Vegetable Pulao is
comfort food as well as satisfying pair this mildly flavored aromatic veg
pulao with a raita, pickle, and chutney, you don’t have anything to serve with veg
pulao, vegetable pulao is also a go-to dish if you're in a hurry and tired but
want something hot and home-cooked to eat. It is quick. This is really easy to
cook.
I make this Veg Pulao whenever I
feel like cooking something simple as a one-pot meal. This goes well with any rich
gravy-like mutton
korma or beef koftakind
of side dish. Love this very much as well as this simple vegetable. After trying a few combinations of ingredients,
I am now hooked on this recipe. I have added
chicken stock for this pulao, but you can make it plain too. This makes a great
lunch box recipe,e too. I know many of you make this, still wanted to blog about this
recipe here. It might be helpful to beginners in cooking.
I added potatoes, beans, carrots, and peas, along with soya and green chilies. You can add desired vegetables as well, and likewise, use Ponia basmati rice for the best result can be used Basmati long grain rice. Additionally, I used homemade non-veggie stock you can use stock whose recipe I have shared in my previouspostt So, let the go-ahead know how to make vegetable pulao.
If you have tried this Vegetable Pulao, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!
Fry onion slices until you get a golden brown color, then add peas, fry peas with onion, and then add potatoes.
Put all vegetables in the pot, and fry all vegetables with onion spices on medium flame.
Pour water into the fried vegetables, and cook until the veggies are soft.
Add soaked rice to the vegetables, mix well, then add soya and green chilies.
Once it is mixed well, then pour the stock into the rice, adjust the salt at this stage, and bring to a boil.
Cover the lid and allow to cook rice another 5 minutes or until the water dries out. Veggie Pulao is almost done. Reduce the heat to low and simmer it another 5 minutesright after removing it from the heat, and leave it to cool down a bit.
Transfer to the serving dish, veggie pulao is ready to serve
Chicken Pulao || Pulao Recipe || How to Make Pulao Rice with step-by-step photos....
Chicken Pulao is a 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 chicken biryani. It is best served with mixed vegetable raita and salad.
This chicken pulao is super easy to make for lunch or dinner, even for unexpected guests. This recipe is also tasty and delicious, as well as aromatic. Chicken pulao is a traditional Pakistani recipe. There is so many variety 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!
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To prepare this recipe, first rinse the chicken pieces under running water and set them aside.
Soak the basmati rice (long grain) in the water for at least an hour.
Grind black peppercorns and black cardamom in a grinding jar till they turn into a fine powder.
Now, in a large mixing bowl, I 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 of 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,e then bring it to a boil, and keep it on the flame.
Heat the ghee in the large pot. Now add onion slices and fry them until crispy, nice golden brown color.
Take out half the brown onions and spread them on a kitchen towel.
No,w in the remaining onion, add whole spices and then add soaked rice and salt_Stir to mix well, the aroma arises.
Now pour boiled and hot water and adjust the salt at this stage ( be careful adding salt because the chicken has already been added salt already.
After a few minutes, remove the li,d 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 a low flame, remove the li.d
Transfer to the serving dish and sprinkle some brown onion on top of the Chicken Pulao. Now ready to serve with mixed veggie rice
Fish biryaniis a vibrant and aromatic layered rice dish that harmoniously brings together delicate pieces of fish, fragrant basmati rice, and a symphony of spices and herbs. In this delightful recipe, I’ve chosen to prepare perfectly fried fish that adds a satisfying crunch, rather than simmering it in spices.
You can certainly marinate and cook the fish with masala for a more traditional approach if that suits your palate. This particular biryani turned heads and tantalized taste buds with its unique twist, proving that fish can truly shine as a base for this beloved classic.
On weekends, I often seek out recipes that are both quick and flavorful, and this fish biryani fits that desire perfectly. Fish cooks in a flash and doesn’t require any resting after marination, which means this straightforward dish can be whipped up in about 45 minutes, from prep to table.
