Gobi Biryani / Cauliflower Rice Recipe

Gobi biryani / South Indian Cauliflower rice is my recent try in biryani recipes. Cauliflower is one of the favorite vegetables for kids & adults.In my family,my daughter loves my Gobi 65.So I always opt for gobi manchurian or gobi 65 more than other cauliflower recipes.This Friday I came to Salem to my in-laws house.My FIL bought a big sized cauliflower as it is Raksha's favorite vegetable. I made crispy Gobi fry with half of the cauliflower and made this biryani for Sunday Lunch yesterday.It came out really well.I referred my MIL’s hand written cook book for the recipe.I tweaked it slightly to suit our family’s taste.Everyone gave thumbs up after tasting the biryani.This cauliflower rice can be made as lunch box recipe for your kids.I am sure they will love to have it with raita.Ok,Lets see how to make this week’s Sunday Lunch Recipes Series 31-Gobi Biryani aka Cauliflower Rice .

Do check my Biryani Series collection HERE.

Gobi/Cauliflower biryani recipe

Cauliflower rice / Gobi biryani recipe - Kids favorite Rice

Cuisine: Indian

Category: Lunch ideas

Serves: Serves 3

Prep time: 30 Minutes

Cook time: 20 Minutes

Total time: 50 Minutes

INGREDIENTS

1 cup - 200ml Basmati rice - 1 cup Water - 1.75 cups Big onion - 1 no Tomato - 1 no Red chilli powder - 1/2 tsp Garam masala powder - 3/4 tsp Salt - as needed Mint+coriander leaves - few Curd - 1 tbsp Lemon juice - few drops To grind Green chillies - 2 nos Cashewnuts - 5 nos Cinnamon - 1 inch Cloves - 2 nos Cardamom - 1 no Fennel seeds - 1/2 tsp Ginger -1 inch piece Garlic - 5 cloves

METHOD

Wash and soak the basmati rice for 30 minutes.In the mean time,take the big sized cauliflower florets and wash in turmeric+salt mixed hot water to remove germs.( Tip : Do not use small sized cauliflower florets because it will become mushy while cooking in cooker.So use bigger florets) Slice the onion and tomato.I used steamed rice here.So i used 1:2.5 cups of water after soaking the rice for 30 mins. Grind all the ingredients given under “to grind” to a smooth paste adding enough water. Set aside. Heat a pressure cooker with oil+ghee. Saute a bay leaf,black stone flower.Saute onion slices till transparent.Add the ground masala and tomato pieces.Saute till tomato turns mushy and raw smell of masala goes off completely. Add turmeric powder,red chilli powder,garam masala powder and salt.Now add the cauliflower pieces and mix well to coat the masala. Now add the washed & soaked basmati rice,water and pressure cook for 1 whistle in low flame. Open the cooker after the steam is released.Fluff the rice with fork and serve hot with raita!! Enjoy !

Note

you can replace cauliflower with baby corn ,potato or meal maker/Soya chunks and make this rice. For variations u can skip the grinding part and saute all the spices given under “To grind” in oil+ghee.

Enjoy Cauliflower biryani with raita.I made some Gobi 65 specially for my daughter on demand

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Brown Rice Vegetable Biryani Recipe - Vegetarian brown rice biryani in pressure cooker

