Channa/Chick peas Pulav

My DH told me once they had a super channa biryani at his office lunch.I have seen many recipes online but never had the itch to try it though until recently.Ever since i tried it I make it atleast once a week because its so easy to pack off in lunch boxes and most importantly my LM loves her pulses and chickpeas are her fave!

This is just a quick mix and toss ready to go rice.I feel working with pulses are so easy as much health they can impart too.Suddenly as  I write this I'm thinking if this should be called pulao or biryani?Whats the difference anyone who knows pls let me know.

You can just pack it off with a raita and some fried potato or bhindis and it tastes super good.

You need
Cooked rice 2 cups(basmati or normal rice)
Cooked chick peas 1 cup
Ghee 1 tablespoon
Whole spices - cardamom 3,cloves 4,cinnamon stick 2 small pieces
Fennel seeds/saunf - 1 tsp
Oil 1tablespoon
Onions 1 large
Tomato 2 medium
Ginger 1 inch piece chopped finely
Curry leaves 2 sprigs
Green chilli 1 slit
Coriander powder 1 n half tsp
Sambar powder 1 tsp
Salt to taste
Chopped coriander/cilantro leaves 2 tablespoons

• Heat oil in a pan, add the curry leaves, followed by whole spices, and fennel seeds.
• Now add the green chilli and onions, let this fry well.Then add the ginger and allow to cook well.
• Add the tomato and allow to mash well add some water if needed to make a smooth paste like mix.
• Add the cooked chick peas and let it cook along with the tomato.
• Add the coriander powder and sambar powder along with salt and let it fry well for a minute.
• Add the cooked rice and mix well.
• Sprinkle some chopped coriander leaves just before serving.

• Serve hot with raita and bitter gourd pakodas and papads.

Sending this to MLLA 60 hosted @ One Hot Stove which is Susan's event.

Channa/Chick peas Pulav

My DH told me once they had a super channa biryani at his office lunch.I have seen many recipes online but never had the itch to try it though until recently.Ever since i tried it I make it atleast once a week because its so easy to pack off in lunch boxes and most importantly my LM loves her pulses and chickpeas are her fave!

Prawns Pulav

My love for seafood biryani started way back when i was school.And it was my dad who first prepared a fish biryani!(yummy juicy fillets of kingfish in flavored rice...i shall share that recipe later when i get a chance to!)

This prawn pulav is just too good and makes every one happy!

I have tried making this all together in the cooker or a single vessel but it doesn't come as good as mixing it separately.

You need

Basmati rice 1 cup (cooked and cooled)

Prawns 20 numbers or as much as you need

For the masala

Oil + butter 2-3 tblspns

Whole garam masala spices 4 5 pieces each(cloves,cardamom,cinnamon)

Onions 2 large chopped finely

Tomato 2 large 

Ginger garlic paste 2 tsp

Mint leaves 1 small bunch 

Cilantro 1 bunch

Red chilli powder 1 tsp

Coriander powder 1 tsp

Turmeric powder 1/4 tsp

Garam masala powder 1 tsp

Salt to taste

• Marinate the prawns with salt,pepper powder,turmeric powder,ginger garlic paste,coriander powder,red chilli powder for about half hour and shallow fry it and keep it ready.
• Cook the basmati rice in which ever way you are comfortable.It should be about 95% cooked not completely cooked else while we mix the masala the rice will break.(in a pressure cooker or drain it after cooking it in hot water)

• Heat oil in a pan, add the whole spices let it pop, then add onions and allow it to turn brown.
• Add ginger garlic paste and fry well.Add the chopped cilantro and mint leaves(keep some for garnish at the end too)
• Add the tomatos and a pinch of salt so the cooking speedens.
• Next add the turmeric,dhaniya and garam masala,chilli powder and fry well.
• Add the prawns to this masala and let it sit for a while until the masala has nicely coated the prawns.
• In a big vessel, mix the rice and prepared prawns masala.Garnish with chopped leaves or butter fried nuts,raisins.

• Serve hot with raita and papads.

Notes:
-If the basmati rice isn't almost cooked the pulav may get mushy on mixing.
- Prawns have to de-veined and cleaned well before cooking.
-Cooking time of prawns is just until the translucent raw prawns turn pinkish orange thats about less than 5minutes.

Enjoy!

Prawns Pulav

My love for seafood biryani started way back when i was school.And it was my dad who first prepared a fish biryani!(yummy juicy fillets of kingfish in flavored rice...i shall share that recipe later when i get a chance to!)

This prawn pulav is just too good and makes every one happy!

Vegetable Pulav

Everyone makes pulav/pulao, but this method i learnt this time from my mom yes its never too late to learn especially recipes.Now on this is going to be the recipe for my pulav.

