Category Archives: RICE TREATS AND NOODLES
BONELESS CHICKEN BIRYANI
Given a choice, I will eat only the rice from the biryani, but if I do decide to have a chicken piece I’ve always preferred chicken on the bone. This recipe for a boneless chicken biryani looked easy and tempting too. Thanks to vidyascooking.blogspot.co.uk.
This is what you’ll need
To marinate the chicken
Boneless chicken: 500gms
Ginger garlic paste: 1tbsp
Chilli sauce: 3tbsp
Chilli powder: 1tbsp
Turmeric powder: 1/2tsp
Garam masala: 1tbsp
Egg: 1
Cornflour: 2tbsp
Salt to taste
Oil for frying
For the Chicken Masala
Onions: 3 (chopped)
Tomatoes: 3 (chopped)
Ginger garlic paste: 1tsp
Chilli powder: 1tsp
Turmeric powder: 1/2tsp
Garam masala: 1tsp
Mint leaves: 2 tbsp (finely chopped)
Coriander leaves: 3 tbsp (finely chopped)
Green chillies: 4 (slit)
Salt to taste
For the biryani rice
Rice: 2 cups
Bay leaf: 1
Cardamom: 3
Cinnamon: 1″ piece
Cloves: 5
Yoghurt: 3tbsp
Coriander leaves: 1/4 cup (finely chopped)
Mint leaves: 2tbsp (finely chopped)
Green chillies: 3 (slit)
Salt to taste
Oil or ghee as required
Let’s get cooking
1. Clean and cut the chicken into bite sized pieces. Marinate it with the ingredients listed under marinade (except the oil) for at least an hour. Fry the chicken pieces in oil. Drain on a kitchen towel and keep aside.
2. To prepare the rice, wash the rice and soak it for half an hour.
3. Heat oil in a wide pan. Add the bayleaf, cinnamon, cardamom and cloves. Fry for a minute.
4. Add the rice and fry for 2 minutes.
5. Add the yoghurt, mint leaves, coriander leaves, green chillies and salt. Fry for a few more minutes.
6. Pour in 3 cups of water. Once it comes to a boil, lower the flame cover and cook till the rice is done. Open the lid and let the rice cool.
7. For the chicken masala, heat oil in a pan. Add the onions and sauté until transparent.
8. Add the ginger garlic paste and fry for another minute.
9. Mix in the dry powders, followed by the chopped tomatoes.
10. Cook until the tomatoes are pulpy.
11. Add the fried chicken pieces, coriander leaves, mint leaves, green chillies and salt. Mix well.
12. Add a glass of water and bring the curry to a boil.
13. To layer the biryani first spread a layer of the chicken masala at the bottom. Top it with a layer of the rice. Continue till the chicken and rice are over. Cover and seal the pan. Let it cook on a low flame for around 20 minutes.
14. Mix gently and serve hot with a raita of your choice.
Approximate preparation and cooking time: 1 hr 30 minutes
Serves: 6 to 8
TOMATO METHI RICE (TOMATO AND FENUGREEK RICE)
I usually end up making a very simple Methi pulao every time I buy Methi. This time however decided to spice it up a little more with flavours and got the idea from Tarla Dalal’s recipe. The original recipe used brown rice, but I did not have brown rice, so used regular basmati rice instead.
This is what you’ll need
Rice: 1 cup
Methi leaves: 2 cups (finely chopped)
Onion: 1 (finely chopped)
Tomato: 1 (finely chopped)
Garlic: 4 cloves (finely chopped)
Green chillies: 3 (finely chopped)
