Recipestable

Category: Rice

  • Authentic Kashmiri Chicken Pulao Recipe: Made from Scratch

    Kashmiri Chicken Pulao

    A Colorful and flavorful one pot meal , this kashmiri chicken Pulao is my favourite quick fix for a weekday dinner. The chicken pulao comes to your rescue when the thought of preparing chicken biryani looks like too time consuming and difficult.

    Last Sunday, I made Kashmiri Chicken Pulao along with Green Mango Chutney.This kashmiri Chicken Pulao looks great with all nuts and colors. My Grandpa(nana) and cousins love this pulao because its not too spicy. This chicken pulao is a milder version and the spice level can be adjusted according to the preference You can make this kashmiri Chicken Pulao recipe for lunch box,dinner any special occasion.

    kashmiri Chicken Pulao

    It’s a kashmiri style pulao. This kashmiri Chicken Pulao recipe uses aromatic spice and chicken. It is the delicious and shahi preparation of basmati rice, which is truly an aromatic. Must try this Kashmiri Chicken Pulao recipe and don’t forget to share your experience with us !!

    Kashmiri Style Chicken Pulao If you have any question about this Kashmiri Chicken Pulao Recipe  then you can ask by using comment box and we will clarify your confusion. Check it out the Kashmiri Chicken Pulao Recipe here!!

    [divider] [one_fourth]Prep Time:20 minutes[/one_fourth] [one_fourth]Cook Time:50 minutes[/one_fourth] [one_fourth]Servings:5 [/one_fourth] [one_fourth_last]Difficulty Level: Medium[/one_fourth_last] [divider] [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 kg basmati rice
    • 1 kg chicken, cut into pieces
    • 3-1/2 cups chicken stock
    • 1 cup sliced onion
    • 1 cup plain yogurt
    • 1/2 cup desi ghee
    • 1 tablespoon ginger garlic paste
    • 2 teaspoon cumin seeds
    • 2 teaspoon coriander powder
    • 1 teaspoon  black pepper powder
    • 1 teaspoon red chilli powder
    • 1 teaspoon mace powder
    • 4 green cardamom
    • 4 cinnamon sticks
    • 4 green chilies, thinly sliced
    • few black pepper corns
    • 1 inch piece of ginger, thinly sliced
    • Salt to taste

    For Garnishing:

    • 2 tablespoon raisins and nuts
    • 2 tablespoon brown onion

    [/tab] [tab]Yield: 5 servings Nutritional information is not yet available. [/tab] [/tabs] Directions: [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Wash rice with few changes of water and soak for 20 minutes.

    Step 2

    Wash chicken properly; trim all excess fat. Drain well.

    Step 3

    In a large bowl, combine the yogurt, red chilli powder, mace powder, coriander seed powder, salt and black pepper powder. Mix well and keep it aside.

    Step 4

    Heat desi ghee in a skillet or pot over medium heat.

    Step 5

    Saute onion in oil until golden brown. Now Add ginger garlic paste and cook for 30 seconds.

    Step 6

    Now add the green chillies and cook and stir for 1 minute then add yogurt mixture.

    Step 7

    Cook for 2-3 minutes then add chicken pieces. Add some salt too at this stage.

    Step 8

    Stir and cook until chicken is no longer pink.

    Step 9 

    Add chicken stock. Bring to a boil.

    Step 10

    Cover and let it simmer for 10 minutes or until chicken is cooked.

    Step 11

    Add the rice to the chicken and Cover the pan with lid and pressure cook until the Chicken and rice is well cooked and tender. 

    Step 12

    Gently stir the rice because basmati after soaking becomes very fragile.

    Step 13

    Dish it out.

    Step 14

    Garnish with brown onion, raisin and green chillies. Kashmiri Chicken Pulao is ready to serve. ENJOY!!

    [/tab] [tab]

    • Serve with green Mango chutney and salad.

    [/tab] [/tabs] Here are some of the Pulao Recipes I’ve shared (click on the Recipe Name to get the recipe) !

    View More  Pulao Recipes Here>>

    If you like  Kashmiri Chicken Pulao Recipe and make it then let me know your feedback by commenting below.

  • Recipe: Sweet Fried Rice

    Sweet Fried Rice

    This Arabian style Sweet Fried Rice is a must try. Boiled rice is stir fried with fruit cocktail, pineapple and soya sauce. 

    Sweet Fried Rice Recipe by Chef Zakir
    Photo: Sweet Fried Rice 

    Check it out the Sweet Fried Rice Recipe here!!

    Print Pin

    Sweet Fried Rice Recipe

    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Servings 4
    Author Bushrah | Recipestable

    Ingredients

    • 300 gm boiled rice
    • 50 gm currants
    • 2 eggs beaten
    • 1 cup cocktail fruits
    • 1 cup pineapple chopped
    • 1/4 cup oil
    • 4 tbsp sugar
    • 2 tbsp soy sauce
    • 1/2 tsp black pepper
    • salt to taste

    Instructions

    Method

    • Heat oil in a deep skillet.
    • Add beaten eggs and cook for 2 minutes.
    • Then add cocktail fruits, pineapple, currants and sugar.
    • Stir frequently.
    • Cook for 2-3 minutes
    • Now add boiled rice, soy sauce in it.
    • Season with salt and pepper.
    • Cook on high flame for 4-5 minutes or until cooked thorough.
    • Delicious Sweet Fried Rice is ready to serve. ENJOY!

