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foodtrails25-blog · 6 years ago

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Zarda Rice is a rich sweet rice preparation with Nuts and Raisins flavored with Aromatic Spices, Saffron and Orange peels.

What is Zarda

Zarda means “Yellow” in persian language and the rice gets its characteristic color with the addition of saffron and yellow/orange food color. It is very popular in Indian-Subcontinent and is made by Muslim Community during the festivals like Eid. Zarda is very much similar to Meethe Chawal that are prepared during Lohri/Baisakhi in the northern states of India.

Zarda and Meethe Chawal both are sweet rice preparations. In Meethe Chawal, jaggery is used as a sweetener whereas in Zarda usually sugar is added to the sweeten the rice. Traditional Zarda is flavoured with saffron and has hint of orange flavour due to the addition of orange peel and orange juice(optional) and it also has Khoya added to it for the richness. The orange peels along with Tutti-frutti and all the spices in the pulao made it a heavenly treat.

I learnt making Zarda from a colleague at work, who treated us to the delicacies like Zarda, Shaami Kebabs during Eid festivities.

How to make Perfect Zarda

The real taste of Zarda comes from the Desi Ghee and all the spices that used to flavour it. A good quality Basmati rice is used to prepare it. You can add fresh orange peels or candied peels to the pulao. Tutti-frutti(candied fruits) are optional. Skip if you don’t have it. I don’t add, color to Zarda rice, like to cook it with natural color of Saffron.

Soak Rice in water for at least 1 hr before cooking.

To get the beautiful Zarda color, and saffron flavour, soak saffron in milk/water for at least 1-2 hrs , let it be overnight also.

Chironji a nut that is primarily used in Indian desserts and cooking is added to Zarda. But you can skip it. Also many people like to add thin coconut slices I do not have it so I skipped that too. any people. Skinned and slivered almonds should be added to it. You can add cranberries also to the pulao.

In place of Khoya, you can use Milk Powder or just crumble fresh Paneer/Ricotta on top on top.

There are many variations of cooking Zarda. Since this is not my family recipe, I can’t claim it as traditional Zarda recipe. I got this from my colleague and over the years I have adjusted it to as per my preferences. Bu trust me it has the real taste of Zarda Pulao that we had it from her place or in restaurants.

Many people cook rice and sugar together(I cook Meethe Chawal that way). Many cook rice and sugar syrup separately then add together and cook further. So it depends what is suits our preferences..

Let’s see how I make sweet Zarda Pulao..

Zarda Rice

Zarda Pulao, a sweet rice preparation with nuts and raisins and flavoured with saffron and orange candied peels. Learn how to make Zarda Rice.

1 Cup Basmati Rice

1/2 Cup Mixed Nut(Almonds, Cashew Nuts, Pistachios)

7-8 Raisins

7-8 Saffron Strands

1/2 Cup Milk

1/2 Cup Sugar

1/4 Cup Milk Powder/Khoya/Crumbled Ricotta/Indian Cottage Cheese

2 tbsp Desi Ghee

Whole Spices

1 Bay leaf

1 Cinnamon Stick(small)

2-3 Green Cardamoms

1 Star Anise

Wash rice and soak it for at least an hour. Add saffron strands to a 1/2 Cup water or soak it in milk.

In a pan, boil 5-6 cups of water, add the whole spices to it.Once the water comes to a roaring boil, add rice and cook on medium flame till it is 3/4 done. to check the doneness, press a grain of rice between the thumb and index finger, it should be grainy not soft.

Drain rice and keep it aside. You can keep it in a flat plate/dish so that the rice grains do not ,stick together.

In another pan/kadhai, add ghee and roast nuts till you smell the roasted aroma of nuts. Add raisins and saute for few seconds,

Add sugar to the nuts and add saffron water. Mix and let it come to boil cook for few seconds.

Add the half cooked rice and mix it lightly. Add the crumbled khoya or milk powder on top of rice, and cover and cook on low flame/dum for another 10-15 minutes.

Preparing Rice for Zarda

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Making Zarda

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Give your feedback how you liked and if you have any queries do write to me.

Do visit my social media accounts.. FB, Pinterest and Instagram. Whenever you make this, do post on my FB page or tag me on Instagram. Pin the recipes for later use.

Hit the follow button and subscribe to the blog to get notifications on new posts and share the blog with your loved ones. I promise won’t spam your mailbox 🙂.

This is 25th in my series of A-Z Biryani/Pulao/Khichdi dishes, that I am taking to Mega Blogging Marathon April ’19.

Day 26. Zarda Pulao

Mega Blogging Marathon, is an event where I along with a group of fellow bloggers are blogging everyday about Biryani/Pulao/Khichdi dishes this whole April, with Sundays off.

This is the last post in Mega Blogging Marathon and I tried to keep the alphabetical order of the dishes except for X when I did not have the ingredients. I loved doing the dishes for marathon, some were posted on time and some were late, but overall the experience was wonderful!!

My earlier posts for the event..

