A delicious lunch combo recipe perfect for a lunch box. Coconut Milk Rice and Egg Peas Masala. Recipe with video.
This combo of pulao and egg peas masala can be put together in under one hour and is a favorite as the coconut milk adds a nice richness to the pulao. I use store bought coconut milk if I am in a hurry and it just works fine. If you have home made coconut milk, use a combination of first pressed milk and second pressed milk for making the recipe.
If you want to avoid eggs in the recipe, you can substitute it with steamed potatoes or soya chunks.
Here are the things you can buy online for making this recipe. 5 Liter Pressure Cooker – https://amzn.to/3J8uGZF Stone Flower Spice – Kalpasi https://amzn.to/3GlOKGh Basmati Rice Regular – https://amzn.to/3IUeD1S Basmati Rice Aged – https://amzn.to/3s2Vjsp White Granite Pan with Lid PFOA Free https://amzn.to/3xa5q2A Kashmiri Red Chilli Powder / Lal Mirch Powder https://amzn.to/3GDQAT9 Potato Masher – https://amzn.to/3DLPViM
Here is the video of how to make Coconut Milk Rice and Egg Peas Masala – Thengai Paal Soru and Muttai Pattani Masala
Coconut Milk Rice – Thengai Paal Soru
1.5 cups basmati rice 3 tablespoon groundnut oil 2 bay leaf 2 cloves 1 small piece kalpasi (st one flower / moss) 1 star anise 3/4 teaspoon fennel seeds 2 sprigs curry leaves 1 cup onions, sliced 1 tablespoon ginger and garlic paste 4 green chillies, slit 1/2 cup tomatoes, chopped 1.5 teaspoon rock salt 1/2 teaspoon garam masala 2 tablespoon mint leaves, chopped 2 tablespoon coriander leaves, chopped 1 cup thick coconut milk 2 cups water
Egg Peas Masala – Muttai Pattani Masala
2 tablespoon coconut oil 1/2 teaspoon mustard seeds 1/2 teaspoon cumin seeds 3 sprigs curry leaves, chopped 1 cup onions, sliced 1 tablespoon ginger garlic paste 2 green chillies, chopped 1/2 teaspoon turmeric powder 2 teaspoon Kashmiri red chilli powder 1/4 teaspoon black pepper powder 1.5 tablespoon coriander powder 1 teaspoon rock salt 1/2 teaspoon sugar 1.5 cup tomatoes, finely chopped 3 tablespoon coriander leaves, chopped (divided) 1 cup green peas 1/2 cup water 5 eggs, boiled
Coconut Milk Rice
Wash and soak the rice in water for 20 minutes. Drain and set aside. Use good quality basmati rice and the links for the same can be found above. Take a pressure pan ( I have used a 5 liter pressure pan) and add in the oil. Add in the bay leaves, cardamom, cloves, kalpasi, star anise and fennel seeds. Saute for a few seconds. Add a few curry leaves. Add in the sliced onions and the ginger garlic paste. Add in the green chillies. If you like a spicy pulao, adjust the green chillies according to your taste. Saute till the onions are soft. Once the onions are soft, add in the chopped tomatoes and the salt. Add in the garam masala. Mix well to combine. Cover the pan with a lid and cook till the tomatoes are mushy. Add in the mint leaves and the coriander leaves. Saute for a minute. Add in the coconut milk and the water. We have used 1.5 cups of basmati rice and 1 cup of coconut milk and 2 cups of water. Since coconut milk is a little thick, 2 cups of water is necessary for the pulao to cook. Else it might scorch at the bottom. Mix well. Let it come to a boil. Add in the soaked and drained rice to the pressure pan. Cover the pressure cooker with a lid and let it cook for 2 whistles or 5-6 minutes on a medium low flame. After the said time, remove the cooker from heat and wait for the pressure to settle. Once the pressure settles, open the cooker and mix gently. The coconut milk rice is ready.
Egg Peas Masala
Take a pan and add in 2 tablespoons of coconut oil. Coconut oil is very flavourful and aromatic in this masala. If you do not like coconut oil, you can use any oil you like. Add in the mustard seeds, cumin seeds and the curry leaves. Saute for a few seconds. Add in the sliced onions and the ginger garlic paste. Add in the green chillies. Adjust the green chillies according to your taste. Saute till the onions are soft. Add in the turmeric powder, red chilli powder, black pepper powder, coriander powder and rock salt. Add in a little sugar to balance the taste. Saute for a few seconds. Add in the finely chopped tomatoes and finely chopped coriander leaves. Cover the pan with a lid and cook till the tomatoes are mushy. Mash with a potato masher so the tomatoes are mushy and form a thick masala. Add in the green peas. Add about half a cup of water for the green peas to cook. Cover the pan with a lid and cook till the green peas are soft. In the meantime, hard boil the eggs and set aside. peel the shell and make little gashes on the egg so the masalas can penetrate. Add the prepared eggs to the pan. Mix well to combine. Cover the pan with a lid and cook for two more minutes so the egg masala can penetrate into the egg. Finally sprinkle little coriander leaves and remove the pan from heat. Egg Masala is ready.
