Mushroom Biryani / Mushroom Biriyani Recipe / South Indian Mushroom Biryani Recipe - Biriyani Recipes

Mushroom Biryani

Tempering ingredients
Oil - 2 tbsp
Ghee-1tbsp
Bay leaf - 1
Marati moggu - 1
Ingredients to powder
Cinnamon - a medium size stick
Cloves - 6
Cardamom -6
Star anise - 1
Kalpasi/Dagad phool - 1/4 tsp
Nutmeg powder - less than - 1/8 tsp
( Dry grind to a fine powder)

Dry masala ingredients
Red chilly powder - 1/2 tsp
Coriander powder - 1 tsp
Salt to taste
Turmeric powder-1/8 tsp

Other ingredients
Seeraga samba rice- 1 & 1/2 cups
Hot water-3 cups
Chopped mushrooms - 8 oz packet ( around 225 gms)
Sliced onions - 1/2
Chopped tomato - 1
Mint leaves-a handful
Coriander leaves- a handful
Crushed green chillies - 2,
Ginger /Garlic paste - 1 tsp heaped
Lemon juice - 2 tsp

Method
Heat oil & ghee in a pan add the tempering ingredients and the ground spice powder,fry for a minute.
Add the onions fry till its light brown,next add the crushed green chillies,ginger/garlic paste,saute till raw smell disappears.
Add tomato,mint and coriander leaves saute for a minute,add the mushrooms and all dry ingredients.
Saute well pour the curd and quickly give a nice mix.
Drain water from the rice and add the rice,pour boiling hot water.
Squeeze lemon juice mix, cover it with a lid and cook it in very low flame till done.
Switch off the stove garnish with mint leaves,mix and serve it hot with raita.


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Szechuan Cabbage Rice / Schezwan Cabbage Fried Rice / Chinese Cabbage Rice - Indo Chinese Recipe

Szechuan Cabbage Rice

Ingredients to cook rice

Basmati rice - 1 cup

Salt to taste 

Homemade Szechuan sauce - 1/2 tbsp

Water - 1 & 1/2 cups

Method

Wash rice well add salt,szechuan sauce and water.

Cook till grains are separate in a pressure cooker.

Open the lid fluff it up with a fork and keep it aside.

Other ingredients

Sesame oil - 3 tsp

Salt and pepper to taste

Szechuan sauce - 2 tsp

Soy sauce - 3 tsp

Ginger and Garlic paste - 1 tsp 

Finely sliced cabbage - 2 cups or more if you like

Spring onions a handful for garnish

Method

Heat oil in a pan add ginger and garlic paste saute till raw smell has disappeared.

Add the shredded cabbage and saute well in high flame for couple minutes.

Add the pepper powder ,salt,soy sauce and szechuan sauce mix it well.

Add the cooked rice and mix everything well till combined.

Switch off the stove garnish with spring onions and serve hot.

Click HERE for the Szechuan sauce recipe

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Kale Rice / Easy Kale Rice / Simple and Quick Kale Rice / Sauteed Kale with Rice / Rice Recipes

Kale Rice

Ingredients
Kale leaves - 6
( Remove hard stems and chop finely)
Salt  and Pepper powder to taste
Butter - 3 tsp
Chopped garlic - 4
Chopped green chillies - 1
Chopped onion - 3 tsp
Basmati rice - 1 cup
Water 1 & 3/4 cup

Method
Heat 1 tsp butter in a pan add some garlic and green chillies saute till light brown.
Add the washed rice and saute for a minute,pour water add salt cover it with a lid and cook till done.
Open the lid and fluff up the rice using a fork.

Heat remaining butter in a pan add garlic and onion saute till its light brown.
Now add the kale leaves,salt & pepper, give a quick mix.
Lower the flame add the cooked rice and toss till everything is combined.
Switch off the stove and serve immediately.


