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.
Wash and soak basmati rice. Wash and chop cabbage, onion and set aside.
In a pressure cooker base, heat oil , ghee. Saute the biryani masala spices.
Add sliced onion, gg paste and green chilli. Saute till onion becomes transparent.
Add chopped cabbage , green peas and saute till it shrinks. Then add spice powders and salt.
Saute for a minute. Add mint + coriander leaves. Mix well. Add soaked rice, water, curd.
Mix well and pressure cook in low flame for one whistle.
Fluff the rice gently with a fork without breaking the rice.
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.
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.
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.
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 !
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 !
Brinji rice is a very popular rice variety in small hotels in Chennai. Long back I had shared a plain brinji recipe with coconut milk. Recently I came across a vegetable brinji rice recipe(Brinji sadam in Tamil) in Eesha’s kitchen YouTube video which is completely different from my earlier version. So I tried it for our Sunday lunch. I am not sure if this the original Chennai brinji rice. But it came out well and tasted more like biryani/ pulao made with coconut milk. We all loved it. But I felt there is no much difference between the taste of this veg brinji and biryani. There are many versions available for this particular recipe.
Some recipes call for using freshly ground masala. As I had already shared a plain brinji sadam recipe, I wanted to prepare it with vegetables. Friends, If any of you know the authentic Chennai brinji rice recipe, please let me know. I am ready to try again and update this post. I have used jeera rice as its popularly known as brinji rice. So you can call this rice as Seeraga samba pulao as well.
In the original recipe, it is prepared with basmati rice. So you can also use basmati or even Sona masoori raw rice to make this brinji. But the flavor and the quantity of water varies. For variations, you can add fried bread pieces at the end. As this recipe has no grinding job and done directly in a pressure cooker bachelors can give a try and pack it for your lunch box.
Ok, Lets see how to make Tamil nadu style Vegetable brinji rice with step by step pictures.
I used my Preethi Zodiac mixer grinder for extracting coconut milk easily. So I have shared separate step by step pictures for the same. Please check it out if interested. Preethi zodiac has really made my cooking much easier by helping me in chopping, grinding, atta kneading etc. Friends, you can think about buying this product if you are planning to change your old mixer.
COCONUT MILK EXTRACTION USING PREETHI ZODIAC
Take the coconut and cut into small pieces. You can also use grated coconut.
Now take the super extractor jar and fit the blade. Cover the spout with the cap. Put the coconut pieces and grind to a coarse paste without adding water.
Now add the required warm water ( 1:1 ratio of coconut and water for thick milk) and grind continuously.Coconut milk collects in the jar.
Pour into a bowl and use as required.
Vegetable Brinji Rice Recipe
How to make Chennai special Brinji rice with vegetables & coconut milk
Mixed vegetables - 1/2 cup ( 1 small carrot, 2 beans, handful of green peas, 1 potato)
Basmati rice / jeera rice/ Raw rice - 1 cup
Cooking oil + ghee - 2 tbsp + 1 tbsp
Cinnamon - 1 inch piece
Cloves - 2 nos
Cardamom - 1 no ( crushed)
Bay leaf - 1 no
Black stone flower / Kalpasi- 1 no
Big onion - 1 no
Ginger garlic paste - 1/2 tbsp ( Use freshly ground paste for best taste)
Green chillies - 2 nos. ( Use 3 to 4 for spicy brinji)
Mint leaves - 2 tbsp
Ripe tomato - 1 no ( big, chop finely)
Coriander leaves - Few
Turmeric powder - 1/8 tsp
Red chilli powder - 1/2 tsp
Salt - as needed
Curd - 1 tbsp
Water + coconut milk - 1 cup + 3/4 cup
Fried bread pieces – Few (Optional)
METHOD
Wash and chop all the vegetables into small cubes. Set aside.
Heat oil + ghee in a pressure cooker. Saute the whole garam masala.
Add sliced onion and saute till transparent.Saute GG paste till raw smell goes off.
Add green chillies + mint leaves. Saute for a minute.
Saute tomato + coriander leaves till mushy.
Add spice powders, salt, curd and mix well.
Lastly add water, coconut milk and let it roll boil. Add washed rice and pressure cook in low flame for one whistle.
Remove the lid after steam is released. Fluff the rice and serve hot with raita, kurma or brinjal gravy as side dish.
