Lobia Biryani is an easy, quick and healthy one pot meal. This is a delicious veggie biryani consists of Kidney beans layered with mint leaves, tomatoes and green chillies over boiled rice. Goes great with any kind of raita. Try this Lobia Biryani recipe and don’t forget to share your experience with us!!
Photo: Lobia Biryani Recipe
Prep Time: 10 minutes
Cook Time: 1 hour
Servings: 6
Difficulty Level: Medium
Ingredients
1 kg boiled basmati rice,(boiled with cumin seeds and mint)
1 cup lobia (kidney beans)
1 cup yogurt
1/2 cup oil or ghee
1/2 cup tomato paste
4 onions, thinly sliced
1 tablespoon ginger paste
1 tablespoon garlic paste
2 tablespoon jayfal and jawintri powder
2 tablespoon kewra essence
2 green cardamom pods
2 black cardamom pods
1 cinnamon stick
4 cloves
1/2 black pepper
1 teaspoon cumin seeds
1 teaspoon red pepper
1 teaspoon food colour
1/4 teaspoon turmeric powder
salt to taste
For Layers on Rice:
1/2 cup mint leaves
8 green chillies, thinly sliced
2 lemon slices
1/2 cup tomato slices
Directions:
Step 1
Fry onion in oil ,put garlic and ginger paste in it.
Step 2
Then put all ingredients of garam masala with tomato paste and yogurt, then put lobia (kidney beans) it with high quantity of water for tenderizing it.
Step 3
After that when lobia is also absorbs water keep frying it till then it leaves oil in it.
Step 4
In a big pan make one layer of rice ,spread lobia’s gravy on it with tomato, lemon slices and green chillies with mint leaves.
Step 5
Then make another layer and repeat that method as above again.
Step 6
Put yellow food colour on the top of the side of rice with kewra essence.
Step 7
Leave it for 15 minutes for taking dam. Lobia Biryani is ready to serve.
Serve with fresh salad or raita.
If you like Lobia Biryani recipe and make it then let me know your feedback by commenting below.
Bring a completely new scrumptious flavor in lentils and vegetables. And put a hearty smile your family’s face with great tasting vegetables and lentils on week days. Give it a try!!
Photo: Aloo Channa Pulao Recipe
Channa Pulao is always my favorite.I have made it many times but this time I wanted to try it with Potatoes ( My fav veggie) and it came so good.
I do remember my khala (anty) who would make fabulous chana pulao along with potatoes. Well, while making this aloo chana pulao recipe and writing this post i do remember the aroma and taste still lingering in my mind of her pulao. Her dishes was always cooked to perfection and the taste of the pulao was just heavenly.
Photo: Aloo Channa Pulao Recipe
Though I make chana biryani often this [highlight]chana pulao[/highlight] is always my quick fix whenever I am pressed for time. Do try this Aloo Channa Pulao recipe. I had it Korma, mint raita and salad.It was a satisfying lunch.
Photo: Aloo Channa Pulao Recipe
Note’s:
For the chana pulao obviously you have to first cook the [highlight]chickpeas(kabuli channa)[/highlight].
if you have leftover boiled chickpeas than these too can be added.
The pulao has to be made with basmati rice and desi ghee or else something will be a little amiss if you do not use basmati rice and ghee. This is pretty easy pulao, great to put in your kids lunch box. If you pre cook the chana the previous day itself, then you don’t have to worry about anything. It can be made in minutes.
If you are diet conscious you can add olive or sesame oil.
This could be also quick fix forlunch box for office going people or students, since less cutting work. You can pack this with cucumber or vegetable raita. Check it out the Aloo Channa Pulao recipe and printable version below!!
Bring a completely new scrumptious flavor in lentils and vegetables. And put a hearty smile your family’s face with great tasting vegetables and lentils on week days. Do try this Aloo Channa Pulao Recipe, your family will love it.
