Vegetable Pulao Recipe

Vegetable Pulao with the aroma of freshly ground spices, is a one pot meal that is not only delicious but also quick and easy. Accompanied by a mix vegetable Raita it is sheer bliss!

Ingredients :

  • 250 gms Basmathi rice
  • 1 carrot
  • 2 potatoes
  • 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
  • A pinch of turmeric
  • Salt

Method :

Peel the carrot and potatoes. 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. Powder the spices.

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. Add the green chillies and onions. Roast till translucent. Add the powdered spices and turmeric. 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

Coriander Rice Recipe

Coriander/Cilantro rice is a fragrant one pot meal which is accompanied by a mixed vegetable Raita or plain yoghurt. I like mine with a few mint leaves thrown in as it makes the rice more aromatic. You can add vegetables of your choice, though I prefer to add only potatoes apart from the onions that are sautéed to make the rice even more flavourful!!!

Ingredients :

  • 250 Gms Basmathi rice
  • One small bunch coriander leaves
  • 8 green chillies
  • A few mint leaves
  • 2 inch piece of ginger
  • 7 cloves of garlic
  • 1 large lemon
  • 3 tbsps grated coconut
  • 1 large potato
  • 3 large onions
  • Salt
  • 2 Cloves
  • 1 inch stick of Cinnamon
  • 1 pod Cardamom
  • 1 tsp jeera/cumin
  • 3 tbsps ghee/clarified butter
  • 4 tbsps oil
  • A few coriander leaves for garnish

Method :

Prepare the Basmathi rice by the double boiler method. Grind together the coriander and mint leaves. Coconut, green chillies, ginger, garlic and juice of half a lemon. Slice the onions. Deskin and cube the potato. Heat the ghee and oil mixture. Throw in a tsp of jeera, and after it splutters add the Cardamom, cinnamon and cloves. Drop in the onions, potatoes and salt. Roast till translucent. Add the ground paste, rice and salt. Mix and heat well. Add the remaining lemon juice and garnish with coriander leaves.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Jeera Rice Recipe

Fragrant Jeera Rice is a family favourite. Accompanied by a Dal Tadka or a even a simple Dal it is a comfort meal. Any Punjabi curry too goes equally well with it. A kuchumber and yogurt complete the meal.

Ingredients :

  • 250 gms Basmathi rice
  • 1 tsp jeera/ cumin seeds
  • 1 Bay leaf
  • 3 tbsps ghee/clarified butter
  • Coriander leaves
  • Salt

Method:

I prefer cooking Basmathi rice the double boiler way. Wash the rice and put it in a vessel. Pour boiling water (for one part of rice it is two parts of water) into it, add a spoon of ghee and a tsp of salt, mix well and lower the vessel into a larger vessel in which the water has been kept boiling. Cover tightly and cook on a slow flame for half an hour. Remove and invert the rice on a large dish. Fork it gently. Heat ghee and add the jeera and Bay leaf. After the jeera stops sputtering add the chopped coriander leaves. Toss, and pour this seasoning into the rice. Mix well and transfer to a microwave safe dish. Heat well.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Masala Bhath Recipe

A delicious spicy rice which when accompanied by a Raita is sheer heaven!!!

Ingredients :

  • 250 gms Basmathi rice
  • 3 onions sliced
  • 3 tomatoes chopped
  • 2 inch piece of ginger
  • 9 cloves of garlic
  • 3 green chillies
  • 2 tsps chilly powder
  • A pinch of turmeric
  • 3 potatoes boiled and chopped
  • 2 pieces cinnamon
  • 7 cloves
  • 4 Cardamom pods
  • Salt
  • 4 tbsps oil
  • 4 tbsps ghee/clarified butter
  • 1tsp of jeera/cumin

Method :
Cook the rice with a tsp of ghee and salt and allow it to cool thoroughly. Crush the green chillies, ginger and garlic coarsely. Powder the cinnamon, cloves and Cardamom.
Heat 4 tbsps oil and 4 tbsps ghee. Add a tsp of jeera. After it crackles add the onions and green chillies, garlic and ginger paste. Saute till the raw smell flavour goes off. Add the powdered cinnamon, cloves and Cardamom powder. Toss for a couple of minutes. Add the chilly and turmeric powders. Toss and add the tomatoes. Cook till they are mushy and then add the potatoes and salt. Saute for a couple of minutes. Add the cooked rice, mix and heat well. Serve with a raita of your choice.

