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Showing posts with label Rice Varieties. Show all posts
Showing posts with label Rice Varieties. Show all posts

Vegetable Dum Biryani  is a popular recipe from the land of nawabs, Hyderabad. It is also called as Hyderabadi Vegetable Dum Biryani. This royal dish is cooked with basmati rice, vegetables, aromatic whole spices, saffron and generous amount of ghee. It is called 'dum'  as it is a slow cooking process under low flame/heat. Initially, the rice is cooked with whole spices which gives the aroma to the dish. Later the vegetables are cooked with the dry and wet spices along with curd. Finally, the step of layering with rice and vegetables in alternate tiers and slowly cooked under low flame.

Long grain basmati rice are perfect for this nawabi dish. I have not added artificial colours to the veg dum biryani instead I have used natural colour of spices like turmeric and saffron. I have not used the readymade biryani masala instead used whole spices which gives the actual flavour and the aroma of the royal vegetable dum biryani. In vegetable dum biryani, the commonly used vegetables are cauliflower florets, carrots, beans, green peas and potatoes. When you look at the list of ingredients for vegetable dum biryani it may look little long but those ingredients are easily available in the market and a royal dish needs a royal treatment! Isn't it?

Normally my family members are inclined towards Kolkata style Chicken Biryani, but they also love the vegetarian biryani recipes including Mushroom Biryani and Soya Biryani. When you are preparing biryani any raita is enough to accompany the biryani. Finally a glass of fresh lime soda to finish the meal with a good burp!

Preparation time: 20 minutes
Cooking time: 60 minutes
Serving: 2

Vegetable Dum Biryani /Veg Biryani Recipe

Long grain basmati rice - 2 cups
Onion - 1 medium sliced
Onion paste - 2 tablespoon
Ginger paste - 11/2 teaspoon
Garlic paste - 1/2 teaspoon
Turmeric powder - 1 teaspoon
Cumin powder - 1 teaspoon
Coriander powder - 1 teaspoon
Red chilli powder - 1 teaspoon
Curd - 1/4 cup
Tomato puree - 1/2 cup
Garam masala powder - 1/2 teaspoon
Clove - 6 to 8
Cardamom - 4 to 5
Cinnamon stick - 1 inch, 2
Star anise - 2 to 3
Royal mace/javitri - 2
Black peppercorn - 5 to 6
Salt - 11/2 teaspoon (as per taste)
Green peas - 1/4 cup
Cauliflower florets - 10 to 12
Potato - 1, peel and cut into dice
Carrot - 1, cut into small pieces
French beans - cut into 1/2 inches, 12 to 14
Saffron - 1/8 teaspoon
Milk - 2 to 3 tablespoon
Refined oil - 4 to 5 tablespoon
Sugar - 1 teaspoon
Ghee - 1 tablespoon
Bay leaf - 1


1. Wash and soak the rice for 15 to 20 minutes.
2. Fry the sliced onions with little salt and sugar until crisp and keep aside.
3. Soak saffron into warm milk and keep aside.
4. Blanch the vegetables and drain the water.
5. Boil water in a pot or vessel and add cinnamon stick(1), cardamom (2), black peppercorn (3 to 4), clove ( 2 to 3), royal mace (1) and add the rice into it.
6. Cook till the rice is 80 to 85% done and drain the water.
7. Spread the rice on big plates and allow to cool it. Sprinkle little salt on the rice.
8. Heat 2 tablespoon oil and fry the vegetables with little salt and turmeric powder and keep aside.
9. Now add 1 tablespoon ghee and 2 tablespoon of refined oil in the pan.
10. Add the remaining whole spices along with bay leaf.
11. Next add onion paste and cook well.
12. After that add ginger and garlic paste and cook well.
13. Add tomato puree and cook until the raw smell is gone.
14. Add the dry spices (coriander powder, cumin powder, red chilli powder, salt, garam masala powder, turmeric powder) and mix them well.
15. Next beat the curd and add into it. Cook for sometime and switch off the gas when vegetables are cooked.
16. Take a biryani pot and smear the wall with ghee.
17. Add 1/3 portion of prepared masala at the bottom.
18. Next give a layer of rice, little saffron milk and fried onions.
19. After that place another portion of masala and followed by rice layer.
20. Do the same process for remaining rice and masala.
21. Once the layering is done cover the pot with a lid and put it over a hot skillet for 10 to 15 minutes.
22. Serve hot with raita.