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 45m
Coconut Milk Rice – Thengai Paal Soru
1.5 cups basmati rice 3 tablespoon groundnut oil 2 bay leaf 2 cloves 1 small piece kalpasi (st one flower / moss) 1 star anise 3/4 teaspoon fennel seeds 2 sprigs curry leaves 1 cup onions, sliced 1 tablespoon ginger and garlic paste 4 green chillies, slit 1/2 cup tomatoes, chopped 1.5 teaspoon rock salt 1/2 teaspoon garam masala 2 tablespoon mint leaves, chopped 2 tablespoon coriander leaves, chopped 1 cup thick coconut milk 2 cups water
Egg Peas Masala – Muttai Pattani Masala
2 tablespoon coconut oil 1/2 teaspoon mustard seeds 1/2 teaspoon cumin seeds 3 sprigs curry leaves, chopped 1 cup onions, sliced 1 tablespoon ginger garlic paste 2 green chillies, chopped 1/2 teaspoon turmeric powder 2 teaspoon Kashmiri red chilli powder 1/4 teaspoon black pepper powder 1.5 tablespoon coriander powder 1 teaspoon rock salt 1/2 teaspoon sugar 1.5 cup tomatoes, finely chopped 3 tablespoon coriander leaves, chopped (divided) 1 cup green peas 1/2 cup water 5 eggs, boiled
Coconut Milk Rice
Wash and soak the rice in water for 20 minutes. Drain and set aside. Use good quality basmati rice and the links for the same can be found above. Take a pressure pan ( I have used a 5 liter pressure pan) and add in the oil. Add in the bay leaves, cardamom, cloves, kalpasi, star anise and fennel seeds. Saute for a few seconds. Add a few curry leaves. Add in the sliced onions and the ginger garlic paste. Add in the green chillies. If you like a spicy pulao, adjust the green chillies according to your taste. Saute till the onions are soft. Once the onions are soft, add in the chopped tomatoes and the salt. Add in the garam masala. Mix well to combine. Cover the pan with a lid and cook till the tomatoes are mushy. Add in the mint leaves and the coriander leaves. Saute for a minute. Add in the coconut milk and the water. We have used 1.5 cups of basmati rice and 1 cup of coconut milk and 2 cups of water. Since coconut milk is a little thick, 2 cups of water is necessary for the pulao to cook. Else it might scorch at the bottom. Mix well. Let it come to a boil. Add in the soaked and drained rice to the pressure pan. Cover the pressure cooker with a lid and let it cook for 2 whistles or 5-6 minutes on a medium low flame. After the said time, remove the cooker from heat and wait for the pressure to settle. Once the pressure settles, open the cooker and mix gently. The coconut milk rice is ready.
Egg Peas Masala
Take a pan and add in 2 tablespoons of coconut oil. Coconut oil is very flavourful and aromatic in this masala. If you do not like coconut oil, you can use any oil you like. Add in the mustard seeds, cumin seeds and the curry leaves. Saute for a few seconds. Add in the sliced onions and the ginger garlic paste. Add in the green chillies. Adjust the green chillies according to your taste. Saute till the onions are soft. Add in the turmeric powder, red chilli powder, black pepper powder, coriander powder and rock salt. Add in a little sugar to balance the taste. Saute for a few seconds. Add in the finely chopped tomatoes and finely chopped coriander leaves. Cover the pan with a lid and cook till the tomatoes are mushy. Mash with a potato masher so the tomatoes are mushy and form a thick masala. Add in the green peas. Add about half a cup of water for the green peas to cook. Cover the pan with a lid and cook till the green peas are soft. In the meantime, hard boil the eggs and set aside. peel the shell and make little gashes on the egg so the masalas can penetrate. Add the prepared eggs to the pan. Mix well to combine. Cover the pan with a lid and cook for two more minutes so the egg masala can penetrate into the egg. Finally sprinkle little coriander leaves and remove the pan from heat. Egg Masala is ready.