Day 1. A.. Aloo Matar Ki Tehri

Day 2. B..Broccoli Mushroom Pulao

Day 3 . C..Chana Dal Khichdi

Day 4. D..Dhaniya Pulao

Day 5. E.. Easy Steamed Rice in Instant Pot with Pot in Pot Method

Day 6. F.. Fresh Mint and Peas Pulao

Day 7. G.. Gatte Ka Pulao

Day 8. H.. Hari Moong Dal Khichdi

Day 9. I.. Iyengar Puliyogare(Instant)

Day 10. J.. Jeera Rice

Day 11. K.. Kashmiri Pulao

Day 12. L.. Lucknowi Veg. Dum Biryani

Day 13. M.. Mixed Veg Pulao

Day 14. N.. No-Onion No-Garlic Kadhai Paneer Pulao

Day 15. O.. Oats and Moong Dal Khichdi

Day 16. P.. Pearl Pulao

Day 17. Q..Quinoa Pulao

Day 18. R.. Rajasthani Kabuli(Jodhpuri Pulao)

Day 19. S.. Spicy Chilli Garlic and Bell Pepper Rice

Day 20. T.. Tomato Corn and Basil Pulao

Day 22. V. Vegetable Biryani in Instant Pot

Day 23. W. Walnut and Cranberry Rice

Day 24. Vermicelli Pulao

Day 25. Yellow Moong Dal Khichdi

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99

Zarda Rice Zarda Rice is a rich sweet rice preparation with Nuts and Raisins flavored with Aromatic Spices, Saffron and Orange peels.

#Eid Recipes #featured #Gluten Free #Indian Cuisine #North Indian #Sweet Rice recipes #vegetarian

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tumbledsom · 6 years ago

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#SayNoToWar: Viral Video Featuring Kashmiri Children is Asking Warmongers to Choose Love Instead The video by 23-years-old Srishti Tehri was shot in the lush greenery and the busy alleys of Kashmir and features locals set against a powerful voiceover. via Top Buzz News- News18.com

#Top Buzz News- News18.com #Trending

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foodtrails25-blog · 6 years ago

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Yellow Moong Dal Khichdi a one pot simple meal with split yellow moong beans and rice. Creamy, soft, light on stomach with detoxifying properties!!

Khichdi or Kitchari is considered a comfort meal by many in India due to the comfort and ease of making and it’s digestive properties. Khichdi means ‘all mixed up’ in local language. It is prepared by mixing and soaking lentils with rice then dumping it in the cooker/vessel with cumin, turmeric tempering in Desi ghee. All the ingredients used in making this khichdi have Ayurvedic benefits on the body .

There are many variations in making khichdi. Lentils like Split Pigeon Pea, Split chickpea Lentils are also used in making Khichdi. But, as these lentils are heavy on stomach and also takes a little more time to cook as compared to moong lentils. So Moong lentil Khichdi is the first choice to make when someone is not feeling well or recovering from some illness or have some digestive issue.

Ayurveda strongly recommends fasting for a day and then breaking the fast with this simple Khichdi. It is one of the best and cheapest detox 🙂 !!

I love to have Khichdi with Cilantro chutney and my kids like to have papads with it. A glass of buttermilk with some cucumber slices or any yogurt raita, makes it a whole and filling meal.

Another detoxifying Khichdi from the blog is.. Hari Moong Dal Khichdi, that is equally nutritious and simple to prepare.

How to make Simple Yellow Moong Dal Khichdi..

Simple Yellow Moong Dal Khichdi can be made in just a few minutes. No chopping, frying or sautéing the masala, not time-consuming tasks are involved. It is recommended to soak lentils and rice for at least 15-30 mins as it speeds up the cooking process and makes the grains easily digestible.

I make Khichdi with or without vegetables. Most of the times, I just temper and cook Khichdi in cumin and turmeric with desi ghee and sometime I do add finely chopped carrots and peas to it. But we mostly like it simple topped with a spoonful of Desi Ghee.

Feel free to add vegetables in your Khichdi, but if you want a detoxifying and light meal, just leave the vegetables and keep it simple. Also many people like to temper it with red chill, cumin in ghee while serving. I skip it as we like to have it plain with absolutely no spices.

Simple Khichdi is a satvik no-onion and no-garlic meal and it is also suitable for Vegans. You can use Vegetable oil to make. But studies have shown that Desi ghee can be conveniently consumed by vegans or those who have lactose intolerance. I am not recommending it. You can confirm from the your reliable resources before consuming it.

How to cook Simple Khichdi..

Khichdi is usually cooked in Pressure Cooker to save the time, as lentils and rice take time to cook in open pan. These days we can make it in Instant Pot too. Just dump everything, add some water and set the timings.

Cooking in Open Pan..

In a heavy bottomed open pan, add ghee/oil, add hing and cumin seeds, once the seeds crackle, add turmeric powder and the add soaked rice lentil mix.as water in 4:1 ratio to moong and rice mix.This gives Khichdi of creamy consistency. We love it this way. If you like thicker texture, add less water. Cover the pan with little space for steam to escape and cook khichdi till the grains are done.

Cooking Khichdi in Instant Pot/Pressure Cooker

Cooking Khichdi in open pan takes time.So it is usually made in pressure cooker to save the time. Initial steps remain the same as followed in Open Pan method, only difference is the ratio of water. Add 3 Cups water when cooking in Instant Pot or Stovetop Pressure cooker.

Cook Khichdi in Pressure Cooker for 3-4 whistles on medium flame and in Instant Pot ‘Pressure cook Mode(High)’ take 7-8 minutes ( sans the time it takes to come to pressure).

Please see the recipe card for detailed recipe.

Let’s see how I make this so easy and simple Yellow Moong Dal Khichdi..

Yellow Moong Dal Khichdi

Yellow Moong Dal Khichdi a one pot simple meal with split yellow moong beans and rice. Creamy, soft, light on stomach with detoxifying properties!!

1/2 Cup Yellow Moong Dal/Split Yellow Moong Lentils

1/2 Cup Rice

1 tbsp Desi Ghee/Oil

1 tsp Cumin Seeds/Jeera

1/2 tsp Turmeric Powder

Salt as per taste.

