RiceDish – The Secret Ingredient

Ayurvedic Recipes

Gurr Gajar Ke Meethey Chawal | Sweet Jaggery Carrot Rice Pudding

By anshu January 16, 2017

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I know I have been showing up after a while. When I am home with my family I dont get time to blog. Life is all busy with socializing, shopping, yapping, some baking workshop and lazying around. Last week I spent on the beaches of Goa and when I returned to Delhi it was freezing cold. The next day was Makar Sankranti which is the First Day of Hindu Calender. This day is widely celebrated in India with different names in different parts of the country like Pongal, Lohri, Bihu etc. Its believed to be the coldest day of winters when the cold is at its peak. Therefore, foods which keep your body warm are eaten and distributed with friends and family which included, sesame seeds, dates, jaggery, ground nuts and other dry fruits.

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I was home after many days and I was itchy to make something festive. So I decided to make this rice pudding with Jaggery, Dates and Carrots. Its my mother’s recipe and I have grown old on this. This is a keeper for winters. Its a wholesome meal I had also made Tilkoot which is Pounded Sesame Seeds and Jaggery Balls couple of years back . Its a traditional recipe from Uttar Pradesh.

Directions:

1. Soak Rice in Water for an hour or so.

2. Wash and Grate Carrots and keep aside.

3.Blanch Almonds and remove their skin and cut them into halves. Also deseed and chop some dates. You can also add raisins and cashews if you like.

4. For the syrup, in a pan heat water and when it comes to a boil add jaggery. Keep stirring and let the jaggery melt in water.

4. Add a spoonful of milk and a scum will form on top. Spoon out the scum and throw it away. That’s the impurity in jaggery which we don’t want to add to the rice. Turn the flame off and keep the syrup aside.

5. In a pressure pan add ghee and when ghee melts add cumin seeds.

6.Let them crackle that is when you add grated carrots to the pan and saute in ghee for a minute.

7. Add the dried nuts which we had chopped earlier.

8. Add Soaked rice without the water.

9. Lastly add the jaggery syrup and close with the lid. Pressure cook for 3-4 whistles or until the rice is cooked.

10. When the steam escapes fluff up with a fork and serve hot. Enjoy the winter bounty.

You can even try Tilkoot for Makar Sankranti.

Other Rice recipes you can try are: Rice Pudding with Mango & Saffron, Mushroom Biryani, Raw Mango Rice, Spicy Mint Rice, Italian Arborio Rice with Mushrooms, Kathal Ki Biryani, South Indian style Curd Rice, Bombay Biryani

GurrGajarChawal_Featured1 [whohit]GurrGajarRice[/whohit]

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Dinner

Bombay Biryani | Bombay Style Mutton Biryani | Dumpukht Bombay Biryani

By anshu June 8, 2016

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Biryani is a mixed rice dish from Indian Subcontinent. It can be made with Meat, chicken, lentils, vegetables and the list is unending. The traditional recipes of Biryani are specific to regions based on the spices, ingredients and texture of the dish. Mughlai, Awadhi, Hyderabadi, Kashmiri, Thalassery, Calcutta and many many more. Biryani means patience and a lot of work. It requires huge deal of Ingredients and slow and patient cooking which enriches the taste of Biryani and makes it so heavenly. I have always been a person who likes quick less intricate dishes. given the fact my little one needs my devoted time and attention.But when Anisa Arif, the owner of Zaiqa- The Spice Store sent me her special spices I was smitten. I had heard so much about the spice blends she creates that I decided to do the Bombay Biryani and put my laziness at bay.

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The next help was from Shaheen Ali, the Food Blogger from Spoon Fork and Food. She helped me at every step with tinniest of details with making a perfect Bombay Biryani. I am naive when it comes to mutton. I have made very few recipes in the past using Mutton. I have improvised on Shaheen’s recipe of Chicken Bombay Biryani and made this Muttom Bombay Biryani. It was a lot of effort but at the end the results were phenomenal. The special Zaiqa Bombay Biryani Masala made a huge difference in enhancing the taste of the dish.

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On my research I found out how this Biryani is different from the others. The origin of this Biryani is from Bombay (Mumbai) as the name suggests. It has a slight sweetness to it, which comes from dried plums. The Zaiqa Bombay Biryani Masala has dried plums as one of the key ingredients. Also many claim this biryani is incomplete without fried chunks of potatoes. I have tried to incorporate both and I can say this tasted simply delicious.

