Hi Friends, last week we attended baby shower function. For baby shower we usually make odd number of variety rices. So my friends mom made 7 variety rices for her daughter Durga’s baby shower. Mushroom birayani is one among them. I liked it a lot and I got this recipe from her. This is little bit different from my normal one where I used to fry all. I won’t grind anything in my normal way where as here I grinded tomato, coriander leaves and mint leaves.
Ingredients
1. Basmati Rice – 2 cups
2. Mushroom – 1 packet
3. Big Onion – 1
4. Green chilli – 2 slitted
5. Ginger-Garlic paste – 1 tsp
6. Fully ripen Tomato – 1
7. Coriander leaves – handful
8. Mint leaves – handful
9. Chilli Powder – 1/2 tsp
10. Coriander powder – 2 tsp
11. Turmeric powder – 1/4 tsp
12. Oil – 2 tbs
13. Lemon juice – 1/2 tsp
For the seasoning
1. Cloves – 2
2. Cardamom – 1
3. Cinnamon – small piece
4. Bay leaves – 2
Preparation
1. Wash and soak the rice for 15 minutes. Drain and keep it aside. Heat a tsp of ghee/butter in a pan and saute the drained rice. This will make the biryani more flavorful.
2. Slice the onions lengthwise and clean mushrooms and cut into big pieces.
3. Heat 2 tbsp oil in pressure pan/cooker, saute cinnamon, cloves, cardamom and bay leaves.
4. Add onions and fry till onion turns golden brown.
5. Add slitted green chillies and ginger-garlic paste and saute well.
6. Add mushrooms and fry well.
7. Grind tomato, corriander and mint leaves and add the paste.
8. Now add chilli powder, coriander powder and turmeric powder and saute for a few minutes.
9. Fry all these well until everything gets blended well and come to thokku consistency.
10. Add sautéed rice and 4 cups of water, needed salt, lemon juice and pressure cook for 1 whistle (or as needed).
Tips
If you have rice cooker once all the steps are done transfer everything to rice cooker and cook.
Just to Share with you……….
Do you want a weight loss recipe? If you say yes then you are in the right post of mine. Try to eat Spring onion recipes atleast alternate days. It will help you a lot in your weight loss plan. Expect for fried rice I haven’t used spring onions in any of my recipe. Last Week when my mom went to Salem I heard from my mom that she had Spring onion poriyal in our neighbours house which tasted very nice and she couldn’t figure out what poriyal it is. I searched in net to find a Spring onion poriyal recipe. During my search I come across Spring onion/vengayathaal rice and also the values of spring onion. Since I had spring onions in handy I tried it immediately and it came really good. I hope nobody will say no for this recipe when you cook. This is very quick , nice, flavourful and tasty recipe. I tried some other spring onion recipes too. Soon will post all those.
Ingredients .
1. Spring onions / Vengaya thal – 2 packets (100g)
2. Cooked Basmathi rice – 1 cup
3. Sambar onion or big onion – 1/2 cup
4. Green chilli-4
5. Chopped ginger-1/2 tsp
6. Split cashewnuts-handful or as needed
7. Ghee- 2 spoons
8. Mustard-1/2 tsp
9. Jeera – 1/2 tsp
10. Turmeric powder-1/4 tsp
11. Salt-To taste
Preparation
1. Heat Ghee in a pan and add mustard & jeera.
3. Let it crackle and then add the chopped ginger, slitted green chilies and cashew nuts.
4. Add chopped spring onions and sambar onions, and turmeric powder.
5. Fry all for a little while (not too much) and cooked basmati rice and mix it carefully with a perforated ladle.
6. Check for seasoning and serve hot.
Just to share with you….
This Palak rice is my very own recipe. Two days back I tried this recipe. It is a hybrid of Kadancha keerai and keerai portal. This came out very well.
Palak rice
Ingredients:
For rice
1. Basmathi rice – 1 cup (can use other rices too)
2. Chopped spinach – 3 cups
3. Green chillis - 2 to 3
4. Turmeric powder – 1/4 tsp
5. Onion -1 /4 roughly chopped
6. Oil -1 tsp
7. Pattai, kirambu (cinnamon,cloves) – 1 each
To fry seperately
1. Mustard seeds – 1/4 tsp
2. Curry leaves
3. Urud dhal – 1 tsp
4. Channa dhal – 1 tsp
5. Red chilli -2
6. Onion smal size -1
7. salt as needed
Preparation
1. Soak Basmathi rice in water for 15 mins. This will make your rice longer/lengthier.
2. Take chopped spinach, green chillies and onion in bowl with little water. Microwave or cook in vessel for 3-4 mins.
3. Grind this into fine paste with little turmeric powder and little salt.
4. Heat the pressure cooker. Heat one tsp of oil. Add cinnamon, cloves then add the grinded paste. To this add drained rice and add required amount of water and cook this as usual. For Basmathi rice, for 1 cup rice add only one cup of water since the grinded paste will make another cup.