Palak Rice / Palak Pulao is a healthy one pot meal. This was the first time I was trying Palak Rice/Palak Pulao. I was bit worried that whether our little daughter will like it or not. But I was confident enough knowing the little foodie inside her ;). Though you know about your best skill but sometimes it is necessary to market your skill as well! So you are putting all your effort in cooking but you are not marketing it properly then you are doing justice to your own skill. This is the way I think, may be your view doesn't match with mine. However, I would suggest you to try my logic once and after that no looking back I assure!

Coming back to the recipe...Palak rice is an easy one pot meal. Normally we use palak in dal or prepare alu baingan palak sabji (Bengali style) I also prepare Aloo Palak and Palak Paneer. This time I thought of preparing something different than what I prepare normally and I decided to prepare palak pulao. Palak and garlic is a very good combo so I added chopped garlic  to make the rice more flavourful. After I served the palak pulao on lunch table the little one was surprised to see the colour. She was curious to know how did I make it green? I just marketed it saying you love pulao and this is a special pulao with a lovely flavour. I also told her first taste the rice if it is not awesome then tell me. And she liked it and said 'you prepare different types of foods for me I love you mamma!' Such a cute compliment I had to quote it here.

I did not made it the palak pulao spicy as our daughter cannot eat pungent food. You can always add a green chilli while making the palak puree.

Palak Rice / Palak Pulao


Rice - 1 cup
Palak - One bunch
Cashew Nuts - few
Ghee - 2 tablespoon
Refined Oil - 2 tablespoon
Salt to taste
Onion - 1 big, chopped
Garlic - 1/2 teaspoon, chopped
Cumin Powder - 11/2 teaspoon
Coriander Powder - 1 teaspoon
Cinnamon - 1 inch
Clove - 2
Bay Leaf - 1
Cardamom - 1 or 2
Green Chilli - 1 (optional)


1. Take the good leaves from the bunch. Clean and wash the palak leaves and blanch them for few minutes.
2. Drain the water and take the leaves in a blender and make smooth green puree.
3. Wash and soak the rice for 20 minutes.
4. Heat 1 tablespoon ghee and roast the cashew nuts and keep them aside.
5. Now add the remaining ghee and refined oil in pan.
6. Add bay-leaf, cardamom, clove and cinnamon into the pan.
7. Next add chopped onions and garlic and fry till they are translucent in nature.
8. Add cumin powder, coriander powder and salt taste. Mix them well.
9. Now add the palak puree and cook until the raw smell is gone.
10. Finally add the soaked rice and mixed with all the masalas.
11. Add water (approximately 2 1/2 cup) and cook until the rice is done.
12. When the water is almost dried add the fried cashew nuts and serve hot.


One pot meals are really good these days. I feel instead of eating outside if you prepare something quickly at home is always going to be healthy. So when I work late night and can't manage to get up early morning that time I prefer to prepare some one pot meals. Here are some one pot meals which you can try:

Broccoli Rice
Paneer Pulao
Egg Paneer Fried Rice
Peas Pulao
Lemon Rice

Here is another one today I am sharing with you all. Scrambled Egg Pulao is an easy recipe. People may thing this is kind of egg fried rice but let me tell you this scrambled egg pulao has a distinct taste. This is a very good menu for kids lunch box. If you are searching a different but easy egg recipe then this one is perfect! Try it and share your feedback with me please...

