The Indian Vegetable Biryani

Biryani is a rice-based dish made with spices, basmati rice and vegetables. This biryani is easy to make and loaded with healthy vegetables and spices. This dish is perfect for gatherings or parties. I already posted Nawabi Vegetable Biryani, Handi Biryani recipes in my blog. Here you go for next type of simple biryani recipe. It is easy to make and has amazing taste.

Ingredients

Basmati Rice              2 cups

Water                       2 1/2 cups

Mixed vegetables       2½ cups (Carrot, peas, cauliflower, Capsicum, potatoes,                                                Green beans)

 Tomatoes                3 no.(finely chopped)

Plain Curd                 ½ cup

Lemon Juice             1 tbsp.

Turmeric powder        ½ tsp.

Saffron                    a pinch (soak in warm milk)

Grind together

Ginger Paste             1 tbsp.

Cashew nuts             1 tbsp.(soak into hot water for 10 minutes)

Khus Khus               1 tsp. (soak in hot water for 10 minutes)

Grind to gether

Fresh Mint leaves      ¼ cup

Coriander leaves       ¼ cup

Green chilies             4 no.

For Biryani Masala

Cardamoms              4 no

Star anise                1 no.

Cinnamon                1 stick

Cloves                    4 no

 To Season

Ghee                      2 tbsp.

Bay leaves              1 no.

Cardamom              1 no.

Cloves                    2 no.

For decoration

 Chopped Mint & cilantro leaves

Fried Cashewnuts,Raisins

   

Method:

Cooking Rice

• Wash and soak the rice for 30 minutes and drain.
• Heat 2 teaspoon of ghee, fry the seasonings. Add the rice and fry for 2 minutes in low heat. Remember not to over stir, else the rice can break. 
• Add water to the rice. Add salt and mix well.
• Transfer it to an electric cooker or pressure cooker.
• If you are using a pressure cooker, cook the rice for one whistle and then remove from heat.
• If you are using an electric cooker as soon as the light turns to warm or the rice is cooked, switch of the cooker. Let it cool.

Making  Vegetable Gravy     

• Wash and cut the vegetables into large chunks.
• Grind cashews, khus khus and, ginger paste to the smooth paste. Keep aside.
• Grind together coriander & mint leaves, and green chilies to the smooth paste. Keep aside.
• Powder the all above biryani masalas. Keep aside.
• Heat the ghee in a pan, add grounded cashew paste and fry for a minute.
• Now add the powdered biryani masalas and fry for a minute. Now add the chopped tomatoes in it and let it cook in very low heat.
• Now add a coriander mint paste and all vegetables in it. Add little salt to it.
• Cook until the raw smell of the spices is gone and vegetables are good well.

To assemble the Biryani       

• Take a  deep aluminum tray put one layer of rice, top it with the vegetable layer, repeat till all the gravy and rice s used, top layer is of white rice, pour the saffron milk on top and garnish it with mint and coriander leaves, fried cauliflower and Cashew nuts . Pour the melted ghee  on top.
• Cook in the preheated oven, for ten minutes at 275°C. Reduce temperature to 225°C and cook for another ten minutes.
• Remove from the oven; decorate with   fried raisins, nuts and  cilantro & mint leaves.
• Serve immediately with Raita.

Note:

• If you don't  the oven, layer everything as above in a Non stick Kadai/ Deep Sauce Pan. Cover tightly with a lid, and set it on the stove top. 
• Cook on very low heat for about 10-15 minutes or till the rice is cooked through but not mushy.
• Decorate with fried raisins , nuts and cilantro & mint leaves.
• Serve hot with Raita.

Zucchini Carrot Pulao - 350th Post

Pulao is a popular Indian rice dish made with spices, basmati rice and vegetables. In this Pulao I used Zucchini, Carrot and capsicums. This fabulous Pulao is a great accompaniment to any meal. I served this tasty and hearty dish with Raita.

