#Boondi raita variations

[spicyvegrecipes]

Boondi Ka Raita

❤️ About Boondi Ka Raita Boondi ka raita is a North Indian dish with yoghurt (curd) and boondi. We season the yoghurt with spices like roasted cumin powder, salt, and sometimes red chilli powder or black salt for added flavour. its creamy textured, tangy flavoured, and crunchy boondi, making it a refreshing accompaniment to Indian dishes. It serves as a cooling counterbalance to spicy curries,…

[raviport]

Easy And Healthy Refreshing Food/beverage Ideas To Keep Your Kids Cool In Summer!

Easy And Healthy Refreshing Food/beverage Ideas To Keep Your Kids Cool In Summer! — pinknblu

Summers in our country with soaring temperatures and intense loo are distress for kids. Keeping the body cool and avoiding dehydration is essential, especially for kids who drain energy rapidly being active 24*7. The loss of nutrients and water through sweat cannot be couped up by water only, hence they need supplemental food/beverage items to keep them cool and energy-balanced.

Offering a variety of foods or beverages that beat the heat and avoid dehydration can be challenging, as the kids always demand variations and do not bend their will to a monotonous menu. Sounds Familiar?

So here’s is a list of simple and delicious treats for kids that look mouthwatering without compromising nutritional benefits! These are easy to procure, store and prepare without needing to wear your Chef hat! You can name them as you want and assign them to each day of the week to keep the kids looking forward, they will gulp them down in a matter of seconds.

1. CURD (DAHI) 

A healthy probiotic -curd has innumerable health benefits known to all Indian households as it is easy to prepare at home or procure from the market. Curd can be consumed in its original form or turned into a variety of beverage or dishes.

Chaas (buttermilk)

Is a traditional palette cleanser for many communities in our country. Mix water and curd to make smooth consistency with a pinch of salt, sugar, chaat masala, and jeera powder for a lip-smacking cooling beverage.

Lassi 

It is a sweet, thickly churned form of curd with the goodness of natural milk cream. It is a perfect cool drink for summer evenings in place of regular milkshakes. It energises and keeps the tummy filled for a long time

Curd Raita

Can be included in every meal using variations like boondi or veggies like cucumber, mint, tomato onions in curd with a pinch of salt and jeera powder. As yummy as it tastes, it is an equally healthy way to incorporate a probiotic in every meal that aids in digestion and maintains body temperature.

Greek Yoghurt 

Ready-to-eat probiotic greek yoghurt is also a great option occasionally. Try to opt for fresh and natural ingredient yoghurts having a shorter shelf-life as they contain less or no preservatives.

2. FRUIT POPSICLES AND ICE CUBES

The excitement for typical mango or orange popsicle is still intact in all kids through generations. While it is not healthy to offer ready-made popsicles due to the uncertainty of the ingredients used, homemade popsicles are a great option.

Fruit popsicles

A popsicle mould and fresh fruits are all you need. To make fruit popsicles, puree the fruits like watermelon, oranges, blueberries, strawberry, kiwi, back grapes, mango, or any other fruit in the grinder, add some water for consistency, put them in a popsicle mould and freeze! Ready to eat popsicles will be gone in minutes with all the nutritional goodness of seasonal fruits intact and no added sugar and preservatives! Try the rainbow popsicle for a fun-filled activity with your kids during summer.

Fruit ice cubes

Prepare the fruit puree as above, put them in moulds of any shape (ice-cube size) and freeze. Ask the kids to add one or two fruit cubes to the regular water every time. It will prompt the kids to drink more water and infuse fruit benefits without you needing to monitor. Mint, lemon or watermelon ice-cubes are more popular among kids.

3. MILK

Can we even mention all the option that we can make out of milk to survive through the scorching summers. Milk is a staple drink for kids when it comes to a quick snack before playtime or school.

Smoothies

Curd, Milk, fruits, nuts, cream and everything healthy can be dropped together into the grinder and made into a delectable cool and creamy drink. Flavour, thick consistency and great colours of smoothies always excite the kids and are an instant and lasting energy source that helps the sweet tooth during summers with compact nutrition. Create new flavours using different fruits and nuts, or replace milk with curd or ice cream to serve a new variety each time. For example, if the kids don't eat the banana, offering a banana smoothie might be an easy way to get their daily quota into their tummies.

Milkshakes/ Flavoured Milk

I don't like milkshakes, said no child ever! When you run out of ideas or fruits, whip up a chocolate or a plain vanilla milkshake or the traditional Kesar, rose, khas flavoured milk made from natural squashed pulps to create instant yummy milk treats. 

