My Favorite South Indian Recipes

South Indian, Vegetarian and Sourashtra recipes

Potato – Milk Pulao Recipe

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Pulao is very simple and easy to prepare. It is appetizing and less spicy. It can be prepared with various veggies. Here is one such pulao recipe. This pulao is prepared  from potato and milk.  Milk will give rich taste to the dish. The potato along with onion, milk and spices will taste great.

This potato pulao goes well with any curry or raitha. Since it is very mild, it can be served without any side dish also. Pulao is basically a less spicy dish. Milk is used to enhance the taste of the dish. But, milk will reduce the spiciness of the dish. So, add more spices and green chili.

The step by step pictorial procedure of this recipe is as follows. Check it out and give a try. Enjoy the potato milk pulao with any curry or raitha or plain.

Check other pulao and pilaf/biriyani recipe,  Less Spicy green peas biriyani, chicken biriyani, mushroom dum biriyani, mutton pongal, Thalapakatti style biriyani in basmati,  green peas and coconut milk biriyani , thalapakatti style chicken biriyani  and ghee rice.

INGREDIENTS

  1. Potato/Aloo – (3-4)
  2. Basmati rice – 1 cup
  3. Onion(small) – 2
  4. Ginger-garlic paste – 1 tbsp
  5. Green chili -3
  6. Cumin seeds  1 tsp
  7. Clove – 3
  8. Cardamom – 3
  9. Cinnamon stick – a small piece
  10. Bay leaf – 1
  11. Mint leaves – 2 tbsp
  12. Salt – As per the taste
  13. Milk – 1 cup
  14. Water – 1 cup
  15. Coriander leaves – 3 sprigs

PROCEDURE

  1. Wash and rinse the basmati rice well. Soak it for 15 minutes.
  2. Heat oil in a pressure cooker.                                                                  
  3. Add cumin seeds, clove, cardamom, cinnamon stick and bay leaf.  Let cumin seeds splutter.                                                                                                             
  4. Add ginger-garlic paste to it. Saute for few seconds.
  5. Now, add sliced onion. Saute till it becomes golden brown.
  6. Add mint leaves and halved green chili.
  7. Add required salt.                                                                                             
  8. Add cubed potatoes. Saute it for 1-2 minute(s).                          
  9. Add water.                                                                                                             
  10. Add milk.                                                                              
  11. Allow it to boil.                                                                              
  12. Add soaked rice to it. Give a gentle stir. Check for the seasoning and adjust if required.
  13. Allow it to boil. Close the pressure cooker and cook it for 10 minutes in low. Allow the pressure to escape by itself.                                                                            
  14. Garnish it with coriander leaves. Potato Pulao is ready to serve hot.

NOTE

  1. Adjust the seasoning as per the requirement.
  2. I have used rice:(water+milk) ratio as 1:2 . Water alone also can be used. If soaking rice for 1/2 hour, then use 1 1/2 parts of (water+milk) to 1 part of rice.
  3. Milk will reduce the spiciness of the dish. So more spices and green chili can be used.
  4. If you feel the masala and hotness is less after adding rice, then add 1/2 tsp of garam masala and 1/4 tsp of red chili powder.

 

Easy,Tasty & Less Spicy Ghee Rice Recipe

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Ghee rice is very simple and less spice dish yet a tasty appetizer. It suits well from kids to elders as it has less spice in it. It goes well with any curry, manchurian. For manchurian and curry recipes, gobi manchurian, baby corn manchurian, sweet corn gravy, meal maker chettinad gravy, meal maker gravy.

The step by step pictorial procedure of this recipe is as follows. For other rice recipes, check mushroom dum biriyani, peas biriyani pulao, raw mango rice, lemon rice.

INGREDIENTS

  1. Basmathi rice – 2 cups
  2. Onion – 3
  3. Ginger garlic – 1 tbsp
  4. Green chili – 4
  5. Cardamom – 4
  6. Cloves – 4
  7. Cinnamon stick – a small piece
  8. Bay leaf – 2
  9. Coconut milk – 1 cup
  10. Water – 2 cups
  11. Salt – As per the taste
  12. Ghee – 1 tbsp + 1 tsp

PROCEDURE

  1. Wash & rinse the basmathi rice. Soak it for 20-30 minutes.
  2. Heat ghee in a pressure cooker or kadai. Do not over heat the ghee.
  3. Add cinnamon stick to it.
  4. Add cloves. 
  5. Add cardamom.
  6. Add bay leaves.
  7. Add slit green chili to it.
  8. Add chopped onion.
  9. Add ginger garlic paste to it. Allow the onion to turn golden brown in low-medium flame.
  10. Add water to it. Allow it to boil.
  11. Add rice and coconut milk to it . Allow it to boil. Close the lid of the pressure cooker. Turn the flame to low and cook it for 10 minutes.
  12. Finally garnish with chopped coriander leaves and serve hot.

NOTE

  1. In recipe can be followed with oil instead of ghee but the taste will be little different. Also it become jeera rice instead of ghee rice. Both oil and ghee in equal ratio can be used. If using oil alone, 1 spoon ghee before closing the pressure cooker for a nice flavor.
  2. Fried cashews can be topped for a rich flavor.
  3. This dish will be light brown in color due to onion. Onions can be fried separately and topped on the rice to get a white color.
  4. Adjust the seasoning as per the taste required.

