Prawn Biriyani

Biriyani as we all know is all about cooked rice with spices and non-veg/veg. It is said that the origin of biriyani is from Iran. But in India this dish has achieved such a high popularity that it has become our own dish now. India being the land of spices , has several delicious recipes of biriyani. Prawn biriyani is one of them.

Ingredients :

1. Prawn- 12
2. Turmeric powder- 1/2 tsp
3. Red chilly powder- 1 tbs
4. Black pepper powder- 1/4 tsp
5. Salt to taste
6. Onion- 1/2
7. Curry leaf- 5 to 6
8. Cumin powder- 1 tsp
9. Curd- 2 large tbs

10. Biriyani flower- 1/2 tsp 
11. Cumin seed- 1 tsp
12. Black pepper- 1 tsp
13. Rice- 1 and 1/2 cup
14. Ghee- as needed
15. Milk- 1/4 cup
16. Oil- 2 tbs
17. Cinnamon- 2
18. Bay leaf- 1
19. Green cardamom- 2
20. Clove- 4
21. Ginger paste- 1 tsp
22. Garlic paste- 1 tbs
23. Lemon juice- 1 tbs

Procedure :

In a bowl add the prawn , turmeric , 1/2 tsp chilly powder , pepper powder and a little salt. Sprinkle the lemon juice and marinate the prawns for half an hour. Make a paste of the onion. In a pan heat 1 tsp oil and add bay leaf , cinnamon , cardamom and cloves. Fry them until they leave a nice aroma. Add the rice (soaked in water for half an hour) and fry for a minute or two. Add 1 tsp chilly powder , salt and 1/2 tsp cumin powder. Add water and cover the pan. Cook the rice on medium flame until its just done. Turn off the heat and keep the rice covered. In a separate pan add remaining oil and fry the prawns over medium heat. 

Fry for 3 to 4 minutes as excess frying may turn the prawns a bit hard. In the same oil fry the onion paste until it turns dark. Add the ginger-garlic paste , remaining chilly powder , salt , cumin powder , chopped curry leaves and fry. Separately dry roast the biriyani flower , cumin and pepper and blend them. Add 1 tsp of this powder to the onion mixture. Fry for 3 to 4 minutes and add curd. Cook until the mixture leaves oil. Add the prawns and cook for another 2 to 3 minutes and turn off the heat. In a large pan brush the bottom with ghee and spread one layer of the rice and then spread a layer of the prawn mixture. Add some milk and 1 tsp of the blended powder. Thus keep layering. Now place the pan on 'dum' for 15 to 20 minutes. Serve the hot prawn biriyani with simple curd.

Paneer Pulao

Its one of my favorite pulao recipe. Its favorite because it takes such less ingredients and at the same time it tastes so yummy. A complete lunch item with a simple raita and some pickle.

Ingredients :

1. Long grain rice- 1 cup
2. Salt to taste
3. Oil- 4 tbs
4. Cumin seed- 1/2 tsp
5. Curry leaf- 7 to 8
6. Spring onion (chopped)- 2 tbs
7. Tomato (chopped)- 1/2 cup
8. Paneer- 1 cup
9. Green chilly- 2
10. Garlic- 2 cloves

Procedure:

Soak the rice in water for half an hour. Meanwhile make small cubes of the paneer. In a pan heat 3 tbs oil and add cumin seeds to it. When the seeds start crackling, add the curry leaves. Let them get fried for few seconds. When they change the color, add the paneer cubes and fry them on medium flame. Add the green chilly, chopped garlic and sprinkle salt. When the paneer cubes start turning brown add the spring onion and tomato. Just fry it for a couple of seconds or a minute and turn off the heat. Do not over fry the tomatoes as they will start to melt. 

In a separate pan heat 2 tbs oil and add the drained rice to it. Fry the rice till the water evaporates. Add some water. The water level should be just at the same level of the rice. Add some salt and cover the pan. Let the rice get cooked over medium flame. 

When the rice is almost done, turn off the flame and add the paneer mixture to the rice. Mix well and serve the rice hot.

Participate in the ongoing event Bake with your heart.

Mango Rice

This khatta rice used to be a part of our Summer lunches. A nice blend of tastes of raw mango with peanuts. It is a very easy recipe yet a perfect lunch option. You don't even need anything else with it as side dish except from Curd and a spicy pickle.