Custard

Slow boil milk with custard powder to make thick creamy, and delicious custard milk, then cool it in the fridge and served with lots of fruits in it. The kids will lick it clean, stay full and energised with all the goodness of milk and fruits. Alternatively, you can also freeze the custard milk to use as homemade ice cream and improvise it with cinnamon powder, Kesar, cardamon or any other flavour as per your kids' choice.

4. INDIAN COLD DRINKS 

The credit goes to our Indian heritage that we have so many water drinks ideas passed on from our ancestors that are perfect for summer health. These drinks keep you cool, prevent dehydration, balance micro-nutrients and electrolytes (salts that balance sodium and salt level in the body to prevent dehydration) and are homemade with traditional spices that build up immunity. Most of them can be prepared fresh every day and stored in the fridge, we bet the kids will gulp them down, and you wouldn't even know it!

Aam Panna

The super coolant and cure for extreme heat strokes is a tasty treat made from raw mango, mint leaves and traditional spices and condiments. Easy to prepare and store in the fridge, drinking aam panna before and after a trip in the sun prevents heat strokes and is very prominently used by adults as well.

Aam Ras 

Highly popular mango pulp or aam ras extracted from choicest seasonal mangoes is a mouthwatering delicacy that can be enjoyed with a regular meal of roti sabji or as a post-meal cold desert. Mangoes are densely infused with micronutrients and a rich source of vitamins, magnesium and potassium.

Neebu Pani 

Another great warrior of summer is neebu pani (Lemon water). Squeeze lemon in cold water, add a pinch of salt, jeera powder, rock salt and sugar to prepare an instant energy drink that is suitable to have at any time during the day! Prepare some mint ice cubes as above and serve them in lemon water for a taste change and surprise the kids with a new variety.

Coconut water

This natural drink has innumerable nutritional properties, preventing dehydration is one of them. As tasty and refreshing it is to have, it is naturally formulated with perfect electrolytes required to maintain the sodium and mineral balance of our body that help to keep us hydrated. It is best to use coconut water directly from the coconuts than the ready-made packaged coconut water as they contain preservatives and artificial sugar.

5. FRUIT CHOCOLATES

Lure your kids to eat more fruits with chocolate wrapped fruit bits. Dice small pieces of fruits like strawberry, mango, grapes and dip them in melted dark chocolate (because dark chocolate is healthier) to coat them in a thin layer and then insert 1/3rd portion of a toothpick in each piece. Place them in an ice cube tray or on a plate in the refrigerator to freeze and create fruit chocolates. The cold taste of fruits and chocolate will be a star of options of evening snacks.

Summer means extra fun with extended bath time and not worrying about catching a cold, slurping on tasty liquid treats, ice creams, but summer also needs precise attention to the hydration of kids. As per the experts, with temperatures rising as high as 50 degrees across the country, kids need to be well hydrated even when indoors, because they are always active and dissipate more energy, increasing the chance of dehydration.

It can be a task to keep everything available immediately, offer a variety and monitor nutrition as well! We hope these easy ideas will help to tackle the summers and not letting kids drop their energy!

Training them to drink water more often is a habit that goes a long way to maintaining health not only in summer but during all seasons.

Phew! Let's go, it's time to drink water!

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[bollywoodadda]

Himansh Kohli: Never changed my style based on what’s in Actor Himansh Kohli, who will soon be seen in the film Boondi Raita, says that fashion, for him, has always been a very personal choice. The Yaariyan actor adds that what you wear and how you style yourself talks a lot about your personality and who you really are. “It is a representation of your thought process, your vibe, your adaptability, i.e. it represents your mentality and its practicality. I don't find the changing trends exhausting. It's good that we don't have to carry similar styles over and over again, I like that variation. But I have honestly never changed my style based on a new trend. If it's something I don't like, I'd proudly be the odd one out, but I won't be lame and follow what others are doing. Someone people do go overboard while following fashion trends. One should definitely see if one is wearing suits one,” he says. Ask him what are his comfort clothes, and he says, “Well, that would be a pair of joggers and a tee if I am at home or at the gym. When it comes to going out, I would just replace the joggers with a pair of jeans. The charm of a good shirt never fades away, and if you pair it with fine leather accessories, you have nailed the look perfect for a date night.” While he loves picking up characters with a different fashion sense, Himansh admits that its challenging to dress up like your character every time you are promoting or have a public appearance. “It's good to be in the character during promotions and dress up the same way as him since it creates more buzz about the character and the film. But it's difficult maintaining a particular look everywhere since the character which fits perfectly in a reel-life situation, might not fit in real-life situations,” he says. Ask what does he think will trend this year, and he says, “I am in love with utility wear. I am sure that will be loved this year. Also, I'm really hoping to see eco-friendly footwear across brands this year.” https://www.instagram.com/p/CLKzw8sAu6u/?igshid=1cqx95qwt9gnu

[recepicure-blog]

