Vegetable Pulao with Fried Bread Recipe

This Pulao is usually made when there is a couple of days old bread lying around or when one has cut the bread into cubes and dried it. This is basically to ensure that minimum fat is absorbed while frying. You can use vegetables and so also masalas of your choice.

Ingredients :

  • 250 gms Basmathi rice
  • 2 slices of Bread
  • One large carrot
  • 15 French Beans
  • 2 potatoes
  • 2 large onions
  • 2 tomatoes
  • 200 ml Curds
  • 3 tbsps Ghee/clarified butter
  • 3 tbsps Oil
  • 1 tsp Shahjeera/Black cumin caraway
  • 1 Bay leaf
  • 1 tbsp Kashmiri chilly powder
  • A pinch of Haldi/Turmeric
  • 1 inch piece of ginger
  • 7 Garlic cloves
  • 2 green chillies
  • 1 tbsp Garam Masala
  • Salt

Method :

Cut the sides of the bread. Cube the slice into bite sized pieces. Deep fry to a golden brown in Ghee. Keep aside. Wash and soak the Basmathi rice for fifteen minutes. Drain. Slice the onions. Chop the tomatoes. Dice the carrots, chop the Beans into one inch pies and cube the potatoes into required size. Make a coarse paste of the ginger, garlic and green chillies. Heat the oil and ghee mixture in a pan. Drop in the Shahjeera and Bay leaf. Toss. Drop in the onions and the vegetables. Roast on a gentle flame till the vegetables are three fourth done and the onions turn translucent. Add the ginger, garlic, green chilly paste. Roast till the raw flavour goes away. Drop in the Chilly, Turmeric and Garam Masala powders. Toss. Add the tomatoes and salt. Roast till mushy. Tip in the Curds, Rice and 300 ml water. Bring to a boil. Cover and cook till the water is absorbed. Set aside for ten minutes. Mix in the fried bread pieces and serve hot with a Raita of your choice.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Quick and easy Pilaf Recipe

This is a Pilaf that I usually make when I am in a hurry, or have some Basmathi rice and green chutney leftover. Absolutely easy and simple to make, it’s delicious as well. Accompanied by a Raita it makes for a meal by itself! Recipe links for making the Rice, All Purpose Chutney and the Vegetable Raita are given below.

Recipe to make the perfect Rice

All purpose Chutney, Recipe

Mixed Vegetable Raita Recipe

Ingredients :

  • 250 gms Basmathi rice cooked and ready
  • 1 large Carrot
  • 1 large potato
  • 50 gms French Beans
  • 3 large onions
  • 1 heaped tsp Garam masala
  • 6 tbsps All Purpose Chutney
  • A fistful of Cashewnuts halved
  • 4 tbsps Ghee/clarified butter
  • 5 tbsps oil
  • 1tsp Jeera/Cumin seeds
  • Salt

Method :

Deskin the potatoes and carrot, wash and chop into bite sized pieces. String the French Beans, wash and chop into one inch size pieces. Cook the vegetables together in two glasses of water with a little salt till done. Slice onions and keep aside. Heat the Ghee and oil mixture. Add the Jeera and after it splutters drop in the Cashews. Toss and add the sliced onions and the All purpose chutney. Roast till the onions are translucent and the raw flavour of the green chutney is gone. Add the Garam masala and roast for a couple of minutes. Drop in the cooked vegetables and Rice. Mix thoroughly. Adjust salt and heat on a gentle flame stirring frequently till well heated. Alternatively you can microwave the Pilaf for ten minutes after adding the vegetables and rice. Serve with a mixed Vegetable Raita.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Potato Rice Recipe

Lovely wedges of potato, deep fried to perfection are used to garnish this fragrant preparation of Potato Rice. You can make a Pulao or Biryani of your choice and decorate it with these wedges.

