RICE / BRIYANI / PULOV

                                            Pongal 

                                        Carrot Pongal 

                                         Methi Pongal 

                                        Sakkarai Pongal

                                        Venpongal 

                                      

                                     Variety Rice


                                   Amaranthus Rice  

                                Arisumparuppu Sadham

                        Avaraikai  sadham  / Hyacinth Bean Rice 

                                      Beets green Rice

                    Black eyed peas Rice / Thattaipayaru Sadham

                               Coconut Rice / Thengai Sadham 

                                       Cucumber Rice
                             
                        Curry Leaves Rice / Karuvepillai Podi Sadham 

                                Eggplant ( Brinjal ) Rice 

                              Ellu Sadham / Sesame Rice

                                      Guava  Rice

                                    Groundnut Rice  

                           Lemon Rice / Elumichai Sadham 

                            Palak ( Spinach ) Panner Rice

                                   Peas Palak Rice

                 Pepper Cummin Rice  / Milagu Jeraga sadham 

                                   Phodnicha Bhaat

                   Plantain stem Rice / Valaithandu Sadham 

                             Puliotharai / Tamarind Rice

                         Ridgegourd Rice / Perkangai sadham

                        Spicy Mango Rice / Mangai sadham  

                                   Sprouts Fried Rice 

                                Tomato Fried Rice

                                    Tricolor Rice




                                   Briyani Corner

                                   Marinated Mushroom Briyani 

                             Mom's Mutton Briyani ( Non Veg )

                       Mutton ( Lamb ) Briyani - 2  ( Non veg)



                                        Pulov

           Brinji Rice / Coconut milk Pulov / Thengaipaal sadham

                                 Channa Pulov 

                            Chutney Pulov with Mixed vegetables
                                
                                   Jeera pulov   

                        Mixed vegetables and Soyachunks Pulov

        Multicoloured  Capsicum pulov / Tricolour Capsicum Pulov 

                          Mushroom Capsicum Pulov
               
                                   Peas Pulov

                    Peas Pulov / Mattar Pulov - Restaurant style 

                                 Rajma Pulov

                       Soyachunks Mattar Pulov 

                                 Spinach Pulov 

                                    Tawa Pulov

                            Tomato Soup Pulov 

                   
         
                                           

Marinated Mushroom Briyani

The theme given for this month’s Recipe Redux was Family’s favorite  recipe to get back to dinner table. It may be favorite recipe from our childhood or may be it’s family’s current favorite.

     Our family is fond of one pot meals , be it a simple dhal rice to lavish biryani. We used to cook any biryani be it a vegetarian or Non vegetarian for family get together.

 I decided on sharing our family’s favorite Marinated mushroom biryani . 

    Yes , in  this biryani  we use yogurt and spices are used to marinate  mushroom which gives it a unique taste and flavor.

 

Requirements :

 Rice / Basmati Rice – 2 cup

Mushroom – 250 g

Onion – 2 large

Oil – 2 tbs

Green chilli – 2

Tomato - 2

Bay leaf – 1

Cardamom – 2

Fennel  Seeds – ¼ tsp

Ghee – 1 tbs

Salt to taste

For marinade :

Yogurt -  1 cup

Ginger Garlic paste – 1 tbsp

Garam masala – 1 tbs

Curry powder – 1 tbs

Mint leaves – a handful

Coriander leaves – a handful

 

Preparation :

Wash and  soak rice for fifteen minutes.

Wash and chop mushroom.

Peel and make  thin slice  of onion.

Chop tomato and slit green chilli.

Marinade : In a bowl ,  add the curd , curry powder , garam masala , mint and coriander leaves  and ginger garlic paste , mix well. To this mixture add the chopped mushroom and let it rest for half an hour.

Method :

 Heat oil in a pressure cooker , add in the bay leaf , cardamom and fennel seeds.

 After a minute , add in the sliced onion and slit green chillies , sauté till the onions turn transparent.

Add the chopped tomato and sauté till it turns mushy.

Now , add the marinated mushroom along with the masala and mix well.

 Stir and cook till oil comes on top.

Add the soaked rice and stir for five minutes.

Add about four cup of water.

Add the salt to taste.

Adjust the spice level  at this stage , if needed  add chili powder.

Cover and cook for two whistles.

Take off flame and let the pressure goes off.

Open the lid and add the ghee and mix well.

Marinated mushroom biryani is ready to serve.

Serve along with onion raita.

 

Chef’s suggestion :

Chicken or lamb meat can be used instead of mushroom to make respective biryani.

Basmati rice is usually used , but I have used normal rice.

If using basmati rice , use one and half cup of water for a cup of rice.

An InLinkz Link-up

Peas Pulao / Pattani Sadham / Mattar Pulao - Restaurant Style

    Today I am posting my favorite recipe,Peas Pulao . Pulao or Briyani was my all time favorite. 

