Spinach Biryani Recipe/Palak Biryani(Keerai Biryani)-Sunday Lunch Recipes-17

I tried this Chettinad style Keerai biryani recipe adding palak leaves after watching Captain TV Cookery show. It came out really well. We loved it. My daughter Raksha had a plateful of this biryani happily. As this was my first attempt of making a biryani adding greens/keerai, I was doubtful about its taste. So I made Drumstick poricha kuzhambu and Rasam along with it. But biryani bowl got emptied first. I am sure this would be a healthy choice for fussy kids who don’t eat green leaves.

Here I have used spinach/Palak as it is easy to clean & chop. You can use Arai keerai, Mulai keerai(Amaranth leaves), siru keerai, methi leaves/ vendhaya keerai as suggested in the TV show. Try this healthy biryani recipe for your kids and Husband’ lunch box. This recipe gets thumbs up from everyone in the family.

Ok, Lets see how to make this Indian Palak biryani recipe in detail.

Please check my other biryani & pulao recipes here :)

Palak biryani/Spinach biryani recipe

Healthy,easy spinach biryani recipe - Sunday Lunch Recipes series -17

Cuisine: Indian

Category: Lunch menu

Serves:3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

Spinach/Palak leaves/Keerai - 1 cup ( 1/2 bunch) Basmati rice - 1 cup ( I use India Gate) Salt - as needed Water - 1.75 cups To saute Cooking oil + ghee - 1 tbsp + 1 tbsp Cinnamon - 1 inch Cloves - 2 no Cardamom - 1 no Black stone flower/Kalpasi - 1 no Bayleaf - 1 no Big onion -1 no Small onion -5 nos Green chilli - 1 no Mint leaves – 2 tbsp Tomato – 1 no Curd – 1 tbsp Lemon juice – few drops To grind Red chillies - 3 nos Ginger - 1 inch piece Garlic cloves - 5 nos Pepper corns - 1/4 tsp

HOW TO MAKE KEERAI BIRYANI - METHOD

Grind all the ingredients given under “to grind” to a smooth paste. Set aside. Wash & soak the basmati rice for 30 minutes. Wash and chop the palak leaves. Chop the onions, mint leaves and tomato into fine pieces. Slit the green chilli. Heat oil+ghee in a cooker base. Saute the whole spices and add the slitted green chilli and onions. Saute till transparent. Add the ground paste and saute till raw smell goes off. Add tomatoes and saute till it becomes mushy. Lastly add the mint leaves. Mix well and add the finely chopped palak leaves. Add rice, salt, curd, water and lemon juice. Give a boil. Mix well and close the cooker. Cook in very low flame for one whistle. After the steam is released, remove the lid and fluff the rice with fork. Enjoy !

Note

You can replace palak with Arai keerai, mulai keerai or vendhaya keerai/Methi leaves. Add more number of red chillies for spicy biryani. You can also powder the whole spices and add to this biryani for variation. Adding ghee gives a nice flavor. So don’t skip it.

Try this healthy, kids friendly Keerai biryani. You will enjoy it !

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Bisi Bele Bath Recipe-Karnataka Special Bisibelebath - Sunday Lunch Recipes Series-17

This week’s Sunday lunch recipes is not a biryani post as u all expected.Instead I made Bisi bele bath as per a reader’s request.I posted Homemade bisi bele bath powder few months back and completely forgot about it.But one of my readers reminded me and asked to share bisi bele bath recipe using that powder.Though I have been making it very often,I have not shared this easy recipe here.So I made bisi bele bath and curd rice for our Sunday lunch yesterday just to make this post.It came out really well and tasted similar to the ones made using MTR bisibelebath powder.I referred this You tube video for the recipe,made some changes to make the cooking method even more easy.I have not tasted the authentic bisi bele bath recipe in MTR restaurant but I am a big fan of my (school moms) friend Megha’s bisibelebath.She uses store bought bisi bele bath powder mostly.I am glad this recipe turned out very similar to hers and most importantly I was able to bring the watery consistency.Generally bisi bele bath is served with kara boondi on top.It is one of the best side dish for bisi bele bath. But in my family, both Sendhil & Raksha loves to have it with ghee & raw onion topping. Do try this easy recipe and make this for your lunch box. Don’t forget to reheat it before you eat because bisi bele bath has to be eaten hot as its name suggests(bisi-hot,Bele-dal,Bath-Rice recipe)

