Green Pulao Recipe

Serve Green Veg Pulao to your guests or prepare it for a party. Green Veg Pulao looks tempting and is delicious to eat. Today we will prepare Green Pulao.

- Ingredients for Green Pulao

• Basmati rice  - 200 grams (1 cup)
• Ghee - 2 tbsp
• Green coriander(dhaniya) - 100 grams (1 small bunch)
• Green chilly - 1 to 2
• Ginger - 1 inch long piece (finely chopped)
• Peas - 1/2 cup(peeled)
• Capsicum - 1 (remove seeds and cut into small pieces)
• Clove - 4
• Black pepper - 8
• Elaichi(cardamom) - 2 to 3 (peel and take out seeds)
• Cinnamon - 1 piece
• Salt - add to taste (3/4 tsp)

-How to make Green Pulav

Clean, wash and soak rice grains in water for 30 minutes. Drain out water from the rice grains.
Clean green coriander, remove its fat stems, cut off the stem of the green chilly and put both of them in a mixer with little water to make a fine paste.
Grind cloves, black pepper, cinnamon and Elaichi to a coarse powder. Pour Ghee in a frying pan(kadhai) and heat, Put the grounded spices in hot Ghee followed by peas, capsicum and ginger. Fry all these ingredients for 2 minutes.
After frying the vegetables add rice grains and dhaniya paste to it, stir fry for 2-3 minutes. Now pour water twice the amount of riceand mix. Put salt then close the cooker.
After 1 whistle goes off turn off the gas. Let half of te cooker's pressure release then open its lid. Mouth watering Green Pulao is ready.
Cook Green Veg Pulao in a microwave :
Once you fry the rice grains and spices put them in a microwave friendly glass cooking bowl, pour water double the amount of rice. Put salt, put a lid on the bowl then keep it in the microwave and set it for 12 minutes.
Serve hot Green Veg Pulao with curd and Papadum.
Serves - 4
Cooking time -30 minutes

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Moong Dal Dalia Recipe

Moong dal and dalia is not only tasty but nutritious too. Moong dalia with dal should be made for children atleast once in a week. It is very good for children. When you are having an uneasy feeling in your stomach prepare Moong dal dalia and eat, it will make you feel better.

Ingredients for Moong Dal Dalia

• Dalia - 1 cup
• Ghee -  1 tsp
• Ingredients for Moong dal:
• Moong dal - 1 cup
• Tomatoes - 2 to 3
• Ginger - 1 inch long piece
• Green chilli - 1
• Ghee - 1-2 tbsp
• Jeera(cumin) - ½ tsp
• Heeng(asafoetida) - 1 to 2 pinch
• Turmeric powder - ¼ tsp
• Dhaniya(coriander) powder - 1 tsp
• Red chilli powder - less than ¼ tsp
• Salt - add to taste/1 tsp
• Garam masala - less than ¼ tsp
• Dhaniya(coriander) - 2 tbsp finely chopped

How to make Moong Dal Dalia

Wash dal. Put in a cooker with 2 cups of water and ½ tsp salt then place it on the gas. Boil dal till one whistle goes off.
Until pressure from the cooker escapes completely prepare the spices needed for dal. Wash tomatoes and chop into small pieces. Peel, wash and grate ginger. Now wash the chilli, break its stem and cut into small pieces.
To heat kadhai(pan) place it on the gas, put ghee and when it is heated add heeng and jeera.
When jeera turns light brown add turmeric powder, dhaniya powder, chopped tomatoes and spices, then mix well. Cover the kadhai for 2 minutes and let it cook until tomatoes become soft.
Now add red chilli powder and fry the spices till they start to separate from the ghee. Spices are fried and ready.
Open the cooker’s lid, dal is cooked. Put the spices into the cooked dal and mix. Depending on how thin you want the dal mix 1-2 cups of water. Also add the remaining salt then cover the dal.
After it comes to boil, cook the dal for 2 more minutes. Dal is prepared, turn off the gas. Add garam masala and green dhaniya to Moong dal and mix.
Moong dal is ready,pour it into a bowl.

