Pulav - Tomato Pulav

Biriyani - Bread Biryani

Pulav - Brown Rice Pulav

Pulav - Nawabi Pulav

Lunch/Dinner - Rice - Mixed Veg Bread Pulav

Mixed Veg Bread Pulav

Ingredients Quantity Basmati Rice,Boiled 2 Cup Onions,Sliced 1 Medium Green Chillies,Sliced 2 Masala Bay leaf 1 Shajeera 1/2 Tsp Cinnamon 1 inch Elachi 2 Cloves 3 Ginger Garlic Paste 1 Tbsp Oil 3 Tbsp Salt To Taste Vegetables Beetroot Pieces 1/4 Cup Carrot Pieces 1/4 Cup Capsicum Pieces 1/4 Cup Potato Pieces 1/4 Cup Bread Pieces,Roasted 3 Slices

Serving 3 Preparation Time 20 mins Cooking Time 10 mins

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1. Wash all the vegetables, peel the skin and cut them into pieces.Wash the rice and soak it for 30 minutes. Heat the oil in a bowl add all masala ingredients and fry them for a min. Add ginger garlic paste and cook for 2 min.
2. Add all veggies and cook this for 5 mins or till the vegetables becomes soft.
3. Add the fried bread pieces and mix with the vegetables.
4. Immediately add the rice and cook for 5 mins.

1. If you are planning masala ingredients with their masala powders, then dont fry them. You can add them after you add vegetables to the pan.
2. When cooking rice for biryani / pulao, wash and soak the rice for twenty minutes. Then drain the rice and leave to dry (you can spread the rice in a plate or on a kitchen towel) for about thirty minutes. This will help to remove the excess starch from the rice, and every grain will be separate.
3. Add a tsp of lemon juice to rice while boiling, to make it white and fluffy. It will also help to bring out the rice flavorful.
4. Check more Pulav/Biriyani Recipes with their combination Vegetable Curries or Non Veg Curries.
5. Try more recipes with Rice.

Lunch/Dinner - Rice - Vegetable Semiya Pulav

Vegetable Semiya Pulav

Ingredients Quantity Basmati rice 1 Cup Vermicelli /Semiya 2 Cups Onion,thin sliced 1 Ginger-garlic paste 3/4 tsp Green chillies,slited 2 Whole garam masala 1 tsp Salt as required Oil 2 Tbsp Nuts,Roasted 2 Tbsp Veggies Mint leaves,Finely chop few Coriander leaves,Finely chop few beans 1/4 cup carrot 1/4 cup peas 1/4 cup potato 1/4 cup

Serving 2 Preparation Time 10 mins Cooking Time 20 mins

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1. add a tbsp of ghee and once hot, add the semiya/vermicelli to it and roast it untill they turn golden brown. Do not burn it or over roast it.
2. Cut all the vegetables into medium sized pieces. Heat a tbsp of oil, add whole garam masala (the spices), when it splutters, add onion, green chillies and fry till onions turn translucent. Then add ginger garlic paste and saute for a few more minutes. Add mint leaves, coriander leaves, chilli powder, biryani masala and saute for a few seconds. Add vegetables and salt needed. Adjust the heat and stir fry untill they are half done. Keep stirring now and then to prevent it from sticking to the pan.
3. Add rice to the mixture. Fry the rice in the mixture till it combined well.
4. Add 5 cups of water and cook the rice as usual.
5. Once the rice is cooked, spread the semiya on the top of rice and spread the remaining coriander leaves. Don't mix with the rice. Let it rest on the rice for 5 mins in low flame.
6. Let it cook untill the water evaporates and the semiya/vermicelli gets cooked. Once done toss it with a fork. Remove it on to a serving plate and garnish it with roasted cashews and raisins.

1. Do not over cook the semiya, else they might get all mushy.
2. Try Raita combination for biriyani.
3. Try more Biriyani Recipes.
4. Watch out more Mixed Vegetable Recipes.

Lunch/Dinner - Rice - Vegetable Soya Granules Biryani

Vegetable Soya Granules Biryani

Ingredients Quantity Soya granules 1 Cup Basmati rice 2 Cups Ginger garlic paste 3 Tbsp Onions,Finely Chopped 1 Cup Green chillies 1 Green peas,Soaked 1/4 Cup Biryani masala 2 Tbsp Potatoes,Cut into small cubes 1/4 Cup Carrot,Cut into small cubes 1/4 Cup Beans,Cut into small 1/4 Cup Tomatoes,Cut into small 1/4 Cup Mint/Pudina,Finely Chopped 1/4 Cup Coriander leaves,Finely Chopped 1/4 Cup Cashew nuts Few Salt To taste Ghee 3 Tbsp Oil 2 Tbsp

Serving 2 Preparation Time 10 mins Cooking Time 20 mins

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1. Heat some ghee,oil,whole garam masala in a pressure pan,add onions,green chillies and fry for a minute.
2. Add potatoes and fry for few minutes. Add ginger garlic paste,green peas,tomatoes,beans,carrot and fry for another few minutes.Add pudina,corinder leaves and give it mix,simmer the flame.
3. Add basmati rice and mix well,add 3 cups of water and give it a stir,cook for 2 whistles.
4. Open the lid and mix the rice nicely and close it again.
5. Mean while in a separate pan boil water. When water boils switch off the flame and drop the soya granules. After 5 mins drain the granules and keep it aside.
6. Add soya granules,cashew nuts,salt, and mix well. Close the lid and cook for 5 mins in low flame.

