Vegan Aloo Rice With Fruity Nutty Veg Salad- A One Pot Meal

This is quick instant one pot meal.  Quick to make and really delicious.  A complete and comforting meal. Its Vegan and Gluten free too.   
Ingredients
1.1/2 Cups Basmati Rice
1 Large Potato - scrubbed and cut into wedges
1 Large Onion - sliced
1/2 Teaspoon Red Chilly powder
1/2 Teaspoon Pav Bhaji Masala
1/4 Teaspoon Turmeric powder
1/2 Teaspoon Kasoori  Methi
3 Black Peppercorn
2 Petals Star Anise / Bardian
1 Bay Leaf
1 Veg Seasoning Cube
1/4 Teaspoon Salt or to taste
2 Tablespoons Chopped Coriander Leaves
3 Tablespoons Oil
2.1/2 Cups Hot Water

For the Fruity  Nutty Veg Salad
3 Green Grapes - cut into two
3 Black Grapes  - cut into two
2 Kiwi - cut into slices
3 Cherry Tomatoes  - cut into two
3 Iceberg Lettuce leaves -  finely chopped
1 Fried Green Chilly- de seeded and finely chopped
White Sendav Namak to taste
1 Cup Yogurt - beaten
2 Tablespoons Fried Masala Peanuts

Method
For the Fruity  Nutty  Salad

Mix all ingredients well into a serving bowl and refrigerate, till it time to serve.
For the Rice

Wash and soak the rice.  Keep aside.

In a pressure pan heat 2 tablespoons oil and fry the potato wedges on medium high flame till golden.  Remove it on to a plate with a slotted spoon.  In the same oil fry the onions till golden, remove them and keep aside.  In the same oil fry the green chilly for the salad.  Keep aside.

In the same pan add the remaining  tablespoon oil  , add the bay leaf, peppercorns and star anise, half of the fried onions and fry for a minutes.  Now add the rice , little coriander leaves, turmeric, chilly powder and pav bhaji masala fry for a minute.  Add the soup cube, kasoori methi and salt to taste.  Mix them well add hot water and close the cooker, on high flame take 2 whistles. 

Let the cooker cool, open and add the fried potatoes, coriander leaves and mix lightly with a fork.

Serve garnished with fried onions, coriander leaves.  

Enjoy with  Fruity Nutty  Salad  and roasted papad.    A delicious and comforting meal.  Very tasty.

Labels : Rice, Potato, Fried Onions, One Pot Meal, Vegetarian, Salads, Grapes, Masala Peanuts, Cherry Tomatoes, Kiwi, Iceberg Lettuce, Rice, Vegan, Gluten free

Air Fryer Chicken Biryani - Healthy and Delicious

Air Fryer Biryani is an innovative way of preparing healthy and less oil rice / food.  This is excellent for diet and health conscious people.  They need not avoid have this delicious biryani now. 

Ingredients

200 Grams Chicken boneless - cubed
1 Teaspoon Chilly powder
1 Teaspoon Biryani Masala
1/4 Teaspoon Garam masala
1/4 Teaspoon Turmeric
2 Tablespoons Mint leaves - chopped
2 Tablespoons Coriander leaves - chopped 

2 Green chillies - slit
1 Teaspoon Ginger garlic paste
1 Large Tomato - sliced
1/4 Teaspoon Shahjeera
1 Teaspoon Ghee
1 Tablespoons Lime juice
Salt to taste
1 Cup Yogurt
1/2 Cup Fried onions
A Pinch of Saffron or Tandoori color

For the Rice
1.1/2 Cups Basmati Rice
2 Cloves
1 Stick Cinnamon
1 Cardamon
1 Brown Cardamon
3 Peppercorns
1/2 Teaspoon Cumin seeds

Method

A Pinch of Saffron or Tandoori colour mixed in a tablespoon of water, keep aside.

Boil the rice with salt and spices and cook it till 70% done. Drain add a teaspoon of oil or ghee to it and keep aside to cool.

Preheat the air fryer at 180 degree C for 5 minutes.

Take a bowl and add boneless chicken, chilli powder,biryani garam masala and  turmeric  powder, chopped mint, chopped coriander, slit green chilly, ginger garlic paste, shahjeera, ghee, lime juice & salt then mix it, add half of the curd and mix it well again. Keep it aside for a hour. 

Then take the pieces of chicken with little of the marinade in a another bowl. 

Add rest of the curd to the remaining marinade and mix it well. 

In a tiffin box or a pyrex dish spread half of cooked rice, sprinkle little fried onions, half of curd mixture and arrange 2 to 3 slices of tomato repeat the process again add a layer of rice, sprinkle fired onions and arrange the slices of tomato to form layer 

add marinated chicken pieces again add fried onions also add saffron water on top of it. 

