Green Masala Meat Pulao - Pressure Cooker#MultiCookerMonday

Meat Pulao is an amazing and delicious one pot meal made with boneless meat and rice, here I have used boneless mutton, you can make this with, chicken or boneless beef. It's quick and easy to make, just one pan, pressure cooker.
1 Cup Measurement = 250 Ml Cup

Serves 3 -4

Ingredients
1½ Cups Rice
300 Grams Boneless Mutton - cut into small cubes
½ Teaspoon Ginger Garlic paste
¼ Teaspoon Turmeric powder
1 Onion - finely chopped
3 Tablespoons  Green Masala Paste/Hirva Vatan
1 Teaspoon Shahi Biryani Masala

3 Cups Mutton Stock
Salt to taste
1- 2 Tablespoons Oil
1 Tablespoon Lime juice
Salt to taste
Whole Spices
½ Teaspoon Cumin seeds
1 Bay leaf
1 Big Piece of Cinnamon
2 Green Cardamoms
6 Black Peppercorns
6 Cloves

Method 

Cook the mutton with ginger garlic paste and turmeric powder with 2 cups for water in a pressure cooker.  Take one whistle on high flame then reduce the flame and keep it  for 20 to 25 minutes. When cooked strain the meat and the stock. Keep aside the meat and the stock separately.

Heat oil in the same pressure pan, add all the whole spices, when it starts to crackle, add the onions and sauté till light brown add the green masala paste and fry till oil leaves the sides of the pan. Then add the biryani masala, lime juice and sauté for a minute. Add the mutton and sauté for a minute.
Add the rice and lightly fry it for a minute add salt to taste and the stock (if the stock is less add water). Bring this to a rolling boil, cover the pan and cook for on high flame for 2 whistles. After 2 whistles switch off the flame. Open the cooker when ready to serve. Serve hot with a salad and curds. 

Enjoy !! The taste of this pulao is so delicious and yummy that one would make this very often.

My Notes
You can use chicken or beef to make this pulao.

Labels : Mutton, Pulao, Pressure Cooker, Main course, Rice, One Pot Meal, Multi Cooker Monday

Multicooker Monday - April 2021

• Air Fryer Lamb Chops with Roasted Carrots and Mustard Thyme Sauce from Karen's Kitchen Stories
• Green Masala Meat Pulao - Pressure Cooker from Sneha's Recipe
• Instant Pot Mushroom and Red Wine Sauced Short Ribs from Making Miracles
• Mexican Style Rice (Instant Pot) from Palatable Pastime
• Slow Cooker Sunday Gravy from A Day in the Life on the Farm

Paneer Tomato Rice With Leftover Rice For One

This is a simple stir fry rice with leftover rice, to make it nutritious added lots of paneer (since this also is leftover), tomato and spices to to give an extra kick and taste to it. A quick fix meal when you tired and have leftover rice and veggies lying in the refrigerator. Just use whatever you have in the quantity doesn't matter.

Single Serving
Ingredients
1 Cup Packed Boiled Rice
2 Tablespoons Sesame Oil
2 Tablespoons Finley Shredded Cabbage
2 Small Green Bell pepper
2 Mushrooms sliced
2 Small Tomatoes  - blended
1 Tablespoon Chopped Tomato
100 Grams Paneer cubed

½ Teaspoon Cumin seeds
½ Teaspoon Red Chilly powder

1 Teaspoon Coriander powder
1/4 Teaspoon Turmeric powder
1 Small Cube Veg seasoning
1 Teaspoon Lemon juice

Method 

Heat sesame oil in kadai/pan,  add cumin seeds, when they crackle, add in the ginger garlic paste, sauté for a minute . Now add in the asafoetida , curry leaves , onions and cabbage too sauté till onions are translucent. Add in the blended tomatoes , turmeric, coriander, red chilly powder  and black pepper powder and sauté till oil surfaces and in the veg cube seasoning and mix well. 

Cover  with a lid and cook form a mushy gravy. Now add in the bell pepper/capsicum, chopped tomato, mushroom and lemon juice,  sauté well. Cover and let this cook for a minute on medium low flame. Add boiled rice and paneer, mix well till the gravy coats the rice. Again cover with a lid and let the rice get heated up for about 2 minutes. Open give it a good mix.