Ingredients :

1. Long grain rice- 1 cup
2. Raw mango- 1
3. Green chilly- 2
4. Turmeric powder- 1/2 tsp
5. Salt to taste
6. Peanuts- 1/2 cup
7. Mustard seeds- 1/2 tsp
8. Ghee- 1 tbs
9. Hing (asafoetida)- 1/2 tsp
10. Cumin powder (roasted)- 1/2 tsp
11. Curry leaf- 10
12. Oil
13. Urad daal- 1/2 cup


Procedure :

Soak the rice in water for half an hour. Meanwhile , make small thin slices of the raw mango. Heat 3 to 4 tbs oil in kadhayi and fry the peanuts until they turn brown. In the same oil fry the urad daal until they turn brown. In a separate kadhayi heat 2 tbs oil and add mustard seeds , curry leaf. When they are fried properly , add the mango pieces and turmeric , hing , green chilly , cumin powder and a little salt. Let them get fried properly for 3 to 4 minutes. Add the fried peanuts to it and cook for another 2 to 3 minutes. Cook the rice separately and keep them aside. Now add the rice to the peanut mixture. Slowly mix everything without breaking the rice grains. Adjust salt level and heat the rice for 1 to 2 minutes. Then add the ghee to the rice. If needed you can add lemon juice but that will add extra sourness to the Mango rice.

Sending this to the My favorite dish event.

Potato Rice

This is a simple form of vegetarian potato rice. A very easy recipe and a healthy one too. You can serve this rice with curd and pickle.

Ingredients :

1. Long grain basmati rice- 1 cup
2. Potato- 1 large
3. Broccoli- 1/2 cup
4. Peas- 1/2 cup
5. Salt to taste
6. Cumin seeds- 1/2 tsp
7. Turmeric powder- 1/4 tsp
8. Green chilly- 2
9. Hing (asafoetida)- 1/4 tsp
10. Cumin powder- 1/2 tsp
11. Bhuna garam masala- 1/4 tsp
12. Oil


Procedure :

Soak the rice in water for half an hour and meanwhile chop the potato into small pieces. Boil the broccoli in water for 4 to 5 minutes. Heat 2 tbs oil in a kadhayi and fry the potato. Add cumin seeds and chopped green chilly. Fry it for 3 to 4 minutes and add broccoli , turmeric , cumin powder , hing , garam masala , salt and peas. Let all the masala get dried up a little. Add a little water and cover the kadhayi so that the potatoes get cooked. When the potatoes are done , remove the cover of the kadhayi and let the water evaporate.

Heat a deep bottom kadhayi and add 1 tsp oil to it. Drain the water from the rice and fry the rice for a minute. Add water up to the level of the rice and add a pinch of salt. Cover the kadhayi and let the rice get cooked. When the rice is done , drain the excess water from it and add it to the potato mixture. Mix everything lightly so that the rice grains do not break. Your healthy potato rice is ready to be served.

Sending this post to the event Rice recipes.

Do Participate in the ongoing event of my blog What's On Your Kebab Platter and win a gift.

Mushroom Fried Rice

Here again I have come up with one more dish with mushroom. This time its a simple yet tasty Mushroom Fried Rice.

Ingredients :

1. Mushroom- 1 cup
2. Baby corn- 2
3. Cherry tomato- 4
4. Green chilly- 2
5. Onion (thinly chopped)- 1/4 cup
6. Garlic- 4 cloves
7. Soy sauce- 1 tsp
8. Worcestershire sauce- 1 tsp
9. Vinegar- 1 tbs
10. Salt to taste
11. Black pepper powder- 1/2 tsp
12. Basmati long grain rice- 1 cup
13. Oil

Procedure :

First soak the rice in water for around half an hour. Meanwhile chop the chilly , garlic , tomato , mushroom. Boil the baby corns in water for 4 to 5 minutes and then chop them too. Now heat 2 tbs oil in a pan and add garlic , chilly and onion to it. Fry it for 2 minutes and add mushroom pieces. Cover the pan and let it get cooked over low flame. Stir it occasionally and when the water from mushrooms will dry up , add the baby corn , sauces , vinegar , pepper and salt. Fry them for 3 to 4 minutes and at the end mix the tomatoes with the help of a spoon. Do not mix it vigorously or else the tomato will loose its shape. Turn off the heat.

In another deep bottom pan add 1 tbs oil and fry the rice in it for a minute or two. Then add sufficient water to the rice. The water level should be just a little above the rice level. Sprinkle a little salt and cover it. Stir the rice frequently and do not let the rice get over cooked. Once done , drain the excess water from the rice and hold it under cold water for a minute. This will help the rice remain separated. Mix the rice into the mushroom mixture softly and heat once again for a minute. Serve it hot.

You can have a look at the other mushroom recipes :

1. Mushroom bread

2. Corn stuffed mushroom bowl

Sending this to Iftar nights event by Jabeen.

Rice recipes.

Broccoli Riso in Dark Soy Sauce

Broccoli , a plant of  the cabbage family is known to have anti carcinogenic properties. You can steam , fry , boil broccoli or can eat it raw. I prefer to use them in rice dishes , such as the broccoli riso , an Italian dish.