Directions:
1. Wash and soak long grain rice in water for at least an hour. Set aside.

2. In a pressure pan add pieces of mutton along with garlic cloves and peeled ginger pieces.

3. Also add Black Cardamom, Green Cardamom, Cinnamon Stick and Cloves in the pan. Add little water and salt and pressure cook it for half an hour till its soft and cooked. The cooking time of mutton can vary on the variety, so this can take longer or even lesser. So kindly adjust. Once cooked set aside and do not drain the broth. Reserve it with the spices.

4. In the meanwhile add little saffron to hot milk and set aside.

5. Chop Onions in lengthwise slices and slit some green chillies.

6. In a wok add some ghee and add bay leaf, Black Cardamom & Green Cardamom.

7. Also add some cloves, Cinnamon Stick and Cumin seeds.

8. Add nutmeg or Jaiphal powder, mace or javitri and black peppercorns.

9. Also add Anise star, Ginger Garlic Paste and slit chilies.

10. Roast the spices till everything becomes fragrant. Add Onion slices and also saute them until they have acquired slight colour. Also add some fresh torn Mint leaves. At this stage you can even add grated coconut. I dint.

11. Now add curd to the wok and add Zaiqa Bombay Biryani Masala. Mix everything well. Turn the flame on low for you dont want it to stick to the bottom of pan.

12. This is how your gravy looks. Now add Boiled Mutton pieces to the gravy and combine.

13. Season with salt and let it cook until the ghee has separated from the masala. Your akhni or Curd based spicy Gravy is ready for the biryani. It will be brown in colour. Set aside.

14. Add sliced onions to hot oil and fry them till they become brown and crispy. Collect them on a absorbing paper to take off excess oil. These crispy fried onions are known as Brista. Reserve them for assembling the biryani.

15. Wash, peel some baby potatoes and cut them into equal size half pieces. And also fry them in the oil and set aside.

16. For the rice add soaked rice to a vessel and add water to it along with salt & few drops of oil.

17. Also add juice of lemon and par boil them. Drain them in a colander

18.Spread them on a plastic tray to remove moisture. Set aside.

19. In order to assemble the biryani spread little curd in the bottom of a thick bottomed vessel so that nothing sticks. Now spread the Mutton akhni all over on top of the curd. Sprinkle some Mint and Coriander Leaves on top of the akhni.

20. Now spread a layer of Rice on top of the Mutton. Spread Ghee all over specially the corners. Also sprinkle Kewra water.

21. Add another layer of Mint and Coriander Leaves also some green slit chillies. Top it up with Fried Onions and Fried Cashews if you like.

22. Pour on top the saffron milk we had reserved, specially around corners so that it seeps well. Insert Fried potatoes in the rice. Place the vessel on top of a tawa or skillet and place them on stove. This will save biryani from direct heat and getting burnt.

23. Line the lip of the vessel with dough to ensure the lid sticks to it and rice can steam cook or Dum cook. It also ensure the flavours stay intact and do not escape. Let it

24. Cook the biryani on dum for 30-40 mins on low flame. Serve hot with Raita of your choice.

You can also try Kathal ki Biryani and Mushroom Pilaf for vegetarian versions of Biryani. Other Rice dishes you can try are: Andhra Style Mango Rice , South Indian style Curd Rice, Spicy Mint Rice.

You can choose from the following Raitas: Anaar Aloo ka Raita, Greek Kulfa Raita, Baingan Ka Raita Bathua Ka Raita

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[whohit]BombayBiryani[/whohit]

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Dinner

Mushroom Biryani | Quick Mushroom Pulao | Mushroom Rice Pilaf

By anshu March 1, 2016

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I think someday my tastebuds will get salvation after constantly feeding them with different mushroom recipes. I hope that never happens in this lifetime. I get swayed when I see any new recipe with Mushrooms. Well I needn’t explain this again and again. If you follow my blog, you must have already known by now. I saw this amazing recipe on Beulah’s blog Full Scoops and I was infatuated. I tried and it turned out it was love at first bite.

