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Showing posts with label BIRYANI RECIPES. Show all posts
Showing posts with label BIRYANI RECIPES. Show all posts

June 29, 2021

Baby potato biryani in pressure cooker | Potato rice recipe

Baby potato biryani

This is my second version of baby potato biryani in pressure cooker. Earlier I had shared a Chettinad baby potato biryani. I tried this recipe after watching a YouTube video. It came out so well. Its a very simple potato rice recipe. No grinding work. You can finish the entire cooking process under 15 minutes. Its ideal for bachelors and working women to make a quick lunch box recipe. Kids would also love it.

You can use regular potato instead of baby potato. I used baby potato with skin as my potatoes were really small. You can peel the skin and use it. Friends, do try this easy potato biryani in pressure cooker. You will love it for sure.

 Potato biryani

Potato biryani in pressure cooker / Potato rice recipe


Potato biryani in pressure cooker / Potato rice recipe

Potato biryani in pressure cooker / Potato rice recipe


 
Cuisine: Tamil nadu
Category: Main course
Serves: 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250 ml
  • Jeera rice / Seeraga samba rice - 1 cup
  • Baby potato - 15 OR Potato - 3 (cubed)
  • Cooking oil - 2 tbsp
  • Bay leaf - 1
  • Cinnamon - 1
  • Cloves - 1
  • Black stone flower / Kalpasi - 1
  • Big onion - 1
  • Ginger garlic paste - 1/2 tsp
  • Tomato - 1
  • Turmeric powder - 1/2 tsp
  • Red chilli powder - 1 tsp
  • Coriander powder / Dhania powder - 1 tsp
  • Garam masala powder - 1/2 tsp
  • Mint leaves – few
  • Curd – 1 tbsp
  • Salt - as needed
  • Water - 1.5 cups
HOW TO MAKE POTATO BIRYANI
  1. Wash and peel the skin of baby potato or normal potato. Chop into big cubes.
  2. Heat oil in a pressure cooker. Saute the whole garam masala spices.
  3. Saute onion, ginger garlic paste till raw smell goes off.
  4. Add potato and tomato pieces. Mix well.
  5. Add the spice powders. Mix well. Add mint leaves, curd.
  6. Lastly add the washed rice, required water and salt.
  7. Mix and pressure cook in low flame for one whistle. Open the cooker after the steam is released.
  8. Mix gently and serve hot with raita !
METHOD - STEP BY STEP PICTURES
  • Wash and peel the baby potato. (If you are using potato, peel the skin and chop into cubes). Chop onion, tomato and set aside.

  • Heat oil in a pressure cooker. Saute bayleaf, cinnamon, cloves, black stone flower. Add onion and ginger garlic paste. Saute till raw smell goes off.
    • potato rice
  • Now add tomato and potato cubes. Add turmeric powder, chilli powder, dhania powder, garam masala powder and salt. Mix well.
  • potato rice
  • Add the mint leaves, curd. Mix well. Lastly add washed rice, required water and salt. Mix well. Pressure cook in low flame for one whistle. Open the cooker after the steam is released.
  • potato rice
  • Mix gently and serve hot with onion raita. Enjoy !
  • Potato rice

Note

  • Adjust the quantity of spice powders as per your taste.
  • You can use baby potato with skin if you like.


Easy and yummy baby potato biryani is ready to serve !

Potato rice


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April 27, 2021

Soya Chunks Biryani Recipe–Meal maker biryani recipe

Soya chunks biryani

Soya chunks biryani recipe / Meal maker biryani is an easy and yummy vegetarian biryani recipe. I have already prepared so many biryani recipes with soya chunks when I was doing my Sunday biryani series. But this meal maker biryani recipe is a completely different one. Here we are making this biryani by marinating the soya chunks in curd and masala mixture. So the taste of this biryani was so good.

Actually I tried this biryani after watching an YouTube channel. As the chef mentioned, the taste of this biryani was similar to non veg biryani. The flavor was so good. Friends, If you are a vegetarian like me and want to try a veg biryani in non veg taste, you must give this a try. Hope you will love it.

Lets see how to make soya chunks biryani / meal maker biryani recipe with step by step pictures.