Ingredients :

  • 250 gms basmati rice.
  • 2 potatoes cut into fingers
  • 3 tomatoes chopped
  • 3 onions sliced
  • 2 inch piece ginger
  • 7 garlic cloves
  • 7 green chillies
  • 4 tbsps grated coconut
  • 7 lavang/cloves
  • 2inch piece dalchini/cinnamon
  • 2 Elaichi /cardamom
  • 2 tsps Kashmir lal chilly powder
  • A pinch of haldi/Turmeric powder
  • 2 tbsps Ghee/Clarified butter
  • 4 tbsps oil
  • Salt

Method :

Deskin and chop the potatoes into either wedges or fingers. Wash under running water. Drain. Apply salt and keep aside for ten minutes. Squeeze out all the water, and deep fry to a crisp.

Wash and keep aside the Basmathi rice for fifteen minutes. Drop it into 500ml of boiling water along with a tsp of Ghee and salt. Allow to simmer on a gentle flame till done but firm to touch. Keep aside. Grind the green chillies, ginger, garlic, coconut, lavang, dalchini and elaichi together. Heat the ghee and oil mixture. Add the sliced onions, the ground masala, salt and roast till the onions are transparent . Add the chilly and haldi powder, toss and add the tomatoes. Roast till they are mushy. Add the rice and mix well. Add a few fried fingers with the rice and set apart some for garnish. Heat and serve with Raita of your choice.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Coconut Milk Biryani Recipe

This is a Biryani which calls for the use of Coconut milk instead of water to cook the Basmathi Rice. You can, use vegetables of choice, but the true taste lies in the sweetness of the coconut milk used.

Ingredients :

  • 250 gms Basmathi Rice
  • 1.5 cups coconut milk
  • 4 tbsps Mint leaves torn
  • 2 tbsps coriander leaves chopped
  • 1 carrot chopped lengthwise
  • 100 gms peas
  • 1 potato chopped lengthwise
  • 1/2 of a large Capsicum
  • 12 Cashews halved
  • 3 onions sliced
  • 2 inch piece of ginger
  • 7 cloves garlic
  • 5 green chillies
  • 1 Bay leaf
  • 7 cloves
  • 2 star anise
  • 2 inch piece of Cinnamon
  • 4 cardamom
  • 1 tsp Everest Biryani Masala
  • 4 tbsps Ghee/clarified butter
  • 3 tbsps oil
  • Salt
  • Juice of one lemon.

Method :

Wash and soak the, Basmathi rice for 20 minutes. Drain. Grind the ginger, garlic and green chillies to a fine paste. Heat the Ghee oil mixture in the pressure cooker . Add the Bay leaf, Cashews, cloves, cinnamon, Cardamom and star anise. After they splutter, tip in the onions and the ginger, garlic, green chilly paste. Sauté till the onions are translucent and the raw smell of the ginger garlic is gone. Tip in the Biryani Masala and toss for a minute. Drop in the vegetables and salt. Toss for a couple of minutes. Tear the mint leaves with your fingers and drop them along with the rice into the cooker. Mix well. Pour in the coconut milk, mix and cover with lid. Pressure cook to one whistle. Keep aside. After the pressure has been released, fork the rice gently, drizzle with lemon juice, garnish with coriander leaves and mix gently. Top it with slivers of sautéed Capsicum. Serve with a mixed Vegetable Raita.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Capsicum Biryani Recipe

I love the fragrance of Bell peppers when they are sautéed along with the onions and had always wanted to make a Biryani using them. The whole house is fragrant with the Satyam Basmathi Rice that I used. Chopped up two of the Bell peppers from Kedia Organics, used Vegetable Biryani Masala of Single spoon spices to spice it up and served it with a mixed vegtable Raita. It is simply divine!

Ingredients :

  • 250 gms Basmathi Rice
  • 2 Green Bell peppers
  • 3 onions
  • 7 flakes garlic
  • 2 inch piece of ginger
  • 8 green chillies
  • 2 tsps Biryani Masala
  • 3 tbsps Ghee /clarified butter
  • 3 tbsps Oil
  • 1 tsp Jeera/Cumin seeds
  • Juice of one lemon
  • Salt
  • 350 ml water kept boiling.

