Flavorsome Veg Biryani

Vegetable Biryani

Vegetable Biryani

Having stayed in Hyderabad for over thirteen years, I had to learn how to make Biryani and so I did! finally! It is so good to learn from a professional (the chef’s name is Narayan) – I learnt so many small tips and tricks along the way as we made the biryani.

I have to mention that there is a lot of ghee and oil that goes into this- which is not very healthy- but you can limit the use and the next time I do it for my family I am going to boil the veggies rather than fry them. It might take a bit off the richness in taste and texture too, but well, health comes first.

For now I want to come back to the taste. I honestly couldn’t find the right adjectives, the rice were cooked to perfection, the aroma infused by the spices making the biryani delicious, the ghee adding richness to the texture, the veggies adding the flavor to the mix and an underlying taste of mint. As I sat down to relish the biryani, I knew that my taste buds are not going to get over this ambrosial flavor for a long time to come 🙂

Serves 3-4, Cooking time – 1.5 – 2 hours

Ingredients- 

For Rice

300 Gms of basmati or any long-grained rice

1 bay leaf (tejpatta)

25 mm (1”) piece cinnamon (dalchini) sticks

1-2 cloves (laung)

2-3 green cardamom (elaichi) & 2 Black Cardamoms(badi elaichi),

Shah Zeera (black cumin seeds) 2 tsp

Whole black pepper (sabut kali mirch) 2-3

Nutmeg (Jaiphal) – 1 tsp

Mace (Javitri)

Salt to taste

Ghee (Clarified Butter) – 2 Tbsp

Mint and Coriander leaves chopped fine

For The Vegetables

Oil to fry veggies- or the healthier choice is to boil them.

In terms of quantity- veggies should be 1/3 of the rice- so in this case 100 Gms

~1 1/2 cups chopped mixed vegetables (carrots, peas, French beans, paneer cubes and potatoes) I don’t prefer capsicum and cauliflower as they their flavor tends to overpower the biryani- the vegetables can be cut in diamond shape.

2 tbsp oil

3 onions chopped long

2 tsp ginger- garlic paste

1/4 tsp turmeric powder (haldi)

1.5 Tbsp curd

Salt, chili powder, coriander powder, Garam Masala (fresh- home made preferable)

Chopped Coriander and Mint leaves

Cashew nuts for garnishing

Soak a few saffron strands in milk

Method

Wash the rice (not more than two times) Soak rice in water. Keep aside.

In a vessel pour water (for rice) – slightly more than double the quantity of rice and then add ghee, cloves, small cardamom, black pepper, shah zeera, cinnamon sticks, bay leaves, black cardamom, nutmeg and mace. Add some chopped coriander and mint leaves as well. Cover this with a lid and let it simmer on low heat for 10-15 minutes. Once the spices have released their flavor, strain the rice and add it to simmering water. Let it cook.

It will take another 10 to 15 minutes- once you notice they are cooked (80%) strain them with a help of sieve. All excess water will be drained out. Cook the rice 80% only because they will be pressurized later.

While the rice/water are simmering, slice onions- thin and long- and fry them in  2 tbsp oil, once they are golden brown, take them out and keep aside.

Now fry the rest of the chopped vegetables in the leftover oil. (You can boil them as well which is a healthier option)

Place the veggies in a bowl and add half of the fried onions. Now add approx 1.5 tbsp of curd and spices such as coriander powder, red chili powder, freshly ground Garam Masala, turmeric powder and salt as per taste. Add the ginger Garlic paste. Again, add chopped coriander and mint leaves. Mix well and keep aside. If there is  oil left after frying the veggies and onions, add to this. Combine all the ingredients and mix well.

Now you are almost done with it!

Transfer ½ of the rice mixture in a handi- a big and heavy utensil, and spread half of the rice evenly with the back of a spoon. Now layer the marinated vegetables on top of the rice and spread it evenly. Layer rest of the rice on top the vegetables and spread them evenly. Sprinkle the remaining onions, cashew nuts and raisins on surface of the rice, add green coriander and mint leaves too. Pour 2 tbsp melted ghee from top. Sprinkle the saffron soaked in milk on top of the rice. Now cover the biryani tightly and properly and dum (pressurize) it for 10 -15 minutes- keep it on low heat- alternatively you can place the handi on a non-stick tava (griddle) and cook on a slow flame for 25 to 30 minutes.

