Vegetable Brinji | Brinji - Tamil Nadu Special

All this while, I was always under the impression that Biryani was colloquially called as Brinji in Tamil Nadu . Not sure, how I got that into my head ;well am thinking still ! 

Coming to my encounter with Brinji; recently on our way back from Chennai ,we had a lunch stop over at famous restaurant near Kanjivaram and that's where I first tasted this Brinji . I had ordered a mini thali which had 3 flavored rice along with some Poori and curry . One of the flavored rice looked like pulao,but it was garnished with bread crumbs . 

Intrigued by that presentation, I asked the waiter what's that and he replied "Akka adhu Brinji". That was my first taste of Brinji a.k.a Birinji .

Without wasting a moment ,I took a spoonful and I must tell you; I totally fell in love with the flavors . That's when my myth was broken and I realized that Brinji is not Biryani and also it is a vegetarian recipe and has no meat .

It was a riot of flavor explosion.  The essence from fennel;sombu as it is called in Tamil and slightly over powering flavor of ginger, garlic ,bay leaf mint along with the vegetables was a treat to the taste buds. 

What is Brinji ?

Brinji is  made using Jeera Samba rice which is a native rice used for Biryanis in TN . A melange of flavors from whole spices , fresh mint , ginger garlic paste along with fresh vegetables is what makes Brinji a delight .

The other main flavor enhancer is the use of coconut milk to cook the rice. The subtle sweetness from the coconut milk lends a wonderful balance of flavors to the palate with every mouthful .Served with a slightly watery onion raita and a veg kurma, the Brinji is a whole meal by itself and keeps us full .

I wanted to try this Brinji ever since I tasted it,but somehow it kept getting delayed, but today we wanted to eat something different for lunch and I immediately told hubby I am making Brinji that too with my own recipe trying to replicate what I ate remembering the taste . 

I am told that Brinji is a very common in the vegetarian menu during Christmas and New Year parties in Tamil Nadu . So for the upcoming year end parties, you could also make it for your office potluck or friends' get together .

Preparation Time - 30 mins
Cooking Time- 30 mins
Complexity - medium 
Serves - 3 to 4 

Ingredients 

1.5 cups Basmati rice 
1 cup coconut milk (canned or home made)
2 cups water 
1 carrot cut into long strips 
2 small potatoes cut into long strips
8 to 10 French beans cut into 1 " strips
1 medium onion cut length wise 
3 to 4 green chillies slit 
2 tbsp ginger garlic paste
2 bay leaves /tej patta/ birinji elai
3 to 4 cloves/lavang
1 inch stick cinnamon/dalchini/pattai
2 to 3 cardamom/elaichi /elakkai
1.5 tsp fennel /saunf /sombu
Handful of chopped mint leaves 
Handful of chopped corriander leaves 
Salt as needed
2 tbsp cooking oil
3 tbsp ghee 

Method 

• Wash the basmati rice and soak it in water for 20 mins and then drain it .
• Heat the pressure cooker vessel with oil and ghee .
• Crackle the fennel seeds and the whole spices until they turn aromatic. 
• Saute the onions until transparent followed by the mint leaves , ginger garlic paste and vegetables.
• Let the fat coat the vegetables and saute ginger garlic  until the raw flavor is lost . This will prevent the ginger garlic paste from burning and sticking to the pan's base .
• Add required salt ,coconut milk and water . Bring  it to a boil .
• Add the drained Basmati rice. Check for salt and adjust if needed.  Add the fresh corriander and close the cooker lid .
• Pressure cook for 2 whistles on high flame and turn off. Let the pressure release naturally. 
• Open it and wait for 5 mins before you can fluff it . Trying to fluff immediately will make it mushy .
• Roast cashews in ghee and add it to the brinji . You may also add some fried or toasted bread crumbs for extra taste.  
• Serve hot with onion raita and a gravy of your choice.  

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Coconut Veg Pulao | Coconut Pulav - Pressure cooker method

 Anyone who follows my blog regularly will for sure know my love for pulaos and the many variations I have tried and posted on my blog .

You all may laugh if I say , I prefer pulao over biryani . I feel pulao is mildly spiced and does not have over powering spices and flavors as is the case with Biryani. I always prefer mild seasoning and spices as part of my meal and that is what suits my palate too .

