Rice varities

Some days Back I received a comment from ingredientmatcher.com as they where launching a new ebook so they announced a competition to cook a dish which represents our country . The winner will be receiving a mini i pad and our recipe being included in Ingredients Matcher app. So I was really excited to make a dish which represents Indian and so chose Indian veg  Biryani  as my dish. Instead of usual veg Biryani I made this fruit veggie biryani . Now keeping my fingers crossed and  waiting for the results . Lets Move on to the recipe ..

Ingredients

Kathal ( Raw jackfruit ),( cut them in to  pieces after removing the skin part and  deep fry) 1 halve small
Basmati rice soaked for 15 minutes 1 1/2 cups
Bay leave- 2 No
Cardamoms – 3-4 No 
Cloves – 2 No
A few strands of saffron  
Milk – 2 tbsp
Onion –  1 No medium size (chopped)
Tomatoes – 1 No medium size ( chopped)
Red chilli powder-1 tsp
Turmeric powder-1/2 tsp
Sambhar pd – 1/2 tsp
Cumin pd – 1/2 tsp
Coriander pd – 1/2 tsp
Green chillies slit -3-4 No
Garam masala powder – to sprinkle
Mint leaves (Chopped) – 1/2 cup
Coriander leaves (Chopped) – 1/2 cup

To marinate

Yogurt -1 1/2 cup
Ginger garlic paste – 1 tbsp
Red chilli pd – 1/4 tsp
Turmeric pd – 1/4 tsp
Cumin pd – 1/4 tsp
Salt to taste ( a small amt)

Method

•  To peel and cut the jackfruit  first apply oil to you hands , cutting board and Knife . Start peeling the skin first and the cut them in to half . Remove the center part , now cut the remaining to chunks. If you have very big seeds like i had you can remove the seeds even .
• In pan heat Oil  deep fry these cut jackfruit till nice and golden brown.
• I cooked the rice in rice cooker adding 2 cups of water but you cook it a vessel with ample amount of water till the rice is half done.
• In a bowl Put fried jackfruit, yogurt, red chilli pd, turmeric pd, ginger garlic paste, cumin pd, salt (small amt ) marinate them and keep them aside for 15 mins ( Use the quantity given under To marinate).

• Heat another pan heat oil  add bay leaves, clove , cardamom , chopped onion and saute till they turn translucent. After which add Tomatoes and cook them till mushy.
• Now start adding the  red chilli pd , turmeric pd, cumin pd, coriander pd, sambhar pd, salt and saute for a while.
• Now switch of the flame and mix the marinated jackfruit and yogurt mixture and mix well till combine. Keep the gravy a side.

• Warm the milk and add saffron strands to it keep a side for 5 mins.

To assemble for Dum

• Now take large steel Bowl or a vessel  First add a layer of rice , on which spread a little amt of jackfruit curry , then again a layer of rice on which  add some saffron milk all over. 
• Now top them with rice again then curry and then rice do it till all the rice and curry are used.
• For top layer add the rice and top them with mint leaves , coriander leaves and sprinkle garam masala.

• Take a pan  in which the rice vessel can fit. Add water to the pan and keep the rice vessel Covered on top of the pan.
• Now in a medium flame let the rice cook nicely and enhance all the flavors  for about 15- 20 mins . If the water in the pan evaporates you can add some more .

• After 15 – 20 min your delicious biryani is ready to serve with any raita. I serve with pomegranate raita. 