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 45m
Find it online : https://www.kannammacooks.com/coconut-milk-rice-egg-peas-masala/
Recipe for South Indian Chettinadu style chicken biryani with a special biryani masala made from scratch.
Here is another easy recipe for making your biryani Sunday extra special. The spices are roasted and ground to a paste. The chicken is cooked in this aromatic masala paste making it very flavourful.
Here are the things you can buy online for making this recipe Deep Pressure Pan https://amzn.to/3HhD74p Heavy Duty Indian Mixie https://amzn.to/3GptNKD Aged Basmati Rice https://amzn.to/3s2Vjsp Basmati Rice https://amzn.to/3IUeD1S Stone Flower Spice – Kalpasi https://amzn.to/3GlOKGh
Here is the video of how to make Chettinadu Chicken Biryani
For the Biryani Masala
1 tablespoon groundnut oil 1 star anise 2 inch piece cinnamon (cassia) 4 cloves 1 teaspoon fennel seeds 2 teaspoon coriander seeds 1/2 teaspoon black pepper 3 cardamom 1 small piece kal pasi 1 teaspoon poppy seed 2 pods garlic 2 inch piece ginger 6 green chillies 1 handful shallots 1/4 cup water
Other Ingredients
2 cups basmati rice 2 tablespoon ghee 2 tablespoon groundnut oil 2 bay leaf 2 sprigs curry leaves, chopped 1/2 cup onions, sliced 1 teaspoon red chilli powder 1/4 teaspoon turmeric powder 2 tomatoes, chopped 2 tablespoon mint leaves, chopped 2 tablespoon coriander leaves, chopped 1/4 cup plain curd 750 grams chicken bone-in 2 teaspoon salt 3 cups water 1/2 of a lime, juiced
For the Biryani Masala
First let’s make a masala paste for the biryani from scratch. We will be roasting all the spices and herbs in oil and then grinding them to make an aromatic biryani masala paste. Here is how to do it. Heat a tablespoon of oil in a pan. I used groundnut oil today. Any kind of vegetable oil will work just fine. Add in the spices. star anise, cinnamon, cloves, fennel seeds, coriander seeds, black pepper, cardamom, a small piece of kalpasi, and little poppy seeds. Keep the flame on low and saute the spices till they are aromatic and slightly change in colour. It will take about a couple of minutes. Add in the garlic, ginger and green chillies. Adjust the amount of green chillies according to your taste. Add in a handful of shallots along and saute them for a couple of minutes. After a couple of minutes, the masalas are roasted and ready to be ground. Transfer the ground masalas to a mixie. Add in about a quarter cup of water and grind to a smooth paste. Make sure to grind the masalas to a really fine paste.
To make the biryani
We shall be doing the biryani in a pressure cooker. Add little ghee to the pan. Add in a little oil along. Add a couple of bay leaves. Add in chopped curry leaves. Add in the sliced onions. Saute the onions till they are slightly brown in colour. It will take about 3-4 minutes on medium flame. Once the onions are slightly brown, add in the red chilli powder. Add in the turmeric powder. Saute for a few seconds. Add in the tomatoes and saute for a minute. Add in the mint leaves and the coriander leaves. Make sure to chop the leaves and then add. Saute for a minute. Add in the ground biryani masala paste. Along with the masala paste, add in plain curd / yogurt. Mix well to combine. Cover the pan with a lid and cook on a low flame for five minutes. Once the masalas are cooked, add in the chicken pieces. Always use chicken with bone in as the bone has a lot of flavours that will penetrate into the rice and make the biryani more tasty. Add in the salt. Mix well to combine. Cover the pan with a lid and cook on a low flame for 10-12 minutes. No need to add any water as the chicken will release water while cooking and that will suffice. Saute once in a while so the masalas do not scorch at the bottom. While the chicken is cooking, wash and soak the basmati rice in water for about 15 minutes. Once the chicken is cooked, add in about 3 cups of water. We used about two cups of rice today. We will have to add 1.5 cups of water for every cup of rice used. After adding the water, mix well to combine. Let it come to a boil. Once the water comes to a boil, add in juice of half a lime. Taste for seasoning at this stage and adjust for salt if necessary. Add in the soaked and drained rice at this stage and mix well. Cover the pressure pan with lid and add in the whistle weight. Cook for 5-6 minutes on medium flame or two whistles. Cook on medium flame. After the said two whistles, remove from heat and wait for the pressure to release naturally. Our Chettinadu style chicken biryani is ready. Serve hot.
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 45m