    I can have these dishes for all the three meals a day. All the pulovs are my favorite , as they are tasty and easy to make one pot meal.

  Pilaf ( also known as pilau , peleau and pulov ) is a dish in which rice is cooked in a seasoned broth. Depending on the local cuisine , it may also contain meat or vegetable.

Pilaf and similar dishes are common to Balkan , Middle Eastern , central and south Asian , East African , latin American and Caribbean Indian cuisines.

   The English term pilaf is borrowed directly from the Turkish pilav , which in turn comes from ( classical ) Persian polow and ultimately derives from Sanskrit pulaka – lump of boiled rice . The English term is further influenced by modern greek pilafi. Due to the vast spread of the dish , there exist variations of the name in many languages , including plov , polou , palov , pilau etc.

  In south Asia , pulao ( sometimes spelt pulav ) is a dish consisting of rice and commonly including peas , potatoes , French beans , carrots , mutton or chicken. It is usually served on special occasions and weddings and is very high in food energy and fat.

  Briyani is another rice dish similar to pilaf , introduced to South Asian cuisine during the mughal period . It is made from basmati or similar aromatic rice.

  Peas are easily available in fresh during the season and in dry form throughout the year. I used dry green peas to make this pulao. I sprouted it and used in making the pulao to make it more nutritious.

 This pulao can be served along with any spicy gravy like panner butter masala , dum aloo or chicken curry. Onion raita can also goes well with this rice.

It will be an excellent rcipe for lunch boxes and in parties.

  Usually basmati rice is used in making the pulao, I used normal cooking rice , I didn’t find any difference in the taste.

Requirements :

Rice – 1 cup

Onion – 1

Soaked green peas – ¾  cup

Green chillies – 2

Mint leaves – a handful

Coriander leaves – a handful

Ginger garlic paste – 1 tbs

Salt as required

Oil + Ghee – 2 tbs

Bay leaf – 1

Cinnamon – a small stick

Cloves – 2

Cardamom – 1

Star anise – 1

Cumin seeds – ¼ tsp

Method :

If using dry peas means , soak it overnight , the previous day itself.

Wash and soak the rice for 15 minutes.

Chop the onion into thin slices.

Slit the green chillies.

Heat the oil + ghee in a pressure cooker.

Add the cumin seeds, cinnamon , cloves , cardamom ,star anise , bay leaf and fry for a minute.

Add in the sliced onion and sauté till the onions become translucent.

Add the slit green chillies and ginger garlic paste  , sauté well.

Add in the green peas and mix once.

Add in the mint leaves and coriander leaves, sauté for two minutes.

Drain the water from the rice and add in the rice to the cooker.

Sauté the rice well for two minutes.

Add 2 cup of water and required salt , mix well.

Close the lid and cook for 2 whistles.

When the pressure subsides , open the lid and mix gently.

Peas pulao is ready to serve.

Serve with onion raita or any spicy gravy.

Note :

Tomato can be added to this pulov.

Instead of green chillies , garam masala can be added , but the color of the pulao will be changed.

Sending to Indus ladies
                       Kids lunch box recipes 

Mutton Briyani – 2

 This is another method of making briyani. I saw the making of hyderabadhi briyani in a tv show long back. I made certain changes to suit my cooking. So , I won’t tell it as hyderabadhi briyani.

Requirements :

Mutton – 500 g

Rice – 2 cup

Curd – ½ cup

Onion – 2

Tomato – 5

Mint leaves – ½ bunch

Coriander leaves – ½ bunch

Ginger garlic paste – 1 tsp

Chilly powder – 2 tbs

Coriander powder – 1 tbs

Garam masala – 1 tsp

Salt as required

Butter – 1 tbs

Oil – 1 tsp

Bay leaf – 1

Cinnamon – a small piece

Cloves – 1

Aniseed – ¼ tsp

Method :

 Clean the mutton pieces.

In a bowl , mix ginger garlic paste , curd , chilly powder and coriander powder.

Marinate the mutton pieces for 30 minutes.

Soak the rice for 15 minutes.

Heat the pressure pan , add the butter and ghee.

When the butter melts , add the bayleaf , cinnamon , cloves and aniseed. Let it splutter.

Add the chopped onion and sauté till golden brown.

Add the chopped tomato and sauté well till fully mashed.

Add the marinated mutton and mix well.

Cook for five minutes.

Add the chopped coriander and mint leaves.

Now add the soaked rice and stir well.

Add about 4 ½ cup of water. I added extra half cup to cook the mutton soft.

Add the required salt and mix well.

Close the lid and cook for two whistles.

Mix well and serve.

Mutton briyani is ready to serve.
serve with raita / mutton gravy .