Yummy Traditional : Rice
Showing posts with label Rice. Show all posts
Showing posts with label Rice. Show all posts

Aloo Chana Biryani Recipe


aloo-chana-biryani-recipe-with-step-by-step-photos


Aloo Chana Biryani || Chana Aloo Biryani || How to make aloo chana biryani with step-by-step photos 

Aloo Chana biryani is quite an easy, delicious, and spiced layered biryani made with white chickpeas, potato, rice, herbs, and basic spices. this biryani is a vegetarian version and those who are like to eat veg meals perfect for them. this also chana biryani is different instead of the combination of meat and masala.

This one is made with protein-packed chickpeas and potatoes that give you carbohydrates and protein altogether. an aromatic and flavored rice dish that goes well with GREEN CHUTNEY RAITA and SHAMI KABAB


      
aloo-chana-biryani-recipe

Chana aloo biryani is one of the most popular and mouthwatering recipes for foodies. Full of aroma and taste!! In the subcontinent, people love biryani and make it in different ways. Traditionally biryani cooks with meat but the variation in veg with chickpea and potato is the most demanding. Locally famous as chana biryani

For the best result follow my detailed step-by-step photo instructions and tips below the recipe card


aloo-chana-biryani

Recipe notes:

  1. Super basmati rice is the best for making any type of biryani. but sella rice is a substitute for basmati rice
  2. I added white chickpeas and potatoes, here you can use only one of them
  3. Ghee can be used instead of oil
  4. Don't overcook the chickpea (Chana).
  5. Make non-watery chana aloo gravy. If there is some water then cook on high heat.
  6. Fully drained rice before making layers.
  7. Don't overcook the rice during the boil. Make sure to cook 80%
  8. Gently run the spoon to take out the biryani otherwise the rice will break.
  9. Don't insert a spoon from the middle of the pan. Always take out biryani by putting a spoon from the sides of the pan.
  10. Use large-size vessels for layering 
    
chana-biryani

 For the more Biryani recipes:

Anda Biryani

Sofyani biryani

Zafrani mutton biryani

Keema masoor biryani

Chicken biryani

Beef biryani

Fish biryani

If you have tried this Aloo Chana Biryani, don’t forget to rate the recipe. You can also follow me on social media

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biryani-recipe

To prepare aloo chana biryani soak the chickpeas for at least 8 hours or overnight

        


Then in the morning boil the chickpeas with a few pinches of baking soda

           

boil-the-chana

Peel and  cut the potatoes, onion, and tomatoes


       
prepare-veggies


In the mixing bowl pot potatoes along with lemon juice, red chili powder, turmeric powder, salt, biryani masala, coriander, mint leaves, and green chilies

             

marinate-potato-with-spices

Stir to combine well then add fried brown onion and mix very well then add food color and dry plums

           


Stir to combine very well and keep aside for 15 minutes

       

mix-the-potatoes-and-rest

Soak the rice in enough water for 30 minutes, later strain the rice and keep it aside 



soak-the-rice
                          

When the rice gets soaked we will prepare gravy meanwhile In a wide vessel heat up the oil, And fry the onion until golden brown 

     

heat-the-oil-and-fry-onion


Next, add black peppercorns, bay leaves, cumin seeds, green cardamoms, black cardamoms, cloves, and cinnamon sticks. Saute them together with onion for a minute. Then add tomatoes and ginger garlic paste

          

add-whole-spices-and-saute-them

Cook tomatoes with onion masala till soft then add marinated potatoes along with garam masala

        

cook-tomato

Continuously Stir very well until the oil is separated. add ½ cup of water and let it cook until the potato gets 80% 

                  

stir-very-well

Once the potatoes are cooked add boiled chickpeas and mix with the masala very well and allow cooking further for 10 minutes on medium-low heat


        
add--chana-to-the-potato-gravy


Boil the water by adding salt, and cinnamon sticks. cloves, green cardamom, mint leaves, green chilies, and caraway seeds

       

boil-the-water-with-salt-and-whole-spices

Bring the water to a boil then add white vinegar. White vinegar will prevent the rice from sticking to each other

          

bring-the-water-to-boil

Cook the rice grains on a high flame. when the rice grains are 80% cooked or there is a slight bite, switch off the flame.

