Cooking Dil Se...!!!: Pulavs N Biryanis

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Irani Chicken Pulao...!!!

Author: Siddhi Shirsat // Category: Chicken Dishes, Pulavs N Biryanis

Irani food is very popular. Today i am posting a recipe of a very different type of Irani chicken pulao. This pulao is combination of 3 items. Here Saffron Rice is served with spicy chicken gravy and steamed chicken kheema balls. Its a very tasty combo.Give it a try and i am sure you all will like it.

INGREDIENTS:

For Saffron Rice:

1 cup basmati rice
few saffron strands
2-3 cinnamon sticks
3-4 cloves
4-5 peppercorns
2-3 green cardamoms
2 bay leaves
2 table spoon milk
1/4 tea spoon turmeric
2 tea spoon pure ghee
salt

For Chicken Gravy:

2 cups medium size boneless chicken pieces
1 table spoon fresh ginger-garlic paste
2 green cardamoms
2 cinnamon sticks
2 bay leaves
2-3 pepper corns
1 cup sliced onion
1 tea spoon chilli powder
1 tea spoon garam masala
1/2 tea spoon cumin powder
1/2 tea spoon coriander powder
1/4 tea spoon turmeric powder
2 tea spoon chopped corainder
salt
pure ghee

Steamed Chicken Kheema Balls:

2 cups chicken kheema
3/4 cup very finely chopped onion
2 tea spoon finely chopped garlic
2 tea spoon finely chopped ginger
1 egg
pinch turmeric
salt

For Serving:

Caramelized Onion

METHOD:

First to make saffron rice.Soak saffron in milk. Wash the basmari rice and drain it and keep aside for 20 mins.Heat ghee in a pan. Add All the whole spices and saute for 2 mins. Add the drained rice and saute it for 2-3 mins. Add 11/2 cup of hot water and let it mixture get boiled. Add salt and turmeric powder.Then add the saffron milk and close and cook till the rice gets fully cooked and dry.

For chicken gravy. Heat a kadai. Add ghee and all the whole spices. Saute them for a while and add ginger-garlic paste and saute it for 1 min. Add the sliced onion and saute till they are light brown. Add the chicken pieces and saute them for some time. Add chill powder,turmeric powder, coriander powder, cumin powder and little water. Close and cook till chicken gets fully cooked.check the gravy consistency, add more water if required. When it starts boiling add garam masala, salt and chopped coriander.Cook on low flame for few mins and remove from fire.

Now to make kheema balls. Take the chicken kheema in a bowl.Add chopped onion, garlic and ginger ,salt,turmeric in it and mix well. Beat an egg well in a bowl. Add only 4 tea spoon of the beaten egg to the kheema mixture and kned it well.Egg is added for binding.Shape this mixture into small smooth balls and keep aside. Heat 5 cups of water in a thick bottomed vessel. When the water starts boiling add the kheema balls. Let them get cooked for 10 mins. When are done drain the water and keep the balls aside.You can use this water used for cooking kheema balls to make the saffron rice also.

Garnish the saffron rice with caramelized onions and serve with kheema balls and chicken gravy.

Preparation Time: 35 mins

Comments (11)

Shahi Chicken Dum Biryani...!!!

Author: Siddhi Shirsat // Category: Chicken Dishes, Pulavs N Biryanis

I like to try different types of biryanis.Its really fun to play with different flavours and its very nice when the outcome is very aromatic and tasty...Chicken biryani is one of my favourite dishes...i have made many versions of it and i had posted one quick version of it long back over here...this is one more new version which i hade made and it was liked by all.I had not followed any specific authentic biryani mthod for it or any signature recipe for it but just added and followed what my instinct told me and outcome was a real tasty and aromatic biryani...This was liked by all whom i had served,since then this version is made atleast once in fortnight at my place.I know the preparation process is very long and is very time consuming but believe me, final results are very good, so its really a worth trying one.Both the pics added here contains the same biryani but i had clicked them using different light effects since in first pic chicken pieces are not visible clearly so i have added the second pic with different light effect so that pieces are visible.

INGREDIENTS:

Main Ingredients:

500 grams chicken pieces( preferably boneless)
250 grams basmati rice
2-3 onions chopped
4 bay leaves
2 -3 cloves
2 pepper corns
1" cinnamon stick
1 cup chopped fresh coriander leaves
1 cup chopped fresh pudina leaves(mint leaves)
2 cups sliced onions
1/2 cup cashewnuts
1/2 cup milk
few saffron strands
1 tea spoon sugar
2 tea spoon lemon juice
ghee
oil
salt

Marination Ingredients:

2 table spoon lemon juice
1 tea spoon turmeric
1 cup thick curd

Green Marination Paste:

1 cup corainder leaves
1/2 cup pudina leaves
4 green chillis
15-20 garlic cloves
2" ginger

Red Marination Paste:

2 onions chopped
6 black peppers
5 cloves
1" cinamon
4 green cardomom
2 black cardomom
1 tea spoon jeera
1 tea spoon shahi jeera
1 tea spoon fennel(badishep)
1/2 tea spoon carom seeds(owa/ajwain)
2-3 tea spoon chilli powder
1 tea spoon turmeric powder
1 tea spoon oil

METHOD:

First to make the green marination paste by grinding all the ingredients mentioned under green paste finely using very little water.To make the red marination paste soak all the whole spices mentioned in its ingredients in 1/2 cup water for 2-3 hours.Saute the chopped two onions in little oil till brown and let them cool.Then grind this fried onions with all the soaked whole spices using the water used for soaking them to a fine paste.Then add chilli powder and turmeric to it and grind again for few seconds, red marination paste is ready.

