Murunga Ilai Poriyal / Moringa leaves Stir Fry with roasted rice powder. A healthy and fibre-rich side dish for rice recipe.
This Moringa stir fry is a very healthy side dish where we add roasted rice powder to enrich the taste of the poriyal. Traditionally, coconut is used while making stir fry with greens. The roasted powder gives a slightly crunchy texture and a roasted flavour, making this poriyal very different and tasty. If you want to avoid coconut or make a low-fat stir-fry, this is your kind of meal. This is a very tasty poriyal that goes really well with rice.
I have a tip I follow while cooking greens that are bitter. Greens like Moringa, Methi etc… are naturally slightly bitter. While cooking these greens, add the salt only at the end of making the dish. Adding the salt, in the end, makes the bitterness in the greens very mellow and tastes really nice. Do try this when you make bitter greens next time.
Parboiled rice is preferred for making the roasted powder as they crisp up really well and roasts to a really nice texture.
This same recipe can be made using other greens like methi, amaranth leaves etc… It can also be used as a substitute for coconut in dishes like vegetable poriyals (carrot, cabbage, etc. )
Here are the things you can buy online for making this recipe Hammered Kadhai with Lid https://amzn.to/3lueZGm Teak-wood Chopping Board https://amzn.to/3hZa4qm Serrated Knife Set https://amzn.to/3HN9M3D
Here is the video of how to make Pori Arisi Murungai Poriyal | Moringa Leaves Stir Fry With Roasted Rice Powder | Healthy And Fibre Rich Stir Fry Recipe
1/4 cup parboiled rice 1 teaspoon gingelly oil 1/4 teaspoon split urad dal 1/4 teaspoon mustard seeds 2 dried red chillies, broken into pieces 3 cloves garlic, sliced 1/2 cup onions, chopped 2 cups moringa leaves, washed and cleaned 1/2 teaspoon salt
Take a heavy-bottomed pan and roast the parboiled rice for about 3-4 minutes on a low flame until it turns golden in colour. It’s important that the rice is roasted on a low flame. Once the rice turns nice and golden, remove it from heat and set aside to cool. Grind the cooled rice to a coarse powder. The texture should be like fine rava / semolina. Make sure to stop grinding when the consistency of the powder resembles a rava / semolina-like texture. Set aside. Take a kadhai and add little oil. When the oil is hot, add the split urad dal, mustard seeds, red chillies, and sliced garlic. Saute for a few seconds so the mustard seeds crackle. Add the onions and saute for a few minutes till the onions are soft. Once the onions are soft, add the cleaned and washed moringa leaves. Saute for 2-3 minutes till the leaves wilt completely. Once the leaves are wilted, add the salt and the roasted powder. Cook for a few seconds. Do not cook for long after adding the roasted powder. The crunchy texture of the powder along with the greens tastes really good when served with rice.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 10m
1/4 cup parboiled rice 1 teaspoon gingelly oil 1/4 teaspoon split urad dal 1/4 teaspoon mustard seeds 2 dried red chillies, broken into pieces 3 cloves garlic, sliced 1/2 cup onions, chopped 2 cups moringa leaves, washed and cleaned 1/2 teaspoon salt
Take a heavy-bottomed pan and roast the parboiled rice for about 3-4 minutes on a low flame until it turns golden in colour. It’s important that the rice is roasted on a low flame. Once the rice turns nice and golden, remove it from heat and set aside to cool. Grind the cooled rice to a coarse powder. The texture should be like fine rava / semolina. Make sure to stop grinding when the consistency of the powder resembles a rava / semolina-like texture. Set aside. Take a kadhai and add little oil. When the oil is hot, add the split urad dal, mustard seeds, red chillies, and sliced garlic. Saute for a few seconds so the mustard seeds crackle. Add the onions and saute for a few minutes till the onions are soft. Once the onions are soft, add the cleaned and washed moringa leaves. Saute for 2-3 minutes till the leaves wilt completely. Once the leaves are wilted, add the salt and the roasted powder. Cook for a few seconds. Do not cook for long after adding the roasted powder. The crunchy texture of the powder along with the greens tastes really good when served with rice.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 10m
Find it online : https://www.kannammacooks.com/pori-arisi-murungai-poriyal/
Recipe for Chicken Donne Biryani made with homemade masala paste and spices from scratch. Recipe with a detailed video.
Donne Biryani – This is a style of biryani that’s made in Bangalore and some parts of Karnataka. It is insanely popular among its famous military hotels and the naati-style (country-style) eateries. The biryani is usually served in a donne / dhonnai which is nothing but large disposable cups made with dried Areca palm leaf. This is a really flavourful biryani that gets its characteristic green and yellow hue from the herb and spice paste that goes into making it. Seeraga samba rice – short-grained aromatic rice is used for making this biryani. This is my take on the donne biryani.