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Quick Tomato Pulao / Tomato Pulao / Thakkali Pulao / Easy Lunch Box Recipes

Tomato Pulao

Ingredients ground to a smooth paste
Small tomatoes - 3
( i have used small vine tomatoes)
Green chillies - 1 or 2
(add according to the hotness of the chillies)
Ginger and garlic paste - 1/2 tsp
Mint leaves - few
( DO NOT ADD WATER, GRIND TO A SMOOTH PASTE)
Tempering ingredients
Oil - 3 tsp
Ghee - 3tsp
Cinnamon - a small piece
Cardamom - 2
Cloves - 2
Bay leaf - 1
Star anise - 1/2
Fennel seeds - 1/2 tsp
Kalpasi - a small piece
Other ingredients
Sliced onion - a handful
Salt to taste
Jeeraga samba rice - 1 cup
( wash and soak rice for 10 minutes)
Water 2 & 1/4 cup
Mint & Coriander leaves for garnish

Method
Heat oil and ghee in a pan add the tempering ingredients.
Now add the onion and fry till light brown,add the ground paste and saute.
Saute till raw smell has disappeared and oil has separated the masala.
Pour water and give a boil reduce flame add just the rice and discard the water and salt.
Mix well cover it with a lid and cook till done.
Garnish with mint and coriander leaves and enjoy with raita.

Note:
You can add chopped tomatoes instead of grinding.

For Thakkali sadam click HERE


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Mint Rice Recipe / Pudina Rice Recipe - Easy Lunch Box Rice Recipe

Mint Rice

Ingredients ground to a smooth paste
Fresh mint leaves / pudina leaves- 1 cup loosely packed
or a small bunch
Green chillies -2
Ginger a small piece
Tamarind a small piece
Coconut - 1 tbsp
Salt to taste
Turmeric powder - 1/4 tsp
( Add very little water and grind to a thick paste)
Tempering ingredients
Oil - 6 tsp
Mustard,Urad dal,Channa Dal - each 1 tsp
Cashew nuts - 6 broken
Red chillies -2
Sliced onion - a handful
Curry leaves few
Other ingredients
Basmati rice - 1 cup
( cook it with 1 & 3/4 cup water till rice is separate, keep it aside)
Ghee - 1 tsp
Method
Heat oil in a pan and temper it above ingredients.
Add sliced onion and fry till its transparent add the ground paste and saute till oil separates the masala.Reduce flame and add the rice gently mix the rice till everything is well combined.
Lastly add the ghee mix and switch off the stove.
Serve it with raita.

Mint Rice In Instant Pot

Mint Rice

Ingredients ground to a smooth paste
Fresh mint leaves / pudina leaves- 1 cup loosely packed
or a small bunch
Coriander leaves a handful
Green chillies -2
Ginger and Garlic paste - 1/2 tsp
Salt to taste
( Add very little water and grind to a thick paste)
Tempering ingredients
Oil - 3 tsp
Ghee - 1 tbsp
Star anise - 1
Cardamom -3
Cloves - 3
Bay leaf - 1
Kadal pasi - a small piece
Cinnamon stick - 1
Marati moggu - 1
Other ingredients
Kalijeera rice - 1 cup ( heaped)
( Soak rice for 10 minutes)
Water - 2 cups
Potato cut into cubes - 1
Sliced onion - 1/2
Peas - 1/2 cup
Salt to taste

Method
Heat oil and ghee in a pan and temper it with the spices.
Add sliced onion and fry till its transparent add the ground paste and saute till oil separates the masala.Add peas and potato saute for a minute,drain out water and add the rice and mix.
Add salt,lemon juice pour water and close it with the lid.
Pressure cook in Instant pot with vent closed for 4 minutes.
Wait for the pressure to release by itself and then open the lid.
Mix and serve with raita.


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Vegetable Pulao / Easy Vegetable Pulao / Pulao Recipe / Instant Pot Vegetable Pulao

A quick & easy vegetable pulao for lunch box.

