as the title suggests, this kashmiri biryani is a no onion and no garlic recipe.

loosely adapted from the two pocket sized books i have on kashmiri pandit cuisine. i often make kashmiri food at home and had made this veg biryani when my parents had visited us.

they did feel the difference in taste due to the absence of onions but nevertheless liked the biryani. onions and garlic impart their own flavors in any dish. crisp fried onions or birista also add a touch of sweetness to biryani recipes.

here hing or asafoetida plays an important role in substituting the flavor of onions and garlic. also the fried dry fruits mainly raisins add sweetness to the final dish. fennel powder and dry ginger powder also add their flavors as well as aroma along with the other whole spices. i have used garam masala powder too. but if you have kashmiri ver masala, then you can use it.

this is a layered biryani recipe, so some prep work has to be done before like preparing the rice and the vegetable curry. after finishing the layers you can bake the biryani in an oven or dum cook on a stove top.

i prefer to bake in a pan that can be served directly and also the base of the biryani does not get burnt. if cooking on stove top, then keep the pan on a hot griddle or tava and dum cook the biryani. remember to cover the pan with a tight fitting lid.

to check cooking biryani on stove top, you can check the veg hyderabadi biryani recipe.

the kashmiri biryani can be served with a raita like boondi raita or even with a bowl of yogurt. i served with mint coriander raita.

if you are looking for similar recipes then do check kashmiri pulao, mushroom biryani, kashmiri dum aloo and vegetable pulao.

kashmiri biryani recipe details below:

kashmiri biryani – veg biryani | no onion no garlic

 

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Prep time

40 mins

Cook time

30 mins

Total time

1 hour 10 mins

 

a no onion no garlic biryani from the kashmiri pandit cuisine.

Author: dassana

Recipe type: main

Cuisine: kashmiri, indian

Serves: 5-6

Ingredients

for rice:

• 2 cups basmati rice soaked for 30 mins
• 7 cups water to cook the rice
• salt as required
• a pinch of saffron

for the veg curry:

• ½ cup chopped carrot
• ½ cup chopped cauliflower
• ½ cup peas
• ½ cup chopped potato
• 2 to 3 tbsp oil or ghee
• 1 tsp shah jeera/caraway seeds
• 2 inch cinnamon
• 2 black cardamom
• 3-4 green cardamom
• 3-4 cloves
• 1 or 2 strands of mace
• 1.5 tsp fennel powder
• 1 tsp ginger powder
• ½ or 1 tsp red chili powder
• 1 tsp garam masala powder or kashmiri ver masala
• ¼ tsp asafoetida powder
• ¼ tsp grated nutmeg
• 5-6 tbsp yogurt, dairy or cashew yogurt (i used cashew yogurt)
• 1 cup water
• salt as required

for the layers:

• ½ cup chopped mint and coriander leaves
• 2 pinches of saffron soaked in ⅔ cup warm water or warm milk or warm yogurt

for garnish:

• 20-25 whole cashews or a mix of almonds, cashews and raisins roasted or fried in some oil
• a few mint leaves (optional)

Instructions

1. drain the soaked rice.
2. boil the 7 cups of water first.
3. then add the rice.
4. cook the rice till they are ¾ cooked.
5. drain the rice in a colander
6. sprinkle the saffron on the rice.
7. keep covered so that the rice does not dry out.
8. heat oil or ghee in a pan or pressure cooker.
9. add all the whole spices and fry till they become fragrant.
10. now add the chopped vegetables.
11. saute for a 1-2 minutes.
12. add all the dry spice powders and saute for 2 minutes.
13. keep on stirring.
14. add the yogurt and stir.
15. add water and salt.
16. if using a pan, cover with its lid and cook till the veggies are done.
17. if using pressure cooker, then pressure cook for 2-3 whistles till the veggies are cooked.
18. preheat the oven to 180 or 190 degrees C.
19. grease the pyrex bowl or pan with oil or ghee or butter.
20. layer the base with the rice.
21. sprinkle some of the chopped mint and coriander leaves.
22. also sprinkle some of the saffron dissolved milk or water or yogurt.
23. now layer with the vegetable curry.
24. sprinkle the mint, coriander and saffron dissolved milk again.
25. make 1 or 2 or 3 layers this way.
26. cover tightly with aluminium foil or the pan’s oven safe lid.
27. bake for 30-35 minutes.
28. when done give a rest time of 5-10 minutes.
29. serve the kashmiri biryani garnished with roasted or fried cashews, almonds and raisins along with some chopped mint leaves.
30. also serve a raita by the side.

