Jeera Rice in Pressure Cooker | Cooking for Two | Lunch Box Series : LBS#70

After the simple Pudina Peas Pulao for lunch, I made this Jeera Rice, different from the regular Jeera Rice. I was again cooking for just two of us and as always I was running out of ideas. Never realized one person not at home, makes so much difference in what you cook. Anyway having had the need I had to think of something simple, yet tasty. Doesn't this be the requirement all the time?

So this Jeera Rice is little more spicy and I used more than the regular spices. Infact I used the Biryani Masala I had made sometime back. For a combination for this rice, I made the Methi Aloo Tamatar, the spicy gravy went quite well with the Jeera Rice.

The school closed for the boys after their exams got over. Unfortunately Konda's exams are yet to start. You can imagine how tough it will be when someone is enjoying their vacation while one has to study for the exams. Konda was cribbing about it, but managed to get over it and is studying for her exams. Whereas Peddu and Chinnu keep running around because it's their vacation. They even decided they will stay at their grandparents place. I told them they can stay through the day, but should be back home for sleeping. They tried convincing me, but then I knew Amma wouldn't be able to manage them.

They are ready with their toys from the moment they wake up and sleep with their cars. I don't know how, but boys love cars and bikes! I am just hoping they will entertain themselves for some more days, before their school reopens for the next academic year.

Now for the simple recipe.

 

Jeera Rice

Ingredients Needed:

Rice - 1 cup
Oil - 3 tsp
Onions - 2 medium
Ginger Garlic paste - 1/2 tsp
Green chilies - 2 medium
Roasted Cumin powder / Jeera Powder - 1 tsp
Salt to taste
Biryani powder - 1/2 tsp
Water - 2 cups

Whole Spices

Bay leaf - 2 nos
Cinnamon - 2"
Cloves - 3
Cardamon - 2
Dagad Phool / Kallupachi / Black Stone Flower - 2

How to make the Jeera Pulao

Wash and soak the rice for 15 mins.

In a pressure cooker, heat oil, add the whole spices, saute for couple of minutes. Then add onion julienne. Saute them till it turns colour.

Then add ginger garlic paste, green chilies. saute well. Now add the drained rice. Saute well.

Next add the salt, cumin powder, biryani powder, combine everything well. After couple of mins, add water, cover with lid and pressure cook for 3 whistles or till done.

Once the pressure falls, fluff with fork.

Serve with Methi aloo Tamatar.

Pudina Peas Pulao, Cauliflower Subji | Cooking for Two | Lunch Box Series : LBS#69

I am back to cooking for two of us since Athamma has gone for a trip. It's been only three days since she left and it's become a hectic task for me to plan cooking just for two of us. I know it's not right to cook special food for the kids. They simply refuse to eat what I make for the elders. So without Athamma, it's just me and Hubby dear. 

While planning for the kids has always been on the same line, planning what to cook for just us, with the condition we don't eat leftovers for the next meal, is always the toughest! For all the huge list of recipes already listed out, coming out with something with exact measurement, making sure nothing is wasted, is surely a taxing task.

Since I was working on Saturday, I had to pack my lunch. So I ended up making this simple combo, which met all our needs. Another wonderful addition that this rice has is the Pudina or Mint leaves. The interesting thing is, I had used the frozen Pudina paste that Athamma had the brain wave to make and store. Couple of weeks back, I ended up getting too much of Mint leaves. As they would anyway end up getting rotten, she decided to make a paste and freeze it in our magic freezer tray! You name it, and we have it. Be it chili paste, coconut paste, Poppy Seeds paste and the latest to the family, the Pudina paste!

I did say that Athamma is too smart right, well she is always resourceful and comes up with wacky and interesting ideas. Else imagine finding ways to store the excess produce on hand. Trust me, when I used in the rice, it had such wonderful aroma and taste. 

Today's Lunch Box had

Pudina Peas Pulao and Cauliflower Subji, both cooked in Pressure cooker and took only 25 mins

Pudina Peas Pulao ~ Step by Step Pictures

  Mint leaf paste, frozen and can be used whenever there is a need!

 

Ingredients Needed

Rice - 1 & 1/4 cup
Green Chilies - 2 long
Peas - 1/2 cup
Onions - 1/4 of a big one
Cloves - 1
Cardamon - 1
Bay leaf - 1
Cinnamon - 1"
Star anise - 1
Mint paste - 2 tbsp or three small frozen cubes
Salt to taste
Oil - 2 tsp
Water - 2 & 1/2 cups

Cauliflower Sabji ~ Step by Step Pictures

Ingredients Needed:

Cauliflower florets - 1 cup
Onions - 1/2 medium
Tomato puree from 2
Curry Powder - 1 tsp
Red chili powder - 1/2 tsp
Turmeric powder a pinch
Salt to taste
Oil  2 tsp
Water as required

How to make both at the same time!

Wash and soak the rice for 15 mins

Clean the florets and mw with enough water for 2 mins. drain the water and keep it aside.

Since I was using pressure cooker for both the dishes, I had them on the gas. Chopped onions very finely for the subji, and juliennes for the pulao.

Use the same ladle as it saves time and energy!

Keep stirring, then add the whole spices to the pulao cooker, combine everything, add the chopped green chilies, and pudina cubes.

Simmer for couple of mins. Meanwhile, when the onions for the subji turns colour, add the drained cauliflower, Let it cook, while you puree the tomatoes.

Then pour the tomatoes over the cauliflower, along with all the spices. Combine and let it mix together well.