Serve and enjoy hot!! This is delicious meal, meatless meal!!
Labels: Leftover series, Rice, Paneer, Cottage Cheese, Main course, Vegetarian,Stir Fry, Single Serving

Nepali Style Vegetable Pulao-Pressure Cooker#MultiCookerMonday

This Nepali Style Vegetable Pulao is so easy and quick to make, it taste also delicious. I served this Chicken Legs With Strawberry Balsamic Glaze, Spicy Potato Wedges which made a complete meal.

Serves 3 - 4
Ingredients
2 Cups Basmati Rice
½ Teaspoon Cumin seeds
½ teaspoon Turmeric powder
1 Bay leaf
4 Cloves
2 Black Cardamoms/Badi Elaichi
½" Stick Cinnamon
½ Tablespoon Ginger Garlic paste
4 Green chilies - finely chopped
1 Onion - chopped
1 Tomato - chopped
½ Cup Green Peas
1 Carrot - chopped
Salt to taste
2 - 3 Tablespoon Oil
1 Tablespoon Lemon juice
4 Cups Water

Method 

Wash and soak the basmati rice for 15 minutes.Heat oil in a pressure cooker. Add cumin seeds and let them splutter. Next, add bay leaf, cloves, cinnamon, black cardamom, when they release an aroma add the turmeric powder, ginger garlic paste & minced green chillies and cook for another minute. Then add the onion, sauté till the onion is translucent, add the tomatoes, carrot and peas, sauté for a minute. Drain water from soaked rice and add the rice into the pan. 

Mix everything properly. Add water and salt, bring this to a rolling boil stirring lightly, let it boil on high flame till water comes to the level of the rice, add lemon juice and lightly mix it. Cover with the lid and on high flame take 2 whistles. Let the cooker cool completely. Open the cooker and fluff the rice with a fork lightly. 

Serve, Enjoy!!

Served this with Chicken Legs With Strawberry Balsamic Glaze, Spicy Potato Wedges.

Labels: Vegetable, Rice, Vegan, Gluten free, Pressure Cooker, Green Peas ,Multi Cooker Monday, Main course, Nepal, Asian Cuisine

Multicooker Monday January 2021:
Recipes using Small Kitchen Appliances

• Air Fryer Salmon from Making Miracles
• Air Fryer Taquitos from A Day in the Life on the Farm
• Beef and Mushroom Bourguignon - Instant Pot from Food Lust People Love
• Game Day Crockpot Frozen Chicken Breasts from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Nepali Style Vegetable Pulao-Pressure Cooker from Sneha's Recipe
• Port Braised Short Ribs (Instant Pot) from Karen's Kitchen Stories
• Pumpkin Pie Spiced Vegan Pumpkin and Green Gram Curry from Magical Ingredients
• Southern Style Green Beans (Instant Pot) from Palatable Pastime

Jamaican Coconut & Beans Rice #MultiCookerMonday

The rice is cooked in coconut milk with beans, a favorite side dish of Jamaica. I added one spicy red chilly which is cooked with the rice, it was added just for a bit of flavor. It doesn't make the the rice spicy at all and you can discard while eating. I cooked this rice in a pressure cooker and it was done in minutes, perfect and fluffy, every grain was loose.

Cup Measurement 200Ml
Ingredients
2 Tablespoon Vegetable Oil - I used coconut Oil
1 Small Onion - finely chopped
3 Big Coves Garlic - finely chopped
1½ Cups Short Grain Rice - can use long grain
1 Big Cube Vegetable Seasoning
½ Teaspoon Finely Chopped Ginger
3 Cups Water
2 Tablespoons Heaped Coconut Milk Powder - See Notes
1 Cup Boiled Kidney Beans -  See Notes
1 Bay Leaf
1 Spicy Red Chilly - can use any chilly 
1 Teaspoon Lemon Juice- optional  

Method 

In a bowl mix the coconut milk powder with a cup of water till it forms a smooth liquid, then add the remaining 2 cups water and mix it well. Keep this aside.