    Notes

    Serving Suggestions:
    Enjoy it with spicy barbecue.

    If you like Sweet Fried Rice Recipe and make it then let me know your feedback by commenting below.

  • Spicy & Aromatic: The Perfect Chicken Drumstick Biryani Recipe!

    Chicken Drumstick Biryani

    Chicken Drumstick Biryani, whenever I feel bore with cooking I just pick this biryani very quick, easy to make and delicious.

    This Chicken Drumstick Biryani recipe is great for your dinner. It has great taste that you can add in your Eid menu or for any special event.

    Try this Chicken Drumstick Biryani Recipe at home, ready in less than an hour and cheap as chips – from Recipestable.com!!

    Chicken Drumstick Biryani Recipe
    Photo: Chicken Drumstick Biryani Recipe

    Check it out the Chicken Drumstick Biryani Recipe here!!

    [divider]

    [one_fourth]Prep Time: 30 minutes[/one_fourth] [one_fourth]Cook Time:50 minutes[/one_fourth] [one_fourth]Servings: 6[/one_fourth] [one_fourth_last]Difficulty Level: Medium [/one_fourth_last]

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    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 kg chicken drumsticks
    • 1 kg basmati rice
    • 1 cup yogurt
    • 1/2 cup oil or ghee
    • 4 green chilies
    • 2 onions, thinly sliced
    • 3 tomatoes, chopped
    • 2 cardamom
    • 2 bay beaves
    • 2 cloves
    • 1 inch cinnamon stick
    • 1 tablespoon ginger garlic paste
    • 1 tablespoon red pepper, crushed
    • 1 teaspoon cumin seeds
    • 1 teaspoon coriander powder
    • salt to taste
    • a pinch of Yellow food color

    For Garnishing:

    • few mint leaves
    • fresh coriander leaves
    • lemon wedges

    [/tab] [tab]Yield: 6 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Soak rice in water for 25-30 minutes.

    Step 2

    Heat oil in a large skillet over medium heat. Add onion and fry for 5 minutes or until golden brown.

    Step 3

    Remove half of the brown onion and set aside.

    Step 4

    Add ginger garlic paste, cumin seeds, bay leaf, cinnamon stick, cardamom, and cloves. Coof for 1 minute or until cook until aroma comes out.

    Step 5

    Now add chicken drumsticks and fry for 10 minutes or until all water dries up.

    Step 6

    Now add tomatoes, red pepper, corainder powder and salt.

    Step 7

    Cover and cook for 5 minutes then add yogurt.

    Step 8

    Cover and cook on low flame for 10 minutes or until chicken is tender and gravey is thickened.

    Step 9

    Keep aside.

    Step 10

    Meanwhile, separately boil rice with a little salt and drain.

    Step 11

    Divide rice into 3 portions. Layer one portion of rice in a large pot

    Step 12

    Spread half of the chicken mixture over it.

    Step 13

    Cover with 2nd portion of the rice and again spread remaining chicken mixture.

    Step 14

    Again cover with reamining rice

    Step 15

    Sprinkle brown onion over the rice.

    Step 16

    Garnish with green chilies, mint leaves and corainder leaves.

    Step 17

    Dissolve yellow color in little water.

    Step 18

    Drizzle yellow color over it.

    Step 19

    Cover the pot and let it simmer for 10-12 minutes or until done.

    Step 20

    Dish it out. Chicken Drumstick Biryani is ready to eat. ENJOY!!

    [/tab] [tab]

    [/tab] [/tabs]

    If you like Chicken Drumstick Biryani recipe and make it then let me know your feedback by commenting below.

  • Lemon Juice Rice Recipe

    Lemon Juice Rice

    Why serve plain old rice when you can wow them with this simple, Lemon Juice Rice Recipe ? Rice is cooked with lemon juice, coconut milk and mustard seeds then garnished with cashew nuts.

    Lemon Juice Rice Recipe
    Photo: Lemon Juice Rice Recipe

    Check it out the Lemon Juice Rice Recipe Here!!

    [divider]

    [one_fourth]Prep Time:10 minutes[/one_fourth] [one_fourth]Cook Time:35 minutes[/one_fourth] [one_fourth]Servings: 4[/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

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    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1-1/2 cup of rice
    • 2 cups water
    • 1/2 cup ghee or clarified butter
    • 4 curry leaves
    • 1 green pepper, minced
    • 2 tablespoon lemon juice
    • 2 tablespoon grated coconut
    • 2 tablespoon coconut milk
    • 1 teaspoon mustard seeds
    • 1 teaspoon salt

    For Garnishing:

    • Cashew nuts
    • Fresh parsley

    [/tab] [tab]Yield: 4 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Cook the rice and salt with water in a saucepan over quick fire until it boils, cover it and simmer for 15 minutes.

    Step 2

    Soak the coconut with milk and set it aside.

    Step 3

    Heat ghee. Saute the curry leaves, green pepper and mustard seeds until they pop.

    Step 4

    Stir in the coconut, rice and lemon juice.

    Step 5

    Cover the saucepan and simmer for 10 minutes until the liquid consumes and is the rice is dry and spongy.

    Step 6

    Transfer into a serving dish. Garnish with cashew nuts and parsley. Lemon Juice Rice is ready to serve.

    [/tab] [tab]

    • Serve  along with any curry.

    [/tab] [/tabs]

    If you like  Lemon Juice Rice recipe and make it then let me know your feedback by commenting below.

