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

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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

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A - Z Biryani / Khichdi / Pulao Series ~ W for Wadi - Subz Pulao / Wadi Chawal

My today's dish is inspired by wadi chawal, a preparation from Punjabi cuisine. Wadis are the star ingredient of the dish as the title indicates and means sun-dried lentil wafers in this particular case. Wadis have other regional names in India like wadiyan, vadiyalu, sandige, vadagam and others and they are made with various lentils, grains and other stuff.  Amritsari wadis are typically used in this rice preparation which are made with a batter of black gram and spices. I make an Andhra version urad dal wadis but they don't include any spices other than chillies. They are my most favorite ones in the category and I had run out of them. My local store always carries Amritsari wadis but unfortunately they also had run out of stock last month when I needed to try this dish.

I used my homemade Rajasthani moong dal wadis called mangodis instead of Amritsari ones, which by the way serves the purpose quite well. They hold the shape quite well even after getting cooked and do not get either soggy or mushy. They cannot be eaten even after frying as they remain hard and need cooking. I made a pulao adding some vegetables along with mangodis to make it colorful and nutritious. Mangodis cover the protein part of the dish and lend a spicy, flavorful punch when you bite into them. This wadi subz pulao along with some plain yogurt / raita makes a quick, decent and flavorful meal.

Ingredients: (Yield 2 servings)
1 - 2 tbsp. oil
12 - 15 wadi, if using small sized pieces (I used mangodis)
1 inch cinnamon piece
2 cardamom pods
2 cloves
1 star anise
1 bay leaf
1 onion, thinly sliced
1/2 tsp. ginger -garlic paste (or grated)
1 cup chopped, mixed vegetables (Optional. I used a capsicum and a carrot.)
1/2 cup basmati rice
1.5 tsp. salt
3/4 cup water

Directions:
* Fry wadi in hot oil until golden brown. Remove them with a slotted spoon and drain on paper towel lined plate and keep aside.
* Pressure cook together rice, salt, water, and wadis for 3 whistles. Let the rice cool a bit.
* Heat a tbsp. oil in a pan and add cumin seeds, cinnamon, cardamom, cloves, star anise and bay leaf. When cumin seeds start to brown, add onion slices and fry until golden brown.
* Add vegetables if using, cover and cook until tender.
* Add the cooked rice along with wadi. (Taste and adjust the salt if needed.) Gently mix to combine and serve warm with a side dish of your choice.
* Serve with 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

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Dabbakaaya Pulihora

In Andhra, a pulihora is a rice dish prepared with any souring agent like cooked tamarind sauce, lemon / lime juice, green mango and so on. 'Pulihora' (under different regional names) has been an essential part of the travel paraphernalia for generations, for those with south Indian roots. Especially the tamarind rice that don't get spoiled for at least two days even in Indian tropical climate, a perfect and economical travel food, especially if travelling with a large group. And there are those pulihoras which can be made in a jiffy like the lemon rice or the green mango rice which make perfect travel food when there is not enough time to slave around in the kitchen. Adjust the spice levels if there are kids in the group and carry some yogurt, you will have a filling meal for the whole family. I usually pack a rice item when we are taking car trips so that an hour is not wasted for lunch at the food joints along the way. I pack food individually in disposable containers with our names labelled on the box to avoid confusions over who gets what and to avoid my daughter eating spicy food. I put a disposable spoon, glass/water bottle and napkin in each set so that no one comes bothering me to figure out the wheres and whats.

Today's rice item called dabbakaaya pulihora is one such easy item. Dabbakaya called so in Telugu is a citrus fruit, which is as big as an orange but somewhat similar to a lemon in taste and looks. It is called as heralekaayi in Kannada and if I am not wrong, narthangai in Tamil. I saw it being referred to as a grape fruit, pomelo and citron online and I am leaning more towards citron. Dabbakaaya rice goes along similar lines of a lemon rice preparation and one just need to substitute this citrus fruit juice for lemon juice. It makes a simple, quick, and flavorful dish that can be enjoyed by the whole family. It can be packed either in a lunch box, or a picnic basket. It can be carried as travel food or served as a part of a south Indian style festival meal. Just remember to cool down the rice completely if it is being packed.

