Baingan chawal

Posted on July 17, 2009. Filed under: Chawal/rice/pulao/biryani | Tags: , , |


Rice 2 cups
Cardamom 1
Cloves 3
Cinnamon 1 inch stick
Onion 2
Eggplant 2
Garlic 3 pods
Mustard Seeds 1/4 tsp
Turmeric Powder a big pinch
Salt to taste
Oil 1 tbsp


Coconut 1 tbsp
Peppercorns 1/4 tsp
Coriander Seeds 1 1/2 tsps
Chana Dal 1 tsp
Urad Dal 1/2 tsp
Red Chiles 3
Asafoetida a pinch
Oil 1 tsp

Method of preparation:

Peel and slice the onions. Peel and crush the garlic pods. Wash, remove stems, chop the eggplant into small pieces and soak them in water to which pinch of salt is added.

Wash rice thoroughly thrice and keep aside.

Heat a tsp of oil in a pan, add cardamom, cloves, cinnamon and half of sliced onions.
When onion turns translucent, add rice, 4 cups of water and cook covered until its soft without becoming mushy.

Heat oil in a pan, add all masala ingredients except the coconut. Fry them for few minutes or until the dal changes color. Cool it down and grind it along with fresh coconut into smooth paste adding little water.

Heat 2 tsps of oil in a pan, add garlic pods, mustard seeds, egpplant pieces, half of onion slices, turmeric powder and salt. Cook covered until the eggplant turns soft.

Then, add the ground masala paste and fry for a minute or two. Stir in the fried eggplant mixture to the above cooked rice. Mix thoroughly and serve hot with any raita.

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Dhaniya palak rice

Posted on July 17, 2009. Filed under: Chawal/rice/pulao/biryani | Tags: , , , |


Raw Rice 2 cups
Cilantro 1 bunch
Spinach 1/2 bunch
Ginger 2 inch piece
Green Chillies 3-6
Cloves 4
Cinnamon 3 inch stick
Bay Leaf 2
Green Cardamom 2
Salt to taste
Oil 2 tbsps

Method of preparation:

Peel, wash and roughly chop ginger. Remove stems, wash and roughly chop green chillies.

Clean and wash cilantro and spinach thoroughly. Remove hard stems, roughly chop washed cilantro and spinach.

Blend the chopped cilantro, spinach, green chillies, ginger and salt into smooth paste adding sufficient water.

Wash rice thoroughly three times. Cook in 4 cups of water until almost done.

Heat oil in a pan, add cloves, cinnamon, bay leaf and green cardamom. Add the cilantro spinach paste and stir fry for 2-3 minutes.

Then add the rice and mix thoroughly to coat the rice with the fried paste. Cook covered for 5 mintues or until the rice is soft and cooked. Serve hot with any raita.

Note: Add your choice of vegetables( onion, peas, bellpepper, carrots, potato…) or nuts( cashews, almonds…) before adding the cilantro spinach paste.

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Stir fry indian rice

Posted on July 16, 2009. Filed under: Chawal/rice/pulao/biryani | Tags: , |

Mildly spiced rice, with select vegetables, curds and cheese, which can be made very quickly.

Preparation time: 10 minutes. Cooking time: 10 minutes. Serves: 4.

3 tbsp oil
½ cup sliced onions
4 cloves crushed garlic
1 tsp chilli powder
¼ tsp turmeric powder (haldi)
½ cup sliced capsicum
½ cup chopped tomatoes
3 cups cooked long grain rice
2 tbsp fresh curds (dahi), beaten
¼ cup grated cheese
Salt to taste

1.Heat the oil in a wok, add the onions and garlic and stir-fry for a couple of seconds.
2.Add the chilli powder, turmeric powder, capsicum and tomatoes and stir-fry for a few minutes.
3.Add the cooked rice, curds, cheese and salt and stir-fry for a few more minutes.
Serve immediately.

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Posted on July 16, 2009. Filed under: Chawal/rice/pulao/biryani | Tags: , , |

Jalfraize is a combination of veggies flavoured with a sweet and sour gravy. The USP of this recipe however is the brown rice. Since it is not milled, its outer covering or bran that is rich in fibre is kept intact, making it a healthy and heart-friendly ingredient. It is good for weight-watchers too. Brown rice requires more water and takes more time to cook as compared to normal rice and so you need a little patience while preparing this recipe. Yet, believe me; every minute spent is worth it!

Preparation Time: 20 minutes. Cooking Time: 25 minutes. Serves 4.
Baking temperature: 200ºC (400ºC). Baking time: 15 minutes.

