Matar Paneer & Ghee Rice | Tasty lunch recipe

 Matar Paneer is a tasty, creamy gravy that is made with fresh green peas & soft paneer cubes.

It's usually accompanied with chapathi or rice. I'm sharing a simple ghee rice recipe that tastes amazing with creamy matar paneer gravy.

#matarpaneer #mutterpaneer #gheerice #riceandcurry #ricerecipe #paneer #paneerrecipes #recipe #cooking #homechef #vegetarian #lunchrecipe #healthy

Pressure Cooker Chicken Biriyani

 Biriyani is a traditional delicacy prepared with rice, Indian spices and meat.

Biriyani preparation is usually elaborate and has layers of different kinds of flavours. In this video, I'm sharing a very simple version of this traditional delicacy - Biriyani that we can easily prepare at home for a quick lunch with family and friends.

#biriyani #chickenbiryani #pressurecookerbiryani #pressurecooker #indiancooking #indianfood #recipe #biriyanilovers #biriyanirecipe

Pudina (Mint) Rice

Ingredients

1 cup Basmati Rice
3-4 cloves garlic (crushed or chopped)
2-3 green chillies (chopped)
1/4 cup(packed) cilantro leaves

Image via Wikipedia

1/2 cup (packed)mint leaves
1/4 cup shredded coconut
1 tsp garam masala powder
Ghee (as required)
a handful of fried cashews
Salt to taste

Method

Cook 1 cup Basmati rice with 2 cups of water. Fluff up the cooked rice with a fork to get separate grains. Set aside.

Remove the stems from the herbs, clean well & set aside.

In a pan, heat 1 tsp ghee, add garlic & green chillies. Saute for a few mins. Add shredded coconut & saute till light golden. Add garam masala powder & the herbs. Saute till the leaves are wilted.

Cool this mixture & grind to a smooth paste.

Saute the ground paste for a few mins. Add the cooked rice & mix well. Sprinkle a little water if required & add salt to taste. Saute for a few more mins.

Garnish with fried cashews.

Serve hot with yoghurt.

Veg Dum Biriyani

Ingredients

1 cup Basamati Rice
1 onion (sliced)
Whole Garam Masala (3-4 cardamom,3-4 cloves,1" piece cinnamon,2 bay leaves)
1 tomato (chopped)
1 cup mixed vegetables (chopped)
1 tbsp ghee
2 cups water
salt to taste

To be ground to a paste

1 tsp red chilli powder
1 tsp coriander powder
1/2 tsp garam masala powder
1/2 tsp turmeric powder
3-4 cloves garlic
1" piece ginger
4-5 shallots (cheriya ulli)
2-3 green chillies
8-10 raisins
6-8 cashews
a small bunch of cilantro (coriander leaves) &
Mint leaves

Method

Boil 2 cups rice in water with whole garam masala. Let it boil for a few mins. Drain & set aside.

Grind the 2nd set of ingredients to a paste. Heat 1 tsp ghee in a pan. Saute 1/2 the sliced onions. When they begin to turn brown,add the paste & saute for a few mins.
Add chopped tomato & other veggies & fry till the vegetables are tender.

In a separate pan, heat 1 tsp ghee & saute the rest of the sliced onions. When they turn light brown,add the rice & fry for 2-3 mins. Add the drained stock & salt to taste. Cook till the rice is almost done.

Then add the vegetable mixture. Mix well. Cover & seal with aluminuim foil & cook on dum till completely done.

Serve hot with raita.

Methi Pulao

Ingredients

1 cup jeera rice ( If Jeera rice is not available, substitute with Basmati Rice )
1/2 cup fresh methi leaves
2 tsp ginger-garlic paste
4-5 green chillies ground to a paste
a handful of whole garam masala (cloves,cinnamon,elaichi & bay leaf)
1 big red onion (finely chopped)
1 cup finely chopped vegetables (you can add the vegetables of ur choice. the pulao can also be prepared without adding any vegetables)
1/2 cup yoghurt
1 tsp coriander powder
2 tbsp coconut milk
salt to taste
2 tbsp ghee
2 cups water

Method

Heat ghee in a pan. Add the whole spices. Saute for 2-3 min. Add chopped onions & methi leaves & saute well till the onions begin to turn brown & the leaves shrink.
Add ginger-garlic paste & saute. Then add the green chilli paste & saute. Add yoghurt & mix well.
Add 2 cups water. When the water starts to boil, add the rice, salt & coriander powder mixed with 2 tbsp of coconut milk.
Cook on medium heat till the rice is half cooked. Then lower the heat & cover. Cook on dum for 10-15 mins till the rice is thoroughly cooked.
Serve hot with raita.