Brown rice veg biryani is my recent try using Sona masoori brown rice. I usually make brown rice idli,dosa. But I have not used brown rice for our lunch.Yesterday I bought a pack of India Gate brown rice( Not brown basmati) for the first time and tried this biryani in a pressure cooker. I did not have any idea of how to cook brown rice.So I tried to cook the rice like our usual white rice biryani & it became a super flop after cooking for 20 minutes in pressure cooker.The outer bran of brown rice was not cooked at all.Then I browsed through some websites and came to know brown rice has to be soaked for a minimum of one hour.I added more water,kept for another 20 minutes and finally my rice was cooked soft and great. Biryani was very nice and flavorful. But it really tested my patience and I was not able spend time to click good pictures as our tummies were rumbling out of hunger.Cooking brown rice is very easy only if you soak it for more than an hour.You can also opt for frying the rice adding ghee to make it more flavorful.I will try to make a separate post on cooking brown rice using various methods.Here I have used mixed vegetables like carrot,beans and potato.U can also try with marinated chicken for non-veg options.So friends I have altered the recipe based on my experience.I hope u can make it perfect by following this recipe.I am happy to share this healthy brown rice biryani as my 30th post in Sunday lunch recipes series.Ok,lets see how to make this Indian style brown rice biryani.

Brown rice biryani recipe

Healthy brown rice recipe adding mixed vegetables

Cuisine: Indian

Category: Lunch

Serves: Serves 4

Prep time: 120 Minutes

Cook time: 20 Minutes

Total time: 140 Minutes

INGREDIENTS

1 cup = 200 ml Brown rice - 1 cup Mixed vegetables -1/2 cup Water - 3 cups Salt - as needed To grind Grated coconut - 1 tbsp Green chillies - 2 -3 nos Mint leaves,coriander leaves -  2 tbsp Big onion - 1/2 no Fennel seeds/Soambu - 1/2 tsp To saute Cooking oil + ghee - 2 tbsp Cinnamon,cloves,cardamom,bayleaf,black stone flower - 1 each Big onion - 1 no( sliced) Tomato - 1 no G&G paste - 1/2 tsp Red chilli powder - 1/2 tsp Garam masala powder - 1/2 tsp Turmeric powder - 1/4 tsp Lemon juice - few drops

METHOD

Wash & soak the brown rice for minimum 1 hour.You can soak it over night too.Soaking helps the outer bran of brown rice softer and enhances quick cooking.Chop the vegetables and keep aside. Grind the ingredients given under “ To grind” to a smooth paste.Set aside. In a pressure cooker base,heat oil+ghee and saute the whole spices,g&g paste,sliced onions.Mix well till raw smell goes off.Now add the tomato and saute till mushy.Add turmeric powder,red chilli powder & garam masala powder along with ground paste.Mix well and saute for a minute. Lastly add 3 cups of water and soaked rice. Drizzle few drops of lemon juice and pressure cook in low flame for one whistle.It takes 10-15 minutes. Open the cooker after the steam is released.Fluff the rice and enjoy with raita ! Rice looks mushy when it is hot but it will separate as it turns warm.

Note

If you don’t soak the rice,add more water say 4 cups and cook for nearly 40 minutes in low flame in pressure cooker.I did this way. Adjust the quantity of spices as per your taste buds.

Healthy brown rice vegetable biryani is ready to serve !

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Pot Biryani Recipe/Matka Veg Biryani/ Manpaanai biryani -Vegetarian Version

I think most of you would have heard about or tasted pot veg biryani @ Matka veg biryani / manpaanai biryani in Restaurants. I came to know about this biryani from a friend recently. I browsed few recipes & watched you tube video to get some idea. Most of them were non-veg versions using marinated chicken. But as usual, I replaced chicken with paneer pieces, made few changes in the actual recipes and came up with this post. I guess most of the people in India must be having a clay pot at home. Some people might be making gravies/Vatha kuzhambu/Sunda kulambu with it. 

Do try this layer biryani using earthen pot/Matka for a change.You will love its flavor. The layered rice & the gravy cooked in slow fire lends an awesome taste. This is my 29th biryani recipe in my Sunday Lunch Recipes series. I am planning to finish this series with 2 more posts & thinking to start some other useful series for beginners. Do leave your suggestions in the comment box if you expect/need anything to be shared in this blog. I will surely try to implement them. Thanks for showing your continuous support & love across this series ! Lets check out how to make Vegetarian Matka biryani/Pot biryani recipe with stepwise pictures.

