Kolkata Style Chicken Biryani

Kolkata style chicken biryani with potato and eggs. This scrumptious biryani is mildly spiced and highly aromatic. Saffron, rose water, Kewra water, meetha attar and aromatic whole spices made this biryani extremely flavorful.

Fragrant rice, soft potatoes, eggs, juicy chicken pieces made this biryani superbly delicious. We are not going to the history of Kolkata chicken biryani. Let’s discuss only about taste and flavour. Your house will fill with lovely aroma while making this biryani. A pure bliss.

If you don’t like chicken like me then enjoy the biryani with potato and eggs, let other family members enjoy soft juicy chicken with fragrant rice. I have used chicken leg pieces to make this biryani. You can also use curry cut chicken. Use big pieces of chicken. If you don’t like eggs then you can skip it.

If you don’t want to boil the potatoes then fry the potatoes till golden brown and cook with chicken. Process of making this biryani is lengthy but worth trying. You can prepare everything in advance and assemble and cook on simmer just before serving.

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Recipe

For chicken

Chicken – 1/2 kg

Curd or yogurt – 1/2 cup

Ginger garlic paste – 1&1/2 tablespoon

Salt to taste

Red chilli powder – 1 teaspoon

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Oil – 2 teaspoon

Biryani masala – 1 teaspoon

Rose essence or rosewater – 1 teaspoon

Kewra water – 1 teaspoon

Lemon – half

Onion – 1 large, finely chopped

For rice

Long grain basmati rice – 2 cup

Green cardamom – 4

Cloves – 4

Cinnamon – 1 inch piece

Star anise – 1

Mace or javitri – 2 strands

Bay leaves – 2

Oil or ghee -2 teaspoon

Salt – 1 tablespoon or to taste

Lemon – half

Water as require

Saffron milk

Saffron – a pinch

Milk – 1/4 cup

Rose essence or Water – 1 teaspoon

Kewra water – 1 teaspoon

Meetha attar – 3 drop

For biryani

Oil – 1/2 cup

Ghee or clarified butter – 2 tablespoon

Biryani masala – 1 teaspoon

For potato

Potato – 3 large

Turmeric powder – 1/2 teaspoon

Salt – 1 teaspoon

Egg – 3, hard boiled

For barista

Onion – 3 large, thinly sliced

Oil for frying

Method

1. Wash the rice 4-5 times or till water runs out clear. Soak the rice in water for 30 minutes.

2. In a bowl mix curd or thick yogurt, salt, red chilli powder, cumin powder, coriander powder, biryani masala, ginger garlic paste and 2 teaspoon oil. I used mustard oil but you can use any oil. Mix everything well.

3. Add cleaned and washed chicken pieces, rose essence or rose water, Kewra water and juice of half lemon. Mix everything well. Cover the bowl and keep aside for an hour. You can marinate the chicken overnight. Keep the marinated chicken in a covered bowl and keep in refrigerator overnight. Take out the chicken just before cooking.

4. In a bowl mix 1/4 cup warm milk and saffron. Let it soak for 15 minutes. After 15 minutes crush the saffron threads with your finger tips to mix well. Now add rose water or essence, Kewra water and 3 drops of meetha attar. Add only 3 drops not more than that. Cover and keep the bowl aside.

5. Now make a spice bag. In a piece of cheesecloth or muslin cloth or any thin cotton cloth place lightly crushed or broken 4 green cardamom, 4 cloves, a piece of cinnamon, 1 star anise, 2 strands of javitri or mace and 2 bay leaves. You can also add 1 black cardamom if you like, I didn’t. Tie the cloth tightly.

6. Boil sufficient water with 1 tablespoon Salt, 2 teaspoon ghee or oil and juice of half lemon. Taste the water. Water should be perfectly salty. 1 tablespoon is perfect but you can add little more if required.

7. Add drained rice and spice bag. Cook till rice becomes long. Rice should be 80 percent cooked so be careful and stir the rice gently to avoid breaking the rice. When rice becomes long immediately strain the water from the rice. Drain the water completely and spread the rice on a plate to cool down.