        

cook-the-rice

Immediately strain the cooked rice. keep aside

   

strain-the-rice


Now we will begin the layering process. spread some ghee on the bottom of the wide vessel. ley the first layer of rice then place aloo chana masala over the rice along with fried brown onion

        

layer-the-rice-with-masala

Next, add some slices of tomatoes, lemon, and mint coriander leaves then spread the second layer of rice on top of the masala. Repeat the same process in the second layer

        

put-tomato-lemon-slices-over-rice
                                                                          

Finally, drizzle some milky yellow food color and ghee on top of the rice.

             

drizzle-food-color-and-ghee

Towards the end, sprinkle some fried onion and some mint coriander leaves. then seal the vessel with a foil sheet.

         

simmer-the-rice

First, for 10 minutes simmer the biryani on the high flame then reduce the heat to low and simmer further for 15 minutes

      

simmer-biryani-on-high-heat

Aloo chana biryani is ready, gently fluff up  the rice

             

aloo-chana-biryani-is-done

Transfer to the serving dish

            

transfer-to-the-serving-dish

Serve aloo chana biryani with raita and kabab


        
   

       

Bagara Rice Recipe


bagara-rice-recipe-with-step-by-step-photos

Bagara Rice | Flavoured Rice || How to Make Bagara Rice with step-by-step photos 

Bagara Rice is a flavorful version of rice made with Basmati rice and fried onion. This recipe is from the popular Hyderabadi Cuisine from India. Which is known for its unique rich flavored vegetarian dishes? This cuisine has been influenced by Arab, Mughal, and Indian cuisine.

The Bagara rice recipe is simple and easy to make and still tastes like a professional chef's. This is not much popular in regular Pakistani restaurants  You don’t need to search for Pakistani restaurants to eat this food as you can make it by yourself in your kitchen. In comfort adjust the flavors to your preferences. Bagara rice with sprinkled fried onions on the top…yummm..without any further thinking, I can surrender myself.

                         
bagara-rice


I bet you this rice could be a better dish for a weeknight dinner. The perfect Bagara rice combination curry would be Bagara Baingan or this Instant pot potato curry. Bagara Khana would be awesome to eat with chicken curry or mutton curry. Other side dishes for this simple bagara rice are bagara baingan Mirchi ka salan and tomato chutney

What is Bagara Rice?

The Bagara Rice recipe is a less spicy version of Biryani without vegetables, meat, or masalas. Which is also called bagara khana or bagara chawal in Pakistan known for its Mughal cuisine. If you are running out of time or wish to make simpler everyday food, then this recipe might be your best choice.

Though it is simpler to make, it is equally as good as Biryani. A spicier accompanied side dish elevates the flavor of this Bagara Rice. It gives the full satisfying feeling of having special biryani still made in a vegan way.

Tips:
  1. To make the perfect recipe  soak the rice at least for 2 hours
  2. Pour water equal to the rice quantity 
  3. Long-grain rice is the best for using bagara rice 
  4. For enhancing an aromatic taste can be cooked rice in pure ghee/vanaspati ghee 
  5. To give a nice brownish color to rice fry the onion until turns to a golden brown color





If you have tried this Bagara Rice Recipe, 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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ingredients-for-rice


Firstly wash the rice thoroughly under running water, soak it for 2 hours keep it aside




Take all ingredients and prepare all veggies

                                                 
chop-the-veggies


Boil 2.5 cups of water in a saucepan for 2 ½ cups of rice
Note: if your rice isn’t enough soaked then you use 1.5 cups of water for 1 cup of rice

    boil-water-in-saucepan

      Add ghee and heat it, now add onion slices and fry it until light golden brown  
                           
      fry-onions

      Then add ginger garlic paste sautรฉ it for a minute then add 2 tbsp water, Stir it now add black peppercorn, cumin seeds, cinnamon, bay leaf, green cardamom, and salt
                  
      saute-the-spices


      Stir it for a minute then add the drained rice and stir it well until the aroma arose. 
      Then add coriander leaves and green chili and mix them slightly, now add hot and boiled water, stir to mix well, and cover the lid
                                               
      cook-rice

      Let it cook until pits/holes start appearing on top of the rice, now reduce the flame to low and sprinkle fried brown onion on top of the rice          




