Chicken Biriyani

Preparation time: 30 mins
Makes 2 servings
Cooking time: 20 mins

Ingredients:
Chicken pieces - 1/2 kg
Biryani rice - 1 cup
Ginger- garlic paste - 2 tsp
Tomato - 1/2 cup
Onion - 1/2 cup
Bay leaf- 2
Cinnamon - 1/2 inch
Cloves- 4
Cardamom - 3
Cocunut milk - 1/2 cup
Lemon - 1
Salt
Ghee

To grind :
Green chilly - 10
Ginger - 1 inch
Garlic- 3 pods

To marinate:
Curd - 4 tsp
Garam masala- 1 tsp
Turmeric powder - 1/4 tsp
Ginger - garlic paste - 1 tsp
Salt


Procedure:

1. Marniate the chicken for half an hour.
2. Soak rice for half an hour.
3. Heat ghee in a pan, add bay leaf, cinnamon, cloves and cardamom.
4. Fry until a nice aroma comes.
5. Now add onions and fry until translucent.
6. Now add the grinded paste and saute for some time.
7. Add the chicken pieces along with marinated mixture.
8. When the chicken is half done, add tomato, cilantro and mint leaves.Mix well.
9. Now add the rice, cocunut milk and water.
10. Adjust the salt and add lemon juice.Cook till its done.

Serve hot with Onion raitha and Chicken Curry.

Note:
1.If you are using an electric cooker, Follow the procedure till step 8, (Allow the chicken to cook fully)and then transfer the contents of pan to cooker and follow the other steps.
2.You can also grind the chilly and ginger-garlic paste seperately, so that you need not grind it once again for marination.
3.The rice used in this recipe is seeraga sambha .You can also use basmathi rice, if the mentioned variety is not available.
4.If you are using a pressure cooker, don't wait for the chicken to cook, keep it for 4 whistles and simmer for 10 mins.

Pongal

Potato Poriyal - II

Lemon Rice

Chakara Pongal

On the auspicious day of Pongal, celebrated as the "Harvest Festival" in Tamil Nadu, Chakara Pongal is a must-make dish for the festival. My husband is a big fan of any dish made with vellam(Jaggery) and as this is one easy-to-make food, I can make it in a jiffy. Here is the recipe for all the Jaggery lovers.

Preparation Time:20 mins ( rice and dal cooking time)

Cooking Time:20 mins

Ingredients:

• Jaggery - 2 big pieces or 8 small pieces (We get jaggery here in a box with about 16 pieces or so)
• Rice - 1 cup
• Moong Dal - 1/3 cup
• Ghee - as needed
• Water - 1/2 cup
• Cashews and Raisins - As needed

Procedure:

1. First wash the rice with water and keep it for 15 mins. Same with Moong dal too.
2. Pour water to the ratio of 2:1 rice and 1:1/3 ratio for moong dal.
3. Keep it in a pressure cook and electric cooker and let it get done.
4. While its near to getting done, boil water(1 cup) in a vessel. When it is boiling add Jaggery pieces and melt it. The jaggery should dissolve completely in the water and become of string consistency.
5. When the rice is done, mash it, and when the jaggery is also of the right texture, mix the rice-dal to the jaggery liquid.
6. Mix thoroughly. Add ghee to this as needed to get a better texture and taste.
7. Heat ghee in a small vessel, add cashews and raisins to this. When it tempers, add them to the final pongal.

Tips:

• For those calorie conscious people, you can use brown sugar instead of jaggery too .

Peanut Rice

Preparation time: 20 mins (time to cook rice)
Makes 2 servings
Cooking time: 10 mins

Ingredients:

Rice - 1 cup

Mustard - 1/2 tsp
Urad Dal - 1 tsp
Broken Peanuts - 1/2 tsp
Roasted Channa Dal - 1/2 tsp

Turmeric - 1 pinch
Oil
Salt
Curry Leaves - 1 sprig

To Grind :

Peanuts - 1/2 cup (roasted)
Sesame seeds - 1 tsp
Dry Red Chillies - 3-4
Grated Coconut - 1/4 cup

Procedure:

Cook Rice and let it cool so the grains are separated.
Roast the ingredients under 'To Grind' section and coarsely grind it.
Heat oil in kadai , add mustard, urad dal, channa dal , curry leaves and peanuts.
Roast it to golden brown and add a pinch of turmeric.
Adjust the salt.
Switch off the stove, add the ground mixture to this.
Add this to the cooled rice and mix well.
Tastes great with Papad :)

Quick Vegetable Biriyani

Vegetable Pulao or Veg.Biriyani , however it may be called, this is one Indian hot favorite dish you cannot have missed ever. Typing 'vegetable biriyani' in google gives us numerous preparation method and here is my own version; as usual instant & easy.
Veg.Pulav is our helpful friend which you can always rely on when you have a sudden flooding of guests.


