Easy Pudhina Pulao | Mint Pulao Recipe with easy step by step instructions and a video for your easy understanding.

How to make Pudhina Pulao Recipe

Here the pudhina is ground and cooked with rice either with water or with coconut milk with the Indian spices. This is a mild spicy pulao but you can alter it as per your spice level by adding more chillies.

Also in this Pudhina Pulao | Mint pulao I have added some green peas and potato, which increases the taste, but your can also add your own favorite veggies to this like beans, cauliflower, carrot etc and make even more healthier pulao recipe.

And here I have not used pressure cooker and used the Kadai method to cook the pulao. So it uses little bit more water than usual. I have also posted different pudhina pulao using pressure cooker – pressure cooker Pudhina pulao method which is done totally in different style.

You can check my other pulao recipes below

• Vegetable Pulao
• Potato Pulao
• Channa Pulao
• Bitter gourd Pulao
• Sweet Corn Pulao

You can also check the full collections below like

• Collection of Pulao Recipes
• Collection of Rice Recipes

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For Recipes in English – Akilas Kitchen (Quick Videos) and for recipes in Tamil – Just Samayal (Detailed Videos).

Recipe to make the Pulao

Print

Pudhina Pulao | Mint Pulao

Pudhina Pulao | Mint Pulao is a very aromatic and tasty pulao recipe, which when prepared, your whole house is filled with nice aroma of pudhina or the mint leaves. Here the pudhina is ground and cooked with rice either with water or with coconut milk with the Indian spices. This is a milk spicy pulao but you can alter it as per your spice level by adding more chillies.

Course Main Course

Cuisine Indian

Keyword Mint Pulao, Pudhina Pulao, Pulao Recipes

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

soaking time 20 minutes minutes

Total Time 45 minutes minutes

Servings 4

Calories 400kcal

Author Akila

Ingredients

To grind

• Mint leaves / pudhina – 1 bunch 1.5 cup
• green chilli – 2
• ginger – 2 inch
• garlic – 4 cloves
• coconut – 3 tbsp
• lemon juice – from 1/2 lemon

Spices

• Star anise – 1
• cardamom – 1
• cloves – 4 to 5
• cinnamon stick – little or 4 to 5, 2 inch length
• bay leaf – 2
• fennel seeds – 1 tsp

Other ingredients

• Rice – 1.5 cups
• Oil – 2 tbsp
• ghee – 2 tbsp
• Onion – 2 big
• potatoes – 1 big
• green peas – 1/4 cup
• salt – as per taste
• garam masala – 1 tsp
• turmeric – 1/4 tsp
• water – 2.5 to 3 cup
• optional ingredients
• cashews – few
• ghee – 2 tsp
• * you can also add veggies like carrot, beans, cauliflower etc

Instructions

• soak basmati rice for about 20 min. Filter water and keep ready. Also cube the potatoes and keep it ready as well.

Prepare mint paste

• Add the fresh mint leaves, green chilli, garlic, coconut, ginger and squeeze lemon juice in the mixie jar.
• Add little water and grind to a fine paste. Keep it aside.

Prepare the pulao

• In a big wok, add ghee and oil and when hot, add the spices mentioned.
• Fry them for a min.
• To this add the onion and saute for a while.

Cooking the veggies

• Add the potatoes and saute them for while. If you are using fresh green peas, add now and saute it along with the potatoes.
• Since I have used the frozen green peas, i have added it bit later of about 5 min, after adding the potatoes.
• Now Add the green peas, and also add the salt, garam masala and turmeric.
• Saute the veggies nicely. If you want you can add your other favorite veggies, like carrot, cauliflower, beans etc and make it more healthy. But I have restricted to only these potatoes and green peas.
• Include the ground mint paste now and mix for about 2 to 3 min.
• Once the veggies are well sauted, then add the 2.5 to 3 cups of water. If you are using pressure cooker, then add for 1 cup rice, 1.5 cups of water (1: 1.5 ratio). But, as I am using kadai or wok for making this pulao, I have added extra water.
• Now close the lid and cook for about 10 to 12 min. If using pressure cooker, then cook for 2 whistles or as per your cooker instructions.
• After about 10 minutes, check if the rice is cooked well, give a stir and close again. Now keep the flame in low.

