Achaari Capsicum Biryani using leftover Pickle

I love adding pickle oil and leftover pickle masala to my dishes. It enhances the flavour and also gives a vibrant colour to the dish. This can be used while preparing dosa or in a gravy or as tadka for dal. My today's recipe is also using leftover pickle and 3 varieties of Bell peppers. Apart from bell peppers, any veggies like beans, carrot, peas, potato etc can be used. This one pot meal pairs up excellent with any varieties of Raita or Kurma.

Instead of throwing the leftover pickle oil and masala, try this delicious spicy biryani. Here comes the recipe...

Ingredients :

1 Tbsp Pickle Oil ( Leftover oil from pickle ) 
2 Tbsp Oil ( or you can also use 1 tbsp oil and 1 tbsp ghee ) 
2 Bay leaves 
1 Onion, sliced 
2 Green chillies
2 Tsp Ginger garlic paste 
1 1/2 Tbsp Curd 
Few Mint leaves 
2 Tsp Pickle masala ( I have used Mango pickle in this recipe ) 
1/4 Tsp Turmeric powder 
1/2 Tsp Cumin powder 
1/2 Tsp  Red chilli powder ( Adjust according to taste bud ) 
Salt to taste 
1 Cup Basmati Rice ( I have used India gate brand ) 
1 1/2 Cups Water 
3 Cups Coloured Bell peppers, chopped 

To grind :

1 Onion, chopped 
1 Big Tomato, chopped 
1/2 inch Cinnamon stick 
1 Elachi 
1 Clove 
Small piece of Biryani flower 

Method :

Wash and soak Basmati rice for 30 minutes.

Grind the given ingredients in "To grind" into fine paste and keep aside.

Heat oil ( pickle oil, oil and ghee ) in a thick bottomed pan and add bay leaves followed by green chillies and mint leaves.

Add sliced onion and saute till it turns light brown color.

Add ginger garlic paste and saute till the raw smell goes off.

Now add the ground paste and saute it for a minute.

Add turmeric powder, pickle masala, cumin powder and red chilli powder to the masala along with curd and coloured bell peppers.

Saute and cook till the oil separates from the masala.

Add measured water followed by the required amount of salt and let it boil.

Now drain water from the basmati rice and add it to the cooker.

Simmer the flame, cover the pan with an aluminium foil and place a lid on top of it.

Cook it till the water gets absorbed and add ghee along with few mint leaves on top of the biryani.

Meanwhile, heat an iron pan and simmer the flame.

Place the biryani pan on top of the iron pan and keep in dum for 10 minutes.

Once done, mix well without breaking the rice and serve hot.

Serving Options :

Serve hot with Raita or Kurma.

Note :

Adjust the water quantity according to the soaking time. For example, 1 1/2 cups will be sufficient for 1 cup of Rice, if the soaking time is 30 minutes.  If the soaking time is more than 45 mins, then equal ratio of water and rice will be perfect.

One Pot Kondakadalai & Mochai Kuzhambu Satham / Bachelor Recipe

One pot meals are not only life savers for Bachelors, it is also a perfect dish to prepare during summer to avoid standing in the kitchen for a long time. I have used chickpeas and field beans in this rice but veggies like potato, sundakai, drumsticks etc can also be included. But, be little cautious while adding drumstick in an one pot meal, as it gets mushy very fast. In order to avoid it, cook the rice as mentioned below, add the drumstick pieces to the rice and cook it again for one more whistle. Dried sundakai can also be added. The addition of ghee will make a huge difference in this recipe. It enhances the flavour and taste of the rice but its purely optional. This rice goes perfect with Sutta Appalam, Fryums or any vegetable stir fries / poriyal.