Ingredients

Basmati Rice                          1 cup

Water                                   1½  cups       

Ghee                                    2 tsp.

Salt                                      to taste

Bay leaves                             1 no.

Cinnamon stick                       1 no

Cloves                                   4 no

Cardamoms                            3 no

Vegetables:

Small Zucchini                        2 no.

Carrot                                   1 no.

Green Capsicum                     1 no.

Finely chopped green chilies     2 no.

For Decoration:

Fried cashews & raisins          2 tbsp.

Finely chopped mint & coriander leaves

Method:

• Wash and soak the basmati rice for 30 minutes. Drain it and keep aside.
• Wash the vegetables in water.
• Remove the zucchini & carrot skin and grate it.  Finely chop the capsicum and keep aside.
• Take a frying pan, heat the ghee, add the bay leaves, cinnamons, green chilies and cardamoms and fry for a second.
• Now add the rice and fry for 2 minutes in low heat. Add water and salt and mix well.
•  Transfer the rice into rice cooker. Cover with lid. Let it cook, until rice becomes tender and water has evaporated.
• Heat the oil in a pan, fry the capsicum, zucchini and carrot for 5 minutes in low heat. Keep aside.
• Spread the cooked rice in a plate. Let it cool. Mix with fork, so that the rice retains its shape and does not get smashed.
• Add the vegetables in it. Mix the rice with fork.
• Make sure the zucchini and carrot mixture, missed with rice.
• Garnish with chopped cilantro, mint leaves and fried Cashewnuts.
• Serve hot with Pappad and Raita.

Arisi Paruppu Sadam / Lentils Mixed rice

 This is an authentic Kongunadu (Coimbatore) recipe. It is very delicious and my favorite dish too.  It is taste like kichadi and easy to prepare also.

Ingredients 

Raw Rice                              2 cup

Tovar Dhal                            ½ cup

Moong Dhal                           ½ cup

Water                                    3 cups

Turmeric powder                     1/tsp.

Ghee                                     2 tbsp.

Chopped Tomato                     1 no

Chopped ginger                       1 tbsp.

Finely chopped green chilies      tsp

Salt                                        to taste

Grind the following  Masalas to fine powder

 Grated coconut-                 3 to 4 tbsp

Coriander seeds                    3 tbsp

Fennel seeds                         1 tbsp.

Red chilies                            4 no

Jeera/Cumin                       -2 tsp

Pepper corns                       -1 tsp

Fenugreek seeds               a pinch

For tempering

Coconut Oil (or) Ghee        2 tbsp.

Mustard seeds                   -1 tsp

Fennel seeds                       1/4 tsp.

Whole pepper corns           -1/4 tsp

Roasted Cashew nuts          2 tbsp

Bay Leaves                        2 no

Clove                                2 no.

Cinnamon                        1/2"

Cardamom                        2 no.

Curry leaves-                    few

Fresh grated Coconut         2 tbsp.

Method:

• Wash and soak rice & dhals for 30 minutes.
• Drain the water and keep the rice & dhals, keep aside.
• Heat the ghee in a pressure cooker, add ginger, tomatoes, green chilies , cloves, Cardamom, and cinnamon  , fry for a minute.
• Now add  turmeric powder and grounded masala powder and fry for a minute.
• Immediately add in the rice, dhal & enough water (about 5 cups).Add salt & let it start to boil. Check the taste & adjust the masala powder and salt. Put in the pressure cooker.
• Close the cooker & Cook until the rice and dhals are well cooked. 
• Let the steam release & then open the cooker and mix the rice gently but well. 
• Heat the coconut or ghee, add mustard seeds, fennel seed, pepper corns, curry leaves and cashew nuts and fry for a minute. 
• Add the seasonings into the rice. Add fresh grated coconut in it and mix well. Now rice is ready. 
• Serve hot with pappad , pickle and cucumber Raitha.