Preparation time: 30 mins
Makes 2 servings
Cooking time: 30 mins

Ingredient:

Basmati Rice - 1 cup
Vegetables ( Carrot, Beans, Cauliflower, Potato ) - 2/3 cup, chopped
Green Peas - 1/3 cup
Onion - 1 medium, sliced thinly lengthwise
Green chillies - 2 , slit into 4
Tomato - 1 , chopped
Mint Leaves - 1/2 cup, chopped
Cilantro - 1/2 cup , chopped
Yogurt - 1/2 cup
Ghee - 2 tbs
Cilantro - 1/4 cup, chopped
Salt - to taste

To Temper :

Cloves - 2
Cinnamon stick - 2"
Cardamom - 2 , crushed
Bay Leaves - 1
Fennel Seeds - 1tsp
Ginger-Garlic Paste - 2 tsp
Cashew - 1 tsp
Raisins - 1 tsp


Spices to add :

Turmeric - 1/2 tsp
Chilli Powder - 1.5 tsp
Garam Masala - 1 tsp
Biriyani Masala - 1 tsp (optional)

Procedure:

1. Wash and soak the rice for 30 mins.
2. Meanwhile microwave the chopped veggies & peas for about 4-5 mins.
3. Switch on the rice cooker and add the ghee to be heated. 
4. Add the whole garam masala viz cloves, cinnamon, bay leaf, cardamom & fennel seeds. Saute this for a minute. 
5. Add onion and saute till pink. 
6. To this add the ginger-garlic-chilli paste and saute for 2 mins till raw smell goes away.
7. Now Put in chillies, tomatoes, Cilantro & mint leaves , sauteing each for a minute or two. 
8. When the tomato has turned pulpy, add the spices - turmeric, chilli powder, garam masala, biriyani masala.
9. Add the vegetables & peas to this mixture and saute well. Leave it for about 2 minutes. 
10. Now add the beaten yogurt, salt and give it a mix. 
11. Add in the soaked rice ; Pour water in 1:1.5 cups ratio and close the lid. 
12. Let the rice cook in the usual manner. Once done,  fluff it with fork. 
13. You may add the cashew & raisins either in the beginning with the whole garam masala or at the end , tempering them separately in heated ghee and adding to the cooked biriyani. 
14. Garnish with chopped cilantro. 

Steaming hot delicious biriyani is ready to be served with raita or curry of your choice :) 

Easy Peas Pulao

I've been planning for a long time to make peas pulao, but couldn't find an easy satisfying recipe, until i found this one. Its so simple, delicious and easy to make and you can make this pulao with just the rice cooker.

Preparation time: 30 mins
Makes 2 servings
Cooking time: 15 mins

Ingredient:

Basmati Rice - 1 cup
Peas - 1/3 cup
Onion - 1/2, sliced thinly lengthwise
Cumin - 1 tsp
Ghee - 2 tbs
Cilantro - 1/4 cup, chopped
Salt - to taste

To grind :

Green chilly- 2
Garlic - 3 pods
Ginger - 2" piece


Procedure:

1. Wash and soak the rice for 30 mins.
2. Meanwhile have the peas ready. If using frozen , microwave it for 3 mins. If using dry peas, have it soaked overnight and microwaved so it doesn't take long to cook. 
3. Grind ginger-garlic-g.chillies into fine paste with very little water.
4. Switch on the rice cooker and add the ghee to be heated. Add cumin seeds.
5. Add onion and saute till pink. 
6. To this add the ginger-garlic-chilli paste and saute for 2 mins.
7. Put in the half-cooked peas and the soaked rice. Add salt and mix well. 
8. Pour water in 1:1.5 cups ratio and close the lid. 
9. Let the rice cook in the usual manner. Once done,  fluff it with fork and garnish with chopped cilantro. 

Steaming hot delicious pulao is ready to be served with raita or curry of your choice :) 

Mint rice

Preparation time:10 mins
Makes 2 servings
Cooking time: 15 mins

Ingredient:

To grind :

Mint leaves- 1/4 cup
Cilantro - 1/4 cup
Green chilly- 10
Garlic - 3 pods
Rice- 2 cup (cooked)

Channa dal-1 tsp
Cumin seeds- 1/2 tsp
Urad dal- 1 tsp
Salt
Oil

Procedure:

1.Grind  the ingredients under "To grind" into a fine paste.
2.Heat oil in a pan, Add cumin seeds , channa dal and urad dal.
3.Now add grinded paste and salt.Stir for 5 mins.
4.Add the cooked rice, mix it well and adjust seasoning.
Serve hot with raitha.