  • Recipe: Tehri (Pakistani One Pot Rice Dish)

    Tehri (Pakistani One Pot Rice Dish)

    Tehri is a well-liked Pakistani dish as a main course with average effort for homemade on any occasion.Always great to have in all seasons. Must try this Tehri Recipe. 

    Tahari Recipe By Shireen Anwar
    Photo: Tehri Recipe

    Check it out the Tehri Recipe here!!

    Prep Time:30 minutes

    Cook Time:40 minutes

    Servings: 4

    Difficulty Level: Medium

    Ingredients

    • 500 gm long grain rice
    • 3/4 cup oil
    • 1/2 cup brown onion
    • 1 tsp garlic paste
    • 2 potatoes, cut into cubes
    • 1 cup green peas
    • 2 carrots, cut into cubes
    • 2 tomatoes, thinly sliced
    • 1/2 cup plain yogurt
    • 1 tbsp whole spice
    • 1 tsp red chili powder
    • 1/2 tsp turmeric powder
    • 2 tsp salt

    Yield: 4 servings

    Directions:

    1. Rinse rice with few changes of water and soak for 30 minutes.
    2. Heat oil in a deep skillet over medium heat.
    3. Add whole spices, brown onions, garlic paste.
    4. Cook for 1 minute then add ¼ cup water.
    5. Add chili powder, salt, turmeric powder, yogurt.
    6. Cook for 5 minutes then add potatoes, carrots and green peas.
    7. Cook for 10 minutes.
    8. Add 1 cup water.
    9. Cover with a lid; cook until vegetables half done.
    10. Add rice with 2 cups of water.
    11. Cover and Cook for 10 minutes or until water nearly dry.
    12. Add green chilies and tomatoes on top.
    13. Simmer for 5 minutes or until done.
    14. Tehri is ready to serve.
    • Serve with Raita.

    If you like Tehri Recipe and make it then let me know your feedback by commenting below.

  • Chicken Breast and Rice Recipe

    Chicken Breast and Rice

    A simple great tasting recipe that makes enough to feed the family. It has a wonderful robust flavor, but not too overpowering. This is a chicken casserole with rice, corn, bell pepper and lemon pepper seasoning. Easy and tasty. Check it out the chicken breast and rice recipe here!!

    chicken breast and rice recipe
    Photo: chicken breast and rice Recipe

    [divider]

    [one_fourth]Prep Time:25 minutes[/one_fourth] [one_fourth]Cook Time: 1 hour[/one_fourth] [one_fourth]Servings: 4[/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 4 boneless & skinless chicken breasts
    • 1-1/2 cup chicken broth, low sodium
    • 1 cup long grain white rice
    • 1/2 cup margarine, melted
    • 1/2 canned whole kernel corn
    • 1 bell pepper, thinly sliced
    • 5 tbsp lemon pepper

    [/tab] [tab]Yield: 4 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Preheat oven to 350 degree F.

    Step 2

    Place chicken breasts in a non-greased 9×13 inch glass baking dish.

    Step 3

    Sprinkle lemon pepper on both sides of them. Keep aside.

    Step 4

    In a small bowl, combine together the melted butter and the chicken broth.

    Step 5

    Pour this mixture over the chicken.

    Step 6

    Bake in the preheated oven for 20 minutes.

    Step 7

    Take it out from the oven. Remove chicken.

    Step 8

    Add rice, bell pepper and corn in the baking dish.

    Step 9

    Arrange chicken breasts back on top. Cover again.

    Step 10

    Put the baking dish back in the oven.

    Step 11

    Bake 40 minutes longer or until cooked thorough.

    Step 12

    Take it out. Delicious chicken breast and rice are ready. YUM YUM!!

    [/tab] [tab]

    • Serve with fresh veggie salad.

    [/tab] [/tabs]
    If you like  chicken breast and rice recipe and make it then let me know your feedback by commenting below.

  • Baked Fish and rice Recipe

    Baked Fish and rice

    White fish fillets baked with veggies, Italian seasoning and rice in this quick and easy dinner. Check it out the baked Fish and Rice recipe here!!

    baked Fish and Rice recipe
    Photo: baked Fish and Rice Recipe

    [divider]

    [one_fourth]Prep Time:5 minutes[/one_fourth] [one_fourth]Cook Time: 35 minutes[/one_fourth] [one_fourth]Servings: 4[/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 pound cod fish
    • 3 cups chopped broccoli
    • 1/2 cup long grain rice, uncooked
    • 1-1/2 cups chicken stock
    • 1 can french-fried onions, divided
    • 1/2 cup shredded cheddar cheese
    • 1 tbsp Parmesan cheese, shredded
    • 1/4 tsp Italian seasoning
    • 1/4 tsp garlic powder
    • 1/4 tsp paprika

    [/tab] [tab]Yield: 4 servings

    Amount Per Serving: (1 serving = 1 cup)

    • Calories: 392
    • Fat: 16 g (6 g saturated fat)
    • Cholesterol: 81 mg
    • Sodium: 722 mg
    • Carbohydrate: 31 g
    • Fiber: 2g
    • Protein: 29 g

    [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Take a large saucepan, add chicken stock and rice to it.

    Step 2

    Bring to a boil.

    Step 3

    Season with Italian seasoning and garlic powder. Mix well.

    Step 4

    Transfer rice to a greased 11×7-inch baking dish.

    Step 5

    Cover the dish and bake at 375 degree F for 10 minutes.