3.2.2045

The post kashmiri biryani – no onion no garlic veg biryani appeared first on Veg Recipes of India.

here is one more requested paneer recipe – shahi paneer.

shahi means royal and as the name suggest this is a royal paneer dish. literally translated to royal cottage cheese. dry fruits, yogurt, saffron, whole spices and sometimes cream is added to make this dish royal and rich.

in this recipe, i have not used cream nor i have used butter or ghee. feel free to use cream or butter if you want them.

the gravy or sauce is onions-almonds-cashew-melon seeds based. so this is very rich with the dry fruits in there. plus there is also yogurt. the result is a creamy, aromatic, semi sweet gravy with soft paneer cubes.

i have not added tomatoes to this dish since i have used yogurt. but you can substitute yogurt with tomato puree in the same proportions as mentioned in the recipe and still make a delicious shahi paneer. if adding tomatoes, then do add cream as both tomatoes and cream really go well with each other.

note: vegans can make the same recipe with tofu and cashew yogurt. i won’t advise using soy or peanut yogurt for this dish as these will ruin the taste. if using cashew yogurt than you don’t need to add cashews while making the paste.

i have made a video of the step by step pics with captions. so the step by step process can be seen in the video. there is no voice over as its raining so heavily and there will be a strong background noise. hence avoided the voice recording.

shahi paneer video:

shahi paneer recipe details below:

shahi paneer

 

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Prep time

20 mins

Cook time

20 mins

Total time

40 mins

 

shahi paneer – rich mughlai dish with cottage cheese.

Author: dassana

Recipe type: main

Cuisine: indian, mughlai

Serves: 4

Ingredients

main ingredients:

• 200 gms paneer
• 1.5 cups strained stock (got from boiling the onions with dry fruits) + water or 1.5 cups water
• ½ cup full fat fresh yogurt/curd, whisked till smooth
• 1 or 2 tbsp full fat or 70-80% fat cream (optional) (amul cream which is available in india, can also be used)
• 1 tsp coriander powder/dhania powder
• ½ tsp red chili powder
• ¼ tsp turmeric powder
• ¼ tsp garam masala powder
• ¼ tsp cardamom powder
• a pinch of saffron, crushed
• kewra essence/vetiver, a few drops, optional
• salt and sugar as required

for the paste

• 1 medium sized onion, roughly chopped
• 2 tbsp chopped cashews
• 1 tbsp almonds
• 1 tbsp magaz or melon seeds without the skin
• 3-4 garlic, chopped
• 1 inch ginger, chopped

whole spices or garam masala:

• 1 bay leaf
• 2-3 cloves
• 2-3 green cardamom
• 1-2 black cardamom
• 1 inch cinnamon
• ½ tsp shah jeera/caraway seeds
• 2-3 tbsp oil or ghee or butter

Instructions

1. boil onions, cashews, almonds, magaz, ginger and garlic in 1.5 cups water for 8-10 minutes till the onions become soft.
2. strain the stock and keep aside.
3. make a paste of the onions and other ingredients, adding 1 or 2 tsp of the strained water.
4. fry all the whole garam masala or whole spices mentioned in the list till they release their aroma in the oil.
5. add the ground onion paste and saute till the oil starts to leave the sides of the paste.
6. add the dry spice powders and stir.
7. now add the whisked yogurt, stock+water, salt and sugar.
8. stir well and simmer for 10-12 minutes or till the gravy thickens slightly on a low flame.
9. if using cream, then whisk the cream till smooth and keep aside.
10. add the cardamom powder and crushed saffron.
11. stir and add the cubed paneer.
12. if adding cream, you can add the cream with the paneer.
13. simmer for 1-2 minutes till the paneer is cooked.
14. add the kewra essence and stir – optional step
15. garnish with some coriander leaves and serve the shahi paneer with jeera rice or rotis, naan or phulkas.