Today's coconut veg pulao was my mom's speciality and she would make it quite frequently at home . The addition of coconut paste with corriander, mint and few other spices adds a natural creamy and sweet taste to the pulao.  Adding veggies and corn makes it a full meal and can be easily packed for lunch or pot lucks . 

This coconut veg pulao comes handy and is sumptuous to make a full meal by itself on  days when  you are pressed for time and unable to prepare a full fledged meal . I normally pair it with some Ginger Raita or Boondi Raita and some chips for the crunchy element.  

This coconut veg pulao is saatvik which means Onion and Garlic are not used in the recipe ,hence this can be prepared and served on festive days too .

This month we are exploring varities of Biryanis and Pulaos suggested by Swaty in our food group "Shhh cooking secretly challenge" . Swaty has an amazing collection of Pulaos on her blog and this Jodhpuri Pulao in particular has drawn my attention to bookmarking it to make it soon.

I was paired with the talented and super cool Shobha aunty of Shoba's food Maaza for this month theme and we exchanged our secret ingredients and came up with exotic recipes. My secret ingredients to aunty were green chillies and Biryani Masala while she gave me fresh coconut and ghee.

Aunty has prepared a yummy Chole Pulao from Sindhi Cuisine which is so  very inviting and I am waiting to try it soon.

Some more Pulao varieties on my blog for you all to try 

Moti Pulao

Masala Peas Pulao

Chutney Pulao

Aloo Mutter Pulao 

Rajma Pulao

Channa Pulao

Preparation Time - 15 mins
Cooking Time - 20 mins
Complexity - Medium
Serves - 2 to 3 

Ingredients

Assorted Vegetables chopped in to small cubes ( beans , carrot, fresh corn, peas )
2 cups rice
2 tbsp oil
2 tbsp ghee
fresh corriander for garnish
handful of cashewnuts
salt as needed
pinch of sugar

2 tsp lime juice
2 tsp biryani / pulao masala

whole spices  

small stick Cinnamon,

2 cardamoms

1 tsp jeera 

3 cloves

2 bay leaves

To grind

1/2 cup fresh grated coconut
2 green chillies
few mint leaves
handful fresh corriander
small piece of ginger
1/4 tsp saunf/fennel seeds

** skip carrot and ginger for Jain version

**skip ghee for vegan version

Method

• Wash the rice and soak it for 10 mins in water and then drain it through a colander and keep aside.
• Take all the ingredients mentioned under the To Grind section and grind to a fine paste with sufficient water.
• In a pressure pan or pressure cooker, heat the oil and ghee and splutter all the whole spices one by one on very low flame until you get a fragrant aroma.
• Saute all the chopped veggies with a little salt , turmeric and then add the ground coconut paste with 1/2 cup water along with the biryani masala and let the masala cook for 3 to 4 mins.
• Depending on the variety of rice you have taken add the water ( If basmati then for 1 cup rice add 1.5 cups water) . I used 4.5 cups water for the quantity of rice I took . I used thin grained Sona Masuri rice for making the Pulao.
• Let the water boil nicely , adjust salt and spices at this stage. Add the drained rice to this boiling water with pinch of sugar and 2 tsp lime juice ,mix well and pressure cook for 2 whistles on medium flame.
• Let the pressure release naturally . Open the lid and fluff the rice with fork taking care not to break the rice .
• Garnish with fresh corriander and roasted cashew nuts just before serving.

Masala Peas Pulao (pulav) / Masaledar Matar Pulav (pulao) - can be vegan !!

Pulao is the most desired recipe in my home and is also my go to choice when I run out of dinner or lunch ideas . Pulaos are an easy one pot meal which when served with a simple raita takes care of your hunger pangs and the tummy will bless you .

This masala Peas pulav can be packed for lunch box and is also a very good pot luck party choice of menu. Bulk quantity of masala Peas Pulao can be easily made by proportionately doubling or tripling the ingredients.  It will be an instant hit with kids as well as adults.

