Evergreendishes

Category: rice dishes

  • Vegetable Biryani | Veg Biryani

    Vegetable Biryani | Veg Biryani

    Vegetable  Biryani is a flavoursome, layered rice cooked with vegetables and spices and  saffron infused. It makes a tasty dinner menu with a yoghurt based salad.

    Biryani is a popular food loved and cherished  Indian food.  It is a mixed rice dish made with meat, rice and some spices cooked in dum usually. The vegetarian biryani with vegetables is made to cater to the other sect of indivduals who do not eat meat.  It is a dish which gained popularity in Hyderabad during the Nizam period and till date is the most ordered dish online. 

    Usually made with meat, here is the vegetable biryani or veg biryani as it is commonly called.

    veg biryani
    veg biryani

    Ingredients :

    • 2 cups of uncooked basmati rice (aromatic long rice)
    • 2 cups of assorted veggies as beans, carrots, cauliflower,potatoes and peas
    • 1 onion
    • 3 green chillies
    • 2 inch ginger     
    • 4 cloves garlic
    • 1 tsp turmeric powder
    • 1 tsp chilli powder
    • 1 tsp coriander powder
    • 3 cloves
    • 3 cardamom
    • 1 stick of cinnamon
    • 2 tomatoes
    • 3 tbsp oil
    • ½ cup curds or yoghurt
    • 2 tbsp oil for cooking
    • salt

     

    For garnishing:

    • Fresh chopped mint leaves
    • Caramalised  onions

    Method:

    Pre-requsites: 

    • Cook the rice with only two cups of water. It is partially cooked, on further cooking it will be evenly done.
    • Cut veggies into small cubes.
    • Grind onion, green chillies, ginger and garlic into a fine paste.
    • Boil the vegetables in a pan. Add the potatoes, a little later as they should be a little firm.
    • Make powder of clove, cinnamon and cardamom.
    • Make puree of tomato and keep aside.

     

    Cooking procedure :

    • Now take oil in a pressure pan and add the paste of onion. Saute it till light pink in colour.
    • Then add the pound spices and continue to sauté.
    • Later add turmeric powder, coriander powder and chilli powder.
    • Add tomato puree,mint leaves and yoghurt and continue to blend the mixture.
    • As the aroma spreads add the boiled veggies, and the partially cooked rice.
    • Close the lid and allow to cook on a slow flame.
    • Once done, mix the rice well as the masala needs to blend well.
    • Garnish with caramalised onions.
    • Biryani is ready to serve.

    To make caramalised onions :

    Cut onions into thin long pieces. Take oil in a small pan and add the onions. Saute them until dark brown in colour. Be careful as they tend to get burnt easily.

    To Serve :

      Serve biryani  garnished with onions along  with a yoghurt based salad of your choice.

    About the event :

    Sending this to Foodies_Redoing Old Post 129. It is a fortnightly event, where we work on an old post by editing with better pictures or text. Here, I have put better pictures and a lot of formatting had to be done. This is one of the first posts writtwen in 2014, edited today on 17/6/2024.  Phew, this is thee year of my blogging.

    Pin it for later : 

    vegetable biryani
    vegetable biryanii                                                                                                                                    If you  ever make  Veg Biryani,  take a picture and share it by tagging @foodiejayashree on Instagram and @evergreendishes on Facebook.  Subscribe to get all updates and an e-book for free.

     

     

     

  • Veg fried rice recipe | Vegetable Fried Rice

    Veg fried rice recipe | Vegetable Fried Rice

    Fried rice is a signature dish of the Chinese. It is mainly a non vegetarian dish, but today this version is also popular.  The mild pungent taste  blended well with the vegetables making it a favourite amongst many of us. 

    It is a delicious dish which can be served by itself, filled with robust flavour. It is easy to prepare and gets ready in 30 minutes. It is ideal to serve for lunch, brunch or dinner. 

