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Qabooli biryani or Qubooli biryani is a popular biryani from the Hyderabadi cuisine. This biryani is a layered biryani with cooked lentils, rice, and spices.

While the majority of the biryanis from the region are nonvegetarian, Qabooli biryani is one of the exceptions where chana dal/split chickpeas are the star ingredient of the biryani. In this biryani, cooked lentils, rice, and fried onions are arranged in layers, infused with saffron milk and finally cooked in the dum method.

This Hyderabadi Chana Dal Biryani was the first Biryani I made for this series almost some six months ago when Suma had posted for Sep Mega BM. Since we were planning for a Biryani Series, I read her recipe a couple of times and didn’t make a note of it.

I seem to have complicated a seamlessly easy one by going through one more step extra. I noticed this only today when I wanted to make a note of the measurements. Anyway, it surely turned out very good and that’s what matters!

Qubooli Biryani is my choice for Q in the AtoZ Biryani/Pulao/Khichdi Festival that’s happening for the April Mega Marathon, where I have opted to make 26 Rice dishes. If you are interested to know what I am doing for Q in C4AS, go ahead check it out!

A to Z Biryani/Pulao/Khichadi Festival!

A for Amritsari Wadi ki Biryani
B for Badshahi Pulao
C for Chak Angouba
D for Doddapatre Soppina Chitranna
E for Eerulli Chitranna
F for Fada ni khichdi
G for Goli Bhaat
H for Holud Mishti Pulao
I for Iyengar Style Vendhaya Keerai Sadam
J for Jackfruit Biryani
K for Kathal Biryani
L for Lima Beans Biryani
M for Moti Pulao
N for Navratan Pulao
O for Orange Pulao
P for Parda Biryani

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Step By Step Pictures for making Qubooli Biryani

Qubooli Biryani | Hyderabadi Chana Dal Biryani

Ingredients Needed:

For the Rice

1 cup Basmati Rice
2 cups Water
1 tsp Shah Jeera
2 Cloves
2 Cardamom
1 Cinnamon
1 Bay Leaf
Salt to Taste
Handful Mint Leaves
1 tsp Ghee

For the Rice

Wash and soak the rice for 20 mins.
Bring water to a boil, add all the whole spices and mint leaves.
Drain the rice and add to the pan. Add ghee.
Once the water starts to boil, simmer and cook till rice is done.

For the Chana Dal Gravy

3/4 cup Chana Dal
A Pinch Turmeric Powder
2 tsp Cooking Oil
1 tsp Shah Jeera
2 Cloves
2 Cardamom
1 Cinnamon
2 to 3 Green Chilies
1/4 tsp Garam Masala
1 Bay Leaf
1/2 cup Curds / Yogurt
1 tsp Ginger Garlic Paste
Salt to Taste
1 tsp Red Chili powder
1/4 cup Onions julienne browned
Handful Mint Leaves

Other Ingredients

1/2 tsp Saffron
2 tbsp Milk warm
3/4 cup Onion julienne browned
1 tsp Ghee

For the Chana Dal Gravy

Wash and soak the chana dal for 5 to 7 mins. Pressure cook for 2 to 3 whistles with a pinch of turmeric powder and salt. Take care not to overcook the dal as it will be cooked again.
Heat a nonstick pan with oil, add all the whole spices and saute well.
Next add chopped green chilies, ginger garlic paste, and mint leaves.
Saute for a few minutes, add cooked dal.
Combine everything, add chili powder, browned onions, curds and mix together.
Cook on low flame for the gravy to get cooked well and come together.
Basically, make sure it’s not watery.

Assembling the Qubooli Biryani

Arrange the cooked rice over the chana gravy.
Sprinkle finely chopped mint leaves.
Now layer the browned onions all over the rice.
Next, sprinkle the soaked saffron with milk all over the top.
Drizzle the ghee and cover with a lid. Cook on a pan for Dum cooking for 10 mins.
Once done, fluff the rice with a fork.

Notes

You can simply cook the basmati rice plain in excess water and remove when it is 90% done.
Since I made with just 1 cup of rice, only one layer of both was possible.


Qubooli Biryani | Hyderabadi Chana Dal Biryani
Qabooli biryani or Qubooli biryani is a popular biryani from the Hyderabadi cuisine. This biryani is a layered biryani with cooked lentils, rice, and spices.
Ingredients
For the Rice
For the Chana Dal Gravy
Other Ingredients
Instructions
For the Rice
  1. Wash and soak the rice for 20 mins.
  2. Bring water to a boil, add all the whole spices and mint leaves.
  3. Drain the rice and add to the pan. Add ghee.
  4. Once the water starts to boil, simmer and cook till rice is done.
For the Chana Dal Gravy
  1. Wash and soak the chana dal for 5 to 7 mins. Pressure cook for 2 to 3 whistles with a pinch of turmeric powder and salt. Take care not to overcook the dal as it will be cooked again.
  2. Heat a nonstick pan with oil, add all the whole spices and saute well.
  3. Next add chopped green chilies, ginger garlic paste, and mint leaves.
  4. Saute for a few minutes, add cooked dal.
  5. Combine everything, add chili powder, browned onions, curds and mix together.
  6. Cook on low flame for the gravy to get cooked well and come together.
  7. Basically, make sure it's not watery.
Assembling the Qubooli Biryani
  1. Arrange the cooked rice over the chana gravy.
  2. Sprinkle finely chopped mint leaves.
  3. Now layer the browned onions all over the rice.
  4. Next, sprinkle the soaked saffron with milk all over the top.
  5. Drizzle the ghee and cover with a lid. Cook on a pan for Dum cooking for 10 mins.
  6. Once done, fluff the rice with a fork.
Recipe Notes

You can simply cook the basmati rice plain in excess water and remove when it is 90% done. Since I made with just 1 cup of rice, only one layer of both was possible.

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

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The post Qubooli Biryani | Hyderabadi Chana Dal Biryani appeared first on Spice your Life!.

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Spice your Life! by Srivalli - 1d ago

Parda Biryani is a rich, sinful biryani make with different spices, vegetables and cooked in dum with a roti layer covering it.