    Step 6

    Now stir in the broccoli, half of the onions and Parmesan cheese.

    Step 7

    Place fish over it.

    Step 8

    Sprinkle with paprika powder.

    Step 9

    Cover again and bake another 20 minutes or until the fish flakes easily with a fork.

    Step 10

    Uncover the dish. Top with cheddar cheese and remaining onions.

    Step 11

    Return to the oven and bake 3 minutes longer or until cheese is melted and bubbly. Baked Fish and rice is ready to serve. ENJOY!

    [/tab] [tab]

    Serve with [/tab] [/tabs]
    If you like Baked Fish and rice recipe and make it then let me know your feedback by commenting below.

  • Easy Chicken and Rice Recipe

    Easy Chicken and Rice

    Chicken tonight? Why not–rely on our all-star round-up of easy chicken and rice recipe for creative twists on familiar favorites. This is very easy to make, with ingredients that you might usually have on hand. It gets its flavor from dry soup mix. Goes well with some fresh, steamed vegetables. Try This easy Chicken and Rice recipe and enjoy a super healthy meal with your friends and family.

    Easy Chicken and Rice recipe
    Photo: Easy Chicken and Rice Recipe

    Check it out the Easy Chicken and Rice recipe here!!

    [divider]

    [one_fourth]Prep Time: 20 minutes[/one_fourth] [one_fourth]Cook Time: 45 minutes[/one_fourth] [one_fourth]Servings: 4[/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 3 pound whole chicken, cut into pieces
    • 2 cups water
    • 3/4 cup instant rice, uncooked
    • 1/8 cup chicken rice soup mix
    • 1 green bell pepper, chopped
    • 2 tbsp butter

    [/tab] [tab]Yield: 4 servings

    Amount Per Serving

    • Calories: 864 kcal
    • Carbohydrates: 16.3 g
    • Cholesterol: 255 mg
    • Fat: 57.9 g
    • Fiber: 0.9 g
    • Protein: 65.1 g
    • Sodium: 272 mg

    [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    In a large skillet, melt butter over medium high heat.

    Step 2

    Place chicken pieces into the skillet. Saute for 3-4 minutes per side or until golden brown.

    Step 3

    Remove chicken from the skillet. Keep aside.

    Step 4

    Add green bell pepper and rice. Cook and stir for 3 minutes or until lightly browned.

    Step 5

    Stir in the soup mix and water.

    Step 6

    Bring to a boil.

    Step 7

    Add chicken.

    Step 8

    Reduce heat to medium low. Cover and simmer for 45 minutes or until rice are cooked.

    Step 9

    Dish it out. Easy Chicken and Rice are ready. YUMMY!

    [/tab] [tab]

    • Serve with fresh steamed vegetables.

    [/tab] [/tabs]

    If you like Easy Chicken and Rice recipe and make it then let me know your feedback by commenting below.

     

  • The Best Mix Vegetable Pulao Recipe (Simple & Delicious)

    Mix Vegetable Pulao

    Easy lunch recipe with mixed vegetables, perfect for lunch box and as one pot meal

    Mix Vegetable Pulao Recipe
    Photo: Mix Vegetable Pulao Recipe

    The Mix Vegetable Pulao Recipe is an easy to cook dish for those busy weeknights

    Mix Vegetable Pulao Recipe
    Photo: Mix Vegetable Pulao Recipe

    Check it out the Mix Vegetable Pulao recipe here!!

    [divider]

    [one_fourth]Prep Time: 20 minutes[/one_fourth] [one_fourth]Cook Time: 40 minutes[/one_fourth] [one_fourth]Servings:5[/one_fourth] [one_fourth_last]Difficulty Level: Medium [/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 2 cups basmati rice
    • 4 cups water
    • 1/2 cup cooking oil
    • 2 onions, peeled and sliced
    • 1 tsp ginger paste
    • 1 tsp garlic paste
    • 2 carrots, peeled and cut into long strips
    • 3 potatoes, peeled and sliced
    • 1/2 cup fresh green beans, cut into long strips
    • 1 cup green peas, boiled
    • 1 cup cabbage, cut into long strips
    • 4 green chilies, sliced
    • 7 whole cloves
    • 3 bay leaves
    • 2 cinnamon sticks
    • 2 black cardamom pods
    • 1 tsp cumin seeds
    • 1 tsp black pepper, crushed
    • salt to taste

    For Garnishing:

    • 3 tbsp mint leaves, chopped
    • 4 tbsp mixed nuts

    [/tab] [tab]Yield: 5 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Rinse and soak rice for at least one hour.

    Step 2

    Heat oil over the medium heat in a wok. Add cloves, bay leaves, cinnamon sticks, cardamom pods, and cumin seeds in the hot oil.

    Step 3

    Stir fry for 1-2 minutes or until fragrant.

    Step 4

    Add the onion and ginger-garlic paste into wok and cook for 4-5 minutes or until onions are golden brown.

    Step 5

    Add the vegetable and green chilies in it; stir fry for 2-3 minutes.

    Step 6

    Then add soaked rice, pour the water into wok and season with salt and black pepper. Stir well.

    Step 7

    Bring to a full boil then put the lid on, cook until the rice is done on low flame (about 20 minutes).

    Step 8

    Remove the cover and cook another 15 minutes on low flame. Stir once a while.

    Step 9

    Take vegetable pulao in serving dish and sprinkle nuts and mint leaves on it. Dish it out. Mix Vegetable Pulao is ready to serve. ENJOY!!