      Simmer the rice over a very low flame for 10 minutes. then turn off the flame
                         
      simmer-the-rice


      Now Bagara Rice is ready. transfer to the serving dish 
                        
      bagara-rice-is-ready-to-serve


      Bagara rice can be served with saladcurry dal, and raita

                                               

      Kabuli Pulao Recipe

                             
      kabuli-pulao-recipe-with-step-by-step-photos

      Kabuli Pulao || Kabuli Rice || How to Make Kabuli Pulao with step by step photos

      Kabuli Pulao is a delicious, flavored, and aromatic rice dish made up of rice, chickpeas, mutton, and some basic spices_Kabuli pulao is often considered the national dish of Afghanistan_there are different versions of Kabuli pulao, some with chicken, some with beef, and some with lamb but I just love mutton so there was no way I would make the chicken, beef or lamb version of Kabuli pulao.

      This Kabuli pulao is my own cooking version instead of the afghani cooking style prepared mutton grail curry and chickpeas masala for adding in the rice_am not adding caramelized carrots nor using 3 layers method which is typically being used in making Kabuli pulao.
                                                                                                   
      kabuli-pulao-recipe

      A beautifully spiced serving of rice with the goodness of chickpeas and meat Makes for a light and lovely meal in itself-I hope you like my recipe regardless of regular Kabuli pulao personally I love spiced food but in Afghan cooking, I don’t use spices much.
      Additionally, I put mutton grail whose recipe I shared in my previous post, and also gave a recipe link in the ingredient list.

      For more Pulao Recipes:

      If you have tried this Kabuli 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!

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      kabuli-pulao


      To make this recipe firstly soak the chickpeas with water and baking soda overnight then next morning rinse thoroughly under the running water and boil. 
                              
      boiled-chickpeas


      Prepare grail curry as per the given recipe on my blog.
                                                            
      grail-curry


      Rinse and soak the rice for 30 minutes.                
                           
      soak-the-rice


      Peel and cut the onion into thin slices.
                                          
      onion-slices


      Collect all whole spices and cut the tomatoes. 


      whole-spices-and-tomatoes
                                          

      Whisk the yogurt and set aside. 
                                       
      whisk-yogurt


      Take a pot and heat the ghee_Then sautรฉ the onion slices for 3-4 minutes on medium flame, Add chopped chilies along with tomatoes.         
                                  
      saute-the-onion


      Cook tomatoes with onion and chilies for 5 minutes on medium flame_Once tomatoes are cooked then add yogurt.
                                 
      cook-tomatoes


      Stir to combine very well chopped mint leaves and mix up well.
                            
      stir-to-combine-well


      Then add boiled chickpeas and fry them with masala on a medium flame for 2-3 minutes the end put dried plums.
                                  
      add-plums-and-stir


      Stir to combine well and then add soaked rice to the chana masala_Roast the rice with the chana masala for 5 minutes on medium flame.
                          
      roast-the-rice-with-chana-masala

      Pour the water into the rice.
                                
      pour-the-water


      Bring it to a boil then add mutton grail and chopped coriander leaves to combine well the rice cook until the water dries out.                        
          
      cook-the-rice


      Once water is reduced lower the flame_Allow simmer further 2-3 minutes on a very low flame.

                                                 
      water-is-reduced-in-the-rice
         

      Kabuli pulao is ready to serve
                                   
      kabuli-pulao-is-ready


      Transfer to the serving dish. 
                                     
      trnasfer-the-rice-to-the-serving-plate


      Serve hot with raita and salad.

                                       
      serve-hot
                                 

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