Category Archives: Rice recipes

Sooji khichdi is a very simple and easy recipe to try out this summer. In summers we don’t want to eat much of oily food. Rava Khichdi is one nice option for you. It is light on your tummy and is also filled with nutritious veggies. Grab a bowl of Sooji khichdi and satisfy your hunger pangs.

Here is a step by step recipe with pictures to make tempting and nutritious Sooji khichdi. Prepare Semolina khichdi using semolina which gets ready instantly and you will surely like it.

Direction :

Making :

Add 2 tsp ghee to a pan. Turn on the flame. Add ¼ cup thick semolina. Stir constantly and roast until it gets golden brown in color and is little fragrant. Take it out in a plate once roasted and ready.

Add 2 tsp more ghee to the same wok and let it heat a little.Keep the flame low. Add ½ tsp cumin seeds and sauté for a while. Then add 7 to 8 curry leaves, finely chopped ginger, finely chopped green chili, add less than ¼ tsp turmeric powder and sauté the masala for a while, add green peas. After sautéing the green peas for a while, add finely chopped capsicum. Keep tossing while sauteing.

Add finely chopped tomato. Sauté the veggies for a minute or so until they get little crunchy. Add 1.5 cups of water, followed by roasted semolina, ½ tsp salt or to taste and mix well.Cook it on low flame until the semolina puffs up. Then cover for a while and reduce the flame. Cook it for 3 minutes. Check the khichdi. Cook it for a while till thick.

Serving :

Once the khichdi is fragrant and ready,transfer it to a bowl. Garnish with some ghee. Prepare Semolina khichdi using semolina which gets ready instantly and you will surely like it.

Suggestion :

Thickly texture semolina remains good for making the khichdi.
If making this khichdi for kids and they don’t like spicy food then avoid using green chilies.

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Sooji Khichadi - Rava Khichadi - Semolina khichdi

Author: Nisha Madhulika

Recipe type: Main

Cuisine: Indian

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Serves: 4

Ingredients

Semolina – ¼ cup (50 gms)
Ghee- 2 tbsp
Capsicum- 2 to 3 tbsp (finely chopped )
Tomatoes- 2 to 3 tbsp (finely chopped)
Green Peas- 2 tbsp
Cumin seeds- ½ tsp
Curry Leaves – 7 to 8
Turmeric Powder- Less than ¼ tsp
Ginger – ¼ inch piece (finely chopped )
Green chili- 2 (finely chopped )
Salt-1/2 tsp (or to taste )

Instructions

Add 2 tsp ghee to a pan. Turn on the flame. Add ¼ cup thick semolina. Stir constantly and roast until it gets golden brown in color and is little fragrant. Take it out in a plate once roasted and ready.
Add 2 tsp more ghee to the same wok and let it heat a little.Keep the flame low.
Now add ½ tsp cumin seeds and sauté for a while. Then add 7 to 8 curry leaves, finely chopped ginger, finely chopped green chili, add less than ¼ tsp turmeric powder and sauté the masala for a while, add green peas. After sautéing the green peas for a while, add finely chopped capsicum. Keep tossing while sautéing.
Add finely chopped tomato. Sauté the veggies for a minute or so until they get little crunchy. Add 1.5 cups of water, followed by roasted semolina, ½ tsp salt or to taste and mix well.Cook it on low flame until the semolina puffs up. Then cover for a while and reduce the flame. Cook it for 3 minutes. Check the khichdi. Cook it for a while till thick.
Once the khichdi is fragrant and ready,transfer it to a bowl. Garnish with some ghee. Prepare Semolina khichdi using semolina which gets ready instantly and you will surely like it.

Featured, Pulao recipe, Pulao recipe, Rice and Pulao, Rice recipes

Kabuli Chana Pulao Recipe – How to make Chana Pulao – Chola Pulao recipe

January 19, 2017 Nisha Madhulika Leave a comment

Kabuli Chana Pulao Recipe – How to make Chana Pulao – Chola Pulao recipe

Kabuli Chana Pulao is a variation from the usual pulao you have. This mouth watering pulao recipe can be made very easily with ingredients like Kabuli chana, rice and a mix of flavorful spices.

Here is an easy recipe with step by step pictures to make Kabuli Chana Pulao. Serve this scrumptious and lip-smacking kabuli chana pulao piping hot along with green coriander chutney, any pickle or any gravy sabzi.

Directions

Getting ready:

Soak the basmati rice for 30 minutes in water. Later, drain out the excess water from the rice.

Also, soak the chickpea for 6 to 7 hours in water and afterward drain out the extra water from them.

Grind the cloves, black peppercorns, brown cardamom and cinnamon stick in mortar grinder into coarse powder.

Making:

Heat a pan and pour ghee to it. When the ghee becomes hot, add cumin seeds and coarsely ground spices to the ghee and saute for a while. Then add green chilly and ginger in the pan and stir fry them.

Add chickpea to the spices along with rice and mix everything really well. Stir fry them for 2 minutes.

Then transfer the pulao to a microwave safe bowl followed by 2 cups of water, salt and turmeric powder and squeeze the lemon in the bowl as well.

Cover the bowl and microwave the pulao for 12 minutes. After 12 minutes, stir the pulao and mix some green coriander in the pulao.

Transfer the pulao to a bowl, kabuli chana pulao is ready to serve.

Serving:

Serve this scrumptious and lip-smacking kabuli chana pulao piping hot along with green coriander chutney, any pickle or any gravy sabzi.

Suggestion

If you want to make this pulao in cooker then stir fry everything in same way in cooker then pour water double the quantity of rice. Put the lid on and cook until a whistle goes off. Once half steam of the cooker settles on its own, take off the lid and serve the pulao.