Scrambled Egg Pulao /Egg Bhurji Pulao


Rice - 11/2 cup
Eggs - 2
Onion - 1 large, finely chopped
Turmeric Powder - 1/2 teaspoon
Tomato - 1 small, chopped
Ginger Paste - 1 teaspoon
Coriander Powder - 1 teaspoon
Cumin Powder - 1/2 teaspoon
Garam Masala Powder - 1/2 teaspoon
Salt to taste
Refined Oil - 4 to 5 tablespoon
Ghee - 1 tablespoon
Cinnamon Stick - 1 inch
Cardamom - 2
Clove - 2
Bay Leaf - 1


1. Wash and soak the rice for 20 minutes and later drain the water.
2. Heat 2 tablespoon oil in a pan. Beat the eggs in a bowl with salt and add in the pan. Stir it vigorously to make scramble and keep aside.
3. Now heat remaining oil in a wok and add bay leaf and whole garam masalas including cinnamon stick, clove and cardamom.
4. Next ad chopped onions and fry till they are translucent.
5. After that add ginger paste and cook well.
6. Add all the dry spices (except garam masala powder) including turmeric powder, cumin powder, coriander powder and mix well.
7. Now add chopped tomatoes and cook until the raw smell is gone.
8. Finally add garam masala powder and add rice. Mix well and add the scrambled eggs.
9. Add water as required. Normally 2 cups water for each cup of rice is required. It may depend on the quality of rice.
10. Cover it with a lid and wait till the rice cooks and bubble arrive on the top creating holes on the rice. At this time water in the pan should be dried up completely. Serve hot.


Rice is a staple food in many Asian countries including India, China, Japan and many others. Rice plays a versatile role in our food menu and using rice we prepare starter to dessert! Today I am sharing a popular rice recipe which we often order at restaurant. I am talking about Jeera Rice. This is a classic example how spice can make your daily rice more exotic and flavourful. I think this is the reason Indian cooking is famous for the spices used in it. Do you agree?

Recently I bought a rice cooker for my kitchen. Yes I am a bit fond of kitchen appliances though I like the traditional methods as well. However, sometimes I feel wherever possible we can take the help of gadgets to make life more simpler. Coming back to the recipe-- I have used rice cooker to prepare Jeera Rice however you can prepare on stove top also.

Jeera Rice

Basmati Rice - 2 cups
Cumin Seeds/Jeera - 11/2 to 2 teaspoon
Salt to taste
Ghee - 2 tablespoon
Cinnamon Stick - 1 inch
Clove - 2
Cardamom - 1


1. Clean and soak the rice for 20 minutes and later drain the water.
2. Now heat a large pan and add ghee.
3. Next add cinnamon stick, cardamom and clove into the ghee. Add jeera and wait foe them to crackle and change the colour into dark brown.
4. Finally add rice into the pan and coat properly with ghee.

Rice Cooker Method (Electric)

5. Now add the rice along with spices into the rice cooker pot and add water as required. I have added 2 cups water for each cup of rice.  Add salt at this time. Cover it with lid and switch on the plug and put on Cook function. Once it is cooked the Cook function automatically goes up to the warm function. Then switch off it and serve hot.

Stove Top Method

5. Add water as required. Normally 2 to 21/2 cup of water is enough for 1 cup of rice. Add salt at this time.  Cover it with a lid and wait till the rice cooks and bubble arrive on the top creating holes on the rice. At this time water in the pan should be dried up completely. Serve hot with your favourite side dish.


Bengali's most awaited festival is here! We eagerly wait for these few days of the year! Lot preparation goes on from past few months. We (ladies) plan months before what we are going to dress up and accordingly shopping starts. After clothes we go for shoes and followed by accessories. Few people plans for vacation as this time they get maximum number of holidays altogether.. However, I personally prefer not to go anywhere during durga puja...Along with all these the festival is incomplete without great food..

During durga puja we (Bengalis) prefer to have our traditional royal dishes including kasha mangsho, chanar dalna, dhokar dalna, polao, luchi, alur dom, rosogolla, makha sondesh, mishti doi and the list is endless..This year I am far away from my country and missing the flavour of durga puja. Though overseas Bengali association organize durga puja here and we have planned to visit those places. We are missing the puja flavour and so the traditionally cooked home food. Today I am sharing the famous mishti polao (Bengali style) or few people call it polao bhat. Misti/mishti polao is also served in Bengali marriages however these days people prefer to have fried rice instead of polao bhat. Learn how to make bengali style misti/mishti polao.