•••••• L U N C H S C E N E •••••• • • • Dum Biryani and boondi raita for lunch today. • • • Biryani is an evergreen classic that really needs no introduction. India offers so much on its culinary platter but the one dish Indians unanimously love indulging in is the mouth-watering biryani. With local and hyperlocal variations having evolved into distinctive styles of biryanis, one is spoilt for options when it comes to experiencing this melting pot of flavours. • • • Follow @recepicure for more such content and recipes. • • • #dumbiryani #biryani #biryanirecipe #biryanilovers #biryanilove #chickenbiryani #chickenbiriyani #indianspices #indianrecipe #indianfood #northindianfood #northindian #foodblogeats #thebiteshot #darkfood #darkfoodphoto #darkphotography #darkfoodphotography #wednesday #lunchtime #lunchscenes #mostpopular #friedonions #persianfood #food52grams #oneplus7tpro #shotononeplus #shotonmobile #foodstylingandphotography #foodphotographyandstyling (at India) https://www.instagram.com/p/CEET7zPFEmK/?igshid=qcel6qarzycj

[foodtrails25-blog]

Spinach and Pomegranate Raita/Palak Aur Anaar a cool yogurt preparation with nutritious spinach(palak) or greens and pomegranate pearls(anaar).

Here I bring you one of the easiest dish Spinach and Pomegranate Raita, loaded with goodness of iron rich spinach, calcium rich yogurt and antioxidant rich pomegranate.

India meals are wholesome .Most of the meals consists of dal/lentils, dry veggie or curry, rice and chapatis.The main purpose is to include all the food groups for balanced diet.

Yogurt or dahi is one the important part as it helps in digestion of the food. It also cools off the body heat  food that comes with spices used in food and  is rich in calcium.

Many times only a subzi like Gajar Aloo Meethi ki Subzi or Baigan ka Bhartha with chapati along with plain yogurt or raita is a filling meal.

Yogurt is also known as Curd in India. It should not be confused with cheese curds available in Canada, USA and other countries. Yogurt is one of the best side dish or accompaniment  with paranthas, pulao or biryani and raita takes away the brownie points with so many variations in it.

What is Raita

Those who do not know about Raita, it is a kind thick yogurt preparation with fruits or salad veggies like cucumber, mint, carrots, boiled potatoes. A versatile dish that can be prepared in numerous ways and so easy to prepare.

Chilled raita with fruits or salad vegetables or even chickpea puffed balls(Boondi Raita) or noodles is one of the best accompaniment with Indian meals.

When Vanitha from one of my facebook food groups Healthy Wealthy Cuisine suggested the theme #Raita for the fortnight theme, I realized I have hardly any raita dish on the blog, though there are other yogurt based dishes on the blog like Chass(Indian Buttermilk), Ragi Kanji(Buttermilk with Finger Millet), Kadhi Pakodi, Gatte Ki subzi. Only one raita recipe is there Mix.Veg Raita, though it  is one dish that I make quite frequently. Will be updating more raita recipes soon.

Do check out Vanitha’s wonderful blog Curry and Vanilla  with versatile and easy to understand recipes  from Indian to International Cuisines. I like her way of presenting the dishes , so simple and yet elegant.

How to make Spinach and Pomegranate Raita 

If you want to know the detailed basics on Ratia, click here on Cucumber and Mint raita recipe.

Spinach and Pomegranate both are rich in nutrients like iron, calcium, antioxidants and minerals. These should be included in regular diets in any preferred form. If your fussy eater refuses to eat spinach or pomegranate, make this yogurt preparation serve them chilled. Trust me everyone will love it.

There are two ways in which you can add Spinach to yogurt.

First one is to blanch spinach leaves, then puree and add to yogurt along with other spices.

Second one is to finely chop spinach leaves, saute with cumin seeds(jeera)/mustard seeds(rai),and add to whisked yogurt. Add finely chopped garlic in winters or if you like garlicky taste .

Any of way you can make it. I prefer the first one for everyday meals and second one when serving to guests.

Yogurt/Curd for Raita should be fresh and it should not have a sour taste.

Consistency of Raita depends on how one likes it. Neither too thick like many dips or tzatziki nor to thin like Chaas (Indian buttermilk).

Let’s see how to make Spinach and Pomegranate Raita

Wash spinach very well in running tap water.

Boil water in  a pan, add spinach and keep it for few minutes. Transfer it to ice cold water and let it be there for another 2-3 minutes.

Now drain the water from spinach completely(squeeze it a bit) and puree it.

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In a bowl take yogurt/curd.

Take fresh plain yogurt. It can be homemade or store bought. I prefer my homemade yogurt.

To it add roasted jeera powder/cumin powder, honey/sugar, red chilli powder and whisk till smooth consistency.

Add spinach puree and mix well in yogurt.