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Kabuli Chana Pulao Recipe - How to make Chana Pulao - Chola Pulao recipe

Author: NishaMadhulika

Recipe type: Main course

Cuisine: Indian

Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

Serves: 4

Ingredients

Basmati rice – 1 cup
Chickpea - ½ cup
Ghee – 3 to 4 tbsp
Salt – 1 tsp or to taste
Green coriander – 1 tbsp (finely chopped)
Green chilies – 2 (finely chopped)
Ginger – 1 inch baton grated or 1 tsp paste
Cumin seeds - ½ tsp
Brown cardamom – 3
Cinnamon stick – 1 inch
Cloves – 4
Black peppercorns – 10 to 12
Turmeric powder – less than ¼ tsp
Lemon – 1

Instructions

Soak the basmati rice for 30 minutes in water. Later, drain out the excess water from the rice.
Also, soak the chickpea for 6 to 7 hours in water and afterward drain out the extra water from them.
Grind the cloves, black peppercorns, brown cardamom and cinnamon stick in mortar grinder into coarse powder.
Heat a pan and pour ghee to it. When the ghee becomes hot, add cumin seeds and coarsely ground spices to the ghee and saute for a while. Then add green chilly and ginger in the pan and stir fry them.
Add chickpea to the spices along with rice and mix everything really well. Stir fry them for 2 minutes.
Then transfer the pulao to a microwave safe bowl followed by 2 cups of water, salt and turmeric powder and squeeze the lemon in the bowl as well.
Cover the bowl and microwave the pulao for 12 minutes. After 12 minutes, stir the pulao and mix some green coriander in the pulao.
Transfer the pulao to a bowl, kabuli chana pulao is ready to serve.
Serve this scrumptious and lip-smacking kabuli chana pulao piping hot along with green coriander chutney, any pickle or any gravy sabzi.

Featured, Pulao recipe, Pulao recipe, Rice and Pulao, Rice recipes

Vermicelli Pulav Recipe – Semiya Pulao Recipe

December 16, 2016 Nisha Madhulika Leave a comment

Vermicelli Pulav Recipe – Semiya Pulao Recipe

Vermicelli Pulao is a very delicious variation from the usual rice based pulao. You can make it instantly to satisfy all your food cravings. You can serve this yummy Semiya Pulao to guests and can also pack it in kids lunch box. The kids will surely relish eating this scrumptious Vermicelli Pulao.

Here is an easy step by step recipe with pictures to prepare mouth drooling Vermicelli Pulao. Garnish this tantalizing pulao with green coriander and dry fruits and serve it steaming hot. Prepare this fuss free and easy recipe whenever you wish to eat something different. Enjoy!

Directions

Getting ready:

Coarsely grind the black pepper, cloves and brown cardamom seeds in mortar pestle. Divide the cashews from between making two parts of each, keep them in a bowl.

Making:

Pour 1 tsp of ghee in a preheated pan. As the ghee melts, put vermicelli to the ghee and roast on medium flame by stirring constantly until they become golden brown. Afterward, transfer the roasted vermicelli to a bowl.

Pour 1 tsp of ghee to the same pan. When the ghee melts, drop the cashews in the pan and fry until they become light brown in colour. Then transfer the fried cashews in another bowl.

Put cumin seeds and coarsely ground spices to the leftover ghee in the pan and saute them a bit. Then add ginger and green chilly in the pan and saute for a while. Add green peas to the spices, cover and cook for 1 minutes on low flame so that they become crunchy.

After a minute, add the carrot in the pan followed by capsicum and cauliflower. Mix everything really well and stir fry the veggies for 2 minutes until they become crunchy. Cover the pan for 1 to 1.5 minutes so that the veggies become tender.

Later, pour 2 cups of water in the pan then put the lid on so that the water starts boiling quickly. Once the water starts simmering, add vermicelli and salt to the veggies and mix well. Cover and cook the vermicelli on low flame until they absorb the water completely. Stir after every 1 to 1.5 minutes.

7 minutes later, vermicelli will get cooked aptly. Squeeze the lemon in the pan and sprinkle some green coriander to the vermicelli as well and mix thoroughly. Turn off the flame and cover the pan for 2 minutes so that the vermicelli absorb the remaining water.

Thereafter, mix rest of the ghee and some fried cashews to the vermicelli. Transfer on a plate, vermicelli pulao is ready.

Serving:

Garnish this tantalizing and lip-smacking vermicelli pulao with green coriander and fried cashews and serve steaming hot.

Save Print

Vermicelli Pulav Recipe - Semiya Pulao Recipe

Author: NishaMadhulika

Recipe type: Main course

Cuisine: Indian

Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

Serves: 4

Ingredients

Vermicelli – 1 cup
Green peas - ¼ cup
Carrot - ¼ cup (finely chopped)
Capsicum - ¼ cup (finely chopped)
Cauliflower - ¼ cup (finely chopped)
Green coriander – 2 tbsp (finely chopped)
Green chilly – 1 (finely chopped)
Ginger - ½ inch baton grated or ½ tsp paste
Black pepper – 5 to 6
Brown cardamom – 2
Cloves – 2 to 3
Cumin seeds - ¼ tsp
Salt - ¾ tsp or to taste
Cashews – 8 to 10
Ghee – 1 to 2 tbsp
Lemon - ½

Instructions

Coarsely grind the black pepper, cloves and brown cardamom seeds in mortar pestle. Divide the cashews from between making two parts of each, keep them in a bowl.
Pour 1 tsp of ghee in a preheated pan. As the ghee melts, put vermicelli to the ghee and roast on medium flame by stirring constantly until they become golden brown. Afterward, transfer the roasted vermicelli to a bowl.
Pour 1 tsp of ghee to the same pan. When the ghee melts, drop the cashews in the pan and fry until they become light brown in colour. Then transfer the fried cashews in another bowl.
Put cumin seeds and coarsely ground spices to the leftover ghee in the pan and saute them a bit. Then add ginger and green chilly in the pan and saute for a while. Add green peas to the spices, cover and cook for 1 minutes on low flame so that they become crunchy.
After a minute, add the carrot in the pan followed by capsicum and cauliflower. Mix everything really well and stir fry the veggies for 2 minutes until they become crunchy. Cover the pan for 1 to 1.5 minutes so that the veggies become tender.
Later, pour 2 cups of water in the pan then put the lid on so that the water starts boiling quickly. Once the water starts simmering, add vermicelli and salt to the veggies and mix well. Cover and cook the vermicelli on low flame until they absorb the water completely. Stir after every 1 to 1.5 minutes.
minutes later, vermicelli will get cooked aptly. Squeeze the lemon in the pan and sprinkle some green coriander to the vermicelli as well and mix thoroughly. Turn off the flame and cover the pan for 2 minutes so that the vermicelli absorb the remaining water.
Thereafter, mix rest of the ghee and some fried cashews to the vermicelli. Transfer on a plate, vermicelli pulao is ready.
Garnish this tantalizing and lip-smacking vermicelli pulao with green coriander and fried cashews and serve steaming hot.

