Vegetable pulao

Vegetable pulao is a simple, rich, exotic rice that is made with a lot of vegetables and spices. It is completely different from vegetable biriyani and fried rice. I learnt this version from one of my college friends.  Whenever we feel the class is boring or during the free hours we will discuss about making different types of recipes, method of making it etc., Though myself and my mom have experimented it in different ways, we found this version to be the best. Apt recipe to be served during get together and on weekends.  Serve it with raitha. My husband likes to have it with vadam. Dedicated to my dear friend Vasave.

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INGREDIENTS

   Rice – 1 cup

Water – 3 cups

Milk – 1 cup

Ghee – 4 tbsp

Vegetables

Onion – 1

Beans – 4-5

Cabbage – A small portion

    Carrot – 3

Cauliflower – 1 small

Potato – 1 big

Green peas – 1 cup

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Masala items

Cumin seeds – 2 tbsp

Fennel seeds – 1 tsp

Cardomom – 1

Bay leaf – 1

Mace – small piece

Marathi moggu – 1

Star anise – 1

Cinnamon – 1

Cloves – 3

Salt – As required

  • In a pressure cooker, add ghee and melt it.
  • Add Cumin seeds, Fennel seeds, Cardomom, Bay leaf, Mace, Staranise, Cinnamon, Cloves and saute until you feel their aroma.
  • Chop the vegetables lengthwise and soak the potatoes in water.

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  • Add the vegetables and saute for two minutes.
  • Meanwhile soak the rice in water for ten minutes. Wash and drain the water.

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  • Add the rice to pressure cooker and saute until light brown.
  • Now add water and milk and mix with other ingredients.
  • Finally add salt and mix well.

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  • Close the lid and pressure cook it.
  • You can feel the aroma of  pulao all over your kitchen once the first whisle comes.

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  • Serve it with raitha or any other gravy that you prepare for roti.

 

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Jeera rice

Jeera rice is a very simple and tasty rice that can be prepared in a few minutes. I first tasted this recipe in my brother’s house. My sister-in-law made this and I am in love with it. You can serve this with a simple raitha or any gravy that you make for roti. First I thought of making raitha but my hubby asked me to make any gravy. And I made Floating potato in paneer matar. He liked it and the rice tasted better with this gravy.

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INGREDIENTS

        Rice – 1 cup

Water – 2 cups

 Ghee – 4 tbsp

Cumin seeds – 2 tbsp

Fennel seeds – 1 tsp

Cardomom – 1

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Bay leaf – 1

Mace – small piece

Marathi moggu – 1

Star anise – 1

Cinnamon – 1

Cloves – 3

Salt – As required

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  • In a pressure cooker, add ghee and melt it.
  • Add Cumin seeds, Fennel seeds, Cardomom, Bay leaf, Mace, Star anise, Cinnamon, Cloves and saute until you feel their aroma.
  • Meanwhile soak the rice in water for ten minutes. Wash and drain the water.
  • Add the rice to pressure cooker and saute until light brown.
  • Now add water and mix with other ingredients.
  • Finally add salt and mix well.
  • Close the lid and pressure cook it.
  • You can feel the aroma of jeera rice all over your kitchen once the first whisle comes.
  • Serve it with raitha or any other gravy that you prepare for roti.
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Vegetable Biriyani

          Vegetable biriyani is a rich, exotic rice that is made with a lot of vegetables and spices. It is completely different from pulav and fried rice. It contains three main ingredients that is not included in pulav and fried rice-curd, red chilli powder and tomato.  I learnt this version from one of my college friend.  Whenever we feel the class is boring or during the free hours we will discuss about making different types of recipes, method of making it etc.,  Though myself and my mom have experimented it in different ways, we found this version to be the best. Apt recipe to be served during get together and on weekends.