Coriander cumin powder: 1tbsp
Chilli powder: 1tsp
Turmeric powder: 1/2tsp
Cardamom: 3
Cloves: 3
Cinnamon: 1/2″ piece
Bay leaf: 1
Oil: 2tbsp
Salt to taste
Let’s get cooking
1. Wash and soak the rice in water for 15 minutes to half an hour.
2. Heat the oil in a pan and season with the whole spices (bay leaf, cardamon, cloves and cinnamon)
3. Add the onions and saute until transparent.
4. Add the green chillies and garlic and fry for a minute.
5. Mix in the chopped methi and fry for a few more minutes.
6. Add the dry powders and fry for 30 seconds.
7. Add the tomatoes and cook until they are pulpy.
8. Drain out the rice and add it to the tomato/ methi mixture, along with 2 glasses of water and salt.
9. Cover and cook until the rice is done and all the water absorbed.
10. Mix well and serve hot with raita.
Approximate preparation and cooking time: 35 minutes
Serves: 3-4
AMBUR BIRYANI
A lot of newspaper articles in the recent past seem to talk a lot about Ambur Biryani as one of the must have Indian style biryanis. A recipe on kannammacooks.com caught my eye and I decided to try it out. A very easy biryani to make, with easily available ingredients. This one was an instant hit!
This is what you’ll need
Mutton: 500gms
Seeraga Samba or Basmati Rice: 500gms
Refined Oil: 1/2cup (125ml)
Garlic paste: 50gms
Ginger paste: 50gms
Onions: 2 (sliced)
Tomatoes: 2 (chopped)
Dried Red chillies: 8-10, ground to a paste
Cloves: 3
Cardamom: 3
Cinnamon: 1″ piece
Coriander leaves: 1/2 vati/ katori (finely chopped)
Mint leaves: 1/4 vati/ katori (finely chopped)
Yoghurt: ¼ cup (60 ml) plus 1 tablespoon
Juice of 1 Lime
Salt to taste
Let’s get cooking
1. Soak the rice in lots of water. Set aside.
2. Heat oil in a pan and add a table spoon of yoghurt. Add in the cinnamon, cloves and cardamom. Fry for 10 seconds. Add in the garlic paste. Fry for 2-3 minutes on medium flame.
3. Add in the ginger paste. Fry for another 2-3 minutes until the raw smell of the ginger goes off.
4. Add in the chilli paste, mutton, the mint and coriander leaves, onions, tomatoes, salt, yoghurt and lime juice. Add in a cup (250 ml) of water. Mix well to combine.
5. Cover and pressure cook everything for 10-12 whistles on medium flame. Switch off the flame and wait for the pressure to release naturally.
6. Bring a pot of water to a boil and add in the soaked rice. Add in the salt. Cook until the rice is half done.
7. Drain the water and add the rice to the mutton pan. Mix well to combine. Empty into an oven proof dish. Cover the dish with foil and cook the biryani in the preheated 200 deg C for 30 minutes. If you don’t have an oven, heat a dosa pan on the stove and put the mutton biryani pan / vessel on top of the dosa pan and allow it to cook on low flame for 15 minutes.
8. Once the dum cooking is over, open the lid and gently fluff up the rice to mix. Serve mutton biryani hot with raita.
Approximate preparation and cooking time: 1 hr 15 minutes
Serves: 4
* The mutton can be substituted by chicken
MIXED PEPPER MASALA BHAAT (FLAVOURED MIXED PEPPER RICE)
I usually buy peppers (capsicum) when I am making Indian Chinese and always end up with extra which then are difficult to finish, as nobody at home is very fond of peppers. Given a choice hubby will want to be make bhajias or bajos as we call them in konkani, every time. This time however for a change, I decided to make masala bhaat with the left over peppers. A really simple rice dish to prepare.
This is what you’ll need
Rice: 1 cup
Mixed peppers (any colour): 2 (thinly sliced)
Mustard seeds: 1tsp
Udad dal: 1/2tsp
Chana dal: 1/2tsp
Cashew nuts: 5 (halved)
Curry leaves: Few
Red chillies: 4
Jaggery: 1tbsp( grated or chopped)
Goda masala: 1tbsp I used the ready made, store bought goda masala powder, but recipes on how to make goda masala at home are available. You can substitute goda masala with vangi bhaat masala or sambhar powder)
Lemon juice: 1tsp
Salt to taste
Oil: 1tbsp
Let’s get cooking
1. Cook the rice with 2 cups of water and keep aside.
2. Heat the oil in a pan and season with mustard seeds, udad dal, chana dal, cashew nuts, curry leaves and broken red chillies. Fry for a minute.
