Biryanis ..ymmm

Biryani Rice

Biryani rice is fairly popular in South East Asia not just in South India, even amongst non-Indians. Here is a home recipe from an Indian friend of ours. There can be some slight difference in terms of spices used in different recipes, as every family cooks it differently.
Ingredients:
1. 5 cups basmati rice, rinsed
2. 4 cloves
3. 2 cinnamon sticks
4. 8 Bay leaves
5. 10 cardamom pods
6. 1/2 teaspoon turmeric
7. 1/4 teaspoon whole cumin seeds
8. 1/4 teaspoon whole coriander seeds
9. 3 whole cardamom pods
10. 10 cups water
11. 1 teaspoon saffron
12. 1/2 cup organic raisins
13. 2 tablespoons Vegetable oil
14. 50g ghee (Or 3 tablespoons vegetable oil)
Preparation:
1. In a large skillet, heat ghee (or vegetable oil) and quick-fry the onions till they are golden brown. Add in saffron, cardamom, cloves, cinnamon stick, raisins, turmeric, cumin seed, coriander seed, and cook till toasted and fragrant, stirring constantly.
2. Add in rice and stir till the rice is completely coated with the oil and mixed well with the spices.
3. Pour in the water and salt. Bring to a boil, then simmer on low heat for 20 minutes or till rice is tender, covered (wrap the lid tightly with a large kitchen towel or layered muslin cloth).
4. Turn off the heat and let it stand for 10 minutes, covered. Fluff it with a fork and serve with curry of your choice.
5. Serve 7-8 persons.


Versatility Note:
1. Ghee is a specialty ingredient that makes Biryani rice tastes so good, besides saffron. But it can be quite fattening so you can use vegetable oil or vegetarian butter instead.
2. To keep warm, cover the skillet full of rice (keep the lid wrapped in cloth) over boiling water in a wok. Just keep it under low heat. Alternatively, transfer the whole step 3 and onwards in Preparation, into a rice cooker. Once it's cooked, keep the mains turned on and it will stay warm all day.





Kashmiri Biryani

Ingredients
1. 600 gms. Basmati Rice. 2. 100 gms. each of peas, potatoes, carrots, spinach, french beans and cauliflower. 3. 25 gms. each of peeled almonds and cashewnuts (powdered or small pieces). 4. 1 tbspn each of green chili, garlic and ginger paste. 5. salt & garam masala or punjabi masala according to taste. 6. 2 - 2.5 tspn. red chilli powder. 7. 1 tspn. turmeric powder. 8. 1/2 cup curd, about 2 tspn. lemon juice. 9. 1 tspn. powder yellow colour (optional). 10. cloves, tej patta, dalchini according to taste. 11. 2 medium sized tomatoes' puree , 3 large onions. 12. 1/2 cup each of milk and melted ghee or oil.
Directions
1. Prepare rice & cut the vegetables into small cubes & boil them till sufficiently soft.
2. Fry the pieces of alomond & cashewnut till little brown.
3. Heat ghee in a handi, & fry the onions till golden brown.
4. Make a mixture of curd, garlic, ginger, salt, garam masala, turmeric, red chilli powder & fry with onions for 2-3 mins. Add the nuts & tomato puree & fry for 4-5 mins. on medium flame.
5. Add peas & stir for some time. Add rest of the vegetable & little water & cook on low flame till the gravy is thick enough.
6. Optional Add color to the rice & toss the rice a little.
7. Line a handi with foil & arrange 2/3rd rice on it. Add the vegetable gravy then spread the remaining rice on top.
8. Sprinkle milk & lemon juice on top evenly & garnish with coriander leaves & grated carrot.
9. Keep it covered for appox. 5-6 mins. so that the aroma stays.
10. Serve hot with mint-curd.
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Kashmiri Biryani











Masoor Biryani
Very delicious vegetarian biryani with all the protein
Ingredients
2 cups Basmati Rice
¾ th cup Whole Masoor
2 nos. Onion(sliced, crisp fried)
1 no. Onion (finely chopped)
3 tsp. Garam Masala Â
¼ tsp. Turmeric powder
2 tsp. Red Chilli powder
2 no. Cloves
2-3 pieces Dalchini
3 nos. Cardamom
2 no Bay leaves
3 tsp Ginger-Garlic paste
Cilantro chopped Pudina chopped
3 tbsp. Vegetable Oil
1 cup Yoghurt (beaten)
½ cup milk (dissolve saffron)

Directions
1. Soak Masoor for 10 hours. Drain it & put in a closed container for sprouting (around 12 hours)
2. Heat oil (2 tbsp) in a pan. Add finely chopped onion. Fry till golden brown.
3. Add ginger garlic paste. Fry for a minute.
4. Add washed sprouted masoor followed by turmeric, red chilli Powder, garam masala, and salt to taste.
5. Fry for two minutes.
6. Add enough water & cook till masoor is soft.
7. Add yoghurt and cook for two minutes.
8. In a separate vessel, heat 1 tbsp of oil and fry cloves, dalchini, tejpatta. Add salt to taste.
9. Add rice and fry a little. Add enough water (double that of rice). Cook till rice is done.
10. Remove the rice and spread on thali.
11. Mix together chopped cilantro. Chopped pudina and fried onion. Set aside.
12. Take a heavy bottomed vessel and spread a layer of rice. Cover with masoor masala and alternate rice and massor masala a couple of times.
13. Top with saffron milk and ghee.
14. Cover tightly and place in a warm oven for about 20 minutes