Vegetable Pulao

Ingredients
Basmati rice or KaliJeera rice -1 cup
Water-1 & 1/2  cups ( If using Kalijeera rice then water is 1 & 3/4 cup for 1 cup rice)
Mixed vegetables-3/4 cup
(carrot,peas,beans,turnip or any vegetable of your choice)
Green chillies-2
Ginger & Garlic paste-1tsp
Turmeric powder-1/4 tsp
Salt to taste
Chopped onion-1/4
Chopped tomato-1
Mint - a hand full
Tempering
Cinnamon-1
Cardamom-2
Cloves-3
Jeera /cumin-1/2tsp
Star anise - 1
Marati mogu - 1
Oil-2tsp
Ghee-2 tsp

Method
Wash and soak rice in water for 20 minute.
Heat oil and 1 tsp ghee in a pressure cooker /Instant pot,add the whole spices & saute.
Add onions and green chillies fry till its light brown.
Add ginger garlic paste saute till raw smell has disappeared,add the cut vegetables,tomato and some mint leaves.Add salt, drain out the water from rice and add,saute for a minute.
Pour water & pressure cook for 4 minutes (vent closed).
Let pressure release and then open the lid.
Add mint leaves and 1 tsp of ghee mix and serve hot.



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Vegetable Egg Fried Rice / Chinese Fried Rice / Chinese Egg Fried Rice Recipe

Vegetable egg Fried Rice

Ingredients

Basmati rice-1 cup

(cook till 3/4 th done with salt &1 tsp of oil)

Chopped Mixed vegetables-1/2 cup

( I used frozen,use any kind you like)

Egg scrambled -2

Spring onions chopped-1 bunch

Soy sauce-3tsp

Salt & pepper to taste

Oil or chilly oil-3tsp
Chopped garlic & ginger-2tsp

Chopped onion-1/4

Method

Heat oil in a pan add onions ,ginger & garlic fry it till light brown.
Add vegetables,scrambled egg,seasoning & soy sauce,saute in high flame till its cooked.
Add the rice and toss it well.
Garnish with chopped spring onions & serve it hot.

Variation

Vegetarians can omit Eggs.



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Arisi Paruppu Sadam / Coimbatore Style Arisi Paruppu Sadam / Kongunadu Style Arisi Paruppu Sadam

Arisi Paruppu Sadam

Ingredients
Sona masoori rice-1 cup
Thur dal-1/2 cup
Water - 3 cups
Turmeric powder-1/2 tsp
Salt to taste
Diced tomato-1
Chopped onions - 1/2
Curry leaves-little
Chopped garlic-5
Tempering
Oil -6tsp
Mustard-1tsp
Urad dal-1tsp
Channa dal-1tsp
Hing-1/4 tsp
Red chilles-6

Arisi Paruppu Sadam

Method
Heat oil in a pressure cooker temper it with above ingredients.
Add onions,curry leaves,tomato & garlic fry it till onions are light brown.Add the dry ingredients and saute for a minute.
Now add the washed rice and dal pour water and cook it till done.
Garnish with curry leaves and enjoy with any side dish you like.

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Manjal Pongal / Manja Pongal Recipe / Yellow Pongal

Manjal Pongal

Ingredients
Sona masoori rice - 1/2 cup
Toor dal - 1/4 cup
Turmeric powder - 1/2 tsp
Salt to taste
Oil - 1/4 tsp
Water - 2 cups or more depends upon the quality of rice
Method
Wash rice and dal put it in a rice cooker.
Add salt,turmeric powder and salt,pressure cook till done.
Best served with Thalagam.

Click HERE for Thalagam Recipe

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Corn Pulao Recipe / Sweet Corn Pulao / Corn Rice - Easy Lunch Box Recipes

Corn Pulao

Ingredients for tempering
Oil - 2 tsp
Ghee - 1 tsp
Cinnamon - 1 small stick
Green cardamom - 2
Black Cardamom - 1
Pepper -5
Bay leaf - 1
Shajeera - 1/2 tsp
Star anise - a small piece
Cloves - 3
Other Ingredients
Basmati rice - 1 cup
Water - 1 cup
Coconut milk - 1 cup
Frozen corn - 1/2 cup
( You can also use fresh corn)
Sliced garlic - 1
Slit green chillies - 2
Sliced onion - a handful
Mint leaves - few
Salt to taste
Method
Heat oil and ghee in a pressure cooker temper it with above ingredients.
Add the onion,mint,garlic and green chillies fry till onions change colour.Add the corn and saute for a minute.Add salt as needed.
Pour the coconut milk and water close it and pressure cook till done.
Serve it hot with ant curry or raita.