Heat the pressure cooker with coconut oil over medium high flame. Add the onions and sauté, until they begin to brown on the edges. Add garlic, ginger and bay leaf, sauté for a minute.  Add the rice and fry it for a minute lightly or else the grains will break. Add the stock cube, coconut milk and stir well. Add the kidney beans and the chopped chilly.  Bring this to a rolling boil, let this boil on medium high heat till the coconut milk come to level of the rice, stirring lightly with a spatula after every 2 minutes.  

Close the cooker with a lid and  on high flame take 2 whistles.  Switch off the flame and let the cooker cool completely.  Fluffy the rice with a fork and enjoy with a dash of lemon juice. 

The rice is especially good with a little lime juice sprinkled on it.  Enjoyed this with Jamaican Saucy Jerk Chicken Wings, a delicious combo. 

My Notes
If you are using coconut milk then use half coconut milk half water- 1½ Cup each - coconut milk and 1½ Cup Water.

For the Kidney Beans
I washed and then soaked ½ Cup kidney beans overnight. Then next morning, boiled them in the pressure cooker with ½ teaspoon salt and 2 cups water . Place the cooker on high flame take one whistle, reduce the flame to low and keep it for 7 minutes. Cool and drain all the water, since this will change the color of rice. If you find that the beans are not cooked then cook it for more time. Since I soaked them overnight it was done in 7 minutes. 

Labels:  Coconut Milk ,Red Kidney Beans, Rice, Vegan, Gluten free, Main course, Jamaica, Multi Cooker Monday, International Cuisine 

                                            

Multicooker Monday November 2020:

Recipes using Small Kitchen Appliances

• Crockpot Bread from Sid's Sea Palm Cooking
• Instant Pot Butter Beans and Sausage from A Day in the Life on the Farm
• Instant Pot Cheesy Taco Shells from Making Miracles
• Slow Cooker Pot Roast from Palatable Pastime
• Instant Pot Spaghetti and Meatballs from Karen's Kitchen Stories
• Jamaican Coconut & Beans Rice - Pressure Cooker from Sneha's Recipe
• Sous Vide Whole Stuffed Turkey from Food Lust People Love

Vegan & Gluten Free Peanut Butter Fried Brown Rice#Foodieextravaganza

This is so quick to make and also delicious, this has to had hot from pan to plate, you will enjoy it.
The only extra time that it takes is to soak and boil the brown rice or else it's a breeze to make.

Last time with Basmati Brown Rice I, made Brown Basmati Pulao and Tomato Gravy Braised Veggies Served On a Bed Of Steamed Brown Rice and Jordanian Tomato Rice Soup, this rice cooks like normal white rice. But today what I, used is unpolished Brown Rice which needs more than an hour of soaking and takes 35 to 40 minutes to cook.

Serves 2
150 Ml Cup Measurement
Ingredients
100 Grams Tofu - diced into small cubes -
1 Cup Brown Rice - washed and soaked
3 Big Cloves Garlic - finely chopped
1 Scallion/Spring onions - finely chopped
1/3 Cup Boiled Peas
1- 2 Carrots - finely diced
1½ Tablespoon Sesame oil
For The Sauce
1 Tablespoons Soy sauce
1½ Tablespoon Peanut butter - I used chunky peanut butter
1 Tablespoon Brown sugar- optional - I did not add
1½ Tablespoon Red Chili Garlic Sauce

Method 

Wash and soak the brown rice for at least 1 hour.
Then boil it in 1 to 1½ litre of water till done but not mushy. Drain and keep it aside.
Mix all ingredients for the sauce. Add in the tofu.
In a wok heat oil add garlic, spring onion white part, peas and carrots. Sauté for 3-4 minutes, stirring occasionally.
Add the tofu and sauce mix well. Add cooked rice and stir on high flame for 2 -3 minutes.

Serve immediately, enjoy hot!!

Labels : Peanut Butter, Brown Rice, Vegan, Rice, Asian Cuisine, Tofu, Gluten Free, Healthy, Main Course, Foodie Extravaganza Party, Serves Two

Your favorite bloggers from #FoodieExtravaganza have gathered some of their favorite caramel recipes into one spot to kick off the fall baking season. Don't these all sound amazing!