    [/tab] [tab]

    • Serve with onion rings and tomato raita.

    [/tab] [/tabs]

    If you like Mix Vegetable Pulao recipe and make it then let me know your feedback by commenting below.

  • Sajji Pulao Recipe: Your New Favorite Rice Dish

    Sajji Pulao

    Some people always look something new to make, for such people we are giving amazingly delicious recipe which you might eat in dine out but not at home. This is Sajji Pulao that is not difficult at all, so in next get together surprise your guest with this rice and chicken dish. 

    Bismillah, let’s begin!

    Check it out the Sajji Pulao Recipe and printable version below!

    Print

    Sajji Pulao Recipe

    This is Sajji Pulao that is not difficult at all, so in next get together surprise your guest with this Sajji Pulao pulao recipe
    Prep Time 15 minutes
    Cook Time 1 hour
    Total Time 2 hours
    Servings 6
    Author Bushrah | Recipestable

    Ingredients

    For Sajji

    • 1 whole chicken
    • 1/2 cup vinegar
    • 2 tbsp oil
    • 2 tsp garlic paste
    • 2 tsp red chili powder
    • 1 tsp chaat masala
    • 1/2 tsp salt

    For Pulao

    • 1 kg basmati rice
    • 250 gm tomatoes
    • 250 gm onions
    • 100 gm dried plum
    • 4 bay leaves
    • 4 tbsp green chili paste
    • 2 tsp black cumin
    • 2 tsp salt
    • 1 tsp whole black pepper
    • 1/2 cup Oil or butter

    Instructions

    Method

      To Make Chicken Sajji

      • Marinate whole chicken with vinegar, chaat masala, salt, garlic, red chili powder and oil.
      • Place in a refrigerate for 6 hours or overnight.
      • Now preheat oven to 200 degree c.
      • Bake marinated chicken in the preheated oven for 40 minutes or until chicken is tender.

      To Make Pulao

      • Heat oil in a large skillet over medium high heat.
      • Fry onions for 4-5 minutes or until golden brown.
      • Add black cumin, chopped tomato, whole black pepper, salt and bay leaves.
      • Stir well.
      • Now add 2 glasses of water, dried plums, green chili paste and soaked rice in it.
      • As the water gets dry from the rice put the chicken sajji on it.
      • Cover the skillet and leave it for 30 minutes.
      • Delicious Sajji Pulao is ready to serve. ENJOY!!

      Notes

      Serving Suggestions:
      Serve with Mint Raita and Salad.

      I have also posted Meatball and Pea Pulao which is another easiest & tastiest version of making Pulao. Do check it out as well.

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      Put your own spin on it. And lemme know how it turns out. Post a photo on Facebook (Recipestable) or  on Twitter so I can see how lovely yours turn out.

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      Happy Cooking!!

      If you like this post, Please Subscribe to my blog and let me know your feedback by commenting below.. I have lots more recipes to share with you.

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    • A Feast for the Eyes & Taste Buds: Rainbow Tikka Rice Recipe

      Rainbow Tikka Rice

      Rainbow Tikka rice is a layered rice dish in which different colour of rice layered with chicken tikka, eggs, green peas, tomato ketchup and spicy green chutney. This is an excellent rice dish to entertain and impress your guests and children. Its really yummy, healthy and rather cheap to make. My family always love this Rainbow Tikka rice recipe.
      For variety, substitute chicken with shrimp, ground beef, any type of veggies. Must try this Rainbow Tikka Rice recipe and don’t forget to share your experience with us!!

      Prep Time: 30 minutes

      Cook Time: 40 minutes

      Servings: 5

      Difficulty Level: Medium

      Ingredients

      For Chicken Tikka

      • 500 gm boneless chicken, cut into small pieces
      • 1/2 cup plain yogurt
      • 1 onion, finely chopped
      • 2 tomatoes, make a smooth paste
      • 4 tablespoon tikka masala
      • 2 tablespoon cooking oil
      • salt to taste
      • a piece of coal to give dum

      For Green Chutney

      • 1 cup fresh coriander leaves
      • 1/2 cup mint leaves
      • 1 teaspoon ginger paste
      • 1 tomato
      • 3 green chillies
      • 2 tablespoon lemon juice
      • 2 tablespoon plain yogurt
      • 1/2 teaspoon cumin seeds, roasted and crushed
      • salt according to taste

      For Tikka Rice:

      • 500 gm long grain rice
      • 2 eggs,boiled and sliced
      • 3/4 cup chicken stock or as required
      • 2 tablespoon cooking

      For Yellow Rice Layer

      • 2 boiled eggs,chopped
      • yellow food color

      For Green Rice Layer

      • 1/2 cup green peas, boiled
      • green chutney as required
      • green food color

      For Red Rice Layer

      • 1 cup tomato ketchup
      • red food color, optional

      Directions:

      Step 1

      Soaked rice in water for 30 minutes. Then boiled in salted water.

      Step 2

      Strained. Divided into 3 parts and keep aside.

      Step 3

      Heat oil in a pan over medium high heat. Add onion and cook for 5 minutes or until lightly browned.

      Step 4

      Add ginger garlic paste. Saute for 1 minute then add chicken.

      Step 5

      Cook and stir chicken on high heat for 15 minutes or until no longer pink.

      Step 6

      Add tikka masala and salt. Cook and stir well.

      Step 7

      Now add tomatoes cook for 10 minutes or until oil separates.