Ingredients :

1. Long grain basmati rice- 1 cup
2. Oil- 3 tbs
3. Sweet corn-1/4cup
4. Red capsicum (chopped)- 1/2 cup
5. Black pepper powder- 1/2 tsp
6. Vinegar- 1 tbs
7. Worcestershire sauce- 1 tbs
8. Dark soy sauce- 1 tbs
9. Broccoli- 1/4 cup
10. Salt to taste
11. Cardamom (black)- 1
12. Cloves- 4
13. Cinnamon- 3 sticks
14. Garlic (chopped)- 1/2 tsp

Procedure :

First boil the broccoli in water for 3 to 4 minutes and keep it aside. Soak the basmati rice in water for half an hour and drain the water. Heat 1 tbs oil in a deep bottom pan and add cardamom , cinnamon and cloves. Let them crackle. Add the rice to it and fry the rice for a minute. Now add water to the rice. Keep the water level just at the same level of the rice or a little above it. Add a pinch of salt to the rice and cover the lid. Cook the rice over low flame. Check the rice constantly so that it does not get over cooked. Turn off the heat if its done. Drain the excess water if any. 

Meanwhile heat 2 tbs olive oil in a pan and add chopped garlic , corn and capsicum to it. Fry them for 2 minutes. Now add pepper, salt , vinegar , soy and Worcestershire sauce to it. Cover and cook them for 4 to 5 minutes or till the capsicums are done. Add chopped broccoli to the pan and cook them in the sauces for few minutes. Turn off the heat now. 

Now add the rice to the pan of vegetables , so that rice will soak the left over sauces instantly. Mix the rice with the vegetables very gently. Now serve your Broccoli Riso in Dark Soy Sauce.

Sending this to Iftar Moments Hijri 1432 event , Signature redipe and What's everyone having for Iftar and to Rice recipes.

Paneer-Carrot Pulao

This is a hot favorite pulao of mine...I just love the color of this pulao. You can have it with amsotto chutney and dahi kabli chana.

Ingredients :

1. Long grain Basmati rice- 1 cup
2. Oil- 3 tbs
3. Carrot- 1
4. Raisin , cashew- 1/4 cup
5. Paneer- 1/2 cup
6. Water
7. Black cardamom- 2
8. Cloves- 5
9. Cinnamon- 1 large stick
10. Salt to taste
11. Jeera powder- 1/2 tsp
12. Black pepper powder- 1/4 tsp
13. Ghee- 1 tbs

Procedure :

Soak the rice in sufficient water for half an hour. Soak raisins in water for sometime. Chop the carrot in thin slices. Cut the paneer into small cubes. Now heat oil in a pan and add cloves , cinnamon , cardamom to it. Cover the pan for 2 minutes until the cardamom starts crackling. Add paneer , cashew , raisins and fry for 2 minutes. Do not overfry the paneer (it will take away the softness from the paneer). Remove the fried paneer , cashew and raisins and add the carrot. Add salt , cumin powder , pepper to it. Fry the carrots till they are done.

Now drain the water from the rice and heat 1 tsp oil in a deep bottom kadhayi. Fry the rice for 1 minute. Next add water. Now to get a perfect , not over boiled pulao , the water level is very crucial. Keep the water level just at the same level of the rice or just a little above it. Add a pinch of salt and cover the kadhayi. Keep stirring the rice occasionally and turn off the heat once the rice is tender. Drain the excess water from the rice and run it under cold water for a minute. Now mix the fried carrot , paneer , cashew and raisin to the rice. Heat the kadhayi for a minute and add 1 large tbs of ghee to it. Mix softly with the help of a spoon. Your Paneer-Carrot pulao is ready to be served.

 

Sending this to What's everyone having for iftar event.

Matar Pulao ( Peas Pulao)

Ingredients :

1. Long grain rice ( soaked in water for 30 minutes)- 1 cup
2. Fresh Peas- 1/2 cup
3. Jeera (cumin) (optional)- 1/2 tsp
4. Salt- 1 pinch
5. Oil
6. Bay leaf- 1 long
7. Cloves- 4 to 5

Procedure :

First drain the rice and add salt and 2 and 1/2 cups of water to it. Cook the rice over medium flame. Keep it covered. Now fry 2 tbs oil in a kadhai and add jeera, bay leaf and cloves to it. Let them start crackling, add peas and fry for few minutes (do not over fry peas, let them be green). Keep checking the rice continuously. If the water dries up add a little more. Remove the rice when done. Drain the rice if any water is there and add it to the fried peas and mix well.

If you do not like the brownish color of the jeera then do not add it to your Peas Pulao.