Fry the cashews

• Meanwhile, in another pan, add 2 tsp of ghee and add the cashews.
• fry the cashews till light brown colour. Remove them and keep ready.
• Add the cashews with ghee to the pulao now and mix gently without breaking the rice.
• Serve the hot hot pudhina pulao with vegetable raita.

Video

Notes

Chcck the Below Notes

Ingredients

To grind

• Mint leaves / pudhina – 1 bunch ( 1.5 cup)
• green chilli – 2
• ginger – 2 inch
• garlic – 4 cloves
• coconut – 3 tbsp
• lemon juice – from 1/2 lemon

Spices

• Star anise – 1
• cardamom – 1
• cloves – 4 to 5
• cinnamon stick – little ( or 4 to 5, 2 inch length)
• bay leaf – 2
• fennel seeds – 1 tsp

Other ingredients

• Rice – 1.5 cups
• Oil – 2 tbsp
• ghee – 2 tbsp
• Onion – 2 big
• potatoes – 1 big
• green peas – 1/4 cup
• salt – as per taste
• garam masala – 1 tsp
• turmeric – 1/4 tsp
• water – 2.5 to 3 cup

optional ingredients

• cashews – few
• ghee – 2 tsp

*(you can also add veggies like carrot, beans, cauliflower etc)

Step by step instructions to make the Pudhina Pulao | Mint Pulao

soak basmati rice for about 20 min. Filter water and keep ready. Also cube the potatoes and keep it ready as well.

Prepare mint paste

Add the fresh mint leaves,

green chilli, garlic, coconut, ginger

and squeeze lemon juice in the mixie jar.

Add little water and grind to a fine paste. Keep it aside.

Prepare the pulao

In a big wok, add ghee and oil

and when hot, add the spices mentioned.

Fry them for a min.

To this add the onion and saute for a while.

Cooking the veggies

Add the potatoes and saute them for while. If you are using fresh green peas, add now and saute it along with the potatoes. Since I have used the frozen green peas, i have added it bit later of about 5 min, after adding the potatoes.

Now Add the green peas, and also add the salt,

garam masala and turmeric.

Saute the veggies nicely. If you want you can add your other favorite veggies, like carrot, cauliflower, beans etc and make it more healthy. But I have restricted to only these potatoes and green peas.

Include the ground mint paste now and mix for about 2 to 3 min.

Once the veggies are well sauted and raw smell of mint goes off, then add the 2.5 to 3 cups of water. Adjust the salt now and allow to boil for about 2 to 3 min If you are using pressure cooker, then add for 1 cup rice, 1.5 cups of water (1: 1.5 ratio). But, as I am using kadai or wok for making this pulao, I have added extra water.

Now add the soaked rice slowly.

Close the lid and cook for about 10 to 12 min. If using pressure cooker, then cook for 2 whistles or as per your cooker instructions.

After about 10 minutes, check if the rice is cooked well, give a stir and close again. Now keep the flame in low.

Fry the cashews

Meanwhile, in another pan, add 2 tsp of ghee and add the cashews.

fry the cashews till light brown colour. Remove them and keep ready.

Add the cashews with ghee to the pulao now

and mix gently without breaking the rice.

Serve the hot hot pudhina pulao with vegetable raita.

Taste yummy and flavorful pudhina pulao | Mint Pulao is ready.

Notes

• you can replace 1 cup water with thin coconut milk for a rich taste
• adding cashews is purely optional
• adjust the chilli and garam masala, as per your family spice level

The post Pudhina Pulao | Mint Pulao | Pulao recipes appeared first on Learning-to-cook.

Sweet corn pulao recipe with easy step by step instructions for your easy understanding and learning.

How to make the Sweet corn Pulao Recipe

• 15 + Pulao Recipes
• 25+ Rice Recipes

 

Step by step instructions to make the Pulao

Ingredients

• Sweet corn – 3/4 cup
• Rice – 2 cups
• Onion – 1
• Green chilles – 3 chopped finely
• Ginger garlic paste – 1.5 tsp
• Mint leaves – 1/4 cup ( optional )
• Coriander leaves – 1/4 cup + few for garnishing
• Salt – as per taste
• Water – 1.5 cups

• Oil – 2 tsp
• Ghee – 3 tsp 

Spices

 

• Cloves – 4 to 5
• Fennel seeds – 1/2 tsp
• Cinnamon stick – 3 to 4
• Star anise – 2 to 3
• Bay leaf – 1 crushed 
• Cardamom – 1

 

Method to make the pulao

1. Soak the rice for 20 min. In a pressure cooker, add oil and when it is hot, add the spices and fry for a min. Add the onion and fry till soft. Add the ginger garlic paste and sauté till the raw smell goes off.

