Cabbage Pulav

I was bored of making the normal pulav every time. So this time decided no usual vegetables and specially no onion. While i was thinking what vegetable to add, cabbage came to my mind. During festivals my mom won't use onion for making any dish. So while making medhu vada, she uses cabbage instead on onion which give more or less the same taste. So i decided to make cabbage pulav by replacing onion with it.

Basmati Rice - 2 Cups
Cabbage (shredded) - 2 Cup
Ginger garlic paste - 1 tbsp
Green Chilli - 2 nos. (slit)
Corriander Leaves - 2 tbsp
Mint leaves - 1 tbsp
Bay leaf - 2 nos.
Cloves - 2-3 nos.
Cinnamon - 1 inch bark
Cardamom - 2 nos.
Salt - 1 tsp
Garam Masala Powder - 1/2 tsp
Water - 4 Cups
Oil - 2 tbsp
Ghee - 2 tbsp

How to make:

 

1. Wash and soak the rice for 15-20 mins in 2 cups of water.

 

2. In a deep pan, heat oil & add bay leaves, cloves, cinnamon and cardamom. Add the ginger garlic paste, green chilli, corriander leaves, mint leaves. Saute for a min.

3.  Now add the cabbage, salt and garam masala and saute for 5 mins.

 

4. Add the ghee & rice and blend well. After a min, add the water which was used for soaking the rice.

 

5. Add balance water and stir well and close with lid. Let the rice cook fully. Usually takes about 8-10 mins.

 

Veg Pulav

 Like Biryani, Pulav also taste different each person makes it their own style. What is that i do to make it different ? I add Coconut milk which give a superb flavour and rich taste. Whenever i invite some special loved ones home for first time, i make this for lunch or dinner. The aroma just spreads all over the house and it feels so good :-).... You may feel that I'm exaggerating the feel... But try this and you will also feel the same...

 

Ingredients:

Basmati Rice - 2 Cup
Onion (Sliced) - 1/2 Cup
Carrot, Beans, Green Peas - 1 Cup
Ginger garlic paste - 1 tbsp
Mint Leaves / Pudina - 2 tbsp
Corriander Leaves - 2 tbsp
Green Chilli - 2 nos. (slit)
Bay leaf - 2 nos.
Cloves - 2-3 nos.
Cinnamon - 1 inch bark
Cardamom - 2 nos.
Salt - 1 tsp
Garam Masala Powder - 1/2 tsp (Optional)
Coconut Milk (Thick) - 1 Cup
Water - 3 Cups
Oil - 2 tbsp
Ghee - 2 tbsp

How to make:

1. Wash and soak the rice for 15-20 mins in 2 cups of water.

 

2. In a deep pan, heat oil & add bay leaves, cloves, cinnamon and cardamom. After 30 secs, add the onion and saute for 2-3 mins.

 

3. Now add the ginger garlic paste, green chilli, mint leaves and corriander leaves. Saute till the onion turns transparent.

 

4.  Now add the cut veggies, salt and garam masala. Add the ghee now and saute for 5 mins.

 

5. Add the rice and blend well. After a min, add the water which was used for soaking the rice and balance 1 cup of rice.

 

6. Add the coconut milk and stir well and close with lid. Let the rice cook fully. Usually takes about 8-10 mins.

 

7. Serve the hot pulav with raita....

 

P.S I used a thick pan with lid. in case you are using pressure cooker, close the lid and keep it for 2 whistle.

  

Veg Fried Rice

Last week we had a get together and it was pot luck where each ladies made 1 or 2 dish. We went to wakra beach which is quite near by from our house here. I opted to make Fried Rice and Dal Tadka...  Cooking for more people was little difficult as I dont have big utensils to make so... I had 1 big Non stick pan with Lid... and managed to cook... Here now, I will give the recipe to make Fried Rice for 4 people now....

 

Ingredients:

Basmathi Rice - 2 Cups (Soaked for 20-30 mins)
Carrot - 1/2 Cup (Finely chopped)
Beans - 1/2 Cup (Finely Chopped)
Cabbage - 1 Cup (cut into Julienne - thin strips)
Sweet corn - 1/4 cup (optional)
Spring onion - 1/2 cup (Finely chopped)
Finely Chopped Garlic - 2 tsp
Soya Sauce- 2 tsp
Vinegar - 1 tsp
Salt - 1 1/2 tsp
Ajinamotto - 1/2 tsp
Pepper powder - 1 tsp
Oil - 4 tsp

How to make:

1. Cook the rice separately with 4 cups of water and 1/2 tsp salt. Once the rice is cooked, spread it in a big plate and let it cool.

2. In a big pan, add oil and garlic, saute for 20 secs. Now add the carrot, beans, cabbage.  let it cook for 2 mins...

 

3. Add the sweet corn and cook for another 2 mins.. Now add soya sauce, salt, pepper powder, vinegar and ajinamotto. If you like egg, u can add beaten egg at this time.

 

4. Add the cooled rice little by little and fold it... Make sure the rice don't break.. Leave it for 3-4 mins by folding it once in a min..

 

5. Garnish it with chopped spring onion..

 

Chicken Biryani

Many of us make Biryani... this is nothing new in this... But its a fact that each Biryani tastes different...just sharing how I made Chicken Biryani... Couple of my husband's friends had come home and I made this Chicken Biryani during last weekend. They liked it so much and this made me think why don't I share this recipe with you all.

Ingredients :

Chicken - 1 Kg
Basmati Rice - 3 Cup
Onion Big Size - 2 (sliced)
Tomato Big size - 2 (Fine chopped)
Green Chilli - 3-4
Ginger garlic paste - 3 tsp
Curd - 1/2 cup
Corriander leaves - few
Pudhina/Mint - Few
Cinnamon - 1 inch size -2 pcs
Cardamom - 2-3 nos
Bay leaf - 2-3 nos
Salt - 2 tsp
Chilli powder - 1tsp
Garam masala - 1/2 tsp
Water - 6 cups
Oil - 100 ml

How to make:

1. Mix the chicken, curd, 2 tsp ginger garlic paste and leave atleast for 1-2 hrs. Let the marination absorb well.

2. Soak the Basmati rice with 3 cups of water for 15 mins and half cook it and keep aside. dont add any more water to this.

3. In a cooker or a thick pan, add oil, cinnamon, cardamom, bay leaves. Saute this for 2 mins. Add onion, 1 tsp ginger garlic paste, green chilli. Fryt his for about 5 mins. Now add the tomato, corriander leaves, mint and fry for 5 mins.

4. Now add the salt, chilli powder, garam masala and mix well.  Now add the marinated chicken.

5. Once the chicken is half cooked, add 3 cups of water.

6. When is chicken is 3/4 cooked, add the half cooked rice and mix it.

7. Close the cooker or the pan lid and let it cook in simmer for 5-6 mins.

8. Hot hot biryani is ready to serve....