    A well cooked, non-sticky rice adorned with colourful veggies and enhanced with sauce makes it a delicious meal. It needs no accompaniment but Manchurian or gravy based dishes are usually served with it. 

     

    veg fried rice
    veg fried rice

    Veg Fried Rice Recipe 

    The ingredients that you need are :

    • 2 cups cooked rice
    • 1/2 cup beans cut into thin long strips
    • 1/2 cup carrot cut into thin long strips
    • 1/4 cup peas
    • 1/2 cup capsicum diced
    • 5 garlic crushed
    • 2 onions cut finely
    • 4 tsp soya sauce
    • 2 tsp vinegar
    • salt to taste
    • 2 tbsp oil

    Method :

    Cook the rice with four cups of water. Once the pressure releases, remove the rice and put it aside to cool. The grains of rice should be separate.

     Take oil in a pan, add the crushed garlic and saute for sometime. Put the onions, saute till light pink. Add the veggies, first the beans, then carrots, followed by capsicum and peas.  Cook for five minutes, they need to be a little crisp, not fully cooked.  Add salt to it. Put  soya sauce and vinegar to it. Mix it. Switch of the flame.  Put rice and mix it gently. Veg fried rice is ready to serve.

    Take a tip: 

    • Ajinomoto (MSG)  is usually added to it. I have not added here. I used to add it earlier, but now I have stopped it. 
    • Spring onion may be used. One can use sweet corn kernels too. 
    • Adding of vinegar is optional but it does lend a good taste to it.
    • Make sure the rice is well cooked and grains are separate. 
    Evergreendishesdev

    Veg Fried Rice

    Veg Fried Rice is a flavoursome rice dish from Indo-Chinese cuisine. It is ideal to serve for lunch, brunch or dinner
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    Cooling time 15 minutes
    Total Time 45 minutes
    Course: brunch, dinner ideas, lunch, lunch box
    Cuisine: Indo-Chinese
    Ingredients Equipment Method

    Ingredients
      

    • 2 cups cooked rice
    • 1/2 cup beans cut into thin long strips
    • 1/2 cup carrot cut into thin long strips
    • 1/4 cup peas
    • 1/2 cup capsicum diced
    • 5 garlic crushed
    • 2 onions cut finely
    • 4 tsp soya sauce
    • 2 tsp vinegar
    • salt to taste
    • 2 tbsp oil

    Equipment

    • pan
    • ladle
    • knife
    • spoon

    Method
     

    1. Cook the rice with four cups of water. Once the pressure releases, remove the rice and put it aside to cool. The grains of rice should be separate.
    2. Take oil in a pan, put the crushed onions and saute for sometime. Put the onions, saute till light pink. Add the veggies, beans, carrot, capsicum and peas in the order. Cook for five minutes, they need to be crisp. Add salt to it. Put  soya sauce and vinegar to it. Mix it. Switch of the flame.  Put rice and mix thorughly. Veg Fried Rice   Ready to serve.

    Pin it for later:

    veg fried rice
    veg fried rice

    About the event : 

    This is an old post which I have redone with better pictures and text. Over time, writing style has changed and  pictures  a little better. Sending this to Foodies_Redoing 42, a fortnightly event. 

     

    If you ever make this recipe, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to see and share your creation further.
    Check out my e-books on Amazon. Do not miss any post, subscribe to get all updates and an e-book for free !

  • Tri colour pulav | Tiranga Pulao | How to make tri colour pulav

    Tri colour pulav | Tiranga Pulao | How to make tri colour pulav

    Jump to Recipe

    Tri-colour pulav is a three layered rice of varying tastes and colour as the name implifies, gives a satisfying taste when blended together.This dish involves a little bit of work, but its worth it. It is ideal as a weekend menu. 

    Green, white and orange are the three layers that are made, the vegetables are used accordingly. The three colours are the Indian colours denoted in our national flag. The dish is appropriate to make for any national celebration as Independence Day and Republic Day.