Handi Biryani
This is a very involving but very authentic recipe for Biryani. The way it was cooked long time back. Prepare handi few hours ahead, and bake just before serving, to organize your time better.
Ingredients
1-1/2 cups Long grain rice
2 Potatoes quartered boiled
2 Capsicums cut into strips
2 Onions chopped into strips
2 Onions quartered
1 tsp Ginger grated
2 Tomatoes Chopped
1 tsp Garlic grated
1 cup Curd
2 Bay leaves
2 Cloves
1" Cinnamon Stick
2 Cardamoms
4 or 5 Whole Black Peppers
1 tsp Red Chilli powder
1 tsp Garam Masala
1/4 tsp Turmeric powder
2 or 3 pinch Asafetida
Salt to taste
1 tbsp Lemon juice
1 tbsp Coriander (chopped)
10 to 15 Cashews
10 to 12 Almonds sliced to flakes (optional)
4-5 tbsp Ghee
Directions
A handi is a round pot like vessel, with a neck narrower than the base. It may be made of metal or in earthenware. It must be heatproof though. If not available use a deep heavy saucepan.
1. Wash and soak rice in salted water for 30 mins.
2. Heat ghee in a heavy saucepan. Fry onion strips till crisp, brown, drain, keep aside.
3. Fry cashews till light brown, drain, keep aside. Fry capsicums till tender, drain, keep aside.
4. Meanwhile, heat 6 cups water in a large vessel.
5. Add bay leaves, peppers, cloves, cinnamon, cardamoms, salt.
6. When it comes to boil, drain and add rice. Bring to boil, cook for 8-9 minutes, till rice is just but not fully done.
7. Drains in a large colander, spread in a big plate, cool.
8. Grind quartered onions, ginger, garlic to a paste.
9. In hot ghee, add paste stir fry for 2-3 mins. Add all powdered masalas, tomatoes, mixed vegetables, stir, cook till fat separates.
10. Beat curd, add stir till the boil resumes, cook for 2-3 mins. Add potatoes, stir, keep aside.
11. TO FILL HANDI : grease an oven proof handi well on the inside. Place in half of rice, spread at the bottom. Top with half vegetables layer, spread over rice.
12. Mix together fried onions, capsicums, cashews, sliced almond, coriander. Sprinkle half over vegetable layer. Sprinkle half lemon juice all over. Repeat rice to lemon juice layer by layer.
13. Either cover with fitting lid, seat edges with chappati dough, or seat with a tightly packed foil sheet. Make a small slit for excess steam to escape.
14. Bake in a preheated oven at 130 degrees for 15-20 mins.
15. Break seal at the table to get the most out of the aroma.
16. For a stronger flavored biryani, mix in some powdered mace, nutmeg into rice before transferring to handi.














































Hydrabadi Biryani


Ingredients

Basmathi rice-1 cup. Fresh thick curds-1 cup. Water-1 cup. Mixed diced vegetables (potatoes, carrots, peas) - 2 cups. Oil-2 1/2 tbsp. Ginger-garlic paste-1 tsp. Onions-2 cut lengthwise. Peeled garlic-6 flakes. Salt-as required. Lemon-1. Finely cut mint leaves-1 1/2 tbsp. Cut coriander leaves-1 tbsp. Fry the following in 2 tbsp oil & grind with a bunch of coriander leaves. Cashewnuts-1 tbsp. Small onions-7. Green Chillies - 8 Ginger-1/2 inch piece. Cinnamon-1 inch piece. Cloves-2. Cardamoms-2.
Preparation

Wash & soak rice for 10 mins. Drain water & fry for 2 mins in 1/2 tsp of ghee.

Heat pressure cooker, add oil & fry garlic & onion pieces. Mix ginger garlic paste & diced vegetables.

Fry till vegetables are tender. Add ground masala paste & fry till smell goes.

Beat curds & add it along with 1 cup of water.

When it starts boiling add rice & salt, cover lid & cook on a low flame.

Keep the weight as soon as the lid is closed. Remove from fire after 2 whistles.

Squeeze lemon juice & add cut mint leaves & coriander leaves.

Mix well & serve hot.










Egg Biryani

An easy and great dish for egg lovers.
Ingredients
2 cups of washed basmati rice (soaked for 10 minutes)
6 large eggs
1 onion sliced thin
10 green chilis slit
1 bay leaf
4 cloves
1/2 tsp peppercorns
1inch cinnamon
1 tsp ginger
1tsp garlic paste
1 tsp pulao masala
2 tbsp of oil
salt to taste
Directions
1. Hard boil and shell 4 of the 6 eggs.
2. Heat oil in a large dish and add the whole spices.
3. After a few seconds add the onion and green chillies along with the ginger garlic paste.
4. Fry till light brown. Now break the two eggs into the pan and scramble.
5. Add the drained rice to it and fry for a minute.
6. Season with salt.Now put the boiled eggs into it and pour 4 cups of water.
7. Cover and cook till the rice is half done.
8. Stir in the pulao masala and a little bit of lemon juice (optional) and mix gently.
9. Cover and cook till all the water evaporates and the rice is done.
10.Garnish with coriander and serve hot.



















Egg Biryani
Rice cooked with Eggs and Spices.