The Herb Masala Paste The combination of greens, ginger, and garlic is ground into a paste and used for this biryani. The characteristic green yellow color of the biryani comes from this paste and it makes the biryani very aromatic and flavourful.
Marinating the chicken Marinating the chicken will give a juicy texture to the meat. Minimum of 30 minutes of marination is required.
The Beginnings Spices are roasted in a combination of oil and ghee. Once the spices are roasted, onions are added and cooked till soft. Then, it is followed by adding the ground masala paste, etc., and the works.
The Rice Seeraga samba rice is a short-grain, aromatic rice variety that is popular in South India. It is known for its distinct fragrance and is often used to prepare biryanis and pulao. Seeraga samba is the preferred rice for making this biryani.
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Here is the video of how to make Donne Biryani Recipe | Chicken Dhonnai Biryani Recipe | Bengaluru Miltary Hotel Style Chicken Biryani Recipe
For Marinating Chicken
1 kilogram chicken bone-in 1/4 cup curd 1/2 teaspoon turmeric powder 1 teaspoon salt
For the Green Masala
1/4 cup mint leaves 1/4 cup coriander leaves 2 sprigs curry leaves 6 green chillies 1 inch piece ginger 2 pods country garlic 1 teaspoon kasuri methi 1/4 cup water
Other Ingredients
2 cups seeraga samba rice 3 tablespoon ghee 3 tablespoon oil (vegetable oil or coconut oil) 1 bay leaf 2 kapok buds (maratti moggu) 1/2 teaspoon fennel seeds 1 star anise 2 cloves 2 cardamom 2 piece cassia cinnamon 1/2 cup onions, sliced 1 teaspoon biryani masala powder 1 teaspoon meat masala powder 1/4 teaspoon black pepper powder 1.5 teaspoon coriander powder 4 cups hot water 1 teaspoon salt 1/2 of lime, juiced
- Soak the rice – Wash and soak the rice just before starting to cook. The rice needs to soak for 30 minutes. 2. Marinate the chicken – Bone-in chicken is preferred while making biryani as the bone has a lot of flavour and it gets into the rice when cooked. Marinate the chicken in curd (plain yogurt), turmeric powder, and salt. 3. Masala Paste – Add all the ingredients listed under green masala to a mixie. Add little water and grind to a fine paste.
Making the Biryani
Take a pan and add the ghee and oil. I have used coconut oil for making this recipe but any vegetable oil or peanut oil can be used. Add the whole spices and the sliced onions. Saute the onions for a few minutes till the onions are soft. Once the onions are soft, add the ground paste and cook for 3-4 minutes. Add the biryani masala, meat masala, black pepper powder and coriander powder. Cook for a minute. Add the marinated chicken and mix well to combine. Reduce the flame to low and cover the pot with a lid and cook on a low flame for about 12 minutes. Mix once a while to avoid scorching at the bottom. Also cook on a low flame. Do not add any water for cooking the chicken. The rice to water ratio is 1 rice is to 2 water. Since we are using 2 cups of rice, add 4 cups of hot water. Mix well. Add the soaked and drained rice, salt and lime juice. Mix well. let the water come to a boil. Cover the pan with a lid and place the pot in a preheated oven / OTG (Preheat the oven for 10 minutes at 200°C). Bake for 20 minutes. After the said time, remove the pot from the oven and let it rest for 15 minutes on the table before opening it. After the said time, open the lid and mix well to combine. Serve hot with raita.
Notes
I made this recipe in a pan and finished cooking it in an oven. If made in the oven rice: liquid ratio to be maintained is 1:2. If made in the pressure cooker, the rice: liquid ratio to be maintained is 1:1.5. Cook for two whistles and wait for the pressure to settle before opening.
Tip for dum in an OTG oven: Once the meat is cooked and the liquid (water, meat gravy, etc….) is added, it’s important that the liquid comes to a rolling boil. Once it’s boiling add the rice and let it come to a boil again. Once it boils, remove from heat and then place the pot (covered with a tight lid) in the oven and bake for 20 minutes at 200°C. I usually preheat the oven to 200°C for 10 minutes. Now place the pot in a preheated oven / OTG (Preheat the oven for 10 minutes at 200°C). Bake for 20 minutes. After the said time, remove the pot from the oven and let it rest for 15 minutes on the table before opening it. After the said time, open the lid and mix well to combine. Serve hot with raita.
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 45m
