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

Monday, 15 January 2018

Chicken Biryani, the most famous dish of India. It is difficult to find an Indian who does not like Biryani, either veg or non veg. In India there are different gharanas (style) of this Mughlai dish - Hyderabadi Biryani, Lakhnowi Biryani, Kolkata Biryani, Konkani Biryani. Being  a Bengali, I love Kolkata Biryani the most. The aroma of Kewra water, mitha ator always make me hungry. And of course the use of potato J. But I stayed in Hyderabad for some years, so Hyderabadi Biryani is also very close to my heart. In Hyderabad also there are many styles of Biryani - spicy and non spicy like the famous Paradise.

Personally, me and my husband are so fond of Biryani that we can eat it any time. But as I am currently staying out of country, it is very difficult to get tasty yummy Biryani like Kolkata or Hyderabad. I tried making Biryani quite a lot of time with many recipes that I got from my mother, friends or from other numerous sources. But the current version of my recipe is so easy yet tasty that it has made it a instant hit at home and party that almost every friend who tasted this has asked for the recipe. This recipe is so easy and time saving that anyone can try this. I would call this a bachelors recipe.
Easy chicken biryani recipe
Chicken Biriyani


Chicken - 4/5 big pieces
Basmati rice - 2 cups
Sliced onion - 1 big
Chopped onion - 1 medium
Ginger-garlic paste -1tbsp
Yogurt - 2tbsp
Garam masala powder - 1tsp
Chopped tomato - 1 small
Biriyani masala - 3 tbsp
Turmaric powder - 1tsp
Chilli powder - 2tsp
Chopped coriander leaves - 1cup
Yellow colour - 1 pinch
Cloves - 4/5
Cardamom - 4/5
Cinnamon - 4/5
Caraway seeds - 1tsp
Oil - 1 cup
Ghee - 1tsp
Rose water - 2 tsp
Kewra water - 2 tsp


Marinate the chicken with 1 tbsp Biriyani masala,1 tbsp yogurt, 2 tsp ginger garlic paste and 1tsp chilli powder, garam masala powder for 1 hour and keep aside.
Cook the rice with all whole spices and ghee and a pinch of salt in a handi, cook till 80% and drain out the water with a strainer.
Heat oil in a deep pan and fry the onion slices till golden brown and keep in the absorbent paper to soak out extra oil.
Now take a heavy bottom pot and put the oil in which you fried the onion.
Now put chopped onion and fry it till it becomes transparent. Then add  remaining ginger garlic paste and fry it for 1 minute.
Add marinated chicken and stir it.
Add remaining yogurt and chilli powder, chopped tomato, turmaric powder and salt. Add extra salt at this stage which will be adjusted with rice later. No need to add salt in the rice later.
Mix it very well and add remaining Biriyani masala and mix.
Add 1 tbsp coriander leaves and add little water to cook the chicken till soft.
In the mean time, sprinkle some yellow colour in the rice and shake the handi with lid on, as a result rice will be coloured little yellow and little white.
When the chicken is soft and gravy is thick and almost dry, switch off the gas.
Now divide the chicken in 2 portions and keep one portion in the same pot.
At the time of layering, add rice to cover the chicken and sprinkle some beresta or fried onion, chopped coriander leaves and both types of water 1tsp each.
Repeat the same layering method with chicken, rice, fried onion- coriander leaves-rose and kewra water.
Now take foil paper and cover the pot tightly and put a heavy lid.
Lastly, keep this pot again on gas in extremely low flame for 5 minutes.

Your Biriyani is now ready. Enjoy your meal with raita or salad.

Saturday, 9 November 2013

This Pulao with koftas made from banana flower (also known as Mocha or Kele Ka Phool) is a delicious vegan whole meal. The dish itself is very easy to cook and does not take much time, but making the banana flower ready to cook is a time consuming job.