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   INGREDIENTS

Rice – 1 cup

Water – 3 cups

Curd – 1 cup

Salt – To taste

Red chilli powder- 3 tsp

Ghee – 2 tbsp

Vegetables

Onion – 1

Tomato – 2 Small

Carrot – 3

Cauliflower – 1 small

Potato – 1 big

Green peas – 1 cup

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Masala items

Cumin seeds – 2 tbsp

Fennel seeds – 1 tsp

Cardomom – 1

Bay leaf – 3

Mace – small piece

Marathi mokku – 1

Star anise – 1

Cinnamon – 1

Cloves – 3

To grind

Ginger- A small piece

Garlic – 3 cloves

  • In a pressure cooker add ghee and the ingredients given under masala items. Saute them well until the raw smell goes off.
  • Grind the ginger, garlic with two teaspoon of onion.
  • Now add this paste into the cooker and saute.

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  • Chop onions into small bits and the other vegetables in one inch length.
  • Separate the florets of cauliflower and boil it in salt water for five minutes to remove any worm if present.
  • Then add the chopped onions and tomatoes. Saute until they turn golden brown or until the raw smell goes off.

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  • Finally add all the other vegetables, curd, salt, red chilli powder and garam masala powder. Saute for two minutes in low flame.

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  • Finally add the rice, water and mix well.Close the lid.
  • Pressure cook the biriyani.

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  • Serve with onion raitha or rice papad.

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Kabuli Chana Soya Nuggets pulao

                      Vegetarians forgo the use of meat and they have to find an alternative to meet their nutritional needs. The soya chunks, derived from the soy bean work well as substitutes. They are rich source of protein. They are dry when you purchase them and they have to be reconstituted with water. So soak them in water before cooking. They absorb water, enlarge in size and becomes spongy. Basically they have no flavour but absorb the spices and other flavourings well. In the same way, Kabul channa is also rich in micro and macro nutrients. They are also a rich source of protein. So basically this recipe is a healthy one and hope you will enjoy it.

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INGREDIENTS

   Rice – 1 cup

Nuggets– 1/2 cup

Kabul channa – 1/2 cup

Water – 3 cups

Milk – 1 cup

Ghee – 4 tbsp

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Cumin seeds – 2 tbsp

Fennel seeds – 1 tsp

Cardomom – 1

Bay leaf – 1

Mace – small piece

Marathi moggu – 1

Star anise – 1

Cinnamon – 1

Cloves – 3

Salt – As required

  • In a pressure cooker, add ghee and melt it.
  • Add Cumin seeds, Fennel seeds, Cardomom, Bay leaf, Mace, Star anise, Cinnamon, Cloves and saute until you feel their aroma.

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  • Soak the nuggets and channa in water in two separate bowls.
  • Now add nuggets, kabul channa and saute for two minutes.
  • Meanwhile soak the rice in water for ten minutes. Wash and drain the water.

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  • Add the rice to pressure cooker and saute until light brown.
  • Now add water and milk and mix with other ingredients.

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  • Finally add salt and mix well.
  • Close the lid and pressure cook it.
  • You can feel the aroma of  pulao all over your kitchen once the first whisle comes.

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  •     Serve it with raitha or any other gravy that you prepare for roti.

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Green peas pulao

Jeera rice is a very simple and flavourful rice that can be prepared in a few minutes. I first tasted this recipe in my brother’s house. My sister-in-law made this and I am in love with it.  I made few changes to this recipe and everyone at home loved it.

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INGREDIENTS

        Rice – 1 cup

Green peas – 3/4 cup

Water – 3 cups

Milk – 1 cup

Ghee – 4 tbsp

Cumin seeds – 2 tbsp

Fennel seeds – 1 tsp

Cardomom – 1

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Bay leaf – 1

Mace – small piece

Marathi moggu – 1

Star anise – 1

Cinnamon – 1

Cloves – 3

Salt – As required

  • In a pressure cooker, add ghee and melt it.
  • Add Cumin seeds, Fennel seeds, Cardomom, Bay leaf, Mace, Star anise, Cinnamon, Cloves and saute until you feel their aroma.

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  • Now add green peas and saute for two minutes.
  • Meanwhile soak the rice in water for ten minutes. Wash and drain the water.
  • Add the rice to pressure cooker and saute until light brown.

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  • Now add water and milk and mix with other ingredients.
  • Finally add salt and mix well.

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  • Close the lid and pressure cook it.
  • You can feel the aroma of green peas pulao all over your kitchen once the first whisle comes.

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  • Serve it with raitha or any other gravy that you prepare for roti.

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