Methi gosht pulao

Today, I got a bunch of fresh methi and was going to make Methi Gosht but instead I made Methi Gosht Pulao but if you want to make a vegetarian version just skip the lamb. The pulao is super delicious.

Methi Pulao (Rice cooked with Fenugreek seeds)

Methi Pulao

Ingredients:

1. 2 cups fresh methi leaves washed
2. 2 cups basmati rice
3. 1 medium onion sliced
4. 2 tablespoons oil
5. 1 teaspoon ginger garlic paste
6. 1/4 cup green peas
7. 1 cup coconut milk
8. 1 bay leaf
9. 1/2 teaspoon each of cumin, fennel seeds
10. 2 cardamom 
11. 3/4 teaspoon salt
12. 2 green chillies
13. 21/2 cups water
14. 1 cup lamb chopped into very small pieces (optional)

In a pan heat the oil and add the bay leaves, cumin, fennel seeds and cardamom and fry for a minute. Add the onions and fry till they start becoming dark brown. Add ginger garlic paste and fry for a minute. Add meat if using and fry for 3-4 minutes. Add green chillies and fry for a minute. Add peas and fenugreek seeds and stir. Add the coconut milk and water and salt and bring to a boil. Add the rice and lower the heat and cook for 20 minute or until the rice is cooked. Garnish with fried cashews if desired and serve

Lamb in Biryani Gravy

One of my most popular recipes on this blog is Gravy for Biryani. It has the most peple visiting my blog.

Anyway, so today I made a lamb curry with this gravy and it is super delicious and I served it with pulao.

Lamb in Biryani Gravy (Lamb in gravy made of tomato and Coconut

Lamb in Biryani Gravy

Ingredients

1. 1 lb lamb cubed
2. 1 cup sliced onions
3. 2 medium tomatos cut into quarters
4. 1 tablespoons oil
5. 1 heaped teaspoon ginger garlic paste
6. 1 cup coconut milk

Ingredients for marinade

1. 1 teaspoon chili powder
2. 1/2-3/4 teaspoon salt
3. 1/2 teaspoon each of cumin powder/coriander powder, garam masala
4. 1/2 cup plain yogurt

Ingredients for paste

1. 2-3 tablespoons desiccated coconut
2. 1 teaspoon khus khus (poppy seeds)
3. 1 teaspoon broken cashew 

Marinnade the lamb cubes with all the ingredients in the marinade for a minimum of 15 minutes. After that add the yogurt and mix and let rest for atleast 15 minutes.

Dry roast the ingredients for paste and let them cool. Grind it to a smooth paste . (I used coffee grinder)

In a pressure cooker heat the oil and fry the onions till translucent. Add ginger-garlic paste and fry for a minute or two . Add tomato quarters, and marinated lamb and fry for a few minutes . Cook with 1/2 cup water for 3-4 whistles. Cut the heat and let the steam escape. Open the cooker and add the ground paste and the coconut milk. Bring to a boil. Simmer for 10 minutes. Garnish with cilantro and serve with Peas Pulao or just Pulao

Egg biryani

                                                   

Its been such a gloomy weather lately, winter just landed with a thud. We haven't seen the sun in 10 days. Its been raining non stop...man it feels more awful as I right it LOL

So...I was craving something hot and spicy and for some reason I wanted Egg Biryani...to top it of, I never had egg biryani in my life. But the recipe I followed helped me make the most delicious rice dish I ever tasted. It will be a regular in my house for sure.

Oh...and the pink spots on the eggs in my dish is because the previous day I used my cutting board to cut beetroot and even though I washed it, the color was still there and it colored my eggs when I peeled and put them on the cutting board

Egg Biryani (Spicy rice with boiled eggs)

Egg Biryani

                                             

Ingredients:

1. 2 cup of  basmati rice
2. 2 tbsp oil
3. A small bunch of  coriander leaves (cilantro)
4. A small bunch of  mint leaves
5. 2 green chillies
6. 2-3 cloves of  garlic
7. 2" piece of  ginger
8. 1.5 cups of  large onions, sliced thin
9. 1 cup  tomato finely chopped
10. 1/2 tsp of  red chilli powder (adjust to taste), cumin powder, coriander powder and turmeric powder
11. 1 cups of  thick coconut milk (optional)
12. 1 teaspoon  biryani masala or Hyderabadi Hara masala 
13. 1 tsp of  ginger garlic paste (freshly made is best)
14. 6 eggs hard boiled
15. 1/4 cup of  cashew nuts and more coriander leaves and mint leaves, for garnish

Hard boil the eggs and keep aside.
In a pan and heat 2 tablespoon oil. Add the cashew nuts and fry until golden. Drain and set aside.