Check out my soya chunks kurma for rice, roti

Soya chunks manchurian

Dindigul thalapakkatti biryani

Soya chunks biryani

Soya chunks biryani / Meal maker biryani recipe


Soya chunks biryani / Meal maker biryani recipe

Soya chunks biryani recipe - Easy and healthy biryani recipe adding meal maker


 
Cuisine: Indian
Category: Main course
Serves: 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Steamed rice or basmati rice - 1 cup
  • Meal maker / Soya chunks - 1 cup
  • Big onion - 1 (Sliced)
  • Tomato - 1
  • Turmeric powder - 1/4 tsp
  • Red chilli powder - 1/2 tsp
  • Biryani masala powder or garam masala powder - 1/4 tsp
  • Mint & coriander leaves - 2 tbsp
  • Lemon juice - 1 tsp
  • Salt & water - as needed
To grind & marinate
  • Green chilli -1 or 2
  • Ginger - 1 inch piece
  • Garlic - 5 cloves
  • Mint leaves - 2 tbsp
  • Coriander leaves - 2 tbsp
  • Water - to grind
  • Curd - 1/4 cup (to marinate)
  • Salt - little
  • Red chilli powder - 1/2 tsp
  • Garam masala powder or biryani masala powder - 1 /4 tsp
  • Turmeric powder - 1/4 tsp
To Temper
  • Cooking oil - 2 tbsp
  • Ghee - 1 tbsp
  • Cinnamon - 1 inch piece
  • Cloves - 2
  • Cardamom - 1
  • Star anise - 1
  • Black stone flower / Kalpasi - 1
  • Bay leaf - 1
  • Fennel seeds - 1/2 tsp
HOW TO MAKE SOYA CHUNKS BIRYANI
  1. Wash and soak soya chunks /meal maker in hot water for 10 minutes.
  2. Wash and soak the rice in 2 cups of water for 15 minutes.
  3. Grind green chilli, ginger, garlic, coriander and mint leaves to smooth paste.
  4. Mix half of this paste with curd, chilli powder, biryani masala powder, salt.
  5. Squeeze soya chunks and add to curd mixture. Mix well and marinate for 15 minutes.
  6. Heat oil + ghee in a pressure cooker base. Add the whole garam masala spices.
  7. Add fennel seeds. Saute onion. Add the remaining green paste. Saute for a minute.
  8. Add tomato and saute till mushy. Add the marinated soya chunks. Mix well.
  9. Add the soaked rice along with water, mix well. Add lemon juice and mint+coriander leaves in the water.
  10. Pressure cook in low flame for one whistle. Open the cooker after the steam is released.
  11. Fluff gently and serve with onion raita !
METHOD - STEP BY STEP PICTURES
  • Wash and soak soya chunks in hot water for 10 to 15 minutes. Wash and soak the rice in 2 cups of water for 15 minutes.
  • soya chunks biryani
  • Grind green chilli, ginger, garlic, coriander leaves and mint leaves to smooth paste.
  • soya chunks biryani
  • Take half of this paste and mix with curd, chilli powder, biryani masala powder and little salt. Squeeze soya chunks and add to curd mixture. Let it marinate for 15 minutes.
  • soya chunks biryani
  • Heat oil in a pressure cooker base. Add cinnamon, cloves, cardamom, bay leaf and black stone flower. Add fennel seeds.
  • soya chunks biryanisoya chunks biryani
  • Saute onion till transparent. Add the remaining green paste and saute till its raw smell goes off. Add tomato and saute till mushy. 
  • soya chunks biryani
  • Add the marinated soya chunks and mix well. Add the soaked rice along with water, lemon juice, coriander and mint leaves. Pressure cook in low flame for one whistle. Switch off the flame.
  • Open the cooker after the steam is released. Fluff gently and serve hot with onion raita.
  • soya chunks biryanisoya chunks biryani
    Enjoy !

Note

  • Adjust the quantity of chilli powder as per your need.
  • You can use basmati rice or jeera rice. I used normal Sona masoori rice.
  • If you are using basmati rice or jeera rice, wash and soak it for minimum 30 minutes and use 1.5 cups of water for 1 cup of rice.


