burrito bowl recipe | veg burrito bowl | Mexican burrito bowl | easy vegetarian burrito bowl | with 96 amazing images. burrito bowl recipe | veg burrito bowl | Mexican burrito bowl | easy vegetarian burrito bowl is a mouth-watering Mexican dish which is sure to lure you with its attractive hue and appearance. Learn how to make veg burrito bowl. To make burrito bowl, you need to make Mexican rice, refried beans, uncooked salsa and sour cream. Then assemble it. Divide the rice into 4 equal portions. Keep aside. Divide the refried beans into 4 equal portions. Keep aside. Divide the sour cream into 4 equal portions. Keep aside. Divide the uncooked salsa into 4 equal portions. Keep aside. Just before serving, take a big serving bowl, place a portion of the rice and press it lightly using the back of a spoon. Top it with a portion of the refried beans and again press it lightly with the back of a spoon. Put a portion of the sour cream and spread it evenly using the back of a spoon. Spread a portion of the uncooked salsa and spread it evenly. Finally sprinkle ½ tbsp of spring onion whites and greens evenly over it, 1 tbsp grated cheese and ¼ cup coarsely crushed nacho chips. Repeat steps 5 to 9 to make 3 more servings. Serve immediately. The veg burrito bowl sounds elaborate, but the fact is that it is not too time-consuming. Moreover, it is a satiating one-dish meal, which is completely worth the effort. Here, rice is boosted with colourful veggies and an appropriate seasoning of special mixture of garlic and Kashmiri red chillies. It is layered with refried beans, sour cream and uncooked salsa; and finally garnished with cheese and other ingredients; before topping with crushed nacho chips, to make a totally irresistible one dish meal- Mexican burrito bowl. Refried beans is a staple accompaniment in Mexican cuisine and is readily available at stores, but making it fresh at home with tomatoes, spring onions and cooked rajma for easy vegetarian burrito bowl, gives an awesome flavour that beats any packaged option! Tips for burrito bowl. 1. The rice in Mexican rice should be cooked only till 85%, so each grain of rice remains separate. 2. For refried beans, the rajma has to be soaked overnight. So plan for it in advance. 3. The rajma should be cooked till done, but it should not turn mushy. 4. For sour cream use thick curd made from full fat cream. 5. You can also make a layer of guacamole if you wish. 6. You can make the Mexican rice, sour cream and refried beans in advance. Remember to keep sour cream and refried beans refrigerated. 7. To make uncooked salsa and refrigerate, do so without adding salt. This is because salt might release water. 8. Assemble the burrito just before serving. Also prefer to assemble each serving of the burrito bowl separately so that everybody gets an equal share of the goodies, and enjoy it immediately upon preparation. Enjoy burrito bowl recipe | veg burrito bowl | Mexican burrito bowl | easy vegetarian burrito bowl | with step by step photos.

achari chana pulao | achari pulao | chickpea pulao | pickled kabuli chana pulao | with amazing 29 images achari chana pulao also known as pickled kabuli chana pulao is for those who love the complex interplay of spices in pickles, rice and kabuli chana. Learn how to make achari chana pulao easily. Achari in the name stands for pickle flavoured, this chickpea pulao is flavoured with pickle which makes the dish even interesting. To make achari chana pulao rice, fortified with kabuli chana, is perked up with an interesting assortment of spices ranging from nigella and fenugreek to fennel seeds and black cardamoms, along with some readymade spice powders too. But, the real twist in this pickled kabuli chana pulao recipe is the addition of a couple of spoons of aam ka achar, which gives a really sprightly flavour and aroma to the pulao. Ingredients used to make achari chana pulao are basic and I am sure can be found in every Indian household. I usually prepare this one-pot quick meal on tiring and long days along with any raita and papad. Each and every member in my family simply loves achari chana pulao, not even my kids create a fuss while eating it. It is also a great tiffin treat or lunch box option. achari chana pulao can be served simply with a cup of curd, or perhaps a bowl of dal like Dahiwali Toovar Dal , Dal Kadhi, Masoor Dal or Tamatar ki Kadhi. Learn to make achari chana pulao | achari pulao | chickpea pulao | pickled kabuli chana pulao | with detailed step by step photos.