    I often convince myself that pulav is the best meal for my children as they eat it without any fuss. My son needs a curry along with it but rest of us are good with a yoghurt based salad. The  pulav recipes that I usually make on holidays are Mint Pulao,  Corn and Peas Pulao, Spring onion and corn Pulao

    Tri-colour pulav
    Tri-colour pulav

    Tri-Colour Pulav Recipe:

    INGREDIENTS :

    • 1 1/2 cups of basmati rice
    • 3 onions chopped
    • 1/4 cup beans diced
    • 1/4 cup peas
    • 3/4 cup cabbage finely cut
    • 1/2 cup carrot diced

     Grind together for the green layer

    • 2 green chillies
    • 1/2 bunch coriander
    • 1/2 inch ginger
    • 2 cloves garlic

     Make puree for the orange layer :

    • 2 tomatoes
    • 1/2 inch ginger
    • 2 cloves garlic

     Whole spices for the white layer

    • 2 cloves
    • 2 cardamom
    • 1 green chilly
    • 2 sticks of cinnamon

     

    Method :

    • Cook rice in a rice cooker and keep aside.
    • Boil beans and peas together.
    • Boil carrot seperately and keep aside.
    • Make the paste and the puree with the mentioned ingredients. Keep aside.
    • Take a wok and add some oil with a spoon of ghee in it.  Add a clove and cardamom and saute for a while. then add the onions and saute till light pink.Add beans and peas to it. Then, add the green paste and saute for some time. Turn off the flame, add a portion of the cooked rice to it. Mix salt. Take a wide bowl and pour this into it. The green layer is ready.
    • Again, add the mixture of oil and ghee. Add cumin and the spices. Saute the onions and toss in the cabbage. Stir fry for sometime. Let cool. Again mix a third of the rice with salt. Pour over the green layer. Two layers are ready.
    • Finally, we come to the third layer. Take some oil and add a few spices. Add the onions, saute till pink , then add carrot to it. Now add the puree to it and allow to simmer for sometime. Let cool. Mix the required quantity of rice to it. Slowly, add over the two layers.
    • After a while, you can slowly tilt it to a different plate. Serve the three layers together.  Tri-colour pulav is ready to serve.

    Take a tip:

    • The cooked rice should be separate grains and not mushy.
    • Capsicum may be used for the green layer.
    • Mint can be used along with coriander while grinding.
    • Cabbage can be avoided for the white layer. A few pieces of potato can be put instead.
    • Alternatively, you can make jeera rice for the white layer.
    • A curry or a simple yoghurt salad pairs well with it.

    Related posts:

     

    Print Recipe
    Tri-colour pulav
    Evergreendishesdev

    Tri-colour Pulav

    Tri-colour pulav is a three layered rice of different flavours. A fusion of different variety, it tastes good and unique.
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 40 minutes
    Total Time 1 hour
    Servings: 6 people
    Course: brunch, dinner, lunch
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • For the pulav
    • 1 1/2 cups of basmati rice
    • 3 onions chopped
    • 1/4 cup beans diced
    • 1/4 cup peas
    • 3/4 cup cabbage finely cut
    • 1/2 cup carrot diced
    • Grind together for the green layer
    • 2 green chillies
    • 1/2 bunch coriander
    • 1/2 inch ginger
    • 2 cloves garlic
    • Make puree for the orange layer :
    • 2 to matoes
    • 1/2 inch ginger
    • 2 cloves garlic
    • Whole spices for the white layer
    • 2 cloves
    • 2 crdamom
    • 1 green chilly
    • 2 sticks of cinnamon