Ingredients

1 cup cooked channa (garbanzo / chickpeas)
11/2 cups basmati rice 
3 cups water (For cooking rice)
1 tbsp oil
1 bay leaf
1-2 nos Cloves
1/2 inch piece Cinnamon
2-3 pods Cardamom 
1 tsp ginger garlic paste
1/2 medium onion chopped
3 green chillies (adjust to your taste)
3 tomatoes
2 small potatoes (boiled  & cut in to cubes )
1/2 tsp Coriander pd
1/2 tsp chilly powder/sambar powder( i used sambhar pd u can use both if you like spicy )
1/2 tsp Cumin pd
Pinch of turmeric
Coriander leaves for garnishing
Salt to taste

Method

• Wash the rice and soak for 30 minutes. I made the rice in rice cooker so added salt,cloves, bay leaf ,cardamom and cinnamon in the rice while cooking (for 11/2 cup rice add 3 cups of water in rice cooker ). 
• Heat oil in wok add the onions ,ginger garlic paste and green chillies. Saute until onions are translucent.
• Then add the tomatoes and  cook them till they turn mushy.
• Add salt, turmeric , sambhar pd, cumin pd and chilly powder , coriander pd and saute till the sides leave out some oil.
• Add the Boiled  potatoes and channa (garbanzo beans) give them a nice mix till the masala’s coat them well.   Then add the cooked rice and stir them well in low flame.
• Tomato potato channa Rice is done. Garnish with coriander leaves.
• Very healthy quick rice is ready to serve with raita . I served this with Maa inji pachadi.

Tips

•  You can Cook and freeze garbanzo beans so that it can be handy when you nead them. but if you make fresh thats even more better.
• Fresh ginger and garlic can also be added instead of ginger garlic paste.

Thanks for sharing this delicious rice variety +Vardhini Koushik  🙂 Loved this yummy rice a lot 🙂 

Sending to Daily swad sugandh

Sending To  Gujarati zaika

Sending To Cutchi kitchen

Ingredients

Basmati rice – 1.5 cups
Water – 2.5 cups
Big onions – 2
Carrots – 2
Fresh/ frozen/ dried  Peas- 1 cup
Green chillies – 1
Ginger garlic paste – 1 tsp
Cinnamon stick – 1 inch long stick
Bay leaf – 1
Cumin seeds – 1/4 tsp
Fennel seeds – 1/4 tsp
Cloves – 1-2 
Salt – As per taste
Ghee – 4 to 5 spoons

 Method

Rice Cooker Method

• Wash basmati rice in water three times, this helps to remove extra starch and avoids the stickiness between grains after cooking. Then soak the washed rice in water and set aside for 10 minutes. 
• In rice cooker add 2 1/2 cup of water , rice, whole spices – cumin, cinnamon stick, cloves, bay leaves, salt and cook them. Note : I made this in rice cooker you can even make this pulao in pressure cooker but no need to cook the rice first in that case you can directly saute the veggies in pressure cooker and then cook the rice together.
• Meanwhile slice onions and carrots into very thin slices. 
• I used frozen peas but if your are using dried peas you need soak them a hour or so. Slice green chillies remove the seeds and set them aside. 
• Now heat the pan and add ghee to it. 
• Then add the sliced onions and saute well until it turns translucent then saute green chilli and ginger garlic paste for few minutes .
• Now add the sliced carrots and peas, salt and saute well  till the veggies get half done .

• Mix in the cooked rice in the carrot  peas mixture and make sure that you don’t break the rice . Stir gently so that it gets coated with ghee and veggie mixture well. 

• If you are making in pressure cooker saute the veggies in the same, add the soaked basmati rice, water and then you can cook them in pressure cooker for 10 minutes in high flame then 10 minutes in low flame After it releases the pressure you can open and give it a mix. 

• For 1 cup of rice  1 1/2 cup water should be gud as we want are pulao to be grainy and each rice should be separated.
•  You can also add some  fried cashews to this pulao for extra taste and flavor. 
• I made the rice in rice cooker with the whole spices so that they enhance all the flavors and get that aromatic smell all over your home 🙂 

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Peas and palak are a delicious green veggie’s with lost of nutrients in it. They form a wonderful combo when added to a dish and makes the dish look more delicious .Thanks to Meenu anuty for sharing this delicious Rice variety 🙂 Click here for  her version 🙂

This is an simple and easy to make lunch box recipe which tastes yummy . You can have this rice with any raita and papad 🙂  Lets move on to this easy quick recipe.

