Biryani taste even more delicious with a side gravy which brings its own unique taste. Every restaurant serves biryani with dahi raita and this side gravy dish in a small bowl. The quantity is so small that we end up using it as a chutney/spread with biryani. The home made gravy is an easy and close to restaurant flavor recipe.
- Chicken – 500gms, cut and washed
- Big onions – 2, finely chopped
- Big Tomatoes – 2, finely chopped
- Coriander Leaves – 1 tsp, finely chopped
- Ginger and garlic paste – 2 tsp
- Ginger -1 tsp, long chopped
- Green chili – 3 nos, finely chopped
- Whole black pepper – 1 tsp
- Cumin seeds – 2 tsp
- Fennel seeds / Saunf – 2 tsp
- Cinnamon stick – 1 piece
- Cloves – 4 nos
- Cardamom – 2 nos
- Red Chili powder – 1 tsp
- Coriander Cumin Powder – 1 tsp
- Turmeric powder – 1 tsp
- Salt – to taste
- Heat oil in a cooking pot. Add Black pepper, cumin seeds, fennel seeds, cinnamon, cloves and cardamom. Saute for a few seconds.
- Add onions and saute till transparent. Add ginger garlic paste and saute till onions turn golden.
- Add tomato, green chilies and ginger. Saute for 4-5 minutes. Add salt, red chili powder, turmeric and coriander cumin powder. Mix them all well.
- Add chicken and cook on slow gas for 10-15 minutes or till the oil separates.
- Garnish the gravy with coriander leaves.
Serve it with Biryani, pulao, parantha, dosa or just with chapatti. Works in lot of ways!
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Long time back, almost say in 2007-08, when I was doing MBA in Pune, we (me and my two friends) used to visit a breakfast snacks corner near our college. Every Monday morning used to be special for us, because every Monday sabudana khichdi used to be the morning breakfast at the snacks corner.
The sabudana khichdi with sweet curd, hhmm awesome, really tasty. Even today whenever I remember those days, I cannot resist making the khichdi.
Here we go with the recipe,
Sabudana is the major ingredient used during fasting / Vrat. Sabudana Khichdi recipe comes from Maharashtrian cuisine and it tastes heaven with sweet curd. Unlike Sabudana khichdi, you can also check my recipe sabudana roll, which can also be made during fast or vrat.
- Sabudana (sago) – 1 cup (Soaked overnight and drained)
- Potato – 1 medium (boiled, peeled and cut into small pieces)
- Peanuts (mungphali) – ½ cup (roasted, deskinned and coarsely grinded)
- Green Chillies – 2 (finely chopped)
- Cumin seeds – ½ tsp
- Lemon Juice – 1tsp
- Coriander Leaves – few (chopped)
- Senda namak – To taste
- Soak sabudana overnight with just enough water to cover it (minimum 6hrs of soaking is required). Drain it in the morning. (Soaking is the most important part of the recipe)
- Heat oil in a wok. Add cumin seeds. Allow them to crackle. Add boiled potato pieces. Saute for few seconds and add green chillies.
- Add sabudana and sauté for a minute or till the sabudana pearls become transparent.
- Add coarsely crushed peanuts and salt. Sauté again for a minute.
- Close the flame. Add lemon juice.
- Garnish with coriander leaves.
Serve hot with sweet curd!!
Vegetable Pulao is the beginners recipe as it is very simple and easy to cook. It is a healthy dish as it contains lot of vegetables of different colors. Whenever I feel I am running short of time and also wish to cook something tasty then Vegetable Pulao is my choice!!!!
- Rice (Basmati preferred) 1 cup (soaked for half hour))
- Cauliflower 5 florets
- Green peas ¼ cup
- Capsicum ½ sliced
- Carrot 1 big (cut into small pieces)
- Potato 1 medium (cut into pieces)
- Beans 6 nos ( cut into long slits)
- Onion 1 medium (cut into long slits))
- Green Chillies 2 nos (cut into small pieces)
- Ginger garlic paste 2 tsp
- Cloves 2 nos.
- Bay leaf 1nos.
- Cumin Seeds ½ tsp
- Salt to taste
- Turmeric powder 1 tsp
- Coriander powder 2 tsp
- Red Chilli Powder 2 tsp
- Dry Mango powder ½ tsp
- Coriander leaves few chopped
- Take a Pressure cooker. Heat 2 tsp oil and add bay leaf and cloves. Allow to splutter.
- Add onions and garlic ginger paste. Saute on medium flame till onion turns light brown.
- Add all the vegetables and dry spices along with drained rice. Mix well and saute for two mins and add two cups of water. Bring it to boil.
- Pressure cook for two whistles approx 5minutes.
- Once the pressure releases, open the cooker and garnish the pulao with chopped coriander leaves.
Serve hot with Raita and beetroot raddish salad!!!!
Mix Vegetable Pulao can also be served with curry / gravy such as paneer butter masala, kadhi etc!!!!
Hope you liked it!! Enjoy Cooking!!!!