 To the same pan, add half of the sliced onions. Fry until golden, drain and set aside. Add the rice and fry for 2-3 minutes. Add it to a rice cooker and cook it.

 Grind together - coriander leaves, mint leaves, green chillies, ginger, garlic with salt.

Heat 1 tablespoon oil and fry the rest of the onions until brown. Add the ground paste and fry for another 30 seconds or so. Or add 1 teaspoon ginger-garlic paste and the Hyderabadi hara masala and fry for a minute. Add the tomatoes and cook for 10 minutes. Add the spices and powders - coriander, turmeric, fennel seeds, cumin seeds, chilli powder. Add the coconut milk and 1/2 cup water and cook for 10 more minutes on low flame. Mix the masala well. Add the rice and mix well and reduce the heat to medium low. Cover and cook for 5-7 minutes. Keep stirring occasionally. Garnish with the fried onions, cashew and cilantro and the boiled eggs. Enjoy steaming hot

Bagara Khana, Aalu Gosht aur Tomato ka Khatta

Today was one of those auspicious days when I make special dishes and give offerings (FATEHA) to God. It used to feel so good on such days back home when I was with my parents. But now that I am the head of the house hold it just creates more work for me. Not that I am complaining but I am just saying.
                This Bagara Khana  or Pulao  as it was known in my household is pretty simple and delicious rice dish. And I also made Gulab Jamun today of which Ras Gul hogaya tha - the sugar syrup in which these balls of milk powder are supposed to be floating was totally absorbed by the balls. So the Ras i.e the syrup Gul hogaya i.e disappeared. There is this particular hindi song which is coming to my mind. Enjoy it here

Bagara Khana (Indian style spicy rice)



Simple Pulao

Ingredients:

1. 1 medium small red onion sliced thin
2. 2 cups basmati rice
3. 3 tablespoons oil
4. 2 cloves, 1 inch cinnamon
5. 1 tablespoon ginger-garlic paste
6. 3/4 teaspoon salt
7. 2 big or 4 green chillies sliced

In a heavy bottomed deep pan heat the oil and fry the onions till they turn brown. Add sliced green chillies, cloves and cinnamon and ginger-garlic paste and fry for a couple of more minutes. Add 3-31/2 cups of water and salt and bring it to a boil. Add washed basmati rice and 1/4 cup chopped cilantro and set the heat to medium low and cook covered for 20 minutes or until rice is done. Stir occasionally. Enjoy hot with Aalu gosht and Tomato ka khatta

Aalu Gosht (Spicy Potato and lamb curry)

Aalu gosht (Potato lamb)

Ingredients:

1. 1/2 lb lamb with bones cut into cubes
2. 2 large potatos peeled and cubed into 1 inch
3. 1/2 teaspoon salt, chilly powder, turmeric, ginger-garlic paste
4. 2 tablespoons oil
5. 1 medium onion sliced
6. 2 green chillies sliced

In the pressure cooker, add the oil and fry the onions till they change color. Now add green chillies and ginger-garlic paste and fry for a couple of minutes. Add Gosht i.e the lamb pieces and fry for 5 minutes. Add all the ingredients except potatoes and 1/2 cup water and cook for 2 whistles. Once the steam escapes open the cooker add the potato pieces and cook for 1 more whistle. After the steam escapes, open the cooker and simmer till all the excess water evaporates. garnish with cilantro and enjoy

Tamatar ka Khatta (Tomato and tamarind soup)

Tamatar ka Khatta

Ingredients:

1. 2 large tomatoes sliced
2. 2 cups juice from a small lemon sized tamarind
3. 1/2 teaspoon salt, chilly powder, turmeric, and sugar
4. 2 tablespoons oil
5. 1 small onion sliced
6. 1 large or 2 small green chillies

In a pan heat the oil and fry the onions till they become translucent. Add sliced chillies and fry couple of minutes more. Add tomato pieces and fry for 5 minutes. Add the rest of the ingredients and simmer for 15 minutes. Garnish with cilantro and enjoy

Gulab Jamun (Balls made of milk, fried and soaked in sugar syrup)

Gulab Jamun