Mushroom Biriyani

Preparation time: 15 mins

Makes 2 servings

Cooking time: 40 mins

Ingredients:

Basmathi Rice - 1 cup

Mushroom - 1/2 cup , chopped

Onion - 1 medium , finely chopped length-wise

Green chilli - 2-3, slit lengthwise

Tomato - 2 , finely chopped

Ginger Garlic paste - 1.5 tsp

Yogurt - 1/2 cup

Cloves - 2

Bay Leaves - 1 or 2

Cinnamon - 2" stick

Fennel Seeds - a pinch

Cilantro
Mint leaves - 1/2 cup

Turmeric powder - a pinch

Chilli Powder -1.5 tsp

Biryani masala - 1 tsp

Garam Masala - 1 tsp

Cumin Powder - 1 tsp

Salt - to taste
Oil - 2-3 tbs

Procedure:

1. Soak rice for 30 min before you start to cook.
2. Heat oil in kadai, add whole garam masala ( cloves, cinnamon, bay leaves and fennel )
3. Add chopped onion and green chillies. Saute till onion turns pink
4. Add ginger garlic paste and saute till raw smell goes away.
5. To this, add chopped tomatoes , tumeric, chilli powder, garam masala, biriyani masala and cumin powder.
6. Saute everything till oil comes out.
7. Add chopped cilantro and mint leaves. alternatively you can add mint chutney too.
8. To this mixture, add the chopped mushrooms , saute well.
9. Coverwith lid and let the mushrooms cook for few minutes. No need to add water as mushrooms leave out water.
10. Once mushroom is cooked, add the soaked rice & mix well. Add the yogurt too.
11. Pour about 1.5 cups water to it, add salt and cover with lid.
12. Let cook in medium flame for 10-15 mins.
13. Once all the water evaporates and small air holes are formed , simmer the flame , cover & cook for another 10-15 mins.
14. Remove from stove and Garnish with chopped cilantro.

Serve hot with cucumber or onion raitha.

Tomato Biryani

Preparation time: 5 mins
Makes 2 servings
Cooking time: 15 mins

Ingredients:

Rice - 1 cup
Biryani masala - 1 1/2 tsp
Cumin seeds - 1/2 tsp
curd -3 tsp
Lime Juice - 3 tsp
Tomato - 3 (finely chopped)
Cilantro
Mint leaves
Salt
Oil

Procedure:

1.Heat oil in a pan.
2.Add jeera, onion and tomato.Stir well.
3.When tomato is mashed, add biryani masala, salt and curd.
4.Add 2 cups of water and check seasoning.
5.Drain the rice and add it to the pan.
6.When the rice becomes fluffy,simmer the flame , add lime juice, cilantro and mint leaves.
7.Cose the pan with a lid for 15 minutes.
8.Open the lid,stir smoothly and its ready to serve.
Serve hot with cucumber or onion raitha.

Bisibelabath

Preparation time:20 mins
Makes 4 servings
Cooking time: 15 mins

Ingredient:

Rice - 1 cup
Toor dal- 1/2 cup
vegetables - 1 cup (carrot, beans,brinjal,drumstick)
Garam masala - 1 tsp
Turmeric powder- 1/4 tsp
Tamrind juice- 4 tsp
Curry leaves
Salt
Oil
Ghee

Masala:

urad dal - 1 tsp
channa dal- 1 tsp
Red chilly - 9
Coriander seeds- 1 tsp
Pepper 1/4 tsp

Procedure:

1.Heat oil in a pressure cooker,Add onions and vegetables.Saute for few minutes.
2.Add soaked rice,dal, turmeric powder and salt.
3.Add 3.5 cups of water.Close the cooker and give 4 whistles.
4.In mean time, dry roast and grind coarsely the ingredients under "masala". Mix garam masala along with the grinded powder.
5.Open the cooker, when pressure is released and add tamrind juice , grinded masala and adjust the salt.
6.Heat ghee in a kadai and add mustard seeds, urad dhal and curry leaves.
7.Add this tempering to the contents of pressure pressure cooker..
Serve hot with potato chips.

Note:
You can use your choice of vegetables.
If you like tomato , it can be added.

Methi pulao

Preparation time:2 mins
Makes 2 servings
Cooking time: 15 mins

Ingredients:

Basmathi rice - 1 cup
Kasuri methi - 4 tsp
Chilly powder - 1 tsp
Coriander powder - 1 1/2 tsp
Turmeric powder - 1/4 tsp
Cumin seeds - 1/2 tsp
Green chilly - 2
Tomato - 1
Salt
Oil

Procedure:

1.Heat oil in a pan.
2.Add all the ingredients except rice.Stir well.
3.Drain the rice and add it to the pan.Stir and add enough water.
4.Add salt to taste and stir well.
5.When the rice becomes fluffy,simmer the flame and close the pan with a lid for 15 minutes.
6.Open the lid,stir smoothly and its ready to serve.

Serve hot with cucumber or onion raitha.

Curd rice

Preparation time: 5 mins
Makes 1 serving
Cooking time: 2 mins

Ingredients:

Boiled rice- 1 cup
Yoghurt - 1/4 cup
Black gram -1/4 tsp
Bengal gram-1/4 tsp
Cumin seeds-1/4 spoon
Ginger 1/2 inch
Oil - 1 tsp
Curry leaves
Salt

Procedure:
1.Heat oil in a pan, add bengal gram and black gram,cumin seeds,ginger and curry leaves.Stir and stop the flame.
2.Mix rice and yoghurt.
3.Add the tempering to the rice.