I remember reading about Parda Biryani many years ago during one of my regular research work. I then was asking Vaishali about it as we had a discussion in the group. She immediately shared the recipe with me and it’s been nearly three years since then. She has even shared it on her site.

I finally decided I was going to make for this series, even though I came around some more interesting biryanis. This was the elaborate biryani I was talking about when I mentioned that Vaishali cooked it for me when she visited us.

We had plans of meeting at Veena’s place and a promise of Iyengar Sappadu. Something came up and it was just two of us. I felt it would be inconvenient for Vaishali to make this when she was visiting us. However, she wouldn’t hear of it and insisted I plan as many dishes we could make.

I felt more than four dishes would be too much as we will have to eat them as well. Since this was an elaborate biryani, we went through what’s needed and ensured we had those. Even though the recipe is not a tough one, because of the many components that go in, surely makes it a lengthy and time consuming.

While we were preparing this one, we made other Rice dishes like the Green Garlic Pulao, Methi Matar wara Chawaran, Hare Chana Ki Pulao in a jiffy! Plus the side dishes for all the above. Yes, we wanted to make sure our family would enjoy the feast with proper side dishes as well.

While other pulaos were made with just one cup of rice, we had to use to 2.5 cups as this parda biryani involves layering and its not possible with lesser quantity. I baked the finally assembled dish and in haste, rolled out the roti quite thick. So it took nearly 20 mins of baking time at 185C.

However, make sure the roti layer is thin and you will have this dish done much quicker. Also, Vaishali recommends cooking the rice to 90%, layering and cooking with the stuffing, etc. I prepared the rice in the absorption method and used the correct water proportion. So everything was arranged and baked in the end.

The parda makes an excellent side eat with this biryani. Mine got so crispy and was tasty awesome because of the kalonji added. While I added only all purpose flour, you can mix half of it with wheat flour too.

On the whole, it was such a memorable day, enjoying the feast. As you have noticed, the pictures have Vaishali’s touch. While I normally get my act done in flat 5 to 7 mins, it was a wonderful experience patiently waiting for her to complete the plating. For all the artist I am, I can’t do vegetable carving and so taken in by the roses she made.

So here it is the most delicious biryani of the series. While everything turned out too good that I have cooked in this series for both my list, this one stands out because it is special. The special bond I have with my BM buddies, who are more of my family now. The happiness I always get when I discuss themes and the excitement I always hear in Vaishali’s voice during those times is always something I cherish so much.

Parda Biryani is finally unveiled to its fullest glory.

Parda Biryani is my choice for P in the AtoZ Biryani/Pulao/Khichdi Festival that’s happening for the April Mega Marathon, where I have opted to make 26 Rice dishes. If you are interested to know what I am doing for P in C4AS, go ahead check it out!

A to Z Biryani/Pulao/Khichadi Festival!

A for Amritsari Wadi ki Biryani
B for Badshahi Pulao
C for Chak Angouba
D for Doddapatre Soppina Chitranna
E for Eerulli Chitranna
F for Fada ni khichdi
G for Goli Bhaat
H for Holud Mishti Pulao
I for Iyengar Style Vendhaya Keerai Sadam
J for Jackfruit Biryani
K for Kathal Biryani
L for Lima Beans Biryani
M for Moti Pulao
N for Navratan Pulao
O for Orange Pulao

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Making the Parda Biryani Rice

Making the Parda Biryani VegetablesAssembling the Parda BiryaniBaking the Parda BiryaniOpening the Parda Biryani

Parda Biryani

For the Rice:

2.5 cups Basmati Rice
2 to 3 Bay Leaves
1 tsp Peppercorns
1 tsp Cumin Seeds
4 Cloves
1 piece Cinnamon
1 big Cardamom
2 Star Anise
A Pinch Turmeric Powder
Salt to taste
2 tbsp Cooking Oil
1 tsp Ghee

Preparing the vegetables:

1 cup Cauliflower florets
1/2 cup Carrot, cut lengthwise
1 cup Potato cut lengthwise
10-15 Beans cut into 2″ pieces
1/2 cup Peas

For the Stuffing:

3 tbsp Ghee
1 cup Onions juliennes
6-8 Garlic finely chopped
1 Capsicum diced
1 cup Paneer / Indian Cottage cheese cubes
1/2 tsp Turmeric Powder
1 tsp Red Chilli Powder
2 tsp Tandoori Masala / Shahi Masala / Kitchen King Masala
1/2 tsp Coriander Powder
1/2 tsp Black salt
Salt to taste
1/2 cup Curds beaten
1/4 cup Cream
1/4 cup Milk

For Layering

1/2 cup Milk
Few strands saffron
2 tsp Ghee
Add saffron to the milk.

For Garnishing

1 cup Onions browned
10 to 15 Cashew Nuts
Few Raisins
Handful Coriander Leaves finely chopped
1/2 cup Mint Leaves finely chopped

For the Parda

1 cup All Purpose Flour
1 tsp Kalonji / Onion seeds
1/4 tsp Baking Soda
2 tbsp Butter
Salt to taste
Milk to bind the dough

For the Rice:

Wash the rice well and soak for about 30 minutes.
Heat a nonstick pan with 2 tbsp oil, 1 tsp ghee.
Add all whole spices and saute for a couple of minutes.
Drain the rice, add to the pan and roast for 3-4 minutes.
Add about 5 cups of water, salt, and turmeric.
Cook till done. Let it cool down.

Steaming the Vegetables:

Prep the vegetables and microwave with just enough water for 10 mins
Sprinkle Salt at the last 1 minute and once done, keep it aside.

For the Stuffing:

In a nonstick pan, heat ghee.
Add onions, garlic, and capsicum. Saute till translucent.
Next, add the cubed paneer and roast well on both sides.
Now add the steamed vegetables, saute for a minute or two.
Add all the spices and roast the vegetables till oil separates.
Add curds, cream, and milk. Cook on low flame till it becomes a creamy sauce.
Sprinkle finely chopped coriander leaves and keep aside.

Making the Parda

Take the flour in a wide bowl, add onion seeds, salt, and baking soda.
Add butter and rub in well. Slowly add milk to knead to a soft pliable dough.
Cover with a wet muslin cloth and keep aside.

