The origin of Biryani is uncertain. In North India, it is traditionally associated with the Mughlai cuisine of Delhi and theAwadhi cuisine of Lucknow; in South India, it is traditionally associated with the Hyderabadi cuisine.
The word "biryani" is derived from Persian language. One theory is that it originates from "birinj", the Persian word for rice. Another theory is that it derives from "biryan" or "beriyan" (to fry or roast).
There is a theory about the Mughals having brought biryani to India, but another theory claims that the dish was known in the South Asia before Babur came to India. It states that the word "biryani" is of older usage in India.
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SPANISH RICE - ARROZ ESPANOL
This dish is most popular dish in Europe,Mexico and other Eastern countries. is a side dish made from white rice, tomatoes, garlic, onions, and other ingredients. It is traditionally made by sauteing the rice in a skillet until it is golden brown. Water or chicken broth is then added along with chopped tomatoes or tomato sauce.Original dish contains mix of Vegetables and Non Vegetarian such as Chicken and rabbit,but I modified it to Vegetarian delicacy as world is fast becoming vegan way
Serves ; 6 (or as per your requirement)
1 cup Basmathi/long grain any aromatic rice (250 grams)
7-8 French beans -cut into tiny cubes
2 carrot -cut into tiny cubes
1 capsicum (bell pepper) -Cut into tiny pieces
2 tomatoes finely chopped
1 table spoon curd
4 table spoon any edible oil
1 big onion -finely chopped
1 table spoon grounded whole spices or Indian Garam Masala (optional)
.
1 1/2 Tsp Salt or as per your taste
For Paste
6-7 flakes of garlic
2-3 dry red chilies(soaked for about 1 hour)
(ground all the whole spices such as 1/2 tsp coriander , 3-4 black pepper cons,2 sticks cinnamon (Dalchini),3-4 cloves,1/2 tsp coriander seeds, 1/4 tsp of cumin seeds
or alternatively you can make spice powder as per below
mix of cumin powder,coriander powder,cardamom powder,black pepper powder and cinnamon powder
1.Boil rice in plenty of water till just tender (for 1 cup of rice put 5-6 cups of water to boil in large pan .add rice after water is at boiling stage,check taking a rice grain from boiling water,press it with your fingers if it is done it will become soft)when the rice is cooked ,strain it ,drain the water ,avoid over cooking ,which produces mash,cool the rice in a broad vessel,do not cover it .fluff it with a fork to let the steam escape,so that grains do not stick to each other.now keep aside
2.Wash beans& carrot .put in pressure cooker with 3-4 table spoons of water keep on fire .as soon as the hissing sound starts ,remove from fire ,do not let the whistle come.keep aside
3.Roughly powder the Indian spices together coarsely
4.Crush garlic & soaked whole red chilies together to paste
5.Heat the oil in wok / kadhai ,add onions ,cook till light brown
6.Add garlic -chili paste,cook for 1-2 minutes
7.Add curd ,Tomatoes & Capsicum(bell pepper) you can use green or yellow colored bell pepper as dish looks attractive. Cook on low fire for 1 minute
8.Add powdered spices,steamed carrot & beans ,Mix well
9.Add boiled rice ,add Salt Stir for 2-3 minutes
Serve hot
Note : Non Vegetarians may add steamed Chicken or Rabbit or any other meat as per choice (original dish contains these things)
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Main Ingredients
Serves ; 6 (or as per your requirement)
1 cup Basmathi/long grain any aromatic rice (250 grams)
7-8 French beans -cut into tiny cubes
2 carrot -cut into tiny cubes
1 capsicum (bell pepper) -Cut into tiny pieces
2 tomatoes finely chopped
1 table spoon curd
4 table spoon any edible oil
1 big onion -finely chopped
1 table spoon grounded whole spices or Indian Garam Masala (optional)
.