Cilantro Pulao/Coriander Rice

Coriander rice is spiced rice prepared with lots of freshcoriander. Cilantro is always my favorite herb. Coriander seed and cilantroleaves have many known health benefits and researchers are finding more everyday. It is one super-herb rich in anti-oxidants and is anti-bacterial. To learnmore about the benefits of cilantro please see this link
http://www.organicfacts.net/health-benefits/herbs-and-spices/health-benefits-of-coriander.html
We usually use coriander for garnish but in this recipe, coriander is the main ingredient. This rice is perfect for lunch boxes

Ingredients:

Basmati Rice                                                  - 2 cups

Water                                                              2 ½ cup

Potato                                                              2 no.

Chopped carrot                                            – 2tbsp

Green peas                                                       4 tbsp.

Salt to taste

For Grinding:

 Chopped Fresh Corianderleaves             1 1/2 cups

Chopped    mintleaves                               2tbsp (optional)

Green Chilies                                                  6no (adjust to your spice level)

Ginger Paste                                                  1tsp

Shredded coconut                                       ½ cup

Seasonings:

Ghee /oil                                                    4 tbsp.

Bay leaves                                                  1 no

Green Cardamom                                      2 no

Black Pepper                                                few

Cloves                                                           4 no

Cinnamon sticks                                         2 no

For Garnishing

Ghee                                                        1tsp

Fried Potato                                           - 4tbsp.

Method:

• Soak the basmati rice in water for an hour.  After an hour, drain it and keep aside.
• Peel the potato skin, and chop andboil it in the hot water. Drain the water and fry it in the oil. Keep aside.
• Saute the carrot and green peasin the oil and keep aside.           
• Wash and chop the coriander leaves.. In a pan, add theghee and once it becomes hot add the coriander leaves and green chilies. Sautéfor about 2 minutes until the raw smell disappears. Allow the mixture to coolcompletely.
• In a mixer, grind the coriander-chili mixture along withthe ginger paste, coconut and a little water.
• Add a pinch of salt and blend to fine consistency withoutadding any water. Keep aside.
• Heat ghee in a pan. Add bay leaves, green cardamoms,black cardamoms, cloves and peppercorns and sauté till fragrant.
• Now, add the pureed coriander-green chili- paste. Fryuntil the coriander paste changes color from bright green to light-green color.Take care not to burn/brown the masala paste.
• Now add the basmati rice in it and fry for two minutes.
• Put it in the rice cooker vessel, add hot water, andsalt. Cook it.
• When rice gets almost cooked adds the sautéed green peasand carrot pieces in it and cooks it.
• When rice is cooked add the fried potato pieces. Mix withfork, so that the rice retains its shape and does not get smashed.
• Transfer the rice to the Serving plate
• Serve hot with Raita and chips.

Handi Vegetable Biryani

 Vegetable Biryani is a  spicy rice dish with vegetables. Biryani are a contribution of the Mughals and that has been adapted by Indians.  This is a simple version of Vegetable Biryani which is served along with Raitha.The saffron aroma makes this dish very inviting. For a quick lunch or to serve your guests in a short notice, this is one of the best dishes. Hope you will enjoy this dish. Here you go…

Ingredients:

Basmati rice                      1 and 1/2 cups

Vegetables                       2 cups (carrot, beans, peas, potato, cauliflower)

Coconut milk                    2 cups

Water                            - ¼ to ½ cup

Tomato                           – 2 no

Ginger paste                    – 1 tsp.

Saffron                                – ½ tsp (soaked in 2 tbsp. of warm milk)

Finely chopped mint leaves    – 4 tbsp.

Coriander leaves                 – 4 tbsp

Unsalted butter                 1 tablespoon

Golden raisins                    2 tablespoons

Blanched, sliced almonds     2 tablespoons

Green chilies                     – 2 no

Butter /Ghee                       2 tbsp

Salt                                 – to taste.

Masalas:

Cinnamon                             – 1″

Cardamom                             – 2

Cloves                                   – 2

 Small bay leaves                 – 3 no

Fennel seeds                        – 1 tsp.