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For one cup of yogurt, add about 1/4 cup water. Adjust as per your desired consistency.

Before serving mix black salt in yogurt and add pomegranate seeds to it.

I do not add salt just before serving as it yogurt starts getting sour once salt is added to it.

Serve chilled with dish of your choice.

You can also add grated or finely chopped cucumber to it or top it with boondi (deep fried chickpea flour  small balls). Boondi is available at all the Indian grocery stores.

Spinach and Pomegranate Raita

Palak aur Anaar Ka Raita

1 Cup Fresh Yogurt/Dahi

1 Cup Fresh spinach leaves

¼ Cup Pomegranate Pearls

1-1½ tsp Roasted Cumin Powder

1/2 tsp Red Chilli Powder

Black Salt as per taste

Wash spinach very well in running tap water. 

Boil water in  a pan, add spinach and keep it for 1-2 minutes. Transfer it to ice cold water and let it be there for another 2-3 minutes. Now drain the water from spinach completely and puree it. 

Take fresh plain yogurt. It can be homemade or store bought. I prefer my homemade yogurt.

To it add roasted jeera powder/cumin powder, honey/sugar, red chilli powder and whisk till smooth consistency.

Add spinach puree and mix well in yogurt. Cover it and refrigerate till serving time.

Before serving mix black salt in yogurt and add pomegranate seeds to it.

During winter months you can add tadka of Garlic in ghee. Since yogurt has cooling properties many people avoid it during rainy season and winters. Elders back home always avoided yogurt during monsoon and added either garlic tadka or some fresh ginger or ginger powder to diminish it's cooling properties. 

For one cup of yogurt, add about 1/4 cup water. Adjust as per your desired consistency.

Add salt(preferably black salt/kala namak) just before serving as it yogurt starts getting sour once salt is added to it.

Serve chilled with dish of your choice. 

It goes well with any type of Biryani (Lucknowi Veg Biryani), Pulao (Mix Veg. Pulao) or paranthas (Tikiadia or Aloo Parantha). 

You can also have during fasting days if you include Spinach in your fasting diet. Add Sendha Namak instead of black salt. 

It goes well with any type of Biryani (Lucknowi Veg Biryani), Pulao (Mix Veg. Pulao) or paranthas (Tikidia or Aloo Parantha) or Dal Chawal(Lentils) combo.

  You can also have during fasting days if you include Spinach in your fasting diet. Add Sendha Namak instead of black salt.

This is very good weightless recipe too. Makes one feel full after having it.

During winter months you can add tadka of Garlic in ghee. Since yogurt has cooling properties many people avoid it during rainy season and winters. Elders back home always avoided yogurt during monsoon and added either garlic tadka or some fresh ginger or ginger powder to diminish it’s cooling properties.

For garlic Tadka, heat about a tsp of ghee or oil in a pan or tadka pan. Add cumin seeds/rai, once the seeds crackle add finely chopped garlic( about 1 tps), add red chilli powder if required. Temper Spinach Raita with it.

Do make this Spinach and Pomegranate raita and let me how you liked it.

Do visit my social media accounts.. FB, Pinterest and Instagram. Whenever you make this,do post on my FB page or tag me on Instagram.  Pin the recipes for later use.

If you like my work, then do hit the follow button and subscribe to the blog to get notifications on new posts and share the blog with your loved ones. I promise won’t spam your mailbox 🙂.

Thanks for stopping by!!

          Spinach and Pomegranate Raita Spinach and Pomegranate Raita/Palak Aur Anaar a cool yogurt preparation with nutritious spinach(palak) or greens and pomegranate pearls(anaar).

[edigestfoods-blog]

HYDERABADI BIRYANI – CUISINE OF EDIGEST FOODS

Hey How are you all , It has been a long time since I have not written about my food experiences due to my project work in Greater Noida . Greater Noida is a modern city with all modernized civilization . It’s a student area and street foods are in common. But here are many restaurants which are good. Though according to me the best restaurant in greater noida is EDigest Foods which serves hyderabadi biryani in greater noida .

After having my dinner at EDigest Foods . I went to the chef and how he makes the best biryani in greater noida .He said that Hyderabadi Chicken Biryani boasts of a beautiful cacophony of flavours that is known the world over. A delicious medley of fine long grain rice spices and chicken pieces, this Hyderabad style dum biryani is very easy to make and a delight to eat. Here is how to make Chicken Biryani Recipe at home.

What’s great about Hyderabadi biryani is its unique taste and influences from different parts of the world, especially from the Mughals. It’s one dish that’s really close to everyone’s heart and the perfect definition of soul food.

 Hyderabadi Chicken Biryani boasts of a beautiful cacophony of flavours that is known the world over. A delicious medley of fine long grain rice spices and chicken pieces, this Hyderabad style dum biryani is very easy to make and a delight to eat. Here is how to make Chicken Biryani Recipe at home.