1 1/2 Tsp Salt or as per your taste
For Paste
6-7 flakes of garlic
2-3 dry red chilies(soaked for about 1 hour)
For spice powder (Garam masala)
(ground all the whole spices such as 1/2 tsp coriander , 3-4 black pepper cons,2 sticks cinnamon (Dalchini),3-4 cloves,1/2 tsp coriander seeds, 1/4 tsp of cumin seeds
or alternatively you can make spice powder as per below
mix of cumin powder,coriander powder,cardamom powder,black pepper powder and cinnamon powder
Method
1.Boil rice in plenty of water till just tender (for 1 cup of rice put 5-6 cups of water to boil in large pan .add rice after water is at boiling stage,check taking a rice grain from boiling water,press it with your fingers if it is done it will become soft)when the rice is cooked ,strain it ,drain the water ,avoid over cooking ,which produces mash,cool the rice in a broad vessel,do not cover it .fluff it with a fork to let the steam escape,so that grains do not stick to each other.now keep aside
2.Wash beans& carrot .put in pressure cooker with 3-4 table spoons of water keep on fire .as soon as the hissing sound starts ,remove from fire ,do not let the whistle come.keep aside
3.Roughly powder the Indian spices together coarsely
4.Crush garlic & soaked whole red chilies together to paste
5.Heat the oil in wok / kadhai ,add onions ,cook till light brown
6.Add garlic -chili paste,cook for 1-2 minutes
7.Add curd ,Tomatoes & Capsicum(bell pepper) you can use green or yellow colored bell pepper as dish looks attractive. Cook on low fire for 1 minute
8.Add powdered spices,steamed carrot & beans ,Mix well
9.Add boiled rice ,add Salt Stir for 2-3 minutes
Serve hot
Note : Non Vegetarians may add steamed Chicken or Rabbit or any other meat as per choice (original dish contains these things)
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RAGI SANKATI (FINGER MILLET RICE) BEST RECIPE FOR DIABETICS
INGRADIENTS
RAGI FLOUR 2 CUPS
RICE 1 CUP (EACH CUP IS 100 GRAMS)
WATER 7 CUPS
SALT 1 TSP OR AS PER YOUR TASTE
This dish is authenticating Goan dish with slight exception that instead of Prawns,Mushrooms were used for the sake of Vegans (veggies)
(measuring cup = 1 cup = 250 ml)
1½ cup basmati rice – you can use any type of long grained rice
1 packet of button mushrooms of about 200-250 gms
1 medium size onion, thinly sliced or finely chopped
1 medium size tomato, chopped
1 medium size potato, peeled & cubed (optional)
1 green chili, chopped
1 or 1.5 tsp ginger garlic paste or crushed ginger-garlic, about 2 to 3 garlic and ½ inch ginger
½ tsp cumin/jeera (optional)
2 to 3 green cardamoms/hari elaichi
3 to 4 cloves/laung
4 to 5 black peppercorns
1 to 1.5 inches cinnamon/dal chini
1 cup thick coconut milk + 1.5 to 2 cups water or 2.5 to 3 cups water (add depending on the quality of rice. usually most basmati rice which have been soaked for 20 to 30 mins before, requires about 2.5 cups water if you want separate grains. for a slightly more cooked texture, you can add 3 cups of water)
2 tbsp any vegetable oil
salt or sea salt as required
Clean, wash and soak the rice for 20 to 30 mins. When the rice is getting soaked, chop all the veggies. Rinse and chop the mushrooms too.and cut them
Take all the whole garam masala and keep it aside.
In a pressure cooker, heat oil. Add the whole garam masala including cumin, and fry till they become fragrant. about few seconds.
Add the onions and fry them till translucent.
Add the ginger-garlic paste and saute till the raw smell of the paste disappears.
Now add the chopped tomatoes, potatoes and other vegetables Saute for 3-4 minutes
Add mushrooms. Saute for 8-10 minutes till the mushrooms are half cooked. Keep on stirring in between..Add the coconut milk and Add the soaked rice and the chopped green chili.
Saute the rice for 1-2 minutes stirring in between on a low flame Add water. Stir and add salt.
Pressure cook the rice for 2 to 3 whistles.
When the pressure settles down on its own, remove the lid and gently fluff the rice.
Garnish with coriander leaves or mint leaves and serve mushroom pulao with sliced onions and lime.
You could also have Mushroom Pulao with onion-tomato raita.
Note :
Non Vegetarians may replace mushrooms with prwans and cook in the same way to make Goan Prwan Pulao
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MAIN INGREDIENTS
(measuring cup = 1 cup = 250 ml)
1½ cup basmati rice – you can use any type of long grained rice
1 packet of button mushrooms of about 200-250 gms
1 medium size onion, thinly sliced or finely chopped
1 medium size tomato, chopped
1 medium size potato, peeled & cubed (optional)
1 green chili, chopped
1 or 1.5 tsp ginger garlic paste or crushed ginger-garlic, about 2 to 3 garlic and ½ inch ginger
½ tsp cumin/jeera (optional)
2 to 3 green cardamoms/hari elaichi
3 to 4 cloves/laung
4 to 5 black peppercorns
1 to 1.5 inches cinnamon/dal chini
1 cup thick coconut milk + 1.5 to 2 cups water or 2.5 to 3 cups water (add depending on the quality of rice. usually most basmati rice which have been soaked for 20 to 30 mins before, requires about 2.5 cups water if you want separate grains. for a slightly more cooked texture, you can add 3 cups of water)
2 tbsp any vegetable oil
salt or sea salt as required
Method
Clean, wash and soak the rice for 20 to 30 mins. When the rice is getting soaked, chop all the veggies. Rinse and chop the mushrooms too.and cut them
Take all the whole garam masala and keep it aside.
