Paneer Pulao

Paneer Pulao is a healthy and delicious rice dish that can be made under 30 minutes and makes for a great lunch box option. Here is how to make it.

Ingredients 

  • ▢1 cup Long Grain Basmati Rice
  • ▢2 tbsp Vegetable Oil
  • ▢200 g Paneer (Cut into cubes)
  • ▢2 tbsp Ghee
  • ▢1 tsp Cumin Seeds
  • ▢2 Bay Leaf
  • ▢3-4 Black Peppercorns
  • ▢1 inch Cinnamon
  • ▢2 Green Cardamom
  • ▢1 Black Cardamom
  • ▢2-3 Green Chillies
  • ▢2 tsp Ginger Garlic Paste
  • ▢1 cup Onion (Thinly Sliced)
  • ▢½ cup Carrot (Cubed)
  • ▢½ cup Peas
  • ▢Salt to taste
  • ▢½ tsp Garam Masala Powder
  • ▢2 cups Water
  • ▢1 tbsp Fresh Coriander (Chopped)
  • ▢1 tbsp Mint (Chopped)

Instructions

  • Wash the rice and soak in water for 30 minutes.
  • Heat oil in a pan.
  • Add paneer cubes and fry until browned from all the sides.
  • Remove them on a plate and keep aside.
  • Add ghee in the same pan.
  • Once the ghee is hot, add cumin seeds, bay leaf, black pepper, cinnamon, green cardamom and black cardamom and let them crackle for a few seconds.
  • Add green chillies and ginger garlic paste and fry for a few seconds.
  • Add onion and fry until they turn golden brown.
  • Now add carrot and peas and cook for minute
  • Add the fried paneer pieces, salt, garam masala powder, water, coriander and mint and mix everything gently.
  • Drain the rice and add it in the pan and stir gently.
  • Cover the lid of the pan and cook the pulao on low heat until rice is cooked and all the water is absorbed.
  • Remove the pan from heat and let it rest for 5 minutes.
  • Fluff the pulao using a fork.
  • Serve hot with a raita.

Mutton Biryani

Straight from the land of Nizams, Hyderabadi Mutton Biryani is a regal dish that does not need any special mention or patronage.

Many prefer eating it with raita, salad; the original “Zayka” of this dish lies in savoring every nibble as it is.

Ingredients

For the rice

  • Long Grain Basmati Rice – 2 cups
  • Potli Masala – 10 g
  • Ghee – 1 tsp
  • Shahi Zeera – 1 tsp
  • Salt – 4 tsp
  • Ginger Garlic Paste – 2 tsp
  • Green Chilli Paste – 2 tsp
  • Kewra Essence – 2-3 drops

For the Mutton

  • Mutton – 750 g
  • Raw papaya paste – 2 tbsp
  • Ginger paste – 2 tsp
  • Garlic paste – 2 tsp
  • Green chili paste – 2 tsp
  • Garam masala powder – ½ tsp
  • Red Chilli powder – 2 tsp
  • Turmeric powder – 1tsp
  • Salt – 2 tsp
  • Ghee – 2 tbsp
  • Lemon juice – 2 tbsp
  • Curd – 200 g
  • Mint – 2 tbsp ( Chopped )
  • Coriander – 2 tbsp ( Chopped )
  • Golden fried onion – ¼ cup

For Assembling the biryani

  • Milk – ½ cup
  • Saffron – a good pinch ( Soaked in 2 tbsp water )
  • Golden brown onion – ½ cup
  • Ghee – 2 tbsp