Making Masala matar pulao ,doesn't need any fancy ingredients or pre preparations, you can whip this up in about 30-40 mins inclusive of preparation and cooking time

 So ironical, that an almost regular meal in my household was not blogged..I really dint know whether to laugh or feel bad about myself. 

Well,better late than never and here comes this yummy recipe in my style as it was on our dinner menu last night.

 I served masala matar pulao with some chilled Boondi tomato raita and a glass of chilled buttermilk to beat the heat . You may serve it with a choice of your gravy as well. Gujrati style Kadhi pairs really well with this masala pulao. 

To make Jain version of this pulao , skip the Ginger .

To make Vegan Version , skip the ghee.

Preparation Time - 15 mins

Cooking Time - 20 mins

Complexity - Simple

Serves : 2-3

Ingredients

1.5 cups rice  preferably Basmati Rice 

3/4 cup fresh peas or frozen peas

2 green chillies finely chopped

1 tsp jeera

1 tsp ginger paste / finely grated ginger

2 bay leaves / tej patta

small stick of cinnamon/ dalchini

2 -3 cloves / lavang

1-2 cardamom / elaichi

1 tsp garam masala

1/2 tsp turmeric powder

fresh corriander and pudina 

2 tsbp oil

1 tbsp ghee (skip if vegan) 

salt as needed

Method

• Wash the rice well and soak it in water for about 15 mins and then drain .
• Keep water ready . If using basmati rice use 2.25 cups water and if using regular cooking rice then use 3 cups water . 
• In a pressure cooker , heat the oil and splutter the jeera followed by the bay leaves , cloves , cinnamon, cardamom and saute on slow flame till you get a nice aroma.
• Now , add in the green chillies and ginger and fry it well.
• Add the peas, garam masala, haldi , salt and give a quick toss.
• Pour the water and let it boil . Adjust salt at this stage if required. The water has to taste a little salty so that when we add the rice the salt will get absorbed into the rice and the taste will be perfect.
• As soon as the water boil, add the drained rice and mix well and close the cooker lid.
• Pressure cook for 2 whistles on medium flame and turn off. Let the pressure release normally.
• Slowly , open the cooker , fluff it with a fork and add the ghee and let it permeate into the rice.
• Add finely chopped corriander and mint just before serving and serve it hot .

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Aloo Mutter Pulao | Alu Matar Pulav

Aloo Matar or Peas potato gravy is a very famous accompaniment for rotis , naan ,paratha or even the flavorful jeera rice or veg pulao .
Today , we will infuse the same flavors of the gravy and prepare a tasty pulao. This needs just a simple accompaniment like raita or khadi to go with it . The pulao has a burst or flavors and can be felt each time you savor a spoonful of it in your mouth.

Preparation Time - 10 mins
Cooking Time- 20 mins
Serves - 2-3
Complexity- simple

Ingredients
1.5 cups rice ( Basmati or regular raw rice)
2 medium sized potatoes
2 medium sized tomatoes
1 tsp ginger finely grated
1/2 cup frozen or fresh peas
2 green chillies slit
1 tsp Kashmiri red chilli powder
1/2 tsp haldi powder
1.5 tsp pav bhaji masala or garam masala
1 tsp jeera
1/4 tsp Saunf
2-3 cloves
2 tablespoons oil
1 tablespoon ghee (omit for vegan version)
Salt to taste

Method

• Chop the tomatoes finely and keep aside. 
• Peel the potatoes and cut them into medium sized cubes 
• Wash the rice and soak for 15 mins then drain it in a colander and keep ready .
• In a pressure cooker , heat the oil and crackle the jeera , saunf ,cloves until you get a nice aroma .
• Add in the chopped tomatoes , green chillies, ginger, haldi powder, red chilli powder and mix well .Do it in low flame else the masalas will burn.
• Let the tomatoes cook until mushy and soft .
• Add the pav bhaji masala or garam masala and cook for 1-2 mins.
• Now add in the peas and potatoes, saute and mix well .
• Add the drained rice and lightly mix it such that the rice doesn't break.
• Add the required amount of water depending on the rice you are using.
• ( Basmati rice- 1 cup rice will need 1.5 cups water .Sona masuri rice- 1 cup rice will need 2 cups water) 
• Add salt as required and pressure cook it on low flame for 1 whistle. 
• Let the pressure release normally and then carefully open the cooker and fluff the rice. 
• Pour the tablespoon of ghee for added aroma.  (Skip if making vegan variation)
• Serve hot with raita or khadi and some  papads or chips.

