VEG CHAMAN BIRYANI

       Chaman means paneer. In kashmir people calls paneer as chaman. Try this veg.chaman biryani.

INGREDIENTS  :

Basmati rice  : 2cups
Paneer   :  200 gms
vegetables ( carrot, beans, green peas, cauliflower) You can take vegetables as per your choice.
A bunch of Coriander & mint leaves
Onions : 2
Yoghurt : 3tbsps
Safforn : pinch
Milk to soak safforn
Whole garam masala ( Cloves, elachi, cinnamon, black cardamom, bay leaf, star anise)
Tomatoes : 2 small
zeera : 1tsp
Ginger garlic paste  : 3tsps
salt to taste
Red chilli powder : 3tsps
Turmeric
Dhaniya/coriander powder :  3 tsps
Garam masala : 3 tsps
Zeera powder : 1tsp
Ghee
Oil

Preparation :

Bring 8 cups of water to a boil in a large saucepan. In water add salt to taste, elachi,cloves, cinnamon, large elachi, star anise. When the water boiling add the washed basmati rice. Stir gently. Turn off the heat when the rice is about 3/4th cooked and drain the rice in colander immediately.

Chop onion into long slices and deep fry them until it gets golden colour and keep it aside.  

Soak saffron into warm milk and keep it aside.

Boil the vegetables in pressure cooker and keep it aside.

Cut paneer into small cubes. Marinate the paneer with 3 tbsp of yoghurt, salt, 1 tsp of red chilli powder,  1 tsp of garam masala, 1 tsp of ginger & garlic paste, pinch of turmeric.  Keep a side for 10 mins.

Then fry the paneer pieces in 3 tbsp of oil.  Keep the marinated yoghurt which we can use it later.

Now  it is very easy to make biryani after keeping  everything ready.

Main process :

Heat a  pan and add 2tsp of oil and 1 tsp of ghee, add zeera  and  some whole garam masala (2 cloves, 2 small cinnamon sticks, 2 black cardamom, 2 star anise, bay leaf), chopped onions and green chillies. Stir well. Add ginger and garlic paste also add tomato pieces.  When tomatoes become mushy add coriander and mint leaves and stir well. Now add boiled vegetables. Add salt,  1 ½ tsp of red chilli powder, turmeric, 1tsp of dhaniya powder, ½ tsp of zeera powder, 1tsp of garam masala. 

 Mix it well and after 3 mins add leftover  paneer marinated yoghurt and mix well and  after  3 mins add fried paneer pieces.  Now sabji is ready.

Now arrange rice and sabji  in layers.

Take a wide pan add little ghee and add  2 tbsps of curry and spread it.layer half of the cooked rice on the top of the vegetables and add chopped coriander and mint leaves. Sprinkle the fried onions. Now again repeat the process. (1^st  layer curry, 2^nd  layer rice, 3^rd layer coriander and mint leaves 4^th layer fried onions.) After spreading everything add 1tsp of ghee and  saffron milk cover it with lid or foil. Check the seasoning. (If necessary add salt water. ) 

Place the pan on tawa and keep it on stove,  Cook it on very low flame  up to  15-20 mins. Then the rice absorbs the sabji flavour.  Now your veg chaman biryani is ready to serve.

Serve hot with raita or any gravy of your choice.

CORIANDER RICE

                  Coriander rice easy to prepare with fresh and  flavourful coriander leaves. This recipe quiet simple and flavorsome.


WHAT I USED  :

Boiled  Rice   :  2 Cups
Coriander Leaves  : 1 Big bunch
Green chillies   : 3
Onion     : 1
Ginger & Garlic Paste  : 2 tsp
Salt to taste
Zeera  : 1 tsp
Oil or Ghee   : 4tsp
Cashew nuts (Optional)
Curry leaves

 HOW I MADE IT  :


   Clean and chop a bunch of coriander leaves. Grind corainder leaves and green chillies and keep it aside.

