A - Z Tamil Nadu Recipe Series ~ B for Brinji / Tamilnadu Style Brinji Rice Cooked in Coconut Milk

Brinji or vegetable brinji is a simple, delicious and easy one pot meal made with rice and mixed veggies, with it's origins in Tamil Nadu. Some believe the dish has Persian roots, since rice is called berenj in Iran, thus indicating that the dish might be a borrowed one. This rice dish is considered to be in existence way before biryani/pulao arrived in the region. Being older, the south Indian ingredients like coconut and pepper are incorporated into the recipe, thus making it different than biryani / pulao / tahiri dishes. Also the Tamil word for bay leaves, brinji elai comes from being generously used in the preparation of brinji.  

South Indian style short grain rice is preferred to make brinji. Flavored rice like seeraga samba would be a perfect fit but Basmati would be a nice substitution which is easy to source. It is possible that the earlier version used little or no vegetables but the modern versions uses the standard vegetables used in a pulao recipe. Also the early recipe must have relied only on pepper for the heat since chilies were still an unknown ingredient in the Indian subcontinent. A garnish of fried bread cubes or soya nuggets chunks to the finished dish is also common.

Over the years, I have been seeing brinji recipe where the standard spices like cloves, cinnamon and cardamom being used and onions get sautéed. I made a small portion following the recipe here which does not use those spices and also onion or tomatoes do not get sautéed. It is hard to even notice the fact that they were not sautéed.  I even skipped the garlic from the recipe as I am not a fan of it's flavor. The recipe still is a keeper as the dish is absolutely delicious and very easy to remember or follow. This is a fuss-free dish where all you do is chop a few vegetables and layer it to pressure cook. The recipe is a quick one if you overlook the one hour wait time that is needed for marinating the veggies in coconut-ginger-garlic paste and soaking the rice part. 

Here are some other rice based dishes from Tamil Nadu for you to enjoy.

Arsis Paruppu Sadam

Chettinad Vegetable Biryani / Kaikari Biryani

Dindigul Thalapakatti Veg Biryani 
Ellorai (Sweet Version)
Ellu Sadam / Sesame Seeds Rice

Iyengar Style Kadambam

Iyengar Puliyodharai

Kalkandu Saadam

Lemon Rice

Paal Pongal / Vellai Pongal

Sambhar Sadam

Yogurt Rice

Ven Pongal

Ingredients for marinating: (Yield 4 servings)

1/2 cup peeled and cubed potatoes

1/2 cup peeled and chopped carrot

1/2 cup shelled fresh / frozen peas

1/2 cup chopped mint leaves (I used both mint & cilantro)

1 tsp. red chili powder

1/2 tsp. ground pepper

1/2 cup coconut paste *

2 tbsp. ginger-garlic paste **(I omitted garlic.)

1 tsp. salt

* Grind 1/4 cup coconut to a paste using 1/4 cup water

** 6 garlic cloves and an inch piece of ginger ground to paste with little water. Use 1 tbsp. paste if using store bought one.

Ingredients for brinji:

1 cup Basmati rice

1 tbsp. ghee

3 bay leaves, crushed

2 medium sized onions, chopped

1 tomato, chopped

1/3 cup light coconut milk

2/3 cup water

Directions:

1. Add all ingredients mentioned under marination list to a wide bowl and mix well. Cover and leave it aside to marinate for about an hour. The mixture would release liquid after marination.

2. Rinse and soak rice in water for about an hour. Drain the rice after soaking period.

3. Add ghee to a 3 liter sized / small pressure cooker and add the torn bay leaves. 

4. Top it with chopped onions and tomatoes uniformly.

5. Spread half of the marinated vegetables along with the liquid over onion and tomato mixture.

6. Next add rice over the veggies in an even layer.

7. Layer it again with the remaining veggies.

8. Pour the coconut milk and water over it and close the lid.

9. Cook on medium flame for two whistles and turn off the stove. Wait until the cooker's valve pressure is gone. 

10. Wait for 15 - 20 minutes and open the lid. Fluff and serve with raita or vegetable korma.

This is going to be my contribution to this week's Blogging marathon, with the theme 'A -Z Series'. Check the page link to see what other marathoners are cooking.

Comments

Black Eyed Peas Rice / Lobia Pulao

Today's recipe makes a spicy one pot meal that is filling and nutritious. Vegetables like beans, carrots, potatoes and peas can go as well into it to make it more healthier but I wanted the beans to take the lead role here. If one had soaked black eyed peas handy or even the canned ones, the dish is a breeze to make. I like onions in these kind of dishes in fried form rather than sauteing along with the spices and so have used them as garnish. A chopped onion can be sauteed before the addition of the tomato in the recipe and the garnish can be left out. 