Featured, Khichdi recipe, North Indian recipe, Pulao recipe, Pulao recipe, Recipe for Kids

Daliya khichdi recipe – Dalia pulao with Moong Dal – Broken Wheat Khichdi

December 13, 2016 Nisha Madhulika Leave a comment

Daliya khichdi recipe – Dalia pulao with Moong Dal – Broken Wheat Khichdi

Daliya Moong Dal khichdi is a very nutritious dish you could have anytime. There are different ways and ingredients to make khichdi, every house hold has a different way to make it. Daliya Moong dal khichdi is made up of ingredients like Daliya, Moong Dal, ghee, cumin seeds and asafoetida. It not only has highly nutritious value but can be made very easily.

Here is an easy recipe of Daliya Moong dal Khichdi with step by step pictures. This can be served to kids, to elders with a bit of spices and can be eaten otherwise. Daliya was considered a bland dish, who knew it could be made to taste so good. Enjoy a warm bowl of Daliya Moong Dal Khichdi in winter with a side assortment of curd, papad, pickle or chutney.

Directions

Making:

Start with roasting daliya in a pressure cooker. For this, take 1 tsp ghee and it melt. Now add 1/3 cup (50 grams) daliya to the ghee. Roast daliya until there is slight change in color and it becomes fragrant.

Daliya has now slightly changed its color and has become aromatic. Therefore, it is roasted aptly. Now add 1/3 cup (50 grams) washed moong dal to it. Roast and mix it well. Then add 2.5 cups of water, little more than ½ tsp salt or to taste and 1/4 tsp turmeric powder to it. Put the lid on and let the khichdi cook until it releases a whistle.

Now after one whistle, reduce the flame and cook for 3 to 4 minutes more. After this, turn off the flame. Keep the cooker as it is until the pressure releases on itself. Khichdi is now ready but it is little thick in consistency, so add some water and let it simmer. ½ cup of water is added. Turn off the flame and khichdi is ready to serve for infants. This khichdi is very nutritious for them. Only salt and turmeric powder is added to this khichdi. No masala is added here, just add ghee and mix it well. Ghee enhances the flavor of khichdi and it is healthy for babies too.

Now transfer the remaining khichdi to the bowl and add tempering to it. For tempering, heat a small pan and add 2 tsp of ghee to it. Add 1 or 2 tsp of ghee as desired. When the ghee is heated aptly, splutter ½ tsp cumin seeds to it.

Reduce the flame and add a pinch of asafoetida and let it roast. Now pour this tempering on the khichdi and slightly mix it. Khichdi is now ready and it is apt for elders. Now let’s make it more spicy and tasty for younger kids and adults.

For this we will roast some vegetables until crunchy and add to it. Heat a pan with 1 to 2 tsp ghee and add cumin seeds and asafoetida to it. Then add 1 finely chopped green chilly, ½ inch grated ginger, ½ cup green pea and ¼ cup finely chopped capsicum and sauté for a while. Cover and cook for 1 minute until the veggies becomes tender. Don’t over cook the veggies; keep it slightly crunchy and tender.

Now add a finely chopped tomato and ¼ tsp salt to the veggies. Mix everything really well. Now add khichdi to the veggies followed by green coriander. Stir to mix everything really well.

Serving:

Delicious vegetable khichdi is now ready, Transfer it to a bowl and garnish the khichdi with some ghee on it. Finger-licking and delicious daliya and moong dal khichdi is now ready. Everyone in your family can relish eating this khichdi. Serve it with a side assortment of curd, papad, pickle or chutney.

Suggestions

Butter can also be used for instead of ghee for making the khichdi.
Skip the use of green chili and ginger if making it for the kids and infants.

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Daliya khichdi recipe - Dalia pulao with Moong Dal - Broken Wheat Khichdi

Author: NishaMadhulika

Recipe type: Main course

Cuisine: Indian

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Serves: 4

Ingredients

Daliya – ⅓ cup (50 grams)
Moong dal – ⅓ cup (50 grams)
Ghee – 1 tbsp
Cumin seeds – ½ tsp
Asafoetida – 1 pinch
Turmeric powder – ¼ tsp
Salt – 1 tsp or to taste

