Vegetable Cooker Biriyani !!!!!!

My today's recipe VEGETABLE  COOKER BIRIYANI is from SWASTHI'S RECIPES. Easy to make & yummy to eat 👍

Ingredients (240 ml cup used)

1 ½ cup of basmathi rice (soaked for at least 10 mins)
1 potato cubed
1 carrot chopped
Fistful of green peas
1 onion sliced
1 tbsp. ginger garlic paste
Fistful of mint leavesCoriander leaves (optional)
1 to 2 green chili
1 tbsp. lemon juice (optional)
1 ½ to 2 tsp. Biryani Masala Powder (adjust to suit your taste)
2 ½ cups water or thin coconut milk2 to 3 tbsp.
Oilfried capsicum for garnish (optional)

Dry spices

1 bay leaf
4 green cardamoms
1 star anise
Two 1 inch cinnamon stick
6 cloves½ tsp. shahi jeera
Few pepper corn (optional)

For garnishing:

Few cashew nuts
Chopped mint & coriander leaves

How to make the recipe

Prepration

Soak rice for at least 10 minutes. Drain the water and set aside.Chop all the veggies and mint.

Making veg biryani

1. Add oil to a pressure cooker and heat it.
2. Add spices and fry till you get a nice aroma for one to 2 minutes. 
3. Fry onions until golden. 
4. Add ginger garlic paste and saute until the raw smell has gone.
5. Add all chopped vegetables, fry for about 2 minutes.
6. Add mint leaves, biryani masala and saute for 2 more minutes.
7. Measure and pour water or coconut milk, salt and lemon juice.
8. When the water begins to boil, add rice and stir
9. Close the lid and let the cooker whistle once on a low flame. 
10. Off the stove and when the pressure goes down, open the lid and fluff up.
11. Serve veg biryani with raita

Notes

If your rice is not cooked, just sprinkle some water and cover with a loose lid and cook for few more mins
If your rice becomes mushy, reduce the qty of water the next time you cook.
You can use store bought biryani masala powder. Using too much of masala powder can make your biryani bitter. So adjust the powder according to your taste.

HAPPY COOKING :))))))

EGG BIRIYANI 4 !!!!!!!!!

This is my little sis Reshma's recipe who is an ace cook & talented in every field. A yummilicious biriyani with very less ingredients. No need of curds, tomato & you can add kasoori methi instead of fresh mint leaves. So, i liked this recipe very much. When my sis prepared it at my mom's place, it tasted just like restura biriyani. I tried my level best to match her. But i used less oil & ghee, so it looks little dry in pic. Anyways tasted yummmmm !

INGREDIENTS:-

Egss - 8                                                                                              

Ingredients for cooking rice:-

Basmathi rice - 2 cups                            
cardamom - 1
clove - 1-2
cinnamon - 2 pieces
annie seed - 1
bay leaf - 1
salt - 1tsp
oil - 1 tblsp

Other ingredients:-

oil - 4 tblsp
ghee - 2tblsp
onion - 4 medium
cardamom- 2
cinnamon- 2-3 piece
cloves - 1 slightly hammered
annie seeds - 1
bay leaves - 2
green chilly, chopped - 4
ginger garlic paste - 2 tblsp
turmeric pow - 1/2 tsp
red chilly pow -1tsp
dhania- jeera pow - 1tsp
garam masala pow - 2tsp
amchur pow - 1 tsp
dried or fresh mint leaves - 2tsp
coriander leaves, chopped - 2 tsp
salt to taste

METHOD:-

1. Boil eggs, remove shells , make cut marks with knife and keep aside
2. Boil rice with cardamom + cinnamon + cloves + bay leaves + annie seeds + salt + oil.(use ingredients mentioned under "Ingredients for cooking rice")
3. In a pan put tbsp oil+tbsp ghee. 
4. Fry onion (cut lengthwise) + whole garam masala (2 cloves +2-3 pieces of cinnamon + 1 slighty hammered clove +2 bay leaves+ 1 annies seed) + green chillies fry well .
5. Now add ginger-garlic paste+ turmeric pwd+ red chilly powder + garam masala pwd + dhaniya-jeera pwd + dried mint leaves (you can use fresh ones also) + coriander leaves +salt to taste . Stir well till oil gets separated . 
6. Add eggs stir gently, mix well after 2 mins switch of the flame and keep the curry for sometime.
7. Separate only eggs from curry to a plate. Now Start adding rice laddle by laddle to the curry stiring inbetween. In a serving dish spread a layer of rice, keep some eggs. Repeat it form 2-3 layers.
8. You can keep it to warmer on very simmer flame. or cover the utensil with foil sheet (making holes ) keep inside the OTG to keep warm.