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Achaari Pulao | Pickle flavored pulao - No onion garlic version

Hi friends,those of you who follow my blog regularly by now must be familiar that I love to experiment and cook varieties of pulao or flavored rice . In my opinion these one pot flavored rice is very healthy , filling and nutritious as it is loaded with veggies and a easy way to sneak in veggies that kids or adults don't like.
Varieties of pulao are easy to prepare and also can be carried in lunch box for office or school .Pair them with some chilled raitha or thick curd and you dont even have to bother about any side dish or gravy.

There is already another version of Achari Pulao on my blog which makes use of Onion and garlic in the method of preparation.
Today's version is sans O n G and can be easily made during any pooja, satsang or divine get togethers.

Preparation Time - 20 mins
Cooking Time - 20 mins
Serves - 3
Complexity- medium

Green gram Gravy | Hara Moong Sabji - Zero Oil - Easy cooker method

This time its totally an OIL FREE preparation..yes you read it right..NO OIL at all .

A quick preparation using the pressure cooker.

Ideal for all the health and calorie conscious foodies. 

This gravy is a No Onion No garlic version using the very healthy lentil - Green Gram / Hara Moong / Paccha Payar .

Skip the potatoes in the recipe and it can become Diabetic Friendly as well as Jain Friendly.

Karnataka Style Veg Palav - Video Post

This paticular variation of Pulao is very popular in the state of Karnataka and is called as PALAAV.
Karnataka being in the coastal belt uses a lot of coconut in the cooking ,so does this Palav. A flavorful masala is ground using fresh coconut,mint leaves,corriander and whole spices like jeera,cloves,cinnamon etc.
 A one pot wholesome meal that can be done in less than 30 mins and most importantly has an array of flavors and tastes that will pep up your tastebuds wanting you to have some more.

Preparation Time : 15-20 mins
Cooking Time : 25-30 mins
Complexity : medium
Serves : 3-4 people generously

Healthy Methi Dal - One shot cooker recipe - No Onion No garlic

A very simple but healthy dal made using fresh methi leaves and moong dhall. You just have to put all the ingredients in the pressure cooker with enough water and pressure cook for 3-4 whistles and you are done with a flavourful healthy dal. This is perfect for those days when we are not in the mood for an elaborate cooking and just want to wind up for the day.
Serve this dal with rotis or plain steamed rice with some roasted papads ,achaar and curd .
You may also like to try other dal/sambar variants like

• Palak Dal
• Tadka Dal
• Palak Sambar

Preparation Time : 10 mins
Cooking Time : 15-20 mins
Serves : 2-3
Complexity : simple

Channa Pulao | Chickpeas Pulao - Easy Cooker Method

Pulavs are always a very comforting and a wholesome meal .It can be assembled easily and gets done in less that 30 mins.There are a lot of variations in Pulao that can be done so as to suit your taste buds. I have already posted about 6-7 variations of pulao in my blog and this is another addition to that list.
Channa Pulao is rich in proteins and fibre hence making it very healthy. I added some vegetables to this and made a wholesome dinner pairing it with tomato cucumber raita.
Chole is liked by most children,hence when you add in veggies as well to the pulao,it will be the best way to sneak in all the nutrition into the child's meal.

The other Pulao varities in this blog

• Achaari Pulao
• Tawa Pulao
• Jain Tawa Pulao
• Sweet Corn Pulao
• Peas Pulao
• Veg Pulao

No onion No garlic version  :Use only ginger paste / grated ginger instead of ginger garlic paste and follow the recipe as is.

Preparation Time : 20 mins
Cooking Time : 25 mins
Serves : 2-3
Complexity : Simple

Kovil Ven Pongal | Khara Pongal | South Indian Khichdi

Venpongal or pongal as it is usually called is a soft and mildly spiced breakfast item prepared using lentil and rice mixture . Split yellow lentil (moong dhall) and rice and well cooked until soft and then seasoned with cumin, ginger, curry leaves, pepper and roasted cashews in fresh ghee (clarified butter).