For the brown rice
1¼ cups uncooked brown rice
Salt to taste

For the jalfraize
¼ cup sliced spring onions (including greens)
¼ cup sliced capsicum
¼ cup sliced mushrooms (khumbh)
1 cup boiled mixed vegetables (sliced baby corn, sliced carrots, cauliflower florets, sweet corn etc.)
½ cup tomato slices
¼ cup tomato purée
2 tbsp tomato ketchup
1 tsp vinegar
1 tsp cornflour mixed with ½ cup water
½ tsp sugar
A pinch of turmeric powder (haldi)
1 tsp chilli powder
½ tsp garam masala
1 tsp coriander-cumin seed (dhania-jeera) powder
Salt to taste

Other ingredients
2 tbsp low fat milk
2 tbsp finely chopped spring onions greens for the garnish

For the brown rice
1. Mix the rice with 4 cups of hot water and salt and pressure cook for 3 whistles.
2. Allow the steam to escape before opening the lid the lid. Remove and keep aside.

For the jalfraize
1. Heat a non-stick pan, add the onions and capsicum, and dry roast for 2 minutes stirring continuously.
2. Add the mushrooms, mixed vegetables and tomatoes and dry roast for 1 minute.
3.Mix together ¼ cup tomato purée, tomato ketchup, vinegar, orn flour paste, sugar, turmeric powder, chilli powder, garam masala, coriander-cumin seed powder and salt in a bowl.
4.Add this mixture to the vegetables, mix well and simmer on a slow flame for 5 minutes till the gravy thickens and coats the vegetables.

How to proceed
1.Divide the brown rice into 2 equal portions and keep aside.
2. Put the milk at the bottom of a glass baking tray and spread one portion of the brown rice in an even layer and then spread the jalfrazie over it.
3. Spread the remaining brown rice over it an even layer.
4. Cover with an aluminium foil and bake in a pre-heated oven at 200°C (400°F) for 10 minutes or microwave for 2 minutes. Ensure you do not use aluminium foil while microwaving, as it may be cause a spark.
5. Turn upside down on a large serving plate just before serving.
Serve hot garnished with spring onions greens.

Nutritive value per serving
Energy : 293 calories
Protein : 1.5 gm
Carbohydrates : 17.8 gm
Invisible fat : 0.2 gm
Calcium : 40.6 mg
Folic acid : 21.6 mcg

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Prawn/beef fried rice

Posted on July 10, 2009. Filed under: Chawal/rice/pulao/biryani | Tags: , , |

long-grain white rice, measured to the 285ml/½ pint level in a measuring jug
2 cabbage leaves
4 large uncooked unpeeled prawns (or 8 smaller prawns)
100g/4oz lean beef steak
4 tbsp vegetable oil
For the spice paste
25g/1oz shallots or onion, chopped
100g/4oz red pepper, chopped
1 tsp shrimp paste or anchovy paste
½-1 tsp salt
¼ tsp chilli powder
To serve
thinly sliced spring onions
thinly sliced cucumber
boiled eggs
1. Put the rice into a heavy-based pan. Add 425ml/1 pint water and bring to the boil. Cover the pan tightly, turn the heat to very low and cook for 25 minutes.
2. Turn off the heat. Let the rice cool to room temperature. (You can cook the rice the day before and keep it in the fridge, covered, overnight, but don’t keep cooked rice any longer than overnight.)
3. For the spice paste, place the chopped red pepper and shallots or onions, the shrimp paste, salt and chilli powder in the small bowl of a food processor. Blend to a smooth paste.
4. Cut the cabbage into fine shreds.
5. Twist off the heads of the prawns, peel them and cut them into three pieces (you can leave them whole if using smaller prawns). Use the heads and shells for another dish.
6. Cut the steak across the grain into very thin slices.
7. Set a wok over a medium-high heat, then add the oil. When the oil is hot, add the spice paste (it may splatter, so be careful). Fry, stirring, for 3-4 minutes until the paste turns dark red and the oil separates.
8. Add the beef and stir and fry for 1-2 minutes. Add the prawns and stir for another minute. Add the cabbage and fry, stirring, for a further minute.
9. Add the rice to the wok, breaking up any lumps with the back of a slotted spoon. Stir and fry 4-6 minutes until the rice is heated through, the beef and prawns are cooked and the spice paste is evenly distributed.
10. Serve with some sliced cucumber and halved boiled egg; sprinkle with thinly sliced green onion.