The rice is spicy on it's own and doesn't need any side dish to go with it. A simple raita can be prepared if preferred though a plain yogurt made a perfect accompaniment for the very spicy version I cooked.

Ingredients:
1/4 cup black eyed peas
3/4 cup basmati rice
1 sliced onion + oil for frying
1 tbsp. ghee / oil
1 green cardamom pod
2 whole cloves
1/2 inch cinnamon stick
1 inch piece ginger, crushed
1/8 tsp. turmeric
1/2 tsp. coriander powder
1/2 tsp. cumin powder
1/4 to 1/2 tsp. chili powder
1 tomato chopped
1/2 tsp. garam masala
Salt to taste
1 and 3/4 cups of water
Chopped cilantro to garnish

Prep work:
* Soak beans for about 4 to 5 hours. If not pressure cooking, soak overnight to cut down the cooking time.
* Soak rice in water for about 15 to 30 minutes and drain the soaking water. Rinse rice in several changes of water until clear and leave it in a colander to dry.
 * Heat oil in a pan and fry onion until crisp and golden, stirring frequently. Remove them with a slotted spoon, draining oil as much as possible and spread them out on a paper towel to drain. Keep aside for garnish

Directions:
* Heat oil directly in a small sized pressure cooker and add cardamom, cloves and cinnamon and cook for few seconds over medium heat. Next add ginger and saute for 30 seconds. Some chopped garlic can be added at this point if preferred. Add turmeric, ground cumin and coriander, chili powder and saute for few seconds. 
* Next add tomato and cook until it turns into mush. 
* Add the drained rice and garam masala, saute for about a minute, stirring gently not to break the grains. 
* Next add the drained beans, salt and water and close the lid. Pressure cook the mixture fro two whistles.
* Let the rice sit for few minutes after the valve pressure is gone. Garnish with fried onions and chopped cilantro. Serve it with some yogurt on the side. 

Comments

Quick Version Tomato Rice

My husband loves rice based dishes and undoubtedly this tomato bhath is one of his favorites. This gets cooked whenever I am in mood to prepare a proper version and indulge him. Nowadays an instant version is replacing it for a quick fix meal idea. Thanks to MTR tomato rice powder that we came across during our last India trip. Just like their instant puliyogare mix, this powder gets sauteed in oil and mixed with cooked rice and magically one will have tomato rice ready within minutes. 

This instant tomato rice can prepared in under five minutes if one has some cooked rice handy and only following the directions on the pack and keep it simple. I don't stick to the basic version and end up frying some chopped onion and tomatoes and mix it along with the dehydrated tomato and spice powder. I haven't tasted it as it contains garlic but my husband vouches for the taste of this no fuss tomato rice and keeps asking to prepare it often. 

Ingredients:
1/2 cup Basmati rice
3/4 cup water
2 tbsp. oil
1 tbsp. cashews
1 small sprig of curry leaves
1 finely chopped small onion
1 tomato, chopped
3 tbsp. MTR tomato rice powder
Salt to taste (1/4 tsp.)

Directions:
* Rinse rice twice with water and drain the water completely. Pressure cook adding 3/4 cup water for 3 whistles. When the valve pressure is gone, remove the rice container and let the rice cool a bit. Don't try to scoop the cooked rice immediately since the rice grains may break. 
* Meanwhile, heat oil in a pan and fry cashews until golden brown. Remove them with a slotted spoon draining as much as oil as possible and keep them aside. Add curry leaves and onion to the same oil. Fry until onion turns golden brown and add tomato pieces. Cook until tomato turns mushy and add tomato rice powder and saute for about 30 seconds. Add rice and mix gently until it is coated well with the tomato mixture. Taste and add salt if needed. Mix well and serve with papad and yogurt. 

Comments

Round up of A - Z Indian Biryani / Pulao / Khichdi Series

Off and on, I have been part of a blogging group, coordinated by my blogger friend, Srivalli for the past 98 months. Yes it has been that long. Each month, we publish 3 posts per week under set themes as a group and during April and September months, we do month long posting dubbed as mega-marathon. Each marathon, I have something old and traditional and something new to offer. The former category usually helps me record the family recipes while the latter are those I come across and try to explore from my contemporary, real and virtual worlds. This particular marathon has been unique in it's own way as it has been a part of my leaning curve. A regular visitor on my blog would have noticed the series of biryanis, pulaos and khichdis posted here for the past one month. 