 Hyderabadi Chicken biryani served in a bowl.

What’s great about Hyderabadi biryani is its unique taste and influences from different parts of the world, especially from the Mughals. It’s one dish that’s really close to everyone’s heart and the perfect definition of soul food.

 This delectable dish is made with tender, juicy pieces of chicken cooked to perfection with Indian Spices and caramelized onions, each rice grain bearing the flavors of this royal treat.

 When I started to cook, I never thought that Biryani can be made at home. It was always a special dish we went out to eat.

 Then one day, a friend of our’s invited us over a biryani dinner and that day changed everything for me.

 The biryani he made was out of the world and was made at home from scratch. I became his fan immediately and we had many biryani meals at his place later.

 This man gave me the confidence to try out biryani at home and with a little hand holding by him, it took me no time to become a Biryani champion myself. I made many variations later apart from chicken biryani and posted the recipes here.

 Some of the other biryani recipes I’ve posted are: Mutton Biryani, Hyderabadi Vegetable Dum Biryani, Kathal Ki Biryani, Hariyali Jheenga Biryani, Egg Dum Biryani and a seafood special Fish Dum Biryani.

 What is Hyderabadi Chicken Biryani?

Biryani is basically rice cooked with meat in layers and on very slow heat or dum. There are many ways in a which a biryani is prepared and each method is unique and have it’s own significance.

 There is Hyderabadi Style Biryani, Lucknowi Biryani, Ambur Biryani, Donne Biryani etc to name a few.

 Hyderabadi Biryani is prepared in two ways – Kacchi or Pakki Biryani. Kacchi Biryani is where the meat is not cooked separately but gets cooked along with the rice while in the pakki biryani, the meat is cooked prior to layering it with rice.

 The method I have mentioned below is Kacchi Biryani method and I will soon be posting the Pakki Biryani method too.

 How to make Chicken Biryani?

This royal treat is prepared by cooking the rice first, and then layering it with chicken. Long grain basmati rice is to be soaked and added into a bowl of boiling water with khada garam masala, salt and shahi jeera. The rice is allowed to infuse the flavours of the masala and jeera and cook in it.

 The chicken pieces are marinated with ginger paste, garlic paste, garam masala powder, red chilli powder, turmeric powder, salt, vegetable oil, green chilli and lemon juice, it’s allowed to sit for a few hours so that it soaks in all the flavours of the marinate and become tender.

 You must make sure to marinate the chicken well in advance for it to get tender and cook under dum to perfection.

 Once marinated, this delicious Hyderabadi biryani is assembled by putting in the chicken first and topping it with partially cooked rice.

 As the rice starts to cook, the biryani is topped with milk, soaked saffron, browned onions and ghee. Then the pan is covered and the biryani is allowed to cook on dum beautifully with the flavours of the spices and toppings.

 At this point in time, the aromas in your kitchen are going to be simply divine. It’s important to slow cook the biryani so that all the flavours seep right through and the chicken gets cooked thoroughly. Once it’s cooked completely, the biryani is mixed and served hot.

 It’s very important to see to it that the rice is cooked to perfection; you don’t want it to be too mushy. The flavours of this dish speak for itself, chicken is to be marinated well and the final touch of saffron give this whole biryani a royal touch.

 People from all over the world flock to Hyderabad to get a taste of this delicious Hyderabadi Chicken biryani, but what most don’t realise is that you can bring the taste and flavours of Hyderabad to your home. In Hyderabad, the taste of the biryani differs from region to region, but the method of cooking the biryani continues to be the same.

 So for your next party, do try this delicious Hyderabadi Chicken Biryani and you won’t be disappointed. This recipe continues to be one of my all-time favourite biryani recipes.

 Tips to make best Chicken Dum Biryani

Use best quality rice to make biryani. Long grain basmati rice which is atleast 2 years old is considered best to make a good biryani. I use Fortune basmati Rice to make my biryani.

 The chicken must be marinated before hand. Since we are not cooking it separately, marinating it beforehand will make it tender and easy to cook.

 Use a heavy bottom pan to assemble the biryani. The biryani needs to be cooked for 35-40 minutes on low heat and if the pan is not heavy, it might burn.

 The traditional potli masala used to make biryani recipe has many unusual ingredients, but since it is not easy to source them, I have a mix which is easy to find and not compromise on taste.

 Making Birista at home is the best way to go. I always make a large batch and freeze it for later use. You can check the recipe to make golden fried onion or Birista here.

 Be very attentive while cooking the rice. Do not stir the rice much while cooking otherwise it will break the grains.

