Showing posts with label Rice Recipes. Show all posts
Showing posts with label Rice Recipes. Show all posts

May 13, 2013

"Hara- Bhara" Chicken Pulav

"Hara- Bhara" Chicken Pulav is a simple and straight forward recipe cooked with a cumulation of chicken, aromatic spices and rice. 

At home, our Sunday lunch is not complete with a non-vegetarian meal and "Chicken Pulav" is on our top ten list. My husband says that he cannot end Sunday without having "Chicken Biryani" or "Chicken Pulav" and long nap after lunch.

I have tried different variations of Chicken Pulav to please my husband because he is my toughest critic. The recipe below is called as "hara-bhara" chicken pulav because I have used lot of greens like green chilies, a big bunch of Pudina , some coriander leaves and Key limes.


1 kg Chicken, Cut on joints
3  cups Basmati Rice
3 Bay leaves
4 Cloves
4 Cardamom
1 stick of Cinnamon
2 Star Anise
1 Onion, cut length wise
4 cloves of Garlic
1 small piece of Ginger
6 Green Chilies
Big bunch of Pudina |mint
Small bunch of Cilantro
6 tsp Oil
3 Cups of water

 For marinade-
1/2 cup Yogurt
1/2 tsp Red chili powder
1/2 tsp Pepper powder
1/2 Lime
1/2 tsp Salt


  • In a large bowl, marinade chicken with yogurt, red chili powder, pepper powder, juice of 1/2 lime and salt. Refrigerate for 1/2 hour

  • Using a blender make a coarse paste of ginger, garlic and green chilies
  • Again using a blender, maka coarse paste of Mint|pudina and Cilantro. Add very little water if required
  • In a pot, heat a tsp of oil or ghee and add washed basmati rice. Fry in medium flame for 5 minutes until rice grains separates out. Keep it aside

  • In a pressure cooker, heat oil, add bay leaf, cloves, cinnamon, cardamom, start anise and ginger-garlic-chili paste. Saute for few seconds

  • Add onions and fry until it turns transparent

  • Add marinated chicken

  • Add mint-cilantro paste  and cook for 5 to 10 minutes

  • Add rice and adjust salt as per taste. and Add water and stir well

  • Cook in medium heat setting for 1 to 2 whistles

  • After cooker has cooled serve it with raita, lemon wedges or onion slices

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Apr 20, 2013

Chicken Biryani in Chennai Style

"Chicken Biryani" is an unrivaled recipe. I call "Chicken Biryani" as an entertaining recipe. Typically there are different kinds of biryani recipes across different regions and there are different variations in preparation.

Chicken biryani in Chennai style is a one pot recipe. I have used pressure cooker to make this dish. Though the recipe is simple, it has bold flavors from aromatics and fresh herbs. 


500 gms Chicken, cut on joints
2 Bay Leaf
2 sticks of Cinnamon
4 Cardamon
4 Cloves
1 tsp Fennel seeds
5 cloves of Garlic, minced
1 small piece of Ginger, minced
4 Green chilis, cut lenthwise
1 Onion, chopped lengthwise
1 Tomato, diced
6-10 sprigs of Mint | Pudina, leaves roughly chopped
1 tsp Coriander powder
1/2 tsp Red chili powder
1/4 tsp Turmeric powder
2 cups Basmati Rice | Sonamasoori Rice
1/2 Lemon
5 tsp Oil


  • Heat oil in a pressure cooker, add bay leaf, cinnamon, cloves, cardamom, fennel seeds, ginger garlic, green chilies. Saute for a minute
  • Add Onions and fry until it turns transparent
  • Add mint, tomato, coriander powder, red chili powder, and turmeric powder. Fry for 2-5 minutes

  • Add chicken and mix well. Fry until chicken is partially cooked  for about 10 minutes (if thigh portion is used, fry for another 5 to 10 minutes more. Because it takes more time to cook)

  • Add basmati rice (washed twice in cold water) , 3 cups of water and adjust salt as per taste

  • Finally add juice of half a lemon
  • pressure cook for 3 whistles
  • serve hot with raita

  •  If you are using rice cooker, then follow steps from 1 to 4. In 4th step, cook meat completely before proceeding with remaining steps

Apr 2, 2013

Methi Pulao

One pot and easy to make recipe. Basmati rice cooked with fresh bunch of methi leaves and vegetables along with blend of different aromatic spices.


3 cups Basmati rice
1 bunch of Methi leaves | Fenugreek leaves, chopped
2 Carrots, cut into rectangle pieces
200 gms Green beans, cut into 1'' pieces
4 cloves of garlic, minced
1 inch Ginger, grated or minced
4 - 5 Green chilies, Slit length wise
3 Bay leaves
2 (1 inch) sticks of Cinnamon
3 Cardamom
4 tsp Oil


  • Heat oil in a pressure cooker. Add bay leaf, cinnamon, cardamom, ginger, garlic, and green chilies. Saute for a minute

  • Add onions, carrots and beans. Saute for 2 minutes.