Copyright © 2017. All rights reserved.

Khushka Recipe

An aromatic one pot meal, Khushka is a family favourite. Teamed with a mixed vegetable raita, it is sheer bliss!!

Ingredients :

  • 300 gms Basmathi rice
  • 5 onions roughly chopped
  • A bunch of coriander leaves
  • 2 inch piece of ginger
  • 7 flakes garlic
  • 15 green chillies

Grind the above to a smooth paste.

To be powdered

  • 2 tbsps dhania/ coriander seeds
  • 1 tsp jeera/ cumin
  • 1 tsp badi shep/ fennel
  • 10 pepper corns
  • 7 cloves/ lavang
  • 2 inch piece dalchini/ cinnamon
  • 2 elaichi/cardamom

Other ingredients :

  • 2 carrots peeled n chopped
  • 3 potatoes peeled and cubed
  • 150 gms peas
  • 4 tomatoes chopped
  • 12 cashewnuts halved

Method :
Cook the rice with a tsp of ghee and salt. Cook the vegetables in salted water. Heat 5 tbsps ghee and 7 tbsps oil. Add the ground masala and the powders and roast till the raw flavour goes away. Add the chopped tomatoes and cook till mushy. Add the boiled vegetables, salt and cook for a couple of mnts. Add the cooked rice and mix well. Roast the cashewnuts in a tsp of ghee. Heat the Khushka and garnish with roasted cashew nuts.

Copyright © 2017. All rights reserved.

Tomato Rice Recipe

Tomato rice is a one pot meal which is accompanied either by a mix vegetable raita or a glass of buttermilk. Posting it for all of you dear friends.

Ingredients :

  • 250 gms rice
  • 2 large onions chopped fine
  • 100gms peas
  • 1 inch ginger
  • 5 cloves garlic
  • A large piece of cinnamon
  • 4 cloves
  • 2 Cardamom
  • 4 tomatoes
  • A fistful of grated coconut
  • 3 green chillies
  • A tsp of chilly powder ( add as per requirement)
  • A pinch of haldi/turmeric
  • 1 potato boiled and cubed(optional)

Method :
Cook the rice with a tsp of ghee/clarified butter and salt. Allow it to cool thoroughly. Grind the coconut, chilly, ginger garlic coarsely. Powder the cinnamon, Cloves and Cardamom. Chop the tomatoes very fine.
Heat a mixture of ghee and oil. Add the onions and the ground masala along with the powdered spices. Roast on a slow fire till it gvs a good aroma. Add the tomatoes and roast till mushy. Add salt, chilly powder, a pinch of haldi and toss. Add the potatoes (if using them) and heat well. Add the cooked rice mix well and heat thoroughly.

Copyright © 2017. All rights reserved.

Tava Pulao Recipe

Tava Pulao literally means Pulao made on a tava or a skillet. The Masala used is the same as for Pav bhaji. Only addition is the rice. Fragrant and delicious it is accompanied by a raita, slices of raw onion and wedges of lemon.

Ingredients :

  • 250 gms Basmati rice
  • 3 large onions sliced
  • 3 large tomatoes chopped
  • 2 potatoes
  • One bowl of peas.
  • 6 garlic cloves
  • 2 tbsps Everest Tikhalal
  • 2 tsps Everest Pav bhaji masala.
  • 3 tbsps ghee
  • 5 tbsps oil
  • 1 tsp jeera
  • A tbsp of Amul butter
  • Coriander leaves

Method :

Cook the Basmathi rice with a tsp of ghee and salt and allow to cool thoroughly. Boil the peas and potatoes together in salted water. Grind the chilly powder and garlic with water to a smooth paste.
Heat the ghee and oil mixture. Add the sliced onions and the ground paste and roast till the raw smell disappears and then add the Pav bhaji masala. Roast till it gives its aroma and then add the tomatoes and cook till they are mushy. Add the peas, potatoes, salt and the cooked rice. Mix well and heat till done. Add a tbsp of Amul butter and garnish with coriander leaves.

