My Version Of Saffron Polao...!!!

Saffron Pulao or Kesariya Pulao is a very exotic,aromatic  long grain basmati rice ( A long grain rice which is famous for its delicate flavour and fragrance, the word Basmati means, "queen of fragrance" in Hindi) preparation. It is also known as Zafrani Pulao. In North India during every special occasion saffron pulao is prepared.In this preparation, long grain basmati rice is usually cooked with nuts and saffron.I love this pulao because of its heavenly flavour and very delectable taste. Moreover it is very easy to prepare too. 


I get huge appreciation from my guests whenever I make this rice during any dinner or lunch party at my home . But to be very honest it is one of the very easy rice preparation which can be made very  quickly without much effort.

Here is the recipe for you all.


Ingredients:

• Basmati Rice: 2 Cups
• Almonds: 10/12( blanched, peeled and thin sliced)
• Cashewnuts: 12/14
• Raisins: 20/25
• Saffron:2/3 generous pinch
• Saffron/Kesar Essence: 1/2 drops
• Milk:1/4 th Cup
• Water:4 Cups.
• Ghee( Clarified Butter): 4 tbsp.
• Cinnamon Stick:1
• Cloves: 2/3
• Cardamoms:4/5
• Green Cardamom Powder:1/2 tsp.
• Nutmeg Powder:1/4 th tsp.
• Garam Masala Powder(1-2 tsp of ground green cardamom, cloves and cinnamon) : 1/2 tsp.
• Salt : to taste.
• Sugar (Preferably powder sugar) :1/4 to 1/2 Cup ( adjust according to your choice)
• Kewra water: few drops.

Process:

• At first soak the rice in water for 15- 30 minutes.
• Now cook the rice till 60% done. While boiling your rice add 1 tsp of lime juice, 1/2 tsp of garam masala powder and 1 tsp of white oil .The white oil will help to keep the rice grains separated from each other, lime juice will make the rice more whitish and the garam masala powder will bring a nice flavour to the rice.
• Once the rice is cooked drain the excess water and keep it in a flat surface.
• Now heat  1 tsp of ghee in a deep bottomed vessel and gently fry the almonds, cashewnuts and raisins. After frying at very low flame for few minutes take them out of the vessel and keep separately.
• Now heat the rest of the ghee and add the cumin seeds and the cinnamon stick, cloves and cardamoms and fry till the aroma comes out. Once you feel the fragrance add the rice into the vessel and very gently stir it at medium flame for few minutes. Now add the cardamom powder and the nutmeg powder, salt, sugar and mix very gently.
• Meanwhile boil the milk and soak the saffron strands into it.Pour 1 -2 driops of kesar /saffron essence in to it.Add the milk into the rice. Then add the fried  raisins , cashews and almonds. Stir once and cover the vessel for few minutes. 
• Just after 4/5 minutes uncover it,give a gentle stir and sprinkle the garam masala powder(optional).Pour 2/3 drops of kewra water into the rice. But be careful while adding this as this water has a very strong flavour.
• Now your saffron pulao/zafrani Pulao is ready to serve. Serve it garnishing with chopped nuts and raisins along with Chicken or mutton preparations.

Note: I would like to prepare my pulao with the precooked rice . But you may prepare it in the following way too. Just soak the rice for 15 minutes in water and instead of cook it before add it to the vessel after tempering with cumin seeds and whole garam masala. Then along with the saffron milk, sugar and salt add 3 1/2 cups of water and cover the vessel and cook until the rice is done. the rest of the process is similar.

                                                 Enjoy Your Food...!!!!!

Kids Friendly Egg Fried Rice...!!!

Being a home maker and a mom everyday I need to do loads of house hold works and after that sometimes, even the name of cooking make me feel exhausted. That's why most of the time I go for a simple preparation which we can enjoy together, I mean which is good in taste and nutritious for three of us. This rice preparation is one of them . Whenever I don't remain in the mood of doing nothing I quickly make this which I think is far better than any store bought food.