WATCH VIDEO RECIPE – If you are within the UK and have a broadband connection you can watch a video version of this recipe.
Show me more rice recipes
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Find out more about these ingredients and techniques:

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Vegetable rice

Posted on July 9, 2009. Filed under: Chawal/rice/pulao/biryani | Tags: , |

basmati rice measured to the 450ml/15fl oz/2cup level in a measuring jug
2.5cm/1in mace blade
3 cardamom pods
3 cloves
2.5cm/1in cinnamon stick
1 tsp black peppercorns
2 fresh hot green chillies, coarsley chopped
3 garlic cloves, peeled and coarsely chopped
1cm/½in piece of fresh ginger, peeled and coarsley chopped
4tbsp ghee or vegetable oil
1 bay leaf
1 carrot, cut in half lengthways and finely sliced
1 meduim-large red onion (100g/4oz), finely sliced
570ml/1 pintchicken stock
3 tbsp coconut milk, well stirred from a can or thick fresh milk
1 tsp salt
5 raw cashew nuts, split in halves
1 tsp sultanas

1. Wash the rice in several changes of water, until the water runs clean. Drain. Cover with water. Soak for 30 minutes. Drain and set aside.
2. Put the mace, cardamom pods, cloves, cinnamon and peppercorns into a clean coffee grinder and grind to a fine powder. Set aside.
3. Put the chillies, garlic, ginger and 3 tbsp of water into the container of an electric blender and blend to a fine paste. Set aside.
4. Heat 3 tbsp of the ghee or oil in a large, wide, preferably non-stick pan over a meduim-high heat. When hot, add the bay leaf, carrot and half the onion. Stir and fry for 2-3 minutes. Add the chilli-garlic-ginger paste. Stir and fry for a minute. Add the drained rice and ground spices. Stir gently and fry for 1-2 minutes. Add the stock, coconut milk and salt. Stir and bring to the boil. Cover tightly, turn the heat to very low and cook for 25 minutes or until the rice is tender and the stock is absorbed.
5. Meanwhile, in a small pan heat the remaining ghee over a meduim-high heat. When hot, add the remaining onion. Stir and fry until the onion is brown and beginning to turn crisp. Add the cashew nuts. Stir and fry for a minute until the cashews turn golden. Add the sultanas (golden rasins). Stir once or twice. Remove from the heat. Spread over the rice when serving or else mix with it.

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East and west rice

Posted on July 2, 2009. Filed under: Chawal/rice/pulao/biryani | Tags: , |

Buttered rice with vegetable stew, a harmonious blend of the East and West.

Cooking Time : 25 min.
Preparation Time : 25 min.

Serves 6 to 8.

For the vegetable stew
2 teacups mixed boiled vegetables
2 chopped apples
1 chopped capsicum
1 chopped tomato
1 teaspoon chilli powder
1 teacup tomato ketchup
3 tablespoons fresh cream
3 tablespoons ghee
salt to taste
To be ground into a paste (for the stew)
1 onion
4 green chillies
25 mm. (1″) piece ginger
For the buttered rice
2 teacups uncooked rice
2 tablespoons butter
salt to taste
For the vegetable stew
1. Heat the ghee and fry the paste for a few minutes.
2. Add the apples, capsicum, tomato and chilli powder and cook for 3 to 4 minutes.
3. Add the vegetables, tomato ketchup, 1/2 teacup of water and salt. Cook for a few minutes. Add the cream.
For the buttered rice
1. Boil the rice. Each grain of the cooked rice should be separate. Drain and cool.
2. Heat the butter in a vessel. Add the rice and salt.
3. Serve the stew hot with buttered rice.
You can take french beans, carrots, green peas, potatoes as the mixed vegetables.
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Kashmiri pilaff

Posted on July 2, 2009. Filed under: Chawal/rice/pulao/biryani | Tags: , |

Cumin seeds, saffron, dried fruits and nuts give a fragrant note to this traditional rice dish. Serves three to four.

Timings :

Preparation time: less than 30 mins

Cooking time: 30 mins to 1 hour

Ingredients :

  • 4 tbsp vegetable oil
  • ¾ tsp cumin seeds
  • 7.5cm/3in piece cinnamon
  • 3 cloves
  • 3 green cardamom pods
  • 1 bay leaf
  • 1 onion, sliced
  • 1 tbsp chopped blanched almonds
  • 2 tsp raisins
  • 200g/7oz basmati rice, washed until the water runs clear, drained
  • 400ml/14fl oz water
  • pinch saffron strands soaked in 2 tbsp hot water
  • 2 ready-to-eat dried figs, chopped, plus extra to serve
  • salt and freshly ground black pepper
  • 1 tbsp chopped walnuts or pistachios

Method :

1. Heat the oil in a non-stick pan over a low heat. Add the cumin seeds, cinnamon, cloves, cardamom and bay leaf and fry for 20-30 seconds, or until the spices are fragrant.

