Beetroot Rice Recipe – Beetroot Pulao – Beetroot Recipes

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 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

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Beetroot - 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. Add ginger garlic paste and saute till its raw smell goes off. Then add chopped beetroot, green peas and mix well for few minutes.   Add turmeric powder, coriander seeds powder, garam masala powder and salt. Mix in medium flame. 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. 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 !

Technorati Tags: beetroot pulao,beetroot rice,beetroot pulao recipe,beetroot recipes,how to make beetroot rice,how to make beetroot pualo.

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Tindora Rice / Kovakkai Sadam Recipe / Ivy Gourd 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. 

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

Chitra Ganapathy

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. Now add the chopped mint + coriander leaves. Mix well. Add kovakkai pieces. Saute in medium flame till it starts to shrink. Then add turmeric powder, red chilli powder, coriander seeds powder and salt. Mix well. 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.   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 !

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Mushroom Biryani Recipe Without Coconut Milk - Kalan 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 - 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

Chitra Ganapathy

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. 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. 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. 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. 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 !

Technorati Tags: Mushroom biryani,mushroom biryani recipe,kalan biryani,how to make mushroom biryani,mushroom biryani without coconut milk,mushroom biryani easy

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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 Peas Biryani Recipe - Cabbage Rice Recipe

How to make cabbage peas biryani recipe for lunch box.

Cuisine: South Indian

Category: Biryani Recipes

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

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

HOW TO MAKE CABBAGE PEAS BIRYANI

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. 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 !

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Vegetable Brinji Rice Recipe – Seeraga Samba Rice Pulao Recipe

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.

Check out my Plain brinji rice recipe, Jeera rice veg biryani and my 40+ veg biryani varieties.

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

Cuisine: South Indian

Category: Main course

Serves: Serves 2 to 3

Prep time: 5 Minutes

Cook time: 15 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml 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

1. Wash and chop all the vegetables into small cubes. Set aside.
2. Heat oil + ghee in a pressure cooker. Saute the whole garam masala.
3. Add sliced onion and saute till transparent.Saute GG paste till raw smell goes off.
4. Add green chillies + mint leaves. Saute for a minute.
5. Saute tomato + coriander leaves till mushy.
6. Add spice powders, salt, curd and mix well.
7. Lastly add water, coconut milk and let it roll boil. Add washed rice and pressure cook in low flame for one whistle.
8. 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 !!

 

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