Mishti Pulao (Sweet Pulao)

Ingredients :

1. Long grain basmati rice ( soaked in water for 30 minutes)- 1 cup
2. Clove- 4 to 5
3. Cinnamon- 3 to 4 sticks
4. Black cardamom- 2
5. Bay leaf- 1 long
6. Salt- 1 pinch
7. Sugar- 3 tbs (according to your taste)
8. Turmeric powder- 1/2 tsp
9. Oil
10. Ghee- 1 tbs
11. Cashew nuts (halved)- 15 to 20
12. Raisins ( Soaked in water for 30 minutes)- 10 to 15

Procedure :

Drain the rice and cook it in a large vessel adding half of the bay leaf. Now heat 1 tsp oil in a kadhai and add cloves, bay leaf, cinnamon and cardamom to it. After few minutes add cashew and fry them till golden brown. Add raisins and fry for 2 minutes. Now add turmeric powder, salt and sugar and mix well. When the rice is done ( let the rice be a little hard ), add it to the kadhai and mix well. Adjust sweetness and turmeric for color. Remove it from the gas and mix ghee properly.

Moong Daal Ki Shahi Khichdi

Though my husband is not fond of khichdi, he always prefer my special moong daal ki shahi khichdi. Khichdi is always good for one's health. And one can always make some changes in ingredients according to his/ her taste.

Ingredients :

1. Long grain rice (soaked in water for 30 minutes)-1 cup
2. Moong daal (soaked in water for 30 minutes)- 1/2 cup
3. Cumin seed (jeera)- 1 tbs
4. Mustard seed- 1/2 tbs
5. Coconut (scrapped)- 1 cup
6. Green chilly- 3
7. Turmeric powder- 1/2 tsp
8. Salt to taste
9. Jeera powder- 1 tsp
10. Black pepper powder- 1/2 tsp
11. Ghee- 1 tbs
12. Oil
13. Cardamom (black)- 3
14. Cinnamon (1 inch sticks)- 3
15. Bay leaf- 2 long
16. Cloves- 3
17. Tomato (chopped)- 1 medium
18. Peanuts- 1/2 cup

Procedure :

First heat oil in a pan and fry the peanuts in it. When peanuts will turn brown, remove them and keep on a paper napkin to remove excess oil. Now heat 2 tsp oil in a deep bottom kadhai and add jeera, mustard, cloves, cinnamon, cardamom and bay leaf to it. Cover the kadhai for few minutes. Next add the green chillies (make a long cut in each chilly), salt, turmeric powder, tomato, coconut, peanut, jeera powder and black pepper to it. Mix well. Cook for 4 to 5 minutes and add the daal and rice. Add water and cover the kadhai. Cook on low flame. Occasionally stir the mixture and check whether rice is done or not. If needed add some more water. Adjust salt. When rice is done, remove it from the flame and add ghee to it. Mix well and serve hot.

Soya-Subz Pulao

Ingredients :


1. Long grain rice (soaked in water for 30 minutes)- 1 1/2 cup
2. Jeera- 1 tsp
3. Mustard seeds- 1/2 tsp
4. Curry leaf- 10
5. Cashew (broken)- 10
6. Capsicum (long and thinly sliced)- 1/2 cup
7. Onion (finely chopped)- 1 small
8. Tomato (finely chopped)- 1 small
9. Peas- 1/2 cup
10. Soya or Nutrela ( soaked in warm water for 30 minutes)- 1 cup
11. Vinegar- 2 tsp
12. Jeera powder-1 tsp
13. Black pepper powder- 1 tsp
14. Mutton masala powder- 1 tsp
15. Ghee- 1 tsp
16. Oil
17. Salt to taste
18. Lemon juice- 1 tsp


Procedure :

First fry cashew and curry leaves in oil for 2 to 3 minutes, when cashews turn a little brown remove them. Next add onion and fry it until it turns translucent. Now remove onions and fry capsicum, peas for 6 to 7 minutes and remove them. Squeeze the soaked soya and add to the pan. Also add the tomatoes, all the masala powder,salt and vinegar to it. Now cook it for 10 minutes until it gets dry. Next drain the water from the rice and add 3 cups of water and lemon juice to it and cook it. Add 1/2 teaspoon of oil to it. Mean while Heat a little oil and add jeera and mustard seeds to it. Let it splutter and  keep them aside. When the rice will be almost done ( a little hardness will be there) remove it from the gas. Drain the water from the rice and keep it under running cold water in a sieve. Next in a deep bottom pan add one layer of rice and one layer of the fried vegetables, soya. Then again a layer of rice and the vegetables. Now heat the pan in a low flame and mix the rice and vegetables softly. After 4 to 5 minutes remove the pan from the gas and add ghee to it, mix well. Decorate the pulao with fried cashew, jeera, mustard seeds and curry leaves.