Ingredients: (4 servings)
1 cup rice (I used sona masuri.)
2 tbsp. oil (I used canola oil.)
2 tbsp. peanuts
1 tbsp. chana dal (split chickpeas)
1 tsp. urad dal (skinned and split black lentil)
1 tsp. mustard seeds
3 chopped green chillies or 5 - 6 dried red chillies, broken into pieces *
1 - 2 stalks of curry leaves
1/8 tsp. turmeric powder
A pinch of asafoetida powder
Salt to taste
1 dabbakaaya or 3 to 4 tbsp. juice (Adjust depending upon the sourness of the juice.)
Minced cilantro to garnish (optional)
* A combo of both green and red chillies can be used too. The number of chillies in the recipe can be adjusted according to one's preferred spice levels.

Method:
* Wash the rice in two exchanges of water and drain completely. Pressure cook the rice adding 1 and 3/4 cups of water. (Add 2 cups of water if using a rice cooker.) When the rice is done, spread it on a wide plate and fluff the rice. Or let the rice sit for a while before using.
* Once the rice is ready, heat oil in a pan / kadai. Add peanuts, split chickpeas, split black gram and mustard seeds. When mustard seeds start to sizzle and pop and the dals start to turn reddish, add chillies and saute for few seconds. Next add curry leaves, turmeric and asafoetida. Stir once and turn off the stove.
* Add rice, salt and the fruit juice and mix well. Taste the rice and adjust salt or the juice if needed. Salt and the fruit juice flavors tone down a bit after the resting period and so add those ingredients accordingly or taste the rice again after 30 minutes and adjust the quantities. 
* Let the rice sit for at least 15 - 30 minutes for the flavors to develop. 
* It can be served on it's own or serve some papad / chips along with it.
* If packing for lunches or as travel food then make sure that the rice is completely cool before packing. The rice may get spoiled quickly if packed warm.

This post is an entry for Blogging Marathon #97 and BM - 'Kids' Delight' event hosted by Renu this month with 'Travel Food' theme.


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U for Urad Dal Khichdi

This is one of those dishes where I had zero expectations before the preparation but ended up falling in love once I tasted it. It was similar to the dry version pulagam I make and I told my husband that this is going to be made regularly here after. I enjoyed this simple, filling and nutritious dish with peanut chutney as I do with pongal / pulagam. The rice and urad dal can be cooked together or separately. Urad dal / black gram leaves dark colored liquid when cooked and so I decided to cook both separately so that the final dish still looks white.The original recipe used rice and uard dal in equal ratio but I reduced the black gram ratio when I cooked the khichdi assuming that black gram may dominate the dish. However I realized that the equal ratio would be good as well.

 Ingredients: (2 to 3 servings)
1/4 to 1/2 cup whole, black gram / sabut urad dal
1/2 cup Basmati rice
2 tsp. ghee
1 tsp. cumin seeds
3 dried red chillies, broken into bits
Salt to taste

Preparation:
* Soak black gram in water for about 4 hours. Drain and wash until the water is clear. 
* Rinse and soak basmati rice in water for about 10 minutes. This step is optional.

