Here is the link –

The post How to make Peas Pulao (Peas Pulav / Matar Pulao) – step by step | Pulao Recipes | Easy Lunch Box Recipes appeared first on Learning-to-cook.

Ingredients

• Basmati Rice – 3 cups
• Water – 4.5 cups (or as directed by the back side of basmati rice pack)
• Babycorn – 5 to 6
• Green peas – 1/4 cup
• Mint leaves – few
• Coriander leaves – few
• Salt – as per taste
• Ghee – 4 tsp

To Temper

• Oil – 3 tsp
• Cinnamon stick – 1 crushed
• Star anise – 2
• Bayleaves – 1
• Fennel seeds – 1/4 tsp
• Cumin seeds – 1/4 tsp
• Cloves – 3 to 4
• Cardamom – 1

Method

• Soak the biryani rice for 20 – 30 min.
• Wash the baby corns and cut into small pieces as shown.

• In a pressure cooker, add the ingredients under temper (Ingredients II), one by one and slightly fry.
• Add the onions and fry.

 

  Add green chillies, ginger – garlic pastte

•  Add the mint leaves and Coriander leaves and saute nicely.

•  Add in the green peas and keep stirring for 1 min.

•  Add in the baby corns and salt.

•  Add the water and allow to boil.

•  When the water starts boiling, add the soaked rice.

•  Slightly mix the baby-corn and rice.

• Close the lid and keep the flame in low. Do not use whistle. Allow to cook in low flame for 10 to 15 min. Switch off .
• Open the lid and add ghee and slightly mix the cooked pulav, without breaking the rice.

• Serve it with plain raitha or with any spicy side dish.

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Ingredients

• Capsicum – 3 (different colors goes well) – cut square shaped
• Pepper powder – 1/2 tsp
• Briyani Rice – 2.5 cups
• Oil – 2 tsp
• Ghee – 1 tsp
• Onion – 1 chopped finely
• Green Chillies – 2 to 3 (cut lengthwise) 
• Ginger – Garlic paste – 1 tsp
• Peas – 1/2 cup (optional)
• Cumin seeds – 1/2 tsp
• Water – 4 cups
• Salt – as per taste
• Turmeric – a pinch (optional)

Method

• Wash and soak the rice. 
• In a heavy bottomed pan, add 1 tsp of oil, capsicums and fry nicely.
• Add the pepper powder, salt and turmeric.
• Sprinkle some water, till the capsicum gets cooked. (It should be little crunchy and do not cook to soft).
• Keep it aside.

• In the same pan, add 1 tsp oil, and add ginger garlic paste, green chillies and onion.
• Saute them well, till the onion becomes soft.
• Add peas and sprinkle some water again so that peas gets half cooked.
• Meanwhile, drain the soaked rice and add it.
• Add 1 tsp of oil and fry the rice for few min.
• Add 3.5 cups of water and salt.
• Allow to boil, and check the seasoning and close the lid.
• Let it cook for 7 to 10 min. by keeping the flame in sim.
• When the rice gets cooked, add the capsicum and 1 tsp ghee and mix well.
• Garnish with coriander leaves and serve hot with any raitha or any manchurian dishes.

Note: 
1. Green chillies can be adjusted according to taste, as we are adding pepper also.
2. Some more veggies (carrot, cauliflower etc..) can also be added to it.
3. Try to soak the rice for nearly 15 to 20 min.

The post Capsicum pulao appeared first on Learning-to-cook.

Ingredients

• Cauliflower – 1
• Green Peas – 1 cup
• Briyani Rice – 2 cups
• Cloves – few (6 to 8)
• Cardamom – 2
• Cinnamon stick – 1 crushed
• Fennel seeds – 1/4 tsp
• Star anise – 2 to 3
• Bay leaf  – 2
• Mint leaves – a handful
• Corinader leaves – a handful
• Onion – 1 cut lengthwise
• Tomato – 1
• Ginger Garlic paste – 1 tsp
• Green chillies – 2
• Chilli powder – 1 tsp
• Corinader powder – 1/2 tsp
• Turmeric powder – 1/4 tsp
• Everest Briyani Masala powder – 1/2 tsp
• Salt – as needed
• Lemon/vinegar – 1 tsp
• Oil – 2 tsp
• Ghee – 2 tsp
• Water – 3 cups

Method

• Soak the Briyani rice for 15-20 min.
• Cook the rice (half cooked) with 2 cups water separately and keep aside.
• Cut the flower to 2 to 3 inch size florets.
• Make a paste with coriander and mint by grinding it in mixie.
• In cooker, add oil, and when it is hot, add the cloves, cardamom, cinnamon stick, fennel seeds, star anise, bay leaf and fry for a min.
• Now add in the onion, tomato, green chillies and ginger garlic paste and saute well till the raw smell of ginger garlic paste goes off.
• Add the coriander-mint paste.
• Now add the cauliflower florets and green peas and add in the powders and salt and 2 cup water.
• Allow to cook till the cauliflwer are half cooked and the gravy becomes little thick.
• Now add the half coooked rice and mix well with cauliflower gravy.
• Add the lemon juice at this stage.
• Close the cooker lid and cook in low heat for 10 min.
• Switch off and add ghee, mix well and serve hot.

This goes to the following event
Herbs and Flowers in my Platter by PJ

The post Cauliflower Briyani (Cauliflower Biryani) appeared first on Learning-to-cook.

