Mixed Veg Pulao
Rice – 4 cups.Washed and soaked
Carrot – 1 chopped
Potato – 1chopped
French beans – 10 chopped
Green peas – 1/2 cup
Onion – 1 large chopped
Green chili – 3 slit
Curry leaves – few
Ginger Garlic paste – 2 tbsp
Salt – as per taste
Oil – 4 tbsp
Cloves – 5
Cinnamon – 2 inch piece
Cardamom – 4-5
Bay leaves – 2
Water – 9 cups
1.Heat a pressure cooker and add oil and add whole spices and fry 1 min add chopped onions,green chili and curry leaves fry few mins .then add ginger-garlic paste and fry till brown.
2.Now add the cleaned and chopped vegetables and stir fry few mins and cover for 2-3 mins and add 9 cups water and salt cover and bring to boil.
3.Now add washed,soaked and drained rice stir well and pressure cook upto 3 whistles.Turn of heat when done.
When pressure is totally released open and add lemon juice and chopped mint if you wish and cover again for few min.
Serve with curry of your choice veg or non-veg and raita or salad.
By Kezia Mary
Chicken – 1 whole cut into medium pieces
Yoghurt – 2 cups
Lemon – 2 small ( extract juice)
Ginger-Garlic paste – 2 tbsps
Turmeric powder – 1/4 tsp
Red chili powder – 2 tsps
Coriander powder – 1 tbsp
Salt – 1 tbsp
Biyani masala – ( Same ingredients and measurements as in Lamb Shank Dhum Biryani )
Onions – 4 medium Finely sliced and deep fried in 1 cup of oil+ghee.(Keep little to top the layered biryani)
Green chilis – 4 cut diagonally
Fresh mint leaves – 1 cup finely chopped
Fresh Coriander leaves – 1 cup finely chopped
Wash the chicken in enough water,drain well and add all the ingredients metioned above and mix well and cover with a foil and keep in a refrigertor for 1-2 hours for marination.Keep chopped mint and coriander a little approx 2 tbsps to sprinkle on top while layering the biryani.
Rice – basmati or normal rice 8 cups wash n soak
Water – 16 cups
Cinnamom – 2 inch stick
Cloves – 6
Black pepper corns – 10
Bay leaves – 2
Salt – 1 tbsp
1.Cook the marinated chicken in a large wok along with all the marinade without lid for 4-5 mins and then cover cook for another 5 mins taking care not to burn the bottom of the vessel .
2.At the same time start boiling 16 cups of water in a large cooking vessel or electric rice cooker adding the whole ingredients and salt.
3 .Add the washed,soaked and drained rice to the boiling water and cover cook till just done and still wet.
4.You can Layer in a pressure cooker starting with rice- chicken-rice again chicken and rice always end with rice layer and sprinkle juice of 1 lemon and little oil+ghee on top and the saved fried onion and chopped mint and coriander also, cover and place the whistle and keep on low heat for 20-30 mins or cover tightly with foil and place in the preheated oven for30-40 mins on low gas mark.
5.Turn of heat and wait for 5-10 mins to open the lid.
Serve Hot With Raita and Salad.
By Kezia Mary.