8. Wash the potatoes well. Prick the potatoes with a fork. Boil potatoes in a pressure cooker with 1 teaspoon turmeric powder, 1 teaspoon salt and water. Boil for 2 whistle. Let the pressure settle down on its own. Peel the potatoes. Cut the potatoes into half and keep aside.

9. Or if you don’t want to boil the potatoes then peel and fry with little salt and turmeric powder till golden brown. And cook with chicken.

10. Peel the hard boiled eggs. You can fry the eggs, I didn’t. If you are frying the eggs, don’t forget to make some slits on the eggs with a knife.

11. Heat oil in a pan. Fry thinly sliced onion till brown to make barista. When onion becomes brown remove from oil and place on a paper towel. Onion shouldn’t be burnt so be careful and keep stirring while frying.

12. Heat oil in a pan. You can use same pan and oil which we used to make barista. Fry the potatoes till golden brown and transfer on a plate.

13. Now add one finely chopped onion and fry till light golden brown. Add marinated chicken. And fry for 5 minutes. Chicken will release water. Cover and cook on simmer for 10 minutes. Stir and check in regular interval.

14. You can also cook potatoes and eggs with the chicken. I sometimes do so. Potatoes and eggs will absorb the flavour and taste of the gravy and taste better. Do as per your convenience.

15. After 10 minutes check the chicken. It will becomes tender, if not covered and cook for a few minutes more. When chicken becomes tender remove the cover and cook on high heat till gravy is about to dried up.

16. Let’s assemble the biryani. Place 3 pieces of chicken and 3 pieces potatoes with little oil gravy of chicken.

17. Above chicken and potatoes make a layer of rice. Sprinkle 1 tablespoon ghee, 1/2 teaspoon biryani masala and half saffron soaked milk. Spread barista or crisp fried onion all over the rice.

18. Now spread remaining chicken, potato and gravy over the rice. Spread rice over it. Again sprinkle one tablespoon ghee, 1/2 teaspoon biryani masala and remaining saffron soaked milk. Spread fried onions. And press the eggs over it.

19. We have to cover it properly to cook. You can use atta dough to seal the sides of the cover. But I have covered the pan with a piece of aluminum foil properly and place the lid over it. And placed a clove in the hole to secure the air inside.

20. You can also cover the pan with a plate and place a heavy vessel with hot water on the plate. Heat a tawa or skillet. Keep the heat on lowest. Place the assembled biryani pan on the tawa.

21. Cook on simmer for 25 minutes. Or until your biryani pan becomes too hot and you will unable to touch it.

22. Your Kolkata style chicken biryani is ready to serve. Fluff the rice gently. Serve hot with any raita.

Notes

1. I have made two layers but you can make three layers if you want.

2. Always use old basmati rice to make biryani.

3. I have used leg pieces to make this biryani. You can also use curry cut chicken pieces. Use big pieces of chicken.

4. You can skip eggs if you want.

Linking this recipe to Facebook gourmet group Shhhhh Cooking Secretly Challenge. In this monthly group members are paired with different partners every month and two secret ingredients are given to each other. We have to use these ingredients in our recipe. This month Exotic biryani and pulao theme is suggested by Swaty Malik who blog at Food Trails. I recently bookmarked her healthy and delicious Badam gur phirni to try sometime. A perfect dish for festive season.

And this month my partner is Preeti Tandon Shridhar who blog at Cakes & Curries. Preeti is a very talented blogger. Do visit her space for many delicious recipes. I have to try her delicious Cowboy cookies soon. For this theme preeti gave me Kewra water and curd or yogurt. I used these ingredients to make this mouthwatering biryani. And I gave cranberries and quinoa to Preeti as secret ingredients. Preeti shared delicious Quinoa masala pulao using these ingredients.