METHOD - STEP BY STEP PICTURES
Wash the rice, drain the water completely and keep aside. No need to soak if using Jeera rice/ seeraga samba rice. If you are using basmati rice or raw rice, soak for 30 minutes.
Wash and chop vegetables into small cubes, slice onions, finely chop tomato. Heat oil in a pressure cooker base. Saute cinnamon, cloves, bayleaf, black stone flower and crushed cardamom.
Add onion, gg paste and saute till onion turns transparent. Add slit green chilli and mint leaves. Saute for a minute. Add tomato pieces, coriander leaves and saute till tomato becomes mushy.
Add turmeric powder, red chilli powder and salt. Saute well and add curd. Mix well. Add water and coconut milk.
After it comes to roll boil, add washed rice. Mix well and cover the cooker with a lid. Pressure cook in low flame for one whistle. Remove the lid after steam is released. Mix gently and serve hot with onion raita, vegetable kurma, Biryani brinjal gravy, tomato gravy etc.
Enjoy !
Note
Adjust the quantity of green chillies as per your taste.
You can also use basmati rice or raw rice. In that case, soak the rice for minimum 30 minutes and use 1: 1.5 cups to 2 cups of water.
You can skip red chilli powder and use green chillies alone.
Yummy Tamilnadu style vegetable brinji rice is ready ! Try at home and relish with your favorite side dish !!
Jeera rice vegetable biryani (Seeraga samba arisi biriyani in Tamil , Jeerakasala biryani in Malayalam) is an awesome, flavorful biryani that everyone must try at least once in your kitchen. Most of the South Indian special, traditional biriyani recipes uses jeera rice.This tiny-grained seeraga samba rice gets its name from its resemblance to cumin, which is known as seeragam in Tamil Nadu. It is also known as Kaima rice. Most of us use Basmati rice for making veg biryani. I was also using the same till I tried Ambur veg biryani using jeera rice. I just love its flavor and texture more than basmati rice. From then, I started to use this rice very often for preparing veg biryani at home. So far I have prepared Dindigul thalappakkati biryani, Bangalore special Donne biryani (Veg version using mushroom and soya chunks), Coimbatore Angannan biryani using seeraga samba rice.
This is yet another version of Tamil nadu style jeera rice veg biryani using a pressure cooker. Its so easy to make. It tastes and smells awesome. I have used carrot, potato and soya chunks. You can use beans, green peas, cauliflower to make it colorful and healthy. Do try this easy, yummy vegetable biryani using jeera rice in a pressure cooker. I am sure you will love its taste. Ok, lets see how to make this seeraga samba biriyani with step by step pictures and video.
Mixed vegetables – 1 cup ( 1 carrot, 1 potato, handful of soya chunks)
Cooking oil + ghee - 2 tbsp + 1 tbsp
Bay leaf - 1 no
Black stone flower / Kalpasi - 1 no
Big onion - 1 no
Ripe tomato - 1 no
Mint leaves - 1/2 tbsp (optional)
To Grind
Cinnamon - 1 inch
Cloves - 2 nos
Cardamom - 1 no
Green chilli - 3 nos
Big onion - 1 no ( medium size)
Ginger garlic paste - 1/2 tsp
Fennel seeds - 1/2 tsp
Mint leaves - 1 tbsp
Coriander leaves - 1/2 tbsp
Water - as needed ( to grind paste)
HOW TO MAKE JEERA RICE VEGETABLE BIRYANI - METHOD
Wash and chop carrot and potato into thin, long strips.
Grind ingredients for masala. Keep aside.
Heat oil + ghee in a pressure cooker. Saute bay leaf and black stone flower.
Add onion. Saute well. Add tomato, saute till mushy. Add masala paste, salt.
Saute till raw smell goes off. Now add vegetables, soaked soya chunks, washed rice and mix well.
Pressure cook in low flame for one whistle. Remove and fluff the rice. Serve with raita !
METHOD - STEP BY STEP PICTURES
Wash the jeera rice / seeraga samba rice and keep aside. No need to soak the rice in water. Wash and chop all the vegetables and keep aside.
Grind all the ingredients given under “to grind” to a smooth paste.Set aside.
Heat oil + ghee in a pressure cooker base. Saute bay leaf, kalpasi. Saute onion till transparent.
Add tomato, required salt and saute till mushy. Add the ground masala paste, turmeric powder. Saute till its raw smell goes off. Lastly add the chopped vegetables and saute for a minute to coat the masala.
