Masala Rice Recipe

Masala Rice | Rice Seasoning | How to Make Masala Rice with step-by-step photos and Video...

Masala Rice is a tasty and mildly spiced rice, cooking rice with leftover curry or pays gives an aromatic and delicious flavor to the rice as well is a very easy and simple recipe that can be prepared within 30 minutes, 

This recipe is my own version, which I prepared from leftover meat curry when you don’t feel like cooking anything or are feeling tired  by time this easy and quick recipe can resolve your problem within 20 minutes just required any kind of leftover meat curry/keema in your fridge  

                           
                                

My latest Video Masala Pulao:

          

Masala Rice is a combination of rice and leftover curry along with a few whole spices, fried onions, green chili, and tomato are added, it is the best meal for lunch or dinner

This rice is served with raita, salad, and kebabs but no need for any curry, so lets the go-ahead know how to cook masala rice 

 Tips:

1. If your rice isn’t enough soaked then you use 1.5 cups of water for 1 cup of rice
2. The water ratio depends on the rice quality
3. 1 cup water for 1 cup soaked rice
4. 1.5 cup water for 1 cup of unsoaked rice
5. But can be increased/decreased ratio of water according to the rice quality
6. Rice always is cooked on high heat for 3-4 minutes
7. If your rice is getting wet/sticky then cover the dry kitchen towel over the pot and simmer for 10 minutes
8. And if rice remains uncooked don't make the mistake of adding water otherwise your rice will be sticky and mushy 
9. Just cover the wet kitchen towel over the pot then place a lid over a kitchen towel and let it simmer for 10 minutes
10. Your rice will be set
11. If you are using chicken stock instead of water even then the same ratio will be used in stock
12. Like 1 cup of stock for 1 cup of rice 
13. put 1/2 tsp white vinegar during cooking rice it won't stick to each other ever...

If you have tried this Rice Seasoning don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

Facebook 

Instagram

Pinterest

Youtube

                       

                                                         

Like Our Videos? Then follow and subscribe to us on YouTube for the latest Recipe Video updates.

                               

Firstly put the rice into a fine-mesh strainer and rinse under running water until the water runs clear.

Take all ingredients and prepare them

Heat the ghee and fry the onions for 3 minutes until turn to light golden brown color, then put all whole spices along with leftover curry 

Then Splash some water over the masala and stir to mix well, then add tomatoes, put green chilies, mint, and coriander leaves and stir them together

Add salt to the masala and put soaked and drained rice, stir to well combined

Then add curry leaves and stir them together until the aroma arose, now add hot and boiled water to the rice 

Bring the rice to a boil then cover the lid and cook it for around 4-5 minutes over a high flame

You can see small pits are appearing over the rice surface now reduce the heat to low cover the lid again and allow to simmer it for around 5 minutes over low heat

Now Masala rice is ready to serve, Masala rice is served hot with raita, salad, and kebab 

                                           
                                                                        

Chana Pulao Recipe

Chana pulao | Kabuli Pulao || How to make Chana

 

Rice with step-by-step photos 

Chana Pulao is one of the most popular dishes in Pakistani and Indian cuisine, a tasty and very simple dish, As chana (chickpeas)is rich in protein and fiber, this pulao is very healthy, it also makes a perfect lunch box recipe 

The Kabuli Chana Pulao can be served

Kabuli chana pulao is served with mixed vegetable 

raita, salad, and kabab or any type of pickles_Kabuli chana pulao has to be prepared with

Basmati rice and ghee, I have mentioned in my previous post all  traditional dishes are prepared with ghee it helps enhance the real taste of the following dishes, For the rest, if you have any health issues you can skip ghee from your recipes

                            

Chana pulao is wholesome and full of rustic flavor. more often I have been cooking chana pulao at home, you must try once from my recipe I hope you will love it,
Note: Firstly will be cooked chana (chickpeas) but if you have leftover chana or frozen can be added you can use canned chickpeas too       

If you have tried this Chana Pulao Recipe don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

Facebook

Instagram

Pinterest

Youtube

                       

                                                         

Like Our Videos? Then do follow and subscribe to us on youtube to get the latest Recipe Video updates.