Dot it  a teaspoon butter , if you are not very diet conscious.

 Place the lid tiffin box/Pyrex dish,  keep it in the air fryer basket . 

Cook at 180 degree C for the first 10 to 12 minutes.  Then at 200 degree C for 15 to 20 minutes ( this time will vary according to the quantity  and size of the dish). After 15 minutes switch off the air fryer and let it rest in the air fryer for 5 minutes. 

Serve this hot. This biryani is slightly dry since it has less oil,ghee or butter and a healthy one with less fat and calories. Have this with raita and enjoy this healthy air fryer biryani.

Check this recipe that I made from this Biryani - 

Iraqi Parda Plau - Phyllo Pastry Wrapped Biryani

Labels : Air Fryer, Chicken, Rice, Healthy, Biryani

Chicken Biryani

It’s the 10th of February and its time for to reveal what special savory, I made for Mena's Cooking Club, its a Chicken Biryani.

This month in Mena's Cooking Club, I am travelling to Kuwait. Kuwait /kuːˈweɪt/ (Arabic: دولة الكويت‎), officially the State of Kuwait, is an Arab country in Western Asia. Situated in the northern edge of Eastern Arabia at the tip of the Persian Gulf, it shares borders with Iraq and Saudi Arabia. As of 2014, Kuwait has a population of 4.1 million people; 1.2 million are Kuwaitis and 2.8 million are expatriates.
During the eighteenth and nineteenth centuries, Kuwait was a prosperous center of trade and commerce. Starting in the early 20th century, its regional economic importance declined, and by 1934 Kuwait had lost its prominence in long-distance trade.Kuwait's economy was devastated by several trade blockades. During World War I, the British Empire imposed a blockade against Kuwait because its ruler supported the Ottoman Empire. Following the Kuwait–Najd War of 1919–1920, Saudi Arabia maintained a trade blockade against the country from 1923 until 1937. In 1990, Kuwait was invaded by Iraq. The Iraqi occupation came to an end after military intervention by United States-led forces.

Kuwait is a constitutional monarchy with an elected parliamentary system. The country ranks highly in regional comparisons of national performance, including protection of civil liberties, press freedom and judicial independence. Kuwait is frequently ranked as having the freest press in the Arab world.

Ingredients

750 Grams Basmati Rice
4 Peppercorns
6 Cloves
2 Pieces of Cinnamon
4 Green Cardamom
1 Teaspoon Cumin seeds
1 Kg Chicken - cut into 12 pieces
2.1/2 Cups Yogurt
2 Tablespoons heaped Biryani masala
2 Tablespoons Red Chili powder
1 Teaspoon leveled Turmeric
1 Teaspoons heaped Cumin powder
1/2 Teaspoon Orange red color
1/2 Cup Fried Onions / Birista
1 + 1 Teaspoon Ginger - Garlic paste
1.1/2 Teaspoon Salt
3 Larges Tomatoes - sliced
4 Potatoes - cut into quaters (I used baby potatoes)
6 Cloves
6 Black pepper whole
2 Black cardamom (Badi Elachie)
6 Green chilies - finely chopped
1 Cup Coriander leaves - chopped
1/2 Mint leaves
1/2 Cup Oil
1 Teaspoon Kewra water.

Method

Marinate chicken with yogurt, biryani masala, chilly, turmeric, cumin powder,1 teaspoon ginger- garlic paste, salt, color, fried onions ( reserve 1/2 of it for the layering ), 1/2 the quantity of mint and coriander leaves, mix it well and keep it overnight in the refrigerator or for minimum 30 minutes.

Wash the rice and soak it in water for 30 minutes. After 30 minutes boil rice with 2 Tablespoons salt and the whole spices (peppercorns, cloves, cinnamon, green cardamon, cumin), cook the rice till just 3/4th done. Drain and keep aside.

In a cooking pan, heat the oil, fry the potatoes till light brown, keep aside. 

In the same oil add cloves, peppercorns, badi elachie the sliced tomatoes, green chilies and cook till soft , then add the 1 teaspoon ginger-garlic paste and fry till oil leaves the sides of the pan.

Then add the marinated chicken and fry well, cover and cook till done and the gravy is thick and saucy.

Take 2 tablespoons Oil a another heavy bottom pan, add 1/4 cup water and spread 1/2 the rice.

Pour the chicken with the gravy.

Arrange the potatoes, then sprinkle little fried onions, coriander and mint leaves.

Then again cover it with the remaining rice. Sprinkle the remaining onions, coriander and mints leaves, kewra water.

