Mint and Coriander Biryani/pulao

Pulao’s originated from South central asia I read. Biryani’s younger sister is pulao 😂 I guess. Or can be called as the mild version of biryani 😁. This is a quick easy and yummy pulao/biryani which can be made in 20 mins if mint and coriander leaves are separated from stem and stored already. My mum cooks the tastiest biryani with lots of oil and chili powder 😂. Her recipe gives consistent taste, and if one item is missing she won’t turn the heat on, hmm… may be due to that. But for me if anything is missing I just leave it and go for the rest lazy me. Using jeeraga samba/basmati for biryani/pulao gives extra flavor to the dish. Even they contain low calorie (but we fill it with all the calories 😂).

As I have already updated about mint we will check on coriander health benefits:

Disinfectant, detoxifying, antiseptic, anti fungal anti oxidant, lowers cholesterol level, reduces blood pressure, treats anemia, mouth ulcers, diabetes and menstrual disorders 😱. 

Mint and Coriander Biryani/Pulao

Cuisine: Indian

Category: Lunch/Dinner

Serves:3

Prep time: 10 min

Cook time:25 mins

Ingredients needed:

1 ½ cup Basmathi rice( ½ aazhakku *2 =1 cup~240 ml)

1 ½ no.large onions chopped

1 ½ no.medium sized tomatoes

Salt as needed

Ingredients to grind raw:

8 pieces garlic and same amonut of ginger(or 1 tbsp ginger garlic paste)

1 cup each fresh mint and coriander leaves

To temper:

1 ½ “ cinnamon

8 cloves

1 marati moggu/kapok

1 star anise

1 dry bay leaf

4 green chilies

1 tbsp ghee

1 tbsp oil

Seasoning:

1 tbsp lemon juice

Garnish (optional):

Roasted cashews

To make the Mint and Coriander biryani/pulao:

1.Wash and soak the rice for at least 15 mins

2.Heat pressure pan. Pour oil and ghee let it get some heat. Add the items given to temper except green chili and fry till nicest aroma from the spices comes out.

3. Add slit green chilies and onion. Saute till the onins are transparent and slightly brown.

4.Add chopped tomatoes and fry till they turn soft and mushy.

5.Now pour the ground mint paste and saute till the raw flavor of ginger garlic is gone.

6. Slide in the rice and stir well. Pour water (for 1 cup rice : 1 cup water) and add salt and mix thoroughly.

7.Close the lid without pressure regulator/weight and put in high flame.

8.Once you see the steam is coming up slightly forceful reduce the heat and open the lid. Stir well and again close the lid, with pressure regulator/weight. Now set medium flame and let it cook for one pressure release. Switch off.

8. Wait till the pressure comes down and open the lid. Add lemon juice and a tbsp of ghee(optional) and stir gently without breaking the cooked grains. Garnish with roasted cashews.

Serve hot with tomato/onion raitha.

Note:

Using jeeraga samba/basmati for biryani/pulao gives extra flavor to the dish. Even they contain low calorie (but we fill it with all the calories 😂).

You can grind the chilies too. If doing so reduce 1 chili.

The amount of mint and coriander can be adjusted but the flavor might differ according to the dominant herb.

You can adjust the amount of spices according to your level.

Water level should be little extra if the rice is not soaked.

If the rice is roasted for few seconds in a tbsp of ghee it will be slightly crunchy outside and soft inside also will not break while cooking.

Do mind to switch the flame to medium after putting the weight/pressure regulator.

Broken wheat meal maker biryani

Thought wheat rava is a diabetic food till I tried this recipe.I learnt to cook wheat rava just a few months back. It tastes good even as a simple upma with coconut chutney.

My grandmother makes milk from soaking this samba wheat and grinds with hands in a grinding stone. Once the milk is extracted by squeezing/filtering the wheat paste it is dried under the sun on a big plate. It becomes hard like biscuits then they are ground to a fine powder. This powder can be cooked like porridge and given to infants as a first solid food with a drop of ghee. Moreover, the same milk she uses to make wheat halwa which tastes as good as heaven.

Samba Wheat health facts:

It improves the cardiovascular system in postmenopausal women, prevents breast cancer and type 2 diabetes.

Broken wheat meal maker biryani Cuisine: Indian (South Indian/Tamil) Category: Lunch/Dinner Serves:3 Prep time: 15min Cook time:20 mins Ingredients: 1 ¼ cup broken wheat rava ½ cup meal maker/soya chunks 1 large onion 1 tomato medium size 1 tbsp ginger garlic paste/pounded 1 green chili ½ cup mint leaves ½ cup coriander leaves 1 tbsp lemon juice 1 tbsp ghee 2 tbsp oil 2 cups water Spices: 2” cinnamon stick 5-6 cloves 1 anise flower 1 marati moggu 1 bay leaf 1 tsp garam masala powder ½ tbsp chilli powder To make the biryani: 1.Boil water and add soya chunks. Cook for 7-8 minutes with a tsp of turmeric and salt. Drain water from soya and squeeze the excess water by using hands. Set aside. 2. Dry roast wheat rava for 3 minutes. 3.Heat oil and ghee in a pressure pan. Add the spices and fry till there’s a nicest aroma. 4.Add onions and gren chili. Saute till onion sweats. 5.Now we can add ginger garlic paste and saute till the raw smell leaves. 6.Followed by mint and coriander leaves add chopped tomato. 7. Once tomatoes turn to a paste add chilli powder, garam masala powder, soya chunks and salt. Saute for a minute. 8.Add 2 cups of water (in the ratio of 1 rava:1 ½ water ).Let it boil. 9.Add the roasted rava into the pressure pan and give it a stir. Close the pressure pan with cooker lid and put pressure release. 10.On a medium flame cook for about 1 -2 whistles. Switch off. Let the pressure come down. Open the lid and squeeze lemon over the biryani.   Serve it with plain curd/raitha.