Ingredients.
2 cups of basmati rice, cleaned and washed3 1/2 cups of water8 tbsp oil4 hard boiled eggs, halved5 green chillies chopped fine2 cloves garlic and a small piece of ginger chopped and made a smooth paste1 big white onion chopped fine1 small stick of cinnamon, broken into small3 cloves1/2 tsp turmeric powdersalt to tastea small bunch of coriander leaves choppeda fistfull of raisins and chopped cashewnuts

Preparation.

1. Take oil in a pan and heat it. Add cinnamon, cloves, chillies, onions and the paste made of giner + garlic.2. Fry this for 2 minutes.3. Take a rice cooker and add the washed rice and water along with the fried mixture that we made in the first step. Add the turmeric powder and the egg pieces and cook this until the rice is done fine.4. Serve hot garnished with coriander leaves, raisins and cashew nuts on top.











Egg Biryani

Ingredients:
Basmati rice

2 cups
Water
3-1/2 cups
Eggs
6
Onion (thin-sliced)
1
Ginger paste
1 tsp.
Garlic paste
1 tsp.
Green chilli (thin-sliced)
2
Cloves

2-3
Black pepper
6-7
Bay leaves
2
Brown cardamom
1
Green cardamom

2
Red chilli powder

1 tsp.
Coriander powder

1 tsp.
Garam Masala Powder

1 tsp.
Cinnamon sticks (thin)

3-4 (1/2 inch each)
Cumin seeds

1 tsp.
Vegetable oil
4 tbsp.
Salt to taste

Chopped coriander leaves



Method:
1.
Heat oil (3 tbsp.) in a pan. Add cumin seeds, green and brown cardamom, cinnamon sticks, cloves, black pepper and the bay leaves. Fry for a minute. Reduce the heat
2.
Add sliced onion, green chilli, ginger garlic paste and fry until light golden brown.
3.
Add red chilli powder, coriander powder, garam masala and salt. Mix well.
4.
Add rice and water. Stir well. Cover it and cook for 20 miutes on medium heat. Slowly make the rice upside down once, while its getting cooked.
5.
Meanwhile keep three eggs for boiling.
6.
Take the remaining three eggs and beat in a bowl. Add salt to it and beat again.
7.
Heat oil (1 tbsp.) in a pan. Pour the beaten eggs. Continuously stir it and cook until golden brown.
8.
Cut the boiled eggs into rings (thin slices). Arrange in the corners of the serving dish plate.
9.
Once you are done with the rice, add the scrambled eggs to the rice and slowly mix it taking care that you do not break the rice grains.
10.
Put the rice in the centre of the dish plate.



Garnish with coriander leaves and serve hot




Veg. Biryani - Chinese Style
Rice sauted with half boiled vegetables
Could be Served as Dinner . Light on Stomach. Less Oil
Ingredients
1.5 Cup Rice (one & half cup rice)
2 tbsp Oil (refined/ vegetable)
2 Cups Mixed Vegetable - Cauliflower,Peas,French Beans, Carrot,Mushroom,etc.
1/4 Cup Cottage Cheese(paneer) - small cubes -golden fried
1/2 Cup Cabbage (long ,thin slices)
2 onion - medium sized - long sliced
flakes Garlic (chopped)
7-8 pieces Cashew (fried) - OPTIONAL
7-8 pieces Almonds (fried) - OPTIONAL
Salt to taste
1/4 tsp. red chilli powder
1/2 tsp. meat masala / vegetable masala

Directions
1. Soak the rice into water for 30 mins. & cook them adding a little salt.
2. Par boil the vegetables cut into small cubes adding a little salt in the water.
3. In a pan / karahi heat up the oil , fry onions, when half golden add the garlic & fry till the oil starts leaving corners.
4. Add salt & chilli powder and then add the boiled veg. Saute a little and add cabbage. Saute again and then Meat Masala .
5. When sauteed well add the rice and stir well. Add golden fried cottage cheese and the Biryani is ready to serve. Garnish with cashews and almonds.
6. Could be decorated with onion rings, tomato circular slices and corrinder also.








Vegetable Biryani

~Ingredients
400 gms basmati rice250 gms cauliflower, cut into flowerettes100g ms green peas, shelled100 gms carrots, cut into 2.5 cm long pieces100 gms french beans, cut into diamond shaped pieces3 potatoes, cut into four pieces each 2 black cardamoms4 green cardamoms 44 cm cinnamon stick4 cloves8 black peppercorns1 tsp Shahjeera3 bay leaves3 tbsp gheeFew strands Saffron
For the masala
250 gms onions, sliced 3/4 cup curd4 tsp chilli powder3 tsp ginger-garlic paste2 tsp mint paste1 1/2 tsp garam masala powder1 1/2 tsp coriander-cummin powderSalt to tasteOil for deep frying onions
For the garnish
2 tomatoes, sliced2 capsicums, sliced2 onions, sliced and fried till crispFew mint leavesSome cherries
~ Method
For the vegetables
Wash the vegetables and dry them well.
Mix all the ingredients for the masala well, and marinate the vegetables in it for an hour.
Heat oil and deep fry the onions till well-browned. Remove from pan and strain well.
When cool, grind to a paste and add to the vegetables.

