17
Oct 15

Sama pulav (phalahari recipe)

Ingredients:

  • Sama rice: 1 cup
  • Potato: 2 no. (Medium size)
  • Peanut: 3 Tablespoon
  • Ginger: 1” piece
  • Green chili: 2 no.
  • Cashew nut: 8-10 no.
  • Coriander leaves: 2 tablespoon.
  • White rock salt: 1 teaspoon
  • Ghee: 2 tablespoon
  •  Sugar: half teaspoon (optional).
  •  Water: 2 cup

Preparation:

  1. Clean and wash rice. Keep aside in a sieve to get rid of extra water.
  2. Chop potato into small cube.
  3. Chop ginger and green chili into small pieces.

Method:

  1. Heat 2 tablespoon of ghee in cooker/fry pan.
  2. Fry cashew nut and groundnut for 3-5 minutes. Stir continuously till brown color comes, add green chili and ginger further fry for few seconds.
  3. Add potato and stir.
  4. Lower the flame and cover it (about 3-4 minutes).
  5. Add washed rice and fry for 3-5 minutes.
  6. The moment some of rice begins to change color.
  7. Add water, close cooker, put on high flame and bring to full cooking pressure.
  8. Put off the flame and allow it to cool, add lemon juice and coriander leaves. Stir well.
  9.  You can use rice cooker instead of pressure cooker.
  10. Sama pulav is ready, transfer into serving bowl.
    Sama pulav (phalahari recipe)

    Sama pulav (phalahari recipe)

    Ingredients

    Ingredients

    Frying  groundnut

    Frying groundnut

    Frying  groundnut  and potato

    Frying groundnut and potato

    Add washed rice

    Add washed rice

    Add washed rice and fry

    Add washed rice and fry

    Add water

    Add water

     cooking rice

    cooking rice

    Sama pulav (phalahari recipe)

    Sama pulav (phalahari recipe)

    adding coriander leaves

    adding coriander leaves

    Sama pulav (phalahari recipe)

    Sama pulav (phalahari recipe)

  • This is eaten during fasting.
  • It is highly nutritious and easily digestible.
  • In some part of India, it is a part of staple diet.

28
Jun 15

 Vegetable biryani

Ingredients for preparing sabji:

Ingredients for preparing rice:

  • Basmati (biryani) rice: 500 gm
  • Ghee: 200gm (for deep frying the onion)
  • Onion: 200gm
  • Bay leaf: 1 no.
  • Cumin seed: half teaspoon.
  • Salt: 1 tablespoon
  • Water: 1000ml

Ingredients for Masala Potali:

Ingredients for layering the biryani:

Preparation for making rice:

  1. Clean and wash rice. Keep aside in a sieve.
  2. Chop onion longitudinally and soak in milk. Keep aside.
  3. Take a muslin cloth 5 square inch. Put Potali masala ingredient in it and tie. Masala Potali is ready. Keep aside.

Method:

For making rice:

  1. Take a fry pan, Heat ghee.
  2. Add chopped onion which is soaked in the milk (after squeezing extra milk); fry it in high flame till it gets light brown (Fry it into small batches). Do not put all the slices at a time. It will become messy.
  3. Remove it and keep aside.
  4. Heat 2 tablespoon of ghee in fry pan with cumin seed and bay leaf. Allow to sputter it.
  5. Add washed rice and fry for 2 minutes.
  6. The moment some of rice begins to change color, put off the flame. Keep aside
  7. Boil water with masala Potali and salt in cooker. Put fried rice in it.
  8. Place cooker on high flame and bring to full cooking pressure.
  9. Put off the flame. Rice is about 90 % done.
  10. Allow cooker to cool. Keep aside.
  11. After cooling the cooker, stir lightly the rice with the help of fork.
  12. Now rice is ready, keep aside.

Preparation For sabji:

  1. Cut onion, baby corn, mushroom, French beans, cauliflower, carrot and tomatoes into small pieces.
  2. Blanch cauliflower, baby corn French beans and mushroom and carrot separately as each vegetable take different time duration for blanching.
  3. note: (Put the vegetables into the boiling water for couple of minutes. And immediately put into chilled water and then in running water)

Method for making sabji:

  1. Put oil into the fry pan, heat the oil till smoke comes.
  2. Put clove, bay leaf, cumin seed, fry till light brown.
  3. Add onion and fry on high flame. (About 5-6 minutes)
  4. Add chopped tomato, ginger paste, and fry it about 3-5 minutes.
  5. Add chilly, coriander powder. Reduce to low flame.
  6. Add all vegetables and Fry for few minutes.
  7.  Add curd, reduce to lower heat and cook for5 -7 minutes.
  8. Put off the flame. Add Garam masala powder and chopped coriander leaves.
  9. Now, sabji is ready to use for biryani.
  10. Now it is time to layer the biryani:

Method:

  1. Take a large heavy bottom pot with fitting lid.

1st layer:

  1. Melt 2 tablespoon of ghee in the pot, turn and rotate the pan so that ghee can spread and coat the bottom and side walls. Add half of the vegetable in it, and spread all over the bottom.
  2. Add a layer of cooked rice. Add half of the saffron milk, fried onion and 1 tablespoon of butter, ginger Julian Garam masala powder, rose water and kewada essence.
  3. Sprinkle the mint and coriander leaves on it.

