Easy 6 Lunch Recipes for Kids | School Lunch box Recipes | Pulao Recipes | Quick Lunch box Ideas

Hello everyone, welcome to Home Cooking with me Hema Subramanian. Today we're going to see six different varieties of Pulao which are super easy to make and they are great for lunch boxes. So let's get started and check them out. For the Tawa Pulao, first I'm going to cook the whole grain basmati rice. To a pot, add enough water. Once the water begins to boil, just add the soaked basmati rice. Next, add half teaspoon of salt and one teaspoon turmeric powder. So usually when we make this street style Tawa Pulao, the rice is cooked with a little bit of turmeric powder and salt to give that lovely rich yellow color. Once the rice is cooked, turn off the stove and strain it and keep it aside. For the Tawa Pulao, I've taken a nice wide Tawa. Add about 50 grams of butter. Next, add about one tablespoon of oil. Next, add two medium-sized onions thinly sliced. Next, add two teaspoons of ginger garlic paste. After about two minutes, add one capsicum chopped. Next, add three medium-sized tomatoes chopped. Next, add two teaspoons of chili paste. If you don't have chili paste, you can also add chili powder. Next, add one and a half teaspoons of Kashmiri red chili powder. So this is going to give you a nice instant color change. So the masala is coming together very nicely. At this point, I'm going to add a teaspoon of salt. Now add one and a half teaspoons of garam masala powder, three teaspoons of pav bhaji masala powder. So depending on the quantity of rice you're using, you can adjust these masala powders. Next, add two medium boiled and diced potatoes. Next, add some boiled peas, about a cup. Mix everything together. So the masala is cooked beautifully. Now I'm going to add some chopped coriander leaves. Finally, add the cooked long-grain basmati rice and mix it all in together. So I've mixed the rice along with the masala. So there you go. Here is absolutely delicious I've taken one cup of long-grain basmati rice. Pour enough water, wash it a couple of times and soak it for about 30 minutes. So first, I'm going to make a paste of green chilli. I've taken two green chillies, a piece of ginger, four cloves of garlic. Just make a coarse paste, pulse it a few times. So we're going to make the matar pulao in a pressure cooker. To the pressure cooker, add about one and a half tablespoons of ghee and about two teaspoons of oil. To this, I'm going to add all the whole spices, starting with bay leaf, cinnamon, clove, cardamom, quarter teaspoon cumin seeds. Next, add two large onions, thinly sliced. Next, add two green chillies, slit. Saute the onions till they're transparent. So the onions are transparent. Next, I'm going to add the ground ginger, garlic and green chilli paste. Next, add some fresh peas. This is roughly about 200 grams. To this, add one teaspoon of salt. So you can see it's a very, very simple pulao and if you're having some friends or family members coming over for lunch or dinner, this is something that you can make very quickly and with very, very few ingredients. So cook the peas for about five minutes. After five minutes, add the soaked basmati rice. So gently mix the rice along with the peas. So after two minutes of adding the rice, I'm going to add one and a quarter cup of diluted coconut milk. So if you don't want coconut milk, you can just add regular water and make this recipe. So I'm just going to add a few mint leaves. So this is optional. If you don't have it, don't worry about it. This will just give a nice, very mild, pleasant flavour. Once the steam comes from the pressure cooker, place the weight and cook for one whistle on medium flame. The matar pulao is done. You can see the rice is cooked beautifully. For the pulao, I've soaked one cup of whole grain basmati rice for 30 minutes. Now I'm going to cook the rice. Boil a pot of water. Add the soaked rice to the hot water. Add one teaspoon of salt. Cook till it's done. Strain the rice and keep it aside. For the navratna pulao, there are several steps. First, I'm going to roast some dry fruits and nuts. For this, take two teaspoons of ghee to a nice wide kadai. Add a few cashew nuts, a few almonds. I've just sliced them into half. So I'm going to use ghee for this recipe. If you don't want to use oil, you can use oil as well. You can see it's turned to a nice golden colour. I'm going to add the raisins. So the nuts and raisins are roasted. Remove them and keep it aside. Next, I'm going to fry the paneer. Just add a little ghee to the pan. 200 grams of fresh paneer. So you can see I've fried the paneer to a lovely golden colour. Remove the paneer and keep it aside. Next, we're going to fry all the vegetables one after the other. First, I'm going to add the potatoes. Next, add the carrots. Once the vegetables are half cooked, I'm just going to add a little salt just to season it. So continue to fry the vegetables. Close and cook for about five minutes. So you can see the potatoes and carrots are lightly roasted. They're cooked. So I'm going to remove it from the pan and keep them aside. To the pan, add two teaspoons of ghee. Next, I'm going to fry the cauliflower and the beans together. First, add the cauliflower. You can see it's cut into small pieces. Next, add the beans. Also add some green peas, the fresh green peas. Close the pan and cook for about five minutes. So when the vegetables are half fried, I'm just going to just add a pinch of salt so it'll have more flavour. Just mix it in. Again, if you want to use oil for frying, you can use it. I'm using ghee because the flavours will be better. Close and cook them for another five minutes. The cauliflower, beans and peas are cooked. Remove them and keep it aside. Now that all the elements of the pulao are ready, let's put it all together. To the wide kadai, add two tablespoons of ghee. Once the ghee is hot, add the whole spices. I've taken some cinnamon, cardamom, bay leaf, star anise and cloves. Add one teaspoon of whole peppercorns and one teaspoon of shah jeera. Next, add the cooked basmati rice. Add all the fried vegetables. Next, add the paneer pieces. So I've added