Mughlai Pulao

I've been wanting to try this recipe for quite some time...years I must say. Its been in my recipe book for ages. I took it down from my neighbour's recipe book way back in 2006 and I tried it out just today!! It turned out really good. I recommend you to try it too. I'm sending this to the 'Bookmarked Recipes Every Tuesday' event hosted by Aipi of US Masala and Priya Mitharwal of Mharo Rajasthan.



Ingredients

Rice (either Basmati or Sona Masoori) : 2 cups
Peanuts : 1 cup
Oil : 2 tbsp
Chilli powder : 1/2 tsp
Garam masala : 1/2 tsp
Coriander powder : 1/2 tsp
Turmeric powder : 1/4 tsp
Onion : 2, sliced lengthwise
Lemon : 1
Mint leaves : 1 heaped handful
Coriander leaves : 1 handful
Green chillies : 2
Tomato : 1
Salt to taste

Method

1. Soak rice and peanuts together in 4.5 cups of water for 1 hour.
2. Make a paste of mint and coriander leaves and set aside.
3. Take 1 tbsp oil in a pressure cooker and add the soaked mixture and salt and cook for 1 whistle.
4. Take the remaining 1 tbsp oil in a pan. Add onions and saute for a few minutes.
5. Add slit green chillies and tomatoes and saute till cooked.
6. Add mint-coriander paste and dry spices and saute well. If the mixture gets dry sprinkle some water.
7. Once done, add this to the cooked rice. Add the lemon juice and mix well.
8. Serve hot with raita and papad.

Serves : 4

Mushroom Biriyani

Ingredients

Rice : 2 cups
Mushroom : 1 packet
Onion : 1 big, finely chopped
Tomato : 2
Oil : 4 tbsp
Butter : 1 tbsp
Whole garam masala : a few (cinnamon, cloves, bay leaf, cardamom)
Cilantro & mint leaves to garnish
Salt to taste

To grind to a fine paste
Grind the following to a paste using 1/2 cup water.

Green chillies : 2
Pepper powder : 1 tsp
Ginger : 1" piece
Garlic : 5 flakes
Cumin seeds (Jeera) : 1 tsp
Fennel seeds (Saunf) : 1 tsp
Turmeric powder : 1/4 tsp
Chilli powder : 1 tsp
Grated Coconut : 2 tbsp
Poppy seeds (khus khus) : 1 tsp
Cashewnuts : 4-5 nos.

Method

1. Wash rice and soak in 3.5 cups of water for 20 minutes.
2. Wash mushroom and cut into chunky slices.
3. Heat oil (on medium heat) in a pressure cooker and add whole garam masala.
4. Add chopped onions and saute till golden brown.
5. Add chopped tomatoes and saute till they become mushy and form a paste.
6. Add the ground paste and saute well till oil oozes out of the mixture.
7. Throw in the mushrooms and cook till done.
8. Add the soaked rice and salt to taste. Stir well.
9. Add 1 tbsp butter and pressure cook for 1 whistle.
10. Once pressure releases, add chopped cilantro and mint leaves. Mix gently.
11. Serve hot with onion raita.

Curd Vermicelli (Thayir Semiya)

Ingredients

Vermicelli : 1 cup
Curd : 2 cups
Milk : 1 cup
Butter : 1 tbsp
Oil : 2 tbsp
Mustard seeds : 1/4 tsp
Green chillies : 4, finely chopped
Carrot : 1/4 cup, grated
Ginger : 1" piece, grated
Cilantro : 2 tbsp, finely chopped
Curry leaves : 5, finely chopped
Asafoetida : 1/4 tsp
Cashews : 10, broken into medium bits
Salt to taste

You can even add fruits like pomegranate and grapes if you like the sweet-spicy taste.

Method

1. Heat 1 tbsp oil in a pan and roast vermicelli till slightly brown. Keep aside.
   
2. Heat 1 tbsp oil in a pan and splutter mustard seeds.
   
3. Add curry leaves, asafoetida, cashews, grated ginger and carrot and saute till raw smell of carrot goes.
4. Add roasted vermicelli and mix well. Add milk, 1.5 cups water, butter and salt to taste and stir. Allow to boil till the vermicelli is cooked and has absorbed most of the liquid. Keep stirring frequently to avoid the vermicelli getting burnt at the bottom.
5. Let the mixture become luke warm (don't let it cool too much as the vermicelli will get stuck to each other and it will be difficult to mix) and add the curd and chopped cilantro and mix well. If you are adding fruits, do so at this point.
   