3. Add the sliced peppers and fry for 3 to 4 minutes until they are soft.
4. Mix in the jaggery, along with the goda masala and fry for another 2 minutes.
5. Add the rice, lemon juice, salt and mix well. Cook for another 5 minutes on a low flame, until the masala coats the rice well.
6. Serve hot with raita, pickle and papad.
Approximate preparation and cooking time: 40 minutes
Serves: 4
HYDERABADI EGG BIRYANI
A lazy Christmas Eve morning and since I was planning to cook an elaborate meal tomorrow, was in no mood to make anything too much today. Just the time when a one pot meal comes to my mind, ideally a biryani! Found this recipe on relishthebite.com
This is what you’ll need
For the rice
Basmati Rice: 3 cups
Bay leaf: 1
Cinnamon: 1 ” piece
Cloves: 3
Cardamom: 2
Tomato: 1 (finely chopped)
Yoghurt: 2tbsp
Biryani Masala: 1 tbsp
Chilli powder: 1 tsp
Oil: 1tbsp
Saffron – ½ tsp dissolved in ½ cup warm milk
Ghee – 2 tbsp
To be ground for the rice masala
Cashew nuts – 6
Khus khus (poppy seeds): ½ tbsp.
Cumin seeds (jeera): ½ tbsp
Fennel seeds: ½ tbsp.
Coconut: 2 tbsp
Garlic: 4 cloves
Ginger: 1″ piece
Green chillies: 4
Mint: ½ cup (chopped finely)
Coriander leaves: ½ cup (chopped finely)
For the Egg masala
Ginger garlic paste: 1 tsp
Chilli powder: 2 tsp
Black pepper powder: 1 tsp
Besan (gram flour): 2 tbsp
Salt: 2 tsp
Boiled eggs – 6 (slice in between, leaving the ends intact)
Butter: 1tbsp
For fried onions
Onions: 2 (thinly sliced)
Cashew nuts – 6
Oil – to fry (3 – 4 tbsp)
Let’s get cooking
1. Wash and soak rice for at least 30 -40 minutes.
For Fried onions
1. Heat a pan with oil, add the sliced onions and cook in medium heat till turn golden brown. Add cashews in the end and fry again. Stir in the middle so that it does not stick to the bottom. Set aside.
For Egg masala
Mix all the ingredients under “Egg masala” with little water and add the eggs. Heat a pan with 1 tbsp of butter. Now add the marinated eggs and coat till the eggs gets golden brown.
For the rice masala
1. Grind the garlic, ginger, mint, coriander, cashews, coconut, poppy seeds, fennel seeds, cumin seeds, green chillies with a little water into a smooth paste.
2. In a big pan, add oil or ghee and add the whole spices (cardamom, bay leaf, cinnamon, cloves)Then add the tomatoes and ground paste. Sauté till the tomatoes are mushy and the raw smell disappears.
3. Add the yoghurt, chilli powder, biryani powder and mix well. (Move the pan away from the heat when adding yogurt which prevents it from curdling)
4. After returning the pan back to the stove, add the rice and salt and water. (Quantity of water to be added is for one cup of rice, it is 1.5 cups of water). Mix well and close the lid tight and keep it in medium heat for 10 minutes.
5. Add the marinated eggs, fried onions and chopped coriander for garnish and cook it on a low flame for 5 minutes.
6. Drizzle the saffron and milk over the rice. Switch off the flame and keep it closed for another 5 minutes.
BHATKALI CHICKEN BIRYANI
During my visit to India this time my nephew mentioned about Bhatkali biryani and it was something completely new to me. Listening to the way he described it, I insisted that we order some so that I could taste it and without doubt it was probably the best biryani I have had in the recent past. I had made up my mind that I would definitely try it out once I got back. Finally ended up making it today! Thanks to the recipe by Chef Thimma of vahrehvah fame.