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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Mushroom Egg Fried Rice


Mushroom egg fried rice. A delicious and nutritious one pot meal with sweet corn and green peas. You can use carrot, baby corn, cauliflower, beans or any vegetable of your choice. An easy and quick to make yet absolutely delicious and flavorful rice. You can also use leftover rice to make this fried rice.

You may like some more rice recipes on this blog.

1. Mexican green rice

2. Tricolor rice

3. Carrot rice

4. Mexican rice

5. Beetroot rice

6. Mint rice

7. Spanish moulded rice

8. Aloo chutney pulao

9. Korean rice

10. Corn peas barista fried rice

11. Easy pulao

12. Saffron rice

13. Mix vegetable fried rice

And here are some Indo Chinese recipes

1. Ginger noodles

2. Broccoli mushroom noodles with sriracha sauce

3. Mint noodles

4. Schezwan paneer

5. Paneer capsicum stir fry

This week Preethi Prasad of Preethicuisine suggested the theme Lunar New Year Fest for 284 #Foodiemonday bloghop. Preethi suggested us to make some dishes according to lunar new year. And my contribution is this delicious Chinese style fried rice with eggs and mushrooms. Preethi has an amazing blog with numerous delicious and healthy recipes. I have bookmarked her unique recipe Raw banana fried rice to try. Do visit her space for many more wonderful recipes.

For this recipe rice shouldn’t be over cooked add sticky. You can use leftover rice to make this fried rice. I have quartered the mushrooms but you can chop the mushrooms into small pieces if you like. Cauliflower, carrot, baby corn, French beans or any vegetable can be used in this rice. Add your favourite vegetables and sauce and enjoy the delectable taste. Adding more fresh vegetables will make your rice more nutritious and colorful. You can serve it with manchurian, chilli chicken, schezwan paneer etc. But this rice is superbly delicious and flavorful so you don’t need any side dish with it.


Recipe

Basmati rice – 1 cup

Mushroom – 200 gram

Onion – 2, sliced

Green chilli – 2, finely chopped

Egg – 2

Frozen sweet corn – 1/3 cup

Frozen green peas – 1/2 cup

Salt to taste

Vinegar – 2 tablespoon

Green chili sauce – 1/2 tablespoon

Soya sauce – 1 tablespoon

Schezwan sauce – 2 tablespoon

Oil – 2 tablespoon + 2 teaspoon


Method

1. Rinse the rice well and soak in water for 15 minutes. Boil sufficient water in a pan. When water starts to boil add drained rice and stir. Cook the rice until rice becomes soft but not mushy.

2. Remove from heat when 90 percent cooked and immediately pour into a colander to strain the water.


3. Wash the mushrooms. Chop each mushroom into 4 pieces.

3. Heat 2 tablespoon oil in a pan or wok. Add sliced onion and finely chopped green chilli. You can also add a few minced garlic if you want. Fry till onion starts to change it’s colour.

4. Add quartered mushrooms and little salt. Mix well. Mushrooms will release water so cover and cook till dried up. Keep stirring in between.

5. Now add green peas and sweet corn. Saute for 2 minutes more.


6. Add the cooked rice, all the sauce, vinegar and salt. Add salt carefully. We are using sauce and sauce contains salt. Mix well.

7. With the help of a spatula place the rice on the sides of the wok or pan and make a hole in the middle. Add two teaspoon oil and break 2 eggs in the middle.

8. Stir well to cook the eggs just like bhurji or scramble eggs. You can add 2 more eggs if you want. Now mix everything well. Stir gently to avoid breaking the rice.

9. Taste and adjust the seasoning. You can add more sauce or vinegar if required. Fry the rice for 1 – 2 minutes more. Enjoy the mushroom egg fried rice with chilli chicken, schezwan paneer, manchurian etc.

