Green pea pulao with paneer koftas is a luxurious Mughlai -style pulao, which is marked not just by the mix-and-match colours of green peas and apricots, but also the splendid paneer koftas that are tossed into the rice! The fragrance of saffron and other spices is really accentuated by the baking procedure. mixed sprouts brown rice recipe | healthy sprouts pulao | healthy Indian mixed sprouts pulao | mixed sprouts with brown rice | with 19 amazing images.
A good dish to pack in the tiffin box , to work or school, the mixed sprouts brown rice will be loved by the whole family. This healthy sprouts pulao is a slightly healthier choice than white rice pulao. Learn how to make healthy Indian mixed sprouts pulao.
Mixed sprouts with brown rice is a sumptuous brown rice preparation punctuated with scrumptious sprouts, spring onions and other veggies, and flavoured elegantly with a few common spice powders. Once the brown rice has been cooked then it is only a matter of adding all these ingredients in batches and cooking them together.
Here white rice which is polished has been replaced with brown rice to keep some of the fiber intact. Further the proportion of brown rice to the sprouts and veggies in Mixed healthy sprouts pulao has been kept less, so as to add a dose of fiber and antioxidants further.
The combination of rice and sprouted legumes (matki) in mixed sprouts brown rice improves the protein quality of this rice-based delicacy, which is also loaded with other nutrients like iron, folic acid and vitamin B1 too.
This healthy Indian mixed sprouts pulao can be enjoyed by heart patients in small quantities, though it is best avoided by diabetics.
Enjoy mixed sprouts brown rice recipe | healthy sprouts pulao | healthy Indian mixed sprouts pulao | mixed sprouts with brown rice | with step by step photos. Handi Biryani is absolutely superior to those made with other methods like open or pressure cooking, even though it appears to use similar ingredients.
The simple process of sealing the lid with chapati dough and allowing the ingredients to cook within a covered environment makes all the difference.
Basically, what happens in this process is that no moisture is lost. Water evaporates but keeps condensing inside the pot itself, so practically nothing leaves the pot – including the flavours and the aroma of the ingredients.
This is what you call a pucca flavour lock! Relish this Lajjatdar Handi Biryani, allowing every spoonful to rest on your palate, and you will be able to discern the flavours of all the ingredients right from the whole spices used to flavour the rice and the tangy chana masala mixture, to the saffron and herbs used to top the layered rice. Lose yourself in the experience...
You can also try other variants of biryani like Shahi Korma Biryani and Masoor Biryani . A reminder of the opulence of the Nawabs, the Kabuli Chana Kofta Biryani is a royal treat that pampers you with every mouthful! Perfectly cooked long-grained rice is layered with a richly flavoured tomato gravy studded with scrumptious kabuli chana koftas. The gravy, made with tomato puree, masala pastes and spice powders has an intense aroma and deep flavour, which are ideal for the mealy koftas made of soaked and ground kabuli chana. A lacing of saffron, milk and mint before baking the Kabuli Chana Kofta Biryani is the final masterstroke, which enhances this already luxuriant fare. Serve with Mint Raita and papad. Biryani is known to be a rich and luxurious preparation of rice and vegetables. While it traditionally contains oodles of ghee and oil, you will realise upon trying this intelligent version that the same richness can be brought out through the intensity of the spices and quantity of vegetables, without increasing the fat content. With aromatic spices and an assortment of veggies, this low-cal Vegetable Biryani is sure to pamper your taste buds as well as satiate you. It has ample amounts of vitamin A, iron and calcium, and is filling enough to be a one-dish meal as it is prepared with brown rice. Authentic recipes involve preparing the gravy and rice separately, followed by layering and baking them. However, to reduce the oil content, we have used more gravy than brown rice and cooked them all together.
pressure cooker veg biryani recipe | veg biryani in cooker | instant pot veg biryani | with 45 amazing images.
Traditionally the biryani recipes are prepared in big aluminium pot by layering the rice and biryani gravy. However this a cheat or quick version to mix the rice and gravy and cook it in a pressure cooker veg biryani recipe. Learn how to make pressure cooker veg biryani recipe | veg biryani in cooker | instant pot veg biryani |
A flavorful, easy and quick pressure cooker biryani that is ready in minutes but is luscious and aromatic and very, very delicious. A simple, easy, and flavorful vegetable biryani recipe made in the instant pot pressure cooker with layers of spiced vegetables, warm spices, herbs like mint and cilantro, fried onions, and basmati rice.
This delicious veg biryani in cooker recipe can be made in less than 45 minutes and is perfect for a weeknight dinner. This is an exotic way to include all the veggies in our diet. Cooking Biryani takes more time, effort and expertise. But its worth for its efforts.
