Chole biryani/ Kabuli Chana biryani

                                                                                                                                                                             

I have already posted Vegetable biryani post earlier on my blog.Commonly we make chole from this kabuli chana but this time i wanted to try kabuli chana biryani. The Kabuli Chana Biryani is a delicious one-dish meal made using  rice and white chick peas.This biryani is served with curd raita and pickle to make a tasty,healthy and satisfying meal for lunch or dinner.This biryani can be suitable for party or picnic.

         Ingredients

• Basmati Rice 1 cups
• Water as per requirement 
• White peas(kabuli chana)1 cup
• 1 Medium size Onion(chopped)
• Salt to taste
• Green cardamons 2
• Black cardamom 1
• Cloves (5-6)
• Black pepper(5-6)
• Cinnamon 1/2 inch stick
• Bay leaf(1-2)
• Caraway seeds (shahi jeera) 1 teaspoon
• Ginger-garlic paste 2 teaspoons
• Turmeric powder(1/4 tsp)
• Red chilli powder( 1 tsp) 
• Coriander powder (1 tsp)
• Jeera powder(1 tsp)
• Yogurt(1/2 cup)
• Saffron (kesar) a few strands
• Some milk for soaking saffron
• Garam masala powder (1 -2 tsp)
• Fresh coriander leaves chopped 2 tablespoons
• Fresh mint leaves chopped 2 tablespoons
• Fried onion(for layering)
• 1-2 tablespoon Ghee (for layering)
• 3-4 tablespoon oil
• 1-2 tsp Ghee (clarified butter)
• 2 tsp Lemon juice 

          Method of preparation 

• Boil rice in four cups of salted boiling water with green cardamoms,black cardamom,cloves,cinnamon,pepper,caraway seeds,lemon juice,2 tsp oil,bayleaf until three-fourth done.Drain excess water and set aside.
• For making fried onion add oil in a wok and heat it,when the oil is heated up, add the sliced onions.Stir for a while,fry the onions on sim flame.Fry them until a golden brown color is observed.Keep stirring in between so that all the onions are fried well and evenly attain the golden brown color.When the onions are fried well strain them out.Place them on a tissue paper and spread them loosely.
• Soak saffron in some warm milk and keep it aside.
• Soak kabuli chana previous night,next day cook them nicely with some salt and keep aside.You can use pressure cooker to cook peas.
• In a pan heat oil in a pan.Add onions and saute for a while,then add ginger garlic paste and saute again.Once this is done then add cooked white peas.
• Sprinkle salt,cover and cook on medium heat for two minutes. 
• Add turmeric powder,red chilli powder,coriander powder,jeera powder,yogurt and  garam masala and mix well.
• Simmer and cook for around 10 minutes.Add little water if required.after 10 minutes switch off the flame and let it cool for a while.
• Last and important step is layering all the things.
• Arrange a layer of biryani rice at the bottom.
• Over that arrange kabuli chana gravy(thick).
• In each layer sprinkle garam masala,coriander leaves,mint leaves,ghee,fried onion and saffron soaked in milk.
• Arrange 2-3 layers similarly finally cover the pan with the aluminium foil/dough and then put the lid.
• Keep the pan on hot tawa/flat frying pan and cook for around 5-7 minutes on medium flame.
• You can also heat it in microwave by putting biryani in micowave safe pan for 5-7 minutes on High power.
• Let it stand for five minutes.Serve hot with curd raita.

          Happy cooking !

Vegetable Biryani

A Classic vegetable biryani is a perfect dish for any occasion.Long grain basmati rice and assorted vegetables in a spicy masala and curd are cooked in alternate layers under dum to give you a final dish that is a treat to all of your senses.Whole spices, fragrant rice,nutritious veggies and the aromatic saffron blend together perfectly in this vegetable biryani recipe and that is the secret of a good dum biryani.

Whether veg or non-veg, a biryani is first and foremost a rice dish that stands or falls on the fluffiness of its rice,every grain should be separate and perfectly cooked. The choice of vegetables is largely up to you and what you have available.Vegetables are cooked in a yoghurt sauce, giving them a more curry-like consistency.

Although it’s perfectly possible to make a great biryani on the stove,it’s easier for the amateur to get good results in the oven,where the heat will be distributed more evenly,reducing the risk of the base layer sticking.The cooking vessel should be tightly sealed by dough or aluminium foil to prevent the escape of the steam that’s essential for aromatic tasty biryani.