Entry for "Think Spice - Think Fenugreek" Event on Mharo Rajasthan Recipes

Panchratan Biriyani

Ingredients

1 cup Basmati rice

250 gms mixed vegetables (beans,carrots, peas & cauliflower)

100 gms paneer (cubed)

1 red onion (chopped)

3-4 cloves of garlic (minced)

2-3 green cardamom, cloves & bay leaves

a stick of cinnamon

1/2 tsp jeera (cumin seeds)

1/2 tsp saffron

1/2 tsp garam masala powder

1 tsp red chilli powder

1 tbsp ghee

2 tbsp cream or milk

salt to taste

coriander leaves(chopped)

Fried cashews, raisins & onions to garnish

Method

Cut the vegetables & set aside.

Mix saffron with the cream or milk & set aside.

Bring 3 cups water to boil in a pan. Add the rice & salt to taste. Cook stirring occassionaly till the rice is half cooked (approx 5 mins). Drain & set aside.

Heat ghee in a pan. Add jeera, cardamom,cloves,cinnamon & bay leaves. When the jeera begins to splutter, add the garlic & fry for a min.

Add the chopped onions & saute till it begins to turn golden brown.

Add garam masala powder & red chilli powder & fry for a min.

Add 1/2 cup water & cook the vegetables till they r half-cooked & turn off heat. Add salt to taste.

Pre-heat oven to 350F.

In a flat bottom baking dish, spread 1/2 the vegetable gravy as the first layer.

Spread 1/2 the rice as the second layer.

Spread 1/2 of the cream with saffron over the rice.

Repeat the layers.

Spread a layer of chopped coriander leaves.

Cover with an aluminium foil.

Bake in the oven for 30-45 mins.

Garnish with fried cashews, raisins & crispy onions.

Serve hot with raita.

                                   Award by Torview Toronoto for participation in "Festive Rice Event"

Paneer Pulao

Ingredients
1 cup Basmati Rice (washed)
200 gms paneer (cubed & fried)

1/2 cup milk
1 onion finely chopped
1" piece ginger (grated)
2 cloves of garlic (minced)
a bunch of coriander leaves & mint leaves finely chopped
1 tbsp ghee
1/2 onion (thinly sliced & fried) to garnish

Method
Heat ghee in a pressure cooker. Saute minced galic & ginger. Then add the chopped onions & saute. When the onions turn transparent, add chopped coriander & mint leaves.
Add washed rice,milk ,1 1/2 cups of water & salt to taste.
Pressure cook till you hear 2 whistles.
Turn off heat & wait till steam is released to open cooker.
Add the fried paneer cubes & stir.
Garnish with fried onions.
Serve hot with raita.

This recipe is an entry for "Letz Relishh - Paneer" Event on  Jay's Tasty Appetite

Ney Chorr

Ingredients

1 cup rice

1/4 cup carrots(chopped) & peas

1 tsp jeera (cumin seeds)

3-4 cardamom (elaichi)

3-4 cloves

1 inch stick of cinnamon

4-5 pepper corns

2-3 bay leaves

a handful of raisins & chopped cahews

1 cup coconut milk

2 tbsp of ghee

salt to taste

Method

Wash rice & set aside.

Heat ghee in a pressure cooker. Add jeera,cardamom,cinnamon,cloves,bay leaves & pepper corns & fry for 2 mins.

Add carrots & peas & fry for a few mins.

Add washed rice & fry for a few mins.

Pour in 1 cup of coconut milk & 1 cup of water. Add the cashews,raisins & salt to taste.

