cookbypassion

I can't believe we have already finished a month long Marathon of cooking Biryani / Pulao and khichdi recipes with grains. What an amazing month of non stop blogging it was, I thoroughly enjoyed cooking and posting different types of dishes. For the final day I will be posting my family’s all time favorite dish Fish Biryani with boneless Tilapia Fillets.  This is one of my signature dishes where my friends also enjoy to the core. It was my dear husband’s idea to prepare this delicious biryani with fillets. It’s been more than a decade now that I have been preparing this dish for my family and friends.  I have used boneless Tilapia fish here, you can use any kind of fish you like. I suggest to marinate the fish overnight or for at least 6 hours for best results. So this special Fish Biryani goes to day 26 of Mega Marathon theme Biryani / Pulao / Khichdi recipes with grains. Ingredients to Marinate Fish: Boneless Tilapia fish 4 fillets -make each into 4 pieces Thick curd 1 cup Fish B

We have almost come to the final 2 days of Mega Marathon cooking Biryani / Pulao / Khichdi recipes with grains. For the final 2 days I will be posting my 2 signature dishes. Today's post is all about Chicken Kheema Biryani / Minced meat Biryani. This is a simple and flavorful dish which does not need any marination. Typical meat biryani's need proper marination time so that the flavors of spices are very well incorporated with the meat. Lets get started with the list of ingredients and the procedure. Chicken Keema Biryani goes to day 25 of Mega Marathon. Ingredients: Chicken keema 1 lb Sliced onion 1/4 cup Slit green chili 2 Tomato 1 chopped Cilantro chopped 1/4 cup Mint chopped 1/4 cup Biryani Masala 3 spoons Turmeric powder 1/4 spoon Chili powder 1/2 spoon Oil 4 tbsp Salt to taste Ingredients to prepare rice: Basmati Rice 2 cups Bay leaf 1 Cloves 3 Cardamom 2 Shahi Jeera 1 tsp Cinnamon stick 1 Star Anise 1 Salt to taste Oil 2 spoons Ingredients for Garnishing: Fried onions 1/

Coconut Milk Pulao is a rice dish cooked by soaking rice in water for sometime and cooked with coconut milk and freshly grated coconut. Coconut milk gives this dish  slight sweetness and  makes it richer. As the dish is slightly on a sweeter side, it is usually served with spicy gravy curries. I have served it with spicy brinjal curry. Any non veg curry also would taste good with the delicious Coconut milk rice. This dish goes to day 24 of Mega Marathon theme " Biryani / Pulao / Khichdi recipes with grains". Ingredients: Any long / short grain rice 2 cups Coconut milk 2 cups Freshly Grated coconut 1/2 cup Cashew nuts 10 Green chili 3 slit Curry leaves 6 Red chili 1 Chana dal 1/2 spoon Mustard seeds 1/4 spoon Cumin seeds 1/2 spoon Garam Masala 1/2 spoon  Salt to taste Oil / ghee 1 tbsp Chopped cilantro 1/4 cup Water 1 cup Preparation: Wash and soak rice for 30 minutes. In a presser cooker heat ghee / oil. Add mustard seeds, when they splatter add cumin seeds, chana dal, red ch

Biryani in presser cookers are so easy and quick to prepare. Most of my non veg Biryani's are made in dum style -in Oven. When it comes to eggs it I try to make them in presser cooker most of the time.  This one pot meal is great to carry for lunch boxes or to serve for lunch or dinner at home. It is spring break and we will be going on road trip to our friends place in Ohio. As it is a 8 hr drive I have prepared some thing which easy to eat and a filling dish. My kids love this egg biryani so as my husband. So this dish goes to Day 23 of Mega Marathon theme " Biryani / Pulao / Khichdi recipes with grains".  Ingredients: Basmati Rice 2 cups Boiled Eggs 6 Onion 1 medium sliced Green chili 2 slit Ginger garlic paste 1 tsp Tomato 1 large chopped Garam Masala 1 tbsp Bay leaf 1 Cardamom 2 Star Anise 2 Cinnamon stick 1 Cloves 4 Chopped mint 1/4 cup Chopped cilantro 1/4 cup Chili powder 1 tsp Turmeric powder 1/4 tsp Salt to taste Oil 3 tbsp Preparation: Wash and soak  basmati ri

