Recipes - Page 39 of 67 - Cook with Sharmila

Ulundhu Choru | Black Urad Dal Rice |Urad dal rice

April 27, 2019 By Sharmila Kingsly 10 Comments

Ulundhu Choru Recipe | Black Urad Dal Rice | Ulundhu Sadham with Step by step pictures. Sharing today another healthy recipe from my mom. It is very healthy and very famous recipe from the Kanyakumari and Tirunelveli district in Tamil Nadu. It is usually served with coconut thogayal and any spicy dish. Now lets see how to prepare Ulundhu Choru.

Black Urad Dal Rice

Step by step Method with pictures:

1. Soak the rice for 30 mins. Wash the rice and the black gram well. In a pressure cooker add in the Black Urad dal and the fenugreek seeds, Next add in 4 cups of water and then add in the garlic pods.

2. Mix well and cook for 5 mins and then add in the washed and soaked rice. Along with this add in the Dry ginger powder.

3. Add in the required salt and sesame oil and mix well. Close the cooker and cook in a medium flame for 5 whistles and switch off wait till the pressure subsides on its own and then open the cooker. Garnish with the grated coconut and mix well and then serve.

Serve it with any spicy dish. I served it with chicken fry and fryms.

Yummy Rice.

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time. You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates

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Dal Khichdi | How to make Khichdi

April 24, 2019 By Sharmila Kingsly 10 Comments

Dal Khichdi is a comfort food prepared with rice and dal. It is so filling and protein rich. We usually serve khichdi with ghee drizzled over it.

Dal Khichdi Recipe | How to make Khichdi with Step by step pictures. Khichdi plus ghee is a heaven I would say. This khichdi with rice and lots of whatsoever dal is so filling and protein-rich. It is one of my lazy day meal and I can even live on it for the entire day. Now let's see how to prepare Dal Khichdi.

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Ingredients

Ghee - Use ghee or oil to flavor the khichdi.

Aromatics- we saute the aromatics in ghee to flavor kichdi. I am using crushed ginger garlic , green chilli and cashew nuts for a crunch.

Onion - Use finely chopped onion and cook till they are soft.

Tomato - Cook till they tomatoes or soft for a juicy khichdi

Dal - Use any dal or a mix of dal in the khichdi. I am using toor dal , Channa dal and moong dal. We can also add masoor dal and green moong dal if needed.

Spice Powders - Using the Basic spice powders are enough for khichdi. I am using and Turmeric powder and just salt.

How to make Dal Khichdi

1.In a bowl add Rice along with moong dal, Toor dal and Channa Dal.

2. Wash well and soak them in water for 30 mins.

3. Heat a pressure cooker with ghee. Once its hot add in the mustard seeds and cumin seeds. Let it splutter and then add Bay leaf. Next add Green Chili and cashew nuts. Sauté till the cashews are golden. And then add crushed ginger and garlic. Saute until raw smell leaves.

4. Now add chopped onions and saute till glossy.

5. Then add tomatoes and cook till it turns soft.

6. At this stage add soaked dal and Rice. Fry for a min.

7. And then add measured water. Mix well

8. Next add Turmeric powder, Salt. Combine everything and close the pressure cooker.

9. Once it starts boiling close the pressure cooker. Cook for 4 whistles in a high flame and one more whistle in a medium flame. Switch off and wait till the pressure subsides on its own and then open the cooker. Garnish with coriander leaves and a tsp of ghee .

Fluff the rice and serve hot.

Tips & Variations

Goes well with pickle and papad.

Makes a wholesome gut friendly meal.

You can also add Masoor dal along with this for added protein.

We can also prepare the same khichdi in Instant Pot.

Serving Suggestions

Goes well with Pickle , Papad , Chips . Khichdi tastes good only when served hot. Always serve hot with a dash of ghee.

Storage Options

We store the leftover khichdi in air tight box in the fridge for up to 3 days. Before serving we can reheat them in microwave with a dash of ghee.

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Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

Green Peas Khichdi

April 23, 2019 By Sharmila Kingsly 10 Comments

Green Peas Khichdi is a one-pot dish prepared with Peas , Rice and lentils and flavored with ghee. Tastes best with papad and pickle. An easy one pot dish takes less than 30 mins to cook. An absolute comfort food to make during the winters with fresh green peas.

Bowl of Green Peas Khichdi topped with Cilantro.

Green Peas is one of my favorite seasonal ingredient. During winter season we get fresh green peas in abundance. I make the best out of the season, I have tried a lot of pulao and use it in almost many recipes.

