Category Archives: Rice Varieties

Baby Corn Dum Biryani – simple and delicious!!

I am really excited to share this recipe with you guys. This was my first attempt in making Dum Biryani and it turned out awesome and hubby certified it as the best biryani he has ever had. I was literally flying in the air as soon as I heard his feedback. Appreciation gives so much joy, isn’t it? This was made with Baby corns and hence I christen it Baby Corn Dum Biryani.

I watch so many cookery shows to get inspiration and new ideas. Last week, it was a biryani special on one show and I tried this the next day following the technique to the T and it was a super hit. So, here it is for all you Biryani lovers there!!

baby corn dum biriyani

Serves: 2

Preparation Time: 30 minutes
Cooking Time: 45 minutes


Basmathi Rice – 1 cup
Onion – 1 big sliced
Tomatoes – 2 medium
Curd – 2 tbsp
Ginger Garlic Paste – 1 tsp
Coriander Powder – 1 tsp
Cumin Powder – 1/2 tsp
chilli Powder – 1/2 tsp
Garam Masala – 1/2 tsp
Green Chillies – 3
Cinnamon – 1″ piece
Cloves – 4
Cumin Seeds – 1 tsp
Ghee – 3 tbsp
Butter – 2 tbsp
Bay Leaf – 1
Salt – to taste

For the marinade:

Baby Corns – 12-15
Ginger Garlic Paste – 1 tsp
Coriander Powder – 3/4 tsp
Cumin Powder – 1/2 tsp
chilli Powder – 1/2 tsp
Garam Masala – 1/2 tsp




1. Soak basmathi rice in lukewarm water for atleast 20-25 minutes.
2. Cook the rice in enough water with salt and 2 tsp butter till 75% done. Strain the rice and add 2-3 tsp of ghee to keep the grains separate.
3. Meanwhile, marinate the baby corn pieces and keep aside.
4. Slice onions and fry 25% of them in little butter till golden brown.
5. Take a heavy bottomed pan. Add the remaining butter and ghee.
6. Once the butter melts, add cumin seeds. Once they splutter, add cinnamon, cloves, bay leaf and saute for 2 minutes.
7. Now add sliced onions and saute till they turn transparent.
8. Now add tomatoes and saute till they turn mushy. Add all the masala powders and mix well. Saute for 2-3 minutes.
9. Add the marinated baby corn pieces and saute till they turn little soft. Add curd, required salt and mix well.
10. Now layer the precooked rice on top of the masala and level it.
11. Heat a dosa tava. Keep the pan having the rice masala mixture on top of the tava.
12. Close with a lid and a cloth on the top so that steam doesn’t escape.
13. Cook this way on high flame for 10 minutes and low flame for another 10 minutes.
14. Switch off the flame and serve hot with raita.

Carrot Peanut Rice – a different taste to your palate!!

I usually prepare some variety rices for lunch when I get bored of the usual menu. Both me and hubby love rice varieties, pulaos and biriyanis. So, it is always a warm welcome at home. What more can you ask for when it is so easy to prepare and tasty too. This week, it was Carrot Rice, with peanuts!! I make a very simple version of Carrot Rice but wanted something with a different taste this time. So, included peanuts and needless to say this tasted absolutely great.

As most of you might have heard through ages, carrots are rich in Vitamin A and fibre. They are also rich in many other vitamins and are super nutritious foods. most kids love carrots or atleast mine does. So, this is one more way of providing the nutrition to our fussy toddlers. Peanuts are again good sources of vitamin E, niacin,folate, protein and manganese. If you are looking for a healthy option for lunch, then this is the right choice.

Carrot Peanut Rice

Serves: 3

Preparation Time: 5 minutes
Cooking Time: 15-20 minutes




Carrots – 2 big grated
Onion – 1 big finely chopped
Peanuts – 1/3 cup
Dry Red Chillies – 4
Cumin Seeds – 1 tsp
Mustard Seeds – 1 tsp
Coriander leaves – for garnish
Salt – to taste
Cooked Rice – 2-3 cups


1. Dry roast the peanuts and red chillies separately. Once cooled down, blend to a smooth powder.
2. Heat oil in a pan. Temper mustard and cumin seeds.
3. Saute onions till they turn transparent.
4. Now add the carrots and saute till they turn soft.
5. Meanwhile cool cooked rice in a plate.
6. Add the rice to the carrot mixture along with the peanut-chilli powder and required salt.
7. Mix well and garnish with coriander leaves.


– The peanut-chilli mixture might be of paste consistency which is ok. just ensure it is mixed well with the rice.
– You can just serve this rice with plain raita or nothing too.


Green Peas Pulav/Peas Pulao – easy and simple!!

