Pakistan Biryani Recipe-Ramzan Special Mushroom Biryani Recipe-Sunday Lunch Recipes Series 24

  

I tried Pakistani style biryani recipe for the first time on account of Ramzan festival.I hope all my Muslim friends and readers had a great Ramadan celebration by relishing chicken & mutton biryani feast.Actually I had planned to make this post on Ramzan day but I couldn’t do it as I had an unexpected guest at home for lunch.So I made this biryani yesterday to share it here.I have tried and shared many non-veg biryani recipes replacing chicken or mutton with soya chunks/meal maker,potato and other vegetables.Its been years since i shared mushroom recipes in my blog.So I took this as a chance and tried Pakistan Chicken biryani using mushrooms.I referred this recipe and made it..It came out really well.I loved it to the core.The procedure and the masala used in this biryani is very similar to Hyderabad DUM biryani  but with a small twist.Just scroll through the ingredients list to see it.It would be unique & interesting. 

Please check my other Sunday Lunch Recipes Series recipes here.

Pakistan Biryani Recipe

Pakistani style biryani using mushrooms - Vegetarian version

Cuisine: North Indian

Category: Lunch Recipes

Serves: Serves 3

Prep time: 30 Minutes

Cook time: 20 Minutes

Total time: 50 Minutes

INGREDIENTS

Basmati rice - 1 cup ( 200 gms,India Gate) Water -  6 cups Whole garam masala – 1 each(cinnamon,cloves,cardamom & black stone flower) For marination Mushroom – 6 nos  Fried big onion slices- few Raw Papaya paste – 1 tbsp( I used fruit paste) Curd – 1/4 cup G&G paste – 1/2 tsp  Red chilli powder - 1/2 tsp Garam masala powder - 1/2 tsp Salt - as needed For the gravy Cooking oil -  3 tbsp 1 cinnamom,2 cloves,1 cardamom,1 bayleaf Big onion - 2 no ( 1 to fry) Tomato - 1 no G&G paste - 1 tsp Red chilli powder – 1/2 tsp Dhania powder – 1 tsp Garam masala powder – 1/2 tsp Sugar – 1/2 tsp Salt & water - as needed Saffron soaked Milk - 1/4 cup Coriander leaves & mint leaves – 2 tbsp

METHOD

Wash and soak the basmati rice for 30 minutes.Cook the rice in 6 cups of water adding whole garam masala,a drop of oil and salt.Remove the rice when it is cooked 3/4 th.Keep in a plate and let it cool. Wash and clean the mushroom.Please check this link for cleaning procedure.Chop into cubes.Marinate the mushrooms using all the ingredients given under”to marinate”. Mix well and set aside for 30 minutes.Slice the big onion and fry using 3 tbsp of oil in a kadai.Remove when it is roasted well.Add few onions to the marination mixture and keep the remaining aside in a plate.   For the gravy,use the onion roasted oil. Saute the whole garam masala and onion.Add g&g paste and mix till raw smell leaves.Lastly add the tomato and saute until mushy.Add the red chilli,dhania,garam masala powder.Mix well.Add the marinated mushroom mixture and add a cup of water.Let it boil till mushroom cooks well. After the mushroom cooked well,boil the mixture till gravy becomes thick.Make sure there is very less water in the gravy.Now spread the cooked basmati rice and sprinkle the roasted onions,soaked saffron milk and chopped mint+coriander leaves. Add a tbsp of oil. around the sides of kadai.Close the kadai with the lid tightly and simmer the flame completely.Let it be under DUM for 15 minutes till u get a nice masala smell. Remove the lid and fluff the rice with a fork. Serve hot with raita ! Enjoy !

Note

Adjust the quantity of spice powders as per your taste. Adding papaya paste gives a nice flavor. You can also replace garam masala powder with biryani masala powder.

Try this Pakistani style biryani for a change.U will love it.

I served with raita and desserts

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Tawa Pulao Recipe-Mumbai Street Food-Sunday Lunch Recipes Series 23

Tawa Pulao is a most popular Indian street food in Mumbai, Maharashtra. It’s a very easy and quick rice dish with the goodness of mixed vegetables. Yesterday I wanted to make a quick biryani recipe for our lunch as we had plans for shopping.