How to cook Dalia for Moong dal dalia

Take out dalia on a plate and clean it.
Put ghee in the cooker and heat. Pour daliya into hot ghee and keep stirring with a spoon till it turns light brown. Fry it on a meduim flame.
Once dalia is fried turn off the gas.
Pour 3 cups of water to the fried dalia and mix, close the cooker’s lid. Turn on the gas again and allow dalia to cook till 1 whistle goes off. Turn off gas.
Wait till all pressure escapes from the cooker then open. Dalia is prepared so pour it into a bowl.
Serve Hot, mouth watering Moong dal and pearl shaped Moong dal dalia and enjoy..!
Moong Dal Dalia Recipe

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Vegetable Biryani recipe

Vegetable biryani is a mughlai recipe and is prepared by a lot of pressure (dum).  Green vegetables, basmati rice, desi ghee, curd and endless spices are brought in use which gives it a unique flavor that is liked by all.

Ingredients for Vegetable Dum Biryani

• Basmati rice - 1 cup (washed, cleaned and soaked in water for ½ hour)
• Desi ghee - ¼ cup
• Oil - ¼ cup
• Curd - ¼ cup
• Cumin seeds - ½ tsp
• Turmeric powder - ¼ tsp
• Green chilly - 2 (sliced lengthwise)
• Coriander powder - 1 tsp
• Red chilly powder - less then ¼ tsp
• Salt - 1.5 tsp
• Saffron - 20-25 threads
• Cashew nuts - 2 tbsp
• Raisins - 1 tbsp

Ungrinned spices:

• Cinnamon - ½ inch piece
• Black cardamom - 2
• Nutmeg (jaifal) - 2 pinch
• Bay leaf - 1
• Clove - 4-5
• Green cardamom - 3
• Black pepper - 8-10

Green vegetables

• Cauliflower florets - 1 cup
• Green coriander - 2 tbsp (finely chopped)
• Capsicum - 1 (cut into 1 inch thin pieces)
• Carrot - 1 (cut into 1 inch thin pieces)
• Beans - 10-12 (cut into 1 inch pieces)
• Potatoes - 2
• Tomato - 2
• Mint leaves - 10-12

How to make Veg Biryani

Boil rice firstly for making veg biryani. Boil 5 cups of water in any utensil. Add bay leaf, cloves, cinnamon stick, and peeled black cardamom in water. When water starts boiling add rice in the water and cook the rice 80% only because they will be pressurized later.
Rice gets cooked completely during this process.
Meanwhile fry vegetable in a pan. Heat oil in a pan and firstly fry potatoes on high flame. Slice them length wise. Fry until they get light brown color. Add cauliflower florets and carrot in the pan for frying. Fry on high flame for 1.5 minute only and take then out. Fry capsicum for 1 minute only and take it out in plate (Keep the vegetables crunchy, don’t fry them too much)
Now strain the rice with help of a sieve. All excess water will be drained out in the utensil kept below. Keep the sieve filled with rice on other place so that they get cooled quickly. Remove bay leaf and cardamom skin from the rice and make them cool.



Prepare masala in the same pan used for frying vegetables. Roast cumin seeds in hot oil. Add ginger paste, green chilies, turmeric powder and coriander powder and roast a little. Cut tomatoes into small chunks and add in the masala. Cook until tomatoes get mashed properly. Add salt, red chilly powder and coarsely grinned gram masala (2 cloves, black pepper, ½ inch cinnamon stick, green cardamom) in the pan. Roast the masala. Now add curd in the masala and roast for few minutes more. Masala is now ready. Now add fried vegetables in the masala and mix nicely. Vegetable for biryani is ready. Rice has also come to room temperature.


Dum (pressurize) the biryani:
Take one big and heavy utensil, add 1 tsp ghee and layer half of he rice. Now layer the prepared vegetables on top of the rice and spread it evenly. Layer rest of the rice on top the vegetables and spread them evenly. Sprinkle cashew nuts and raisins on surface of the rice, add green coriander and mint leaves too. Pour 4 tbsp melted ghee from top. Soak saffron in 2 tsp water and sprinkle it on top of the rice. Now cover the biryani tightly and properly and dum (pressurize) it for 15 minutes.
Open the lid of utensil and mix all ingredients nicely. Hot and tasty veg biryani is ready. Serve biryani with curd, chutney or raita.