Click HERE to see my other biryani recipes of this series !

Matka Veg biryani/Pot biryani recipe

How to make flavorful biryani in mud pot/Matka

Cuisine: Indian

Category: Lunch ideas

Serves: 2-3

Prep time: 30 Minutes

Cook time: 20 Minutes

Total time: 50 Minutes

INGREDIENTS

Basmati rice - 1 cup Water - 5 cups Whole spices- 1 cinnamon,1 clove,i cardamom,1 black stone flower,1 bayleaf Salt - as needed For gravy Cooking oil - 3-4 tbsp Bayleaf - 1 no Big onion - 1 no G&G paste - 1/2 tsp Tomato - 2 nos Red chilli powder - 1 tsp Dhania powder - 1.5 tsp Garam masala powder - 1 tsp Turmeric powder - 1/4 tsp Curd - 1/4 cup Salt & water - as needed Paneer pieces or mixed vegetables - as needed To garnish Fried onion - a handful Saffron milk - 2 tbsp Mint + coriander leaves - few Ghee - 1 tbsp

HOW TO MAKE MATKA VEG BIRYANI - METHOD

Wash & soak basmati rice for minimum 30 minutes. Boil 5 cups of water adding whole spices & the required salt. When the water comes to boil,add the rice.Cook the rice till its 75% done. Cooked Rice should break into two but not mashed. Drain the excess water & remove the rice in a plate. Let it cool. Boil some water in a bowl. Add the chopped paneer pieces. Let it be in water till use. Chop the onions & tomatoes.Fry one sliced onion till its golden brown and remove in a plate. Heat oil in a mud pot and saute bayleaf, onions. Saute well. Add G&G paste. Add chopped tomatoes & saute till mushy. Add turmeric powder, red chilli powder, dhania powder & garam masala powder. Saute well adding some salt. When it becomes thick,add 1/4 cup of curd & mix well.When it becomes a semi gravy, add the paneer pieces. Mix well.Remove half of the gravy in a bowl. Make sure there is some water in the gravy. Take the mud pot with some gravy and spread a layer of rice. Now layer the gravy with the remaining rice.Spread the mint+coriander leaves & fried onions on top.Sprinkle the saffron milk. Drizzle the ghee. Close it with a thermal foil and close it with a plate. Keep a bowl full of water over the plate. Put the mud pot in DUM under very low flame for 5-8 minutes. If you keep it for long time, there are chances for the bottom layer to be burnt. Suppose if you want to put this mixture in DUM for long time, heat a dosa tawa in high flame for 10 minutes & place the mud pot with thermal foil arrangements on top of the tawa. Let it heat in low flame for 10-15 minutes. Enjoy !

Note

Adjust the quantity of spices as per your taste.. You can replace paneer with mixed vegetables. But pressure cook the veggies before you add them in gravy. Make sure there is some water content in the gravy else biryani would burn.

Try this easy,flavorful pot biryani.Enjoy your Sunday Lunch !

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Rajma Biryani Recipe-Rajma Rice-Sunday Lunch Recipes Series 28

Last week I couldn’t make biryani recipes on Sunday as I was busy in Onam Sadya preparation.This Sunday I cooked Rajma biryani in an easy way following this recipe.I guess many of you make Rajma pulao/Rajma rice.This recipe is also very similar to that but its with slight variations in masala.I have already shared mixed pulses biryani using Chana,rajma etc.But today’s Rajma biryani recipe is simple to make compared to pulses biryani.Its an ideal lunch box recipe for kids & adults as well.Do give a try.Lets see how to prepare Rajma biryani in pressure cooker.Check out my other biryani recipes in this series here.