Instructions

Start with roasting daliya in a pressure cooker. For this, take 1 tsp ghee and it melt. Now add ⅓ cup (50 grams) daliya to the ghee. Roast daliya until there is slight change in color and it becomes fragrant.
Daliya has now slightly changed its color and became aromatic. Therefore, it is roasted aptly. Now add ⅓ cup (50 grams) washed moong dal to it. Roast and mix it well. Then add 2.5 cups of water, little more than ½ tsp salt or to taste and ¼ tsp turmeric powder to it. Put the lid on and let the khichdi cook until it releases a whistle.
Now after one whistle, reduce the flame and cook for 3 to 4 minutes more. After this, turn off the flame. Keep the cooker as it is until the pressure releases on itself. Khichdi is now ready but it is little thick in consistency, so add some water and let it simmer. ½ cup of water is added. Turn off the flame and khichdi is ready to serve for infants. This khichdi is very nutritious for them. Only salt and turmeric powder is added to this khichdi. No masala is added here, just add ghee and mix it well. Ghee enhances the flavor of khichdi and it is healthy for babies too.
Now transfer the remaining khichdi to the bowl and add tempering to it. For tempering, heat a small pan and add 2 tsp of ghee to it. Add 1 or 2 tsp of ghee as desired. When the ghee is heated aptly, splutter ½ tsp cumin seeds to it.
Reduce the flame and add a pinch of asafoetida and let it roast. Now pour this tempering on the khichdi and slightly mix it. Khichdi is now ready and it is apt for elders. Now let’s make it more spicy and tasty for younger kids and adults.
For this we will roast some vegetables until crunchy and add to it. Heat a pan with 1 to 2 tsp ghee and add cumin seeds and asafoetida to it. Then add 1 finely chopped green chilly, ½ inch grated ginger, ½ cup green pea and ¼ cup finely chopped capsicum and sauté for a while. Cover and cook for 1 minute until the veggies becomes tender. Don't over cook the veggies; keep it slightly crunchy and tender.
Now add a finely chopped tomato and ¼ tsp salt to the veggies. Mix everything really well. Now add khichdi to the veggies followed by green coriander. Stir to mix everything really well.
Delectable vegetable khichdi is now ready, Transfer it to a bowl and garnish the khichdi with some ghee on it. Finger-licking and delectable daliya and moong dal khichdi is now ready. Everyone in your family can relish eating this khichdi. Serve it with a side assortment of curd, papad, pickle or chutney.

Featured, Microwave recipe, Microwave recipes, Pulao recipe, Pulao recipe, Rice and Pulao, Rice recipes

Kesar Pulao Recipe in Microwave – How To Make Saffron Rice in Microwave

November 15, 2016 Nisha Madhulika Leave a comment

Kesar Pulao Recipe in Microwave – How To Make Saffron Rice in Microwave

Kesar pulao a simple recipe of pulao prepared with saffron, ghee, dry fruits and some whole spices makes a perfect meal when served along with any curry. The aroma and colour of saffron makes this pulao irresistible. Prepare this lavish dish in microwave for special guests and make them go wow! You can also prepare this pulao with leftover rice as well.

Preparing saffron pulao in microwave becomes more convenient and less time consuming. Saffron is loaded with anti-depressant, anti-oxidant, anti-ageing and anti-cancer properties. So, here is the recipe of saffron pulao with very easy to follow steps. Try making it at home and share your experience with us. Enjoy!

Directions

Getting ready:

Wash the basmati rice thoroughly with water. Drain out excess water from it. Drench the rice completely in water and soak it for 30 minutes. After that, drain out the excess water from it.

Peel brown cardamom and take out its seeds. Place it in a bowl. Slice each cashew in half. Place it in a bowl.

Making:

Take a microwave safe bowl and pour the ghee into it. Place the bowl inside the microwave and heat it for 1 minute on highest temperature. Now take the bowl out from the microwave and add cumin seeds to it. Stir it with a spoon. Place it back in the microwave for 1 more minute on same temperature.

After 1 minute, take out the bowl. Cumin seeds are roasted well. Now add the whole spices into it along with cashew pieces. Stir to mix everything well with a spoon. Again place the bowl back into the microwave and roast everything for a minute on highest temperature.

After a minute is over, take out the bowl. Stir everything. Cashews have turned golden brown. Take out few cashew slices and keep it aside. Add raisins, soaked basmati rice, salt and soaked saffron strands to the bowl. Mix everything really well with a spoon.

Add 2 cups of water into the rice mixture. Mix it well. Cover the bowl. Don’t cover it completely, leave it slightly open. Place it in the microwave. Cook the rice on highest temperature for 10 minutes.

After 10 minutes, take the bowl out. Let the rice remain in bowl with its lid on for another 10 minutes. This is its standing time. After that, remove the lid and mix the pulao with a spoon.

Pulao is now ready. Transfer it to a plate. Kesar pulao is now ready to serve.

Serving:

Garnish this mouth-watering and luscious kesar pulao with some roasted cashew slices and serve it steaming hot along with any sabzi you want.

Suggestions

Here we have prepared kesar pulao in microwave but you can prepare it in pressure cooker or any vessel. Heat a cooker with some ghee. Then splutter cumin seeds into it. After that, add whole spices and roast it for a while. Then roast cashews into it. Further add rice,salt and saffron. Mix it well. Add 2 cups of water into it and mix well. Put the lid on and let the rice cook until a whistle. Then turn off the flame. After that, release half of its pressure and let the other half releases itself. Then open the lid and transfer kesar pulao on a plate. Serve it steaming hot.
If you are cooking kesar pulao in vessel then heat a vessel with some ghee. Then splutter cumin seeds into it. After that, add whole spices and roast it for a while. Then roast cashews into it. Further add rice, salt and saffron. Mix it well. Add 2 cups of water into it and mix well. Put the lid on and let the rice cook until it is cooked aptly and water is absorbed completely on low flame. Then turn off the flame. After that, leave the covered as it is for about 5 minutes. Then open the lid and transfer kesar pulao on a plate. Serve it steaming hot.

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Kesar Pulao Recipe in Microwave - How To Make Saffron Rice in Microwave

Author: Nisha Madhulika

Recipe type: Main Course

Cuisine: Indian

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 4

Ingredients

Basmati rice – 1 cup (200 grams)
Ghee – 2 tbsp
Saffron strands – ¼ tsp (soaked in 1 tsp of water)
Brown cardamom – 2
Cinnamon stick – 1 inch
Cloves – 2-3
Black pepper – 6-7
Cashews – 15 (2 tbsp)
Raisins – 30-35 (2 tbsp)
Cumin seeds – ½ tsp
Salt – 1 tsp or to taste

