Rice Dishes – Page 3

Raw Mango Rice / Mangai Sadam

Mango rice preparations is much similar to the lemon rice but will be with mango’s sour taste added coz of raw mango prepared in tamilnadu style. My friend advised me not to make any dishes with onions on Varalakshimi Nonbu and I decided to make this. So this rice don’t have onions, but if needed they can be added.

Raw Mango Rice / Mangai Sadam

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Tamilnadu Ven Pongal

Venn Pongal is a eaten as a breakfast item in Tamilnadu. The rice & moon dhal cooked in ghee tastes awesome with coconut chutney. This is very easy to prepare, trust me no one dislikes this pongal. The best combo for this is Medhu Vadai with Coconut Chutney.

Ven Pongal

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Chicken Biryani Tamilnadu Style

Biriyani is one of the famous foods in India. The way of making differs all over India with slight taste variations. Taste of the biriyani lies in the ingredients added and mainly depends on the order in which they are added. This is a very simple recipe used mostly in the southern state of Tamil Nadu.
The same procedure can be used to make Veg, Mushroom Biriyanis taking out the Chicken and related marination stuffs. Taste and Flavor of the biryani comes well when you trial it for more number of times. I added Orange Food Color- 1/4 tsp to get this color.

Tamilnadu Chicken Biryani

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Pudina Pulao / Mint Pulao / Mint Rice

Mint has a strong flavor. For any biryani’s, pulao’s mint adds extra ordinary aroma. Mint chutney goes fabulous with Idili and dosa. At my home we grow up mint in a pot to pick it fresh when needed. Even now I have mint planted in a pot in my balcony. This is a simple mint pulao with peas and potato.

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Cabbage Pulao / Muttaikose Pulav

Pulaos are famous north indian rice dishes. Muttaicose is one of our fav Vegetables. At any time they will be available at my fridge. I got this recipe from my Mother-in law,tried for a small party and it was a super hit. A mild rice with any gravy of veg or non-veg would be a best combination for this. My rice was mashed up a little bit coz of excess water added while cooking.

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Tamarind Rice / Iyengar Kovil Puliyodharai / Puli Sadam

I’ve always loved the puliyodharai served in temples and always wanted to make it at home to have it when ever I feel like. This is the closest I could getto that temple one.

The key is the masala powder and roasted peanut added to the recipe. At my home they never used to add the podi but I like it with the podi. it gives the nice aroma.

Tamarind Rice / Iyengar Kovil Puliyodharai / Puli Sadam

Author: Sashi

Ingredients

Tamarind – big lemon size
Rice – 4 cup
Sesame oil – 4 tsp
Mustard seed – 1/4 tsp
Channa dhal – 1 tsp
Asafoetida – 1 pinch
Red chili – 7 nos
Curry leaves – 1 strand
Peanut – 1/2 cup
Turmeric Powder – 1 tsp
To fry and grid :
Red Chili – 5 nos
Channa dhal – 2 tsp
Coriander seed – 2 tsp
Fenugreek seed – 1/4 tsp
Sesame seed – 1 tbsp

Instructions

PREP:

Extract tamarind juice to not more than 1- 1.5 cups.
Fry the items given in to fry in a pan with little oil until golden brown and the sesame seed starts crackling. Grind this to fine powder.

COOKING:

Heat oil – 4 tbsp in a pan, when it’s hot, add mustard, channa dhal, asafoetida, red chili, peanut, curry leaves and fry this for a minute.
Remove the fried peanut at this stage if you like it crunchy which is the way I do it. But it’s optional step.
Add tamarind juice extract, turmeric and salt. Allow this to cook till oil separates in medium flame and stir often, it going to take around 20-30 mins.
Add ground powder – 2 tsp and mix well. Keep it on the stove for about 5 minutes in low flame.
Add the rice and mix gently. Taste for salt and add if required.
Add the remaining ground powder if any now and allow the rice mix to stay for 30 min before serving.

TIPS:

Use the whole batch of ground powder if needed for enhanced taste.
Peanut enhances the taste
Cashew nuts can also be added to enhance the taste.
You can grind the podi in bulk and save it in refrigerator for future usage upto 2 months.

(*) Serve with Pappads, Applam, Vadam.

Vegetable Biryani – Method 1

Vegetable biriyani prepared in dum method. Well, this turned out little messy as I over cooked the rice. When preparing rice for dum method, it shouldn’t be cooked more than half done.

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