Apply lemon juice and turmeric powder to the chicken pieces.Then apply prepared green paste over it.Mix well prepared red marination paste in 1 cup of curd and apply to the chicken pieces.Keep it for marination for 3-4 hours.Atleast keeping for min 2 hours is necessary.Best if kept in refrigerator for marination .

Now fry the sliced onion in oil/ghee till golden and crispy.Also fry the cashew nuts in ghee till brown.Keep them aside for later use.

Now heat a pan and add little oil.Add 2 bay leaves to it and saute for 2 mins.Then add the two chopped onions and saute till they turn light brown.Now add the marinated chicken and saute it for 3-4 mins,then close and let it get cooked in medium flame.When chicken is fully cooked add salt and sugar and stir it.If gravy is to much watery reduce it to a thick paste.It should be like a paste but gravy should be there.

Meanwhile soak the rice in water and drain it.Apply 2 tea spoon oil to it and keep it aside for 20 mins.Heat little ghee in a thick bottomed vessel.Add 2 cloves,2 pepper corns, 1" cinnamon stick and 2 bay leaves and saute it for 2 mins.Now add the soaked rice and saute it for 3-4 mins.Add little less water then double quantity of rice for eg if rice is 2 cups add 3 1/2 cups water.Add salt and sprinkle lemon juice.when the water boils close it and let the rice get cooked on low medium flame.It should be 3/4 cooked not fully.Use of ghee and lemon juice makes the rice grains loose and non sticky.

Now when both chicken gravy and rice is read final dum has to be given to it.Soak saffron strands in milk for 30 mins.Take a thick bottomed vessel,heat it a little and remove from flame.Add 1 table spoon of ghee to it.When the ghee melts put a layer of 1/3 of cooked rice.Over it spread a layer of 1/2 cooked chicken gravy evenly.Then sprinkle 1/4 cup each of chopped corainder and pudina leaves.Over it spinkle little of crisp fried onion and few cashewnuts.On top of it again put a layer of cooked rice, then top it again with remaining chicken gravy,1/4 each of chopped corainder and pudina leaves and fried onion and cashewnuts.Now the final top layer must be the remaining rice.Spinkle all the remaining chopped corainder leaves and pudina leaves.Over them sprinkle all the remaining crisp fried onion and cashewnuts.Finally sprinkle the saffron milk evenly over it.

Close the lid.You can seal the edges with a dough or you can keep some weight on top of lid so that it gets closed tightly.Heat a iron griddle on gas.When it gets heated well keep this vessel with the chicken-rice layers on it.Let it get cooked on medium low flame for 20 mins.

When 20 mins are over, do not open it soon.Give it a standing time of 20 mins and then serve this hot biryani.You can serve it immediately also but the standing time increases its taste.

This version of biryani does not require any gravy while serving as by itself its little moist.Just serve it hot with a lemon wedge.

NOTE: You can prepare and keep the marination pastes both green as well as red well in advance and keep.They remain good in freezer for atleast 10 days.

Vegetarians can use paneer or veges in this biryani.Marinate the veges same like chicken but keep them for marination for not more them 1 hour.

Comments (25)

Spicy Chicken Rice...!!!

Author: Siddhi Shirsat // Category: Chicken Dishes, Pulavs N Biryanis, Rice Dishes

This spicy chicken rice is a very quick and tasty rice item.It is a one pot meal which can be done when there is less time for cooking.I make it in such situations.Its very spicy rice perfect for winter season.

INGREDIENTS:

1 cup chicken pieces(medium size)
1 cup basmati rice
3/4 cup onion finely chopped
3/4 cup sliced onion
2-3 table spoon green paste(ginger-garlic-corainder-green chilli paste)
1/2 tea spoon turmeric powder
1/2 tea spoon chilli powder
3/4 tea spoon garam masala
1 chicken maggi cube
1 table spoon lemon juice
2 table spoon cashewnuts
whole masalas(4 cloves, 5 peppercorns,2 bay leaves,1"cinnamon stick, 1 star anise)
ghee
salt

METHOD:

Marinate the chicken pieces with salt , turmeric and green paste.Keep it aside for some time.Soak the rice in water and drain it and keep aside for 20 mins.