1. Try Raita combination for biriyani.
2. Try more Biriyani Recipes.

Lunch/Dinner - Rice - Mixed Leaf Vegetable Biriyani

Mixed Leaf Vegetable Biriyani

Ingredients Quantity Basmati Rice 1/2 Kg Whole garam masala 1 Tbsp Ginger garlic paste 3 Tbsp Coriander powder 1 Tbsp Biriyani leaves 3-4 Cococnut Milk 2 Cups for each cup of rice Vegetables Carrot,small Cubes 1/4 Cup Beans,small pieces 1/4 Cup Sprouts 1/4 Cup Cauli Flower,small pieces 1/4 Cup Leaf Vegetables Spinach/Palakoora 1/4 Cup Fenugreek/Methi 1/4 Cup Mint/Pudina 5-10 Amaranthus/Tota 1/4 Cup Chinese spinach/Bacchali 1/4 Cup Curry leaves 1/4 Cup Coriander leaves 1/4 Cup

Serving 2 Preparation Time 3 mins Cooking Time 10 mins

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1. In cooker pan add oil and ghee and add ginger garlic paste. Bearing in mind that you're going to fry the ginger paste, coat the bottom of the pressure cooker with enough ghee and oil. Bring this to a sizzle and stir fry the ginger paste and the garam masala. It should turn a lovely rose-red color. When fragrant, add the vegetables,garam masala, stirring so that they absorb the flavors evenly.
2. Add all leafy vegetables and salt. Stir fry until the leaves become evenly coated too.
3. Add coconut milk. Let the milk gets boil.
4. Finally add the rice to the milk and mix well. Put the lid on the pressure cooker and bring to the boil. Reduce to a simmer and cook for 20 minutes (three whistles).

1. Try Raita combination for biriyani.
2. Try more Biriyani Recipes.

Lunch/Dinner- Rice - Mushroom Biriyani

Mushroom Biriyani

Ingredients Quantity Basmati Rice 1 Cup White Button Mushrooms 200g Onions,thinly sliced 1 Big Cinnamon 1" Cloves 3-4 Bayleaves 2 Green Cardamom,Slit 2 Shahi jeera 1 Tsp Olive Oil 2 Tbsp Green Chillies, Slice 2 Salt To Taste

Method :

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1. Heat oil in a kadai and add shahi jeera followed by cinnamon, cloves, slit cardamom and bay leaves and fry them for a minute. Add thinly sliced onion and chilli and fry well.
2. Clean mushrooms nicely, trim the stalks and cut the mushrooms into 4 slices. Add mushrooms to the mixture and fry them for 3-4 mins until the mushrooms start leaving the water and slightly become tender. Add salt, saute for some more time.
3. Add basmati rice and fry well for 2-3 mins. Do this process gently by not breaking the rice granules. Add 3/4 cups of boiling water and cover it and cook for 10-12 mins until done.

Tips :

1. Usually rub the mushrooms with flour to remove the excess dirt and wash them and pat dry them. Do not cut them very thin.
2. If you are using pressure cooker you can add 1 and 3/4 cups of water and pressure cook it for 1 whistle and simmer it for 5-6 mins.
3. If you are using rice cooker, transfer all the rice mixture into the rice cooker and add 1 and 3/4 cups of hot water and cook it until done.

Lunch/Dinner- Rice - Oats Pulav

Oats Pulav

Ingredients Quantity Oats 1 Cup Basmati Rice 1/2 Cup Garam Masala Powder 1 Tbsp Pulav Leaves 2 Green Chilli 2 Carrot 1/4 Cup Green Peas 1/4 Cup Beans 1/4 Cup Mint Leaves Few Salt To Taste Coriander Leaves Few Oil 2 Tbsp

Method :

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1. Wash all the vegetables, peel the skin and cut them into pieces.Wash the rice and soak it for 30 minutes. Roast the oats for 5 mins or till they turn light brown color.
2. Heat the oil in a bowl add all vegetables and garam masala. Cook this for 5 mons or till the vegetables becomes soft.
3. Add 2 cups of water to it and then cover with lid until it gets boiled. Add soaked rice and mix it well by adding salt.
4. When the rice is half boiled add oats and cook for 5 more mins or till the oats gets cooked.
5. Garnish with curry leaves.

Tips :

1. If the rice you are using is old, you will have to add a little more water than the prescribed ratio of 2:1.
2. Add a tsp of lemon juice to rice while boiling, to make it white and fluffy. It will also help to bring out the rice flavorful.
3. When cooking rice for biryani / pulao, wash and soak the rice for twenty minutes. Then drain the rice and leave to dry (you can spread the rice in a plate or on a kitchen towel) for about thirty minutes. This will help to remove the excess starch from the rice, and every grain will be separate.
4. Do not stir the rice when cooking, as the rice grains will get crushed releasing starch into the water making the rice sticky.

Lunch/Dinner- Rice - Vegetable Pulav

Vegetable Pulav

Ingredients Quantity Rice 2 Cups Salt To Taste Oil 3 Tbsp Seasonings Quantity Carrot, chopped 1 Big Potato 1 Small Onions, sliced 1 small Green Chilli, Sliced 2 Pulav Leave 1 Mint Leaves 5-8 Vegetable Masala Powder 1/2 tsp Garam Masala Powder 1/2 tsp Ginger Garlic Paste 1 tsp Coriander Paste 1 tsp

Method :

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1. Wash the rice and soak it for 5 mins.Chop the vegetables nicely. You can even add peas, gobi to make it more tastier.
2. In cooker put oil to heat. Add "Sesoning" ingredients one by one and cook for 3 mins.
3. Add 5 cups of water and salt to it. When the water is boiling add the rice.
4. Close the lid and cook for 3 whistles in high flame. Once the steam is down add mint leaves and close the lid.

Tips :

1. Open the lid and mix the rice top to bottom. So the vegetables are mixed with the rice.
2. Add fried onions before serving.