Try this easy and healthy Soya chunks biryani. Enjoy with onion raita !

Meal maker biryani

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September 19, 2020

Onion Raita / Thayir Pachadi For Biryani–How To Make Raita For Biryani

Many of you may wonder by seeing a post for onion raita recipe (Vengaya thayir pachadi in Tamil). But yes, making perfect onion raita is also a bit tricky. Sometimes it looks very thick or too watery with onions separated from curd. Basically Onion raita / Vengaya thayir pachadi is an easy and quick side dish for biryani and pulao. I serve it for paratha and masala chapathi too. It is prepared by mixing sliced raw onions with fresh curd/ yogurt. I would say onion raita is not only easy to make but also the best side dish for biryani as it is healthy and helps to enhance digestion of biryani. Raw onion mixed with curd helps to prevent skin infection and hair fall.

Its advisable to consume onion raita during day time than night. Also it can be stored upto one day in refrigerator but I like to serve and eat it fresh rather than storing and consuming the leftovers because you may catch cold after storing in the fridge.

In some hotels, finely chopped green chilli and coriander leaves is added in onion raita. It looks colorful and gives a mild spicy taste too. My friends here add grated carrot, finely chopped cucumber and tomato in onion raita. Sometimes they give tadka with mustard seeds, cumin seeds and curry leaves. It tastes good for vegetable pulao.

Even though there are varieties of raita recipes like boondi raita, gooseberry raita, lady’s finger raita, banana stem raita, raita with greens like mint leaves, coriander leaves, this onion raita is the basic and the mostly preferred one. Ok, lets see how to make this easy and simple onion raita for biryani !


Onion Raita Recipe - Thayir Pachadi for biryani


Onion Raita Recipe - Thayir Pachadi for biryani

Onion raita recipe - Thayir pachadi recipe for biryani. Easy and simple side dish recipe !


 
Cuisine: Indian
Category: Side dish
Serves: Serves 2
Prep time: 5 Minutes
Cook time: 5 Minutes
Total time: 10 Minutes
 
1 cup = 250ml
  • Fresh curd / Yogurt - 1 cup
  • Big onion - 1 (sliced thinly or finely chopped)
  • Salt - as needed
  • Coriander leaves - 1 tbsp (finely chopped)
  • Green chilli - 1 (optional, finely chopped)
HOW TO MAKE ONION RAITA / THAYIR PACHADI FOR BIRYANI
  1. Wash and peel the onion. Slice it thin lengthwise or chop finely.
  2. Take them in a bowl. Add required salt and mix well. Set aside.
  3. Take 1 cup of fresh curd and whisk it smooth without adding water.
  4. Add the curd to the onion. Mix well and add finely chopped coriander leaves.
  5. Mix well and serve with biryani or pulao !
METHOD - STEP BY STEP PICTURES
  • Wash and peel the onion. Slice it thinly in lengthwise or chop it finely.

  • Take it in a bowl and add the required salt. Mix well and set aside. In the mean time, whisk the thick curd till smooth without adding water.

  • Add the whisked curd to the onion mixture. Add finely chopped coriander leaves. Mix well and serve immediately for best taste. (If you want to serve later, refrigerate the raita in a closed container up to one day).

  • For variations, you can temper some mustard seeds and curry leaves. Add to raita and mix well. Enjoy !

Note

  • For variations and to make it more healthy, you can add grated carrot, finely chopped cucumber, finely chopped tomato.
  • Mixing onion and salt leaves water. So do not add water in the raita. If you feel the raita is too thick after mixing with onion, you can add a tsp of water.
  • If you add water, raita will become watery over the time.

Easy, yummy, simple onion raita is ready to serve with biryani, pulao and paratha !




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July 5, 2020

Green Peas Masala Rice / Masala Pattani Sadam Recipe / Pattani Sadam

PEAS MASALA RICE
Peas masala rice / masala pattani sadam in Tamil was in my try list for long time. Last weekend when I ran short of vegetables, I had to try this. It came out so well. Flavor of this masala rice was wafting through my house. Sendhil and Raksha got tempted to eat by the smell. Its an easy, one pot meal that can be made directly in a pressure cooker.

