Poha recipe with step-by-step pictures! This breakfast poha is cooked in a spicy and flavorful tempering of onions, potatoes, and peanuts. A quick and delicious breakfast meal!
Hello folks! How’s everyone been? I’m back home finally after my vacation in India. So it’s back to the grind with my daily routine. My son was pretty excited to go back to school though 😀 My little girl (not so little anymore, but well, will always be little for me) also completed a year last month, another reason for my extended stay back home.
I had actually clicked a couple of pictures, to be scheduled out while I was away. But the thought of preparing posts and write-ups made me even lazier, so I just took a break. Blogging is becoming increasingly difficult as little Kate does keep me on my toes, it’s just that stage. I’ll try to publish something once per week, with no breaks now hopefully.
Here is one of the posts that I had clicked pics for, so let me start off with this. This breakfast poha recipe is a great option for a hearty breakfast.
- WHAT IS POHA?
- POHA INGREDIENTS
- HOW TO MAKE POHA?
- IS POHA GOOD FOR HEALTH?
- IF YOU ENJOYED THIS EASY POHA RECIPE AND ARE LOOKING FOR MORE BREAKFAST IDEAS, CHECK OUT THESE
- STEP BY STEP INSTRUCTIONS TO MAKE MAHARASHTRIAN POHA | KANDE POHE | ALOO POHA RECIPE
- HOW TO MAKE KANDA BATATA POHA | INDIAN BREAKFAST POHA RECIPE?
- Poha Recipe | Kanda Batata poha | How To Make Poha
WHAT IS POHA?
It is nothing dehusked rice that has been flattened into flakes. It is also known as beaten rice. There are two kinds that are available in the market- thin and thick.
POHA INGREDIENTS
For this simple Indian poha recipe, you will need basic Indian pantry staples like
- Mustard seeds
- Green chillies
- Curry leaves
- Spices like asafoetida and turmeric
- Onions, and lots of it
- Potatoes
- Peanuts,
- And thick poha, of course!
For a really awesome tasting poha, add lots of onions! The sautéed onions add a nice sweetness and crunch to the poha, which balances the spice from the green chillies really well!
HOW TO MAKE POHA?
This is a very basic recipe to make poha or its popular variations, Kande (onion) pohe or aloo/batate (potato) pohe or a mix of two to make kanda batata poha . You can skip the onions for a Jain version.
You need to rinse the poha to soften it. Then add it to a flavorful tempering of mustard seeds, curry leaves, green chilies, turmeric, chopped onions, cubed potatoes, and some sugar. To speed up the cooking process, you may use boiled cubed potatoes instead.
For a soft and fluffy poha, sprinkle few drops of milk, cover and let it cook on low heat.
For an added nutritional boost, make vegetable poha recipe instead by adding veggies like carrots, peas, green beans etc after the potatoes have cooked.
As simple as this poha recipe is, it is packed with flavors and texture. You get a bite from the peanuts, the onions, and the soft potatoes and the well cooked fluffy poha all mingle together to make this one satisfying wholesome breakfast dish!
IS POHA GOOD FOR HEALTH?
Poha is basically carbs, so this is perfect for breakfast as it provides the required energy and keeps you full until lunch, plus it is delicious! It is also light on the stomach and easy to digest.
Poha makes it to our breakfast table at least twice every week, even my picky eater enjoys this so much that he gladly asks for seconds!
You may also use brown or red rice variety for a healthier alternative!
These days you even get readymade poha mix. But seriously, you don’t need one! You are better off making it from scratch at home with clean ingredients! It is so easy, and this step-by-step tutorial will definitely come in handy! So let’s make some tasty poha!
IF YOU ENJOYED THIS EASY POHA RECIPE AND ARE LOOKING FOR MORE BREAKFAST IDEAS, CHECK OUTTHESE
STEP BY STEP INSTRUCTIONS TO MAKE MAHARASHTRIAN POHA | KANDE POHE | ALOO POHA RECIPE
1.Rinse the poha in a colander under running water. Let it drain well in a colander. Set aside.
2.Heat oil in a kadai, add mustard seeds, when it splutters, add chopped green chillies ( I used red chillies) and curry leaves and asafoetida. Add turmeric powder, sauté few seconds.
3.Add the chopped onions, sauté until it turns translucent.