For the rice
Wash the rice. Cook it in double the quantity of water.
Add few drops of lemon juice, one tablespoon ghee and salt to taste. Cook for 5-7 minutes.
When half-cooked, remove the rice and spread it in a plate. Keep aside to cool.
Lightly roast the saffron, garam masala powder and sprinkle over the rice.
For the biryani
Heat the remaining ghee in a pan and season it with the whole spices.
Add the vegetables and saute for five minutes.
Add a little water and cook the vegetables till they are done. By now, the vegetables should be almost dry.
In a baking dish, arrange alternate layers of rice and vegetables.
Top with garnish, except cherries and mint leaves and bake in a moderately hot oven for 20 minutes.
Before serving, add the chopped cherries and mint leaves.
If you don't have an oven, you can arrange the rice and vegetable layers in a flat-bottomed vessel.
Keep one flat tawa on gas. Heat well.
Turn the gas flame to low and keep the tightly closed vessel on tawa.
Heat it for 20 minutes.
Serve hot with raita and roasted papad.























Vegetable Biryani -- a variation
~Ingredients:
1 kg basmati rice 1 1/2 kg cauliflower, beans, carrots 1 small katori garlic pods 1 finger-sized piece ginger 10-12 sprigs coriander 15 green pepper, chopped lengthwise 8 large sized onions 1 bunch mint leaves 4 medium tomatoes 1 tsp cloves 1 tsp cardamom 1 tsp peppercorns 8 tez patta (bay leaves) Salt Oil for frying
Method:
Slice the eight large onions. Heat oil and fry with whole spices.
Grind ginger, garlic, coriander and mint.
Chop tomatoes.
Add 1/2 tsp haldi to the sauteed onions, garlic, tez patta and then ground paste and saute further, till the mixture is well done.
Add tomatoes and green peppers.
Add salt, approximately two teaspoon.
Add vegetables that have been cut in biggish pieces.
Mix thoroughly.
Let vegetables boil.
Then lower heat and cook till vegetables are done.
Cook the rice with nearly double the amount of water (i.e. per cup rice, 1 1/2 cups water).
Boil till parboiled.
Then mix with vegetables and cook again in the oven or on a very slow flame on the stove till done.


Vegetable Biryani
1. Saffron-scented rice: Take 1/4 cup warm water or milk in a small bowl. Add 15-20 strands of saffron and leave it aside to soak. Take 2 cups of Basmati rice in a large pot. Rinse it three times to wash off the excess starch. Add 3 and a half cups of water and bring the rice to a boil, then simmer until rice is just tender. Turn the rice out into one or two large platters. Sprinkle with salt to taste, and mix in the saffron milk. Leave the rice to cool down, then cover and set aside.2. Fried goodies: Peel one large or two medium potatoes, and cut into small cubes. Heat some oil in a non-stick skillet, and fry the potatoes until golden, then drain and set aside. To the same pan, add more oil if necessary, and then fry 3 onions, sliced thinly, until golden-brown. Then fry 1/4 cup each of halved cashew nuts and golden raisins. I prefer to shallow-fry these "goodies", but you can deep-fry them if you wish. 3. Vegetable Curry: I use my usual-suspects mixed veggies- cauliflower florets, peas, diced carrots and french beans. I like this combination for its easy availability and the pretty contrasting colors. Prepare about 4-5 cups of mixed vegetables of your choice and steam them until barely tender.



Then, make the masala paste by grinding together 2 onions, 2-3 green chilies, a few stalks of cilantro, 1/4 cup of mint and 2 tbsp poppy seeds. In a pan, fry the masala paste until fragrant, and then add 1/2 cup tomato puree, 1/2 tsp turmeric and 1 tbsp of a nice aromatic garam masala. Add salt to taste. Stir in the steamed veggies and fry for a couple of minutes. 4. Cilantro: Mince 8-10 stalks of cilantro and set aside.5. Layering the Biryani: Now for the really fun part! Take a 9x13 baking dish (or equivalent) and grease it with some ghee or butter or oil. Start with half the rice, followed by some fried onions, nuts, raisins and potatoes, and half the cilantro, like so:


Then the whole of the vegetable curry, spread out as evenly as possible, like so:

followed by the rest of the rice, fried goodies and cilantro. Drizzle with some ghee if desired and you are done...Ta Da!


6. Cover the pan tightly with foil, then bake at about 400 degrees F for 30-40 minutes, until steaming hot, or store in the refrigerator for a few hours before baking. 7. Biryani can be served by itself, or with a simple raita or some yogurt on the side.





Vegetable Biryani


Ingredients:
Basmati rice

2 cups
Mixed vegetable(cauliflower, potato, carrot, french beans)
1 cup
Green peas
150 grams
Thinly sliced onion
3
Thin sliced green chillies
2
Salt to taste

Red chilli powder

1 tsp.
Cinnamon, Caraway seeds


2 tsp.
Cloves

4
Black pepper powder
1/2 tsp.
Tomato
4
Yogurt (curd)
1/2 cup
Vegetable oil
4 tbsp.
Mustard seeds

1/2 tsp.
Dry fruits (cashew nuts, raisin)
3 tbsp



Method:
1.
Wash 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 (wait for one whistle and then switch off the gas). You can also cook it in a pan or do microwave cooking just the same way as you cook ordinary rice.
2.
Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Also fry the green peas.
3.
Then fry mustard seeds, green chilli, cinnamon and caraway seeds powder, cloves, black pepper powder for about half minute and then add onions. Fry till the color of onion changes to pink.
4.
Add salt and red chilli powder and stir it properly.
5.
Add fine chopped tomatoes and fry till they are properly cooked.
6.
Next add yogurt (fine) and stir well.Heat it for about 10 seconds.
7.
Add all the fried vegetables.
8.
Lastly add the cooked rice and mix well with very light hands so that the rice grain doesn't break. Cook for about 3 minutes.



