Tag Archives: south Indian lunch recipe

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

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

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

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.

 

Chicken Biryani – Tamil Nadu Style

Chicken Biryani – Tamil Nadu Style

 

I use to prepare this chicken briyani, once in a while. Since my hubby loves a lot. I never wish to have briyani, but later after marriage when I come to know that my hubby’s favourite is Briyani. I started to cook Briyani and the most important I too started to love Briyani.

Also check out Biryani collections – CLICK HERE

Chicken Biryani - TamilNadu Style

Chicken Biryani – TamilNadu Style

Ingredients:  

  • Chicken – ½ Kg
  • Long grained (Basmathi) rice – 3 cups
  • Onions – 2 ½ nos
  • Tomato – 1 ½ nos
  • Green chillies – 2 nos
  • Coriander leaves – a bunch
  • Mint leaves – a bunch
  • Turmeric powder – ½ tsp
  • Chilli powder – 1 ½ tsp
  • Coriander powder – 2 ½ tsp
  • Ghee – 1 tbsp
  • Oil – 1 tbsp
  • Ginger – 6 cloves
  • Garlic – 1 “inch stick
  • Cloves – 3 nos
  • Cinnamon – 1” inch stick
  • Bay leaves – 2 nos
  • Star anise – 2 nos
  • Cardamom – 3 nos
  • Lemon juice – 1 tsp
  • Salt to taste

Making of Chicken Biryani – TamilNadu Style –

Preparation:

  • Finely chop onions, tomatoes, coriander and mint leaves. Slit the green chillies.Crush ginger and garlic.
  • Wash and soak the for about 10 mins in water.
  • Heat oil and ghee in a heavy bottomed bowl.
  • Add all the spices (cloves, cardamom, cinnamon, star anise and bay leaf), wait until it splutter for 5 mins.
  • Add the green chillies, ginger and garlic, cook until the raw smell goes off.
  • Add the coriander and mint leaves, cook until they turn dark green in color.
  • Add the onions, cook until they turn transparent.
  • Add the tomatoes and cook until they turn mushy.
  • Add the chilli powder, coriander powder, turmeric powder and salt, cook for a min or until the raw smell goes off.
  • Add the chicken, cook for 2 mins.
  • Add the rice, salt and pour water, give a gentle stir.
  • Cover and cook or pressure cook for 2 whistles once the water starts boiling, by adding 3 drops of lemon juice.
  • Release the lid when pressure releases or remove the lid when the rice is cooked.
  • Give a stir and serve hot.

Serve hot with onion raita, gravy.