4.Add potatoes, salt, sugar, mix well. Sprinkle some water, cover and cook until potatoes are done. Stir occasionally to prevent the potatoes from sticking at the bottom.
5.When the potatoes are cooked, add the poha along with roasted peanuts, mix well. Sprinkle few teaspoons of milk (this helps in soft and fluffy poha), cover and let it cook on medium-low heat for about 2-3 minutes.
6.Add lime juice & chopped cilantro. Mix well and switch off the heat.
7.Serve hot garnished with some grated coconut (optional), finely chopped onions & nylon sev.
NOTE
- For a quicker version, used cubed boiled potatoes, sauté for 1-2 minutes, then proceed with the recipe.
HOW TO MAKE KANDA BATATA POHA | INDIAN BREAKFAST POHA RECIPE?
Poha Recipe | Kanda Batata poha | How To Make Poha
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1.5 cups thick poha (flattened rice)
- 1.5 cups finely chopped onion
- 3/4 cup chopped potato, chop into small cubes so that they cook faster
- 2-3 green chillies, finely chopped
- 3 tbsp roasted peanuts
- Sprig of curry leaves
- Pinch of hing (asafoetida)
- 1 tsp mustard seeds
- 1/2 tsp turmeric powder
- 2-3 tbsp of cilantro/coriander leaves
- Juice of half a lime
- 1/2 tsp sugar, optional
- salt, to taste
- 2 tbsp grated coconut, for garnish (optional)
- Nylon sev, for garnish (optional)
- 2 tbsp oil
Instructions
- Rinse the poha in a colander under running water. Let it drain well in a colander. Set aside.
- Heat oil in a kadai, add mustard seeds, when it splutters, add chopped green chillies ( I used red chillies) and curry leaves and asafoetida. Add turmeric powder, sauté few seconds.
- Add the chopped onions, sauté until it turns translucent.
- Add potatoes, salt, sugar, mix well. Sprinkle some water, cover and cook until potatoes are done. Stir occasionally to prevent the potatoes from sticking at the bottom.
- When the potatoes are cooked, add the poha along with roasted peanuts, mix well. Sprinkle few teaspoons of milk (this helps in soft and fluffy poha), cover and let it cook on medium-low heat for about 2-3 minutes.
- Add lime juice & chopped cilantro. Mix well and switch off the heat.
- Serve hot garnished with some grated coconut (optional), finely chopped onions & nylon sev.
Notes
- For a quicker version, used cubed boiled potatoes, sauté for 1-2 minutes, then proceed with the recipe.
I hope you enjoyed this delicious and easy poha recipe . Will see you soon with a new post!
I would love to hear from you, please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Have a great weekend 🙂
Regards,
Freda
Poha Recipe | Kanda Batata poha | How To Make Poha
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1.5 cups thick poha (flattened rice)
- 1.5 cups finely chopped onion
- 3/4 cup chopped potato, chop into small cubes so that they cook faster
- 2-3 green chillies, finely chopped
- 3 tbsp roasted peanuts
- Sprig of curry leaves
- Pinch of hing (asafoetida)
- 1 tsp mustard seeds
- 1/2 tsp turmeric powder
- 2-3 tbsp of cilantro/coriander leaves
- Juice of half a lime
- 1/2 tsp sugar, optional
- salt, to taste
- 2 tbsp grated coconut, for garnish (optional)
- Nylon sev, for garnish (optional)
- 2 tbsp oil
Instructions
- Rinse the poha in a colander under running water. Let it drain well in a colander. Set aside.
- Heat oil in a kadai, add mustard seeds, when it splutters, add chopped green chillies ( I used red chillies) and curry leaves and asafoetida. Add turmeric powder, sauté few seconds.
- Add the chopped onions, sauté until it turns translucent.
- Add potatoes, salt, sugar, mix well. Sprinkle some water, cover and cook until potatoes are done. Stir occasionally to prevent the potatoes from sticking at the bottom.
- When the potatoes are cooked, add the poha along with roasted peanuts, mix well. Sprinkle few teaspoons of milk (this helps in soft and fluffy poha), cover and let it cook on medium-low heat for about 2-3 minutes.
- Add lime juice & chopped cilantro. Mix well and switch off the heat.
- Serve hot garnished with some grated coconut (optional), finely chopped onions & nylon sev.