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

• Asian Peanut Noodles with Chicken by Making Miracles
• Beef Satay with Peanut Sauce by Karen's Kitchen Stories
• Chocolate Peanut Butter Overnight Oats by Tara's Multicultural Table
• Lamb Kofta Curry Bowls by Culinary Adventures with Camilla
• Oatmeal Peanut Butter Chip Cookies by Palatable Pastime
• Peanutty Ginger Pasta by A Day in the Life on the Farm
• Spicy Lime Peanut Chicken by Food Lust People Love
• Vegan & Gluten Free Peanut Butter Fried Brown Rice by Sneha's Recipe

Simple & Quick Veg Mexican Rice

This is a spiced and flavorful Veg Mexican rice with Homemade Fresh Mexican Paste. I have already posted a Homemade Mexican Spice Mix, but this fresh paste has a totally different taste, do try this and you will love it.

Ingredients 

For The Fresh Mexican Paste
1 Each Red & Yellow Bell Pepper/Capsicum
3 Medium Tomatoes
4 Dried Kashmiri Red Chilies
8 Big Cloves Garlic
1 Medium Onion
Salt To taste
1 Tablespoon Olive Oil

Serve Two
250 Ml Cup Measurement
For the Rice
1 Cup Rice
2½  Cups Hot Water

1 Vegetable Stick Cube
1 Medium Onion - finely chopped
1 Fresh Green Garlic or 2 Cloves Minced Garlic

2 Tablespoons Olive Oil

Method
For The Fresh Mexican Paste 

Roasted the red and yellow bell pepers on the gas flame till the skin is charred. Peel the skin and roughly chop them.
Roughly chop the tomatoes, onion and garlic.

In a pan sauté tomatoes, capsicum, garlic and red chillies together in a tablespoon olive oil on medium high flame. Keep stirring till they are slightly charred but do not to burn it. Cool it. 

Then blend it in a mixer jar with little water to a fine paste.

Here our Mexican Paste is ready.

  The  leftover paste,  label and freeze it in a container.

For the Rice 

Heat  olive oil in a kadai/pot, sauté onions till translucent, add the chopped fresh green garlic and 3 tablespoons of the prepared Mexican Paste, fry for a minute, now add the washed rice and toss it lightly for a minute add the stock cube and mix it well, add hot water and bring this to a boil, let it simmer for 2 minutes on medium high flame,  give it a light stir. Cover with a lid and cook till rice is done for about 10 - 15 minutes . Stirring in between after every 3 minutes. Taste for salt add if necessary at it.

Simple & Quick Veg Mexican Rice is ready!!

I, enjoyed this with  Mexican Style Shrimps 

Labels: Rice, Vegetarian, Vegan, Gluten Free, Homemade, Masala, Mexican, Capsicum, International Cuisine, Serves Two, Main Course

Potato & Dal Khichdi - Pressure Cooker

Khichdi, is a dish in made of rice, lentils and sometimes we add veggies whatever available at home. Most people think that khichdi as bland, tasteless and as food for babies or the sick. A well made khichdi is delicious, full of protiens, satisfying, nourishing, and most of all it's a complete one pot meal . Not much of pots and pan to wash. Make this in a pressure cooker, it cooks in a jiffy and yet tasty. 

This is also perfect to make when you are tired or want to russel up something healthy and quick then this recipe is for you.  My mother used to make this very often during monsoon, when it's a rainy day, no fish or meat at home and we relished this steaming hot.

Serves 2

Measurement - 250 Ml Cup 
Ingredients
1 Cup Rice - you can use any rice, long or short grain rice
1/3 Cup Masoor dal - or of your choice
1 Veg Stocks cube
1 Large Potato - cubed
½ Teaspoon Turmeric powder
½ Teaspoon Garam masala powder
Himalayan Pink Salt to taste
1 Teaspoon Sugar
A Sprig Curry Leaves
1 Medium Onion - thinly sliced
2 Green chillies - slit
2 -3 Tablespoons Oil

2½  Cups Hot Water

Method

Wash the dal, rice and keep aside.

In a pressure cooker heat the oil and fry the potato cubes on high flame till the start to get brown.