HAPPY COOKING :))))))))))

CAPSICUM BIRIYANI !!!!!!!

My today's recipe is from SRAVANTHI'S RECIPE COLLECTION. I tried capsicum biriyani for the 1st time & it turned out good. Actually i had all the 3 colours capsicum in my fridge (yellow, red , green) & wanted to finish that as early as possible. So, used all of them. You can use only green capsicum too.

Ingredients

Rice: 2 cups

Capsicum: 1 cup chopped pieces (you can choose between red, green and yellow capsicums)

Onion: 2; finely sliced

Tomato: 2; finely sliced

Green ChillY: 3; slit vertically

Ginger Garlic Paste: 1 teaspoon

Turmeric Powder: 1 big pinch

Garam Masala Powder: 1 teaspoon

Coriander Powder: 1 tablespoon

Chilli Powder:  1 teaspoon (adjust as per taste)

Coriander and Mint Leaves: 2 teaspoons of chopped leaves each (Optional)

Salt: as per taste

Water: 4 cups

Oil / Ghee: 3 tablespoons

Instructions

1. Heat a teaspoon of ghee / oil in a heavy bottom pan. Add the chopped capsicum and saute for 3 minutes on medium flame. Remove from heat and keep aside.

2. In the same pan, heat the remaining oil / ghee. Add sliced onion and saute till they turn translucent.

3. Add sliced green chillies, chopped coriander and mint leaves. Saute for few seconds. Add ginger garlic paste and saute till the raw smell is gone.

4. Add sliced tomato and saute till they turn mushy.

5. Add the powders – turmeric, coriander, chilly and garam masala powders and sauté till raw smell is gone. Take care not to burn the powders.

6. Add water and salt. Bring to a boil. Reduce the flame and add the washed rice and sautéed capsicum pieces. Cook on medium flame till rice is completely cooked.

7. Serve hot with curry or raita of your choice.

HAPPY COOKING :)))))))

EGG BIRIYANI - 3 !!!!!!!

My today's recipe is from KINI'S KITCHEN.  These days i am tryin biriyanis from diffferent blogs especially egg biriyanis as my son likes it a lot. Almost all egg biriyanis i tried are tasted so good.

INGREDIENTS:

2 cups basmati rice

3 cloves

1/2 inch cinnamon

salt to taste

Cook the ricewith above ingredients in cooke with 1 1/2 cups water and keep aside

6 tsp oil or ghee

2 sliced onion +1 onion sliced and deep fried

1 chopped tomato

6 eggs boiled and cut into 2 or 4 pieces

chopped coriander leaves and mint leaves

4 saffron strands soaked in 2 tsp milk or saffron colour

For green masala:

3 green chillies

5 garlic cloves

1/4 cup curd

1/2 cup coriander leaves

1/2 onion

1 tsp chilli powder

1 tsp Shahi Biryani Masala--GRIND THESE INTO A FINE PASTE

1 tsp turmeric powder

PROCEDURE:

• In a kadai take 6 tsp oil or ghee and fry 2 sliced onions till light pink in colour
• Put the green paste and fry well

• Add chopped tomato and fry till it becomes smooth paste
• Add the eggs,salt to taste and mix well till the masala cosats the eggs and it becomes dry
• In a microwave safe bowl put the alternate layers of rice and egg masala  
• Garnish with chopped coriander,mint leaves,fried onion and saffron milk 
• Micro it for 2-3 minutes before serving
• Serve hot with raita
• If you are not using Microwave ,then mix the rice directly to the masala and garnish it

HAPPY COOKING :))))))

EGG BIRIYANI - 2 !!!!!!!!!!

My today's recipe is from VahRehVah.com. This is the most easiest & simplest egg biryani i have ever made. I have added little more fried onions just to enhance the taste of egg biryani.