This is what you’ll need
Rice: 2 cups
Chicken: 1kg
Onions: 2 (big)
Tomatoes: 2
Ginger garlic paste: 1tsp
Green chillies: 6-8
Coriander leaves: 1/2 bunch (chopped)
Mint leaves: 1/2 bunch (chopped)
Turmeric powder: 1/4tsp
Chilli powder: 1tbsp
Garam masala: 1tsp
Whole spices: 3 each (cloves, cinnamon and cardamom)
Oil: 4tbsp
Ghee: 1tbsp
Saffron: Few strands dissolved in 1 tbsp of warm milk
Lime juice: 1tsp
Salt to taste
Let’s get cooking
1. Soak the rice in water for 10 minutes.
2. Slice the onions, tomatoes and green chillies.
3. Heat the oil in a wide pan and add the whole spices.
4. Add the onions, turmeric, ginger garlic paste, green chillies and salt. Saute for 2 minutes.
5. Add the tomatoes, coriander leaves, mint leaves, chilli powder and garam masala.
6. Add the chicken pieces and mix well. Add one cup of water and cook on a low flame until half done.
7. Prepare the rice by boiling water with salt in a big pan. Add the drained soaked rice and boil until 75% cooked.
8. Drain and spread on the chicken.
9. Add the ghee, saffron milk and lime juice.
10. Place the lid on the wide pan, cover with dough and place on an iron tava. Cook for 10 minutes.
11. When cool remove, mix well and serve hot with onion raita.
Approximate preparation and cooking time: 1 hour
Serves: 6
PALAK KHICHDI (SPINACH WITH RICE AND MOONG DAL)
Another one of those days when you are lazy and to make it worse haven’t decided what to cook!! I had a bunch of fresh spinach in the fridge and the first thought that came to my mind was Palak Khichdi, a perfect one pot healthy and nutritious meal, packed with fibre, proteins, vitamins and minerals. The recipe is adapted from Rajshri Food video on your tube, by Chef Ruchi.
This is what you’ll need
Rice: 1 cup
Moong dal: 1/2 cup
Turmeric: 1/4tsp
Salt to taste
Palak: 1 and a half cups (ground to a paste with a little water)
Onion: 1 (finely chopped)
Tomatoes: 2 (finely chopped)
Ginger: 1tsp (finely chopped)
Garlic: 1 tsp (finely chopped)
Green chillies: 5 (finely chopped)
Garam masala: 1/2tsp
Ghee: 1tbsp
For the seasoning
Cumin seeds: 1tsp
Cloves: 3
Cinnamon: 1/2″ piece
Hing: 1/2tsp
Red chillies: 4
Coriander leaves: 1tsp (finely chopped)
Curry leaves: Few
The rest of the chopped ginger garlic: 1tsp
Ghee: 1tbsp
Let’s get cooking
1. Wash and rinse the rice and dal.
2. In a pressure cooker, add the rice, dal, turmeric powder, salt and 3 cups of water. Cover the prssuure cooker and cook for 2 whistles. Switch off the cooker, open the lid and keep aside.
3. In another pan heat 1 tbsp of ghee and add half tsp each of the finely chopped ginger and garlic. Fry for 30 seconds.
4. Add the onions and green chillies and fry until the onions are transparent.
5. Add in the tomatoes and cook until the tomatoes are pulpy.
6. Add the palak puree along with the garam masala, salt and on a low flame cook until the palak is cooked. (Around 5 to 6 minutes)
7. To the palak mixture add the khichdi (rice and dal mixture) and mix well.
8. Add a glass of water if the consistency of the khichdi is too thick. Bring the mixture to a boil and let it boil for 3 to 4 minutes.
9. In the mean time prepare the seasoning.
10. Heat the ghee is a small pan. Add the cumin seeds, cinnamon, cloves, hing, red chillies, ginger, garlic, curry leaves and coriander leaves. Fry for 30 seconds.
11. Pour on the khichdi, mix well and serve hot.
Approximate preparation and cooking time: 40 minutes
Serves: 4
Dietician’s Note
Spinach is an excellent source of vitamins and minerals, especially Vitamin K and magnesium and iron. It is rich in fibre and low in calories. A good choice for people with anaemia and those on weight reducing diets.
This dish is a cereal pulse combination, making it rich in proteins.
Minimal amount of oil can be used if you want to avoid using ghee.