    Method
     

    1. Cook rice in a rice cooker and keep aside.
    2. Boil beans and peas together.
    3. Boil carrot seperately and keep aside.
    4. Make the paste and the puree with the mentioned ingredients. Keep aside.
    5. Take a wok and add some oil with a spoon of ghee in it.  Add a clove and cardamom and saute for a while. then add the onions and saute till light pink.Add beans and peas to it. Then, add the green paste and saute for some time. Turn off the flame, add a portion of the cooked rice to it. Mix salt. Take a wide bowl and pour this into it. The green layer is ready.
    6. Again, add the mixture of oil and ghee. Add cumin and the spices. Saute the onions and toss in the cabbage. Stir fry for sometime. Let cool. Again mix a third of the rice with salt. Pour over the green layer. Two layers are ready.
    7. Finally, we come to the third layer. Take some oil and add a few spices. Add thhe onions, saute till pink , then add carrot to it. Now add the puree to it and allow to simmer for sometime. Let cool. Mix the required quantity of rice to it. Slowly, add over the two layers.
    8. After a while, you can slowly tilt it to a different plate. Serve the three layers together.  Tri coloured pulav is ready to serve.

    Notes

    • The cooked rice should be separate and not mushy.
    • Capsicum may be used along with the veggies for the green layer. It has to be sauted with the onion.
    • Cabbage can be avoided for the white layer. A few pieces of potato can be put along with onion while cooking. Alternatively, you can make jeera rice for the white layer without any vegetables.
    • A curry or a yoghurt based salad pairs well with it. 

    This recipe has been featured on Twinkl, as part of their Tri-coloured Theme, “Recipes for Independence Day” blog.

     

    Pin it for later:

    Tri-colour pulav is a three layered rice of varying tastes and colour as the name implifies, gives a satisfying taste when blended together.This dish involves a little bit of work, but its worth it. It is ideal as an weekend menu. 
    Tri colour pulav

    If you ever make this recipe, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to see and share your creation further.
    Check out my e-books on Amazon. Do not miss any post, subscribe to get all updates and an e-book for free !

    About the event :

    This is an old post which I have redone with better pictures. Sending it to Foodies_Redoing Old Post43, a fortnightly event.

     

     

     

     

     

     

  • Curd rice | Mosaru Anna Recipe

    Curd rice | Mosaru Anna Recipe

    Curd rice is a simple, tasty, comfort food. It is one of the essential food in most South Indian home.

    Summer is synonymous to curd and curd rice  as rains is to masala chai and pakoras. After a heavy meal, when dinner is out of mind, curd rice is a good option. When you are tired, after a long day work, curd rice is always welcome. In the blazing heat, it is one of the best food you can consume. It is the easiest summer food you can prepare.

    In South India, the lunch and dinner ends with a curd rice. It is a ritual which most follow, either by mixing steamed rice with curd or butter milk. It is commonly known as mosaru anna or mosranna

    Benefits of eating curd rice:

    • Curds is a coolant food during summer.
    • Curd rice is ideal for all.
    • You can use  the left over rice to make curd rice.
    • It is easy to prepare.

    Occasionally, I prepare curd rice too. Bisebelebath and curd rice is one such combination we like at home. Here are a few tips I would like to share. The rice cooked should be soft, you can make it mushy with a ladle. Curd should not be added when the rice is hot. Allow it to cool sometime before mixing. Turmeric powder is never added in the seasoning here, unlike other dishes.

     

    a bowl of curd rice garnished with pomegranate arils

    Curd Rice Recipe 

     

    Ingredients:

    1 bowl of rice cooked 

    2 bowls of yoghurt

    1 tsp oil 

    1/2 tsp mustard seed 

    1/2 tsp cumin seeds 

    asafoetida 

    1/2 tsp urad dal

    1/2 tsp gram dal 

    2 green chillies or dried chilles in yoghurt

    curry leaves

    coriander leaves

    salt

    1/2 cup fat milk  

    1/2 cup pomegranate arils

     

     

    Proceed :

    Cook rice and keep aside. Make it soft by a ladle. Take a pan and heat the oil. Make the seasoning with mustard seeds, cumin seeds, asafoetida, urad dal, gram dal ,asafoetida and chillies. Add yoghurt and ,milk and salt. Add the seasoning and mix well. Garnish with coriander leaves. Nothing to beat it in hot summer !

