Showing posts with label pulao. Show all posts
Showing posts with label pulao. Show all posts

Saturday, 10 June 2017

Mushroom Matar Pulao / Mushroom Peas Pulao

Every time I come back with a bang and promise myself that I won't be away from my blog for long time. Unfortunately that never happens and I become irregular at my space. I juggle with too many things at times and I could not make time to write down here. Today is not an exception and I am sharing an one pot meal here. My followers know my love for one pot meals. Mushroom Matar Pulao is my today's recipe.



Bangalore has become cold now and I slept off in the morning switching off my daily alarm. Last month was real fun and parents were around so I did not have to worry about a single thing (still I could not make time for blogging ;), do you think I am lazy?, Actually I was tied up with my work and enjoying with family!) If I miss alarm also my maid wake me up by ringing door bell. Today when I got up at 8 realized maid must have come and went. Seeing her missed call in mobile I called her immediately and came to know she is not coming today.  So immediately left bed and started doing all the daily chores, then finished breakfast and dropped our daughter at dance school. I went to Saturday market picked up fruits, vegetables and fish, few grocery and by that time I had to pick daughter again. Finally I reached home at 12.45 pm and there was no preparation for lunch. I couldn't think about an elaborate meal so one pot mushroom matar pulao came to rescue us. Lunch is ready within an hour, just on time! So now you know why I love one pot meals so much. Next time when you are in my situation, do try one pot meal like mushroom matar pulo.
Here is a link of some more one pot meals, check them and share your feedback: Click here


Mushroom Matar Pulao / Mushroom Peas Pulao

Ingredients

Basmati Rice - 1 cup
Mushroom - 150 gms, sliced vertically
Green Peas - one fistful
Onion - 1 Big, sliced
Ginger paste - 1 teaspoon
Cinnamon - 1 stick (1 inch)
Cardamom - 2 to 3
Clove - 2 to 3
Bay Leaf - 1
Salt to taste
Sugar - 1 teaspoon
Cumin Powder - 1 teaspoon
Coriander Powder - 1 teaspoon
Garam Masala Powder - 1 teaspoon
Black Pepper Powder - 1/2 teaspoon
Refined Oil - 2 tablespoon
Ghee - 1 tablespoon

Procedure

1. Wash the rice and soak it for 20 minutes.
2. Heat oil and ghee together and add cinnamon, cardamom, clove and bay leaf.
3. Now add onions and saute till they are translucent.
4. Next add sliced mushrooms and green peas, and cook for 2 minutes.
6. Now it's time to add the spices including ginger paste, cumin powder, coriander powder, black pepper powder and garam masala powder. Mix them well.
7. Add the soaked rice and mix well so that the rice is coated with all the spices.
8. Now add water (2 to 2.5 cups) and add sugar, adjust the salt.
9. Cook for 10 to 15 minutes or till the rice is cooked on medium flame without covering a lid.
10. Serve hot with raita or any side dish.



Wednesday, 22 February 2017

Scrambled Egg Pulao /Egg Bhurji Pulao

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

Ingredients

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

Procedure

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.
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.



Thursday, 6 October 2016

Mishti Polao / Mitha Pulao /Bengali style Mitha Pulao

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
Ingredients
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)

Procedure
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.


Thursday, 8 October 2015

Chicken Pulao

If you are a regular follower of my blog then you must be knowing my love for One Pot Meal. I believe in this busy schedule of life, One Pot Meals are just apt. I have shared lot of One pot meals earlier. Few of them are:

Broccoli Rice

Jeera Rice

Paneer Pulao

Lemon Rice

However, these are all vegetarian dishes, among non-veg most of the one pot meals are biryani. Today also I am going to share a non-veg one pot meal other than biryani. Biryani takes long preparation and cooking time whereas you can prepare chicken pulao very quickly. When you have sudden guest at home or all of a sudden your kid request a special treat from you, then Chicken Pulao can rescue from such kind of situations. Weekend is near you can try this and share your feedback.                                                                                                                                                                                                                                                                                                      
   

Chicken Pulao
Ingredients

Basmati rice -  1 1/2 cup
Chicken Pieces - Medium size,1/2 kg
Yogurt - 1/2 cup
Ginger paste 2 tablespoons
Garlic paste 2 tablespoons
Green Chilli - 2, finely chopped
Salt to taste
Sugar - 1 teaspoon
Bay Leaf - 2
Cinnamon 2 inch piece
Green Cardamom - 3 to 4
Cloves - 3 to 4
Onion - 2 medium, sliced
Tomato - 1 big size, chopped
Red Chilli Powder - 1 teaspoon
Turmeric Powder - 1 teaspoon
Refined Oil - 3 tablespoons
Ghee - 2 teaspoon