Pulao with kofta made from banana flower, whole meal
Banana Flower Kofta Pulao

Kofta ingredients:

Chopped and boiled banana flower – 5 tbsp
Boiled potato – 1 small
Gram flour – 1 tbsp
Ginger paste – 1tsp
Chilli sauce – 1tbsp
Tomato sauce – 1tbsp
Garam masala powder – ¼ tsp
Salt sugar

Pulao ingredients:

Soaked basmati rice – 2 cups
Tomato puree – 3 tbsp
Ginger paste – 1 tsp
Mace and nutmeg powder – ½ tsp
Garam masala powder – ¼ tsp
Bay leaf – 1 pc
Caraway seeds (shahi jeera) – 1tsp
Green cardamom – 2-3 pcs
Cloves – 2-3 pcs
Cinnamon – 2-3 pcs
White pepper powder – 1 tsp
Sugar – 6 tbsp
White oil
Ghee – 2 tbsp


Kofta: Take a mixing bowl and mix all ingredients of kofta except gram flour. Mix it very well and now add gram flour as you need because this is used for binding. Now mix it and divide to make 12 balls. Heat oil in a pan and fry the koftas till brown.

Pulao: Heat oil in wok and put bay leaf, caraway seeds, whole cinnamon, green cardamom and cloves. After 1 minute, when the spices start spluttering add ginger paste and after that add tomato puree and stir well. After 2-3 minutes add soaked rice and stir it and fry for 2 minutes. Now add salt, garam masala powder and 3 cup water and cover it. `After 10 minutes, when rice is done, add sugar and mix it. Now add mace-nutmeg powder and koftas and mix it very lightly. Now add ghee and cover it for 2 minutes. 

Your banana flower kofta pulao is now ready. Serve it hot.

Sunday, 29 September 2013

Easy to cook Indian pulao with fruits
Fruit Pulao
This is an easy to cook sweet pulao with fruits.
Cooked long grain basmati rice
Rose water
Bay leafs
Cashew nuts
Chopped apple
Chopped pineapple
Green grapes
Take a small bowl and soak saffron in worm milk.
 Now separate the cooked rice in two parts and keep in two separate large bowls. Then pour the soaked saffron in one of them and mix very lightly.
Now heat ghee in a large pan and add bay leafs, cloves, cardamoms and cinnamons. When you start getting a nice aroma, add the saffron rice and the plain rice. Then add the all fruits one by one and mix it. Now it’s time for seasoning. So add salt and sugar. Also add cashew and raisin and mix it. At last, add few drops of rose water and cover with a lead and keep for 2 minutes.
Your aromatic fruit pulao is now ready to be served.

Sunday, 28 April 2013

Corn pudina rice (mint flavoured corn rice) is a very easy to cook recipe to try at home. We like this dish especially in summer for its mint flavor.

how to cook corn mint rice at home, easy recipe to cook corn mint rice, mint flavoured corn rice
Corn pudina rice


Cooked basmati rice
Boiled sweet corn
Pudina (mint) paste
Chopped onion
Lemon juice (optional)
White oil

How to cook corn pudina rice:

Heat oil in a pan. Add chopped onion and sauté it. Add boiled corn and pudina paste and stir well. Now add cooked rice, salt and lemon juice (optional) and mix very well. Serve hot in a plate.

Sunday, 9 December 2012

Coorg Chicken Pulao
easy steps to cook, Chicken Pulao, chicken polau, easysteps2cook
Coorg Chicken pulao
Cooked basmati rice-
Boneless chicken pieces-400 gms
Onion paste-2tbsp
Ginger paste-1tbsp
Garlic paste-1tbsp
Coriander leaves paste-1tbsp
Pudina (mint) leaves paste-1tbsp
Red chilli powder-2tsp
Cumin powder-2tsp
Poppy seeds paste-2tsp
Turmeric powder-2tsp
Garam-masala powder-3 tsp
Black pepper powder-1 tsp
Sliced onion
Lemon juice-2tbsp
White oil
Heat ghee in a pan and put sliced onion. Fry it till it becomes golden. Now put all the ingredients except chicken, rice and oil in a blender and make a paste. Heat oil in a pan, add chicken and the paste and mix well. Add a little water and cover the pan till the chicken becomes soft. Now heat ghee in another pan and put cooked rice, cooked chicken, fried onion and lemon juice. Mix it well and serve hot.

