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Showing posts with label VARIETY RICE. Show all posts
Showing posts with label VARIETY RICE. Show all posts

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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March 5, 2019

Palak Pulao Recipe – Spinach Pulao Recipe

Palak pulao
Palak pulao is an easy, healthy one pot rice variety that can be prepared easily under 15 minutes. Indian style Spinach rice can be prepared in many ways. Today I have shared an easy version of palak rice using a pressure cooker. I learnt it from my School moms friend Tara. This recipe is very similar to my Karnataka style veg palav recipe. To make this palak rice bright green in color, add some turmeric powder and sugar. I have added frozen green peas. You can also add mixed vegetables like carrot, beans, potato to make this rice more healthy and filling. Ok, lets see how to make palak pulao / spinach rice recipe with step by step pictures.

Check out my


spinach pulao


Palak pulao recipe


Palak pulao recipe

Palak pulao recipe / Spinach rice using a pressure cooker for lunch box



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



INGREDIENTS
1 cup - 250ml
  • Basmati rice - 1 cup
  • Water - 1.5 cups
  • Cooking oil + ghee - 2 tbsp + 1 tbsp
  • Bay leaf - 1
  • Black stone flower / Kalpasi - 1
  • Big onion - 1 (finely chopped)
  • Cashew nuts - Few
  • Green peas – 2 tbsp
  • Sugar - a pinch
  • Salt - as needed
  • Lemon juice - few drops
To grind
  • Palak leaves - 1.5 cups
  • Green chilli - 2 to 3
  • Ginger - 1 inch piece
  • Garlic cloves - 5
  • Cinnamon - 1 inch
  • Cloves - 2
  • Cardamom - 1
  • Fennel seeds - 1/2 tsp
  • Big onion - 1/2
  • Turmeric powder - 1/2tsp
HOW TO MAKE PALAK PULAO / SPINACH PULAO
  1. Wash and chop the palak leaves. Wash and soak rice for 15 minutes.
  2. In a mixie jar, grind palak and other ingredients given under “To Grind” to a smooth paste.
  3. Heat oil in a pressure cooker base. Saute the spices, onion and cashews.
  4. Saute the palak masala adding sugar and salt. Add peas.
  5. Add water and bring to boil. Add the rice and lemon juice.
  6. Mix well and pressure cook in low flame for one whistle.
  7. Open the cooker after steam is released. Fluff the rice and serve with onion raita !
PALAK PULAO / SPINACH PULAO - STEP BY STEP PICTURES
  • Cut the root and stem part of palak leaves/ spinach. Wash it well. Chop roughly and set aside. Wash and soak basmati rice in water for 15 minutes. In the mean time, grind the masala.

  • In a mixie jar, take the palak leaves, cinnamon , cloves, cardamom, ginger, garlic, green chilli, fennel seeds, big onion and turmeric powder to a smooth paste adding water. Set aside.
  • Palak pulao
  • Heat oil + ghee in a pressure cooker. Saute a bayleaf and black stone flower. Add onion and saute till transparent. Add cashews and saute for a minute.
  • Palak pulao
  • Now add the ground palak masala paste. Saute in medium flame till its raw smell goes off. Add some sugar and required salt. Add frozen green peas and mixed vegetables (if using). Mix well.
  • Palak pulao
  • Lastly add 1.5 cups of water and sprinkle some lemon juice. Let it come to a roll boil. Taste the water to check the salt and spices.  Now add the soaked rice. Mix gently and close the lid of pressure cooker.
  • Palak pulao
  • Keep the flame high till steam comes out of the nozzle. As soon as vapor comes out, lower the flame completely and put the weight valve. Pressure cook in very low flame for one whistle. It takes nearly 8 to 10 minutes. Switch off the flame. Open the lid after the steam is released. Fluff the rice gently with a fork like ladle. Serve hot with onion raita.
  • Palak pulao
    Enjoy !

Note

  • Adjust the quantity of green chilli as per your taste.
  • To retain the green color of rice, add some turmeric powder and sugar.
  • Do not keep the palak puree for long time. Use it as soon as you grind the masala to avoid discoloration.

