Mixed Rice Varities

This is a very tasty pulov. You can prepare the masala and keep it in the freezer asusual Whenever you need to prepare the pulov, just put this peas pulov masala in the cooker along with rice. When you open the cooker, you will get the pulov. So easy to make and so tasty to eat. This is one of our favorite dishes.

For Masala:

2 Cups of Fresh Peas (Now it is season for Peas)
2 Cups peeled small onions
10 -12 Green chilies
10 -12 Garlic
Ginger optional.
300 gms Butter
Salt

Grind small onion, green chilly and garlic like a paste.
Put Butter in a pan and after it melts, put this masala, peas and salt.
Sim the flame, and allow peas to cook.
Stir continiously.
When oil comes out of the mixture, the peas masala is ready.
Bring it to the room temp. and store it in a air tight container and keep it in the freezer.

For Pulov:

1 Cup Basmati rice
2 -4 tea spoons of peas masala
Alu is optional

Wash and drain rice.
Put it in the cooker vessel.
Add peas masala.
Add alu pieces (optional)
Mix well.
Cook in electric cooker
Serve with raitha

For Chinese Pulov you can use Green Bell Pepper, French Beans, Carrot, Cabbage and Onion. (green chilies optional)
You need Soya Sauce, Green Chilly Sauce and Agenio moto ( a type of salt) to prepare Chinese pulov

• Wash, drain and fry rice in ghee and cook.
• Cut vegetables very fine and lengthy pieces.
• Fry vegetables in less ghee
• Add agenio moto and less salt while frying the vegetables.
• Spread cooked rice in a bowl and put all fried vegetables on that.
• Pour Soya sauce and Chilly sauce and mix well gently.
• Serve hot with Papad.

• Garlic 6 Flakes
• Ginger a small piece
• Green chilies 3
• Poppy Seeds 2 tsp
• Fennel seeds 2 tsp
• Cloves, Cardamom 4 each
• cinnamon 5 cm. piece
• Coriander powder 2 tsp
• Chilly Powder 1/2 tsp
• Onion 4
• Shahjeera 1/2 tsp
• Bay leaf 1
• Mint leaves a few springs
• Coriander leaves a few springs

1. You can use the same vegetable varieties as pulov for biryani also.
2. Wash and drain rice and fry in ghee.
3. Fry onions, garlic and cut vegetables. Add to the rice.
4. Fry masala items and make fine powder and add with rice.
5. Cook in electric cooker

Dear Krishnamma

Following all ur posts regularly. Really very excellent work. Big cheers to u.

Yesterday u posted peas pulao 2 receipe. In that u have given receipe for peas masala which we can prepare and store. But I did not understand when to add peas? whether it is while grinding masala or when cooking rice?. Please clarify it.

Again my best wishes and a very happy new year to u.

With regards
Varudhini

Hi

Thank you for your FB. I have edited the recipe. Thanks for pointing it out.

Pudina 1 bunch
Coconut ½ cup
Green chilly 5 – 7
Ginger ½ ”
Turmeric powder ½ sp
Cumin ½ sp
Udad dal 1 sp
Channa dal 1 sp
Mustard seeds 1 sp
Oil to fry ( gingely oil)
Salt to taste

2 cups cooked rice

Method:

Grind green chilly, coconut, pudina and ginger.
In a pan pour oil and make seasoning.
Add grind masala and mix well.
Add salt, remove from the fire and mix cooked rice.
Your Yummy PUDINA RICE is ready to eat.

Ingredients

1-2 onions
3-4 green chilies
cumin seeds little
1 small clove garlic mashed
1/2 inch piece ginger mashed or cut nicely optional
cashew pieces little.
3 tbsp butter or oli
1 cup basmati rice or long grain also can be used

Method

Cut onion to small pieces and fry it along with chilies, cumin seed ,garlic
ginger, cashew till onion turns little brown.
Wash rice and fry for a minute or two and add 2 cup water to it and cook till done. Add salt and lemon to taste.
when all is done if wanted coriander can be added.
You can serve raita with this.

hello krishnamma,
I saw all your variety rice recipes, and i'm going to try them too. Though i could'nt give recipes as like u , here i'm giving a pudina rice recipe.

Ingredients:
Basmati rice- 1 cup
Fresh pudina leaves - 1 cup
ginger garlic paste - 2 tsps
green chilli -3
Chopped onion- 1
ghee - 2 tbsps
cashew nuts - 10
cinnamon - 1 piece
cloves - 3
cardamom - 2
salt to taste
oil for seasoning.

Method:
Heat ghee in a kadai and add cloves, cardamom and cinnamon and fry till brown. Add this to basmati rice ,add two cups water, salt , cook well and keep aside.
Heat oil in a kadai, add cashew,chopped onions, ginger garlic paste, chopped chillies and saute till onion turns colourless. Then add fresh pudina leaves and saute for a while.(do not over cook).
Add this mixture to the cooked rice and mix well. serve hot with onion raitha.

regards
karthiga.

Hi Karthiga,

Thank you for your nice recipe. Like this you can post many recipies.
Let me give a try on this recipe and give you a feed back. Try to give more and more recipes like this.

Vazhaithandu rice:

Ingredients:
Tender plantain stem - 1(medium sized)
Basmati rice - 1 cup
coconut milk - 1 cup
water - 1 cups
green chillies -4
ghee - 2 tbsps
salt - to taste

for seasoning:

Bengal gram dhal- 2 tsps
urad dhal - 1 tsp
mustard seeds - 1 tsp
curry leaves - a little

method:
Clean and cut plantain stem to thin, small pieces. Mix it with rice , coconut milk, water, salt and cook well.
Heat ghee in a kadai, add mustard, urad dal, bengal gram, green chilli and curry leaves.
Add this to cooked rice , add a little ghee and serve hot.

regards
karthiga.