Prep Time 30 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour15 minutesminutes
Servings 6
Author Bushrah | Recipestable
Ingredients
2cupsbasmati rice
1cupchickpeaswhite channa
2onionthinly sliced
2potatoescubed
2bay leaves
4cloves
5black pepper pods
3cinnamon stick
1black cardamom
3green chiliesthinly sliced
4tablespoonclarified butter or ghee
1teaspoonginger garlic paste
salt to taste
3-1/2cupswater or chicken stock
For Garnishing
Fresh coriander leaveschopped
Instructions
Directions
Wash rice with few changes of water and soak them for 30 minutes. Keep aside.
Heat oil in a heavy bottom skillet over medium heat.
Add the cloves, cinnamon, cardamom, black pepper and bay leaves.
Now add the sliced onions, sliced green chilli and also the ginger garlic paste.
Saute them until the raw flavor fades.
Now add the Potato cubes and the boiled channa.
Stir well.
Cook for 5-6 minutes or until potatoes are tender.
Add rice and lightly stir.
Now add the salt and water.
Mix well and allow the rice to cook for 10 minutes or until done.
Cover with a lid and put on low flame.
After 10 minutes, turn the heat off.
Fluff the rice and dish it out.
Garnish with the coriander leaves. Aloo Channa Pulao is ready to serve.
Notes
Serving Suggestions: Serve with Mint Raita and salad.
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Andhra chicken pulao is a scrumptious one pot meal made with fresh spices, cooked meats or sauteed vegetables with rice (uncooked rice) combined together until done.It’s a great one-pot meal, and a delicious weekday alternative to your old meat and potatoes standby. Spice it up in the kitchen and switch it up with this delicious Indian dish. This Andhra pulao is prepared with adding chicken with fine meat, rice and seasonings. This Andhra chicken pulao is a kind of biryani but is lighter and is not greasy. Check it out the Andhra chicken pulao recipe here!!
Cut the chicken into 16 pieces, wash and keep aside to drain.
Step 2
Wash and soak the rice in cold water for approximately 20 minutes.
Step 3
Apply approximately 3g of salt to the sliced onions and keep aside.
Step 4
In a thick-bottomed pot, heat the oil and butter combination and crackle the whole ‘Garam Masala’.
Step 5
Reduce the fire and add the star anise along with 1sprig of curry leaves.
Step 6
Add the sliced onions and saute over medium heat till golden-brown.
Step 7
Add the ginger and garlic pastes and cook till golden brown.
Step 8
Add the chicken pieces to the above mixture and cook till it is browned.
Step 9
Add the slit chillies, the remaining sprig of curry leaves, salt to taste and the buttermilk. Cook till the chicken is cooked and the moisture content is reduced to half.
Step 10
Add the chopped tomatoes and the milk of 1coconut or half a can of coconut milk. Cook till the tomatoes are done and add water or stock to the mixture.
Step 11
Allow it to come to a boil, drain the water from the soaked rice and add it to the pot.
Step 12
Stir the rice till it is well mixed with the chicken, check the seasoning and cook it till all the moisture is nearly absorbed.
Step 13
Remove the pot from the fire, cover it with a clean wet cloth and a tight-fitting lid.
Step 14
Place in a moderate oven (220-240°C) for about 15-20minutes till the rice is done.
Step 15
Garnish with fresh coriander leaves and drizzle with lemon juice. Delicious Andhra Chicken Pulao is ready to serve. ENJOY!!
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Serve with mint raita.
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If you like this Andhra Chicken Pulao Recipeand make it then let me know your feedback by commenting below.
Why don’t you try fish else fried fish form? This fish pulao recipe is for those who are fond of fish and want to avoid meat for health purpose, fish pulao provides variety and is quite nutritious. It is also easy to prepare with simple ingredients. Try this fish pulao recipe, you will love its taste even your family would give you many praising words on this dish for sure. Check it out the Fish pulao recipe here!!
This Chicken and Chickpea Pulao is one of the quickest and yet tastiest meal one can make in emergency situations. This Chicken and Chickpea Pulao recipe is way different than the usual Pulao recipe. This one is a bit spicy and more “masalay daar” as I call it. Very delicious and healthy pulao, love it. You can make also it from left over chickpea curry. Just add a little more salt and garam masala to the curry and cook rice with the curry, mixed together. Check it out the Chicken and Chickpea Pulao Recipe here!!
In a small bowl, soak the saffron threads in 2 tbsp boiling water. Mix well and set aside.