Suggestion: 
If you prefer eating onions, then take 2 onions chopped thinly and fry them as well. Layer the onions on top of the rice. Rests repeat the same procedure. Mix all ingredients and veg biryani is ready.

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Kashmiri Pulao Recipe

You can prepare this mouth drooling Kashmiri pulao recipe which is full of dry fruits, on special occasion. People will not forget to praise you after tasting this delectable dish.

Ingredients for  Kashmiri Pulav

• Basmati rice - 1 cup (200 grams)
• Ghee - 2-3 tbsp
• Green coriander - 2-3 tbsp (finely chopped)
• Ginger - 1 inch baton (sliced thinly in long pieces)
• Ginger paste - 1 tsp
• Raisins - 3 tbsp
• Cashews - 3 tbsp
• Almonds - 3 tbsp
• Pistachios - 10-12
• Fennel powder - 1 tsp
• Salt - more than 1 tsp ( or as per taste)
• Kashmiri red chilly powder - 1/4 tsp
• Cumin seeds - 1/2 tsp
• Brown cardamom - 2
• Cinnamon stick - 1 inch piece
• Clove - 4
• Black pepper - 8-10
• Bay leaf - 2

How to make  Kashmiri Pulav

Wash rice thoroughly and soak in water for 1/2 hour. After 1/2 hour, strain the excess water.
Make 6-7 pieces of each almond and 3-4 pieces of each cashew. Slice the pistachios thinly length wise. Remove stalk of raisins and clean with dry cloth.



When ghee is sufficiently hot, add cumin seeds, whole spices and bay leaf. Saute for few minutes and now add chopped ginger and ginger paste, green chilly and dry fruits as well. Saute for few more minutes. When all ingredients are aptly sauted and nice aroma can be smelled, add fennel powder, rice, salt and red chilly powder as well and saute for 2 minutes.
Now add 2 cups of water in rice and mix well. Cover and cook for 5 minutes on low flame. Check and stir the rice nicely. Cook for 5 more minutes and stir nicely. Cover and cook for another 3 minutes. Check later. Rice are now cooked aptly. Turn off the flame and keep the rice as it is for 10-15 minutes. Take out pulao in a bowl or plate. Garnish with green coriander and dry fruits.
Suggestion:

• You can use cooked rice for making Kashmiri pulao. For this saute all spices and dry fruits. Add these saute ingredients in cooked rice and mix well. Kashmiri pulao will be prepared easily. 
• You can use dry fruits as per your taste and preference. Increase the quantity of those you prefer eating more and decrease the ones you don't like eating much. You can even skip the use of dry fruits you don't like eating.

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Macaroni Pulao recipe - Pasta Pulao Recipes

Kids relish eating Macaroni rice pulao. Even you'll love eating  this pulao prepared with macaroni, green vegetables and freshly grounded spices.

Ingredients for Macaroni Pulao recipe

• Basmati rice - 1 cup (cooked)
• Macaroni - 1 cup (boiled)
• Tomato - 2 (finely chopped)
• Capsicum - 2 (finely chopped)
• Green peas - 1/2 cup
• Cashews - 20-25
• Green coriander - 2-3 tbsp (finely chopped)
• Oil or ghee - 3-4 tbsp 
• Ginger - 1 inch (thinly sliced)
• Whole spices - brown cardamom- 1, clove - 4, black pepper - 10-11, cinnamon stick - 1/2 inch piece
• Cumin seeds - 1/2 tsp
• Salt - 1.5 tsp (as per taste)
• Red chilly powder - less than 1/4 tsp
• Pizza sauce - 2 tbsp

How to make Macaroni Pasta Pulao ?

Preheat oil in a pan. When oil is sufficiently hot, add cumin seeds. Reduce the flame. After sauteing cumin seeds, add thinly sliced ginger, brown cardamom (peel and use seeds) and whole spices. Saute for few more minutes and then add green peas. Cover and cook for 1-1.5 minutes.
Open the pan, add chopped capsicum and saute for 1.5 minutes. Keep stirring constantly and cook. When vegetables get crunchy, add tomatoes and cover again. Cook for 2 more minutes.



