Category Archives: Mixed Rice

Methi Mushroom Pulao

Methi Mushroom Pulao

The last two weeks have been absolutely relaxing. We were on a vacation to Thailand. This was my first trip there and OMG… the place was sooo.. beautiful.

I always loved Thai food and had my heart’s content there from when we landed. But my husband, started missing our food. The minute we landed back home, all he wanted was a proper spicy home cooked meal.

So after 2 weeks I’m back to the kitchen, making a spicy home cooked meal for the family. We had methi mushroom pulao, kheema mutter, lacha parata, onion and tomato raitha and the must have curd rice with pickle.

Now for the methi mushroom pulao…



Basmati rice                                                                        –              2 cups

Onions (sliced)                                                                    –              2 nos

Mushrooms (sliced)                                                             –              6-8 nos

Ginger-garlic paste                                                              –              1 tbsp

Green chillies (slit lengthwise)                                              –              4-5 nos

Methi (chopped finely)                                                          –              1 cup

Yoghurt                                                                               –              ¼ cup

Mint leaves                                                                          –              ¼ cup

Cilantro                                                                               –              for garnishing

Cloves                                                                                 –              4-5 nos

Cinnamon stick                                                                   –              1” piece

Bay leaves                                                                          –              2-3 nos

Turmeric powder                                                                  –              ½ tsp

Chilli powder                                                                       –              1 tsp

Garam masala powder                                                         –              ½ tsp

Salt to taste



Wash and soak the basmati rice in fresh water.

In a large cooking vessel, heat a tablespoon or two with oil.

When it’s hot, add the whole garam masalas i.e. the cloves, cinnamon and bay leaves.

Now, add the sliced onions and sauté. Sauté till the onions turn slightly brown in color.

Add the ginger-garlic paste and sauté till the raw smell of the paste is gone.

Add the sliced mushrooms and the green chillies.

Also add the chopped methi leaves and sauté.


Add the turmeric powder, garam masala powder, chilli powder and sauté.

Once they are done add the yoghurt and mint leaves and mix well with the masalas to prevent them from burning.

When the yoghurt starts leaving oil from the sides,  add the washed and drained rice alone and add 3 cups of fresh water

Season with salt and cover and cook on low heat till all the water has evaporated and the rice is cooked.

Garnish with deep-fried onions and cilantro.

Serve hot with raitha.





Posted by on November 25, 2014 in Mixed Rice


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Egg Biryani

Egg Biryani

When we were in India earlier, Fridays used to be a day spent cleaning my “pooja room” the pictures, the pooja items and in the evening used to do my pooja with lots of flowers and the house used to have this heavenly feeling with the smell of flowers and camphor and agarbathis. This also meant the food cooked on Friday was vegetarian.

Now in Dubai, it’s just the opposite. We get our weekend on Friday and Saturday, so that means all that we do on a usual Sunday back home happens here on Friday.

So the usual Sunday biryani has become our Friday biryani. But this week made a slight change, made egg biryani, as I was in no mood to make any chicken or mutton biryani. It was’nt the usual heavy biryani but lighter but had all the flavor of the regular biryani.

So try this out..



Onions(sliced)                                                                      –              4 nos

Tomatoes( sliced)                                                                 –              3 nos

Ginger-garlic paste                                                                –              2 tbsp

Green chillies                                                                        –              4-6 nos

Yoghurt                                                                                –              ½ cup

Mint leaves                                                                            –              ¼ cup

Coriander leaves(chopped)                                                      –              ¼ cup

Red chilli powder                                                                   –              1 tsp

Turmeric powder                                                                    –              ½ tsp

Lemon juice                                                                           –              1 lemon

Basmati rice                                                                          –              3 cups

Cloves                                                                                   –              4-6 nos

Cardamons                                                                            –              4-6 nos

Cinnamon stick                                                                      –              1”piece 2 nos

Bay leaves                                                                             –              4-6 nos

Eggs (boiled)                                                                          –              6 nos

Saffron a pinch soaked in warm milk

Salt as required

Oil and ghee for frying


To roast and grind:

Cloves                                                                                  –              5 nos

Cinnamon stick                                                                     –              1”piece

Cardamons                                                                            –              4 nos

Star anise                                                                              –              1 no

Pepper                                                                                   –              1 tsp

Cumin seeds                                                                          –              1 tsp



Wash and clean the basmati rice. Cook the basmati rice with salt and 1-2 pieces of all the whole garam masalas i.e. the cloves, cardamons, cinnamon, and bay leaves. When the rice is done, drain the water and set aside. (you can also cook the rice in any stock or add a stock cube to get extra flavor)

In a small pan, add the masalas to be roast and ground. Roast them for 5-8 minutes, till the smell arises. Remove from heat and grind to a powder. Keep aside.