It tastes more like tomato pulao. I am sure you will love it. To make it more healthy, you can add mixed vegetables or cauliflower, potato along with green peas. I used frozen green peas here. If you want to use dry peas, you have to soak in water overnight and pressure cook it along with rice. Ok, lets see how to make green peas masala rice with step by step pictures.

Do check out my other SUNDAY SPECIAL RECIPES !

green peas masala rice


MASALA PATTANI SADAM


Peas Masala Rice / Pattani Masala Sadam Recipe


Peas Masala Rice / Pattani Masala Sadam Recipe

Easy peas masala rice / Masala pattani sadam in a pressure cooker



Cuisine: Indian
Category: Main course
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 240ml
  • Basmati rice – 1 cup
  • Cooking oil - 2 tbsp
  • Bayleaf - 1
  • Black stone flower – 1 (Kalpasi)
  • Green peas – 1/4 cup ( Add 1/2 cup for more)
  • Big onion – 1
  • Green chilli – 1 ( small)
  • Turmeric powder - 1/4 tsp
  • Red chilli powder – 3/4 tsp
  • Garam masala powder – 1/2 tsp (optional)
  • Water – 1.5 cups
  • Salt - As needed
To grind
  • Tomato – 2
  • Grated Coconut – 2 tbsp
  • Cinnamon , Cloves – 1 each
  • Ginger – 1 inch
  • Garlic – 5 cloves
  • Fennel seeds – 1/2 tsp
  • Water – to make paste
HOW TO MAKE MASALA PATTANI SADAM
  1. Grind all the ingredients given under "To grind" to a smooth paste.
  2. Heat oil in a cooker base. Saute bay leaf and black stone flower.
  3. Add onion, green chilli, finely chopped mint and coriander leaves.
  4. Add the ground masala paste and saute till raw smell goes off.
  5. Add chilli powder, turmeric powder, garam masala powder and mix well.
  6. Saute for a minute. Add green peas and mix well.
  7. Add water, salt and washed rice. Pressure cook in low flame for one whistle.
  8. Open the cooker after steam is released. Fluff the rice gently.
  9. Serve hot with onion raita !

METHOD - STEP BY STEP PICTURES
  • Wash the tomato, chop into cubes. Add to mixie jar. Add cinnamon, cloves, fennel seeds, coconut, ginger, garlic to it. Grind to a smooth paste adding required water.
  • MASALA PATTANI SADAM

  • Heat oil in a pressure cooker base. Saute bay leaf and kalpasi. Add chopped onion, slitted green chilli, finely chopped mint and coriander leaves.
  • MASALA PATTANI SADAM

  • Add the ground masala paste and saute till raw smell goes off. Now add the turmeric powder, red chilli powder, garam masala powder and mix well. Add frozen or fresh green peas (If you use dry peas, soak in water overnight). Mix quickly
  • MASALA PATTANI SADAM

  • Add 1.5 cups of water for 1 cup of washed basmati rice. Add required salt. When the water comes to roll boil, add washed rice and mix well.
  • MASALA PATTANI SADAM
  • Keep the flame high till steam comes out. As soon as steam comes, lower the flame completely and put the weight valve.

  • Pressure cook for one whistle in very low flame. Open the cooker after the steam is released naturally. Fluff the rice gently and serve hot with onion raitha, chips !
  • MASALA PATTANI SADAM Enjoy !

Note

  • Adjust the quantity of chilli powder as per your taste.
  • In addition to green peas, you can also add cubed potato but flavor of the rice vary slightly.
  • Use basmati rice or jeeraga samba rice for best taste and flavor.
  • Do not skip any of the spices like cinnamon, cloves, fennel, bay leaf and kalpasi. Flavor will differ.

Friends, do try this easy and yummy masala green peas rice / masala pattani sadam and enjoy !

