The recipe of this one pot meal of Methi Pulao was shared by my friend dear Rekha Pai. It is so fragrant and filled with the goodness of Methi leaves. In fact it needs no accompaniment. I served it with a mixed vegetable raita as the family likes all rice preparations with a curd based side dish. Methi is good for diabetics, so those interested in trying this recipe could replace rice with any of the millets.
250 gms Basmati rice washed and drained
500 ml boiling water
Ingredients to be ground to a paste:
12 green chillies
2 garlic cloves
2 inch piece of Cinnamon
5 Marathi moggu ( Kapok buds)
A bunch of coriander leaves
3 tbsps oil
A large pinch of turmeric powder
For the tempering:
4 tbsps Ghee/ clarified butter
15 cloves of garlic finely chopped
2 large onions minced
4 large tomatoes chopped fine
A large bunch of Methi leaves chopped fine
Heat oil in a pan. Drop in the whole spices. Toss and then add the onions , garlic , green chillies, coriander leaves and turmeric powder. Roast till the onions turn translucent. Switch off, allow to cool and grind to a fine paste. Keep aside.
Heat the Ghee in a pressure cooker. Drop in the onions and garlic and roast to a golden brown. Add the ground paste and roast till it leaves the sides of the cooker. Add the methi leaves and roast till they wilt . Tip in the tomatoes and roast till mushy. Add the washed and drained rice and saute for a couple of minutes. Add salt. Pour in the boiling water , cover and cook to two whistles. Serve hot with a raita of your choice.
Leftover rice is usually seasoned depending upon one’s preference. A few vegetables are thrown in and you can either temper it with all the whole Garam masalas, or with garlic and onions or make one just using tomatoes. Posting the recipe shared by my friend Arun Babu…of the Vagharela Bhaath made the way his family prefers it.
Make a coarse paste of the garlic, ginger and green chillies. Heat the oil and ghee mixture in a pan. Drop in the whole spices and after they splutter add the cashewnuts. After they turn a golden yellow,add the sliced onions and ginger, garlic, green chilly paste. Roast till the onions turn translucent. Drop in the garam masala, red chilly powder turmeric powder and salt. Saute for half a minute. Add the vegetables and mix thoroughly. Add half a glass of water, cover and cook the vegetables till they are firm but done. Add the cooked rice. Mix and heat thoroughly. Serve with a raita of your choice.
This variety of Peas Pulao is a Sattvik one. I have already posted one which makes use of onions in this website. Today’s recipe was shared by my friend Usha Nayak and it is every bit as flavourful as the one with onions. Be sure to be a little liberal with the whole spices as this Pulao doesn’t have green chillies as well. The original recipe is the one made in a pressure cooker. I prefer cooking the rice separately as there’s no fear of it getting mushy which does happen if it is not matured rice. Sharing the link below of how to make the perfect rice for Pulao.
Heat the Ghee in a pan. Drop in the spices and the cashewnuts. Roast on a gentle flame till the cashews turn a lovely golden brown. Add the frozen peas and salt and saute for about three minutes. If using fresh peas, make sure you cook them beforehand. Once the peas are done, add the cooked rice, mix well and check for salt. Heat on a gentle flame till the Peas Pulao is heated well. Serve with a mixed vegetable raita.
The recipe of this delicious Beetroot Pulao was shared by my friend Jyothi Nayak Kamath. One pot meals are always a blessing since they can be eaten as is or can be served with some curd and a raw salad.
2 cups basmati rice cooked and ready
2 large onions sliced
1 cup beetroot finely chopped
1/2 cup chopped spinach
1/2 cup green peas cooked
1 inch piece of ginger
5 cloves of garlic
For the tempering:
3 tbsps Ghee/ clarified butter
2 tbsps oil
2 bay leaves
1 tsp cumin seeds
1 tsp coriander seeds
1 inch cinnamon
1 1/2 teaspoon chilly powder
Heat the Ghee and oil mixture in a pan. Add the bay leaves. Toss. Add the onions and keep roasting till they are translucent. In the meantime powder the cloves, cinnamon, coriander and cardamom. Make a paste of the ginger and garlic. Once the onions turn translucent tip in the ginger garlic paste, the powdered spices, chilly powder and toss for a couple of minutes. Add the beetroot and spinach and saute till they are cooked. Drop in the green peas, rice and salt. Mix thoroughly, cover and heat the Pulao for about ten minutes on a gentle flame.
