DAHI CHAWAL I CURD RICE

INGREDIENTS:
4 Cups Cooked Rice
3 Cups Yogurt
1/4 Cup Water
1 Tbsp Ghee
1 Tsp Mustard Seeds
1 Dry Red Chilli / Fresh Green Chilli
1 String Curry Leaves
1 Tsp Asafoetida Powder (Hing)
1 Tsp Urad Dal
1 Tsp Chana Dal
1 Tsp Grated Ginger
Fresh Pomegranate Seeds (Optional)
Salt to taste

METHOD:

  • First cook rice. You can check the pressure cooker method for Basmati Rice here!
  • If you are eating the Curd Rice immediately, add the Yogurt and water as per the consistency you prefer. If you are planning to eat this later, you can prepare the tempered rice first, and add the Yogurt mix later. So let’s prepare the tempering first.
  • In a heavy bottom pan or tempering bowl, heat Ghee.
  • Splutter Mustard Seeds.
  • Lower the flame and add the Urad Dal & Chana Dal and sauté till it changes colour. Don’t burn.
  • Break the Red Chilli or Slit the Green Chilli and add to this. Switch off flame if the temperature is too high.
  • Add chopped Curry leaves, Grated Ginger and Asafoetida Powder.
  • Add this mixture to the rice along with salt and mix well.
  • Smoothen Yogurt in a bowl by stirring with a spoon continuously in a clockwise direction.
  • Whenever you are ready to eat, heat the rice once again and then add the Yogurt. Add water if you prefer a thinner consistency. I don’t prefer heating post adding Yogurt. Add salt if required.
  • Garnish with some fresh pomegranate seeds and serve hot with Bharwan Karela, Achaar, Fried Chillis, Papadam or any spicy sabji!
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FLUFFY BASMATI RICE IN PRESSURE COOKER

INGREDIENTS:
1 Cup Rice
1.5 Cups Water
1/2 Tsp Ghee
1/2 Tsp Salt

METHOD:

  • Wash Basmati Rice thoroughly until you see clear water.
  • Soak for 30 minutes in enough water.
  • Drain water and add this rice along with water in a Pressure Cooker. I use a small cooker.
  • Add salt and ghee to this. Mix well.
  • Close the lid and place the whistle.
  • On high flame, steam the rice for 2 whistles.
  • Switch off flame and don’t open until the steam escapes. Should take around 10 mins.
  • Open and fluff the rice with a fork.
  • Serve hot with steaming dal and sabji!
  • You can also use this to make Jeera Rice, Matar Rice or Fried Rice.
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VEG PULAO

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INGREDIENTS:
1 Cup Basmati Rice
2 Cups Mix Chopped Veggies (Green Peas, French Beans & Carrots)
1 Tbsp Ghee / Oil
1 Tsp Cumin Seeds
1 Bay Leaf
1 Inch Cinnamon Stick
3 Cloves
3 Peppercorns
1 Finely Chopped Green Chilli
½ Tsp Grated Ginger
1 Finely Chopped Onion
1 Tsp Garam Masala Powder
2½ Cups Water
Chopped Coriander Leaves

METHOD:

  • Wash the rice thoroughly until the starch runs out and you see clear water.
  • Soak this rice in enough water for 30 minutes, drain and keep aside.
  • In the meantime, heat Ghee in a pressure cooker.
  • Splutter Cumin Seeds.
  • Add the Bay Leaf, Peppercorns, Cinnamon Stick & Cloves and sauté on a medium flame for 30 seconds.
  • Add chopped Green Chillis, Grated Ginger. Fry for another 30 seconds.
  • Add chopped Onions and saute until translucent.
  • Now add the chopped mixed vegetables. I used Carrots, french Beans & Green Peas, You can use other veggies too. Mix well.
  • Add in the soaked rice, mix everything gently and sauté on a medium flame for a minute, while stirring continuously.
  • Now add in the Garam Masala and Salt.
  • Also add 2 ½ cups of hot water. Mix well & close the lid with the whistle on.
  • Pressure cook on high flame for 2 whistles.
  • Switch off flame & allow the steam to escape before opening the lid.
  • Add Coriander leaves and fork the rice to let the grains separate before serving.
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Soaked rice & chopped veggies in the Pressure Cooker.
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Rice and Vegetables covered in Masala.
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Veg Pulao served with Raita, Tomatoes & Chana Masala
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Enjoy this Pulao with Raita/Gravy/Shorba/Kadhi