3.2.2045

The post shahi paneer appeared first on Veg Recipes of India.

here is one recipe that is a traditional punjabi khichdi recipe. this chana dal khichdi is unlike the other indian khichdi recipes which have a thin or medium consistency. by the way khichdi is term used for one pot dishes that is made with cereals, lentils and vegetables.

in this khichdi, the rice grains as well as chana dal are separate and this gives the khichdi a pulav like texture. this is the specialty of this recipe. this is such a simple recipe and uses just 2 spice ingredients besides the rice and chana dal aka bengal gram. these two spices are also in minimal amounts so that the flavor and taste of the chana dal shines through. the khichdi tastes best when made in a odourless vegetable oil. avoid making in ghee as the ghee subdues the flavors of the dal.

also you can use basmati rice or broken basmati rice. even regular broken rice or tukda chawal as we call in hindi can be used.

paired with some yogurt (dairy or vegan) or raita and you have a satisfying meal. you do need a pressure cooker to make this one. you can make in a pot too, but the water proportions would vary then.

this time again a video, but a motion video not a pictorial video. my mil making the khichdi in our kitchen. this is again one of her fabulous recipe and i am sure you will love it as much as we do.

chana dal khichdi video:

if you are looking for more chana dal recipes then do check chana dal fry, chana dal methi paratha and chana dal biryani

chana dal khichdi recipe details below:

5.0 from 1 reviews

chana dal khichdi

 

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Prep time

8 hours

Cook time

30 mins

Total time

8 hours 30 mins

 

a simple and flavorful chana dal khichdi.

Author: dassana

Recipe type: main

Cuisine: north indian, punjabi

Serves: 4

Ingredients

• 1 and ¼ cup basmati rice or broken basmati or regular rice
• 1 and ¼ cup chana dal/spilt-skinned bengal gram
• ¼ tsp asafoetida/hing
• a pinch of red chili powder
• 2 cups water
• 1 tbsp oil
• salt as required

Instructions

1. first soak the chana dal overnight or for 4-5 hours.
2. also soak the rice for 30-45 minutes or 1 hour.
3. drain the chana dal and keep aside.
4. heat oil in the pressure cooker.
5. add the red chili powder, asafoetida and salt.
6. stir and fry for a few seconds.
7. add the drained chana dal.
8. stir and add 2 cups water.
9. cover the pressure cooker with its lid and pressure cook for 1 or 2 whistles.
10. once the pressure settles down on its own, remove the lid.
11. the dal should be cooked and also should be separate.
12. you can also cook the dal for 1 whistle and then check.
13. if not cooked than cook for 1 more whistle.
14. remember the dal should not be mushy.
15. drain the rice and add the rice to the cooked dal.
16. there will be water in the cooker along with the cooked dal, so no need to add extra water.
17. stir and again pressure cook for 1 or 2 whistles.
18. the dal would cook further more along with the rice.
19. once the pressure settles down on its own, remove the lid.
20. the specialty of this khichdi are the separate grains of rice and dal and its not mushy nor pasty.
21. if the rice is not cooked, then you can add some water and pressure cook again for a whistle.
22. serve the chana dal khichdi steaming hot with yogurt or raita.

3.2.2029

The post chana dal khichdi appeared first on Veg Recipes of India.

this recipe of veg pulao or veg pilaf is asian inspired. long ago i remember visiting a fine dining chinese restaurant in bombay. this restaurant served authentic chinese cuisine and not the indo chinese fare.

they had served an excellent veg rice. from the taste i could make out, that the rice was not fried rice. the rice was steamed with veggies and had this faint flavor of star anise. i did try making a simple steamed rice without veggies with star anise and it was so good….. that whenever i make a chinese sauce based dish, i always end up making this version of rice and not the chinese fried rice.

recently i came across a similar recipe with veggies in nita mehta’s biryanis and pulaos cookbook (US | India). i had to try this recipe and it was awesome. i have made some changes in the proportions and added a few ingredients in this rice recipe.

this asian style veg pulao goes very well with any indo chinese sauce based dish like veg manchurian, veg balls in hot garlic sauce, cauliflower manchurian, tofu or paneer manchurian or even chilli paneer. its also good, as it is with some spicy black bean sauce or schezuan sauce.

this recipe is also good for kids as its neither spicy nor hot. you can also add some blanched green peas to the recipe. choice of veggies like baby corn, french beans, peas, corn kernels, bell peppers can be added to the rice.

if you are looking for more pulao recipes then do check vegetable pulao, kashmiri pulao, mushroom pulao and easy mix veg pulao recipe.

veg pulao asian style recipe details below:

veg pulao – asian style

 

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Prep time

30 mins

Cook time

15 mins

Total time

45 mins

 

aromatic asian style veg pulao or veg pilaf

Author: dassana

Recipe type: main

Cuisine: asian

Serves: 3-4

Ingredients

• 1.5 cups basmatic rice or long grained rice, soaked for 30 mins
• 21/4 cups water or veg stock
• 2 spring onions or scallions, finely chopped
• 1.5 cups small broccoli or cauliflower florets, blanched in salted water
• ½ cup finely chopped carrots
• 1 tsp chopped celery
• ¼ or ½ tsp black pepper powder
• 1 tsp soy sauce or as required
• 2 star anise
• 1 inch cinnamon stick
• 1 tsp julienned ginger
• salt as required
• 8-10 fried or roasted whole cashews or ¼ cup shelled peanuts fried or roasted

