Baby Corn Biryani | Indian Biryani Recipes

Baby corn Biryani Recipe - This biryani has become one of my favorite in recent days. If I didn't prepare any non veg biryani, then I choose to prepare this biryani. The crunchiness of the babycorn makes the recipe more yummier. Everyone in my family loved this and my lo's were asking for the babycorn more than the rice ☺️. I have baby corn Pulao posted already in the blog which I can say is a simpler version of this Babycorn Biryani. Though it is not prepared in the traditional way of preparing Biryani, it still tastes great. 

You can check other pulao and rice recipes here. Some I have given below.

Peas Pulao

Channa Pulao

Crumbled Paneer Pulao

Vegetable Pulao

Vegetarian chicken Biryani 

Baby corn Biryani

Preparation time: 15 min | Cook Time: 30 min | Serves: 4

Recipe Category: Main | Recipe Cuisine: Indian

Ingredients 

Spices to add

Cloves - 6 to 7

Cardamom - 1

Cinnamon stick - 3 inch crushed to pieces 

Star anise - 3 to 4

Bay leaf - 1

Fennel seeds - 1/2 tsp

Mace - 1 (optional)

Other ingredients 

Basmati Rice - 2 cups

Onion - 1 big

Green chilli - 2 slit lengthwise

Coriander leaves - 1/4 cup

Mint leaves - 1/4 cup

Baby corn - 200 gms

Biryani masala - 3 tbsp

Chilli powder - 1 tsp (optional)

Turmeric powder - 1/4 tsp

Thick Coconut milk - 1 cup

Water - 2 cups

Ghee - 3 tbsp

Salt - as per taste

Method 

1. Soak the rice for 20 to 30 minutes. Strain and keep aside. Heat the pressure cooker or a big vessel. Add 2 tbsp ghee or oil. When it is hot add the spices mentioned in Spices to add. When they start spluttering add the onion, green chilli and salt. 

2. Add the ginger garlic paste and sauté them till the raw smell goes off. Add the chopped coriander and mint leaves. Sauté then till nice aroma comes. 

3. Now add in the babycorn and little turmeric and sauté for 5 min in medium flame. Add the biryani masala and mix them. Sprinkle little water now. 

4. When the babycorn is well coated with the masala, add the coconut milk and water.  

5. When it starts boiling, immediately add the rice. Give a stir and close the pressure cooker. Let it cook in slow flame to 10 to 12 minutes and switch off the stove. 

6. When the pressure completely goes off open the lid and add the remaining ghee. Give a stir slowly without breaking the rice and close the lid again for another 5 minutes. 

7. Now open and serve the hot hot babycorn biryani with Aloo Raita ☺️. 

Notes:

1. The timing for the pressure cooker depends on the cooker make. Check for the manual if in doubt. Normally 10 to 12 minutes should work out good.

2. I didn't add any Chilli powder and garam masala in this as my kids feel it will be spicy and also the biryani masala which I use gives correct spiciness to the biryani. If you don't have biryani masala, then replace them with Chilli powder and garam masala and adjust accordingly to your taste buds. 

Tags: Baby corn Biryani, Biryani Recipes, Baby corn Recipes, one pot meals, Baby corn Pulao

Veg fried rice | How to make Vegetable Fried Rice

Vegetable Fried Rice is one of my favorite rice dish in any Chinese restaurant. Even in my office canteen I used to order veg fried rice if i forget to pack my lunch. I knowingly forget to get this fried rice 😜 sometimes. Mostly they used to prepare the veg fried rice with egg. But I used to tell them to prepare only with vegetables and sprouts. I felt very tried to explain to them on first time. But later they used to prepare by themselves when they see me ☺️☺️. I prepared Chilli chicken as the side dish for this fried rice. Ok now let's go to the recipe of vegetable fried rice.