Notes
- For a quicker version, used cubed boiled potatoes, sauté for 1-2 minutes, then proceed with the recipe.
Hyderabadi Chicken Biryani | Hyderabadi Dum Biryani | H yderabadi kachi chicken biryani recipe with step-by-step pictures. As daunting as it may seem to cook a delicious pot of chicken biryani, making one is not as hard. Learn how to make the best Hyderabadi biryani with this simple recipe.
Hyderabadi Chicken dum biryani is one of the most popular chicken biryanis across India. Dum has originated from the Persian word Dum’Pukht which means air-cooked. So basically, in this biryani, marinated chicken and rice are layered in an earthen pot and the lid is sealed with dough all around. This causes an increase in pressure within the vessel due to the rise in temperature. The pressure built up helps in cooking the meat, while also keeping all the flavors intact.
I came across this recipe for Hyderabadi Chicken biryani by Priyanka, when I first joined an FB foodie group and had bookmarked the recipe right away, lest I forgot! I must admit I was quite skeptical about the outcome, as this Hyderabadi Chicken dum biryani involves directly cooking the marinated chicken with rice, that’s why it is also called kachi dum biryani.
There were initial doubts about the entire endeavor. Would the chicken cook through? Would the rice turn too mushy? The fact that I had never made biryani before only added to my fears. The DH was craving some biryani, and it was time I put my fears aside and take the plunge. Which I did, and my oh my, I can’ t tell you the resultant biryani was nothing short of worthy.
I know of people who need a couple of tries to get a biryani right, it definitely needs that level of expertise, as it is a labor-driven dish. Every step needs to be perfect to be able to enjoy those layers of flavor- perfectly cooked rice and the meat ever so succulent, that it just falls off the bone!
- HYDERABADI CHICKEN BIRYANI RECIPE IS PRETTY STRAIGHTFORWARD AND DIVIDED INTO 5 PARTS
- ENJOYED THIS HYDERABADI CHICKEN BIRYANI? YOU MAY ALSO LIKE THESE BIRYANI RECIPES
- STEP BY STEP INSTRUCTIONS TO MAKE HYDERABADI CHICKEN BIRYANI RECIPE | HYDERABADI BIRYANI
- HOW TO MAKE HYDERABADI CHICKEN DUM BIRYANI | HYDERABADI BIRYANI | KACHI CHICKEN BIRYANI?
- Hyderabadi Chicken Biryani | Hyderabadi Biryani Recipe
HYDERABADI CHICKEN BIRYANI RECIPE IS PRETTY STRAIGHTFORWARD AND DIVIDED INTO 5 PARTS
- Make the birista, deep fried crisp golden onions
- Make the Hyderabadi biryani spice mix or biryani masala spice mix, a mixture of aromatic spices and dried red chillies
- Marinate the chicken
- Par cook the rice
- Layering and cooking the biryani
This Hyderabadi murgh biryani is a cinch to pull off once you are done with the first 3 time-consuming parts. You can reduce your work if you have birista ready, or even use store-bought ones. I highly recommend making the biryani spice mix at home since it adds so much flavor. This biryani is fairly spicy, you can reduce the red chillies if you wish to.
The chicken is usually done in 20 minutes. If you are making it for the first time, do check if it has cooked through, if not cook it further for another 5-10 minutes. If you have time to spare, do seal the lid to the pot with chapati dough. It’s the traditional and most effective way of cooking a biryani. I, however, use an aluminum foil and it works great too.
- Hariyali jinga biryani
- Cauliflower dum biryani .
STEP BY STEP INSTRUCTIONS TO MAKE HYDERABADI CHICKEN BIRYANI RECIPE | HYDERABADI BIRYANI
1.Prepare the birista (crisp deep fried onions) – Heat oil in a kadai, add sliced onions, fry until golden brown. Drain on an absorbent napkin.
2.Grind the whole spices (listed under for the biryani masala ).
3.Mix the ground spice powder with coriander powder and garam masala.
- Marinate the chicken: In a sufficiently large bowl, add chicken, yogurt, ginger garlic paste, coriander & mint leaves, oil, half of the brown onions, biryani masala prepared in step 3, Kashmiri chilli powder, lemon juice, and about 2 tsp salt or to taste. You can also add some chopped or slit green chillies. Mix well to coat the pieces well with the marinade ingredients and keep aside for a minimum of half an hour or overnight.
