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Query from: Gayathri, japan, 11/06/03
Topic: COOKING      Submitted on:
Ammas, can you give me the difference between vegetable biryani, pulav and fried rice. Also please let me know the receipes of individual one with aloo kurma or good curry to take with the above rice items. Thanks in advance.

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Response from: Usha Gurnani,   
Council Member on
Vegetable Biryani


Basmati Rice - 3 cups(soaked for about half an hour) Oil - 2 tbps Ghee - 2 tbps Vegetables (peas,cauliflower florets, carrots, beans, potatoes,or any of your choice chopped into even 1" long pieces) Onions- 2 medium (thinly sliced) Chopped Corriander- 2 cups Green chillies- 5-6 (or as per taste) Mint leaves-1/2 cup (optional) Thick curd-1 cup Tomato Ketchup - 2 tsps Red chilli powder- 1 tsp Ginger paste- 2 tsps Garlic paste- 2 tsps Coconut milk of 1 cup fresh grated coconut( extract the milk twice) Whole spices - cloves(4),cinnamon(1 1/2 " piece),bay leaves (4),cardomom(5) Saffron- 5 thin strands(optional) Fried cashewnuts(optional) Salt (as per taste)


Make a paste of corriander,green chilles and mint. Heat the oil and ghee in a pressure cooker. Add the whole spices. Add chopped onions.When onions turn slightly brown,add the ginger paste and garlic paste. Saute well. Add the veg.Stir for 5 min. Add the paste of corriander,green chilles and mint.Stir for 2-3 min. Add the coconut milk and water(the quantity of the coconut milk and water should be 4 and half cups for 3 cups of basmati rice). Add ketchup and curd. Add red chilli powder and salt.Mix well. Reduce the flame to medium.When the mixture starts boiling add the soaked rice. Pressure cook until 2 whistles. Add saffron strands and fried cashew nuts before serving. Quick Veg Pulav


1 cup chopped Vegetables (you can take beans, peas, carrots, potatoes) all in equal quantities. 2 cups rice preferably Basmati soaked in lukewarm water for min 20 mins. Garlic, Ginger, Green Chillies paste. one large onion cut lengthwise. two medium tomatoes chopped fine. 1 tsp Garam Masala Powder 1/2 tsp Turmeric Powder if you want colour. Salt as desired 2 cups Coconut milk. 1and 1/2 cups Water 2 tbsp oil 2 Bay leaves 1 cup chopped coriander leaves.


Take a large vessel and put oil in it. When the oil becomes hot, put the paste with onion and 2 bay leaves in it. Add Garam Masala. Stir till onion becomes golden brown. Add Tomatoes. Stir again for 2 min. Add all the chopped vegetables. If you are taking 2 cups of rice, take 1 and 1/2 cups water and 2 cups coconut milk. Add the water and coconut milk in the vessel. Put Turmeric Powder, half cup coriander leaves, salt and stir it. Close the vessel and allow the liquid to boil. When it boils add the rice, and close the vessel for 10 minutes. Then simmer and keep it for another 10 mins. Add the other half cup of coriander leaves to garnish on top. You can also add bread crumbs fried in oil/ghee while garnishing. Preparation of Coconut milk

Cut coconut and blend it with little amounts of water in a blender. Then sieve the liquid out of the paste. Add this liquid with water in vessel. Note: If you don't have Garam Masala powder, then you can put cinnamon, cloves, cardamom in the garlic, ginger and green chillies paste.

Accompaniments: Any kind of Raita or Plain Korma Easy Fried Rice


3 cups cooked Basmati rice 2 tbsp Pepper 1 - 2 tsp salt A dash of oil 1/2 capsicum cut into long strips 1 carrot cut into long strips


Heat oil in a wok Add all the ingredients and stir for 5 minutes or till thoroughly mixed. Serve with any raitha or plain yogurt!…

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Response from: Swathi ,   
Council Member on
Hi Gayathri, Fried Rice…

Vegetable Biryani Spiced rice with vegetables Biryani: An elaborate dish made from spiced saffron rice cooked with pieces of lamb, chicken or vegetables. It is usually made on special occasions since it takes a long time to make; but it is surely worth the effort. It always tastes better the next day since the spices marinate and flavor the meat / vegetables and rice. This is an easy version of the same. We hope you like it.