Ingredients

1 cup  rice
1 bunch spinach chopped
1 cup peas 
1 onion chopped 
1 small Tomato
1 tsp cumin seeds 
1 green chilli (slit) 
1/2 tsp Red chilli pd
1/4 tsp Turmeric pd
1/2 tsp cumin pd
1 tbsp Lemon juice
1 tbsp oil 
salt to taste 

Method 

• Boil rice with salt and keep it aside. In a pan heat oil, add jeera and let it splutter. 
• Add onion and saute till they are translucent.

•  Add green chilli and chopped spinach and stir them well..After the spinach has reduce its volume add peas and saute them till they are cooked.

• Add red chilli pd, cumin pd, turmeric pd  and little salt as the rice already has salt. 
•  Mix well and cook till the raw smell of the masala’s goes off . Add lemon juice and mix again lightly. Finally add boiled rice and mix gently. 

• Don’t over mix them as the rice may break. Peas palak rice is ready to serve with raita.  

I am a lover of mango it might me be raw or riped one , I just love have them any time . Summer season is coming and i was not able control my hands and picked lots of mango from groceries. So here i am with a recipe for mango lovers. This is simple south Indian rice variety which my friends and neighbours used to share with for any occassion . I also made +Aishwarya Srinivasan  “White pumpkin moor kootu” for side dish for this rice. So lets see for the simple and easy mangai saadham/ raw mango rice.

Ingredients

Raw mango-1 ( Peel the skin of the mango and grate it till you reach the seed from all sides)
Turmeric-1/4 tsp
Rice-1 cup 

For tempering

 oil-2 tbsp
Mustard-1 tsp
Urad dal 2 tsp
Channa dal 2 tsp
Peanuts-1 tblsp
Asafoetida-1/4 tsp
Green chillies- 2 no
Red Chillies- 2 no
Curry leaves-1 sprig
salt to taste

Method

• Cook rice is such a way that each grains are separate. Leave it  to cool
• Heat oil in a pan, add mustard seed after they splutter add curry leaves, urad dal,  peanuts, channadal saute till light brown. Add chopped mangoes, turmeric powder,  and salt needed.
• Saute and cook mango for a few minutes . Do not over cook the mangoes.
• Add cooked rice and mix well.Check for salt. Enjoy with any raita /pachadi,chips or papads or kootu which i made Pumpkin moor kootu – which was an entry for my event ” Come on- Lets cook buddies” which i will re-post it in a separate  post.

You even add red chilli pd to this rice and make it masala mango rice.

Sending Jagruti  cooking odyssey

Sending to virudhu unna vaanga

Sending to Virudhu unna vaanga and gats samayal

Sending to Sumee’s Culinary Bites

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Sending to My Home mantra and Gayathir’s cook spot

Hi my dear SNC group !!!Am so happy to complete  the 6th challenge …As you all know there is an event going on +Divya Pramil   space You Too Can Cook  .. The event is all about two teams north and south team ..A member from north team and a member south team respectively  will challenge  the opposite team members with a recipe from their respective zone  and opposite teams have to post the same recipe on their Blog .. this takes place every month .. The idea of this event is that we learn so many different recipes from different zones .. Hats off to divya for this great idea .. click here to partcipate

                            

An update on whats going on till now in SNC challenge:

Challenge 1– October month’s challenge

North team Host shruti dhingra from ” shruti’s rasoi”- Bhel puri
South team Host divya from “Divya’s culinary journey “- Mysore pak

WINNER
NORTH TEAM

Challenge 2– November month’s challenge

North team host Pallavi from “cook -eat- burrp” – Gulab jamun
South team host Yashodha from “yashodha’s kitchen” – Adhirasam

WINNER
 SOUTH TEAM

Challenge 3– December month’s challenge

North team Host Meena from ” Random rambling ” – Misal pav
South team Host Sherin from ” Kuk’s kitchen” – Medu vada