Ingredients

• Vegetables – 3 cups (Carrot, Beans, Cauliflower, Beetroot, Peas, Corn, Potato, Cabbage) all cut into small pieces
• Briyani Rice – 3 cups
• Water – 5 cups
• Fennel seeds – 1/4 tsp
• Cardamom – 3
• Star anise – 4
• Cloves – 1 tsp
• Cinnamon Stick – 1 stick (crushed)
• Brinji leaf – 1
• Ginger Garlic Paste – 1.5 tsp
• Green chillies – 3
• Onion – 2 (cut lengthwise0
• Tomato – 2 (chopped finely)
• Mint leaves – 1 cup
• Coriander leaves – 1/2 cup
• Turmeric Powder – 1/4 tsp
• Chilli powder – 1 tsp
• Coriander powder – 1.5 tsp
• Garam Masala Powder – 1 tsp
• Salt –  as per taste
• Oil – 3 tsp
• Ghee – 4 tsp

Method

• Wash and Soak the rice for 15 to 20 minutes.
• Add Oil in the cooker and add the spices and fry them.
• Add the onion, green chillies and ginger garlic paste.
• When onion becomes translucent, add the tomato, coriander leaves( keep few leaves for garnishing), mint leaves and saute till tomato becomes soft.
• Add the Vegetables and 1/2 cup water, chilli powder, turmeric powder, coriander powder, salt and allow to cook till the water evaporates.
• Now add the 2 tsp ghee and rice and fry for 2 minutes.
• Add the remaining water and garam masala powder.
• Check for the seasoning and when the water starts boiling, close the lid and whistle.
• Wait for 6 whistles and switch off the stove.
• When the pressure goes down, open the lid and add the remaining 2 tsp ghee and mix well.
• Garnish with coriander leaves and serve hot.

    

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Ingredients

• Basmathi Rice – 2 cup
• Water – 3 cups
• Carrot – 1 cup
• Peas – 1 cup (I used frozen peas)
• Onion – 2 
• Green chillies – 5
• Cinnamon stick – 2 (crushed)
• Cardomom – 4
• Star anise – 3
• Cloves – 5
• Fennel seeds – 1 tsp
• Cumin seeds – 1/4 tsp
• Ginger garlic paste – 1 tsp
• Oil – 2 tsp
• Ghee – 3 tsp
• Coriander leaves – 1/4 cup
• Mint leaves – 1/2 cup
• Salt – as needed

Method

• Wash and soak rice for 15 to 20 minutes.
• Meanwhile, cut the vegetables and keep everything ready.
• In a Pressure cooker, add the oil, and when it is hot, add all the spices one by one and fry till they give nice aroma.
• Now add the onions, green chillies and ginger garlic paste.
• When Onions becomes transparent, add the coriander leaves, mint leaves and then the carrot and peas and cook for 3 mts.
• Now add the rice, 2 tsp ghee and fry for another 1 minute.
• Add the water and salt.
• Check for the seasoning and allow it to boil.
• Close the lid and wait for 6 whistles (My cooker goes for 6 whistles, check with your pressure cooker and keep the no. of. whistles – some times it may vary) and switch off the stove.
• Open the lid and add the remaining ghee and mix it slowly.
• Serve hot with any raitha. [ I served it with ccc raitha ].

• My event – Celebrating Independence Day – 2010
• Sanyuktha’s Visual Treat Event
• Priya’s CWS – Fennel Seeds

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Peas Pulao / Matar pulao / Pattani Sadham is always a easy to do one pot meal. It is so easy to do, that, you can complete the whole process in 20 min, excluding the soaking time of rice. This is a great dish for any party or picnic. Peas Pulao is one such recipe, in which you can never go wrong in the process of preparing. Lets see how to make the easy peas pulao.

How to make Peas Pulao Recipe

Ingredients

• Basmathi rice – 2 cups
• Green Peas – 1 cup
• Onion – 1 (chopped nicely)
• Ginger Garlic Paste – 1 tsp
• Cumin seeds – 1/2 tsp
• Cloves – 4
• Cinnamon stick – 1 
• Cardomom – 3
• Bay leaf – 1
• Mint leaves – 1/4 cup (optional) 
• Coriander leaves – 1/4 cup (optional)
• Water – 3 cups
• Oil – 2 tsp
• Ghee – 1 tsp
• Cashews – few (optional)
• Coriander leaves for garnishing

Method
1. Soak rice for 20 mts. While the rice is soaking, you can start following the below steps.

The post Peas Pulav ( Peas Pulao / Matar Pulao ) – Step by step | Pulao Recipes | Easy Lunch Box Recipes appeared first on Learning-to-cook.

• Prawns – 1/2 kg
• Briyani Rice – 2 cups
• Oil – 2 tsps
• Ghee 3 tsps
• Onion – 1 big
• Garlic – Chopped finely
• Green chilli – 2
• Ginger garlic paste – 1/2 tsp
• Black Pepper – 1 tsp
• White Pepper – 1/2 tsp
• Salt – as required
• Curry leaves – few
• Cilantro for garnishing
• Water – 3 cups

Method

• In a pan, add ghee and rice and fry for 3 mts.
• Cook the rice with 3 cups of water.
• In a kadai, add onion, garlic, green chillies, ginger garlic paste, curry leaves, prawns, salt and cook, till prawns becomes curved. (Inbetween  add little water to cook the prawns).
• Add the pepper powders and mix well and again cook for another 5 mts.
• Add the boiled rice to this gravy and mix thoroughly and serve hot with any raitha.

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