When I was talking to my friend Megha, she suggested me to try Tawa pulao. I quickly browsed through few street food videos in you tube & referred some websites. I found Pav bhaji masala powder is the star ingredient of this recipe. I

n Mumbai street food shops, it is made instantly by mixing cooked rice with pav bhaji masala sauteed in a blob of butter. It is served with finely chopped onions, coriander leaves and a wedge of lemon. If you have some left over rice(need not be basmati) and some pav bhaji masala powder in hands, making this recipe would be a breeze. You can make this for your kids by adding paneer and extra butter.It’s a good lunch box and a bachelor friendly recipe too. The spice level of this pulao can be adjusted according to your taste buds.

So lets check out how to make this simple and easy Tava Pulao recipe in my Sunday lunch Recipes Series–23. If you are interested to see my other recipes in this series,please click this link.

Also check out my Pav bhaji and Mumbai Pav sandwich recipes.

Tawa pulao recipe

Tawa Pulao - Mumbai's most popular street food

Cuisine: North Indian

Category: Lunch box recipes

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup = 250 ml Basmati rice - 1 cup ( I used India gate) Water - 1.75 cups Salt - as needed Lemon juice - few drops Finely chopped mixed vegetables - 3/4 cup ( Carrot,beans,peas) Big onion - 1 no ( finely chopped) Ginger & Garlic paste - 1 tsp Capsicum - 1/4 no Tomato - 2 nos ( small) Red chilli powder - 1/2 tsp Pav bhaji masala powder - 1-1.5 tsp Coriander leaves - to garnish Lemon juice – few drops To temper Cooking oil or butter - 2 tbsp Cumin seeds/Jeera - 1/2 tsp

HOW TO MAKE TAWA PULAO - METHOD

Wash the basmati rice twice or thrice to remove the starch. Take the rice in a pressure cooker and add 1.75 cups of water, few drops of lemon juice ,oil and required salt. Switch on the stove and start to chop the vegetables( 1 small carrot, 5 beans, a handful of green peas). By the time, the water starts to boil, you can finish the chopping work. Take the veggies in a small bowl and add very little water ( say 3 tbsp). Keep this bowl inside the cooker and pressure cook the rice and vegetables together in low flame for one whistle. In the mean time, chop the onions, capsicum and tomato .Open the cooker after the steam is released. Remove the vegetable bowl and fluff the rice with a fork. Transfer it to a plate and let it cool down. Heat oil in a kadai and when it gets heated , splutter jeera. Add onions,g&g paste and mix well till raw smell leaves.Now add the capsicum and saute well. Lastly add the tomato and mix till it becomes mushy.Add the turmeric powder,salt,pav bhaji masala powder,red chilli powder.Mix well till oil leaves the kadai.Now add the cooked vegetables and mix well.Lastly all the cooked rice and mix well. Sprinkle few drops of lemon juice and garnish with lots of coriander leaves. Enjoy with finely chopped raw onions !  You can also keep some raita or papad as side dish.

Note

Increase the quantity of red chilli powder if you want more spicy rice or add some finely chopped green chillies while sauting onion. Here I did not soak the basmati rice.If u soak it for 30 minutes,use 1.5 cups of water for 1 cup of rice. Using butter instead of oil enhances the taste of this dish. Pav bhaji masala powder is the star of this dish.If you don’t have it in hand,replace it with garam masala or tandoori masala powder.But you have to compromise with the actual taste.

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Kathal Biryani-Raw Jackfruit biryani recipe-Sunday Lunch Recipes Series 22

I must thank a reader for making me try this biryani recipe.Unless she told,I would not have known about this tender jackfruit biryani popularly known as Kathal ki biryani in North India.It is also known as Jackfruit fried rice.Yesterday I bought a small sized raw jackfruit for the first time in my life.I did not even know how to cut this tender jackfruit.So I referred few sites and did it.Hence I have shared the cutting procedure with step by step pictures to help beginners like me.As far as the recipe is concerned,I browsed through Sanjeev Kapoor’s website,Dassana’s Veg Recipe of India and Sailu’s Kitchen.The making of this biryani was very similar in all these sites.It was more like my Hyderabad DUM biryani recipe.So I made a combo recipe based on my convenience and prepared it in a simple way.The taste and smell of kathal was very different than I expected.People who love the taste of Raw jackfruit will love this biryani recipe too.Soon I must try our South Indian style jackfruit kootu,stir fry with it.Lets see how to make this week’s Sunday Lunch Recipes Series 22-Kathal ki biryani recipe .