Open the lid and let the rich Biryani aroma spread!  Biryani is always served hot. You can serve it with Raita, curd or Chutney.  What a meal this makes!

Tangy Capsicum & Corn Rice

Tangy Capsicum & Corn Rice

Sometimes I don’t want to make or have Chapatti, Arnav & Charit don’t want to have Daal Chawal, we want to have something different and yet don’t want to dine out or order- we want to keep it light. What do you do then? Experiment- make it an “easy experiment”. So we threw these vegetables with the rice and just adding lemon juice to it made difference to this one- try it and you will be pleasantly surprised!

Ingredients

Rice- 1 Bowl- Cook and keep aside.

Onions- 2 small- sliced long

Tomatoes- 2 small sliced long

Boiled Corn- 1 Bowl

Capsicum- Red Yellow & Green- sliced into long strips

Boiled Peas – ½ Bowl

Sliced Green Chilies- 1-2 – optional

Lemon juice- 3 tsp

Salt as per taste

Cumin seeds & Mustard Seeds- 1 tsp each

Cream- 1 Tbsp- optional

Oil- 1 Tbsp

Chopped coriander

Method-

In a sauce pan, heat oil, now add the cumin seeds and mustard seeds. Once the cumin & mustard seeds crackle, add the chopped onions.  Let them fry until they are is golden brown, now add the chopped tomatoes and stir on regular intervals.  Add the chopped capsicum. Once the capsicum is cooked, add corn & peas and tbsp cream too at this stage but it is completely up to you- can be skipped.

Now add cooked rice, salt, stir. Now add lemon juice and coriander.  Something different yet tangy and tasty is ready!

Once done take if off the heat.  Serve it with plain curd or raita.

Tangy Lemon Rice

Lemon Rice

So…what do we when Charit is not around for the weekend- We do what he does not enjoy so much! And one of them is “eat lemon rice”, he likes it but this is not his favorite. I and Arnav love it! My first memory of this dish is eating it as Prasad in temple. And then colleagues would often bring it…and I would finish it for them! I love the small packets of lemon rice that we get here in temples as Prasad.

Here is how the dish goes-

Ingredients:

3 cups boiled Rice

2 Tbsp Oil

1 tsp Black Mustard seeds/Rai

Pinch of Hing/asafoetida

Few curry leaves

3-4 chopped green chilies optional

3-4 Whole Red Chilies

1 tsp. turmeric powder

½ tbsp Channa daal

½ cup raw peanuts

Chopped Coriander

Salt to taste

Method:

Heat a tbsp of oil and add peanuts, roast until brown, drain and keep aside. To the same pan, add tbsp oil, add mustard seeds, once they crackle add hing, whole red chilies, green chillies, channa daal and curry leaves. Fry until the channa daal is brown. Now add the peanuts, and turmeric powder, stir fry for a minute. Now add cooked rice, salt and lemon juice, stir gently. Remember to add lemon juice in slight excess, the rice should be slightly more tangy, as by the time you sit to eat it the cooked rice will soak the additional flavor.

Garnish with coriander and eat it warm. This can be served at room temperature also. You can eat it with curd or a Chutney of your choice.

Gobi – Matar Pulao just got Spicier!

Rice with Peas and Cauliflower

Gobi Matar Pulao- Rice with Cauliflower and Peas

I wanted to cook something simple for lunch- just one wholesome dish that the whole family would love on a lazy Saturday afternoon.  Opened the fridge and found peas and leftover cauliflower. Decided to cook rice in onion tomato base with a bit of spices and peas and cauliflower.  Coupled it with dahi raita- this made a nice Saturday afternoon lunch.

