Vegetable Biriyani (With Curd Marinade)

I am a huge of Biriyani and make it at least twice a week. I make it in multiple methodology, using different Vegetable as the Main dish etc. You can visit some Biriyani recipes I have posted here.

This is one of the lazy style of me making Biriyani. However, this is so Yummy. Do try this style.

Ingredients

Onion - 1 (Large, sliced)
Tomato - 1 (Small, Chopped)
Mint - 1/2 Cup (Chopped)
Rice - 1 Cup
Vegetables of your choice - 1 Cup (I used Cauliflower, Green Peas, French Beans and Potatoes)
Red Chilly Powder - 1 Teaspoon
Ginger Garlic Paste - 1 Teaspoon
Turmeric Powder - A generous Pinch
Garam Masala - 1/4 teaspoon
Bay Leaf - 1
Ghee (Clarified Butter) - 1Teaspoon (optional)
Curd/Yoghurt - 1 Cup (Thick)
Water - 1 Cup
Oil - 1 Tablespoon
Salt - To taste

Method

• Wash and Soak rice in 1 cup of Water.
• In a mixing bowl, place the curd and whip it using a Whisk and then all the following ingredients Tomato,Mint, Vegetables, Red Chilly powder, Ginger Garlic Powder, Turmeric Powder, Garam Masala and mix well.
• Keep this aside till your rice soaks. I have sometimes covered it with a cling film and kept in refrigerator overnight and made Biriyani using it the next day and it works fine. 
• In a pan, warm some oil then add Bay Leaf, Onion and Saute it.
• Cook till the Onion becomes translucent and then add the prepared mixture soaked in yoghurt.
• Reduce the flame and cook it for 5-7 minutes. Do stir it in between to avoid it from burning.
• Meanwhile, switch on the rice in the electric Cooker. You can make it in regular vessel also.
• Once the water in the Rice Cooker starts boiling, add the cooked mixture and salt into the rice cooker.
• Give it a stir and put the lid back on and cook it till done.
• Once the rice is done, add Ghee and stir it well and Serve.
• If you are using a vessel, once you have cooked the Onion and yoghurt mixture for 5-7 minutes, add the water.
• Once the water starts boiling, add rice and cover it with a lid and cook till done. 

Kala Channa Pulav with Coconut Milk (Black ChickPeas - Coconut Milk Rice)

I had soaked some Black Chickpeas and made second 2nd Milk, so I decided to use them together. Believe you in me the End result was Yummy. Its So easy and is a One Pot Dish. 

Ingredients

Onion - 1 (Medium, Chopped)

Tomato Puree - Made from 1 Tomato (You can chop and add it too or skip this completely)

Red Chilly powder - 1 Teaspoon

Ginger Garlic Paste - 1/2 teaspoon

Garam Masala - 1/4 Teaspoon

Soaked Black Chickpeas - 1/4=1/2 Cup (Depending on your reference, I used 1/2 Cup)

Green Chilly - 1 Slit

Rice - 1 Cup (Washed and Soaked in 1/2 cup of water for 30 minutes)

Think Coconut Milk - 2 Cups 

Oil - 1 Tablespoon

Salt - To taste 

Ingredients

• Heat some oil in a Pressure cooker, once the OIl is hot add some onions and fry them till they are translucent.
• Then add the Tomato Puree and saute, add the Ginger Garlic paste. 
• Cook till the Tomato is done and then add the Chilly Powder and Garam masala and saute.
• Add the Black chickpeas to this and saute well.
• Allow it to cook for 5 minutes till the masala is cooked well.
• To this add the coconut milk, required Salt and soaked rice and cover it with a lid.
• Cook it for 4 whistles and then switch off the flame and allow it to cool of its won.

Notes:

• If you are using store bought Coconut Milk, add water and make it really thin.
• I made coconut milk at home. Grate the coconut and add it to boiling water and set aside for 10 minutes. Then pass it through a muslin cloth and squeeze the milk and use. I used 1/2 medium coconut and 3 cups of water. I used 2 cups of coconut milk for this rice.
• Take a tall vessel as the milk may spill.
• It is easier to make in a electric rice cooker. Add the rice and coconut milk in the electric cooker. In a kadai,do the sauté of masala and onion and add it to the Rice coconut mixture in the cooker and cook. 
• My rice usually takes 2.3 cups of water to get cooked so I have used 2 cups of coconut milk and 1/2 cup of water.
• Depending on your ice, adjust the amount of liquid. 
• You can add Mint leaves if your want.

Brown Rice Vegetable Pulav

The moment I hear the recipe name the one thing that comes to my mind is the Brown Rice ad with Chef  Sanjeev Kapoor. So I was always wanting to experiment different cuisines with Brown Rice. So some time last week, I made my first try with BR Veg Pulav and it tasted really good. So I felt motivated and tried with Brown Rice Dal Khichdi which was also yummy. I will share the BR Khichdi recipe sometime next week.

