Pudina Corn Rice ~ Under 10 minutes Lunch box Recipe

Looking for some quick rice recipes for lunch box ? 

Here is one simple quick fix and flavourful rice recipe with fresh mint leaves and corn kernels. The mint leaves adds the flavour and corn kernels adds the sweet balance in the rice. This rice is very mildly spiced, as my kids don't love spicy one pot meals. You can always alter the number of green chillies as per tolerance. The yogurt adds the sourness and creaminess to the rice, and there are very few basic spices that you can put together to make this quickest one pot meal. Try and enjoy !!

Preparation time~ 10 minutes

Cooking time ~ 10 minutes

Serves ~ 3

Author ~ Julie

Ingredients

to cook rice

basmati rice 1 cup

water 1 + 3/4 cup

salt 1/2 tsp

to cook pudina rice

mint leaves (pudina) 1 small bunch

ginger 1/2' piece

garlic 3–4 cloves

green chilli 1

yogurt 2-3 tbsp

cashews 2 tbsp

onion 1 finely chopped

corn kernels 1/2 cup

garam masala 1/4 tsp

whole spices - cinnamon 1/2' piece, cloves 3, cardamom 2, bay leaf 1

veg oil 3 tbsp

Watch on YouTube -

Method

• Wash and soak the rice for 20 minutes. Boil water(3 cups) in a pan and add salt. Add rice when water starts boiling. Cook till done, switch off and keep covered till use. If you have cooked rice ready at hand, omit this step. I showed the step of making rice to share the amount of cooked rice needed for this recipe, which you can modify as per your need.
• Heat a pan and add oil. Add the cumin seeds to sizzle, add the whole spices. Sauté a minute and add the cashews, fry lightly. Slide in the chopped onions. Add the ground paste and cook covered for 1.5 minutes, or till oil separates.
• Then add corn kernels and give a quick mix. Add salt and give a quick toss. Cook covered on low flame for 3–4 minutes, or until cooked. 
• Finally, slide in the cooked rice. Mix gently and cook simmered for 2 minutes for the flavours to infuse. Mix and serve warm.

NOTES

* I have used homemade garam masala, the link is here.

* The yogurt can be replaced with lemon juice, but I feel yogurt adds to the creaminess and prevents the rice from drying out when packed in a lunch box.

* Alter the number of green chillies as per tolerance.

LUNCH BOX RECIPES 

• Black Chana Pulao
• Achari Chana Pulao
• Carrot Rice
• Lemon Rice
• Paneer Veg Pulao
• Chicken Pulao
• Egg Fried Rice
• Broccoli Tomato Rice
• Minty Veg-Chicken Pulao
• Veg Pulao
• Spinach Corn Rice

Cauliflower(Gobi) Rice ~ Quick Lunch Box Veg Recipes

 Cauliflower is a versatile veggie and can be used in various forms in our daily meals. Most of the time, I end up making the gobi manchurian with veg fried rice for a weekend lunch. However, gobi is one veggie which kids don't make a fuss, and they love in whichever form they are served with. Check out a few of the recipes that are successfully running at home, taking turns. 

This cauliflower rice recipe is a little different from that of the usual cauliflower rice, where we add small florets and make rice. This recipe uses grated cauliflower and that can be cooked alone with the spices, and served as again 'cauliflower rice' for a low-carb version wherein there is no addition of extra cooked rice. The grated cauliflower itself resembles that of rice and is cooked just like that. 

However, this version of mine has cooked rice that I prepare for my kid's lunch box, which I don't plan for a low-carb version. This rice is quite simple to prepare and put together if you have cooked rice at hand. The only time needed is the blanching of florets and grating the florets (I used a manual grater, which otherwse can be done in a food processor quickly). The best part of this rice is that the rice tastes delicious, but hardly anyone notices the grated cauliflower in the rice, especially if you have some picky eaters. Give this a try and pack for the lunch boxes or a quick fix weekend brunch.