Vegetarian or Non-vegetarian- Biryani is a favorite at weddings and celebrations. It is generally served with a yogurt based salad called a Raita or a freshly made vegetable salad or Kachumber.

2 1/2 cups of Indian Basmati Rice 1 green pepper, sliced lengthwise into 2 inch strips 1/2 cup potatoes, cubed 1/2 cup green peas 1/2-cup carrots cubed 1/4 cup oil 4 cloves 2 green cardamom pods 2-3 1 " cinnamon sticks Salt to taste A few mint sprigs for garnishing Blend all the ingredients listed below for the "Wet Masala" to a fine paste adding water if necessary.

Wet Masala Paste"

1 teaspoon finely chopped garlic 2 teaspoons finely chopped ginger 1/2-cup onions finely chopped 1 teaspoon garam masala 1 teaspoon red chili powder 1 teaspoon cumin powder 1 teaspoon coriander powder 1/2 cup freshly ground coconut or use the unsweetened dry coconut

Onion Almond Garnish

1-cup onions finely sliced 2 tablespoons golden raisins 2 tablespoons sliced almonds 5-6 tablespoons of oil In a medium skillet, on medium high, heat 5-6 tablespoons of oil; fry the onions till golden brown. Lower the heat. Now add the raisins and almonds and sauté till the almonds are lightly brown. Keep aside. This is the garnish. First Make the Garnish and Wet Masala Paste. Wash the rice, drain the water and let it sit with no water for 10 minutes. Heat the oil in a heavy pot. Add the cloves, cardamom pods, cinnamon sticks. Sauté for 30-40 seconds. Add the "Wet-Masala Paste" and sauté till golden brown and until the oil starts to separate. Tired of sautéing.....…don't be.......a little elbow grease goes a long way ! That ‘s the trick to making your recipe turn out great. So don’t quit now. Now add the bell peppers, potatoes, peas and carrots, sauté for a few more minutes. Add the rice and salt mix well. Sauté for a few more minutes. Transfer into a Microwave able / Serving container. (Corning* or Anchor Hocking*) OR cook in the same pot. Add 5 (approx.) cups of water. Cook the rice until all the water has been absorbed. At this point, stir the rice and add half of the Onion-Almond-Garnish and mix it in. Cover the container and finish cooking. Remove and garnish with the remaining "Onion-Almond Garnish" and a few mint leaves. Serve hot with Mint Chutney and Raita. Makes 6 to 8 servings.

Vegetable Pulav

Ingredients 1 cup Basmati Rice 2 cups Vegetables (beans,Cauliflower,carrot,Potatoes & green Peas) 1 Onion chopped finely 1 Tomato chopped finely 3 tsp oil 1/2 tsp green Cardamons powder 1 inch Cinnamon 4 Cloves 2 bay leaves 1 tsp Ginger-Garlic paste salt to taste 2 tbsp ghee Red Chilli Powder and Turmeric as required

Instructions Wash and drain the rice. Fry it in ghee on slow flame till aroma exudes and keep aside. Now take oil in a pan. Season it with cardamons, cinnamon, bay leaves and cloves. Then add onions and fry till golden brown. Now add the ginger-garlic paste and stir properly. Then add the chopped tomatoes and fry. Put red chilli powder and turmeric. Now put all the chopped vegetables and fry till tender. Then add 2 cups of water and salt. After one boil, add the fried rice and mix well. Cover the lid and let it cook on slow flame for about 15 minutes(or in cooker till 1 whistle). Serve hot garnished with roasted cashews if like. For Aloo Kurma,check…

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Response from: Roop ,   
Council Member on
Vegetable Biryani is a combination of Vegetable curry and rice, each cooked separately with spices and then layered one on top of the other and then steamed together.

Pulao is cooking rice & vegetables all together in a pot.It has got fewer spices and is not as strong in flavour as Biryani.

Fried rice is just rice which is first fried in ghee and then cooked as usual.You can add vegetables etc to this dish as well.

There are loads of recipes for the above dishes at

Hope this helps.

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