Biryani and Pulao are most common fried rice dishes found throughout India.Biryanis were originally cooked by the Mughals, however many variations of biryani and pulao evolved each of them acquiring thier own taste and tradition.
Usually Basmati rice is used to prepare Biryanis and Pulaos but normal rice can be used as well. Here I put a tasty selection of Biryanis ans Pulao recipes that you can cook to complete your meal menu.
If you have any Biryani or Pulao recipes, Please send it to us ,we would be happy to include it in our collection.
Vegetable Pulao(Pulav)
* 2 cups rice
* 3 tbsps vegetable oil
* 1 tsp salt
* 1/4 tsp garam masala
* 3 cups water
* 1 small onion thinly sliced
* 1/2 tsp peeled and grated ginger
* A pack (500 gms) mushrooms or frozen vegetables
Wash the rice in several changes of water and leave to soak in water for 30 minutes. Drain the rice well. Chop the mushrooms into 1/8 inch slices. If using frozen vegetables, rinse in cold water and drain well. On a medium stove setting, heat the oil in a heavy pan or pot. When the oil is hot put in the onions and stir fry for about 2 minutes or until the edges begin to turn brown.
Put in the mushrooms or frozen vegetables and stir for 2 minutes. Add the rice, ginger, garam masala. Saute the rice for 2 minutes. Add the water and salt and cover. Lower heat to a low setting and cook for 25 minutes. Turn off the heat and let the pot sit, covered for 5 minutes before serving.
Note: Instead of mushrooms and frozen vegetables, fresh vegetables such as Carrots, Beans, Tomatoes and other vegetables can be cooked and stirred.
Biryani
* 1 Kg boneless meat (chicken/lamb), cut in 1 inch strips
* 2 cups rice, washed and drained(preferably Basmati Rice)
* 5 cloves garlic
* 1 inch piece of ginger
* 5 dried red chillies
* 2 medium onions, sliced into rings
* 2 medium tomatoes, diced
* 5 mint leaves
* pinch of saffron (optional)
* 3 large potatoes, peeled and diced
* 1/2 tsp turmeric powder
* 3 tbsp butter
* 3 pods cardamoms
* 3 cloves
* 2 inch stick of cinnamon
* salt to taste
Make a paste of the garlic, ginger and chillies in a food processor. Saute the onions in the butter until golden brown, about 5-7 minutes. Remove the onions, and put them aside.
Put the ginger-garlic-chili paste into the same pan used above and saute for 3-4 minutes. Add the meat and saute. Lamb should be sauted for about 7-8 minutes, while the chicken will take about 4-5 minutes. The meat should be about half cooked at the end of this step. Add chopped tomatoes, cloves, cinnamon, cardamoms, turmeric, mint leaves and salt and saute for 2 minutes. Add a little water and cook until the meat is almost cooked.
Now add the rice and potatoes. Add the rest of the water and simmer covered, on a very low flame for 15-20 minutes, until the rice is cooked. Serve hot, garnished with the fried onions.
Chick-Peas Pulao
Serves 6 to 8.
For the rice
1 1/2 teacups uncooked Basmati rice
2 cardamoms
2 cloves
1 cinnamon
1 bay leaf
1 1/2 teacups milk
1 1/2 teacups water
2 1/2 teaspoons salt
For the gravy
1 teacup chick peas (Kabuli chana)
1 pinch soda-bi-carb
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon chilli powder
1/2 teaspoon turmeric powder
1 teacup fresh curds
1 teacup chopped tomatoes
2 chopped potatoes
3 chopped green chillies
3 tablespoons ghee
salt to taste
For the baking
2 tablespoons chopped coriander
1 tablespoon chopped mint
1 chopped green chilli
2 tablespoons fried onions
1/4 teacup milk with a dash of saffron
For the rice
Soak the rice for 30 minutes. Drain. Mix the water and milk together. Add the caradamoms, cloves, cinnamon, bay leaf, salt and rice and cook until almost done.
For the gravy
Soak the chick peas overnight. Next day, boil with a little water and the soda bi-carb. Drain. Heat the ghee, add the ginger and garlic pastes and fry for a while. Add the chilli powder and the turmeric (in a little water) and fry for 1 minute. Add the curds, tomatoes, potatoes and green chillies and stir for a while. Add the chick peas and salt.