Procedure

1. Wash and soak the rice for 20 minutes.
2. Clean the chicken pieces and marinate them with yogurt, ginger and garlic paste and salt for 1 to 2 hours. Keep it in refrigerator.
3. Heat the oil along with ghee in a pressure cooker. Add bay leaf, cloves, cinnamon and cardamoms. Sauté again for about ten seconds.
4. Now add sliced onions and saute until they are translucent. Next add tomato and cook until they are soft.
5. Add sugar, turmeric powder, red chilli powder, green chilli and mix well.
6. Now add marinated chicken and cook it for 5 to 8 minutes. Add little water and finally add soaked rice after draining the water from it. Mix them well.
7. Add water as required to cook the rice perfectly in a pressure cooker. Here you need little expertise to adjust the water level. I normally keep water level 3/4 to 1 inch about the rice level.
8. At this time check the salt and if required add some more salt. Finally close the lid and allow for two whistles under medium flame.
9. When the pressure is released automatically, open the lid and stir lightly with a fork to separate the rice grains. Finally, serve hot with raita or salad or you can eat just like that.


Wednesday, 25 December 2013

Rice with Banana Plant Stem / Thor Chal / Thor Pulao

Rice with Banana Plant Stem??

Yes you read it right...this is my today's post... This is one of my favourite childhood dish, I often used to request my mother to prepare this. I remember my mom got his recipe from one of our neighbour aunty. Thor Chal or Thro Pulao is an one pot meal and you don't need any side dish to have it. You can make this as a brunch also. Whenever we buy banana stem and end up preparing simple stir fry. Let's try something different and healthy with banana stem. Few days back I had shared How to prepare Cutlet using banana stem and today I am sharing the recipe of Banana Plant Stem Pulao/ Thor Pulao/Thor Chal. Keep reading my blog, I will share more recipes of Banana Plant Stem.


Rice with Banana Plant Stem / Thor Chal

Ingredients

Rice (Basmati/Any Fragrant Rice) - 2 Cups, soaked in water for 15 minutes
Banana Plant Stem - Finely Chopped and Boiled 1 cup
Salt to Taste
Bay Leaf - 2
Cinnamon Powder - 1 teaspoon
Ghee - 1 Tablespoon
Cashew nuts - 7-8 roasted
Kismis - 7-8
Refined oil - 2 teaspoon
Sugar - 2/3 Cup

Procedure

Heat oil and 1 teaspoon ghee in a pan and add boiled & strained chopped banana plant stem. Saute it with little salt and keep aside. Now take a wok or handi and add remaining ghee. Season it with Bay leaf and add soaked rice. Stir it for 5 minutes and add the fried banana plant stem. Mix them well and add salt and sugar as per taste. Now pour required water, cover it and allow to cook the rice. Check in between and stir to avoid sticking at the bottom. Switch off the gas when the rice is little hard and give standing time for 5 minutes. Add kismis, cashew and cinnamon powder before switching off the gas. Serve it hot this healthy and tasty one pot meal.




Saturday, 16 March 2013

Green Jackfruit Pulao (Enchorer Pulao)

Whenever you pick up a health magazine and read an article about healthy eating, you will find an info about eating of seasonal veggies or fruits. It is really important to include seasonal veggies or fruits and locally grown veggies in your diet. Now suddenly there is a change in the climate and Winter turned to Summer almost omitting the Spring! Now vegetables markets are filled with Summer veggies and Winter veggies are almost gone out of market or you have to get them spending more money. Raw jackfruits have come to market! If you are a regular visitor then you must be knowing my love for one pot meals. How about putting this seasonal vegetable into your one pot meal? Green Jackfruit pulao or Raw Jackfruit Pulao is a very simple and exotic one pot meal which will satisfy your taste buds..


Green Jackfruit Pulao (Enchorer Pulao)

Ingredients
Green Jackfruit boiled – 1 cup, cut into blocks
Basmati rice/Normal raw rice – ½ cup (washed in water and kept aside after draining water)
Green Peas - 1/2 cup
Ginger paste – 1 teaspoon
Tomato puree – 1/3 cup
Cinnamon stick – 1 or 2
Hing (a pinch)
Salt to taste
Sugar - 2 teaspoon
Turmeric powder - 1/2 teaspoon
Red chili powder - 1/2 teaspoon
Green chili chopped – 1/2 teaspoon
Refined oil - 3 tablespoon
Ghee - 1 teaspoon

Procedure
1. Heat oil and ghee in a pan and add cinnamon stick and a pinch of hing. Now add ginger paste and sauté it. 
2. Add tomato puree and green chili and fry for few minutes. After that add turmeric & red chili powder, salt and sugar to taste. 
3. Now add the soaked rice and boiled green jackfruit pieces, green peas and stir well.
4.   If you are in hurry transfer the whole mixture in a pressure cooker and adjust the water level, wait for 3 to 4 whistles. Else you can add water in the same pan and close with a lid. Wait for the water to soak completely and by that time the pulao is ready to serve.

Tips: You can also add roasted cashew nuts and kismis into your pulao.