PANEER VEGETABLE BIRYANI ( srilankan version)

Ingredients: 

For Rice:

1. 1 mug basmati rice soaked in water for 45 -60 min
2. 1 and half mug water
3. 6 cloves
4. 2 bay leaves
5. 2" cinamon stick
6. 3 cardomoms
7. 1" rampe leaves
8. 1 tspn cumin seeds
9. 1/4th cup cashew nuts
10. 5 curry leaves
11. salt
12. 2tbsp oil
13.  saffron colour to colour

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For Gravy:

1. 1 -2 tbsp oil
2. 5-8 curry leaves
3. 1 tspn cumin seeds
4. 7-8 cloves
5. 2 bay leaves
6. 5-6 peppercorns
7. 2" cinamon stick 
8. 3 cardamoms slightly slit and 1 crushed 
9. 1" rampe leaves
10. 1 onion sliced
11. salt to taste
12. 1 tbsp ginger garlic paste
13. 1 tomato chopped
14. 1 tspn cumin powder
15. 1 tbspn coriander powder
16. 1tspn chilly powder
17. 1/4th tspn turmeric powder
18. 1 tbspn curry powder (srilankan version if possible or biryani masala)
19. 2 tbspn curd
20. 1/4th bunch coriander leaves and mint leaves chopped (optional)
21. 1 cup chopped mixed vegetables
22. 1 cup cubed paneer

Procedure:

1. In a pan heat oil and add all the spices from part 1 and fry till aroma comes and cumin seeds splutter.
2. Add green peas and mix
3. Now add soaked rice and fry for about 3 min and mix all the spices well.
4. Add salt and water and allow rice to be done and keep aside.( once water boils reduce to low flame and allow to cook)
5. Now in another pan add oil and ingredients 2-9 from part2 and fry till aroma comes.
6. Now add onion and fry till golden brown and little salt so that onion cook faster
7. Add ginger garlic paste and saute for 2 min and add tomatotoes and fry till smashed.
8. now add ingredients 14 - 19 and mix well 
9. Add curd, coriander leaves, mint leaves and allow to cook for 5 min tossing
10. add mixed vegetable and cook (add water if necessary)
11. last add paneer cubes and mix well and cook for another 3 minutes.
12. now layer the rice and the gravy in a pan and allow to simmer for about 20-30 min till the gravy aroma mixes with the rice
13. Add saffron colour on the last layer for coloured rice
14. serve hot with raita/pickle

 

EGG BIRYANI

 Ingredients

1 cup Basmati rice (soaked for 1/2 hour in water)
2 tomatoes (peel and make juice/paste)
1/2 cup water( total 1 and 1/2 cup including tomato juice)
1 cardamoms peeled,
2-3 cloves,

1″ cinnamon,

2 bay leaf,
4 peppercorns
salt to taste
1 tbspn oil/ghee
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1/4th cup grated coconut/ frozen
1 tsp coriander seeds
1 tsp oil/ghee
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4 kashmiri chillies/ 1 and 1/4th tspn chilly powder (can reduce if you want less pungent)
1/2 tspn garam masala
2 green chillies
1" ginger chopped
2 cloves garlic
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 1/4 cup yogurt/curd
1/2 bunch coriander leaves
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4boiled eggs(peeled and cut into quarters) (boiled baby potatoes for veggies)
2 onions(sliced fine/thin)
oil to deep fry

 Procedure:

For rice:

1. In a nonstick pan add oil and fry all the spices till aroma comes (from first part of the ingredient section)

2. now add rice and mix well with the oil and spices

3. once mixed add tomato juice and water (total 1 and 1/2 cup only)

4. Add salt and allow the rice to cook.

5. once rice is done spread it on a plate or in a wider pan and let it cool completely. 

For paste:

1. now in pan add a little oil and roast coriander seeds

2. add grated coconut and fry till golden brown( keep aside for cooling)

3. now add all ingredients from third part of ingredient section and grind till u get a fine paste.

4. now grind coriander leaves into fine paste separately and mix it with yogurt and keep aside.

For Deep frying:

1. in a pan add oil to deep fry, heat it up

2. Add sliced onion and fry it till crispy golden brown in colour don't burn it but it should be crispy

3. keep the fried onion on a tissue for the oil to drain

4. now fry the cut boiled eggs(optional) and keep on tissue to drain oil

Final step to Biryani:

1. now add oil in a big kadai (u can use the deep fried oil) add the ground coconut masala paste and cook till raw smell is gone.

2. now add fried egg and mix well so that the egg is coated with the masala

3. now add coriander yogurt mix to it and heat it on low flame.

4. add salt if necessary depending on the salt you added in the rice.

5. add rice and mix well so that all masala is equally coated 

6. add 1/2 of  fried onions and mix well

7. close the lid and allow the rice to heat up on very low flame and get the aroma spread into the rice.(keep for 5-8 min)

8.now open lid and add remaining fried onions and chopped coriander leaves to garnish

9. cook for another 2 min and serve hot.

(For Vegetarians used boiled baby potatoes and fry them in oil instead of egg rest procedure remains the same)

NAVRATNA PULAV

Ingredients:

1 onion sliced
2 cups basmati rice soaked in water for half hour
1 chopped tomato
1 cup mixed vegetables (corn , green peas, carrots, potatoes(cubed), red peeper)
1 cup mixed dry fruits (cashew nut, badam, raisins, pista, walnut)
2 tbsn ginger garlic paste
2 tspn finely chopped green chillies
1tspn cloves
2 cardamons
1 piece cinnamon stick cut into pieces
2 bay leaves
2 tbsn chopped coriander leaves
2 tbspn butter
salt to taste

Procedure:

1.  add butter in the nonstick utensil/cooker
2. add cardamons, bay leaves, cloves cinnamon, and dry fruits and fry till the aroma comes of spices
3. add ginger garlic paste, green chillies and onion and saute til golden brown
4. add tomatoes and saute till smashes
5 add the vegetables and fry for 2-3 minutes
6. add rice and mix well can add a little more butter if required
7. add 3 cups water and salt and bring to boil and then simmer
8. add coriander leaves and mix well
9. wait until rice is cooked .(pressure cooked/plain) off the gas and wait for it to settle for 10 min and then serve with onions or salad or raita

GREEN PEAS PULAV

Ingredients

1. basmati rice           (1cup/250gms)soaked for 1 hour in water
2. fresh green peas     (1 cup)
3. onions                    (1 medium) sliced
4. ginger garlic paste    1 tbspn
5. green chillies            2 slit/cut
6. bay leaf                    1 no.
7. cumin/zeera             1/2 tspn
8. clove                      4-5
9. cinnamon               1 inch stick
10. garam masala         1/2 tspn
11. pepper powder          1 tspn
12. oil                           2 tbspn

Procedure

1. in a nonstick cooker/ or any vessel add oil, cumin, bay leaf, cloves, green chillies, cinnamon and fry till cumin seeds sputters
2. add sliced onion and ginger garlic paste and fry till golden brown
3. add garam masala powder, salt and pepper to taste
4. add green peas and fry for 2-3 minutes
5. add rice and mix well keep for a minute
6. add boiling water 1 and 3/4th of the same cup as u had taken the rice.( add water just till the rice and green peas is covered with water)
7. allow it to boil on  medium flame till rice is fully done and then simmer for 1 -2 min,and let it settle for 10 min after turning the gas off
8. serves 2-3 people.