Instructions

Wash the basmati rice thoroughly with water. Drain out excess water from it. Drench the rice completely in water and soak it for 30 minutes. After that, drain out the excess water from it. Peel brown cardamom and take out its seeds. Place it in a bowl. Slice each cashew in half. Place it in a bowl.
Take a microwave safe bowl and pour the ghee into it. Place the bowl inside the microwave and heat it for 1 minute on highest temperature. Now take the bowl out from the microwave and add cumin seeds to it. Stir it with a spoon. Place it back in the microwave for 1 more minute on same temperature.
After 1 minute, take out the bowl. Cumin seeds are roasted well. Now add the whole spices into it along with cashew pieces. Stir to mix everything well with a spoon. Again place the bowl back into the microwave and roast everything for a minute on highest temperature.
After a minute is over, take out the bowl. Stir everything. Cashews have turned golden brown. Take out few cashew slices and keep it aside. Add raisins, soaked basmati rice, salt and soaked saffron strands to the bowl. Mix everything really well with a spoon.
Add 2 cups of water into the rice mixture. Mix it well. Cover the bowl. Don’t cover it completely, leave it slightly open. Place it in the microwave. Cook the rice on highest temperature for 10 minutes.
After 10 minutes, take the bowl out. Let the rice remain in bowl with its lid on for another 10 minutes. This is its standing time. After that, remove the lid and mix the pulao with a spoon. Pulao is now ready. Transfer it to a plate. Kesar pulao is now ready to serve.
Garnish this mouth-watering and luscious kesar pulao with some roasted cashew slices and serve it steaming hot along with any sabzi you want.

Featured, Pulao recipe, Pulao recipe, Rice and Pulao, Rice recipes

Tomato Pulao Recipe – Tomato Pulav Recipe

November 14, 2016 Nisha Madhulika Leave a comment

Tomato Pulao Recipe – Tomato Pulav Recipe

Tomato pulao, a simple recipe of pulao that can be prepared instantly anytime. This pulao goes well with pickle, chutney, curd, raita or have it as it is. Its tangy taste will make you drool for sure! Pulao is prepared in various style and this pulao recipe is made with very few ingredients.

Whenever you are hungry and feeling lazy to make something then you can prepare it quickly to have a lavish dish. You can prepare this tangy tomato pulao for your kid’s tiffin or relish eating it on sunday with your family. So try out making tomato pulao with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Peel the brown cardamom and place it in mortar pestle along with cinnamon stick, cloves and black peppercorns. Crush it into a coarse powder.

Making:

Place a wok on flame. When the wok gets heated, pour the ghee into it along with green peas. Fry it till it turns crunchy. Cover and cook for a minute. After a minute, take off the lid. Green peas have turned crunchy. Transfer it to a bowl.

Now add cumin seeds into the wok followed by crushed whole spices. Saute it for a minute. Then add tomato-green chilly paste and ginger paste to it. Mix it really well. Saute the masala until the oil starts separating from the edges.

Roughly chop the curry leaves and add it directly to the masala mix. Once the masala gets roasted aptly, add fried green peas, salt and half amount of chopped green coriander into it. Mix everything really well.

After that, add boiled rice into it. Stir it gently to mix all the ingredients really well. Keep the flame on low.

Everything is now mixed well. Tomato pulao is now ready. Turn off the flame and transfer it to a serving plate.

Serving:

Garnish this tempting and mouth-drooling tomato pulao with some green coriander sprigs and serve it steaming hot along with curd or pickle.

Suggestions

If you want to make it spicier then add red chilly powder to the pulao.

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Tomato Pulao Recipe - Tomato Pulav Recipe

Author: Nisha Madhulika

Recipe type: Main Course

Cuisine: Indian

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 4

Ingredients

Rice – 1 cup
Tomatoes – 3
Green chilly – 1
Ghee/oil – 2-3 tbsp
Green peas – ½ cup (optional)
Green coriander – 2-3 tbsp (finely chopped)
Curry leaves – 8-10
Ginger baton – 1 inch (paste)
Whole spices – brown cardamom – 2, cinnamon stick – ½-1 inch, cloves – 4, black peppercorns – 8-10
Cumin seeds – ½ tsp
Salt – 1 tsp or to taste

Instructions

Peel the brown cardamom and place it in mortar pestle along with cinnamon stick, cloves and black peppercorns. Crush it into a coarse powder.
Place a wok on flame. When the wok gets heated, pour the ghee into it along with green peas. Fry it till it turns crunchy. Cover and cook for a minute. After a minute, take off the lid. Green peas have turned crunchy. Transfer it to a bowl.
Now add cumin seeds into the wok followed by crushed whole spices. Saute it for a minute. Then add tomato-green chilly paste and ginger paste to it. Mix it really well. Saute the masala until the oil starts separating from the edges.
Roughly chop the curry leaves and add it directly to the masala mix. Once the masala gets roasted aptly, add fried green peas, salt and half amount of chopped green coriander into it. Mix everything really well. After that, add boiled rice into it. Stir it gently to mix all the ingredients really well. Keep the flame on low.
Everything is now mixed well. Tomato pulao is now ready. Turn off the flame and transfer it to a serving plate. Garnish this tempting and mouth-drooling tomato pulao with some green coriander sprigs and serve it steaming hot along with curd or pickle.

Featured, Rice and Pulao, Rice recipes

Jeera Rice recipe | Flavoured Cumin Rice in pressure cooker | Steamed Zeera Fried Rice

September 17, 2016 Nisha Madhulika Leave a comment

Jeera Rice recipe | Flavoured Cumin Rice in pressure cooker | Steamed Zeera Fried Rice

Jeera rice or jeera pulao, prepared with some whole spices and cumin seed’s flavor, can be prepared very instantly and easily. This is a tempting Punjabi rice dish in its simplest form with nice and mild flavor cumin seeds. You can make variations to enhance the taste and palatability of this steamed rice. Today we are making this jeera rice recipe in pressure cooker. It takes no time to pressure cook these rice.

You can serve it with dal, sabzi or any curry or serve along with pickle; they taste delicious in any way and make a perfect one-pot meal. Not only they are simple to eat but also are too easy and simple to prepare. Jeera rice is one of the most after sought rice recipe in my home, especially when I have some heavy and rich curries. So, try making these jeera pulao with this easy to follow recipe with step-by-step pictures and enjoy!