Heat ghee in a vessel and add finely chopped onion.Saute it till it turns light brown.Now add the marinated chicken pieces and saute for 4-5 mins.Add little water and close the lid and let the chicken pieces get cooked.It will take around 10-15 mins.

Meanwhile heat a pan with little ghee.Add all whole masalas and saute for 2 mins.Now add the soaked rice and saute for 3-4 mins.

when the chicken is cooked add the sauted rice in it and mix it well.Now add 2 cups water and stir.Add chilli powder, garam masala, powdered maggi chicken cube, salt and stir it well.

Close the lid and let the rice get cooked.Meanwhile heat 1/2 cup oil in a small kadai and fry the sliced onions till golden brown and crisp.

When the rice is almost cooked add cashewnuts.Add more water if required to cook the rice in middle.When rice is fully cooked spinkle lemon juice and remove from flame.

Sprinkle crisp fried onions and serve hot.

Preparation Time: 25 mins

Comments (11)

Kolambi Bhaat -Type 2(Prawns Rice)...!!!

Author: Siddhi Shirsat // Category: Prawns Dishes, Pulavs N Biryanis, Rice Dishes, Seafood Recipes

Kolambi(Prawns) bhaat or rice is very popular in konkan area.Its mainly rice cooked in prawns and coconut milk.Same dish can have few different ingredients and bit different taste when it varies across area and people.I had earlier posted one more version of this rice which you can find here.This recipe had a green coconut paste which was used to add taste in it and was mildly spiced.Wherelse this version includes more spices and also green peas.I like both the methods, both are tasty in their own way.

INGREDIENTS:

2 cups basmati rice
1 cup shelled and cleaned prawns(small or medium size preferred)
2 cups fresh coconut milk
2 big onions sliced
3/4 cup green peas
1 table spoon ginger-garlic paste
2 tea spoon chilli powder
2 tea spoon garam masala
1/2 tea spoon cumin powder
1 tea spoon corainder powder
2-3 table spoon lemon juice
1 tea spoon turmeric powder
5-6 fresh curry leaves
2 table spoon corainder leaves chopped
oil
salt

Whole Masalas:

4-5 cloves
6-7 peppercorns
2" cinnamon stick
2 bay leaves
1 star anise

METHOD:

Apply turmeric, salt and 1 table spoon lemon juice to prawns and keep aside for 15 mins.Soak rice in water and drain and keep aside for 20 mins.Heat oil in a vessel and add all the whole masalas and saute for 2 mins.Add curry leaves and saute for 30 seconds.

Now add the sliced onions and saute till light brown.Add the marinated prawns and saute for 3-4 mins and add green peas.Stir and add ginger-garlic paste and mix well.Cover and cook for 3-4 mins on low flame.

Now prawns and peas will be cooked.Now switch off the gas and add coconut milk and mix it well with the prawns mixture.Put on the gas and add chilli powder,cumin powder,coriander powder,garam masala, salt and remaining lemon juice.

Stir it well and add 2 cups of hot water. Close it and cook till the rice is cooked well and water is fully absorbed.Check in middle and add little more water if water is dried up and rice is still not cooked.This dish will have bit sticky rice grains and not seperated grains as in our biryanis.

Garnish with corainder leaves and freshly grated coconut and serve hot.

NOTE:If you do not find small or medium size prawns and want to try with big ones,cut them in small pieces and use.

Preparation Time: 30 mins

Comments (6)

Green Masala Rice...!!!

Author: Siddhi Shirsat // Category: Pulavs N Biryanis, Rice Dishes

This is a very easy and quick rice recipe.Ideal for situations when a quick rice item has to be prepared.Its very tasty also.This recipe was told to me by my one of my friends and i tried it and loved it.Now its a frequent recipe.This rice contains green paste which can be made and stored for atleast 2 weeks and can be used in a hurry.

INGREDIENTS:

For Green Paste:

1 cup corainder leaves

2 inch ginger

10 garlic cloves

4-5 green chillis

For Pulav:

2 cups rice

1 cup gree peas

1/2 cup finely chopped potato

2 tea spoon garam masala

2 big onions sliced

1/2 cup chopped cashewnuts

oil

ghee

salt

Whole Masalas:

1 tea spoon shahi jeere(black cumin seeds)

2 inch cinnamon stick

1 masala cardomom

4-5 cloves

6-7 peppercorns

2 bay leaves

METHOD:

Roast garlic cloves and green chillis in little oil for 2-3 mins.Grind it along with corainder leaves and ginger to form a fine green paste.

In little oil fry potato pieces and green peas for 4-5 mins till almost cooked.Fry the cashewnuts pieces in ghee for 2 mins.Soak rice in water and drain it and keep for 20 mins.

Heat a kadai and add equal amount of oil and ghee.adding both gives a good taste.1-2 tea spoon of each will be enough.Add all the whole spices and saute for 2-3 mins.Then add the sliced onions and fry them till they turn golden brown.