MASALA PATTANI SADAM


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January 13, 2020

Tomato bath Recipe - Karnataka Style Tomato Pulao Recipe

Karnataka style tomato bath
Karnataka style tomato masala bath was in my try list for years. Here in Bangalore, people make tomato rice in different ways and call it in different names like tomato masala bath, tomato bath, tomato chitranna, tomato palav etc. Recently I followed a recipe from Rekha aduge’s YouTube channel. It came out so good and flavorful. Its taste reminded few restaurants to me. Its a simple one pot recipe. It can be prepared easily in a pressure cooker. So you can make it quickly during busy morning hours. Ideal for lunch box. Kids would also love it. You can add green peas or avarekalu  / field beans during its season. But I made it simple and plain. Friends, do try this Karnataka style tomato bath recipe and share your feedback with me.
tomato bath recipe

Tomato bath recipe


Tomato bath recipe

Tomato masala bath recipe in pressure cooker



Cuisine: Karnataka
Category: Main course
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 240ml
  • Raw rice - 1 cup (Sona masoori rice)
  • Water - 2 cups
  • Cooking oil - 3 tbsp
  • Cinnamon - 1 small piece
  • Bay leaf - 1
  • Cloves - 2
  • Cardamom - 1
  • Big onion - 1 (Finely chopped)
  • Ripe tomato - 2 (Use 1 if using Tamil nadu tomato, I used Bangalore tomato)
  • Red chilli powder - 1/2 tsp to 3/4 tsp (Use Kashmiri chilli powder)
  • Turmeric powder - 1/4 tsp
  • Coriander leaves – 1 tbsp
  • Mint leaves - 10
  • Salt - as needed
To grind masala
  • Ripe tomato - 1
  • Grated coconut - 2 tbsp
  • Green chilli - 1
  • Ginger - 1 inch piece
  • Garlic cloves - 7
  • Cinnamon - 1 small piece
  • Cloves - 2
  • Water – to grind masala
HOW TO MAKE TOMATO BATH
  1. Wash and chop onion, tomato and set aside. Wash the rice and soak in water for 10 minutes.
  2. Grind all the ingredients given under” to grind masala”.
  3. Heat oil in a pressure cooker. Saute cinnamon, bay leaf, cloves and cardamom.
  4. Saute onion and ground masala paste till raw smell leaves.
  5. Add tomato, salt, red chilli powder, turmeric powder and saute till mushy.
  6. Lastly add mint + coriander leaves. Add rice along with soaked water.
  7. Mix well. Pressure cook in low flame for one whistle.
  8. Switch off the flame. Open the cooker and fluff the rice.
  9. Serve hot with onion raita. Enjoy !!
TOMATO BATH RECIPE METHOD - STEP BY STEP PICTURES
  • Wash the rice and soak in water for 10 minutes. In the mean time, wash and chop onion and tomato.

  • Grind all the ingredients given under “To grind masala” to a smooth paste adding required water. Set aside.
  • Tomato bath recipe
  • Heat oil in a pressure cooker. Add cinnamon, cloves, bay leaf and cardamom. Saute for a while. Add onion and saute till transparent.
  • Tomato bath recipe
  • Add the ground masala paste and saute till raw smell vanishes. Add tomato, salt, turmeric powder, red chilli powder and saute till tomato becomes mushy.
  • Tomato bath recipe
  • Lastly add coriander + mint leaves. Mix quickly. Add rice + soaked water. Mix gently. Check for taste and add salt or chilli powder if needed.
  • Tomato bath recipe
  • Keep the flame high and close the pressure cooker. Put the weight valve as soon as steam comes off. Lower the flame completely and pressure cook in very low flame for one whistle. Open the cooker after the steam is released naturally. Fluff the rice gently and serve hot with onion raita ! Enjoy !Tomato bath recipe

Note

  • Adjust the quantity of chilli powder as per your taste.
  • Use Kashmiri chilli powder to get this bright color.
  • Do not add more coriander and mint leaves.
Try this easy, yummy Karnataka style tomato bath recipe and share your feedback !
tomato bath recipe
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June 26, 2019

Chettinad Vegetable Biryani Recipe

chettinad veg biryani
Chettinad style vegetable biryani recipe was in my try list for long time. Even though I have posted Angannan hotel style biryani in vegetarian version, I wanted to try authentic home style veg biryani of Karaikudi, Chettinad.