The cooking part:
* Pressure cooking is the best method to cook the beans faster. Add the black gram and water to a pressure cooker and cook for 4 to 5 whistles and turn off the stove. The ratio of black gram to water is 1:2, while pressure cooking. It doesn't matter if extra water is added since it can be drained later.
If cooking in a sauce pan, add black gram and water and cook it on medium flame, intermittently stirring and adding water as needed. The ratio of beans and water doesn't matter here. Cook until the beans soften but still hold a firm shape.
* Drain any extra water present and rinse the cooked black gram in a colander and keep aside.
* Similarly, drain the soaked water from the rice and pressure cook it adding a cup of water for 3 whistles. Where as if cooking rice in a sauce pan, add rice and water in the ratio of 1:2. For the above quantity of rice, bring a cup of water to a boil in a sauce pan and add the rice. Cover and cook on lowest setting of heat. Do not be tempted to stir the rice while cooking. It would be done in 15 to 20 minutes.
* Let the cooked rice sit for about 30 minutes or so, before using it in khichdi so that each grain stands separately in the final dish. If the rice is used immediately after cooking, it would clump while mixing.
* Heat ghee in a pan and add cumin seeds and red chillies. When the cumin seeds start to turn brownish, add the drained black gram, rice and salt. Mix with a spatula to combine.
* Serve with a hot Indian style pickle and yogurt on the side. I also served some peanut chutney. 

Recipes so far in A - Z Rice Dishes,  
A for Achaari Chole Pulao
B for Bhuna Khichuri
C for Chintapandu Pulihora
D for Dindigul Thalapakatti Veg Biryani
E for Ellorai / Ellotharai  
F for Fodnicha Bhaat 
G for Gongura Pulihora 
H for Hare Moong ki Chaaswaali Khichdi 
I for Iyengar Style Kadambam 
J for Jodhpuri Vegetable Pulao 
K for Kaju - Karivepaku Annam 
L for Lilva Khichdi
M for Mamidikaaya - Kobbari Pulihora 
N for Narali Bhaat
O for Oliya 
P for Peas Pulao 
Q for Qabooli Biryani 
R for Ram Pulao / Rajasthani Gatte Ka Pulao
S for Spinach layered Biryani
T for Tawa Pulao 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68.
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Methi Rice ~ Lunch Box Recipes

Rice dishes are one of the easiest and probably more frequently packed lunch box items among Indian households. And so, I thought of posting a quick and yummy rice dish for today's post. This dish can be customized according to one's preferred spice levels and so works for all kids who like rice dishes and fresh fenugreek leaves. To make it a substantial meal, fried paneer / tofu cubes can also be added to this rice.

Ingredients: (3-4 servings)
1 cup Basmati Rice
1 tbsp oil
1 tbsp cashews
1 big onion, sliced
1 - 2 green chillies (I used 2 and it was spicy enough for us. Reduce the quantity for kids or add little chili powder at the final stages of cooking.)
1/4 tsp turmeric powder
1 bunch fresh fenugreek leaves / methi leaves (At least 2 cups packed)
Salt to taste

Method:
* Wash and soak Basmati rice in water for 15 - 20 minutes. Drain and cook adding 2 cups of water. (I used a pressure cooker.)
* Heat oil and add cashews. Toast them until golden brown and remove them with a slotted spoon and keep them aside.
* To the same oil, add green chillies and onion and fry until onion turns translucent. Then add roughly chopped methi leaves, turmeric powder and salt.
* Keep sauteeing until methi leaves wilt and are cooked. Next add the cooked rice, toasted cashews and mix well.
* Pack along with a can of yogurt. 

This is my contribution to Indusladies Recipe book with the theme "Kids Lunch Box". 

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Garbanzo Bean - Veggie Pasta

My younger one turned a teenager this weekend. And officially, I am now a mother of two teenagers, who happen to be the opposite ends of a spectrum in every aspect. The older one cannot throw a tantrum for his dear life while the younger one doesn't know how to stop from throwing one. She gets upset at the drop of a hat and so the situations demand a lot of tactful & patient parenting, cajoling and threatening from my side where she is concerned. And even though she is not little anymore, lunch box is still one mini struggle since the stuff she doesn't prefer comes home untouched under the guise of "being not hungry". I therefore involve her while planning lunches and we decide it beforehand what she gets to carry in her lunch box.
If given a choice, my daughter would survive on a salad and pasta diet. She loves pasta so much that she carries it to school at least 2 - 3 times in any given week. I therefore could not avoid from posting a pasta recipe for the lunchbox themed blogging marathon today. I wanted to try something on Mediterranean lines but it got changed into something else as my daughter was hovering around as it was a holiday here. I went according to her whim and choice of ingredients since it was her lunch and got a thumbs up from my kids. 