Wash rice and lentils together 2-3 times in water.Soak for 15-30 minutes.

Instant Pot Method

Set the SAUTE MODE of Instant Pot on on high for 5 mins.

Add ghee to it. Once the display shows HOT, add cumin seeds. Once the seeds crackle, add turmeric powder.

Drain water from rice and lentil mix, add add to the inner pot, mix and saute for a minute.

Add water around 3 cups and Cancel the SAUTE Mode.

Cover and seal the lid, and set the PRESSURE COOKER Mode on High for 8 minutes.

Once the timer goes off, let it go on warm mode, if your are planning to have it after some time. Else, release Pressure using QRP after 2-3 minutes. Check for the doneness of grains and have it warm with a spoonful of ghee!!

Pressure Cook Method

In Pressure Cooker, add ghee, keep it on medium flame, add cumin seeds once ghee is hot.

When seeds crackle, add turmeric , rice and lentil mix, saute for a minute then add water(3 cups), cover and cook on medium flame for 3-4 whistles. Let the pressure go naturally.

Serve hot!!

I use Basmati Rice for Cooking. You can use any rice(Broken , Jasmine, Sona Masoori).

Use oil for the vegan friendly version.

Skip Hing or Asafoetida for Gluten-free version.

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Do make this simple and light meal on days when you want something light and comforting, homemade and without too much standing in Kitchen. It is a very healthy and nutritious meal for babies you start feeding them grain based meals. Good for elderly and sick people or those who have we weak digestive system.

Give your feedback how you liked and if you have any queries do write to me.

Do visit my social media accounts.. FB, Pinterest and Instagram. Whenever you make this, do post on my FB page or tag me on Instagram. Pin the recipes for later use.

Hit the follow button and subscribe to the blog to get notifications on new posts and share the blog with your loved ones. I promise won’t spam your mailbox 🙂.

This is 25th in my series of A-Z Biryani/Pulao/Khichdi dishes, that I am taking to Mega Blogging Marathon April ’19.

Day 25. Yellow Moong Dal Khichdi

Mega Blogging Marathon, is an event where I along with a group of fellow bloggers are blogging everyday about Biryani/Pulao/Khichdi dishes this whole April, with Sundays off.

My earlier posts for the event..

Day 1. A.. Aloo Matar Ki Tehri

Day 2. B..Broccoli Mushroom Pulao

Day 3 . C..Chana Dal Khichdi

Day 4. D..Dhaniya Pulao

Day 5. E.. Easy Steamed Rice in Instant Pot with Pot in Pot Method

Day 6. F.. Fresh Mint and Peas Pulao

Day 7. G.. Gatte Ka Pulao

Day 8. H.. Hari Moong Dal Khichdi

Day 9. I.. Iyengar Puliyogare(Instant)

Day 10. J.. Jeera Rice

Day 11. K.. Kashmiri Pulao

Day 12. L.. Lucknowi Veg. Dum Biryani

Day 13. M.. Mixed Veg Pulao

Day 14. N.. No-Onion No-Garlic Kadhai Paneer Pulao

Day 15. O.. Oats and Moong Dal Khichdi

Day 16. P.. Pearl Pulao

Day 17. Q..Quinoa Pulao

Day 18. R.. Rajasthani Kabuli(Jodhpuri Pulao)

Day 19. S.. Spicy Chilli Garlic and Bell Pepper Rice

Day 20. T.. Tomato Corn and Basil Pulao

Day 22. V. Vegetable Biryani in Instant Pot

Day 23. W. Walnut and Cranberry Rice

Day 24. Vermicelli Pulao

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99

Thanks for stopping by!!

Yellow Moong Dal Khichdi Yellow Moong Dal Khichdi a one pot simple meal with split yellow moong beans and rice. Creamy, soft, light on stomach with detoxifying properties!!

#Detox recipe #Healthy Khichdi Recipe #khichdi #Rice #vegan #Vegetarian recipes #yellow moong lentils

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foodtrails25-blog · 6 years ago

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Walnut and Cranberry Pilaf, is a one pot rice flavourful preparation with sweet and tangy cranberries and crunchy Walnuts.

Today I am here with a very simple, easy and a flavourful rice Pilaf/Pulao with Walnuts and Cranberries.

I came across Walnut and Cranberry Rice Pilaf recipe few days back, when I was searching and finalizing the dishes for Mega Blogging Marathon. For the letter W, I had 2-3 dishes in mind, Wild Rice, Whole Moong Khichdi or Whole Wheat Khichdi. I came across the recipe for Walnut and Cranberry Rice on Food Network. I add nuts to various Pulao dishes like Kashmiri Pulao, Dhaniya Pulao, Meethe Chawal, many of that you have seen in last few days and have never used Walnuts in rice. So this recipe got me interested . I referred to lot of recipes on internet and then finalized the recipe as per our taste.

I used absolutely no spice in this recipe except cumin seeds.The recipes on Internet called for adding walnut while cooking rice, I roasted walnuts in a separate pan, and then added to the cooked rice. The roasted Walnuts add a nice crunch and a distinct aroma to Pulao. The pulao also has bold garlic flavour due to over roasted garlic in butter. Cranberries add a sweet and tangy flavour.

