Tag Archives: basmathi rice recipe

Nov5

Plain Pulao Recipe / Basic Pulao Recipe / How to make Pulao in Pressure Cooker

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Pulao / Pulav is a one pot meal that can be prepared in minutes and there are different varieties of pulao from veg to non-veg. There are sometimes, when we don’t have anything at home, but still need a rich food may be for a party or on the arrival of surprise guest.

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Plain Pulao Recipe / Basic Pulao Recipe / How to make Pulao Recipe

Plain Pulao is very simple, delicious and flavorful but needs only the basic ingredients that we generally have at home and they are nothing other than the flavored spices. Plain pulao goes out well with any gravy or curry. I have accompanied it with Chicken curry, for veg option Dal suits it very well. I have shared few more Pulao like – Chicken Pulao, Soya chunks Pulao, Afghani Lamb Pulao, Prawn and Peas Pulao, Zarda Pulao (Sweet Pulao), Vegetable Pulao. Let me share the recipe…

Making of Plain Pulao / Pulao Video recipe –

Ingredients:

  • Basmathi / Long-grain rice – 2 cups
  • Onion – 1 nos (medium size)
  • Green chilies – 2 nos
  • Ginger-garlic paste – 1 tbsp
  • Bay leaf – 2 nos
  • Star Anise – 2 nos
  • Cinnamon (1 “inch stick) – 1 no
  • Cloves – 4 nos
  • Cardamom – 2 nos
  • Salt – 1 tsp or as per your taste
  • Ghee / Clarified butter – 1 ½ tsp
  • Oil (any cooking oil) – 2 ½ tsp
With flavored spices (at leaf, cinnamon, cardamom, green chilies, star anise)
With onions and ginger-garlic paste
Getting cooked
With basmathi / long grain rice
With salt
With water
Getting boiled
Pulao ready to serve
Plain Pulao Recipe / Basic Pulao Recipe / How to make Pulao Recipe

Preparation:

  • Peel and thinly slice the onions to pieces.
  • Slit the green chilies into two equal halves.
  • Heat both ghee/clarified butter and oil in a pressure cooker or a heavy bottomed vessel, add the flavored spices (bay leaf, star anise, cinnamon, cloves, cardamom) and wait until the spices crackle.
  • Add onions and green chillies, cook for a min and add ginger-garlic paste, cook until the onion turns glassy and the raw smell goes off.
  • Meanwhile clean the rice in running water, drain the water and keep it aside.
  • Add the cleaned rice, followed by salt and cook for a min.
  • Pour water (for one cup of rice pour 1 ½ cups of water, make sure to use the same cup for measurement).
  • Wait until the water boils, for pressure cooker – cover the lid and pressure cook for 2 whistles, for heavy bottom vessel – cover the lid and cook until the rice is perfectly done.
  • Remove the lid, and gently stir the rice and transfer it to a bowl.

Serve hot with any Vegetarian Curries or Gravies or Non-Vegetarian Gravies or Curries.

 

Jun13

Kuska / Plain Briyani – How to make Kuska in pressure cooker

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Kuska or Plain Briyani is prepared by cooking long grain/basmathi or jeera rice with all the flavored spices and ingredients used for briyani. This briyani is very special and commonly known as poor man’s Briyani, since it costs very less because no vegetables and no meats are used in the making. Kuska / Plain Briyani is popular in and around Madurai and Virudhunagar. My hubby used say, that he used to have it in all this college functions, but this is the first time I am gave a try at home. I have followed a slight variation in the making, so do check out for perfect color in kuska – CLICK HERE.

CLICK HERE for Briyani collections both veg and non-veg, CLICK HERE for Ramzan collections and CLICK HERE for Deepavali / Diwali Collections

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Kuska / Plain Briyani / How to make kuska at home

Kuska / Plain Briyani is mildly spiced, mildly flavored then Briyani, so kids like this a lot. This goes out well with any raita but I prefer onion raita, any curries may be veg or non-veg and a deep fry. I have accompanied it with chicken curry, onion-tomato raita and chicken 65.  Let me share the recipe…

Taking this to Fiesta Friday #176 hosted by Angie@thenovicegardener.

Ingredients:

  • Basmathi / Long-grain / Jeeraga Samba / Jeera rice – 2 ½ cup (1 cup = 160ml)
  • Onions – 2 no’s (medium size)
  • Tomato – 1 no (medium size)
  • Green chillies – 2 nos
  • Ginger-garlic paste – 1 ½ tbsp or Ginger (1”inch stick) – 1 no and Garlic – 5 cloves
  • Cinnamon (1 “inch stick) – 1 no
  • Cloves – 4 no’s
  • Star Anise – 2 no’s
  • Stone flower / Kalpasi – 3 no’s
  • Cardamom – 2 no’s
  • Bay leaf – 1 no
  • Fennel seeds / Sombu – 2 tsp
  • Curd / Yogurt – 1 cup
  • Coconut milk – 1 cup
  • Mint + Coriander leaves – 1 cup
  • Salt to taste
  • Ghee / Clarified butter – 1 ½ tbsp
  • Oil – 1 ½ tbsp

