Quinoa Biryani
I just joined in weight watchers in the last couple of months, so I started calculating my points in my daily eating habits. I’ve always wanted to make Quinoa for a very long time but never got a chance. I just tried making Quinoa Biryani yesterday and I must say the flavor and aroma tasted almost like basmati rice. You don’t see a bug difference in biryani. The cooking technique of Quinoa is just like cooking any rice. Wash it and always soak quinoa for atleast 15 minutes before you use. You will see a white tail in quinoa after its fully cooked and that’s the sign it’s completely cooked. A little information about Quinoa from Wikipedia: Quinoa a species of goosefoot (Chenopodium), is a grain-like crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, or grain, as it is...
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Salan for Biryani – Curry Sauce
Salan is a Hyderabadi dish and generally served with Biryani or roti. Hyderabad is located in South India which is popular for its cuisine. Their food is spicy and rich in flavors. Today I am going to share the recipe for Salan in which tomato and onions are cooked in blend of spices along with peanuts and tamarind juice. This spicy and a little tangy gravy is a prefect combination for Biryani. You can also serve it with layered parottas or other rotis. Preparation time: 20 minutes Cooking time:30 minutes No. of servings: 7 to 8 Spice level: 4 out of 5 Ingredients: Small onions – 15 (or equivalent amount of red onions) Medium size tomatoes – 2 Green chilies – 3 Garlic cloves – 6 Freshly grated or ground Ginger – 1 tbsp Curry leaves – 10 to...
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Spicy Chicken Biryani
A lot of people are put of by the thought of making biryani because it is usually so involved and time consuming. This recipe will change their mind when they find out how easy it is to cook some delicious spicy biryani. I got this recipe from my good friend Neeru who made this for us and it was so delicious. Unlike Dum Biryani this is made with pressure cooker and it is the kind of biryani our moms would make on weekends and we would eat it at watching our favorite movies. Hope you like this recipe and if it comes out well let us know and I’ll let Neeru know. Preparation Time : 60 minutes Spice Level : 4 out of 5 No of servings : 3-4 Ingredients: Chicken : 500gms Basmati Rice : 2 cups...
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Methi Pulao / Fenugreek Pulao
Today I was little lazy to cook for the lunch. I wanted to make something quick. Then I found a couple of bunches of methi leaves in my fridge. I tried this methi pulao and it came out so well. Time of Preparation : 30 minutes Spice level : 3 No of Servings : 2 Ingredients: Methi leaves – 1 bunch Basmathi rice – 1 cup Onion (finely chopped) – 1 (medium size) Tomato finely chopped) – 1 (medium size) Green chillies (finely chopped) – 4 Ginger garlic paste – 1 tsp Red chilli powder – 1/2 tsp Coriander powder – 1 tsp Turmeric powder – 1/2 tsp Bay leaves – 1 Cinnamon 1/2″ stick – 1 Cloves – 2 Salt – to taste Oil – 1 tbsp Cumin seeds – 1 tsp Method of Preparation: Cut the roots...
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Ambur Mutton Biryani
I know we posted a lot of Diwali sweets and savories recipes but what is Diwali without some idlies, mutton gravy and briyani, right? (Veg fans – we love sambar and chutney equally with Idlies. 🙂 ) My mother-in-law surprised us with this easy-to-make yet heavenly delicious Mutton briyani! Ambur is a town in Tamilnadu and is really famous for their spicy dum briyani. Here is a blurb from Wikipedia Ambur Biriyani is one of the famous biriyani recipes of South India which emerged during the Nawab of Arcot’s regime. Prepared mainly in Basmati Variety of rice, both chicken and Mutton are used for this. A full plate of Biriyani with Brinjal curry (Khattay Baigan or Yennai Kathrika) and Onion Raitha (Vengayam Pachidi) makes our feast a delightful one. Such is its very delicious taste, which makes many thousands of passers by in this Golden Quadrilateral track...
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Hyderabadi Chicken Dum Biryani
Hyderabadi Biryani is a Hyderabadi dish based on basmati rice and goat meat. Popular variations use chicken instead of goat.The blending of Mughlai and Telangana cuisines in the kitchens of the Nizam, ruler of the historic Hyderabad State, resulted in the creation of Hyderabadi Biryani. (From wikipedia) I’ve have had great luck with this biryani recipe in the past but this is the first time I gotta chance to take step by step pics to share it with you. I’ve already posted a different version of Dum Biryani before that required and electric oven but you can make this just on a stove top. There are many different types and versions of regional biryani recipes. And Hyderabadi Dum Biryani is one of the most popular of all. The secret to this version of biryani is to make sure you...
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Rice stuffed capsicum
My husband usually comes for the lunch. When I opened the refrigerator I found nothing except for the bell peppers and tomatoes. I was wondering what to make and I thought I could try something different which is very simple too. I tried this rice stuffed inside the capsicum and it came out very well. The tomato and mint flavored rice along with capsicum gives an awesome taste 🙂 Preparation time : 50 minutes No of servings: 2 Spice level: 3 out of 5 Ingredients: Bell peppers-4 Cinnamon stick-1/2″ Cloves-2 Bay leaves-1 Cumin seeds-1 tsp Onion-1(medium size finely chopped) Tomatoes-3( finely chopped) Mint leaves-1/3 cup Coconut milk-1/2 cup Coriander leaves- 3 tbsp Basmathi rice-1 cup Water-1 1/4 cup Oil-2 tbsp Salt-to taste Ingredients to grind: Green chillies-4(according to the spice level) Ginger-1″ Garlic-3 cloves Method of preparation: Soak the...
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