Venpongal tastes best when served with coconut chutney and sambar . 

Ven Pongal is a delicacy which is served in temples of South India as prasadam.

Just as I mentioned about the Kovil(temple) Thayir Saadham ,this pongal also has a very unique and a delectable taste when served as prasadam in temple.

Especially during the auspicious month of Margazhi [Dec 14 - Jan 14] (Maargashira/Dhanur Month) almost all temples serve venpongal piping hot soon after offering it to the Lord early in the morning. It requires no accompaniment like chutney or sambar just the aroma of pure ghee makes it very very tasty and satisfies your tastebuds craving for some more.Of course you cannot ask for more since its Prasadam. Why worry??make it at home and enjoy !!

Many families have the tradition of preparing Venpongal as well as Sakkara Pongal in heavy bronze pots on the eve on Makara Sankrant or Thai Pongal which invariably falls on Jan 14 or 15 every year .

Makar Sankranti is the Harvest festival as well as thanks giving time in India.  The farmers thank the nature especially "The Sun" which bestows them with favorable conditions through the year to produce good yield. 

Making Pongal at home is very simple. Involves only 2 steps : cooking the dal and rice together and then seasoing it with cumin(jeera),pepper(milagu),ginger,curry leaves  and cashews roasted in ghee.

The secret to getting the perfect gooey pongal is to cook the dhall and rice until it is soft and mushy .The lentil  rice mixture has to be mashed well such that the rice or lentil doesn't stand out separately. 

Check the video recipe below for a quick recap.

Preparation Time : 5 mins
Cooking Time : 30 mins
Serves : 2-3 generously
Complexity : Easy

Ingredients 

1.5 cups rice ( 1 cup approx is 200-220 gms)
1/2 cup moong dhall
2 tsp pepper corns
2 tsp jeera /milagu/cumin
2 tsp ginger finely chopped
1 tsp pepper powder
15-20 curryleaves / kadipatha / karvepillai
pinch of asafoetida
salt to taste
15-20 cashews (chopped / cut into halves)
3 tablespoon ghee (distributed use)

Method

• In a big vessel,take the rice and dhall and wash it well.
• Add the pepper corns,jeera,curryleaves,ginger ,salt and add about 7 cups of water.
• Pressure cook for 4-5 whistles and let the pressure release naturally.
• Meanwhile prepare the seasoning by roasting cashewnuts in about 1/2 tablespoon of ghee and add asafoetida and pepper powder to this seasoning.
• Mash the cooked dhall rice well using the back of a spoon. add some water incase you find it difficult to mash.
• Add the remain ghee,seasoning and mix well. Do this when the rice is still hot. It helps in the ghee penetrating well into the rice and dhall.
• Serve hot with coconut chutney / tomato chutney / sambar of your choice. Can also be had with plain curd.

Tips :

• Mash the rice and dhall soon after you take it out from the cooker. Its easier to mash when it is hot.
• Adding pepper powder to hot ghee gives out a wonderful aroma and flavor .
• Donot worry if you feel the pongal is watery,it will soak up all the water and become a lumpy mass in sometime.
• Incase you are going to consume pongal a little later,keep it slightly water,so that it doesnt get too hard by the time you are ready to eat.
• Use warm water to loosen the pongal if you need to do it.

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Veg Pulav / Mix Veg Pulao

Veg Pulav is by and large everyone's favorite including children since it is very mild and doesn't have any over powering masalas / spices.

This particular version of veg pulav is very close to my heart as I have a lot of childhood memories associated with it.Being a very picky/fussy eater as a kid,my mom would make this quite often so that vegetables get incorporated.

 
My close friend 'D' has always been a great fan of this Pulav and she would always be there with me to indulge into.
If she was unable to make it for lunch or dinner when Pulav was on the menu at my place my mom would make sure it reaches her without fail. This post is dedicated to her --An ardent Veg Pulav Lover :- ) .. D this one's for you.

Loaded with vegetables it makes a complete meal by itself and can be paired with any simple raita or even plain curd/yogurt. Dal Tadka or gujurati kadi is an amazing accompaniment to this simple yet flavorful pulao .