I even freeze it to use the rest of the year.so this Khichdi with green peas is one of my humble try for the love of green peas. Now let’s see how to prepare Green Peas Khichdi.

Ingredients

Rice and Moong Dal - Kichadi is usually prepared with a combination of rice and yellow split moong dal.

Onion & Tomato - This is the base and adds flavor to the kichadi.

Aromatics - Use usually temper kichadi in ghee for flavor with whole spices and crushed ginger and garlic.

Green Peas - Use fresh green peas for kichadi. However we can also use dried peas when fresh peas are out of season.

Spice Powders - Using the Basic spice powders are enough for khichdi. I am using and Turmeric powder and just salt.

How to make Green Peas Khichdi

1.In a bowl add in the Rice and moong dal, wash well, and soak in water till you use.

2. Heat a pressure cooker with ghee. Once its hot add in the mustard seeds and cumin seeds let it splutter . Next, add in the crushed ginger and saute till raw smell leaves. Next add green chili , garlic and curry leaves saute for few secs.

3. Now add chopped onions and saute until glossy.

Add chopped onions and cook till glossy.

4. Then add chopped tomatoes and cook till it turns soft.

add chopped tomatoes and cook till soft.

5. Now add Green peas. We can use either fresh or dried green peas. When in season i prefer using the fresh green peas. We can peel the peas from pod and use them directly. If using dried peas. Soak them in water over night and then pressure cook for 3 whistles and then use.

6. Next, add the soaked moong dal and Rice fry for a min.

Add soaked rice and moong dal to the cooker.

7. Next add turmeric powder, Salt. Mix well.

Add turmeric powder and required salt to cooker.

8. Add the measured water. Mix well and check for salt add if anything is required. Once it starts boiling close the pressure cooker. Cook for 4 whistles in a high flame and one more whistle on a medium flame and switch off .

Add measured water to pressure cook kichdi.

9. Wait until the pressure subsides and then open the cooker. When the rice is still hot mash the rice well with a ladle. Garnish with coriander leaves and a tsp of ghee and serve hot.

Expert Tips

Makes a wholesome one pot meal , we can cook this in less than 30 mins.

We can use either fresh or dried green peas for the kichadi.

If using fresh green peas we can deshell and use directly in kichadi.

If using dried green peas, make sure you soak them in water overnight or up to 6 hours. Pressure cook the soaked dried peas for 4 whistles and then use them to prepare kichadi.

We can also use more vegetables in the kichadi as a variation. Potatoes, carrot , Beans , Beetroot goes well.

Serving Suggestions

Peas Kichadi goes well with Pickle, Papad, Chips or Potato fry . Khichdi tastes good only when served hot. Always serve hot with a dash of ghee.

Storage Options

We can store the leftover kichadi in the fridge for up to 3 days. Make sure you reheat and serve.

Similar One Pot Rice Recipes

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time. You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates

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Little Millet Khichdi | Millet Khichdi

April 22, 2019 By Sharmila Kingsly 10 Comments

Little Millet Khichdi Recipe | Samai Arisi Khichdi | Samak Rice Khichdi | Millet Recipes

Little Millet Khichdi Recipe | Samai Arisi Khichdi | Samak Rice Khichdi with Step by step pictures. The history of khichdi routs to the king's Period. Khichdi is a popular dish in the Indian Sub-continent cooked mainly with Rice and Lentils. However, many variations have been made to accommodate people's tastes. Usually, it is given for baby’s and its easy to cook as it is mostly a one-pot dish.

So this week of the Mega BM I will be posting various khichdi recipes, starting it with a millet based Khichdi and now let’s see how to prepare Little Millet Khichdi.

How to prepare Millet Khichdi, Pictorial:

1. In a bowl add in the little millet and moong dal ,wash well and soak in water till you use.

2. Heat a pressure cooker with oil once its hot add in the Fennel seeds let it splutter and then add in the crushed ginger and green chilli saute for few secs and then add in the curry leaves let it splutter. Next add in the chopped onions and saute till glossy and then add in the tomatoes cook till it turn soft.

3. Next add in the soaked moong dal and little millet fry for a min and then add in the measured water. Next add in the Turmeric powder, Salt and Garam Masala. Mix well.

4. Once it starts boiling close the pressure cooker. Cook for 4 whistles in a high flame and one more whistle in a medium flame and switch off wait till the pressure subsides on its own and then open the cooker. Garnish with coriander leaves and serve hot.