Ingredients :

1/4 Cup Black Kondakadalai / Black chickpeas, dried
1/4 Cup Mochai / Field Beans, dried
1 1/2 Cups Rice 
4 - 4 1/2 Cups Water ( adjust the water quantity according to the desired rice consistency ) 
2 Tbsp Gingelly oil 
2 Tbsp Ghee ( Adjust according to taste bud ) 
1 Tbsp Vadagam ( or 1/2 Tsp Mustard seeds, 1/2 Tsp Cumin seeds and less than 1/4 Tsp Methi seeds ) 
2 Sprigs Curry leaves
2 Medium sized Onions, Finely chopped 
1 Big Tomato, Finely chopped 
10 Garlic pods, sliced
Small gooseberry sized Tamarind ball soaked in 1/2 cup of water 
1/4 Tsp Turmeric powder 
2 1/2 Tsp Kuzhambu powder ( I have used Eastern masala Kuzhambu powder ) 
Salt to taste 

Method :

Wash and soak both chickpeas and mochai over night.

Heat oil in a pressure cook and add vadagam.

Once it starts spluttering, add curry leaves followed by sliced garlic pods.

Add finely chopped onions and saute till it turns light brown color.

Now add finely chopped tomatoes and cook till it turns soft and mushy.

Add turmeric powder followed by kuzhambu powder and mix well.

Drain water from the soaked kondakadalai - mochai and add it to cooker.

Meanwhile, extract juice from the soaked Tamarind.

Add the measured water along with tamarind juice and add salt.

Let it boil and add the washed rice.

Close and pressure cook it for 3 - 4 whistles in a medium flame.

Switch off the flame and wait till the pressure of cooker gets released.

Once done, open the lid and add ghee to the rice.

Mix well and serve hot.

Serving Options :

Serve hot with Papad or any vegetable stir fry / poriyal.

Achaari Paneer Bhurji / Bachelor Recipes

Achaari Paneer Bhurji is a simple and tasty side dish especially for bachelors who cook with the minimal amount of ingredients. No masala powders required for this recipe and all you need is, just the pickle masala from any varieties of pickle. Pickles are the life safer side dish for most of the bachelors and when an easy curry can be prepared using pickles, why not to try ? Both homemade and store bought paneer can be used in this recipe. This curry goes perfect with Phulka, Paratha or even with a toasted bread. The same masala can be used as a stuffing for sandwich too. Adjust the quantity of achaar masala and green chillies according to spicy taste bud.

Ingredients :

For Paneer :

1 Litre Milk 
1 Lemon ( big size ) 

or Use store bought Paneer 

For Bhurji :

1 Tbsp Mustard Oil ( or Regular cooking oil ) 
1/2 Tsp Cumin seeds / Jeera seeds 
1 Onion, Finely chopped 
2 Green chillies, sliced ( adjust according to taste bud ) 
2 Tomatoes, Finely chopped 
2 Tsp Pickle masala / Achaari masala ( any flavoured pickle and in this recipe, I have used Mango pickle ) 
Salt to taste 
Few Coriander leaves, Finely chopped

Method :

For preparing Paneer at home :

Remove the seeds and squeeze juice from the lemon. Keep aside.

Boil milk and add the lemon juice to it.

It starts curdling at this stage, so keep stirring till the paneer and water completely separates.

Once done, remove from the flame and strain the paneer using muslin or clean cloth.

Wash it twice or thrice in a running water to remove the lemon juice flavour from it.

Keep it aside in a strainer or colander to drain the water completely.

Once the water drains completely, crumble the paneer and keep aside.

If using store bought paneer, grate or crumble the paneer and keep aside.

For Bhurji :

Heat oil in a pan and add cumin seeds followed by green chillies.

Add finely chopped onion and saute till it turns translucent.

Now add the finely chopped tomatoes and saute till the tomatoes turns soft and mushy.

Add pickle masala and the required amount of salt. ( Pickle contains salt so add regular salt accordingly )

Mix well, add 1 tbsp water and cook it for a minute.

Now add the crumbled paneer, mix well and cook it for couple of minutes in a low flame.

Add coriander leaves and remove from the flame.

Serve hot.

Serving Options :

Serve with Phulka, Paratha or Toasted bread slices.