6. Serve with any pickle. This goes really well with Udupi brand Red Chilli Pickle.
   

Mushroom Biriyani

Ingredients

Basmati Rice : 2 cups
Mushroom : 1lb
Tomato : 2
Onion : 1
Cilantro : 1 small bunch (take 1/2 and grind to a paste)
Mint leaves : 1 small bunch, finely chopped
Green chillies : 2
Oil : 5 tsp
Bay leaves : 2
Chilli powder : 1 tsp
Turmeric powder : a pinch
Lemon juice : 1 tsp
Salt to taste

To be ground to a paste

Cloves : 2
Cinnamon : 2" stick
Ginger : 1" piece
Garlic : 5 flakes
Onion : 2 tbsp
Garam masala : 1 tsp

Method

1. Wash rice and soak for 20 min.
2. Take 5 tsp oil in a pan and add turmeric powder, green chillies, bay leaf, onion and saute till onion gets brown.
3. Add masala paste, cilantro paste and chopped mint leaves and saute for 2 min.
4. Add rice and toss for a minute and transfer to a pressure cooker or rice cooker.
5. Add 4 cups water and salt and pressure cook for 2 whistles.
6. Stir in the lemon juice very slowly.
7. Serve with any raita of your choice.

Peas Pulao

Ingredients

Fresh/Frozen Peas : 1 cup
Basmati/Sona Masoori Rice : 1 cup
Onion : 1 big
Fresh Grated Coconut : 3 tbsp
Ginger : 2" piece
Garlic : 4-5 flakes
Green chillies : 6-7
Oil : 2 tbsp
Ghee : 2 tsp
Bay leaf : 1
Cinnamon : 1" piece
Clove : 2
Cardamom : 2

Method

1. Heat oil in a pressure cooker and add whole garam masala.
2. Add chopped onions and saute till slightly brown.
3. Meanwhile, take coconut, ginger, garlic and green chillies and grind to a smooth paste by adding 1/4 cup water.
4. Once onions are slightly brown, add peas and rice and toss for a 1-2 min.
5. Add ground mixture and salt and mix well.
6. Add 1.25 cups water and pressure cook in medium for 2 whistles.
7. Once done, add 2 tsp ghee and mix once gently.
8. Serve hot with raita or kurma.

Vegetable Biriyani

Ingredients

Basmati rice or Sona Masoori : 1 cup
Carrot : 1/2
Beans : 6
Peas : 1/4 cup
Onion : 1
Tomato : 1
Ginger : 2" piece
Garlic : 4 flakes
Green chillies : 6-8
Coriander leaves : 4 sprigs
Mint leaves : 5-6 leaves
Fennel seeds : 2 tbsp
Cinnamon : 1" piece
Clove : 1
Coconut : 2 tbsp
Whole garam masala (Cinnamon, Clove, Bay leaf, Saunf) : a piece of each and a few fennel seeds
(Make a very fine paste of the above ingredients in bold)
Ghee : 3 tbsp
Oil : 2 tbsp
Salt to taste

Method

1. Heat oil in a pan and add whole garam masala. Add chopped onions and saute till slightly brown.
2. Add chopped vegetables and saute well till almost cooked.
3. Add ground paste, salt and 1.25 cups water and pressure cook in medium for 1 whistle.
4. When pressure settles, open cooker and add ghee. You can add croutons if you like.
5. Serve hot with raita or kurma.

Lime Rice

Ingredients

Rice : 1 cup (cooked and cooled)
Lime : 1 small
Carrot : 1/4 cup, grated
Capsicum : 1/4 cup, finely chopped
Fresh peas : a handful
Chana dal : 1 tsp
Urad dal : 1 tsp
Mustard seeds : 1/2 tsp
Green chillies : 4 small, slit lengthwise
Red chilli powder : 1/4 tsp
Curry leaves : a few
Asafoetida : a pinch
Oil
Salt to taste

Method

1. Take oil in a kadai and splutter mustard seeds, urad dal and chana dal. Saute till light brown. Add green chillies and curry leaves.
2. Add grated carrot, capsicum and green peas. Add chilli powder, asafoetida and salt.
3. Add cooled rice and lime juice. Mix well.
4. Garnish with coriander leaves.