Serve with pickle and papad.

You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates from me.

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Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.

Drumstick Flowers Pulao

April 20, 2019 By Sharmila Kingsly 10 Comments

Drumstick Flowers Pulao | Murunga poo Sadham | Moringa Flowers Rice with Step by step pictures. Drumstick flowers pula is an easy and healthy pulao which is ready in just 10 mins if we have cooked rice ready. It is rich in iron and it has so many health benefits.

There used to be a Granda ma near my house selling this drumstick flowers, other than that I have never seen in shops or supermarkets selling drumstick flowers. So just for the sake of buying from the grandma I bought this drumstick flower from her and tried this pulao and since then it been our family favorite and I cook this rice very often these days. Now let's see how to prepare Drumstick Blossom Rice.

Here is a closer look at the Drumstick flowers.

Drumstick Flower Rice

Step by step Method with pictures:

1. Heat a Vessel with Oil once it’s hot add in the Fennel Seeds, Mustard seeds and channa Dal let it splutter, and then add in the green chili and crushed ginger garlic and saute for few secs. Next, add in the cashew nuts and curry leaves. Cook till the cashews turn golden brown.

2. Next, add in the sliced onions and saute till glossy. Meanwhile, soak in the drumstick flowers in water for 15 mins and then add it to the vessel. Sauté for 5 mins in a low flame. It will get cooked fast.

3. Mix well and cook for few mins and then add in the Salt, Turmeric powder, Fennel powder, and Garam Masala. Mix well and fry for 2 mins and then add in the cooked Rice.

4. Mix without breaking the grains and finally garnish with coriander leaves and serve.

Serve with Papad and pickle.

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Broccoli Sweet Corn Pulao

April 16, 2019 By Sharmila Kingsly 8 Comments

Broccoli Sweet Corn Pulao is a mild pulao that goes well with any spicy gravy and raita. It makes a great option when packing the lunchbox.

Broccoli Sweet Corn Pulao Recipe | Broccoli Sweet Corn Rice with Step by step pictures. Broccoli and Sweet Corn are two power ingredients. When combined as a pulao is simply yummy. It can be prepared in just 30 mins and makes a great option when packing the lunchbox. Now let's see how to prepare Broccoli Sweetcorn Pulao.

How to prepare Broccoli Sweet Corn Pulao

Prepare the Rice & Vegetables

Soak the Basmati Rice for 30 mins. Bring water to boil and switch off to this add in the broccoli florets and then strain after 10 mins and set aside.

Sauté and Cook the Aromatics

Heat a Pressure Cooker with Ghee or Oil. Once it’s hot add the whole spices. I am using Fennel Seeds, Bay Leaves, Cinnamon stick, Star Anise, Marati Mooku, Cashew nuts, Cardamom Pods. Next, add green chilli and sauté everything.

Saute whole spices and green chilli in ghee or oil

Next add ginger garlic paste and saute till the raw smell leaves.

Next, add sliced onions and saute till glossy.

Now add mint leaves and coriander leaves and cook till they shrink.

Add Vegetables

Now add the balanced Broccoli florets and sweet corn kernels. Saute for a min.

Pressure cook the Pulao

Next, add the soaked Basmati Rice. Fry for 2 mins .

And then add the measured water and mix well.

Also add yogurt , garam masala and the required salt. Combine everything once.

Keep the flame in high and close the cooker but without the whistle. wait till the stream comes out rigorously. Once the steam comes excessively put on the whistle and cook for 3 mins exactly and switch off the stove.

Fluff and Serve:

Let the pressure gets released on its own and then open the cooker and fluff the rice.

Broccoli Sweet Corn Pulao is now ready to serve.

I served Broccoli sweetcorn pulao with Achari Paneer Tikka.

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Grilled Paneer Tikka Biryani

April 13, 2019 By Sharmila Kingsly Leave a Comment

Paneer Tikka Biryani is a flavorful biryani cooked by marinating Paneer with spices and then layer the cooked Paneer with Rice, Saffron.

Paneer Tikka Biriyani Recipe | How to make Grilled Paneer Biryani Recipe with Step by step pictures. Finally, last of the Biryani and hence sharing a special and yummy Paneer Tikka Dum Biryani recipe today. It is so delicious and a treat for Veg lovers. The Grilled Paneer along with the spices gives a yummy flavour to the Biryani. Now lets see how to prepare Paneer Tikka Biryani.