Directions

Getting ready:

Peel the brown cardamom and use the seeds. Discard the skin.

Soak the rice in water for half an hour and then drain out the excess water.

Making:

Preheat a pressure cooker and add 1.5 to 2 tbsp ghee in to it. Allow the ghee to heat sufficiently.

When the ghee is sufficiently heated, splutter 1 tsp cumin seeds to it. After a while add the following spices to it – 1 cinnamon stick, 2 cloves, 5 to 6 black peppercorns and 1 brown cardamom seeds. Sauté the spices for a while keeping the flame low.

Now add the rice to the pressure cooker. Stir and roast the rice for a while. Then add 1 cup of water to the pressure cooker. When making the rice in an open vessel, usually twice the quantity of water is needed but while making rice in pressure we will add little less water than the doubled quantity.

Mix well and add ½ tsp salt or to taste to it. Stir well and close the pressure cooker with lid. Now let the rice cook until it starts to whistle. The moment it starts to whistle, turn off the flame immediately. It hardly takes 3 to 4 minutes to cook the rice in pressure cooker. Let the steam escape on its own and then transfer the rice from the pressure cooker in to a serving bowl.

When the steam escapes, check the rice. Rice has come out really well. Mix them really well as the cumin seeds comes on the top when cooking rice in the pressure cooker. Jeera rice is ready, garnish with some green coriander leaves.

Serving:

Super delicious and yummy jeera rice is ready to serve. Serve them piping them with any curry you relish eating the most.

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Jeera Rice recipe | Flavoured Cumin Rice in pressure cooker | Steamed Zeera Fried Rice

Author: Nisha Madhulika

Recipe type: Main Coarse

Cuisine: Indian

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 4

Ingredients

Soaked basmati rice – more than ½ cup (125 grams)
Ghee – 1.5 to 2 tbsp
Salt – ½ tsp or to taste
Cumin seeds – 1 tsp
Cinnamon stick – 1
Brown cardamom – 1
Clove – 2
Black pepper – 5 to 6
Coriander leaves – 1 tbsp (finely chopped)

Instructions

Peel the brown cardamom and use the seeds. Discard the skin. Soak the rice in water for half and hour and then drain out the excess water. Preheat a pressure cooker and add 1.5 to 2 tbsp ghee in to it. Allow the ghee to heat sufficiently.
When the ghee is sufficiently heated, splutter 1 tsp cumin seeds to it. After a while add the following spices to it - 1 cinnamon stick, 2 cloves, 5 to 6 black peppercorns and 1 brown cardamom seeds. Sauté the spices for a while keeping the flame low.
Now add the rice to the pressure cooker. Stir and roast the rice for a while. Then add 1 cup of water to the pressure cooker. When making the rice in an open vessel, usually twice the quantity of water is needed but while making rice in pressure we will add little less water than the doubled quantity.
Mix well and add ½ tsp salt or to taste to it. Stir well and close the pressure cooker with lid. Now let the rice cook until it starts to whistle. The moment it starts to whistle, turn off the flame immediately. It hardly takes 3 to 4 minutes to cook the rice in pressure cooker. Let the steam escape on its own and then transfer the rice from the pressure cooker in to a serving bowl.
When the steam escapes, check the rice. Rice has come out really well. Mix them really well as the cumin seeds comes on the top when cooking rice in the pressure cooker. Jeera rice is ready, garnish with some green coriander leaves. Super delicious and yummy jeera rice is ready to serve. Serve them piping them with any curry you relish eating the most.

Featured, Pulao recipe, Rice and Pulao, Rice recipes, Tiffin Box Recipe

Green Vegetable Pulao Recipes – Hara Bhara Pulao recipe

August 17, 2016 Nisha Madhulika Leave a comment

Green Vegetable Pulao Recipes – Hara Bhara Pulao recipe

Green vegetable pulao is a perfect blend of many veggies, desi spices and super scrumptious taste. The use of whole spices like brown cardamom, cinnamon, peppercorns and so on takes the taste of this hara bhara pulao to a different level. Green vegetable pulao is a simple, easy and healthy pulao made from fresh vegetables. This sumptous hara bhara pulao is a one-pot meal which can be prepared very easily and instantly.

The hara bhara pulao goes well with curd, raita or any curry along with a wedge of pickle. You can prepare this pulao recipe whenever you have guests coming in or for any special occasions. Follow this simple recipe for delectable hara bhara pulao recipe with step-by-step pictures and enjoy!

Directions

Getting ready:

Wash the rice thoroughly with water and soak it for half an hour. Drain out the excess water and keep it aside. Remove the stalks from the green coriander and wash its leaves thoroughly with water. Drain out the excess water from them and chop them roughly. Place green coriander in mixer jar along with green chillies and grind them into fine paste. Transfer green masala in a bowl.

Peel the brown cardamom and crush its seeds along with cloves, cinnamon stick and black peppercorns into coarse powder.

Cut each cashew into 2 pieces, place them in a bowl. Cut the lemon into 2 pieces and squeeze out its juice in a bowl using a squeezer.

Making:

Take a microwave safe bowl and pour oil into it. Place the bowl inside the microwave and heat it for 1 minute on highest temperature. Now take out the bowl from the microwave and add cashews to it. Stir it with a spoon. Place it back in the microwave and roast it for 1 more minute on same temperature.

After 1 minute, take out the bowl. Cashews have roasted, transfer them in a bowl.

Now add cumin seeds into the remaining oil, stir it with a spoon. Place it back in the microwave and roast it for 1 minute on same temperature. After 1 minute, take out the bowl and add coarsely ground spices into it along with ginger, green peas and green beans. Mix everything really well.

Place the bowl inside the microwave and cook the veggies for a minute. After a minute, take out the bowl and add green masala into it. Mix it really well. Place the bowl inside the microwave and cook it for 1 minute more.

Then take out the bowl and stir the masala and add soaked rice and salt into it. Mix it really well. Add 2 cups of water, lemon juice and raisins into it. Mix them thoroughly.