Assembling the Biryani

Dust well and roll out the roti. Invert the bakeware you are going to use and measure out the dough required, making sure you keep 1 inch extra for hanging on the sides. Keep it aside.
Now brush the bakeware with ghee all over.
First spread a thin layer of rice.
Now spread a thin layer of the stuffing.
Repeat a rice layer.
Drizzle ghee and sprinkle milk with saffron.
Repeat the layers, making sure the layers are thin and you add ghee and milk in between the layers.
The last layer has to be the rice layer.
Sprinkle fried onions, coriander leaves, mint leaves, fried cashews, raisins on top.
Cover the prepared dish with the dough and cut 1″ extra so the dough can overhang the bowl.
Transfer the rice to a bakeware dish.

Cover the bowl with the cut chapati, before placing it, make sure to moist the edges.
Gently stick the edges with water to seal.
Place in a preheated oven for 10-12 minutes or till nice and golden.

To serve

The biryani is going to be very hot so be careful while cutting the parda.
Take a sharp knife and rotate it around the edges of the bowl to cut the parda on the biryani.
The roti can be enjoyed with Raita or pickle. It can also serve as a spoon.

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Orange Pulao is a delicious one pot meal made with Orange juice with spices, that’s not sweet yet tastes fruity and great as such!

O was one of the tough letters to get and I was also keen on not having a sweet dish on both my lists. Okra Pulao was one choice though I wasn’t really keen or sure how Okra might end up as a rice dish. I can develop a south style lentil based mixed rice with okra. Still, I was looking for better options.

When I was checking out Viji’s space, I came across this recipe and modified to my taste. As I said I wasn’t keen on adding sugar and made this a salty one. I won’t say spicy as I added only 2 green chilies.

The rice is washed and soaked in orange juice. To make it even more healthy, carrot is blended along with orange juice. The spices and the green chilies give a good flavour to the rice.

I made this one for Sunday as it was going to be a vegetarian lunch. I made Soya Biryani, which is a favorite for all at home. And I can get away making one dish and a raitha.

As always things happen unexpectedly and I almost didn’t make this rice. However, I knew it will become really tough if I skip making it. So I made a small portion and all of us loved it. Much like the Kashmiri Pulao, this rice was so delicious. I was so tempted to make Kashmiri Pulao, which used to be a regular before my marriage.

The Nippo Rice Cooker that was so popular during the ’90s period had this recipe in the recipe book and Amma used to make it so often. It used to feature much on the dinner parties that my Parents used to host. We almost stopped making it when after my marriage when we realized Hubby Dear doesn’t like fruits or sweet in his rice.

I was hesitant this time too and also I was keen on Kadam Bhog & Kathal Biryani. So it will be made another day!

Orange Pulao is for O in the AtoZ Biryani/Pulao/Khichdi Festival that’s happening for the April Mega Marathon, where I have opted to make 26 Rice dishes. If you are interested to know what I am doing for O in C4AS, go ahead check it out!

A to Z Biryani/Pulao/Khichadi Festival!

A for Amritsari Wadi ki Biryani
B for Badshahi Pulao
C for Chak Angouba
D for Doddapatre Soppina Chitranna
E for Eerulli Chitranna
F for Fada ni khichdi
G for Goli Bhaat
H for Holud Mishti Pulao
I for Iyengar Style Vendhaya Keerai Sadam
J for Jackfruit Biryani
K for Kathal Biryani
L for Lima Beans Biryani
M for Moti Pulao
N for Navratan Pulao

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Step By Step Pictures for making Orange Pulao

Orange Pulao | How to make Orange Pulao

Ingredients Needed:

1 cup Basmati Rice
1 cup Orange Juice (fresh)
1/2 cup Carrot
1 cup Coconut Milk
1/2 tsp Garam Masala

For Tempering

2 tsp Ghee
1 Cinnamon
2 Cloves
2 Bay leaves

Handful Mint Leaves
2 Green Chillies

To garnish

Few Cashew Nuts
Handful Raisins
Few Almonds

Peel the orange and take in a blender along with the carrot. Blend to extract juice and run through a sieve to remove the pith.
Wash and soak the rice for 20 mins.
In a nonstick pan, heat ghee and roast the raisins and nuts. Keep it aside.
In the same pan, saute the whole spices for a few minutes, then add slit green chilies, mint leaves.
Add drained rice, and saute well. Add the orange juice along with coconut milk.
Simmer and cook till done. This takes about 15 mins. The last few minutes can be cooked over a pan for the rice to settle down well.
Fluff the rice before serving.
Garnish with raisins and roasted nuts.

Orange Pulao | How to make Orange Pulao
Orange Pulao is a delicious one pot meal made with Orange juice with spices, that’s not sweet yet tastes fruity and great as such!
Ingredients
For the Rice
For Tempering
To garnish
Instructions
  1. Peel the orange and take in a blender along with the carrot. Blend to extract juice and run through a sieve to remove the pith.
  2. Wash and soak the rice for 20 mins.
  3. In a nonstick pan, heat ghee and roast the raisins and nuts. Keep it aside.
  4. In the same pan, saute the whole spices for a few minutes, then add slit green chilies, mint leaves.
  5. Add drained rice, and saute well. Add the orange juice along with coconut milk.
  6. Simmer and cook till done. This takes about 15 mins. The last few minutes can be cooked over a pan for the rice to settle down well.
  7. Fluff the rice before serving.
  8. Garnish with raisins and roasted nuts.

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

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The post Orange Pulao | How to make Orange Pulao appeared first on Spice your Life!.

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Navratana Pulao is a delicious mild pulao made with different vegetables, nuts and paneer cooked in a variety of whole spices. This makes a wonderful combination to pair with a creamy gravy.

Navratan means nine and it typically means we use 9 different vegetables, nuts and paneer. The highlight is that the mild spice and cooked in saffron makes this an excellent option to serve for a dinner party along with some creamy side dish.

Though we used to make this often during our parties, I have not come around clicking pictures for the blog. Guess it always happens when you are cooking for a crowd, clicking pictures becomes really tough. So when I was noting now the dishes I need to make for each alphabet, this naturally came up on the list. And I am so glad I finally made it for the blog. I paired it with some creamy paneer kurma.