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Paneer Tikka Biryani

Sundays are always biryani days. I love to prepare biryani and if you follow my blog you will definitely know about my craze for biryani. I try to prepare various types and biryani from different cuisines.

Paneer Tikka Biryani is a delicious biryani variety with grilled panner and spices cooked in a dum method.

Check out Paneer Biryani in cooker and Achari Paneer Biryani recipes too

How to make Paneer Tikka Biryani

Paneer Tikka Biryani is a layered Biryani made of Cottage Cheese. We marinate the paneer cubes in a flavorful spice paste and then roast until the species get together.

Finally in a heavy-bottomed pan layer the biryani masala, Grilled paneer, Saffron along with mint and coriander leaves.

Prep Work for Biryani

Marinate the panner in spices and yogurt.
Soak the Basmati rice and then cook as needed
Prepare the fried Onions.
Chop onion, vegetables, and then Mint and coriander and keep it ready,

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Serving Suggestions:

Goes well with onion raita and pickle.
Perfect for a Lunch or a potluck.
Makes a rich Sunday Lunch

How to Prepare Paneer Tikka Biryani

1. In a mixing bowl add thick curd, Chilli powder, Turmeric powder, garam masala, salt and beat well.to this add in the paneer cubes and mix so that the marinade evenly coats over the paneer.

Step 1 - Marinate the Paneer Cubes in spices and yogurt.

2. Next add in the Capsicum cubes and mix in the marinade. Allow it to rest for 30 mins and then heat a pan with oil. Shallow fry the marinated paneer and capsicum.

Step 2 - cook the paneer along wit bell pepper

3. Once a side is cooked flip and cook the other side so that the paneer and capsicum is grilled evenly on all the sides. Once they are cooked remove and set aside. I have used the stove top method to grill the paneer, you can also use your oven. Check how to prepare grilled paneer in oven.

4. Heat a Vessel with oil/ghee once it’s hot add in the Fennel seeds, Bay Leaves, Cinnamon stick. Next, add in the sliced onions and saute till glossy

5. Next add in the ginger garlic paste and saute till the raw smell leaves and then add in the chopped tomatoes and cook till soft.

6. Next add in the Turmeric powder, Chilli Powder and Garam Masala and cook for 2 mins. Meanwhile, Cook the Basmati Rice and keep it ready and then add in the saffron in the Milk and set it aside.

7. Add in the lemon juice, and add in the salt and then add in the Cooked Paneer Tikka along with the capsicum cubes and cook for few mins and then switch off the flame.

8. Now take a layering vessel in that spread the panner Tikka Masala as the base On the top add in the cooked Basmati Rice. Sprinkle in the Saffron Milk and the mint coriander leaves.

9. Keep a dosa tawa in the lowest possible flame and then above that keep the vessel for dum by placing a weight on the top and cook for 10 mins and then switch off the flame. Open while serving and fluff with a fork and Paneer Tikka Biryani is now ready to be served.

I served it with Paneer Tikka Masala, Curd and some Popcorn Chicken.

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Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

Simple Vegetable Biryani

April 12, 2019 By Sharmila Kingsly Leave a Comment

Vegetable Biryani Recipe | Simple Veg Biryani

Vegetable Biryani Recipe | Simple Vegetable Biryani in with Step by step pictures. A Simple Vegetable Biryani flavored using some whole spices. It is so mild and delicious and perfect for the Kids. Perfect with Raita and Chicken Roast. Now let's see how to prepare this simple and yummy Vegetable Biryani.

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Vegetable Biryani

Carrot and peas Biryani

Vegetable Biryani Recipe

Step by step Method with pictures:

1.Heat a Vessel with oil/ghee once it’s hot add in the Fennel seeds, Bay Leaves, Cinnamon stick, Star Anise, Marathi Mooku, Cashew nuts. Next, add in the sliced onions and saute till glossy and then add in the ginger garlic paste and saute till the raw smell leaves.

2.Meanwhile chop the vegetable and soak the Basmati Rice. Then add in the Mint and Coriander Leaves and saute till they shrink. And then add in the chopped tomatoes and cook till soft.

3.Next add in the Green Peas, Carrot, Beans, Capsicum and mix well. Fry for 5 mins. To this add in the soaked Basmati Rice.

4.Mix everything together and then add in the measured water. Keep the flame in high and then add in the required Salt, Turmeric powder, and Garam Masala.

5.Add in the lemon juice, check for salt and then and close the Electric Rice cooker and cook till it's done.

I served it with Onion Raita and Chicken Roast.