Preparation time ~ 15 minutes

Cooking time ~ 10 minutes

Serves ~ 4

Author ~ Julie

Ingredients 

to cook rice

basmati rice 1.5 cups

water 3 cups

salt to taste

to make cauliflower rice

cauliflower 400 g or a medium size one (2 cups grated)

ginger-garlic paste 1 tbsp

onion 1 finely chopped

green peas 1/4 cup

tomatoes 2 small chopped 

turmeric powder 1/2 tsp

hot chilli powder 1.5 tsp

pepper powder 1/2 tsp

fennel powder 1/2 tsp

garam masala 1/2 tsp

whole spices - cardamom 3, cloves 3, cinnamon 1' piece

water 1/4 cup

ghee 1 tbsp

veg oil 3 tbsp

salt to taste

coriander leaves 2 tbsp chopped

Watch on YouTube -

Method

• Wash and soak the rice for 20 minutes. Boil water(3 cups) in a pan and add salt. Add rice when water starts boiling. Cook till done, switch off and keep covered till use. If you have cooked rice ready at hand, omit this step. I showed the step of making rice to share the amount of cooked rice needed for this recipe, which you can modify as per your need.
• In a wide heavy bottom pan, add oil. To this add ginger-garlic paste and sauté a minute for the raw smell to disappear. Slide in the whole spices, followed by chopped onions.
• Sauté onions until lightly browned, add a little salt to fasten the process. Then add turmeric powder and chilli powder on low flame, sauté until the spices are done. To this, add chopped tomatoes. Give a quick mix, cook covered until tomatoes are soft and cooked.
• Add the green peas and grated cauliflower.Give a quick stir and add the remaining spices- garam masala, pepper powder, fennel powder on low flame. Combine and cook covered for 3 minutes on low flame.
• Add 1/ 4 cup water and add salt. Combine well and cook covered for another 3 minutes. Adjust salt and add ghee, give a quick toss.
• Finally, add in the cooked rice and mix gently. Add the chopped coriander leaves and switch off flame. Keep covered for 10 minutes and then serve (for the flavours to infuse in the rice).

                                             

NOTES

* I have used frozen green peas, you can use any others like fresh or dried. If using fresh or dried, cook accordingly and add.

* Fennel powder imparts a nice fragrance, add fennel seeds if you don't have powder. Add the fennel seeds when adding whole garam masala.

* I have used homemade garam masala, the link is here.

RELATED POSTS

* Gobi Stuffed Paratha

* Gobi Masala

* Hot Chilli Gobi

* Cauliflower Thoran

* Potato Cauliflower Stir Fry

* Cauliflower Pepper Fry

* Cauliflower Thoran

* Gobi Manchurian

LUNCH BOX RECIPES 

• Black Chana Pulao
• Achari Chana Pulao
• Carrot Rice
• Lemon Rice
• Paneer Veg Pulao
• Chicken Pulao
• Egg Fried Rice
• Broccoli Tomato Rice
• Minty Veg-Chicken Pulao
• Veg Pulao
• Spinach Corn Rice

Black Chana Pulao | Karutha Kadala Pulao | Lunch Box Special

Back to school !! 

And here starts the worry of moms as to what to send for lunch box each day. Kids love all sorts of junk fancy items and moms try to send them a healthy, filling meal. But one pot meals are liked by most of the kids as they don't have to think much and can just gobble down without much fuss if it's tasty. One such meal for today is preparing this black chana pulao in a pressure cooker. 

\

The work becomes much easier if you already have some boiled chana in the refrigerator. Just take out and add to make a filling healthy meal or a lunch box meal. Achari Chana Pulao is another interesting option made with kabuli chana, try that out too. Give this a try !!!

Preparation time ~ 10 minutes

Cooking time ~ 20 minutes

Author ~ Julie

Serves ~ 4

Ingredients

*karutha kadala / black chana boiled, 1.75 cups

basmati rice 1.5 cups

water 2.5 cups

onion, 2 medium-sized sliced

ginger-garlic paste 1 tbsp

tomato 2 medium-sized chopped

kashmiri chilli powder 1.5 tsp

hot chilli powder 1/2 tsp

coriander powder 2 tsp

garam masala 3/4 tsp

turmeric powder 1/4 tsp

salt to taste

coriander leaves 2 tbsp chopped

vegetable oil 3 tbsp

lemon juice 2 tsp

Watch on YouTube-

Method

• Wash and soak the basmati rice in water for 20 minutes.
• Soak the chick peas overnight and then cook as you regularly do in a pressure cooker. Keep the cooked water for gravy. Drain half cup of the boiled chick peas in a blender jar and pulse twice without adding any water. Keep aside.  