Sunday, 25 November 2012

Chicken Pulao with Nuts
chicken rice
chicken pulao with nuts
Boneless chicken - small pieces
Cooked basmati rice
Crushed nuts
Chopped yellow capsicum
Chopped tomato
Lemon juice
Black pepper powder
Grated ginger
Chopped green chilli
Soya sauce
Chilli sauce
Whole mace
Chopped yellow capsicum
Turmeric powder
White oil
Marinate the chicken pieces with lemon juice, salt and black pepper powder for 10-15 minutes. In a bowl take cornflour, grated ginger, soya sauce, salt and little water and make a batter. In the mean time, heat oil in a deep pan. Dip the chicken pieces in the batter and fry it till the chicken become golden and keep aside. In another pan heat ghee and put whole mace. When you get sweet smell from it, add crushed nuts, turmeric powder, chopped tomato, two types of capsicums, green chilli, and chilli sauce and stir it. Now add cooked rice, salt and fried chicken and mix well lightly. Serve hot.

Sweet Pulao
Rice, Swet rice, Indian pulao, polao, Bengali pulao
Sweet Pulao

Long grain basmati rice – 2 cups
Green cardamom
Caraway seeds
Mace powder
Nutmeg powder
Star anise (optional)
Bay leaf
Cashew nuts
Kismis (raisins)
Yellow color
Water – 3 ¼ cup
Soak the rice with yellow color for 2 hours. Now take ghee in a micro safe bowl and add all whole spices and heat it for 1 minute. Now add cashew nuts and kismis and fry it for 1-2 minute. Add soaked rice and stir it well. Fry it and add salt, mace and nutmeg powder and water. Keep it in medium power for 10 minutes. After that remove it from oven and add sugar and keep in oven for another 7-8 minutes. Serve hot.

Friday, 23 November 2012

Mexican Prawn Rice with Salsa
Prawn, rice, Mexican rice
Mexican Prawn Rice with Salsa
Cooked long grain rice
Medium size prawn
Chopped green capsicum
Chopped red capsicum
Chopped yellow capsicum
Lemon juice
Red chilli
Green chilli
Tomato ketchup
Coriander leaves
Chopped tomato
White oil
Pepper powder


Blend red chilli, onion, garlic, salt and chopped tomato together and make a paste.

Salsa: Mix chopped tomato, onion, ginger, garlic, green chilli, tomato ketchup, lemon juice and coriander leaves in a blender and keep aside for long time.

Rice: Marinate prawns with salt and pepper powder. Heat oil in a flat pan and add the prawns. Saute the prawns and keep aside. In the pan put capsicum, chopped tomato and the blended paste and mix well. Add prawns and salt and fry it. Add cooked rice and mix well but dot it lightly so that the grains do not break. Remove from the fire and spread chopped coriander leaves. Serve hot with large amount salsa.

Saturday, 20 October 2012

Lemon Rice
Lemon Rice, Veg rice
Lemon Rice
 Cooked basmati rice
Lemon juice
Curry leaves
Mustard seeds
Red chilli
Chopped green chillies
Turmeric powder
White oil

Heat oil in a pan and put red chilli, mustard seeds, curry leaves and chopped green chillies.
Fry till the spluttering stops and remove the red chilli from the pan and keep aside.
Add turmeric powder and remove it from oven.
Add cooked rice, salt, lemon juice and mix well lightly.
Serve in a plate and garnish with fried red chilli.