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Healthy Pulses Biryani Recipe-Chana, Rajma, Kabuli Biryani Recipe-Sunday Lunch Recipes Series 21

Nowadays I am getting lots of biryani varieties ideas from my friends, relatives and even from my blogger friends. I am happy that my Sunday lunch Recipes-Biryani Series is reaching people and helping them too. In fact today's Multi pulses/legumes biryani was suggested by my blogger friend Aparna. Last week when we were chatting in FB, she suggested me to try Mixed pulses biryani and Mint biryani. I found Multi legumes biryani to be interesting and a healthy option to include the pulses in our diet.

For this recipe, I referred Viki's kitchen Chana pulao recipe and made some small changes in it. Few years ago, I had tried the same recipe and shared in my blog here. So I confidently made this biryani and as I expected the result was awesome. Everyone loved it at home. I was happy that I made a protein rich rice recipe for my family. My daughter Raksha had 2 servings. This biryani is a nice way to make the kids eat legumes/Pulses and stay healthy. Its an easy to make and good lunch box recipe too.

So try this biryani  at least once in a week for your family and  don't forget to share your feedback here if it works for you :)

Check out my Other Sunday Lunch Recipes posts HERE.

Multi Pulses biryani recipe

Mixed pulses biryani recipe- Sunday Lunch Recipes Series 21

Cuisine: Indian

Category: Lunch

Serves: 3

Prep time: 4 hours

Cook time: 20 Minutes

Total time: 4H20Minutes

INGREDIENTS

Basmati rice-1 cup (I use India gate) Salt - as needed Water - 1.5 cups Mixed pulses- 3/4 cup(I used white chana,black chana,Green peas,Kashmiri Rajma and Kidney beans) Bayleaf,black stone flower - 1 each Big onion - 1 nos Garlic cloves - 5 nos Ghee - 2 tbsp Coriander leaves - 2tbsp(finely chopped) Mint leaves - 2 tbsp(finely chopped) Turmeric powder - 1/4 tsp Garam masala powder- 1/2 tsp Kasuri methi - 2 pinches Curd - 1 tbsp To saute and grind Cooking oil - 1 tbsp Tomato -2 nos(medium sized) Big onion - 2 nos(medium sized) Red chillies - 4-5 nos Whole garam masala - 1 cinnamon,2 cloves,1 cardamom Fennel seeds -1/2 tsp Ginger - 1 inch piece Garlic - 5 cloves

HOW TO MAKE CHANA BIRYANI - METHOD

Wash and soak the pulses overnight or for 8 hours. But I forgot to soak it. So I soaked the pulses at around 9am and made this biryani at 1pm. I soaked only for 4 hours following this technique. I boiled 3 cups of water in a bowl and poured the hot water in a hot pack/Casserole to retain the heat. I added a big pinch of cooking soda to it. Add the pulses, mix well using a ladle and close the hot pack tightly with a lid.Leave it for 4 hours. The pulses would turn soft and it is ready for pressure cooking. Before pressure cooking, drain the soaked water and wash the pulses twice to remove the cooking soda completely as you see in the picture. I hope this method works for you too to soak the pulses quickly. Do leave your feedback if it works. It would help others too! ( Beware : This method may not work for low quality pulses/Legumes. Thanks Sindhuja for mentioning this point) Chop the onions and tomatoes. Heat oil in a kadai and saute the whole garam masala, FENNEL seeds, ginger, garlic ,red chillies, big onions and tomatoes. Saute well till tomato turns mushy. Let it cool and then grind to a smooth paste.   Heat ghee in a cooker base and saute bayleaf, black stone flower. Add big onions and saute till it turns transparent. Add mint+coriander leaves. Mix well. Add the ground tomato paste, turmeric powder, garam masala powder, salt and saute until its raw smell goes off. Lastly add the soaked grains, water, curd and kasuri methi. Add the drained rice and pressure cook in low flame for one whistle. Switch off the flame and open the cooker after the steam is released completely.