      Step 8

      Add yogurt. Cook more 5 minutes or until all water dries and oil comes on top.

      Step 9

      Remove from the heat and give coal dum.

      Step 10

      Place green chutney ingredients in a blender or food processor. Process until smooth. Take it out in a small bowl and keep aside.

      Step 11

      In a bowl, mix together the one portion of boiled rice, chopped eggs and yellow food color. Keep aside.

      Step 12

      In another bowl, mix together the second portion of rice, green chutney, green peas and green food color (optional).

      Step 13

      In another bowl, mix together the 3rd part of rice, tomato ketchup and red food color (optional).

      Step 14

      Take a large bowl, greased with oil. Then put egg slices on the bottom of the bowl. Cover with yellow rice.

      Step 15

      Drizzle small amount of chicken stock over it. Press well and layer with chicken.

      Step 16

      Then cover with red rice. Again press well.

      Step 17

      Layer with green rice. Sprinkle remaining stock and press well.

      Step 18

      Cover with an aluminium foil.

      Step 19

      Bake at 180 degree C, in the preheated oven for 15 minutes or until done.

      Step 20

      Let it cool for 15 minutes.

      Step 21

      Carefully, invert on a flat dish. Delicious Rainbow Tikka Rice is ready to serve. ENJOY!!

      Serving Suggestions: 

      • Serve hot with raita or any chutney.

      If you like Rainbow Tikka Rice recipe and make it then let me know your feedback by commenting below.

    • Irani Sabzi Pulao Recipe

      Irani Sabzi Pulao

      This Irani Sabzi Pulao recipe is from my Irani friend. This is a Persian rice dish.  It will taste much better if you use fresh herbs. It also goes very well with either fish or chicken. Try this Irani Sabzi Pulao Recipe, hope you like it.

      irani sabzi pulao recipe
      Photo: Irani sabzi pulao recipe

      [divider]

      [one_fourth]Prep Time: 20 minutes[/one_fourth] [one_fourth]Cook Time: 1 hour 10 minutes[/one_fourth] [one_fourth]Servings: 5[/one_fourth] [one_fourth_last]Difficulty Level: Medium [/one_fourth_last]

      [divider]

      [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

      • 500 gm long grain rice
      • 500 gm boneless chicken
      • 750 gm fresh Herbs (equal portions of – parsley, chive, dill
      • 1/3 cup Cooking Oil
      • 1 medium onion
      • 4 sprigs coriander and fenugreek
      • 1/2 teaspoon black pepper
      • 1/4 teaspoon ground saffron
      • Salt to taste

      [/tab] [tab]Yield: 5 servings

      Nutritional information is not yet available. [/tab] [/tabs]

      Directions:
      [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

      Step 1

      Wash the rice thoroughly in warm water, soak the rice in salted lukewarm water to cover by 2 inches for 3 to 4 hours.

      Step 2

      Trim any fat off of the meat, and cut meat into small pieces (2 inch cubes), wash well and drain.

      Step 3

      Thinly slice the onions.

      Step 4

      Heat oil in a large pot over medium high heat.

      Step 5

      When oil gets hot, add the onions and fry well until golden brown.

      Step 6

      Add the meat, salt and pepper and cook over low heat until the meat is well done, (about 45 minutes to 1 hour) or until meat is done.

      Step 7

      Clean the herbs cutting out coarse stems, wash, dry and chop finely.

      Step 8

      In a large saucepan, bring 8 to 12 cups of water to a rapid boil.

      Step 9

      Pour off any excess water from rice and pour into boiling water.

      Step 10

      Bring back to boil for 2 to 3 minutes. Test to see if the rice is ready.

      Note: The grains should be firm in the center and rather soft on the outside. Strain and rinse with lukewarm water.

      Step 11

      Toss gently in a strainer.

      Step 12

      Bring 1/4 cup water and 3 tbsp. of oil to a rapid boil.

      Step 13

      Add layers of the rice and the mixed herbs interchangeably building it up to a dome shape.

      Step 14

      The top layer should be rice. Make sure the herbs are dry before mixing them with the rice.

      Step 15

      Poke 5 or 6 holes through the rice to the bottom with the handle of a spoon.

      Step 16

      Close the lid. Keep on medium-high heat for 2 to 3 minutes or until rice
      starts steaming.

      Step 17

      Heat up 1/4 cup of water and 2 tbsp. of oil and pour over the rice. Wrap the saucepan lid in a clean tablecloth and cover the pan firmly.

      Step 18

      Reduce heat to low and cook for (about 45 minutes to an hour).

      Step 19

      After removing from heat, place the saucepan in the sink and run cold water under it to cool it down.

      Step 20

      Add 1/4 tsp. of saffron to 1 tbsp. of hot water. Lightly mix 2 to 3 tbsp. of rice with the liquid saffron in a small bowl. Set it aside for garnish.

      Step 21

      To dish up, gently toss the rice and sprinkle lightly in a dish in a symmetrical mound.

      Step 22

      Garnish with the saffron rice.Remove the crusty bottom and serve in a separate plate. Irani Sabzi Pulao is ready to serve. ENJOY!!

      Note: You can either serve the meat (or chicken) in a separate dish or mix it with the rice in the same dish.

      [/tab] [tab]

      • Serve with salad.

      [/tab] [/tabs]

      If you like Irani Sabzi Pulao recipe and make it then let me know your feedback by commenting below.

    • Flavorful Mix Vegetable Biryani Recipe: A Crowd-Pleaser!