Preparation Time : 15 min
Cooking Time : 15-20 mins
Serves : 2
Complexity : Simple

No Onion No Garlic Version : Use only ginger paste / chopped ginger / grated ginger

Ingredients

1 cup rice (preferably basmati rice ) - 220 gms approx
ghee / clarified butter - 2 tbsp
1 tbsp cumin /jeera seeds
1 bay leaf / tejpatta
1 stick cinnamon
2-3 cardamom /elaichi
1-2 cloves/lavang
1 tsp ginger garlic paste or ginger paste

Pinch of turmeric (optional)
2-3 green chillies slit
Mixed vegetables cut lengthwise or as cubes ( Potato,carrots,beans,peas,cauliflower florets)
Salt as per taste

Method

• Wash and soak the rice for 15 mins and then drain it using a colander.
• Heat the ghee in a pressure cooker.
• Add the cumin seeds and let it crackle.
• Add the ginger garlic paste ,cinnamon,cardamom,cloves and saute well.
• Add the vegetables ,salt,turmeric powder (if using) and saute well.
• Now add the washed and drained rice to this with 2 measures of water. 
• Close the lid and allow the rice to cook for about 12-15 mins on low flame until all the water is absorbed [OR] pressure cook for 2 whistle on medium flame.
• Allow the rice to set for about 10 -15 mins and then fluff it with a fork.
• Garnish with corriander leaves.Serve hot with any kind of  gravy or raita
• Cashewnuts roasted in ghee can also be used as garnish with coriander.

Achaari Pulao / Indian Pickle Flavored Rice

Achaar(Hindi)/Oorgai (Tamil)/Lonche(Marathi)/Uppinkayi(Kannada) are some of the terms used for Pickle in various Indian languages.
Inevitable and must have as a part of any meal,popular varieties of pickles used are Lemon,Mango,Gooseberry,Carrot,Mixed vegetables etc.Offlate due to various medical reasons,the consumption of pickles has reduced considerably but still people do like it indulge in having pickles with parathas,poori,dal rice etc.
I am not a great fan of any kind of pickle,but this Pickle flavored Pulao was something that created interest in me to try after having read Achari Chana Pulao in one of Tarla Dalal's cook book. I did not have boiled chick peas in store,hence I tweaked the recipe by adding vegetables instead of Chick Peas. The tangy flavor of Mango Pickle was infused in every grain of rice and perfectly cooked vegetables,the aroma was very appetizing and the room was filled in with the "aam ka achaar" smell.

Preparation Time : 20 mins
Cooking Time : 30 mins
Serves : 2-3

Achaari Pulao

Dal Khichdi | दाल खिचड़ी (सात्विक) - One pot Saatvik Meal

The Dal Khichdi is a very sumptuous one pot meal. Protein rich and loaded with carbs, it has the power to keep you full and energized.

Simple to make and light on the tummy. This preparation basically is made using rice ,toor dhaal (yellow pigeon peas) and a few mild Indian spices.You can add up some veggies to it to make it all the more filling especially if you want to feed your kids who are a little fussy about eating veggies.

An instant hit in my home,both me and my hubby have a liking for this.

 As goes the popular hindi saying " खिचड़ी के  हैं 4 यार- दही, पापड, घी ,अचार " ,  meaning this khichdi has 4 best accompaniments which are yogurt,  papads , clarified butter/ghee and pickle , a piping hot bowl of dal khichdi with all of these accompaniments is soul satisfying on a chill winter day or a cozy rainy evening. 

Dal khichdi is also served to patients who are recovering from viral fever or surgery and need to have light food . When serving to patients we can skip the garam masala and other whole spices and keep it plain and simple for ease of digestion. You may add up veggies which are suitable for patients .

