VEG DUM BIRIYANI (EASY METHOD)

METHOD:

STEP1:

1. Cut all vegetables (Cauliflower, beans, carrot, potato, onions) into slices

2. Take a large pan and saute them in oil until they are soft

3. Take a bowl, add the cooked vegetables, red chilly powder, turmeric, ginger garlic paste, elaichi, cinnamon, 1 cup curd and mix well and keep aside for 15 minutes in fridge - This is vegetable marinade.

STEP2:

1. Take a pan, add oil, elaichi, cinnamon, shah jeera and fry well

2. Add two cups basmati rice and fry well for 5 minutes.

3. Add 4 cups of water and boil till the rice is half cooked

STEP3:

1. Take a heavy bottom pan/bowl. Add oil, marinated vegetables and rice into layers

2. Cover with lid and cook for 20 to 25 minutes in low flame

Serve hot with raita, korma or mirichi ka salan!

TOMATO RICE (SIMPLE

Preparation time : 20 min

Ingredients :

2 big tomatoes

2 onions

100 grams peas

1 cup cooked rice

1/2 inch cinnamon

4 elachi

3 cloves

2 green chillies

2 tsp garam masala powder

1 tsp turmeric powder

salt to taste

Preparation method :

1. Heat a pan with 2 tsp of oil,add cloves,cinnamon.elachi and finely chopped onions and green chillis, fry well till the onions become translucent.

2. Add tomato pieces,green peas,cook till they become soft.

3. Add turmeric powder,salt,garam masala and mix well.

4.Now add cooked rice and mix well.

PEAS PULAV

Preparation time: 25 min

Ingredients:

1/2 cup frozen peas

1 cup cooked rice

1/2 inch cinnamon stick

3 cloves

5 tsp jeera

2 greenchillies

curryleaves

pepper powder

salt to taste.




Preparation method:



1. Heat a pan add oil, add jeera , cinnamon, cloves, green chillies,curryleaves and fry well.

2. Add frozen peas fry well till they become soft.

3. Now add cooked rice and salt mix well till the rice is covered with jeera and peas.

4. Add pepper powder according to ur taste.

5 serve hot with any gravy curry.

Tip:If u have fresh peas, u can cook with white rice.

PONGALI

Preparation time: 30 min

Ingredients:

1 cup raw rice

1/2 cup pesarapappu(white moong dal)

2 tsp ghee

2 tsp oil

3 tsp pepper powder

1 green chilli

1/2 inch ginger

curryleaves

jeera powder

salt

Preparation method:

1. Boil rice and moong dal in a pressure cooker with 1:3 water, for 4 whistles.

2. Heat a pan, add ghee and oil, add green chillies, chopped ginger, curry leaves and fry well.

3. Now add cooked rice and dal with some water and boil for some more time.

4. Add pepper powder, jeera powder, salt and mix well.

5. Cook for some more time,and switch off the stove.

CORN RICE

Preparation Time: 15 mins

Ingredients:

1 cup cooked corn

2 cups cooked rice

cinnamon

clove

cardamon

elachi

4 tsp jeera

corriander powder

garam masala

pepper powder

green chillies

oil

salt to taste

Preparation Method:

1. Heat oil in a pan, add jeera, cinnamon, clove, cardamon, elachi, green chillies and fry well

2. To this, add the cooked corn, masala powder, corriander powder, salt and fry well untill the flavour is infused into the corn

3. Add rice and mix well for 5 minutes. Before switching off the stove, add pepper powder.

Serve hot with taramind chutney or raita or tomato ketchup

Note: If you do not have fresh corn, you can use frozen or canned corn

PULAV (ANDHRA STYLE)

Preparation time :30 min

Ingredients :

1 cup basmati rice

1 potatoes

1 big onion

1/2 beetroot

1 tsp poppy seeds(gasalu)

1 carrot

3 cloves

1/2 inch cinnamon

3 pepper

2 tsp coriander seeds

2 green chillies

1 tsp redchilli powder

coconut

oil

salt to taste

Preparation method :

1. Grind 1/2 onion, cloves, pepper, cinnamon, coriander seeds, poppy seeds, coconut, green chillies, and red chilli powder to fine paste

2. In a heavy bottomed vessel, heat oil, fry onions, diced potatoes, carrots and beetroot till they become little tender, add above grind masala paste, and fry well.