Notes

1. You can use any vegetable of your choice to make the rice more colorful and nutritious.

2. Increase or decrease the amount of sauce according to your taste.

3. You can add more green chilli if you want your rice spicy. Or skip if you are making for kids.

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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Bhuni Khichuri Or Bhoger Khichuri/Moong Dal Khichdi

Bhuni khichuri or bhoger khichuri/khichdi. A very aromatic and delicious one pot meal . This khichdi is usually prepared for offering as bhog prasad for Goddess with 5 types of vegetable fry, mixed vegetable or labra, dum aloo, chutney, rice kheer and sweets etc.

Now what is bhog? Food prepared to offer God called naivedyam or bhog. I had mentioned about bhog in my Durga Puja Or Sharad Utsab post. Not only khichdi but Luchi , Radhaballabhi, pulao , Misti doi suji or semolina halwa and different kinds of sweets also can be prepared for bhog. You can serve this khichdi with any no onion garlic curry. I had served it with papad, begun bhaja, dum aloo, mixed vegetable or labra, chutney and rice kheer.

And some salted vegetable fry to serve with this khichdi. Aloo bhaja or fried potato, fried cauliflower, begun bhaja or fried brinjal and pumpkin fry.

Here are some recipes that you can make with khichuri.

.Date raisin jaggery chutney with mango bar

.Mango raisin chutney

.No onion garlic makhana curry

.Potato curry

.Dum aloo

.Rice kheer with date palm jaggery or khajur gur

.Rice kheer or paesh

.Misti doi

You can call it moong dal khichdi. But let me tell you that its not light moong khichdi which normally served to sick people. But this khichdi or khichuri is taste like pulao. Usually fried cauliflower and potatoes are used to make this bhoger khichuri or bhuni khichuri. But you can also make it with only green peas if you want. You can add cashew nuts and raisins in the khichdi if you like. Normally gobindobhog rice is used to make this khichdi but I don’t have gobindobhog rice so used Indrayani rice. My daughter bought it from Pune. You can use any fragrant short grain rice.

Monday again and this week 277 #Foodiemonday bloghop theme is One Pot Wonder suggested by Archana Gunjikar Potdar who blog at Mad Scientist Kitchen. Archana is a wonderful blogger. I always love her authentic Goan recipes, different types of continental recipes and delicious bakes. Her Plum and apple cobbler and Goan-methi-che-polle-recipe are in my next to try recipes. Do visit her space for many more amazing recipes.

Now coming to the recipe. You can also make this khichdi in pressure cooker. If you are using pressure cooker add only 4 & 1/2 cup water. You need more water in open pot. But khichdi taste best in open pot, as I did. Fry the moong dal well or till you feel the aroma of fried moong dal and dal becomes golden brown. You can add less sugar according to your taste. But don’t skip it. To make the khichdi more aromatic and ghee and little Bengali garam masala powder at the end. You can add water according to your desired consistency but don’t make the khichdi runny. This khichdi or khichuri taste just like pulao. You can dry roast the dal and then wash and add with rice in the khichdi. You can add cumin powder and red chilli powder if you want. I am sharing my mother’s recipe here.

Recipe

Moong dal – 1 cup

Rice – 3/4 cup

Potato – 2 large

Cauliflower florets- 13 – 14

Slit green chili – 2 – 3

Green peas – 3/4 cup

Grated ginger – 1 tablespoon

Cumin seeds – 1 teaspoon

Dry red chilli – 1

Bay leaf – 2

Green cardamom – 3, crushed

Cloves – 3 – 4

Cinnamon – 1 inch piece

Mustard oil – 4 – 5 tablespoon

Ghee or clarified butter – 2 tablespoon

Salt to taste

Turmeric powder – 1 teaspoon

Sugar – 1 tablespoon or to taste

Water – 6 – 7 cup

Method

1. Wash the rice well and soak in water for 10-15 minutes. Drain the water and keep aside. Use gobindobhog rice or any fragrant short grain rice.