Bisi bele bath Recipe - Karnataka Style

Karnataka style Bisi bele bath recipe using Homemade bisi bele bath powder

Cuisine: Indian

Category: Rice recipes

Serves: Serves 3-4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS
1 cup - 200ml

Raw Rice or steamed rice - 3/4 cup Toor dal - 1/2 cup Turmeric powder - 1/4 tsp Water- 6 cups for rice+dal ( Totally I used around 9 cups) Salt - as needed Cooking oil – 2 drops Knol Khol/Kholrabi- 1/2 no Brinjal - 1/2 no (long variety) Beans - 5 nos. Carrot - 1 no (optional) To grind Bisi bele bath powder - 4 tbsp Grated coconut - 1/4 cup Tamarind - Big gooseberry size Jaggery - 1 tsp Water - to grind To temper Cooking oil - 1 tsp Mustard seeds - 1/2 tsp Curry leaves - few Hing - a pinch Roasted peanuts - 2 tbsp Ghee – 1-2 tbsp

METHOD

Take rice,dal,chopped vegetables,salt,turmeric powder,2 drops of oil and 6 cups of water. Cook it for one whistle in very low flame.Remove the lid and mash the rice,dal mixture very well.Add 1 cup of water to it and set aside. Now take the bisi bele bath powder,grated coconut and soaked tamarind along with little water in a mixie jar. Grind it to a smooth paste. Take the ground paste,add 2 cups of water and some salt to it. Mix well and boil the mixture in a kadai.Add some jaggery.Let the mixture roll boil for 5 minutes.You will get a nice smell. Now add the masala to the rice+dal mixture. Mix well and add 1 more cup of water.Check for taste and add more salt & bisi bele bath powder if needed. Let it boil nicely for 2-3 minutes. Lastly add 1 tbsp of ghee.Mix well.Adjust the consistency of rice by adding more water.It should be pourable.So add more water based on that and check for salt.Temper mustard,curry leaves, roasted peanuts and hing in a kadai and add to the rice.Mix well and serve hot !! Yummy,hot bisi bele bath is ready.Serve with kara boondi or raw onions as I did !

Note

Add more bisi bele bath powder based on the spice level. You can add more jaggery if you like sweet taste. No need to use carrot or raddish .But you can use peas,chow chow/chayote if u wish.Skip Kholrabi if u don’t like it. Taste the bisi bele bath and adjust the salt whenever needed Addition of ghee at the end gives a great taste.So don’t skip it.

Enjoy eating hot,hot bisi bele bath with kara boondi or Raw onions.Tastes great !!

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Vegetable Donne Biryani Recipe-Sunday Lunch Recipes-16

Donne biryani - I don’t need to introduce this biryani for Bangaloreans. For people who are new to this biryani, let me tell you what it is. Donne biryani is the most popular biryani recipe in and around Bangalore. You can find many hotels serving this biryani in areas like Banashankari, Chickpet, Rt nagar, Rajaji nagar etc. As far as I know, the most popular one is “Shivaji Military hotel”-Jayanagar. This biryani is usually served in a big, hand pressed bowls made of plantain leaf ( as shown in the pic).It is called as “Donne” in Kannada. So this biryani is fondly called as donne biryani. Being a Bangalore resident for ten years, it would be unfair if I don’t post this recipe in my Sunday biryani series. I was introduced to this biryani by my friend Megha. 

Once when I went to her house, she showed me a parcel of donne chicken biryani and told about its popularity. Even though I couldn’t taste it,the smell and its green color was attractive and unique to me. At that time, I told Megha I will try this biryani in my vegetarian way. Finally, it happened yesterday. I referred the recipe from  here & here and made it. I used potato instead of chicken. I did not marinate as per the original recipe and I did not use the vegetable stock and donne biryani masala powder for cooking. So this recipe has some deviations from the authentic one but still the taste was great. 