You can add any vegetables, Masalas that you have in your pantry. I have used what was available in my pantry on that. I have mildly spiced, if you want to make spicy, adjust to your preference.

Even though its seems like lot of work, it is not, each step will take a minute to 2 to complete. If your Rice is ready you can prepare this dish in less than 10 minutes.

Ingredients

Brown Rice - 1 Cup (Washed and Soaked in 2.5 cups of water for 30 minutes )
Onion - 1 (Medium, thinly sliced)
Cauliflower - 1/4 Cup (Broken into small florets)
Green Chilly - 1 (Slit)
Ginger Garlic Paste - 1 Teaspoon
Paneer or Cottage Cheese - 1/4 Cup (Cut into 1" cubes)
Potatoes - 1 (Large, washed and cut into 1" cubes)
Cinnamon, Cloves, Bay leaves, Aniseed - 1 Each
Green peas - 2 Tablespoon (Boiled)
Red Chilly Powder - 1 Tablespoon
Green Coriander Leaves - 1 Tablespoon (Finely Chopped)
Mint leaves - 2 tablespoon (Washed and roughly chopped)
Salt - To Taste
Oil - As required
Clarified Butter/Ghee - 1 Tablespoon (Optional)

Method

Cooking the Rice:

• In usually soak my Brown Rice in 3 Cups (For a Cup of Brown Rice) for 15 minutes and cook it for 5 whistles in a pressure cooker.
• As I was making Pulav, I reduced the water by 1/2 Cup and increased the soaking time. So for this pulav I soaked 1 Cup of brown Rice in 2.5 Cups of water for 30 minutes and cooked for 5 whistles.
• The above is only an indication and may change depending on your quality of Rice and maturity of rice etc.
• I have used authentic thick brown Rice and not Brown Rice Basmati Rice. You can use any Brown Rice variant that is available/you like.
• So cook the Brown Rice and keep it aside.

Cooking the Veggies:

• Place a tava/Kadhai on stove and add a tablespoon of oil and arrange the Potato cubes.
• leave on one side for 2-3 minutes and then flip it cook.
• If you think it is taking too long to cook, then cover the tava with a lid.
• Once the potatoes are half done, arrange the Paneer and cauliflower also and cook till the Potatoes,cauliflower and Paneer are done and gets a nice colour.

Onions and Spices:

• Meanwhile, place another Kadhai/Wok and add a little more than a Tablespoon of oil.
• Once the Oil is warm, add the Whole Garam masala (Cinnamon, Cloves, Bay leaves, Aniseed) and saute till they are done. This may take couple of seconds.
• To this add the onions and saute till they are done.
• Then add the Mint leaves, Ginger Garlic Paste and Saute for a minute or two.
• Add the Red chilly powder and saute it around and to this add the boiled Green peas and Saute.
• Now add the sauteed veggies also to this (Potatoes, Cauliflower and Paneer) and saute it around a bit.
• Ensure that you maintain the shape of these veggies and don't mash them.

The Final touch:

• After tossing all veggies together, add the cooked Brown Rice and toss it around.
• Cover and cook for a minute or two to just allow the veggies and rice to come together.
• Garnish with Green Coriander leaves and pour a tablespoon of rice.
• Enjoy your Yummy and Healthy Brown Rice.

 

Paneer Biriyani 

I am huge fan of Paneer, so I wanted to make a Biriyani using Paneer. This recipe is the outcome of that thought.

Ingredients
Onion - 1 Big (Sliced)
Bay Leaf- 1
Black Cinnamon - 1
Green Peas - 1/2 Cup (Optional)
Rice - 1 Cup (I have used Basmati Rice)
Water - 2 Cups (Depending on how much water your rice takes to cook)

For the Marinade:
Thick Curd - 2 Tablespoon
Paneer - 250 grams
Red Chilly powder - 1 Tablespoon
Corinader Powder - 1 Teaspoon
Turmeric Powder - 1/4 Teaspoon
Garam masala - 1/2 Teaspoon
Ginger Garlic Paste - 1 Teaspoon
Salt - As per taste

Method

• In a mixing bowl add all the ingredients given under "for the marinade" and oat the Paneer well and leave it for 15-30 minutes.
• Wash and soak the rice in 2 Cups(or as appropriate to your rice)  of water for 30 minutes. 
• In a pan, warm some oil and add bay leaf,black cinnamon and add the sliced Onion.
• Cook till the onion is done, reduce the flame and to this add the prepared Paneer with the marinade and cook till.
• Cook till the Paneer is roasted slightly and the raw flavour of the marinade masala is gone. 
• To this add the water in hich you have soaked the rice and ad the required amount of salt and let it boil.
• Once the water starts boiling, add the soaked Rice and Green peas (if using) and stir once and cover it with the lid.
• Cook till the Rice is done, stirring intermittently.
• Serve Hot with Onion Raita.