2nd layer:

  1.  Again pour remaining cooked vegetables, Add layer of cooked rice. Add remains half of the saffron milk, fried onion and 1 tablespoon of butter, ginger Julian Garam masala powder, rose water and kewada essence.
  2. Cover the pot with lid properly.
  3. Use wheat flour dough for sealing the pot and lid at its edges.
  4. Press the dough with the help of thumb, so that steam cannot come out.
  5. Take a tawa (griddle) put it on the low flame. Place the biryani pot on this. Cook this biryani in this process for 20-25 minutes. (Dum)
  6.  Note: make sure pan is heavy bottomed otherwise bottom layer may get burnt.
  7. Put off the flame.
  8. Wait for 10-15 minutes and transfer to serving plates.
 Vegetable biryani

Vegetable biryani

 

layering finished

layering finished

cooked rice and sabji

cooked rice and sabji

Ingredients for layering the biryani:

Ingredients for layering the biryani:

dum

dum

opening the biryani

opening the biryani

 Vegetable biryani

Vegetable biryani

Delicious and aromatic biryani is to be served with onion raita and salad.


05
Dec 14

Mutton biryani

Ingredients:

For preparing mutton:

Ingredients:

For preparing rice:

  • Basmati (biryani) rice: 250 gm
  • Ghee: 200gm (for deep frying the onion)
  • Onion: 200gm
  • Bay leaf: 1 no.
  • Cumin seed: half teaspoon.
  • Salt: 1 tablespoon
  • Water: 500ml

Ingredients for Masala Potli:

 

Ingredients:

For layering the biryani:

  • Butter: 50 gram
  • Garam masala powder: 1 teaspoon
  • Mint leaf: 10-15 no.
  • Coriander leaves: 20 gm.
  • Ginger Julian: one inch piece
  • Saffron: 1 pinch
  • Kewra essence (optional): 2-3 drops
  • Rose essence: 1 teaspoon
  •  Kneaded wheat flour: to seal the cover of pot
  • Edible color (optional): 1-2 drop

Preparation for making rice:

  1. Clean and wash rice. Keep aside in a sieve.
  2. Chop onion longitudinally and soak in milk. Keep aside.
  3. Take a muslin cloth 5 square inch. Put Potali masala ingredient in it and tie. Masala Potali is ready. Keep aside.

Method:

For making rice:

  1. Take a fry pan, Heat ghee.
  2. Add chopped onion which is soaked in the milk after squeezing extra milk; fry it in high flame till it gets light brown.(fry it into small batches. Do not put all the slices at a time. It will became messy.
  3. Remove it and keep aside.
  4. Heat 2 tablespoon of ghee in fry pan with cumin seed and bay leaf. Allow to sputter it.
  5. Add washed rice and fry for 2 minutes.
  6. The moment some of rice begins to change color. Keep aside
  7. Boil water with masala Potali and salt in cooker. Put fried rice in it.
  8. Place cooker on high flame and bring to full cooking pressure.
  9. Put off the flame. Rice is about 90 % done.
  10. Allow cooker to cool. Keep aside.
  11. After cooling the cooker, stir lightly the rice with the help of fork .keep aside.
  12. Now rice is ready for biryani.

Preparation:

For mutton:

  1. Clean and wash mutton.
  2. Cut onion and tomatoes into small pieces.

Method:

For mutton:

  1. Put oil in the cooker. Heat the oil till smoke is coming.
  2. Put clove, bay leaf, cumin seed, fry till light brown.
  3. Add onion and brown on high flame. (About 7-10 minutes)
  4. Add chopped tomato, ginger paste, and fry it about 3-5 minutes.
  5. Add mutton, chilly, coriander powder. Reduce to low flame.
  6. Fry mutton till liquid dries up (about half an hour).
  7. Add salt and continue to roast for another 5 minutes.
  8. Add water. Close lid and bring to full cooking pressure.
  9. Reduce to lower heat and cook for 10-12 minutes.
  10. Put off the flame. Allow cooker to cool then open.
  11. Add Garam masala powder and chopped coriander leaves.
  12. Now, mutton is ready to use for biryani.