Here is the entire process:


Ingredients:

• Cooked Rice:2 Cups
• Sliced Onion:1 /2 Cup
• Thin Sliced Bell Peppers(green,yellow or red whatever you have) :1/4 th Cup
• Minced Garlic:1 tbsp
• Minced Ginger:1 tsp.
• Chopped Tomato:1/4 cup
• Eggs:2/3 (scrambled )
• Carrot:1/4 cup ( thin sliced,optional)
• French Beans:1/4 Cup ( chopped,optional)
• Salt:As per taste
• Pepper Powder:1 tsp.
• Tomato Ketchup:2 tsp.
• Chili Sauce:1/2 tsp.
• Soya Sauce:2 tsp.
• Cooking Oil:2 tbsp.
• Spring Onion: 1/4 cup (chopped)

You may use any other vegetables of your choice.

Process:

• Make ready your cooked rice and scramble the eggs at first.
• Heat the oil in a deep bottomed vessel. At first add the minced garlic and the ginger and saute for few minutes at medium to low flame. Then add the chopped onion, capsicum ,tomato , carrot, french beans or any other vegetables you are using. Saute for few minutes until all the veggies become little tender.Sprinkle salt(be careful about the amount of salt as soya sauce will be used in this preparation which itself has salt ), pepper powder and mix. Then pour the tomato ketch up, chili sauce and half of the soya sauce. Mix well and at medium flame cook for 5/6 minutes.
• Add the scrambled egg and cook for few seconds..
• Now add the cooked rice and thoroughly mix it with all the veggies ,egg and spices.
• Pour the rest of the soya sauce and give a nice stir. Now add the chopped spring onion and cook for few minutes.
• Your Egg Fried Rice is ready to serve.
• Serve it with chili chicken or manchurian preparation or even it tastes good alone. 

Here is the recipe For Indian Style Chili Chicken...!!!

                            Enjoy Your Food..........!!!!

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Burnt Garlic And Dry Red Chili Flavoured Soya Fried Rice...!!!!

A very tasty and healthy rice preparation which is extremely easy to make and hence less time consuming and  fuss free . It is very good for your little one's lunch box too.

Here is the entire process of making Burnt Garlic and Chili Flavoured Soya Fried Rice:




Ingredients:

• Basmati Rice: 1 Cup (soaked in water for 15 minutes)
• Soya Chunks:1 Cup
• Lemon Juice:2 tbsp.
• Cumin Seeds:1/2 tsp.
• Cashew Nuts:10/15 nos.
• Onion : 1 (chopped)
• Green Bell Pepper /Capsicum : 1 (Chopped)
• Refined Oil:2 tbsp.
• Dry Whole Red Chili:2
• Red Chili Powder:1 tsp.
• Salt:To taste
• Garlic:1 tbsp .(Crushed or finely chopped)
• Ginger Paste:1 tsp.
• Water: As per the requirement.

Process:

• Cook the rice until 70% done. You may cook your rice in microwave too. But while boiling the rice don't forget to add a pinch of garam masala powder, 1 tsp of white oil and 1 tsp of lime juice or vinegar  ( it will keep the rice grains separated from each other and make the rice more whitish). Drain the excess water and spread the rice on a flat plate.
• Now boil the soya chunks in water with a pinch of salt till they become soft.Then soak them in 1/4th cup of cold water with lemon juice for 15 minutes.Take them out and squeez them carefully to drain the excess water.
• Now heat oil in a deep bottomed vessel and add the chopped garlic and dry red whole chili first. At high flame fry them till the nice aroma comes out.Now lower the flame to middle and add the cumin seeds . Let it splutter and add the cashew nuts. Fry little. But be careful so that it cant be burnt.
• Add the chopped onion and capsicum and cook until they become little soft.Fry little and add the soya chunks. Add the ginger paste, chili powder,little salt and saute 2/3 minutes.
• Now add the rice and mix in thoroughly and at the very low flame cook it for 5/6 minutes. Before turning off the flame don't forget to check the seasoning.
• Burnt Garlic and Dry Red Chili Flavoured Soya Fried Rice is ready to serve.                                      

                                                  Enjoy Your Food...!