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Mushroom and rice married so well in the harmony of spices that the flavour was to die for. Who knew Mushroom rice could taste so well. It was a one pot recipe and I made a few changes to the original recipe by omitting the tomatoes and adding mint leaves directly. It was the best next rice recipe I have tried after Mint Rice. If you are looking for a quick fancy recipe for some guests , you have reached the right page. Don’t think twice just go for it 🙂

Directions:
1. Wash and soak rice for half an hour. I have used non basmati long grain rice. You can use any non sticky rice.

2. Wash and slice button mushrooms and keep aside. Also slice onions in length and finely chop some green chillies.

3. In a pressure pan add some ghee or clarified butter, bay leaf and cinnamon stick.

4. Also add green cardamom, cloves and star anise.

5. Saute sliced onions and green chillies in ghee. Also add ginger garlic paste and saute till the raw smell of ginger garlic fades away.

6. Also add to the pressure pan mint leaves, garam masala and ground cumin powder.

7. Add Salt and coconut milk to the pan and mix well.

8. Add soaked rice and water. Mix well.

9. Top it with freshly chopped coriander leaves. Close the lid and let it cook for 10 minutes or three to four whistles or till fully cooked. Dont open the lid immediately, let them cook in the pressure.

10. Fluff up with a fork and serve hot with Raita: Potato and Pomegranate Yogurt side dish.

Other Rice Biryanis and Pulao you can try are: Kathal Ki Biryani, Pudina Pulao, Curd Rice.

You can try other Mushroom Recipes on The Secret Ingredient: Kadhai Mushroom, Malai Bell Pepper Mushroom, Mushroom Do Pyaaza, Chili Mushroom, Ginger-Sesame Chicken with Bok Choy and Mushrooms, Mushroom Risotto, Italian Frittata with Mushrooms and Spinach, Mushroom Matar, Stuffed Mushroom Cheesy Crack Bread, Stuffed Mushroom and Spinach Braided Bread,

MushroomBiryani_Featured3 [whohit]MushroomBiryani[/whohit]

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Dinner

Andhra Style Raw Mango Rice | Manga Sadam

By anshu July 30, 2015

There is a story behind this Andhra Style Mango Rice. This year I have been lucky for I made so many recipes with raw mangoes which I received from my home tree from my parents. I went crazy and made Instant Raw Mango Pickle South Indian Style, Sweet and Sour Mango Chutney, Aam Ka Panna, Raw Mango and Mint Chutney. When a few mangoes were left almost turning yellow I decided to do this Andhra style Manga Sadam or Mango Rice. It was incredible!!!

There is another version of this rice and also from Andhra Pradesh which uses freshly grated Coconut. It is often made on the occasion of Maavinakayi Chitranna. But the recipe I am posting is simpler and you would probably have all the ingredients at home.

Directions:
1. Wash and soak rice in a bowl for 15 minutes. Cook in a pressure pan that every rice grain remains separate. Keep aside. In the meanwhile peel some raw mangoes and grate them using a grater.

2. In a wok or karahi add some oil. And heat it up.

3. Add mustard seeds and let them crackle.

4. Add Urad Dal and Channa Dal. Toast them in oil for a few seconds on low flame till they are nice and golden.

5. Add Kaddhi Patta and saute for a second.

6. Add peanuts and dry red chilies. Toss them in the oil.

7. Add asafoetida and turmeric powder.

8. Add grated raw mango and mix well for a few seconds.

9. Add red chili powder and Salt. Mix well and turn the flame off.

10. Gently mix the Mango Masala to the cooked rice.

11. Serve hot with Instant Mango Pickle South Indian Style and some Papads.

Other Rice recipes you can try here : Curd Rice, Kathal ki Biryani, Mint Pulav , Mushroom Risotto.

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Dinner

Pudina Pulao | Spicy Mint Rice

By anshu July 12, 2015

Pudina Pulao is an incredible rice dish and if you are longing for aromatic rich flavours without much effort you have reached the right place. This recipe is special because it makes the most delicious, fresh pulao with very less effort. The king of this recipe is mint because it imparts the whole recipe that amazing fragrance and character.

I wasn’t aware of this recipe until I had a lot of fresh mint which needed to be put to use. I googled and came across this recipe and since then this is hot favourite in my family. You can make your ordinary every day meals look and taste special. It remains my all time favourite comfortable meal after Curd Rice. The use of simple every day ingredients in this dish gives it an edge over other dishes which demand exquisite ingredients or difficult method of preparation.