2. Wash the moong dal and drain well.

3. Peel the potatoes and cut into 4 pieces.

4. Heat mustard oil in a pan or wok. Fry the potato pieces till brown. Remove from oil.

5. In the same oil fry the cauliflower florets. When florets becomes brown remove from oil and place on a plate.

6. Now add 1 tablespoon ghee or clarified butter in the oil. Add cumin seeds, dry red chilli, crushed or broken green cardamom, cloves, cinnamon and bay leaf.

7. Add drained moong dal and fry for a minute. Add grated ginger and fry till dal becomes golden brown.

8. You can dry roast the dal before washing, dry roast till fragrant and golden brown. If you are dry roasting moong dal then wash when cool and add it with rice.

9. Add soaked and drained rice. Mix well. Add salt, turmeric powder, fried potato pieces, green peas and stir well. Saute for a minute. You can add 1 teaspoon cumin powder and 1/2 teaspoon red chilli powder if you want. I didn’t.

10. Add 5 cup water and slit green chili. Mix everything well. When it starts to rolling boil reduce the heat. Cover and cook on simmer for 15 minutes.

11. Stir in between. Check after 10 minutes and you can add more warm water if required. If you are using gobindobhog rice then you may need less water.

12. Now add sugar and fried cauliflower florets. You can also add some cashew nuts and raisins if you like.

13. Add 1 cup warm water and mix well. Cover and cook on simmer for 10 minutes more. I like my bhuni khichuri/khichdi dry. But if you like medium thick then you can add little more warm water. Khichdi shouldn’t be runny so add water carefully.

14. At last add 1 tablespoon ghee and switch off the heat. Add more ghee if you wish. I have added some more ghee before serving. You can add little Bengali garam masala powder at the end. Get the recipe of Bengali garam masala here.

15. Serve hot khichuri/khichdi with begun bhaja or beguni or baigan pakoda, labra, Dum aloo , tomato chutney or Khajur or date chutney, Mango-raisin-chutney papad, paesh or rice kheer and Misti doi.

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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Saffron Rice With Pickled Jalapeno And Ginger Julienne

Saffron rice with pickled jalapeno and ginger julienne. A no onion garlic aromatic rice with fried paneer or cottage cheese cubes, saffron or kesar and all the aromatic whole spices. Easy to make and absolutely delicious one pot rice dish. You can enjoy it without any side dish. Add lots of dry fruits of your choice and enjoy.

I used pickled jalapeno because I love the taste but if you want you can use chopped green chilli instead. Or you can use little more pickled jalapeno pieces if you like. It will be a great party dish with spicy curries. You may like some more one pot 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

6. Mint rice

7. Spanish moulded rice

8. Aloo chutney pulao

9. Korean rice or Korean egg fried rice

10. Corn peas barista fried rice

11. Easy pulao or one pot rice

Sending this post to 266 #Foodiemonday bloghop. This week’s theme is Exotic Saffron suggested by Mayuri Patel who blog at Mayris Jikoni. Mayuri is a very talented blogger. She always amazed us with her different continental, traditional and baked dishes. You will definitely love her different types of bread recipes. I have to try her Onion olive bread, Semolina sesame seed bread and many more. Also check out her different mouthwatering cake recipes.

Long grain basmati rice is best for this recipe. But you can also use any aromatic rice like Gobindobhog rice, Indrayani rice etc. Long grain rice looks good. As I mentioned above if you don’t have pickled jalapeno, use chopped green chilli instead. You can use cauliflower, beans, carrot or any vegetable in this rice. Chop and fry the vegetables before adding to the rice. If you don’t like to use ginger julienne then you can use minced or grated ginger. Serve this delicious and flavorful rice with any spicy curry. I have served it with dim kosha or spicy egg curry. I will share the recipe soon.