Tips to make pressure cooker veg biryani: 1. Instead of green capsicum you can add coloured capsicum cubes also. 2. We suggest you to use basmati rice only to make biryanis and pulao for the best results. 3. Do not open the pressure cooker until the steam escapes by its own otherwise the rice won’t get cooked properly. 4. If you do not any biryani masala instead you can add garam masala.
Enjoy pressure cooker veg biryani recipe | veg biryani in cooker | instant pot veg biryani | with detailed step by step photos.
A concoction of rice, dal, mixed veggies, saffron and fried onions, is layered with a rich gravy made with onion paste, and baked in an oven. This is a relatively easy-to-make main course, but the effect is grand because baking creates a ‘dum’ effect in the vegetable and lentil pulao.
korma biryani recipe | veg korma biryani | Mughlai korma biryani | famous biryani recipe |
korma biryani is a shahi biryani with rich flavours and aroma. Learn how to make Mughlai korma biryani.
Korma gravies are very popular with most people, thanks to their intense flavour and rich aroma. While you might have seen korma gravies combined with a range of veggies, paneer, etc., here we present an innovative, layered veg korma biryani made with korma gravy and rice that has been flavoured aesthetically with whole spices and saffron.
To make korma biryani, make the rice first. Heat the ghee in a deep non-stick pan, add the bayleaves, cinnamon, cardamom and cloves and sauté on a medium flame for 30 seconds. Add the rice, saffron-water mixture, salt and 2½ cups of hot water, mix well and cover and cook on a medium flame for 13 to 15 minutes. Next make the vegetable korma. Heat the ghee in deep non-stick kadhai, add the onions and sauté on a medium flame for 3 to 4 minutes. Add the ginger-garlic paste and sauté on a medium flame for 30 seconds. Add the tomatoes, turmeric powder, coriander powder, chilli powder, garam masala and salt, mxi well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the mixed vegetables, milk and fresh cream, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Then layer the biryani, between two layers of rice spread the korma in a baking dish. Cover and bake in a pre-heated oven at 180ºc (360ºf) for 15 minutes. Serve korma biryani immediately.
So delicious, the Korma Biryani does not even call for a special side-dish, and tastes exciting with just a cup of curds or Raitas / Kachumber.
The so-called Indian khada masala like cloves, cardamom and bayleaf lends the Mughlai korma biryani a truly authentic Indian taste. The saffron, of course, imparts the necessary yellow colour.
Tips for korma biryanikorma biryani. 1. Use basmati rice only for the flavour and appeal of a shahi biryani. 2. You can replace grated onions with finely chopped onions. 3. Use a good quality saffron to avoid the use of food colours.
Enjoy korma biryani recipe | veg korma biryani | Mughlai korma biryani | famous biryani recipe | with recipe and video below. Shahjahani khichdi recipe | Mughlai Shahjahani khichdi | whole green moong khichdi | moong ki khichdi | with 22 amazing images.
Shahjahani khichdi recipe is a Mughlai Shahjahani khichdi. Mughals were known to name certain dishes after themselves to signify where they were invented. Shahjahani khichdi is a comforting Mughlai one pot dish meal. It is a super easy dish to make.
Shahjahani khichdi recipe is a brilliant khichdi made from rice and moong, this preparation is flavoured with whole garam masalas. Freshly grated coconut and cashew nuts are used to add volume and flavouring to the khichdi.
Notes and tips on Shahjahani khichdi. 1. You can substitute rice with brown rice or broken wheat to make it more nutritious. Alternatively, you could use tukda chawal or short-grained rice too. Instead of whole moong you can use any lentil like masoor dal, arhar dal or split moong dal. 2. Adjust the number of pressure cooker whistles depending on your family’s khichdi texture preference and your cooker type.
This Shahjahani khichdi is sumptuous and supremely flavourful. You can also add veggies like peas, carrots, tomatoes can also be added to make khichdi more nutritious.
Serve whole green moong khichdi immediately with curd, papad and pickle . You can also relish it along with kadhi.
Enjoy Shahjahani khichdi recipe | Mughlai Shahjahani khichdi | whole green moong khichdi | moong ki khichdi | with detailed step by step recipe photos and videos below. Truly royal! unlike the traditional method of adding loads of cream, ghee etc. To make this shahi recipe, here we use low fat milk and zero-oil. You won’t know the difference… it tastes just as good! i have replaced cream with poppy seeds and cashewnut paste to impart the required richness and flavour. Poppy seeds also add calcium, iron, zinc and fibre.
Shahi Korma Biryani Recipe with step by step photos.
Bring rice and fibre-rich masoor together to create a low-cholesterol but infinitely tasty biryani. A special masala, and a thoughtful method of preparation make the masoor biryani a grand fare despite using minimal fat and avoiding unhealthy cooking techniques. You will love the outcome.
Masoor spells iron shakti, which is very important to build hemoglobin levels and ward off fatigue and tiredness. Make this basic brown in advance to save on time and efforts. I have added apricots and raisins to the masoor masala to make it more interesting.