Tomato Rice

Ingredients

Ripe Tomatoes : 2 big (finely chopped)
Onion : 1 medium, chopped lengthwise
Fresh Peas : 1/2 cup, boiled
Cinnamon : 1" piece
Chana dal (Kadalai paruppu): 2 tsp
Coriander seeds (Dhania) : 2 tsp
Red Chillies : 4
Turmeric powder: 1/4 tsp
Juice of 1 medium lime
Gingelly oil
Salt to taste

Ingredients

1. Cook rice and allow to cool.
2. Take 2 tsp oil in a pan and add chana dal, coriander seeds, red chillies and cinnamon and saute till slightly brown. Allow to cool and grind to a fine powder.
3. Take oil in a pan and saute onions till slightly brown.
4. Add tomatoes and cook till mashed up and blended well with the onions.
5. Add ground powder and salt and mix well. Add peas.
6. When oil starts oozing out of the mixture, turn off flame. Add lime juice.
7. Mix well with the cooled rice. Garnish with coriander leaves.

Tip: To cook fresh peas, put in a cup and mix a little salt just enough for the peas and pressure cook while cooking rice. Do not add any water to the peas. This way they will retain their shape and won't get mashed up.

Vegetable Pulao

Ingredients

Basmati Rice : 2 cups
Mixed veg : 1 cup (peas, potato, carrot, beans, cauliflower)
Bay leaf : 1
Cinnamon : 1" piece
Green chillies : 4-5
Onion : 1 (chopped lengthwise)
Ginger-garlic paste : 1 tsp
Mint leaves : 10
Coconut milk : 1 cup (optional)
Salt to taste
Oil

Method

1. Take some oil in a pressure cooker and drop bay leaf and cinnamon and saute for a few seconds.
2. Add onions and saute till golden brown.
3. Add ginger-garlic paste and saute till raw smell goes.
4. Add vegetables and green chillies and saute for a few minutes.
5. Add rice and salt and toss for a few seconds.
6. Add 1 cup coconut milk and 1 cup water. (If not using coconut milk add water)
7. Add pudina and mix once. Pressure cook for 3 whistles.
8. Serve with raita.

Channa Rice

Ingredients

Kabuli Channa : 1 cup
Peanuts : 1/2 cup
Potato : 2
Garam masala : 1 tsp
Lime : 1 small
Onion : 1
Tomato : 1
Ginger-garlic paste : 1 tsp
Bay Leaf : 1
Cinnamon : 1" piece
Saunf : 1 tsp
Curd : 1/2 cup
Mint leaves : 10-15
Cooked rice : 2 cups
Chilli powder : 2 tsp
Turmeric powder : 1/4 tsp
Salt to taste
Ghee/oil

Method

1. Soak channa overnight with a little salt.
2. Soak peanuts for 3 hrs before making.
3. Mix channa, peanuts and potatoes and pressure cook for 4 -5 whistles.
4. Spread the cooked rice on a plate and add garam masala, little salt and lime. Once cool, mix well.
5. Take oil/ghee in a pan and add bay leaf, saunf and cinnamon.
6. Add ginger-garlic paste and saute for 2 min.
7. Add chopped onion and saute till light brown.
8. Add chopped tomato and saute till pulpy.
9. Add chilli powder, turmeric powder, salt and boiled channa, peanuts and potatoes and saute for 2-3 min.
10. Add curd and mix well.
11. Saute pudina in a little ghee and add to above mixture.
12. Mix well with the cooled rice and serve with raita.

Bisi Bele Bhath

Ingredients

Raw rice : 1 cup
Toor Dal : 1/2 cup
Tamarind : size of 1 big lime
Small onions : 1/4 kg
Turmeric pdr : 1/2 tsp
Jaggery : size of 1 small lime
Ghee : 2 tbsp

To be ground to a powder

Grated Coconut : 1/2 coconut
Coriander seeds (Dhania) : 5 tsp
Cinnamon : 1" piece
Fenugreek seeds (Methi) : 2 tsp
Chana Dal : 1 tsp
Red Chillies : 8 nos.

Method

1. Mix rice and dal together. Wash thoroughly and pressure cook for 4 whistles with 5 cups water.
2. Extract water out of the tamarind and add small onions, salt, turmeric powder and jaggery and bring to a boil.
3. Add cooked rice-dal mixture and the ground powder. Mix well.
4. Turn off gas and add ghee. Stir and serve hot with papad. Note that the consistency of the rice should be a little gooey.