Green Peas Biriyani Recipe – Milder Version

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Biriyani is a favorite dish for most of the people. Eating biriyani very frequently is not good for health as it has more masala. Also, kids and elder people can’t bear the spiciness. Here is the biriyani recipe for those who wanted it to be mild.

peas biriyani (4)

This is my grandma recipe. She will do the same with mutton. But I tried with fresh green peas. It came out awesome.peas biriyani (5)

It goes well with korma and onion raita.peas biriyani (6)

Serves – 3

INGREDIENTS

  1. Pulao/basmati rice – 1 1/2 cups
  2. Fresh green peas – 3/4 cup
  3. Shallots – (10-12)
  4. Ginger – a small piece
  5. Green chili -3
  6. Garlic pods – (4-5)
  7. Cardamon – 2
  8. Cinnamon stick – a small piece
  9. Cloves – 3
  10. Bay leaf – 1
  11. Star anise – 1
  12. Fennel seeds – 1 tsp
  13. Mint leaves – 1/4 cup
  14. Curry leaves – 3 sprigs
  15. Turmeric powder – 1 tsp
  16. Salt – 1 tsp
  17. Ghee – 1 tsp
  18. Oil – 3 tbsp
  19. Water – 2 1/4 cups

PROCEDURE

  1. Wash and rinse the basmati rice 2-3 times. Soak it for 20 minutes.peas biriyani (7)
  2. Peel the green peas and wash it well. peas biriyani (8)
  3. In a kadai, add green peas, water and little salt. Cook it for 5 minutes. Keep it aside.peas biriyani (9)
  4. Now add water, 1 cardamon, 4 shallots chopped, 1 clove, half of the cinnamon stick, 1/2 tsp of fennel seeds, half of the star anise, little salt in a pressure cooker.peas biriyani (10)
  5. Add soaked rice and ghee to it. Cook it for 10 minutes in low flame.peas biriyani (11)
  6. Allow the pressure to escape by itself.peas biriyani (19)
  7. Meanwhile, heat oil in a kadai.peas biriyani (12)
  8. Add fennel seeds, cardamon, cinnamon stick, clove, star anise and bay leaf to it.peas biriyani (13)
  9. Next add chopped ginger, chopped garlic and chopped onion.peas biriyani (14)
  10. Once the onion turns golden brown, add slit green chili.peas biriyani (15)
  11. Now add mint leaves and curry leaves.peas biriyani (16)
  12. Finally add cooked fresh green peas, salt and turmeric powder. peas biriyani (17)
  13. Saute it for 5-7 minutes.peas biriyani (18)
  14. Transfer the cooked rice in a large plate. Allow it to cool.peas biriyani (20)
  15. Now add the green peas gravy to the rice.peas biriyani (21)
  16. Mix it well and coat the masala fully to the rice.peas biriyani (22)
  17. Yummy Yummy green peas biriyani is ready.peas biriyani (6)

NOTE

  1. I tried adding masala items and chopped onion to the rice. It came out very well. The cooked rice had a unique aroma.
  2. Adjust the seasoning as per the taste.
  3. If you want to be little spicy, add the more masala items and green chili.
  4. Instead of mixing the biriyani in a large plate, it can be also mixed as how we do for fried rice in a kadai.

Basmati Vegetable pulao/Rice – 30 minutes quick tasty dinner recipe

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Vegetable pulao/Veg pulao is a simple recipe and it is appetizing too.We all love biryani but cannot make biryani immediately all the times. Pulao can be made quickly and easily at home within few minutes. As pulao is less spicy when compared to biryani, kids like it very much.Many kids are not eating veggies nowadays.We can make kids to eat veggies in the form of vegetable pulao. It is healthier and tastier dish.We can add many combinations of veggies for vegetable pulao.There is no age bar for eating vegetable pulao. Since it is less spicy,people of all age groups like it.

Pulao should be cooked from basmati rice only.The look,aroma and taste of the pulao lies in basmati rice only.The quality of the basmati rice varies from one type to another.Good quality basmati rice should be long when cooked.Each grains of the rice will look like vermicelli.Longer the grains of basmati richer the quality.But the cost of first quality basmati rice will be higher the the other qualities.The time taken for cooking also differs for each quality.

The general thought in case of basmati rice is that we should not over soak the rice.We should soak basmati rice for 1/2 hour.The amount of water to cook the basmati rice should be in the ratio of 1:1.5.It means for 1 part of rice we should use 1.5 parts of water.This ratio will make the basmati rice to look long like vermicelli.We can add few drops of oil while cooking the basmati rice separately so that the grains will not stick with other grains.But in case of pulao we are going to cook the basmati rice along with sauteed veggies.So i didn’t add oil to the basmati rice.

Ok!!!!Let’s start with the
ingredients and procedure for making vegetable pulao. I will update the pictorial procedure later.

INGREDIENTS

  • Basmati rice
  • Onion
  • Tomato
  • Ginger-Garlic paste
  • Green chilli
  • French beans
  • Carrot
  • Green peas
  • Capsicum
  • Other veggies –
    • Cauliflower
    • Mushroom
    • Baby corn
    • Sweet corn
  • Fennel seeds
  • Cardamon
  • Cinnamon stick
  • Cloves
  • Bay leaves
  • Anise seed
  • Saffron
  • Salt
  • Oil
  • Water

PROCEDURE

  • Heat Oil in a kadai.
  • Once the oil is hot add fennel seeds, cardamon, cloves, cinnamon sticks, bay leaves, anise seeds and saffron and allow them to splutter.
  • Then add green chili and ginger garlic paste.
  • Cook till the raw smell of ginger and garlic goes.
  • Now add onion and cook it it till it turns light brown.
  • Next add the veggies and saute it well for 5-10 minutes.
  • Add tomatoes and cook it till the tomato mashes.
  • Add required salt.
  • Pour required water and allow it to boil.
  • Add basmati rice and pressure cook it for 10 minutes in low flame.