I have already told in my earlier post we love one pot meals very much and i do quite often.Sunday lunch is always my favourite, especially if its something quick as one pot meal i wont say no. Most of our sunday lunch goes for briyanis, this weekend H was bit busy with some stuffs and he didnt stayed with us for the lunch. Obviously, i packed him this quick vegan briyani to carry along with him and went for an easy breezy tomato peas briyani.Serve it simply with hard boiled eggs or fried fryums,am damn sure you will definitely have a filling lunch or dinner..You can easily carry this delicious pulao in your lunch box.Sending to Priya's event Healthy Diet - Healthy Lunch Box guest hosted by Sowmya.
2cups Basmati Rice
1no Onion(big & chopped finely)
4nos Tomatoes chopped
1cup Green peas (frozen)
1tsp Ginger paste
1tsp Garlic paste
2nos Green chillies (slit opened)
3cups Coconut milk
2nos Bayleaves,cloves,cinnamon stick & cardamom pieces
1tsp Red chilli powder
1/4cup Mint leaves chopped
Oil (as per need)
Salt
To grind:
1tsp Poppyseeds
1tsp Coriander seeds
1/2tsp Cumin seeds
1no Cinnamom stick
3nos Cloves
1tsp Fennel seeds
Grind everything as finepaste with enough water from the list 'To grind' and keep aside.
Heat enough oil in a heavy bottomed vessel, add the bay leaves,cloves,cinnamon sticks and cardamom seeds and let them fry until they turns brown.
Add the chopped onions, chopped tomatoes,green chillies, ginger paste, garlic paste and stir them well until the veggies turns transculent and the raw smells goes away.
Now add both grounded paste, red chilly powder and let them cook in simmer for a while until the oil gets separates.
Now add the coconut milk, chopped mint leaves with enough salt, bring them to boil.
Meanwhile wash thoroughly the basmati rice with enough water, drain well the excess of water.
Add this washed rice to the boiling spiced coconut milk,cook them in medium hight flame for few minutes,finish them in simmer until the rice gets cook well.
Give a toss and put off the stove.
1no Onion(big & chopped finely)
4nos Tomatoes chopped
1cup Green peas (frozen)
1tsp Ginger paste
1tsp Garlic paste
2nos Green chillies (slit opened)
3cups Coconut milk
2nos Bayleaves,cloves,cinnamon stick & cardamom pieces
1tsp Red chilli powder
1/4cup Mint leaves chopped
Oil (as per need)
Salt
To grind:
1tsp Poppyseeds
1tsp Coriander seeds
1/2tsp Cumin seeds
1no Cinnamom stick
3nos Cloves
1tsp Fennel seeds
Grind everything as finepaste with enough water from the list 'To grind' and keep aside.
Heat enough oil in a heavy bottomed vessel, add the bay leaves,cloves,cinnamon sticks and cardamom seeds and let them fry until they turns brown.
Add the chopped onions, chopped tomatoes,green chillies, ginger paste, garlic paste and stir them well until the veggies turns transculent and the raw smells goes away.
Now add both grounded paste, red chilly powder and let them cook in simmer for a while until the oil gets separates.
Now add the coconut milk, chopped mint leaves with enough salt, bring them to boil.
Meanwhile wash thoroughly the basmati rice with enough water, drain well the excess of water.
Add this washed rice to the boiling spiced coconut milk,cook them in medium hight flame for few minutes,finish them in simmer until the rice gets cook well.
Give a toss and put off the stove.
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