Once vegetables are cooked add pizza sauce, red chilly powder, salt, chopped cashews and boiled macaroni. Mix all ingredients really well.
Also add cooked rice (separate the granules) now and mix all ingredients really well. Steaming hot macaroni pulao is ready. Take it out in a plate and garnish with green coriander. Tempting and mouth drooling macaroni pulao is ready. Serve and enjoy eating.
Suggestion:

• You can use any other vegetables, apart from these, that you like eating. Also, you can select dry fruits as per your taste. 
• For 3-4 members
• Time - 35 minutes

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Paneer Pulao Recipe - Cottage Cheese Pulao

Paneer pulao made with basmati rice, green peas, paneer chunks and spices taste scrumptious. You can make paneer rice or paneer pulao any time or for any special occasion.

Ingredients for Paneer Mutter Pulao

• Basmati rice - 1 cup (200 grams)
• Paneer - 200 grams
• Green peas - 1/2 cup 
• Ghee - 2-3 tbsp
• Green coriander - 2-3 tbsp (finely chopped)
• Ginger paste - 1 tsp
• Salt - more than 1 tsp (or as per taste)
• Cumin seeds - 1/2 tsp
• Brown cardamom - 2
• Cinnamon stick - 1/2 inc
• Clove - 3-4
• Black pepper - 8-10
• Lemon - 1

How to make Cottage Cheese Pulao

Wash rice and soak them for 1/2 hour. Cook rice in microwave, pressure cooker or in any other vessel.
Dice paneer in 1/2 inch square chunks. Take some ghee in a pan and heat sufficiently. When oil is moderately heated, place paneer chunks in pan for frying. Keep flipping them from time to time until they turn golden brown in color. Take out the chunks once fried. Coarsely ground clove, black pepper, cardamom (peeled) and cinnamon stick. Add cumin seeds and coarsely grounded spices in left over ghee in wok and saute for few minutes. Add ginger paste and saute for few minutes. Now add green peas, stir all ingredients for 1 minute. Cover and cook the peas for 1-2 minutes.



Now add boiled rice, fried paneer chunks and salt into it and mix all ingredients really well. Also add lemon juice and mix again nicely. Turn off the flame and take out pulao in a plate. Paneer pulao is ready, garnish it with green coriander leaves and it will be ready to gulp!
Serve steaming hot paneer pulao with curd, chutney or pickle and relish eating.
Suggestion:

• You can skip the use of lemon juice as per your preference. 
• For 2-3 members
• Time - 40 minutes

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Cholia Pulao Recipe

Fresh green peas (Choliya) come in abundance during basant in New Year. These green chickpeas are used to make numerous dishes. Green chana pulao full of vitamin and fiber will be relished by every family member.

Ingredients for Green Channa Pulao Recipe

• Basmati rice - 1 cup
• Green chana - 1 cup
• Carrot - 1 (chopped in small chunks)
• Green coriander - 2-3 tbsp (finely chopped)
• Oil - 3-4 tbsp
• Lemon - 1
• Green chilly - 2 (chopped lengthwise)
• Ginger - 1 inch (sliced thinly and lengthwise)
• Brown cardamom - 2
• Cinnamon stick - 1 inch piece
• Clove - 3-4
• Black pepper - 8-10
• Cumin seeds - 1/2 tsp
• Salt - 1.5 tsp (as per taste)

How to make Green Channa Pulao Recipe

Wash rice thoroughly and soak in water for 1/2 hour. Take some oil in a pan and heat it. Place green chana and carrots in a pan and stir nicely. Cover and cook for 2-3 minutes on low flame until they get crispy. Now take them out in a separate bowl.
Add cumin seeds in leftover oil. After sauteing cumin seeds, add brown cardamom, cinnamon stick(chopped in small pieces), black pepper and clove. Saute for few minutes and add green chilly, ginger. Again saute for few minutes and add soaked rice, salt. Stir and roast for 2 minutes so that rice are nicely coated with spices. Add 2 cups of water and mix well. Cover and cook pulao for 5 minutes on low flame.



Open the lid and add roasted green chana, carrots, lemon juice and chopped green coriander. Mix all ingredients really well. Cover the rice again and cook on low flame. Check rice after every 5 minutes and stir really well. It takes 15 minutes to cook rice.
Turn off the flame and keep the rice as it is. After 10-15 minutes, choliya rice pulao will be ready. Serve steaming hot green chana pulao with curd, chutney, dal or sabzi and relish eating.

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