The thai layered rice features a profusion of colours and flavours! a curry made of fiery masalas, soothing coconut milk, tangy fruits and crispy veggies coats a layer of rice cooked with coconut milk and garnished with peppy coriander. Truly, every mouthful is an adventure, as your taste-buds walk through an exciting tropical forest.

meethe chawal recipe | Punjabi meethe chawal | sweet rice | with 26 amazing images. Punjabi meethe chawal has a creamier and rich taste of rice cooked along with sugar and ghee to make it soft and moist. Learn how to make meethe chawal recipe | Punjabi meethe chawal | sweet rice | Meethe chawal is a traditional Punjabi dessert prepared and enjoyed during festivals like Baisaki, Basant Panchami, Diwali, etc and also served on auspicious occasions like marriage. Basmati rice and sugar syrup are the basic ingredients for meethe chawal, along with carefully chosen assortments of Indian spices like green cardamom, cloves, cinnamon and kesar that makes it flavorful and aromatic. The dry fruits make this sweet rice it even tastier and gives it mouthwatering visual appeal. Tips to make meethe chawal: 1. You can also add chironji nuts to make meethe chawal. 2. We suggest you to use basmati rice to make this recipe. 3. You can also add kewra water to enhance the taste. 4. Instead of fresh coconut you can also use dry coconut slices. Enjoy meethe chawal recipe | Punjabi meethe chawal | sweet rice | with detailed step by step photos.

Thai cooking is a tempting blend of Indian, Chinese and Malay cooking. Varying form the soothing coconut to fiery chillies, these flavours of Thailand on one platter are sure to stimulate your taste buds and your appetite too!

This festive season surprise your loved ones with this exotic Paneer Tikka Pulao. The juicy paneer and vegetables are marinated in a dense blend of curd and spices, before being cooked on a tava, and finally tossed in with the rice to make a finger-licking delicacy.

rice kheer recipe | chawal ki kheer | Indian rice pudding | with 16 amazing images With the onset of the festive season, every other day there is a reason to prepare something sweet and tempting! Of the many Indian sweets, kheer is one of the most popular offerings to God. There are innumerable varieties of kheer, and one or the other is prepared for every puja, festival or wedding. Rice kheer is undoubtedly the King of Kheers! It is made all over India. Known as Paal Payasam in South India, it is a must-serve item at weddings. The chawal ki kheer made at the Padmanabha Swamy Temple in Kerala is world-famous. Made by simmering rice and milk in heavy, large bronze vessels for a long time, this rice kheer has a rich taste and attractive pink colour that comes out of the natural thickening of milk. Here’s how you can make a delightful rice kheer at home. It requires very few ingredients, and the procedure is also simple. You just need to make sure you have enough time because the rice has to be cooked in the milk to get that intense mouth-feel and taste. Once the rice is cooked, the kheer is sweetened, flavoured with Indian spices and garnished with a fistful of assorted nuts and dried fruits. The rice kheer is kind of similar to the American rice pudding, albeit a bit rich as befits our desi style. When you are running short of time, you can even make a Quick Rice Kheer using condensed milk and cooked rice. I would like to share some important tips to make the perfect rice kheer recipe. 1. Rinse a deep non-stick pan with ¼ cup of water and quickly simmer it for 2-3 minutes. This will prevent milk from burning from the bottom as the water forms a protective layer between the pan and milk. Also, it is advisable to use a heavy bottom pan to make Indian desserts like basundi, kheer, rabdi. 2. Stir it occasionally to avoid milk from sticking to the bottom of the pan or browning. It is very important to use full-fat milk as it will provide the rice-kheer a rich and creamy texture. 3. Cook until rice is soft and breaks easily with a spoon or on pinching with your finger. Do not add sugar before the rice has turned mushy or else your rice will take forever to cook. When festivals come one after the other, and you wish to pick from a variety of kheers, check out our collection of 113 Kheer Recipes. You will even find variants like Sabudana Kheer that come in handy on fasting days. Enjoy how to make rice kheer recipe | chawal ki kheer | Indian rice pudding | with detailed step by step photos.