Take a pan and heat oil or ghee add zeera, cashewnuts (Optional) and curry leaves. when it spluters add chopped onion, when it becomes transulant add ginger garlic paste. Stir it well.  Add grinded  Coriander paste, turmeric, salt. Cook until it leaves raw flavor then add boiled rice to it. Mix it well. Check the seasoning. Gournish with coriander leaves.

INSTANT SPICY EGG RICE

             Spicy spicy simple and easy method of EGG RICE. U can make this  with in 10 mins.U can take this as a snack item or breakfast. If u have the pre- cooked rice u can do this spicy fried rice instantly.

INGREDIENTS :

Eggs : 2  

                                                           
Pre-cooked rice : 2 cups

Onion :1

Green chillies : 2

Peanuts : 2 tsp

Red chilly powder : 1 tsp

Salt according to u r taste

Ginger garlic paste : 2 tsp

Turmeric : 1/2 tsp

Musturd seeds : 1/2 tsp

Red chilli : 1

Urud dal : 1/2 tsp

Channa dal :1/2 tsp

Cinnamon : 2

Cloves : 4

Oil : 2 tsp

         

                  Heat oil in a sauce pan and add cinnamon,cloves, musturd seeds,zeera,urud dal,channa dal  and peanuts fry them.Add chopped green chillies. Add thin and sliced onions and fry until it becomes light brown colour,add  ginger garlic paste and stir.

Pour beaten eggs in to it.Add little salt.Keep as it is up to 3 mins.

Stir the mix well. Add pre-cooked rice and mix it well. Add salt,red chilli powder,turmeric and stir it well.

Serve hot for better taste.


                 

COCONUT RICE / KOBBARI ANNAM

     
       Coconut rice or kobbari annam, we can tell it as a HOLY RICE. Because we uses coconut in religious occasions and holy days.It is called as KOBBARI ANNAM  in telugu.We can prepare coconut rice with going to a lot of extra work.We can do coconut rice in two methods.One is with coconut milk and the other one is with grated coconut.In andhra normally people do this recipe in special occasions.I like kobbari annam with spicy touch.

1st method :

INGREDIENTS :

Coconut milk : 2 cups

Basmati rice : 1 cup

Whole garam masala except shazeera

Onions : 2 Sliced

Ginger garlic paste : 2 tsp

Coriander leaves : 1/2 bunch

Green chillies : 2

Oil : 4 tsp

Extract coconut milk :

    Take a mixie jar and add coconut pieces or grated coconut and  add some  water and grind it to a   fine paste.Take a thin cotton cloth and place it on a bowl and pour this grinded paste on cloth.Strain the coconut milk.Again  take some water and coconut powder in to a jar and grind them a minute.Strain the coconut milk as i said above.

               Heat oil in a dutch oven  and add whole garam masala fry them.Add thin and sliced onions and stir it well.Add chopped green chillies.When onions become transperant add ginger garlic paste and stir for 5 mins.Add coriander leaves and mix it well.Add washed basmati rice and stir it well.Add coconut milk in it and add enough salt.

Serve with potato kurma or any meat curry.


2nd method :

 INGREDIENTS :

Grated coconut : 1 cup

 Pre-cooked basmati rice : 1 cup

Urud dal : 1 tsp

Channa dal : 1 tsp

Red chilly  :   1

Green chillies : 2

Curry leaves

Coriander leaves

Musturd seeds : 1/2  tsp

Oil or ghee : 3 tsp

                  Heat oil or ghee in a fry pan and add channa dal,urud dal,musturd seeds and fry them.Add curry leaves and sliced green chillies and fry them.

Add grated coconut and stir it for 5 mins.Add pre-cooked rice in it and add enough salt.Garnish with coriander leaves.





     

VEGETABLE BIRYANI (VEG.BIRYANI)

Biryani is my favourite dish. I like any type of biryani.Today i want to tell about veg.biryani.For vegetarians this is  very good dish.