To the cooked rice, add the coriander, mint, green chillies and fried onions. Put one layer of rice in a big bowl and spread a layer of chick pea gravy on top. Make alternate layers of rice and gravy in this manner. Finally, sprinkle the saffron milk on top, cover and bake in a hot oven at 200 degree C (400 degree F) for 20 minutes. When baked, turn upside down in a serving dish and serve hot.
Spicy Vegetable Pulao
1 cup Rice
1 1/2 cups Water
2 cups Vegetables
1/2" Cinnamon stick
2 Cloves
2 Cardamom
1 1/ 4 teaspoon Salt
1/4 teaspoon Turmeric powder
1 teaspoon Dhania powder
2 Chilies
4 Tomatoes
1/ 2 cup Coconut (grated)
1 bunch Coriander leaves
2 pieces Garlic
1/ 2" piece Ginger (made into a paste)
2 tablespoons Butter
1 Onion cut lengthwise
Wash the rice and drain the water. Extract one cup of water from tomatoes.. Pour the butter into a vessel and heat. Add cinnamon, cardamom and cloves.Add onions and chilies and fry until onions turn golden brown.Add ginger + garlic paste and turmeric powder paste and fry until you get a nice smell. Now pour in the tomato water + 1 cup water Add coconut, coriander powder (Dhania powder), salt and let boil. Add rice + coriander leaves + vegetables. Reduce to low heat and let the rice cook. Serve Hot with Raitha.
Navaratna Pulao
1 c Basmathi rice
1 3/ 4 c Water
1/ 4 c Oil
1 small Finely sliced onion
6 Cloves
1" Cinnamon stick
1 t Salt
1/ 2 t Cumin seed
For Mixing with rice before serving:
Part A : 1/ 4 c frozen peas (boiled), salt, 6 drops green food coloring mixed with 1 t water.
Part B: 1/2 c diced tomatoes, 1/ 4 t red pepper, salt, Garam Masala, 6 drops red food coloring mixed in 2 t water.
1 Thinly sliced onion
2 cups Ghee
1 tsp Almonds
1 tsp Cashew nuts
1 tsp Golden raisins
1 tsp Pistachio nuts
1" piece Ginger thinly sliced
1 Green chili (optional)
Clean, wash, and soak rice in 1 3/4 cups of water for pressure cooking, or in 2 cups of water for pan cooking. Heat oil and fry the onions. Add whole spices. Fry 1 minute. Add rice and fry for 2- 3 minutes to coat the rice grains with oil. Add the water which the rice was soaking in. Pressure cook, building up the k in a pan bringing to full boil then down to a simmer followed by 20 minutes of cooking until the rice is done. Divide rice into three parts.
Thoroughly mix A with one part and B with another. Leave the last part plain. Keep rice separate and warm
in the oven.
Part C: Meanwhile fry the onion until it is crisp. Remove and fry almonds, cashew nuts, pistachios, raisins, ginger and chili.Keep warm until required. 5. To serve, place onions, nuts,one of Part C in a dish and spread the three batches of rice in clumps above it aesthetically.
Mint Pulao
2 cups basmati rice
2 large potatoe
1 cup shelled peas
1 bunch mint leaves
6 green chillies
1 piece ginger small
3 onions medium
½ tsp turmeric powder
3-4 cloves
2 cardamoms
1 bay leaf
Salt to taste
Ghee to fry
For Garnishing
Mint leaves
Boiled peas
Red cherries
Clean and wash the rice. Place in a container with 2 cups of water and salt to taste. Wash potatoes and place in another container with 2 cups of water in it. Pour 2 cups of water and place the container with rice and potatoes in a pressure cooker and cook for 10 minutes. Remove and keep aside.
Grind together coconut, green chilies, and ginger and turmeric powder.
Peel and dice potatoes. Slice onions.Heat oil, add onions and sauté. Add cardamom, bay leaves and cloves.Add the ground masala paste and peas and fry till the raw flavor is lost and the peas get cooked. Add potatoes, rice and salt if necessary .Mix well. Squeeze lime juice and remove from fire. Garnish and serve hot.
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