I am not new to khichdis but honestly speaking, the mothers in my life never ventured into the biryani / pulao worlds. My grand mothers and my mother in law had started their families even before India got independence and it sounds ridiculous to even imagine them doling out biryanis / pulaos in their traditional south Indian vegetarian kitchens where even the usage of onion and garlic were taboo. I think the Andhra vegetarian cooking was never influenced by the Muslim culture and does not use the spices liberally. Andhra was a part of the Madras presidency before independence and not a part of the Nizam's Hyderabad whose kitchen is the torchbearer for the biryani revolution. My mother has kept up the tradition since my father doesn't eat onion / garlic and they don't even like the spice combination used in the garam masala. The funny thing is that they use all the spices in one form or another but not in that particular combination. I have seen many south Indians who don't prefer garam masala in their food,  surprising it may sound to North Indians whose main variety of rice dishes depend on them for the flavor quotient. 

I ended up with a husband who occasionally can enjoy a biryani / pulao but prefers south Indian style rice dishes over them any day. I used to make a simple vegetable or peas pulao at home now and then like most of my husband's family does though as a blogger, I come across the classic versions. With that kind of background, I was obviously oblivious to the varieties, the biryani and pulao world had to offer until I ventured into it, thanks to this mega marathon. Biryanis and pulaos, a craftsmanship evolved over centuries in the hands of khansamas of the Mughalai / Nawabi kitchens may or may not be replicated to perfection in today's world but along with them, there are plenty of modern varieties and also an equal number of vegetarian versions to suit the palates of vegetarians. For this marathon, I have tried to stick mostly to the versions that were vegetarian in origin except a handful of classic versions from the Nawabi kitchens that I wanted to try, converting them to vegetarian versions. It's like I have opened a pandora's box now and I have plenty of varieties to try later. 😋  Here is my humble effort to record my 'evolution' as one from being not able to differentiate between a pulao and biryani preparation to confidently pull off a decent preparation of a 'biryani / pulao' on my own. I chose to stick with Indian variety grain based dishes in an alphabetical order and here is the list for you to enjoy.

A for Ambur Biryani

Basanti Pulao / Misthi Pulao

Corn - Fenugreek Greens Pulao

Donne Biryani

Ek Toap na Dal 

F for Fada ni Khichadi 

G for Gutti Vankaya Biryani

H for Hyderabadi Vegetable Dum Biryani

I for Iyengar Puliyodhari

J for Jaipuri Mewa Pulao

K for Kashmiri Pulao

L for Lucknowi Biryani

M for Motiwale Pulao

N for Nei Choru

O - Oodhala Pulao

P - Pariba Khechudi

Q - Quinoa Panchkuti Dal Khichdi

R - Rajma Pulao

S - Sindhi Biryani

T - Tehri / Tahiri

U - Uttarakhandi Khichdi

V - Vaal Khichdi

W - Wadi - Subz Pulao

X - Xacuti Masala Veg Pulao

Y for Yakhni Pulao (Vegetarian Version)

Z - Zafrani Pulao

You are invited to the Inlinkz link party!

Click here to enter

Comments

A - Z Biryani / Khichdi / Pulao Series ~ Z for Zafrani Pulao

Sometimes the simplest dishes win over you and this was one such time. I wanted to finish my series with either 'Zarda Mutanjan', a delicacy from the Mughal era or "Zam Zam Biryani', a Mumbai biryani loaded with koftas and fries. I kept on dragging the preparation till the end only to notice that my initial excitement bubble has fizzled out. I wanted to opt for a simple yet palate pleasing dish and zeroed on this mildly favored zafrani pulao. It catches the eye even without requiring elaborate steps or too much investment of time. The dish is prepared using common ingredients found in most of the Indian households except the highly prized, exotic zaffron aka saffron. The mingling of aromatic and tantalizing flavors of saffron and the palate and eye pleasing garnish of nuts, fried onions and cilantro elevate this exotic one pot rice meal from being a simple dish. It makes an enjoyable meal paired with any spicy gravy of your choice. We had it with a mixed dal fry and it proved to be one of those dishes from this series both my husband and I enjoyed equally. And here is a sweet version Zafrani Pulao if someone is interested.

