Delicious Vegetable Rice Ready in 30 mins Saved by 3 cook(s) Ingredients Serves: 2 150 g Bell Peppers 150 g Potatoes 150

g Carrots 200 g Green Peas 1 Big Onion 2 Cinamon 3 Cloves 2 Green Cardamom 1/2 tsp Dry Fenugreek leaves (Kasurimethi) 1 tsp Ginger Garlic Paste 1/4 tsp Turmeric Powder 1/2 tsp Chilli Powder 1/2 tsp Garam Masala 2 tbsp Olive Oil 1 Bunch Coriander Leaves 150 g Rice Salt to taste 3 Green Chillies Save this recipe Email a friend Print friendly

Preparation method Prep: 15 mins | Cook: 15 mins

1. Cut all the vegetables into small pieces,Slice Onions finely and slit the green chillies. 2. Heat Olive Oil in Pressure Cooker, add Cloves, Cinamon, Cardamom,dry fenugreek leaves,green chillies and onions fry for a minute and add ginger garlice paste fry for about 2 to 3 minutes in low flame. Add Turmeric powder, Chillie Powder mix it well and add Vegetables and Green Peas fry in low flame until the vegetables are soft(Half Cooked). 3. Add Garam Masala Powder and chopped Coriander leaves Mix well and add rice to it along with water. Bring it to 3 whistles. ( Water 1:2 proportion) 1 glass rice 2 glasses water

&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&& Hyderabadi biryani Ingredients Serves: 6 350 gms Basmati Rice 675 ml water 1 teaspoon Garam Masala 120 gms Salt To taste 1 cup Curd 1 tsp Saffron 2 tbsp Milk 50 gms Almonds, soaked in water seasoned with 4 tsp Rose Water 120 gms Ghee 100 gms Onions, sliced 4 Green Chilies, sliced 30 gms Ginger, peeled and minced 30 gms Garlic, peeled and minced

1/2 tsp Turmeric Powder 1 tsp Red Chili Powder 200 gms Potatoes, diced 200 gms Carrots, diced 50 gms Cashewnuts 25 gms Raisins 1/3 cup Mint ( Pudina leaves ) 1/3 cup Coriander Leaves

Preparation method Prep: 30 mins | Cook: 40 mins

1. Wash and soak the basmati rice in water for half an hour. Drain. Put the rice, 675 mls water, 1/2 teaspoon garam masala and salt to taste in a pan. Bring to a boil, and cook until the rice is done. Drain excess liquid if any, and set aside. 2. Beat the curd in a bowl, and then divide into two equal portions. Dissolve saffron in warm milk and add it to one portion of the curd mixture. Soak the almonds in water for half an hour and keep aside. 3. In a pan, heat ghee, add the remaining garam masala, and saute over medium heat until it begins to crackle. Add onions, and cook until golden brown. Then add green chilies, ginger, and garlic; stir for a minute. Add turmeric and chili powder; saute for half a minute. Add the chopped vegetables, and stir for a minute. Add the portion of plain curd, stir, add 2/3 cup water, bring to a boil, then simmer until the vegetables are cooked. Stir in the dry fruits and nuts when the vegetables are done. 4. In the handi, add the cooked vegetables, sprinkle with a little saffron curd, mint and coriander. Then spread half the rice and again sprinkle the remaining saffron-curd, mint and coriander and top it with the remaining rice. Place a moist cloth on top, and cover with lid tightly so that it gets sealed. 5. Put the handi on dum in a pre-heated oven, 275C, for 15 to 20 minutes. Serve the hyderabadi biryani hot with mint chutney and other vegtables. +++++++++++++++++++++++++++++++++++++++++++ Veggie Nutty Biryani Ingredients Serves: 4 3 tbsp vegetable oil

1 onion, thinly sliced 50g raisins 1 cinnamon stick, broken in half 8 black peppercorns 6 cloves 6 green cardamoms, crushed and shells discarded 1 tbsp coriander seeds, lightly crushed 2 tsp ground cumin tsp cayenne pepper 4 garlic cloves, crushed 200g new potatoes, scrubbed and cubed 1 carrot, peeled and sliced 150g French beans, trimmed and chopped 1 turai, sliced 150g frozen peas 200g curd 300g basmati rice, rinsed pinch of saffron TO GARNISH: 1 tbsp toasted flaked almonds fresh coriander sprigs 3 hard-boiled eggs, quartered Preparation method Prep: 15 mins | Cook: 55 mins

1. Heat 1 tbsp of the oil in a large flameproof casserole or deep frying pan. Add the onion and fry on a moderate heat, stirring occasionally, for 1215 minutes until golden. Remove from the pan and set aside. Add the raisins to the pan and stir around for 30 seconds, then remove and set aside with the onion.