Method

  • Wash the rice and soak in water for 40-45 minutes.
  • Tie whole spices in a cloth piece to make a potli.
  • Mix mutton with raw papaya paste, ginger paste, garlic paste, garam masala powder, red chili powder, turmeric powder, salt, vegetable oil, green chili paste, and lemon juice and marinate for 8-10 hours.
  • Add curd, mint, coriander, and golden fried onion in the marinated mutton and mix well.
  • Heat water in a large pot. Add potli masala, salt, ginger-garlic paste, green chili paste, kewra essence, and shahi jeera in the pot and bring the water to a boil.
  • Drain the rice and add it to the boiling water.
  • Transfer the mutton along with the marinade in a heavy bottom pan.
  • Once the rice gets 80% cooked, drain it and top it over the mutton.
  • Sprinkle ½ cup milk, saffron soaked in water, golden brown onion and ghee on top. I also like to sprinkle chopped coriander and mint sometimes.
  • Cover the pan tightly with a lid. Place the pan on a very slow heat for 50-55 minutes. Remove the lid and mix the biryani gently. Serve hot.

Thai Crab Fried Rice

Fish sauce and soy sauce bring the typical seafood taste to this dish and make it even more delightful and tempting. A bowl of Thai Crab Fried Rice is all you need to satiate your seafood craving.

Ingredients

  • 100 gms Crab Meat
  • 1 cup Rice cooked (Leftover rice is also good)
  • 2 1/2 tsp Oil
  • 1 no Egg lightly beaten
  • 1 no Garlic Clove minced
  • 3/4 tbsp. Fish Sauce
  • 3/4 tbsp. Soy Sauce
  • 1/2 tsp White Pepper Powder
  • 2 nos Spring Onions chopped
  • handful Coriander Leaves chopped
  • Lime wedges to serve

Optional

  • 1 no Onion sliced
  • 1 no Tomato small, wedged, to serve
  • 1 no Carrot small, sliced

How to make?

  • Heat 1 1/2 tbsp. oil in a pan.
  • Stir-fry the garlic until light brown.
  • Add the rice and mix gently.
  • Add the fish sauce, soy sauce and stir again.
  • Remove the rice from the pan and keep aside.
  • Add the remaining oil and add the egg.
  • Cook until the bottom sets and add the rice to the pan.
  • Stir well.
  • Add the crab meat and cook for a few minutes or until the rice is fluffy.
  • Add the spring onions and pepper powder.
  • Continue to cook for 3 to 5 minutes, stirring a few times.
  • Garnish with coriander leaves.
  • Serve with lime wedges.

Hyderabad Vegetable Dum Biryani

Hyderabadi Biryani recipe is the best rice recipe I have tried so far. To make biryani, rice and vegetables are prepared and cooked separately. Then they are layered and baked together for their final cooking. It creates a wonderful blend of different tastes of Indian spices .The rice is infused with saffron and mixed with spicy vegetables. There are many ways to prepare it from hard to easy but today I am sharing the traditional way of making Biryani.
It may sound like a typical dish but once you try, end result is well worth the effort. Let’s see how to make delicious Hyderabadi biryani recipe.

INGREDIENTS

For Fried Onions
2 Medium sized Onions (finely sliced length wise)
Oil to shallow fry

For Vegetable Masala
1large boiled potato cubed (peel the skin and boil till ¾ done)
8 medium-sized cauliflower florets
1 large carrot chopped
5-6 French beans chopped roughly(optional)
1 tbsp ginger garlic paste
1 tsp of biryani masala powder (ready-made available at any store)(I used
1/3  tsp red chili powder (Lal Mirch powder)
1/8 tsp turmeric (Haldi Powder)
1 cup Curd (Dahi)
1 ½ tbsps. mint leaves chopped finely (Pudina)
1 Green Chilli slit from middle (Hari Mirch)
salt to taste

For Tempering
4 table spoons ghee or oil
2 inch cinnamon stick (Dalchini)
4 green cardamoms (Elaichi)
1 black cardamom (Badi Elaichi)
2 big strands of mace (Javitri)
1 star anise (Chakra Phool)
6 cloves (Laung)
1 bay leaf (Tej Patta)
½ tsp shahi jeera

For Rice
1 and 1/2 cups of Basmasti Rice washed and soaked for at least 1/2 an hr.
1 tea spoon ghee or oil
¼  tsp shahi jeera
salt to taste

For Dum
Few saffron strands
30 ml hot milk to soak the saffron strands
raisins as per your desire
cashews as per your desire
2 table spoons of Mint leaves finely chopped (Pudina)
2 table spoons of Coriander leaves finely chopped (Hara Dhaniya)

STEP BY STEP HYDERABADI BIRYANI

I have divided whole cooking process into 4 steps to simplify the recipe.