Different people cook misti pulao in different way. I have added french beans and carrot and did not add raisin, cashews (as per my family's choice). I did not have green peas hence could not add. The way of cooking also different. It can be cooked in a pressure cooker or in kadai. I have prepared the rice separately and later added veggies . This helps to keep the rice grains separated from each other. You can add ghee followed by spices and veggies and finally add the rice with water (just the right amount to cook the rice)and pulao will be ready within the pot. Similarly you can do it in the pressure cooker. However, I am sharing the process convenient for me and gives the best result.

Mishti Polao / Mitha Pulao /Bengali style Mitha Pulao
Basmati rice or  Gobindo Bhog chal (a type of fragrant rice) -  2 cup
French Beans - finely chopped, 3 tablespoon
Carrot - Finely sliced, 3 to 4 tablespoon
Peas - 1/4 cup, blanched
Ghee - 3 to 4 tablespoon
Salt to taste
Sugar -  4 tablespoon sugar
Cinnamon Stick - 1 inch
Bay leaf - 1
Cardamom - 3 to 4
Clove - 3 to 4
Raisins - 10 to 12
Cashew nuts - 10 to 12 (roasted)

1. Soak the rice for 15 minutes and wash. Then cook the rice and drain the water. Avoid overcooking of the rice. Drain the water when rice is 75% done.
2. Spread the rice in plates to avoid getting overcooked and sticky in nature.
3. Now add ghee in a wok and add cinnamon, cardamom, bay leaf and clove.
4. Next add vegetables (peas, beans, carrots) and saute for few minutes.
5. Add cooked rice and salt to taste. Add sugar and mix well.
6. Finally add raisins and cashew and serve it with any side dish (kasha mangsho/chicken kasha or paneer)

Tips: If you prefer you can dissolve pinch of saffron in milk and add it to rice to get a nice yellow tinge and fragrance of saffron.


Butter Rice is a simple rice dish which can be serve with any veg or non veg items. Even you can eat butter rice without any accompaniment as like me. Because  I love the flavour and fragrance of butter. I remember having butter on hot rice in my childhood days. I used to have quite frequently, however now thinking about increasing calories and I restrict myself.:P

 Recently, I prepared some chicken starters for dinner and could not think any easiest option than butter rice. It really saves your time and you eat some tasty rice dish. I have used onion in this butter rice, you can avoid using onion. If you are using table or salted butter then adjust the salt quantity accordingly.

Butter Rice


Basmati Rice - 1 cup
Onion - one medium, finely chopped
Cooking Butter - 1 tablespoon
Salt to taste
Refined oil - 1 tablespoon


1. Wash and soak rice for 20 minutes. Boil water and cook the rice until 70 to 80% done. Then drain the water and spread the rice on plates to cool them.
2. Now heat oil in a pan and saute the onion till translucent. Keep them aside.
3. Add butter in the pan, allow to melt and add cooked rice into it.
4. Sprinkle salt and fried onions and mix them well by tossing .
5. Serve hot with your favourite side dish or eat just like that.


Varieties of pulao can be a option for great meal. You can pack them in lunch box, serve to your guest and enjoy as a weekend brunch. Here I am sharing the recipe of  Kabuli Chana or Chickpea Pulao. 
It is also known as chole pulao. In this dish I have used ready available pulao masala, if you want can use chole masala also. If you have soaked the chickpeas a night before, you can easily cook them in an open vessel. However, you can also cook this in pressure cooker and save your time. 