Red chili powder                   – ¾ tsp.

Star anise                           – 1no

Gram masala powder             – ½ tsp.

Method:

 Step 1

• Soak rice for 30 minutes. Wash the rice under cold running water until the water runs clear.  Drain the water and set aside.
• Chop the vegetables into small pieces. Chop, tomato, coriander leaves and mint leaves. Slit open green chili.  Keep aside. 

Step:2 

• Heat a pressure with 1 tbsp. of butter/ghee.  When hot, add, cloves, cinnamon, cardamom and star anise.
• Add the ginger pate and all masala powders. Cook until the raw smell of the spices is gone for about 5 to 6 minutes.
• Now add green chilies, mint, coriander leaves and fry for one more minute.   Add chopped tomatoes and cook till it becomes gravy.

Step: 3

• Heat a 1 tbsp. of butter /ghee in a pan, add bay leaves, , and fry for few seconds. Now Add the chopped vegetables leaves and fry for 3 minutes until it’s half cooked in the ghee. 
• Now add the rice , swallow fry in the ghee for 3 minute . Mix them well.
•  Now add the step 2 gravy in the rice and mix well, so that rice gets coated with all the masala. Turn off the stove.

Step: 4

• Add coconut milk, and water to the rice. Add salt and mix well.
• Transfer it to an electric cooker or pressure cooker.
• If you are using a pressure cooker, cook the rice for one whistle and then remove from heat.
• If you are using an electric cooker as soon as the light turns to warm or the rice is cooked, switch of the cooker. Let it cool.

Step : 5

• Transfer the rice into the Handi or baking vessel.
• Now sprinkle the saffron milk over the rice, 6 to 7 places.  Lastly pour the melted ghee, over the rice.
• Cover and seal with aluminum foil or roti dough. Cook in the preheated oven, for ten minutes at 275°C. Reduce temperature to 225°C and cook for another ten minutes.
• Alternately keep the Handi on a tawa and cook on low heat for fifteen minutes.
• Remove from the oven; decorate with   fried raisins, nuts, and fried bread cubes.
• Serve immediately with Raitha.

Kathambha satham /Sāmbhar Satham

Tamilnadu is ever known for its delicious sambar and idly. This has become a usual menu in all wedding receptions where rice Items are also served along with Tiffin .This rice for sure will tickle the taste buds of all sambhar lovers. I added the vegetables to my taste and  also I have added lot of green chillis. This is really a very nice recipe and easy to make too.

Ingredients

Rice-                                        1 ¼ cups

Toor dhal-                                 ½ cup

Chenna dhal                             – ¼ cup

Tamarind-                                a small lemon size

Turmeric powder                      – ½ tsp.

Curry leaves –                           2 stems

Coconut oil –/ Ghee                  2 tbsp.

Salt                                      – to taste

 Vegetables

 Chopped Carrot-                     1 no

 Chopped Potato                   -1 no

 Chopped Beans-                  ¼ cup

 Chopped Pumpkin                 - 1 cup

 Chopped Sweet potato           – ¼ cup

Green Peas or chickpeas           -1 handful

Green chillies                         - 4no (slit)

Coriander leaves                    -little

 Chopped Tomato-                     1 no

Curry leaf                               -little

Masala to grind

 Dry Coconut                         – 2 tbsp.

Red chillies                           -4 no

Coriander seeds                    -3 tablespoons

Pepper                                  -1 teaspoon

Bengal gram                         -1 tablespoon
Khus Khus                              - 2 tsp

Curry leaf                                  -little

Fenugreek seeds                      -1/2 teaspoon

Asafetida                                -a small piece (if powder is used add while seasoning)

To seasoning

Mustard seeds                          -1 teaspoon

Red chillies                             -4 no

Asafetida                                -a pinch

Curry leaves                          – 1 stem
Cashew nuts                         – 1 tbsp.

