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 :))))))

CASHEWNUT FRIED RICE !!!!!!

Ingredients

• 3 cups cold cooked Rice,
• 1-1/2 cups of mixed Vegetables, see Tips
• 2-3 Spring Onions, finely sliced, greens and whites divided
• 1/2 cup Cashews, see Tips
• 2 Garlic cloves
• 1" Ginger, peeled and julienned
• 1 tsp Chilli Sesame Oil, see Tips
• 2 tbsp Soy Sauce, or to taste, see Tips
• Salt and white Pepper to taste

Method

1. To make my life easier, I used frozen combo mix of veggies. It contains carrots, beans, peas and corn. I have another packet of shelled frozen edamame that also went into this recipe for the protein factor. I steamed them for few seconds.

2. Keep everything ready before starting the wok on high heat. Once hot, add chilli sesame oil. Add the cashews to it and stir until golden. Set aside.

3. In the same wok, add the spring onion whites, celery, ginger and garlic. Stir for 6-7 seconds or until aromatic.

4. Then add the steamed vegetables along with snow peas. Stir for another 5-6 seconds.

5. Next goes the sliced mushrooms. Stir for another 10 seconds.

6. Now add the soy sauce (and/or chilli sauce if using) and cook for 10-15 seconds.

7. Add the cooled/cold rice

8. and mix to combine. Season to taste with salt and pepper (or additional soy sauce/chilli oil).

9. Add the cashews

10. and mix until combined.

11. Garnish with Spring onion greens and serve hot with any accompaniment of your choice. 

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

TAWA PULAO !!!!!!!!

TAWA PULAO...one of Mumbai's famous street food. I adopted this recipe from one of my favourite blog FLAVORS AND COLORS. An ideal rice dish for lunch box.

Ingredients                                                                             

2 cups Basmati  rice 
1 onion large sized  
1 capsicum medium sized finely chopped 
2 tomatoes medium sized finely chopped 
1 tsp cumin seeds 
1 cup mixed vegetables, boiled
1 1/2 tsp ginger garlic paste 
1/2 tsp chili powder 
1/2 tsp turmeric powder 
1 tbsp pav bhaji masala 
1/2 tsp garam masala 
2 tbsp butter + oil 
Salt as per the taste
Sugar as per the taste(i skipped this)
1 tbsp lemon juice  

Method:

Cook the rice separately and keep it ready.

In a wok, heat butter + oil. Add cumin seeds and when they crackle add ginger garlic paste, finely chopped onions. Saute on medium heat till the raw smell disappears. Add chopped tomatoes and saute them till they turn mushy. Next add finely chopped capsicum and saute it for a minute. Add turmeric powder, chilli powder, garam masala, pav bhaji masala powder saute for few minutes. Add boiled veggies and mix well till the veggies get nicely combined with spice mix. Sprinkle some water if the mixture starts sticking at the base of the wok. Add cooked rice, chopped coriander leaves, lemon juice, salt as per taste and sugar [optional step I usually do for my kids]. Mix everything well and cook it with covered lid on sim flame for 5 minutes. Switch of the flame. Garnish with finely chopped coriander leaves, raw chopped onions and lemon wedges. Serve it hot with raita/ papad.

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 :))))))))))

VEG. PULAO !!!!!!!

I wanted to posted this recipe from long time. This is my Vijaya aunt's recipe who is an ace cook. She taught me how to make aloo parota, halwa & sea food also, will post it some other time. Very simple & easy to make recipe yet delicious. When ever i think of this VEG. PULAO my mouth starts watering. It's really yummyyyyyyyyyyyyyyyyyyyyy.

Thnx Vijaya pachchi for this yummy recipe.

INGREDIENTS:-

Basmathi rice - 1 cup
Frozen green peace - 1/2 cup
carrot - 2 medium, chopped
onion - 3 big, chopped
green chillies - 1 & 1/2 or 2 (according to spice level)
garlic - 1/2 pod
garam masala pow - 1 tsp
coriander pow - 1 tsp
salt - to taste
coriander leaves, chopped - for garnishing

METHOD :-

1. Wash rice & cook it in pressure cooker by adding 1/2 tsp salt.
2. Cook frozen green peas & chopped carrot saperately & keep aside.
3. Grind green chillies + garlic cloves in mixer.
4. In a non stick kadai, put oil+chopped onion+little salt+ green chilly& garlic paste & fry till onions are golden brown.
5. Add coriander pow+garam masala pow to it & fry for sometime.
6. Now add cooked vegetables & mix well.(add salt if required)
7. Now add cooked rice & mix well & keep on low flame for 4-5 mins.
8. Switch off the burner & garnish it with coriander leaves.
9. Serve hot with raitha or curds.

HAPPY COOKING :)))))))

and here's a tip:-

1. For extra taste, fry few cashewnut pieces & add it to the pulao.
2. You can add veggies like beans, cauliflower etc.
3. You can add fried bread pieces to the pulao.

JEERA RICE !!!!!!

