Easy Cooking for Busy Folks

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Posts Tagged ‘biryani’

Paneer Pulao

Posted by Dipti Shah on March 20, 2009

I make most of my pulaos/biryani in the Hawkins Futura pressure cooker ( Hey I’m not advertising them. I got this when I came from India & this is all I have)

Paneer Pulao

Paneer Pulao


  • 1 cup Basmati rice
  • 1 onion, sliced
  • 1 -1/2 tblsp ginger-garlic paste
  • 1 tsp green chilli paste
  • 3 tblsp ketchup
  • 1/2 roma tomato chopped
  • 1 cup paneer cubes
  • 3 tblsp yogurt
  • 1/2 tsp garam masala
  • Palmful of dried parsley
  • a pinch sugar
  • 1/2 tsp butter , oil each
  • Salt to taste
  • 2 tblsp whole cashewnuts



  • Wash the rice, soak and keep aside.
  • Put 2 cups of water to boil.
  • Heat the butter and oil in a pressure cooker, add the cashewnuts & fry until golden brown. Remove & keep aside.
  • In the same oil fry onion, ginger, garlic and green chilli paste and stir for a few seconds.
  • Then add the tomato, ketchup and paneer cubes and cook for some time.
  • Then add garam masala & drained rice. Fry for 30 seconds.
  • Then add whisked yogurt, parsley, sugar, 2 cups of hot water and salt and pressure cook on high until you hear the pressure had built up.
  • Reduce the stove to med or med -low & cook for 3 mins only.
  • After 3 mins remove from stove & let cool for 5 mins.
  • After 5 mins forcefully allow the steam to escape by lifting the whistle.
  • Fluff the pulao with a fork/spoon gently & transfer to a serving dish.
  • Garnish with fried cashew & parsley.
  • Serve hot with chilled raita & papad.

If you don’t have the futura, pressure cook in regular cooker only for 1 whistle. Allow the steam to escape before opening.

I serve this pulao with carrot raita.

I’ve substituted paneer with slightly pan-fried firm tofu.
Parsley can be substituted with kasoori methi


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Corn Raita

Posted by Dipti Shah on March 20, 2009

A raita is a simple preparation made by adding fruits, vegetables or any other thing to beaten yogurt. Most Indian families enjoy curds either plain or in the form of delicious raitas as an accompaniment with lunch or dinner.

Raitas are unique because they are cool and flavourful at the same time. Indians cherish a large variety of raitas.

We at our house always have raita with any Biryani. I personally eat more raita than biryani.

Today I’ll talk of Corn raita. This has been a hit with kids too.


  • 1 can sweet corn
  • 2 cups Dannon yogurt ( I don’t like Pavel’s or home-made for raitas)
  • 1 tblsp sugar
  • Salt to taste
  • 2 cloves garlic (roughly crushed)
  • 2 green chillies slit lengthwise.
  • 3-4 curry leaves
  • tsp oil
  • ¼ tsp mustard seeds
  • Pinch of hing/asafetida
  • Lots of fresh coriander leaves or a palmful of dried parlsey


  • Take yogurt in the serving bowl.
  • Add sugar, salt & black pepper powder & whisk it properly with a spoon.
  • In a very small kadai or vagharu heat oil.
  • Add mustard seeds. When the seeds splutter remove from gas & add hing, green chillies, curry leaves & garlic. Put back on stove for few seconds,
  • Transfer this tempering in the yogurt bowl.
  • Add drained & washed corn, coriander leaves/parlsey & mix well.
  • Garnish with freshly ground cumin powder & serve CHILLED.


My kids don’t like garlic , so right before serving I hunt & remove the garlic pod. That’s why I don’t finely chop the garlic.

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