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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Kadala Curry Or Black Chickpea Curry

Kadala curry or black chickpea curry from Kerala cuisine.
A very flavourful and spicy curry. Freshly ground Kerala garam masala and coconut made the curry lip-smacking.
Beautiful state Kerala known as ‘God’s own Country’ or land of spices.
According to Wikipedia The cuisine of Kerala, a state in the south of India, is linked to its history, geography, demography and culture. Kerala cuisine offers a multitude of both vegetarian and non-vegetarian dishes prepared using fish, poultry and red meat with rice a typical accompaniment. Chillies, curry leaves, coconut, mustard seeds, turmeric, tamarind, and asafoetida are all frequently used.

Kerala is known as the “Land of Spices” because it traded spices with Europe as well as with many ancient civilizations with the oldest historical records of the Sumerians from 3000 BCE.

I have shared two more black chickpea recipes here.

Black chickpea kabab

Paneer kala chana kofta curry

This month in Shhhhh cooking secretly challenge
facebook group we are sharing different dishes from Kerala cuisine. In this group members are paired up every month. And the pairs give each other two secret ingredients. This month my partner is Sujitha Ruban who blog at

http://sujithaeasycooking.com.
Sujitha Ruban gave me two flavourful ingredients Mace and fennel seeds and I gave her banana and ginger powder. Check out her blog for the recipe she shared with these ingredients.

I made this kadala curry or black chickpea curry from Kerala cuisine with those aromatic ingredients.
Black chickpeas, also known as Bengal grams, Garbanzo beans or ‘kala chana’ belong to the ‘desi’ variety and have a much higher fiber content and lower glycemic index. Being an extremely versatile legume, it is widely used in a variety of Middle Eastern and Indian dishes like falafels, hummus and curries as well as salads, soups and stews or even as a quick snack. In addition to their delicious nut like taste and buttery texture, black chickpeas are extremely beneficial for health.

Being low in fat, high in dietary fiber and rich in vitamins and minerals, black chickpeas can indeed be a healthy addition to your diet. Two to three tablespoons of these legumes are equivalent to one portion of the daily recommended five portions of fruits and vegetables. The health benefits of black chickpeas are as follows.

Aids in Weight Loss: …
Cardiovascular Benefits: …
Lowers Cholesterol: …
Stabilizes Blood Sugar and Low Glycemic Index (GI): …
Prevention of Diabetes: …
Great Source of Iron: …
Good Source of Protein for Vegetarians: …
Beneficial for Women:
Source

Now coming to the recipe. You will love this flavourful curry. And all the flavour comes from aromatic Kerala garam masala. If you have Kerala garam masala ready in your pantry then you can use 1 teaspoon of it. I have used kashmiri red chilli powder to bring some colour in the curry.

Recipe

Kala chana or black chickpeas – 1 cup

Water – 2 & 1/2 cup

Onion – 2, chopped

Green chilli – 1-2 finely chopped

Curry leaves – 12 – 13

Ginger – 1 inch piece

Tomato – 2 small

Coconut – 1/2 cup heaped, grated or finely chopped

Coriander powder – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Red chilli powder – 1 teaspoon

Black pepper powder – 1/4 teaspoon

Mustard Seeds – 1/2 teaspoon

Salt to taste

Coconut oil – 2 – 3 tablespoon

Water – 1 cup

Fennel seeds or sounf – 1/2 teaspoon

Mace – 2 blades

Cloves – 2 – 3

Green cardamom – 2

Star anise – a small piece

Cinnamon – 1 inch piece

Nutmeg – a pinch

Method

1. Wash and soak the kala chana or black chickpeas in sufficient water overnight.

2. Boil the soaked chickpeas with 2 & 1/2 cup water in pressure cooker for 7 – 8 whistle or till chickpeas becomes soft.

3. Lightly dry roast fennel seeds or sounf, mace, cloves, green cardamom, star anise, cinnamon and grated nutmeg. Roast lightly till fragrant. Don’t overdo.

4. Let the spices cool down. And grind into fine powder.

5. Grind the coconut. Add water as require to make a smooth paste.

6. Grind tomato and ginger. You can use chopped tomato and grated ginger. But I like smooth paste so ground altogether.

7. Heat oil in a pan.
Add mustard seeds or rai and let them splutter.

8. Now add curry leaves, chopped onion and green chilli.

9. Fry till onions becomes light brown.
Add tomato and ginger paste or grated ginger and chopped tomato.
Saute till the tomatoes becomes mushy.