Step 2
Meanwhile, heat oil in a large skillet or wok over medium heat.
Step 3
Add the chicken, coriander, red chili, cumin and salt. Stor and cook over medium heat for 5 minutes, or until chicken is no longer pink.
Step 4
Remove from the pan and set aside.
Step 5
Now Melt butter over medium heat. Saute onion for 5 minutes or until softened.
Step 6
Add ginger garlic paste and cook 1 more minute.
Step 7
Stir in the rice, return the chicken to the pan and pour in the chicken stock. Adjust the seasoning.
Step 8
Add the bay leaves, cinnamon stick and saffron with its soaking water.
Step 9
Bring to the boil. Cover and simmer for 15 minutes or until the rice is almost cooked, adding more stock as needed.
Step 10
Stir in the chickpeas and sultanas, and continue cooking until the rice is tender.
Step 11
Transfer to a warm serving platter. Sprinkled with the toasted nuts and chopped corainder. Delicious Chicken and Chickpea Pulao is ready to serve.
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If you are not used to have it that spicy you can always lessen the quantity of chili powder.
Ginger garlic paste is also optional in this recipe. Yeah yeah I know its the core ingredient in Pakistani dishes but you can skip it if you want.
A good tip while making any kind of Pulao is that after you add rice in the water mixture. Cook on a high heat till the water dries up completely then cover and simmer it on low heat, otherwise you’ll end up with a mushy halwa rather than your regular Pulao rice.
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Serve with raita or salad.
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If you like this Chicken and Chickpea Pulao recipe and make it then let me know your feedback by commenting below.
Fish is probably my favorite protein and this Fish Biryani recipe is one of a kind. It is easy to make, extremely flavorful and even those who do normally enjoy fish will LOVE this meal and request second helpings. It just shattered my belief that fish biryani cannot compete with the taste of other biryani’s. So here I am sharing a simple and delicious fish biryani recipe which has unique taste. Makes a complete and nutritious meal. Perfect for seafood lovers. Check it out the Fish Biryani recipe here!!
Enjoy the charcoal broiled taste of BBQ in a aromatic spicy boneless chicken biryani. A BBQ biryani recipe that taste and appear completely innovative, yet completely classic. Try this mouthwatering BBQ Biryani Recipe and share your experience with us!!
An easy biryani with simple ingredients. This egg biryani recipe prepared with boiled eggs, spices and basmati rice that is cooked on dum and garnished with mint and coriander leaves.
Photo: Egg Biryani
It makes a perfect Sunday meal with raita and curry. This is the most easy and best Egg Biryani recipe i have tried.
Photo: Egg Biryani
Egg Biryani is prepared with eggs, fragrant rice and spices. A delicious and flavorful rice affair, and unlike other biryani preparations, it doesn’t take longer time to cook. Its a once pot meal with a good source of protein from eggs. Try this Indian Egg Biryani Recipe and share you experience with us!!
Check it out the Egg Biryani Recipe here!!
Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 6
Difficulty Level: Easy
Ingredients
1 kg rice
12 hard boiled eggs
2 small onions
1 cup yogurt
4 tomatoes
6-8 green chilies
2 bay leaves
1 tbsp red chili powder
1 tsp coriander powder
1 tsp turmeric powder
5 cloves
5 cardamom
3 green cardamom
8-10 black pepper
1 tsp cumin seeds
1 inch cinnamon stick
1 tsp gram masala powder
1 tsp ginger paste
1 tsp garlic paste
1 tbsp lemon juice
Salt to taste
Directions
Step 1
Wash rice and soak at least 30-40 minutes.
Step 2
Fry onions until golden brown. Remove all the onions and place on absorbent paper.
Step 3
Shell the boil eggs and give for long cuts on the white portion of each egg without separating it.
Step 4
Heat oil in a pot, add bay leaves, cardamom, cinnamon stick, cumin seeds, cloves, black pepper, red chili powder, coriander powder, turmeric powder, ginger paste, garlic paste, salt, lemon juice, green chilies, green cardamon, yogurt, and sliced tomatoes.
Step 5
Cook until done and oil start to separate.