Add water. When the water roll boils, add washed rice. Add some mint leaves if you like. Mix well. Pressure cook in very low flame for one whistle. Remove the lid after steam is released. Mix gently and serve hot with onion raita or brinjal gravy for biryani if you like.
Enjoy !
Note
Adjust the number of chillies as per your taste.
You can add 1 tbsp of grated coconut while grinding.
You can also use coconut milk & water in equal quantity.
Enjoy this yummy, flavorful Jeera rice veg biryani at home !
Pepper cumin rice / Milagu jeeraga sadam in Tamil is one of the yummy, South Indian rice recipes we make as prasadam for Navratri, Saraswathi pooja, Purattasi sani thaligai, aadi 18 etc. Yesterday I made this rice for navaratri afternoon neivedyam learning from my MIL. My MIL make this rice at least once in a week as pepper is a healthy Indian spice that helps to purify blood, improves appetite and digestion. Sendhil loves this rice variety a lot. So we make this pepper rice for his lunch box and one day travel as well.
Sometimes we used to combine Saraswathi pooja, Purattasi sani thaligai festivals and make 5 rice varieties, chana sundal and thullu maavu(rice flour mixed with jaggery) for Saraswathi pooja neivedyam. We make this milagu jeeraga sadam as one of the 5 rice varieties. As its so easy to make, I thought it would be useful for you all. I have already shared a video on how to make 5 rice varieties. You can replace sesame seeds rice/ ellu sadam with milagu jeeraga sadam and offer to God for tomorrow Saraswathi pooja festival. Lets see how to make this easy milagu sadam /pepper rice with step by step pictures !
We make ellu sadam ( Sesame seeds rice / Til rice) using black sesame seeds every year for Aadi 18 and Purattasi Sani thaligai. This is one of the 5 rice varieties we offer to God on Aadi perukku. As aadi 18 is nearing, I wanted to share this easy South Indian style sesame rice recipe with you all. In Tamil nadu, this rice is popularly known as Ellodharai. I learnt this recipe from my MIL. For this rice, We make ellu podi using Karuppu ellu / black sesame seeds, urad dal, red chilli and roasted coconut .It is mixed with cooked rice. This sesame seeds powder can be prepared in advance and stored for a week. It can be prepared with white sesame seeds too but my MIL says black is more flavorful than white. Moreover black sesame seeds is preferred for festivals and pooja. If you like sesame seeds recipes, you can make this rice for lunch box as well. As my family likes this rice variety, we make it as a travel food just for one day but without coconut. You can find that recipe in my Travel lunch menu ideas. Today I have shared an authentic version of ellu sadam recipe. Do try this simple and quick rice variety for this aadi 18 and share your feedback with me. Tomorrow I will share a video on how to make 5 rice varieties easily for aadi festival. In that video, I have shared this ellu sadam recipe too. Do watch it to get a clear idea. Ok, now lets see how to make ellu sadam with step by step photo.
Heat 1 tsp oil and roast red chillies, urad dal till golden.
Lastly add grated coconut, roast for a minute.
Remove, grind them adding sesame seeds and salt.
Grind to a fine powder. Mix with cooked rice.
Temper and add to rice. Mix well and enjoy!
Sesame seeds rice / Ellu sadam - Step by step photo
Pressure cook raw rice and spread in a plate.Cool down.Dry roast black sesame seeds till it crackles. If you keep roasting in high flame for 2 to 3 minutes, it will crackle. Remove in a plate.
In the same kadai, heat 1.5 tsp cooking oil. Roast red chillies, urad dal till golden. Lastly add the grated coconut and roast till its moisture goes off. Adding coconut is optional but it helps to balance the taste of this rice.
Grind the roasted dal, chilli, coconut and sesame seeds to a smooth powder adding salt. Do not grind continuously for long time. Sesame seeds release oil and make the powder wet. So grind in regular intervals. Ellu podi is ready.
Temper mustard seeds, urad dal, red chilli and curry leaves.Take the cooked rice in a bowl. Add the required sesame seeds powder, tempered items and mix well. Add 1 tsp sesame oil. Check for taste before serving.
Add more salt and sesame oil if needed. Mix well and serve !
Notes
Sesame seeds should be roasted properly else rice tastes bitter.