Moong dal is a good source of fibre, making this a good choice for people with constipation.
MUGHLAI CHICKEN DUM BIRYANI
It has been ages since I posted a non vegetarian recipe and this urge to make a biryani tempted me to make this dum biryani. What pleased me even more was not only did this biryani turn out tasty, but looks like I finally managed to figure out the knack of cooking the rice perfectly too. 😀
This is what you’ll need
For the chicken
Chicken: 800gms (1 medium sized chicken cut into 8-10 pieces)
Chilli powder: 1tbsp
Turmeric powder: 1/2tsp
Onions: 2 (large and thinly sliced)
Ginger garlic paste: 2tbsp
Yoghurt: 1/2 cup
Green chillies: 5
Cinnamon: 1/4″ piece
Cloves: 2
Cardamom: 3
Bay leaf: 1
Star anise: 2
Coriander leaves: 1/4 cup (finely chopped)
Mint leaves: 2tbsp (finely chopped)
Ghee: 3tbsp
Salt to taste
For the biryani masala
Cashew nuts: 15 (soaked in water for 10 minutes)
Poppy seeds: 1tsp
Red chillies: 8
Coriander seeds: 2tbsp
Cinnamon: 1/2″ piece
Cloves: 3
Cardamom: 3
Pepper corns: 1tsp
For the rice
Rice: 2.5 cups
Cardamom: 3
Cinnamon: 1/2″ piece
Cloves: 4
Vinegar: 1tsp
Food colouring (optional)
Saffron: Few strands dissolved in 1/4cup of warm milk
Rose water: 1tsp
Dough to seal the biryani handi
Fried onions, cashew nut pieces and raisins for garnishing (optional)
Salt to taste
Let’s get cooking
For the Chicken
1. Marinate the chicken with chilli powder, turmeric powder, 1/4 cup yoghurt and salt for an hour.
2. Dry roast the ingredients mentioned under biryani masala, except the cashew nuts and when cool grind along with the cashew nuts to a fine paste. Keep aside.
3. Heat 2 tbsp of ghee in a wide pan and season with the cinnamon, cardamom, cloves, bay leaf and star anise.
4. Add the sliced onions and whole green chillies. Saute until the onions are transparent.
5. Add the ginger garlic paste and fry until the raw smell disappears.
6. Now mix in the cashew paste and fry for 2 minutes. Soon after add the remaining yoghurt and fry again.
7. Add the marinated chicken and fry well for 3 to 4 minutes.
8. Add 1/2 a glass of water (maybe even less) and let the chicken cook well. Let the gravy become thick and coat chicken pieces well.
9. Keep aside for later to assemble the biryani.
For the rice
1. Wash and soak the rice for at least one hour. Drain well and pat dry.
2. In a large pan add water along with the whole spices, vinegar and salt. Bring it to a boil.
3. Add the drained rice to the boiling water and cook until half done. (If the rice has been soaked well, it takes just about 5 to 6 minutes for it to be half cooked)
4. Drain out the water and spread the rice on a wide plate to cool. If using food colouring, add it to half of the rice.
To assemble the biryani
1. In a non stick biryani handi (which is what I used) spread a layer of the rice at the bottom.
2. Over this layer of rice spread the chicken curry evenly.
3. Sprinkle half of the coriander leaves and mint leaves over the chicken layer.
4. Finally, top the chicken layer with the remaining rice.
5. Sprinkle the remaining coriander leaves, mint leaves and pour the saffron milk along with the rose water evenly around.
6. Pour the remaining ghee and cover the handi. Seal well with the prepared dough making sure there are no openings.
7. Place a big tava on the gas and on that place your biryani handi. Let the biryani cook for half an hour.
8. Switch off the gas, remove from flame and let it cool down.
9. Open the lid, mix gently and garnish with onions, cashew nut pieces and raisins.
10. Serve hot with raita.
Approximate preparation and cooking: 1 hour (excluding chicken marination time and rice soaking time)
Serves: 6
KALA CHANA PULAO (BLACK CHICKPEA PULAO)
Most commonly with black chana we konkanis make a popular dish called Chana Ghashi, which is a curry made using coconut and chillies. There are many more dishes in which this pulse is used and this time I tried making a pulao with it referring to a recipe from sharmispassions.com. It turned out quite tasty and it was the star anise that gave this pulao a distinct flavour.