Navratan Pulao is for N in the AtoZ Biryani/Pulao/Khichdi Festival that’s happening for the April Mega Marathon, where I have opted to make 26 Rice dishes. If you are interested to know what I am doing for N in C4AS, go ahead check it out!

A to Z Biryani/Pulao/Khichadi Festival!

A for Amritsari Wadi ki Biryani
B for Badshahi Pulao
C for Chak Angouba
D for Doddapatre Soppina Chitranna
E for Eerulli Chitranna
F for Fada ni khichdi
G for Goli Bhaat
H for Holud Mishti Pulao
I for Iyengar Style Vendhaya Keerai Sadam
J for Jackfruit Biryani
K for Kathal Biryani
L for Lima Beans Biryani
M for Moti Pulao

PIN This for Later! Step By Step Pictures for making Navratana Pulao Navratan Pulao | How To Make Navratan Pulav

Ingredients Needed:

1 cup Basmati rice
1 tsp Ginger Garlic Paste
2 nos Green Chillies
1/4 cup Peas
1/2 cup Paneer
1/4 cup Cauliflower Florets
1 Potato
1/4 cup Carrots
1/4 cup Beans
2 to 3 tbsp Ghee
5 to 6 Cashews
5 to 6 Almonds
Handful Raisins
Salt to Taste
1/2 tsp Cumin Seeds
2 Cardamom
1 inch Cinnamon stick
4 to 5 Cloves
1 tsp Peppercorns
1 tsp Lemon juice
Handful Coriander Leaves
Few Strands Saffron
2 tbsp Milk warm

Wash and soak the rice for 20 mins.
Prep the vegetables and microwave for 6 mins
In a wide vessel cook the basmati rice with salt and keep it aside.
In a nonstick pan, heat 1 tsp ghee roast the nuts and paneer, remove and keep it aside.
Roast the vegetables for a few minutes and keep it aside.
Now add the remaining ghee, add the whole spices and saute well.
Next add the ginger garlic paste, chopped green chilies and cook for few minutes.
Add the roasted vegetables and cooked rice. After simmering for 5 mins, add the roasted paneer, nuts.
Top with finely chopped coriander leaves, saffron soaked in warm milk all over the top.
Cover with a tight lid and cook for 10 mins in low flame.
Toss well and serve with a creamy gravy.

Navratan Pulao | How To Make Navratan Pulav
Navratana Pulao is a delicious mild pulao made with different vegetables, nuts and paneer cooked in a variety of whole spices. This makes a wonderful combination to pair with a creamy gravy.
Ingredients
Instructions
  1. Wash and soak the rice for 20 mins.
  2. Prep the vegetables and microwave for 6 mins
  3. In a wide vessel cook the basmati rice with salt and keep it aside.
  4. In a nonstick pan, heat 1 tsp ghee roast the nuts and paneer, remove and keep it aside.
  5. Roast the vegetables for a few minutes and keep it aside.
  6. Now add the remaining ghee, add the whole spices and saute well.
  7. Next add the ginger garlic paste, chopped green chilies and cook for few minutes.
  8. Add the roasted vegetables and cooked rice. After simmering for 5 mins, add the roasted paneer, nuts.
  9. Top with finely chopped coriander leaves, saffron soaked in warm milk all over the top.
  10. Cover with a tight lid and cook for 10 mins in low flame.
  11. Toss well and serve with a creamy gravy.

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

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The post Navratana Pulao | How To Make Navratan Pulav appeared first on Spice your Life!.

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Moti Pulao is simple ghee rice decked with deep fried paneer balls and is offered as prasad during festivals. The simple rice dish makes an excellent feast for a party as well.

I was introduced to this site many years ago and I don’t actually remember for which dish. However, I had bookmarked quite a few, especially their thali spreads. When I was again checking out for rice dishes as I remembered their Thali had Rice dish included, I went back to check and noted some more. This Moti Pulao is a simple Ghee Rice decked with deep fried paneer balls, which takes this dish to a different level.

This Pulao was part of a four dish marathon I had on a Sunday and I was having a ball planning on dishes that were getting cooked in the different pans. I love doing it and feel so accomplished once I click all of them. Hubby dear sure laughs at my enthusiasm, especially since I warn him ahead of that he has got to taste four different rice dishes for lunch.

As I had said before, I didn’t start early even though I knew Biryanis and Pulaos are not easy to be paired up for a single day. However, we get to learn new things. When there is a need, we surely learn to find ways. I made one creamy gravy to be paired with all the dishes and whatever was cooked went so well with the gravy and the meal was so enjoyable.

Moti Pulao is my choice for M in the AtoZ Biryani/Pulao/Khichdi Festival that’s happening for the April Mega Marathon, where I have opted to make 26 Rice dishes. If you are interested to know what I am doing for Min C4AS, go ahead check it out!

A to Z Biryani/Pulao/Khichadi Festival!

A for Amritsari Wadi ki Biryani
B for Badshahi Pulao
C for Chak Angouba
D for Doddapatre Soppina Chitranna
E for Eerulli Chitranna
F for Fada ni khichdi
G for Goli Bhaat
H for Holud Mishti Pulao
I for Iyengar Style Vendhaya Keerai Sadam
J for Jackfruit Biryani
K for Kathal Biryani
L for Lima Beans Biryani

PIN This for Later!

Step By Step Pictures for making Moti Pulao

Moti Pulao | How to make Fried Paneer Balls Pulao

Ingredients Needed:

For the Moti/Fried Paneer Balls

1 cup Paneer
2 tbsp Cashew Nuts powder
1 tsp Peppercorns
Ghee for frying
1/2 tsp Cumin Powder
1 tbsp Corn Flour

For the Rice

1 cup Basmati rice
2 cups Water
2 Cloves
1 inch Cinnamon
2 nos Cardamom
1 Bay Leaf
Few Strands Saffron
1 Mace
Salt to taste
1 Marathi Mogga
2 tsp Ghee
1 tsp Cumin Seeds
2 tbsp Milk

For Garnish

5 to 6 Cashews Nuts
5 to 6 Almond

Making the Moti/ Fried Paneer Balls

Grate/mash the Paneer.
Add cashew nut powder, corn flour, cumin powder, pepper powder, and salt. Mix properly and make into small balls.
Deep fry in medium hot ghee till light golden brown.

