Semiya pulao

semiya polao

Among Semiya recipes one tasty and easy to prepare is Semiya Pulao. This veg based pulao is very good for Breakfast and good Tiffin for all. Vermicelli or Semiya Pulao is an interesting variation to Vegetable Pulao.

Ingredients

Cumin seed                             ½ tsp

Sliced onion                            ¼ cup

Turmeric powder                      1 tsp

Oil                                          2 tbsp

Garam masala                         1 tsp

Red chilli powder                      1 tsp

Ginger paste                            1 tsp

Vermicelli (semiyaan)               1 cup

Mixed vegetables

Chopped French beans             ¼ cup

Chopped carrots                       ¼ cup

Chopped cauliflower                  ¼ cup

Green peas                               ¼ cup

Chopped mint leaves                 5 – 6 nos

Chopped coriander                    1 tbsp

Salt                                          to taste

For garnish

Green tomato                            1 no

Green chilli                                2 nos

Salt                                          to taste

Sugar                                       1 tbsp

Lemon juice                              1 tbsp

Oil                                            2 tbsp

Method

First chop green tomatoes into wedges.

Heat oil in a pan, add cumin seed, when it crackles add onion and stir.

Then add turmeric powder, garam masala, red chilli powder, ginger paste and mix it well.

add spices into onion

Now add chopped green tomatoes, water.

add green tomato

Add vermicelli and mix well.

add vermicelli

Add more water and mix well.

add water

Now add all vegetables and mix well.

add all vegetables

Then cover and let it cook.

cover and cook

For garnish

Now chop one tomato in four equal parts.

Heat oil in a pan, add green tomato, green chillies, salt, sugar, lemon juice and let it cook for a while.

prepare garnish

Now add chopped mint, coriander into cooked polao and mix well.

add herbs in polao

Yellow jeera polao

yellow jeera rice

Yellow jeera polao is a popular dish for all of us . It is slightly sweet in taste and is a variation of gobindo bhog rice (premium aromatic variety) with peas and carrot. Very easy to cook so try and enjoy it.

Ingredients

Gobindo bhog rice                    500g

Green peas                              200g

Carrot                                      1 medium 

Asafoetida (hing)                       1 pinch

Bey leaf                                    8

Clove                                        6

Cinnamon                                 2 piece per 1 inch

Green cardamom                      4

Ghee                                       1 cup

Cumin seed                              1 ½ teaspoon

Ginger                                      2 inches

Green chilli                               4

Turmeric powder                        ¼ teaspoon

Salt                                          to taste

Sugar                                       to taste

Method

First wash rice properly then spread in open place for 5 minutes. In the mean time blend the asafoetida with water by rubbing it. Chop carrot, ginger and green chillies.

Place a big pan on medium heat. Then add ghee.

Now add bay leaf, green cardamom, clove and cinnamon in hot ghee. Stir till fragrant.

Now add cumin seed, chopped ginger and green chilli, then stir for 1 minute.

Then add rice and blended asafoetida water and stir for 2 minutes.

Add turmeric powder, salt, chopped carrot, green peas and required water, stir and cover.

Reduce heat and cook the rice. When the rice is almost cooked add sugar and stir.

Switch off the oven. Allow the rice to stand for 10 minutes. Then serve hot.

Jeera rice

jeera rice

Jeera rice is a popular dish in all over India. It is a tasty variation on Basmati rice (long grain Indian rice). This can be made in two ways - by total absorption of water by the rice or by draining the water from it. The latter way gets rid of all the starch and is therefore preferred for obvious reasons.

Ingredients

Basmati rice                              1 cup

Water                                        3 ½ cups

Salt                                           to taste

Vegetable oil/ghee                     2 tablespoon

Onion                                       1 large finely chopped

Cumin seeds                             2 teaspoon

Coriander leaves                         to garnish

Method

Wash rice well in running water.

Add the 3 cups of water and salt to taste to the rice and set it up to boil.

Once the rice is almost cooked (test a few grains often to check - they will feel soft on the outside but very slightly hard on the inside) then remove from fire and drain the water by straining the rice through a sieve or colander and set aside.

Now in another pan heat the oil/ghee till hot and add onions.

Stir and fry till light brown then add the cumin seeds. Now the seeds will splutter and sizzle to show they are done.

Now add the rice and stir nicely.

Add ½ cup of water to the rice and cover.

Simmer till all the water dries up.

Allow the rice to stand for another 3-4 minutes and then serve hot garnished with coriander leaves.

Kesri polao

Kesri polao

It is a north Indian saffron flavoured sweetened rice for 4. 

Ingredients

Basmati rice                                  250g                                                        

Saffron (kesar)                               ¼ tablespoon

Nutmeg aril (jaitri)                          1 tablespoon

Cloves                                          8

Cinnamon                                     4 pieces  one inch

Bay leaf                                        8

Ginger paste                                 1 tablespoon                                                 

Carom seed (sah joan)                   1 teaspoon

Desi ghee                                     8 tablespoons

Cubeb (kabab chini)                       1 teaspoon

lime juice                                      4 tablespoons

Sugar                                           2 tablespoon

Salt                                              2 teaspoon

Water                                           4 cup

Method

First wash the rice properly and drain out water. Then add lemon juice, half of sajoan, half of cubeb, half of cloves, half of cinnamon, half of nutmeg aril and ginger paste to rice then mix well and keep for 30 minutes.

Now heat ghee in a big pail. Then add bay leaves, remaining half spices and marinated rice and mix well for 5minutes. Then pour warm water and mix well. let it cook. When the rice is half cooked then add kesar and Stir.

Before the rice is fully cooked add sugar and let it cook for a while then switch off heat. Keep one thick tawa on low heat and put sand over tawa then put the pail over tawa and keep for 10 minutes. Switch off the oven  and the polao is ready to serve.