Green Peas Pulav/Pulao is the simplest pulao recipe that can be made in a jiffy. This is the best choice to serve your guests too. Sundays always need to be special in terms of lunch/dinner for us. I always settle down for some mild pulao with a spicy gravy/dal fry. This sunday was one such day and when peas was available, this was my immediate choice. Paired it with some Aloo Tikki Paneer masala(recipe coming soon) and Masoor Dal Fry. Hubby loves pulao paired with a gravy and so am happy too 🙂

I have used fresh green peas here. You can make use of dried peas too but that would require some soaking time. I also added a few mint leaves for extra flavor and it was great. Talking about the health benefits of peas, they are very low in calories and have a lot of health benefits. They are rich in folic acid, ascorbic acid, vitamin K etc etc. Apart from these benefits, the taste is overwhelmingly good. So, are you ready to create some magic in your kitchen with this yummy pulao? Here you go….

Peas Pulav

Serves: 4

Preparation Time: 30 minutes
Cooking Time: 25 minutes


Basmathi rice – 1.25 cups
Fresh Green Peas – around 1/2 cup
Onion – 1 sliced
Green Chillies – 3
Mint Leaves – a handful
Cumin Seeds – 1 tsp
Bay Leaf – 1
Star Anise – 1 or 2
Cloves – 4/5
Cinnamon – small piece
Ghee – 1 tbsp
Salt – to taste
Water – 2.5 cups


1. Wash and clean basmathi rice. Soak in water for around 30 minutes.
2. Heat ghee in a pan. Add the cumin seeds. once they splutter, add cloves, cinnamon, bay leaf and star anise. Saute for 2 minutes.
3. Next add onions and green chillies. saute till the onions turn translucent.
4. Now add green peas and mint leaves. Add little water so that the peas become little soft.
5. Once the water is absorbed, add the drained basmathi rice. Fry till the rice grains become dry.
6. Add 2.5 cups water to an automatic rice cooker. Add the above peas and rice mixture.Add required salt.
7. Switch on the rice cooker to cooking mode and cook till done.

Pressure Cooker Method:

I did this in a rice cooker. If you do it in a pressure cooker, do steps 1-5 in the pressure cooker directly. Then add 2.5 cups water and salt. Close the cooker with weight on. once two whistles are done, reduce the flame to sim and cook for another 5 minutes. Open and mix once the pressure subsides.

Double Beans Pulav/Pulao – Mild and soothing to the palate!!

Pulaos are really easy to prepare and taste yummy when paired with a spicy gravy. So, our Sunday menu had this pulao this time. Double beans/ Lima beans are excellent sources of protein. I have used dried beans in this recipe. Dried or fresh, these beans lend an awesome flavour and taste to the otherwise bland rice. With no further ado, let me go straight to the recipe!!

Double Beans Pulao

Serves: 2

Preparation Time: 8 hours soaking time + 30 minutes
Cooking Time: 20 minutes


Dried Double Beans – 3/4 cup
Basmathi Rice – 1 cup
Cumin Seeds – 1 tsp
Green Chillies – 3
Ginger – 1″ piece
Coconut Milk – 1 cup
Water – 1 cup
Butter/Ghee – 2 tsp
Salt – To taste
Coriander – for garnish


1. Pressure cook the beans for 2-3 whistles.Soak rice for atleast 20 minutes.
2. Grind chillies and ginger to smooth paste.
3. Heat butter/ghee in a pressure pan and add cumin seeds.
4. Once they splutter, add the chilly ginger paste and the cooked beans.Saute for 2-3 minutes.
5. Now drain excess water from soaked rice and add it.
6. Saute for 3 minutes.
7. Add 1 cup of coconut milk and 1 cup of water to the above.
8. When the mixture starts to boil, add required salt and close the pressur e pan with weight on.
9. Cook on medium flame for 2 whistles and simmer for 5 minutes.
10. Double Beans Pulao is ready 🙂


– Coconut milk can be replaced with water or milk.
– Butter/Ghee can be replaced with oil.

Carrot Capsicum Rice – Simple One Pot Meal!!!

Back with a super simple one pot meal. Loaded with veggies like carrot and capsicum, this sure is a healthy dish and will definitely satisfy your taste buds. Read on to know the recipe.

Carrot Capsicum Rice


Preparation Time: 25 minutes
Cooking Time: 15 minutes


Basmathi Rice – 3/4 cup
Carrot – 1 big grated
Capsicum – 1 big
Onion – 1 medium sized sliced
Cumin Seeds – 1 tsp
Green Chillies – 2/3
Ghee – 1 tbsp
Salt – to taste
Milk – 1.5 cups


1. Wash and soak basmathi rice for around 15-20 minutes.
2. Heat the ghee in a pressure pan. Add cumin seeds and when they splutter add the onions and slit green chillies.
3. Saute till the onions turn pink.
4. Now add carrot and capsicum and saute for 2-3 minutes.
5. Drain water from the basmathi rice and add it to the pressure pan and saute till the rice turns little dry.
6. Now add milk and salt.
7. When the milk starts boiling, close the pressure pan and put the weight on.
8. cook for 2 whistles and then cook under sim flame for 5 minutes. Switch off the stove.
9. Open and fluff the rice with a fork and serve hot.