Making the Rice

Wash and Soak the rice for 15 to 20 mins.
Heat ghee in a nonstick pan. Roast the nuts and keep it aside.
Next, add all the whole spices and saute for a few minutes.
Once it starts to crackle, add the soaked rice. Mix it lightly and then add water and salt.
Soak the saffron in warm in milk. When the rice is almost done, sprinkle the saffron on top and cook till it’s done.
When the rice is done, arrange the fried paneer balls and roasted nuts on top and offer as prasad.

Moti Pulao | How to make Fried Paneer Balls Pulao
Moti Pulao is simple ghee rice decked with deep fried paneer balls and is offered as prasad during festivals. The simple rice dish makes an excellent feast for a party as well.
Ingredients
For the Moti/Fried Paneer Balls
For the Rice
For Garnish
Instructions
Making the Moti/ Fried Paneer Balls
  1. Grate/mash the Paneer.
  2. Add cashew nut powder, corn flour, cumin powder, pepper powder, and salt. Mix properly and make into small balls.
  3. Deep fry in medium hot ghee till light golden brown.
Making the Rice
  1. Wash and Soak the rice for 15 to 20 mins.
  2. Heat ghee in a nonstick pan. Roast the nuts and keep it aside.
  3. Next, add all the whole spices and saute for a few minutes.
  4. Once it starts to crackle, add the soaked rice. Mix it lightly and then add water and salt.
  5. Soak the saffron in warm in milk. When the rice is almost done, sprinkle the saffron on top and cook till it's done.
  6. When the rice is done, arrange the fried paneer balls and roasted nuts on top and offer as prasad.

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

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The post Moti Pulao | How to make Fried Paneeer Balls Pulao appeared first on Spice your Life!.

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Spice your Life! by Srivalli - 1w ago

Lima Beans Biryani is easy to make one pot meal that’s healthy and filling as well with lima beans, mixed vegetables included in it.

When I was deciding on letter L, I thought of Lobia, Lilva and couldn’t go any further. Suddenly something struck me that I could use Lima Beans as well. These beans are always so confusing. We call something something, when it is actually something else!

That’s exactly what happened. I soaked Double Beans, after reading about beans where it was written that Double Beans are also called as Lima Beans. I went ahead cooked and enjoyed that meal as well when I again checked and landed in confusion.

A quick discussion with my BM buddies told me that I could be wrong. However, it was too late, I was fixed on it and the happiness that comes from striking off one letter is nothing you can understand until you undergo through it.

I love maintaining a spreadsheet, document with lists and recipes all sorted and ready. So as soon as I cook and click, I will be in a hurry to strike out the dish in my list. That makes me soo happy!

Since this was already done, I was not ready to add it back. I decided no matter which one I used, I was going to call this Lima Beans!

Lima Beans Biryani is my choice for L in the AtoZ Biryani/Pulao/Khichdi Festival that’s happening for the April Mega Marathon, where I have opted to make 26 Rice dishes. If you are interested to know what I am doing for L in C4AS, go ahead check it out!

A to Z Biryani/Pulao/Khichadi Festival!

A for Amritsari Wadi ki Biryani
B for Badshahi Pulao
C for Chak Angouba
D for Doddapatre Soppina Chitranna
E for Eerulli Chitranna
F for Fada ni khichdi
G for Goli Bhaat
H for Holud Mishti Pulao
I for Iyengar Style Vendhaya Keerai Sadam
J for Jackfruit Biryani
K for Kathal Biryani

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Step By Step Pictures for making Lima Beans Biryani

Lima Beans Biryani

1 cup Double Beans / Lima Beans
1.5 cups Basmati Rice
3/4 cup Mixed Vegetables (Potato, Carrot, Beans)
2 to 3 Bay Leaves
3 Cloves
1 inch Cinnamon
2 Cardamom
1 cup Onions
3 nos Green Chillies
1 tsp Ginger Garlic Paste
1 big Tomato
2 tbsp Curds / Yogurt
A Pinch Turmeric Powder
Salt to Taste
1 tsp Red Chilli Powder
1/2 tsp Coriander Powder
1 tsp Ghee
1 tsp Cooking Oil
1/2 tsp Garam Masala
1/2 tsp Shahi Masala

Wash and soak the double beans overnight. Change the water a couple of times and pressure cook for a couple of whistles or till done.
Wash and soak the rice for 20 mins.
In the pressure, heat ghee and oil. Add the whole spices and saute for a couple of mins.
Then add the onions and slit green chilies.
Next, add the ginger garlic paste, and saute for a few minutes.
Add chopped tomatoes, mixed vegetables and combine well.
Now add the cooked beans. Add all the spice powders and combine well.
Drain the rice and add to the pan, curds and combine well.
Adjust the spices and add water, bring to a boil.
Cover with lid and cook for 3 whistles. Allow the pressure to fall down.
Serve with raitha.

Lima Beans Biryani
Lima Beans Biryani is easy to make one pot meal that's healthy and filling as well with lima beans, mixed vegetables included in it.
Ingredients
Instructions
  1. Wash and soak the double beans overnight. Change water couple of times and pressure cook for couple of whistles or till done.
  2. Wash and soak the rice for 20 mins.
  3. In the pressure, heat ghee and oil. Add the whole spices and saute for couple mins.
  4. Then add the onions and slit green chillies.
  5. Next add the ginger garlic paste, and saute for few minutes.
  6. Add chopped tomatoes, mixed vegetables and combine well.
  7. Now add the cooked beans. Add all the spice powders and combine well.
  8. Drain the rice and add to the pan, curds and combine well.
  9. Adjust the spices and add water, bring to a boil.
  10. Cover with lid and cook for 3 whistles. Allow the pressure to fall down.
  11. Serve with raitha.

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

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The post Lima Beans Biryani appeared first on Spice your Life!.