Kabuli Chana Pulao/Chickpea Pulao 

Regular Basmati Rice - 11/2  cups
Chickpeas (Kabuli Chana) - 1/2 cup
Onion - chopped, 2 medium
Ginger Paste - 2 teaspoon
Pulao Masala - 2 teaspoon
Turmeric Powder - 1 teaspoon
Cinnamon Stick - 1/2 inch
Green Cardamom - 2
Clove - 2
Lemon Juice - 1 teaspoon
Salt to taste
Green Chilli - chopped , 1/2 teaspoon
Ghee - 1 teaspoon
Refined Oil - 1 tablespoon

1. Soak the kabuli chana overnight and boil them with salt. Keep aside

2. Wash and soak rice for 20 minutes.

3. Now heat oil and ghee together in a pan and add whole garam masala like cinnamon, cardamom and clove into it.

4. Next add chopped onion and when they are translucent add ginger paste, turmeric powder and pulao masala.

5. After cooking the spices add boiled chana and mix well with spices.  Add lemon juice and finally add soaked rice.

6. Add hot water (approximately 21/4 cups) and adjust salt. And cook it covering with lid. When the water almost dries up and rice is almost done, separate the each grain of rice using a fork.

7. Serve hot with raita. 


Vegetable Biryani is a very good one pot meal with lot of goodness. Though the ingredient list looks little long, however  you can find almost all the ingredients in your pantry. I have used potato, beans, peas and carrot however you can also use cauliflower and other vegetables of your choice. 
I used to like this since my hostel days however whenever I tried preparing this at home my husband said "You better prepare Non Veg one" :( . So every time I had to drop the plan. Recently, guests came at home who does not eat non-veg and I got a chance to prepare this. Now guess what my husband liked this very much within 10 days I had to prepare this one more time. As I always say "Never say no until you taste a dish." Tell me if my quotation is not correct :P.

Vegetable Biryani / Veg Biryani
Basmati Rice - 11/2 cup
Potato - 1medium,cut into cubes
Carrot - 1/4 cup, cut into small cubes
Green Peas - 1/3 cup
Beans - 1/4 cup, cut into 1 inch pieces
Onion - 1 medium, sliced
Onion Paste - 2/3 cup
Garlic Paste - 1 teaspoon
Ginger Paste - 1 teaspoon
Tomato Puree - 1/3 cup
Curd - 1/3 cup
Keora Water - few drops
Coriander Powder - 1 teaspoon
Biryani Masala - 2 teaspoon (I have used MTR)
Turmeric Powder - 1 teaspoon
Salt to taste
Ghee - 2 teaspoon
Sugar - 1 teaspoon
Coriander Leave Paste - 1 tablespoon
Green Chilli Paste - 1/2 teaspoon
Red Chilli Powder - 1/4 teaspoon
Garam Masala Powder - 1/2 teaspoon
Star Anise - 2
Cinnamon - 1 inch two stick
Cardamom - 4
Peppercorn - 6
Mace - 2 petals
Kabab Chini - 6
Refined Oil - 2 to 3 tablespoon


1. Wash and soak the rice for 20 minutes. Then parboil the rice using half of the quantity of the following whole spices (Star Anise, Cinnamon,  Cardamom, Mace, Peppercorn, Kabab chini). After draining the water, spread the rice in big plates and allow them to cool. Sprinkle salt on the rice.

2. Heat oil and fry the vegetables such as beans, potato, carrot, green peas. Keep them aside. Fry sliced onions with salt and sugar till they are brown and keep them aside.

3. Add little more oil and mix a teaspoon of ghee with it. Add the remaining whole spices and after that add onion paste, fry till light golden.

4. Next add ginger and garlic paste and mix well. 

5. It is time to add dry spices (turmeric powder, red chilli powder, biryani masala powder, coriander powder, garam masala powder, salt and sugar). Stir well to mix them evenly.

6. Now add coriander leave paste, tomato puree and green chilli paste. Cook until the raw smell of tomato is gone.

7. Beat the curd and add to the masala. Finally add the fried vegetables into it and cook for few minutes and switch of the gas.

8. Now take a heavy bottom vessel and grease with ghee. Put a initial layer of vegetable masala followed by a layer of rice. Repeat this layer two or three times and finally add few drops of keora water on top. Cover the vessel with a lid and put the pan on hot skillet for 10minutes.

9. Before serving mix the masala and rice by giving a good toss holding the vessel along with the lid. Top the biryani with fried onions and serve with raita.