 

4. Yummy Pulao is ready. I served it with crunchy capsicum raita. 

 

 

Recipe for making the pulao

Print

Sweet corn Pulao | Easy pulao recipes

Sweet Corn Pulao is an easy pulao recipe next to the Peas Pulao and Jeera Pulao. If I am in a hurry or lazy to prepare any South Indian traditional kuzhambu varieties, then I go for preparing the Pulao recipes.

Course Main Course

Cuisine Indian, North Indian

Keyword how to make sweet corn pulao, sweet corn pulao

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

soaking time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 400kcal

Author Akila

Ingredients

• Sweet corn – 3/4 cup
• Rice – 2 cups
• Onion – 1
• Green chilles – 3 chopped finely
• Ginger garlic paste – 1.5 tsp
• Mint leaves – 1/4 cup optional
• Coriander leaves – 1/4 cup + few for garnishing
• Salt – as per taste
• Water – 1.5 cups
• Oil – 2 tsp
• Ghee – 3 tsp

Spices

• Cloves – 4 to 5
• Fennel seeds – 1/2 tsp
• Cinnamon stick – 3 to 4
• Star anise – 2 to 3
• Bay leaf – 1 crushed
• Cardamom – 1

Instructions

• Soak the rice for 20 min. In a pressure cooker, add oil and when it is hot, add the spices and fry for a min. Add the onion and fry till soft. Add the ginger garlic paste and sauté till the raw smell goes off.
• Add the green chillies, coriander and mint leaves. Sauté it well. Add 1tsp ghee and the rice and fry for 2 min. Add the required salt.
• Add the sweet corn and water. When the water boils, close the lid and cook in low flame for 10 min. After 10 min, open the lid and the remaining ghee and slowly mix it well, without breaking the rice. Again close and keep it for 5 min and serve hot.
• Yummy sweet corn Pulao is ready. I served it with crunchy capsicum raita.

Notes

• Soaking the rice, makes it lengthier and softer.
• you can also fry the soaked rice in ghee for about 2 to 3 minutes.

*Post first published on Oct 28th 2014. Updated with Recipe.

The post Sweet corn Pulao | Easy pulao recipes appeared first on Learning-to-cook.

• capsicum rice
• Indian style broccoli rice
• Sweet Corn Rice South Indian Style
• Cabbage Rice
• Easy Potato Rice

 

Step by step instructions for preparing the rice

Ingredients
Capsicum – 1 big
Cooked rice / Left over rice – 2 cups 

Urud dal – 1 tbsp

Channa dal – 1 tbsp

Red chilli – 3 to 4

Mustard seeds – 2 pinch ( 1 pinch for grinding and 1 pinch for seasoning )

Cumin seeds – 1/4 tsp

Coriander seeds – 1 tsp
Peanuts – 1 to 2 tsp
Cinnamon stick – 2 to 3 small sticks
Curry leaves – few
Oil – 2 tsp
Ghee – 1 tsp (optional)
Salt as per taste

 

 

Method
1. Wash and cut the capsicum in cubes and keep ready as shown below.

2. Take the ingredients mentioned in fry and grind and dry fry them. Take care not to over fry them, as you may get bitter taste. 

 

7. Serve the hot not masala rice with papad. 

 

 

Yummy capsicum masala rice is ready

 

Notes:

1. You can even add 1/2 tsp of black pepper for extra spiciness. 

2. You can also add the fennel seeds and grated coconut while frying for extra flavor. 

3. One of my friend suggested to add the toor dal also. Haven’t tried it yet. 

4. Before serving, you can also add a tsp of ghee, which tastes great.
5. Rice quantity can be adjusted according to your taste and spiciness.

 

Recipe to make Masala Capsicum Rice

Print

Masala capsicum rice | How to make Capsicum Masala Rice

This is so easy to make recipe and the crunchiness in the capsicum makes the rice even more tastier and the fresh ground masala makes it more aromatic. Everybody in our family loved it lot.

