Showing posts with label Rice recipes. Show all posts
Showing posts with label Rice recipes. Show all posts

Sunday, June 28, 2020

June 28, 2020

Rajma pulao recipe | How to make Rajma pulao | Rajma pulao in pressure cooker


   Rajma cares when you're bored of eating veggies all the time! Lol, It's is a great recipe to have on a busy weekday lunch, a handful of pantry makes a complete delicious meal. It has protein, carbs, and of course loads of flavors. A simple yet extremely flavourful one-pot rice dish made with Red kidney beans or rajma.


   You need to soak and pressure cook the rajma beans before using and remember to reserve the rajma stock to use later in pulao. If you're one of those high-spice eaters feel free to add more green chilies. Serve this flavourful pulao with any raita of choice, cucumber raita is my favorite!





Rajma pulao recipe | How to make Rajma pulao | Rajma pulao in pressure cooker
Rajma pulao recipe | How to make Rajma pulao | Rajma pulao in pressure cooker
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Recipe cuisine: Indian
Recipe category: Main course
Author:
Preparation Time:
Cooking time:
Servings: 4
Calories per serving: 278 kcal

Rajma pulao - A simple one-pot rice dish filled with aromatic spices and healthy rajma beans, perfect to go on for a quick lunch.

Ingredients
  • 2 tbsp Ghee
  • 1 - 2 tbsp Oil
  • 2 Bay leaves
  • 1" Cinnamon
  • 1/4 tsp Peppercorns
  • 3 pods Cardamon
  • 3 or 4 Cloves
  • 1 Star anise
  • A few Cashew nuts (optional)
  • 1 or 2 Green chilies
  • 1 tsp Cumin seeds
  • 1 sliced Onion
  • 1 - 2 tsp Ginger garlic paste
  • 1 or 2 sliced Tomato
  • 1 tsp Red chili powder
  • 1 tsp Garam masala
  • A few Mint leaves
  • 3 - 4 tbsp chopped Coriander leaves
  • 3/4 - 1 cup cooked Rajma
  • 2 tbsp Curd / Yogurt
  • 1 cup soaked Rice
  • 1 cup Rajma stock
  • 1/2 cup Water
  • Salt as required
  • 1 tbsp Lemon juice

Instructions
  • Heat ghee and oil in a pressure cooker and fry bay leaves, cinnamon, peppercorns, cardamom, cloves, star anise, cashew nuts, green chilies, and cumin seeds for 1 or 2 minutes.
  • Add the sliced onion and saute till it turns slightly golden.
  • Mix in the ginger garlic paste and saute for 2 - 3 minutes.
  • Add in the thinly sliced tomato and saute till it turns mushy.
  • Mix in the red chili powder, garam masala, mint leaves, chopped coriander leaves, cooked rajma beans, and fresh curd.
  • Add the washed long grain rice and fry for one minute.
  • Pour in the rajma stock and water. Add salt as per taste.
  • Mix in the lemon juice and remaining ghee.
  • Pressure cook for 2 - 3 whistles on medium heat and turn of the flame.
  • Serve hot with raita!

    • Recipe video here!

    Tried the recipe?

    Please let me know how it turned out for you! Share or tag a picture on Instagram @abuscookbook with the hashtag #abuscookbook, so I can see it and feature you!



















    Step-wise pictures and instruction on how to make Rajma Pulao

    Heat ghee and oil in a pressure cooker and add bay leaves, cinnamon, peppercorns, cardamom, cloves, star anise, cashew nuts, green chilies, and cumin seeds.



    Fry on a low flame for 1 or 2 minutes.


    Add the sliced onion and saute till it turns slightly golden.


    Mix in the ginger garlic paste and continue sauteing until the raw smell of the ginger garlic paste goes off completely. It takes around 2 - 3 minutes.



    Add in the thinly sliced tomato and saute till it turns mushy.



    Mix in the red chili powder, garam masala, mint leaves, and chopped coriander leaves.



    Also, mix in the cooked rajma beans and fresh curd.


    Add the washed long grain rice and fry for one minute.



    Pour in the rajma stock and water. Add salt as per taste.



    Mix in the lemon juice and remaining ghee.


    Pressure cook for 2 - 3 whistles on medium heat and turn off the flame.


    Serve hot with raita!
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    Friday, May 29, 2020

    May 29, 2020

    Schezwan fried rice | How to make schezwan fried rice | Spicy Schezwan rice


       Schezwan fried rice is a popular, hot, and spicy Indo-Chinese rice dish which is a perfect option for people who love spicy food a lot. Fried rice is my all-time favorite recipe, I absolutely love eating it in restaurants and that is quick and easy to prepare at home too!
    The procedure of this schezwan fried rice is almost similar to any other fried rice recipes but it has one important ingredient which is the schezwan sauce or chutney that makes the dish visually appealing with a unique spicy flavor and taste.