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Dosakaya Pulao / Dosakaya Rice / Yellow Cucumber Pulao - Rice Recipes / lunch Box Recipes

Dosakaya Pulao

Ingredients for grinding to a smooth paste

Mint leaves-a hand full

Coriander leaves-a hand full

Ginger & Garlic paste-1tsp

Green chillies-3

Salt to taste

Turmeric powder-1/4tsp

Other ingredients

Basmati rice-2 cups

Chopped Dosakaya-2 cups

Onion chopped-1/2

Tomato chopped-1/2

Tempering

Oil-3tsp

Ghee-1tsp

Cinnamon-1/4''

Cloves-3

Cardamom-2

Bay leaf-1

Jeera-1/4tsp

Shajeera-1/4tsp

Method

Heat oil & ghee in a pan temper it with above ingredients.
Fry the onions till light brown now add the ground paste,tomato & dosakaya fry it till oil separates the pan.
Add rice & water cover and ,cook till done.
Serve it hot with any raita.

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Green Peas Pulao / Peas Pulao Recipe / Matar Pulao - Rice Recipes

Peas Pulao

Tempering ingredients
Oil - 1 tsp
Ghee - 1 tsp
Shajeera - 1/2 tsp
Mace/Javitri - 1 petal
Black cardamom - 1
Cinnamon - a small piece
Cloves -2
Bay leaf - 1
Other ingredients
Basmati rice - 1 cup
( washed and soaked for 30 minutes and drain out the water)
Hot water - 1 & 1/2 cup
Frozen peas - 1/3 cup heaped
Salt to taste
Method
Heat oil and ghee in a pan add the tempering ingredients saute for a minute,
Add washed soaked rice,salt and water close and cook till done in low flame.
Switch off the stove and gently fluff up the rice with a fork.
Serve this with any gravy you wish.

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Sprouted Methi Pulao / Vendhaya Pulao Recipe / Vendaya Sadam / Fenugreek Pulao

Sprouted Methi Pulao

Ingredients for tempering
Oil - 2 tsp
Ghee - 1 tsp
Shajeera - 1/4 tsp
Cardamom -2,Cloves -3,Star anise -1
Cinnamon a small stick
Bay leaf - 1
Other ingredients
Basmati rice - 1 cup
Water - 1 & 3/4 cup
Salt to taste
Sprouted fenugreek/methi/vendayam seeds - 3/4 cup
Sliced onion - a handful
Cubed tomato - 1 small
Slit green chillies - 4
Mint a handful
Method
Wash & soak basmati rice in water for 10 minutes.
Heat oil & ghee in a pan add the tempering ingredients.
Now add the onion,mint,tomato,green chillies & salt,saute for 1 or 2 minutes.
Lastly add the sprouted fenugreek and toss it well.Switch off the stove.
Drain the water out from the rice, add the rice,water & the masala in a electric cooker or in open pan cook till done.
Lastly add some mint leaves mix & serve it with raita.

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Vangi Bath Recipe / Vaangi Baath Recipe / Vangi Bhath Recipe / Brinjal Rice Recipe

Vangi Bath

Ingredients
Cooked Rice - 2 cups
Vangi Bath Powder - 3 tsp or more
Salt to taste
Curry leaves - few
Tempering
Sesame oil - 2 tbsp
Mustard - 1/2 tsp
Urad dal - 1/4 tsp
Red chillies - 3
Peanuts - a handful
Turmeric powder - 1/8 tsp
Chopped brinjals - 2 cups
Method
Heat oil in a pan,temper it with above ingredients.
Add the brinjal,salt & turmeric powder fry till the brinjals are soft.
Add the vangi bath masala powder & cooked rice.
Toss them well till everything is well combined.
Garnish with curry leaves & serve them hot with raita.