Step 6
Now add boiled eggs into gravy and mix well until the eggs get coated with the spices.
Step 7
Remove the eggs and set aside.
Step 8
1 liter water add into gravy and boil the gravy now add soak rice and cook over a medium heat until the rice is tender and water is absorbed.
Step 9
Sprinkle gram masala powder over it. Add eggs and mix well. Delicious Egg biryani is ready to serve.
Serve hot with raita, green salad, and thinly sliced onions.
If you like egg Biryani Recipe and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this mouth watering Indian Egg Biryani, do share with us and we would be glad to give it a try.
This Kashmiri Biryani recipe is indeed a different one compared to my usual biryani recipe. In Kashmiri biryani, they add fruits, nuts and milk to make it rich and divine. I am truly blown away by the taste of this biryani, it has a very mild flavor yet scrumptious. Try this Kashmiri Biryani Recipe, hope you’ll love it.
Dum Pukht Biryani is a popular dish in Pakistan and India. Dum Pukht literally means choking off the steam. In this process of cooking, basmati rice is cooked with layers of marinated chicken or meat in a heavy bottomed pan, sealed with a dough, on a low heat is known as Dum Cooking. The food is cooked in its own juices and steam, allowing all the spices and herbs to fully infuse the meat and rice, preserving the nutritional elements at the same time. Try this Dum Pukht Biryani recipe, hope you’ll love it.
In a shallow saucepan heat ghee I oil and fry onions till golden brown.
Step 2
Add 3 tsp ginger I garlic paste. Fry and then add tomato puree and seasonings.
Step 3
Stir till tomatoes become soft and oil separates from the gravy.
Step 4
Turn up the heat, add chicken and mix well. Cover the pan and simmer on low heat till chicken is cooked and tender.
Step 5
In another saucepan, heat butter or oil and fry cumin seeds, coconut powder and sesame seeds on low heat till light brown.
Step 6
Pour over the chicken gravy and stir to mix.
Step 7
Grease a large pan with ghee / oil. Put a thin layer of chicken topped with a thick layer of rice and sprinkle onion rings, green chillies, mint and coriander leaves and garam masala powder.
Step 8
Repeat with a thick layer of chicken and a layer of remaining rice.
Step 9
Sprinkle with onion rings, green chillies, garam masala powder, coriander and mint leaves.
Step 10
Heat 4 tbsp of oil or desi ghee and pour over the rice. Cover and leave on very low heat for 10 minutes. Dum Pukht Biryani is ready to serve.
Keep this sealed pot over it so that it’s not directly on the fire. Cook for another 25 minutes on a low flame till the rice is ready. Do try this Ahmedi Biryani Recipe, You’ll love it.
Take a large pot and pour the three cups water. Then add the rice, half of all the spices and salt. Mix it well and cook till the rice is half cooked.
Step 2
Drain the water completely and spread out the rice on a big platter.
Let it cool.
Step 3
Finely chop the onions and slit the green chilly in the center and keep them aside.
Step 4
Now in another pan heat the clarified butter. When the ghee begins bubbling add the remaining spices and sauté till an aroma begins to rise.
Step 5
Now put in the chopped onions and sauté till golden brown. Add the chicken pieces, masala powders, green chilly, coriander leaves, ginger-garlic, salt and sugar.
Step 6
Pour in the hot water. Mix it well and cover, simmer and cook for 20 minutes or till the chicken is soft.
Step 7
Then pour the yoghurt and cook till the gravy reaches your desired level of thickness.
Step 8
Now take a big pot and smear it’s inside walls with melted ghee/butter.
Step 9
Then put a layer of rice, then a layer of chicken. In this way put in all the rice and chicken in layers.
Step 10
Cover with a lid.
Step 11
Now make some dough from wheat flour and with that dough seal the edges of the pan so that its air tight.
Step 12
Then take a tava and place it on the flame. Keep this sealed pot over it so that it’s not directly on the fire.
Step 13
Cook for another 25 minutes on a low flame till the rice is ready.
Step 14
Garnish with fried cashew nuts and fried onion slices. Ahmedi Biryani is ready to serve.
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Serve with raita.
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If you like Ahmedi Biryani Recipe and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this mouth watering Ahmedi Biryani, do share with us and we would be glad to give it a try.