Easy, yummy, one pot palak pulao is ready, Enjoy !
Palak rice

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February 2, 2019

Beetroot Rice Recipe – Beetroot Pulao – Beetroot Recipes

beetroot pulao
Beetroot rice (Beetroot pulao) is one of the yummy, colorful, kids friendly rice varieties for lunch box. It can be prepared in 2 ways. One by making beetroot masala and mix with leftover cooked rice. Second is one pot method using pressure cooker. We can call it as beetroot pulao. Recently my neighbor gave me some beetroot rice to taste. We loved it very much. So I got the recipe from her and tried in my kitchen. As I wanted, its a very simple recipe without any grinding job. All you have to do is just saute all the spices, beetroot , add rice and cook. It can be done under 15 minutes. You can prepare it easily for your lunch box. Even kids would love to eat this rice as it looks colorful.  Friends, do try this easy beetroot pulao recipe for your lunch box or a quick weekend lunch. You will love it ! Here you go, Indian style beetroot rice recipe with step by step pictures.

Beetroot rice

Beetroot rice / Beetroot pulao recipe


Beetroot rice / Beetroot pulao recipe

Beetroot rice / Beetroot pulao recipe for lunch box.



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



INGREDIENTS
1 cup = 250ml
  • Beetrrot - 1 ( 3/4 cup chopped beetroot)
  • Green peas - 2 tbsp ( optional)
  • Basmati rice - 1 cup ( I used loose basmati rice used for making hyderabadi biryani)
  • Cooking oil + ghee - 2 tbsp + 1 tbsp
  • Cinnamon - 1 inch
  • Cloves - 2
  • Cardamom - 1
  • Bay leaf - 1
  • Star anise - 1
  • Shahjeera / Black cumin seeds - 1/2 tsp
  • Cashew nuts - few
  • Big onion - 1 (finely chopped)
  • Ginger garlic paste - 1 tsp
  • Green chilli - 2 to 3
  • Dhania powder / coriander seeds powder - 1 tsp
  • Garam masala powder - 1/2 tsp
  • Water - 1.5 cups
  • Salt - as needed
HOW TO MAKE BEETROOT PULAO
  1. Wash the basmati rice and soak in water for 15 minutes.
  2. Wash and peel the beetroot skin. Chop into small pieces and set aside.
  3. Chop onion, slit green chilli. Heat oil + ghee in a pressure cooker base.
  4. Saute the whole garam masala one by one. Then add cashew nuts, onion.
  5. Saute till onion becomes transparent. Then add ginger garlic paste. Saute till raw smell goes off.
  6. Now add the chopped beetroot, green peas. Saute for a minute. Add turmeric powder, dhania powder and garam masala powder.
  7. Saute for few minutes. Lastly add water, soaked rice, salt and pressure cook for one whistle in low flame.
  8. Open and fluff the rice gently. Serve hot with onion raita !
METHOD - STEP BY STEP PICTURES
  • Wash the basmati rice and soak it in enough water for 15 minutes. Wash and peel beetroot skin. Chop finely. Finely chop onion, slit green chilli. Set aside.

  • Heat oil + ghee in a pressure cooker base. Saute cinnamon, cloves, cardamom, star anise, bay leaf. Add shajeera, cashew nuts, big onion, green chilli and saute till onion becomes transparent.
  • Beetroot rice
  • Add ginger garlic paste and saute till its raw smell goes off. Then add chopped beetroot, green peas and mix well for few minutes.
  • Beetroot rice  Beetroot rice
  • Add turmeric powder, coriander seeds powder, garam masala powder and salt. Mix in medium flame.
  • Beetroot rice
  • Add 1.5 cups of water and bring to boil. Add the soaked rice and mix gently without breaking the rice. Close the cooker lid. Keep the flame high till steam comes out.
  • Beetroot rice
  • After steam starts to come, lower the flame completely and put the weight valve. Cook in very low flame for one whistle. Switch off the flame. Let the steam release. Then open the cooker and fluff the rice gently. Serve hot with onion raita, chips !

  • Enjoy !

Note

  • Adjust the quantity of green chilli as per your taste.
  • You can use red chilli powder instead of green chilli but taste of pulao varies.