We loved this simple buttery Rice Pilaf with bold garlic flavours and crunchy walnuts and sweet and tangy cranberries. I had planned stir fried broccoli and hot and Sour Tomato Soup for the evening . This flavourful Pilaf gelled so well with the Broccoli and soup. The rice can also be paired with any vegetarian or non-vegetarian buttery curries like makhani gravy. It is good option for the kids who do not like spicy food. My 7 yr old, loved the crunchy walnuts along with cranberries in pilaf. For Moms it is light and good option for kid’s lunch box. You can also add almonds and cashew nuts along with raisins and make it a dry fruit pulao for your little ones.

Let’s see how I made this simple and flavourful Walnut and Cranberry Pulao..

Walnut and Cranberry Rice Pulao/Pilaf

Walnut and Cranberry Pilaf, is a one pot rice flavourful preparation with sweet and tangy cranberries and crunchy Walnuts.

1 Cup Basmati Rice

1-2 tbsp Walnuts

1-2 tbsp Cranberry

1 tsp Cumin Seeds/Jeera

1 tsp Butter

1 tsp Olive Oil

2 Garlic Seeds

1/4 Cup Finely Chopped Onions

1.5 Cup Water/Vegetable stock

Salt to taste

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

Roast walnuts in a pan till these give nutty aroma. Keep the flame to low.

In a heavy bottomed pan, add butter and oil.

Add cumin seeds, when the seeds crackle, add finely chopped/minced garlic. Saute till brown in color. Do not burn garlic.

Add onions, when onions turn translucent add cranberries and saute for a minute or till cranberries swell up.

Drain water from rice, and add to the pan. Saute for a minute then add water or stock. Add salt as per required. Mix well, lower the flame and cover the pan, cook rice till done. It takes another 10 minutes to cook rice.

Cook till water evaporates, check for the doneness of rice.

Add roasted walnuts and mix lightly. Garnish with chopped parsley or cilantro.

I use White Basmati Rice. You can use brown rice also in place of white rice. Cooking time will differ.

You can saute walnuts in oil and then use the same oil to prepare pulao.

Lightly mix rice and walnuts, so the grains are separate and do not turn mushy.

Do try this simple and easy Pulao recipe. This can also go well with any tomato based or makhani curry.

Treat them to this flavourful rice preparation that is wholesome, filling and so flavourful.

Give your feedback how you liked and if you have any queries do write to me.

Do visit my social media accounts.. FB, Pinterest and Instagram. Whenever you make this, do post on my FB page or tag me on Instagram. Pin the recipes for later use.

If you like my work, then do hit the follow button and subscribe to the blog to get notifications on new posts and share the blog with your loved ones. I promise won’t spam your mailbox 🙂.

This is 16th in my series of A-Z Biryani/Pulao/Khichdi dishes, that I am taking to Mega Blogging Marathon April ’19.

Day 23. V. Walnut and Cranberry Rice

This is an event where I along with a group of fellow bloggers are blogging everyday about Biryani/Pulao/Khichdi dishes this whole April, with Sundays off.

My earlier posts for the event..

Day 1. A.. Aloo Matar Ki Tehri

Day 2. B..Broccoli Mushroom Pulao

Day 3 . C..Chana Dal Khichdi

Day 4. D..Dhaniya Pulao

Day 5. E.. Easy Steamed Rice in Instant Pot with Pot in Pot Method

Day 6. F.. Fresh Mint and Peas Pulao

Day 7. G.. Gatte Ka Pulao

Day 8. H.. Hari Moong Dal Khichdi

Day 9. I.. Iyengar Puliyogare(Instant)

Day 10. J.. Jeera Rice

Day 11. K.. Kashmiri Pulao

Day 12. L.. Lucknowi Veg. Dum Biryani

Day 13. M.. Mixed Veg Pulao

Day 14. N.. No-Onion No-Garlic Kadhai Paneer Pulao

Day 15. O.. Oats and Moong Dal Khichdi

Day 16. P.. Pearl Pulao

Day 17. Q..Quinoa Pulao

Day 18. R.. Rajasthani Kabuli(Jodhpuri Pulao)

Day 19. S.. Spicy Chilli Garlic and Bell Pepper Rice

Day 20. T.. Tomato Corn and Basil Pulao

Day 22. V. Vegetable Biryani in Instant Pot

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99

Thanks for stopping by, and keep visiting..

Walnut and Cranberry Pilaf/Pulao Walnut and Cranberry Pilaf, is a one pot rice flavourful preparation with sweet and tangy cranberries and crunchy Walnuts.

#cegetarian pulao recipe #glutenfree #Mega Blogging Marathon #Pilaf recipe #Pualo #Rice #vegan

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foodtrails25-blog · 6 years ago

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Spicy Chilli Garlic and Bell Pepper Rice with hot fiery chilli chutney, garlic and crunchy bell peppers.

Here I bring you today is a real spicy treat for chilli and garlic lovers. This Spicy Chilli Garlic and Bell Pepper Rice will set your taste buds on fire!! A one pot meal that is ready within 30 minutes if you already have cooked rice. The real taste of this rice comes from the garlic and chilli chutney which is can be homemade or store-bought and bell peppers that add to the flavor and color of the rice.

To prepare this rice, we need cooked rice. To get the separate grains and beautiful texture it is better if use refrigerated rice. Do you know why it is preferred to use the refrigerated rice for making any kind of fried rice? Freshly prepared rice has lot of moisture, cooking it immediately introduces more moisture to it hence we get overcooked mushy rice. It is always better to use the dry rice wither by leaving it in open for an hour or so or cooling it and refrigerating it.