 Choose a pan with a tight fitting lid. This biryani cooks on dum or steam and we want to retain as much steam that is formed inside. Traditionally, a sealing of dough used to be put around the pan and the lid but I don’t think that it is required if the lid fits tightly.

 How to choose rice to make best Chicken Dum Biryani Recipe?

Both the taste and visual appeal of Biryani should stand out in its preparation. Now while this recipe takes care of the taste, the visual appeal comes only through rice grains. Longer the grain, better would be the biryani. I always choose the rice which is extra long and stands out as individual grains.

 This gives the visual appeal of a blooming flower and makes eating biryani an enjoyable experience. Hence Basmati rice is the best choice to make Biryani, it stands out individually, without forming lumps while cooking.

 In the market, you now even get specially selected long grain Basmati Rice, which is perfect for this Biryani.

 The age of the rice is also very crucial to make good biryani. Choose the rice grain which is at least 2 year old. The older the rice, the better it is.

 What to serve with Chicken Biryani?

Chicken Biryani can be served with any raita of your choice like Onion Tomato Raita, Boondi Raita or Pineapple Raita.

 You can serve Mirchi ka Salan with it too.

So If you are in Greater Noida and you are a biryani lover then go to the EDigest Foods because it’s the best biryani restaurant in greater noida.

[jyotikitchen]

Like always, I was lying down on the couch and scrolling down to so many delicious food posts on a facebook group when I just STOPPED to check a picture. The picture was so inviting and tempting that I couldn’t control myself from opening the link. Well, let me tell you first, the post was about Biryani! Period. There is no reason not to love Biryani. ❤ Do check out my other Biryani recipes and try them. 😉

Biryani Recipes- Clay Pot Chicken Dum Biryani, Mutton Dum Biryani, Lucknowi\Awadhi Chicken Biryani, Chicken Tikka Biryani, Hariyali Murgh Biryani, Beary (Mangalorean Muslim) Chicken Biryani, Instant Pot Chicken Biryani, Instant Pot Coconut Milk Chicken Biryani

As I was telling you that a picture caught my eyes. I saved it to try on this weekend only. My today’s post is inspired by Anushree’s Chettinad biryani post. Thank you so much for the delicious recipe Anushree. I tried it with few variations and made the Chettinad Biryani Masala at home. The Biryani was so aromatic and finger-licking good! ❤

Chettinad is one of the spiciest and aromatic masala you will ever find. Just in case if you do not have readymade Chettinad Masala then make your own fresh Chettinad Masala at home and adjust the heat and spices to your suit your palate. It won’t take much of your time and the Biryani will be so aromatic and flavorful that you won’t be able to resist your temptation like me. 😀 Do give this recipe a try this weekend and if you are planning to use an Instant Pot, then your work is already easy.

This  Chettinad Biryani is very aromatic because of the freshly roasted masala, and it is a spicy one so pair it up with Cucumber Raita, Boondi Raita, or any other Raita of your choice and enjoy the spicy Chettinad Biryani.

Serves 4

Ingredients:

For Chettinad Masala

3 Tbsp desiccated coconut

¼ Cup curry leaves

5 Whole dry red chilies

1 Cinnamon stick

1 Tbsp coriander seeds

1 Tsp cumin seeds

1 Tsp fennel seeds

½ Tsp Black peppercorns

3 Green cardamoms

2 Cloves

1 Star anise

For Chicken Marination

6 Chicken drumsticks

1/3 Cup thick curd

Chettinad masala

1 Tbsp ginger-garlic paste

1 Tbsp lemon juice

½ Tsp turmeric powder

1 Tsp Kashmiri red chili powder

1 Tsp Biryani masala or garam masala

Salt as required

For Biryani

2 Cups rice, soaked for 30mins

1 Cup onion, finely sliced lengthwise

1 Small tomato, chopped

1 Bay leaf

1 Green cardamom

1 Tsp cumin seeds

1 Tbsp coriander leaves + 1tbsp coriander leaves for garnishing

Required salt

Warm water, as required

2 Tbsp ghee

3-4 Tbsp cooking oil

Learn Step By Step Recipe With Pictures For Chettinad Chicken Biryani | Instant Pot Chettinad Biryani

Recipe:

Step 1- Dry roast the whole spices mentioned under Chettinad masala and desiccated coconut on low flame until aromatic and crisp. Let them cool down completely and transfer them to a grinder jar. Add 3-4tbsp of water and grind to a fine paste

    Step 2- In a mixing bowl, take thick curd, Chettinad masala, ginger-garlic paste, lemon juice, turmeric powder, Kashmiri red chili powder, Biryani masala/ garam masala, and required salt, mix well. Add the chicken drumsticks and marinade. Keep aside until required

    Step 3- Turn the IP to saute mode (normal). Heat oil and fry the onion until golden brown. Add bay leaf, green cardamom, cumin seeds, and saute for a minute. Add the chopped tomato and sprinkle some salt to cook tomato faster

    Step 4- When the tomato turns mushy add the marinated chicken, 2tbsp ghee and cook for 4mins without covering the lid. Deglaze the IP with a spatula to avoid burn. The chicken will start releasing water

    Step 5- Sprinkle coriander leaves, spread soaked rice over the chicken and add warm water just to cover up the rice. DO NOT add more or less water than required. The quantity of water depends upon the quality of rice. And, the chicken too leaves the water,  adjust accordingly.