2. Add the remaining oil to the pan and heat, then add the cinnamon, peppercorns, cloves, cardamom and coriander seeds and stir around for 1 minute. Reduce the heat to low. Add the ground cumin, cayenne and garlic and stir for a further 3060 seconds until you can smell the aroma of the spices. 3. Stir in all the vegetables, then gradually add the yoghurt, still on a low heat. Add 4 tbsp of water, cover the pan tightly and leave to simmer gently for 12 minutes. 4. Meanwhile, put the rice in another pan with the saffron, 550ml water and a pinch of salt, stir and bring to the boil. Reduce the heat to low, cover the pan tightly and leave to simmer for about 10 minutes until the liquid is absorbed and the rice is just starting to become tender. 5. Spoon the rice on top of the vegetables. Re-cover the pan tightly and cook gently for a further 10 15 minutes until both the rice and vegetables are tender. Alternatively, layer the vegetable curry and rice in a casserole, cover and bake at 180C/gas 4 for 2030 minutes. 6. Scatter the reserved onions and raisins over the top together with the almonds, coriander and wedges of egg. Serve immediately. ************************************** Rajasthani pulao with chana daal Ingredients Serves: 2 1 cup rice 4 tablespoon ghee 1 tablespoon garam masala (whole, 1/2 cup onion (chopped) 1/4 cup chana daal (soaked) 2 teaspoon red chilli powder 1 teaspoon dhaniya powder 1/4 teaspoon turmeric powder (haldi) Salt to taste 2 cup water 1 tablespoon dry mint leaves (pudina) Preparation method Prep: 10 mins | Cook: 25 mins | Extra time: 1 hour, soaking

1. Soak chana daal over night. Drain it and keep it aside. 2. Heat ghee in a pan, put whole garam masala. Add onions and saute until it turns light brown in color. 3. Add chilli powder, haldi powder, dhaniya powder and salt in it. Cook for few seconds and then add chana daal in it. 4. Once ghee separates from sides, add water. Bring it to boil and add mint leaves. 5. Put rice in it and cook it till moist and soft. ##################################################### Shahi Nawabi Biryani Ingredients Serves: 4 kg Basmati Rice (semi-cooked) 1 kg Boneless Meat (washed and chopped into square pieces) 500 gm Curd 4-6 tsp Ginger-Garlic Paste 4-6 Green Chilli 8-10 Big Onions (sliced) cup Lime Juice tsp Red Chilli Powder A pinch of Caraway Seeds (Shahi Zeera) 5-6 twigs Coriander Leaves (chopped) 5-6 twigs Mint Leaves (chopped) 2-4 pinch Saffron,pods Cardamom, Cinnamon 2-3 drops Saffron Color 1-2 pods Clove 2 cup Oil 2 tsp Ghee Salt to taste

Preparation method Prep: 30 mins | Cook: 20 mins | Extra time: 15 mins, marinating

1. Smear the pieces of meat with ginger-garlic paste. Keep them to marinate for an hour. In the meanwhile, fry the sliced onions in a heated pan on low flame till light brown. Let the onions cool down and crush them. Now add crushed fried onion (only three-fourth), curd, red chilli powder, cinnamon, green chilli paste, cardamom, shahi zeera, coriander leaves, clove, saffron water, mint leaves and salt to the marinated meat. Leave the meat as it is for 1 hour 2. Make the mixture of aromatic water by adding salt (one tsp), cinnamon, clove, cardamom, mint leaves and coriander leaves in a little water. Now spread a layer of semi-cooked rice in a heavy bottomed vessel. Add saffron color, limejuice, ghee and the remaining crushed onions over the layer of rice. Spread a layer of marinated meat over this, and again spread the remaining semicooked rice. Now add the aromatic water in a circular motion over the rice layer. Now tightly cover the vessel with a lid. Keep it on a low flame on tawa. 3. Remove the vessel from the flame exactly after 15 minutes. Shahi Nawabi Biryani is ready to eat. Serve hot. 4. Garnish with Coriander and mint leaves and small piece of Lemon. Make it healthier After having Shahi Nawabi Biryani..make a soup of mint leaves n lemon soup.. ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ Vegetable Biryani by Tarla Dalal Ingredients

1 cup rice (chawal) 2 pinches of saffron (kesar) strands 2 onions, sliced 2 tbsp broken cashewnuts (kaju) 2 tbsp raisins (kismis) 3 tomatoes, finely chopped 2 capsicums, sliced 1 1/2 cups mixed boiled vegetables 1 tbsp chopped coriander (dhania)

a little milk 4 tbsp ghee salt to taste

To be ground into a paste 6 cloves of garlic (lehsun) 25 mm. piece ginger (adrak) 3 cardamoms (elaichi) 4 green chillies 3 cloves (laung / lavang) 1 tbsp poppy seeds (khus-khus) 2 sticks cinnamon (dalchini) 1/2 tsp turmeric powder (haldi) 1/2 tsp chilli powder 2 onions 6 mint leaves (phudina)

For baking 2 tbsp ghee Method You can take cauliflower, carrots, potatoes, green peas as the mixed vegetables. Boil the rice. Each grain of the cooked rice should be separate. Drain and cool. Warm the saffron in a small vessel, add a little water and rub until it dissolves. Add the saffron liquid and salt to the cooked rice. Mix well. Heat the ghee and fry the onions until brown. Remove the onions and in the same ghee, add the cashewnuts and raisins and fry for a few seconds. Remove and keep aside for decoration. In the same ghee, add the paste and fry for 3 to 4 minutes. Add the tomatoes and capsicum and fry again for 2 to 3 minutes. If you like, sprinkle a little water. Add the boiled vegetables and coriander and cook for a while.