The other ingredients we need are finely chopped onions, garlic and bell peppers. You can use bell peppers of any color or mixed ones. I have used red and green bell peppers here. To add to the hotness of this rice, use any fiery chilli chutney, like Szechwan chutney, Siracha sauce or any homemade red chilli chutney. Add chutney as per your spice tolerance levels. I usually keep some kind of chilli chutney ready in my refrigerator. Sometimes it is so easy to just add it for the flavor in rice dishes or in stir fries.

I have also added paneer pieces, you can add or skip as per your choice. For vegan version, you can add tofu.

Let’s see how I prepare this Spicy Chilli Garlic and Bell Pepper Rice

Spicy Chilli Garlic and Bell Pepper Rice

Spicy Chilli Garlic Rice with crunchy Bell Peppers, a one pot meal ready within 30 minutes. Ideal for quick lunch or dinner times or lunchbox recipe.

2 Cups Cooked Rice

1/2 Cup Mixed Bell Peppers(finely chopped)

1/2 Cup Finely Chopped Onions

3-4 Garlic Cloves

2 tsp Chilli Chutney/Sauce

Green Onions for garnish

1 tbsp Oil

1/4 Cup Paneer pieces (cut into small cubes) (optional)

In a pan or kadhai, heat oil and add finely chopped garlic. Sauté for a 1-2 minutes, till the raw smell of garlic goes away.

Add onions and sauté till onions start turning light pink. Add bell peppers and paneer pieces, sauté just for few seconds.

Add chilli chutney/sauce and salt as per taste and finally add rice.

Mix rice with very lightly. Garnish with spring onion greens.

Add Tofu for vegan version.

Stepwise Pics

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SO if love spicy food and want something in jiffy make this rice. y teenager loves spicy food and this is one of her favorite. I pack this for her lunch many times. Any yogurt preparation or fruit juice goes well with tis rice

Do visit my social media accounts.. FB, Pinterest and Instagram. Whenever you make this, do post on my FB page or tag me on Instagram. Pin the recipes for later use.

If you like my work, then do hit the follow button and subscribe to the blog to get notifications on new posts and share the blog with your loved ones. I promise won’t spam your mailbox 🙂.

This is 16th in my series of A-Z Biryani/Pulao/Khichdi dishes, that I am taking to Mega Blogging Marathon April’19.

Day 18. R.. Rajasthani Kabuli(Jodhpuri Pulao)

This is an event where I along with a group of fellow bloggers are blogging everyday about Biryani/Pulao/Khichdi dishes this whole April, with Sundays off.

My earlier posts for the event..

Day 1. A.. Aloo Matar Ki Tehri

Day 2. B..Broccoli Mushroom Pulao

Day 3 . C..Chana Dal Khichdi

Day 4. D..Dhaniya Pulao

Day 5. E.. Easy Steamed Rice in Instant Pot with Pot in Pot Method

Day 6. F.. Fresh Mint and Peas Pulao

Day 7. G.. Gatte Ka Pulao

Day 8. H.. Hari Moong Dal Khichdi

Day 9. I.. Iyengar Puliyogare(Instant)

Day 10. J.. Jeera Rice

Day 11. K.. Kashmiri Pulao

Day 12. L.. Lucknowi Veg. Dum Biryani

Day 13. M.. Mixed Veg Pulao

Day 14. N.. No-Onion No-Garlic Kadhai Paneer Pulao

Day 15. O.. Oats and Moong Dal Khichdi

Day 16. P.. Pearl Pulao

Day 17. Q..Quinoa Pulao

Day 18. R.. Rajasthani Kabuli(Jodhpuri Pulao)

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99

Thanks for stopping by!!

Spicy Chilli Garlic and Bell Pepper Rice Spicy Chilli Garlic and Bell Pepper Rice with hot fiery chilli chutney, garlic and crunchy bell peppers.

#featured #Mega Blogging Marathon #Rice Dishes #vegetarian food

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foodtrails25-blog · 6 years ago

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Pearl Pulao/Pilaf . A delectable Rice Pulao with soft deep fried, Paneer balls decorated with edible silver, adorn the flavourful rice cooked in Indian spices.

Pearl Pulao or as it is popularly known as Moti Pulao is a delicacy from Awadhi Cuisine. the original version of the pulao is non-vegetarian. This rich Pulao was cooked in the kitchens of Nawab of Lucknow. Pearls or the Moti in pulao were made with egg whites poached and cooked with special technique, pounded and stuff in the intestine of chicken and in such a way that the cooked yolks resembled the real life pearls. These days this exotic Pulao is not cooked widely. I recently saw a feature on you tube, on this Pulao at NDTV cooking show hosted by Aditya Bal.

For vegetarians, there is an easy and quite simple vegetarian version of the pulao, where the Pearls or Moti in Pulao are made with the Paneer or Indian Cottage Cheese. This pulao is quite popular in the eastern part of Uttar Pradesh where it is cooked during festivals as a part of Bhog(offering) to the Divine. Please update me if another other region also people make it.

Many versions of this Pulao are there, but I like this simple and no fuss version. This Pulao can be enjoyed with any creamy gravy or dal tadka. The rich flavour in this pulao comes from the use of Indian whole spices and saffron. Nuts like cashew nuts and raisins are added to enhance the richness of the pulao. I saw the vegetarian version of Pulao cooked by Chef Saransh Goila on NDTV few years back. I had forgotten about this Rice preparation till the time I saw the non-vegetarian by Chef Aditya. Searched few recipes and every recipe was different from the other. I liked this simple version of Pulao by Chef Saransh, so here I am with this Royal Pearl Moti Pulao recipe.