Turn the IP to rice mode (12 mins) and close the lid with the valve on the seal side. Let the pressure release naturally and open the lid. Let the steam goes away and gently fluff the biryani. Serve warm with raita and onions

    Chettinad Chicken Biryani | Instant Pot Chettinad Biryani Like always, I was lying down on the couch and scrolling down to so many delicious food posts on a facebook group when I just STOPPED to check a picture.

[foodtrails25-blog]

Tehri or Tahri, is a one pot meal made with rice and vegetables cooked in aromatic Indian whole spices with desi ghee/mustard oil.

This flavourful rice dish hails from Uttar Pradesh(India) and is a popular weekend meal with raita, papad and pickle. It is popularly associated with Awadhi cuisine but as per me not only in the Awadh region(Lucknow and adjoining areas) . It is one of the most popular comfort meals in also in other parts like Western Uttar Pradesh. It is so popular in U.P that every region and every household has its own version of this dish. There is Aloo Matar ki Tehri, Vadi(Sun-dried Lentil Dumplings) aur Aloo Ki Tehri, Vadi and fresh Toor Dal beans(Lilva Beans/Fresh Split Pigeon Pea). You can also find variations in the way of making. Many add dahi/yogurt while making it, while many skip adding ginger and garlic paste to it. Tehri can be called a variation of Biryani and Pulao, somewhere in between the two.

Tehri and it’s variations

Tehri is a regular dish that make quite often. I make it in its simplest form that I am presenting in this post. No ginger and garlic, simple vegetables like peas and potatoes and add either Dal Vadis or Soya granules whatever is available with me . Adding spoonful of desi ghee and eating tehri with yogurt and pickle gives you the ultimate comfort food experience. Fresh Peas add on to the taste of this dish but you can use frozen as a well. It takes just a few minutes to make it, only thing is you need to soak rice 15-20 minutes before making it. Also, many people add cauliflower to it, but I skip it as I don’t like the cauliflower in pulao or tehri. You can add if you want.

What kind of Rice is used for making Tehri..

Long Grain Rice like Basmati Rice is the best to make it. We don’t use any other rice variety so can’t comment on what will be the next best rice to use.

Ingredients and how to make it..

Here I am presenting you the simplest variation of Tehri that I make. The main of the dish comes from the whole spices like Bay leaf, Cinnamon, Cloves, Black Pepper, and Black Cardamom. Cooking it in Mustard oil, adds on to the rustic flavour. You can use any flavourless oil or desi ghee(that I use quite often).

Let’s see how I make this Aloo Matar ki Tehri 

We can cook Tehri in Instant Pot as well as n Pressure cooker in stove-top. I have included bot the method with different recipe cards.

Instant Pot Method..

Aloo Matar Ki Tehri(Instant Pot Method)

Tehri or Tahri call it by any name, is a one pot meal made with rice and vegetables cooked in aromatice Indian whole spices with desi ghee/mustard oil. Serve with raita, pickle or chutney or even plain yogurt. Instant Pot Method of making Aloo Matar Ki Tehri.

1 Cup Basmati Rice

1/2 Cup Soya Granules/Nutrela

1 Potato Medium

1/2 Cup Peas ((Fresh/Frozen))

2 Tomatoes

1 Onion(Medium)

1-2 Whole Green Chillies

1 tsp Cumin Seeds/Jeera

1 Bay Leaf

1 Cinnamon Stick(small)

4-5 Cloves

4-5 Black peppercorns

1-2 Black Cardamom

2 tbsp Oil/Desi Ghee/Mustard Oil

1 tsp Coriander Powder

1-2 tsp Garam Masala

1/2 tsp Turmeric Powder

1/2-1 tsp Red Chilli Powder (optional)

Salt to taste

Wash and soak rice in enough water. 

Roughly chop Onions and tomatoes.

In a pan heat water, once the water starts boiling add 1/4 tsp , add soya granules to it. Switch off the flame and let the granules soak in water for few minutes. Strain the granules and keep aside.

Making it in Instant Pot

Switch on the saute mode of Instant pot on high for 10 minutes.

Add oil/ghee, when it warms up(the screen shows hot), add cumin seeds and other whole spices. 