Course Main Course

Cuisine South Indian, tamil nadu

Keyword capsicum masala rice

Prep Time 10 minutes minutes

Cook Time 7 minutes minutes

Total Time 17 minutes minutes

Servings 4

Calories 350kcal

Author Akila

Ingredients

• Capsicum – 1 big
• Cooked rice / Left over rice – 2 cups
• Urud dal – 1 tbsp
• Channa dal – 1 tbsp
• Red chilli – 3 to 4
• Mustard seeds – 2 pinch 1 pinch for grinding and 1 pinch for seasoning
• Cumin seeds – 1/4 tsp
• Coriander seeds – 1 tsp
• Peanuts – 1 to 2 tsp
• Cinnamon stick – 2 to 3 small sticks
• Curry leaves – few
• Oil – 2 tsp
• Ghee – 1 tsp optional
• Salt as per taste

Instructions

• Wash and cut the capsicum in cubes and keep ready as shown below.
• Take the ingredients mentioned in fry and grind and dry fry them. Take care not to over fry them, as you may get bitter taste.
• Fry them till you get a light brown colour in low flame. Grind them to a coarse powder.
• In the wok or kadai, add oil and when hot add the mustard seeds and curry leaves. When mustard seeds splutters, add the capsicum and little salt. Sauté them. (Just 2 to 3 min).
• Add the ground masala and mix well.
• Add the rice, mix it and check for the salt.
• Serve the hot masala capsicum rice with papad.

Notes

• You can even add 1/2 tsp of black pepper for extra spiciness.
• You can also add the fennel seeds and grated coconut while frying for extra flavor.
• One of my friend suggested to add the toor dal also. Haven’t tried it yet.
• Before serving, you can also add a tsp of ghee, which tastes great.
• Rice quantity can be adjusted according to your taste and spiciness.

*Post first published on Nov 8th 2014. Updated with recipe.

The post Masala capsicum rice | How to make Capsicum Masala Rice appeared first on Learning-to-cook.

Broccoli rice Indian style is very very different from the actual broccoli rice which is prepared fully by the minced broccoli. The Indian style broccoli rice is mixed with cooked rice and mostly given as a healthy lunch box recipe.

Easy Broccoli Rice in Indian Style

This Broccoli rice in Indian style is a recipe which I prepared recently. I was planning to prepare this long time before, but some how kept postponing it. I usually prepare broccoli soup most of the times as it’s our family favorite. Last I prepared and When I tasted, I felt I could have reduced the pepper, as it is bit spicy and also, should have chopped broccoli into more finer pieces.

• Babycorn Tomato Masala Bath

 

Step by step Instructions of Broccoli Rice

Ingredients

Broccoli – 2 cups, chop into fine pieces
Onion – 1 big
Garlic – 6 to 8 cloves chopped finely
Ginger – 1 inch chopped finely
Olive oil – 1/2 tbsp
Ghee – 1/2 tbsp 

Mustard seeds – 2 pinch
Urud dal / black gram – 1/2 tbsp
Cumin seeds – 1/4 tsp
Cooked rice ( ordinary or basmati ) – 2 cups
Pepper – 1/2 tsp (crushed black pepper)
Green chilli – 1 chopped finely
Salt – as per taste
Water – as needed

 

 

 

Method

1. Wash the broccoli and cut into small pieces. Again wash one more time. In a pan add oil and when hot, add mustard seeds. When it splutters add the Urud dal and cumin seeds.

4. Add the ghee and required pepper and mix well.

5. Yummy, healthy and tasty broccoli rice is ready. 

Notes 

1. I added both green chilli and pepper and I felt bit more spicy. So you can use either one or reduce pepper level. 

2. Chop the broccoli very finely. 

3. Sprinkle little water. If more water is added, broccoli becomes cooked well and becomes soft.
4. Adding ghee is optional, but it enhances the flavor.
5. You can use vegetable oil also.

 

Healthy and tasty Broccoli Rice is ready

Recipe of Broccoli Rice Indian Style

 

Print

Broccoli Rice Indian Style

Broccoli rice Indian style is very very different from the actual broccoli rice which is prepared fully by the minced broccoli. The Indian style broccoli rice is mixed with cooked rice and mostly given as a healthy lunch box recipe.