Gil-e-Firdaus is an elaborate but memorable sweet dish, which is made commonly in Hyderabad during festivals and weddings. Sago and coarsely-crushed rice are cooked in milk and perked up with a range of ingredients like bottle gourd, nuts, condensed milk and cashew paste to get a lusciously creamy dessert with a unique mouth-feel. Saffron, cardamom and rose water give the Gil-e-Firdaus a rich flavour, which will linger on your palate for long after your cup is empty. Do not grate the bottle gourd in advance as it will turn black; prepare it just before you are ready to cook the dish. You can also try other Hyderabadi sweets like the Khubani ka Meetha .

shahi pulao | shahi veg pulao | mughlai shahi pulao | how to make shahi pulao | with 30 amazing images. The presence of the word Shahi always hints at the richness of a recipe. Indeed, the Shahi Pulao is a rice dish that is loaded with spices, veggies and a horde of other ingredients, which give it a memorable flavour and texture. While an assortment of spices including saffron and caraway seeds gives this shahi veg pulao preparation a rich aroma, taste and hue, veggies, pineapple and paneer give it a wonderful range of textures. Pineapple also gives the mughlai shahi pulao a juicy tanginess, which you are sure to enjoy. Self-contained with myriad flavours, this shahi veg pulao is a one-dish meal can be served with just a bowl of curd or raita. We have cooked the rice for mughlai shahi pulao on a stove top but you can cook it in a pressure cooker also. Aside from shahi pulao check out our collection of pulao recipes like pressure cooker veg pulao and matar pulao. Enjoy shahi pulao | shahi veg pulao | mughlai shahi pulao | how to make shahi pulao with detailed step by step photos.

aloo biryani recipe | restaurant style veg aloo biryani | dum aloo biryani | potato biryani | with 86 amazing images. aloo biryani recipe | restaurant style veg aloo biryani | dum aloo biryani | potato biryani is a meal in itself which can be enjoyed with family and friends. Learn how to make restaurant style veg aloo biryani. To make aloo biryani, heat the ghee in a deep non-stick pan, add the rice and salt and sauté on a medium flame for 2 minutes. Switch off the flame, add the deep-fried onions and mix gently. Keep aside. For the gravy, heat the oil in a deep non-stick pan, add the bayleaf, cloves, peppercorns, cardamom, cinnamon and sauté on a medium flame for a few seconds. Add the prepared paste, turmeric powder, chilli powder, coriander powder, garam masala, salt and ½ cup of water, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally. Keep aside. Then place half the rice mixture in a shallow microwave and oven safe glass dish and spread it evenly. Pour the gravy over it and spread it evenly. Place the deep-fried potato halves on it. Sprinkle 1 tbsp of mint leaves and 1 tbsp of coriander evenly over it. Put the remaining rice mixture and spread it evenly. Finally sprinkle again with 1 tbsp of mint leaves and 1 tbsp of coriander evenly over it. Microwave on high for 2 minutes or bake in a pre-heated oven at 200°c (400°f) for 10 minutes. Serve hot. The rich flavour of the gravy and the succulent crunch of deep-fried baby potatoes make this potato biryani an experience to remember. Here, perfectly cooked rice is layered with a spicy gravy and deep-fried baby potatoes, along with some mint and coriander leaves to enhance the flavour and aroma. The whole arrangement is then cooked in a microwave or traditional oven to get the ‘dum’ effect, which causes the flavours of the gravy to blend with the rice and potatoes, giving you a really restaurant style veg aloo biryani. Making traditional biryanis like this takes some time and effort but it is completely worth it! To enjoy a completely authentic dum aloo biryani, you can give dum on a stove top. Both the methods have been presented in this recipe. You can make your choice! You can also try other biryani recipes like Minty Paneer Biryani or Biryani, Veg Hyderabadi Biryani. Tips for aloo biryani. 1. Use basmati rice for an authentic restaurant style flavour and aroma. 2. The cooked basmati rice should have each grain separate. Do not cook till it is mushy. 3. Fried onions take a while to turn brown. Make them in advance. 4. Add salt wisely at each stage as it is added in the cooked rice, rice mixture and paste. 5. The gravy in the end should be slightly thick. You should be able to spread it. 6. If you opted to cook the biryani by traditional dum method, ensure the flame is slow. Else the biryani might burn at the bottom. Enjoy aloo biryani recipe | restaurant style veg aloo biryani | dum aloo biryani | potato biryani | with step by step photos.