Rajma Biryani recipe

Rajma biryani recipe - Sunday Lunch Recipes Series 28

Cuisine: Indian

Category: Lunch menu

Serves: Serves 3

Prep time: 10 Hours

Cook time: 15 Minutes

Total time: 10H15Min

INGREDIENTS

Kashmir Rajma - 1/3 cup ( Its small in size than usual rajma) Basmati rice - 1 cup Salt - as needed Water - 1.75 cups To grind Ginger - 1 inch & Garlic - 5 cloves OR G&G paste - 1/2 tbsp Green chilli - 1-2 no Turmeric powder - 1/8 tsp Red chilli powder - 1/2 tsp Dhania powder - 1 tsp Cloves - 2 nos Cardamom - 1 no Cinnamon - 1 inch piece Fennel seeds - 1/2 tsp To saute Cooking oil - 1 tbsp Bayleaf - 1 no Big onion - 1 no Tomato - 1no Mint leaves - 1 tbsp chopped Curd/yogurt - 1 tbsp Ghee - 1 tbsp

METHOD

Wash and soak the rajma for 12 hours or overnight.I used Kashmiri rajma.So my rajma looks small in size( I soaked in hot box adding hot water.So mine cooked very soft).Wash and soak the basmati rice for 30 minutes. Grind all the ingredients given under “ to grind” to a smooth paste.Set aside. Heat oil in a pressure cooker base. Saute the bayleaf,sliced onions.Saute till onion turns transparent.Add the ground masala paste.Saute till the raw smell goes off.Add the chopped tomatoes & saute till mushy.Add the chopped mint leaves,curd and mix well. Add water,salt and soaked rice & rajma.Add ghee & pressure cook in low flame for one whistle in low flame.Open the cooker,fluff the rice with a fork.Serve with raita ! Enjoy !

Note

Adjust the quantity of spices as per your taste You can use the regular rajma in place of kashmiri rajma..

Try this simple n healthy rajma biryani recipe.It tastes yumm !!

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Tiranga Pulao Recipe-Tricolor Rice

Sunday Lunch Recipes Series-27
Wish you all a very happy Independence Day ! I made tiranga pulao recipe for the first time as Independence day special.Its my long time wish to try tricolor recipes and share in my blog.I am glad that I did it with this pulao.I must thank my blogger friend Aparna for giving me this idea. Here I have used Palak leaves for making green rice,Tomato masala with paneer for red rice and plain white rice flavored with spices for making 3 layers.It came out very well as I wished.Friends,do try this Pulao recipe.It would be appealing to you & your kids as well.Have a happy Sunday !

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KFC Veg Rice Bowls Recipe - Sunday Lunch Recipes Series 26

As I had mentioned in my KFC Veg strips recipe post, my daughter Raksha is a big fan of KFC recipes. After trying veg strips recipe successfully,my next target was KFC’s Veg Rice bowlz. Rice bowlz is nothing but Indian style Layered biryani made with flavored rice & gravy. I was looking for a copycat recipe & I found it here.  I tried it twice by making small changes. It came out really well and tasted close to the KFC ones ( not 100%). 

Yesterday I made rice bowls along with KFC Veg strips, French fries and Veggie burger recipes for our Sunday special lunch. Raksha and Sendhil enjoyed it a lot. I felt very happy that I was able to make Restaurant style Lunch menu at home. Friends do try this recipe if you love KFC stuffs. I am sure you will make it more often in your kitchen. Lets see how to make the most popular KFC Veg Rice Bowlz Recipe with stepwise pictures in my Sunday Lunch Recipe series 26.

Updated (12-8-2015 ):  Luckily I had a kitchen tour in KFC this afternon with my school moms friends. I got the chance to see the making of zinger burger patties & rice bowls. I have shared those points in the method section in a bracket. So the stepwise recipes and the points mentioned have some slight variations. Soon I will try to match the pics with method.