 Bhoger Khichuri is a Pure Bliss!

No onion no garlic khichdi is mainly offered as Bhog (Prasadam to God/Goddess during Puja. It is also served as Brat ka Khana. In Bengal, we use gobindo bhog rice ( a type of fragrant rice) for no onion no garlic khichdi. You can also use any kind of  fragrant rice or basmati rice. This is a very good one pot meal and specially served during Durga Puja and Saraswati Puja. My pantry did not have green peas so I could not add them. Try this simple moong dal khichdi along with cabbage curry or fried brinjal (begun bhaja) or fried potato (Alu Bhaja). 

Bhoger Khichuri / Govindo Bhog Rice Kichuri / Niramish Khichuri / No Onion No Garlic Moong Dal Khichdi 


Gobindo bhog Rice - 1/2 cup
Yellow Moong Dal - 1/2 cup
Cauli Flower Florets - 7 to 8, Medium Size
Potato - 3 to 4, cut into halves
Green Peas - 1/2 cup
Ginger Paste - 2 teaspoon
Cumin Powder - 2 teaspoon
Tomato - 1/3 cup
Green Chilli - 2
Bay Leaf - 1
Cinnamon - 1 inch stick
Cardamom - 2
Clove - 2
Dry Red Chilli - 1 (optional)
Sugar - 1
Salt to Taste 
Ghee - 2 to 3 teaspoon
Mustard Oil/ Refined Oil


Wash and soak rice for 15 to 20 minutes, later drain the water and keep aside. Now dry roast the moong dal till it changes the colour to light brown. Wash the dal after that and keep aside.  Blanch the cauliflower florets and fry the till brown using turmeric powder and salt. Similarly, fry the potatoes using salt and turmeric powder and after that boil them in a pressure cooker up to 2 whistles. Keep them aside too. Now heat oil and one teaspoon ghee and add bay leaf, cinnamon stick, cardamom, clove, dry red chilli. Add green peas and after few minutes add ginger paste, turmeric powder, Cumin Powder. Next goes chopped tomato, green chilli, sugar and salt to taste. Add moong dal, mix well with all the masalas. Add 2 to 3 cups water and cover the pan using a lid. Cook under slow flame for 10 to 15 minutes. When dal is half boiled add rice and again add some water and cook under low flame. Do not forget to stir in between to avoid burning at the bottom. After 10 to 15 minutes, when rice and dal both are well cooked , add fried cauliflower florets and boiled potato. Mix them well  and adjust the salt. When the consistency becomes thick switch off the gas and add ghee on top. Serve it with niramish bandhakopi ( no onion no garlic cabbage curry)


Every there is some extra milk (150 ml approx) in my pantry I store it in refrigerator and  after two days I make cottage cheese (Homemade Paneer) from it. I like the taste of homemade paneer instead of packed paneer blocks. I prepare variety of dishes using this homemade paneer. This time I prepared a one pot meal which does not contain any onion or garlic and the dish name is Paneer Pulao. If you want to prepare homemade paneer, click here. Otherwise, you can also prepare Paneer Pulao using store bought paneer. People normally do not add sugar in paneer pulao, but I like it to be little sweet and salty. You can adjust the sweetness according to your taste bud.

Paneer Pulao


Basmati  Rice - 11/2 cup
French Beans - 1/3 cup chopped
Carrot - 1/3 cup, chopped
Green Peas - 1/3 cup
Paneer - 100 gms, cut into blocks
Ready made Pulao Masala - 21/2 teaspoon ( I used MTR brand)
Salt to taste
Sugar - 3 tablespoon
Cashew Nuts - 10 to 15
Ghee - 3 to 4 tablespoon
Green cardamoms - 6-8
Clove - 2
Bay leaves - 1 
Cinnamon - 2 inch stck
Ginger Paste - 1 teaspoon


Wash and soak the rice for 15 to 20 minutes and later drain the water. Then, roast the cashews in ghee and keep aside. Saute the Paneer in ghee with little salt and keep aside. Now add bay leaf, cinnamon, cardamom, clove in remaining ghee, once the fragrant comes add chopped, carrot, french beans and peas.  After 5 minutes add ginger paste and pulao masala. Next add the rice and saute for 2 to 3 minutes and add required water to cook the rice. Slower the flame and cover it with a lid. After 10 minutes open the lid and add salt and sugar and mix well. Also add the fried cashew nuts and panner and cook until the rice is done and the water is dried up completely. Serve hot as one pot meal or with any flavorful side dish of your choice.