Now add the soaked rice and saute for 2-3 mins.Now add sauted potato pieces,green peas and cashew nuts.Add 4 cups of hot water.Add the green grinded paste.3-4 table spoon of green paste will be enough.Add salt and garam masala and stir.

Close the lid and let the rice get cooked on medium flame.Add little more water in middle if required.when the rice gets fully cooked and dry, remove from flame.

Serve Hot with pickle or plain.

NOTE:Green paste in this recipe can be prepared in bulk and stored in freezer for2 weeks, and can be used in hurry.

You can make this rice without adding green peas and potatoes also.

Preparation Time : 20 mins

Comments (3)

Chholey(Chikpeas) Dum Biryani...!!!

Author: Siddhi Shirsat // Category: Pulavs N Biryanis, Rice Dishes

This tasty chholey biryani is a real treat for those who love kabuli chana(chikpeas). Many think that this can be used only to made chholey-bhature chana masala or some middle -eastern dips and falafels, But there are many other tasty indian dishes which can be made from them.This biryani is one such dish. Chikpeas spicy mixture is layered between rice and dum is given to enchance its flavour.Go ahead and give it a try,trust me you will just enjoy it.

INGREDIENTS:

1 cup kabuli(chikpeas)

2 cups basmati rice

3-4 bay leaves

2 green cardomoms

1 black cardomom

4-5 cloves

2" cinnamom stick pieces

2-3 peppercorns

1/2 cup yogurt

3 table spoons fresh ginger-garlic paste

3 medium onions sliced

1 big tomato chopped finely

2 teaspoon chilli powder

1 n 1/2 tea spoon garam masala

1 tea spoon home made masala(optional)

1 veg maggi cube

4 table spoon corainder leaves chopped

4-5 mint leaves(optional)

2 table spoon milk(optional)

4-5 saffron stands(optional)

sugar

salt

METHOD:

Soak kabuli chana overnight in water.Next day presure cook it with salt and 4 cups of water.Wash rice in water and drain it. Apply little oil and keep for 30 mins.

Heat a vessel and add oil. Add all the whole masalas and saute them for 1-2 mins. Now add the soaked rice and saute it in it for 2-3 mins. Let them get coated with oil. Now add 1 and 1/2 cup of water and little salt and let the rice get cooked with closed lid on medium flame. When it rice is done keep it aside.If you want you can remoce whole masalas from rice after it gets cooked, so that it does not get to strong flavour.

Meanwhile heat oil in a pan. Add 2 bay leaves and 2 cloves and saute for 2 mins. Now add the sliced onions and fry them till golden brown.Add the ginger garlic paste and saute for 1-2 mins till the raw smell is gone.

Add in the finely chopped tomato and stir till it gets soft.Add yogurt and mix and cook for 1 min.Now add salt,garam masala, chilli powder, home masala,powdered maggi cube and mix well.Add the boiled chikpeas and mix with the onion and tomato mixture.close the lid and cook for 2 mins and remove from flame.

Now the final dum must be given. Take a thick bottomed vessel. Add ghee in it.Add one layer of cooked rice and spread evenly.now add one layer of chikpeas mixture and spread it evelnly on top of rice layer.spinkle some corainder leaves and hand torn pudina leaves.

Again put one layer of rice and on top again one layer of chikpeas mixture and corainder leaves.Now the final layer must be rice. Spinkle corainder leaves and torn pudina leaves on it. Mix milk with saffron strands and spinkle on it. Also Spinkle 1/4-1/2 cup of water on it.

Heat a big tawa. Keep this vessel with layers on it and close this vessel with a tight fitting lid. Seal the edges with the dough and cook on low flame for 15-20 mins.

Remove the seal only at the time of serving. Serve hot with raita.

Preparation Time : 40 mins.

Comments (2)

Vangi Bhath(Eggplant/Brinjal Masala Rice)...!!!

Author: Siddhi Shirsat // Category: Pulavs N Biryanis, Rice Dishes

Maharashtrains recipes are very famous in konkan areas. Specially different types of bhaths like masala bhath, tendli bhath ,fodni bhath etc are very famous. I like to try some of this for a change from our regular food. I had tasted and started liking this pure maharashtrain dishes as i was in pune for almost 1 year.Each bhath has different recipes , means each recipes varies from other in some way.There are many ways of preparing vangi bhath, mostly many prepare it by using special vangi bhath masala avialable in stores or prepare that masala and store for some days and use it many times. But this vangi bhath recipe is bit different, i had seen it on tv and liked it coz of its unique way so i decided to give it a try. It tasted awesome, perfect maharashtrain taste and flavour.

INGREDIENTS:

1 cup basmati rice

4-5 small sizw brinjals

1 cup freshly grated coconut

1/2 cup dry roasted ground nuts powder

1-2 tea spoon kala masala(or goda masala)

2-3 tea spoon chilli powder

1-2 tea spoon garam masala

1 tea spoon assafoetida

1 table spoon ginger-chilli paste

3-4 table spoon chopped corainder leaves

2 table spoon lemon juice

2 table spoon yogurt

2 tea spoon cumin seeds(jeera)

salt

oil

METHOD:

Give cuts to each brinjal along its length such that it should be divided in four sections. Do not make pieces of them, they should be of full size.Now soak them in salted water for some time.