Veg Fried Rice

Preparation time: 15 min | Cook Time: 15 min | Serves: 4

Recipe Category: Main | Recipe Cuisine: Indian

Ingredients

Vegetables used - any crunchy veggies works well. (Carrot, bell peppers, spring onions, bean sprouts, cabbage, etc)

Olive oil - 2 tbsp

Rice - 2 cups (Any long grained rice looks and tastes better)

Garlic - 1 tbsp (finely chopped)

Soya sauce - 2 to 3 tsp (adjust according to your taste)

Vinegar - 1 tbsp

Salt - as per taste 

Sugar - 1 tsp (optional)

MSG/ajinomoto - 2 pinch (optional)

Pepper powder - 1/5 tsp

Spring onions - 3 tbsp

Star anise - 1 (optional)

Mace - 1 (optional)

Method 

1. Wash the vegetables and keep it ready. Cook the rice with a pinch of salt and star anise and mace to 75%. Do not use more spices.

2. Filter out the water and cool down the rice as we want a grainy texture and not a mushy rice.

3. Now in a large skillet, add oil and when hot, add garlic. Fry for a minute. Add the vegetables and fry them in high flame.

4. Add sugar, so as to keep the colour of the veggies. Finally add the bell peppers as we want to retain the crunchiness of the capsicum.

5. Add the pepper powder and the msg. Fry for a minute. Add the soya sauce and vinegar and salt for Chinese Style fried rice and add only vinegar and salt form the Indian style veg fried rice. (This tip I took from here).  Keep frying the vegetables.

6. Add the rice and mix it. Check for the salt now as the soya sauce already contains the salt. If less add the salt. Keep frying the rice too in high flame so that we get the smoky flavor in the rice which is what we want in the fried rice. 

7. Yummy and tasty Vegetable Fried Rice is ready. 

8. Garnish with spring onions and serve it. 

Notes:

1. For fried rice any crunchy vegetables suits well. You can add cauliflower, broccoli, bean sprouts etc.,

2. After adding rice, you should fry the rice in high flame so only we get the perfect fried rice. 

3. I did frying of the rice in batches as my skillet is small.

4. Try to use the light soya sauce as dark soya sauce change the color of the rice. 

5. Soya sauce already contains salt so check before adding salt. 

Tags: Veg fried rice, Indian style Veg fried rice, Chinese style Veg fried rice, Vegetable fried rice, Fried rice, how to make Veg fried rice

How to make Spicy Tomato Pulao | Thakkali Pulao | Pulao Recipes | Lunch Box Recipes

Tomato Pulao or Tomato Pulav or Tomato pilaf is a easy and tasty recipe, which can be prepared in 15min time (except the soaking time of rice). When I am in a hurry to pack the lunch for the kids, hubby and for me, I usually go for this Tomato pulao once in a week. Each time, I feel it was better than the next time and my kids too love this very much. This version is a bit spicy version. So people who does not eat spicy food, can reduce the amount for green chillies or chilli powder.

So lets see how to make the Spicy Tomato Pulao or Spicy Tamatar Pulao: 

How to make Spicy Tomato Pulao

Soaking Time: 20 min | Preparation time: 10 min | Cook Time: 20 min | Serves: 5
Recipe Category: Main Course | Recipe Cuisine: South Indian

Ingredients

• Basmathi Rice - 3 cups
• Water - 4 cups
• Tomato - 4 (medium sized)
• Onion - 2
• Ghee - 2 tsp
• Oil - 2 tsp
• Cloves - 6
• Star Anise - 3
• Bay leaves - 2
• Cinnamon stick - 1
• Coriander leaves - 1/2 cup
• Green chillies - 3
• Fennel Seeds - 1/4 tsp
• Chilli powder - 2 tsp
• Turmeric powder - 1/4 tsp
• Ginger Garlic paste - 1 tsp (optional)
• Salt - as per taste

Method

1. Soak the rice for 30 min. Meanwhile, start doing the preparations steps.
2. Grind 4 tomatoes in a food processor and make a tomato sauce and keep aside.