Try this yummy, colorful beetroot pulao and share your feedback !
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January 30, 2019

Tindora Rice / Kovakkai Sadam Recipe / Ivy Gourd Rice

Tindora rice

Tindora rice / ivy gourd rice known as Kovakkai sadam in Tamil (Dondakaya annam in Telugu) is an easy, yummy Indian lunch box recipe . As many of my readers are asking me to share more rice varieties for lunch box, I thought of posting this easy, one pot rice recipe made using our Indian pressure cooker. As this recipe has no grinding job, you can prepare it easily under 15 minutes. Ideal for bachelors and working women to pack it for lunch box. I adapted this recipe from
Sailus blog. I made some variations  and tried it without coconut as per my convenience. It came out really well. Sendhil and Raksha are not a fan of tindora vegetable. Still they liked this rice. I am sure your family would love it too. Do try it once and share your feedback with me. For variations, you can make the tindora masala separately and mix with leftover rice or freshly cooked rice. Ok, lets see how to make kovakkai sadam / tindora rice with step by step pictures.

Check out my 40+ Vegetable biryani and pulao recipes. 

Also see my other rice varieties for lunch box

Kovakkai sadam

Tindora rice / Kovakkai sadam


Tindora rice / Kovakkai sadam

How to make tindora rice easily in a pressure cooker for lunch box.



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



INGREDIENTS
1 cup - 250ml
  • Basmati rice - 1 cup ( I used loose basmati rice bought from Metro)
  • Tindora/ Kovakkai / Ivy gourd - 15
  • Big onion - 1 (finely chopped)
  • Green chilli - 1 or 2
  • Ginger garlic paste - 1 tsp
  • Red chilli powder - 1/2 tsp
  • Coriander powder - 1 tsp
  • Turmeric ;powder - 1/2 tsp
  • Lemon juice – as needed
  • Coriander leaves + mint leaves - 2 tbsp
  • Water – 1.5 cups
  • Salt – as needed
To saute
  • Cooking oil + ghee - 2 tbsp + 1 tbsp
  • Cinnamon - 1 inch
  • Cloves - 2
  • Bayleaf - 1
  • Black stone flower / kalpasi - 1
  • Cumin seeds - 1/2 tsp
HOW TO MAKE TINDORA RICE / KOVAKKAI SADAM
  1. Wash and soak basmati rice in water for 15 minutes.
  2. Wash and slice tindora / kovakkai into thin vertical slices.
  3. Wash and chop onion. Set aside.
  4. Heat oil + ghee in a pressure cooker base. Saute the whole garam masala spices.
  5. Saute onion, gg paste, green chilli. Add chopped mint+coriander leaves, sliced kovakkai and saute well.
  6. Add spice powders and mix well. Lastly add water and salt. Mix well.
  7. When the water roll boils, add the basmati rice. Mix gently.
  8. Pressure cook for one whistle in low flame. Add lemon juice. Fluff the rice and serve hot with onion raita !
METHOD - STEP BY STEP PICTURES
  • Wash and soak basmati rice in water for 15 minutes. In the mean time, wash and slice tindora/ kovakkai. Trim off the top and bottom. Then cut into thin slices vertically. I chopped into 6 thin vertical slices. Wash and chop onion finely.

  • Heat oil + ghee in a pressure cooker base. Once its heated, saute cinnamon, cloves, bay leaf and black stone flower. Add onion, green chilli. Saute till transparent. Then add ginger garlic paste. Saute till raw smell goes off.
    • Kovakkai sadam
  • Now add the chopped mint + coriander leaves. Mix well. Add kovakkai pieces.
  • Kovakkai sadam
  • Saute in medium flame till it starts to shrink. Then add turmeric powder, red chilli powder, coriander seeds powder and salt. Mix well.
  • Kovakkai sadam
  • Lastly add water and let it roll boil. Add the washed rice. Mix gently. Close the cooker. Keep the flame high till vapor comes out.  Put the weight valve. Reduce the flame completely, cook for one whistle. It may take 8 to 10 minutes. Switch off the flame.  Remove the cooker lid after the steam is released completely.
  • Kovakkai sadam  Kovakkai sadam
  • Add lemon juice. Fluff the rice gently using a fork like ladle. Remove in a plate and serve hot with onion raita or any kurma, chips !
  • Enjoy !

Note

  • Adjust the quantity of spices as per your taste.
  • You can use seega samba rice / Jeera rice or raw rice instead of basmati.
  • I did not soak basmati. So I used 1.75 cups of water to make soft rice.