Cook rice in 2 cups of water and keep it to cool.

Take grated coconut in a bowl, add groundnut powder, chilli powder, kala masala,garam masala, corainder leaves,ginger-chilli paste, lemon juice,1/2 tea spoon assfoetida and salt. Mix it well.Add the quantity of spices according to your taste. Increase or decrease the quantities of kala masala, garam masala and chilli powder.

Fill 3/4 quantity of this masala in each cut brinjal.Heat a pan and add little oil in it. Now add all the masala stuffed brinjals in it and let them get shallow fried for some time. Cover it for 5 mins so that they get cooked soon.

When they are cooked add the cooked rice to it.Mix it well. Now add the remaining 1/4 quantity of the prepared masala mixture to it and mix it well so that rice gets mixed with it well. While stirring be carefull so that the brinjals do not become pieces, they should remain full.

Now add the yogurt and stir.Cook for 1-2 mins with stirring countinously.

Serve hot vangi bhath by spinkling lemon juice and corainder leaves.

Preparation Time : 20 mins

Comments (1)

Kolambi Bhaat-Type 1(Prawns Rice)...!!!

Author: Siddhi Shirsat // Category: Prawns Dishes, Pulavs N Biryanis, Rice Dishes, Seafood Recipes

Kolambi Bhaat is one of the best dishes in Konkani cuisine. Its Spicy prawns pulao cooked in coconut milk and flavoured with green spice paste.Prawns are called kolambi in marathi.Coconut milk gives it a rich flavour And prawns aroma makes it very tasty.I had made if some days back and it realy tastes awesome.

INGREDIENTS:

15-20 small sized prawns shelled and cleaned

1 cup soaked basmati rice

2 table spoon lemon juice

1/4 cup grated coconut

2 green chillis chopped

1/2" ginger chopped

5-6 garlic cloves

4-5 fresh mint leaves(optional)

1 medium onion chopped

1/2 cup coconut milk

1" cinnamon

2 black cardamoms

2 bay leaves

1 star anise(broken in 3-4 pieces)

2-3 cloves

3-4 black peppers

1 tea spoon turmeric

oil

salt

METHOD:

Apply salt and turmeric to prawns.Apply 1 table spoon of lemon juice and keep for mariantion for 20 mins.Grind corainder leaves, mint leaves, grated coconut, green chillis and garlic cloves adding water to a fine paste.

Heat a thick bottomed handi and and heat 2 table spoon of oil in it. Add all the whole masalas and fry for 2-3 mins. Add the chopped onion and saute till it becomes light golden brown.

Now add the marinated prawns and mix properly. Let the prawns get cooked and bit fried for 4-5 mins.Add the ground green paste and saute for 2 mins.

Add the soaked rice.Add the coconut milk and stir for 1 min. Add 1 n 1/2 cups of water . Add salt and remaining lemon juice. Let the water get boiled.Now close the vessel and cook on medium flame till rice get cooked and dried.

Add more water in middle if all the water is dried and rice is not fully cooked.When done remove from flame.

Garnish with grated coconut and chopped corainder and serve hot.

NOTE: If small size prawns are not avialable then cut big size prawns in pieces and use. Small size prawns give good aroma so are used here.

Preparation Time: 20 mins.

Comments (0)

Mushroom Dum Biryani...!!!

Author: Siddhi Shirsat // Category: Mushroom Dishes, Pulavs N Biryanis, Rice Dishes

This is one more recipe with mushrooms. This season we get lots of natural mushrooms in goa. There was a big bundle of them lying in our refrigerator so i decided to try mushroom dum biryani, and believe me it tasted awesome.I layered cooked rice with the spicy mushroom gravy and cooked it on low fire and it was yummm.The rice gets a nice aroma of the mushrooms.Natural mushrooms are prefered in this recipe.Button mushrooms can also be used but taste will be compromised.

INGREDIENTS:

11/2 cups natural mushrooms( or artificial mushrooms)

2 cups rice

2 large onions thinely sliced

1 tomato very finely chopped

1/2 cup yogurt

2 table spoon whipped cream

2 tea spoon chilli powder

1 table spoon ginger-garlic paste

2 tea spoon garam masala

1 tea spoon corainder powder

1/2 tea spoon jeera powder

1/2 tea spoon turmeric powder

5-6 cloves

5-6 peppercorns

2 big cardomons

3-4 bay leaves

4" cinamon stick

1/2 cup corainder leaves finely chopped

1/4 cup mint leaves finely chopped

salt

oil

pinch of kesar(optional)

1/4 cup milk(optional)

METHOD:

Soak rice in water and drain it. then add a tea spoon of oil and keep it for drying by spreading it on a muslin cloth for 30 mins.