    Take a tip:

    • Mash the rice while it is hot with a spoon..
    • You can add green grapes to it.
    • A few cashew pieces put in the seasoning gives a good taste to it.
    • Curd should be added only when the rice has cooled down. You can add only milk initially.
    • Curry leaves and coriander give good taste to it.
    • Instead of green chilli, you can use sun dried chilllies, it taste good. 
    Evergreendishesdev

    Curd Rice

    Curd Rice is a tasty, healthy and a comfort food. It is ideal to serve during summer.
    Print Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Course: light dinner, lunch
    Cuisine: karnataka, south india
    Ingredients Equipment Method Notes

    Ingredients
      

    • 1 tsp oil
    • 1/2 tsp mustard seed
    • 1/2 tsp cumin seeds
    • asafoetida
    • 1/2 tsp urad dal
    • 1/2 tsp gram dal
    • 2 green chillies or sun dried chillies
    • curry leaves
    • coriander leaves
    • salt
    • 1/2 cup fat milk

    Equipment

    • bowl, ladle, pressure cooker, small pan, serving spoon

    Method
     

    1. Cook rice and keep aside. Make it soft by a ladle. Take a pan and heat the oil. Make the seasoning with mustard seeds, cumin seeds, asafoetida, urad dal, gram dal ,asafoetida and chillies. )nce the rice cools, add yoghurt, milk and salt. Add the seasoning and mix well. Put the pomegranate arils Garnish with coriander leaves. Curd rice is ready to serve.

    Notes

    Make rice mushy while it is hot.
    You can add green grapes to it.
    A few cashew pieces put in the seasoning gives a good taste to it.
    Curd should be added only when the rice has cooled down. You can add only milk initially.
    Curry leaves and coriander give good taste to it.
    Instead of green chilli, you can use curd chillies which are prepared and stored at home.

    Pin it for later :

     

    bowl of curd rice
    curd rice

     

    If you ever make this recipe, take a picture and share it on Instagram by tagging @foodiejayashree or @evergreendishes on Facebook.Subscribe to get all updates in your inbox + an e-book for free!

  • Ghee Rice Recipe

    Ghee Rice Recipe

    Jump to RecipePrint Recipe

    Ghee Rice is a popular rice dish from South Indian cuisine..  It is usually served with a curry or kurma. It is ideal for parties or a get-together.

    Ghee rice and gravy  always makes a sumptuous meal at parties or on weekends and family get togethers. I always prefer the rice dishes to be prepared in a rice cooker as it is perfectly cooked and the heat is retained, but it is a personal choice. In all my recipes, I am giving the traditional method of cooking, but you can easily switch it over to the rice cooker after you saute  it in a wok.

    Memories of ghee rice :

    When we were young, mummy used to prepare ghee rice frequently. It was a delight to have it with kurma. It was only in the later years, we were introduced to jeera rice. Last month, I prepared ghee rice after a long time and the ghee rice recipe got a face lift.

    ghee rice
    ghee rice

    Ghee Rice Recipe

    Ingredients :

    • 1 cups long grain rice
    • 1 cup onion slit length wise
    • 2 tbsp ghee
    • 2 sticks of cinnamon
    • 4 cloves
    • 4 cardamom
    • 1 bay leaf
    • 1 star anise
    • 2 green chillies slit lengthwise
    • cashew nuts and raisins
    • salt
    • 2 cup water ( depends on the mode of cooking and the kind of rice used )

     

    Method:

    1.  Wash the rice and keep aside for fifteen minutes.
    2. Take ghee in a pressure pan, put the cashew pieces. After a while, add the raisins. Saute them for sometime. Once they are golden in collour, remove and keep them in aplate.
    3. In the same oil, put the spices. Put green chilli to it. After a few seconds, put the  onions and saute it until translucent.
    4. Then add the rice and continue to saute for three minutes
    5. Add 2 cup of water and salt to it.  A little bit of lime juice creates wonders.
    6. Initially, keep the flame high, then reduce it to a low flame  and allow to cook until it is done. Keep covered for ten minutes.
    7. Put the cashew and raisins kept aside and gently mix the ghee rice. Serve with any curry or kurma.