Ingredient Name	Quantity	Unit
Salt	1	To Taste
Mint	1	Bunch
Plain Yogurt	2	Cup
Whole Garam Masala	10	Numbers
Black Cumin	1	Teaspoons
Fresh Coriander/Cilantro Leaves	1	Teaspoons
Biryani Masla Pdr	1	Teaspoons
Fired Onion	1	Teaspoons
Green Chillies	4	Numbers
Oil	1	Tablespoons
Ginger Garlic Paste	1	Tablespoons
Onions	1	Large
Eggs	8	Numbers
Basmati Rice	500	Grams
Clarified Butter	6	Teaspoons

METHOD:-

1. Wash and soak rice for atleast ½ hour. boil eggsShell the boiled eggs and give four long cuts on the white portion of each egg without separating it. In a kadai or pot, heat the clarified butter or oil. 
2. And spices and fry the onions until they become golden brown and add ginger garlic paste ,gr chillies ,mint coriander ,biryani masala and curd and cook In the same masala measure 1 1/2 times the amout water to rice and bring it to boiladd soaked rice and mix well and cook covered till rice is done  add. 
3. Then add red chilli powder, salt and eggs,besan  and fry until the eggs get coated with the spices. Remove the eggs and set aside.When the air holes appear on the rice surface, reduce the stove heat to low.
4.  Cook until all of the water has absorbed and the rice is tender. top rice with eggs

HAPPY COOKING :))))))

MUSHROOM DUM BIRYANI !!!!

This recipe also i adopted from my fav master chef Sanjeev Kapoor. Must say yummilicious biryani. Easy to make yummy to eat.

Ingredients

•	Button mushrooms,quartered	15-20 medium
•	Basmati rice,soaked	1 1/2 cups
•	Ginger	1 inch piece
•	Garlic	5 cloves
•	Saffron (kesar)	a generous pinch
•	Skimmed milk	1/4 cup
•	Bay leaf	1
•	Cloves	4
•	Green cardamoms	2
•	Black cardamoms	2
•	Cinnamon	1 inch piece
•	Mace	1 blade
•	Salt	to taste
•	Oil	2 teaspoons
•	Onions,sliced	2 medium
•	Red chilli powder	2 teaspoons
•	Coriander powder	1 tablespoon
•	Black peppercorns,crushed	1/2 tablespoon
•	Cumin powder	1/2 teaspoon
•	Turmeric powder	1/2 teaspoon
•	Tomatoes,pureed	2 medium
•	Skimmed milk yogurt,whisked	1/2 cup
•	Garam masala powder	1/2 teaspoon
•	Fresh coriander leaves,finely chopped	1/4 cup
•	Fresh mint leaves,finely chopped	1/4 cup
•	Kewra water,optional	4-5 drops

•	Saffron (kesar)	a pinch
•	Skimmed milk	1/4 cup

MethodBring four cups of water to a boil in a thick-bottomed vessel. Add bay leaf, cloves, green cardamoms, black cardamoms, cinnamon, mace and one teaspoon salt. When the water starts boiling rapidly, drain the soaked basmati rice and add. Cook for eight to ten minutes, stirring frequently or until the rice is three fourths done. Drain in a colander. Heat oil in a non-stick pan, add sliced onions and stir-fry over high heat for two to three minutes or until the onion turns translucent. Add ginger paste, garlic paste and sauté briefly. Add red chilli powder, coriander powder, crushed peppercorns, cumin powder and turmeric powder. Stir-fry briefly and add the pureed tomatoes. Continue cooking over high heat for another two to three minutes, stirring continuously or until masala is fairly thick. Add the whisked skimmed milk yogurt, garam masala powder and half the quantity of chopped fresh coriander and mint leaves. Stir well and cook for two minutes more. Add the quartered button mushrooms and salt to taste. Stir-fry over high heat for two to three minutes and remove from heat. Arrange the cooked rice and mushroom masala in alternate layers in an oven proof dish (or Biryani handi), sprinkling the remaining chopped fresh coriander and torn mint leaves, kewra water and saffron dissolved in skimmed milk after each layer. Ensure that the top most layer is of rice. Cover the assembled biryani with a tight fitting lid and seal the edges with kneaded atta dough (if required). Keep the sealed dish on a medium hot tawa and leave for ten to fifteen minutes. You can also place a few burning charcoals on the lid. Alternatively, leave the sealed dish in a preheated oven at 200C for ten to fifteen minutes. Break the seal and open the biryani, just before serving. 