The rice is usually cooked in a pot on low flame and saffron milk is sprinkled over the top at the final stages of cooking which imparts  flavor and a vibrant yellow hue to some of the grains. The rice can also be cooked in a pressure cooker if not comfortable cooking in a pot and especially if cooking in large quantities. Divide the rice, water, salt and the toasted spices equally into two parts and add them to two different containers that fit into your cooker. Add the saffron milk to one portion. Pressure cook for three whistles and turn off the stove. When the valve pressure is gone, gently fluff and combine both the rices. 

Conventional cooking advises to soak rice for at least 30 minutes prior to cooking since it will yield fluffier rice and also gets cooked faster. I have used aged basmati rice during this marathon and cooked most of the dishes without soaking the rice. The purists may scoff at the idea but the rice cooks well yielding long and non sticky grains even without soaking, especially when using a pressure cooker. Cook for 3 whistles if using rice without soaking. I am guessing that one whistle would be enough for rice that has been soaked ahead. If soaked rice is cooked for three whistles, the rice tend to taste like overcooked one even if it looks ok. However I prefer to soak rice when cooking in a pot since it gets done quicker. 

Ingredients: (Yield 2 servings)
1 to 2 tbsp. ghee / oil
1 tbsp. each - almonds, cashews and raisins
1 tsp. cumin seeds / carom seeds
2 cloves
2 cardamoms
1 bay leaf
1/2 inch cinnamon piece
1/2 cup basmati rice
Salt to taste

3/4 cup water
1/4 tsp. saffron + 1 tbsp. warm milk
Minced cilantro to garnish
Fried onion slices to garnish

Directions:
* Rinse and soak the rice in water for about 15 minutes.
* Soak saffron strands in warm milk / water in a small bowl and keep it aside.
* Heat ghee in a pot / pan, preferably a non stick one or a heavy bottomed one with a tight fitting lid. Toast almonds, cashews and raisins individually, remove them with a slotted spoon onto a paper towel lined plate. Keep them aside until needed.
* To the same ghee, add clove, cardamom, bay leaf and cinnamon and saute for few seconds.
* Next add drained rice and saute for a minute. Add water and salt and gently stir to combine.
* Cover and cook until 90% done on lowest heat setting. Pour the saffron milk over the top and finish cooking. 
* Turn off the stove and let it sit for few minutes.
* Gently fluff and garnish with toasted nuts, fried onions and minced cilantro.
* Serve with any spicy gravy. 

So far in my Biryani / Pulao / Khichdi series,

Ambur Biryani
Basanti Pulao / Misthi Pulao
Corn - Fenugreek Greens Pulao
Donne Biryani
Ek Toap na Dal Bhaat
Fada ni Khichdi

Gutti Vankaya Biryani
Hyderabadi Vegetable Dum Biryani
Iyengar Puliyogare
Jaipuri Mewa Pulao
Kashmiri Pulao
Lucknowi Biryani

Motiwale Pulao
Nei choru
Oodhala Pulao

Pariba Khechudi
Quinoa Panchkuti Dal Khichdi
Rajma Pulao

Sindhi Biryani
Tehri / Tahiri
Uttarakhandi Khichdi
Vaal Khichdi
Wadi - Subz Pulao
Xacuti Masala Veg Pulao
Yakhni Vegetable Pulao

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99.

An InLinkz Link-up

Comments

A - Z Biryani / Khichdi / Pulao Series ~ Y for Yakhni Pulao (Vegetarian Version)

Today's yakhni pulao comes from the Kashmiri cuisine, that is said to have originated in Nawabi kitchens. Kashmir was predominantly a Hindu region until the early parts of 14th century. However the subsequent invasions by the Muslim rulers for the next 500 years has led to a cuisine, one that is strongly influenced by the Persian, Central Asian and Afghani cultures. Spices which are considered heat generating are liberally used in their cooking because of the cold climate, but the food is usually mild. Ghee is the traditional medium of cooking.

Today's pulao differs from the standard versions as it uses 'yakhni'. Yakhni is the stock prepared by boiling a bundle of spices along with meat (if it is being used) in water. The meaty broth is then used to cook the rice which makes it more flavorful. The spices are usually tied in a muslin cloth and the bundle is dropped in the water along with the meat in this pulao preparation than adding them directly. The water gets infused with flavors from the spices while the meat is being cooked and the spices are then discarded. One can choose not to tie them in a bundle but however need to scoop out the spices when the final broth is ready.

The pulao is usually made with mutton / meat and is on the milder side. Let the laundry list of ingredients below do not intimidate you, especially if you are eschewing the meat part. The vegetarian version of mine uses vegetables and soy chunks for the protein part which happens to be a favorite ingredient in our household. Paneer or tofu or any beans would be a nice substitution for those who don't prefer soy chunks. It can be served with a raita or a spicy gravy.

