VEG_RICES/BIRIYANIES_RECIPES


TOMATO PULAV
Ingredients:

  • Basmati Rice - 1 cup(soaked 20 min)
  • Water - 1.5 cup
  • Ghee - 1 tbsp
  • Bay Leaf - 1 nos
  • Cloves - 5 nos
  • Star Anise- 1 nos
  • Cinnamon Stick - 1 inch
  • Cashew Nut - 10 nos
  • Onion - 1 (Medium sized, thinly sliced)
  • Ginger Garlic Paste - 1 tbsp
  • Tomato - 2 medium sized(Finely Chopped)
  • Green Chilli - 1 (slit lengthwise)
  • Carrot- 1/2 (Chopped)
  • Green Peas - 1/4 cup(soaked in water)
  • Potato- 1 small (cubed)
  • Beans - 5 nos(Chopped)
  • Kashmiri Red Chilli Powder - 1/2 tsp
  • Turmeric Powder - 1/2 tsp
  • Salt
  • Coriander Leaves - 2tbsp(finely chopped)
  • Pudina Leaves - 2 tbsp (Finely chopped)
Preparation

  • Take a pressure cooker and heat ghee in it.
  • Saute all spices(bay leaf, cloves,star anise, cinnamon stick) and cashews.
  • Add onion and saute well.Add ginger garlic paste, green chilli and saute till the raw smell goes.
  • Now add Chopped tomatoes and saute well.Saute till tomatoes turn soft and mushy.
  • Add mixed vegetables (you can take vegetables as you like), here i took carrot, potato,green peas and beans.
  • Saute the vegetables for 2 minutes.
  • Add red chilli powder, turmeric powder and required salt.
  • Add coriander and pudina leaves.Saute it for another 2 minutes.
  • Now add the soaked and drained basmati rice.
  • Add 1.5 cup of water and mix it well.
  • Cover and pressure cook for 2 whistles on medium flame.
  • Open the pressure cooked lid when all the pressure is gone.Mix the tomato pulav and serve it hot with raita.

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Potato Capsicum Pulav       


 

Ingredients:
  • Basmati Rice - 1 Cup
  • Baby Potatoes - 10-12 nos
  • Capsicum - 2 medium size
  • Onion - 1
  • Tomato Puree - 1/2 cup
  • Salt - As required
For Grinding Masala:
  • Onion - 1
  • Tomato - 1
  • Ginger - 1 small piece
  • Garlic - 3 cloves
  • Dry Red Chillies - 5 nos
  • Coriander seeds - 1 tsp
  • Grated Coconut - 1 tsp
Grind all the above ingredients raw to a smooth paste

Dry Powder:
  • Turmeric Powder - 1/4 tsp
  • Garam Masala - 1/2 tsp
For Seasoning:
  • Oil - 2tsp
  • BayLeaf - 1
  • Cumin seeds/Jeera - 1/2 tsp
  • Cinnamon - 1 inch piece
Preparation:

  • Soak Basmati rice for 20 mins, drain water completely and keep it aside.
  • Pressure cook potatoes till soft but not mushy, Peel the skin and keep it ready.
  • Slice 1 onion and chop capsicum into slightly bigger pieces.
  • Grind 1 or 2 tomatoes for making 1/2 cup of tomato puree.
Method:

  • Heat oil in a pan/pressure cooker, add bay leaf, jeera seeds & cinnamon. When jeera sizzle add thinly sliced onions & saute until onion turn translucent.
  • Add capsicum & saute for few more mins.
  • Add ground paste, cooked potatoes, turmeric and garam masala powder.Saute until the raw smell goes.
  • Add tomato puree & saute until everything blended well.
  • Add 1/4 cup f water , salt needed & bring it to boil.
  • Add rice and mix well.
  • Cook in low flame till the rice is cooked.
  • Serve it hot :)
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Vegetable Biriyani
Ingredients:

  • Basmati Rice - 1/2 kg (washed and drained)
  • Big Onion - 6 nos (sliced)
  • Carrot - 1 cup (cut it thin and length vise)
  • Beans - 1 cup (cut it thin and length vise)
  • Cauliflower - 1 cup(clean using hot water
  • Tomato - 2 nos(chopped)
  • Ghee/Dalda
  • Ginger Garlic paste - 3 tbsp (Ginger- 1tbsp, garlic- 2tbsp)
  • Green Chilli - 2- 3 nos (cut it vertically)
  • Cashew Nut &Kismiss
  • Coriander and Ramba Leaves
  • Turmeric Powder - 3/4 tsp
  • Kashmiri Chilli Powder - 1 tbsp
  • Coriander Powder - 1tbsp
For Masala
  • Perumjeerakam - 1tbsp
  • Grambu - 12 nos
  • Pepper - 3/4 tbsp
  • Elakai - 10 nos
  • Karukapatta -2
  • Thakkolam - 2nos
  • Kashakasha - 1tsp
Make masala grinding using 1tbsp of perumjeerakam, 8nos of grambu,3/4 tbsp of pepper,6nos of elakai, 1 piece of karukapatta,1 flower of thakkolam.

Preparation:

  • Take a big kadai and add 4 tbsp ghee.Add 2 small pieces of karukapatta ,4 elakai ,a small thakolam and 4  grambu.
  • When the ghee become hot add the basmati rice.And Stir it.We have to slightly roast our rice.Our washed rice becomes back to initial texture that's the readiness of our rice.
  • Add water into the rice such that water is 2 inch above the rice.Add little salt for our rice.Let it boil, after that keep in low flame ,cover it and cook.
  • Have a look into our rice in regular interval.If you feel water is more just put in high flame and evaporate the water.Cook around 75%.
  • Take a kadai and add 2 tbsp of ghee and fry half of the sliced onion and keep it aside.In the same kadai add ghee and cashew nut, slightly roast it.Remove the cashew nut and add kismiss roast it and remove it from the kadai.
  • In the same kadai we can make the gravy.Add little ghee,Add the remaining onion, let it saute and become light brown.
  • Add ginger garlic paste and green chilli into it and saute till the raw smell goes.
  • Add our carrot, beans,cauliflower.Mix it properly.Keep in low flame.Add 3/4 tsp of turmeric powder, 1 tbsp of Kashmiri chilli powder, Coriander Powder.Mix everything.
  • Add the powdered masala and required salt in the gravy.Add chopped tomatoes, ramba leaves so that nice flavour will come.Cover the kadai and cook it.
  • You can add little cashew nut paste into the gravy for make it more tasty.
  • Next is the final mixing of our gravy and rice.
  • Mix the cooked rice with our cooked gravy and at the end put the fried onion, roasted cashew nut and kismiss, coriander ramba leaves.
  • For getting nice aroma add 2-3 drops of vanilla essence and mix the entire biriyani and serve it hot.
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Ingredients:

  • Tomato(Ripened) - 3 nos (chopped)
  • Basmati Rice - 1 cup
  • Water - 1 3/4 cup
  • Big Onion - 2 nos(chopped)
  • Kashmiri Dry Chilli - As per the spice required
  • Garlic - 2 big
  • Ginger - 1 big piece
  • Turmeric Powder - 1/2 tsp
  • Garam Masala Powder - 1/2 tsp
For Tempering:
  • Cashew nut
  • Dry Chilli
  • Mustard Seeds
  • Curry Leaves
Preparation:

  • Make a paste of Ginger,Garlic and Kashmiri Dry chilli using little water. (If you do not have kashmiri dry chilli you can use kashmiri chilli powder).
  • Take a kadai for cooking tomato rice.Add oil, heat it.Add onion and curry leaves.
  • Saute it and when the color of onion changes add turmeric powder and saute till the raw smell goes.
  • Add the grinded paste into it.Saute till the raw smell of ginger and garlic goes.
  • Add garam masala saute it and add the chopped tomatoes into it.
  • Add required salt and mix it well.Cover it and cook the tomatoes.
  • When the tomato turns to a paste add water(1 3/4 cup) and put the flame high.
  • Add requried salt.When our water boils add the rice into it.Cover it and keep in medium flame till the rice get cooked.
  • When the rice get cooked, mix the rice so that tomato will get mix with the rice.
  • Take a small pan heat oil and splutter mustard seeds, add dry chilli and cashew nut.When the cashew get roasted add it with our rice.Tasty Tomato Rice is ready.
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Ingredients:
  • Basmati Rice/ White Rice - 1 Cup (Cook the rice for about 75% )
  • Onion - 1 nos(Chopped)
  • Green Chilli - 3 nos (chopped)
  • Ginger Garlic Paste - 1 1/2tbsp
  • Tomato - 1nos (chopped)
  • Curd - 2 tbsp 
Take vegetables for about 2 cup(you can tak more/less as required)
  • Frozen Green peas - As required
  • Beans - As Required (Cut into small piece)
  • Potato - As Required (Cut into small piece) 
  • Carrot - As Required (Cut into small piece)
Masala Required:
  • Tumeric Powder - 1/4 tsp
  • Pepper Powder  - 1/4 tsp
  • Garam Masala - 1/2 tsp
  • Cumin Seeds - 1/4 tsp
  • All Spices (Dry Chilli - 4 nos, Grambu - 2 nos, Karukapatta - 1 small piece , Elakai - 3nos, Perumjeerakam - 1/4 tsp, Thakkolam - 1 nos)
  • Coriander leaves
Preparation:
  • Take a kadai and heat oil in it.Add Dry Chilli and the remaining spices into the oil. Fry the spices in the oil.
  • Add Onion and green chilli into the oil.Saute till the onion change the color.
  • Add Turmeric powder.Saute till the raw smell goes.
  • Add cumin seeds into it.Saute till the raw smell goes.Then add pepper powder and ginger garlic paste and saute it.
  • Add garam masala powder and chopped tomato along with required salt.Mix everything  and cook it by covering with a lid.
  • When tomato become paste add vegetables into it along with the required salt.
  • Mix the vegetables with the masala. Cover it and cook the vegetables in medium flame. (Stir the vegetables in between)
  • When the vegetables get cooked add curd and mix it along with the vegetables.Increase the flame now.
  • Add Rice and mix it with the masala.
  • Add little water and mix the pulav. Cover and cook for 5-8 mins in medium flame.
  • Add Coriander Leaves and mix the entire pulav. If you want color then you can add little chilli powder so that it will be spicy as well as it will give the color too.
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Ingredients:
  • Basmati Rice - 3 cup
  • Ghee- 3/4 cup
  • Elakai - 8 nos
  • Grmabu - 8 nos
  • Karukapatta - 2 piece
  • Cashew nut - 10- 12 nos
  • Dry Grapes - 12- 15 nos
  • Onion -1 nos (sliced)
  • Salt
  • Boiling Water - 6 cups
Preparation:
  • Wash the rice and soak in water for 20 mins.
  • Drain the water and keep it aside.
  • Take a kadai and heat the ghee. Roast the cashew nut and dry grapes and remove it from the kadai.
  • In the same ghee, fry the onion and keep it aside.
  • Then saute elakai, grambu and karukapatta in the ghee.
  •  To this add the rice and saute it for 2-3 mins.
  • Add the boiling water into it and required salt.Cover it and cook.When the water get boiled keep in medium flame and cook till water get absorbed completely by the rice.
  •  Add the roasted cashew nut, dry grapes and the fried onion into the cooked rice.
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Ingredients:

  • Basmati Rice - 2 cups (Wash it, soak in water for 10 mins and drain)
  • Capsicum - 1 small
  • Cauliflower - 1/4 cup
  • Carrot - 2 medium (Slice it length wise)
  • Beans
  • Potato - 2 (Medium Size (Cut into small cubes)
  • Green Peas - 1/2 cup (Soak in water for 4-5 hrs and cook in pressure cooker near to 1 whistle)
  • Ginger Garlic Paste - 1 tbsp
  • Tomato - 2
  • Chilli Powder - 1 tsp
  • Turmeric Powder - 1/2 tsp
  • Coriander Powder - 1 tsp
  • Garam Masala - 1/2 tsp
  • Cinnamon Stick - 1 inch
  • Grambu - 3 nos
  • Elakai - 3 nos
  • Thakkolam - 1 
  • Perumjeerakam - 1/2 tsp
  • Dry Grapes, Cashew nuts
  • Salt
  • Lemon Juice - 1 tbsp
  • Water - 4 1/3 cup
  • Coriander Leaves
Preparation:
  • Cut the vegetables and keep it aside.
  • Take a pressure cook , heat it and add vegetable oil in it.Roast dry grapes and cashew nuts in it and take it away from cooker (Instead of oil you can use ghee if you want to make it rich).
  • In the same oil saute cinnamon stick, grambu, elakai, perumjeerakam and thakolam. Saute till it is hot.
  • Add the ginger garlic paste and saute till the raw smell goes.
  • Add Chilli, turmeric and coriander powder and saute till the raw smell goes.
  • Add tomato into it. Add garam masala and required salt.
  • Mix it and close the lid (do not close completely/firmly).Cook till we can smash the tomato.
  • Smash the tomato and add the vegetables and green peas and saute for another 3 mins.
  • Add water into it. When it is boiled add the lemon juice.
  • Add rice into it.Close the lid , do not put the weight(whistle).
  • When steam starts coming out, Keep in low flame and cook for another 7 mins.
  • Switch off the flame after 7 mins but do not open the cooker for another 15 mins.
  • After 15 mins you can open the lid and add the dry grapes and cashew nut, mix it with the biriyani and serve it hot.
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Ingredients

Biriyani Rice - 1 Cup
Carrot - As required cut into small cubes
Beans - As required cut into small cubes
Mushroom-As required 
Cauliflower - As required cut into small cubes
Potato -  As required cut into small cubes
Onion - 1 medium size cut into slice
Fried Onion- As required.
Ginger garlic crushed - 2tsp
Coriander Leaves
Cashew nut
Kismis
Grambu - 2 nos
Elakai - 2 nos
Thakolam - 1
Bay Leaf - 1
Cinnamon Stick- 1 inch
Curd- 1 cup
Turmeric Powder -1 tsp
Chilli powder - 2 tsp
Biriyani masala- 2tsp
Ghee
Oil
Salt
Water

Method:

1.
  

Keep all the vegetables ready

2.












Add  curd, fried onion, ginger garlic crushed, turmeric, chilli powder, biriyani masala and required salt.

3.
Mix everything and add coriander leaves and keep it aside for 15 minutes.

4.
Take a pan and add 1 tsp of ghee and 2tsp of oil. Add all the spices(grambu,Thakolam,Elakai,Bay Leaf and cinnamon stick). Saute it for a minute.

5.
Add 3 cup of water and required salt and let it boil.Add washed basmati rice into it.

6.
Once the rice is 3/4 cooked(just take one rice and slightly crush it, if it breaks smoothly then its cooked) drain it and keep it aside.

7.
Take a pan an add little ghee and saute the marinated vegetables for a minute.
Close the lid and cook the vegetables for about 10 minutes.

8.
Once the vegetables are cooked.Add the cooked rice on top of the vegetable 
Put fried onion, cashew nut, kismis and coriander leaves on top of rice and pour a little ghee too.
Cover the lid and cook for 15 mins on very low flame.
After 15 mins switch off the flame, but open the lid only after minimum 10 mins.




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