The secret to a successful biryani lies in the quality of its ingredients. Opt for the finest basmati rice, incredibly fresh fish, and a robust selection of spices to ensure each bite is bursting with flavor.
Fried Onions:
These are quintessential elements of any biryani, enhancing it with a sweet and savory crunch. Slowly fry sliced onions in oil until they turn crisp and golden, imparting a rich depth to the dish.
Don’t Skimp on Fat:
While health considerations often lead us to reduce fat, resist this urge when making biryani. Generous amounts of ghee or oil are essential for keeping the rice moist and imbued with flavor.
Right Rice:
Choose aromatic, high-quality basmati rice. Soak it in water for about 30 minutes to eliminate excess starch, ensuring that each grain cooks evenly and remains fluffy.
Salt Everything:
Don’t forget to season every layer thoughtfully. A good rule of thumb is to add two dessert spoons of salt for every two cups of rice to the cooking water.
Partially Cook the Rice:
To avoid a clumpy texture, cook the rice until it’s just 70-80% done before layering it for the final cooking stage.
Marinate the Fish:
Infuse the fish with flavor by applying a marinade of fresh lemon juice, vibrant turmeric, and aromatic spices. Allow it to rest for 15 minutes before adding food color, red chili powder, and salt for an additional 15-minute infusion of flavor.
Generous Herbs:
Fresh herbs like mint and coriander should be used abundantly to brighten the dish and create a fresh contrast to the spices.
High-Quality Pot:
Using a heavy-bottomed pot ensures that the biryani cooks evenly and prevents it from burning, allowing for that perfect layering effect.
Patience is Key:
Cook the biryani over low heat to allow all the flavors to meld beautifully, creating a harmony of tastes that will leave you craving more.
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How to Make Fish Biryani?
Preparation:
Wash the Fish:
Begin by rinsing the fish fillets with flour or salt to ensure they are clean and ready for cooking.
Marinate the Fish:
In a mixing bowl, combine the fish pieces with fresh lemon juice, vibrant turmeric, and aromatic garlic powder. Let it rest for 15 minutes
Then add food coloring, red chili powder, and salt, allowing it to marinate for an additional 15 minutes for a deeper flavor.
Prep Vegetables:
While the fish is marinating, slice fresh onions and juicy tomatoes, making sure your ingredients are ready for assembly.
Wash and Soak Rice:
Rinse the basmati rice in clean water and soak it for 30 minutes; that's essential for achieving the ideal texture.
Prepare Spiced Yogurt:
In a bowl, whisk together creamy yogurt with salt, red chili powder, turmeric, crushed coriander, cumin, and fragrant biryani masala for a zesty sauce that will elevate your dish.
Fry Onions:
In a pan, fry the onions slowly until they achieve a beautiful golden brown color, infusing the oil with their rich sweetness.
Shallow Fry the Fish:
Using the same oil from the fried onions, shallow fry the marinated fish until it turns a gorgeous golden hue, ensuring it remains flaky and moist inside.
Stir in chopped curry leaves, fresh green chilies, and half of the crispy fried onions. Incorporate the spiced yogurt and cook until it’s perfectly melded.
Boil Rice:
In a large pot, bring water to a boil, seasoning it with salt, star anise, cumin, vinegar, and oil. Add the soaked rice and boil until it’s 90% cooked, ensuring perfect texture for layering.
Prepare Spiced Milk:
In a small bowl, mix food color, garam masala, and nutmeg with milk to create a fragrant drizzle that will elevate the biryani.
Layering the Biryani:
In the pot with the masala, drizzle some fresh lemon juice and add half the cooked rice. Layer this with chopped herbs, green chilies, fried onions, and fried fish before spreading the remaining rice on top.
Place the crispy fried fish gently on the upper layer. Drizzle with the spiced milk, sprinkle with the remaining fried onions, and cover tightly.
Allow it to steam on high heat for 5 minutes, then reduce to low heat for an additional 5 minutes.
Finally, let the fish biryani cool slightly before gently fluffing the rice to avoid any mushiness.