This is what you’ll need
For the pulao
Basmati rice: 1 cup
Water: 2 cups
Black chana: 1/2 cup
Onion: 1 (big, chopped)
Ginger garlic paste: 1tsp
Chana masala: 1tsp
Coriander powder: 1/2tsp
Amchur: 1/2tsp
Lemon juice: 1/2tsp
Ghee: 1tbsp
Coriander leaves: 2tsp (chopped)
Salt to taste
For the tempering
Oil: 2tsp
Ghee: 1tsp
Cinnamon: 1/2″ piece
Cloves: 3
Cardamom: 2
Star anise: 1
Let’s get cooking
1. Soak the chana overnight and pressure cook in enough water the next day. Around 4 to 5 whistles. Drain and keep aside.
2. Soak the rice for 30 minutes.
3. Heat the oil and in a pan and season with the ingredients listed under tempering.
4. Add the onions, ginger garlic paste and fry until the onions are brown.
5. Add the chana masala, coriander powder, amchur and mix. Add the chana and mix well, Cook for a couple of minutes.
6. Add the rice, along with the water, lemon juice and salt. Bring to a boil.
7. Reduce the flame, cover and cook until the rice is done.
8. Top with ghee, mix well, garnish with chopped coriander leaves and serve hot with raita.
Approximate preparation and cooking time: 1 hour (excluding chana soaking time)
Serves: 3 to 4
GATTE KA PULAO
Gatte Ka Saag, a traditional Rajasthani dish is what I remember amma making. Everyone at home absolutely relished it. I was reading an article online about Rajasthani food and in that was a list of must taste Rajasthani dishes. Gatte Ka pulao was one of them and I had never heard of it before. As usual the name intrigued me and on browsing the net looking for recipes I decided to try out the one from Tarlal Dalal’s website. It was a good change from the usual Gatte ka saag and tasted delicious too.
This is what you’ll need
For the gattas
Besan (gramflour): 1/2cup
Chilli powder: 1/2tsp
Badishep (fennel seeds): 1/2tsp
Ajwain (carom seeds): 1/4tsp
Yoghurt: 1/2tbsp
Oil: 3 1/2tsp
Salt to taste
Oil to deep fry the gattas
For the pulao
Cooked rice: 2 1/2cups
Oil: 1tbsp
Cloves: 2
Cardamom: 1
Cumin seeds: 1/2tsp
Mustard seeds: 1/2tsp
Asafoetida: 1/4tsp
Fried onions: 1/2 cup
Chilli powder: 1tsp
Turmeric powder: 1/4tsp
Garam masala: 1/2tsp
Salt to taste
Coriander leaves: To garnish
To be ground to a paste
Sliced onions: 1/2cup
Garlic: 4 cloves
Green chillies: 3
Ginger: 1″ piece
Let’s get cooking
For the gattas
1. Combine all the ingredients listed under gattas, except oil for deep frying and knead to a firm dough, using 2 tbsp of water.
2. Divide into small portions and roll into 6-8″ long pieces.
3. Cut these rolls into 1/2″ pieces.
4. Boil plenty of water in a pan and cook the gattas in boiling water for 5 to 7 minutes.
5. Drain out all the water and let the gattas cool.
6. Heat oil in a pan and deep fry the gattas, until light brown in colour. Drain onto a kitchen towel and keep aside.
For the pulao
1. Heat the oil in a pan and season with cardamom, cloves, mustard seeds, cumin seeds and asafoetida.
2. Add the ground paste and cook for 2 to 3 minutes.
3. Add the cooked rice, fried onions, gattas, chilli powder, turmeric powder, garam masala and salt. Mix well and cook for another couple of minutes, stirring occasionally.
4. Garnish with coriander leaves and serve hot with boondi raita or a raita of your choice.
Approximate preparation and cooking time: 45 minutes
Serves: 4
