Ingredients:

Rice – 2 cups

White Channa (Kondai kadalai) – 1 Cup

Aloo – 1 Cup (cut into cubes)

Bay leaves – 2

Cloves – 4

Cinnamom – 3-4

Ginger garlic paste – 1 tsp

Onion – 3 Sliced

Green Chilli – 3 nos

Oil – 3 tsp

Ghee – 2 tsp

Curry & Coriander leaves  - for garnishing

Salt – to taste

Water – as required

Aloo Channa Pulav Recipe

Method:

Soak Channa overnight and keep them.

1. Take a pressure cooker and add oil.

2. Add the cloves, cinnamom and bay leaves.

3. Now add the sliced onions, sliced green chilli and also the ginger garlic paste.

4. Sauté them until the raw flavor fades.

5. Now add the Potato cubes and the channa.

6. Add the raw rice directly without soaking in water or without washing it.

7. Mix well and add ghee (if you are diet conscious you can add gingelly or sesame or til oil) and saute.

8. Now add the required salt and water.

9. Mix well and allow the rice to cook for 2 whistles.

10. After steam subsides, open the cooker and garnish with the curry and coriander leaves.

Serve hot with Raita.

Note: Adding gingelly oil in good for health and helps the rice to come well (non-sticky).

Ingredients:

Cooked Rice – 3 cups

Potato – 3

Fresh Peas – 1 cup

Onion – 2

Garlic – 4

Chilli powder – 2 tsp

Turmeric – a pinch

Salt – as required

Oil, mustard – 1 tsp each

Cinnamom – a piece

Clove – 2

Method:

1. Cook potatoes and keep them sliced or half mashed.

2. Cook fresh peas without adding much water.

3. Get the rice cooked and keep them separately.

4. Now take a tawa, add oil, mustard, cinnamom, clove and saute.

5. Add the onions, garlic and allow it until raw flavor fades.

6. Add the potatoes, peas and add turmeric, chilli powder, required salt and mix well.

7. Leave it for 2-3 mins so that the taste blends well.

8. Finally add the cooked rice, mix and serve.

Easy and delicious potato peas pulao is ready.

Ingredients:

Bastmati rice -2 cup

Rajma/Kidney bean, groundnut – 1 cup each

Tomato Chopped – 1

Onion Chopped- 1

Ginger garlic paste – 1 tsp

Bay leaf – 1

Ghee – 1 table spoon

Pudina and coriander leaves – little

cinamom -1

cardamom – 1

clove – 1

Salt – to taste

Water – as required

Method:

1. Soak the rajma for over night and pressure cook it.

2. Take a pan, add ghee, bay leaf, cinamom, cardamom, clove and fry for few mins.

3. Now add tomato, onion, ginger garlic paste and cook until raw flavour fades.

4. Add groundnut, rajma, rice, salt, pudina and coriander leaves and add 4 cups water.

5. Mix well and pressure cook it by keeping it sim after one whistle for 10 mins.

6. Open the lid only after pressure subsides.

Protein rich biriyani is ready to be served with onion raita.

Ingredients:

Basmati rice – 1 cup

Ripe tomato – 4

Pudina or mint leaves – 1 cup

ginger garlic paste – 1 tsp

Onion big – 1

Cinnamom – a pice

Clove -2

Turmeric powder – a pinch

Garam masala powder – 1 tsp

Salt, oil – as required

Method:

1. Wash and soak the rice in water for few mins.

2. Grind the tomato finely without adding water.

3. Add oil to heating pan and add cinnamom, clove, ginger garlic paste, chopped onions and pudina leaves.

4. Fry them and add turmeric powder, garam masala, tomato paste, salt and water and allow it to boil.

5. Finally add rice and mix well and close the pan.

6. Allow it to cook for 7 -10 mins in low flame.

Tomato Mint biriyani is ready to be served with raita.

Pudina is rich in iron so it is advised for pregnant ladies and anaemic people.

Ingredients:

Basmati rice – 1 cup

Paneer pieces – 1 cup

Tomato – 1

Onion – 1

Small green chilli – 2

Ginger garlic paste – 1 tsp

Oil – 4 tsp

Pudina and coriander leaves – little

Saunf or sombu -1 tsp

Cinamom -1

Cardamom – 1

Clove – 1

Salt – to taste

Water – as required

Method:

1. Cook the basmati rice and keep separately.

2. Take a pan, add oil, sombu, cinamom, cardamom, clove and fry for few mins.

3. Now add ginger garlic paste, sliced green chilli, onion and tomato and allow it for 4-5 mins.

4. Now add the paneer cubes and mix well.

5. Add cooked rice, coriander and pudina leaves and sufficient salt and mix thoroughly.

6. Keep it in low flame for 5 mins and serve hot.

Serve with raita or sauce.