Tag: indian rice recipes

Lunch & Dinner

Tomato Rice – Tangy, Spicy, and One-Pot Comfort

Puspa


🍅 When All You Have Are Tomatoes, Make Magic

Some days, you just need a plate of flavored rice that speaks louder than any curry.
Tomato Rice is that dish — spiced, tangy, and so full of South Indian flavor, you don’t need anything else on the side (but maybe a papad or some curd).

It’s quick, pantry-friendly, and a tiffin-box favorite for a reason.


🛒 What You’ll Need (Serves 2–3):

1 cup cooked rice (preferably cooled)

2 medium tomatoes, chopped

1 small onion, sliced

1–2 green chilies, slit

1 tsp ginger (grated or paste)

½ tsp mustard seeds

½ tsp urad dal (optional)

1 sprig curry leaves

½ tsp turmeric

½ tsp red chili powder

Salt to taste

1½ tbsp oil or ghee

Fresh coriander for garnish




🍚 How to Make It – Quick, Tangy & Flavor-Packed

1. Temper It Right

Heat oil in a pan. Add mustard seeds, let them splutter.
Add urad dal, curry leaves, green chilies, and ginger. Sauté for a minute.

2. Cook the Masala

Add onions and cook till soft.
Add tomatoes, turmeric, chili powder, and salt. Cook until tomatoes are mushy and oil starts to separate.

3. Mix the Rice

Add the cooked rice and gently mix till the masala coats every grain.
Cook for 2–3 minutes on low. Garnish with coriander.

4. Serve It Warm

With curd, papad, or just as it is!



❤️ Why Tomato Rice Is a Pantry Hero

Quick and budget-friendly

Great for leftover rice

One-pan, zero-fuss meal

Because some recipes just feel like home

Lunch & Dinner

Kathal Biryani – Royal, Spiced & Meaty (Without the Meat)

Puspa


🌿 When Jackfruit Turns Into the Hero of the Feast

Call it vegetarian mutton biryani, kathal pulao, or just deliciously bold — this biryani turns humble jackfruit into something royal.

Kathal Biryani is layered with saffron-kissed rice, slow-cooked masala, and tender chunks of jackfruit that soak up every spice.
It’s a dish made for Sunday lunches, Eid feasts, or when you want to cook something indulgent without going non-veg.


🛒 What You’ll Need (Serves 4):

For the rice:

1½ cups basmati rice

4–5 cups water

1 bay leaf, 2–3 cloves, 1 black cardamom, ½ tsp salt


For the kathal masala:

300–350g raw jackfruit, cubed

2 tbsp oil or ghee

1 tbsp ginger-garlic paste

1 large onion, sliced

2 medium tomatoes, chopped

¼ cup curd

½ tsp turmeric, 1 tsp red chili powder, 1 tsp garam masala, 1 tsp biryani masala

Salt to taste

2 tbsp chopped mint + 2 tbsp coriander leaves


Optional layers:

Few strands saffron in warm milk

Fried onions (birista)

1 tsp rose water or kewra



🍽️ How to Make It – Layered, Luxurious & Full of Aroma

1. Prep the Rice

Parboil basmati rice with spices until 80% cooked. Drain and set aside.

2. Cook the Kathal

Pressure cook jackfruit for 1–2 whistles or boil till tender. Drain.
In a pan, heat oil. Fry onions till golden. Add ginger-garlic paste, tomatoes, curd, spices, and salt. Cook till oil separates.
Add jackfruit, cook till masala coats each piece. Add mint, coriander. Set aside.

3. Layer the Biryani

In a heavy-bottomed pot, layer rice and kathal masala.
Top with saffron milk, fried onions, and rose/kewra water. Repeat layers if needed.

4. Dum Cooking

Cover with foil and lid. Cook on low flame for 15–20 mins or bake at 180°C for 20 mins.

5. Fluff & Serve

Let it rest. Fluff gently and serve hot with raita or mirchi salan.



❤️ Why Kathal Biryani Feels Royal & Rooted

Jackfruit’s texture mimics meat beautifully

Deep masala, delicate layering — all vegetarian

Perfect for celebrations or Sunday specials

Because meatless doesn’t mean flavorless!

Uncategorized

Vegetable Biryani – Aromatic Comfort in Every Bite

Puspa

🌿 Intro / Story Section:

Growing up, Vegetable Biryani meant special days—guests at home, festival afternoons, or birthdays. My mother would begin early, soaking fragrant basmati rice, chopping fresh vegetables, and grinding spices by hand. The kitchen filled with aromas of cardamom, cinnamon, and bay leaves, signaling that something special was simmering on the stove.

Even today, when life gets busy and I need comfort, I make Biryani. It’s more than a dish—it’s a reminder that the best things in life take patience, care, and a generous pinch of spice.

🍲 Recipe: Vegetable Biryani

Serves: 2-3
Prep Time: 15 mins
Cook Time: 30 mins

🛒 Ingredients:

For Rice:

  • 1½ cups basmati rice, soaked (20 mins)
  • 2 bay leaves
  • 2-3 cloves
  • 1 cinnamon stick
  • Salt

For Vegetables & Spices:

  • 1 onion, sliced thinly
  • 1 cup mixed vegetables (carrots, beans, peas, cauliflower, potatoes)
  • 1 tomato, chopped
  • 1 tbsp ginger-garlic paste
  • 1-2 green chilies, slit
  • ½ cup yogurt
  • 1 tsp turmeric powder
  • 1 tsp chili powder
  • 1 tsp garam masala powder
  • Salt to taste
  • 2 tbsp oil or ghee
  • Fresh coriander & mint leaves for garnish
  • Fried onions for garnish (optional)

🔪 Instructions:

  1. Cook Rice:
    Boil water with bay leaves, cloves, cinnamon, and salt. Add soaked rice and cook until 80% done. Drain and set aside.
  2. Prepare Vegetable Masala:
    Heat oil/ghee in a pan. Sauté onions until golden. Add ginger-garlic paste, green chilies, vegetables, turmeric, chili powder, garam masala, salt, and tomatoes. Cook till vegetables are tender. Add yogurt and simmer till the mixture thickens.
  3. Layer the Biryani:
    In a heavy-bottom pot, layer half the vegetable mixture. Spread half the rice over it, garnish with coriander, mint, and fried onions. Repeat layers.
  4. Cook on Dum:
    Cover with a lid tightly. Cook on low heat for about 15 mins (dum cooking). Turn off heat and let rest for 10 mins.
  5. Serve Warm:
    Fluff gently and serve with raita or salad.

💡 Biryani Tips:

  • Always soak the rice—this gives fluffy, separated grains.
  • Slow cooking (dum) helps flavors develop deeply.
  • Add saffron-infused milk or rose water for a richer aroma.

❤️ Closing Note:

Biryani is more than just rice and vegetables—it’s layers of love, tradition, and warmth. Try this recipe for your next special day or when you crave comfort in a bowl.