Ingredients (Serves Four)-

Rice 1 Bowl

One small cauliflower cut into pieces and peas – ½ bowl

3 onions pureed

2 tomatoes pureed

1-2 tsp garlic paste

4-5 cloves, 1-2 bay leaves, 1-2 cinnamon sticks

Oil- 1 Tbsp

Cream 1 Tb sp (optional)

Green Chilies- 1-2 – optional

Chopped coriander

Cumin Seeds 1 tsp, Coriander powder, Red chili powder and Garam Masala.

Method-

In a sauce pan, heat oil, now add the cumin seeds, bay leaves, cloves and the cinnamon stick. After a couple of minutes add the onion puree. Stir and add the garlic paste. Let this cook until the puree is golden brown (easily for  15 minutes) now add the tomato puree and stir add a bit of water if this starts getting dry. Stir and let it cook. I added a tbsp cream too at this stage but it is completely up to you- can be skipped.

Once the puree is cooked properly (I give it at least 30 minutes), add the peas and cauliflower and the spices, mix well. Now add the rice, stir softly and add water. Cover this and let it cook for 10-15 minutes.  Once done take if off the heat and garnish with coriander. Server it with plain curd or raita.

Vrat Ke Chawal (Samvat Rice)

Vrat Ke Chawal- Fasting on Mahashivratri

Vrat Ke Chawal

Charit fasts on Mahashivratri….but he loves to eat, so he had Sabudana Khichdi for breakfast and Dahi Alu Sabji with Singhare flour paraths for lunch and dinner was Vrat ke Chawal….fasting with Charit is a treat in itself- The last time I was fasting for Navratris he made these Chatpata Potato snack for me with grounded peanuts and how I loved it.  Navratris is around the corner and I can’t wait for my fasts to start!

 Here is the recipe for Vrat Rice-

Ingredients-

150 gms Rice

1 Potato chopped

2 Green Chilies chopped

Jeera (Cumin Seeds) – 1/2 tsp

Black Pepper – 1/4 tsp

3  Cups Water

Ghee- 1 Tbsp

Salt to taste

Chopped Coriander

Lemon Juice- 1 tsp

Method-

In a saucepan heat the ghee, add the cumin seeds and let them crackle.  Now add the chopped potatoes and some salt for them and sauté them.  Let them cook for 3-4 minutes.  Now add the green chilies and sauté for a minute.  Add the rice, salt, pepper, and water.  Cook until the water evaporates.  Add the lemon juice and mix. Garnish with chopped coriander and serve with curd and coriander chutney.

You can also add grounded peanuts to this just after you add the potatoes. I made it the first time and happened to add some extra water….I took care of it in the amount mentioned here.

Ridge Gourd (Torai) Rice

Ready to Eat- Ridge Gourd Rice

After a hectic day I did not feel like making Chappatis and a side dish to go with them. The easy alternative was to make rice. I saw a lone Ridge gourd in my refrigerator and decided to use it with the rice.
I must admit they were not out of the world but were quick to prepare and different from the usual “Pulao” that we have.

Ingredients:
• 1 cup Basmati rice
• 2 cups water
• 1 cup shredded ridge gourd (with skin)
• 1 tablespoon of oil
• 1 teaspoon of butter (adds taste)
• 1/2 teaspoon cumin seed (jeera)
• 1/2 teaspoon black mustard seed (rai)
• 1 Big Onion
• Garlic Paste (3/4 cloves)
• 2-3 red peppers whole
• 2 Bay leaves (tej patta)
• Salt to taste
• Small piece of cinnamon stick about 1/2 inch (dal chini)
• 1 teaspoon of lemon juice

Method:
Over Medium heat, take a saucepan, add oil and butter to it. Test the heat by adding one cumin seed to oil; if the cumin cracks the oil is ready. Add mustard seeds, once the mustard seeds crackle, add bay leaves, cinnamon stick and whole red chilli. Now add the onion and garlic paste. Fry them while stirring continuously till the oil separates from the masala. Add rice and stir fry for a couple of minutes. Now add the shredded Ridge gourd, lemon juice, salt and water. Let this come to a boil. Cover with a lid and let this cook for 10 to 15 minutes until the rice is soft and water has evaporated.
Enjoy your meal with curd/pickle. You can replace Ridge gourd with spinach too.