Easy Pulao Or One Pot Rice

Easy to make spicy aromatic and delicious pulao. You need only onion, garlic, tomato and some spices to make this one pot meal.

You can use tomato ginger garlic paste if you want. Or use everything finely chopped, grated or minced. Do as per your convenience. This pulao is enough spicy and delicious but you can serve it with raita or any curry. You can also add green peas, sweet corn, cashews or raisins. I kept it simple to serve with mirchi ka salan. But you can add cashew nuts, raisins, green peas or sweet corn if you want. You can get some more rice recipes on this blog. Click on the name below for recipe.

1. Mexican green rice

2. Tricolor rice

3. Carrot rice

4. Mexican rice

5. Beetroot rice and raita

6. Mint rice

7. Spanish moulded rice

8. Aloo chutney pulao

9. Korean rice

10. Corn peas barista fried rice

Sending this post to Facebook group Healthy Wealthy Cuisine.
This time theme is one pot meal suggested by Shalu Jain who blog at Sunny Family Kitchen. Do visit her blog for different types of mouthwatering recipes.
Check out what my fellow bloggers shared on this theme.

Pressure cooker pulao with croutons and cauliflower by Vanitha

Matar paneer by Shalu

Vegetable masala khichdi by Preethi

Mint pulao by Jayashree

Mushroom tikka biryani by Narmadha

Creamy spinach pasta by Swaty

Baby potato pulao by Sasmita

To make this aromatic rice fry the onion, ginger, garlic, tomato and all the spices in a pressure cooker. Add rice gently mix and add water. Pressure cook for 1 whistle and let pressure settle down on it’s own. Your pulao is ready. Simple isn’t it? You can also add some cashew nuts and raisins if you like. I didn’t. I have served it with Mirchi ka salan .

Recipe

Basmati rice – 1 cup

Onion – 1 large, finely chopped

Garlic – 5 – 6 cloves, minced

Ginger – 1 inch piece, grated

Tomato – 2 large, chopped

Green chilli – 2-3 or to taste, chopped

Green cardamom – 3-4

Black cardamom – 1

Cinnamon – 1 inch piece

Cloves – 4

Mace or javitri – 2 strands

Star anise – 1, optional

Bay leaf – 2 medium

Cumin seeds or jeera – 1 teaspoon

Cumin or jeera powder – 1 teaspoon

Coriander or dhania powder – 1 teaspoon

Black pepper powder – 1/2 teaspoon

Red chilli powder – 1/2 teaspoon

Garam masala powder – 1/2 teaspoon

Cilantro or coriander leaves – 2 tablespoon, chopped

Salt to taste

Oil or ghee – 2 – 3 tablespoon

Water – 1&1/2 cup

Method

1. Rinse and soak the rice in water for 15 minutes. Drain the water and keep aside.

2. Take out the seeds of black cardamom. Discard the outer layer.

3. In a mortal pastel crush green cardamom, seeds of black cardamom, cloves, cinnamon and mace or javitri.

4. Heat oil or ghee in a pressure cooker. You can use only ghee or oil. I have used half ghee and half oil.

5. Add cumin seeds, crushed cardamom, cloves, cinnamon mace, bay leaves and 1 star anise.

6. Now add onion, garlic and green chilli. Fry till onion becomes light brown.

7. Add grated ginger and tomatoes. Stir well. You can also use tomato ginger garlic paste. Add all the spices and salt. Saute till tomato becomes mushy.

8. Add rice and chopped cilantro or coriander leaves. You can also add few mint leaves if you want. Fluff the rice gently.

9. Add water and close the lid. Pressure cook for 1 whistle. After 1 whistle wait for 1 minute and then remove from heat. Remember to switch off the heat before second whistle.

10. Let the pressure settle down on it’s own. Remove the lid and fluff the rice gently. Serve hot with raita or any curry.

Notes

1. Green peas, sweet corn, cashew nuts or raisins can be added in the pulao.

2. You can add more green chilli, black paper or red chilli if you want your pulao more spicy.

3. If you want to cook in open pan add 2 cup of water.

4. You can also make this pulao in rice cooker, instant pot or microwave.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Corn Peas Barista Fried Rice Or Pulao

Corn peas barista fried rice or pulao. If you have rice and barista or fried onions ready then you can make it in a jiffy. A perfect rice dish for your party. Just prepare the rice and barista earlier. You can keep both in refrigerator. Fry and combine everything before serving. Easy isn’t it?