Instructions

1. heat oil in a deep pot or pan.
2. add the cinnamon and star anise.
3. fry till they become fragrant and release their aroma in the oil.
4. now add the whites of the spring onions and fry till they are light golden.
5. add the ginger and fry for 30 seconds.
6. add the carrots and broccoli and saute for 2-3 minutes.
7. sprinkle the black pepper powder and salt.
8. add the soy sauce, celery and stir for a minute.
9. now add the soaked and drained rice and stir for 2-3 minutes.
10. add water or veg stock and stir again.
11. check the seasoning and add salt or pepper or soy sauce if required.
12. cover with a tight lid and cook the rice till they are cooked with separate grains.
13. check the rice in between whilst cooking.
14. if the water dries up then add a few tbsp of water.
15. don’t stir as it will break the rice grains.
16. once done, top the fried/roasted cashews or peanuts on the rice and serve veg pulao hot.
17. you can also garnish the rice with roasted cashews or peanuts along with spring onion greens and serve.

3.2.2029

The post veg pulao – asian style appeared first on Veg Recipes of India.

yet another rasam which is a favorite at home after tomato rasam is dal rasam.

this dal rasam was made by mom when all of us would have cold attacks in the winters or monsoons. it is a spicy one, though i usually make it less spicy. also this rasam warms the body and is excellent when has bouts of cold and chill.

as the name suggests, cooked arhar dal or pigeon pea lentils is simmered in a freshly roasted and ground spices with tamarind pulp. so the cooked dal gives some body and texture to this soup like drink and the spices lend their aroma, warmth and flavor along with the sourness from the tamarind.

the spices are roasted and then ground to a semi coarse or fine powder. later to be tempered with mustard, curry leaves and dry red chilies along with the freshly ground rasam powder. this tempered mixture is then added to the cooked dal and simmered with tamarind pulp and some water.

you don’t need rasam powder to make this rasam. this dal rasam is best with some steamed rice. you can drink it plain like a soup also. at home i always serve rasam with rice.

dal rasam recipe details below:

dal rasam

 

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

dal rasam – spicy rasam recipe made from pigeon pea lentils or arhar dal.

Author: dassana

Recipe type: main

Cuisine: south indian

Serves: 3-4

Ingredients

main ingredients:

• ½ or ⅔ cup tuvar-arhar dal/pigeon pea lentils
• 1 tsp black mustard seeds
• ½ tsp urad dal/spilt and skinned black gram (optional)
• 1 or 2 dry red chilies
• a pinch of hing/asafoetida
• ¼ tsp turmeric powder
• 2 or 21/2 cups water
• 1 tbsp seedless tamarind soaked in ½ cup water
• 10-12 curry leaves
• 2 tbsp oil
• salt as required

for dry roasting and then grinding to semi coarse or fine powder

• 2-3 dry red chilies
• 8-10 methi seeds
• ½ tsp black peppercorns
• 1 tsp cumin seeds
• 2 tsp coriander seeds

Instructions

1. first take all the whole spices meant to make the rasam powder.
2. dry roast in a medium hot frying pan till the spices are browned and become fragrant.
3. once they are cooled, in a dry grinder or coffee grinder, grind these spices to a semi coarse or fine powder. keep aside.
4. in a pressure cooker boil the arhar dal till they completely cooked and soft.
5. with a wooden spoon or wired whisk, mash the dal lightly.
6. in another pan, heat oil.
7. add the mustard seeds and urad dal.
8. fry till the mustard seeds start popping and the urad dal becomes golden.
9. lower the flame and add the curry leaves & dry red chilies and fry for some seconds.
10. now add the turmeric powder and asafoetida.
11. stir and add the roasted ground rasam powder.
12. stir quickly and add the above tempered mixture to the dal or add the dal to this mixture.
13. stir and add tamarind pulp, water along with salt.
14. bring to a boil first and then simmer for 8-9 minutes on a low or medium flame till all the flavors have blended well with each other. the raw aroma of the tamarind also has to go away.
15. garnish the dal rasam with coriander leaves and serve hot, plain or with some steamed rice.

3.2.2028

The post dal rasam appeared first on Veg Recipes of India.