My mum made this for my birthday and yes after many years i was with her thanks to baby :) so last year my birthday was extra extra special in more than one way.

You need
Basmati rice 1 cup
Onion 1 small sliced finely
Tomato 1 small sliced finely
Ginger garlic paste 1 tsp
Salt to taste
Water 2 cups
Whole spices - cardamoms, cloves,cinnamon - 3 -4 pieces each
Vegetables 1 cup or more of mixed vegetables - i used carrots, beans , peas and capsicum.

Coriander/cilantro - a bunch
Mint leaves a bunch
Oil/butter 2 tablespoons

• Soak the rice for about half hour and drain it and set it aside.
• Heat oil in a vessel, add whole spices, once they pop add the onions.
• Now add the ginger garlic paste and tomatoes.Let the tomatoes get smashed well.
• Add the rice and let it turn translucent now add the water and salt to taste.
• Add the chopped cilantro and mint leaves.
• Cover and cook for 10 minutes or until rice is done well.
• Heat oil in another pan, add the chopped vegetables and let it fry unti half done.
• Just before serving the rice add the fried vegetables and serve hot.

• Serve hot vegetable pulav with any vegetarian curry or chicken curry.

Until next time :) 

Sending this to WTML, Dish in 30 minutes, Foodabulous,

Vegetable Pulav

Everyone makes pulav/pulao, but this method i learnt this time from my mom yes its never too late to learn especially recipes.Now on this is going to be the recipe for my pulav.

Pulav and spicy baked chicken

Just a weekend easy to make lunch.

For the pulav, you need


Basmati rice 1 cup {soaked for 15 mins and drained}
Butter/ghee/oil 2 tablespoons
Garam masala whole(cardamoms,cloves,bay leaves,cinnamon) 3 nos each
Onions 1 small chopped finely
Ginger Garlic paste 1tsp
Yogurt/curd 1 tablespoon
Green chillies 2 slit long
Water 2 cups
Cilantro/coriander leaves chopped few
Salt to taste

• In a nonstick pan, heat the ghee or oil and add the garam masala let it pop, then add the onions and green chillies, fry till translucent.
• Now add the ginger garlic paste and fry well.Add the basmati rice and let it fry well until the moisture leaves the rice.
• Add the yogurt to the rice and fry well.
• Add the water required to cook the rice,check for salt.
• Check the rice it should be done in about 12 15 minutes on a low flame.
• Garnish with coriander leaves.

For the baked chicken

Chicken 1/4 kg
Dhaniya powder 1 tsp
Red chilli powder 1/2 tsp( as you need)
Fennel seeds 1 tsp(whole/powdered)
Turmeric powder 1/4 tsp
Garam masala powder 1/2 tsp
Yogurt 1 tsp
Oil to mix the spices
Salt to taste

• Marinate the chicken in the above spices and leave it in the fridge overnight(ig you have time or atleast an hour)
• Preheat the oven to 250C and pop the marinated chicken into the oven.Drizzle some oil over the chicken before you start baking it.Cover the vessel and let it bake for about 15 minutes and then change sides and let it bake until the chicken is done.

Serve the pulav and baked chicken with salad and raita :) 

Pulav and spicy baked chicken

Just a weekend easy to make lunch.

For the pulav, you need


Basmati rice 1 cup {soaked for 15 mins and drained}
Butter/ghee/oil 2 tablespoons
Garam masala whole(cardamoms,cloves,bay leaves,cinnamon) 3 nos each
Onions 1 small chopped finely
Ginger Garlic paste 1tsp
Yogurt/curd 1 tablespoon
Green chillies 2 slit long
Water 2 cups
Cilantro/coriander leaves chopped few
Salt to taste

• In a nonstick pan, heat the ghee or oil and add the garam masala let it pop, then add the onions and green chillies, fry till translucent.
• Now add the ginger garlic paste and fry well.Add the basmati rice and let it fry well until the moisture leaves the rice.
• Add the yogurt to the rice and fry well.
• Add the water required to cook the rice,check for salt.
• Check the rice it should be done in about 12 15 minutes on a low flame.
• Garnish with coriander leaves.

For the baked chicken

Chicken 1/4 kg
Dhaniya powder 1 tsp
Red chilli powder 1/2 tsp( as you need)
Fennel seeds 1 tsp(whole/powdered)
Turmeric powder 1/4 tsp
Garam masala powder 1/2 tsp
Yogurt 1 tsp
Oil to mix the spices
Salt to taste

• Marinate the chicken in the above spices and leave it in the fridge overnight(ig you have time or atleast an hour)
• Preheat the oven to 250C and pop the marinated chicken into the oven.Drizzle some oil over the chicken before you start baking it.Cover the vessel and let it bake for about 15 minutes and then change sides and let it bake until the chicken is done.

Serve the pulav and baked chicken with salad and raita :)