The flavor of jeera rice( jeeraga samba arisi) along with ground mint+coriander leaves masala paste while cooking was simply awesome. It would make anyone feel hungry. Sendhil, Myself and Raksha loved this biryani a lot. You can also use soya chunks instead of potato. Friends, do try this recipe in a weekend and let me know your feedback :)

Donne biryani recipe

Donne biryani recipe - Vegetarian version - Sunday lunch menu - 16

Cuisine: Indian

Category: Lunch

Serves:3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup = 250 ml Jeera rice - 1 cup ( A big NOOOO to basmati rice) Potato – 2 nos ( optional) OR soya chunks - handful Salt - as needed Water - 1.75 cups Curd -2 tbsp Lemon juice - few drops Biryani masala powder - 1/2 tsp ( optional. I dint use) Kasoori methi - 2 pinches To saute and grind Cooking oil - 1 tbsp Big onion - 1 no Green chilli - 4 nos( add more for extra spiciness) Pepper corns - 3 nos Cinnamon - 1 inch Cloves -2 nos Cardamom - 1 no Ginger - 2 inch piece Garlic cloves - 8 nos Mint + coriander leaves - 3/4 cup Turmeric powder - a pinch To saute Cooking oil - 2 tbsp Ghee - 1 tbsp Cinnamon - 1 inch piece Cloves - 2 nos Cardamom - 1 no Black stone flower – 1 no Big onion – 1 no (finely chopped) Ginger-garlic paste – 1/2 tsp

HOW TO MAKE DONNE BIRYANI - METHOD

Heat a kadai with oil and saute all the ingredients given under”to grind”. Grind them to a smooth paste. Set aside. Heat a pressure cooker base adding oil+ghee. Saute the whole spices and big onions till transparent. Add g&g paste and saute till raw smell goes off. Now add the ground masala paste and saute for 2-3 minutes till oil starts to leave. Add  donne biryani masala powder (if using) and saute well for few seconds. Now add the required water, salt, curd and cubed potato.When the water comes to a roll boil, add the rice, few drops of lemon juice and kasoori methi. Mix well and pressure cook for 1 whistle in low flame. Remove the lid after steam is released. Fluff the rice with fork and serve hot with raita. Enjoy !

Note

As I mentioned in the ingredients list, a big nooooo to basmati rice. You should use only jeera rice for the best taste. To increase the spiciness of biryani, you can add more green chillies while sauting masala. Do not use red chilli powder. If you are using soya chunks, soak it in hot water for 15 minutes till it doubles in size. Then squeeze the excess water completely and add to rice.

Try this easy, yummy, flavourful biryani recipe and enjoy the weekend.

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Hyderabadi Veg Biryani Recipe-Nawabi Veg biryani-Sunday Lunch Recipes 15

My biryani series won’t get a meaning without this India’s most popular Hyderabadi Nawab style Veg DUM biryani recipe. Few weeks back I had tasted this vegetable biryani in “Hyderabad biryani house” restaurant in Jayanagar 4th block. They serve with raita and a brinjal gravy. I loved that combo. I was thinking to give a try at home but was skeptical about the output. Finally my dream came true with the help of this youtube video. He had explained it so well even an amateur can make it easily. I made small changes in the actual recipe. I never thought this biryani is so easy to make with a delectable taste and flavor. This is one of the best biryani I have ever tried.

Actually when I made this biryani, painting work was going on in my house. In spite of the strong paint smell, the aroma of this biryani was wafting through our house and made us feel hungry. I am not kidding. Just try and see for yourself. You will absolutely love its flavor, taste and give a thumbs up for sure. I did not follow the authentic DUM method by sealing the kadai with wheat flour dough and putting charcoal over it. But still the result was very tasty. Ok, enough of hype, lets see how to make this Hyderabad vegetable biryani at home using DUM method with step by step pictures.

Last but not the least, Please don’t forget to leave your feedback in this page if you try this recipe. I will be more happy to know it.

Hyderabadi veg biryani recipe

How to make awesome, flavourful Hyderabad Nawab style veg biryani at home.