Rinse and soak the chana in enough water by adding 1 tsp baking soda for overnight_Drain them well and rinse under the running water, put the chana (chickpeas) in the pressure cooker
Add 2 cups water and 4-5 pinch soda and salt
Bring it to a boil then close the lid of the pressure cooker, and let it cook for about 20 minutes after begins whistling  

Meantime rinse the rice very well in water till the water runs clear of starch_Soak the rice in enough water for 2 hours

In the hot pan put caraway seeds, star anise, and cinnamon dry roast them slightly_Grind them coarsely and keep aside

Slice the onions and boil 3 cups of water in a separate saucepan for cooking rice

                     

In a pot heat ghee or oil, then add onion slices and saute them for 2-3 minutes over medium flame_Then add whole spices, Saute the whole spices with the onion till turns to a golden brown, then add ginger garlic paste and splash some water, keep stirring until aroma arose 

Now add boiled chickpeas, and fry them with onion for a minute on medium flame

Add green chilies and salt, and stir to mix well

Now put soaked and drained rice into the chana

Keep stirring for 2 minutes

Now pour hot and boiled 3 cups of water for 2.5 cups of rice, now you can adjust the salt at this stage_Bring to a boil then, cover the lid for 2-3 minutes

After 2-3 minutes add special chana masala 

Stir to mix with rice carefully and simmer it for 10 minutes

Now chana pulao is done

Chana pulao is done, transfer to the serving plate

Serve hot with raita, pickles, and salad 
                 

Chicken Pulao Recipe

Chicken Pulao || Pulao Recipe || How to Make Pulao Rice with step-by-step photos.... 

Chicken Pulao is one pot flavored chicken cooked with some essential spices, pulao is a delicious dish made of basmati rice, which is mildly spiced and it's not heavy like chicken biryani.it is best served with mix vegetable raita and salad

This chicken pulao is super easy to make for lunch or dinner even for unexpected guests, this recipe is also so tasteful and delicious as well as aromatic_Chicken Paulo is a traditional Pakistani recipe,.There are so many varieties of chicken pulao recipes here I am going to make it my own style and Hope you people would like to make it at home too 

                                                              

If you have tried this Chicken Pulao Recipe then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

Facebook

Instagram

Pinterest

Youtube

                                                    

                            

Like Our Videos? Then do follow and subscribe to us on youtube to get the latest Recipe Video updates. 

                               

To prepare this recipe first rinse the chicken pieces under the running water and set them aside    

      

Soak the basmati rice (long grain) in the water for at least an hour

Grind black peppercorn and  black cardamom in a grinding jar till turns into a fine powder

                               

Now in a large mixing bowl put washed chicken along with ginger garlic paste, yogurt, salt, red chili powder, ground powder, and lemon juice mix them well_Keep in the refrigerator for marination for about 30 minutes

                              

After a while chicken is transferred to the pan add 100 ml water and let it cook for 20-30 minutes

Note, If water remains in the chicken take it out into the mug or small bowl for use as a stock, and set it aside     

Take a saucepan to add 4 cups of water for 4 cups of soaked rice then bring it to a boil, stay on the flame 

                     

Heat the ghee in the large-sized pot now add onion slices and fry it until crispy nice golden brown color 

                       

Take out half the brown onions and spread them on a kitchen towel                 

Now in the remaining onions add whole spices and then add soaked rice and salt_Stir to mix well until aroma arose,        

Now pour boiled and hot water and adjusts the salt at this stage ( be careful adding salt because the chicken has been added salt already.

After a few minutes remove the lid and when it is half done at this time add boiled chicken, mint, and green chili and stir slightly. And sprinkle food color, and biryani essence over rice, simmer it for 15 minutes on low flame remove the lid 

Transfer to the serving dish and sprinkle some brown onion on top of Chicken Pulao_Now ready to serve with mixed veggie raita