishing you all again a happy fun filled and a safe diwali.

PREPARATION TIME 15 minutes

COOK TIME 30 minutes

SERVINGS 22 to 25 chaklis

INGREDIENTS (1 cup = 250 ml)

2 cup rice flour (chawal ka atta)
1 cup besan (roasted gram flour)
1 tbsp hot cooking oil
¼ teaspoon turmeric powder (haldi)
½ teaspoon ajwain (carom seeds)
2 teaspoon red chili powder or add as required (lal mirch powder)
¼ cup tablespoon sesame seeds – white or black (safed til or kala til)
¼ cup lukewarm water – add as required
oil for deep frying
salt as required

Directions || How to make Instant cripsy rice chakali.

  • In a bowl add rice flour and gram flour .
  • Next add the carom seeds, sesame seeds, turmeric powder, red chili powder and salt.
  • Mix everything with a spoon.
  • Heat butter or oil in a bowl or small pan.
  • Add the hot butter or oil to flour mixture.
  • heat water till it starts boiling.
  • Allow it cool till it turns lukewarm then add the water in parts to the flour mixture. mix with a spoon.
  • Add more hot water as required and begin kneading to a firm dough
  • Cover and let the dough rest for 15 minutes.
  • Directions making instant chakli:

  • apply some oil in the chakli/murukku maker and place a portion of the dough inside it.
  • tighten the lid and press the chakli maker to prepare the chakli. move in rounds to get a spiral shape.
  • Break the dough towards the end and press it to the last concentric circle of the spiral.
  • Heat oil for deep frying in a pan,lift the chakli gently and slid into the hot oil.
  • Fry 3 to 4 chaklis at a time. don’t over crowd the kadai or pan while frying.
  • Fry the chaklis till it turns golden in color.Drain them well to remove excess oil.
  • Fry the remaining batches in the same way. once the chaklis are cooled at room temperature, then store them in an airtight box or jar.
  • serve the chakalis as a snack with chai or you can just have them plain.

Chicken Dum Biryani

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Chicken Dum Biryani is the most divine dish of all the non-veg dishes. Biryani is the most popular festive dish on the occasion of Eid-Ul-fitr.

Celebrations are incomplete without this authentic dish in any Muslim family.Though its derived from the Persian word ‘biriyan’, this delicious layered rice dish is slow cooked with spices, a choice of meats and flavoring agents is
not only popular across India but world wide.Loved by all food lovers across the world,
it is one of the royal dishes of India that reminds of the culinary heritage of the regal era of emperors Akbar and Shah Jahan and went on to occupy pride of place in the kitchens of the nawabs and nizams of India.

One of the most authentic and aromatic aromatic dish, biryani is sprinkled with rose water or saffron.If you cook this biryani with such precision that you are bound to make this dish again and again.

 

 

Prep Time: 30 mins
Marination Time : 3-4 hours(overnite)
Cook Time: 1 Hour 15 Minutes
Yields : 1 kg biryani rice
Serves : 8-10

 

Ingredients

For Marination

1 kilograms chicken
2 tbsp ginger-garlic paste
1 tsp red chilli powder
1 tsp garam masala powder
5-6 pepper balls
3 tsp biryani masala
1 cup curd
1 tsp salt

 

For chicken masala

1 cinnamon stick
2 bay leaves
1 star anise
2 medium size onions finely chopped
1 tomato finely chopped
1 tablespoon garlic paste
1/2 cup fresh cream

 

For rice

1 kg basmati rice
2 green cardamom
1/2 cup ghee
1 bay leaf

 

For Garnishing

1 cup thinly sliced onion
2 pinches saffron
1 teaspoon chopped mint leaves
1 teaspoon chopped coriander leaves

 

How to make Chicken Biryani

Direction || How to marinade chicken

Step 1

Add all the marination ingredients in it. Rub well with your fingers so that the marination spreads evenly.
Ideally you should leave marinated chicken in the refrigerator overnight.
If you have sudden guests coming then, use a fork to bore holes in the chicken, marinate and keep aside for 1-2 hours.

 

Direction || How to cook rice for biryani

Meanwhile wash the rice thoroughly and soak it for 1 hour
boil the rice till its 3/4 th(75%) cooked and keep aside, spread on a plate. If you overcook your rice, it will turn pasty when mixed with the chicken.

 

 

Directions || How to fry potatoes.

Heat 2 tbsp of ghee in a pot.
Add potatoes cubes.
Fry till golden brown and keep it aside.

 

Directions || how to make chicken gravy masala

Thinly slice the onions and fry them in the same ghee. Reserve half of the onions and keep aside.
Remove the chicken from the refrigerator and allow it to come down to room temperature.