Course Main Course

Cuisine Indian

Keyword Broccoli rice, Indian style broccoli rice

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 300kcal

Author Akila

Ingredients

• Broccoli – 2 cups chop into fine pieces
• Onion – 1 big
• Garlic – 6 to 8 cloves chopped finely
• Ginger – 1 inch chopped finely
• Olive oil – 1/2 tbsp
• Ghee – 1/2 tbsp
• Mustard seeds – 2 pinch
• Urud dal / black gram – 1/2 tbsp
• Cumin seeds – 1/4 tsp
• Cooked rice ordinary or basmati – 2 cups
• Pepper – 1/2 tsp crushed black pepper
• Green chilli – 1 chopped finely
• Salt – as per taste
• Water – as needed

Instructions

• Wash the broccoli and cut into small pieces. Again wash one more time. In a pan add oil and when hot, add mustard seeds. When it splutters add the Urud dal and cumin seeds.
• When slightly brown, add the onions and garlic and ginger. Sauté them well. Add the broccoli, green chili and salt. Sprinkle some water.
• After 3 min, sprinkle some more water, so that broccoli gets cooked, but take care that broccoli should not loose its crunchiness. Add rice and mix them together.
• Add the ghee and required pepper and mix well.
• Yummy, healthy and tasty broccoli rice is ready.

Notes

I added both green chilli and pepper and I felt bit more spicy. So you can use either one or reduce pepper level.

2. Chop the broccoli very finely.

3. Sprinkle little water. If more water is added, broccoli becomes cooked well and becomes soft.

4. Adding ghee is optional, but it enhances the flavor.

5. You can use vegetable oil also.

 

 

*Post first published on April 4th 2014. Updated with recipe.

The post Broccoli Rice Indian Style | Easy Lunch Box Recipes appeared first on Learning-to-cook.

Paneer pulao recipe with easy step by step instructions for your easy understanding and learning.

How to make Paneer Pulao

Though I am a Paneer lover, I have not posted much paneer recipes. This Pulao, I did long before and was in my draft. Paneer without any veggie also tastes great either in pulao or in any gravy when added. This is one such easy one pot meal, which can be prepared in a jiffy, if the paneer is readily available and tastes great.  

 

You can try different paneer recipes here and have given some pulao recipes to try from my blog. 

 

• Peas Pulao
• Mushroom Pulao
• Spicy tomato pulao
• Sweet corn pulao
• Babycorn Pulao 
• Capsicum Pulao
• Potato Pulao

 

 

Step by step instructions of pulao

Ingredients
Basmathi rice – 2 cups
Paneer cubes – 1 cup
Green Peas – 1/4 cup (optional)
Onion – 1 (chopped nicely)
Ginger Garlic Paste – 1 tsp
Green Chillies – 2 (slit into half – lengthwise)
Cumin seeds – 1/5 tsp
Cloves – 4
Cinnamon stick – 1
Cardomom – 1
Bay leaf – 1
Mint leaves – 1/4 cup (optional)
Coriander leaves – 1/4 cup (optional)
Water – 3 cups
Oil – 2 tbsp
Ghee – 1 tbsp
Cashews – few (optional)
Coriander leaves for garnishing

 

Method
1. Wash and Soak rice for 20 mts. While the rice is soaking, you can start preparing the following. In a Pressure cooker, add oil and fry all the spices mentioned above.

2. Add the onion and ginger garlic paste and fry till golden brown. Add in the green chillies too. Add coriander leaves and salt and saute well. (At this stage you can add the mint leaves too).

 

 

6. Garnish with coriander leaves and serve the hot Paneer Pulao with Soya chunks masala.

 

 

Tasty and Easy Paneer Pulao is ready… 

 

Recipe to make Paneer Pulao

Print

Paneer Pulao | Easy Pulao Recipes

Paneer without any veggie also tastes great either in pulao or in any gravy when added. This is one such easy one pot meal, which can be prepared in a jiffy, if the paneer is readily available and tastes great.