- Preparation of the rice: Prepare a spice bag by keeping all the ingredients in a muslin cloth.
6.Boil sufficient water, put the spice bag into it with some salt. Add washed rice and cook until the rice is 70% percent done. Drain in a colander, collect the water in a bowl to be used in further steps and discard the spice bag.
7.In a heavy bottom pan, place the marinated chicken along with all the marinade.
8.Add 3/4th of the 70% cooked rice. Also, add approx 3-4 tbsp of reserved water from step 6.
9.Sprinkle brown onions, garam masala, coriander, and mint leaves, salt and ghee.
10.Repeat the same procedure for the second layer of rice. Sprinkle the saffron milk and red food color (optional)
11.Cover the pan with an aluminum foil and then the lid.Switch on the gas, cook on high heat for the first 5-7 minutes and as soon as the steam forms keep a heavy bottom tava/skillet below the pot and turn the flame to medium-low, cook for another 15-20 minutes.
12.Once done, let it stand undisturbed for about 15 minutes, then open the pot, mix lightly with a ladle. Enjoy with raita.
HOW TO MAKE HYDERABADI CHICKEN DUM BIRYANI | HYDERABADI BIRYANI | KACHI CHICKEN BIRYANI?
Hyderabadi Chicken Biryani | Hyderabadi Biryani Recipe
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 lb bone-in chicken
For biryani masala
- 2 cinnamon sticks
- 2-3 bay leaves
- 2 black Cardamom
- 6-8 green Cardamom
- 6-8 cloves
- 4-5 whole dried red chillies
- 1 tsp shah jeera
- 1 tbsp coriander powder
- 1 tsp garam masala
For the rice
- 2 cups Basmati rice, washed and soaked in water for 30 minutes
- 1 inch cinnamon stick
- 2 bay leaves
- 2-4 green cardamom
- 2-4 cloves
- 4-5 black peppercorns
- 1 tsp cumin seed
- Salt, to taste
Other ingredients
- 3/4 cup yogurt
- 2.5 tbsp ginger- garlic paste
- 1 tbsp Kashmiri Red chilli powder
- 3 cups sliced onion
- Handful of chopped cilantro leaves
- Handful of chopped mint leaves
- 5-6 saffron strands soaked in 1 tbsp warm milk
- 1 tbsp lemon juice
- 2-3 tbsp ghee
- 2 tbsp oil
Instructions
- Prepare the birista (crisp deep fried onions) - Heat oil in a kadai, add sliced onions, fry until golden brown. Drain on an absorbent napkin.
- Grind the whole spices (listed under for the biryani masala).
- Mix the ground spice powder with coriander powder and garam masala.
- Marinate the chicken: In a sufficiently large bowl, add chicken, yogurt, ginger garlic paste, coriander & mint leaves, oil, half of the brown onions, biryani masala prepared in step 3, Kashmiri chilli powder, lemon juice, and about 2 tsp salt or to taste. You can also add some chopped or slit green chillies. Mix well to coat the pieces well with the marinade ingredients and keep aside for a minimum of half an hour or overnight.
- Preparation of the rice: Prepare a spice bag by keeping all the ingredients in a muslin cloth.
- Boil sufficient water, put the spice bag into it with some salt. Add washed rice and cook until the rice is 70% percent done. Drain in a colander, collect the water in a bowl to be used in further steps and discard the spice bag.
- In a heavy bottom pan, place the marinated chicken along with all the marinade.
- Add 3/4th of the 70% cooked rice. Also, add approx 3-4 tbsp of reserved water from step 6.
- Sprinkle brown onions, garam masala, coriander, and mint leaves, salt and ghee.
- Repeat the same procedure for the second layer of rice. Sprinkle the saffron milk and red food color (optional).
- Cover the pan with an aluminum foil and then the lid. Switch on the gas, cook on high heat for the first 5-7 minutes and as soon as the steam forms keep a heavy bottom tava/skillet below the pot and turn the flame to medium-low, cook for another 15-20 minutes.
- Once done, let it stand undisturbed for about 15 minutes, then open the pot, mix lightly with a ladle. Enjoy with raita.
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Regards,
Freda
