rice recipes
Masala Khichdi | Khandeshi Masala Bhaath
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.
Vegetable Dum Biryani Recipe | Layered Veg Biryani
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.
Chicken Dum Biryani
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.
Tomato Pulao/Tamatar pulao
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
Vegetable Pulao simple and easy
Vegetable Pulao(In Urdu is pronounced pulao) or Pilaf(English term pilaf is borrowed directly from Turkish) is a rice dish mixed with vegetables cooked with spices adds and aromatic flavor to this recipe.
Vegetables like carrots, capsicum and French beans that are added in Pulao are very healthy and nutritious to eat.
It is so yummy and colourful that no one won’t resist a plate of this mouthwatering food and its also one of the kids favorite rice.
Preparation Time : 15 mins
Cooking Time : 30 to 35 mins
Serves : 4
Ingredients
300 gm basmathi rice or any fragrant rice
1 tbsp oil or ghee
1 bay leaf
6 cloves
6 black peppers
1 tsp garam masala powder
1 tsp cumin powder
1 tsp turmeric powder
1 tsp red chilli powder
1 large onion thinly sliced
1 finely chopped tomatoes
2 green chilies chopped
1.5 tsp ginger garlic paste
1/2 cup sliced potato
1/2 cup finely sliced carrot
1/2 cup finely sliced capsicum
1/2 cup finely sliced green beans
1/2 cup green peas
1 cup dahi
salt as needed
2 ½ to 3 cups water (or as required)
Directions || How to make vegetable Pulao
1. Wash and soak rice for at least 15 minutes. Drain off the water and set aside.
2. Chop all the veggies and slice onions.
3. Add 1 tbsp of ghee and Saute bay leaf , cloves and black peppers in hot oil until they sizzle.
4. Saute onions until golden brown.
5. Next add tomatoes and saute till tomatoes gets mixed well together.
6. Add all the veggies and saute for 2 to 3 minutes.
8. Next add ginger garlic paste and saute it until the raw smell goes off.
9. Add cumin powder,garam masala powder , cumin powder and turmeric powder and saute it well
10. Add 1 cup of Dahi , mix all the vegetables well in Dahi.Cover with a lid and Cook on a
low flame for 4 to 5 minutes.
11. Add drained rice and stir.
12 Add water,bring the water to a rolling boil.
13. cover with a lid Cook on low flame for 10 to 15 minutes or till the rice is well cooked..
14. Serve veg pulao hot or cold with a simple or boondi raita or gravy.
KomalFiesta 