Heat a large pan with the oil and ghee.

Add the remaining whole garam masalas and sauté.

Add the sliced onions and sauté till they are brown in color.

Now, add the ginger-garlic paste and green chillies, fry for 2-3 minutes, till the raw smell of the ginger-garlic paste has gone.

Now, add the tomatoes and sauté for 2-3 minutes, till the tomatoes are soft.

When they are soft, add the red chilli powder, turmeric powder and the freshly ground biryani masala and sauté.

Fry covered till the oil starts to separate from the gravy.

Now, add the yoghurt and mint leaves and mix well.

Season with salt.

Cook it well for 5-8 minutes and remove from heat.

If the vessel is large enough to hold the rice, use the same or else transfer the gravy to a wider pan.

Now, with the bottom layer as the gravy, you can either use the whole boiled egg or cut them in half and arrange them over the gravy.

Sprinkle a few mint leaves and some chopped coriander leaves over the gravy.

Now, Spread the cooked rice over gravy and eggs and cover the entire gravy below.

Pour the saffron soaked in warm milk over the rice.

Add the remaining mint leaves and coriander leaves over this.

Spread some deep fried onions over this and cover with a tight lid.

Heat an iron tawa on low heat and keep the entire vessel over this tawa.

Cook the biryani on low heat till the smell starts to arise. This would take approx. 20-30 minutes.

Remove from heat and combine gently.

Serve hot with raitha.




Posted by on October 11, 2014 in Biryanis, Mixed Rice



Vangi Bath

Vangi Bath

Too much of anything is boring…

I know that too and now I have decided to make something different from a different place …finally!!!

So how many of you don’t like brinjals/ aubergines… I never liked them too till I tasted this vangi bath.

The vangi bath is nothing but spiced brinjal/ aubergine rice. The brijals/ aubergines are slit lengthwise and sauted with the masala powder and they become soft and soo tasty, it will be hard for anyone to resist.



Brinjal                                                                                       –              6-8 nos

Rice (sona masoori)                                                                   –              1 cup

Small onions/ shallots (sliced)                                                    –              5-6 nos

Garlic (sliced)                                                                            –              3-4 nos

Curry leaves                                                                              –              2 sprigs

Turmeric powder                                                                        –              ¼ tsp

Salt to taste



To roast and grind:

Red chillies                                                                             –              4-5 nos

Coriander seeds                                                                       –              1 tbsp

Bengal gram                                                                            –              1 tbsp

Jeera                                                                                      –              1 tsp

Saunf/ fennel seeds                                                                 –              ½ tsp

Coconut (grated)                                                                      –              1 tbsp

Tamarind (puree)                                                                      –              1 tbsp

Cinnamon stick                                                                       –              1” piece



Cook rice with slightly less water for them not to get mush and spread on a plate for it to cool. I used the normal everyday rice, you can use basmati if you prefer. Keep aside.

In a small pan, heat a tsp of oil and roast all the ingredients for roasting, except the tamarind which you add while grinding. The Bengal gram should turn a nice golden brown. Remove from heat and let it cool.

When the roasted ingredients are cool, grind them to a powder with the tamarind. Keep aside.

Heat oil in a deep pan and let it get hot. Add the sliced shallots and garlic and sauté.

Let it turn a nice golden color and then add the curry leaves. Sauté for a minute.

Now, add the brinjal’s slit lengthwise and sauté them with the shallots and garlic.

When they are soft and cooked, add the powdered masala powder and turmeric powder sauté for a further 5 minutes, covered.