WINNER
SOUTH TEAM

Challenge 4– Janurary month’s challenge
North team Host ” me ” (Manjula bharath) from “Desi fiesta” – Rajasthani  mini ghevar topped with kesar rabdi 
South team Host Ramya  from ” Lemon Kurry” – Vada curry

WINNER
SOUTH TEAM

Challenge 5 – February month’s challenge

North team’s host Sanoli from Sanoli’s recipes- Green pea kachori with dum aloo
South teams’s host Tamil from Tamil’s kitchen- paal kozhukattai

Challenge 6 – January  month’s challenge


North team’s host  Kirti Choudhary Kardam  from Flavour’s from my kitchen- Chana Dal Halwa/Barfi
click here
South team’s host Sawsthi   from Indian healthy recipes – Vegetable Hyderbadi Biryani                                                                                          click here

As i was an home science with computer science student  in my 11th and 12th we were given the recipe to make staters, soup, or any course and told to make by are own and mam some time used to give as demo on how make certain recipes. .. I thoroughly enjoyed being a home science student and loved to try and cook … At that point in time i was concentrating in bcoz it was a subject in school and i had score gud marks and so i had cook good food. In our 12th Board practical each student where given a full course menu  (5 dish) starting from stater / appetizer to dessert and this was our board practical 🙂 After seeing swasthi ‘s hyderbadi biryani post this was the moment popped in my mind. My menu for my board exam was mullagattani soup, samosa,” veg biryani”,some salad, coconut burfi 🙂 our examiner was the great the chef DR . Damadoran. we where given 2 hrs to prepare and 1 hour to write our recipe.All students where very tensed and as i was…Even though he was not present throughout the practicals our heart beat was increasing bcoz our senior already did their job told us that he finds whether the dish is cooked or not just by smelling the dish without tasting… Our given 2 hrs was over and we plated our dishes and arranged them in a salver .. now after waiting for some time he arrived to the kitchen in my school and started tasting our dishes.. I was  sooo nervous my hands where numb ….As my senior’s told he smelled all my dish and tasted veg biryani first and followed by other dishes.. I was eagerly waiting what is he going to tell? did he like it or not ? Is he going cut my marks if he didn’t like? theses questions where keep on running in my mind… After some time he drank some water said your vegetable biryani is first class 🙂 wowww i was soooo happy to hear that .. At that time thought  i will be scoring good then but now i understand the value of his appreciation 🙂 thank you so to DR. Damodaran sir .. He is such a kind hearted, caring person  i have met. After our practicals got over we went to visit his college MGR catering college i don’t remember the location .. he gave us a trip to the whole college shared with us how they make an amuture chef’s to great chefs 🙂 we also saw a shoot of his show in jaya tv .. The set was inside the college near bar. As we where from jain school and jain’s told us that his college is going have a separate kitchen for jain’s students where they will not use onion’s and garlic 🙂 it was so chweeet of him .. I am feeling so good sharing these memories with you all 🙂

So it all started with a biryani and am with a biryani post today 🙂 thank a lot to swasthi who made me to go back to my olden but golden memories 🙂 I love to make vegetable biriyani all say take i make good biryani but i haven’t  tried any dum biryani except for ” kabuli  biryani ” which mom used make. When i went thru sawsthi’s wonderful post i was stunned to see those wonderful step wise clicks and wanted try them soon .. Sawsthi had given a very clear explanation with lovely clicks ..