Keep the vegetable biryani in a serving dish. Decorate with dry fruits and green coriander leaves
Vegetable Biryani

This recipe i learnt from my MotherInLaw. Anything she makes has a lovely taste . This is how she makes it..Ingrediants:-Basmathi Rice- 1 1/2 cupFrenchBeans - 1/2 cup(cut length wise)Carrot - 2 medium sized(cut length wise)Potato - 1 (cut length wise)Green Peas - 1/4 cupOnion - 2 medium sized(cut length wise)Curd - 1 TbspRedchillipowder - 1 tbspTurmeric powder - 1/2tspSaunf- 1/4tspBlack Cardamom - 2Clove-2Bay leaf -2Lemon Juice - 1 1/2 tspOil- 3TbspGhee - 1 tspFor Grinding:-Coconut -2 TbspGreen chillies - 8-10Saunf- 1/2 tspCinnamon -1"GreenElachi - 1Ginger -Garlic - 15 podsMethod:-1) Wash and soak the Basmati Rice for 15mts.Then fry the rice with little ghee and keep it aside.2) Grind to a smooth paste of all the ingrediants for grinding.3) Heat Oil and Ghee in a pressure cooker, add the saunf, black elachi, bay leaf, clove and allow it to crakcle4) Then add the onions and fry till the they turn pink.Then add the cut and washed vegetables and saute for 2 minutes5) Add the Grinded masala and fry till the raw smell goes.6) Then add the curd along with Redchilliepowder,turmeric powder and salt and saute for sometime.7) Add the rice and mix well. Then add 2 3/4 cup of water, lemon juice and pressure cook the biriyani for 2 whistles(dont keep it for more than 2 whistles as the rice will become mushy)Serve hot with Onion Raita

Ingredients Vegetable Biryani

1 1/2 c uncooked long grain rice 3 pinches of saffron2 onions sliced12 cashewnuts broken into halves2 tbsp raisins3 tomatoes finely chopped1/4 c yoghurt
1 1/2 c mixed boiled vegetables (capsicum, cauliflower, carrots, potatoes, green peas)
1 tbsp chopped coriander3 tbsp chopped mint leavesa little milk4 tbsp ghee2 tbsp buttersalt to taste

To be ground in to a paste:6 cloves garlic1 inch piece ginger3 cardamoms4 green chillies3 cloves1 tbsp poppy seeds2 sticks cinnamon1 tbsp coriander powder1/2 tsp turmeric powder1/2 tsp chilli powder2 onions
Method
Boil the rice in salted water. Each grain of the cooked rice should be separate. Drain and cool. Soak saffron in little hot milk and rub until it dissolves. Heat the ghee and fry the onions until brown and crisp. Remove the onions and in the same ghee, add the cashewnuts and raisins and fry for a few seconds. Remove and keep aside for garnish.
In the same ghee, add the ground paste and fry for 3 to 4 minutes. Add the tomatoes and fry again for 2 to 3 minutes. Add the yoghurt and fry till liquid evaporates a bit. Add the boiled vegetables, mint, coriander and cook for a while.
Grease a baking dish. Spread half the vegetables on it. Layer half the rice on it. Sprinkle, half the saffron liquid, half the onions, half the fried nuts. Repeat with the remaining vegetables, rice, saffron and nuts. Dot with butter. Cover and bake in a hot oven at 200C for about 15 minutes. Alternatively, layer in a pan with a very tight lid and keep on a very slow flame for 10 minutes. Serve hot with raita

Vegetable Biryani
1/2 cups basmati rice 3 tablespoons vegetable oil or ghee 1 pinch saffron 1 pinch turmeric 1/2 teaspoon salt 2 1/2 cups vegetable broth 1 cup chopped onions2 teaspoons fresh ginger , peeled and grated 1 1/2 teaspoons ground cumin 1 1/2 teaspoons ground coriander 1/2 teaspoon ground cinnamon 1 pinch cayenne pepper 1/2 cup water 1 medium carrot , diced 2 cups small cauliflower florets 1 medium bell pepper , diced 1 tomato , diced 1/2 cup frozen fresh peas 1/3 cup raisins 3/4 cup canned chickpeas , rinsed and drained salt , to taste roasted cashews , for garnish
Directions
1. Heat 1 tablespoon oil and add rice; sauté briefly, stirring to coat each grain completely. 2. Add crumbled saffron, turmeric, salt, and vegetable broth. 3. Bring to a boil, cover and reduce heat; simmer for 30 minutes. 4. Meanwhile, heat remaining 2 tablespoons oil over medium-high heat and sauté the onions for 5 minutes. 5. Add ginger, cumin, coriander, cinnamon, and cayenne, and cook for one minute, stirring constantly. 6. Preheat oven to 350. 7. Add 1/2 cup water, carrot, and cauliflower; cover, reduce heat and cook 3 to 4 minutes. 8. Add remaining ingredients and simmer until vegetables are just tender, adding more water as needed. 9. Season with salt, to taste. 10. Butter a baking dish, spread half of rice in it, cover with vegetable mixture, and top with the rest of the rice. 11. Cover tightly with foil and bake for 30 minutes.
12. Garnish with toasted cashews