  • Add methi leaves

  • Add washed basmati rice and mix well. Fry for 2 minutes

  • Add 4 cups of Water and adjust salt as per taste. Cook rice for up to 3 whistles

  • Serve hot with raitha

Apr 1, 2013

Khara Pongal

"Pongal" is a traditional and popular South Indian breakfast recipe prepared with rice and moong dal.
"Pongal" is the main dish served during "Pongal" festival, which is a harvest festival celebrated in South India at the end of harvest season. 


1 cup Rice
1 cup Moond dal
1 tsp Black pepper Corn
1/2 inch Ginger, grated

For Seasoning
2 tsp Ghee / Oil
1 tsp Mustard seeds
1 tsp Cumin Seeds
3 Green Chilies, chopped
6 Curry Leaves


  • In a sauce pan, dry roast moong dal until it turns light brown
  • In a pressure cooker, cook rice, moong dal, black pepper corn and ginger with 5 cups of water for 3 to 4 whistles

  • Using the same sauce pan, heat ghee/ oil, add mustard seeds and when it starts to crackle, add cumin seeds, green chilies and curry leaves. 

  • Pour seasoning on top of cooked rice and dal. Adjust salt to taste. Mix well
  • Serve hot with Coconut Chutney or brinjal curry

Feb 27, 2013

Egg Fried Rice

Egg fried rice is a simple and easy recipe for beginners and bachelors. It can be easily prepared with left over rice and it  cooks fast. The recipe for egg fried rice is same as "Mushroom fried rice", except that, in this recipe eggs are used instead of mushrooms.


4 Eggs
3 cups cooked rice
1 onion, chopped lengthwise
1 green bell peppers, chopped lengthwise
1 carrot, chopped lengthwise
4 cloves of garlic, minced
3 green chilies, chopped
½ tsp. black pepper powder
½ tsp. soy sauce
1 tsp. vinegar
¼ tsp. ajinomoto
4 tsp. oil


v  In a skillet, heat 1 tsp. of oil, beat 4 eggs and sauté until they are partially cooked. Transfer it into a separate container and keep it aside
v  In the same skillet, heat remaining 3 tsp. of oil, add garlic, green chilies, onions, carrots and bell pepper. Cook until they are partially done
v  Add soy sauce, vinegar and ajinomoto. Stir well and cook for a minute
v  Add rice and scrambled egg. Adjust salt to taste. Mix until the sauces are coated completely over rice and vegetables. Fry in low heat setting for 3-5 minutes. Serve hot

Feb 21, 2013

Fried Rice 2

This fried rice is an Indo-chinese recipe. This recipe is also for beginners because it is fast, simple and easy to make.
You can make fried rice with left over rice. I have used basmati rice since it is more flavorful  The variation from previous recipe- "Mushroom fried rice" is in the sauce. You can use different combination of sauces in different proportions.


2 cups of basmati rice
1 carrot, chopped
1 Green bell pepper, chopped lengthwise
5-8 Mushrooms, diced
1 cup of scallions
5 cloves of garlic, chopped
2 Green chilies, finely chopped
¼ tsp Ajinomoto

For the sauce

4 tsp dark soya sauce
1 tsp white vinegar
1 tsp chili vinegar
1 tsp green chili sauce


v  Cook 2 cups of basmati rice with 3 cups of water. And let it cool

v  In a skillet, heat oil, add garlic, green chilies, carrots, green bell pepper, mushrooms (or beans, peas). Sauté for 2 minutes in high heat setting

v  In a separate bowl prepare the sauce. Whisk soy sauce, white vinegar, chili vinegar and green chili sauce

v  Pour the sauce over vegetables and mix well

v  In low heat setting, add rice, scallions, salt and ajinomoto. Mix well for 3-5 minutes.
v  Top it off with some more scallions and chopped cilantro

Feb 18, 2013

Mushroom Fried Rice

Total preparation time- 15 to 20 minutes


100 gms Mushrooms, chopped lengthwise
1 Green bell pepper, chopped lengthwise
½ cup of Cabbage, chopped lengthwise
½ cup of Carrot, chopped lengthwise
½ cup of Beans, chopped lengthwise
3 cloves of Garlic, chopped
2-3 nos. Green chilies, chopped or split lengthwise
4-5 cups of Cooked rice (approx.)
2 tsp Soya Sauce
1 tsp White vinegar
½ tsp Black pepper


v  In a skillet, heat 3 tsp of oil
v  Add garlic, green chilies, mushrooms, cabbage, green bell pepper, beans and carrots. Sautee for 5 min (don’t overcook vegetables. More crunchy, then better taste)
v  Add 2 tsp of soya sauce and 1 tsp of white vinegar and mix well
v  In low heat setting, add white rice (cooked), 1/4th tsp of ajinomoto, black pepper powder and adjust salt to taste
v  Stir fry in low heat for 5 – 8 minutes
v  Finally add chopped spring onions and serve hot