STEP 1-FRIED ONIONS

Heat the oil in a pan and add the onions. Fry them till they become brown. Do not overcook.

Remove the onions from the oil. Drain the excessive oil. Set aside.

STEP 2- VEGETABLE MASALA

Heat oil in a pan, add the dry spices except shahi jeera . Saute till you get an aroma. Add shahi jeera and saute. Add ginger garlic paste and saute for a min.

 Add all the vegetables and cook for 6-7 mins until they become tender.
Add the Coriander leaves ,mint sauce ,green chillies and mix it well.

Add turmeric, salt, red chili powder and biryani masala powder, saute it for a min.
Crush 1/4th tsp of whole nutmeg to the mixture (whole nutmeg taste best than the powder)

Pour curd and mix and cook covered for 2 to 3 mins.
Now switch off the flame .
Add Brown onion on the top of the vegetable mixture and mix well. Now vegetable masala is ready .Set aside.

STEP 3- FOR COOKING RICE

In a large pot, bring 5 cups of water to boil, add oil, salt, shahi jeera and rice. Adjust the salt.
Cook this rice till it is ¾ done. Drain off the excess water and set aside.

STEP 4-  ARRANGE THE LAYERS

Transfer half of the vegetable masala to your dum biryani utensil. Set aside the other half of the veggies masala.

Add the rice on the top of veggie layer. Sprinkle 1tsp of biryani masala and half of the Fried onions.

I also used fresh cream to make it more rich, it is optional.
Now add a layer of the remaining vegetable masala.

Add a few Fried onions and layer with remaining rice.
Add nuts, chopped mint and coriander leaves ,Saffron milk and the remaining fried onions.

Layering Vegetable

Repeat layering until you finish rice and vegetables. it depends on how much quantity you are making. Finish with rice layer. Top with onion and coriander leaves, mint leaves. Close with a lid. Begin to heat an old heavy bottom tawa.
Move Biryani pan to the hot tawa having boiling water inside. Cook it on medium flame for 5 mins & set the flame to low. Cook this way for 10 mins.Then process of Slow cooking is called DUM.

Now Layered Vegetable Dum Biryani is ready to serve.

SERVING
Garnish with nuts or mint leaves or fried onions. Serve Hyderabadi biryani with veg raita

Hyderabadi Vegetable Dum Biryani | Ghar ka Khana..!!

Vegetable and Paneer Biryani

This veggie biryani is made and served on special occasions – lift the lid at the table and enjoy the fantastic aroma as the steam fills the room

To make a fragrant biryani, you need a pot with a very tight-fitting lid. If you don’t have one, cover a normal pan tightly with foil, then put the lid on top.

Ingredients

  • basmati rice 370g
  • star anise 4
  • black peppercorns 10
  • cinnamon stick 1
  • fine sea salt 1 tsp

SAUCE

  • ghee 2 tbsp
  • star anise 2
  • cinnamon stick 1
  • cumin seeds 1 tsp
  • cloves 3
  • onion 1, finely chopped
  • garlic and ginger paste 2 tbsp (see cook’s notes below)
  • broccoli 50g, cut into florets
  • aubergine 50g, cut into small cubes
  • carrots 50g, roughly chopped
  • baby potatoes 50g, cut into small cubes
  • peas 50g
  • green beans 50g, cut into small pieces
  • low-fat greek yogurt 250g
  • ground turmeric ½ tsp
  • kashmiri chilli powder 2 tsp (more or less, to taste – see cook’s notes below)
  • garam masala 1 tbsp
  • paneer 200g, cut into small cubes
  • skimmed milk 125g
  • saffron a good pinch
  • coriander a small bunch, finely chopped
  • mint a small bunch, finely chopped
  • onion 1, sliced and cooked until caramelized (optional)

