Vegetable Biryani ( without onion and garlic )

Cooking Time Required: 1 hour + 25 mins
Cost of preparation: 50-70 rupees
Serves 2

Ingredients: Long grained Biryani rice ( 2 cups ), diced vegetables ( 2 1/2 cup , includes beans, cauliflower, green peas , potato ), milk ( 1 cup ), cashew ( 6-7 nos ), khus-khus or posto ( 1 tsp ), khada garam masala ( cloves, cinnamon, bay leaves, mace, star anise, peppercorn, cardamon ), ghee ( 1 tbs ), sour curd ( 2 tbs ), tomato puree ( 2 tbs ), cumin powder ( 1 tsp ), coriander powder ( 2 tsp ), fenugreek powder ( 1/2 tsp ), red chilli powder ( 1 tsp ), tumeric ( 1 tsp ), oil ( 3 tsp ), salt.

Preparation: Transfer the diced vegetables to a mixing bowl. Add sour curd, tomato puree, fenugreek powder, cumin powder, coriander powder, chilli powder, turmeic and salt. Mix well and marinate for 1 hour.
















Grind the khus-khus and cashews into a fine paste.

Cooking: Heat oil in a wok.















Add the khada garam masala and fry for 1 min. Add the khus-khus and cashew paste. Fry for 4-5 mins and then add the marinated vegetables.

Cook the vegetables till they are done. Remove from fire.















Wash the rice and transfer to a pressure cooker. Add the cooked vegetables, 1 cup water, 1 cup milk, ghee and salt and mix well . Cover the lid and allow to cook for 13-15 mins or 2 whistles.

Remove from stove. Allow to stand till the steam is let off. Remove the cover and let it stand for another 5 mins. Serve with raita.

Note : I have not used garlic or onion for this preparation, instead the cashew-khuskhus paste is used to add richness to the dish.


Vegetable Biryani

Hyderabadi Chicken Dum Biryani (Pressure cooker method)

Cooking Time Required: 45 mins
Cost of preparation: 100-150 rupees

Ingredients: Basmati Rice ( 2 cups), skinless chicken ( 600 gm), curd ( 1 cup ), cumin seeds ( 1 tsp), ginger garlic paste ( 2 tsp), coriander seeds ( 1 tsp), tomato puree ( 4 tbs), cinnamon ( 1 stick, medium), cloves ( 4 nos ), star anise ( 2 nos ), cardamon ( 2 nos ), javitri ( 1 no), nutmeg (2 pinch), onion ( 1 large ), oil ( 4 tsp), milk ( 1/2 cup), saffron ( 1 strand ), chilli powder ( 1 tsp), turmeric ( 1/2 tsp), handful of mint leaves, handful of coriander leaves, salt to taste.

Preparation: Heat a pan. Dry roast the coriander and cumin seeds and ground into a fine powder.

Beat the curd, cumin-coriander powder, ginger garlic paste, chilli powder, turmeric, tomato puree, salt, powdered cinnamon and cloves, star anise and javitri togather. Add the chicken pieces to it and allow to marinate for 2 hours.

Cut the onion into thin rings and keep aside. Soak the saffron in the milk.

Cooking: Heat a pan. Add the oil. When it becomes hot, add the onion rings, mint leaves, corainder leaves and stir fry till they turn opaque. Add the marinated chicken pieces and cook for 15-20 mins or till the chicken is 80% done.

Wash the rice and add to a pressure cooker. Add 2 cups of water, crushed cardamon, nutmeg and the saffron-milk along with the chicken pieces . Mix well. One can also add 1 tsp ghee at this stage to prevent the rice grains from sticking to each other. Close the lid and allow to cook for 10 minutes. Remove from fire and allow the steam to escape. Serve with raita.

Tip: The most important part of getting the biryani recipe is cooking the rice just right. Make a trial of cooking the rice in a cooker before making the biryani, just to get the cooking time and water proportion right.


[The below pics are my latest ones ( taken on 08/05/2014 ).....I guess blogging has really helped me improve on everything fom cooking to presentation and even my photography skills. ]

Peas pulao ( One of the Lunchbox Favorites )

Peas pulao along is a quick and easy to prepare recipe which can be easily carried to school/office in the lunchbox. Most kids love green peas and the visual appeal of this dish makes it a hit with them.

Recipe -

Cooking Time Required: 20 mins ( plus some standby time )

Ingredients -

• 1 cup Basmati Rice
• 1 cup green peas
• 1 tsp cumin seeds
• 3-4 nos cloves
• 1 inch cinnamon
• 1 1/2 tsp ghee
• salt to taste
• chopped cilantro for garnishing (optional)

Preparation: Wash and soak the rice for 30 mins.

Cooking: Add the rice to a pressure cooker and add one and half cups of water ( or as specified on the packet ) along with 1/2 tsp ghee and salt to taste. Close the lid and put it on a stove. Wait for 1-2 whistles or till the rice is cooked. Remove from the flame, let the steam escape before opening lid and then fluff it with a fork. Keep aside to cool.

Heat a pan. Add the cumin, cloves and cinnamon. Dry roast till fagrant. Add the remaining ghee , followed by the green peas and a pinch of salt. Stir for 2-3 mins and then add the cooked rice. Toss gently to mix. Garnish with chopped cilantro just before removing from the flame.

Serve with dal fry or any other gravy of choice.

Dahi pakhala - an authentic rice preparation from orissa

Cooking Time Required : 20 Mins
Cost of preparation : 20-30 Rupees

Ingredients: Par boiled rice ( 1/2 kg ), curd (200 ml), onion ( 1 medium, diced ), green chilli (2-3 nos), curry leaves, coriander leaves,cumin seeds (1-2 tsp), salt to taste.

Preparation: Wash rice thoroughly (3-4 times) . Boil water in a vessel. Add washed rice and cook till soft( keep it slightly more soft than regular rice ). Drain off excess water. Add sufficient fresh water to completely cover the rice and allow to stand for 2-3 hours.
Add diced onion, green chilli, curd and salt to the rice. Heat oil in a pan. When it starts smoking, add cumin seeds and curry leaves. Pour the contents over the rice and garnish with coriander leaves. Eat with roasted papad/badi chura, spinach bhaji or fried ladies finger or any stir fry/poda.

Optional seasoning: Freshly grated coconut.

Makes for an excellent meal during the hot summer months.