Tag Archives: rice

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

Ingredients:

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

 

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Method:

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

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Ingredients:

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

Method:

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.

Notes:

– 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

Ingredients:

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

Method:

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.