– Same method can be followed for any other veggie.
– Milk can be replaced with water/coconut milk.
– You can add spices like cloves, bay leaf etc at the initial stage.
– Ghee can be replaced with butter/oil.

Can lunch on a sunday be normal?? nah…So here it is Coriander Soya Rice!!

Had a pack of soya chunks and wanted to do something with it. Made this simple and tasty Coriander Soya rice for today’s lunch. This is absolutely healthy too. Coriander is a great source of fiber and soya has tons of protein in it. Apart from these two great sources of nutrition, this rice variety has veggies too. So, lets move on to the recipe of this taste bhi health bhi dish!!

Coriander Soya Rice

Serves: 2

Basmathi Rice – 3/4 cup(soaked for 15-20 minutes)
Soya Chunks – 1.5 cups
Onion – 1 medium sized sliced
Tomatoes – 2 sliced
Carrots, Peas – 3/4 cup chopped
Curd – 3 tbsps
Chilli Powder – 1/2 tsp
Cumin Seeds – 1 tsp
Cinnamon -1/2″ piece
Cloves – 3
Bay Leaf – 1
Ghee – 1 tbsp
Salt – to taste

To grind:
Coriander – 1/2 bunch
Cashews – 5-6
Green Chillies – 4


1. Heat water in a pan. When the water starts to boil, add the soya chunks to the water and leave it for 5-8 minutes or till it is soft.
2. Wash the soya chunks and squeeze the chunks. Add them to cold water and squeeze out the water again. Keep aside.
3. In a pressure pan,add ghee. When ghee is hot, add jeera, cinnamon, cloves and bay leaf. Saute for 2 minutes.
4. Add onions and saute till golden brown. once onions are done, add carrots and peas and saute for 3-4 minutes.
5. Now add tomatoes, the ground paste and the soya chunks with curd and very little water. Let the mixture simmer for 3 minutes.
6. Now add the soaked rice and 1.5 cups of water. Add required salt and close the lid with weight on.
7. Allow to cook for 2 whistles on high flame and cook on sim for 5 minutes.
8. Tasty Coriander Soya Rice is ready.

Bisibelabaath – the breezy way!!!

Bisibelabaath – one of the traditional recipes of Karnataka does involve a lot of work. However, this recipe is an easy version of the same without any difference in taste or flavour. This is one of the OPOS (One Pot One Shot) recipes from This recipe has to be tried in a 2L cooker and serves 2 people. I will be coming up with my mother’s recipe of the elaborate bisibelabaath soon!!



Rice – 1/2 cup
Toor Dal – 1/2 cup
Grated Coconut – 1/4 cup
Tamarind Paste – 2 tsp
Paruppu Podi – 2 tsp
Ghee – 2 tsp
Garam Masala – 1/2 tsp
Sambar Powder/Bisibelabaath Masala – 1 tsp
Salt – 1 tsp
Chopped Veggies (Carrot,beans) – 1/2 cup
Water – 3.5 cups(vary according to rice used)


1. Mix all ingredients and let it soak for 30 minutes.
2. Pressure cook on medium high flame for 4 whistles.
3. Serve with raitha.

– Veggies can be omitted or your favorite veggies can be added
–  I omitted coconut because of health reasons and it still tasted good. But include if you want the authentic flavor.

Flavourful Mint Rice!!! Going greeeen!!!!!!

When you run out of options for lunch or if you are bored with the usual sambar and poriyal stuff, try this easy and flavourful Pudhina/Mint Rice. This is so easy that you hardly need 15 minutes to finish this off. And this is healthy too. What more can you ask for!!

My husband did not want his lunch packed for office today as he had a team lunch planned. As soon as he said that, my interest to wake up and cook in the morning dwindled. Hehe, it happens sometimes!! With summer scorching in Chennai, I wanted to make something that involved the least time in the kitchen. A quick search in the fridge and I ended up finding a bunch of mint leaves. This mint rice was my immediate thought. And tada, here it is!! Recipe below.


Mint – 1 cup (cleaned and tightly packed)
Green chillies – 2
Ginger – small piece
Corinader leaves – a few
Onion – 1 medium finely chopped
Cumin Seeds – 1 tsp
Mustard seeds – 1 tsp
Lemon – 1/2
Oil – 2 tsp
Salt – to taste
Rice – 1/2 cup


1. Cook rice and keep it separately.
2. Grind mint leaves, coriander, ginger and green chillies to a fine paste.
3. Heat oil in a pan. Temper mustard seeds and cumin seeds.
4. Add finely chopped onions and saute till they turn transparent.
5. Add the mint paste and saute for 5 minutes till it gets cooked.
6. Now add the cooked rice and salt.Mix carefully such that the rice doesnt get mushy.
7. Switch off the flame and add lemon juice.
8. Easy and simple mint rice is ready to serve. Serve with raitha.