Cuisine: Indian

Category: Lunch

Serves: Serves 3

Prep time: 30 Minutes

Cook time: 30 Minutes

Total time: 60 Minutes

INGREDIENTS

1 cup = 250 ml Basmati rice - 1 cup ( I used India Gate) Water - 4 cups Cinnamon, cloves, cardamom, black stone flower - each 2 nos Salt - as needed Ghee - 1 tbsp For Marination Carrot - 1 no Potato - 1 no Cinnamon – 1 small piece Cardamom – 1 nos Cloves – 2 nos Green chilli - 1 no ( Slitted, I din’t use) Ginger garlic paste – 2 tsp ( I used 8 garlic loves and 1.5 inch ginger) Red chilli powder - 3/4 tsp to 1 tsp Garam masala powder - 1/2 tsp Turmeric powder - 1/8 tsp Salt - as needed Curd - 3 tbsp ( semi solid) Lemon juice - 1/2 tbsp Finely chopped mint+coriander leaves - a handful Cooking oil - 3 tbsp ( Oil in which onions were fried) Fried onions - 1 no ( sliced) For toppings Saffron soaked milk - 2 tbsp Mint + coriander leaves - 2 tbsp Fried onions - 1/2 no

METHOD

Wash and soak the basmati rice for 30 minutes to 1 hour. Wash and peel the skin of potato and carrot. Cut them into small cubes ( I chopped like the way served in Hyderabad biryani house). Set aside.  Slice onions. Soak Saffron threads in milk. Heat oil and deep fry the onion slices. Fry till golden brown and remove in a plate. Do not burn them, Just fry carefully in medium flame. Remove half of the roasted onions and reserve it for garnishing. In a non-stick kadai, take the chopped veggies. Add  cardamom, cinnamon, cloves, ginger-garlic paste, turmeric powder, red chilli powder, Curd, Garam masala powder, Salt, half the fried onions, Lemon juice, Oil in which onions were fried, finely chopped mint + coriander leaves, mix well and check for taste. Let this mixture marinate for 30-45 minutes. In the mean time, boil 4 cups of water in a wide bowl and add the drained, soaked basmati rice. In the water, add cinnamon, cloves, cardamom, black stone flower, Bay leaf, 1 tbsp of ghee along with half the salt for rice.( Add salt carefully because we have added salt in veggie masala too) Let the rice cook in medium flame for 20 minutes. By now rice will be cooked to 80%. Check whether the rice breaks but it should be firm in shape. Remove the rice alone and keep the water. Do not discard it. Now layer the rice over the marinated masala mixture. Add the reserved rice cooked water all around the rice. I added around 5 tbsp of water. Please note the quantity of water may vary as per the water quantity retained in masala. So make sure you don’t add more water. It will make the rice mushy. Add the saffron soaked milk and finely chopped mint+coriander leaves. Close the kadai with a tight lid or plate so that steam do not escape. Keep a weight over the plate. I kept a bowl with water. U can even place a stone if any. Switch on the flame and turn it to very low. Let the biryani cook in very low flame for 20-25 minutes. No need to open in the middle. But make sure you don’t get burning smell. Your house will be completely covered with an awesome aroma of biryani when its cooked. Now remove the plate and fluff the rice with fork. Garnish with the remaining fried onions and serve hot. Enjoy with raita and brinjal gravy!

Note

Add more red chilli powder for extra spicy taste. But we felt 1 tsp is enough and it was spicy too. If you want to make this biryani for around 10 people, you can use 3 cups of rice and just increase the spices ( use 2.5 times quantity mentioned above). Check for taste and add more chilli powder, garam masala accordingly. I have not tried these measures. I am just giving with a rough calculation as one of my friends suggested me to add this point in all my biryani posts which would be helpful for people making biryani for parties and get together.

Make this awesome biryani for your guests and family in weekends. Have a delectable meal. 