For the pulao, when the pudina mix is melted, add the peas, and drained rice. Stir on high flame for couple of minutes.

Add measured water, salt. Adjust the spice. Cover with lid and cook for 3 whistles.

For the subji, add enough water and cover with lid. Pressure cook for 4 -5 whistles depending on how soft you want the cauliflower to be.

Allow the pressure to fall off before you remove to serving bowls.

' 

It was indeed a wonderful meal, with the pudina adding more zing to it.  And we didn't end up with lot of leftovers.

I am hoping to make some more dishes for just two, hope you will come back to catch them up! Until then have a great week ahead.

Chicken Biryani Dindigul Thalappakatti Style ~ Step by Step | Weekend Cooking

There is always a strange feeling getting back to things you haven't been doing for a while. Like not updating this space can easily be one of it. I almost had to remind myself that it's been almost half a month past and there has been no updates. Though it wasn't the lack of dishes. 

As I have said many times, getting Biryani recipe always excites me no end. Couple of weeks back, when Konda had visited her friend's birthday party, she came home with a packed Chicken biryani. Kids loved it and I had to know how it was made. I called up her friend's mom right away and came to know they hail from Dindigul and this was one of the many varieties she prepares. Now that got me really hooked and asked her if she would share the recipe with me. She was such a sweet lady to do it right away. I ended up making this after couple of days and boy, everybody loved it!

I could easily say this looks exactly like how they serve as Thalappakatti Biryani, only difference being I didn't use the Seeraga Samba Rice for the biryani. All Non Veg biriyanis in south use Seeraga Samba Rice and I guess the taste almost goes with that. Anyway having arrived with yet another Chicken Biryani that I can make again, I was content.

I made this during Sunday lunch and had paired it with Mutton Semi Gravy, Chicken Legs Gravy and X Chicken Fry.

Chicken Biryani

Chicken Biryani Step by Step Pictures

Ingredients Needed

For boiling chicken

Chicken - 3/4 Kg
Salt - 1/2 tsp
Turmeric powder a pinch
Curds - 2 tsp

Pressure cook without adding water for 2 -3 whistles. Once done, allow the pressure to fall

For the Masala Paste

Pearl Onions - handful
Mint Leaves - handful tightly packed
Coriander leaves handful tightly packed.
Green chillies -  3 long


Whole Spices

Cloves - 3
Cinnamon 2"
Cardamon -2
Bay Leaf - 1 long

For the Rice

Rice - 3 cups
Onions - 2 medium
Tomato - 1 big
Ginger Garlic paste - 1 tsp
Green Chilies - 2
Oil - 1/2 cup
Coconut Milk, thick - 2 & 1/2 cups
Water - 3 cups
Salt to taste (remember you added in chicken already)
Lemon Juice - 1 tsp

How to make the chicken biryani

Wash and cut chicken, drain well. In a pressure cooker, take the chicken along with salt, turmeric and curds. Pressure cook for couple of whistles. Once done, allow the pressure to fall down.

Extract the coconut milk and keep it ready.

In another pressure Cooker, heat oil, add all the wholes spices. Let the flavours come out.

Then add the onion julienne, green chilies, followed by the ginger garlic paste, saute well. Add chopped tomatoes and saute well. Once the tomatoes get soft, add the ground masala to it and cook well till the oil comes out.

Now add the drained chicken and saute well to make sure the chicken coated with masala. Add coconut milk, water and adjust spice.

Add drained rice and bring to boil. Cover with lid and cook for 1 whistle. Simmer completely and cook for 10 mins.

Wait for the pressure to fall, fluff the rice well and transfer to a non stick pan, grease the bottom with ghee, spread the rice and cover with thick lid and dum for 15 mins.

Remove and finally add the lemon juice.

Serve with Onion Raitha or chicken gravy.

Notes:

There are couple of ways of making this biryani. You can half cook the rice and add it at the last stage. Cook both separately and dum the whole process.

Cooking in pressure cooker was much easier, only cautious thing you have to remember is add the salt at different stages and adding less water than required for the rice to be separate and grainy.

Always fluff and never mix too much.

Other Chicken Recipes
Other Biryani Recipes

Sago Rice Kheer, Sago Curd Rice, Seasoned Curd Rice with Pomagranate ~ Navratri Special Dishes

For the last day of Navratri, the prasadams have to be in white and I decided to go with Sago. So I made Sago payasam, curd rice with Sago and the regular Curd rice seasoned and garnished with Pomegranate. It's pretty late today, so will leave with a short note as I have another early day tomorrow for the Vijayadasami Pooja.

Sago Rice Kheer

Sago - 1/2 cup
Cooked Rice - 1/2 cup
Milk - 2 cups
Sugar - 3/4 cup
Water - 1 cup
Ghee - 1 tsp
Cashews and Raisins for garnish

How to make the Kheer:

Soak the sago overnight and change waters. Pressure cook for a whistle. Drain the water from the sago.

In a pan, bring the milk to boil, add the water drained from the sago. Add the cooked rice and mash well.

Add the sugar and let it simmer. Finally add the cooked sago and simmer for 5 mins. In another pan, roast the nuts and pout over the kheer.

Sago Curd Rice

Sago - 1/2 cup
Curds - 2 tbs
Milk - 2 tbsp
Salt to taste

Take the boiled sago and mix in the curds and milk. Season with mustard and curry leave.s

Seasoned Curd Rice with Pomegranate.

Hope you all had a great festival season.