       
         Ingredients (serves 4)

• Basmati Rice 1 1/2 cups
• Water as per requirement 
• Carrots 1/2 inch 20 pieces 20
• French beans 1/2 inch 15 pieces 
• Cauliflower 10-12 florets
• Green peas shelled 1 cup
• Potato cubes (made from 1 medium potato)
• Onion cubes (made from 1 medium onion)
• Salt to taste
• Green cardamons 2
• Black cardamom 1
• Cloves 5-6
• Black pepper(5-6)
• Cinnamon 1/2 inch stick
• Bay leaf 
• Caraway seeds (shahi jeera) 1/2 teaspoon
• Ginger-garlic paste 2 tablespoons
• Turmeric powder( 1/4 tsp)
• Red chilli powder( 1/2 tsp) 
• Coriander powder 1 tablespoon
• Yogurt( 1/2 cup)
• Saffron (kesar) a few strands
• Some milk for soaking saffron
• Garam masala powder 1 -2 teaspoon
• Fresh coriander leaves chopped 2 tablespoons
• Fresh mint leaves chopped 2 tablespoons
• Fried onion(for layering)
• 1-2 tablespoon Ghee (for layering)
• 3-4 tablespoon oil

          Method of preparation 

• Boil rice in four cups of salted boiling water with green cardamoms,black cardamom,cloves,cinnamon,pepper,caraway seeds,bayleaf until three-fourth done.Drain excess water and set aside.
• For making fried onion add oil in a wok and heat it,when the oil is heated up, add the sliced onions.Stir for a while,fry the onions on sim flame.Fry them until a golden brown color is observed.Keep stirring in between so that all the onions are fried well and evenly attain the golden brown color.When the onions are fried well strain them out.Place them on a tissue paper and spread them loosely.
• Soak saffron in some warm milk and keep it aside.
• Heat oil in a pan.Add onions and saute for a while,then add ginger garlic paste and saute again.Once this is done then add carrot, french beans,cauliflower florets,potato and green peas.
• Sprinkle salt,cover and cook on medium heat for two minutes. 
• Add turmeric powder,red chilli powder,coriander powder, yogurt and  garam masala and mix well.
• Simmer and cook for around 10 minutes.Add little water if required.Once the veggies are cooked switch off the flame and let it cool for a while.
• Last and important step is layering all the things.
• Arrange a layer of rice at the bottom.
• Over that arrange vegetables followed by another layer of rice. 
• Sprinkle garam masala,coriander leaves,mint leaves,ghee,fried onion and saffron soaked in milk.Arrange the remaining vegetables followed by the remaining rice.
• Arrange 2-3 layers similarly finally cover the pan with the aluminium foil/dough and then put the lid.
• Keep the pan on hot tawa/flat frying pan and cook for around 5-7 minutes on medium flame.
• You can also heat it in microwave by putting biryani in micowave safe pan for 5-7 minutes on High power.
• Let it stand for five minutes.Serve hot with curd raita.

         Happy cooking !

Corn Pulao

                    

 

Corn Pulao

Corn Pulao is my personal favorite.This pulao is very easy to prepare and tastes great.I love one pot meals very much as it is so easy to prepare and is a complete meal by itself. This is one of the most simplest pulao recipe.This is great dish for small get-togethers and parties.Kids will love it for sure. It also makes a perfect lunch box recipe.

This rice  dish is quick to make with all the ingredients easily available.This pulao can be served with curd raita or some veg  gravy dish.Normally while making pulav people usually cook veggies along with rice but i don't like it this way as i feel the rice preparation becomes little sticky in this method. 

I am from goa and in goa the traditional method of cooking rice is by filteration method i.e by draining excess water in which rice is cooked.My way of cooking the pula0 is in two parts first prepare rice with dry masala  and then in the second part saute the veggies for pulao,finally mix them together.I feel cooking in this way makes restaurant style pulao.I inherited this method from my mother,you can try this style and give me your feedback. 

        
        Ingredients

• Basmati rice (1 cup)
• Onion (1/2  cup chopped)
• Corn kernels (3/4 cup)
• Ginger garlic paste ( 1-2 tablespoons)
• Green chilli (1 finely chopped)
• Garam masala powder( 1/2 tsp)
• Chilli powder (1/2 tsp)
• Oil (2-3 tablespoons)
• Cumin seeds (1 tsp)
• Bay leaf ( 1)
• Cardamom big (1)
• Water(As per requirement)
• Salt(As per taste)
• Lemon juice (2-3 tablespoons)
• Black Pepper whole (5-6)
• Cinnamon( Small piece)
• Cloves(2-3)
• Coriander leaves(handful for garnishing)
• Carrot Chopped (optional) 