When the aroma from the spices starts coming, add onions and whole green chillies. You can also finely chop chillies.

When the onions start turning translucent, add tomatoes and cook till it starts getting soft. 

Add garam masala powder, red chilli powder and turmeric powder. Mix nicely.

Add the potatoes. peas and soya granules and mix with onion tomato masala. 

Drain the water from the rice and mix with the veggie masala. Add salt and mix well.

Cancel the saute mode add water just enough to soak rice. 

Cover the lid and set the pressure cook mode(high) with timer for 5 minutes. 

Once the timer goes off cancel the pressure cook mode, release the pressure, and open the lid. Fluff rice lightly, with fork.

Serve hot with  choice of raita/yogurt and spoonful of desi ghee on it.

Please note the total time in cooking the dish may be longer than 5 minutes. When I say Cooking time  5 minutes, it is the time after IP comes to pressure and the timer beeps for start pressure cook mode. The total time to come to pressure may vary as per the quantity in the inner pot. 

Also,  when using Mustard oil, heat the oil to its smoking point, cool it a bit and then add the whole spices. You can heat oil in a separate pan and then add to inner pot for preparing tehri.

5 minutes for cooking when the rice is soaked for a minimum of 20 minutes. If you are adding rice without any soaking time for soaking just for 5 minutes, increase the time to 7-8 minutes. 

Rice mode is also used to cook Rice but I prefer cooking rice on pressure cook mode. 

Stove-Top Method

Aloo Matar Ki Tehri(Pressure Cooker Method)

Tehri or Tahri call it by any name, is a one pot meal made with rice and vegetables cooked in aromatice Indian whole spices with desi ghee/mustard oil. Serve with raita, pickle or chutney or even plain yogurt. Stove-Top Method of making Aloo Matar Ki Tehri.

1 Cup Basmati Rice

1/2 Soya Granules/Nutrela

1 Potato Medium

1/2 Cup Peas

2 Tomatoes

1 Onion(Medium)

1-2 Whole Green Chillies

1 tsp Cumin Seeds/Jeera

1 Bay Leaf

1 Cinnamon Stick(small)

4-5 Cloves

4-5 Black peppercorns

1-2 Black Cardamom

2 tbsp Oil/Desi Ghee/Mustard Oil

1 tsp Coriander Powder

1-2 tsp Garam Masala

1/2 tsp Turmeric Powder

1-1/2 tsp Red Chilli Powder (optional)

Salt to taste

Wash and soak rice in enough water. 

Roughly chop Onions and tomatoes.

In a pan heat water, once the water starts boiling add 1/4 tsp , add soya granules to it. Switch off the flame and let the granules soak in water for few minutes. Strain the granules and keep aside.

Keep pressure cooker on medium flame. Add oil/ghee, when it warms up, add cumin seeds and other whole spices. 

When the aroma from the spices starts coming, add onions and whole green chillies. You can also finely chop chillies.

When the onions start turning translucent, add tomatoes and cook till it starts getting soft. 

Add garam masala powder, red chilli powder and turmeric powder. Mix nicely.

Add the potatoes. peas and soya granules and mix with onion tomato masala. 

Drain the water from the rice and mix with the veggie masala. Add salt and mix well.

Add water just enough to soak rice. Cook rice on medium flame till 2 whistles. 

Once done, release the pressure, and open the lid. Fluff the rice lightly.

Serve hot with choice of raita/yogurt and spoonful of desi ghee on it.

Stepwise pics..

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  I served it with Boondi Raita, Mix Veg Raita and Cilantro and Mint Chutney. Even Chaas/Indian Buttermilk or plain yogurt with Mango pickle goes very well with it.

I am linking this Aloo Matar Ki tehri to Mega Blogging Marathon, where group of bloggers will be blogging non-stop continuously for a month, with Sundays off. This is the first time I am participating in Mega Marathon, though I have been a part of Blogging Marathon since last few months.

This is my entry for the theme.. with A..Aloo Matar Ki Tehri

The theme, for Mega Blogging Marathon is “Biryani/Pulao/Khichdi Festival!! all of this April, by Srivalli from Spice Your Life. Click here to know more about Mega Blogging Marathon… ”  We would be sharing 26 different recipes with only sunday’s off. There is one simple rule in this theme, is that the dish has to feature a grain. Hopefully I will manage and share 26 different recipes healthy recipes with Rice, and some healthy grains like Quinoa, Bajra and many more. Some cooked in Instant Pot and some in Pressure Cooker or both the versions.

Do make this simple and rustic rice dish. I am sure you and your family will love this.

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 Pin the recipes for later use.

  Aloo Matar Ki Tehri/Tahri Tehri or Tahri, is a one pot meal made with rice and vegetables cooked in aromatic Indian whole spices with desi ghee/mustard oil.