Vegetable Biryani
recipe 2:
Ingredients:Basmati Rice 1 cupOnions medium size 1 NO cut lengthwiseTomatoes Big 1 No cut lengthwiseCarrots 1/4 cup cut into matchsticks Beans 1/4 cup cut lengthwisePeas 1/4 cupPotato Big 1 No cut lengthwiseGinger-garlic paste 1 tbspPudina(Fresh Mint) 1/2 of small Bunch Coriander Leaves 1/2 of small BunchYogurt 1/4 cupsalt & chilli powder Acc to taste.Dhania Powder 1 Tbsp.lemon Juice 1 TbspOil 2 TbspSaffron(optional) few strands soaked in warm milk.Method:
Cook Rice seperately & Cool.Wash All the veges except Onions & tomatoes.Marinate the same with Yogurt & ginger-garlic paste for about an hour.Heat a fry-pan with Oil , add Onions & fry till translucent.Add tomatoes, salt & fry till it leaves all the juices.Add Mint, coriander leaves & cook nicely.Pour in the marinated mixture,& mix with chili & dhania powder.Cover & cook in low steam till all the veges are tender.Mix in lemon juice & fry till the moisture is absorbed.Add Saffron , rice & mix gently .Adjust the seasoning.Cover & let it sit for a few minutes before serving.If having an Oven facility Bake the rice in the oven for 30 minutes before serving.




VEGETABLE BIRYANI
Discover the ultimate taste of Dunar Basamti Rice, finely cooked and served as Vegetable Biryani- the exotic dish that is painstakingly blended using finest of spices in exact proportions. Dunar Rice can be used to prepare any range of dishes where Indian taste and flavor has to be characterized.
Dunar basmati rice
2 cups
Mint leaves
few sprigs
Coriander leaves
1 bunch
Water
3 ½ cups
Kewra essence
few drops
Saffron
½ tsp (disso-lved in 1tsp milk)
Almonds
20 gms
Raisins
20 gms
Cashewnuts
20 gms
Turmeric powder
1 tsp
Salt
to taste
Red chilli powder
1 tsp
Potatoes
1 cup (diced)
Cauliflower florets
1 ½ cup
Peas
1 cup
Cumin seeds
1 cup
Carrots
½ cup (diced)
Peppercorns
8
Cloves 6
6
Bayleaves
2
Cardamoms
4
Cinnamon
1 stick
Refined oil
50 gms
Onions
2 (Sliced)

Method Of Preparation
Wash and soak the Dunar basmati rice.
Drain and keep aside. Fry onions in oil and set aside.
To the same oil, add the whole masalas, vegetables and cook for few minutes.
Add Dunar basmati rice and fry till grains separate.
Add salt, chilli powder, turmeric powder and water.
When rice is ¾th done, add the saffron and cook till fully done.
Sprinkle with kewra essence. Granish with chopped cashewnuts, almonds, raisins, fried onions, fresh mint and coriander leaves. Serve steaming hot with raita.






Fresh button mushrooms
15-20 medium sized
Dunar basmati rice
1 ½ cups
Onions
2 medium sized
Ginger
1 inch knob
Garlic
5 cloves
Fresh coriander leaves
¼ cup
Fresh mint leaves
¼ cup
Tomatoes
2 medium sized
Skimedmilk yogurt
½ cup
Saffron
a generous pinch
Skimmed milk
¼ cup
Bay leaf
1
Cloves
4
Green cardamoms
2
Black cardamoms
2
Cinnamon
1 inch piece
Wace
1 blade
Salt
to taste
Oil
2 tspns
Red chilli powder
2 tspns
Coriander powder
1 tspn
Crushed peppercorn
½ tspn
Cumin powder
½ tspn
Turmeric powder
½ tspn
Garam masala powder
½ tspn
Kevra water (optional)
4-5 drops
MUSHROOM BIRYANIDulisons offers a winning recipe of highly tasty Mushroom Biryani, which can be served with meat, sea food and plethora of vegetables. The grains of Dunar rice are delicate and slender basmati rice thus are the first choice of gourmet cooks.

Method Of









Preparation
Scrub and wash mushrooms, drain and cut into quarters.
Pick and wash Dunar basmati rice in plenty of water and soak in sufficient water for half an hour.
Peel and finely slice onions. Peel ginger, garlic and grind together to a fine paste. Clean, wash and finely chop fresh coriander and mint leaves.
Wash tomatoes and make a puree in a blender. Whisk the skimmed milk yogurt and keep soak the saffron in one fourth cup warm skimmed milk.
Boil three to four cups water in a thick bottomed vessel, add bay leaf, cloves, green cardamoms, black cardamoms, cinnamon, mace and one teaspoon salt. When the water starts boiling rapidly, drain the soaked basmati rice and add.
Cook for eight to ten minutes, stirring frequentl or until the rice is three fourth done. Drain in a colander.
Heat oil in a non stick pan, add sliced onions and stir fry over high heat for two to three minutes or until the onion turns translucent. Add ginger-garlic paste and cook briefly.
Add red chilli powder, coriander powder, crushed peppercorn, cumin powder and turmeric powder. Stir fry briefly and add the pureed tomatoes.
Continue cooking over high heat for another two to three minutes, stirring continuously or until masala is fairly thick.
Add the whisked skimmed milk yogurt, garam masala powder and half the quanitity of chopped fresh coriander and int leaves. Stir well and cook for two minutes more.
Add the quartered button mushrooms and salt to taste. Stir-fry over high heat for two or three minutes and remove from heat.
Arrange the cooked rice and mushroom masala in alternate layers in an over proof dish (or biryani handy), sprinkling the chopped fresh coriander and mint leaves, kewra water and the skimmed milk with saffron. Ensure that the topmost layer is of rice.
Cover the assembled biryani with a tight fitting lid and seal the edges with kneaded atta dough (if required).
Keep the sealed dish on a medium hot tama and leave for ten to fifteen minutes. You can also place a few burning charcoal on the lid. Alternately, leave the sealed dish in a pre-heated oven for ten to fifteen minutes.
Break the seal and open the biryani, just before serving.