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Instant Pot Carrot Green Peas Biryani

April 10, 2019 By Sharmila Kingsly 12 Comments

Carrot Green Peas Biryani is a mild and easy biryani perfect for a working day. It goes well with Raita and Chips.

Carrot Green Peas Biryani Recipe | How to Cook Paneer Biryani In Cooker with Step by step pictures. Carrot and Green Peas when combined together in a biryani gives a lovely color and flavour ,that is when I decided to give this flavor a try. It is so simple and pairs great with a simple raita. Perfect for a lunch box. Now lets see how to prepare Carrot Green Peas Biryani. Similar Recipes: Semiya Biryanivegetable biryani

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What is Biryani

Biryani is flavored rice with whole spices, masala, and meat. It has its origin in the Indian Sub Continent. Traditionally we use only meat for biryani. These days for our convenience we started using veggies and others.

It is also traditionally cooked in a Dum method by layering the rice and meat. Now we have modified the same in one Pot just to make the process quick and easy.

Ingredients

Veggies - I am using carrot and fresh green peas for the biryani. You may use any veggies as you prefer. Cauliflower, beans, Potato too go well for this biryani.

Whole Spices - We usually temper the biryani with the whole spices, as we fry them in oil or Ghee the spices turn fragrant.

Onion, Tomato, ginger, and garlic paste - These are the basics we add thinly sliced onions and finely chopped tomato in the biryani. We can never cook biryani without ginger garlic paste.

Spice Powders - Just the basic spice powders like chili powder, Garam Masala Turmeric powder, and salt go into the biryani.

Mint, cilantro, and Green Chilli - Again Mint and Cilantro bring in lots of flavors to the biryani. You can also blend them to a paste and add them to the biryani.

Liquid- I am using water for the biryani, however, you may also use coconut milk for more flavor.

Curd or Yogurt, Lemon - Both Curd and Lemon balance the flavors in the biryani and they are mandatory addition.

Instant Pot Carrot Peas Biryani

1.Switch on the Instant Pot in saute mode. Once it Turns ON add in the oil/ghee. Once it’s hot add in the Fennel seeds, Bay Leaves, Cinnamon stick, Star Anise, and Cashew nuts.

2. Next, add in the sliced onions and green chilli and saute till glossy

3. and then add in the ginger garlic paste and saute till the raw smell leaves and then add in the Mint and Coriander Leaves and saute till they shrink. Next, add in the tomato cook till soft.

4. Then add in the chopped carrot and green peas.

5. Next add in the Red Chilli powder, Turmeric powder, Salt, and Garam Masala and mix well. Meanwhile, soak in the Basmati Rice in water for 30 mins.

6. Next, add in the Basmati Rice and combine everything.

7. Now add in the measured water and mix well. Add in the lemon juice and curd, check for salt and then and close the Instant Pot

8. Turn the pressure valve to the sealing position. Press the cancel button and then select the pressure cook mode. Set 5 mins in high pressure.

9. After 5 mins do a quick release and then open the Instant Pot. Fluff the rice and then switch off the Instant Pot. Close the Instant Pot and leave it undisturbed for another 30 mins.

10. After 30 mins open the Instant Pot and the perfect fluffy Carrot Peas Biryani is ready.

SERVING SUGGESTIONS

The best pair for biryani is Raita and boiled egg always. You can also serve it with biryani brinjal gotsu, papad and pickle too.

STORAGE OPTIONS:

I personally do not recommend storing and freezing biryani. Biryani tastes best only when they are served hot. However, you may store it in the fridge for up to 2 days.

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★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time ? You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates

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White Chicken Biryani | Kongunadu Vella Biryani

April 6, 2019 By Sharmila Kingsly 12 Comments

White Chicken Biryani or Vella Biryani is very famous in Coimbatore. It uses very minimal spices but the taste is unmatchable.

Kongunadu Vella Biryani is very famous in around the region of Coimbatore. It uses very minimal spices but the taste is unmatchable. Black Stone Flower and Marati mooku are the important spices in this biryani also They mostly use Seeraga Samba rice for cooking biryani, I have substituted Basmati Rice in this recipe however.

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What is Vella Biryani

Vella biryani literally translates to White Biryani. Vella means White color in Tamil. White Biryani is very famous around the region of Coimbatore. It uses very minimal spices but the taste is unmatchable. Black Stone Flower and Marathi mooku are the important spices in this biryani also They mostly use Seeraga Samba rice for cooking biryani

Water Proportion for Biryani

Water proportion is extremely important for cooking the biryani. It is what gives a fluffy and grainy biryani without the rice sticking to each other.