2. Add the onion and fry for 3-4 minutes, or until golden-brown.

3. Add the almonds and raisins and cook for a further 2-3 minutes.

4. Add the rice and stir well to coat it in the spiced oil.

5. Add the water, saffron water and half of the chopped figs and season, to taste, with salt and freshly ground black pepper. Bring to a boil and continue to boil for 2-3 minutes.

6. Reduce the heat to low and cover the pan with a lid. Cook for 7-8 minutes, or until the rice is tender but still has a slight bite.

7. Add the remaining figs and the chopped nuts and stir well, fluffing the rice with a fork as you stir. Set aside for 4-5 minutes to allow any excess water to evaporate, then serve.

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Tendli bhaat

Posted on June 25, 2009. Filed under: Chawal/rice/pulao/biryani | Tags: , , , |

This Maharashtian recipe of rice and tendli simmered with spices makes a great meal by itself.

Preparation Time : 10 mins.
Cooking Time : 20 mins.

Serves 4.

1 1/2 cups tendli, sliced horizontally
1 cup long grained rice
1/2 teaspoon mustard seeds (rai)
1/2 teaspoon cumin seeds (jeera)
3 cardamoms
12 mm. (1/2″) piece cinnamon
5 cloves
1/4 teaspoon fenugreek seeds (methi)
2 green chillies, slit
5 curry leaves
1/4 teaspoon asafoetida (hing)
1/2 teaspoon turmeric powder (haldi)
1/2 teaspoon chilli powder
1/4 cup grated coconut
1 tablespoon ghee
salt to taste
To be ground into a spice powder
2 cloves, roasted
12 mm. (1/2″) piece cinnamon
1 teaspoon coriander seeds, roasted
1 teaspoon cumin seeds (jeera), roasted
1 teaspoon caraway seeds (shah jeera)
1/2 cup grated dry coconut (kopra)
2 tablespoons sesame seeds (til)
For the garnish
1/4 cup grated coconut
2 tablespoons chopped coriander
2 tablespoons cashewnuts, fried
1. Wash and soak the rice for about 10 minutes. Drain and keep aside.
2. Heat the ghee and add the mustard seeds. When they crackle, add the cumin seeds, cardamoms, cinnamon, cloves, fenugreek seeds, green chillies, curry leaves and asafoetida.
3. Add the tendli and rice and saute for a few minutes.
4. Add the turmeric powder, chilli powder, half the spice powder and salt and mix well. Saute for a further 2 minutes.
5. Add 2 cups of hot water and cook on slow flame till the rice is tender.
6. Add 1/4 cup grated coconut and the remaining half of the spice powder. Cover and cook for about 2 minutes on a very slow flame.
7. Serve hot, garnished with the grated coconut, coriander and the fried cashewnuts.
You can also use brinjals instead of tendli in this recipe to make VANGI BHAAT and peas to make VATANA BHAAT.
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Nariyalwale chawal

Posted on June 25, 2009. Filed under: Chawal/rice/pulao/biryani | Tags: , |

Rice and creamy coconut milk make a unique combination.

Cooking Time : 20 mins.
Preparation Time : 10 mins.

Serves 4.

1 1/4 cups long grained rice
1 tablespoon urad dal (split black gram)
2 tablespoons moong dal (split yellow gram)
6 red chillies
5 curry leaves
2 tablespoons salted peanuts, crushed lightly
2 1/2 cups (500 ml.) coconut milk
2 tablespoons oil
salt to taste
For the garnish
1/4 cup grated coconut
1. Clean, wash and soak the rice for about 20 minutes. Drain and keep aside.
2. Heat the oil in a pressure cooker. Add the urad dal and moong dal and fry for 2 minutes.
3. Add the red chillies, curry leaves and peanuts and fry again for about 1 minute.
4. Add the rice and saute for another 2 to 3 minutes.
5. Add the coconut milk and salt and pressure cook for 2 whistles.
6. Serve hot, garnished with the grated coconut.
You can also garnish this dish with chopped onions and tomatoes.
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