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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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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