HAPPY COOKING :)))))

VEG. BIRYANI !!!!

INGREDIENTS:-

oil - 5-6 tbl sp + 1/4 cup divided
onions, finely chopped - 1 cup
golden raisins - 2 tbl sp
sliced almonds - 2 tbl sp
wet masala paste
basmathi rice - 2 1/2cups
cloves - 4
green cardamom pods - 2
cinnamon stick - 2-3 (1 inch)
green bell pepper, cored & sliced - 1
cubed potatoes - 1/2 cup
green peas - 1/2 cup
cubed carrots - 12 cup
salt to taste
water - 5 cups (about)

WET MASALA PASTE;-

 finely chopped fresh garlic - 1tsp
finely chopped fresh ginger - 2 tsp
finely chopped onions - 1/2 cup
garam masala - 1 tsp
red chilly powder - 1 tsp
cumin powder - 1tsp
coriander powder - 1tsp
freshly grated coconut - 1/2 cup
water

Combine all ingredients in a blender into fine paste. Add water if needed.

METHOD:-

1. Make garnish:- In medium skillet, heat 5-6 tbl sp oil.
2. Saute onions till deep brown.
3. Add raisins & almonds & saute until almonds are lightly brown.. set aside.
4. Make WET MASALA PASTE. & set it aside.
5. Wash rice, drain water & let sit 10 mins aside.
6. Heat remaining 1/4 cup oil in heavy pot.
7. Add cloves, cardamom pods  cinnamon stics. Saute 30-40 secs.
8. Add reserved onion mixture, add reserved wet masala paste& saute for a few mins on medium high until oil starts to separate (about 5-7 mins).
9. Add bell pepper, potatoes, carrots & peas & saute for a few more mins.
10. Add reserved rice & salt & mix well and saute for a few more mins.
11. Transfer mixture into a m/w safe serving container.
12. Add 5 cups water. Microwave covered 35 mins or until done.& rice has absorbed all the water .
13. Stri after about 15 mins. Add half of the garnish & mix it in.
14. Cover the container & m/w another 10 mins to blend flavours.
15. When done, remove from cooking container & set on individual plates. Top each serving with remaining garnish. ( actually i added all onion mixture to the biryani).
16. Serve with mint chutney or raitha.

HAPPY COOKING :)))))))

EGG DUM BIRYANI !!!!!

I adapted this recipe from KUDPIRAJ'S GARAM TAWA. And i just loved this recipe. But i slightly made changes in proportions according to my sons taste. And i made changes in cooking method too.

INGREDIENTS:-

eggs -6
onions - 4 sliced & browned with the oil
basmathi rice - 1 cup
water - 2 cups
kishmish - 2 tbl sp
cashew nuts - a handful
mint leaves - a handful chopped
coriander leaves - a handful chopped
curds - 4 tbl sp
green chillies - 2
ginger-garlic paste - 2 tsp
red chilly pow - 1 tsp
pepper pow - 1 tsp
green cardamom - 2
cloves - 2
cinnamon - 1/2 inch
star anise - 1
bay leaf - 1
mace(javethri) - a pinch
saffron - a pinch dissolved in milk (optional)
ghee - 2tsp
oil - 2tsp

METHOD:-

1. Boil the eggs for about 10 mins. Allow them to cool. Peel them, Cut them half or put gashes on them.
2. In cooker, put ghee and fry all the dry spices. Add washed basmathi rice + lil salt + 2 cups of water. Take 2 whistles. & transfer to a platter, spread it and allow it to cool.
3. Fry cashew nuts in ghee and keep it aside.
4. In a kadai, put oil and add ginger-garlic paste & 3/4th of browned onions & fry.
5. Add raisins, minced green chillies( i used slitted green chillies) and the greens and fry till a nice aroma emanates.
6. Add curds, red chilly pow, pepper pow and salt to taste. Fry well till the gravy becomes thick.
7. Simmer the heat.
8. Place eggs on gravy, top up with cooked rice, sprinkle the saffron in milk over it. Cover & cook on slow fire for 5 mins.
9. Open the cover, garnish with browned onions & fried cashew nuts. Mix the rice with gravy before serving.