       I used storebought schezwan sauce. You can use any brand that is easily available to you. You can also prepare schezwan sauce at home if you would like to. It's a super spicy sauce made using dried red chilies, garlic, and few other ingredients.





    Schezwan fried rice | How to make schezwan fried rice | Spicy Schezwan rice
    Schezwan fried rice | How to make schezwan fried rice | Spicy Schezwan rice
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    Recipe cuisine:
    Recipe category:
    Author:
    Preparation Time:
    Cooking time:
    Servings: 3
    Calories per serving: 118 kcal

    Schezwan fried rice - A spicy, flavourful and tasty rice dish made using schezwan sauce and stir fried veggies.

    Ingredients
    • 2 tsp Oil
    • 1 or 2 tsp Garlic (chopped)
    • 1/4 cup Spring onion white portion (chopped)
    • 1/4 cup Cabbage (shredded)
    • 1/4 cup Carrot (chopped)
    • 1/4 cup Bell pepper (chopped)
    • 2 - 3 tsp Schezwan sauce or chutney
    • 1 tsp Vinegar
    • 1 tsp Soy sauce
    • 1 cup boiled Rice
    • Salt as required
    • 2 - 3 tbsp Spring onion (chopped)
    Instructions
  • Heat a pan with some oil and saute the garlic and white portion of spring onion.
  • Increase the flame to high and start adding all the veggies. Saute for 2 - 3 minutes.
  • Mix in the schezwan sauce, soy sauce, vinegar, and salt.
  • Add the cooked rice and toss it well with the sauces.
  • Garnish the rice with some chopped spring onion and serve hot.

    • Recipe video here!

    Tried the recipe?

    Please let me know how it turned out for you! Share or tag a picture on Instagram @abuscookbook with the hashtag #abuscookbook, so I can see it and feature you!






















    Schezwan fried rice - Step by step pictures

    Heat a pan with some oil and saute the finely chopped garlic for a few seconds till you get the aroma.


    Also, saute the white portion of spring onion along with garlic.


    Increase the flame to high and start adding all the veggies. Saute for 2 - 3 minutes. Do not overcook the vegetables.


    Add in the schezwan sauce, soy sauce, and vinegar. Mix them well with the vegetables.


    Time to add in the rice. Toss the rice well with the sauces and don't forget to add the required amount of salt.


    Garnish the rice with some chopped spring onion and serve hot.
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    Friday, May 1, 2020

    May 01, 2020

    Corn and capsicum pulao | Corn pulao recipe | Corn bell pepper pulao



       Corn capsicum pulao is a simple yet flavourful rice dish made with boiled corn and chopped capsicum. It's a wholesome lunch option, can be served with any curry or gravy. Corn and capsicum is a wonderful combination to use in any dish. This pulao is so easy to prepare when you have cooked rice ready. Capsicum is available in different colors like Red, green, yellow, and orange. Any color is fine to use here.


    Corn and capsicum pulao | Corn pulao recipe | Corn bell pepper pulao
    Corn and capsicum pulao | Corn pulao recipe | Corn bell pepper pulao
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    Recipe cuisine:
    Recipe category:
    Author:
    Preparation Time:
    Cooking time:
    Servings: 3
    Calories per serving: 237 kcal

    Corn and capsicum pulao - A simple yet flavourful rice dish made with boiled corn and chopped capsicum.

    Ingredients
    • 1 tbsp Ghee/oil
    • 1 Bay leaf
    • 1 Star anise
    • 3 Cloves
    • 1 inch Cinnamon
    • A few Peppercorns
    • 1/2 tsp Fennel seeds
    • 1/2 tsp Cumin seeds
    • 1 or 2 Green chili
    • 1 Onion (chopped)
    • 1 tsp Ginger garlic paste
    • 1/2 cup Capsicum / Bell pepper (chopped)
    • 1/2 cup boiled Corn
    • Salt as required
    • 1/2 tsp Garam masala
    • 1 cup boiled long grain Rice
      • 2 tbsp Coriander leaves (chopped)

    Instructions
  • Heat ghee in a pan. Add bay leaf, star anise, cloves, cinnamon, peppercorns, fennel seeds, cumin seeds, and green chili. Saute for a minute or two.


  • Add the chopped onion and saute for a few minutes.


  • Mix in the ginger garlic paste and cook till the raw smell goes off.


  • Add in the chopped bell pepper and fry for 1 or 2 minutes.


  • Add in the boiled corn and cook for a few minutes.


  • Mix in the required amount of salt and garam masala.


  • Cook for a minute and gently mix in the cooked rice.


  • Garnish with chopped coriander leaves and serve hot!


    • Recipe video here!

    Tried the recipe?

    Please let me know how it turned out for you! Share or tag a picture on Instagram @abuscookbook with the hashtag #abuscookbook, so I can see it and feature you!











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