IMPORTANT- I have used 3/4 cup dry chick peas= 1.5 cups soaked chick peas = 1.75 cups boiled cooked chick peas for 1.5 cups basmati rice.I have mentioned each of the measures of chick peas so that it becomes easy if you are directly trying out the recipe with some leftover cooked chick peas. Modify the rice quantity to your available cooked chick peas and make pulao.

• Heat a pan and add oil. Add the ginger-garlic paste. Sauté until raw smell disappears. Slide in the onions, curry leaves and sauté until lightly browned.
• Add the turmeric powder, hot chilli powder, kashmiri chilli powder, coriander powder and garam masala. 
• Add the tomatoes and cook till the tomatoes are mushy.
• Add the ground chick peas and mix well. Then, add 1 cup of the chickpeas cooked water. Add the remaining boiled chick peas and cook covered for 5 minutes.
• Then add the 2.5 cups water, add the lemon juice, and finally add the drained rice and few coriander leaves.
• Cook for two whistles on high. Finally, add the remaining coriander leaves once the lid is opened. Fluff with a fork and enjoy with yogurt and cucumber.

NOTES

* IMPORTANT- I have used 3/4 cup dry chick peas= 1.5 cups soaked chick peas = 1.75 cups boiled cooked chick peas for 1.5 cups basmati rice.I have mentioned each of the measures of chick peas so that it becomes easy if you are directly trying out the recipe with some leftover cooked chick peas. Modify the rice quantity to your available cooked chick peas and make pulao.

* You can add 2 tsp of ghee too, but I kept it very simple for lunch box.

* You can try the same recipe with white kadala (kabuli chana) too.

* Grinding half of the chick peas and adding makes the pulao tastier.

* I haven't added whole spices in this pulao as kids don't like separating them out in their lunch box.

RELATED POSTS

* Achari Chana

* Falafel

* Kabuli Chana Chaat

* Kootu Curry

* Crispy Baked Chickpeas

* Achari Chana Pulao

* Chickpeas Avocado Salad

* Spinach- Chickpeas Masala

* Kabuli Chana Dip

Yakhni Mutton Pulao | Kashmiri Yakhni Pulao | Potli Pulao

 Yakhni's history dates back to Akbar's ruling, Persian based cuisines had the yogurt based meat curries and this was introduced in India by the Mughal. Yakhni is part of Greek and Turkish cuisines too, but what makes the Kashmiri Yakhni different from that of theirs is the absence of tomatoes and there is no usage of turmeric powder too. Kashmiris make the best yakhni curry or the slow cooked meat. This is an absolute treat for non vegetarians. The Kashmiri pundit version is without onions and garlic, and so can be made without that too. Yakhni means the cooked stock or broth that has two more ingredients in it other than the meat, yogurt and saffron. The yogurt adds to the richness of the gravy, and the saffron adds a lemon hue to the cooked rice. The pulao made in this stock is the yakhni mutton pulao. 

How is Yakhni made?? The meat is slow cooked with the equal amount of water with some whole spices and a flavourful broth is acquired. Then the meat pieces are removed, and the broth is again cooked with yogurt, fried onions and whole spices when the meat is added again to get a delectable gravy. Yakhni curry is a curry in itself and this pulao is made using this curry. Soaked rice is added to the cooked meat and fried. Then the rice is cooked in the broth and saffron infused milk is added to get the light colour. Finally, garnish with some fried onions and serve. Mutton meat is usually used to make yakhni pulao, but you can always make with chicken as well, but the fat content infused from mutton meat along with ghee gives the pulao the richer taste. 