Method

  • STEP 1.Put the rice in a large bowl and cover with water. Swirl it around until the water becomes cloudy, then drain. Repeat this process until the water runs almost clear. Cover the rice with water again and soak for 30 minutes, then drain.
  • STEP 2. Bring 1½ litres of water to the boil with the star anise, black peppercorns, cinnamon stick and salt, then tip in the soaked rice. Simmer the rice for 6 minutes or until it’s almost cooked through but still a bit hard. Drain and rinse under cold water.
  • STEP 3. Now make the sauce. Melt 1 tbsp of the ghee in a large pot that’s just big enough to hold the rice and sauce. Toss in the star anise, cinnamon stick, cumin seeds and cloves, and let these spices infuse into the ghee for 30 seconds. Stir in the onion and fry for 5 minutes or until soft and translucent, then add the garlic and ginger paste. Stir to combine, and cook for 30 seconds to remove the rawness of the garlic and ginger. Add the vegetables and fry for 3 minutes, then add the yogurt, turmeric, chilli powder and garam masala. Cook for another minute, then stir the paneer into the sauce. Remove from the heat and season with salt and black pepper. Transfer two-thirds of the sauce to a bowl.
  • STEP 4. Heat the milk until just hot, but not boiling. Transfer to a cup, then stir through the saffron. Add the remaining tbsp of ghee to the saffron-milk mixture.
  • STEP 5 .Now cover the sauce in the pot with a third of the rice and top with some of the coriander and mint, some caramelized onions (if using) and a third of the saffron milk mixture. Repeat with two more layers, using the sauce you previously set aside. Put the lid back on the pan and steam over a low-medium heat for a further 20 minutes. To serve, stir it all up at the table and dig in.

Vegan Risotto

Fennel, courgette, peas and parsley make for a wonderfully green risotto, flavored with a little nutritional yeast in place of parmesan

Vegan risotto

Ingredients

  • olive oil 1 tbsp
  • onion 1, finely chopped
  • fennel 1 bulb, finely chopped
  • courgette 1, halved lengthways and thinly sliced
  • garlic 3 cloves, finely chopped
  • fennel seeds ½ tsp, lightly crushed
  • risotto rice 200g
  • vegan white wine a small glass (optional)
  • vegetable stock 800ml, hot
  • frozen peas 200g
  • nutritional yeast 2 tbsp
  • lemon 1, zested and juiced
  • flat-leaf parsley a small bunch, finely chopped

Method

  • STEP 1.Heat the olive oil in a large, deep frying pan, add the onion, fennel and courgette, and fry for 10 minutes until softened, adding a splash of water if it starts to catch. Add the garlic and fennel seeds, and cook for 2 minutes, then add the rice and stir until every grain is lightly coated in oil. Pour in the wine, if using, and bubble away until reduced by half.
  • STEP 2.Keep the vegetable stock in a pan over a very low heat to keep warm. Add a ladleful at a time to the risotto, only adding more once the last spoonful has been completely absorbed, stirring all the time. Once the rice is cooked but still has a little bite, add the frozen peas and cook for another few minutes until just cooked. Stir in the nutritional yeast, lemon zest and juice, and some seasoning, divide between shallow bowls and top with the parsley.