In a pressure cooker, heat oil. Add the whole garam masala including cumin, and fry till they become fragrant. about few seconds.
Add the onions and fry them till translucent.
Add the ginger-garlic paste and saute till the raw smell of the paste disappears.
Now add the chopped tomatoes, potatoes and other vegetables Saute for 3-4 minutes
Add mushrooms. Saute for 8-10 minutes till the mushrooms are half cooked. Keep on stirring in between..Add the coconut milk and Add the soaked rice and the chopped green chili.
Saute the rice for 1-2 minutes stirring in between on a low flame Add water. Stir and add salt.
Pressure cook the rice for 2 to 3 whistles.
When the pressure settles down on its own, remove the lid and gently fluff the rice.
Garnish with coriander leaves or mint leaves and serve mushroom pulao with sliced onions and lime.
You could also have Mushroom Pulao with onion-tomato raita.
Note :
Non Vegetarians may replace mushrooms with prwans and cook in the same way to make Goan Prwan Pulao
________________________________________________________
Hi Friend
I think you have enjoyed learning another dish from Your Recipe Kitchen
Please offer your suggestions and feed back to us through Chat now (blue chat box at extreme down right side) which enables me to improve my blog
Please Share and suggest my blog on face book,twitter,google + ,to your friends so that others too benefit from my blog
Regards
Chef Mohan
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- Boiled rice 3 cups
- Tomatoes finely chopped3-4 medium
- Oil 2 tablespoons
- Cumin seeds 1/2 teaspoon
- Onion finely chopped1 medium
- Ginger paste 1/2 teaspoon
- Garlic paste 1/2 teaspoon
- Green peas boiled and mashed1/2 cup
- Carrot boiled and diced1 medium
- Red chilli paste 1 tablespoon
- Salt to taste
- Green capsicum finely chopped1 medium
- Fresh coriander leaves chopped2 tablespoons
- Lemon juice 2 tablespoons
- Special ingredient any Pulao Masala 2 teaspoons
Step 1
Heat oil in a pan. Add cumin seeds and sauté till well browned. Add the onion and sauté till lightly browned. Add ginger paste, garlic paste and tomatoes and sauté till tomatoes become soft.
Step 2
Add green peas, carrot, JRC Pulao masala, red chilli paste and a little water. Mix and cook for two to three minutes.
Step 3
Add the rice and mix. Add salt, green capsicum, coriander leaves and lemon juice and mix well.
Step 4
Cook on high heat for a couple of minutes. Serve hot.
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Tawa Pulao recipe
Main Ingredients:
- Boiled rice 3 cups
- Tomatoes finely chopped3-4 medium
- Oil 2 tablespoons
- Cumin seeds 1/2 teaspoon
- Onion finely chopped1 medium
- Ginger paste 1/2 teaspoon
- Garlic paste 1/2 teaspoon
- Green peas boiled and mashed1/2 cup
- Carrot boiled and diced1 medium
- Red chilli paste 1 tablespoon
- Salt to taste
- Green capsicum finely chopped1 medium
- Fresh coriander leaves chopped2 tablespoons
- Lemon juice 2 tablespoons
- Special ingredient any Pulao Masala 2 teaspoons
Method:
Step 1
Heat oil in a pan. Add cumin seeds and sauté till well browned. Add the onion and sauté till lightly browned. Add ginger paste, garlic paste and tomatoes and sauté till tomatoes become soft.
Step 2
Add green peas, carrot, JRC Pulao masala, red chilli paste and a little water. Mix and cook for two to three minutes.
Step 3
Add the rice and mix. Add salt, green capsicum, coriander leaves and lemon juice and mix well.
Step 4
Cook on high heat for a couple of minutes. Serve hot.
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Really an amazing article that was...keep it up,
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ReplyDeletecheck out Simple & Healthy Vegetarian Recipes on HealthyLife. Healthy Life aims at providing you the easy, instant and healthy recipes.
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