      Mix Vegetable Biryani

      This is the first time I had such a wonderful mix vegetable Biryani. The taste was out of this world. This rice dish is packed with vegetables for a quick and easy dinner option. A very simple and easy Mix Vegetable Biryani recipe without much spices. I had this with mint raita and it tasted awesome. Perfect for lunch box and as one pot meal. Check it out the mix vegetable biryani recipe here!!

      mix vegetable biryani recipe
      Photo: mix vegetable biryani recipe

      [divider]

      [one_fourth]Prep Time: 30 minutes[/one_fourth] [one_fourth]Cook Time: 45 minutes[/one_fourth] [one_fourth]Servings: 6 [/one_fourth] [one_fourth_last]Difficulty Level: Medium [/one_fourth_last]

      [divider]

      [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

      • 1 kg basmati rice
      • 3 medim potatoes, cut into finger and soaked in salted water
      • 2 medium carrots, diced
      • 2 medium onions, thinly sliced
      • 1 small cauliflower, flowerets separated
      • 1 cup green peas
      • 1 cup fresh green baens, cut into small pieces
      • 1/2 cup yogurt
      • 1/2 cup cooking oil or ghee
      • 2 boiled eggs
      • 2 lemons
      • 1 Bay leaf
      • 5 cardamoms
      • 1 inch cinnamon stick
      • 1 tablespoon ginger garlic paste
      • 1/4 teaspoon black pepper
      • 1/4 teaspoon cumin seeds, crushed
      • 1/4 teaspoon cloves
      • Salt to taste

      [/tab] [tab]Yield: 6 servings

      Nutritional information is not yet available. [/tab] [/tabs]

      Directions:
      [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

      Step 1

      Heat a little oil in a pan and fry all the vegetables separately.

      Step 2

      Then fry the sliced onions till golden brown.

      Step 3

      Take out half of the fried onions from pan and leave half in the pan.

      Step 4

      Now add yogurt, ginger and garlic paste, the fried vegetables and the garam masala (spices) to the same pan.

      Step 5

      Also squeeze lemon juice on it and let it cook on low heat.

      Step 6

      Put the rice in a sieve and wash thoroughly.

      Step 7

      In another pan boil water. Add the washed rice, vinegar and garam masala (spices) and boil.

      Step 8

      Let it cook for about 12 minutes so that it is parboiled. Drain and keep aside.

      Step 9

      Place a layer of rice in a large pan (the same one you used for boiling the rice), then put a layer of the vegetable mixture and again put a layer of the remaining rice.

      Step 10

      Sprinkle fried onions and sliced boiled eggs on the rice.

      Step 11

      Put the pan on a heated griddle (tava). Cover with a tight lid. Do not stir.

      Step 12

      Allow cooking for another 20 minutes on very low heat.

      Step 13

      Once the dish is cooked, leave it covered for a few minutes.

      Step 14

      Then remove the lid, fluff up the rice with a fork. Mix Vegetable Biryani is ready to serve.

      [/tab] [tab]

      • Serve with raita.

      [/tab] [/tabs]

      If you like  Mix Vegetable Biryani  recipe and make it then let me know your feedback by commenting below.

    • The Perfect Weekend Feast: Easy Prawn Biryani Recipe for a Crowd!

      Prawn Biryani

      Today, I am sharing the famous Prawn biryani recipe. I love biryani so much that’s why I am always developing them to perfection. This Prawn biryani recipe is a delight. Everyone love a good chilli prawn dish and this one doesn’t disappoint. Make any occasion even more special by serving this delicious one-dish meal. Well, it’s sure a treat for all seafood lovers. Lets start cooking this prawn biryani special. Check it out the Prawn Biryani recipe here!!

      Make any occasion even more special by serving this delicious one-dish meal – Jhinga Biryani. Easy to make and delicious too. Check it out Jhinga Biryani recipe here!!

      prawn biryani recipe
      Photo: prawn biryani recipe

      [divider]

      [one_fourth]Prep Time:30 minutes[/one_fourth] [one_fourth]Cook Time: 45 minutes[/one_fourth] [one_fourth]Servings: 3[/one_fourth] [one_fourth_last]Difficulty Level: Medium[/one_fourth_last]

       

      • 600 gm prawns, shelled
      • 300 gm basmati rice
      • 1/4 cup Sliced onion
      • 2 Bay leaf
      • 50 ml coconut milk
      • 1 tbsp coriander leaves
      • 1 tbsp fresh grated coconut
      • 2 tbsp oil or ghee
      • 2 green chillies
      • 2 tsp lemon juice
      • 1/2 tsp Turmeric powder
      • 1 tsp Whole garam masala
      • Salt to taste

      [/tab] [tab]Yield: 5 servings Nutritional information is not yet available. [/tab] [/tabs]

      Directions:
      [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

      Step 1

      Pick, wash and soak rice for about 20 minutes. Drain and keep aside.

      Step 2

      Shell, De-vein and wash the prawns.

      Step 3

      Heat Ghee or oil in a thick-bottomed pan.

      Step 4

      Add bay leaves and Whole Garam Masala Let it crackle.

      Step 5

      Add sliced onion, saute for 5 minutes or until the onion turns pink.

      Step 6

      Add water, turmeric powder, lemon juice and green chillies slit into two.

      Step 7

      Bring it to boil and add rice. Cook for a minute and add prawns and coconut milk.

      Step 8

      Season with salt. Stir lightly.