Ingredients for pulao: (yield 3 - 4 servings)
3/4 cup basmati rice
1 cup soy chunks
About 2 cups mixed vegetables (I used green beans cut into 1 inch pieces, cubed carrots and peas.)
1 tbsp. ghee
1 tsp. cumin seeds
1 tsp. ginger - garlic paste
1 small tomato, finely chopped
2 tbsp. yogurt
1 tsp garam masala
1/2 tsp. red chili powder
1/2 tsp. coriander powder
1/2 tsp. fennel seeds 
Salt to taste ( I used about 1 tsp.)
Ingredients for yakhni stock:
2 small bay leaves
4 black pepper corns
3 cloves
3 cardamom pods
1 inch cinnamon stick
1 inch piece of ginger
1 or 2 garlic cloves
1/4 tsp. mace powder
3 cups water
For fried onions / birista:
Oil to shallow / deep fry
2 medium sized onions, sliced thinly lengthwise

Prep work:
1. Rinse and soak the soya chunks in water for about 10 minutes to rehydrate them. Drain the water after the soy chunks soften.
2. Chop and keep the vegetables ready.
3. Rinse and soak the rice for at least about 20 minutes.

Yakhni preparation:
1. Tie all the ingredients mentioned under 'for yakhni stock' in a clean, small muslin cloth or in one of those mesh balls used as spice infusers for teas. This is called boquet garni. 
2. Add 3 cups of water and bouquet garni to a sauce pan and bring the water to a boil. Add beans, carrots, soya chunks and cook for another 5 minutes. (Actually I added more water and let it boil for about 20 minutes.)Turn off the stove. Remove the boquet garni and squeeze the garlic - ginger to get the maximum flavors. Discard the boquet garni. Scoop out the vegetables with a slotted spoon into a bowl. The stock that you are left with is called 'yakhni'. Measure the yakhni stock and you should have about 1.5 cups of liquid. If the yakhni does not come to that amount, add some extra water to make it 1.5 cups. 

Frying onions:
Fry the onions in hot oil on medium flame until crisp and golden brown. Take care not to burn them. Drain on paper towels and keep them aside.

Cooking pulao:
* Heat ghee in a dry and preferably a non stick pan / pot. Add cumin seeds.
* When cumin seeds start to brown, add ginger- garlic paste. Saute until the raw smell leaves and add tomatoes. Cook until they turn mushy. 
* Next add yogurt and stir until it is blended. Next add fennel seeds if using, half of the fried onions, mixed vegetables, garam masala, salt, chili powder, coriander powder and saute for about 30 seconds. 
* Next add 1.5 cups of  yakhni liquid (or yakhni + water) and stir well once. Cook for about 5 minutes without covering.
* Keep the heat to the lowest setting. Seal the pot with aluminium foil / a wet cloth or some dough and cover the pot with the lid so that the flavors do not escape. Cook for about 15 - 20 minutes on low flame or until the rice is cooked, resisting the temptation to peek. 

So far in my Biryani / Pulao / Khichdi series,
A - Ambur Biryani
B - Basanti Pulao / Misthi Pulao
C - Corn - Fenugreek Greens Pulao
D - Donne Biryani
E -  Ek Toap na Dal Bhaat
F - Fada ni Khichdi
G - Gutti Vankaya Biryani
H - Hyderabadi Vegetable Dum Biryani
I - Iyengar Puliyogare
J - Jaipuri Mewa Pulao
K - Kashmiri Pulao
L - Lucknowi Biryani
M - Motiwale Pulao
N - Nei choru
O - Oodhala Pulao

P - Pariba Khechudi
Q - Quinoa Panchkuti Dal Khichdi
R - Rajma Pulao
S - Sindhi Biryani
T - Tehri / Tahiri
U - Uttarakhandi Khichdi
V - Vaal Khichdi
W - Wadi - Subz Pulao
X - Xacuti Masala Veg Pulao

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99.