Note

You can also add green gram dal. I din't have in hand. So I have not used it. Add more red chillies based on your spice level.

Make this healthy, protein rice biryani and enjoy with raita of your choice!

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Coriander Leaves Biryani Recipe|Kothamalli Biryani-Sunday Lunch Recipes Series 20

In this week’s Sunday lunch recipe series, I am sharing an easy yet interesting biryani recipe using coriander leaves. Generally we all make Green rice/Pulao using mint and coriander leaves for lunch box. But when I came across this biryani recipe in Aval Vikatan’s Kalyana Samayal Supplementary edition, I got tempted to try it immediately. It was titled as “Kovai Kothamalli Biryani”. This recipe was given by a marriage caterer. I had already tried Ennai Kathirikai Poriyal and Mixed Vegetable Poriyal from that book and both of them were super hit in my home. So I tried this biryani confidently. It came out well and satisfactory. You can make this biryani when you run short of vegetables in hand. It’s an easy and good lunch box recipe too. Lets see how to make this simple Coriander leaves biryani in detail.

Kothamalli Biryani Recipe

Coriander leaves biryani recipe - Coimbatore special

Cuisine: Indian

Category: Lunch

Serves: 2

Prep time: 30 Minutes

Cook time: 20 Minutes

Total time: 50 Minutes

INGREDIENTS

Basmati rice - 1 cup ( India Gate) Water - 1.5 cups Salt - as needed To grind Coriander leaves - a handful small bunch To saute Cooking oil + ghee - 1 tbsp+1 tbsp Cinnamon- 1 inch piece Cloves – 3 nos Cardamom – 1 no Black stone flower – 1 no Fennel seeds – 1/2 tsp Big onion - 1 no Small onions - 10 nos Green chilli - 2 no ( slitted) G&G paste - 1 tsp Red chilli powder - 3/4 tsp Garam masala powder - 1/2 tsp Turmeric powder - 1/4 tsp Curd - 1/2 cup Green peas - a handful ( optional) Cashewnuts - few

HOW TO MAKE CORIANDER LEAVES BIRYANI - METHOD

Wash and soak the basmati rice for minimum 30 minutes. Grind the coriander leaves to a smooth paste adding little water.Set aside. Chop the onions and slit green chilli. Crush the small onions slightly and keep aside. Heat a pressure cooker adding oil+ghee. Put cinnamon, cloves, cardamom, bayleaf, fennel seeds and black stone flower. Add the onions and green chillies. Saute well. Now add the red chilli powder, turmeric powder, salt, garam masala powder and mix well. Now add the ground coriander leaves paste and saute well. Lastly add the curd and mix well. Add the basmati rice, water and let it come to a boil. Close the cooker and cook for one whistle in very low flame. Open the cooker and fluff the rice with a fork after the steam is released. Enjoy with Raita!

Note

For variations, you can grind mint+coriander leaves and add to masala. You can also powder the whole garam masala+fennel seeds and add to the oil instead of adding it as such. Add lemon juice at the end before closing the cooker for more tanginess.

Try this simple coriander flavored biryani. Enjoy !

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Sindhi Biryani Recipe-Pakistani Biryani-Sunday Lunch Recipes Series 19

Sindhi biryani is a very popular biryani recipe originated in Sindh province of Pakistan.It is usually made with mutton or chicken.I read from Wikipedia that this biryani is served in almost all the flights of Pakistan Airlines.I was looking forward to try Sindhi biryani recipe.Recently I came to know about Anisa,the owner of Zaiqa-The Spice store through my facebook friends.My friends suggested me to use Zaiqa masala saying it gives a nice restaurant touch to the recipes.I went through her website and amazed to see the wide range of masala products especially for Non-vegetarians.I chose Sindhi biryani masala,Chicken 65 masala and Chole masala powders and ordered them.I got the masala powders the next day through courier.I tried this biryani using Zaiqa’s Sindhi biryani masala.It tasted more like homemade masala powder.I followed the recipe given in the back of packet.Biryani came out really well. Now I am eager to try out Zaiqa's other products too.Friends,u can visit this website  & order online to buy Zaiqa products.I am sure these masala powders will take your recipes to the next level . Now lets see how to make Pakistani Sindhi Biryani Recipe.
Visit my other biryani and pulao recipes here