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Bagara Rice Recipe / Bagara Annam Recipe / Hyderabadi Bagara Khana Recipe / Hyderabadi Bagara Rice

Bagara Rice

Ingredients
Basmati rice - 1 & 1/2 cups
Water - 2 cups
Salt to taste
Tempering
Cloves 3
Cardamom-3
Cinnamon - a small stick
Kadal pasi / Black stone flower- 1
Shah jeera - 1/2 tsp
Marati mogga -1
Star anise -1
Bay leaf - 1
Ginger & garlic paste - 1/4 tsp
Sliced onion - a handful
Mint leaves - a handful
Slit green chillies -2
Oil - 1 tbsp
Ghee - 2 tsp

Hyderabadi Bagara Rice

Method

Heat oil and ghee in a pan add the whole garam masala saute for a minute.
Now add the onion,chillies and mint fry till its light brown.Add the ginger /garlic paste & saute till raw smell has disappeared.
Now add the washed rice and saute till its well coated with the spices.
Add water & salt cover it with a lid and cook in low flame till rice is cooked.
Switch off the flame & gently mix the rice.
Best served with Mutton curry/Chicken curry, Vegetable kurma or any spicy curry

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Mango Rice / Mangai Sadham / Manga Sadam / Mamidikaya Annam / Mavinakayi Chitranna - Easy Rice Recipe

Raw Mango Rice

Roasted & powdered ingredients
Dhania/Coriander seeds - 1 tsp
Channa dal - 1/2 tsp
Urad dal - 1 tsp
Methi/ Fenugreek-6 seeds
Red chillies - 2
Method
Add a drop of oil and roast above mentioned ingredients till light brown.Do not burn them.
Cool & grind to a fine powder.Keep it aside
Tempering ingredients
Sesame oil - 2 tbsp
Mustard,Urad ,Channa Dal - 1 tsp each
Peanuts - a handful
Curry leaves - few
Hing - 1/2 tsp
Chopped green chillies - 2
Other ingredients
Cooked rice as needed
Raw mango - 2 medium size
Turmeric powder - 1/2 tsp
Salt to taste
Method
Wash and peel the raw mango,finely grate them using a grater.
Heat oil in a pan & temper it with above ingredients.
Now add the grated mango,turmeric & salt,in medium low flame fry till all the water has evaporated & oil leaves the mixture.Switch off the stove.
Add the ground powder & cooked rice as needed.
Gently mix well to make sure its well combined.
Garnish with curry leaves & serve them hot.

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Thakkali Sadam / Tomato Rice Recipe / South Indian Thakkali Sadam / South Indian Tomato Rice Recipe / Easy Tomato Rice Recipe

Thakkali Sadam

Ingredients for tempering

Oil - 3 tsp

Ghee - 2 tsp

Mustard & Urad dal - each 1 tsp

Fennel seeds /Somph - 1 tsp

Cloves - 2

Cinnamon - 1

Other ingredients

Jeeraga samba rice - 1 cup
(or use any rice you prefer)

Water - 2 & 1/2 cups

Red chilly powder - 1/4 tsp

Coriander powder - 1/2 tsp

Salt to taste

Turmeric powder - 1/4 tsp

Slit green chillies - 3

Sliced garlic - 4

Curry leaves few

Thinly sliced onion - a handful

Diced small tomato - 3

( I used cocktail tomato with vine)

Coriander leaves for garnish

Method

Heat oil & ghee in a pressure cooker.

Add the tempering ingredients,fry for few seconds.

Now add the onion,garlic,green chillies & curry leaves,fry till its light brown.

Add the tomato & fry till its mashed,add the spices & fry for a minute.

Add the rice & pour water,check for salt,close it with the lid.

Pressure cook for 2 whistles & switch off the stove.

Once cooled open the pressure cooker garnish with coriander leaves & serve hot with raita.

Note:

a) Garam masala or pudina/mint leaves can be added for extra flavour.

b) You can also add some peas its optional.