I adopted this recipe from Master Chef Sanjeev Kapoor. Healthy, tasty & easy to make recipe. A perfect recipe for lunch box.

INGREDIENTS:-

Basmati rice - 1 & 1/2 cups

Cumin seeds - 2tsp

Ghee - 1 & 1/2 tbs

Bay leaf - 1

Black cardamom - 1

Cinnamon - 2 two inch 

Salt - to taste

METHOD:-

1. Wash rice thoroughly & keep it aside.
2.  Heat ghee in a pressure cooker. Add cumin seeds, bay leaf, cardamom & cinnamon. When cumin seeds crackle, add the rice. Add salt to taste. 
3. Stir till ghee coats every grain of rice & it looks glossy Add 3 cups of water. Close lid & take 3 whistles.
4. Serve hot  with any side dishes.

HAPPY COOKING :))))))))

GHEE RICE-2 !!!!!!!!

I adopted this recipe from FOOD VIVA.COM. I always follow my own method to make ghee rice but this time tried this recipe & it came out nice & easy to make too.

Ingredients:

1 cup Basmati Rice (long grain rice)

1 medium Onion, finely chopped

1 small Cinnamon stick

2-3 Cloves (lavang)

1 Green Cardamom

1/2 teaspoon Black Peppercorns

1 small Bay Leaf

4-5 Cashew Nuts

3-4 Raisins

1 teaspoon crushed Ginger-Garlic

1 Green chilli, finely chopped

1 tablespoon Ghee (Clarified butter)

2 cups Water

Salt

METHOD:-

1. Wash rice grains 2-3 times in water to remove excess starch. Soak them for 20 minutes. Washing them will also prevent them from becoming sticky while cooking. After 20 minutes, drain soaked rice.

2. Heat ghee in a pressure cooker (approx.3-5 liter capacity steel/aluminum cooker). Add cinnamon, cloves, cardamom, black peppercorns and a piece of bay leaf and sauté for few seconds.

3. Add chopped onion and sauté until it turns light brown.

4. Add cashew nuts, raisins, crushed ginger-garlic and chopped green chillies and sauté low flame for a minute.

5. Add drained rice in pressure cooker and stir-fry for a minute.

6. Add salt to taste and 2 cups water. Mix them properly and close the lid. Pressure cook on low flame for 2 whistles.

7. Turn off the flame and let pressure come down naturally. It will take approx. 5-8 minutes to come down. Open lid carefully and fluff rice with fork to separate rice grain.

8. Transfer it to serving bowl and serve.

HAPPY COOKING :)))))

MINT RICE / PUDINA PULAO / MINT PULAO !!!!!!!

I adopted this recipe from the blog FOOD VIVA. Must say yummy & easy recipe.  A nice & healthy recipe for kids lunch box.

Ingredients:

1/2 cup Basmati Rice (long grained rice)

1/2 cup Mint Leaves

1/2 cup Coriander Leaves, chopped

1/2 teaspoon Lemon Juice

1/4 teaspoon Ginger, finely chopped

2-3 Cloves of Garlic

2 tablespoons Fresh Grated Coconut

1 Green Cardamom, optional

2 Cloves (long)

1 Cinnamon Stick, broken into two pieces

1/2 piece of Bay Leaf

1 Green Chilly, finely chopped

1 medium Onion, sliced

1 cup Water

Salt to taste

1 tablespoon Oil or Ghee

Fresh Mint Leaves and Roasted Cashew Nuts, for garnishing METHOD:- 1. Wash rice 2-3 times in water. Soak them in 1-cup water for 15 minutes. Add rice along with soaked water in a pan and bring it to boil over medium flame. 2. Cover the pan with a lid, reduce flame to low and cook for 10 minutes. Turn off flame and let it stand for 5-7 minutes. Remove the lid, transfer rice in a plate and let it cool for 4-5 minutes. 3. Meanwhile, add mint leaves, coriander leaves, lemon juice, ginger, garlic and grated fresh coconut in a small chutney jar of mixer grinder. 4. Crush them to a smooth mint paste. Do not prepare this paste in advance otherwise it turns darker in colour. 5. Heat the oil in a non-stick pan or kadai over medium flame. Add green cardamom, bay leaf, cloves, cinnamon and sauté until cloves start to crackle for approx. 40 seconds. Add finely chopped green chilly and sliced onion; saute until onion turns light brown. 6. Add mint paste (prepared in step-4). 7. Saute it for 2-3 minutes. 8. Add cooked rice and salt. 9. Mix gently until each rice grain is evenly coated with masala. Cook for 2-3 minutes and turn off flame. 10. Transfer mint rice to serving bowl and garnish with fresh mint leaves and roasted cashew nuts.Tips and Variations: You can also use leftover rice in this recipe. You can also cook rice in a 3-litre capacity aluminium or steel pressure cooker over medium flame for 2-whistles instead of cooking in a pan. Amount of water required to cook the rice may vary according to rice type and age of rice. You can get the information required to cook the rice on backside of a rice package. HAPPY COOKING :))))))