After that take a vessel and add oil.When it gets heated add all the whole masalas and fry for 2 mins. Now add the rice and stir and fry it for 3-4 mins. Now add 3 3/4 cup water and let the rice cook.Add some salt also.

Meanwhile take a pan and add 1 table spoon oil and fry the mushrooms for 3-4 mins till they become soft. Remove them and keep aside.

Now in the same pan fry the chopped onions in oil till light brown. Then add ginger-garlic paste and mix and saute briefly.

Add red chilli powder, coriander powder, cumin powder,salt and turmeric powder. Stir-fry briefly and add the chopped tomatoes and whipped cream.Mix well.

Continue cooking over high heat for another two to three minutes, stirring continuously or until masala is fairly thick.Add yogurt, garam masala powder . Stir well and cook for two minutes more.

Add the quartered button mushrooms and salt to taste. Add half the quantity of chopped fresh coriander and mint leaves. Stir-fry over high heat for two to three minutes and remove from heat.keep aside.

Rice will be ready.Now its time to assemeble rice and mushrooms and give dum for the biryani.

Take a flat bottemed vessel.Add ghee to the bottom.Arrange the cooked rice and mushroom masala in alternate layers , sprinkling the remaining chopped fresh coriander and torn mint leaves and saffron dissolved in milk after each layer. Ensure that the top most layer is of rice and then sprinkle chopped corainder and mint leaves.

Cover the assembled biryani with a tight fitting lid and seal the edges with kneaded atta dough.

Keep the sealed dish on a medium hot tawa and leave for 15-20mins on low flame . You can also place a few burning charcoals on the lid.

Break the seal and open the biryani, just before serving.

Preparation Time: 35 mins

Comments (0)

Tawa Pulav...!!!

Author: Siddhi Shirsat // Category: Pulavs N Biryanis, Rice Dishes, Street Food

Tawa pulav is boiled rice tossed with fresh vegetables and spicy red chilli paste and masalas. Popular street food in india. I had tasted it in one of the restaurants in pune. We had loved it. So i decided to give it a try on day. So made it some days before refering to 2-3 recipes from net. Result was indeed good. I njoyed tossing it on tava the max...:-))

INGREDIENTS:

1 1/2 cup basmati rice

1 tomato chopped

2 cups mixed chopped vegetables(capsicum,carrot,cauliflower)

1/4 cup green peas(mutter)

2 onions chopped

1 tea spoon jeera

3 tea spoon chilli powder

3 table spoon pav bhaji masala

2 table spoon ginger-garlic paste

1 tea spoon cumin seeds

salt

3 table spoon coriander leaves chopped

1 table spoon limon juice

4-5 cloves

5-6 peppercorns

2" cinnamon

2 bay leaves

ghee

METHOD:

Wash the rice and drain water completely.Keep aside for 10 mins. Now take a pan and ghee. Add the rice in it and fry for 3-4 mins. Now add 3 cups of water. Add salt. Let it cook.

When the rice is done , spread it ona plate to cool and add little butter on it so that all grains seperate from each other.

Take green peas and cauliflower pieces ina bowl and add hot water to it and salt. They will become bit soft.

Heat a big tave.Add ghee. Add cumin seeds and saute till well browned.Add the onion and saute till lightly browned. Add ginger - garlic paste and tomatoes and saute till tomatoes become soft.

Now add all the vegetables and mix.Add pav bhaji masala, red chilli powder , salt and a little water. Mix and cook for two to three minutes. Stir nicely and countinously.

Now keep the veges aside of tava and add little ghee and add all the whole masalas and fry for 10-15 secs.Then mix it with tave bhaji. This are added later to avoid extra overwhelming taste which we would get if we add them before with cumin.

Now add little more ghee and add rice to it and mix it with the tawa bhaji. Add first only half quantity of rice, when its properly mixed add the rest ans keep on stiring countinously.

Add lemon juice and coriander leaves.Now toss the pulav with high flame for 2-3 mins.Remove from flame .

Serve hot plain or with raita.

Serves:3-4

Preparation time: 25 mins

Comments (1)

Spicy Paneer Biryani...!!!

Author: Siddhi Shirsat // Category: Paneer Dishes, Pulavs N Biryanis, Rice Dishes

I wanted to try some new type of biryani as was bored with the regular vegetable biryani. I had some paneer in the freezer so decided to try paneer biryan. I had tried once panner biryani ina restaurant in pune , it was damn tasty. I dint know its recipe, so i decided to just give a try . It turned out very well . It was very tasty and spicy.

INGREDIENTS:

1 1/2 cup basmati rice

1 cup diced paneer pieces

2 big onions vertically chopped

1/2 cup thick yogurt

3 tea spoon chilli powder

1 table spoon biryani masala

2 tea spoon garam masala

1 tea spoon turmeric powder

1 tea spoon coriander powder

2 table spoon ginger-garlic paste

1" cinnamon piece

4-5 cloves

4-5 pepper

2 bay leaves

1/2 lemon

oil

ghee

salt

METHOD:

Firstly add 1 tea spoon chilli powder, turmeric, 1 tea spoon garam masala,salt to the yogut and mix well. Apply this paste on paneer pieces and keep them aside for marination for 2 hrs.

