Vegetable Biryani

INGREDIENTS:
   Basmati Rice - 1 Cup
   Mixed Vegetables - 1 Cup
   Onion - 1
   Tomato - 1
   Red Chilly Powder - 1 Tsp
   Coriander Powder - 1 Tsp
   Curd - 2 Tsp
   Salt - As needed
   Coconut milk - 1 Cup
   Water - 1 Cup
TO GRIND:
   Garlic - 4
   Ginger - 1" piece
   Green chillies - 2
   Mint leaves - Few
   Coriander leaves - Few
TO TEMPER:
   Oil - 1 Tbsp , Ghee - 1 Tbsp
   Cinnamon - 1"
   Cloves - 2
   Cardamom - 2
   Bay leaves - 2
   Marati mokku - 2
   Fennel - 1/2 Tsp

METHOD:

• Wash and soak the rice for 1/2 an hour and drain the water and keep aside.
• Meanwhile chop the veggies and slice the onion and keep it ready.
• Grind the items given under 'TO GRIND' with little water to a fine paste and keep aside.

• Now heat Oil & Ghee in a pressure cooker and temper with the items given under 'TO TEMPER'.
• Add onions and saute for 2 Minutes.

• Then add ground paste and saute till raw smell leaves.Now add tomato and saute well.

• Add Chilly powder, Coriander powder, Salt and saute for 2 minutes.
• Add chopped vegetables, Curd and mix well.

• Finally add Rice, Coconut milk and water and mix well.Close the lid and pressure cook for 4 whistles and switch off.

• Serve hot with onion raita.

NOTES:

• You can add any vegetables of your choice.
• I used normal rice but you can use basmati or biryani rice (seeraga samba rice).

Sambar Sadam / Sambar Rice

INGREDIENTS:
   Rice - 1 Cup
   Toor dal - 1/2 Cup
   Mixed vegetables - 1 Cup
   Shallots - 1/4 Cup
   Tamarind - 1 Small lemon size
   Tomato - 1
   G.chillies - 1 or 2
   Curry leaves - Few
   Sambar powder - 1 Tsp
   Turmeric - 1/2 Tsp
   Jaggery - 1/2 Tsp
   Coriander leaves - Few
   Salt - As needed

TO ROAST AND GRIND:
   Coriander seeds - 1 Tbsp
   Channa dal - 1 Tbsp
   Urad dal - 1 Tbsp (optional)
   Pepper - 1/2 Tsp (optional)

   Fenugreek - 1/4 Tsp

   R.chillies - 4
   Coconut - 2 Tbsp or 1/8 cup
   Asafoetida - 1/4 Tsp

TO TEMPER:
   Oil- 1 Tbsp
   Ghee - 1 Tbsp
   mustard- 1/2 Tsp
   Cumin - 1/2 Tsp
   Asafoetida - 1/4 Tsp

METHOD:

• Heat a tsp of oil in a pan and roast the items given under 'TO ROAST AND GRIND' one by one except asafoetida and let it cool.
• Grind it with asafoetida to a coarse powder and keep aside.

• Soak tamarind in half cup of water and extract juice and keep aside.
• Pressure cook rice, dal and vegetables with enough water for upto 5 whistles.

• Heat oil and ghee in a pan and temper with the items given under 'TO TEMPER'. Then add Shallots, G.chillies, Curry leaves and saute well.

• Add tomatoes and saute well.
• Then add Tamarind extract, Sambar powder, Turmeric and bring it to boil.

• Then add ground powder, Salt, Jaggery and mix well.
• Add this mixture to the cooked rice & dal and mix well.

• Then allow it to boil for 5 to 10 minutes in low flame or close the cooker and pressure cook for 1 whistle.
• Switch off and add a tsp of ghee and mix well.
• Garnish with coriander leaves and serve hot with papad.

NOTES:

• You can add any vegetables of your choice like carrot, beans, potato, peas etc.
• You can cook the vegetables separately and add it to the sambar before adding rice and dal mixture. 