Recipe

Basmati rice – 1 cup

Saffron – 1/2 teaspoon

Green peas – 1/2 cup

Pickled Jalapeno – 8 – 10 pieces

Ginger – 1 inch piece, julienned

Paneer or cottage cheese – 1/2 cup, cubed

Cashew nuts – 2 tablespoon

Raisins – 2 tablespoon

Green cardamom – 4

Cloves – 4

Cinnamon – 1 inch piece

Mace or javitri – 2 strands

Star anise – 1

Bay leaf – 1

Cumin seeds – 1 teaspoon

Salt to taste

Sugar – 1/2 to 1 teaspoon or to taste

Turmeric powder – 1/4 + 1/4 teaspoon

Oil – 1 tablespoon

Ghee or clarified butter – 2 tablespoon

Water – 2 & 1/2 cup

Method

1. Rinse the rice well. Soak in sufficient water for 15 minutes. Drain the water and keep aside.

2. Mix saffron with 1/4 cup hot water.

3. Cut the paneer or cottage cheese into small cubes. Marinate with little salt and 1/4 teaspoon turmeric powder.

4. Peel and chop the ginger into thin slices to make julienne.

5. Chop the pickled jalapeno into small pieces.

6. Crush green cardamom, cloves and cinnamon in a mortar pestle.

7. Heat oil in a wok. Fry the cashew nuts. When cashews becomes light brown remove from oil.

8. Now fry the marinated paneer or cottage cheese cubes till brown. Remove the paneer cubes from oil.

9. Add ghee or clarified butter. Add cumin seeds, bay leaf, star anise, mace or javitri, crushed green cardamom, cloves and cinnamon.

10. When cumin seeds starts to splutter add ginger julienne and fry for a minute. If you are using green chilli add it with ginger julienne.

11. Add turmeric powder, pickled jalapenos and green peas. Stir well.

12. Add drained rice, salt, sugar, fried paneer or cottage cheese cubes Stir and saute for 1 – 2 minutes or till the rice coated well with ghee.

13. Add saffron mixed water, fried cashew nuts, raisins and remaining water. Mix well. When water starts to rolling boil, cover and cook on high flame for 15 minutes.

14. Reduce the heat. Stir the rice. Cover and cook again on low heat for 10 minutes or till the rice becomes soft and water absorbed completely. Keep checking in between. If you want more soft rice then you can add 1/4 cup water more and cook for a few minutes more. Fluff the rice gently.

15. Garnish with fried paneer cubes, ginger julienne, saffron, jalapeno and fried cashew nuts. Serve hot with raita or any spicy curry. You can get some curry recipes here.

Notes

1. You can use more dry fruits if you want.

2. If you don’t have pickled jalapeno use 2-3 chopped green chilli.

3. Small pieces of cauliflower, beans or any vegetable can be used with rice. Fry the vegetable pieces before adding in the rice.

4. If you don’t have star anise omit it.

5. You can use minced or grated ginger instead of ginger julienne.

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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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.

Please visit my facebook page and hit the like button to get the latest update

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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.

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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.

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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.

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Spanish Moulded Rice

Spanish moulded rice.
One pot and comfort meal. You don’t need much time to cook this delicious rice dish. No fuss, easy and quick to make. You need only some vegetables and spices with rice to make it.

Lightly flavoured with cloves, cinnamon and pepper corns.
Not only delicious this moulded rice looks beautiful.
I have shared some more one pot meal recipe here. Click the name to get recipes.

Beetroot rice

Mexican green rice

Carrot rice or pulao

Mexican rice

Mint rice

Egg pulao or egg biryani

This post is going to be a part of the 135th #Foodiemonday bloghop theme is #CookfromaCookBook.

So here is a recipe from Nita Mehta’s cookbook. Carrot, beans and tomato made this rice dish healthy and yummy. Peas are not in the recipe but I have added little frozen peas because I love peas in rice dishes. You can omit it if you want.