You can add more chillies if you like spicy rice.
For variations, you can skip coconut and roast urad dal, chillies.
You can make & store this ellu podi in refrigerator upto 1 week. If you don't use coconut, you can store at room temperature. No need to refrigerate it.
South Indian style Sambar rice / Sambar sadam using a pressure cooker is an yummy, healthy one pot recipe for vegetarians that is packed with the nutrients of rice, dal and mixed vegetables. Usually I make my hotel style sambar sadam at least once in a week for Sendhil’s lunch box. I prepare it by adding sambar powder made of freshly roasted & ground spices. Recently I saw this easy, bachelors style sambar sadam video in Tamil. Its so easy to make, absolutely no grinding job, no pre-cooking of dals & no tamarind too.
Yes, Its 100% a bachelors kind of recipe and it would be helpful for students, working women and busy moms to cook easily in the weekday mornings. I loved the idea and tried it the next day. It was so quick to make and tasted really good.I made few changes in the original recipe by adding mixed vegetables & spice powders to make it more healthy and flavorful. Sendhil love it a lot with rice papad or vadam as side dish. I loved it with pickle. It tastes good even if cools down. So we can pack this for lunch box as well.
You can skip onion to make a no onion no garlic version on festival days. You can use almost all the vegetables except beetroot and bitter gourd as they dominate the taste. Friends, do try this easy, sambar sadam in pressure cooker and let me know your feedback. I am sure you will love its simplicity and taste. Lets check out how to prepare South Indian style Sambar rice with step by step photos and video !
If you like to make Hotel style sambar sadam recipe, please check this link. For Karnataka style Bisi bele bath, check outthis link .
Easy Sambar Sadam - Bacehlors Style Sambar Rice Recipe
How to make Sambar Rice Recipe easily in a pressure cooker - One pot rice variety
**Mixed Vegetables - 1 cup ( 1 small carrot, 1/2 radish, 1 brinjal, Beans 3 nos, broad beans 5 nosl)
To saute in pressure cooker
Cooking oil - 2 tbsp
Mustard seeds - 1/2 tsp
Methi seeds - 5 nos
Curry leaves - Few
Coriander leaves - 1 tbsp ( finely chopped)
Green chilli - 1 no ( Slit )
Big onion - 1 no ( sliced)
Ripe Tomato - 3 nos ( finely chopped, I used 2 big tomato)
Sambar Powder - 1 tsp
Red chilli powder - 1/2 tsp
Dhania powder -1 tsp
Turmeric powder - 1/4 tsp
Hing/Asafetida – 1/8 tsp
Salt - as needed
To Garnish
Coriander leaves - 1 tbsp ( finely chopped)
Ghee - 1 tbsp
HOW TO MAKE SAMBAR RICE IN COOKER - METHOD
Wash rice & toor dal.Drain the water & Set aside. Wash & chop all the required vegetables.
In a pressure cooker base, heat oil and splutter mustard seeds, methi seeds,curry leaves and coriander leaves. Saute for a second. Add sliced onion, slit green chilli and saute till onion turns transparent.
Add finely chopped tomato, mix well.Add turmeric powder, hing, sambar powder, red chilli powder, dhania powder and salt. Saute in medium flame till tomato turns mushy. Do not burn the masala.( Tamarind extract is not needed for this recipe)
Lastly add the chopped vegetables.Saute for a minute. Add the washed rice, dal and 5 cups of water. Mix well and check for taste.Add more salt, chilli powder or sambar powder if needed.
Close the cooker and pressure cook for 2 whistles in very low flame.Open the cooker after steam is released. Mix well. ( If you want to add tamarind extract, add it now, boil for a minute till its raw smell goes off).Don't forget to garnish with chopped coriander leaves and add 1 tbsp of ghee. Serve hot with chips, papad or pickle if you like !
Enjoy !
Note
Red chilli powder and coriander powder are not given in the original recipe. So if you don’t have in hand, just add 2 tsp of sambar powder instead of 1 tsp.
Tamarind is not used in this recipe. If needed, you should add tamarind extract only after opening the cooker at the end because rice & dal won’t cook mushy in tamarind extract.
Adding coriander leaves and ghee is a must. It gives a nice flavor.
The quantity of water depends on the texture you like. I like it mushy,so I added 6 cups of water.
Try this easy, one pot sambar rice recipe and have a quick, hassle free lunch !