KFC veg rice bowls recipe

KFC style Veg Rice Bowlz recipe with stepwise pictures

Cuisine: Indian

Category: Lunch Menu

Serves: Serves 3

Prep time: 30 Minutes

Cook time: 30 Minutes

Total time: 60 Minutes

INGREDIENTS

1 cup = 200 ml Basmati rice - 1 cup Cooking oil - 1 tsp Salt - as needed Water - 6 cups Cloves - 4 nos Green cardamom - 2 nos For gravy Cooking oil - 2 tbsp Green cardamom - 1 no Cloves – 2 nos Big onion - 1 no Tomatoes - 2 no Ginger & Garlic Paste – 1 tbsp or Garlic - 10 cloves,Ginger - 2 inch piece Green chillies - 1 -2 nos Red chilli powder - 3/4 tsp Turmeric powder - 1/4 tsp Coriander powder – 1.25 tsp Garam masala powder - 1/4 tsp Salt& water - as needed  Yellow food color - 2 pinches To saute in oil Green capsicum - 2 tbsp ( chopped into small pieces) Green chilli - 1 no ( finely chopped)

METHOD

Wash and soak the basmati rice for 30 minutes. In the mean time,pressure cook potato along with other vegetables for making veg strips. Make the dough for Veg strips and keep aside. Deep fry before serving.Chop the capsicum into small pieces. For gravy, slice the onions and saute in 2 tsp of oil. Grind it along with chopped tomato, g&g paste and green chillies. Add little water & grind it to a smooth paste. Boil water in a bowl adding cloves, cardamom and salt. When it comes to roll boil, add washed & soaked rice. Let it boil in medium flame for 5-7 minutes. Remove the rice along with spices & drain the excess water. Cool down the rice by spreading in a plate. Sprinkle yellow food color diluted in little water all over the rice and mix them slightly. White & yellow rice should be visible. Saute the capsicum pieces & green chillies in little oil. Put them in the rice. Mix well & set aside. Heat oil in a kadai and add the cloves & cardamom. Add the ground tomato puree and saute well adding the required salt. Add red chilli powder, dhania powder & garam masala powder. Saute till the raw smell vanishes and the mixture becomes thick. Add 3/4cup of water, cover the kadai and boil till oil floats on top. Remove in a bowl. Now take a microwave safe bowl. Add 1/2 tbsp of oil and layer the rice ( In KFC they put 100 gms of  rice in the bowl,70 gms of gravy on top and again 85 gms of  rice as the last layer). Put some gravy and again layer it with rice. Microwave in high power for 2 minutes.Serve in a bowl by keeping 2 pieces of Veg strips on top. Enjoy !

Note

Adjust the quantity of Red chilli powder as per your preference. You can prepare the dough for veg strips in advance and deep fry them at the time of serving.

Enjoy KFC style lunch menu Veg rice bowlz, French fries at home !

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Kofta Biryani Recipe-Vegetarian-Sunday Lunch Recipes Series 25

Sorry for this late posting.There were unexpected disturbances in my routine and I couldn’t make any biryani last weekend.So I made this biryani recipe today morning especially for making this post.This week’s Sunday Lunch Recipes Series is somewhat special.Yes,this is my Silver jubilee post(25th post) in this biryani series.When I started this series,I never expected that I would be able to share 25 biryani varieties and that too in vegetarian version.I am really happy and proud that I did it.I have planned to continue this series for another few weeks as some interesting biryani recipes are in queue.To make this 25th post more special,I tried this rich & flavorful kofta biryani recipe.I referred this space for the biryani procedure but I made kofta following Malai kofta recipe from my handwritten cook book.I am yet to share Malai kofta gravy in my blog.Hopefully I will do it next week.As per the original kofta biryani recipe,koftas are made out of minced meat balls.But here I used paneer & potatoes to make it.It turned out really well and got a big thumbs up from my family members.I shallow fried the balls to reduce the calorie but still the taste was awesome.You can also try cooking in Appe/Paniyaram pan or bake in oven/air fryer.Friends,you can try this biryani for your guests and to celebrate special occasions like birthday,anniversary to impress your family and enjoy the day!!Kofta mixture can be prepared well in advance and refrigerated to make your job simple.Ok,Lets see how to make this awesome kofta biryani recipe with step by step pictures.