Cover the bowl, place it inside the microwave and cook the rice for 10 minutes on highest temperature. After 10 minutes, take out the bowl. Rice is not cooked yet, place it back inside the microwave and cook the rice for 5 minutes more on same temperature. After 5 minutes, take out the bowl. Rice is now cooked aptly, cover the bowl and keep the pulao aside on standing time for 10 minutes.

10 minutes are over, take off the lid. Green vegetable pulao prepared in microwave is now ready, transfer it to a plate.

Serving:

Garnish this mouth-watering and tantalizing green vegetable pulao with some chopped green coriander and roasted cashews and serve it steaming hot. Enjoy!Suggestion

If you want to make green vegetable pulao on flame then take a pressure cooker and add spices in same way and keep stirring continuously, roast the veggies until they turn crunchy and then add green masala into it and roast it for 2-3 minutes. Add rice, water, salt, lemon juice and raisins into it. Mix everything really well. Put the lid on and let the pulao cook until the cooker releases a whistle. After that, turn off the flame, release half of its pressure and let the remaining pressure escapes on its own. When the pressure is settled, green vegetable pulao will be ready.
For 3-4 members

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Green Vegetable Pulao Recipes - Hara Bhara Pulao recipe

Author: NishaMadhulika

Recipe type: Main course

Cuisine: Indian

Prep time: 10 mins

Cook time: 35 mins

Total time: 45 mins

Serves: 4

Ingredients

Basmati rice – 1 cup (200 grams)
French beans - ¾ cup (chopped)
Green peas – ½ cup
Green coriander - 100 grams
Green chillies – 2
Oil/ghee – 3-4 tbsp
Cashews – 2-3 tbsp
Raisins – 2 tbsp
Brown cardamom – 2
Black peppercorns – 8-10
Cinnamon stick - ½ inch
Cloves – 2-3
Ginger baton – 1 inch (finely chopped)
Lemon – 1
Cumin seeds - ½ tsp
Salt – 1.25 tsp or to taste

Instructions

Wash the rice thoroughly with water and soak it for half an hour. Drain out the excess water and keep it aside. Remove the stalks from the green coriander and wash its leaves thoroughly with water. Drain out the excess water from them and chop them roughly. Place green coriander in mixer jar along with green chillies and grind them into fine paste. Transfer green masala in a bowl.
Peel the brown cardamom and crush its seeds along with cloves, cinnamon stick and black peppercorns into coarse powder. Cut each cashew into 2 pieces, place them in a bowl. Cut the lemon into 2 pieces and squeeze out its juice in a bowl using a squeezer.
Take a microwave safe bowl and pour oil into it. Place the bowl inside the microwave and heat it for 1 minute on highest temperature. Now take out the bowl from the microwave and add cashews to it. Stir it with a spoon. Place it back in the microwave and roast it for 1 more minute on same temperature.
After 1 minute, take out the bowl. Cashews have roasted, transfer them in a bowl.
Now add cumin seeds into the remaining oil, stir it with a spoon. Place it back in the microwave and roast it for 1 minute on same temperature. After 1 minute, take out the bowl and add coarsely ground spices into it along with ginger, green peas and green beans. Mix everything really well.
Place the bowl inside the microwave and cook the veggies for a minute. After a minute, take out the bowl and add green masala into it. Mix it really well. Place the bowl inside the microwave and cook it for 1 minute more.
Then take out the bowl and stir the masala and add soaked rice and salt into it. Mix it really well. Add 2 cups of water, lemon juice and raisins into it. Mix them thoroughly.
Cover the bowl, place it inside the microwave and cook the rice for 10 minutes on highest temperature. After 10 minutes, take out the bowl. Rice is not cooked yet, place it back inside the microwave and cook the rice for 5 minutes more on same temperature. After 5 minutes, take out the bowl. Rice is now cooked aptly, cover the bowl and keep the pulao aside on standing time for 10 minutes.
minutes are over, take off the lid. Green vegetable pulao prepared in microwave is now ready, transfer it to a plate. Garnish this mouth-watering and tantalizing green vegetable pulao with some chopped green coriander and roasted cashews and serve it steaming hot. Enjoy

Featured, Rice and Pulao, Rice recipes

How to cook rice in a pressure cooker – How to cook Perfect Basmati Rice in cooker

August 6, 2016 Nisha Madhulika Leave a comment

How to cook rice in a pressure cooker – How to cook Perfect Basmati Rice in cooker

Making rice in pressure cooker is really simple and easy. Who doesn’t like eating rice? We all often include rice in our meals as they are really simple to make and with very less efforts. We often cook rice over flame in a vessel or pressure cook them. Have you ever tried making rice in pressure cooker? No, then this recipe will make it easy for you. Making rice in pressure cooker is really easy and they are cooked too quickly.

The rice cooked in pressure cooker comes out perfect, with no fuss. So here’s a basic recipe for cooking rice in pressure cooker. You can use the same method for making any other rice recipe as well. This rice goes well with any dal tadka or curry that you relish eating the mot. Follow this recipe with easy to follow step-by-step instruction. Enjoy!

Directions

Getting ready:

Taken 1 cup rice and soaked them in water for half an hour. Remove the excess water from rice.

Making:

Place the soaked rice in the pressure cooker and add 2 cups of water into it. Turn on the flame and add 2 tsp oil in the pressure cooker. You can also use ghee instead of oil.

Mix well and close the pressure cooker with a lid and cook until it starts to simmer. Turn off the flame and keep the rice as it until all the pressure settles on its own.

Open the lid and rice is also ready. Let the rice cool down and then transfer them to a serving plate. Spread the rice with a spoon.

Serving:

Serve this tantalizing rice with kadhi, dal or any sabzi of your choice.