Zafrani Pulao or Saffron Rice or Zarda Pulao is a famous cuisine of Hyderabad. As by the name you can understand, this recipe has saffron or zafran which gives a beautiful orangish yellow color to the dish. Initially, I used to think this not just the colour of saffron, they must have used some food color to get this strong, vibrant and glossy colour. Since I prepared this , I realized my concept was wrong. This is just the colour of original saffron. Another important ingredient is nutmeg powder, the moment you add this to your dish, you really feel that you are preparing a royal dish. It gives a nice aroma to the dish. Try this royal zafrani pulao during this festive season.

Zafrani Pulao / Saffron Rice / Zarda Pulao

Basmati Rice - 2 cups
Sugar - 3/4 cup
Saffron/Kesar - 2 pinch
Cashew Nuts - 10 to 15
Raisins -  10 to 15
Ghee - 3 tablespoon
Nutmeg Powder - 1/2 teaspoon
Milk - 1/2 cup
Cardamom - 1 or 2
Cinnamon - 1 inch stick


Clean and soak rice fore half an hour. Now heat ghee (1 tablespoon) and fry cashew nuts and raisins. Keep them aside. You can slice the cashew nuts. Boil milk and add saffron in it. Keep aside. Now add remaining ghee in pan and add cinnamon stick and cardamom. Drain the water and add rice into it. Gently saute for 3 to 4 minutes. Add sugar, nutmeg powder and saffron milk. Mix them well. Now add required warm water (approx 3 to 4 cups). Cover it with lid and simmer the gas. Stir in between. When the rice is almost cooked add cashew nuts and raisins. When the rice is completely cooked and there should not be any trace of water. Serve the colorful hot zafrani pulao.
Sending this to: Full Scoops


 Lemon rice is an authentic South Indian recipe. It is a great one pot meal which saves you when you are running short of time. Situation: 1. You got up late and you have a meeting on first half
Situation: 2. You are late from office not in a mood to have out side food. Situation: 3. You have a bowl of leftover rice, don't know what to do. Situation: 4. Feeling lazy. 
I believe you got enough reasons when lemon rice can rescue you. You need very few ingredients to make a quick-fix lemon rice for breakfast, lunch or dinner. 

Lemon Rice


Cooked/Leftover Rice - 2 cups

Lemon Juice - 1 tablespoon
Black Mustard Seeds - 1 teaspoon
Urad Dal - 1/2 teaspoon
Split Gram Dal - 1/2 teaspoon
Turmeric Powder - 1 teaspoon
Curry Leaves - 8 to 10
Dry Red Chilli - 1 or 2
Peanuts -2 tablespoon
Green Chilli - 1 teaspoon, chopped
Salt to taste
Refined Oil 


Fry the peanuts in oil till they turn brown in colour and keep them aside. Heat oil in a pan and add curry leaves, dry red chilli, mustard seeds, urad dal, split gram dal. Once they start crackling add chopped green chilli and turmeric powder. Now add cooked rice and mix them well. Next goes fried peanuts and salt as per taste. Finally add lemon juice and give a good stir and turn off the gas. Lemon rice is ready to serve. 


Khichuri or khichdi whatever we say, I believe this is the comfort food of whole nation. Do you agree with me or not? May be the method of cooking this dish is different from state to state, region to region, community to community however, it is relished by all of us. Khichdi is offered to God during puja, on the other hand doctor also recommends it to toddlers, elderly persons and patients as it is easy to digest and nutritious. Khichuri is nothing but the mixture of rice and lentil along with some vegetables which can be called as a balanced food, serves carbohydrate, protein and vitamins. And if you add a spoonful ghee, it also adds the fat in your diet. :). Here is the recipe of a Bengali style Khichuri served in a rainy day with omelette. 