    Take a tip :

    1. Always use good quality ghee to make ghee rice.
    2. To cook in pressure cooker, put one three-fourth cup of water and salt. Mix it and close the lid. Put the whistle and allow to cook for one whistle. Let the pressure release by itself. Later, garnish with the roasted nuts.
    3. To cook in the rice cooker, transfer it after you saute the rice. Put two cups of water and salt, mix and switch on the power.
    4. To use left over rice, make sure the rice is aromatic and the grains are separate. Take ghee in a pan, add two cardamom, cloves, green chilli and onion. Once you saute the onions, put half a teaspoon of pepper powder and salt. Mix the rice to it.

    ghee rice
    ghee rice

    A few other rice recipes from South India I often make at home are :

    About the event :

    Sending this to Foodies_Redoing Old Post 93. This is one of the first few posts I wrote when I started my blog.

    ghee rice

    Ghee Rice

    5 from 4 votes
    Ghee Rice is an aromatic rice dish from South India. It pairs well with curry or kurma.
    Print Recipe Pin Recipe
    Course: dinner, holiday, lunch ideas
    Cuisine: South Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 cups long grain rice
    • 1 cup onion slit length wise
    • 2 tbsp ghee
    • 2 sticks of cinnamon
    • 4 cloves
    • 4 cardamom
    • 1 bay leaf
    • 1 star anise
    • 2 green chillies slit lengthwise
    • cashew nuts and raisins
    • salt
    • 2 cup water depends on the mode of cooking and the kind of rice used

    Method
     

    1. Wash the rice and keep aside for fifteen minutes.
    2. Take ghee in a pressure pan, put the cashew pieces. After a while, add the raisins. Saute them for sometime. Once they are golden in collour, remove and keep them in aplate.
    3. In the same oil, put the spices. Put green chilli to it. After a few seconds, put the  onions and saute it until translucent.
    4. Then add the rice and continue to saute for three minutes
    5. Add 2 cup of water and salt to it.  A little bit of lime juice creates wonders.
    6. Initially, keep the flame high, then reduce it to a low flame  and allow to cook until it is done. Keep covered for ten minutes.
    7. Put the cashew and raisins kept aside and gently mix the ghee rice. Serve with any curry or kurma.

    Notes

    Always use good quality ghee to make ghee rice.
    To cook in pressure cooker, put one three-fourth cup of water and salt. Mix it and close the lid. Put the whistle and allow to cook for one whistle. Let the pressure release by itself. Later, garnish with the roasted nuts.
    To cook in the rice cooker, transfer it after you saute the rice. Put two cups of water and salt, mix and switch on the power.
    To use left over rice, make sure the rice is aromatic and the grains are separate. Take ghee in a pan, add two cardamom, cloves, green chilli and onion. Once you saute the onions, put half a teaspoon of pepper powder and salt. Mix the rice to it.

    If you ever make Ghee Rice recipe, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. Subscribe to get all updates and an e-book for free.

  • Jalfraize Rice

    This is one of the rice dishes that I prepare quite often as it is easy and one of the favourites of my children. The first time I ate this at one of my friends place.It was mildly fragrant and was delicious. Soon, I laid my hands on it as I always prefer easy and tasty cooking.

    (more…)

  • Lemon rice for festive season

    Lemon rice for festive season

    Lemon is one of the easiest , tasty and wholesome food which can be prepared in fifteen minutes. It is customary in our traditions to make this during festivals.