For 2 to 3 members

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How to cook rice in a pressure cooker - How to cook Perfect Basmati Rice in cooker

Author: Nisha Madhulika

Recipe type: Main Course

Cuisine: Indian

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

Serves: 4

Ingredients

Basmati rice – 1 cup (200 grams)
Oil – 2 tsp

Instructions

Taken 1 cup rice and soaked them in water for half an hour. Remove the excess water from rice. Place the soaked rice in the pressure cooker and add 2 cups of water into it. Turn on the flame and add 2 tsp oil in the pressure cooker. You can also use ghee instead of oil
Mix well and close the pressure cooker with a lid and cook until it starts to simmer. Turn off the flame and keep the rice as it until all the pressure settles on its own. Open the lid and rice is also ready. Let the rice cool down and then transfer them to a serving plate. Spread the rice with a spoon.
Serve this tantalizing rice with kadhi, dal or any sabzi of your choice.

Featured, Pulao recipe, Pulao recipe, Rice and Pulao, Rice recipes

Kashmiri Pulao Recipe – Kashmiri Pulav

August 4, 2016 Nisha Madhulika Leave a comment

Kashmiri Pulao Recipe – Kashmiri Pulav

Kashmiri pulao is prepared by sauteeing rice with dry fruits and few Indian aromatic spices. It tastes super delicious. You can make kashmiri pulao with leftover rice as well. Pack this scrumptious pulao in your kid’s tiffin. They will love it for sure. It take no time to prepare kashmiri pulao.

Prepare this lip-smacking kashmiri pulao for any get-together and let your friends and family enjoy it. It tastes rich because of dry fruits in them. You can add any dry fruits as per taste or availability. So, try out making kashmiri pulao with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Wash the basmati rice thoroughly with water and soak it for ½ an hour. Drain out the excess water from it.

Slice the almonds into 6-7 thin pieces. Chop each cashew into 3-4 small pieces. Thinly slice the pistachios into 6-7 pieces. Place them in separate bowls.

Making:

Place a pan on flame and pour the ghee into it. When the ghee melts, add cumin seeds, bay leaves, cloves, black peppercorns, cinnamon stick and seeds of black cardamom into it. Saute everything for a while.

Now add sliced ginger, ginger paste, green chilies, some cashews, some almonds and some raisins. Saute all the ingredients until the dry fruits become fragrant.

Then add fennel powder, soaked rice, salt and red chilly powder into the spices. Stir everything for 1-2 minutes until the rice is evenly coated with the spices.

When everything is mixed well, add 2 cups of water into the pan. Mix it properly. Cover the pan and cook the rice for 5 minutes on low flame. After 5 minutes, remove the lid and stir the rice. Again cover and cook the rice for 5 minutes. When 5 minutes gets over, stir the rice. Then again cover and cook the rice for 2-3 minutes more. Check later.

3 minutes are over. Take off the lid and stir the rice. Now turn off the flame, cover the rice and leave it for 10-15 minutes as it is. After that, remove the lid and discard the whole spices like cinnamon sticks and bay leaves, transfer the rice to a serving plate. Kashmiri pulao is now ready.

Serving:

Garnish this mouth-drooling and tantalizing kashmiri pulao with some chopped green coriander and dry fruits and serve it steaming hot. Enjoy!

Suggestions

You can add any dry fruits as per your choice. You can increase, decrease, add or remove any dry fruits as desired. Adjust the red chilly powder as per taste.
You can also prepare this pulao in cooker or in microwave.
You can make kashmiri pulao with cooked rice as well, just sauté the spices and dry fruits and mix the rice into it.

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Kashmiri Pulao Recipe - Kashmiri Pulav

Author: Nisha Madhulika

Recipe type: Main Course

Cuisine: Indian

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 4

Ingredients

Basmati rice – 1 cup
Ghee – 2-3 tbsp
Green coriander – 2-3 tbsp (finely chopped)
Green chilies – 2 (cut longitudinally)
Ginger baton – 1 inch (thinly sliced) and 1 tsp paste
Raisins – 3 tbsp
Cashews – 3 tbsp
Almonds – 3 tbsp
Pistachios – 10-12
Fennel powder – 1 tsp
Salt – more than 1 tsp or to taste
Kashmiri red chilly powder – ¼ tsp
Cumin seeds – ½ tsp
Black cardamom – 2
Cinnamon stick – 1 inch
Cloves – 4
Black peppercorns – 8-10
Bay leaves – 2

Instructions

Wash the basmati rice thoroughly with water and soak it for ½ an hour. Drain out the excess water from it. Slice the almonds into 6-7 thin pieces. Chop each cashew into 3-4 small pieces. Thinly slice the pistachios into 6-7 pieces. Place them in separate bowls.
Place a pan on flame and pour the ghee into it. When the ghee melts, add cumin seeds, bay leaves, cloves, black peppercorns, cinnamon stick and seeds of black cardamom into it. Saute everything for a while.
Now add sliced ginger, ginger paste, green chilies, some cashews, some almonds and some raisins. Saute all the ingredients until the dry fruits become fragrant. Then add fennel powder, soaked rice, salt and red chilly powder into the spices. Stir everything for 1-2 minutes until the rice is evenly coated with the spices.
When everything is mixed well, add 2 cups of water into the pan. Mix it properly. Cover the pan and cook the rice for 5 minutes on low flame. After 5 minutes, remove the lid and stir the rice. Again cover and cook the rice for 5 minutes. When 5 minutes gets over, stir the rice. Then again cover and cook the rice for 2-3 minutes more. Check later. 3 minutes are over. Take off the lid and stir the rice. Now turn off the flame, cover the rice and leave it for 10-15 minutes as it is. After that, remove the lid and discard the whole spices like cinnamon sticks and bay leaves, transfer the rice to a serving plate. Kashmiri pulao is now ready.
Garnish this mouth-drooling and tantalizing kashmiri pulao with some chopped green coriander and dry fruits and serve it steaming hot. Enjoy!

Indian Good Food

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Jeera Rice recipe | Flavoured Cumin Rice in pressure cooker | Steamed Zeera Fried Rice

Green Vegetable Pulao Recipes – Hara Bhara Pulao recipe

How to cook rice in a pressure cooker – How to cook Perfect Basmati Rice in cooker

Kashmiri Pulao Recipe – Kashmiri Pulav

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