Course Main Course

Cuisine Indian

Keyword paneer pulao

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

soaking time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 400kcal

Author Akila

Ingredients

• Basmathi rice – 2 cups
• Paneer cubes – 1 cup
• Green Peas – 1/4 cup optional
• Onion – 1 chopped nicely
• Ginger Garlic Paste – 1 tsp
• Green Chillies – 2 slit into half – lengthwise
• Cumin seeds – 1/5 tsp
• Cloves – 4
• Cinnamon stick – 1
• Cardomom – 1
• Bay leaf – 1
• Mint leaves – 1/4 cup optional
• Coriander leaves – 1/4 cup optional
• Water – 3 cups
• Oil – 2 tbsp
• Ghee – 1 tbsp
• Cashews – few optional
• Coriander leaves for garnishing

Instructions

• Wash and Soak rice for 20 mts. While the rice is soaking, you can start preparing the following. In a Pressure cooker, add oil and fry all the spices mentioned above.
• Add the onion and ginger garlic paste and fry till golden brown. Add in the green chillies too. Add coriander leaves and salt and saute well. (At this stage you can add the mint leaves too).
• Add in the peas and fry for a min. Add the paneer cubes now and fry for a min again. (if you want, you can fry the paneer cubes separately in ghee and add now).
• Add the water and when it starts boiling, add the soaked rice.
• Close the lid and simmer for 10 mts. (cook in low flame) After 10 min, switch off the stove and when the pressure goes off, remove the weight and mix the pulao gently taking care not to break the rice. Add the ghee at this stage and close the cooker lid for 3 min.
• Garnish with coriander leaves and serve the hot Paneer Pulao with Soya chunks masala.

Notes

Soaking Basmati Rice for 20 minutes, gives a nice lengthy rice.

*Post first published on March 2nd 2015. Updated with recipe.

The post Paneer Pulao | Easy Pulao Recipes appeared first on Learning-to-cook.

Baby corn Biryani Recipe – This biryani has become one of my favorite in recent days. If I didn’t prepare any non veg biryani, then I choose to prepare this biryani. The crunchiness of the babycorn makes the recipe more yummier. Everyone in my family loved this and my lo’s were asking for the babycorn more than the rice .

 

I have baby corn Pulao posted already in the blog which I can say is a simpler version of this Babycorn Biryani. Though it is not prepared in the traditional way of preparing Biryani, it still tastes great.

You can check other pulao and rice recipes here. Some I have given below.

Peas Pulao

Channa Pulao

Crumbled Paneer Pulao

Vegetable Pulao

Vegetarian chicken Biryani

Baby corn Biryani

Preparation time: 15 min | Cook Time: 30 min | Serves: 4

Recipe Category: Main | Recipe Cuisine: Indian

 

Ingredients 

Spices to add

• Cloves – 6 to 7
• Cardamom – 1
• Cinnamon stick – 3 inch crushed to pieces
• Star anise – 3 to 4
• Bay leaf – 1
• Fennel seeds – 1/2 tsp
• Mace – 1 (optional)

Other ingredients 

• Basmati Rice – 2 cups
• Onion – 1 big
• Green chilli – 2 slit lengthwise
• Coriander leaves – 1/4 cup
• Mint leaves – 1/4 cup
• Baby corn – 200 gms
• Biryani masala – 3 tbsp
• Chilli powder – 1 tsp (optional)
• Turmeric powder – 1/4 tsp
• Thick Coconut milk – 1 cup
• Water – 2 cups
• Ghee – 3 tbsp
• Salt – as per taste

Method to prepare Baby corn Biryani

1. Soak the rice for 20 to 30 minutes. Strain and keep aside. Heat the pressure cooker or a big vessel. Add 2 tbsp ghee or oil. When it is hot add the spices mentioned in Spices to add. When they start spluttering add the onion, green chilli and salt.

 

2. Add the ginger garlic paste and sauté them till the raw smell goes off. Add the chopped coriander and mint leaves. Sauté then till nice aroma comes.

 

3. Now add in the babycorn and little turmeric and sauté for 5 min in medium flame. Add the biryani masala and mix them. Sprinkle little water now.

 

4. When the babycorn is well coated with the masala, add the coconut milk and water.

 

5. When it starts boiling, immediately add the rice. Give a stir and close the pressure cooker. Let it cook in slow flame to 10 to 12 minutes and switch off the stove.

 

6. When the pressure completely goes off open the lid and add the remaining ghee. Give a stir slowly without breaking the rice and close the lid again for another 5 minutes.

7. Now open and serve the hot hot babycorn biryani with Aloo Raita .

Notes:

1. The timing for the pressure cooker depends on the cooker make. Check for the manual if in doubt. Normally 10 to 12 minutes should work out good.

2. I didn’t add any Chilli powder and garam masala in this as my kids feel it will be spicy and also the biryani masala which I use gives correct spiciness to the biryani. If you don’t have biryani masala, then replace them with Chilli powder and garam masala and adjust accordingly to your taste buds.

