Nutrela Biriyani~Soya Chunks Biriyani

 Today am sharing a simple One Pot Protein Enriched Rice.I love to add soya chunks in my Vegetable Biriyani!!Today i prepared this Biriyani with only Soya chunks ,it really tastes great!!I simply served it with Beaten Curd..

Vegetable Biriyani

Ingredients:

1. Basmathi rice /Seraga samba -2 cups
2. Mixed Vegetables(Carrot,beans,peas)-1 cup (Sliced in to medium pieces)
3. Onion-1 (Sliced)
4. Tomato-2 (Chopped)
5. Ginger Garlic Paste-1 table spoon
6. Green chilly-2 (sliced)
7. Mint leaves-1/4 cup(Chopped)
8. Cilantro-1/4 cup
9. Bay leaves-2 
10. Cloves-3
11. Cinnamon- Two 1" size
12. Star anise-2
13. Black cardamam-1
14. Ghee/Oil-3 table spoon
15. Water-3 cups 

To Grind:

1. Onion-1/2 cup (chopped)
2. Tomato-1 
3. Mint and cilantro-1/4 th cup each
4. Green chilly-2
5. Fennel seeds-1 teaspoon
6. Jeera-1 teaspoon
7. Green Cardamom-1

Method:

1. Soak the rice for 30 mns.Drain all the water and roast in teaspoon of ghee.(Roasting is optional)
2. Grind all things under "To Grind" list,with adding little water.
3. Now heat Ghee &Oil in Cooker/Non-stick pan.
4. Add Whole garam masala one by one,roast till get aroma.
5. Put ginger garlic paste and fry well.
6. Then add green chilly and onion,fry till onion comes semi roast.
7. Add chopped tomato and fry till get mushy.
8. Then add the grounded mixture and fry till,it loses oil in edges.
9. Now add Turmeric powder and salt,mix well.
10. Put Cilantro and Mint fry for a while,
11. Add the vegetable ,give it a mix close the lid for 5 mns.Allow the vegetable to half cook.
12. Once the vegetable half cooked,add water and bring to boil then add the roasted rice.
13. On top add garam masala powder and give a mix and close the lid.Check salt here.
14. If u cooking in Pressure cooker take 3 whistle.In Pan means,keep the stove in medium heat &close the lid for 15 mins.
15. If all water drains,switch of the stove and close the lid.Keep on the same stove top for 10 mins.
16. Then open and give it a mix with Fork.
17. Serve hot with raitha.

Tasty Mushroom Biriyani

 

Ingredients:

1. Seeraga Samba Rice/Basumathi Rice- 2 cup
2. Mushroom-2 cup (Diced)
3. Onion-1 cup(Sliced)
4. Tomato-2 nos(Chopped)
5. Green Chilly-2
6. Ginger Garlic Paste-2 table spoon
7. Whole Gram Masala:  1.Cinamaon-1" piece 2.Cloves-3, 3.Cardamom-1 (Crushed with skin),4.Black Cardamom-1,5.star anise-1
8. Cilantro/Mint leaves - few
9. Oil and ghee -2 table spoon (Mixed)
10. Lemon juice -1 table spoon
11. Water-3 Cups

To Grind:

1. Almonds/Badam-4 nos
2. Cashew- 4 nos
3. Cilantro- 1/2 cup
4. Mint-1/2 cup(Leaves alone)
5. Red Chilly- 2 nos.

Soak Almonds/Badam for 15 min in water and grind all together with little water.Soak the rice for 30min.

Method:

1. Heat Oil in the Pressure cooker,Put all whole dry masala and roast it.
2. Add green chilly fry it.Then add ginger garlic paste and fry till raw smells goes out.
3. Now add slice onion and fry till gets  Soft.(Don't roast more)
4. Add tomato and fry till it mix with all mixture.
5. Now put turmeric powder,jeera powder,garam masala and roat well.
6. Add the grounded Mixture and Fry well in oil.
7. Once u fried well add,Diced Mushroom and fry in oil.(Don't add water,Mushroom will lose water itself)
8. Half Cook the Mushroom.
9. Now pour Required water and add lemon juice.
10. Check salt as well.Put chopped cilantro and mint leaves on top.

                                            
10.And close the lid.Take 3 whistle.

11.Once Pressure cums down,open the lid,slowly and  mix the rice with fork.

                               

                             

11.Serve Hot with Onion Raitha (R)any veg Gravy.

Note: For more flavorful Roast the soaked rice in teaspoon of ghee.U Can Try the same Method with Vegetables also,for tasty Vegetable Biriyani :)...

Tomato Biriyani/Tomato Rice/Thakali Satham

Ingredients:

1. Seeraga Samba/Basumathi rice-1cup
2. Tomato-2(Chopped)
3. Onion-1medium(sliced)
4. Ginger &Garlic paste-2teaspoon
5. Green chillies-2(slited)
6. Red chilly powder & Salt-to taste
7. Cilantro/Mint-1/2 cup each
8. Whole gram masala----Cloves-2,Cinnamon-1"piece,Bay leaves-2 nos,Cardamom-1 (crushed)
9. Oil/ghee-3tablespoon.
10. Water-1 and half cup

To Grind:

1. Tomato-1

I prefer to cook all type of biriyani,Pulao in non-stick pan only.If u want to cook in cooker/rice cooker... u can keep the same amount of water and cook.In Pressure cooker,2 whitle is fine.

Dont soak the rice more than an 30mns.for more flavorful,roast rice with 1teaspoon of ghee.,and cook.I used Seeraga samba rice.,u can use Basumathi rice/ Sonamasoori.,

 Method:

• Soak the rice for 30min.,and drain all water and keep aside.
• Heat oil/ghee in pan,add all whole gram masala &fry well.
• Add green chilly&ginger-garlic paste,fry for 30 sec.,
• Add sliced onions,stir it.
• Once,the onion turns soft.,add chopped tomato &grounded tomato.add turmeric powder,redchilly powder&Mix well ,cook it for 2mns
• Once oil starts lose in edges.add Cilantro and mint leaves.
• Give a fine mix.,water and let it boil for 3-4 mns.,check the salt and add the rice.
• Close the lid,cook in medium flame for 15mns.
• Once in a while ,give a mix and cook.
• After that open the lid and add 1teaspoon of ghee,chopped cilantro and mix and serve with onion raitha/veg., gravy.