When the brinjals are fully cooked and the masala is blended well with the shallots, add the cooked rice and mix well.

Season with salt and cook on a low heat.

Remove from heat, garnish with curry leaves and serve with capsicum raitha and rice appalam.




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Posted by on September 17, 2014 in Mixed Rice


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Brinji- Vegetable Biryani with Coconut Milk

Brinji- Vegetable Biryani with Coconut Milk

What happens when the same food gets boring everyday…

Or the same vegetable biryani is too boring to eat?

Make the same vegetable biryani but with coconut milk this time. The flavor which the coconut milk gives the brinji is absolutely divine. With each rice cooked in coconut milk and extra flavor given to it by the mint leaves, it will make a normal biryani a heavenly one.

Many make their brinjis with tomato. But I like to have it white.



Onions (sliced)                                                                     –              1 large no

Mixed vegetables(peas, carrot, beans)                                   –              1 cup

Green chillies (slit)                                                               –              3-4 nos

Coconut milk(thick)                                                              –              ½ cup

Ginger-garlic paste                                                              –              1 tsp

Mint leaves                                                                          –              ¼ cup

Basmati rice                                                                        –              1 cup

Oil                                                                                      –              1 tbsp

Ghee                                                                                   –              1 tsp

Water                                                                                  –              1 ½ cups

Whole garam Masalas

(cloves, cardamoms, cinnamon stick and bayleaves)               –         1-2 pieces each

Cashews for garnishing

Salt to taste



In a large pan or a pressure cooker, heat a tsp of ghee and fry the cashews.

When they turn golden brown, drain them on absorbent paper and set aside.

To the same pan, add the tablespoon of oil and add the whole garam masalas.(cloves, cinnamon stick, bay leaves and cardamoms)

Wait for them to sputter and add the onions and sauté.

Sauté the onions till they turn slightly brown in color.

Add the ginger-garlic paste and sauté for another 5 minutes.

Now, add the green chillies and fry further.

Add the cubed mixed vegetables and sauté for a minute or two.

Now, add the washed and cleaned rice to the pan or pressure cooker.

Mix well so that all the rice is coated with the ghee.


Add the fresh cleaned mint leaves.

Sauté the rice for a minute along with the vegetables and mint leaves.

Now, add the coconut cream and one and a half cups of water.

Season with salt and close and cook till all the water evaporates.

(if doing in a pressure cooker, close and cook for 2-3 whistles)

Cook the rice on medium heat to prevent it from burning at the bottom.

Once the rice is cooked, remove from heat.

Open the lid and wait for 5-10 minutes.

Fluff the rice with a fork and serve garnished with the cashews.

Enjoy your brinji with any pachadi/ raitha.



This brinji is absolutely divine with chicken pepper masala.

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Posted by on August 17, 2014 in Mixed Rice


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Bisibelebath/ Sambhar sadam

Bisibelebath/ Sambhar sadam

Sitting in Bangalore, I cannot help but think of the most obvious dish here… “The Bisibelebath.”

The very name of the dish tells you about the dish, “hot lentil rice”. The bisibelebath is a one pot meal with vegetables and lentils making this a wholesome meal by itself. With the addition of the ghee and the fried cashews, this dish gets extra flavor and crunchiness.

The masala added to the bisibelebath is the most important ingredient in the dish. This masala can be ground and stored in an air tight container for later use.



Shallots/ small onions (sliced if big)                                                             –              1 cup

Tomatoes (diced)                                                                                       –              ½ cup

Mixed vegetables (any vegetable of your choice)                                           –              1 cup

Tamarind puree                                                                                          –              ¼ cup

Turmeric powder                                                                                        –              ¼ tsp

Mustard seeds                                                                                           –              1 tsp

Curry leaves                                                                                               –              1-2 sprigs

Tuvar dhal (boiled and mashed)                                                                    –              ½ cup

Rice (cooked slightly soft)                                                                           –              1 cup

Ghee                                                                                                        –              1-2 tbsps

Cashews                                                                                                   –              8-10pcs

Oil                                                                                                            –              2 tbsps

Salt to taste


For roasting and grinding:

Red chillies                                                                                                              –              6-8 nos

Coriander seeds                                                                                                       –              2 tbsps

Jeera                                                                                                                      –              1 tsp

Gram dhal                                                                                                              –              1 tbsp

Saunf                                                                                                                    –              1 tsp

Cinnamon stick                                                                                                      –              1” pc

Pepper                                                                                                                  –              ½ tsp

Fenugreek seeds                                                                                                    –              ½ tsp

Dry roast the ingredients separately with very little or no oil and grind them to a coarse powder. Store the roasted powder in an air tight container for later use.