Now it is time to layering the biryani:

Method:

  1. Take a large heavy bottom pot with fitting lid.
 1st layer:
  1. Melt 2 tablespoon of ghee in the pot .turn and rotate the pan so that ghee can spread and coat the bottom and side walls. Add half of the mutton in it, and spread all over the bottom.
  2. Add layer of cooked rice. Add half of the saffron milk, fried onion and 1 tablespoon of butter, ginger Julian Garam masala powder, rose water and kewra essence.
  3. Sprinkle the mint and coriander leaves on it.

2nd layer:

  1.  Again pour remaining cooked mutton.
  2. Add layer of cooked rice. Add remaining half of the saffron milk, fried onion and 1 tablespoon of butter, ginger Julian Garam masala powder, rose water and kewra essence.
  3. Sprinkle the mint and coriander leaves on it.
  4. Cover the pot with lid properly.
  5. Use wheat flour dough for sealing the pot of its edges.
  6. Press the dough with the help of thumb, so that steam cannot come out.
  7. Take a tawa (griddle) put it on the medium to low flame. Place the biryani pot on this. Cook this biryani in this process for 40-50 minutes. (Dum)
  8.  Note: make sure pan is heavy bottomed otherwise it will burn.
  9. Put off the flame.
  10. Wait for 10-15 minutes and transfer to serving plate.
  11.   Delicious and aromatic biryani is ready to be served with onion raita and salad.

    Mutton biryani

    Mutton biryani

    Ingredients

    Ingredients

    Ingredients

    Ingredients

    Heat ghee

    Heat ghee

    Add washed rice

    Add washed rice

    Add washed rice and fry for 2 minutes

    Add washed rice and fry for 2 minutes

    Ingredients

    Ingredients

    Melt 2 tablespoon of ghee

    Melt 2 tablespoon of ghee

    Add chopped onion

    Add chopped onion

    fry it in high flame

    fry it in high flame

    Ingredients

    Ingredients

    Add half of the mutton

    Add half of the mutton

    Add layer of cooked rice

    Add layer of cooked rice

    Add half of the saffron milk

    Add half of the saffron milk

    fried onion and 1 tablespoon of butter, ginger Julian Garam masala powder, rose water and kewada essence.

    fried onion and 1 tablespoon of butter, ginger Julian Garam masala powder, rose water and kewada essence.

    fried onion and 1 tablespoon of butter, ginger Julian Garam masala powder, rose water and kewada essence.

    fried onion and 1 tablespoon of butter, ginger Julian Garam masala powder, rose water and kewada essence.

    Sprinkle the mint and coriander leaves

    Sprinkle the mint and coriander leaves

    Again pour remaining cooked mutton

    Again pour remaining cooked mutton

    Add layer of cooked rice. Add remains half of the saffron milk

    Add layer of cooked rice. Add remains half of the saffron milk

    Add layer of cooked rice. Add remains half of the saffron milk

    Add layer of cooked rice. Add remains half of the saffron milk

    add ginger Julian Garam masala powder

    add ginger Julian Garam masala powder

    add ginger Julian Garam masala powder

    add ginger Julian Garam masala powder

    add rose water and kewada essence

    add rose water and kewada essence

    add rose water and kewada essence

    add rose water and kewada essence

    Cover the pot with lid

    Cover the pot with lid

    biryani pot

    biryani pot

    Cook this biryani in this process for 40-50 minutes. (Dum)

    Cook this biryani in this process for 40-50 minutes. (Dum)

    Mutton biryani

    Mutton biryani

    Mutton biryani

    Mutton biryani                   


04
Jun 12

Aromatic Pulao

Ingredients:

Ingredients for Masala Potali:

Preparation:

  1. Clean and wash rice. Keep aside in a sieve.
  2. Chop onion longitudinally and soak in milk. Keep aside.
  3. Take a muslin cloth 5 square inch. Put Potali masala ingredient in it and tie. Masala Potali is ready. Keep aside.

Method:

  1. Heat 3 tablespoon of ghee in a fry pan.
  2. Add chopped onion which is soaked in the milk after squeezing extra milk; fry it in high flame till it gets light brown.
  3. Remove it and keep aside.
  4. Heat 2 tablespoon of ghee in cooker with cumin seed and bay leaf. Allow to sputter it.
  5. Add washed rice and fry for 3-5 minutes.
  6. The moment some of rice begins to change color.
  7. Add hot water, masala Potali, salt and sugar.
  8. Place cooker on high flame and bring to full cooking pressure.

Put off the flame.

  1. Allow cooker to cool. Keep aside.
  2. After cooling the cooker, stir lightly the pulao with the help of fork, and add half of the fried onion, cashew nut, and dry grapes.
  3. Serve pulao in a rice plate and decorate with left over fried onion, fried cashew nut, and dry grapes.
            
                    
  1. Mouth watering aromatic  pulao is ready to serve.