 

1. Heat ghee in a deep bottomed vessel. It should have a tight fitting lid.
2. Add bay leaves, cinnamon stick ,shahi jeera,mace,black pepper balls.
3. Saute it till nice aroma.
4. Add the thinly sliced onions. saute them on a low to medium flame, till they get golden.
5. Then add finely chopped tomatoes and let it cook well.
6. Once it gets mushy, add the chicken and curd and cook covered ,fried potatoes and stir for some 3­4 mins on a low flame.
7. Now add the biryani masala & red chilli powder. stir.
8. Now add water and salt. stir very well
9. Increase the flame and let the chicken cook well.
10.After 10-15 mins , when chicken is tender , add 1 cup fried onions and mint leaves.
11. Turn off the flame and keep the gravy aside.

assembling and layering:

1. In a small bowl take 2 tbsp milk. add saffron strands and mix well. keep aside for 10 to 15 minutes.
2. If cooking on stove than use the same pan in which you cooked the rice or a different one.
you can make as many layers you want.
3. Arrange half of the rice layer in the pot or pyrex bowl.
4. Now spread half of the cooked chicken gravy masala on top of the rice layer.
5. Sprinkle fried onions,mint leaves
6. Then again the rice layer,chicken gravy masala layer.
9. sprinkle mint leaves, 1 tbsp oil/ghee, saffron milk and fried onions.
10. Cover the pyrex bowl with an aluminium foil.
11. If using a pot, then cover the pan with a moist muslin cloth or aluminum foil. cover tightly with a lid.
12. You can bake the chicken biryani for 25 to 30 minutes in a preheated oven at 180 degree celsius.
13. If cooking on stove, then first heat up a tava/griddle and then keep the biryani pan on the tava. this way the
bottom of the biryani won’t get burnt. lower the flame and let the chicken biryani dum cook for 25­30 minutes or till
done.
14. Serve chicken biryani hot with some raita or papad.

Palak(Spinach) pulao rice

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Palak (Spinach) rice is very healthy and nutritionist flavorful dish and quick to make any time even for the lunch box.The rice is cooked in a thick paste made from pureed spinach and seasoned with many spices.This is very quick and a easy rice recipe and it makes a great lunch box meal filled with nutrition of spinach and rice,
when served along with Tomato Onion Raita, boondi Raita or even with plain yogurt/curd.So try this super healthy spinach rice at home and do let me know your experience. Leave your feedback in the comment box 🙂

 

Preparation time : 20 mins
Cooking time : 10 mins
Serves : 4

Ingredients

2 cups Cooked rice
200 grams Spinach Leaves (Palak), rinsed and pureed
1 tsp shahi jeera (cumin) seeds
1 cinnamon stick
1 star anise
1/2 tsp Turmeric powder (Haldi)
1/2 tsp garam masala powder
1 tsp red chilli powder
2 green chillies slit
1 tbsp ginger-garlic paste
1 Tomato pureed or finely chopped
2 medium size onions finely chopped
2 tablespoons oil or ghee
1 tbsp lemon juice
Salt as required

Directions || How to prepare Palak (Spinach) Pulao

Heat oil in a heavy bottom pan over medium heat.

Add cumin seeds, cinnamon stick ,star anise and sauté for a few seconds.

Add onion and ginger-garlic paste and stir fry till it turns golden brown

Stir in the tomatoes and turmeric powder,red chilli powder and garam masala powder and saute until the tomatoes have softened.

Once the tomatoes have softened, stir in the spinach puree and salt. Cover the pan and allow the spinach to cook until soft.

When you open the pan you will notice that the spinach has released a lot of water. Turn the heat to high and allow the water to evaporate.

Once most of the water is evaporated from the spinach, stir in the cooked rice and combine well.

Check the salt , add lemon juice and adjust to suit your taste.

Turn the heat to low, cover the pan and simmer for a few minutes.

After couple of minutes of simmering, you will notice that the rice has absorbed all the spices and has a rich green color.

Turn off the heat and the Spinach Rice is ready to be served.

Tomato Pulao/Tamatar pulao

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Tomato Pulao also know as tamatar pulao/tamatar bhath or biryani or South Indian spicy tomato rice.
It is an easy one pot meal or a lunch box or also a saver recipe on those busy weekdays cooking.
I saw this recipe on one tv channel and found it interesting for my family.
I just gave it a try and it happened to turned out good.Both my kids enjoyed as it didn’t had much of hot spices.
You can either serve it with raita or even plain curd or just have it with any chips of your choice.
So lets move on to the recipe..

Prep Time : 10 mins
Cook Time : 30 mins
Serves: 4

Ingredients

For the seasoning

1 tbsp ghee
3 Bay leaf small
3-4 cloves
5-6 peppercorns
1 tsp jeera
1 cup Basmati Rice
2 medium size Onion
1/4 cup green peas
1 tsp Ginger-garlic paste
4 Ripe juicy tomatoes puree
1 slit green chilli
1/2 tsp Chilli Powder
1 tbsp Garam masala powder
2 tsp Salt(or as required)
Oil for cooking

For Garnishing

2 tbsp finely chopped Coriander leaves

Direction || How to prepare tomato-peas pulao

Soak basmati rice for 20 minutes, drain the water completely and keep it aside.

Chop tomatoes and prepared its puree in a blender.

Heat ghee in a pan, add bay leaf, black peppers and cloves. Fry for a few seconds and then add thinly sliced onions.

Saute till onions become slightly golden brown, add ginger garlic paste,salt and saute for a few more minutes.

Then add tomatoes puree and allow it to cook for 5 minutes , Then add green peas,chilli powder, garam masala powder and green chillies, Cook till tomatoes become mushy.

Add the drained rice, 2 cups of hot water,(check for salt now by tasting the water)

Close the lid and allow it cook on a high flame for 10-15 mins, open it and check the rice.

If the rice is almost half done,garnish with the remaining coriander leaves.

Look it on a low flame till the rice is well cooked or appox for 5 mins.

Serve it hot with any raita/papad/salad