How to proceed Put 2 tablespoons of ghee at the bottom of a baking bowl. Make layers of the rice and vegetables, beginning and ending with rice. Sprinkle a little milk on top. Cover and bake in a hot oven at 200 degree C (400 degree F) for 15 to 20 minutes. Tips Just before serving, turn upside down on a serving plate, garnish with fried onions, cashewnuts and raisins and serve hot. *************************************************************** Hyderabadi Chicken Biryani

Recipe of Hyderabadi Chicken Biryani Ingredient Name Unit Quantity

black cardamom number 2 chicken medium pieces grams 800 chopped coriander leaves tbsp 2 cinnamon stick 2 cloves and green cardamoms each number 2 cumin and coriander pdr tsp 1/2 each of chopped ginger and garlic tbsp 2 flavored rice(basmati) cup 2 green chilli number 2 javeri mace tbsp 1 lime juice tbsp 1 medium sized onions sliced number 4 oil or (ghee) tbsp 2 onion fried large 2

pepper corns piece 6 saffron color tsp 1/2 salt to taste turmeric to taste yoghurt cup 2 Directions | How to make Hyderabadi Chicken Biryani In a bowl take chicken, gingergarlic paste, mint, curd, green chillies, coriander leaves, pepper corns, cumin, chilli powder turmuric, salt, cumin, coriander powder and whole garamasala dry, fried onion and add oil, mix all very nicely. In a bowl add water,salt and bring to boil to cook rice, once the rice is half cooked drain the wate. Now in a biryani bowl add marinated chicken spread at the bottom and then add half cooked rice, mint leaves, onion fried, saffron color and close it with the lid and cook for 30min. &&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&& VEGETABLE BIRYANI RECIPE Ingredients: 2 cups Basmati Rice 1 cup Mixed Vgetable (cauliflower, potato, carrot, french beans) 150 gms Green Peas 3 Finely Sliced Onion 2 Finely Sliced Green Chillies Salt to taste 1 tsp Red Chilli Powder 2 tsp Cinnamon(dalchini), Caraway Seeds(zeera) 4 Cloves (laung) 1/2 tsp Black Pepper Powder 4 Tomato 1/2 cup Yogurt (curd) 4 tbsp Vegetable Oil 1/2 tsp Mustard Seeds

3 tbsp Dry Fruits (cashew nuts, raisin)

How to make vegitable biryani : Wash the basmati rice well before cooking.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits.Cook it in pressure cooker or in a pan or microwave. Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Fry the green peas also. Take 1 tblsp oil in a pan and add mustard seeds, green chilli, cinnamon and caraway seeds powder, cloves, black pepper powder and stir for about half minute. Then add onions and saute them for a minute ot till they get pink in color. Add salt and red chilli powder and stir. Add fine chopped tomatoes and fry till they are properly cooked. Take the yogurt and make it fine by putting in a blender for just 2 rotations. Add this fine yogurt and stir well.Heat it for about 10 seconds. Add all the fried vegetables. Add the cooked rice and mix well with very light hands so that the rice grain doesn't break. Cook for about 3 minutes. Take this vegetable biryani out in a rice serving dish. Garnish with dry fruits and green coriander leaves. Serve the vegetable (veg ) biryani hot with raita and pickle. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% CHICKEN BIRYANI Ingredients 2 cups Basmati Rice 3/4 kg Chicken Pieces 1/2 cup Milk 1 cup Yogurt (curd) 3 sliced onion 1 tsp Ginger Paste 1/2 tsp Garlic Paste

1 tsp Green Chilli Paste 1/2 cup Tomato Puree 2 tsp Red Chilli Powder 1 tsp Turmeric Powder 1 tsp Roasted cumin powder 2 tsp Garam Masala Powder 1/2 tsp Green Cardamom Powder Saffron a pinch 1 tsp Coriander Powder 2 tbsp Green Coriander Leaves Salt to taste 7 tbsp Oil Preparation:

Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well. Marinate the chicken with this mixture and keep aside for 3-4 hours. Heat oil in a pan. Fry the onions until golden brown. Add the marinated chicken and cook for 10 minutes. Add 4 cups of water to the rice. Mix saffron in milk and add to it. Add cardamom powder. Add the chicken pieces. Pressure cook the rice. Mix gently. Garnish with green coriander leaves and serve hot. ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

Recipe Tips Traditionally this recipe is cooked in an earthen pot for many hours on very low indirect flame.