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Burnt Garlic Vegetable Fried Rice Recipe / Burnt Garlic Fried Rice / Burnt Garlic Chinese Fried Rice - A Chinese Rice Recipe

Burnt garlic Fried Rice

Ingredients for the rice
Basmatic rice - 1 cup
Water - 1 & 3/4 cup
Salt to taste
Sesame oil - 1 tsp
Method
Add washed rice,salt,water & sesame oil in a electric cooker.
Cook till done,fluff it up with a fork.
Keep it aside.
Burnt Garlic
Chopped garlic - 15 small size
Salt - a pinch
Sesame oil - 1 tsp
Method
Heat oil in a pan add the chopped garlic & salt.
In medium low flame fry the garlic till light brown.Keep it aside.
Other Ingredients
Chopped carrot,beans,cabbage - each a handful
Chopped onion - 2 tbsp
Oil- 6 tsp
Salt & pepper to taste
Soy sauce - 2 tsp
White vinegar - 1 tsp
Slit green chillies - 4
Chopped garlic - 1

Burnt Garlic Fried Rice

Method
Heat oil in a pan add chopped onion,garlic & green chillies and saute.
Now add the vegetables & fry in high flame till they are half cooked and still crisp.
Add soy sauce,salt,pepper powder & vinegar,give a quick mix.
Reduce the flame add the cooked rice & fried garlic, gently mix to make sure everything is well combined.
Garnish with  spring onions if using & fried garlic.
Note:
a) Non vegetarian can add cooked shredded chicken or scrambled egg.

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Puli Sadam / Tamarind Rice / Puli Chadam / Thalicha Puli Sadam - Quick Tamarind Rice

Puli sadam

Tempering ingredients

Sesame oil - 2 tbsp
Mustard - 1 tsp
Urad & Channa dal each - 1/2 tsp
Red chilies - 3
Slit green chilies - 4
Grated ginger - 1/4 tsp
Curry leaves
Peanuts - 2 tbsp
Hing - 1/2 tsp
Methi powder - 1/2 tsp

Other ingredients

Rice - 1 & 1/2 cups
(cook the rice with 3 cups of water till grains are separate)
Salt to taste
Red chilly powder - 1/4 tsp
Turmeric powder - 1/2 tsp
Jaggery - 1/4 tsp
Semi thick tamarind juice - 1 cup

Method

Heat the oil and temper it with above ingredients.
Pour the tamarind juice and little water if needed & give a boil, reduce the flame.
Now add salt, chilly powder, turmeric powder & jaggery.
Cook till the gravy is semi thick & raw smell has disappeared.
Add the rice & mix well till everything is well combined.
Switch off the stove garnish with some curry leaves & serve it with papad.

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Channa Pulao / Channa Biryani / Kabuli Channa Pulao Recipe / Chickpeas Pulao /Chana Biryani Recipe

Easy lunch box ideas/recipes.

Channa Pulao

Ingredients ground to a smooth paste
Mint & coriander leaves-1tbsp each
Green chillies-2
Cloves-2,Cinnamon-a small piece,Cardamom-1,Star anise-1/2,Bay leaf-1 small
Ginger & garlic paste-1tsp
Turmeric powder-1/2tsp
Tomato-1/2
Tempering ingredients
Oil-3tsp
Ghee-1tsp
Cardamom-2,cloves-3,cinnamon stick-1 small,star anise-1/2
Other ingredients
Sliced onions-a handful
Chopped tomato-1/2
Salt to taste
Ghee-1tsp
Lime juice-1tsp
Curd-1tbsp
Channa-1/2 cup
(soaked overnight,wash & drain out the water)
Basmati rice-2cups
Water-3 & 3/4 cups
Method
Heat oil & ghee in a pressure cooker,temper it with above ingredients.
Fry onion,tomato till transparent,now add the ground paste & fry till raw smell disappears & oil has separated the masala.
Add the curd,give a nice stir.
Now add the soaked channa,salt,rice & water,pressure cook till just one whistle.
Cool & remove the lid,pour 1tsp of ghee & lime juice on top mix gently.
Serve it hot with any side dish you like.

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