Recipe

Basmati rice – 1 cup

Fresh beans – 7 – 8, cut into small diagonal pieces

Carrot – 1, cut into tiny cubes

Capsicum – 1, cut into tiny pieces

Onion – 1, finely chopped

Tomatoes – 2, finely chopped

Green peas – 1/4 cup, optional

Curd – 1 tablespoon

Oil – 4 tablespoon

Garam masala powder – 1 teaspoon

Salt – 1&1/2 teaspoon or to taste

Garlic – 6 – 7 flakes

Whole red chilli – 2 – 3

Powder together

Cinnamon or dalchini – 2 stick

Cloves or laung – 3 – 4

Pepper corns or kali mirch – 3 – 4

Garnishing

Firm tomato – 1, cut into slices

A few lettuce leaves dipped in ice cold water for 30 minutes or more

Method

Boil rice in plenty of water till just tender. Don’t over cook. Strain and keep aside.

Wash beans and carrot. Put in a pressure cooker with 3-4 tablespoon water. I have used frozen peas but if you are using fresh peas add with beans and carrot in pressure cooker. Peas are not in the book.

Keep the pressure cooker on fire. As soon as the hissing sound starts, remove from fire. Do not let the whistle come. Keep aside.

Powder cinnamon, cloves and pepper together on the chakla belan or rolling pin. I have used my mortal pastel.

Crush garlic and whole red chilli together on the chakla belan or rolling pin.

Heat oil in a pan. Add chopped onions. Cook till light brown.

Add garlic chilli paste. Saute for 1 – 2 minutes.
Add curd, tomato and capsicum.
Cook on low heat for 1 minute.

Add the powdered whole spices,steamed carrot, beans and boiled rice.
Add salt and garam masala. Stir fry for 2 – 3 minutes.

Wash ( rinse) a jelly or a cake mould. Do not wipe it. Grease it with oil. I have used a oven proof glass bowl.

Arrange tomato slices on the sides of the greased mould. Pack with the ready rice. Cover with a foil.

At serving time bake in a preheated oven at 190° for 10 minutes.
Unmould on a plate lined with lettuce leaves or decorate the plate with fresh coriander or cilantro with stalks and lemon twist. I have used coriander leaves.
Enjoy…..

Happy cooking

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Chana Dal Or Bengal Gram And Steamed Egg Khichdi 

Chana dal or Bengal gram and steamed egg khichdi.

Delicious one pot meal. Its khichdi but taste like egg pulao. You will love the taste.

Now Khichdi has been selected the Brand India Food.

Over 800 kg khichdi, a traditional Indian dish relished by both rich and poor, will be prepared live on November 4 at the World Food India event here in a bid to create world record and popularise it as brand India food globally.
Khichdi — prepared using rice, pulses, coarse cereals and spices — has been selected as Brand India Food because it symbolises the country’s unity in diversity.

Source 

Image source

So our this week’s 118th #Foodiemonday bloghop theme is khichdi.

And my contribution is this superbly delicious chana dal or Bengal gram and steamed egg khichdi. Its not a simple khichdi. Taste is just like pulao or egg biryani. You can also serve it to your guests.

This khichdi is best served with tomato chutney and dum aloo. Today I have serve with fried potatoes, fried pointed gourd or parwal, fried aubergine or eggplant, papad and beetroot raita. Get the beetroot raita recipe here.


Recipe


Chana dal or Bengal gram – 1/2 cup

Rice – 1/2 cup

Oil or ghee – 1 tablespoon

Cumin seeds – 1 teaspoon

Dry red chilli – 1

Asafetida or hing – a pinch

Turmeric powder – 1/2 teaspoon

Salt to taste

Sugar – 1/2 teaspoon

Bay leaf – 1

Water – 1&1/2 cup

For eggs




Egg – 3

Salt to taste

Cilantro or coriander leaves – 1 teaspoon, chopped

Chilli flakes or black pepper powder – 1/2 teaspoon

Milk – 2 tablespoon

Oil for greasing

For gravy


Onion – 2 medium, finely chopped

Green chilli – 1 – 2, chopped

Ginger – 1 inch piece

Garlic –  5 cloves

Tomato – 2 medium, chopped

Green cardamom – 2 – 3

Cinnamon – 1 inch piece

Cloves – 3

Oil – 2 – 3 tablespoon

Salt to taste

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Red chilli powder – 1/2 teaspoon

Turmeric powder – 1/4 teaspoon

Cilantro or coriander leaves – 2 teaspoon, chopped

Water – 1/2 cup

For tomato chutney




Tomato – 2 large

Ginger – 1/2 inch piece, grated

Mustard seeds – 1/2 teaspoon

Dry red chilli – 1

Raisins – 2 teaspoon, optional

Oil – 1 tablespoon

Salt and sugar to taste

Method

Wash and soak the Bengal gram or chana dal in water for 4 – 5 hours.