Ingredients: (2 servings)
1 cup pasta shells of your choice (I used sweetcorn, carrot and squash blend of twisted elbow macaroni.)
1/2 cup cooked / canned garbanzo beans
1 small tomato, chopped
1 small grated carrot
1/4 cup black olives
1/2 cup white cheddar cheese or any other cheese of your preference
2 -3 tbsp milk (optional)
Salt & pepper to taste 
1- 2 tbsp minced parsley / cilantro

Method:
* Cook pasta al dente according to the directions on the package and drain.
* Transfer the pasta to the pan and add all the ingredients except the parsley / cilantro. Just heat until the cheese has melted and blended into the mixture.
* Turn off the stove, transfer the pasta into a serving platter and garnish with parsley/cilantro.

This rice dish goes to 
1. Blogging marathon #40
2. Srivalli's Kids' delight event, hosted by Jayanthi this month with the theme - Lunch box.

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Moongdal - Veggie Rotis

My daughter has always loved seeing rotis whether in her lunch box or at the dinner table. However when she started carrying it to school, she point blank refused to carry a side dish as it was messy for her. Up until today, the situation remains the same though she enjoys side dishes at home. Stuffed parathas are out of question as somehow she never even touches them. In the quest of making those rotis wholesome for her, I started to add veggies and dal directly to the roti dough itself. This is one of such experiments that I thought to share today - Soft, yummy and nutritious rotis made with moong dal and veggies.
For younger kids this is a mess free wholesome option and for older kids who can handle spice, the chillies can be added according to their level of tolerance and a can of yogurt would be a great accompaniment. I sometimes sprinkle some chutney powder on rotis, smear with ghee, roll them and pack. Ketchup can be also packed along with rotis. To make them nutritious, milk / yogurt can be added to dough preparation instead of water. Besides, the addition of milk / yogurt and potato keeps these rotis softer for a long time. The dough can be prepared ahead the previous night and rotis can be made in the morning. 

Ingredients: (makes 20 rotis)
2 - 2 & 1/4 cups wheat flour / atta
Salt to taste
1/8 tsp turmeric powder (optional)
1/2 cup moongdal
1 inch peeled ginger piece
3 - 4 green chillies
2 carrots - peeled and grated
1 potato - peeled, cooked and mashed
2 - 3 tbsp cilantro leaves, roughly chopped
1 tbsp oil
Oil / ghee to toast rotis

Preparation of dough:
* Soak moongdal in water for about an hour or for about 30 minutes in hot water. Drain and grind it fine along with ginger and green chillies.
* Combine flour, salt, turmeric, mashed potato, grated carrot, cilantro and ground moong paste in a mixing bowl. Add a tbsp of oil and yogurt / milk / water as needed to form a pliable dough. 
* Allow it to rest for about 30-60 minutes. At this stage, you can go ahead with roti making immediately or refrigerate it to prepare rotis the next day. 

 

Making rotis:
* If the dough has been refrigerated, remove it and just zap it in the microwave for 30 - 60 seconds, depending upon the quantity of the dough. Remember to cover the dough while microwaving. 
* Pinch a golf ball sized dough, shape it into a ball, flatten it and dust it with flour.

* Roll it into a thin circle of about 5 inches diameter. Use flour for dusting if needed. 

* Heat a griddle or a shallow pan. Place the rolled out dough circle on the griddle. When the bubbles start to appear, flip it.

* Spread 1/2 tsp of oil around the edges and fry flipping in between, until brown spots appear on both sides. Remove and repeat the steps with the remaining dough. Serve them with any subzi / dal.
* The left over rotis can be refrigerated / frozen. Just warm them again on the griddle before serving.

This rice dish goes to 
1. Blogging marathon #40
2. Srivalli's Kids' delight event, hosted by Jayanthi this month with the theme - Lunch box.

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