          
       Method of preparation

• Wash and soak basmati rice for 1 hour.Drain the water completely.
• In a big pan take water almost half the pan and let it boil nicely,once the water starts boiling add rice into it and stir once or twice so that it doesn't get stuck to the bottom.
• Also in the boiling water add salt as per taste,1 tablespoon of oil,Cumin seeds,cloves,pepper,bayleaf,cinnamon,cardamom,Lemon juice( 1 tablespoon)
• Keep on stirring in between and let it boil on medium flame.It will take around 15-20 minutes to cook the rice.
• In between take a rice grain and press it between your fingers and check if it's done.When we cook rice for pulav it should be 3/4 th cooked. 
• Once rice is 3/4 done switch off the flame and drain all the water and then let it rest for a while.
• In another frying pan take some oil and in that put chopped green chillies and saute.Then gradually add the ginger galic paste and saute. Next is add chopped onion and fry till it's translucent.
• Then add corn kernels and saute,add little water if required. Sprinkle 2 tablespoons of lemon juice,Garam masala,Red chilli powder,salt,chopped carrot and saute for around 5-7 minutes.
• Once this is done,add  cooked rice to this.Mix gently and nicely.Cook for 2-3 minutes more on low flame so that the masala gets incorporated well with the rice,add chopped coriander to garnish and then serve hot.

           

        Notes

• Corn kernels should be fresh for best taste.
• Instead of lemon juice you can also use chopped tomatoes and saute them while cooking corn.
• You can also use this procedure to make corn pulav from leftover rice.
• If you want to make it less spicy you can skip garam masala and chili powder.
• Veggies like capsicum can also be added as per personal choice.

            

          Happy Cooking !

Chicken fried rice..

                                                                               

Who doesn’t like chicken fried rice? But normally we have the tendency to have this Chinese dish in the restaurants. As this dish is my husband’s favorite one and easy to make at home. I tried it this time at home as he was craving for it ever since!

I learned a few awesome tricks on how to get the perfect fried rice in my recipe here.  I really couldn’t believe how good it turned out to be. 

I promise that you can prepare chicken fried rice at home better than take out chicken fried rice. You will really be impressed with yourself. Do try this out…

Frying marinated chicken

                                                                                                                                                  

Cooked rice

  

        Ingredients

• Rice 1 cup (soak for 1 hr)
• Oil (3-4 tablespoon)
• Lemon juice (1 tsp)
• Salt (as per need)
• Chicken (1 cup shredded/minced/chunks)
• Pepper powder (1 tsp)
• Corn flour (1 tsp)
• Soya sauce (2 tsp)
• 1 egg (beaten)
• Ginger garlic (1 tablespoon each finely chopped)
• Spring onion white (1 tablespoon)
• Carrot (1 tablespoon)
• Capsicum (1 tablespoon)
• Chili garlic sauce (1 tsp)
• White vinegar (1 tsp)
• Spring onion greens (2 tablespoons) 

       Serves ( 2-3)                                                                                                                                          

Scramble the egg in frying pan

Chicken ,veggies and egg

                                                          

        
        Method of preparation

• Take the chicken and marinate it with salt (around 1 tsp), corn flour, 1 tsp soya sauce and ½ tsp    pepper powder for about 15 minutes.
• Wash and soak long grain rice for an hour. Boil 4 cups of water for 1 cup of rice. Once it starts boiling vigorously, add the rice. Add lemon juice, salt (around 1 tsp) and 1 tablespoons of oil when the rice is cooking. 
• Simmer the rice on a low flame uncovered. Cook till soft yet grains separated. Drain water immediately and spread the rice it in a plate and let it cool down.
• Now take the marinated chicken in a frying pan containing 1 tablespoon of oil. Cover and cook on a low flame. Keep stirring to prevent burning. This is the perfect way to get tender chicken. Once the color of the chicken changes and it’s cooked turn off the flame and keep it aside.
• Beat one egg in a bowl and keep aside.
• In the same pan take 1 tablespoon of oil and saute chopped ginger and garlic for a while the add spring onion whites, carrot, capsicum and saute for some time.
• Now move the veggies in one side and pour the beaten egg. Wait for a while, then scramble the egg in the pan and mix with veggies.
• Now it’s the time to add Soya sauce (1 tsp) and chili garlic sauce (1 tsp), mix properly.
• Then add cooked rice, ½ tsp of pepper powder and vinegar. Saute for some time. Finally add spring onion greens. Adjust salt as per need.
• Fried rice is ready.Serve hot.

      

        Note

• Some people add ajinamoto (MSG) for extra flavor but it’s optional. I avoid using it in my recipes considering health point of view.
• To make chicken fried rice, i have used minced chicken but you can even use cubed boneless fillets or shredded chicken as per choice and availability
• You can add veggies as per your taste and availability.

          

          Happy Cooking !