PRESSURE COOKER:

While Cooking in a pressure cooker I use 1:1.25 as the Rice to Liquid ratio. It gives me extremely satisfying results. I have been using this method of cooking for more than 8 years now. Check the Recipe on how I cook with the pressure cooker.

INSTANT POT,

If cooking in Instant pot. Use 1.5 cups of water for 1 cup of rice. Cook in high pressure for 5 mins and do a quick release. Fluff the rice once and leave the Ip closed for 30 mins. The rice will be fluffy and non sticky biryani every time.

ELECTRIC RICE COOKER. MEALTHY:

While cooking in one of the above gadgets I use 1:2 as the Rice to Liquid Ratio.

OPEN POT METHOD:

While cooking in an open pot I use 1:1.5 as the Rice to Liquid Ratio. I use to cook with the lid closed for about 5-7 ins, and another 2 more mins with the lid opened. When the rice is 90 % cooked. I switch off and close the lid for 30 mins. After that carefully fluff the rice. The rice will be perfectly cooked.

All the above details are for Basmati Rice and this is been tried, tested by me and many of my fellow readers. If you required the ratio for any other method. Do leave a comment. Happy to check and get back.

White Chicken Biryani Recipe | Kongunadu Vella Biryani

How to Prepare White Chicken Biryani , Pictorial:

1.Marinate the chicken with salt and yogurt and set it aside for 1 hour.

2.Heat a pressure cooker with oil/ghee once it’s hot add in the Fennel seeds, Bay Leaves, Cinnamon stick, cloves, Star Anise, Mace and Black Stone Flowe,Marati mooku.

3. Next add in the sliced onions and then add in the slit green chilli and saute till the onions cook to glossy.

3.Meanwhile soak in the Basmati Rice in water for 30 mins. And then add in the ginger garlic paste and saute till the raw smell leaves.

4.Now add in the Mint and Coriander leaves, saute till they shrink . I added Pandan Leaves so i skipped adding coriander leaves. You may add which ever is available.

5. Next add in the marinated chicken and mix well and cook for 5 mins in medium flame.

6.Next add in the Basmati Rice and fry for 2 mins. Now add in the coconut milk and water and mix well. Add in the Required Salt and ghee. Mix well.

7.Close the Pressure cooker. Once the steam comes excessively put on the whistle and cook for 3 mins exactly and switch off the stove. Let the pressure gets released on its own and then open the cooker and fluff the rice.

Enjoy this yummy biryani with Onion Raita.

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Serving Suggestions:

I served it with Chicken 65, Chicken Gravy, and Onion Raita. Goes well with any gravy and Raita. An appetizer is an additional punch.

Expert tips to cook the perfect biryani

Use Seeraga samba rice for the best flavourful biryani.
Soak the rice before cooking the biryani.
Make sure you wash and marinate chicken. The chicken gets tender on marination and cooked easily.

You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates

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Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.

📖 Recipe

Ulundhu Choru

Ingredients

Instructions

Notes

Nutrition

Ingredients

How to make Dal Khichdi

Tips & Variations

Serving Suggestions

Storage Options

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Dal Khichdi

Ingredients

Instructions

Video

Notes

Nutrition

Ingredients

How to make Green Peas Khichdi

Expert Tips

Serving Suggestions

Storage Options

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Green Peas Khichdi

Ingredients

Instructions

Notes

Nutrition

How to prepare Millet Khichdi, Pictorial:

📖 Recipe

Little Millet Khichdi | Millet Khichdi

Equipment

Ingredients

Instructions

Notes

Nutrition

📖 Recipe

Drumstick Flowers Pulao

Ingredients

Instructions

Notes

Nutrition

How to prepare Broccoli Sweet Corn Pulao

Prepare the Rice & Vegetables

Sauté and Cook the Aromatics

Add Vegetables

Pressure cook the Pulao

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📖 Recipe

Broccoli Sweet Corn Pulao

Ingredients

Instructions

Prepare the Rice & Vegetables

Sauté and Cook the Aromatics

Add Vegetables

Pressure cook the Pulao

Fluff and Serve:

Notes

Nutrition

Paneer Tikka Biryani

How to make Paneer Tikka Biryani

Prep Work for Biryani

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Serving Suggestions:

How to Prepare Paneer Tikka Biryani

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Grilled Paneer Tikka Biryani

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To Marinate :

Other Ingredients :

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Vegetable Biryani

Ingredients

Instructions