5. Mean while take tawa. Add 2 tsp of oil. Add Mustard seeds when it splutter add the urud dal,channa dal and curry leaves. Let it turns golden brown.
6. Now add the chopped onions,Redchilli and the chopped spinach (more spinach gives more taste, minium 3-4 cups need). Add little salt for this (remember you have add little for rice).
7. Let if fry well. Once the rice is done let it cool and then add into this mixture. Don’t add hot rice and mix all the grains will break and gets mashed.
Tips
1. Why we are grinding half is to get nice color and flavour for rice. The other half which we are frying gives great look .
2. You can also add little coconut milk (say instead of 1 cup water you can add 1/2 cup coconut milk and 1/2 cup water).
3. You can add whole milk too instead of coconut milk.
Just to share with you……
Every body knows how to make beetroot portal. I made a slight variation on my own to this poriyal and made this dish. Beetroot is one of the few vegetables which give the rice color, flavor and sweetness. I hate to peel out, grate or cut the beetroot because of the stain caused by it. So I don’t cook it often. One day somewhere I read that all vegetables and fruits which are purple in color are very good for health. So, I started cooking this veggie often. You can say as beetroot pulav also.
Beetroot rice
Ingredients
1. Cooked rice – 2 cups
2. Beetroot - 1 cup
3. Frozen peas - 1/2 cup (optional)
4. Onion - 1 (small size chopped)
5. Tomato - 1 (small size chopped)
6. Mustard - 1/4 tsp
7. Curry leaves – as needed
8. Oil - as needed
For paste
1. Garlic pod - 1 (1 piece)
2. Ginger - 1 inch (can use paste)
3. Coconut - 2 tsp
4. Green chilli - 2
5. Corriander and mintleaves – 2 tsp each
Preparation
1. Heat little oil in the pan. Add mustard and let it splutter then add curry leaves.
2. Add chopped onion and tomato and fry well.
3. Add the grinded paste and fry well till the ginger-garlic raw smell goes away.
4. Add the peas, beetroot (grate if for kids or cut for adults)grated or chopped finely and fry well.
5. To this add little salt just enough for the vegetable.
6. Add little water (we need dry curry at the end) or sprinkle at regular interval and cook the vegetable.
7. Once it is done add the cooked rice sprinkle the needed salt and mix well so that everything gets blended well.
Just to share with you…..
I had this rice for the first time in Rihalya’s (Brother’s daughter) first birthday party. We ordered food from outside. Capsicum rice was included in the menu. I liked it a lot. I won’t use capsicum much in my cooking. Very rarely I use this while frying chicken for fajita (Mexican food).South Indian Capsicum rice recipe is fast and flavorful dish. Easy to make recipe. I want to try out this recipe so I tried out and it cameout Yummy!!! This is very simple and comes very handy when we have to pack lunch in the morning. It saves a lot of time. Try it out and enjoy. This can be great pot-luck dish.
Capsicum / Bell pepper/ Kudamilagai Rice
Ingredients
1. Rice - 1 cup (Sona Masoori rice or basmathi rice)
2. Capsicum – 1 (dice it)
3. Onion - 1 (chopped)
4. Tomato – 1 (chopped)
5. Oil /ghee - 2 tsp
6. Mustard seeds – 1/2 tsp
7. Urud dal and channdal – 1/2 tsp each
8. Turmeric powder - 1/4 tsp
9. Salt - as required
10. Curry and coriander leaves (cilantro) – as needed
For Powder
1. urud dal – 1 tsp
2. channa dal – 1 tap
3. corriander seeds- 1 tsp
4. Red chillie – 3
5. cinnamon stick -1
6. Cardamom – 1
Preparation
1. Cook rice and allow it to cool. Separate grains.
2. Dry roast all the ingredients under For Powder and grind that into fine powder.
3. Heat little oil/ghee and add mustard seeds, curryleaves when it sputters add urud dal/channa dal.
4. Add onion, tomato and capsicum and fry well for 3 mins.
5. Add turmeric and salt.
6. Add the cooked rice and mix all together. As a last step add the grinded powder. Mix well.
7. Garnish with cilantro. Serve with Raitha.
Tips
For Richness
You can garnish with Ghee fried Cashews or Roasted Peanuts .
Carrot and peas can be cooked separately and add to the rice to make it more colorful.
For different taste
While frying the Capsicum, add 1/2 teaspoon Tamarind Concentrate or lemon juice drops for a different taste.