Rinse the rice and soak in water for 30 minutes.

Heat oil or ghee in a pressure cooker. Add cumin seeds. Let the seeds splutter.

Add hing or Asafetida, bay leaf and dry red chilli.

Now add the dal and 1&1/2 cup water.

Add salt, sugar and turmeric powder. Stir and close the lid.

After one whistle cook on simmer for 8 – 10 minutes.

Dal should be soft not mussy.

 

Now add the rice. Stir well. You can add 1/2 cup green peas. Cook for 2 whistle. Remove from heat and keep aside.

 

Whisk the eggs with little salt, 2 tablespoon milk, chopped cilantro or coriander leaves and chilli flakes or black pepper powder. I have used chilli flakes, you can use red chilli powder too.

Grease a covered container. Pour the whisked egg in it. Cover the lid tightly.

Heat a pan with 2 cup water. When water comes to rolling boil place the container in it. Cover and steam for 8-10 minutes.

Or grease a microwave proof container. Pour the egg mixture in it. Microwave on high power for 5 – 6 minutes or until set.

Check with a knife. If the knife comes out clean its done.

Run a knife around it and take out in a plate.

Make small pieces with a knife.

Fry the pieces till light golden brown.

You can make it without frying too.

Grind tomatoes, garlic, ginger, cardamom, cinnamon and cloves. Make a smooth paste.

You can also use chopped tomatoes. See notes for other method.

Heat oil in a pan. Add sliced onion and green chilli. Fry till the onions become brown.

Add ground spices, cumin powder, coriander powder turmeric powder, red chili powder, salt and chopped cilantro or coriander leaves. Add salt carefully. We have already added salt in rice and eggs.

Saute till oil leaves the sides.

Add steamed and fried egg pieces. Mix well.

Add 1/2 cup water.

Cook on simmer till the water dried up. You can serve it as a side dish. I have kept aside a little of it to serve with khichdi.

You can make rich gravy with adding 1 tablespoon poppy seeds and 1 tablespoon cashew nut paste. Add little cream. And your rich delicious steamed egg curry is ready. Serve with rice or any bread.

When the egg pieces about to dried up add cooked rice and dal mixture in it.

Mix well.

Cook on simmer for 5 – 6 minutes. Add little water if require. You can add a dollop of ghee or clarified butter.

Serve hot with dum aloo and tomato chutney. Get the dum aloo recipe here.

And

Dum aloo or spicy potato


Method of tomato chutney


Boil water in a pan. Add the tomatoes.

Boil for 1 minutes.

Let it cool down.

Peel and chop the tomatoes.

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

Add dry red chilli, tomatoes and grated ginger.

Saute and cook on low flame. Add salt and sugar.
Add raisins. Keep stirring. You can add 1 – 2 teaspoon poppy seeds paste too.
Cook on low flame for 5 – 6 minutes.

Tomato chutney is ready to serve.
Notes –

1. If you don’t want to grind the tomatoes, chop the tomatoes, grate the ginger and crush or grate the garlic.

Crush green cardamom, cloves and cinnamon and add them with sliced onions. Add grated ginger and garlic.

When the onion becomes brown add tomatoes and all the spices.

Saute till the tomatoes become mushy. Now add the egg pieces. Mix well and add water.

 

2. You can use boiled mutton or chicken instead of steamed eggs. Use the stock to boil rice and lentils instead of water.

 

3. Vegetarian people can make this with paneer or cottage cheese, tofu or mushroom.

 

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