Peas Pulao - Matar Pulao Recipe

Peas pulao is my lo's favorite rice varieties. He loves to pick those sweet and soft cooked peas, eat them first and always asks for more peas :-) This pulao can be done in a jiffy and also tastes delicious. I would prefer using fresh peas over the frozen peas, as the aroma from fresh peas is what makes this dish inviting. I usually pressure cook my pulaos as it takes less time, alternatively you can also make them in pots or pans or even in rice cooker.

Ingredients 

Basmati rice - 1 cup
Onion - 1 big sized, cut lengthwise
Green chillies - 2 slit
Ginger garlic paste -1 tsp
Green peas (fresh or frozen)-1/2 cup
Fresh mint leaves - 15 nos approximately
Coriander leaves - fistful
Salt as required
Water - 2 cups

Seasoning

Oil - 1 1/2 tbsp (or oil + ghee)
Cloves -2
Cardamom -1
Cinnamon -1 inch piece

Method

Soak basmati rice for 20 minutes. Drain the water completely and keep it aside.

Heat oil in a pressure cooker and add the ingredients mentioned under "Seasoning" section. Saute for a few seconds, then  add  chopped onions, slit green chilli and saute until onions turn light brown.

Add ginger garlic paste and saute for a few more minutes. Add peas, chopped coriander leaves and mint leaves. Give a quick stir. Then add rice and saute until the water (if any) evaporates.

Add 2 cups of water, required salt and bring it to a boil.  Close the lid and cook for 1 whistle in high flame and simmer for 2 more minutes. Once the pressure subsides, open the cooker,  fluff the rice with a fork gently and serve hot with any raita of your choice and pudhina chutney.

Paneer Pulao - Paneer Pulav - Paneer Recipes

As I have already mentioned Pulaos are my favorite one pot meal for their easy to prepare thing and for the mild flavor that they give. A simple raita is all that you may need to complete the  meal. Or you can also prepare any gravies or curries to give a rich taste. Grinding fresh masala for this pulao helps for a better taste.  Also make sure the paneer is in room temperature  for preparing this pulao. As paneer has a bland taste it is important not to miss the  green chilli-ginger-garlic paste, mint and coriander leaves for this pulao.

Ingredients

Basmati Rice - 1 cup
Paneer - 150 gms
Onion - 1, sliced lengthwise
Fennel seeds - 1/2 tsp

Cardamom - 1

Cloves - 2

Cinnamon - 1/2" piece

Bay leaf - 1

Salt as per taste
Turmeric powder - a pinch

Oil - 2 tsp

Ghee - 2 tsp

Water- 2 cups

To Grind

Cloves - 2

Cinnamon - 1/2" piece

Marathi Moggu - 1

Garlic pods - 4 or 5

Ginger - 1/2" piece

Mint leaves - 10-12

Coriander leaves - a fistful

Green chillies - 2

Method

1.  Wash and soak basmati rice in water for 20 mins. Meanwhile in a dry mixer powder the ingredients mentioned under "To Grind" column. Need not be a smooth paste, coarse powder consistency is enough.
2. Heat a pan and add oil and ghee and add fennel seeds, cardamom, cinnamon stick, bay leaf and cloves and saute for a minute. Then add the onions and saute until they turn transparent.
3. Then add the coarsely grinded powder and saute for couple of more minutes. Now add the soaked and drained basmati rice and fry gently without breaking the rice grains. Fry for 2-3 minutes and then add the cubed paneer, turmeric powder and salt. Add 2 cups of water, close the lid and pressure cook for 1 minute in high flame and simmer for 2 minutes. 
4. Wait until the pressure subsides completely. Gently fluff it out with a fork and serve hot with any raita of your choice.

Mushroom Biryani - Kaalaan Biryani Recipe - How to make Mushroom Biryani

South Indian Style spicy Mushroom Biryani is always a winner. Mushrooms cooked with spices fills your house with wonderful aroma. And the best part is this biryani is very simple to prepare, but everyone will love it. Just keep in mind that you have to prepare this biryani with Basmati rice for the best taste. Now, here is the recipe!

Ingredients

Basmati Rice - 1 cup
Water - 2 cups
Cleaned button mushrooms - 3/4 cup
Onion - 1, chopped lengthwise
Tomato puree - from 2 medium sized tomatoes
Thick curd - 2 tbsp
Ginger Garlic paste - 1.5 tsp
Garam masala powder - 2 tsp
Red chilli powder - 1/2 tsp
Oil - 2 tsp
Ghee - 2 tsp
Salt as per taste

To Grind

Coriander leaves - a fistful
Mint leaves - 15 nos approximately
Green chilli - 1

To Temper 

Fennel seeds - 1/2 tsp
Cloves -2
Cardamom -1
Cinnamon - 1/4 inch piece
Bayleaf -1

Method

1. Wash the basmati rice well and soak it in water for around 20 minutes. 
2. Meanwhile grind the ingredients mentioned under "To Grind" column into a smooth paste. 
3. Wash and clean the mushrooms well and cut them into desired sizes. Do not cut them too small. 
4. Heat oil+ghee in a pressure cooker and add the items under 'to temper' then add the chopped onions and saute until they turn transparent.  Then add the ginger garlic paste and saute for a minute.
5. Then add the tomato puree and add red chilli powder and garam masala to it. Allow to cook until the raw smell goes off completely. 
6. Then add the coriander-mint paste and allow this to cook for couple of mins.  Then add the mushrooms, salt and mix well. Saute until water leaves. Now add curd, mix well and add 2 cups of water. 
7. Once the water starts boiling add the basmati rice and close the lid and cook for a whistle in high flame and simmer it for 2 mins. Allow the pressure to subside and then open the lid.
8. Gently fluff the rice with a fork without breaking the grains. Serve hot with any raita.