Mushroom Biriyani

Made Mushroom Biriyani after a long time, dint have time to make it as a Dhum biriyani, so just pressure cooked it.No body in my family is a great fan of mushroom,but i still try to buy and cook them at least once in a month due to the nutritional value in it.I either make it as a biriyani or a gravy, will share the gravy recipe soon :)

Ingredients

• Oil-as per need
• Ghee -as per need
• Whole spices(few fennel seeds, cinnamon -small stick, cloves 2-3, cardamom-2, bay leaf-1)
• Green Chillies-4(slit open adjust as per your spice level)
• Onion-3 (medium sized, cut length wise)
• Tomato-2(medium size- finely chopped)
• Mint leaves- 4 stalks
• Coriander leaves-4 stalks
• Ginger Garlic Paste-2 tbsp
• Garam masala powder-1 tsp
• Mushroom- about 30 (cut it in to 4 halves lengthwise)
• Basmathi rice-2 cups
• Water-2 1/2 cups
• Curd -half cup
• Salt to  taste
• Chilly powder and coriander powder(together)- 1 tbsp
• Turmeric powder-1/4 tsp

Take a pressure pan, add oil followed by ghee, once the oil is hot enough, add the whole spices followed by green chillies,mint leaves, coriander leaves,add onion and saute them well till it turns translucent, now add ginger garlic paste and saute for few minutes till u get a nice aroma, add tomatoes followed by turmeric powder, garam masala powder, chilly, coriander powder and salt.Allow the tomato to cook well, now add mushroom and mix well and cook in medium flame ,do not over cook the mushroom.

To this add water and curd, check for salt, make adjustments if any in terms of salt or spice, once the water boils add Basmathi rice and close the cooker.

Pressure cook for one whistle, put the flame to minimum and leave it on the stove for 5 minutes and switch off.Once the cooker calms down, open the cooker and mix carefully.

                                           Serve it hot with onion raitha.

PEAS PULAV/PULAO

Peas Pulav/Pulao is the rice that is flavored with whole spices and is cooked with peas, served as a main dish. Easy to make, I usually prepare this when i have too many gravies on the menu as this is a mild rice which goes well with raitha and gravy. 

Ingredients:

• Oil -as per need
• Ghee -1 tbsp (optional for diet conscious people)
• Whole Spices (cinnamon-1 stick, cloves-2, cardamom-2 and bay leaf-1 and few fennel seeds)
• Cumin Seeds- ½ tbsp
• Onion (big)-Cut lengthwise
• Green Chillies- 3(slit opened)
• Ginger Garlic paste- 1 tbsp
• Green Peas- handful
• Garam masala powder- 1 tsp
• Basmathi Rice-1 cup (washed)
• Salt –As per taste
• Mint leaves -10
• Coriander leaves- few strands chopped finely
• Curd-2 tbsp
• Water-1 ½ cups

Method:

Take a pressure pan, add oil and ghee, once oil is hot enough add the whole spices,cumin seeds,followed by mint leaves,coriander leaves and green chillies.Add onion and saute well till translucent.Add ginger garlic paste and saute till you get a nice aroma.Add the green peas and mix carefully followed by garam masala powder and salt.Now add 1 and a half cup of water , two table spoons of curd and mix the content, check for salt at this stage.Add the washed Basmathi rice and pressure cook the content till you hear 1 whistle and simmer down the flame, leave the pan on the stove for 5 minutes and turn off the stove.Once when the cooker is calm,release the vent and change the whole content to a serving dish.Mix the content carefully without breaking the rice.

Peas Pulav is ready to be served, serve it hot with raitha and gravy of your choice.

Thengai Saadham / Coconut Rice

During festival times, when there is a variety rice menu, coconut rice is definitely on the list along with puliyodharai and curd rice. This is made with fresh grated coconut, one of the easiest rice dishes which can be made in no time.

Ingredients:

• Rice boiled- 2cups
• Oil- for tempering
• Mustard-1/4 tbsp
• Urad dal-1 tbsp
• Chana dal-1 tbsp
• Dry Red chillies-6 (adjust as per your spice level) or Green chillies-4 (split opened)
• Curry leaves- 1 strand
• Cashew nuts- 10
• Fresh grated coconut (I have used 1 whole medium sized coconut)
• Asafoetida- ¼ tsp
• Salt to taste

Method

Cook rice with some salt, do not over boil it. Spread the cooked rice in a big plate and allow it to cool.

Take a pan heat little oil , add mustard seeds, once it splutters, add red chillies or green chilles, followed by urad dal, chana dal, cashew nut, curry leaves and asafoetida, fry them well, till the dal and the cashew nuts become nice and crispy.

Now add the grated coconut and sauté till you get a nice aroma. Now add this to the rice and mix carefully, check for salt at this stage.

       Nice and tasty coconut rice is ready to be relished, serve it with potato gravy.

Vegetable Dhum Biriyani

I always prefer Dhum method when i make chicken/mutton biriyani,recently i tried making Vegetable dhum biriyani, and it came out very well.Here you go with the recipe.

Ingredients & Instructions:

To Prepare Rice

• Basmati rice- 2cups
• Oil -1 tsp
• Salt-for the rice
• Water-to boil the rice
• Cloves-2
• Cinnamon-small stick
• Cardamom-2
• Bay leaf-1
• food color-a pinch

Boil the water, add all the above ingredients (except food colour)  to the water, once the rice is almost cooked, drain the water,sprinkle food colour and set the rice aside (as shown in the pic below).

For the Gravy:

• Oil-as per need
• Ghee -as per need
• Whole spices(few fennel seeds, cinnamon -small stick, cloves2-3, cardamom-2, bay leaf-1)
• Green Chillies-4(slit open adjust as per your spice level)
• Onion-3 (medium sized, cut length wise)
• Tomato-2(medium size- finely chopped)
• Mint leaves- 4 stalks
• Coriander leaves-4 stalks
• Ginger Garlic Paste-2 tbsp
• Garam masala powder-1 tsp
• Mixed vegetables (carrot, bean,potato,peas,cauliflower)-1 cup
• Curd -half cup
• Salt to  taste
• Chilly powder and coriander powder(together)- 1tbsp
• Turmeric powder-1/4 tsp

Take a heavy bottomed pan, add oil followed by ghee, once the oil is hot enough, add the whole spices followed by green chillies,mint leaves, coriander leaves,add onion and saute them well till it turns translucent, now add ginger garlic paste and saute for few minutes till u get a nice aroma, add tomatoes followed by turmeric powder, garam masala powder, chilly& coriander powder and salt.Allow the tomato to cook well, now add the veggies and mix well, add curd and allow them to cook in medium flame.Do not over cook the vegetables.At this point you will see a nice mixed vegetable gravy.

Now take another vessel, add the gravy  and the cooked rice in layers.Now take a tava and place in on the stove and on top of the tava place this vessel and close the lid tightly, this way it helps the steam to stay inside and that is why it is called DHUM biriyani.This should take around 10-15 minutes 

In India we used to have the iron tavas and this kind of DHUM can be easily done , here in Canada i only have a non stick tava and i do not want to do this DHUM  on that , so all i do is place the Vessel directly on the stove with the lowest flame and to make the lid tighter , i place another vessel filled with hot water on top of the lid.This way i maintain DHUM for 20 minutes.

I always mix the layered biriyani carefully and then serve it with onion raitha.

                                                                     A closer view