Try this easy, yummy, interesting tindora rice for your lunch box and enjoy !
Tindora rice

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January 7, 2019

Mushroom Biryani Recipe Without Coconut Milk - Kalan Biryani Recipe

  Mushroom biryani recipe

This mushroom biryani recipe ( kalan biryani in Tamil) is an interesting, easy South Indian biryani recipe I learnt from my neighbor who is from Madurai, Tamil nadu. It is an easy and flavorful biryani recipe without coconut milk.  I prepared it with basmati rice (loose basmati rice from Reliance fresh). You can use jeeraga samba rice or normal rice too. I have tried many biryani varieties like Dindigul thalappakatti biryani, Coimbatore Angannan biryani, Pakistani biryani and Thala ajith biryani with mushroom replacing chicken and mutton. Recent days I have been trying varieties of mushroom recipes at home. Last weekend I tried this kalan biryani using a pressure cooker easily. This is my neighbor’s family recipe. When she shared it with me, I became so happy and tried it confidently. As expected, it came out so good. I loved the flavor of mushroom and freshly ground masala in this biryani. I did not make any side dish. I just served it with onion raitha. If you like, you can make brinjal masala gravy or plain salna as side dish for mushroom biryani.  Everyone liked it very much. You can make this healthy mushroom biryani for lunch box as it takes less preparation time. Lets see how to make mushroom biryani recipe / kalan biryani with step by step pictures.

Check out my Pakistani style biryani with mushroom, Dindigul thalappakatti biryani, Kovai angannan biryani, Thala Ajith biryani, mushroom peas pulao

Mushroom biryani recipe

Mushroom biryani recipe - Kalan biryani


Mushroom biryani recipe - Kalan biryani Mushroom biryani recipe - Tamil nadu style kalan biryani

Cuisine: South Indian
Category: Mushroom recipes
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 250ml
  • Cooking oil - 3 tbsp
  • Cinnamon - 1 inch
  • Cloves - 2
  • Cardamom - 1
  • Black stone flower / Kalpasi - 1
  • Bayleaf - 1
  • Big onion - 1
  • Ripe tomato - 1
  • Indian button mushroom - 10
  • Turmeric powder - 1/4 tsp
  • Biryani masala powder - 1/2 tsp
  • Basmati rice - 1 cup (soaked for 15 minutes)
  • Salt - as needed
  • Water - 1.5 cups
To grind masala
  • Small onion / shallits OR big onion - 7 nos /1 no.
  • Green chilli - 2
  • Ginger - 1 inch piece
  • Garlic - 5 cloves
  • Mint leaves / Pudina leaves - a fistful
  • Coriander leaves a- fistful
HOW TO MAKE MUSHROOM BIRYANI - METHOD
  • Wash and clean mushroom. Slice it and keep aside. Wash and soak basmati rice for 15 minutes. Wash and chop onion, tomato. Grind all the ingredients given under “to grind” to a smooth paste. Set aside.

  • Mushroom biryani recipe
    Mushroom biryani recipe
  • Heat oil in a pressure cooker base. Saute cinnamon, cloves, cardamom, bayleaf, black stone flower. Add onion, saute till transparent.
  • Add the ground masala paste and saute in low flame till raw smell goes off. Add chopped tomato and saute till mushy.
  • Add sliced mushroom and saute till it shrinks. Add salt, turmeric powder, biryani masala powder or garam masala powder.
  • Mushroom biryani recipe
    Mushroom biryani recipe
  • Mix well and add soaked rice along with water. Mix gently. Close the pressure cooker and keep the flame high. Let the steam comes off. Then put the weight valve and reduce the flame completely. Cook for one whistle. It takes 8 to 10 minutes.
  • Mushroom biryani recipe
  • Switch off the flame and let it rest till steam releases completely. Open the cooker and fluff the rice gently with a fork. Serve hot with onion raita or brinjal gravy / salna as side dish.

  • Mushroom biryani recipe
    Enjoy !



Note

  • Add more green chillies for spicy biryani.
  • For variations, you can replace green chillies with red chilli powder and dhania powder. In that case, you can add 1 tsp each.

