Tag Archives: variety rice

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.

 

Paruppu Keerai Sadham / Lentil Spinach Rice

Paruppu Keerai Sadham / Lentil Spinach Rice

Paruppu Keerai Sadham is one such perfect food for lunch box, usually when it’s spinach most of the kids you bring back the box home, happens in my home too. So, thought of preparing something which would be liked and most important not easier to separate the spinach from rice for my kid’s lunch box and this resulted in Paruppu kerria sadham / lentil spinach rice.

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Paruppu Keerai Sadham / Lentil Spinach Rice

Paruppu keerai sadham was delicious with mild spiciness, mashing consistency and easy to consume in school. Most important with the wonderful health benefits of paruppu and keerai / Lentil and Spinach. Give a try…

Ingredients:

  • Rice – 1 cup
  • Split pigeon peas / Tuvaram paruppu / Toor dal – ½ cup
  • Spinach (Amaranth / Arakeerai) – 2 handsful
  • Mustard seeds / Kadugu – ¼ tsp
  • Cumin seeds / Jeeragam – ¼ tsp
  • Curry leaves / Karuvepillai –  a sprig
  • Onion / Vengayam – 1 no
  • Tomato / Thakkali – ½ no
  • Turmeric powder / Manjal podi – ¼ tsp
  • Cumin powder / Jeeraga podi – 1 tsp
  • Red chilli powder / Vathal podi – ½ tsp or green chilli / Pachamillagai – 1 no (optional)
  • Oil / Yennai – 1 ½ tbsp
  • Salt / Uppu to taste

Preparation:

  • Peel and finely chop the onions to small pieces.
  • Roughly chop the tomatoes.
  • Wash the lentils and rice together, drain the water and keep it aside.
  • Wash the spinach leaves and keep it aside.
  • Heat oil in a pressure cooker, add the mustard, cumin seeds, curry leaves and wait until it crackle.
  • Add the onions and cook until the turn golden brown.
  • Add the tomatoes and cook until they turn mushy.
  • Add the rice lentil followed by spinach leaves, cook for a min.
  • Add the turmeric powder, cumin powder, chilli powder (optional) followed by salt and cook for a min.
  • Pour water (1 cup +1/2 cup of lentils pour 3 cups of water), bring it to boil and pressure cook for 4 whistles or until they come to mashing consistency.
  • Remove the lid when the pressure subsides, drizzle a tbsp of ghee, stir it well.

Serve hot with appalam / pappad or vadagam / crackers.

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

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

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.

Gently give a stir and serve hot.