Corn Pulao

Ingredients

Main Ingredients

  • 1 cup heaped regular rice or basmati rice or 210 to 215 grams rice
  • 1.5 cups corn kernels
  • 2 tablespoon oil
  • 1 medium to large onion, thinly sliced or ½ cup sliced onion
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon red chilli powder
  • ½ teaspoon coriander powder
  • 2 cups water or add as required
  • salt as required
  • 2 tablespoon chopped coriander leaves for garnish

For The Green Chutney Paste

  • ¼ cup chopped coriander leaves
  • 1 tablespoon chopped mint leaves
  • ½ inch ginger – chopped or ½ teaspoon chopped ginger
  • 1 or 2 green chilies – chopped
  • 3 to 4 small garlic – chopped
  • 1 tablespoon desiccated coconut or fresh coconut
  • 1 to 2 tablespoon water for grinding

Whole Spices

  • 1 small to medium tej patta (indian bay leaf)
  • 2 green cardamoms
  • 2 to 3 cloves
  • 1 inch cinnamon
  • 1 small star anise (chakriphool) – optional
  • 1 or 2 single strands of mace (javitri)
  • ½ teaspoon cumin seeds
  • 4 to 5 black peppers
  • 1 tiny piece of stone flower (patthar ke phool) – optional

Instructions

Preparation

  • Rinse 1 heaped cup rice well in water and then soak in enough water for 20 minutes. 
  • After 20 minutes strain the rice well and keep aside. I used ambe mohur rice (mango blossom rice). You can also use basmati rice or regular rice.
  • When the rice is soaking, slice the corn kernels from the corn. Keep them aside. From 1 medium corn cob, I got 1.5 cups corn kernels. You can also use 1 cup corn kernels.

Making Green Chutney Paste For Pulao

  • Take the ingredients mentioned “for green chutney” in a small grinder or chutney grinder.
  • Add 1 to 2 tbsp water and grind to a smooth paste. You can skip coconut, if you don’t have. In this case, add 1 to 2 tsp water while grinding. 
  • If not grinding then just add chopped coriander and mint leaves after the onions are browned, directly in the cooker. Also add 1 tsp ginger garlic paste and skip desiccated coconut.

Making Corn Pulao

  • Heat 2 tbsp oil in a pan. Add all the spices mentioned under the list “whole spices”. Allow them to crackle.
  • Then add the thinly sliced onions. Saute the onion still they start becoming golden.
  • Then add the ground paste. Stir well and saute for a couple of seconds.
  • Then add the corn kernels.
  • Season with the following spices – 1/4 tsp turmeric powder, 1/4 tsp red chilli powder and 1/2 tsp coriander powder.
  • Stir very well and add the rice. Gently stir and mix the rice with the rest of the ingredients.
  • Now add 1.75 to 2 cups water. Depending on the type and quality of rice, you can add water. For basmati rice, you can add 1.5 to 1.75 cups of water. 
  • Organic basmati rice requires more water to cook. So add 2 cups of water for organic basmati rice. Stir.
  • Season with salt. Taste and the water should have a slightly salty taste.
  • Cover and pressure cook corn rice on a medium flame for 2 whistles or for 9 to 12 minutes.
  • When the pressure settles down on its own, remove the lid. Gently fluff the rice. 
  • Garnish with 2 tbsp chopped coriander leaves. 
  • And then serve corn pulao with a side veggie salad or raita.

Tawa Pulao

This tawa pulao recipe is quick to make if you have leftover rice. You also need to steam or cook the veggies beforehand. Usually, I make a not so spicy version, but you can spice the pulao as per your taste buds just by increasing the quantity of red chili powder.

Its healthy coz if your child is not having vegetables this is the best way to add all your favourite vegetable and give him by making this tasty pulao. Tawa pulao goes best with yogurt, raita or an onion-lemon salad. Also accompany a roasted papad and a lemon or mango pickle by the side.