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Kabuli Biryani Recipe-Hyderabadi Chana Dal(Qabooli) biryani-Sunday Lunch Recipes Series - 18

Sorry for this week's delayed post.My younger sister Radha was here for the past week.We had a great time together after years by spending most of the time in chatting,shopping etc.So i gave a small break to my blog posts.Today’s Sunday biryani recipe is Hyderabad’s most popular qabooli biryani made using chana dal.I made this for my sister and she loved it a lot.When I heard about the title of this biryani,I wondered how come a biryani can be made just by using chana dal.But when I prepared it,I was really amazed with the flavor and taste.For any biryani,it’s the whole garam masala and spice powders that matters the taste.Even if u add vegetables,meat or make plain biryani,the right amount of spices is the key.For this biryani,Curd chutney is the best side dish that is served in Hyderabad,Andhra.So I made perugu pachadi/Curd chutney(Dahi chutney) by referring Preeti’s blog.For this biryani recipe,I watched Vahchef’s video and referred preeti’s recipe too.Friends,do try this kabuli chana biryani with curd chutney for your Sunday Lunch.Relish it with your family.

Kabuli biryani recipe

Hyderabad popular qabooli biryani recipe using chana dal

Cuisine: Indian

Category: Lunch

Serves: Serves 3

Prep time: 30 Minutes

Cook time: 20 Minutes

Total time: 50 Minutes

INGREDIENTS

Basmati rice - 1 cup( India Gate) Water - 6 cups Salt - as needed Whole garam masala - 1 each (cinnamon,cloves,cardamom,bayleaf) For masala Chana dal - 1/4 cup Cooking oil – 2 tbsp Ghee – 1 tbsp Whole garam masala( Cinnamon,cloves,cardamom,kalpasi and bayleaf) – 1 each g&g paste - 1 tsp Big onion – 1 no ( sliced) Green chilli – 1 no (slit) Mint leaves – a handful Red chilli powder – 1 tsp Dhania powder – 1.5 tsp Curd – 1/2 cup Lemon juice – few drops Big onion – 1 no to caramelize CURD CHUTNEY FOR BIRYANI Fresh thick curd – 1 cup Finely chopped green chilli – 1-2 nos Mint+coriander leaves – 2-3 tbsp Big onion – 1 no ( finely chopped) cumin powder- 1/8 tsp Salt – as needed

METHOD

Wash and soak the basmati rice and chana dal for 30 minutes. Slice the big onion and deep fry till it turns golden brown.Set aside. Boil 6 cups of water and some salt.Add the whole garam masala.Drain the excess water from the soaked rice.When the water comes to roll boil,add the rice and boil for 5-7 minutes in medium flame.Remove the rice when it is cooked till 90%.Let it cool.Do not drain the boiled water. In the same water,add the soaked chana dal and cook till its firm and soft.Drain the excess water and keep the cooked chana aside. Heat oil+ghee in a kadai and saute the whole garam masala.Now add the sliced onions,g&g paste and green chilli.Saute till onion turns transparent.Add mint leaves and mix well. Add the spice powders and salt one by one and mix well.Lastly add the curd and mix well.Add the cooked chana dal and give a nice boil till the gravy thickens a bit. Make sure there is little water and the gravy is not too dry. Once the gravy is done,layer the cooked rice and sprinkle some chopped mint leaves. Garnish with caramalized onions and add some lemon juice.Cover the kadai tightly with a lid and keep the flame low.Put in DUM for 15 minutes.Nice aroma will waft through.It shows your biryani is done.Remove and fluff it with a fork.Serve with curd chutney or mirchi ka salan.These two are meant to be the best side dish for this biryani. HOW TO MAKE CURD CHUTNEY Finely chop the green chilli,mint leaves,coriander leaves and onions.Take them in a bowl.Mix thick curd and salt.Beat well and serve. Enjoy !

Note

I saw some kabuli biryani using black chana. If you are using that,soak the chana overnight and then cook them in pressure cooker till done. Increase the quantity of green chilli for more spicy biryani.

Enjoy kabuli biryani with this simple curd chutney.It’s the best side dish !

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