Kolkata Style Chicken Biriyani...!

It's been a long time I didn't prepare anything special for my family ,for my daughter and in this way I was away from my blog, page and from all of you. Due to some family related responsibilities I was out of touch from all these. But , thank God, I am back to my normal routine life and at my most favourite place where I spend my "Me Time".
Last Sunday, I made one of our most favourite dishes,Kolkata Style Chicken Biriyani and going to share the recipe with all of you.  

Biriyani is the exemplification of the Indian Cuisine and I must say that Kolkata is the wanderer of this special dish. As long as we were in Kolkata I never took any attempt to cook it at home as it was widely available in every nook and corner of the city. In the most famous restaurants, like Rahmania ,Shiraz if you take a spoonful of its mutton or chicken biriyani it almost melts in your mouth and even the most ordinary restaurants make it so well.

But here ,since last two and a half years, the food we miss extremely is the Biriyani. Even the most famous biriyani house in Mumbai cant bring the actual taste of the dish with which our taste buds have been accustomed.

Few months back, after my very successful attempt of making Hyderabadi Dum Biriyani, I acquired my confidence and now I make Biriyani at home whenever we want.

Here, the recipe I am going to depict is less spicy , easy to cook and obviously very delicious.





Ingredients:

• List :1

• Main Ingredients:

• Chicken:500 gm (with bone, medium sized)
• Long Grain Basmati Rice:4 Cups
• Potatoes:4(Medium Sized, washed, peeled and cut into two halves)
• Eggs: 4 ( Hard Boiled)

• List:2

• For marinating the Chicken:

• Mustard Oil:2-3 tbsp.
• Yoghurt:2 Cups
• Chilli Powder:1 tsp.
• Turmeric Powder:1 tsp.
• Salt:As per taste
• Ginger:1" (Paste)
• Garlic:8-10 Cloves(Paste)
• Onion:2 (finely chopped)

• List:3

• Biriyani Masala:

• Cinnamon Stick:1"
• Cloves:8
• Black Cardamoms:4
• Green Cardamoms:2
• Shah Jeera( Caraway Seeds):3/4 th tsp.
• Peppercorns:8-10
• Nutmeg:1/2 of a whole nutmeg
• Mace:4-5
• Dry Red Chilli(Optional)

• List:4

• Few Other Important Ingredients:

• Onion: 2 Large (thin slice,for making barista)
• Saffron:2 Pinches
• Milk:1 cup
• Ghee:3-4 tbsp.
• Salt: As Per Taste:
• Water: As required
• Bay Leaves:1
• Cinnamon Stick:1"
• Cardamoms:3-4
• Star Anise:1
• White Oil:1-2 tsp.

Process:

• Marinate the chicken pieces with all the ingredients mentioned in the List 2. Keep it for 1 hr.
• Meanwhile boil the rice with enough water, bay leaves, 1" cinnamon sticks,1 tsp white oil, cardamoms and star anise (mentioned in the List 4). Now cook the rice till 60% done. Add a teaspoon of lemon juice while the rice is boiling. It will make the rice perfect white and the grains will be separated from each other.Drain the excess water and spread the rice in a flat plate . You may sprinkle one tsp. of more oil on the rice . It will help to keep the rice grains remain separated from one another.
• Soak the saffron on 1 cup of milk.
• Now dry roast all the biriyani masala mentioned in the List 3 . Let it cool and then grind it into a fine powder.
• Now heat one tsp of ghee in a pan and fry the sliced onion till the onion slices become crisp .For the time being keep it aside.
• Now add the marinated chicken to the pan and stir well. Cover and cook for 15-20 mins on low flame. Add little water if required. Add one spoonful of biriyani masala powder prepared earlier to the chicken and mix well. Don't forget to taste the seasoning. If required add little salt and sugar. Once the chicken is done keep it in a bowl along with the gravy.
• Mean while hard boiled the eggs and fry the peeled halves of potato and keep them aside.
• Now take a deep bottomed vessel or pressure cooker .Grease it well with enough ghee.
• At first make one layer of rice in the vessel and then make a layer of 2-3 pieces of chicken and 2 pieces of potatoes . Sprinkle 1/4 th tsp of biriyani masala ,little salt (sprinkle evenly), saffron milk and fried onions.
• Now make consecutive layers of chicken, potato and rice till your ingredients come to an end. But don't forget that the top layer must be of rice . Heat the rest of the ghee and pour it on the top layer.
• Now seal the mouth of the vessel with a tight lid or you may put heavy weight on the lid. You may seal the mouth of the vessel with wheat flour dough. But if you are using pressure cooker then close the lid with out whistle.
• Cook this on a very low heat for 10 -15 mins.
• Now your Kolkata Style chicken biriyani is ready,while serving don't forget to add the hard boiled eggs also.
• Enjoy the biriyani with salad /raita or any other chicken mutton preparations of your choice.