It takes just a few minutes to cook it, if you have with you fresh Paneer and boiled potato available. You can use store bought Paneer or make it at home(Homemade Paneer).

Use good quality Basmati Rice for making this.

Let’s see how I make this Pearl Pulao/Moti Pulao

Pearl Pulao/Moti Pulao

Pearl Pulao/Pilaf ..soft Paneer balls decorated with edible silver, adoring the flavourful rice cooked in Indian spices.

For Rice

2 Cups Basmati Rice

8-10 Cashew Nuts

8-10 Raisins(Kishmish)

1 Bay Leaf

2 Black Cardamons

2-3 Green Cardamoms

4-5 Cloves

4-5 Peppercorns

1-2 tbsp Desi Ghee/Oil

4-5 Saffron Strands

1/4 Cup Milk

1/2 Salt to taste

1/2 tsp Sugar

To make Paneer Pearls/Moti

1 Cup Soft Crumbled Paneer

1 Boiled Potato small

2 tbsp Cornstarch (Cornflour in India)

1 tsp Salt

Prepare the Rice Pulao

Wash Rice and soak it in enough water for at least 1 hr.

When ready to take rice, take a heavy bottomed pan, add ghee/oil to it.

Roast Cashew Nuts in it till light brown. Roast raisins for few seconds till it puffs up. Keep aside for later use.

In the same pan and ghee, add the whole spices, and cumin seeds. When the seeds crackle, add rice and saute for few minutes.

Add 3 Cups of water. Add salt, and mix lightly . Cover and cook till rice is done and the water evaporates. Add the saffron milk when the rice is half done and again cook till all the liquid evaporates.

Prepare the Paneer Pearls/Moti

In a bowl, mix paneer, boiled mashed potato, cornflour and salt. Mix and make a smooth mixture.

Make small lime balls, and deep fry till light brown. I like to keep the Paneer pearls very light in color. Once done, keep aside to add in pulao.

Check for the doneness of rice, add cashew nuts and raisins and mix lightly with a spoon or fork.

Coat paneer pearls with edible silver foil while still warm. Add to the pulao before serving.

Coating Paneer balls/pearls with edible silver foil is optional. I didn’t have any, you can use it if you want.

You can add nuts of your choice like almonds, pistachios and even cranberries.

For vegan option, infuse saffron in almond or any plant based milk or even skip it and add directly to rice with water..

Prepare Rice Pulao

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Prepare Paneer Balls/Pearls

Do make this wonderful Pulao and add a royal touch to your menu. SO perfect for the festivals and special occasions. The rice is so rich and full in flavours that my 7yr old loves to have it just like that, without any curry or dal.

So make some creamy gravy and enjoy this rice with some boondi raita on it’s side.

Do visit my social media accounts.. FB, Pinterest and Instagram. Whenever you make this,do post on my FB page or tag me on Instagram. Pin the recipes for later use.

If you like my work, then do hit the follow button and subscribe to the blog to get notifications on new posts and share the blog with your loved ones. I promise won’t spam your mailbox 🙂.

This is 16th in my series of A-Z Biryani/Pulao/Khichdi dishes, that I am taking to Mega Blogging Marathon April’19.

Day 16. O. Pearl Pulao

This is an event where I along with a group of fellow bloggers are blogging everyday about Biryani/Pulao/Khichdi dishes this whole April, with Sundays off.

My earlier posts for the event..

Day 1. A.. Aloo Matar Ki Tehri

Day 2. B..Broccoli Mushroom Pulao

Day 3 . C..Chana Dal Khichdi

Day 4. D..Dhaniya Pulao

Day 5. E.. Easy Steamed Rice in Instant Pot with Pot in Pot Method

Day 6. F.. Fresh Mint and Peas Pulao

Day 7. G.. Gatte Ka Pulao

Day 8. H.. Hari Moong Dal Khichdi

Day 9. I.. Iyengar Puliyogare(Instant)

Day 10. J.. Jeera Rice

Day 11. K.. Kashmiri Pulao

Day 12. L.. Lucknowi Veg. Dum Biryani

Day 13. M..Mixed Veg Pulao

Day 14. N.. No-Onion No-Garlic Kadhai Paneer Pulao

Day 15. O.. Oats and Moong Dal Khichdi

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99

Pearl Pulao(Moti Pulao) Pearl Pulao/Pilaf . A delectable Rice Pulao with soft deep fried, Paneer balls decorated with edible silver, adorn the flavourful rice cooked in Indian spices.

#festival recipe #Moti Pulo #no onion no garlic recipe #Rice Recipes #vegetarian #vegetarian food #Vegetarian Pulao Recipes

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foodtrails25-blog · 6 years ago

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No Onion No Garlic Kadhai Paneer Pulao is a easy and nutritious recipe with Paneer and Bell Peppers,flavoured with Kadhai Masala. A quick and delicious option for lunchbox or busy weekday dinner.

It is good to have even without anything,just on it’s own . This goes well with Mint Cucumber Raita or any Mix Veg Raita. My kids like to have it with some butter on top. When I pack it for their lunch in thermos flasks, I put some butter on hot rice so that kids can enjoy some warm buttery rice for lunch in school.

Kadhai Masala is a spicy and flavourful spice mix of Red chillies and coriander seeds and is used to flavour curries like Kadhai Paneer, Kadhai Mushrooms and Kadhi Mix Vegetables. I have used this spicy mix to make a no onion no garlic Pulao with soft paneer and crunchy bell peppers.