    It is popular as Chitranna in South India. It is ideal to pack for lunch box. The various variations that you can make here are many. If it is not festive season, use onions in the seasoning. If it is the season of peas, you can use them. (more…)

  • Vegetable Pulav/ how to make veg pulav

    Vegetable Pulav/ how to make veg pulav

    Pulav is rice dish, usually  made of basmati rice, cooked with  assorted veggies and  spices to give a tasty dish. It can be paired with any yoghurt based salad or any curry.

    Here is one kind of Vegetable Pulav that I often prepare at home.

    It is a norm these days to have a variety of pulav during functions and parties. It is loved by youngsters, as it is a taste that they are acquainted more often. Ladies, in their busy schedule, do find preparing vegetable pulav an easier task.

    veg pulav
    veg pulav

    Vegetable Pulav

     Ingredients :
    • 1 1/2  cup  basmati rice
    • 1/2 bowl of cut onions
    • 1 cup mixed vegetables as beans,carrots and peas
    • 1/2 inch cinnamon
    • 2 cloves
    • 2 cardamom
    • 1/2 bowl  coriander
    • 10 leaves  mint
    • 2 green chillies
    • 1/2 inch ginger
    • 3 cloves of garlic
    • salt to taste
    • 2 tablespoon  ghee + 1 tablespoon oil
    • water for cooking

     

    Method:
    • Wash the rice, drain water and keep aside.
    • Grind coriander, mint leaves, green chillies, ginger and garlic to a fine paste.
    • Take the mixture of oil and ghee,  I prefer doing that and add the spices, then add chopped onions and fry till slightly brown in colour. Now, add the vegetables and fry again. After two minutes,  put the ground paste and continue to saute. Then, add rice and saute for another two minutes.
    • Now, you can either put it in a rice cooker or cook in the pressure. Add three cups of water and salt and stir. Close the lid and allow to cook for one whistle.
    • Serve with onion salad.

    My other rice dishes on the blog

    Jeera rice, Kadai pulav, Spinach rice

    Pin it for later:

    Veg Pulav

    Evergreendishesdev

    Veg Pulav / How to make vegetable pulav

    Veg Pulav is a tasty, filling, one pot dish usually served during get-together and parties. Varied vegetables are cooked with spices in long grained rice, it makes a good meal when paired with yoghurt based salad or curry.
    Print Recipe
    Prep Time 15 minutes
    Cook Time 20 minutes
    Servings: 6 people
    Course: lunch ideas, Main Course
    Cuisine: Indian, north indian
    Ingredients Method

    Ingredients
      

    • 1 1/2 cup basmati rice
    • 1/2 bowl of cut onions
    • 1 cup mixed vegetables as beans carrots and peas
    • 1/2 inch cinnamon
    • 2 cloves
    • 2 cardamom
    • 1/2 bowl coriander
    • 10 leaves mint
    • 2 green chillies
    • 1/2 inch ginger
    • 3 cloves of garlic
    • salt to taste
    • 2 tablespoon ghee + 1 tablespoon oil
    • water for cooking

    Method
     

    1. Wash the rice, drain water and keep aside.
    2. Grind coriander, mint leaves, green chillies, ginger and garlic to a fine paste.
    3. Take the mixture of oil and ghee, I prefer doing that. and add the spices, then add chopped onions and fry till slightly brown in colour. Then add the vegetables and fry again. Now add the grind paste and continue to saute. Then, add rice and saute for another two minutes.
    4. Now, you can either put it in a rice cooker or cook in the pressure. Add three cups of water and salt and stir. Close the lid and allow to cook for one whistle.
    5. Let the pressure release by itself. Gently, mix the rice.
    6. Vegetable pulav is ready. Serve with any yoghurt based salad.

     

    This is an old post which I have redone with better pictures now. Sending this Foodies_Redoing Old Post 21, a group of bloggers who actively participate every fortnight. It’s good to give these old posts a new look with better pictures and text.