Now soak the rice in water. Add 1 tea spoon of oil on them and spread them on a cloth and keep for 30mins.

Heat a pan and add ghee and shallow fry the marinated panner pieces till they turn brown.When done remove them n keep aside.

Meanwhile heat a pan and add ghee and fry the chopped onions till they become soft. Now add the ginger-garlic paste and stir properly.

Take another pan and add ghee. Add all the whole masalas like cloves, pepper etc and fry for a min. Add the soaked rice in it and fry for 3-4 mins.

Now add this rice in the vessel c0ntaining onions. Add 3 n 1/2 cups of water n stir. Now add the biryani masala, chilli powder, garam masala and salt and mix well and close the lid and let the rice cook.

When the rice is almost 3/4 done. add the fried paneer pieces to it and mix slowly and carefully so that the rice do not break.Close the lid and cook for 5 mins. Sprinkle lemon juice on it and remove from flame.

Tasty paneer biryani is ready.

Serves :3-4

Preparation time:30 mins.

Comments (0)

Sweet Corn Rice...!!!

Author: Siddhi Shirsat // Category: Pulavs N Biryanis, Quick Dishes, Rice Dishes

This is a very easy and tasty recipe.Whenever i want to make a quick lunch i make this. Sweet corns give it a very nice and sweet taste. It gets ready in no time.

INGREDIENTS:

2 cups basmati rice

1 cup sweet corns boiled

1/2 cup green peas (optional)

2 onions chopped lengthwise

2" cinamon stick

4-5 peppercorns

5 cloves

2 bay leaves

1/2 tea spoon shahi jeera

1/4 tea spoon turmeric

1/ tea spoon corainder powder

1 veg maggi cube

4-5 tea spoons chopped coriander leaves.

1/2 lemon juice

ghee

salt

METHOD:

Soak the rice in water and put on a cotton cloth for 30 mins after adding a spoon of oil.

Take a pan add ghee and fry the onions till golden brown then add the sweet corns and green peas. Fry for 5-6 mins.

Meanwhile take another pan add ghee. Now add all the dry whole masalas like cloves, pepper,cinnamon,shahi jeera and bay leaves.Fry for 2 mins. Add the soaked rice and fry for 4-5 mins.

Add the fried rice in the sweet corn mix. Mix it properly.Now add 4 cups of hot water.Add powdered maggi cube, turmeric powder, corainder powder and salt.close the lid and let the rice cook.

When the rice is almost done add lemon juice on top and garnish with coriander leaves.Remove from flame.

Its ready!..

Serve plain or with dal fry/gravy dish.

Serves:3-4

preapration time :15 mins

Comments (0)

Simple Prawns Biryani...!!!

Author: Siddhi Shirsat // Category: Non-Veg Recipes, Prawns Dishes, Pulavs N Biryanis, Quick Dishes, Rice Dishes, Seafood Recipes

Many people like prawns.Even i am a fan of prawns...:))...Many tasty dishes can be made from prawns...Today i am posting one of them.Prawns biryani is realy tasty and can be made in no time. This recipe is my experiment.This is very simple and easy recipe. I took the recipe of my egg biryani and modified it a bit and made prawns and belive me it became realy spicy as i like and tasty...

INGREDIENTS:

2 cups basmati rice

1 cup prawns( shell removed and cleaned)

2 medium sized onions chopped

1 table spoon ginger garlic paste

1/2 teaspoon chilli powder

1 teaspoon garam masala

1 teaspoon turmeric

1 teaspoon corainder powder

1 veg maggi cube

2' cinnamon

4-5 peppercorns

4-5 cloves

3-4 bay leaves

1/2 lemon

oil/ghee

salt

METHOD:

Apply salt and little turmeric to the prawns.

Take a pan and add ghee and fry the onions in it till they become translucent.Now add the ginger garlic paste and mix well.Fry for 2 mins.

Now add the prawns to it. Add turmeric.In this dish small prawns are preferred over big ones as they give a nice aroma to the dish. If you have big prawns cut them in small pieces and use.Fry the prawns till they get gt cooked for 7-8 mins and get bit golden colour.

Meanwhile soak the rice in water and spread it on cloth so that all the water drains out. Add a teaspoon of oil to the rice before spreading as this helps to separate the rice after cooking and it does not get sticked to each other.Let it be on cloth for 30 mins.

Now take a pan and add ghee. Now add all the whole masalas like cinnamon, cloves, peppers and bay leaves. Fry them for 2 mins and add the rice to it. Fry the rice for 5 mins.