You may like some more rice recipes on this blog.

1. Korean rice or egg fried rice

2. Aloo chutney pulao

3. Spanish moulded rice

4. Mint rice or pulao

5. Beetroot rice

6. Mexican rice

7. Carrot rice

8. Tricolour rice

9. Mexican green rice

This week 240 #Foodiemonday bloghop theme is Cooking With Rice suggested by Narmadha who blog at Nams Corner. Narmadha has a wonderful blog with many mouthwatering recipes. I recently bookmarked her Chicken fry and Gluten free brownie recipe to try. Do visit her space for different types of delicious recipes.

Usually we store some frozen peas and corn in freezer. And I also keep some fried onions and barista in refrigerator. So if you don’t have much vegetables in your pantry then these stored ingredients comes handy. Make delicious rice with whole spices, barista, frozen sweet corn and green peas and enjoy. Serve it with any non veg curry or any spicy curry or simple raita. I have served it with Dum aloo.

Recipe

Sweet corn – 1 cup, boiled

Frozen peas – 1/2 cup

Onion – 3, thinly sliced

Basmati rice – 1 & 1/2 cup

Bay leaf – 2

Green cardamom – 3

Cinnamon – 1 inch piece

Cloves – 3

Star anise – 1, optional

Mace or javitri – 2 strand

Lemon juice – 1 teaspoon

Ghee or clarified butter – 2 tablespoons

Water – 2 cup

Salt to taste

Cumin seeds – 1 teaspoon

Oil – 1 tablespoons + to fry the onions

Method

1. Wash the rice well. Soak in water for 15 minutes.

2. Drain and add salt, bay leaf, cardamom, cinnamon, cloves, star anise, lemon juice, 1 tablespoon ghee or clarified butter and 2 cup water. Pressure cook for 1 whistle or microwave for 10 – 12 minute. Fluff the rice gently and discard the bay leaf. Rice shouldn’t be over cooked.

3. Fry the sliced onions till brown to make barista and keep aside.

4. In a pan heat 1 tablespoon oil and 1 tablespoon ghee. You can skip oil and use 2 tablespoon ghee if you like. Add cumin seeds.

5. When seeds starts to splutter add frozen peas and boiled sweet corn. Add little salt and fry for 2 minutes.

6. Add the rice and fried onion slices. Reserve little barista to garnish. Mix well. Taste and adjust salt if require. Mix gently, rice shouldn’t be break.

7. When everything combines well remove from heat. Garnish with barista or fried onion slices. Serve hot with any mutton or chicken curry or any spicy gravy. Or you can enjoy this aromatic rice with raita only.

Notes

1.You can use green chilli if you want. Add chopped green chilli after adding cumin seeds.

2. Be careful while making rice. Rice shouldn’t be mushy.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Korean Rice Or Korean Egg Fried Rice

Korean rice or Korean egg fried rice.
Quick and easy to make one pot meal. If you have cooked rice ready then you can make it in a jiffy. You can use your leftover rice. Just fry the rice with egg, soya sauce, salt and pepper. And your delicious egg fried rice is ready.

Tasted it in a restaurant and loved the taste. It was a simple rice dish, no vegetable added but taste is awesome.

When our this week’s 152 #Foodiemonday bloghop members decided the theme Asian cuisine this Korean rice came first in my mind.
Browsed for the recipe and found the recipe of breakfast egg fried rice from My Korean Kitchen.
Loved the recipe. Very few ingredients, simple and easy recipe. So no more search, adapted the recipe. Tried and really happy with the taste.

You can add any vegetables like scallions, bell pepper, garlic etc.
But I love it simple only with eggs and soya sauce.

Recipe credit – My Korean Kitchen

Recipe

Cooked short grain rice – 2 cup

Egg – 2 +1

Soya sauce – 2 tablespoon

Salt to taste

Black pepper powder to taste

Oil – 1 tablespoon +1 teaspoon

Salt and red chilli flakes to sprinkle

Method

1. Heat 1 teaspoon oil in a wok or pan. Break an egg in the middle.

2. Cover and cook on low flame till set. Take out the egg on a plate. Sprinkle little salt and red chilli flakes and keep aside.