My kids too like this Pulao and many times I pack it in their lunchbox. Moms are always on look out for new and interesting dishes that they can pack for their kids lunch and liked by kids also. This Pulao has everything that kids like to have Paneer and Bell Peppers and of course rice. A one pot filling meal. You can adjust the spice level in this pulao as per the spice tolerance of your kids.

Steps for making No-onion No-Garlic Kadhai Paneer Pulao

The Pulao can be made from leftover steamed rice/jeera rice or you can make fresh rice for pulao. You can use store bought Kadhai Masala or make it at home..refer to my Kadhai Mushroom post. For the vegan option you can use Tofu or Mushrooms and skip cream from the recipe. You can add a tbsp of almond meal for creaminess.

First step in making this is to cook rice. Rice should be soaked for at least 15 mins. Cook rice with whole spices till almost done. We do not want a mushy rice it should be just like the way we cook for making Biryani.

Next step is to make Paneer and capsicum gravy.In a pan saute paneer and bell peppers for 1-2 minutes.. The bell peppers should not lose the crunch. You can fry these separately also. Make tomato masala and add paneer and bell peppers to it. Mix nicely with masala.

Add cooked rice and mix in masala with very light hands , cover and keep on low flame for 5 minutes. Fluff lightly and serve hot.

Let’s see the recipe for No-Onion No-Garlic Steamed Rice

No-Onion No-Garlic Kadhai Paneer Pulao

No Onion No Garlic Kadhai Paneer Pulao is a easy and nutritious recipe with Paneer and Bell Peppers,flavoured with Kadhai Masala. A quick and delicious option for lunchbox or busy weekday dinner.

2 Cup Rice

1/2 Cup Paneer/Indian Cottage Cheese Cubes

1/2 Cup Mixed Bell Peppers

2 (Medium)

Ginger piece(small about 1/2")

1 Cup Tomato Puree

1-2 Green Chillies(optional)

1 tbsp Fresh Cream

1-1.5 tbsp Kadhai Masala

1-2 Whole Red Chillies

2 tbsp Vegetable Oil

2 Bay Leaf

4-5 Cloves

1 Star Anise

1 Cinnamon Stick( Small)

Wash rice 2-3 times and soak for 15-20 minutes. Puree tomatoes ginger and green chilli and keep for later use.

In pan take enough water around 6-7 cups, add whole spices and few drops of oil. Add rice once the water starts boiling.

Cook rice till almost done. Drain rice. Rice should not be mushy. Keep aside. You can take it out in a flat dish so that the rice grains do not stick together.

In a heavy bottomed pan, add oil when it is hot, add paneer and bell peppers and give a quick stir. Saute for 1-2 minutes.

Take out the paneer pieces and bell peppers, keep aside. Do not over fry, as paneer can gets hard and bell peppers turn mushy.

In the same pan, add cumin seeds, bay leaf and whole red chillies(optional) and add tomato puree cook for 2-3 minutes, add the powdered spices, salt and kadhai masala.

Add rice and mix with light hands, taking care not to break the rice grains,

Cover the lid and keep on low flame for 5 minutes.

Once, done fluff lightly with fork and serve hot.

You can use homemade Kadhai Paneer Masala or store-bought. For homemade Kadhai Masala, click here.

For Vegan version, skip Paneer, add Tofu or Mushrooms as per your choice.

You can have it without any curry on side. This goes well with Mint Cucumber Raita or any Mix Veg Raita. My kids like to have it with some butter on top. I always put some butter on hot rice so that kids can enjoy warm buttery pulao for lunch in school.

Do try my version this this No-onion No-Garlic Kadhai Paneer Pulao. A perfect recipe for the potlucks, picnic or weekend brunch parties.

Do visit my social media accounts.. FB, Pinterest and Instagram. Whenever you make this,do post on my FB page or tag me on Instagram. Pin the recipes for later use.

If you like my work, then do hit the follow button and subscribe to the blog to get notifications on new posts and share the blog with your loved ones. I promise won’t spam your mailbox 🙂.

This is 14th in my series of A-Z Biryani/Pulao/Khichdi dishes, that I am taking to Mega Blogging Marathon April’19.

Day 14. N. No-Onion No-Garlic Kadhai Paneer Pulao

This is an event where I along with a group of fellow bloggers are blogging everyday about Biryani/Pulao/Khichdi dishes this whole April, with Sundays off.

My earlier posts for the event..

Day 1. A.. Aloo Matar Ki Tehri

Day 2. B..Broccoli Mushroom Pulao

Day 3 . C..Chana Dal Khichdi

Day 4. D..Dhaniya Pulao

Day 5. E.. Easy Steamed Rice in Instant Pot with Pot in Pot Method

Day 6. F.. Fresh Mint and Peas Pulao

Day 7. G.. Gatte Ka Pulao

Day 8. H.. Hari Moong Dal Khichdi

Day 9. I.. Iyengar Puliyogare(Instant)

Day 10. J.. Jeera Rice

Day 11. K.. Kashmiri Pulao

Day 12. L.. Lucknowi Veg. Dum Biryani

Day 13. M..Mixed Veg Pulao

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99

No Onion No Garlic Kadhai Paneer Pulao No Onion No Garlic Kadhai Paneer Pulao is a easy and nutritious recipe with Paneer and Bell Peppers,flavoured with Kadhai Masala.

#featured #gluten-free #Mega Blogging Marathon #Pulao Recipes #Rice Dishes #Vegetarian Pulao Recipes #Vegetarian recipes

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foodtrails25-blog · 6 years ago

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Kashmiri Pulao, a rich Pulao recipe from the beautiful state of Kashmir (India). A flavourful rice preparation where, cooked rice is tossed in nuts/dry fruits and fresh together. The dish is also infused with saffron milk for the flavour and beautiful color.