VEGETABLE BIRYANI
Ingredients* 1 cup Long Grain Rice* 10 Fresh Green Beans - sliced* 1 Cauliflower - cut into florets* 1 Carrot - sliced* 1/2 cup Fresh Peas* 5 - Mushrooms* 2 Onions - chopped* 1 pc Cinnamon* 3 tsp Cardamom Seeds* 1 tsp Cumin Seeds* 1 tsp Red Chili Powder* 5 tbsp Ghee* 3 Cloves* Chopped Coriander Leaves* Salt to taste* WaterDirections1. 1] Grind the cloves and cinnamon coarsely.2. 2] Heat the ghee in a pan and fry the ground cinnamon, cloves & cardamom pods.3. 3] Add the cumin seeds & onions and fry until golden.4. 4] Add the chili powder in it.5. 5] Then add all the vegetables and cook for 5 minutes.6. 6] Lower the heat and add the rice and fry until all the ghee has been absorbed.7. 7] Then add salt and 2 cups of water.8. 8] Cover the pan tightly and bring this to a boil by raising the heat.9. 9] Then reduce the heat and cook for about 30 minutes or until rice & vegetables are done.10. 10] Garnish with chopped coriander.11. 11] Serve hot with curries
This is a copy pasted recipe I found on net, I will add my version below








VEGETABLE BIRYANI My Version
Vegetables and Rice:* 1 cup Long Grain Rice* 10 Fresh Green Beans - sliced* 1 Cauliflower - cut into florets* 1 Carrot - sliced* 1/2 cup Fresh Peas* 5 - MushroomsMasalas:* 2 Onions - paste* Ginger Garlic paste- 3 tbsp* Jayfal powder- pinch* Keora water- 3tsp* Saffron or saffron color* 6 to 7 Tomatoes - chopped* 1 packet Biriyani Masala (optional)* Yogurt 2 cup* Fresh Cream or milk- 1/2 cup* Sugar 1 tsp* 1 pc Cinnamon* 3 tsp Cardamom Seeds* 1 tsp Red Chili Powder* 5 tbsp Ghee* 3 Cloves* 2 Bayleaf* Chopped Coriander Leaves* Salt to taste* WaterDirections1. Heat the ghee and put the bay leaf, cloves and cinnamon to crackle in ghee then put the washed and dried rice in it and fry for a while.2. Put one and a half cup boiling water in rice and cook the rice. 2. In a separate pan heat the ghee and fry the vegetables with saffron or saffron color and salt, to light golden brown just to make them crisp.3. Heat a pan with ghee and add garlic ginger paste, onion paste, a pinch of jayfal powder, chilli paste, fry a while and add the chopped tomatoes and mix the biriyani masala from the packet, and add salt. When the oil startes to separate add 1 tsp keora water, add fresh cream and yogurt taking the pot away from direct heat. 4. add the sugar and cook the masala well.5. Take half the masala prepared in a separate bowl and set aside.6. In the rest of the masala in the pan, add all the fried vegetables and cook them for a while, not too much that the vegetables break.7. When the vegetables are cooked in take a large pan with lid and grease it with some butter or ghee, put a layer of cooked rice, masala (that you set aside) and one layer of vegetables. Sprinkle some keora water and safron over.8. This way keep on adding layers of rice vegetables and masala with a sprinkle of keora water and safron.Cover the pan tightly and bring this to a boil by raising the heat.9. Cover the pan tightly and put it over indirect heat, maybe put a tawa or pan underneath and then reduce the heat and cook for about 30 minutes so that the flavor and aroma is distributed evenly.10. Garnish with chopped coriander.
VEGETABLE BIRYANI
for the rice
3 cups cooked long-grain rice
1/2 teaspoon saffron(kesar)
2 tablespoons milk
4 tablespoons finely chopped mint leaves(phudina)
salt
for the gravy
1 cup mixed boiled vegetables(cauliflower florets, peas, french beans)
2 bay leaves(tejpatta)
4 peppercorns
4 cloves(laung or lavang)
2 cups chopped tomatoes
1 teaspoon chili powder
1 teaspoon coriander
1 teaspoon cumin powder
1/4 teaspoon asafetida powder(hing)
1/4 teaspoon ground nutmeg(jaiphal)
1/4 cup tomato sauce
1/2 teaspoon cornflour, mixed with
1/2 cup milk
1/4 cup cream
2 teaspoons kasuri methi(dried fenugreek leaves)
1/2 teaspoon sugar
2 tablespoons oil
salt
Directions For the rice .
Warm the saffron, add a little water, rub it so the milk becomes yellow and add to the rice.
Mix in the rice, chopped mint leaves and salt and keep aside.
For the gravy.
1. Heat the oil in a pan add bayleaves, peppercorns and cloves to it.
2. Add the chopped tomatoes, chilli powder, coriander-cumin seed powder, asafoetida and nutmeg powder. Cook for a few minutes while mashing continuously till the oil separates from the mixture.
3. Add the tomato sauce and milk-corn flour mixture. Bring to a boil, add cream and mix well.
4. Mix the vegetables in the gravy and keep aside.
How to proceed.
1. Heat 1 tbsp of oil in a huge vessel make a layer by spreading 1/3 of the rice.
2. On it spread half the gravy and 1/3 of rice. Layer again with remaining half of the gravy and remaining 1/3 rice. Cover a lid and seal the edges with a dough.
3. Cook on a slow flame for 20 to 25 minutes. Serve hot. *(hppt//www.RecipeZaar.com/browse/all recipes)