Cinnamon                                -2 pieces

Clove                                     2

 Method:

• Soak the rice and dals for 15 minutes in water. Cook rice & dal, turmeric with  little extra water in pressure cooker for 4 to 6 whistles.. Smash the rice well. Keep aside.
• Dry roast all the items .Add fenugreek at last as it will get roasted fast. Powder the roasted items. Keep aside.
•  Cook the vegetables (except tomato) in microwave for 3 minutes.
• Heat the oil in pan; add vegetables and shallow fry the vegetables for one minute. Add chopped tomatoes and ground Sāmbhar powder in it. Fry for 2 minutes.
•  Now Take 2 cups of tamarind extract and add to the mixture. Add salt, and cook for 10 minutes.
• Add cooked rice mixture in it. Mix it very well. Add coconut/Ghee in it.
• Mix well and simmer for 5-10 minutes.
• Heat the ghee in a pan, add all seasonings and fry well and add to the Kathambha satham.
• Serve when it is hot with chips or potato fry or Vadams.

TIPS:  

•  You can  use Rice cooker also.  If you are using rice cooker, when the rice gets cooked add all cooked vegetables, tamarind water, sambhar powder, salt, ghee into the rice cooker. Cook it for another 10 - 15 minutes.The rice should be watery. 
• If you making for Prasadam, please avoid cinnamon sticks.
•  Instead of making  fresh Masala powder,You can use sambhar powder .

Kadambha Satham

Coconut Rice

The scientific name for coconut is Cocos nucifera. Early Spanish explorers called it coco, which means "monkey face" because the three indentations (eyes) on the hairy nut resemble the head and face of a monkey. Nucifera means "nut-bearing.".

Coconut is highly nutritious and rich in fiber, vitamins, and minerals. It is classified as a "functional food" because it provides many health benefits beyond its nutritional content. Coconut oil is of special interest because it possesses healing properties far beyond that of any other dietary oil and is extensively used in traditional medicine among Asian and Pacific populations. Pacific Islanders consider coconut oil to be the cure for all illness. The coconut palm is so highly valued by them as both a source of food and medicine that it is called "The Tree of Life." Only recently has modern medical science unlocked the secrets to coconut's amazing healing powers. If you want to know more about coconut health benefits, Please see the link http://www.coconutresearchcenter.org/

This rice an exciting combination of coconut and plain white rice. In our family Coconut rice is usually prepared during festivals along with array of other delicious preparations. Freshly grated coconuts are also available widely in frozen form mainly in the Asian stores. All these processed form of coconut tastes good, but nothing would beat the fresh coconut taste.

Ingredients:

Uncooked Basmati rice                            – 2 cups

Freshly Grated Coconut                         – 1 1/2 cups

Water                                                – 2 1/2 cup

Salt                                                   to taste

Sugar                                                  ½ tsp.

Seasonings

Coconut oil                                     – 2 tbsp.

Kashmiri red chilies,                          4 whole

Mustard seeds                                – 1 tsp.

Chenna dhal                                  – 1tbsp

Peanuts                                           – 3 tbsp.

Chopped Green chilies                     –  2 tsp.

Chopped ginger                              – 2 tbsp.

Curry leaves                                  – 1 stem

Garnish

Ghee                                           – 1tsp

Whole Black Pepper                      – 5 no

A handful of cashewnuts                   to garnish (optional)

Coriander leaves

Method:

• Cook basmati with water and leave it to cool.
• Heat the oil   in pan. Add mustard seeds now and wait for them to splutter.
• Then add peanuts, Chenna dhal  on it and fry till they turn golden color.
• Now add chopped green chilies, ginger, curry leaves and the grated coconut.
• Sauté on medium /low heat for about 2 minute.
• Add the rice and salt, sugar to the coconut mixture and mix well
•  Fry cashews in the ghee.
• Garnish with fried cashewnuts bits. 

Tips: You can add chopped carrots and  frozen green peas  on it.

