Soy Chorizo Pulav - Kheema Pulav - Vagan

We get this vegan chorizo and its my favorite to use it in different dishes, I love As Khema Masala  or  Soy Chorizo and Jeera Rice - Vegetarian. , Soy Chorizo and Vegetables stuff Enchiladas, So this is another dish which comes quickly . I made it in pan but you can use pressure cooker or instapot too. I just wanted to see all the steps that's why I used the pan. Its just basic pulav recipe when you crave for non veg food but can not have it, this types of dish comes very handy to give you satisfaction. Just put all your whole spices first, sauté onion with ginger garlic paste, powder masala, chorizo, frozen peas , rice, mint leaves and done. If you like you can add little yogurt in the gravy to give nice savory taste. 

I used soy chorizo since I have it, but you can use soy granules which is available easily. 

Ingredients :

1 cup soy chorizo

1 cup rice if you have time you can soaked it for 30 minutes

2 tbsp. Ghee

1 tsp cumin seeds

1/2 tsp black peppercorns

2 chopped tomato

2 inch cinnamon stick

2 bay leaves

2 dry red chilies

1 medium onion thin long slices

1  tbsp. ginger garlic paste

1 green chili slit

1 tsp turmeric powder

1 or 2 tbsp. red chili powder - depend on your spice level

handful of mint leaves 

salt as per taste

1/2 cup frozen peas

water as needed mostly one and half cups

Few coriander leaves for garnish

Served with kachumber  and slice of lemon

Method : 

In a pan, add ghee, then add Jeera and whole spices, sauté for 30 seconds or till cumin cooked. 

Add onions and cook till its brown, add ginger garlic paste, slit chili in it and add tomatoes in it. 

Cook till tomatoes and paste cooked. Add powder masala and mix well.

Add chorizo and rice and cook for a minute. 

Add water and mint and peas and mix it together. 

Add salt and cover and let it cook till the water is gone and the rice is cooked, make sure its separated grain not like khichdi and mushy. 

Serve hot with kachumber and lime slice. 

Kuska Biryani

I just love rice , as it is flavorful biryani or one pot khichdi. My kids also know my love for the biryani. And at home I made myself always a small pot of varieties of biryani since no one in my family likes rice, more for me, right. So when I get this recipe, I knew I have to make it and share it with you all. This is a dish comes from south India especially from Hyderabad and Tamilnadu. Its particularly prepared in south Indian Muslim community during any festival or family gatherings. In urdu kuska means plain or simple and hence as per the name its very simple preparation of rice but so flavorful . It goes with salan or Kurma or stew.  when I have craving for biryani but don't have time or don't want to go the trouble for the making it, this comes very handy. I served it with spicy dahi on the side and rice papdam. I have added coconut milk in it but you can make it with yogurt too. 

Ingredients : 

2 tbsp. Ghee

1 bay leaf

1 inch cinnamon

2 pods cardamom

1/2 tsp fennel seeds

1 tsp cumin seeds

1 onion finely chopped

1 Tomato chopped

1/4 cup coconut milk or yogurt

1 tbsp. ginger garlic paste

1 green chili cut in few pieces

1 tbsp. turmeric powder

1 tbsp. kashmiri chili powder

1 tsp biryani masala

salt as per taste

2 tbsp. each finely chopped mint and coriander leaves

1 cup soaked basmati rice

2 cups of water

Method : 

In a pressure cooker, add ghee and sauté whole spices. 

Add onion and sauté till its pink, after that add ginger garlic paste and green chili and tomatoes.

Add all powder masala and mix it and add coconut milk  and cook it for two minutes. 

Add mint and coriander leaves  and mix it. 

Finally add rice and 2 cups of water and mix it and cover the pressure cook and cook it till 2 whistles on medium flame or till rice is cooked. 

Open it when the pressure is down.

Serve  this kuska biryani with mirchi ka salan or raita. 

I had it with spicy dahi and rice papad.