Making of Kuska rice / Kuska Briyani / Plain Briyani –

Preparation:

  • Peel and thinly slice the onions and keep it aside.
  • Finely chop the tomatoes and keep it aside. Slit the green chillies and keep it aside.
  • Rinse and finely chop the mint + coriander leaves and keep it aside.
  • Heat ghee/clarified butter and oil in a pressure cooker, add the bay leaf, followed by flavored spices and wait until they crackle.
  • Add onions, green chillies and ginger-garlic paste, cook until the onions turn transparent.
  • Add the mint and coriander leaves, cook until they turn dark green in color.
  • Add the tomatoes and cook until they turn soft.
  • Pour the curd/yogurt, cook until the oil starts floating on the top.
  • Pour the coconut milk and bring it to boil.
  • Meanwhile clean the rice and add the rice followed by water to the pressure-cooker, add required amount of salt.
  • Pressure-cook for 3 whistles.
  • Remove the lid when the pressure releases.
Flavored spices
With onions and green chillies
With coriander and mint leaves
with ginger-garlic paste
with curd/yogurt
Getting cooked
with coconut milk
Getting boiled
with rice
Kuska / Plain Briyani / How to make kuska at home

Gently give a stir and serve hot.

Jun14

Chicken Kabsa

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Arabian cuisine is my all-time favorite, which was introduced by my bestie to me. There are list of foods in Arabian cuisine which I like the most, one among those was Pitta Bread and chicken kabsa. Recently I got to have Chicken Kabsa in fattoush restaurant, my kids liked it to the core. As of Ramadhan, thought of trying out the dish and so called one of my neighbor (my hometown) who has worked in a Restaurant in UAE, got the recipe from him and prepared it at home.

Chicken Kabsa was delicious, aroma filled not only our house but also my neighbor’s: P. A easy, simple and delicious recipe which can be made at home. The key ingredient here is the kabsa masala – mixture of spices. Let us move on to the recipe…

Chicken Kabsa
Chicken Kabsa

Ingredients:

  • For Kabsa Masala:

o   Cinnamon – 2 sticks

o   Cloves – 6 nos

o   Star Anise – 5 nos

o   Cardamom – 5 nos

o   Bay leaf – 2 nos

o   Coriander seeds – 3 tbsp

o   Black peppercorns/ Black Pepper – 1 ½ tbsp.

  • Chicken – ½ kg
  • Carrot – 2 nos
  • Onions – 4 nos
  • Tomato – 2 nos
  • Green chillies – 2 nos
  • Garlic – 6 cloves
  • Chicken Stock – 6 cups
  • Basmathi/Long grain rice – 2 cups
  • Lemon – 1 no
  • Salt to taste
  • Cashew nuts – 10 nos
  • Raisins – 10 nos
  • Ghee/Clarified butter – 5 tbsp.
Spices getting dry roasted
Roasted spices
About to grind
Grinded chicken kabsa masala powder
Chicken Kabsa Masala
Onions, garlic and green chillies getting fried
Turning brown in color
With chicken
With carrots
With tomato puree and kabsa masala
With lemon
Chicken Stock
With chicken stock
Getting cooked
Chicken is done
rice getting cooked
Rice perfectly cooked
Roasted onions, cashew nuts and raisins
Chicken getting fried
Fried chicken
Chicken Kabsa
Chicken Kabsa
Chicken Kabsa

Preparation:

  • For Kabsa Masala: Dry roast all the ingredients given under the Kabsa Masala, until they start crackling or turning dark in color. Remove from fire, bring it room temperature, grind to a fine powder in blender and store it in an air-tight container.
  • Peel and thinly slice the onions, halve the green chillies (lengthwise) and finely chop the garlic.
  • Peel and thinly slice the carrots and keep it aside.
  • Roughly chop the tomatoes and blend them to a fine paste.
  • Prick 3 to 4 holes in the lemon and keep it aside.
  • Heat a tbsp of ghee/clarified butter, add in the cashew nuts and fry until they turn golden brown.
  • Add in the raisins and fry until they turn doubles in size, remove both cashewnuts and raisins to a plate. Keep it aside.
  • Add in ¼ th portion of sliced onions, fry until they turn brown in color and remove to the plate.
  • Add in the leftover onions, green chillies and garlic, fry until they turn brown in color.
  • Add in the carrots and chicken pieces, along with the tomato puree, lemon, 2 tsp of kabsa masala and salt. Cook until the chicken gets ¼ th portion cooked.
  • Now pour in 4 cups of chicken stock and cook until the chicken is perfectly cooked. Remove the chicken and transfer it to a plate.
  • Now add in the basmathi/long grain rice along with salt, 1 tsp of kabsa masala and 2 cups of chicken stock. Cover and cook until the rice is done.
  • Meanwhile fry the chicken pieces with a tbsp of ghee or grill in microwave, for few mins or until you get the glassy appearance.
  • Transfer the rice to a large bowl, sprinkle the fried onions, cashew nuts and raisins over the rice along with the chicken pieces to the side of the rice.

Serve hot.

For more non-veg rice recipes- Click here, For more veg rice recipes Click here and For Biryani varieties click here.