The Swaminarayan sect is the group of people who follow Sahajanand Swamiji also known as Swaminarayan. Hinduism promotes food without onion and garlic as they are considered Tamasic/ creating sloth. This Khichdi is served at the Swaminarayan temples throughout India accompanied by a bowl of seasoned Buttermilk called Vagharela chaas.
1 cup rice/ preferably Basmati
½ cup Arhar daal/ split pigeon peas
A handful of groundnuts pressure cooked
1 tsp Cumin seeds
1 stick cinnamon
¼ teaspoon turmeric powder
2 tablespoons Ghee/ clarified butter
2 tablespoons chopped corriander
2 medium-sized potatoes – cut into small pieces
1 medium-sized tomato – cut into small pieces
½ cup of mixed vegetables: peas, carrots, capsicum, cut into small pieces.
1 teaspoon ginger-chilli paste.
1 teaspoon mustard seeds
¼ teaspoon turmeric powder
2 tablespoons ghee
Wash the rice and Dal and soak for 15 minutes
Heat ghee in a pan and add the mustard seeds. After they splutter add the chilli-ginger paste, turmeric powder and stir fry
Drop in the potatoes and toss for a minute. Add rest of the vegetables and saute.
In a pressure cooker heat ghee, add the cumin seeds, mustard, turmeric powder, cloves and the cinnamon stick. Toss. Add the soaked Dal, rice and groundnuts. Pour in four cups of boiling water, the stir fried vegetables and check for salt. Fasten the lid and pressure cook to three whistles. Serve garnished with a dollop of Ghee.
1 cup thick curds 1.5 cups of water 1 tsp finely chopped coriander leaves Salt
Whisk the curds well. Add water and salt. Heat Ghee in a pan. Drop in the cumin seeds and the green chillies. Saute. Drop the seasoning into the buttermilk. Garnish with coriander leaves. Serve with the khichdi.
A simple, easy to make Palak Pulao which is a one pot meal. You may serve it with a Raita, but the Pulao is so fragrant that it doesn’t need any accompaniment. I thank my friend Ashwini Kulkarni for sharing this wonderful recipe with me.
2 cups of leftover cooked Basmati rice
1 cup Palak washed and chopped
1 large onion slit vertically
1 green chilli cut
1/4 tspn chilli powder
1/4 tspn Biryani masala
1/2 inch piece of ginger grated
2 cloves of garlic grated
2 tsps Ghee
3 tsps oil
1/2 tsp Jeera/ cumin seeds
Heat the oil and ghee mixture in a pan. Drop in the Jeera. After it splutters add the sliced onion, finely grated ginger and green chilly. . Saute this mixture on a low flame till the onions are translucent . Add the chopped Palak, the chilly powder and Biryani masala. Tip in the salt and saute till the Palak is cooked. Add the cooked rice, mix thoroughly , cover and heat for a few minutes.
Peas Pulao is a simple and delicious one pot meal which is usually accompanied by a Raita and Papad. The whole spices used impart the wonderful fragrance to the Pulao . I prefer to eat mine without any accompaniement.
250 gms Basmathi rice
150 gms shelled peas
5 one inch piece of Cinnamon/Dalchini
7 pods of Cardamom /Elaichi
3 Star Anise/ Badyan/Chakri phool
7 green chillies slit
A fistful of cashews
2 large onions sliced
5 tbsps Ghee/Clarified butter
2 tbsps oil
500 ml boiling water.
Wash the Basmathi rice and keep aside. Heat the Ghee and oil mixture. Drop in the Cloves, cinnamon, cardamom, Star anise and Cashewnuts. Allow the whole spices to splutter and the cashews to turn a golden brown. Drop in the chillies and onions and roast till translucent. Add the peas and Basmathi rice. Gently sauté for a minute. Drop in the boiling water and salt. Bring to a boil, cover and cook on a gentle flame till done. Ready in twenty minutes. Serve with Onion raita and papad.
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.
250 gms Basmathi rice
2 slices of Bread
One large carrot
15 French Beans
2 large onions
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
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.
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.
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.
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.
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
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
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.