Method :

Wash and soak the Basmathi rice for 15 minutes. Drain and keep aside. Slice the onions and Bell Pepper lengthwise. Grate the ginger and garlic. Mince the green chillies. Heat the ghee and oil mixture in a pressure cooker. Add the jeera and after it splutters add the sliced onions, green chillies, ginger and garlic. Sauté till the onions turn translucent. Drop in the Bell pepper, salt and the Biryani Masala. Toss for a couple of minutes and then tip in the drained rice. Sauté for a minute, and pour in the boiling water. Mix, cover and pressure cook to one whistle. Serve with Raita.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Biryani Rice Recipe

This is a simple Biryani which in ready in just half an hour. Best enjoyed with a mixed Vegetable Raita and Papad, it can also be relished as is because of the fragrance of the Basmathi rice and the aroma of the spices used. My favourite when I have to rustle up a quick meal.

Ingredients :

  • 250 gms Basmathi rice
  • 350 ml of water
  • 9 cloves garlic
  • 2 inch piece of ginger
  • 2 green chillies chopped fine
  • A small bunch of coriander leaves 3 medium sized onions roughly chopped
  • 1 large onion finely sliced
  • 3 large tomatoes chopped fine
  • 1 tsp Chilly powder
  • 2 tbsps Coriander powder
  • 1/3 tsp Turmeric powder
  • 2 inch piece of Cinnamon
  • 7 Cloves
  • 2 Star fennel
  • 7 Cardamom
  • 1 Bay leaf
  • 1/4 tsp Shah jeera
  • 7 Pepper corns
  • 2 tbsps Ghee/clarified butter
  • 5 tbsps oil
  • Salt

Method :

Wash and soak the Basmathi rice for about twenty minutes. Meanwhile, grind the roughly chopped onions, green chillies, garlic, ginger and coriander leaves to a smooth paste. Drain the Rice. Heat the ghee and oil mixture in a pan. Drop in the Shah jeera, Cinnamon, Cloves, Cardamom, Bay leaf, Pepper corns and Star fennel. Allow them to splutter. Drop in the sliced onions and roast till golden brown. Add the Chilly, Turmeric and Coriander powders. Toss. Add the ground paste and roast on a gentle flame till the raw aroma goes away. Drop in the tomatoes and salt. Roast till mushy. Add the rice and 350 ml of water. After it starts boiling cover and cook on a gentle flame. It is done in ten minutes. Serve with a Raita.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Recipe to make the perfect Rice

Each household has their own way of making Rice. There is no right or wrong way of doing it, as long as it does not turn mushy or remain under done. I have found that using the double boiler method works best and you get perfectly made rice which is soft yet firm.

Ingredients :

  • 250 gms Rice
  • 500 ml boiling water
  • 1/2 tsp salt
  • 1 tsp Ghee/clarified butter
  • 2 pans that fit into one another.

Method :

Wash and drain the rice. Tip it into the smaller pan and add the salt and Ghee to it. Boil 1.25 litres of water in the larger pan. Pour 500ml into the rice and place the smaller pan into the larger one in which the water is kept boiling. Cover the pan with a lid large enough to cover the larger pan. Allow to simmer on a gentle flame for twenty minutes. Open the lid and check rice. If it is three fourth done, cover and allow to cook for a further ten minutes. If hard to touch, pour in an extra 100 ml of boiling water and cook for ten minutes. Total time required from start to finish is exactly thirty minutes. Switch off and gently lift the smaller pan out. Fork the rice with a gentle hand, cover and keep aside. Alternatively you can tip it into a casserole or a hot pot to keep it warm.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Simple Vegetable Pulao Recipe

This Pulao may seem a very simple one, but it is so fragrant and delicious that one can gorge on it without any accompaniment. One can serve it with a Raita or a gravy of one’s choice.