10. Add coconut paste, coriander powder, turmeric powder, red chilli, black pepper powder and dry roasted and ground fennel seeds, mace, cloves, green cardamom, star anise, cinnamon and nutmeg.

11. Saute till everything dried up.
Add boiled black chickpea or kala chana and salt. Mix well. Saute for a minute.

12. Add 1 cup water. Or you can add 1/2 cup more water if you want more gravy.

13. Let it boil. Now cook on simmer for 12 – 15 minutes. Stir occasionally.

14. Taste and adjust the seasoning. Remove from heat.

15. Take out 3 – 4 tablespoon chickpeas and mash well with a spoon and add in the gravy if you want your gravy thick.

16. Garnish with grated coconut and serve hot.

Note

If you want you can also add garlic to the curry. Grind garlic cloves with tomato and ginger.

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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Matar Kofta Or Green Peas Dumplings In Gravy 


Matar kofta.

Green peas dumplings in rich tomato based gravy. One more no onion garlic recipe.

Matar or green peas are easily available in this season. And nutritious low calorie green peas are rich source of vitamins, minerals, antioxidant and folic acid.

We use this to make different dishes like nimona etc. And it mix well with all the other vegetables.

You can make delicious stuffing with it for kachodi, paratha etc. Mix it with potato, cauliflower or any other vegetables it makes the taste better.

This post is going to be a part of 74th #Foodiemonday bloghop theme #Peas.

My contribution is this peas or matar kofta. Delicious spicy peas dumplings in rich tangy tomato based gravy. I have made it without onion garlic but you can use onion garlic if you like. I have already shared some no onion garlic recipe earlier.

These peas dumplings with gravy goes well with pulao, paratha, roti or Indian flat bread. Tomato based gravy is flavoured with cardamom, cinnamon, cloves and mace. And almonds gives the gravy a creamy texture. I didn’t use cream in it but you can use If you like.

Recipe 


For kofta or dumplings 


Grean peas – 1 & 1/2 cup

Ginger – 1/2 inch piece

Green chilli – 1 – 2

Cumin – 1/2 teaspoon

Mustard oil – 2 tablespoon

Hing or asafetida – a pinch

Cumin powder – 1 teaspoon

Garam masala powder – 1/4 teaspoon optional

Salt to taste

Sugar – 1/4 teaspoon

Oil for shallow fry or deep fry

Rice flour – 2 tablespoon for binding

For gravy 


Tomato – 3 medium

Ginger – 1 inch piece

Green chilli – 1 – 2
Almonds – 12

Cardamom – 3

Cinnamon – a Small stick

Cloves – 3

Mace or javitri – 1 string

salt to taste

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Kashmiri red chilli powder – 1 tablespoon

Turmeric powder – 1/2 teaspoon

Garam masala powder – 1/4 teaspoon

 

Method 



Grind the green peas with green chilli and ginger.

Heat 2 tablespoon mustard oil in a nonstick pan. Add cumin seeds and let it crackle, add the hing or asafetida. Now add the ground mixture with salt, sugar and dry spices. Mix and saute till the mixture dried up completely and raw smell goes away.

You can add 1 chopped dry red chilli if you like it hot. I usually add red chilli when I make it for kachodi stuffing. Yes you can use this mixture as a stuffing for kachodi or paratha too.

 

 

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Photo credit Divya Rai

 

 

Taste and adjust the seasoning.

Let the mixture cool down. Add 2 tablespoon rice flour and mix well. You can use besan/chickpea flour or corn flour or refined flour/maida too  instead of rice flour. Make small balls out of it.

Fry the balls. I have shallow fried but you can deep fry too. Or use your appe pan to fry it in very little oil.

We don’t have to make them brown just fry them lightly.

Keep the fried balls aside.

For gravy soak the almonds in hot water or microwave with little water for 2 minutes. You can use cashew nuts if you like. Peel and grind with tomatoes, green chilli, ginger, cardamom, cloves, cinnamon and mace or javitri. Make a smooth paste.

Heat oil in a pan. Add the ground paste. Saute till oil leaves the sides. Add salt and all the dry spices. Mix well. Saute till oil leaves the sides.
If you are using onion and garlic boil 1 chopped onion and 3 – 4 garlic. Grind to make a smooth paste. And fry in oil before adding tomato paste.

Add water to make a thick gravy. When it starts to boil reduce the flame. Cook on low flame for 7 – 8 minutes. Stir occasionally.

You can add 1 – 2 tablespoon cream at this stage. I didn’t.

Arrange the balls on a serving bowl. Pour the hot gravy over it.

Serve hot with pulao, puri, paratha or roti or Indian flat bread.