Khichuri or Khichdi


Rice - 11/2 cup
Masoor Dal (Red Lentil) - 11/2 cup
Onion - Chopped, 2 big
Ginger Paste - 2 teaspoon
Garlic - clove , 5 to 6 crushed
Potato - diced, one medium
Cauliflower - medium florets, 2/3 cup
Carrot - 1/2 cup, diced (optional)
Green Peas - 2 tablespoon
Tomato - 1/2 cup
Cumin Powder - 2 teaspoon
Coriander Powder - 11/2 teaspoon
Red Chilli Powder - 1 teaspoon
Dry Red Chilli - 2
Turmeric Powder - 2 to 3 teaspoon
Green Chilli - 2 or 3
Salt to taste
Sugar - 1 teaspoon
Ghee - 1 tablespoon
Refined Oil


Normally khichdi or khichuri is cooked rice and lentil together, however sometimes while cooking together rice get cooked before lentil and that's why  we will boil the lentil (dal) in a pressure cooker ( 2 or 3 whistles) and will keep aside.

Now heat oil in a pan and fry all the vegetables (potato, cauliflower, carrot) with salt and turmeric powder and keep aside. Heat some more oil along with a spoonful of ghee in pan and add dry red chilli. Next add crushed garlic cloves and chopped onion. Add sugar and little salt. Cook until the onion is translucent. Add ginger paste, turmeric powder, coriander powder, cumin powder, red chilli powder, green peas and mix them well. After 5 minutes add chopped tomato and cook until they are tender. Now add little water and the washed rice and fried vegetables into the masala. Add water as required and cover it with a lid. When the rice is almost cooked add cooked dal into it and give a good stir to mix it. Adjust the salt and add green chilli. When the mixture of rice and lentil is completely cooked and infused together turn off the gas. Add fresh coriander leaves and ghee from top and serve hot. 


Peas Pulao is an easy one pot meal which can be made for breakfast, lunch or dinner. It requires very minimal ingredients. Not only that you can prepare peas pulao quickly whenever you are in hurry or you want to spend less time in kitchen;). In winter days, you can use fresh green peas for pulao and remaining days either you can buy fresh peas in high market price or buy a packet of frozen peas to fit it in your budget ;)...  This Peas Pulao is not very sweet in taste, I have added sugar just to get a light sweet taste. You can modify the quantity of sugar according to your taste. If required you can also add some roasted cashew nuts to make it little more royal.

Peas Pulao


Basmati Rice / Sona Masuri Rice - 2 cups

Peas - 3/4 to 1 cup
Onion - 1/2 cup, finely chopped
Sugar - 2 tablespoon
Salt to taste
Ghee - 11/2 tablespoon
Cumin Seeds - 1 teaspoon
Clove - 2
Cinnamon - 1 inch stick
Green Cardamom - 2
Cashew Nuts - Roasted, 7 to 8 (optional)


Soak the rice for 15 minutes and wash it under running water. If you have taken frozen peas, you should thaw the ice properly and use it. Heat a pressure cooker and add ghee. Next add whole garam masala and cumin seeds. After 2 minutes add chopped onion and fry them till they become translucent in nature. Then add green peas and stir it for 2 to 3 minutes. Now its soaked rice goes inside the cooker and add just double the water. Add cashew nuts.  Adjust the salt and sugar accordingly and close the lid. Initially, keep it on slow to medium flame for 5 minutes then put the flame on high and wait for 3 to 4 whistles. After the pressure releases open up the lid and serve hot one pot meal Peas Pulao as breakfast, lunch or dinner.


N.B.: Adjusting water is bit tricky. It also depends on the rice quality. If the rice is old in nature it requires little more water than usual, and if the rice is new it takes less water and whistle to be perfect.

You can also cook it in a pan covering with a lid, in that case it might take little more time than pressure cooker method.


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