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Kathal Biryani is an aromatic biryani made on the lines of chicken biryani. The tender, unripe Jackfruit looks and tastes like meat and makes a wonderful party dish.

So this is what I made with the second Jackfruit that Hubby Dear got. I had originally called the dish I shared yesterday as Jackfruit Biryani. However, since I had to struggle to find something for J, I decided I would make another biryani similar to the Junior Kuppanna Style Chicken Biryani. I made few modifications to this preparation, as I can never follow a recipe to T and always modify something. Hubby dear said this was outstanding in taste.

This style chicken biryani is what’s frequently cooked these days and we don’t even bother checking for anything specific as we have been cooking this for some months now. Just to make sure I give the authentic effect of Muslim Biryani with Bread Halwa, I served this biryani with Onion Raitha and Bread Halwa just as in shops.

Kathal Biryani cooked in this method is simply outstanding and tastes awesome. I can vouch as even my kids enjoyed it and couldn’t find much difference in it.

Kathal Biryani is my choice I in the AtoZ Biryani/Pulao/Khichdi Festival that’s happening for the April Mega Marathon, where I have opted to make 26 Rice dishes. If you are interested to know what I am doing for K in C4AS, go ahead check it out!

A to Z Biryani/Pulao/Khichadi Festival!

A for Amritsari Wadi ki Biryani
B for Badshahi Pulao
C for Chak Angouba
D for Doddapatre Soppina Chitranna
E for Eerulli Chitranna
F for Fada ni khichdi
G for Goli Bhaat
H for Holud Mishti Pulao
I for Iyengar Style Vendhaya Keerai Sadam
J for Jackfruit Biryani

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Kathal Biryani | How to make Jackfruit Biryani

For the Jackfruit Marinade

2 cups Jackfruit cooked
1/2 cup Curds / Yogurt
2 tsp Ginger Garlic Paste
1 tsp Cooking Oil
Salt to taste
1 tsp Red Chilli Powder
1 tsp Garam Masala
1/2 tsp Cumin Powder roasted
A Pinch Turmeric Powder

For the Herb Paste

1/2 cup Mint Leaves
1/2 cup Coriander Leaves
2 nos Green Chillies

Whole Spices

1 Star Anise Anasa puvvu
1 Mace Javitri
2 Bay Leaf
1 Black Stone Rathi Povvu /Dagad Phool /kalpaasi
2 Cloves
1 Cinnamon
2 Cardamom

For the Biryani

2 tsp Cooking Oil
2 tbsp Ghee
Salt to taste
3 nos Green Chillis
1 cup Onion juliennes
2 cups Seera Samba rice
4 cups Water

Other Ingredients

1/2 cup Milk
Few strands Saffron
1 tsp Lemon Juice

How to make Junior Kuppanna Style Chicken Biryani

Preparation before Making Biryani

Wash and cut the jackfruit into 1 inch pieces. Pressure cook with a pinch of salt and turmeric powder.
Once the pressure falls, drain the pieces and save the water.
Now marinate with the ingredients listed for marination for 30 to 40 mins
Wash and soak the rice for at least 20 to 30 mins.
Soak the saffron strands in warm milk.
Chop the onions, and slit the green chilies. Keep it aside.
Grind the green chilies, mint and coriander leaves together to a smooth paste

Making the Biryani

In a wide pan, heat oil and ghee, first, add all the whole spices and saute for a couple of minutes.
Then add the onions, green chilies and saute well.
After sauteeing for 5 mins on high, add the mint paste. Simmer and let this get cooked for 5 mins, keep stirring well. Add salt.
Next, add the jackfruit marinade along with all the ingredients. Combine well and simmer till the masala is nicely cooked. This will take about 5 to 7 mins.
When you notice the oil has come out on the sides, add the water and bring to a boil.
Next, add the drained rice and bring to a boil. When the water is almost evaporated, simmer and keep on another pan to do dum cooking.
When the rice is done, add the soaked milk along with saffron over the rice along with 1 tsp ghee and lemon juice.
Switch off and serve with raitha.

Kathal Biryani | How to make Jackfruit Biryani
Kathal Biryani is an aromatic biryani made on the lines of chicken biryani. The tender, unripe Jackfruit looks and tastes like meat and makes a wonderful party dish.
Ingredients
For the Jackfruit Marinade
For the Herb Paste
Whole Spices
For the Biryani
Other Ingredients
Instructions
Preparation before Making Biryani
  1. Wash and cut the jackfruit into 1 inch pieces. Pressure cook with a pinch of salt and turmeric powder.
  2. Once the pressure falls, drain the pieces and save the water.
  3. Now marinate with the ingredients listed for marination for 30 to 40 mins
  4. Wash and soak the rice for at least 20 to 30 mins.
  5. Soak the saffron strands in warm milk.
  6. Chop the onions, and slit the green chilies. Keep it aside.
  7. Grind the green chilies, mint..
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Jackfruit Biryani is made with the tender unripe fruit. The biryani delicious with flavors fitting an elaborate Biryani made with meat.

This Biryani with Tender Jackfruit is a very popular one made during the time when one fasts and not consume meat. Jackfruit holds an important part of my growing up years as this was a frequent fruit that makes its appearance during the season.

Many of Daddy’s staff used to have trees and during the season they used to send it home. So I grew to be an expert in cutting the fruit. Many days were spent talking about the fruit and when it will ripen. The ripe fruit has a distinct smell that fills up the whole home with such a pleasant feeling. I think you can associate this only if you have experienced.

Anyway, for all the countless times we have eaten this fruit, we never have consumed the raw, unripe fruit in any of the forms it is popular. I came to know about the Jackfruit Biryani when a Bihari Colleague of mine spoke about this in length. Then I visited my friend who had this tree his home.

Aunty was talking about how the meat lovers would use the raw fruit to make biryanis and how some people mix these along with meat in their biryanis.

The jackfruit arils once ripe and plump tastes out of the world and only after this incident we realized the unripe ones are also equally great. This recipe happened because Hubby Dear came back from the market and said he saw small unripe jackfruit and if I could make him some biryani.