                                                                     Enjoy Your Food....!

Mishti Polao...!! Traditional Bengali Sweet Polao...!!

Since the day I have entered inside the kitchen, after my marriage, there is only one person who is always there to teach me ..to instruct me...!! Thanks to the Modern Technologies that these days even the most home sick girl can always keep in touch with her Best Ever Teacher..... Her Mom..!!
So, before this Mother's Day, I thought to prepare something very special and traditional dish which exclusively I learned from her. Usually I cook  Sweet Pulao with very long grain aromatic Basmati rice. But I can remember, in our childhood Maa sometimes cooked Polao with Gobindobhog (Ambemohar rice) also. She learned this from my Didama (Granny) who was very traditional in her cooking. Maa says, while she cooked pulao, she used to soak the gobindobhog rice in water overnight and then after draining she kept the rice in a big flat plate mixing with some turmeric powder. But this time as I very quickly decided to make it, I didn't get time to soak the rice overnight and therefore only soaked it for 30 mins to 1 hour. Still I got simply a beautiful result.


Here is the step by step process of making Bengali Mishti Polao (Sweet Pulao).


Ingredients:

• Gobindobhog Rice (in absence, basmati rice is absolutely ok too): 2 Cups
• Water: 3 - 4 cups
• Carrot: 1 (thinly sliced,optional)
• Green Peas: 1 Cup(optional)
• Raisin: Handful
• Cashews: Handful
• Ginger: 1 1/2 tsp. (Grated)
• Turmeric Powder: 2 tsp.
• Sugar (Powdered preferably, you may replace sugar with zero calorie sweetener also): 4-5 tbsp.
• Salt: As per taste
• Bay Leaves: 2
• Cardamoms: 4 - 5
• Cinnamon Sticks: 2 sticks
• Cloves: 3-4
• Ghee: 2 tbsp. (To minimise the calorie you may replace it with sunflower oil too, don't blame me, if you wont get the flavour, LOL ;) )
• Garam Masala Powder: 1tsp.

 Process:

• Wash and soak the rice in water for 1 hour and then drain it and keep it in a flat surface.
• Sprinkle 1/2 tsp of turmeric powder and mix with the rice very well.
• Now heat the ghee in a deep bottomed vessel. Add the bay leaves, cinnamon sticks, cardamom and cloves and fry until full fragrance comes out.
• Then add raisins and the cashews. Fry them till golden but be careful not to burn them.
• Add the green peas and the carrots. Cook for few more minutes on medium flame until the carrots become little soft.
• Add the rice and mix it with the dry fruits and the veggies very well.
• Now add turmeric powder, ginger paste and  keep on stirring it so that rice is mixed very well with all the ingredients.
• Add the salt and the sugar and mix.
• But while stirring the rice ,keep the gas on low flame and be very careful so that the rice is not burnt.
• Add the water and mix well and cover.
• Increase the flame to medium and cook for until the water is completely absorbed by the rice and the rice is done.
• Open the lid and taste the rice. Add more salt and sugar if needed.
• Sprinkle little garam masala powder and turn off the flame.
• Now your Mishti Polao is ready to serve. It is best when served with Chicken /Mutton Kosha, Curry or Mix dal and salad.

                                         Enjoy Your Food..!!