3. In the same wok heat remaining oil and break 2 eggs in it. Stir and add the cooked rice and soya sauce.

4. Mix well. Stir it for 1 – 2 minutes.

5. Top with the egg we fried and sprinkled with salt and red chilli flakes.
Serve hot.

 

 

 

Note

You can use 1 – 2 more eggs if you like

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Aloo Chutney Pulao Or Spicy Green Rice With Potatoes

Aloo chutney pulao. Or Spicy tangy delicious green rice with potatoes. One pot meal to serve in a jiffy.
After Gujarati cuisine now a dish from Hariyana.

Haryana is a state in Northern India.
Haryana became one of the most economically developed regions in India with its agricultural bloom. The state enjoys a blend of urban and rural population and boasts a rich culture and tradition. If we talk about Haryana’s cuisine, it evokes simplicity. Haryanvi cuisine is just like the people in Haryana – simple, grounded and inevitably linked to the land. You will not find people opting excessively for restaurant food, especially in the smaller towns, as home-made meals are most cherished, using ingredients grown mostly in their own land.
Source

This month in Shhhhh cooking secretly challenge
facebook group we are sharing different dishes from Hariyanvi cuisine. In this group members are paired up every month. And the pairs give each other two secret ingredients. This month my partner is a very talented blogger Priya Satheesh. Who blog at Priya’s menu.
Priya gave me two delicious ingredients potato and coriander leaves. And I gave her moong dal and bajra. Check out her blog for the amazing recipe she shared with these ingredients.

I have made this rice according to my taste , if you want to make authentic recipe you can omit cumin powder, green cardamom and lemon juice. But these ingredients enhance the taste. I like tangy taste but if you don’t like your rice tangy use less lemon juice or skip it.

Recipe

Rice – 1 cup

Potato – 8, small sized

Black Cardamom – 1

Green cardamom – 2 – 3

Cinnamon – 1 inch piece

Cloves – 3

Bay leaf – 1

Coriander or cilantro leaves – 1/2 cup

Mint leaves – 1/2 cup

Ginger paste – 1 teaspoon

Garlic paste – 1 teaspoon

Anardana or pomegranate seeds – 1/2 teaspoon

Fennel seeds or saunf – 1/2 teaspoon

Green chilli – 3 – 4 or to taste

Lemon juice 1 – 2 teaspoon

Salt to taste

Cumin powder – 1 teaspoon

Black pepper powder – 1/2 teaspoon

Ghee/clarified butter or oil – 2 tablespoon

Water – 3 cup

Method

1. Wash the rice and soak for 15 minutes.

2. Peel the potatoes. Wash, drain and prick allover the potatoes with a fork. Keep aside.

3. Grind coriander or cilantro leaves, mint leaves, green chilli, fennel seeds and anardana or pomegranate seeds. Make a smooth paste. Add ginger garlic paste and blend again.

4. Crush the green cardamom, cinnamon and cloves. I have used my mortar pestle to crush.

5. Marinate the potatoes with half of the ground mixture.

6. Heat oil or ghee in a pressure cooker. I have used half oil half ghee or clarified butter.

7. Add black cardamom and crushed green cardamom, cloves, cinnamon and bay leaf.

8. Then add the marinated potatoes, remaining ground mixture, salt, cumin powder and black pepper powder. Saute for 4 – 5 minutes.

9. Add the drained rice. Mix well. Saute for few seconds.

10. Add water and lemon juice. Close the lid.

11. Switch off the heat after 3 whistle.
Don’t try to open the pressure cooker immediately. Let the pressure settle down on it’s own.

12. Open the pressure cooker. Fluff the rice gently.

I have microwave the cooked rice for 3 minutes on full power before serving. But this step is optional. You can serve immediately.
Serve hot with any raita.
Happy cooking!!

Notes

1. You can make it in your rice cooker with same process.

2. Add chilli according to your taste. If you like more spicy then you can add more green chilli and pepper powder.

3. If you don’t like your rice tangy use only 1 teaspoon lemon juice or skip it.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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