INGREDIENTS :

Basmati rice : 2 cups

Whole garam masala

Onions : 1 big

Carrot : 1 big

Beans : 1/2 cup ( chopped beans)

Potato : 1/2 cup ( chopped )

Biryani masala : 50 gms

Yoghurt : 3 tsp

Green chillies : 2 (sliced)

Ginger garlic paste : 3 tsp

Mint leaves : 1 bunch

Salt to taste

Oil for frying

PROCEDURE :

Heat oil in a pan and add whole garam masala,after fry it add chopped long onions and add little salt in it and fry them.

When onions get slightly brown colour add green chillies,mint leaves and coriander leaves.

Add ginger garlic paste and stir it well.After 5 min of frying add yoghurt and stir it well.

After 3 min of frying add biryani masala and mix well.

Add washed basmati rice in to the mix.

Take 4 cups of water for 2 cups of rice ( In this proportion don't soak the rice) and pour water in to rice.

Keep stove on medium flame.

When the leaves and whole masala comes on top of the rice and keep u r stove in to as sim as possible.

Keep on sim flame until water fully evoporated.

Serve with ritha or veg kurma.serve hot for good taste.

CHICKEN DRUMSTICK BIRYANI

In this method u have to cook rice and chicken drumsticks separately

INGREDIENTS FOR RICE :

basmathi rice - 2cups

Whole garam masala

Coriander leaves - 1/2 bunch

Mint leaves - 1/2 bunch

Green chilllies - 3

Yoghurt - 2tsp

Biryani masala - 50 gms

Salt to taste

Onions - 2

INGREDIENTS FOR MAKING CHICKEN DRUMSTICKS :

Chicken legs - 3

Corn flour - 4 tsP

Red chilli powder - 2 tsp

Chicken masala - 1tsp

Salt to taste

Egg - 1

Turmeric - 1/4 tsp

2 Pinches of Red colour

Oil for frying

Bread crumbs : 5 tsp

HOW TO PREPARE CHICKEN DRUMSTICKS :

1. Take fresh chicken legs and wash them.
2. Marinate chicken with all ingredients.
3. After marinate chicken legs keep aside up to 20 mins.
4. Heat oil in a pan.
5. Dip the marinated chicken into bread crumbs and drop the chicken in oil.
6. Fry them on sim flame until it comes brown colour.

RICE PREPARATION :

• Heat oil in to a pan add hole garam masala.
• Make long thin slices of onion and fry them in to oil and add salt when onions get slightly brown colour and then add green chillies,mint and coriander leaves.
• Add ginger garlic paste in to it,after fry that add some youghrt and then cook up to 3 mins.
• Then add biryani masala and stir it well.
• Take 4 cups of water for 2 cups of rice and mix it, when the water is boiling add washed rice into it and cover it with a lid.
• After cooking for around 15 mins pls keep the flame to sim mode.

Add chicken drumsticks to the biryani.

EGG BIRYANI

Ingredients :

oil - 4 tablespoons

Basmati rice - 4 cups

Eggs - 5

Onion - 2

Whole garam masala

Green chillies - 4 (Slited vertically)

Mint leaves - 1/2 bunch

corinder leaves - 1/2 bunch

Yoghurt -    1/4 cup

Biryani masala - 50 gms

salt to taste

How to cook :

1. Boli the eggs and keep it a side.

2. Wash the basmati rice and soak it for up to 30 mins.

3.Take oil in to a pan , in this oil add whole garam masala .

4. Make long thin slices of onion and fry them in to oil and add salt.when onions get

slightly brown add green chillies, mint and coriander leaves.

5. Add ginger garlic paste in to it, after u cooked the paste add some yoghurt and

cook up to 2 mins.

6. Then add biryani masala and mix well.

7. Take 3 cups of water and pour it in to the mixture ,after boiled the water add soaked rice

in to it ,then cover it with a lid.

8. After cooked 15 mins put u r stove in to as sim as possible.

In another pan take butter and drop the eggs,and just rotate it for 3 mins.And put them into rice.U can serve with raitha.