Copyright © 2017. All rights reserved.

Kashmiri Pulao Recipe

Kashmir, the land of saffron and spices, apples and dried fruits. Posting a fragrant Kashmiri Biryani today.

Ingredients :

  • 250gms Basmathi rice washed and soaked for 15 mnts
  • One large onion sliced and deep fried till crisp
  • A handful of dried fruits ( walnut, cashew and almonds) roasted in a little ghee till crisp.
  • 1 tsp fennel
  • 2 sticks cinnamon
  • 1 Cardamom crushed
  • 1 tej patha
  • A pinch of saffron
  • Salt

Method:
Heat 5 tbsps ghee. Add the tej patha, cloves, cinnamon, Cardamom and fennel. After they splutter add 500 ml of water and allow it to boil. Add the saffron and salt. Drop in the rice and allow to cook on a low fire till done. Garnish with the roasted dry fruits and fried onions. Serve with raita of your choice.

Copyright © 2017. All rights reserved.

Pudina And Capsicum Rice Recipe

The aroma of pudina/mint and the crunch of bell peppers gives this rice a unique flavour.

Ingredients :

  • 250 gms Basmathi rice cooked and ready.
  • 1/2 of each red, green and yellow bell pepper sliced.

To be ground into a paste:

  • A bunch of coriander leaves
  • A small bunch of mint leaves
  • 8 green chillies
  • 1 inch piece of ginger
  • 7 pieces of garlic
  • 2 tomatoes chopped
  • 2 large onions chopped roughly
  • 1 tbsp coriander seeds
  • 1tsp cumin/jeera
  • 1 piece cinnamon/dalchini
  • 5 cloves/lavang
  • 2 cardamom/elaichi
  • 5 pepper corns/kali mirch
  • Salt

Method :
Heat a mixture of 4tbs ghee and 4tbsps oil. Roast the paste till it gives out its aroma and leaves the sides of the vessel. Add the sliced bell peppers and salt. Toss for a few minutes and then add the cooked rice. Mix well. Heat till done. Serve with raita of your choice.

Copyright © 2017. All rights reserved.

Vegetable Biryani Recipe

Biryani brings to one’s mind the aroma of fragrant Basmati rice, spices, ghee and of Hyderabad. Known for it’s Biryanis both veg and non veg, Hyderabad, the land of the Nawabs abounds with food trucks selling mouth watering Biryani.

Ingredients :

  • 250 gms Basmati rice, cooked and ready
  • 2 carrots chopped
  • 2 potatoes cubed
  • Peas( equal to the proportion of the above chopped veggies)
  • 100 gms paneer shallow roasted

To be ground to a paste

  • 3 onions
  • 11 cloves of garlic
  • 2 inch piece of ginger
  • 2 tbsps grated coconut
  • 12 green chillies
  • A small bunch of coriander leaves
  • 3 tomatoes
  • 3 sprigs mint leaves
  • 2 tbsps coriander seeds
  • 6 cloves
  • 1 stick cinnamon
  • 2 Cardamom
  • 1 tbsp fennel
  • 1 tsp cumin

Method :
Grind the above to a fine paste. Cook the vegetables in salted water. Heat a mixture of 2 tbsps ghee and 5 tbsps oil. Add the ground masala and roast till it leaves the sides of the vessel. Add the cooked vegetables, salt and heat well. In a microwave safe container first arrange a layer of the Masala. Top it with a layer of Rice. Top it up with the remaining curry and garnish with coriander leaves. Microwave for ten minutes. Serve with raita or kachumber.

Copyright © 2017. All rights reserved.