HAPPY COOKING :))))))

HYDERABADI VEG DUM BIRYANI !!!!!

I adapted this recipe from the blog "veg. recipes of India". Biryani is a very popular rice item of Hyderabad.

INGREDIENTS:-

The rice:-

basmathi rice - 1 1/2 cup
green cardamoms - 2
black cardamoms - 2
cloves - 2
cinnamon - 1 inch
bay leaf - 1
water - 3 cups
salt

The vegetable gravy:-

gobhi, florets removed - 1/2 medium
carrot, diced - 1 medium
potato, cubed - 1 medium
french beans, chopped - 1 cup
fresh/frozen green peas - 1/2 cup
onion, finely sliced - 1 1/2
green chilly, slit - 1/2
ginger-garlic paste - 3 tbl sp
shahi jeera - 1 tsp
green cardamom - 2
black cardamom -2 
cloves - 2
cinnamon - 1 inch
bay leaf - 1
curds, whisked - 100gms
turmeric pow - 1/4 tsp
red chilly pow - 1/2 tsp
cashew nuts - 2 tbl sp
raisins - 1 tbl sp
almonds, blanches, peeled, sliced - 2 tbl sp
ghee - 3 tbl sp
salt

Herbs and spices for the assembling:-

coriander leaves, chopped - 1/2 cup
mint leaves, chopped - 1/2 cup
curds, whisked - 100gm
saffron strands - few
milk - 1 tbl sp

METHOD:-

Cooking the rice:-

1. Clean the rice in running water. Soak the rice in water for 30 mins.
2. In a pressure cooker, add the pre-soaked rice, all the spices mentioned above, salt. Cook the rice till is almost done and keep it separate.

Making the vegetable gravy:-

1. Traditionally biryani were made in clay pots, known as handis. If you have a clay pot, you could use it. I did not have a clay pot or handi. So, i used pressure cooker,
2. Heat ghee in the pressure cooker.
3. Add the whole garam masala: cardamons, mace, cloves, cinnamon, bay leaves. Fry the garam masala till they crackle. 
4. Now add the onions, Fry the onions till golden brown.
5. Add the green chilly , ginger-garlic paste. fry for a minute.
6. Add the turmeric and red chilly pow.
7. Give the mixture a stir.
8. Now add the vegetables and stir for a minute.
9. Add the curd/yogurt
10. Stir and then add 3/4 cup water+salt. Stir the mixture well.
11. If using a pressure cooker for cooking the veggies, then cover the cooker with a lid and pressure cook for 2 mins.
12. If not using a pressure cooker, then bring the entire vegetable mixture to a  boil. Then simmer until vegetables are cooked. Add the dry fruits: almonds, raisins and cashew nuts to the vegetable gravy.
13. Check the salt ,add more if required.

Assembling the biryani and slow cooking it in dum:

1. warm the milk. Add saffron to it. let this saffron milk mixture cool. Add the curd to this mixture and mix well.
2. In the same pressure cooker with the cooked vegetables, sprinkle half each of saffron flavoured curd/yogurt, mint and coriander leaves.
3. Now spread half of the rice.
4. Sprinkle the remaining saffron flavoured curd/yogurt, mint-coriander leaves.
5. Spread the remaining rice. 
6. Sprinkle rose water(optional).
7. Place a moist cloth on top.
8. Cover with a lid.
9. Then seal with wheat flour dough or keep a heavy weight on the lid.
10. This is one technique that you could use for dum cooking if you do not have the wheat flour dough.
11. Place the sealed handi on the gas stove at low fire.
12. Cook for 20-25 mins more. If you think and feel, that you do not want the base to get burnt while cooking the biryani...there is a technique for avoiding this disaster.
13. Right at the begining, before dum cooking the biryani...take a tawa/griddle and heat it on medium flame. Now keep the sealed handi on the tawa. keep the flame to the lowest and cook for 20-25 mins. 
14. For the first 15 mins, i dum cooked the biryani on direct low flame and for the last 10 mins, i placed the pressure cooker on the tawa and cooked on a low flame.
15. While serving, make sure you equally serve the vegetables as well as rice.
16. Serve the yummy veg biryani with your choice of raita.

HAPPY COOKING :))))))