Hyderabadi Khichdi is a delicious rice cooked with masoor dal and served with Till ka Khatta. Hyderabadi version of Khichdi is slightly different from the Khichdi made in rest of the country. While most of the regions cook rice with toor or moong dal, Hyderabadi's cook with Masoor dal. While the khichid made in rest of the country is moist and soft, here it is made little dry and you can see each and every grain cooked. In Hyderabadi  Muslim community, this Khichid is served with Keema curry which is a minced mutton curry. It is consumed as  breakfast and also served during the month of Ramadan for the Sehri meal ( early morning meal ). This recipe is adapted from Vah Chef you tube video. So this dish goes to Day 22 of Mega Marathon theme " Biryani / Pulao / Khichdi recipes with grains".  Ingredients: Sona Masoori Rice 1 cups Masoor Dal 1/2 cup Cinnamon stick 1 Bay leaf 1 Cardamom 2 Cloves 3 Black pepper corns 5 Small onion 1 sliced Green chili 3 slit Ginger Garlic paste

Kashmiri Pulao is a aromatic and sweet dish which is loaded with lots of dry fruits and fresh fruits. Rice has been a staple food for people living in Kashmir Valley. Meat along with rice is most popular food item in Kashmir. Traditional Kashmiri pulao made with mutton stock, spices and dry fruits. Where as the restaurant style Kashmiri pulao has lots of saffron flavors along with dry fruits and fresh fruits as a garnish. This is one of the easiest pulao to make and a great lunch box recipes too.  Here goes Day 21 post under the mega theme " Biryani / Pulao / Kichidi recipes with Grains". Ingredients: Basmati Rice 1 cup Shallot 1 sliced Shahi Jeera 1/4 tsp Cinnamon stick 1 Cardamom 2 Cloves 3 Bay leaf 1 Fennel seeds 1/4 tsp Saffron 2 pinch Cashew nuts 5 Raisins 10 Walnuts 5 Apple chopped 1/4 cup Pomegranate seeds 1/4 cup Ghee 1 tbsp Oil 1 tbsp Water 1 1/2 cup Hot Milk 2 tbsp Preparation Wash and soak basmati rice for 30 minutes. Add saffron strands in hot milk and set aside. 

We have learnt earlier that Quinoa is a Gluten free grain which is high in protein with all essential amino acids. Quinoa Tomato is a spicy and tangy dish with lots of tomato and spices. As Quinoa gives a nice  crunchy and nutty texture to the dish,   frozen or fresh peas gives some  extra flavor and color. Quinoa Tomato Pulao is a  complete healthy and nutritious meal in itself. Perfect dish to pack for lunch boxes or to have for dinner. This dish goes to Day 20 of Mega Marathon theme " Biryani / Pulao and Khichdi recipes with grains". Ingredients: Quinoa 1 cup Tomatoes 2 Onion 1 small sliced Green peas 1/4 cup Ginger Garlic paste 1/2 tsp Green chili slit 2 Cashew nuts 10 Cloves 3 Cardamom 2 Cinnamon stick 1 inch  Bay leaf 1 Garam masala 1/2 tsp Turmeric powder 1/4 tsp Chili powder 1/2 tsp Chopped cilantro 1/4 cup Oil 3 tbsp Water 1 1/2  cups Preparation: Wash and soak Quinoa for 10 minutes. In a deep non stick pan heat oil and add whole garam masala. Saute for few seconds,

Jollof Rice is a popular Ghanaian -West African dish with lots of vegetables and delicious tomato sauce. The rice is cooked in a stew consisting of stock, tomatoes, spices and meat or vegetables boiled together. It is one of the common dishes in Western Africa which is consumed throughout the regions of Nigeria, Senegal, Ghana, Liberia and Mali. Jollof rice is a common favorite at wedding, graduation and birthday parties.It is the most popular party food. It is usually served with salad and fried meat on the side.   Jollof rice is supposed to be very spicy because of the very hot  pepper used in this recipe. Make sure you do not add too much of it if you cant have spicy food. This recipe is adapted from here.   Day 19 is all about the spicy yet delicious Jollof Rice from West African countries. Here goes the recipe..... Ingredients: Any long grain rice / Basmati 1 1/2 cup Fresh / frozen veggies 1/2 cup ( carrot , corn and peas ) Onion 1 large Tomato 1 large Tomato paste 3tbsp Habanero