(Photos and text updated on 1st October 2021)

Preparation Time : 10-15 mins
Cooking Time : 30 mins
Serves : 2-3

Ingredients

1 cup raw rice
1/2 cup toor dhall (yellow pigeon peas)

1/4 cup moong dhall (split yellow peas)
1 potato cut into big cubes (optional)
1 carrot cut into big cubes (optional)

Few French beans cut length wise (optional)
50 gms fresh green peas (optional)

1 bay leaf/ tej patta
2-3 lavang / cloves
1 small stick dalchini / cinnamon
2 tsp cumin seeds/jeera
1 inch piece Ginger /adrak
3-4 green chillies
few curry leaves
Turmeric powder

2 tsp garam masala powder
salt
1 tbsp oil
Ghee for serving (skip for vegan) 

** Jain version- omit Ginger ,potato, carrots and garlic 

Method

• Wash and soak the rice and dal for about 10 mins.
• Grind the ginger and chillies into a fine paste in a blender.
• Heat the pressure cooker with some oil in it and temper the jeera,cloves,dalchini,bay leaf and curry leaves.
• Add in the ginger chilli paste and saute well. If you please,you may add some garlic paste at this stage and saute well.
• Add in the veggies,turmeric powder,garam masala, salt and saute well till the oil coats the veggies.
• Add the rice,lentil and pour  4-5 cups of water and pressure cook for about 3 whistles.
• Once the pressure from the cooker settles,release the lid,you will see that the khichdi is all done and will be slightly mushy with a nice aroma enveloping your kitchen.
• Pour in about 2-3 tablespoons of ghee,mix well ,garnish with corriander and serve hot.
• If you feel the khichdi is mushy but slighlty tight,pour in some warm water and loosen it.Khichdi is generally a little loose and mushy,unlike the pulavs or biryanis which are dry and grainy in texture.
• Enjoy hot khichdi with your favorite accompaniment like kadhi , plain yogurt and some papads.

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Peas Pulav / Matar Pulav / मटर पुलाव

Peas Pulao/ Matar Pulao is a classic and yet simple recipe . A perfect menu item for all sorts of parties ,get together and festive days.

A rice preparation that is absolutely mildly spiced, it is a crowd pleaser and also pairs well with any type of spicy gravy like Chole , Matar Paneer , Gujarati Kadhi ,Kaju Matar Masala etc etc.

Matar pulao was one of the recipes I learnt on my own when I was experimenting in the kitchen with flavors, taste and textures.I very vividly remember the surprised and happy look on my mom's face when I served her Matar pulao with raita as a surprise when she came back after completing some errands.

Peas pulav can be easily prepared to pack for lunch box as well . Kids and elderly would love to enjoy this yummy preparation during their lunch time. 

Matar pulao is one of our family favorites and go to recipes when I want to whip up a quick lunch or dinner . I normally pair it with Gujarati Kadhi as it compliments the flavors well . At times  I also serve it with some crispy papad to add up to the crunch.

Masala Matar Pulao is another classic recipe which we like at home but that is reserved for days when we crave for something spicy ,masaledar but at the same time a light and filling meal . Do check out recipe by clicking on the link above .

I had actually forgotten to update my pics on the blog with better pics for Peas Pulao. Each time I make Matar pulao ,the urge to immediately have it piping hot kept delaying my activity of clicking some decent pics, but this time I was determined to click decent pics and update the post which was published in 2013 with amateur pics during early blogging days.  So here it is a revamped post (7/10/23) with  better pics and extra anecdotes from my memories. Recipe is now suited to cater to Vegans,  No Onion No garlic and Jain patrons as well. 

Preparation Time : 10 mins
Cooking Time : 30 mins

Complexity - simple 
Serves : 2

Jain Version : Omit  the ginger garlic paste and follow the recipe as is.

No Onion No garlic version : Use grated ginger or ginger paste and skip the GARLIC

Vegan version can use cooking oil instead of ghee /butter.

Ingredients 

1 measure rice (preferably basmati rice )
ghee / clarified butter - 2 tbsp (or)

Oil 2tbsp ( vegan version) 
1 tbsp cumin /jeera seeds

1 bay leaf 
1 stick cinnamon
2-3 cardamom /elaichi
1-2 cloves/lavang

1 green chilli slit vertically 
1 tsp ginger garlic paste (optional) 
1 cup fresh/frozen green peas
Salt as per taste

Method

• Heat the ghee/oil in a pressure cooker/heavy bottomed vessel.
• Add the cumin seeds and let it crackle.
• Add the ginger garlic paste , green chilli, bay leaf ,cinnamon,cardamom,cloves and saute well.
• Now add the washed and drained rice and peas to this with 2 measures of water.
• Close the lid and allow the rice to cook until all the water is absorbed if cooking in a pan . If cooking in pressure cooker, cook on medium flame for 1 whistle.  Let the pressure release naturally .
• Allow the rice to set for about 10 -15 mins.
• garnish with corriander leaves.
• Serve hot with any kind of dhaall , kadhi, gravy or raita. 