Cover and cook on high flame for 10 minutes, then keep on low flame for 20 minutes only.  After 20 minutes switch off flame. 

Serve hot with raita or curds.

Labels :  Asian Cuisine, Mena Cooking Club, Rice, Biryani

Veg Biryani

I prepared this Veg Biryani, for our Christmas Lunch and our guest enjoyed the biryani.  This is very easy and quick to prepare.  If you chop the veggies and keep  ready, the rest are all ingredients that at there in the kitchen. 

Ingredients

750 Grams Rice
3 Potatoes - cut into large pieces
1 Cup Yogurt
8 Nos. Alu Bukhara / Dried Apricots
1 Large Capsicum - cut in large cubes
1/2 Cup Soya / Dill Leaves - finely chopped
1/2 Cup Barik Methi - finely chopped
1 Cup Peas
2 Carrots - cubed
1 Cup French beans - cut in big bits
4 Large Tomatoes - sliced
1 Cup Onions brown - fried onions
1 Tablespoon Ginger - Garlic paste
3 Teaspoons Chilly powder
1.1/2 Teaspoon Salt
1/2 Teaspoon Turmeric powder
1 Teaspoon Garam Masala powder
2 Teaspoon heaped Coriander powder
1/2 Cup Milk
1/2 Teaspoon Zaffron / Saffron
3/4 Cup Oil

For the Carrot Raita

2 Cups thick curds - slightly drained

2 Large Carrots - grated

1 Green chilly - finely chopped

1 Teaspoon Dill/ Soya 

1 Teaspoon Coriander - finely chopped

Method

Soak rice for 30 minutes,  then boil rice with salt till 80% done and keep aside.

Add chilly, turmeric,  and coriander powder in the yogurt and mix well, keep aside.

Mix saffron in milk ¾ cup.

Heat oil add barik methi and fry then add ginger- garlic paste fry well then add the tomatoes, stir fry for  a minutes, cover and cook till they are soft and mushy.  Then add the potatoes and fry,  then add masala mix yogurt and fry well.  Then add fried onions only half the quantity keep the other half for the rice. Then add the beans, carrots, peas and fry well, cover and cook till veggies are nearly done,  add alu bhukara, dill, the capsicum mix well, cover and cook till potatoes are done. Lastly add the garam masala stir and switch off the flame.

 In heavy bottom vessel add 2 tablespoons oil and ¼ cup water grease the pan well then add 1/2 the quantity of rice then all vegetable with gravy then again rice, sprinkle fried onions, the milk with saffron. Cover and keep on dum on griddle first on high flame for 10 minutes, then reduce the flame to medium low and cook for 15 minutes.  Serve hot with carrot raita.

For the Raita - Mix all the ingredients and serve chilled with the Biryani.

This is my entry for the BM #48, theme Biryani.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#48

Labels: Biryani, Blogging Marathon, Rice, Vegetarian, Apricots, Dill, Barik Methi, French Beans, Carrot, Raita, Capsicum

Kacche Mutton Dum Biryani - Bangalore Style

This biryani does not have much spices, just chopprized green masala and rest is prepared in a breeze. My guest were surprised to know that this does not have spices which is a must for biryani. This biryani has an awesome taste and is ready in flat 30 minutes.

Ingredients

750 Grams Mutton - biryani cut
1 Tablespoon Papaya paste or Meat Tenderizer
1 Tablespoon + 2 Tablespoon Ginger-Garlic paste
2 Teaspoons Salt
1 Cup Coriander leaves - chopprized
8-10 Green chilies - chopprized
Mint leaves / Podina a handful - chopprized
500 Grams Yogurt
1 Cup Milk
¼ Teaspoon Saffron
½ Cup Oil
1 Cup Fried Onions
4 Nos Potatoes - Chopped into fours
A pinch Turmeric
1/4 Teaspoon Nutmeg powder
1 Tablespoon Roasted Cumin powder

Juice of a lemon
500 Grams Basmati Rice - washed and soaked
Whole Spices:

6 Cloves
2 sticks Cinnamon
2 Badi Elachie / Brown Cardamon
2 Green Cardamon
8 Peppercorns

Method

Marinate mutton with a tablespoon ginger garlic, 2 tablespoons curd, salt and papaya, mix well,  leave it over night in fridge.

Soak rice for 30 minutes, then boil rice with salt, cloves, peppercorns, cinnamon, cardamons and badi elachie till half (50%) done and keep aside.
Heat oil,  fry potatoes and keep aside.