Ingredients

For Cooking Rice

  • 1 cup basmati rice or long grained rice
  • 4 cups of water for cooking the rice
  • 2 to 3 drops of oil
  • salt as required

Other Ingredients For Tawa Pulao

  • 1 medium green bell pepper (capsicum) – chopped
  • 2 large tomatoes or 150 grams tomatoes – chopped
  • 1 medium onion or 50 grams onions- chopped
  • ½ inch ginger + 2-3 garlic – made into a paste in a mortar-pestle or 1 teaspoon ginger garlic paste
  • ¼ teaspoon red chili powder or add as required
  • ¼ teaspoon turmeric powder
  • 2 teaspoon pav bhaji masala or add as required
  • ½ teaspoon cumin seeds
  • 2 tablespoon butter or oil or half-half of both
  • 1 small to medium carrot – chopped
  • 1 medium potato – chopped
  • ½ cup green peas – fresh or frozen
  • ½ teaspoon lemon juice or as required
  • a few chopped coriander leaves (cilantro leaves) or parsley leaves
  • salt as required

Instructions

Cooking Rice

  • Rinse the rice grains till the water runs clear of starch. Rinsing for a while, you will come to a stage when the water will become transparent during the rinse. If there is starch in the water, then the rice becomes sticky.
  • Soak the rice in enough water for 20-30 minutes. Drain and then add the rice to a pot.
  • Pour 4 cups of water in the rice. Add salt and few drops of oil.
  • Stir. Cover and cook the rice till the rice grains are cooked well.
  • The rice grains should be separate also cooked well.
  • If the water begins to froth pushing the lid, then remove the lid or partly cover the pot with lid and cook the rice.
  • Don’t cook the rice too much or make them mushy. This will spoil the texture of the pulao.
  • In a strainer, add the cooked rice and let all the water drain away.
  • Gently fluff the rice with a fork.
  • Once all the steam has passed from the rice, cover the rice with a lid so that the rice grains on top don’t dry out.
  • Let the rice cool and you can proceed with the rest of the recipe.

Making Tawa Pulao

  • Steam the carrot, potato and green peas till all of them are cooked well in a steamer, pan or pressure cooker.
  • Peel and chop the carrot and potatoes. Keep aside.
  • In a pan or kadai/wok melt the butter. Add the cumin and fry them till they get browned.
  • Add the finely chopped onions and saute till translucent.
  • Add the ginger garlic paste and saute till the raw aroma goes away.
  • Then add the finely chopped tomatoes and bell pepper (capsicum).
  • Stir and add all the spice powders – turmeric, red chili powder and pav bhaji masala.
  • Stir again and saute the whole mixture till you see butter releasing from the sides.
  • Add the chopped potato, carrot and peas. Sprinkle salt and stir.
  • Add the cooked basmati rice and gently mix the veggies with the rice.
  • Garnish with coriander leaves and sprinkle some lemon juice on the tava pulao.
  • Serve tava pulao hot with onion tomato raita or cucumber raita or plain yogurt accompanied with papad and pickle.

Khichdi

Khichdi is a dish which we have been eating from childhood. The child is fed khichdi despite not having the teeth. Its smashed and has loads of proteins to it. There is ghee adds lot off taste to it.

When you are unwell or just not in any mood to make any heavy dinner or lunch, khichdi does the filling of your stomach. You can eat with papad, pickle. these are great combos with kichdi

Simple dish with some nice flavors to it

Ingredients

  • ½ cup moong dal (split and husked mung lentils)
  • ½ cup rice – you can add any rice, regular short or medium grained rice or even basmati
  • 1 small to medium sized onion – finely chopped
  • 1 medium sized tomato – chopped
  • ½ inch ginger – finely chopped or grated
  • 1 small green mirch – chopped
  • 1 teaspoon cumin seeds
  • ¼ teaspoon turmeric powder
  • 1 pinch asafoetida (hing)
  • 3.5 cups water – for a more thin consistency, add 4 to 4.5 cups water
  • 1.5 tablespoon oil or ghee (clarified butter)
  • salt as required

Instructions

Preparation

  • Rinse and wash moong lentils and rice together. 
  • Soak both of them for 30 minutes in water.