He remembers an incident where he was offered a biryani and he almost choked because it felt like a meal. He is a vegetarian now, though still remembers his non veg biryanis. He had ever since been raving about that biryani that tastes just like a meat one.

He was also complaining that we have been frequently making biryanis for the kids now and so wanted me to make him a vegetarian one with the same procedure that we make. So he got two small ones and I made this biryani first with one. What happened to the other, you will soon come to know. Everybody simply loved it and I was surprised that even my boys liked it a lot.

I followed my Non Veg Dum Biryani method by making this a layered Dum Biryani, with marinating the cooked jackfruit. What I heard about the unripe jackfruit pieces was that after cooking it typically has a meat texture. Also, it’s important you cook it ahead as it’s hard to cook it tender along with rice.

In this biryani, the raw jackfruit is cooked separately and then marinated. The rice is cooked separately and then assembled to be cooked in dum.

Jackfruit Biryani is my choice I in the AtoZ Biryani/Pulao/Khichdi Festival that’s happening for the April Mega Marathon, where I have opted to make 26 Rice dishes. If you are interested to know what I am doing for J in C4AS, go ahead check it out!

A to Z Biryani/Pulao/Khichadi Festival!

A for Amritsari Wadi ki Biryani
B for Badshahi Pulao
C for Chak Angouba
D for Doddapatre Soppina Chitranna
E for Eerulli Chitranna
F for Fada ni khichdi
G for Goli Bhaat
H for Holud Mishti Pulao
I for Iyengar Style Vendhaya Keerai Sadam

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Step By Step Pictures for making Jackfruit Biryani

Jackfruit Biryani | Layered Jackfruit Dum Biryani

Ingredients Needed:

For Cooking the Jackfruit

2 cups Jackfruit
1/ 2 tsp Salt
A Pinch Turmeric Powder

For Marination:

1/2 Curds / Yogurt
4 to 5 Green Chilies
1 tsp Ginger Garlic Paste
1 tsp Red Chili Powder 1 tbsp, adjust
A Pinch Turmeric Powder
1/2 tsp Coriander Powder
1/2 cup Coriander Leaves finely chopped
1/2 cup Mint Leaves
2 tsp Lemon Juice
1/2 tsp Salt

For the Biryani Masala

3 nos Cloves
1 inch Cinnamon
2 Cardamom
1/4 tsp Shah Jeera
1 tsp Peppercorns

For the Basmati Rice

2 cups Basmati Rice
4 cups Water
2 to 3 Cloves
2 Cardamom
1/2 inch Cinnamon
2 Bay Leaves
1 Marathi Mogga
1 Star Anise
1 tsp Cooking Oil
1 tsp Ghee
Salt to taste

Other Ingredients for assembling

1 cup Onions browned
1/2 cup Coriander Leaves
1/2 cup Mint Leaves
Few strands Saffron
3 tbsp Milk
Salt to taste
2 tsp Ghee
A Pinch Red Food Colour

For Cooking the Jackfruit

Wash and slice the tender Jackfruit. Peel the outer skin and chop into 1 inch pieces.
Rinse and then take it in a pressure cooking along with salt and Turmeric Powder.
Pressure cook for 3 to 4 whistles. Let the pressure fall down.

For Marination:

Take Curds, slit Green Chilies, Ginger Garlic Paste, Red Chili Powder, Turmeric Powder, Coriander Powder, finely chopped Coriander & Mint Leaves, Lemon Juice and Salt. Mix well.
Add the cooked jackfruit and combine everything well. Let this sit in the fridge for an hour or so.

For the Biryani Masala

Gently warm the whole spices and grind to a fine powder.

For the Basmati Rice

Wash and soak the rice for 20 to 30 mins.
Take a nonstick pan, add ghee and all the whole spices. Saute for a couple of minutes.
Then drain the rice and add to the pan. Let it come to a boil. Then simmer and cook till done.

Cooking the marination

In a nonstick pan, add the marination along with the jackfruit. Add the ground biryani masala and let it simmer till the marination is cooked well and coats the fruit.

Assembling the Biryani

Prepare the browned onions, finely chopped herbs and keep it aside.
Soak the saffron in warm milk.
Take a wide nonstick pan, grease with ghee, fluff the rice and add one layer of cooked rice.
Now top it with the cooked jackfruit, sprinkle some browned onions, coriander, and mint leaves.
Mix the food colour in milk. Sprinkle over the rice.
Again layer remaining portion of rice. Top it with the topping ingredients and seal with a lid and cook on dum for 20 mins.
Once done, fluff slightly and scoop from top to bottom so as to get all three layers.
Since I used a wide and big vessel, I only got two Rice layers sandwiched with the jackfruit masala. If you use a smaller one, you can go in for more layers.
Serve with raitha

Jackfruit Biryani | Layered Jackfruit Dum Biryani
Jackfruit Biryani is made with the tender unripe fruit. The biryani delicious with flavors fitting an elaborate Biryani made with meat.
Ingredients
For Cooking the Jackfruit
For Marination:
For the Biryani Masala
For the Basmati Rice
Other Ingredients for assembling
  • 1cup
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Iyengar Style Vendhaya Keerai Sadam is healthy mixed rice made with spice powders and methi leaves. This is a quick and easy rice dish to make.

This vendhya keerai sadam is made with roasted spice powder, copra and tempered with lentils. This surely makes an excellent lunch box dish.

Amma always says Methi needs ghee, so please make sure you don’t skip it. When I was deciding on the dishes, I almost thought I could have it under 30 mins list as this does get prepared very quickly. Everybody at home loved it, except for the fact the methi stems were not trimmed small.

I followed this recipe that was in my bookmarks and the recipe was tagged like this. So it really helped me finalize on the name. This rice is called as Menthi Annam in Telugu, Menthe Soppina Bath in Kannada.

Iyengar Style Vendhaya Keerai Sadam is my choice I in the AtoZ Biryani/Pulao/Khichdi Festival that’s happening for the April Mega Marathon, where I have opted to make 26 Rice dishes. If you are interested to know what I am doing for I in C4AS, go ahead check it out!

A to Z Biryani/Pulao/Khichadi Festival!