IMG_5079     IMG_5066


Heat oil in a large pan, when the oil gets hot, add the mustard seeds and wait for them to sputter.

When they do, add the shallots/ small onions and sauté them well. Sauté the small onions till they get slightly brown in color.

Add the mixed vegetables (I used carrots, peas, potato, drumstick and capsicum) and sauté them for a minute.

Now, add the tomatoes and fry them till they soft and mushy.  When they are done, add a tsp of turmeric powder and 2 tbsps of the ground masala powder and sauté till oil starts separating from the edges. Add a cup of water and close and cook till the vegetables are done.

When the vegetables are fully cooked and are easy to mash with a spoon, pour the tamarind puree and cook for another 10 minutes, cover with a lid.


Now add the cooked tuvar dhal and rice, mix it well and add a cup of water, season with salt and cover and cook on a slow heat.

Cook till all the rice, dhal and vegetables have combined well and have a nice almost thick consistency.

Remove from the heat.

Heat a small pan with the ghee, fry the cashews till they are golden brown and remove and drain on absorbent paper.

In the same ghee, fry some sliced onions, till they are brown and drain on absorbent paper.

Pour the ghee on top of the bisibelabath and mix well, garnish with the cashew and fried onions and serve with papad and curd vadai or raitha.



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Posted by on July 31, 2014 in Mixed Rice


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Methi pulao or the Vendhiyakeerai Saadam

Methi pulao or the Vendhiyakeerai Saadam

Mixed rice happens to be the easiest to cook. It’s literally a one pot meal. It’s for those days when cooking happens to be big job, or simply when u don’t feel like doing anything. Fenugreek leaves or Methi leaves are in season mostly during winter, but u do get them at some hyper markets from time to time. So when u get fresh methi leaves, a lot can be done with them by adding them to varuvals, poriyals, dhals and also rice. The “vendhiya keerai” sadam or the methi rice is one of these dished made with fresh methi leaves. So now lets start off making the vendhiya keerai sadam.




Cooked rice                                                           –              2 cups

Onions                                                                     –              2 nos

Tomatoes                                                               –              2 nos

Ginger-garlic paste                                             –              1 tsp

Cloves                                                                      –              4-5 nos

Cinnamon                                                               –              I small stick

Turmeric powder                                                                –              ½ tsp

To roast and grind:

Channa Dhal                                                          –              1 tbsp

Red chillies                                                             –              5-7 nos

Coriander seeds                                                  –              1 ½ tbsp

Pepper                                                                    –              1 tsp

Jeera                                                                        –              1 tsp

Roast these items with a tsp of oil and grind them to a powder, not very fine, but slightly coarse.



Cook rice, so that they are separate and allow them to cool on a wide plate. Pour a tbsp of gingely oil over them and mix it well with the rice. This gives the rice an additional flavor and also prevents the rice from sticking to each other. Heat oil in a pan and add the whole garam masalas i.e. the cloves and the cinnamon. When they sputter, add the onions and cook till they are slightly pink in colour. Now add the ginger-garlic paste and sauté till the raw smell of the ginger-garlic paste goes. Now add the tomatoes and cook, till they are mushy. Add the turmeric powder and the roast and ground powder and sauté till they are well combined, and the oil starts separating. Wash and clean the methi leaves .now, add the methi leaves to the gravy and mix them well into the gravy and cook for 2-3 mins, or till the leaves wilt and combine with the gravy. Add salt and check seasoning. Now your gravy is ready. Add the cooked rice to the gravy and mix well. Leave the rice to absorb the flavors for atleast half an hour. The “venthiya keerai” sadam is now ready. This is best had with pappad and raitha.


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Posted by on June 5, 2014 in Mixed Rice