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Sweet Corn Peas Pulao | Sweet Corn Peas Pulav | Corn Peas Pulao

It was one of those days when my fridge ran out of vegetables and all that I had was frozen peas, sweet corn ,potato ,onions and a few basic things. With these bare minimum ingredients all I could think of was  a quick pulao and onion raita for lunch. The best part of preparing a one pot meal or flavored rice,is it gets done in a jiffy  with simple ingredients and turn out to be a super hit each time .

To go with this flavorful and tasty Sweet corn peas pulao , I prepared a delicious Aloo Jeera Curry . This sabji and raita compliment the pulao so well that you just cannot stop with one spoonful. 

If you wish to make the meal a little elaborate, you can roll out a few rotis and a whip up a quick salad and serve with some roasted papads to complete it .

Sweet corn peas pulao is mildly spiced and has very subtle flavors making it the apt choice for serving at parties and is definitely a crowd pleaser. From children to adults ,everyone would love to have a second serving.  

Cashew Peas gravy , Veg Kofta , Paneer Mattar , Peas Masala  ,Gujurati Kadi are some gravy/curries which will compliment the corn peas pulao really well .

With winter setting in slowly in most parts of India, fresh corn and peas are available in plenty in the market . It is the best time to enjoy such warm meals in the company of your loved ones.  My hubby isn't a great fan of sweet corn and I simply love sweet corn, so this sweet corn pulao is made when he is not there at home for lunch or dinner . I make myself a small portion and enjoy, last week (November 2024) was one such day and I had leisure time to sit and click some good photos of the pulao in my favorite crockery . I have left the stepwise recipe collage as is from my 2013 post since the recipe remains unchanged. 

Preparation Time : 30 mins
Cooking Time : 30 mins
Serves : 2 to 3

Jain Version : Skip the ginger garlic and onions from the recipe and follow the rest as is.

No Onion No Garlic  : Use grated ginger / ginger paste and skip the garlic paste and onions.

Pinterest Link 

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Ingredients

1.5 cups basmati rice 
1/2 cup fresh peas/frozen peas
1/4 cup sweet corn
few mint leaves/pudina (optional)
2 bay leaves/tejpatha
2-3 cloves/lavang
2 cardamoms/elaichi
1 tsp cumin /jeera

2 medium sticks cinnamon/dalchini 
2 tsp ginger garlic paste
1 tbsp oil 

1 tbsp ghee
3-4 green chillies ( adjust as per spice level)
1 tsp lemon juice 

1/2 tsp kasuri methi /dehydrated fenugreek leaves

Method

• Wash the rice  3 - 4 times and soak for about 30 mins . Drain the water and let the rice rest in a colander
• Heat ghee/oil in the pressure cooker, sauté the jeera (cumin),bay leaves, cloves, cardamom and mint
• Fry the onions till they turn translucent .
• Saute the ginger garlic paste till the raw smell is lost. Always add GG paste after you saute onions ,that way the GG paste won't stick to the pan's bottom and get burnt.
• Slowly add the peas, corn and salt with 1/2cup of water and cook until the peas and corn turn tender
• Add the rice and give a quick saute without breaking the rice .
• Pour 1.5 cups of water ,squeeze the lemon ,add some crushed kasuri methi (dehydrated fenugreek leaves) , close the cooker lid and pressure cook for 1 whistle on medium flame . For the Basmati rice that I use, I need 1.5 cups water for 1 cup rice. If using, regular Sona Masuri variety of rice I add 2 cups water for 1 cup rice.  (adjust water ratio depending on the rice variety)
• Release the pressure ,let it stand for 3 to 4 mins and then gently fluff the rice with a fork
• Transfer into a hot pack and garnish with fresh coriander , roasted cashews if you like.
• Serve hot with raita and some curry of your choice.