Directions:

1. Wash and soak rice in water for 15-20 minutes.

2. While rice is soaking, add some washed mint leaves, ginger, garlic cloves and green chilies to a grinder and make a coarse paste. You can add couple of spoons water to ease grinding. Set aside.

3. In a pressure pan add ghee or clarified butter.

4. Add Cumin seeds, Bay Leaf and Cinnamon Stick to the butter.

5. Also add sliced onions to the pressure pan and saute them till they are translucent and soft.

6. Add the mint puree to the onions and saute till the raw aroma of garlic and ginger fades away.

7. Add soaked rice to the pan and combine. Also add water to the rice.

8. Add salt and red chili powder. Close the lid and pressure cook for 4 whistles or 7-8 minutes after the full pressure has been attained.

9. While rice is cooking add ghee in a separate pan and add halved cashew nuts. Roast them till slight golden. Remove them on a plate and set aside.

10. Open the lid of the pressure pan after the steam has escaped. Fluff the rice with a fork or back of a service spoon. Serve in a plate and garnish with roasted cashews. You can accompany any yogurt based side dish with this like Anaar aur Aloo ka Raita or even Bathua ka Raita.

Other rice recipes you can try here are : Curd Rice, Kathal ki Biryani, Quick Mushroom Biryani.

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Dinner

Kathal Ki Biryani | Jackfruit in Spiced Rice

By anshu August 23, 2014

Few days back I had posted my mother’s recipe of Kathal ki Sabji. My obsession for Kathal or Jackfruit is getting deeper. So I happened to try my luck with Kathal ki Biryani. It came out interestingly delicious. The fried flavor of jackfruit along with other blended spices makes this biryani delicious. This was simply an experiment but now this recipe is definitely for keeps.

Directions:

1.Apply Mustard Oil on your palms and even the knife you are going to use for cutting the jackfruit.

2. Now you can easily remove the tough skin and chop the fibrous inside of the fruit into small pieces. Remember inside the fibrous pulp you will find big sized hidden seeds or bulbs. If the fruit is still baby, which means it has been plucked early the seeds will be softer and can be cooked. But if you cannot cut them its better to remove them. Do not throw them away. I made a delicious sabji with Kathal seeds. Will post the recipe soon.

3. In a wok pour some oil.

4. Add chopped jackfruit pieces and deep fry them till they start attaining golden colour.

5. Remove them on the paper towel to absorb extra oil.

6. In the same wok or skillet add little more oil and add sliced onions.

7. Add little sugar so that they caramelize faster. Let the onions fry on high heat till they turn brown in colour. Remove them on a plate.

8. In the meanwhile wash rice and put in pressure pan with water, Bay leaf, Black Cardamom, Cloves and Cinnamon stick and Salt. Cook for four whistles or for 5 minutes after the pressure builds up. Keep aside after cooking.

9. In a flat bottom casserole pot add some curd or yogurt. Also add half of fried onions. You don’t have to put on the flame.

10. Add red chili powder and turmeric powder.

11. Add julienned ginger and slit green chilies.

12. Add salt to the marinade.

13. Add the fried jackfruit to the marinade.

14. Add some ghee on top, some garam masala and ginger garlic paste. Now combine the entire ingredients.

15. Add Cardamom powder on top and sprinkle some fresh coriander leaves. You can even add mint but I dint have any.

16. Add half cup hot water so that ghee melts and spreads evenly.

17. In a small take some warm milk and add few strands of saffron and also add rose water.

18. Now spread one layer of cooked rice on top of the marinade, half of it. Do not press simply spread them to cover the top.

19. Now sprinkle some garam masala, mint and coriander leaves, cardamom powder, 1 tsp ghee and half of saffron milk.

20. On top of this, layer the rest of the rice.

21. Again Sprinkle some fresh coriander leaves and mint, rest of the fried onions, rest of the saffron milk and 1 tsp ghee.

22. Close the lid so that the steam cannot escape. We will cook on high flame for 2 minutes and then reduce the flame and cook on low flame for ten minutes.

23. Serve hot with raita of your choice.

[whohit]KathalKiBiryani[/whohit]

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