3. Add 2 cups of water, and salt ,then add rice (wash before 15 min and keep it aside). Cover with lid till the rice cooked (stir the rice inbetween).

4. serve with Raitha.

CARROT RICE

Preparation time:30 min

Ingredients:

2 cups cooked rice
3 carrots
1 big onion
3 green chillies
3 cloves
1/2 inch cinnamon
5 cashew nuts
2 tsp dhania powder
turmeric
oil
salt to taste

Preparation method:

1.Peel carrot and cut into small pieces and grind them coarsly (or grate the carrots)

2. Heat oil in a pan, add onions, green chillies,cinnamon,cloves, and fry well till onions become soft.

3. Add grated carrot and fry well till the raw smell dissappears, then add turmeric, salt, and 2 tsp dhania powder, and keep aside.

4. Take a big bowl,mix the cooked rice and carrot mixture evenly.

5. Decorate with fried cashew nuts.

AAVA PULIHORA (TEMPLE PRASADAM)

Preparation time: 1 Hour

Ingredients:

1/4 kg Cooked Rice

1/2 glass tamarind pulp

1 tbsp turmeric

1 tbsp chana daal

1 tbsp urad daal

1 tsp mustard seeds

2 red chillies

2 green chillies

curry leaves

1/2 inch ginger

hing

jaggery (optional)

5 tbsp oil

salt to taste

For aava paste:

2 tbsp mustard seeds

30 gms ground nuts

1 tsp turmeric

3 red chillies

Preparation method:

To prepare aava paste:

1. Witout oil, fry the ground nuts till light brown, add red chillies and fry for 2 mins, and keep them aside, untill they are cooled

2. In a mixie jar, add mustard seeds, turmeric and grind to a fine powder

3. Now add fried ground nuts and red chillies to a fine powder

4. Add some water and grind to a fine paste, and keep the paste aside

To prepare pulihora paste:

1. In a pan, add 5 tbsp of oil, mustard seeds, channa daal, urad daal, green chillies, ginger, curry leaves, red chillies and fry well.

2. Now add the tamarind pulp (add water if pulp is very thick), salt, turmeric, jaggery, fry them till the water evaporates and the daal becomes soft.

3. switch off the stove and let it cool

To prepare pulihora:

4. Take the cooked rice in a big plate, add this tamarind paste and mix well till the paste is evenly mixed with rice.

5. Now add the aava paste to the rice and mix well.

MINT BIRYANI

Preparation method :45 min


Ingredients :

1 cup basmathi rice

1 medium size onion

2 elachi

1/2 inch cinnamon stick

2 cloves

2 tsp shajeera(black jeera)

1 bunch min leaves

1/2 bunch coriander leaves

2 tbsp curd

vegetables(potato,carrot,beans,peas)

biryani masala(optional)



Preparation method :


1.Wash the rice and keep it aside.


2. Take a heavy bottomed vessel,add oil and then add elachi, cinnamon and cloves.


3. Then add finely chopped onions and fry them till raw smell disappear, then add sha jeera and fry them.


4. Now add finely chopped mintleaves, corianderleaves and all veggies ,fry them till they become soft

5. Then add curd(whisked smoothly) and add biryani masala, stir till all are mixed well.

6. Now add 2 cups of water, salt to taste.

7 Then add washed rice and cover the vessel with plate for 10 min.

8. U should stirr every 5 min.

9. After water is evoprated, switch off the stove and cover the vessel with plate for 10 min


Mint biryani is ready, serve with raitha and kurma