some salt while cooking the rice and some salt while cooking the vegetables as well. So I'm just going to add only half teaspoon of salt now, not too much, just to get the balance and flavours. Add the juice of half lemon. Add the saffron milk. So just mix everything together. Keeping the flame on low, just gently mix the rice and the vegetables and paneer together so it's all well combined. Getting a lovely aroma of all the whole spices. Now I'm going to add the nuts. Add the roasted nuts and raisins. Finally, add some fried onions to finish it off. Close the kadai and cook for five minutes on low flame. So there is this beautiful, colourful and flavourful Navratna Pulao that can be enjoyed as is or you can enjoy with some nice curry by the side. First, I'm going to make a masala paste for the pudina pulao. For this, take one inch piece ginger, three cloves of garlic, five large green chillies, a handful of mint leaves, a handful of coriander leaves, quarter cup freshly grated coconut, pour a little water, grind it to a smooth paste. To a pressure cooker, add three tablespoons of ghee. I have a combination of whole spices that I'm using for the pulao. Bay leaf, cinnamon, cloves, cardamom, star anise, cumin seeds and whole peppercorns. Next, I'm going to add two large onions thinly sliced. Saute the onions till they are transparent for about two minutes. Now you can see the onions are nice and transparent. I'm going to add one large tomato thinly sliced. Just saute for about two minutes. Next, I'm going to add the ground masala paste. Cook the masala till all the raw smell is gone for about five minutes. I've sauteed the masala paste for about five minutes. The raw smell is gone. To this, add two teaspoons of salt and you can adjust the salt according to taste. One teaspoon garam masala powder. Mix everything nicely. I've used one large bunch of mint leaves for this recipe. So, I've used quarter of the bunch for the masala paste and the remaining bunch I will be adding into the pressure cooker and just a handful of coriander leaves. Mix everything. Since we're making pudina pulao, it has to be a very predominant mint flavor. I've taken 300 ml of basmati rice. I've washed it a few times. I have not soaked it because it's a very quick and easy recipe and we're not soaking it. But if you do want to soak it, you can soak it for about 15 minutes. Mix the rice along with the masala. Take care to see you don't break the rice while mixing. For 300 ml of rice, I'm adding 600 ml of water. The ratio is one is to two. So, one portion of rice, I'm adding two portions of water. Mix everything. Keep the flame on medium and cook for about two whistles. Place the weight once the steam comes out. After two whistles, turn off the stove. Rest the rice in the pressure cooker for about 10 minutes before opening it. Take a pan, add two tablespoons oil. Fry the paneer pieces till you get a lovely golden brown color. Keep the flame on medium and fry on both sides. So, you can see the paneer has got a lovely golden brown color to it. So, the reason we are frying the paneer is to retain the shape for the pulao. We're going to make the pulao in the pressure cooker. I've taken two whole teaspoons of ghee, one tablespoon of oil. I'm going to add all the whole spices starting with a piece of cinnamon, cloves, cardamom, bay leaf, a few peppercorns, half teaspoon cumin seeds. To this, I'm going to add two small onions thinly sliced, four green chillies. Once the onions have turned to a nice golden brown color, I'm going to add half cup of chopped carrots, half cup of chopped beans, half cup of peas. To this, I'm going to add one teaspoon of salt. Next, add one teaspoon of garam masala powder. Just add finely chopped coriander leaves, some fresh mint leaves. Next, add the fried paneer pieces. I've taken one cup of basmati rice, washed it, soaked it for about 30 minutes. To this, add two cups of water. Pressure cook for one whistle on medium flame. Paneer pulao is ready. Serve it hot with raita. So, I'm going to make a quick masala paste that goes with the tomato pulao. For this, you would need add one inch piece of ginger, cut into small pieces, two cloves of garlic. These are large cloves, so if you have small cloves, you can use about four. Two large green chillies, just break them into half. Half onion, chopped. Five red chillies, a few mint leaves, and a few coriander leaves. Just add a little water, about a tablespoon, and grind it to a nice fine paste. Wash and soak the basmati rice for 30 minutes. Soaking helps in better texture and makes the rice fluffy and not stick to each other. So, take a pressure cooker. To this, add about two tablespoons of ghee. Next, add the whole spices. Add a few cashew nuts. Next, add two large onions, thinly sliced. Once the onions are transparent, add the ground masala paste. Saute the masala till the raw smell goes. To this, add quarter teaspoon of turmeric powder, one teaspoon coriander powder, one teaspoon kashmiri red chilli powder, one teaspoon salt. I'm just adding half teaspoon sugar. Now, this is just optional. Adding sugar cuts the acidity from the tomatoes. Next, add four large tomatoes, chopped. You can roughly chop the tomatoes. Cook until the tomatoes are nice and mushy. The tomatoes have become nice and mushy. To this, add a few coriander leaves, a few mint leaves. Now, add the soaked rice. Gently mix the rice along with the masala. Before adding water, add one teaspoon of ghee. Mix it. For one cup of rice, I'm adding one and a half cups of water. After adding the water, check for seasoning. Add a little salt if required. I'm going to add another teaspoon of salt. Place the weight on the pressure cooker once the steam comes out. Pressure cook for one whistle on medium high. Turn off the stove. Let the pulao rest for about 10 minutes before releasing the pressure from the pressure cooker. I'm going to show you how to make boondi raita. Add 200 ml of curd. Whisk it well till it's nice and creamy. Add quarter teaspoon salt. To this, add one third cup of boondi and add some chopped mint leaves for garnish. Mix everything well. The boondi raita is ready. Serve it chilled.