Printable Recipe of Baby Corn Biryani

Print

Baby corn Biryani Recipe

This biryani has become one of my favorite in recent days. If I didn't prepare any non veg biryani, then I choose to prepare this biryani. The crunchiness of the babycorn makes the recipe more yummier.

Course Main Course

Cuisine Indian

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4

Author Akila

Ingredients

Spices to add

• Cloves - 6 to 7
• Cardamom - 1
• Cinnamon stick - 3 inch crushed to pieces
• Star anise - 3 to 4
• Bay leaf - 1
• Fennel seeds - 1/2 tsp
• Mace - 1 optional

Other ingredients

• Basmati Rice - 2 cups
• Onion - 1 big
• Green chilli - 2 slit lengthwise
• Coriander leaves - 1/4 cup
• Mint leaves - 1/4 cup
• Baby corn - 200 gms
• Biryani masala - 3 tbsp
• Chilli powder - 1 tsp optional
• Turmeric powder - 1/4 tsp
• Thick Coconut milk - 1 cup
• Water - 2 cups
• Ghee - 3 tbsp
• Salt - as per taste

Instructions

• Soak the rice for 20 to 30 minutes. Strain and keep aside. Heat the pressure cooker or a big vessel. Add 2 tbsp ghee or oil. When it is hot add the spices mentioned in Spices to add. When they start spluttering add the onion, green chilli and salt.
• Add the ginger garlic paste and sauté them till the raw smell goes off. Add the chopped coriander and mint leaves. Sauté then till nice aroma comes.
• Now add in the babycorn and little turmeric and sauté for 5 min in medium flame. Add the biryani masala and mix them. Sprinkle little water now.
• When the babycorn is well coated with the masala, add the coconut milk and water.
• When it starts boiling, immediately add the rice. Give a stir and close the pressure cooker. Let it cook in slow flame to 10 to 12 minutes and switch off the stove.
• When the pressure completely goes off open the lid and add the remaining ghee. Give a stir slowly without breaking the rice and close the lid again for another 5 minutes.
• Now open and serve the hot hot babycorn biryani with Aloo Raita

Notes

• The timing for the pressure cooker depends on the cooker make. Check for the manual if in doubt. Normally 10 to 12 minutes should work out good.
• I didn't add any Chilli powder and garam masala in this as my kids feel it will be spicy and also the biryani masala which I use gives correct spiciness to the biryani. If you don't have biryani masala, then replace them with Chilli powder and garam masala and adjust accordingly to your taste buds.

The post Baby Corn Biryani | Indian Biryani Recipes appeared first on Learning-to-cook.

Peas Pulao	Paneer Pulao	Sweet Corn Pulao
Spicy Tomato Pulao	Potato Pulao	Mushroom Pulao
Vegetable Pulao	Jeera Rice	Baby corn pulao
Capsicum Pulao	Pudhina Pulao	Carrot and Peas Pulao
Bitter gourd Pulao	Channa Pulao	Crumbled Paneer and Jeera Pulao

The post Easy Pulao Recipes | Indian Pulao Recipes appeared first on Learning-to-cook.

I always love Pulao and try different Pulao by changing the veggies. I love the smell of basmati rice cooked in mild spiciness but with great aroma and unbeatable taste. My kid is a potato lover and asked me to try this Potato Pulao. Even my little one ate as this is very mild in spiciness. You can try different pulao recipes from here and some I have given below. 

Peas Pulao

Mushroom Pulao

Spicy tomato pulao

Sweet corn pulao

Babycorn Pulao  
Capsicum Pulao

How to make Potato Pulao

Preparation time: 10 min | Cook Time: 15 min | Serves: 4

Recipe Category: Main | Recipe Cuisine: North Indian

Ingredients
Basmathi rice – 2 cups
Potato – 3 (Cut into small cubes)
Green Peas – 1/4 cup (optional)
Onion – 1 (chopped nicely)
Ginger Garlic Paste – 1 tsp
Green Chillies – 2 (slit into half – lengthwise)
Cumin seeds – 1/5 tsp
Cloves – 4
Cinnamon stick – 1
Cardomom – 1
Bay leaf – 1
Mint leaves – 1/4 cup (optional)
Coriander leaves – 1/4 cup (optional)
Water – 3 cups
Oil – 2 tbsp
Ghee – 1 tbsp
Cashews – few (optional)
Coriander leaves for garnishing

Method
1. Wash and Soak rice for 20 mts. While the rice is soaking, you can start preparing the following. Wash the potato and green peas and keep it ready. In a Pressure cooker, add oil and all the spices mentioned above.