An InLinkz Link-up

Comments

A - Z Biryani / Khichdi / Pulao Series ~ X for 'Xacuti' Masala Veg Pulao

I wrote down 'xacuti biryani' as my X dish while listing recipes for this marathon without putting much thought into it even if there was no such traditional recipe. I have done enough A - Z marathons based on Indian cooking to know that the only authentic 'X' dish one can find in the cuisine would be a xacuti unless if someone uses prefixes like 'X-mas' or throw in some adjectives before the name of the dish. Xacuti or shagoti is a curry from the Goan cuisine that is said to be originated in the present day Arambol, a traditional fisherman village. The fisherman in the past used to get a fresh catch of fish or local chicken and prepare a gravy made with a paste of local spices and coconut that has now become popular through out the state. The dish of course can easily be converted into a vegetarian version and the spicy xacuti masala can brighten up the vegetarian dishes as shown in my xacuti vegetable curry and the xacuti masala rice. 

My husband was away for the week when I made this pulao. I started making a biryani and halfway went through pulao route as I did not think it was worth the effort when cooking for one and it covered my next three meals. There is a unique spice powder involved in the xacuti preparation and I borrowed Sanjeev Kapoor's recipe this time which I have provided below. Another version of xacuti masala can be found at the link I provided above. I replaced the garam masala with the xacuti spice masala here and the strong flavor of the ground spices and coconut is unmistakably prominent. Start with adding half of the spice powder, taste and then add extra if preferred. The whole amount of spice powder for this pulao would make it very potently spicy though not in terms of heat. I replace the meat part in non veg biryani / pulaos with soy chunks blindly as they win over paneer hands down any time in my home. One can use paneer, tofu, mushroom or go with some extra vegetables instead of soychunks in the recipe.

Ingredients for spice powder:
1/4 cup coconut
1 tsp. coriander seeds
1/4 tsp. cumin seeds
1/4 tsp. fennel seeds
1/4 tsp. carom seeds
1/2 tbsp. poppy seeds
1/2 inch piece cinnamon
2 black pepper corns
1 star anise
1 dried red chili
1 clove

Ingredients for pulao: (Yield 3 servings)
1 tbsp. ghee
1 tsp. cumin / caraway seeds
2 cloves
1 black cardamom
1 inch piece of cinnamon 
1 bay leaf
1 onion, finely minced
1/2 tsp. ginger paste
1 cup soy chunks (Substitute extra vegetables or paneer.)
1 potato, peeled and cubed
1 carrot, peeled and diced
12 beans, cut into 1 inch pieces
Xacuti spice powder as needed 
1/8 tsp. turmeric powder
1.5 tsp. salt or as needed
1/2 cup basmati rice
3/4 cup water
Minced cilantro to garnish

Directions for spice powder:
* Toast coconut on low flame until golden brown. Transfer it onto a plate.
* To the same pan, add coriander seeds, cumin seeds, fennel seeds and carom seeds. Continue to toast on medium flame and when coriander seeds start to brown, add poppy seeds, cinnamon, peppercorns, star anise, red chili and clove. Toast until coriander browns and turn off the stove.
* Transfer the contents to the coconut plate and let them cool.
* Grind them together to a fine powder.
* Store it in an airtight container and use as needed.

Directions:
* Soak soy chunks in water if using.
* Heat ghee directly in a small sized pressure cooker. Add cumin / caraway seeds, cloves, cardamom, cinnamon and a bay leaf. When the cumin seeds start to brown, add onion and saute until golden brown.
* Add ginger and saute until the raw smell leaves.
* Wash and drain the rice. Add rice, chopped vegetables, xacuti spice powder as needed (don't add the whole amount), turmeric and salt. Saute for a minute.
* Squeeze the water from the soy chunks and add them to the cooker. Finally add water and stir gently. 
* Pressure cook the rice mixture for 3 whistles. Wait for few minutes until the valve pressure is gone.
* Fluff the rice gently and garnish with cilantro. I sprinkled some fried onions as well.
* Serve it with plain yogurt / raita.

So far in my Biryani / Pulao / Khichdi series,
A - Ambur Biryani
B - Basanti Pulao / Misthi Pulao
C - Corn - Fenugreek Greens Pulao
D - Donne Biryani
E -  Ek Toap na Dal Bhaat
F - Fada ni Khichdi
G - Gutti Vankaya Biryani
H - Hyderabadi Vegetable Dum Biryani
I - Iyengar Puliyogare
J - Jaipuri Mewa Pulao
K - Kashmiri Pulao
L - Lucknowi Biryani
M - Motiwale Pulao
N - Nei choru
O - Oodhala Pulao

P - Pariba Khechudi
Q - Quinoa Panchkuti Dal Khichdi
R - Rajma Pulao
S - Sindhi Biryani
T - Tehri / Tahiri
U - Uttarakhandi Khichdi
V - Vaal Khichdi
W - Wadi - Subz Pulao

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99.

An InLinkz Link-up

Comment