Kofta biryani recipe-Vegetarian version

How to make Vegetarian Kofta Biryani Recipe

Cuisine: North Indian

Category: Rice Varieties

Serves: Serves 3

Prep time: 30 Minutes

Cook time: 20 Minutes

Total time: 50 Minutes

INGREDIENTS

For kofta Boiled potato - 2 nos (medium size) Grated paneer - 1/2 cup Bread crumbs - 1/2 cup Red chilli powder - 1/2 tsp Garam masala powder - 1/2 tsp Dhania powder - 1/2 tsp Nuts - Cashews & Badam ( 2 tbsp) Salt - as needed Sugar - 1/4 tsp Chopped coriander leaves - few ( optional) For gravy Cooking oil - 2 tbsp + ghee 1 tbsp Tomato - 2 nos ( big,pureed) Cumin seeds/Jeera - 1/2 tsp G&G paste - 1/2 tsp Green chilli – 1 no (big,slitted) Red chilli powder - 1/2 tsp Dhania powder - 1 tsp Garam masala powder - 1/2tsp Sugar - a pinch Salt & water - as needed Yogurt mixture Fresh Curd/yogurt - 3/4 cup Kewra essence - few drops Rose water - few drops Crushed cardamom or cardamom essence - 1 no/ 2 drops Yellow food color - 2 pinches For Rice Basmati rice - 1 cup ( India Gate) Cinnamon - 1 inch piece Cloves - 2 nos Black stone flower - 1 no Cardamom - 1 no Salt - as reqd Water - 6 cups To garnish Fried onions - 1/4 cup Mint + coriander leaves - 2-3 tbsp

METHOD

Wash and soak the basmati rice for 30 minutes minimum.Heat 6 cups of water adding the whole spices.When the water boils,add the washed rice by draining the soaked water.Cook the rice for 5-7 minutes in medium flame till the rice is 3/4 th done.Remove the rice in a bowl and allow it to cool down completely. Boil potatoes & peel the skin. Mash it well and add the grated paneer,bread crumbs,chopped nuts,spice powders and salt.DO NOT ADD WATER.Reserve some bread crumbs for coating the kofta balls.Make small balls using the dough & coat it in bread crumbs.Arrange them in a plate. Heat oil in a pan to shallow fry the balls.Put the kofta and cook all the sides by turning them whenever needed.Cook the balls until they turn golden brown.Remove in a plate.In the remaining oil,fry the sliced onions & set aside. In a bowl whisk the curd and add the essences,food color.Mix well. Heat oil in a kadai and splutter cumin seeds. Add the g&g paste and saute well.Careful it splashes.Add the slitted green chilli & tomato puree.Mix well and add the spice powders.Saute until the raw smell leaves off and paste becomes thick by leaving oil.Add the fried kofta balls & half of the fried onion slices to the gravy.Mix well & spread the rice Sprinkle the yogurt mixture all over the rice.Garnish with the remaining fried onions and chopped mint+coriander leaves.Close the kadai with a tight lid and keep the flame completely low.Put in DUM for 10-15 minutes.Open the lid and fluff the rice with a fork.Remove in a plate and serve hot with raita ! Enjoy !

Note

Adjust the quantity of spice powders as per your taste. Cook the rice till 3/4 th done else rice will become mushy after DUM. Adding kewra water gives a nice flavor.So try to use it if you have. Koftas can be baked in air fryer.For that preheat airfryer for 6 minutes in 180 c and bake the koftas brushed with oil for 25-30 minutes by turning them twice in the middle. You can also cook the kofta in paniyaram pan adding little oil.

Try this flavorful and rich Kofta biryani recipe.Enjoy your weekend !

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