Also, This pulao is also known as potli pulao, as the whole spices are tied in a muslin cloth and added to the mutton to cook. Once the mutton is cooked, the potli is removed and discarded after squeezing out the juices as much as possible. These are the pics from my first trial when I added the spices directly into the pulao, but in that method, the spices gets in the broth, and it's hard to remove them once mutton is cooked. Those spices get mixed in the rice and may not taste very good, especially the whole spices like coriander seeds, whole peppercorns. Watch the YouTube video on making the potli and making the pulao. I have used pressure cooker to fasten the process of slow cooked meat, which you can slow cook in a pan too. This is a mildly spiced pulao with a great richness of ghee, saffron and mutton. Give this a try !

Preparation time ~ 20 minutes

Cooking time ~ 45 minutes

Serves ~ 5-6 

Author ~ Julie

Ingredients

for yakhni

mutton 750 gms

bay leaves 2

whole peppercorns 10-15

nutmeg (jathikka)1/4 tsp grated

mace (pathri) 1 flower

cardamom 5-6

black cardamom 2

shahjeera 1/2 tsp

cumin seeds 1/2 tsp

coriander seeds 1 tbsp

cloves 5-6

cinnamon 2" piece

fennel seeds 2 tbsp

crushed ginger 1' piece

crushed garlic with skin 5-6

green chilli vertical slit 2

onion 1 medium-sized

salt to taste

water 2.5 cups

for pulao

basmati rice 2.5 cups(500 gms)

crushed ginger 1 tbsp

crushed garlic 1 tbsp

green chillies crushed 1 tbsp or 2

mint leaves half a handful

garam masala 1 tsp

yogurt 4-5 tbsp

salt to taste

onion medium-sized 4 or 2 large sliced

ghee 4 tbsp

broth(yakhni) 4 cups

Watch on YouTube- 

 

 Method

• Wash the meat, rinse under running water and drain. Keep aside. Wash and soak the basmati rice separately in water for 15-20 minutes.

•  Lightly crush the onion, garlic and ginger in the yakhni list. In a muslin cloth, add all the ingredients listed above except mutton. Make a potli or closed pouch. In a cooker, add the mutton pieces and the potli.Mix well, add 2.5 cups water and cover the cooker  to make broth (yakhni). Pressure-cook on high for one whistle and then slow cook for another 2 whistles depending on your meat, or for 7-8 minutes on low flame. (Wait for the pressure to release and then check if the meat is nicely cooked and the broth is flavourful). Separate the broth and meat (remove the potli with spices by gently squeezing the juices). Measure the broth and add more water if needed to make 4 cups.

• In another pan, add ghee. Fry the onion in batches until lightly browned and crisp (I fried in two batches and remember to remove the fried onions slightly earlier than it looks fried as the onions turn to a deeper colour once it's drained too). Add a pinch of salt to speed up the frying process. Drain and keep on a plate. 

• In the remaining ghee, add the crushed ginger- garlic and green chillies. Sauté until the raw smell disappears. Then add in the mint leaves and to this add the fried onions(Reserve 2 TBS for garnish and add the rest), add 2 TBS of water just to help the onions soften. To this, add the meat along with yogurt and garam masala powder. Give a quick stir and add salt. Cook covered for 7-8 minutes on medium flame until oil separates. 

• To this add the drained rice. Fry lightly until nicely coated in the masala. Then add the broth(yakhni) 4 cups to the pan and bring to a rolling boil (If your measured broth is less, add water and make 4 cups). Add salt as needed. Cover and cook on medium flame for 10-14 minutes until the rice looks cooked and broth is evaporated. Garnish with remaining fried onions and serve warm.

NOTES

* You can use ghee and oil or use oil alone too, but the authentic version uses ghee alone. So use ghee if possible. I have used ghee.

* Add fried nuts and raisins for a richer variation. I haven't added.

* Add the whole peppercorns in the mutton just like that and not in the potli if you like to bite up a few in the rice.

* The pulao is not very spicy, you can always increase the use of green chillies to spice it up or use pepper powder.

* You can add few drops of kewra essence too. I haven't added.

* If you want to try the kashmiri pundit version, then omit adding the onions and garlic.

RELATED POSTS

• Mutton Stew
• Mutton- Kizhangu Curry
• Varutharacha Mutton Curry
• Mutton Thengapaal Curry
• Karnataka Style Mutton Curry