 Add the, curry leaves sliced onions & chillies

fry till the onions start to brown, add the soup cube and mix well

Add the dry powders, salt to taste (be careful soup cube contains salt), sugar, mix all well, 

Add the  rice &  dal and fry  for just a minutes taking care not break the rice.

 Add 21/2 cups hot water cover with lid & pressure cook on medium high flame for 2 whistles. Switch off the flame and let the steam settle/slightly cool down.

Open  the cooker and give it a light stir with fork. 

Serve piping hot with pickle, papad & raita 

Cucumber Tomato Raita

Ingredients

1 Cup Chilled Thick Yogurt - whisked

1 Cucumber  - diced

1 Medium Tomato - diced

Himalayan Salt to taste

½ Teaspoon Sugar

A Dash of  Pepper powder - optional

Method

Just mix all ingredients together and raita is ready.  Serve garnished with mint leaves. 

Enjoy with Potato & Dal Khichdi !!

Labels : Potato,  Masoor Dal,  Rice,  Khichdi, One Pot Meal, Pressure Cooker, Raita, Salads, Multi Cooker Monday, Vegan , Gluten Free, Healthy, Main Course, Serves Two

Multicooker Monday August 2020:
Here are other recipes using Small Kitchen Appliances

• Crockpot Lo Mein from Veggies First Then Dessert
• Cheesy Chicken Chili - Instant Pot from Food Lust People Love
• Instant Pot Minestrone Soup from Making Miracles
• Potato & Dal Khichdi - Pressure Cooker from Sneha's Recipe
• Slow Cooker Lechon Asado from Palatable Pastime
• Toaster Oven Roasted Salted Almonds from Sid's Sea Palm Cooking
• Zucchini Chips from A Day in the Life on the Farm

Vegetarian Rice Roni With Homemade Rice Roni Mix

This Homemade Rice Roni is a blend of rice and pasta which then cooked in butter, chicken/vegetable stock and seasonings until light and fluffy. A quick easy dish that tastes so good. This Homemade Rice-A-Roni has no artificial ingredients and is absolutely delicious. 

I had this rice roni many times when I stayed abroad.  I loved it , but, here it's not available so made my own.  This is a basic mix, you can have many add ons/flavorful spices to it when you are cooking this as a meal.

This Homemade Rice Roni is the perfect accompaniment to make a complete and delicious meal with chicken, fish, steak or shrimp. I also used this to make this  Colombian Arroz Atollado

Ingredients 
200 Grams Spaghetti - broken into pieces
2 Cups Basmati Rice

1 Tablespoon Oil
Method
Wash the rice with a wet cloth and let it dry for some time. In the meantime in a pan heat a tablespoon of oil and fry the spaghetti  for a minute or two only. Cool and mix it with the rice.  

Homemade Rice Roni Mix is ready.  

I made a vegetarian version of this for our lunch.
Vegetarian Rice Roni

Ingredients

1 Tablespoon Dried Chives

1 Teaspoon Italian Seasoning Mix 

1 Bay Leaf

¼ Teaspoon Black Pepper Powder or to taste

1 Vegetable Stock Cube

1 Scallion/Spring Onion -  chopped 
1 Medium Onion - chopped  
1 Teaspoon Minced Garlic 
5 - 6  Broccoli Florets
¼ Cup  Diced Carrots

¼ Cup  French Beans - chopped

½ Cup  Colored Bell Peppers - chopped 

1 Small  Tomatoes - chopped  

1½ Cups  Rice Roni

3½  Cups Water

2 Tablespoons Butter

1 Tablespoon Oil

Method

Heat oil and butter in a large pot/pan, fry the onion, till translucent, add all the veggies, chives, seasoning , bay leaf and saute for a minute.  

Add the stock cube, water , give it a light mix and bring this to a rolling boil.  

Now add the rice roni , give it a light stir. Cover, let it be on high flame for a minute then reduce the flame to low and let it cook for 12 -15 minutes giving it a light stir after 5 minutes.  Check for taste and seasoning, add black pepper powder to your taste ( this is optional). 

When liquid has been absorbed, take a test bite to see if rice is cooked through. Add  hot water if necessary and continue cooking if it needs a bit more time.

 Delicious Rice Roni is ready to enjoy. 

Serve this with Egg And Cauliflower Salad.