Ingredients :

  • 250 gms Basmathi rice
  • 1 carrot
  • 100 gms shelled peas
  • 2 large onions
  • 4 green chillies
  • 2 inch piece of cinnamon
  • 4 cloves
  • 3 Cardamom pods
  • 4 tbsps ghee/clarified butter
  • 5 tbsps oil
  • Salt

Method :

Peel the carrot. Wash thoroughly and chop them into desired shape. Cook them with salt along with the peas. Keep aside. Slice the onions. Mince the green chillies.

Use the double boiler method to cook the rice. Wash the Basmathi rice. Pour in 500 ml of boiling water into it. Add a tbsp of ghee and a tsp of salt and gently place this vessel in a larger vessel which has water boiling in it. Close the larger vessel with a lid and allow the rice to cook undisturbed for half an hour on a gentle flame. The double boiler method not only ensures even cooking of rice, but also the grains remain intact. Remove and invert it into a dish. Allow to cool.

Heat the remaining 3 tbsps of ghee and oil. Drop in the Cinnamon, cloves and Cardamom. After they splutter add the green chillies and onions. Roast till translucent. Toss for a minute. Add the cooked vegetables and rice. Mix gently and heat well. Alternatively you can transfer the Pulao into a microwave safe dish and heat it for five minutes. Serve with a vegetable Raita or any Raita of your choice.

Copyright © 2018 by Vinaya Prabhu. All rights reserved

Mint Pulao Recipe

This Mint Pulao is so fragrant, that it will leave you asking for more! Fresh home grown mint, freshly plucked chillies definitely makes a difference! Serve it with a Mixed Vegetable Raita or with Papad. Absolutely divine!

Ingredients :

  • 200 gms Basmathi rice
  • One small bunch of Mint
  • 9 green Chillies
  • 1inch piece of Ginger
  • 7 cloves of Garlic
  • 2 onions
  • 2 one inch sticks of Cinnamon
  • 5 Cloves
  • 5 Cardamom
  • 10 Cashewnuts halved
  • Salt
  • 5 tbsps oil
  • 1tbsp Ghee/clarified butter
  • 500ml boiling water.

Method :

Wash and soak the Basmathi rice for half an hour. Drain well and keep aside. Grind to a fine paste the mint, ginger, garlic and, green chillies. Chop onions fine. Heat the ghee oil mixture. Drop in the whole masalas of Cardamom, Cinnamon and Cloves. Toss. Add the halved Cashew nuts and the onions. Roast till the onions turn translucent. Drop in the ground paste, cover and cook till the raw smell of the ginger garlic is gone. Add the boiling water, salt and the Basmathi rice. After the water has started boiling, cover and cook for ten minutes. Open lid, mix thoroughly and again cover and cook for another ten minutes or till all the water has been absorbed. Serve hot with Raita of your choice.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Lemon Rice /Chitranna Recipe

The state of Karnataka in India is known for the variety of Rice preparations. One of the easiest and simplest to make is what is known as Lemon Rice or Chitranna. It is served on all auspicious occasions as well as an in the temples.

Ingredients :

  • 125 gms rice
  • 4 green chillies slit
  • A small bowl of coconut grated
  • Half of a large lemon
  • A pinch of Haldi /Turmeric.
  • 2 tsps Ghee/clarified butter
  • 2 tsps Oil
  • 1 red chilly crushed
  • 2 sprigs curry leaves
  • 1 tsp Mustard
  • 1tsp Urad dal/Black Gram Dal
  • 1 tsp Chana dal/Bengal Gram Dal
  • 3 tbsps Peanuts
  • Coriander leaves

Method :

Cook rice with a tsp of Ghee and salt. It should be a little firm to touch. Heat ghee and oil. Add the mustard and after it splutters add the urad dal and chana dal. Roast to a golden brown. Drop in the slit green chillies. Toss. Add the crushed red chilly. Drop in the peanuts and toss for a couple of minutes. Add the curry leaves and mix well. Add the rice, turmeric powder, lemon juice and salt. Mix thoroughly and heat well. Garnish with grated coconut and coriander leaves. Serve with a Raita of your choice.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.