Cover pressure cooker with lid & cook on medium flame till u hear 2 whistles.

Turn off heat & wait till steam is released to open cooker.

Serve hot with veg/chicken kurma.

Sambhar Rice

( Simple & Nutritious )
Nutritional Value :(Toor Dal)/Lentils are an excellent source of molybdenum and folate. They are a very good source of dietary fiber and manganese and a good source of iron, protein, phosphorous, copper, thiamin and potassium.

Ingredients

1 cup rice

1/2 cup sambhar dal(toor dal)

1 cup chopped vegetables(potato,carrot,beans,tomato etc)

2-3 green chillies (slit)

1/2 tsp tamarind paste

3-4 tsp sambhar powder

a small bunch of cilantro(chopped)

1-2 tsp of ghee

salt to taste

Method

Wash & soak rice & dal in water for 10-15 mins(this helps it cook faster).

In a pressure cooker add all the ingredients together with 4 cups of water& pressure cook till you hear 3-4 whistles.

Turn off heat & wait till the steam is released.

Add ghee & mix well.

Serve hot with chips/papad & pickle.

Soya Pulao

Ingredients

1 cup Basmati rice (washed & soaked in water for 1/2 hr)

1/4 cup soya chunks

1 onion finely chopped

1 tsp jeera

1 tsp ginger-garlic paste

1 tsp red chilli powder

1/2 tsp garam masala powder

1 tbsp ghee

a few coriander leaves (chopped)

salt to taste

Method

Soak soya chunks in boiled water for 5 mins. Wash, squeeze out extra water & set aside.

Heat 1 tbsp ghee in a pressure cooker. Add jeera & chopped onions & saute. When the onions turn pink, add ginger-garlic paste & saute for a few mins.

Add soya chunks, red chilli powder & garam masala powder & saute for a few mins.

Add washed & drained rice & saute for 2-3 mins.

Add 2 cups water,salt to taste & chopped coriander leaves.

Cover the cooker with lid & cook till you hear 2 whistles. Turn off heat. When the steam is released, open cooker.

Serve hot with raita.

Vegetable Pulao

Ingredients

1 big cup Basmati rice(washed & soaked for 1/2 hr)

2-3 pods garlic(finely chopped)

3-4 green chillies

a bunch of cilantro(coriander leaves)

a few pudina leaves (mint)

1/2 cup peas & chopped carrots

1/2 cup paneer (cubed)

1/2 cup coconut milk

2 tsp ghee

salt to taste

Method

In a pressure cooker, heat 2 tsp of ghee. Add finely chopped garlic & fry for a few mins.

Mince/ finely chop green chillies, cilantro & mint leaves in a food processor. Add this to the sauteed garlic. Fry for a few mins.

Add the carrots,peas & cubed paneer & fry for a few mins. Add washed rice & fry for 2-3 mins.

Add the coconut milk & 1 1/2 cups of water & salt to taste.

Cover the cooker with lid & cook till you hear 2 whistles. Turn off heat. When the steam is released, open cooker.

Serve hot with raita/pudina chutney.

Vegetable Biriyani

Ingredients


1 cup Basmati Rice ( soak in water for 1/2 hr)

1/2 cup chopped veggies (carrots, french beans & peas)


1 finely chopped onion

1tsp Ginger-Garlic paste

1 tsp red chilli powder

1/2 tsp garam masala powder

2-3 green chillies ( slit in the middle)

1 small tomato(chopped)

1 cup Coconut Milk

a small bunch of coriander(cilantro) leaves & pudina(mint) leaves finely chopped

2 tbsp Ghee

Salt to taste


Method

Heat ghee in a pan, add the chopped onions, ginger-garlic paste & green chillies & saute till it turns golden brown. Add the chopped veggies, red chilli powder & garam masala & saute for a few mins. When sauteed, add the rice & fry for 2-3 mins.

Pour in 1 cup coconut milk & 1 cup water. when the water comes to a boil, add chopped tomatoes,mint & cilantro leaves & salt to taste.

Cover & cook on a simmer till the rice is done.

Serve hot with raita.