Cheese and mushroom biryani

Ingredients :
1 cup Basmati Rice
100 gms Mushrooms (half packet)
150 gms Paneer (cottage cheese)
1 Onion-sliced finely
1 Carrot- optional
1 Capsicum- optional
2-3 Lavang (cloves)
1 stick Dalchini (cinnamon)
1 1/2 tsp Salt
2 tbsp Desi Ghee or 3 tbsp Oil
Method
1.Clean, wash rice. Soak for one hour.
2.Wash mushrooms and cut each into thick slices lengthwise, into 'T' shaped pieces.
3.Cut paneer into half square pieces and deep fry to a golden colour.
4.Shred the carrot and capsicum into thin strips.
5.Heat ghee. Add dalchini, lavang and onions. Cook till the onions turn light brown in colour.









Soya Nugget Biryani
Ingredients:- Basmati Rice- Soya NuggetsHow much of the above you need depends on how many people you're going to serve. The rest of my recipe will assume 3 cups of rice and 400gm soya nuggets.- 2 tsp chilli powder- 2 tsp jeera (cumin) powder- 2 tsp garam masala- 1 tsp turmeric powder- 5 tsp coriander powder- 4 ripe tomatoes diced- 1 or 2 onions cut into small pieces- 2 tbsp ginger-garlic paste (make your own for best effect)- 2 chopped up green chillies (optional, use if you want it spicy)- half a cup of curd- one bunch coriander leaves, chopped up- one bunch mint leaves, chopped up- 3 cardamom pods- 2 cinnamon sticks- 1 tbsp sunflower oil- some raisins- some almonds- salt to tasteProcedure:Now, you can do four things in parallel, but make sure that you're done with the nuggets and rice before you actually need each of these.1. Cook the rice till it's about three quarter ready. Cook it with the cinnamon and cardamom, some salt, and a sprinkling of mint, but no oil.2. Prepare the nuggets for cooking. This involves boiling them for 10 minutes, then squeezing out, rinsing in cold water and squeezing out again.3. boil the almonds to remove the skins and cut into slices.4. Start cooking the masalas. This is the elaborate step.1. Heat a pan till it is of suitable temperature for oil (ie, fling a drop of water at it and it should sizzle off immediately)2. pour the oil in, and heat it for a couple of seconds.3. Add the onions, and fry till light brown4. Add the ginger-garlic paste and fry for 2 minutes5. Add in the chilli powder, coriander powder, turmeric powder and jeera powder and chillies. fry for about 30 seconds, and add in the salt.6. Add the diced tomatoes, and stir fry the whole thing for 3 minutes.I hope your soya nuggets are ready at this point, because you need them now.7. Add in the soya nuggets and mix well. It will start to get really dry, but don't panic. Let it simmer for a minute or so.8. Add in the curd, garam masala, chopped up coriander and chopped up mint (you may want to save a little mint and coriander for the raita).9. Mix well. The curd should make the whole thing watery again.Ok, the biryani curry is ready, and I hope your rice is too, because this is where you need it.10. Take a baking dish, or a large vessel that can be sealed.11. Put a layer of rice at the bottom, then a layer of soya nuggets, then another layer of rice.You can carry on like this as long as you have enough matter to layer, just make sure the top most layer is rice and sufficiently thick. I've found that adding a layer of boiled potatoes (with or without their jackets) also helps. You can deep fry the potatoes if you like it better that way, but do it in really really hot oil.12. Add the raisins and almonds on the top (you may want to stir fry them first, but I like to stay off frying as much as possible).13. seal the dish and pop it into the oven at a very high temperature (I used 250°) for about 15 to 20 minutes.Now, I used a handi, and I sealed it with wheat dough. You know that it's done when your dough starts to burn. You can also eat the dough later. Kids love it :)

Vegetable Biryani
Ingredients2 medium sized carrots 1 small cauliflower 2 medium sized potatoes 50 g shelled green peas ½ kg pulao rice 10-12 French beans 1 teaspoon ginger and garlic paste 1 tablespoon Ferns' Biryani Curry Paste 1 each cinnamon, cardamom, clove, bay leaf ½ g saffron ½ cup curd/ yogurt A few sprigs mint leaves A few sprigs coriander leaves 4 tomatoes Salt to taste
MethodHeat oil, fry sliced onions until golden brown and keep aside. Cut the carrots, potatoes and beans into batons, cauliflower into florets. Heat oil, sauté the above vegetables and peas along with salt, curd and Ferns' Biryani Curry Paste. Add sliced tomatoes, chopped mint leaves and coriander leaves. Cover for 5 minutes until the vegetables are coated with a thick gravy. Remove and keep aside. Grease an oven- proof dish with clarified butter, spread alternate layers of rice and vegetable mixture, the top most layer being rice. Place fried onions, round slices of tomatoes on top, with chopped mint leaves and coriander leaves. Sprinkle with saffron. Cover with a tight fitting lid and bake in a hot oven for 15 - 20 minutes. Serve hot with a salad and a raita.