We are lucky to be living in a land of such diverse and dynamic cultures, and we should exercise that good fortune by frequently trying our hand at cuisines from across the country. As mentioned earlier, gujarat is the hub of vegetarianism, and this is one of their favourites. Panchamel refers to a practical yet delectable combination of rice with four types of dal. Although it might take some time to wash and chop the veggies, the actual cooking time is not much, thanks to the microwave. Serve hot with ghee, pickles, papad and curds. Close your eyes at the first mouthful and foray to the heart of gujarat.

Bengal gram is abundantly used in Rajasthani cooking because it grows in plenty in the arid desert conditions. Besan made from Bengal gram is used to make rotis, gatta, mithai and also as a thickening agent for kadhi . Gatte ka Pulao is made on festive occasions when plain steamed rice is not served. As vegetables are not available throughout the year, cooked gattas are added to spice up this pulao, which is usually served with kadhi or plain curds .

paal payasam recipe | South Indian rice kheer | Kerala style paal payasam | with 13 amazing images. paal payasam is a South Indian rice kheer which is a Kerala style paal payasam. paal payasam is a must-serve item during South Indian festivals, weddings and other auspicious occasions. Made of rice cooked in full-fat milk and sweetened with sugar, this South Indian rice kheer has a very rich flavour and creamy texture, which are boosted further by spices like cardamom and saffron. This South Indian rice kheer is something that kids and adults look forward to enjoying on special occasions. It is also one of the offerings made at Kerala temples, and you can find a long queue of people waiting at the prasad counter after mid-morning puja time to buy a portion of this Kerala style paal payasam. In temples, the Indian rice kheer is cooked in large, heavy-bottomed bronze vessels, which gives it an even more intense flavour and richer texture. Tips to make the perfect South Indian rice kheer. 1. Rinse a deep non-stick pan with ¼ cup of water and quickly simmer it for 2-3 minutes. This will prevent milk from burning from the bottom as the water forms a protective layer between the pan and milk. Also, it is advisable to use a heavy bottom pan to make Indian desserts like basundi, kheer, rabdi. 2. Stir it occasionally to avoid milk from sticking to the bottom of the pan or browning. It is very important to use full-fat milk as it will provide the rice-kheer a rich and creamy texture. 3. Cook South Indian Rice Kheer on a slow flame for 7 minutes while stirring and scraping the sides of the pan occasionally. Enjoy how to make paal payasam recipe | South Indian rice kheer | Kerala style paal payasam | with step by step recipes and photos below.

How to cook perfect basmati rice in a pan or pot | how to cook long grain rice Indian style | with 15 amazing images. How to cook perfect basmati rice in a pan or pot perfectly. We show you step by step on cooking long grain rice or basmati rice in our Indian home. Long grain rice is cooked daily by millions of Indians at home. You can cook it by pan or pot or by pressure cooker. Cooking basmati rice is tricky sometimes. But, just keep these few things in mind to get fluffy and separated grains. Basmati rice or long grain rice must be washed until the water is clear and starch-free. Also, they must be soaked for a minimum of 20-30 minutes before soaking. Some oil into the cooking vessel ensures that the grains stay separate. It is usually spread on a flat surface before being used in cooking. Long grained rice are thin, slender varieties of rice. The best and most popular variety is the Basmati rice, which when literally translated from Hindi, means 'queen of fragrance'. Upon cooking the basmati rice, they stay pearly white and aromatic. Basmati rice are widely used in the preparation of Indian rice dishes like Pulao and Biryani. In fact, even Indo-Chinese, and Thai recipes are made using basmati rice in India. Add a pinch of 5 spice powder for enhance the flavor of rice while making a Chinese Rice Dishes. Below we have shared a recipe on how to cook perfect basmati rice in a pan or potwith step by step photos, but our website also has a detailed recipe for How To Make Basmati Rice in A Pressure Cooker which is a quick and easy method to make long grained rice. Also, learn the perfect way to Cook Basmati Rice for Biryani and make restaurant style Biryani at home. Learn how to make How to cook perfect basmati rice in a pan or pot | how to cook long grain rice Indian style with detailed step by step photos below.