Very good recipes Tags: hyderabadi biryani recipe, veg hyderabadi biryani recipe, hyderabadi biryani, vegetable biryani, Biryani recipes, make biryani at home, sunday recipes

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Anjappar Biryani Recipe In Rice Cooker-Sunday Lunch Recipes Series-14

“Evalavo Pannitom Itha Panna Matoma “ haha,This is how i thought when my friend Megha suggested me to try “Anjappar style biryani recipe” using vegetables.I browsed through few Anjappar style chicken biryani recipes and got it from here & here.I mixed up both the recipes and tried it using potato & peas.I usually make biryani using pressure cooker.This time i tried using rice cooker and made it little more spicy as it belongs to Chettinad.The result was yummy and we loved it.After i made this biryani successfully i became very happy & contented that i had tried and shared almost all the popular Tamil nadu biryani recipes like Ambur star biryani, Dindigul Thalappakatti biryani, Coimbatore Angannan biryani, Muslim wedding biryani, Kuska in vegetarian version which was my long time dream.In the line of those yummy biryani recipes,here is yet another interesting and the most popular Anjappar biryani recipe.Friends,do suggest me if u know any other popular biryani recipe across Tamil Nadu.I am eager to try that too.Lets see how to make this flavourful and easy to make Anjappar Biryani Recipe in detail.
Before going to the recipe,I would like to tell something.As I am bit tied up with some personal work, i will try to make a post whenever i find time.Please bear with my irregular postings just for a week.Thanks for understanding.
Check out my other popular Tamil Nadu Biryani recipes

Ambur star biryani

Dindigul Thalappakatti biryani

Coimbatore Angannan biryani

Muslim wedding biryani

Kuska

Anjappar biryani recipe using vegetables

Anjappar biryani recipe with potato & peas - Sunday special lunch menu series - 14

Cuisine: Indian

Category: Lunch

Serves: Serves 2

Prep time: 20 Minutes

Cook time: 15 Minutes

Total time: 35 Minutes

INGREDIENTS

Basmati rice - 1 cup ( India Gate) Potato - 3 nos Green peas - a fistful Green chillies - 2 nos Red chilli powder - 1/2 tsp Salt - as needed Water - 2 cups To roast rice Ghee – 2 tsp To saute Cooking oil - 2 tbsp Ghee - 1 tbsp Cinnamon - 1 inch piece Cloves - 2 nos Cardamom - 1 no Biryani leaf - 1 no Big onion -1 no ( sliced) Tomato - 1 no To grind (optional) Big onion - 1/2 no or Small onions - 8 nos Green chillies - 2 no Ginger - 1 inch piece Garlic - 5 cloves Fennel seeds – 1/4 tsp To Garnish Mint + coriander leaves – 3 tbsp ( finely chopped)

METHOD

Wash and soak the basmati rice for 20 minutes.In the mean time,peel the potatoes and chop into cubes.Slices the onions,cut the tomatoes into small pieces.Slit the green chillies.Grind the ingredients given under”to grind” to a smooth paste adding enough water.(If u don’t want to grind them add 1.5 tsp of g&g paste along with crushed fennel seeds in oil while sauting onions and whole spices) Now drain all the water in soaked rice.Heat ghee in a kadai and roast the rice for 2 minutes without breaking them. Now heat the rice cooker in cooking mode and add oil + ghee in the center of serrated plate.Add cinnamon,cloves,cardamom and biryani leaf.Saute for a second.Now add the sliced onions and slitted green chillies.Saute till transparent.Now add the ground paste and saute until raw smell goes off.Add red chilli powder and mix well.The rice cooker mode may switched into warm mode.No problem,just keep sauting in the heat of plate.Now add the tomatoes and salt.Mix until tomato turns pulpy.Turn the rice cooker to cooking mode and add water. Add finely chopped mint+coriander leaves in water.When the water comes to a boil,add rice.Cook it till done. Enjoy with raita !

Note

You can make this biryani using pressure cooker too but change the quantity of water to 1.5 cups. Adjust the quantity of chillies based on your need. You should not add mint+coriander leaves while sauting.Add them only in the water before adding rice. Roasting rice helps to give firm and long grain rice.

Try this yummy Anjappar style biryani recipe in a weekend and Enjoy with your family

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