    If you have liked this post, do share it with your family and friends. You can save the above image on Pinterest for further reference.

    If you ever make this recipe, do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook

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  • Rice porridge | South Canara cuisine

    Rice porridge | South Canara cuisine

    Rice Porridge / Congee  is a traditional and staple food of the people of South Canara. It is usually served for breakfast.

    South Canara cuisine has many different delicacies. They use grated coconut and coconut milk extensively. Rice porridge  is cooked in coconut milk which give a mild and pleasant aroma . It is an ideal food for summer as it has cooling properties on the body.

    The rice is cooked in the direct method in a thick bottom pan with sufficient quantity of water.  Meanwhile, the coconut milk is extracted by grinding with water and passing through a sieve.

    This milk along with salt  is put to the rice which is slowly being cooked. After, boiling for an  hour, it is removed and served.

    rice porridge | south canara cuisine

    A few other recipes from South Canara cuisine on the blog are :

    Rice Porridge | Congee

    Ingredients:          Measurement : 1 cup = 250 ml

    • 1/2  cup rice
    • 7 cup water
    • salt as needed
    • 1 cup thick coconut milk
    • 1 cup thin coconut milk

    Method:

    1. Wash the rice and keep it to boil in a thick bottom pan. Cook it on a slow flame.
    2. Grate half a coconut.
    3. Put it in hot water and keep aside for sometime.
    4. Extract the milk from it. Keep the first extract separate.
    5. Again, put it in the jar and grind with some water.
    6. Once the rice is cooked, put the first extract to it.
    7. Let cook, it should be soft and smooth. Put the thin milk also to it.
    8. Add salt to it. Let cook for sometime.
    9. Adjust the consistency by adding some water.
    10. Rice Porridge is ready to serve.

    Take a tip:

    • Keep stirring in between.
    • Use a thick bottom pan, a pressure cooker will be ideal.
    • The consistency should be moderate.

    How to serve:

    Rice porridge tastes good by itself but you can use mango pickle with it. It tastes good.

    About the event :

    This is an old post which I have updated with better pictures. Sending this to Foodies_Redoing Old Posts 86. It is a fortnightly event where we worrk on an old post, either by adding text, better pictures or overall structure of the blogpost.

    First published on 24th Feb 2014. Updated on 30th Sept 2022. 

    rice porridge
    Evergreendishesdev

    Rice Porridge

    5 from 2 votes
    Rice Porridge is a traditional dish from South Canara. Commonly known as ganji, it makes a good food for summer. 1/2  cup rice
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 1 hour 1 minute
    Total Time 1 hour 25 minutes
    Course: Breakfast, lunch
    Cuisine: South Canara
    Ingredients Method Notes

    Ingredients
      

    • 1/2 cup rice
    • water
    • salt as needed
    • 1 cup thick coconut milk
    • 1 cup thin coconut milk

    Method
     

    1. Wash the rice and keep it to boil in a thick bottom pan. Cook it on a slow flame.
    2. Grate half a coconut.
    3. Put it in hot water and keep aside for sometime.
    4. Extract the milk from it. Keep the first extract separate.
    5. Again, put it in the jar and grind with some water.
    6. Once the rice is cooked, put the first extract to it.
    7. Let cook, it should be soft and smooth. Put the thin milk also to it.
    8. Add salt to it. Let cook for sometime.
    9. Adjust the consistency by adding some water.
    10. Rice Porridge is ready to serve.

    Notes

    Keep stirring in between.
    Use a thick bottom pan, a pressure cooker will be ideal.
    The consistency should be moderate. 
    a bowl of rice porridge from soouth canara cuisine
    rice porridge | south canara cuisine

    If you have liked this post, do share it further with your family members and friends. If you ever recreate this recipe, take a picture and tag @foodiejayashree on Instagram. Do check out my e-books on Amazon.

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