A for Amritsari Wadi ki Biryani
B for Badshahi Pulao
C for Chak Angouba
D for Doddapatre Soppina Chitranna
E for Eerulli Chitranna
F for Fada ni khichdi
G for Goli Bhaat
H for Holud Mishti Pulao

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Step By Step Pictures for making Iyengar Style Vendhaya Keerai Sadam

Iyengar Style Vendhaya Keerai Sadam

Ingredients Needed:

2 cups Rice cooked
1.5 cups Fenugreek Leaves / Methi Leaves
Salt to taste
1 tbsp Copra / Dry Coconut grated
2 tsp Lemon Juice
A Pinch Turmeric Powder

For the Masala Powder

2 tbsp Urad Dal
1/2 tsp Cumin Seeds
1 tbsp Peppercorns
4 nos Dry Red Chillies
Handful Curry leaves

For Tempering:

1 tsp Ghee
2 tsp Cooking Oil
Handful Cashew Nuts
1 tsp Mustard Seeds
1 tsp Chana Dal
Handful Curry Leaves

How to make Vendhaya Keerai Sadam

Wash and cook the rice as you normally do, spread on a plate for the rice to cool down.
In a nonstick pan, dry roast all the ingredients listed for the spice powder. Allow to cool and grind to a smooth powder.
Wash and chop the methi leaves.
Heat a nonstick pan with oil, temper with mustard, chana dal, cashew nuts, curry leaves and saute well.
Now add the chopped methi leaves and simmer. Add turmeric powder, copra, salt and cook on high for the leaves to wilt soon.
Add the ground spice powder and mix well.
Finally, add the cooked rice and combine. Add the ghee and simmer for 5 mins.
Server with Papad and Vegetable.

Iyengar Style Vendhaya Keerai Sadam
Iyengar Style Vendhaya Keerai Sadam is healthy mixed rice made with spice powders and methi leaves. This is a quick and easy rice dish to make.
Ingredients
For the Rice
For the Masala Powder
For Tempering:
Instructions
  1. Wash and cook the rice as you normally do, spread on a plate for the rice to cool down.
  2. In a nonstick pan, dry roast all the ingredients listed for the spice powder. Allow to cool and grind to a smooth powder.
  3. Wash and chop the methi leaves.
  4. Heat a nonstick pan with oil, temper with mustard, chana dal, cashew nuts, curry leaves and saute well.
  5. Now add the chopped methi leaves and simmer. Add turmeric powder, copra, salt and cook on high for the leaves to wilt soon.
  6. Add the ground spice powder and mix well.
  7. Finally, add the cooked rice and combine. Add the ghee and simmer for 5 mins.
  8. Serve with papad and vegetables.

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

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Holud Mishti Pulao or Bengali Sweet Saffron Polau is a special Durga Puja Dish made during the season. This is one of the Bengali’s comfort dish and very easy to make.

I adapted mine from here and it is written in extent on how popular this dish is. It is a mandatory dish during Bengali Wedding, birthdays, anniversaries or any ceremony. Even when Bengalis get together, this has to be present. Bengali Holud Mishti Pulao means yellow colored Sweet Pilaf in Bengali Style.

Traditionally this rice dish got its colour from the saffron that is extensively used. However, now it is achieved by using turmeric powder. Again some use peas and only Gobindo bhog rice is ideal. Though if you can’t lay your hands on this variety of rice, you can use basmati. I had planned to make it for our Sunday Lunch. I had to postpone to Monday as we got busy. What I didn’t expect was the fact that I would become even more busy on Monday.

Since I had no alternative but to make it, I somehow managed through it and sat through the night to write on this post! I paired it with Fried Aloo Gravy Bengali Style and the combination was very good.

Holud Mishti Pulao is my choice H in the AtoZ Biryani/Pulao/Khichdi Festival that’s happening for the April Mega Marathon, where I have opted to make 26 Rice dishes. If you are interested to know what I am doing for H in C4AS, go ahead check it out!

A to Z Biryani/Pulao/Khichadi Festival!

A for Amritsari Wadi ki Biryani
B for Badshahi Pulao
C for Chak Angouba
D for Doddapatre Soppina Chitranna
E for Eerulli Chitranna
F for Fada ni khichdi
G for Goli Bhaat

PIN This for Later!

Step By Step Pictures for making Holud Mishti Pulao

Holud Mishti Pulao | Bengali Sweet Saffron Polau

Ingredients Needed:

1 cup Basmati Rice
2 tbsp Ghee
1 to 2 Black Cardamom
2 no Bay Leaf
2 to 3 Cardamom
1 inch Cinnamon
3 to4 Cloves
1 Mace
3 to 4 Saffron
1 tsp Ginger, grated
1/2 cup Peas
Salt to taste
2 tbsp Sugar
1/2 tsp Turmeric Powder

For Garnish

Cashew Nuts
Raisins

How to make the Saffron Rice

Wash and soak the rice for 20 mins.
Heat a nonstick pan, add ghee. When hot, roast the nuts and keep it aside.
In the same bowl, add all the spices and saute well.
Next, drain the rice and add to the pan along with peas and turmeric powder.
Saute for a couple of minutes, then add water, salt, and sugar. Bring to a boil.
Simmer and cook till done.

Notes:

Traditionally this is made with Gobindo bhog rice and loads of saffron.

Holud Mishti Pulao | Bengali Sweet Saffron Polau
Holud Mishti Pulao or Bengali Sweet Saffron Polau is a special Durga Puja Dish made during the season. This is one of the Bengali's comfort dish and very easy to make.
Ingredients
For Rice
For Garnish
Instructions
  1. Wash and soak the rice for 20 mins.
  2. Heat a nonstick pan, add ghee. When hot, roast the nuts and keep it aside.
  3. In the same bowl, add all the spices and saute well.
  4. Next, drain the rice and add to the pan along with peas and turmeric powder.
  5. Saute for a couple of minutes, then add water, salt, and sugar. Bring to a boil.
  6. Simmer and cook till done.
Recipe Notes

Traditionally this is made with Gobindo bhog rice and loads of saffron.

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

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The post Holud Mishti Pulao | Bengali Sweet Saffron Polau appeared first on Spice your Life!.

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