Kashmir in India is known for its natural beauty. Kashmir not only has beautiful landscapes with some of the most beautiful gardens in world, but also has a rich traditional cuisine. Kashmiri Cuisine (food from Kashmir) has some of the most flavourful and rich dishes. Rice is the dish of Kashmiris and it is consumed with various gravies or in the form of biryanis and pulaos.

Kashmiri Pulao is slightly different from our usual pulao recipes. The pulao has a slight sweeter taste and rice is cooked in milk. Cooked rice is then tossed with fried onions, dry fruits and fresh fruits like apples, pomegranate and grapes. Making Kashmiri Pulao may seem a time consuming process but believe it is very simple and the delicious rich pulao is ready within 30 minutes.

What I need to make Kashmiri Pulao..

A good quality basmati rice. Long grain rice with each grain separate.

Saffron.. infused in milk or directly added to rice along with milk.

Nuts of your choice like almonds, cashew nuts, pistachios and raisins or dried cranberries. Many people also add dates and dried apricots..

Fresh fruits like apples, grapes and pomegranate.

Pulao is cooked in desi ghee. It enhances the taste and makes rice more flavourful.

Fried Onions.

To get perfectly cooked Pulao

There are many variations of Kashmiri Pulao and people have different way of making it.This may not be the authentic way to make Kashmiri Pulao, but is somewhat close to what is served in restaurants. Years back I saw this recipe on a NDTV Show. I make it sometimes on special occasions and is my hubby’s favourite. Once I served it to our American guests and they loved this rich Pulao recipe.

Let’s see how to make this flavourful rich Kashmiri Pulao.

Kashmiri Pulao

1.5 Cup Basmati Rice

1/2 Cup Milk

8-10 Saffron Strands

1/2 Cup Thinly sliced Onions

8-10 Almonds

8-10 Cashew Nuts

10-12 Raisins and Cranberries

2 tbsp Desi Ghee

1 tsp Cumin Seeds/Jeera

2 Bay Leafs

1 Cinamon Stick

2 Black Cardamons

3-4 Green Cardamons

4-5 Cloves

4-5 Black Peppercorns

4-5 Mint Leaves

1 tsp Fennel Seeds

1/4 Cup Sliced apples cubes

1 tbsp Pomegranate Seeds

Salt to taste

Wash rice -2-3 times. Soak in enough water for at least 30 min. Add saffron strands in milk to prepare infused saffron milk.

In a pan fill enough water and cook rice till half done. Drain water from rice and keep aside.

In a pan add ghee and fry cashew nuts and almonds till light brown and give aroma. Take out and keep aside.

Add raisins and cranberries and fry for a minute. Take out and keep aside.

Add thinly sliced onions, and fry till brown, Add sugar, it helps in quick caramelization of onions.

Once the onions are brown, take out. Imn the remaining oil add the whole spices and rice and salt.

Add saffron infused rice, onions, fried nuts and dry fruits(raisins and cranberries).

Mix rice with other ingredients with very light hands. Take care the rice should not get mushy.

Add mint leaves roughly torn. Cover the pan with for few minutes and keep for 5 minutes on low flame. This will infuse all the flavours in rice,

Before serving garnish pulao with pomegranate seeds and cubed apples.

To prepare rice refer to Steamed Rice post. Cook rice till half done, then drain the water and use rice as per recipe directions.

Also you can cook rice with bay leaf and cardamoms and other whole spices.

You can also prepare jeera rice and then add the other ingredients as per the recipe.

Stepwise Pics

Do try this version of Kashmiri Pulao. It is a crowd pleaser and goes well with gravies like Matar Paneer or Dum Aloo and even Dal Makhani. I am sure you and your loved ones will love this. Make it on special occasions or festivals or get togethers.

Do visit my social media accounts.. FB, Pinterest and Instagram. Whenever you make this,do post on my FB page or tag me on Instagram. Pin the recipes for later use.

If you like my work, then do hit the follow button and subscribe to the blog to get notifications on new posts and share the blog with your loved ones. I promise won’t spam your mailbox 🙂.

This is 10th in my series of A-Z Biryani/Pulao/Khichdi dishes, that I am taking to Mega Blogging Marathon April’19.

Day 11th. J.. Kashmiri Pulao

This is an event where I along with a group of fellow bloggers are blogging everyday about Biryani/Pulao/Khichdi dishes this whole April, with Sundays off.

My earlier posts for the event..

Day 1. A.. Aloo Matar Ki Tehri

Day 2. B..Broccoli Mushroom Pulao

Day 3 . C..Chana Dal Khichdi

Day 4. D..Dhaniya Pulao

Day 5. E.. Easy Steamed Rice in Instant Pot with Pot in Pot Method

Day 6. F.. Fresh Mint and Peas Pulao

Day 7. G.. Gatte Ka Pulao

Day 8. H.. Hari Moong Dal Khichdi

Day 9. I.. Iyengar Puliyogare(Instant)

Day 10th. J.. Jeera Rice

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99

Kashmiri Pulao Kashmiri Pulao, a rich Pulao recipe from the beautiful state of Kashmir (India). A flavourful rice preparation where, cooked rice is tossed in nuts/dry fruits and fresh together.

#featured #Gluten-free recipes #Mega Blogging Marathon #Rice Dishes #vegetarian food #Vegetarian recipes

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