3. In a pressure cooker, add oil and when it is hot add cloves, star anise, bay leaves, cinnamon stick and fry for a min. Add onion and fry again till it becomes tender. Add salt at this stage.
4. Add the ginger garlic paste and coriander leaves and saute well. Add the tomato sauce/paste now. Also add chopped tomato (the 4th one - into small pieces) and saute well.
5. When the raw smell goes off from tomato and ginger garlic, add the chilli powder, and turmeric powder. Add the water and allow to boil. Add the rice when the water starts boiling. Check for the seasoning. Give a stir and close the pressure cooker lid and add weight. Keep the flame low.
6. After 10 min, switch off the stove. When the pressure decreases, remove the weight from the lid and add ghee to the pulao and give a stir without breaking the rice.
7. Serve hot with mild side dish (as the pulao is spicy) like Raita and vadam. It had had with Mango Lassi. 

A final look on the yummy Thakkali pulao

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Notes: 
1. If you want mild spiciness, reduce the chilli powder amout or green chillies.
2. Normally Basmati rice and water would be added in the ratio of 1:1.5, but here I reduced the quantity event less, as we grind the tomato into puree and add it.
3. After adding the ghee, give a stir and again close it for a 5 min time, So that the hot steam inside the cooker, makes it to cook finely.

Jeera rice | How to make jeera rice | Rice varieties

Jeera rice / Jeera pulao / Cumin Rice is one of the easy rice recipe and can be make in a jiffy. Any side dish can go well with this jeera rice.

Ingredients

• Basmati Rice - 2 cups
• Water - 3 cups
• Onion - 1 
• Jeera - 2 tsps
• Oil - 1 tsp
• Ghee - 1 tsp
• Green chillies - 1 (optional)
• Fennel seeds - 2 pinchs (optional)
• Cinnamon stick - 1 inch (optional) 
• Star anise - 1 (optional)
• Bay leaf - little crushed (optional)
• Salt - 1 tsp ( or as per taste)

Method
1. Soak the basmati rice for 20 to 30 min in water.
2. Mean while heat oil and add the fennel seeds, cinnamon stick, bay leaves and star anise and fry for a while.
3. Add the jeera and fry. Add in the chopped onions, green chillies and coriander leaves.
4. Add the ghee and saute the onion well. Add the water and allow to boil.
5. Add the soaked rice and let it cook for 10 min in sim.
6. Give a stir and serve with raita or any side dish.

I had it with lima beans curry which I will be posting soon.

Pudhina Pulao / Mint Pulao | Pulao Recipes

Pudhina Pulao or mint pulao, is one of my favorite. It is easy to prepare recipe at the morning time and just a normal onion raita goes well with it. I just love the smell which surrounds the house, when the mint pulao is getting ready. This smell itself makes me hungry most of the time.

Ingredients

• Basmati Rice - 3 cups
• Water - 4.5 cups + 1/4th cup
• Mint leaves - 1 bunch
• Coriander leaves - a handful
• Onion - 1 big (cut lenthwise)
• Green Chillies - 4
• Ginger Garlic Paste - 1 tsp
• Salt - as per taste
• Ghee - 2 tsp

To Temper

• Oil - 3tsp
• Cinnamon Stick - 1 crushed
• Star anise - 2
• Bayleaves - 1 (crushed)
• Fennel Seeds - 1/4 tsp
• Cloves - 3 to 4
• Cardamom - 1

Method

• Soak the rice for 20 to 30 min.

• Wash the Mint leaves.

• In a mixer grinder/food processor, add the mint leaves and green chilies and with little water (1/4th cup), make a paste.

• In a pressure cooker, add oil and the ingredients under Temper, one by one and fry for a min.

• Add the Onion and fry till translucent.

• Add ginger garlic paste and saute till the raw smell goes off.

• Add the mint paste and salt and cook for 5 min approx.

• Add the soaked rice and water.

• When the water starts boiling, close the cooker lid (no need to put weight), and keep in low flame.
• After 10 to 12 min, slowly open the lid and add the ghee. 
• Switch off the flame.

• Mix gently and again close for another 5 min.
• Serve hot with raita.

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