Memoni biryani is very similar to Sindhi biryani. However, Memoni biryani is usually prepared with lamb and less food coloring, potatoes and tomatoes. Check it out the Memoni biryani recipe here !
Keema Pulao is a dish from Mughlai cuisine and a main course meal in Pakistan. This is a flavorful and easy to cook dish with a huge yum factor, guaranteed to make you fall in love with it in the first bite.
Apply the grounded masala to the minced mutton and leave for about 3 to 4 hours.
Step 2
Wash the dal and soak in 2 cups of water for an hour, then add 1 tsp. salt and boil until cooked.
Step 3
Heat 4 tbsp Ghee or Oil and fry the sliced onions until crispy.
Step 4
Add a little more ghee or oil ( if required) and fry the marinated mutton, when fried to a brown color, add 1/2 cup of water and cook on a slow flame.
Step 5
Once all the water is absorbed mix the mutton with the cooked dal.
Pound cumin seeds, black cumin seeds and mix with the garam masala.
Step 6
Heat 2 tbsp ghee or oil in a large vessel and put 1/3 of the cooked rice, over it put half mixture of mutton, sprinkle fried onions and pounded spices.
Step 7
Repeat the layers ending with rice, sprinkle fried onions and pour ghee or oil over it.
Step 8
Put the dish in an oven so that the rice gets properly cooked. Easy Keema Pulao is ready to serve. Enjoy!
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Serve with salad and yogurt.
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If you like Easy Keema Pulao Recipe and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this mouth watering Easy Keema Pulao, do share with us and we would be glad to give it a try.
Sindhi pulao is most common, popular dinner of Sindhi homes and these rice are best staple Sindhi food. To get best taste of pulao try this delicious Sindhi Pulao Recipe.
Heat 4 tbsp of ghee and fry the onions until browned. Remove and reserve half the onions.
Step 2
Add the meat to the pan and fry until golden brown.
Step 3
Add the yogurt and simmer for 5 minutes.
Step 4
Grind together the coriander, cardamom and cumin seeds.
Step 5
Add to the meat with salt and chili powder. Cover and simmer until the meat is tender and the gravy thick.
Step 6
Heat 3 tbsp of ghee in a separate pan and fry the bay leaves peppercorns, drained rice and salt for 3 minutes.
Step 7
Add the reserve onion. Remove the pan from the heat and spoon three-quarters of the rice on to a dish.
Step 8
In the pan, put layers of rice, cooked meat, chopped onion and nuts.
Step 9
Pour over enough water to come 2.5cm/1 in above the level of the rice and simmer until the rice is cooked and the water has been absorbed. Sindhi Pulao is ready to serve.
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Serve with plain yogurt and salad.
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If you like Sindhi Pulao Recipe and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this mouth watering Sindhi Pulao, do share with us and we would be glad to give it a try.
This Egg Pulao recipe is just perfect for egg lovers like me. Its a very quick recipe. I enjoy a lot when I make this dish.
Photo: Egg Pulao Recipe
This is not only great casual home cooking recipe but also serves as a great main dish for parties. Serve this for your next party or get together and your guests will be amazed by this simple yet aromatic treat.
In a non-stick heavy bottomed pot, heat oil and fry the sliced onion till soft then add tomatoes. Cook until softened, stirring continuously, while it cooks.
Step 2
Add ginger-garlic paste and saute for 2 minutes.
Step 3
Add a little water (about 1/8 cup).
Step 4
Add all the powdered spices and fry for 2 minutes.
Step 5
Add coconut milk and stir well.
Step 6
Add peas ,coriander and salt, just enough for the mixture and the rice.
Step 7
Add 2 1/2 cups of water and Stir once.
Step 8
Bring to a boil and Strain the rice.
Step 9
Add to the boiling pot and Cook, partially covered, until all the water has been absorbed by the rice. Reduce heat to a simmer.
Step 10
Add potatoes and eggs on top. Cover and cook for 10 minutes. Egg Pulao is ready to serve.
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Serve hot with salad, yogurt.
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If you like Egg Pulao Recipe and make it then let me know your feedback by commenting below.