Try this yummy mushroom biryani recipe and enjoy !
Kalan biryani
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August 17, 2018

Cabbage Peas Biryani Recipe – Cabbage Rice Recipe

Cabbage biryani recipe

Cabbage peas biryani (Muttaikose pattani biryani in Tamil ) is an interesting biryani recipe that many of us never thought of making it. In my family, both Sendhil and Raksha are not a big fan of cabbage just because of its smell. So I always look for some flavorful recipes like cabbage kurma, cabbage vada, cabbage sambar where the smell of cabbage should not be dominant. This Indian cabbage peas biryani is one such recipe. Its a very simple recipe that can be prepared in a pressure cooker directly. I tried it for our Sunday lunch. It came out so well. Everyone liked and had it without any complaints. The best part is you cannot even find a trace of cabbage’s raw smell in this biryani. Working women and bachelors can make this cabbage rice for your lunch box easily. Lets see how to make South Indian cabbage biryani recipe with step by step pictures.

Check out my Purple cabbage poriyal, Purple cabbage salad, Cabbage stir fry, Cabbage kootu recipes too.
Cabbage biryani recipe

Cabbage Peas Biryani Recipe - Cabbage Rice Recipe


Cabbage Peas Biryani Recipe - Cabbage Rice Recipe

How to make cabbage peas biryani recipe for lunch box.


Cuisine: South Indian
Category: Biryani Recipes
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS

1 cup - 250ml
  • Chopped or grated Cabbage – 1 cup
  • Basmati rice – 1 cup
  • Water – 1.75 cups
  • Big onion – 1 (Sliced thinly)
  • Green chilli- 1 to 2 nos (adjust)
  • Ginger garlic paste – 1/2 tsp
  • Mint + coriander leaves – fistful
  • Turmeric powder - 1/4 tsp
  • Red chilli powder – 1/2 tsp
  • Garam masala powder – 1/2 tsp
  • Salt- as needed
  • Curd – 2 tbsp
  • Lemon juice – Few drops (optional)
To Saute in oil
  • Cooking oil + ghee - 2 tbsp + 1 tbsp
  • Cinnamon - 1 inch piece
  • Cloves - 2 nos.
  • Cardamom - 1
  • Star anise - 1
  • Bay leaf - 1
  • Black stone flower / Kalpaasi - 2 nos

METHOD

  1. Wash and soak basmati rice. Wash and chop cabbage, onion and set aside.
  2. In a pressure cooker base, heat oil , ghee. Saute the biryani masala spices.
  3. Add sliced onion, gg paste and green chilli. Saute till onion becomes transparent.
  4. Add chopped cabbage , green peas and saute till it shrinks. Then add spice powders and salt.
  5. Saute for a minute. Add mint + coriander leaves. Mix well. Add soaked rice, water, curd.
  6. Mix well and pressure cook in low flame for one whistle.
  7. Fluff the rice gently with a fork without breaking the rice.
  8. Serve cabbage peas biryani with onion raita !

METHOD - STEP BY STEP PICTURES


  • Wash and soak 1 cup of basmati rice in 1.75 cups of water for 15 to 30 minutes . Wash and chop cabbage into thin slices. Chop onion, green chilli and set aside.
    Cabbage biryani recipe
  • Heat oil + ghee in a pressure cooker base. ( I used a kadai and transferred to a pressure cooker later). Splutter cinnamon, cloves, cardamom, bay leaf, star anise and black stone flower. Add onion, green chilli and ginger garlic paste. Saute till onion becomes transparent and raw smell of ginger garlic emanates.
    Cabbage biryani recipe
  • Add cabbage, frozen green peas and saute till it shrinks. Add red chilli powder, turmeric powder and garam masala powder. Add mint + coriander leaves and saute for a minute. Add curd and mix well.
    Cabbage biryani recipe  Cabbage biryani recipe
  • Add soaked rice, water, salt and lemon juice (optional). Mix well and pressure cook in low flame for one whistle. Open the cooker after the steam is released. Mix gently with a fork without breaking the rice. Serve hot with onion raita !
  • Cabbage biryani recipe  Cabbage biryani recipe
  • Enjoy ! 
Note
  • Adjust the quantity of spice powders as you like.
  • You can add 1 chopped tomato instead of lemon juice but color of biryani changes slightly.
  • You can also use jeera rice / seeraga samba rice instead of basmati rice.

Try this easy, yummy cabbage peas biryani and share your feedback with me !
Cabbage peas biryani

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