      Step 9

      Stir till rice absorbs all the water and then cover it with a lid and cook it on a slow fire till rice and prawns are fully cooked. Prawn Biryani is ready to serve.

      [/tab] [tab]

      • Serve with salad, and mint raita.

      [/tab] [/tabs]

      If you like Prawn Biryani recipe and make it then let me know your feedback by commenting below.

    • Hearty & Satisfying: A One-Pot Meatball and Pea Pulao Recipe!

      Meatball and Pea Pulao

       Enjoy a fun evening cooking from scratch with a partner. On the menu for the evening will be: Meatball and Pea Pulao. Easy and tasty Meatball and Pea Pulao Recipe with tips and tricks to get perfect grains of pulao. Check it out the Meatball and Pea Pulao Recipe here!!

      Meatball and Pea Pulao recipe
      Photo: Meatball and Pea Pulao recipe

      [divider]

      [one_fourth]Prep Time: 30 minutes[/one_fourth] [one_fourth]Cook Time: 1 hour[/one_fourth] [one_fourth]Servings: 4[/one_fourth] [one_fourth_last]Difficulty Level:Medium [/one_fourth_last]

      [divider]

      [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

      • 300 gm basmati rice
      • Enough stock to cover the rice (lamb or vegetable) from a cube is fine
      • 300 gm Fresh or Frozen peas
      • 1 Lemon juice
      • 1 medium size onion
      • 1 tsp ginger garlic paste
      • 1 teaspoon cumin seeds
      • Salt to taste
      • 6-8 tbsp oil

      For meatballs:

      • 400 gm minced lamb
      • 1 tsp ginger garlic paste
      • 1 tsp red chilli powder
      • 1/4 tsp turmeric
      • 1/2 tsp chopped green chillies
      • Salt to taste
      • 1/2 tsp garam masala powder
      • 2 tsp corn flour

      [/tab] [tab]Yield: 4 servings

      Nutritional information is not yet available. [/tab] [/tabs]

      Directions:
      [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

      Step 1

      Wash rice nicely and drain. keep it aside for 10 minutes.

      Step 2

      Take a bowl and mix the lamb minced with the corn flour, turmeric, red chilli powder, ginger garlic paste, salt, garam masala powder and chopped green chillies.

      Step 3

      Mix well and shape into about 16 balls – it’s easier if you wet your hands.

      Step 4

      Heat a large frying pan (with a lid for later), then fry the meatballs for about 8 mins until golden and cooked through.

      Step 5

      Remove from the pan, get aside.

      Step 6

      Heat more oil in this pan adds chopped onion. Once onion turns slightly golden, add 1 tsp ginger garlic paste and add 1 tsp cumin seeds and add green peas and saute till peas are nicely cooked.

      Step 7

      Now add salt the rice and add enough stock so that it reaches about 1.5 cm above the level of the rice.

      Step 8

      Cover and cook till the rice become tender and the water dries.

      Step 9

      Now add the meatballs top on the rice and cover again.

      Step 10

      Stir in the lemon juice and the remaining mint.

      Step 11

      Reduce flame to minimum and allow to cook for another 5 minutes in its own steam.

      Step 12

      To finish the pulao, stir in the lemon juice and the remaining mint. Meatball and Pea Pulao is ready to serve.

      [/tab] [tab]

      • Serve with zeera raita, plain yogurt or salad.

      [/tab] [/tabs]

      If you like Meatball and Pea Pulao recipe and make it then let me know your feedback by commenting below.

    • Aromatic Kashmiri Pulao: Fragrant Rice with Nuts & Spices

      Kashmiri Pulao

      Kashmiri pulao is unlike the normal pulao recipes will not be spicy. This is a Kashmiri rice dish made with various nuts, assorted spices and milk. Check it out the Kashmiri Pulao recipe here!!

      Kashmiri Pulao recipe
      Photo: Kashmiri Pulao recipe

      [divider]

      [one_fourth]Prep Time: 30 minutes[/one_fourth] [one_fourth]Cook Time: 35 minutes[/one_fourth] [one_fourth]Servings: 5 [/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

      [divider]

      [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

      • 500 gm basmati rice
      • 100 gm onion,sliced vertically
      • 5 gm cinnamon
      • 5 gm cardamom
      • 5 gm cloves
      • a pinch of turmeric powder
      • 1 gm saffron
      • 10 ml milk
      • 20 gm walnut
      • 20 gm cashew nut
      • 1 litre water
      • 50 gm oil
      • salt to taste

      [/tab] [tab]Yield: 5 servings

      Nutritional information is not yet available. [/tab] [/tabs]

      Directions:
      [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

      Step 1

      Rinse the rice in 4-5 changes of water or until the water runs clear.

      Step 2

      Soak the rice for 30 minutes then drain and keep aside.

      Step 3

      Heat oil and fry onions until golden brown and remove.

      Step 4

      Fry whole spices, turmeric powder, add rice and saute.

      Step 5

      Add half-saffron dissolved in little warm milk.

      Step 6

      Add hot water and mix well. Cook a little.

      Step 7

      Finish with remaining saffron and cook till grains are separated and done.

      Step 8

      Garnish kashmiri pulao with fried onions, walnuts & cashew nuts. Kashmiri Pulao is ready to serve. Enjoy!

      [/tab] [tab]

      • Serve with any curry or yogurt.

      [/tab] [/tabs]

      If you like Kashmiri Pulao  recipe and make it then let me know your feedback by commenting below.