Now add the fried rice to the vessel containing the prawns mixture. Add 1 and 3/4 cups of water. If more water required add later.Now add the chilli powder, garam masala, corainder powder,powdered maggi cube and salt.

Close the lid and let the rice cook.Check for 10 mins if the rice is done. when the rice is almost cooked sprinkle juice of lemon on it.

Remove from flame.

Its ready .Serve Hot.

NOTE: Small prawns are prefered in this dish as they get mixed well and give a nice aroma.If using bigger prawns cut them in small pieces and use.

Serves:3-4

Preparation time:25 mins.

Comments (0)

Simple Pulav(Using whole spices)

Author: Siddhi Shirsat // Category: Pulavs N Biryanis, Quick Dishes, Rice Dishes

I make different types of pulavs and biryanis.I prefer making them as they are very simply and gets ready in no time.I will keep posting diff types of them in future. As they contain diffrent types of vegetables they are healthy too.This simple pulav is one of them. Corn give a sweet taste, all the whole spices give a nice aroma to it.Its very simple and good to taste...

INGREDIENTS:

1 cup basmati rice
1 and half cups chopped vegetables (green peas, carrots, capsicum, corn)
1/2 tea spn black pepper
1″ cinnamon
5-6 cloves

2 bay leaves

1 tea spn shahi jeera
2 tbl spn cashew
2 green cardamom
1 black cardamom
3 green chillies
4-5 strands coriander leaves

1 veg maggi cube
Ghee
Salt

METHOD:

Heat ghee. Add pepper, cinnamon, cloves,shahi jeera,bay leaves, black and green cardamom. Fry for few minutes.
Then add cashews. Fry for a minutes, add rice, green chillies and vegetables.
Add salt and 1 and 3/4 cup water and add the powdered maggi cube. Cook on low flame till completely done.

Garnish with coriander leaves.

Serves : 2-3

Preparation time : 25mins

Comments (0)

Chicken Dum Biryani...!!!

Author: Siddhi Shirsat // Category: Chicken Dishes, Non-Veg Recipes, Pulavs N Biryanis, Rice Dishes

Today i am posting a nonveg recipe....chicken dum biryani...chicken dishes are among my favorite dishes...biryani is one recipe which i love to eat atlest once in 15days.This recipe i had tried some days ago...it is my moms recipe with modifications done by me. My modifications realy made it more tasty.It turned out very well.So i am sharing this recipe with u all.

INGREDIENTS:

1/2 kg boneless chicken pieces

1 cup basmati rice

1 cup chopped coriander leaves

7-8 green chilles

15 garlic cloves

2 inches ginger chopped

2 finely chopped onions

2 longly sliced onions

1 tea spoon turmeric powder

1 tablespoon garam masala

1 lemon pieces

1 tea spoon chilli powder

1 chicken maggi cubes

5-6 pepper corns

5-6 cloves

3-4 cinnamon sticks

3-4 cardomon

4 bay leaves

1/2 cup curd

1 tablespoon ginger garlic paste

salt

2 table spoon ghee

oil

1 roll of dough

METHOD:

Apply lemon juice and turmeric powder to the chicken pieces.Grind coriander,ginger,garlic,green chilles together with little water and apply this paste along with curd to the chicken pieces and keep it for maritation for 2 hrs.

Fry the long sliced onions in oil till they are brown and crispy and keep separetly.

Take a thick bottomed pan and add some ghee to it and fry the finely chopped onions till it is tranperent.Then add the marinated chicken and cook it. It the water is less add some water to it to cook .Add garam masala,chilli powder and maggi cube to it.Let it cook .Add salt.

Now take a diff vessel and add ghee to it. then add the peppercorns, cinnamon, cardomen, cloves and bay leaves n fry for 1 min and then add rice. Fry it for 2 mins and add water.If 1 cup of rice add 1 n 1/2 cup water so that the rice doesnt cook completely.

Then add ginger garlic paste, salt, turmeric pinch to the rice and let the rice cook.When cooked we must now put all the things together.

Speciality of dum biryani is that we cook all the things together on low flame in layers in a sealed vessel. This method keeps all the aroma in the vessel and it cant escape as its sealed and the biryani becomes more delicious.

Now we take a thick bottemed vessel. Add ghee to it then add a layer of rice and on top of it add a cooked chicken layer and add 1/4 fried onion on it then again add 1 rice layer and 1 chicken layer and onion layer. Now the final layer must be rice layer . now add 1/4 cup water over it so that rice is fully cooked and now garnish it with the remaining half quantity fried onion .

Now close the lid and seal the edges of the vessel with dough. This prevents the steam from goin out and the taste remains in it.Now keep a tawa on fire and keep this vessel on tawa on medium low flame and cook for 20 mins.

Biryani is ready!!!

NOTE: Sprinkle some lemon juice while serving, the taste increases.

Increase or decreae the amont of spices used acording to ones taste. I love spicy food so i have made it more spicy.

Serves 2-3

Preparation time :1 hr 20 mins excluding marination time.

Comments (2)

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