Tag Archives: One Pot Meal

Brinji Rice


Brinji Rice is a Tamil based rice preparation where mainly short grain rice is used in the South. But here I have used Basmati Rice to standardize the rice rather than choosing from a wide variety of rice available. Brinji Rice is more like a biryani but without the use of curd. Here coconut milk and peppers or green chilli are used.

Brinji Rice

Brinji Sadam (Tamil recipe)

A One pot dish! Enjoy with yogurt or raita of your choice.

Ingredients

1 Cup Basmati rice

1 medium onion, sliced

1 medium tomato, chopped

1 Potato, cubed

1 Carrot,  cubed

½ cup cauliflower florets, soak in warm salted water till required

½ cup green peas

1 small green capsicum, chopped 

½ cup chopped French beans

1” cinnamon

1 Cardamom

2 Cloves

2 Bay leaves

1.5 cups coconut milk

½ cup water

1 tsp. salt or to taste

2 tbsp. Ghee

For masala paste:

Grind following with a little water

1 tbsp. grated coconut

½ cup coriander leaves

¼ cup mint leaves

2 Green chillies

1” Ginger

6 Cloves garlic

1/2 tsp. fennel seeds

2 Green cardamom

2 cloves

1” Cinnamon

Method:

Wash, drain and soak rice for atleast 30 minutes. Grinnd the masala paste and keep aside.

Heat ghee in a heavy bottomed pan, add the bay leaves, cloves, cardamom and cinnamon, saute for a few seconds.  Add the onion and fry till light brown.  Add the tomatoes and cook till soft.  Then add the green masala and saute till the raw smell disappears and oil begins to separate.  Add all the vegetables, mix well and saute for a minute.  Add the rice and fry mixing well till the rice grains are coated with the masala.  Add the coconut milk, water and salt and mix well.  Bring to a boil, stir, reduce heat and cover and cook till water is absorbed.If using a cooking, pressure cook on medium for 1 or 2 whistles or 8 minutes.  Switch off and leave for pressure to drop on it’s own.  Open and mix the rice so the spices and veggies are evenly distributed with the rice.

Serve hot with yogurt or any raita of your choice.

Sprouted Moong Spicy Pulao


Check this link to learn how to sprout Moong

Sprouts are a powerhouse of nutrition that contain essential vitamins and minerals and at the same time are easy to digest and excellent sources of protein. Although sprouts give the maximum benefit when eaten raw, cooking them makes them more palatable and easier on the digestive process. This is an excellent one pot meal using sprouts. Just accompany the pulao with raita, yogurt, pickle, etc. for a complete meal.

For a non veg version substitute the sprouts with shredded chicken or shrimp. Super delicious!

Sprouted Moong Spicy Pulao

Ingredients

  • 2 cups basmati rice
  • 2 cups sprouted moong
  • 4 cups hot water
  • 2 soup cubes
  • 2 medium onions, chopped
  • 2 medium tomatoes, chopped
  • 2 tbsp. ghee or oil
  • Salt, if required

Grind to a paste

  • 1 Onion
  • 6 green chillies
  • 1 bunch coriander leaves
  • ½ tsp. turmeric
  • 1” pc. Ginger
  • 5 flakes garlic
  • ½ tsp. mustard seeds
  • ½ tsp. cumin seeds
  • ½ tsp. pepper corns
  • 3 cloves
  • 1” pc. Cinnamon

Method

  1. Wash rice and soak for atleast 15 minutes. 
  2. Wash the sprouts and set aside. 
  3. Heat ghee in a pan, add the chopped onion and fry till translucent and soft. 
  4. Add the chopped tomatoes and fry till soft. 
  5. Add the soup cubes and let them soften and dissolve. 
  6. Add the ground masala paste and the masala water and saute 2 minutes. 
  7. Add the sprouts and stir and cover and cook 5 minutes. 
  8. Add the soaked rice and toss lightly so each grain is coated with the masala. 
  9. Add the hot water, stir to mix, check salt and add if required. 
  10. Cover and bring to a boil. 
  11. Reduce heat to low, stir well  to mix lightly. 
  12. Cover and cook till all the moisture is absorbed. 
  13. Switch off flame and leave to rest. 
  14. Serve hot as a one pot meal with raita, yogurt, pickle, etc.

Red Bean Pulao


A delicious satisfying one-dish meal!

Ingredients

  • 200 gms. red Kidney beans (Canned 400 ml can with liquer)
  • 2 cups Rice
  • 2 large tomatoes, chopped
  • 4 medium onions, chopped
  • 2 green chillies, chopped
  • 1 tsp. ginger garlic paste
  • 1 tsp. chillie powder
  • 2 tsp. coriander pwder
  • ½ cup thick coconut milk
  • 1 ½ cups hot water
  • 1” stick cinnamon
  • 4 cloves
  • 4 cardamoms
  • 2 bay leaves
  • 2 tbsp. ghee
  • Salt to taste

Method

  1. Wash and drain rice and let soak for half an hour. 
  2. If using dried beans they need to be soaked in water overnight and then boil or pressure cook them.
  3. If not, use the canned beans, drain and reserve. 
  4. Heat the ghee in a vessel, add the whole garam masala, onion and green chillies and fry till light brown.
  5. Then add the ginger garlic paste and fry till water evaporates, add tomatoes and fry till soft. 
  6. Then add the cooked beans, salt, chilli and coriander powders and fry few second,
  7. Add the coconut milk and water, check seasonings and bring to a boil. 
  8. Add the drained rice, mix well and cover and cook 5 minutes.
  9. Open the lid, mix the rice well, cover and continue cooking till the moisture is absorbed. 
  10. Serve hot.
  11. Garnish with fresh coriander if desired. 
  12. Serve with Dahi Curry, Raita, yogurt, pickle, papad.
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