Making Khichdi

  • Heat 2 tbsp ghee or oil in pressure cooker. Add cumin. When cumin splutters then add onions.
  • Saute onions till translucent. No need to make onions light brown or golden brown.
  • Once the onions become translucent, then add tomatoes, green chilli and ginger.
  • Stir and add turmeric powder and asafoetida. Saute till the tomatoes softens.
  • Drain the rice and moong lentils and add them to the pressure cooker.
  • Stir for a minute. Pour with water and season with salt.

Cooking Khichdi

  • Close the lid tightly and pressure cook on a high flame for 6-7 whistles.
  • If it becomes too thick, then add some water and stir well.
  • Keep on sim or low flame to simmer till you get the right consistency.
  • The consistency of khichdi can be adjusted as per your choice by adding less or more water. Some people prefer thick and some thin consistency.
  • Once it is cooked then top it with ghee while serving. Optional step.
  • Serve moong dal khichdi hot with curd (yogurt) and accompanying salad.

Curd Rice

There are many ways curd rice is made. I usually make it with this recipe method and it has become a family favorite. So sharing this curd rice recipe which is for keeps and gives you Really tasty and perfect curd rice Which you will keep asking for more.

Curd rice is nothing but curd (yogurt) mixed with cooked rice, herbs and then tempered

Ingredients

For Cooking Rice

  • ½ cup regular rice or 100 grams rice
  • 1.5 cups water for pressure cooking

Other Ingredients

  • 1 cup fresh curd or 250 grams curd (yogurt)
  • ¼ cup milk or 62.5 ml milk
  • 1 green chilli chopped
  • 1 teaspoon finely chopped ginger
  • 1 teaspoon chopped curry leaves or 4 to 5 curry leaves, chopped
  • 1 tablespoon chopped coriander leaves(cilantro leaves)

For Tempering

  • 1 tablespoon sesame oil
  • ½ teaspoon mustard seeds
  • ½ teaspoon urad dal (husked and split black gram dal) – optional
  • 5 to 6 curry leaves – chopped or kept whole
  • ⅛ teaspoon asafoetida (hing)

For Garnish

  • 1 to 2 tablespoons pomegranate arils – optional, sweet grapes can also be used instead
  • 1 tablespoon coriander leaves

Instructions

Cooking Rice

  • Rinse ½ cup rice a couple of times in water. Then add the rice in a 2-litre pressure cooker.
  • Add water. Stir very well.
  • Pressure cook rice for 5 to 6 whistles or 8 to 9 minutes till the rice is cooked and softened very well.
  • When the pressure settles down on its own, remove the lid and check the doneness of rice. The rice has to be more softer than what we cook on a daily basis.
  • With a spoon or masher, mash the rice. Close the cooker and allow the rice to become lukewarm or come at room temperature.

Making Curd Rice

  • When the rice becomes lukewarm or comes at room temperature, add fresh curd and milk.
  • Mix again very well and break lumps if any. You can either use the spoon or masher while breaking the lumps.
  • Add finely chopped ginger, finely chopped curry leaves, chopped green chilies and chopped coriander leaves.
  • Instead of adding ginger and curry leaves to the rice, you can also fry them in the tempering.
  • Add salt. Mix very well. Keep aside.

Tempering Curd Rice

  • Heat a small pan or tadka pan and add sesame oil in it. You can use peanut oil or sunflower oil instead of sesame oil.
  • When the oil becomes hot, lower the flame. Add mustard seeds.
  • Let the mustard seeds crackle.
  • Then add urad dal. Urad dal is optional and can be skipped.
  • Fry on a low flame stirring often till the urad dal becomes golden.
  • Lastly add the add curry leaves and asafoetida. Mix very well.
  • Switch off the flame and immediately pour the tempering in the curd rice mixture. Again mix very well.
  • Serve south Indian curd rice topped with a few coriander leaves or pomegranate arils or grapes. You can skip the fruits too and just serve curd rice plain. You can also serve with fried sun dried green chillies or south Indian mango pickle