Heat oil in thick bottomed vessel and add marinated mutton, chopprized  green masala and garam masala, remaining ginger garlic and yogurt with haldi and cumin powder, and bring it to a slight boil, stir lightly. Sprinkle on top, ½ fried onions and arrange the fried potatoes ( see that this point you to do stir the mixture ).  Cover with a lid and leave it on high flame for 5 minutes.  Then without stirring gently place on the top boiled rice.   Sprinkle milk with saffron, juice of lemon, nutmeg powder and the remaining fried onions, chopped coriander and mint leaves on top.

Seal with aluminium foil and keep it on a heated griddle / tawa.  Leave it on high flame for 10 minutes and then put it on dum / low flame for 20 minutes.  After 20 minutes your biryani is ready.

This is my entry for the BM #48, theme Biryani.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#48


Labels: Biryani, Blogging Marathon, Rice

Vegan Egyptian Koshari#EattheWorld

Egyptian Koshari is comfort meal of lentils, rice, chickpeas, with a topping  tomato sauce and  browned crispy onions! 
Koshari  is also spelled as, "Kushari",  it's a national dish of Egypt. Koshari is street food  and is  more or less like our Khichdi, which is supposed to have been taken  to Egypt in the late 19th century, during British occupation of both countries. This also similar to the Mujaddara, a classic rice-brown lentils dish.

Although this recipe takes a little extra time to put together, each element is simple to make and has to assembled just before serving.

This Koshari is a real comfort food , so satisfying, am, sure you will make it more often!

Ingredients 
For the Koshari 
1/2 Cup Brown Lentils / Puy Lentils / Sabut Masoor
1 Cup Basmati Rice
1 Cup Small Elbow Macaroni
1/2 Teaspoon Cumin powder
1/2 Teaspoon Coriander powder
1/2 Teaspoon Pepper powder
1 Cinnamon stick
1 Cup Boiled Chickpeas
1 Cup Fried Onions
2 Tablespoon Vegetable oil
Salt to taste
For the Sauce 
1 Teaspoon Garlic - minced
1 Cup Home made Tomato sauce
1 Onion - finely chopped
1 Teaspoon Vinegar or to taste
1 Teaspoon Cumin powder
1/2 Teaspoon Sugar
1 Teaspoon Paprika powder


MethodFor the Sauce

In a saucepan, heat a tablespoons of oil, add garlic when the garlic releases an aroma, add the onion saute till soft and translucent, stir in tomato sauce, cumin and paprika powder and saute for few seconds. Add, sugar and pinch of salt. Bring to a simmer and cook until the sauce thickens. Stir in the white vinegar,give it a good stir. Take off flame, cover and keep warm until ready to serve.

Make the Koshari

To cook the Brown Lentils
Put lentils, 1/2 teaspoon salt, and 4 cups water in a large pot/ pan and bring to a boil. Reduce heat and simmer lentils until done and not mushy. Drain lentils and set aside. Rinse the pot / pan .To cook the rice 

In the same pot /pan , heat a oil, add rice, cinnamon stick saute for a minute add 2 cups of water, salt, pepper, cumin and coriander powder. Bring the water to a rolling boil then to cover the pan and cook until all the liquid has been absorbed and the rice is cooked through (about 15 - 20 minutes). Add the cook lentils on top and Keep covered and undisturbed for 5 minutes or so. Now combine the lentils and the rice - fluff with a fork. Set aside.

To make the pasta 

Cook the pasta according to package instructions by adding the elbow pasta to boiling water with a dash of salt cook until the pasta is al dente. Drain.

Cover the chickpeas and warm it in the microwave just before serving.

To serve it 

Place the rice and lentils to a serving platter. Top with the elbow pasta and a tablespoon or two of the tomato sauce, then the chickpeas, and finally a sprinkle of the fried onions for garnish. Serve, Keep the remaining sauce and crispy onions separately in bowls, to add more if required.

Enjoy this delicious and filling meal.

Join us as we Eat the World!!!


Each month Evelyne of CulturEatz invites us to visit a country and explore their foods. This month it's Eygpt.

Check out all the wonderful  Egyptian recipes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!


Labels : Rice, Vegan, Lentils, Chickpeas, Tomato Sauce, Eygpt

Check out all the wonderful Egyptian dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!
Culinary Adventures with Camilla: Lahma Bil Basal (Egyptian Beef in Onion Sauce) PalatablePastimeBedouin Stuffed Grape Leaves
Sneha's Recipe:Vegan Egyptian Koshari# Eat the World
Literature and Limes: Taameyya
Pandemonium Noshery: Ful Medames
Amy’s Cooking Adventures: Ghorayebah Cookies
The Gingered Whisk: Basbousa Cake Recipe
Margaret @ Kitchen Frau: Egyptian Fava Beans and Feta
A Day in the Life on the Farm: Koshary