Recently I came across this chettinad veg biryani recipe in a YouTube channel. She mentioned it as arachu vacha biryani i.e biryani with freshly ground spices. This recipe doesn’t use any store bought spice powders like red chilli powder, garam masala or biryani masala powder. So this biryani has a nice aroma of freshly ground spices. Color of this biryani may vary based on the vegetables and masala. Mine was half white in color for the first time. So I added little turmeric powder in the second time and took pictures. So the color of biryani in step by step pictures and cover pictures may vary. But the taste and flavor was really good. Friends, do try this recipe and let me know how it turns out for you.

Do check out my other Chettinad recipes too !

chettinad vegetable biryani


Chettinad vegetable biryani recipe


Chettinad vegetable biryani recipe

Chettinad vegetable biryani recipe



Cuisine: Chettinad
Category: Biryani recipes
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 250ml
  • Steamed rice / Puzhungal arisi - 1 cup
  • Cooking oil - 2 tbsp
  • Ghee - 1 tbsp
  • Cinnamon - 1 inch
  • Cloves - 2
  • Cardamom - 1
  • Bay leaf - 1
  • Black stone flower - 1
  • Fennel seeds – 1/2 tsp
  • Big onion - 1 (sliced or finely chopped)
  • Green chilli - 3 to 4
  • Ripe tomato - 1
  • Mixed vegetables - 1 cup (1 carrot, 10 beans, 1 potato, a handful green peas)
  • Turmeric powder – 1/2 tsp (optional, I used it)
  • Water - 2.25 cups
  • Salt - as needed
To Grind - Paste 1
  • Mint leaves - a handful
  • Garlic cloves - 10
To grind - Paste 2
  • Grated coconut - 2 tbsp
  • Cinnamon - 1 inch
  • Cloves - 2
  • Cardamom - 1
HOW TO MAKE CHETTINAD VEG BIRYANI
  1. Wash the rice. Wash the vegetables and chop into small pieces.
  2. Grind paste 1 and paste 2 separately.
  3. Heat oil + ghee in a pressure cooker.
  4. Saute whole garam masala, fennel seeds. Add onion, green chilli and saute well.
  5. Add paste 1 and saute for a minute. Add vegetables, salt and mix well.
  6. Add paste 2 and saute for few minutes. Add water and washed rice.
  7. Mix gently and pressure cook in low flame for one whistle.
  8. Open the cooker and fluff the rice gently. Serve with raita !
CHETTINAD VEG BIRYANI - STEP BY STEP PICTURES

  • Wash the rice and keep it aside. No need to soak it. Wash and chop the vegetables into small cubes.

  • Heat oil + ghee in a pressure cooker base. Saute the whole garam masala like cinnamon, cloves, cardamom and bay leaf.
  • chettinad vegetable biryani recipe
  • Saute onion, green chilli and few curry leaves till onion becomes transparent. Add tomato and saute till mushy. Add required salt for quick sautéing of tomato.

  • Then add mixed vegetables and saute well. In the mean time, grind paste 1 ingredients to a coarse paste. Add to vegetable and saute for a minute.
  •  chettinad vegetable biryani  
  • chettinad vegetable biryani

  • Grind the ingredients of paste 2 to a smooth paste adding required water. Add to the cooker. Add water, salt and turmeric powder (optional). Mix well and bring the water to a boil. chettinad vegetable biryani
  • chettinad vegetable biryani

    • Add washed rice and pressure cook for one whistle in low flame. For this, keep the flame high till steam comes out. As soon as steam comes out of the nozzle, put the weight valve and lower the flame completely. Cook till one whistle in low flame. Open the lid after the steam is released. Mix gently with a fork. Serve hot with onion raita ! chettinad vegetable biryani  chettinad vegetable biryani

    Note

    • Adjust the quantity of green chilli as per your taste. I made medium spiced biryani.
    • You have to grind the paste 1 and 2 separately.
    • For variations, you can grind green chilli along with garlic and mint leaves.
    • You can also use basmati rice or seeraga samba / jeera rice for more flavor.

    Try this flavorful Chettinad veg biryani and share your feedback with me. I served it with onion raita. I also prepared Barbeque nation hotel style cajun potato, curd rice. 
    chettinad vegetable biryani

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