Note:

Don’t use excess water for cooking or else the biryani might become halwa..hehe. You can use vegetables of your choice. I used a pressure cooker for cooking but if you are comfortable with wok then you can try in that but it might need extra water.

Kovakai sadam/ Tindora Rice

Some health facts of Tindora:

Their leaves are used in diabetes treatment. Ivy gourd contains beta-carotene, a major Vitamin A source essential for good eyesight; and Vitamin C which helps prevent common cold and flu. It is also considered a good source of protein and fibre.Good antioxidant, anti-hypoglycemic agent and immune system modulator.

Kovakai is our family's favourite side dish. Few years back only I knew such vegetable/fruit exists. I love to have it with keerai kadayal or curd rice. This can be a quick lunch box recipe. 

Kovakai sadam/ Tindora Rice Cuisine: Indian (South Indian/Tamil) Category: Lunch/Dinner Serves:3 Prep time: 15min Cook time: 30 Min's Ingredients: 1 cup rice(ponni/basmati/millet) 15-20 Tindora/Kovakai diced in desired shapes 1 tsp turmeric powder 2 tbsp lemon juice 1 spring curry leaf A handful of roasted peanuts To temper: 2 tbsp Sesame oil 1 tsp mustard seeds 1 tsp urad dal 1 tsp channa dal 1 tsp jeera/cumin To dry roast and grind: 1 tbsp sesame seeds 1 ½ tbsp shredded coconut 2 tbsp sambar powder(click for full recipe) or 1 tbsp chili powder 1 tbsp coriander powder 1 tbsp urad dal 1 tbsp channa dal 1 tsp peppercorns 1 tsp fenugreek seeds 1 tsp jeera cumin seeds 1 tbsp sesame seeds ½ tsp Hing/asafetida 1 ½ tbsp grated coconut Method: 1. Pressure cook rice with a tsp of oil and let it cool down on a wide plate. 2. Meanwhile, dry roast and grind the given ingredients to a powder. 3. Heat oil in a skillet and add items given to temper. Once the mustard splutters add curry leaves and slit kovakai/tindora.Add salt turmeric and a cup of water. Let it cook for 5 mins or until the kovakai is soft. 4. Now add another tbsp of oil and fry kovakai for 2mins. 5. Then add the ground powder and saute for few seconds. Switch off the flame and add lemon juice to this mixture. 6. Slide in the rice to the skillet and mix thoroughly util all the masala is bound and coated to the rice.  Serve with onion raitha or vadagam

Note: Be lenient with sesame oil when frying kovakai. You can even substitute tamarind for lemon juice by adding it to the roast and grind ingredients.

Corn and capsicum fried rice

 Cooking full meals every day is not possible and whoever invented this fried hats off to him/her.My husband is not a fan of fried rice but me and dhee completely enjoy this simple and mild dish with sauce. She likes adding eggs in this recipe. As I ran out of basmati rice I cooked this dish with normal ponni rice. Texture and taste are same but the flavour is compromising.

Corn and capsicum fried rice Cuisine: Indian style Category: Lunch/Dinner Serves: 3 Prep time: 20 Mins Cook time: 15 Mins Ingredients: 1 cup Basmati rice 5 Garlic pods 1 cup sweet corn kernels 1/2 cup capsicum 1 tbsp soya sauce 1 tbsp lemon juice 1 tsp Pepper powder Salt as needed 2 tbsp Olive oil Method: 1.Pressure cook rice with water in the ratio of 1:1.5 for 3 whistles over medium flame. Transfer cooked rice to a plate and spread it to cool down. 2.Meanwhile, heat a wok and add olive oil. The wok should be really hot. 3.Add finely chopped garlic and fry for few seconds only or else it might turn brown and bitter. 4.Throw in corn and fry until it is cooked fluffy. 5.Now add capsicum and saute for a minute and turn heat down. 6.Add salt, pepper, lemon juice and soy sauce and toss well. 7.Put in cooked rice and stir well over medium heat making sure all the ingredients are evenly mixed.Switch off the flame.Serve hot with desired sauce.

Method in pictures:

 

Enjoy the dish simply with tomato sauce or Manchurian.

Note:

You can add some more olive oil at the end to give more fresh flavour.I don't like the after taste of vinegar so instead, I added lemon juice for a difference still it tasted good.