Hyderabadi dum biryani is a flavorsome rice in which the spices added make it more tasty . Caramelized fried onion gives them a little sweet taste and awesome flavor too the dish .The authentic Hyderabadi Biryani is the king of all Indian Biryani recipes that you will ever carve for. Named after one of the famous Indian cities, a truly delicious Hyderabadi Biryani will draw you in with its aroma and engulf your taste buds. If you like traditional Indian rice preparations and particularly biryani dishes, then you are going to love the Hyderabadi Biryani. Thank you sawsthi to share this yummy biryani recipe my hubby and I loved it a lot 🙂

Lets move on to the recipe of this famous hyderbadi dum birayani recipe 🙂

    

Ingredients

For Rice


1 1/2 cups long grained rice /basmati
a few saffron strands soaked in 2 tbsp warm milk
1/4 cup milk
2 tbsp cashewnuts
2 tbsp raisins 
1/2 cup ghee
4 cloves 
2 black cardamom 
2 bayleaf 

For fried onions

oil for deep frying
1 1/2 cups sliced onions
3 tbsp Corn flour / Rice flour

For vegetable curry:
3/4 cup capsicum (cut length wise)
1 tbsp ginger-garlic  paste
1 tsp chopped green chilli 
1/4 cup mint chopped
1/4 cup coriander leaves (chopped)
3 tbsp biryani masala (colves, cardomon, cinnamon, anise,bay leaves, poppy seed-, pepper corns roast and grind all the ingredient or use store bought) – Optional 
1 tsp Red chilli pd (adjust to your taste to how hot you want )
1/2 tsp Turmeric pd
1 tsp dhania/coriander  pd
1/4 tsp garam masala
1/2 tsp cumin pd
3/4 cup chopped potatoes
1/4 cup sliced capsicum
3/4 cup chopped carrot
5 to 6 chopped french beans
1/4 cup cauliflower florets (optional- i didn’t add as my H doesn’t like cauliflower)
1/4 cup curds (dahi)
1 tbsp chopped coriander (for garnish at the end)
salt to taste
aluminum foil to seal

Method

• Soak the rice for 30 mins .Wash and cook the rice in slow cooker or boiling water with cloves , cardamon , bay leaf and the then drizzle some oil.Cook the rice in away such that each grain of the rice is separate. I cooked my rice in slow cooker to attain the perfect grainy rice .You can also cook the rice in a boiling water and strain them when are 70 % done . 
• Divide the rice into two equal portions and keep aside.

For Fried onions

• Heat the oil in a pan and coat the onion slices with rice flour /corn flour nicely and deep fry the onion slices till they turn crisp and golden brown in colour.

• Drain on an absorbent paper and keep aside.

• Heat half the ghee in a deep pan, add the cloves, cardamom and bayleaf and saute on a high flame for a second.

• Add the onions and ginger-garlic paste, chopped green chilli and saute also add capsicum and saute them, then add peas  and cook them for few minutes.

• Add the  Red chilli pd, turmeric pd, dhania pd, garam masala, cumin pd and salt, all the blanched vegetables  ( i did blanch vegetable)  .

• Cook on medium flame till all the vegetables are cooked and they are nicely coated with the masala.

• Remove from the flame, cool it on room temperaure add the beaten curds and mix well . Add chopped coriander and mint leafs.

• Divide the gravy into two equal portion and keep aside.

• In the deep vessel,spread the one portion gravy and top with rice and then with fried onion, cashews and raisins . Soak saffron strands in warm milk/ water  and  keep it aside.

• Repeat the same process and rice should be on top.Add the soaked saffron milk on top 

.

• Cover the vessel with the aluminium foil , keep an cover on top and seal it and allow to dum for half an hour.

                                    

                                   

                          

• Serve hot with raita or hyderabadi famous side dish mirchi ka salan .

Variation :

There are  many variation in the biryani’s  have already posted a one variation which was adapted from Raks Kitchen  – Small potato biryani ..

Also you can make a “Kabuli Biryani ” which is layered biryani in which there is vegetable curry layer, rice, Kabuli channa masala, Croutons, veggie’s , chutney. I’ll will post this variation in a separate post but take a look at the  pic when i first made this. This is my mom spl biryani i just love it .

  Thank you SNC group and swasthi for the lovely challenge i and my H enjoyed it very much !!! Waiting for next months challenge 🙂