2. Add the onion and ginger garlic paste and fry till golden brown. Add in the green chillies too. Add coriander leaves and salt and saute well. (At this stage you can add the mint leaves too).

3. Add the potato now and saute for 5 to 7 min(Do not skip this). This is done, so that, it gets cooked perfectly. Add in the peas and fry for a min. 

4. Add the water and when it starts boiling, add the rice. 

5. Close the lid and simmer for 10 mts. (cook in low flame) After 10 min, switch off the stove and when the pressure goes off, remove the weight and mix the pulao gently taking care not to break the rice. Add the ghee at this stage and close the cooker lid for 3 min.

6. Garnish with coriander leaves and serve the hot Potato Pulao with Paneer Butter Masala.

Tasty and Easy Potato Pulao is ready… I had it with Paneer Butter Masala…

Notes:
1. Always saute the potato for 5 min, before cooking, so that the potato will be cooked nicely. This is done, as we are not going to cook the rice in high flame.

Tags: Indian Style Potato Pulao, Potato Pulao, Potato Pulav, Potato Pulao Recipes, Pulao Recipes, Pulav Recipes, Potato Recipes, Potato Pulao step by step, North Indian Recipes, How to make Potato Pulao, Healthy Potato Pulao, How to prepare Potato Pulao, Potato Pulao in Indian Style, How to make Potato Pulao in Indian Style, How to make South Indian Potato Pulao, Indian Potato Pulao, Lunch box recipes, One pot meals, Vareity Pulao recipes, healthy Pulao recipes

The post How to make Potato Pulao | Lunch box recipes | Easy Pulao Recipes appeared first on Learning-to-cook.

I love mushrooms always. But somehow I have not prepared this mushroom pulao and kept postponing as I love to eat the mushrooms in gravy with blend of masalas than in biryani or in pulaos. Finally one fine Saturday tried this mushroom pulao along with peas and it came out good. Since this is mild in spiciness, my kids loved a lot. Serve it with Brinjal raita or Vegetable Raita. I served it with simple onion raita. 

If you want to try different and easy pulaos check out the below ones. 

Easy peas pulao

Capsicum pulao

Baby corn pulao
Spicy Tomato Pulao
Jeera rice

How to make Mushroom Pulao

Preparation time: 10 min | Cook Time: 20 min 
Total Time: 30 min | Serves: 4
Recipe Category: Side dish | Recipe Cuisine: South Indian

Ingredients

Mushroom – 1 packet

Rice – 2 cups

Onion – 1 packet

Green chilles – 3 chopped finely

Ginger garlic paste – 1.5 tsp

Coconut milk – 1.5 cups

Mint leaves – 1/4 cup

Coriander leaves – 1/4 cup

Salt – as per taste

Water – 1.5 cups

Green peas – 1/2 cup

Oil – 3 tsp

Coriander leaves – for garnishing 

Spices
Cloves – 4 to 5

Fennel seeds – 1/2 tsp

Cinnamon stick – 3 to 4

Star anise – 2 to 3

Bay leaf – 3 to 4

Cardamom – 2

Method

1. Add oil in the pressure cooker. When it is hot add the spices and fry for a min. Add the onions and fry till soft. 

2. Add the ginger garic paste and sauté till the raw smell goes off. Add the mint and coriander leaves and fry till nice Aroma comes. 

3. Wash and add the mushrooms to the cooker. 

4. Add the green peas and add 1 tsp ghee and fry them. Add the coconut milk and water and allow to boil. 

5. Add the soaked rice and mix and close the lid. Change the flans to low. Cook for 10min and switch off the flame. Once opened add 1 tbsp ghee and mix gently not breaking the rice. 

6. Serve them hot with onion raita or vegetable raita.

Yummy and easy Mushroom Pulao is ready to be served. 

The post Mushroom Pulao | Peas and Mushroom Pulao | How to make Mushroom Pulav | Easy Pulao Recipes | Mushroom Recipes | Easy Lunch Box Recipes appeared first on Learning-to-cook.