Healthy Christmas Pilaf

The countdown has already begun for Christmas. I am sure everyone is busy with shopping and getting ready to welcome guests and friends. There is so much activity around. Love the cold breeze that's the only sign of winter in my part of the world. Just love this climate and the festive season. With 2 celebrations around the corner let's gear up to enjoy every bit of it.

I know it's been a while I have been away from blogging. It's just that my family needed me more and blogging just took a back seat naturally. I am glad to be back but still will not be regular. Kindly bear with me dear readers and blogger friends. I will make up for everything soon.

For the time being let's enjoy this healthy version of pilaf. For all the health conscious friends around the world this is for you. Enjoy!!

INGREDIENTS

Basmati Rice -2 cups

Vegetable stock - 3 cups

Onions - 4 finely sliced

Olive Oil - 2 tbsp

Coriander Powder - 2 tsp

Pistachios/ Cashew nuts - 100 gm

Coriander leaves- 1 cup finely chopped ( loosely packed)

Lime - 1

Pomegranates - 2 medium

To prepare Vegetable Stock

Water - 3 1/4 cups

Bay Leaf - 1

Onion - 1

Garlic - 5 whole

Ginger - 2 cm piece ginger, peeled but whole

Whole Pepper - 6

Carrot - 1/4 cup  chopped roughly

METHOD

Soak rice in water for 30 minutes and drain.

Halve the pomegranates and set the seeds aside.

To prepare the vegetable stock mix all the ingredients and bring to a boil. Simmer for 5 minutes.

Strain the vegetable stock.

Pour 3 cups of vegetable stock in a kadai/pan. Reserve excess and add if required only.

Bring the stock to a boil and add salt .

Add rice. Do not stir. Cover and cook. When it comes to a boil reduce the flame to low and cook. After 10 minutes or when you see crates formed on top of the rice slowly stir it without breaking the rice. Cover and cook till rice is cooked and fluffy.

Heat a pan and lightly toast the cashews/pistachios. Reserve.

In a pan heat the olive oil. Add the coriander powder and stir well.

Add the onions and lemon juice. Stir fry till onions change colour and looks sticky. 

Add the onions, cashews/pistachios, coriander leaves and pomegranates to the rice and serve hot with Thai style vegetable stew.

Tips:

If the rice is not soaked for 30 minutes, more stock or water will be required to cook it.

To open the pomegranates without making it messy. Make deep slits from top to bottom on the pomegranates on all sides. Then fill a wide bowl with water. Now holding the pomegranates under water pull it open. Remove the white membrane. Now you will see that the seeds settle at the bottom and the white membranes float. Use a sieve to remove the floating parts. Pour out the water and there you have the lovely red seeds and no mess.

Merry Christmas!

Healthy Oil Free Vegetable Biriyani

Oil Free Vegetable Biriyani

Recipe adapted from Sanjeev Kapoor's Khana Khazana

Biriyani is one of India's flavourful and favorite dish. Usually lots of oil and ghee goes into its preparation which makes it high in calories. This one is a healthy, quick and easy recipe for those who love Biriyani's but avoid it due to its calories. 

INGREDIENTS

Basmati Rice	1 ½ cup
Green Cardamom	8
Black Cardamom	1
Cloves	15
Cinnamon	1 ½’ stick
Bay Leaf	1
Caraway Seeds(Shahi Jeera)	½ tsp
Onions(diced)	2 medium
Carrot(1/2’ pieces)	2 medium
French Beans	15
Cauliflower	12 florets
Green Peas( shelled)	1 cup
Ginger Garlic paste	1 ½ tbsp
Turmeric Powder	1 tsp
Red Chilly Powder	1 tbsp
Coriander Powder	1 tbsp
Yoghurt	½ cup
Rose Water	½ tsp
Tomato Puree	1 cup
Garam Masala Powder	1 tsp
Corriander Leaves	2 tbsp
Mint Leaves	2 tbsp
Salt	To taste

METHOD

Soak rice for ½ an hour.

Boil 4 cups of water. Add salt, 2 green cardamom, 5 cloves, ½ ‘  cinnamon and rice.

Cook till half done and strain.

Heat a non stick Kadai or pan. When heated add remaining green cardamom, black cardamom, clove, cinnamon, bay leaf and caraway seeds. Roast for 5 seconds.

Add diced onions, carrot, French beans, cauliflower florets and salt.

After 2 minutes add green peas and stir well. Cover and cook on medium flame for some time.

Add ginger garlic paste with  little water and stir well.

Add turmeric, red chilly and coriander powder. Stir and cook well. Remove the bay leaf.

In a small bowl, whisk yoghurt well with rose water and little water.

Add tomato puree along with ½ tsp garam masala and simmer for 2 minutes.

In a microwave safe deep bowl arrange a layer of rice. Pour half the vegetable mixture.

Lay another thin layer of rice and top it with garam masala, coriander and mint leaves, half of the yoghurt mixture.

Repeat the procedure.

Cover and cook in microwave on High 100% for 4-5 minutes and let it stand for 5- 10 minutes.

Serve hot with raita and chutney.