Lemon Rice

This is one of my favorite comfort foods. When Paddy is out of town, I used to make this lemon rice from left over rice. I used to love this lemon rice which is served in every auspicious function, festivals and as Prasad at temples (except that on these occasions, it is made totally fresh, no left over rice!!) .
Ingredients:
Basmati Rice                              – 1 cup

Turmeric Powder                         – ¼ tsp.

Chopped ginger                            1 tbsp.

Salt                                            to taste

Big lemon                                 - 1 no (Squeeze the juice and keep it aside)

For Seasonings:

Ghee                                      - 1 tbsp.

Mustard Seeds                         – ½ tsp.

Black gram dhal                       – 1 tbsp.

 Chopped Curry leaves              – 2 tsp.

Hing                                     – 1/4 tsp.

Peanuts                                – 2 tbsp.

Green chilies                           – 3 no

Cashewnuts                           – 5 no (chopped)

Method:

• Cook basmati with turmeric powder and leave it to cool.
• Heat the Ghee   in pan. Add mustard seeds now and wait for them to splutter.
• Then add all above seasonings. Fry till they turn golden color. Turn off the heat.
• Add the rice, lemon juice,ginger and salt and stir well .
• Lemon rice is ready to serve
• Serve with chips, raita. 

Spicy Tomato Rice

Tomatoes come with fully packed minerals, antioxidants and high in Vitamin A, Vitamin C, Calcium and Potassium. Tomatoes are one of my favorites and just can't imagine my pantry without these luscious and gorgeous red beauties. Made with loads of tomato and spices, green chilies & gram masala, this rice preparation is utterly delicious. This tangy Tomato Rice makes a great one-dish meal. Eat it as is, of course, with Thayir pachadi/Raita and poppadoms. 

Ingredients:

Basmati rice                                  - 2 cups

Water                                            -2 ¼ cups

Cherry Tomatoes                           – ½ cup

Ginger Paste                                   1 tsp.

Thai Green Chilies                           – 4 no

Organic Tomato Sauce                   – ½ tin

Chopped coriander leaves              – ½ cup

Chopped Mint leaves                    – 3 tbsp.

Ghee                                        – 1 tbsp.

Salt                                          – to taste

Masalas:

Cinnamon sticks                         – 1no

Cardamoms                               – 2nos

Cloves                                       – 3 nos

 Kashmiri Red chili powder          – 1 tsp.

Turmeric Powder                      – 1/2 tsp.

Seasonings:

Ghee                                     – 1 tbsp.

Raisins                                  – 1 tbsp.

Cashew nuts                          – 1tsp

Peanuts                               – 1 tbsp. (optional)

Decoration

Chopped Cilantro                   - 1 tsp.

Chopped Mint                     – 1 tsp. (optional)

Almonds                              -8 nos

Cherry tomatoes                     – 3 no

Preparation: 

• Wash and soak the rice for 35 minutes. Drain it.
• Grind cilantro, mint and 2 chilies together. Set aside.
• Heat the ghee in a wok, add chopped, tomatoes, green chilies and ginger paste. Sauté for 3 minutes.
• Now add red chili powder, turmeric powder. Lower the stove heat and fry for 3 minutes.
• Then add the Pudina cilantro paste and saute well for few more minutes.
• Now add tomato sauce in it and heat for5 to 8 minutes. Keep aside this masala.
• Heat the ghee in wok adds the whole spices when it splutters, add the rice and fry well. Now add the tomato masala in it and mix it well.
• Put this rice masala in the rice cooker vessel; add hot water, and salt. Cook it.
• Heat the ghee in a pan and fry the all seasonings and keep aside.
• When rice is cooked add the fried seasonings. Mix with fork, so that the rice retains its shape and does not get smashed.
• Transfer the rice to the plate and decorate with cilantro, mint, blanched almonds, and cherry tomatoes.
• Serve hot with Raita, Pachadi, and Poppadums.

Tips:

• You can add coconut milk in this recipe. It will taste more when you add coconut milk. Adjust the water quantity, to change the consistency and thickness of coconut milk according to your needs.