Beetroot Rice

INGREDIENTS:
   Cooked Rice - 1 Cup
   Beetroot - 2 (Grated)
   Onion - 1
   Ginger-Garlic paste - 1 Tsp
   Chilly powder - 1 Tsp
   Curry leaves - Few
   Salt - As needed
 TO TEMPER:
   Oil - 1 Tsp
   Ghee - 1 Tsp
   Mustard - 1/2 Tsp
   Urad dal - 1/2 Tsp
   Cashews - Few

METHOD:

• Heat Oil and Ghee in a pan and add the ingredients given under 'TO TEMPER' and fry well.
• Add Onion, Curry leaves and saute for few minutes.

• Then add Ginger-Garlic paste and saute till raw smell goes and add Beetroot and mix well.

• Add Chilly powder, Salt and mix well.
• Add little Water and close the lid and cook for 5 to 10 minutes.

• Finally add cooked rice and mix well.

• Serve hot.

NOTES:

• You can add finely chopped Green chilies if you want.
• Also you can add a tsp of sambar powder for little variation.

Linking this to Gayathri's WTML Event hosted by Rafeeda.

                             Srivalli's Kid's Delight event hosted by kalyani..

paneer Biryani

INGREDIENTS:
   Rice - 1 Cup
   Paneer - 1/2 Cup
   Onion - 1
   Tomato - 1
   Green chilies - 2
   Ginger-Garlic paste - 1 Tbsp
   Mixed Veggies - 1 cup
   Mint Leaves - 2 Tbsp
   Coriander Leaves - 2 Tbsp
   Chilly Powder - 1 Tsp
   Coriander Powder - 2 Tsp
   Garam masala - 1 Tsp
   Turmeric - 1/2 Tsp
   Salt - As needed
   Water - 2 Cups

TO TEMPER:
   Oil - 2 Tbsp, Ghee - 1 Tbsp
   Bay Leaves - 2
   Fennel - 1 Tsp
   Cinnamon - 1"
   Cardamom - 2
   Cloves - 2
   Star Anise - 1

METHOD:

• Wash and Soak Rice for 30 minutes and drain the water and keep aside.
• Slice Onions and G.chilies. Finely chop Tomato and Vegetables of your choice.
• Cut paneer into cubes and fry with a tsp of Oil and keep aside.

• Heat Oil and Ghee in a pan and add the items given in 'TO TEMPER' and fry well.
• Now add Onion, G.chilies, Ginger-Garlic paste and saute till raw smell goes.

• Then add Tomatoes and saute well.
• Now add Chilly powder, Coriander powder, Garam masala, Turmeric and mix well.

• Now add Mint leaves, Coriander leaves, Veggies and mix well. Add paneer pieces and saute for  2 minutes.

• Transfer this to a pressure cooker and add Rice, Water, Salt and mix well.
• Close the lid and pressure Cook upto 3 Whistles.

• Serve hot with Onion Raita or any Kurma of your Choice.

                                                                               Paneer Biryani

NOTES:

• Add 1 cup coconut milk and 1 cup water to get rich taste.
• You can use any vegetables of your choice like Carrot, Beans, Potato, Peas, Cauli flower etc.

THATTAPAYIR SADAM / COWPEA RICE

INGREDIENTS:

      Rice - 1 Cup

      Thattapayir - 1/2 Cup

      Shallots - 10

      Oil - 2 Tbsp

      Mustard - 1 Tsp

      Red Chilies - 3

      Curry leaves - Few

      Tomato - 1

      Turmeric - 1/2 Tsp

      Salt - As needed

      Water - 2 Cups

METHOD:

• Wash and soak rice for 30 minutes and drain the water and keep aside. Chop shallots and Tomato.
• Boil Thattapayir(Cowpea) for 5 mins.

  

• Heat oil in a pressure cooker, then add mustard seeds and let it splutter.
• Now add shallots, red chilies, curry leaves and fry well. Then add chopped tomatoes and saute well.

• Add turmeric powder, chilly powder, salt and mix well.
• Finally add boiled thattapayir, water, rice and mix well. Check for salt.

• Close the lid and pressure cook till 3 whistles.
• Serve hot with boiled eggs or any curry of your choice.

NOTES:

• You can add sambar powder for extra flavor.
• Chilly powder is optional, you can omit it too.